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Food Safety Protection
Field Food Safety
Sanitary Controls
Food QA Inspection
Managing Food Safety
100
Survey the cleaning needs.
What is the first step in a cleaning program?
100
FM 21-10
What is the FM dealing with Field Feeding.
100
Survey the cleaning needs.
First Step in a Cleaning Program
100
Firm Flesh two critters....
Poultry and Fish
100
Work Order Numbers
What Facility managers are required to have on hand for problems called into repair.
200
True or Flase All Hot and cold holding units must have 2 termometers.
True
200
165 Degrees
What is the internal temperature of all cooked items in the field.
200
Time Temperature and Food
What is it that Bacteria needs to thrive?
200
Bright Cherry Red
Color of acceptable meat
200
Maximum time leftoverscan be left in the field for reuse.
None
300
Green Pads
What is the only authorized cleaning materials used on non food contact surfaces?
300
Approved Water Point
What is the place that personnel must go to fill the 400 gallon water trailer.
300
1 " Air Gap
What is the bast way to prevent backflows of dangerous materials?
300
Registration tag missing
Grounds to refuse shellfish
300
Controlling time and temperature
Two most important things food service personal can do to control bacterial growth.
400
Lag
The time of baterial growth that is the most safe for food safety.
400
100 meters and 30 meters.
What is the distance away from feeding that a latrine and a garbage container must be?
400
20 seconds
What is the length of time you should wash your hands?
400
Firm Flesh
Fish and Poultry
400
What is the main regulation for food guidance for the US Army?
TB Med 530
500
Sanitize Sterilize
What is the state of reducing the harmful bacteria to safe levels? What is the state of completely removing all harmful bacteria from a surface?
500
10 minutes 1 PPM
How long should you wait before checking the chlorine residue in a 400 gallon water trailer? What is the chlorine residue for a 400 Gallon Water Trailer?
500
Person in Charge who has experience, knowledge and management skills
Who should conduct food safety training?
500
The entire setup for the manual three sink method including chemical and temp sanitizing.
Clean sink Rough clean 80 degrees Wash 110 degrees Rinse 120 degrees Sanitize 171 degrees Chemical 75 degrees Air dry
500
The correct sequence of pest control principles are:
Pest Proofing Facility Sanitary Program Establish an Eradication Program