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V.3 > Unit 4 Conducting Evaluations > Flashcards

Unit 4 Conducting Evaluations Flashcards

(56 cards)

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1
Q

Who is responsible for ensuring the food facility operations comply with the foodborne
disease outbreak preventive measures listed in the Tri-Service Food Code?

A

Person in charge

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2
Q

Any person who works with unpackaged food, food equipment or utensils, or food
contact surfaces in any way

A

food employee

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3
Q

Adding raw ingredients to foods already cooked is an example of which contributing factor
to foodborne disease outbreaks?

A

Cross contamination of foods

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4
Q

What is the required temperatures and times for eggs, fish, and red meat?

A

145 F (ALL PARTS)
15 seconds

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5
Q

What is the required temperatures and times for beef roasts and corned beef?

A

145 F (INTERNALLY)
3 minutes

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6
Q

What is the required temperatures and times for pork, ratite, comminuted fish and meats (like hamburger), injected meats, and
immediate service eggs?

A

155 F (INTERNALLY)
15 seconds

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7
Q

What is the required temperatures and times for any poultry, stuffed foods, or reheated
leftovers?

A

165 F (INTERNALLY)
15 seconds

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8
Q

What is the required temperatures and times for animal origin food cooked in a microwave?

A

165 F (ALL PARTS)
Stand covered for 2 minutes

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9
Q

The internal temperature of cold food needs to be at or below what °F to prevent the growth of
most pathogenic microorganisms?

A

41

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10
Q

Potentially hazardous hot food needs to be kept at what °F or higher to prevent the growth of
pathogenic microorganisms?

A

135

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11
Q

Who is the first line of defense in preventing foodborne disease outbreaks?

A

food employees

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12
Q

This person not only manages facility operations but is
also the critical link between PH and the food employees

A

person-in-charge (PIC)

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13
Q

What organization establishes the criteria for the type and frequency of medical examinations that are required for food service employees?

A

Aerospace Medicine Council

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14
Q

Which statement best describes hand-washing procedures that food employees should
follow to prevent the spread of disease?

A

Vigorously rub hands and arms with soap and water for 20 seconds

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15
Q

What is the dangerous temperature zone?

A

41°F to 135°F

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16
Q

Which method of thawing potentially hazardous food prior to cooking is the least preferred?

A

In a rapid thaw cabinet.

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17
Q

At least how many inches above the floor should foods be stored to provide for easier
cleaning?

A

6

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18
Q

At least how many inches from the ceiling should food be stored?

A

18

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19
Q

At least how many inches from the wall should food be stored?

A

4

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20
Q

The purpose of a cleaning agent is to

A

lift soil from the surface being cleaned and keep it suspended

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21
Q

A cleaning agent needs to fit the needs of the facility and be stable, noncorrosive, and

A

nontoxic

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22
Q

There are three main types of cleaning agents: alkaline, acid, and

A

abrasive

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23
Q

Which cleaning agent is effective for removing
soil from floors, walls, most equipment, dishes, and utensils?

24
Q

Which cleaning agent is used to remove lime deposits in warewashers, rust stains on equipment, and other soils?

25
Which cleaning agent is used when soil is attached so firmly to a surface that alkaline or acid cleaners will not work?
Abrasive cleaners
26
Which defines the term sanitized?
Reduction of the microbial contamination of an object or surface
27
Define the term "clean"
absence of unwanted soil
28
Define the term "sterile"
absence of all microbial contamination
29
Why is the design of the outside back dock area important in a facility where food is being prepared?
First line of defense against insects and rodents
30
When, if ever, may normal metal utensils be used for preparing foods and serving them to patrons of a mobile food facility?
When they can be washed and sanitized properly
31
Which statement meets the requirements for dairy products in an approved vending machine?
Coded, and removed by the manufacturer’s expiration date
32
Which organization evaluates the sanitary conditions of vending machines?
Public health flight
33
Vending machines inspection frequencies are determined by
AMC
34
Which form is used to evaluate vending machines?
DD Form 2973, Food Inspection Report
35
Which is the primary reason why hospital kitchens differ from other food facilities?
Hospital patients are more susceptible to a foodborne disease outbreak
36
Which is the shelf life for frozen meals when they are to be used in-flight?
Six months
37
Who is responsible for sampling the water aboard commercial aircraft that are under contract with the Air Force?
Bioenvironmental engineering section
38
After an establishment gains approval to sell its product to a base, it must continue to be inspected at a frequency established by the Aerospace Medicine Council. What are these inspections called?
Routine
39
When is the most appropriate time to have a child development facility sprayed with insecticides or pesticides to control insects and rodents?
Immediately after closing for the day
40
Who's primary goal is to promote and preserve the health and wellbeing of the AF community, including military and civilian personnel, and their dependents?
PH journeyman
41
The primary purpose of public health programs
establish and maintain conditions necessary for the prevention of disease
42
At a minimum, how often should base public facilities be evaluated?
Annually
43
Primary reference for sanitation in food facilities
Tri-Service Food Code
44
Which Defense Commissary Agency (DeCA) directive covers the prohibition of tobacco use by employees and the requirements for a self-inspection program?
40–3, Meat Department Operations
45
This instruction is another primary reference (along with the Tri-Service Food Code) for sanitation in food facilities. It contains information on ensuring that foods are obtained from an approved source and the procedures to conduct a kitchen inspection
AFI 48–116, Food Safety Program
46
This instruction outlines the sanitation requirements for barber and beauty shops, bathing facilities, laundry facilities, sleeping areas, outdoor recreation areas, and other public facilities
AFI 48–117, Public Facility Sanitation
47
This instruction specifies in detail the requirements for the operation of a child development center and the family day care homes program
AFI 34–248, Child Development Centers
48
Changing the behavior of food facility workers begins with
management
49
Which sanitary inspection is announced, is formal, and limited in focus?
Follow-up
50
Which form is used to document a food facility evaluation?
DD Form 2973
51
Which sanitary inspection is unannounced, is formal, and conducted as part of regular, ongoing public health surveillance activities
Routine
52
Which sanitary inspection is initiated in response to a customer complaint involving a food establishment and/or food related public health issue?
Compliant
53
When should a complaint inspection be conducted?
within 24 hours of the reported issue
54
Which sanitary inspection is conducted on new or modified food establishments?
preoperational
55
Which sanitary inspection is informal, performed to assist management in preventing FBIs, protecting the public’s health, and maintaining the establishment in a sanitary condition. Also, the inspection is used to identify potential problems
Walk-through
56
The tracking of data in one specific area for a period of time and then analyzing the data
trend analysis

V.3 (4 decks)

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