Duties and Responsibilities
Who is ULTIMATELY responsible for proper sanitation of the food service division?
What is Commanding Officer
What is 4 hours?
What kind of diseases must all food personnel be screened for prior to beginning work?
What is communicable diseases and open lesions?
What can cause Salmonella?
What is raw eggs or chicken?
What is the danger zone for TCS foods?
Who is responsible for the completion of messing and berthing inspections?
What is Executive Officer
What is a recommended certification that focuses mostly on food safety and typically taught by local NFMT?
What is Serv-Safe?
How long should employees wash their hands?
What is 20 seconds?
How long may it take for a food-borne infection take for symptoms to appear?
What is several days?
What is the maximum allowable time that hot or cold food can be kept out of the fridge?
What is four hours?
How often should the Designated Medical Representative conducts sanitation inspections?
What is Monthly?
What type of prevention must CS's and FSA's have a working knowlege of as it relates to prevention?
What is Food Borne Illness?
If food personnel does NOT have a valid "no shave chit", what must they wear?
What is a beard snood?
What is Food-Borne Intoxication?
What does TCS foods stand for?
What is Time/Temperature Control Safety Food?
Who is responsible for the prevention of food born illnesses?
What is FSO?
How often must supervisor (i.e. LCS/PIC) requalify their food protection manager certification?
What is every three years?
If seven or more pests are discovered per pound in receipt of provisions, what must be done?
What is either survey or refrigerate for 72 hours and sift to remove pest?
Arsenic residue on fresh fruits and vegetables (FFV) is an example of what FBI?
What is Chemical Poisons?
What kind of food can be kept as a leftover for re-service?
Who is responsible for the galley operations and is required to be present during all hours of operation?
What is Person in Charge (PIC)?
What is the name of the Food Safety Training Log?
What is NAVMED 4061/1?
Fingernails must be no more than what length?
What is 1/4 in?
What are the five things that bacteria must need to grow?
What is nutrients, moisture, temperature, pH and time to grow?
For TCS food, what is the maximum number of days that leftover can be kept?
What is seven days?