Food Safety Functions, Responsibilities, and Joint Service Interoperability
What is a key reason why foodborne illnesses are often under-reported?
patients not seeking medical diagnosis/treatment (or thinking symptoms are temporary)
What is food sensory analysis (or organoleptic testing)?
This is the practice of using human senses like sight, smell, and touch to evaluate a food product's quality and safety.What is food sensory analysis
What is the ALFOODACT?
System designed to provide notification of recalls of hazardous, tampered or suspected tampering of foods or nonprescription drugs, nonprescription medical devices, and health and beauty aids that are, or may be expected to be in military accounts.
What form do we use for Food Operation Inspection Report ?
DD Form 2973 -
•Used to record formal inspections of:
•Appropriated fund food and non-appropriated fund food operations and food concessions in garrison, to include hospital nutrition care operations, and central kitchens operated by lodging facilities
•Temporary, seasonal, mobile, and vending machine operations in garrison
•Non-tactical feeding systems in deployment settings
•Steps to complete form located in
Appendix E of TSFC
Local leadership receives an annual status report on the Public Facility Sanitation Program, and Public Health must maintain these inspection reports for at least this long.
3 years
This Tri-Service systems are used to document food protection program inspections.
DOEHRS-EH
What is place the food on medical hold?
If a food safety concern is identified during analysis, this is the first action Public Health should take with the product.
What is an asterisk (*) represent in the Tri Service Food Code?
This symbol is used in the Tri-Service Food Code to designate a CRITICAL provision.
What is a Routine inspection?
This type of formal, unannounced sanitary inspection is conducted as part of regular, ongoing public health surveillance.
Due to tactical environments and higher rates of fecal/oral transmission, these individuals are classified as a "Highly Susceptible Population" (HSP).
Military personnel
What is Joint Service Interoperability?
This concept ensures that different military branches can cooperate seamlessly on food protection during joint missions.
What is the DoD Food and Diagnostics Laboratory (FADL)?
Before mailing suspected food samples, Public Health must contact the DCPH-Dayton FORT Lab and this other laboratory.
What are CRITICAL provisions?
These provisions are more likely to result in food contamination, illness, or a significant environmental health hazard.
If a food establishment receives a "Non-Compliant" rating, a follow-up inspection must be conducted no later than this many calendar days later.
5 calendar days
When investigating an increase in Disease Non-Battle Injuries (DNBI) for GI symptoms, patients must complete this specific form to provide a case history
AF Form 431(Food Poisoning Outbreak, Individual Case History)?
What is a food illness impact on DoD operations/missions and military mobility?
A major outbreak can have this specific impact on military readiness and movement.
What is the Trichinella worm?
This type of parasite, associated with undercooked pork, causes the illness known as trichinosis.
What is "Shall"? in the Tri Service Food Code mean?
In the code, this word constitutes a command, meaning the act is imperative and not optional.
What is the pH color chart used for?
To validate sanitizing solutions, you must dip a test strip into the solution and immediately compare it to this to check the level.
A Food Vulnerability Assessment (FVA) must be reviewed within this many weeks of arrival at a new deployment location.
4 weeks
What is the Defense Health Agency (DHA) - Veterinary Services (VS)?
Along with the FDA and USDA, this military entity is a primary safeguard for food protection.
What are long term/short term FBI health issues?
•Short-term illness (i.e., gastrointestinal symptoms - diarrhea, cramps, nausea, vomiting, fever and/or fatigue)
•Long-term illness (i.e., hemolytic uremic syndrome, botulism)
What is "Debitable" in the Tri Service Food Code?
An item is considered this and can be cited as a violation when the section number has two or three digits after the decimal, and the last one or two digits are NOT zero.
When dealing with blood or body fluid spills, porous items that come into contact with the fluid must be handled this way before being discarded.
double-bagged and sealed
To maintain sanitary conditions at deployment sites, waste must be removed from general collection points at least twice per week, but from food service facilities it must be removed at this frequency.
Daily