Food Safety Functions, Responsibilities, and Joint Service Interoperability
Who is primarily responsible to prevent foodborne illness (FBI) on base?
The primary responsibility of Public Health in the Food Protection Program.
What are Bacteria?
Though most are pathogenic or cause spoilage, some of these microbes are beneficial, aiding in the creation of cheese, yogurt, and beer.
What is FIFO (First In, First Out)?
This four-letter acronym describes the principle of rotating products so the oldest inventory is used first.
What is Circular 40-1 (CIR 40-1), the Worldwide Directory of Sanitarily Approved Food Establishments for Armed Forces Procurement?
Maintained by the U.S. Army, this directory is a tool for food procurement agencies to ensure a safe food supply for the U.S. Military.
What is ambient air temperature?
This type of temperature measures the surrounding air in a room or environment.
What is the DD Form 2973?
This standardized form is used across military branches to harmonize food operation inspection practices.
What are Physical Contaminants?
Glass shards, metal fragments, and hair are all examples of this type of contaminant.
What is 6 inches off the floor?
To facilitate proper cleaning and pest control, food must be stored at least this far off the floor and away from the walls.
What is Appendix A?
This is the appendix you would consult to determine if a commercially procured food product requires a directory listing for your Area of Responsibility (AOR).
What is a bimetallic thermometer?
This thermometer uses two metals with different expansion rates coiled together, making it suitable for roasts and soups, but not thin foods.
What are the five major risk factors for foodborne illness?
Improper holding temperatures, inadequate cooking, contaminated equipment, food from unsafe sources, and poor personal hygiene.
What are Viruses?
Unlike bacteria, these microbes cause infections and multiply in live tissue, using food only as a vehicle for transmission.
What are semi-perishable foods?
This category of food, which includes flour, grains, and dried fruits, can remain unspoiled for up to a year if stored properly.
What if a commercial vendor is not listed in the CR 40 what is the first step they need to do?
Working with the commercial vendor to submit a request for an initial sanitation audit. This is the first step a purchasing agency like DeCA or AAFES must take.
What is a thermocouple?
This type of digital thermometer measures temperatures at the junction of two fine wires in its probe tip, making it good for both large and thin foods.
What agencies do we partner with?
This agency, along with the FDA and USDA, is listed as a key safeguard in protecting the public from foodborne illness. State and County Public Health
What is Norovirus?
This is the most common virus responsible for foodborne illness.
What are Ready-to-Eat foods?
To prevent cross-contamination, these types of foods must always be stored on the top shelf of a refrigerator.
What is a Food and Water Risk Assessment (FWRA)
This assessment is utilized for short-term events (less than 30 days) when DoD-approved food sources are unavailable, and it is valid for six months.
When checking the temperature of meats, the thermometer should be placed here...
The thickest part of the food and away from bone/fat
What is the Tri-Service Food Code?
This document, also known as AFMAN 48-147, serves as the baseline to standardize military food safety guidelines across the DoD.
What is FATTOM?
This acronym represents the six conditions needed for bacteria to grow: Food, Acidity, Time, Temperature, Oxygen, and Moisture.
What is 41°F (5°C)?
The temperature of a refrigerator must be kept at or below this temperature to minimize the growth of pathogens.
Who can conduct Food and Water Risk Assessments (FWRAs)?
•DAF Public Health Officers personnel may be certified to conduct FWRAs
•Must attend a 5-day U.S. Army-led course
You should do this each time to your Thermometer you conduct an inspection, or at least weekly, and after dropping your thermometer.
calibrate them