Food Safety
This is a must-do for all food handlers after using restroom, handling raw food, touching face or handling money
What is hand washing?
Iron CHEF motto
"Every Soldier fed safely is a combat multiplier"
This factor contributes most to outbreaks
This is the only authorized jewelry approved for wear during food prep
What is a wedding band?
This phase shows no bacteria growth
What is the stationary phase?
This is commonly known as allergens that are transferred to safe food
What is Cross-contact?
This form is used to log temperature checks and of time/temp violations during the cooking phase
What is DA Form 7458?
This is when a foodborne outbreak is confirmed
This is considered the best was to verify holding line safety
What is measuring food temperature?
Food, Acidity, Temperature, Time, Oxygen, Moisture.... generally stated as two words
What is FAT TOM?
This zone identifies food as critical to food safety between 41 to 135 degrees F
What is temperature danger zone?
This form is known for documenting corrective actions
What is DA Form 7800?
This individual investigates Army foodborne illness outbreaks
What is FPM or Preventive Medicine?
This phase shows bacteria adjusting before multiplying
What is "lag phase"?
This group of people are considered as high-risk in Army food service
What are pregnant Soldiers?
This is a result when one person consumes contaminated food
What is foodborne illness?
This form is tied to retraining, inspection documentation, and sanitation logs
What is DA Form 2973?
This impact comes from a foodborne illness in an Army DFAC
What is a decrease in combat readiness?
Occasions when equipment must be sanitized
What is after each use or food type change?
The proper steps on proper correction for contamination
What is sanitize, separate, and retrain
This phase usually represents rapid exponential growth of bacteria
What is log phase?
A Lack of sanitation logs affects this program and DFAC PIC ensures compliance with this type of readiness in the DFAC
CFESP (readiness)
This ppm range is used for quat sanitation buckets
What is (question 79)
This temperature range place food at the fastest growth pace for bacteria
What is 70-125 degrees F?
This must be done if a vendor delivers products above-temp (unsat)