Health Requirements
This person or this unit must provide documentation for me to return to work in the kitchen after illness
What is a physician OR employee health?
I do this after using the bathroom, and after coughing, sneezing and using a tissue, and before food preparation
What is handwashing?
I must always wear this over my hair when I am in the kitchen
What is a hair restraint?
Handwashing is the most important thing you can do to prevent this
What is foodborne illness?
This is the temperature in which frozen foods are stored
What is 0°F or below?
An area where food is handled in which I must not work if I have persistent sneezing, coughing, runny nose and gastrointestinal illness symptoms
What is the FHCC kitchen?
This is where I wash my hands for work in the FHCC kitchen
What is the hand washing lavatory?
This part of the hands is short and filed when working with food
What are nails?
These establishments will be inspected a minimum of once each month unless specifically exempted by the installation regulatory authority
What are food establishments?
These is a fresh, ready-to-eat food which must be used within 72 hours of opening
What is salad?
These are prohibited diseases for workers in the FHCC kitchen
What are Salmonella species, Shigella species, E. coli O157:H7, Hepatitis A, or Norovirus?
These are the areas of the hands which are emphasized during handwashing
What are under the nails and between fingers?
This is a piece of jewelry which is authorized for use in the FHCC kitchen
What is a plain wedding band?
Fire extinguishers should be used with this technique (four letter acronym)
What is P.A.S.S (Pull, Aim, Squeeze, Sweep)?
This is the temperature in which food can be thawed under running water
What is a water temperature of 70°F or below?
This is what I must be free from this upon returning to work after illness
What is the infectious agent of concern?
At least 20 seconds with running water and soap
What is length of time for handwashing?
These are items that are stored outside prep and serving areas, for example, a backpack
What are personal belongings?
These procedures involve bending knees, keeping back straight, keeping load centered in front of you, and lifting only from knees/legs and not bending at the waist to lift
What are safe lifting procedures?
These fresh items are thoroughly washed in potable water
What are fruits and vegetables?
I report to this person at onset of symptoms and after illness
Who is the supervisor?
These signs are posted in food service areas and bathroom to remind people of hand hygiene
What are handwashing signs?
A garment that is changed when moving from raw food to ready-to-eat
What is an apron?
These organizations can conduct inspections of the FHCC kitchen and storage areas
What are the Navy, LTCI, Joint Commission, and FHCC EOC rounding team?
Meats and cheese must be consumed within 7 days of opening. This is the temperature they must be maintained at
What is a temperature of 41°F or below?