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Equipment
Acronym
Sanitation
Nutrition
Food Safety
100
What piece of equipment feeds 200 personnel with 2 people and a HUMVEE with on the move capabilities.
KCLIFF
100
What is the acroynm CK
Containerized Kitchen
100
What is the sanitation manual we use to govern food service?
TB Med 530
100
What is AR 40-25?
Nutrition Standards Manual
100
What is the Goal of the Food Service Safety Program.
To prevent foodborne illness.
200
You can feed 800 people 3x a day with this piece of equipment
Containerized Kitchen
200
What is SPV
Subsistence Prime Vendor
200
"What is the single most important means of preventing the spread of infection?” -CDC
Handwashing
200
Who inspect for wholesomeness and performs audits
VETCOM
200
What is Cross-contamination?
The transfer of a harmful substance from one food to another by direct, or indirect contact.
300
This piece of equipment can feed 300 personnel with one and 700 personnel with two joined together.
What is a MKT
300
What is TDZ and it's safe temperatures
Temperature Danger Zone 40 degrees and below or 140 degrees and higher
300
What is method for manual sanitizing?
2 Tb bleach to 4 gal water = 100 ppm solution water no hotter than 75 degrees farenheit for 15 sec.
300
What is the brain preferred source of fuel?
Carbohydrates
300
What are Biological Hazards?
Bacteria, Viruses, Parasites, Fungi
400
Feeds 250 people with 2 personnel within 90 minutes.
Assualt Kitchen
400
Who is SFOS what are his/her duties?
Senior Food Operation Sergeant/ duties day to day operations
400
What foods should be stored at zero degrees F or below?
Frozen
400
Soldier may eat MRE's for how many consecutive days.
What is 21 Days
400
What is Intoxication
Toxins or waste products that make you ill, but are not killed during cooking.
500
Replaced the immersion heater with three compartment sinks, and grease trap.
Field Sanitation Center
500
What is UHT
Ultra-High Temperature
500
What are the responsibilities of PM and Vets in Food Service Sanitation?
Vets: deal with specific food issues, such as approved sources; damaged products; food infestations; unfit disposition reports. PM is the Installation Medical Authority who deals with sanitation issues and food handling processes.
500
What % of carbohydrates should be added in your daily allowance?
45-65%
500
What are the seven Risk Management factor of HACCP
Conduct a Hazard Analysis (ID PHFs & hazards) Determine Critical Control Points Establish Critical Limits for each CCP Monitor CCPs Develop Corrective Actions Verify Program: (Review, Revise, Evaluate) Establish a Record- Keeping System