General Overview
What is the purpose of Army Food Service and Sanitation Training for CYS?
What is to ensure staff are equipped to safely handle, prepare, and serve food while maintaining hygiene standards to protect children and youth.
Why is it important to avoid cross-contamination during food preparation?
What is to prevent the spread of harmful bacteria that can cause foodborne illnesses.
How often should food preparation surfaces be cleaned and sanitized?
What is before and after each use.
How should raw meat be stored in a refrigerator?
What is below ready-to-eat foods to prevent dripping and contamination.
How should food be prepared for children with allergies?
What is avoid cross-contact by using separate utensils and surfaces and verify ingredients.
How often must staff complete sanitation training?
What is annually or as mandated by Army regulations.
What steps should staff take if they suspect a food item is contaminated?
What is immediately discard the food, document the incident, and report it to the supervisor.
What solution is commonly used for sanitizing surfaces?
What is a solution of 1 tablespoon of bleach per gallon of water.
How long can perishable foods safely sit out at room temperature?
What is no longer than 2 hours.
What documentation is needed for children with special dietary requirements?
What is a medical statement signed by a licensed healthcare provider.
Who is required to complete this training?
What is all CYS staff who handle or serve food, including kitchen staff, caregivers, and program directors.
What is the proper way to thaw frozen food safely?
What is in the refrigerator, under cold running water, or as part of the cooking process.
How should you handle utensils that have fallen on the floor?
What is clean and sanitize them before reuse.
How should dry goods be stored in a CYS facility?
What is in a cool, dry, and well-ventilated area, off the floor.
How should food for infants be handled?
What is formula and breast milk should be stored at appropriate temperatures and labeled with the child’s name and date.
What governing regulation outlines food service and sanitation standards for CYS?
What is Army Regulation (AR) 608-10 and TB MED 530 provide guidelines for food safety and sanitation in CYS programs.
What is the minimum internal temperature for cooking poultry?
What is 165°F for at least 15 seconds.
What is the proper way to wash hands in a food service environment?
What is wet hands, apply soap, scrub for at least 20 seconds, rinse, and dry with a disposable towel.
How should leftovers be labeled?
What is with the date they were prepared and stored in airtight containers.
What is the role of the Army Public Health inspector during a kitchen inspection?
What is to ensure compliance with Army regulations, identify potential hazards, and provide recommendations for improving food safety.
How should fresh produce be washed before preparation?
What is fresh produce should be rinsed thoroughly under cold running water to remove dirt and bacteria.
What is the proper way to store cleaning supplies in a CYS kitchen?
What is cleaning supplies should be stored in a designated area, away from food storage and preparation areas, and clearly labeled.
How should food waste be disposed of in a CYS kitchen?
What is in a covered trash container that is emptied regularly to prevent pest infestation.
How should food items be rotated in storage to prevent waste?
What is use the FIFO method (First In, First Out) to ensure older items are used before newer ones.
What should food handlers do if they have a cut or wound on their hand?
What is cover the wound with a clean, waterproof bandage and wear gloves during food preparation.