Term
| Bacteria grouped in grape-like clusters are called |
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Definition
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Term
| The primary method of yeast reproduction is |
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Definition
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Term
| The first growth phase for bacteria is |
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Definition
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Term
| The growth phase that exhibits a significant increase in the number of bacteria is |
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Definition
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Term
| The primary cause for spoilage of fruits is |
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Definition
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Term
| The natural microbial inhibitor lactoferrin is found in |
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Definition
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Term
| Falculative microorgansims are |
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Definition
| microorgansims that can grow with or without oxygen in the environment |
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Term
| Which one of the temperature growth ranges of bacteria is only in the low temperature range? |
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Definition
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Term
| After a reaction is over, enzymes are |
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Definition
| left unchanged and unharmed |
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Term
| Hydrolysis or oxidation in meats is caused by |
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Definition
| oxygen reacting with fats |
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Term
| Putrefaction spoilage in meats is caused by |
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Definition
| bacteria reacting with amino acids |
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Term
| The greening defect that takes the longest to be noticeable on a product is |
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Definition
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Term
| Fishy odor in waterfoods is caused by |
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Definition
| trimethylamine in the product |
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Term
| Most spoilage of vegetables is caused by |
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Definition
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Term
| A product is considered commercially sterile at a temperature of |
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Definition
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Term
| The UHT for pasteurizing milk is where |
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Definition
| milk is heated to 207°F for three seconds |
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Term
| The foods most commonly preserved by solar drying are |
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Definition
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Term
| The dose of radiation that achieves commercial sterilization of food products is |
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Definition
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Term
| One way of controlling respiration, using a controlled atmosphere, in a storage warehouse is by |
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Definition
| increasing carbon dioxide |
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Term
| Nitrates and nitrites are added to foods, such as meats, to |
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Definition
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Term
| When meats are undercured, they are |
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Definition
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Term
| To prevent mold and yeast growth on pickles, yogurt, and orange juice, add |
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Definition
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Term
| A hermetic container is a |
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Definition
| container that does not allow gases and vapors into the contents |
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Term
| A can defect that is not classified as critical is a |
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Definition
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Term
| A can with a defect, where at least one side is flattened or collapsed, is called a |
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Definition
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Term
| Which defect is a dark gray discoloration on the tin part of the can that looks like a galvanized container? |
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Definition
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Term
| The type of refrigeration most often used in restaurants and grocery stores is |
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Definition
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Term
| Freezer burn is a condition where there is a |
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Definition
| lower humidity in the atmosphere causing the product to lose water |
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Term
| The wall clearance for dry storage food items stored in a warehouse is how many inches? |
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Definition
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Term
| The sanitary compliance rating a company must have to be listed in FDA's Interstate Milk Shipper's List is |
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Definition
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Term
| Which publication do you check to determine if a shipment of milk is from an apporved source? |
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Definition
| Sanitation Compliance and Enforcement Rating of Interstate Milk Shippers List |
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Term
| The two documents published by the USDA are the Dairy Plants Surveyed and Approved for US Department of Agriculture (USDA)Grading Service adn the |
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Definition
| Meat and Poultry Inspection Directory |
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Term
| The round USDA wholesomeness stamp indicates that products |
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Definition
| are from an approved source |
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Term
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Definition
| an estimate of the amount of lean meat to fat and bone |
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Term
| Two types of of contracts DeCA use to purchase food products are |
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Definition
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Term
| The main reason prime vendor contracts were developed was to |
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Definition
| reduce costs and improve food quality |
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Term
| What type of AAFES contract contains fixed prices for all products listed? |
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Definition
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Term
| What type AAFES contract requires local vendors to sell brand name products? |
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Definition
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Term
| What class of inspection is a receipt of government-owned foods? |
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Definition
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Term
| What class of inspection is a receipt inspection of nonappropriated funds? |
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Definition
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Term
| If Class 4 foods are found to be unwholesome, they are |
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Definition
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Term
| Which items are Group I foods? |
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Definition
|
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Term
| Group III foods are inspected |
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Definition
|
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Term
| At least how many internal product temperatures must be taken upon receipt of food items? |
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Definition
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Term
| Accept or reject itmes, based on a receipt inspection, is determined by the |
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Definition
|
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Term
| What are normal projections or extending an inspection test date (ITD) or approximate keeping time (AKT)? |
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Definition
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Term
| Who must be advised when approximate keeping times (AKT) are adjusted? |
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Definition
|
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Term
| What must you do first if a potential contract nonconformance is detected for product internal temperatures? |
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Definition
| calibrate your theremometer |
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Term
| How often are open package inspections (OPI) performed when conducting full inspection procedures? |
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Definition
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Term
| To report nonconformances, use |
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Definition
|
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Term
| What is the most frequently purchased grade for produce? |
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Definition
|
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Term
| What class of inspection is performed prior to shipment of subsistance? |
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Definition
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Term
| What class of inspection is performed when storage conditions have been less than ideal? |
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Definition
|
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Term
| A warranty inspection is usually initiated |
|
Definition
| by finding excessive defects |
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Term
|
Definition
| two or more lots of like quality |
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Term
| Lots of unknown storage and inspection history are known as |
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Definition
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Term
| Products that meet or exceed the rejection number for surveillance inspections |
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Definition
| require further inspection |
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Term
| The rate of deterioration of chilled and frozen foods is dependent upon what factor? |
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Definition
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Term
| What class of inspection is conducted on foods in storage? |
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Definition
|
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Term
| Class 9 inspections of perishable foods are conducted |
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Definition
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Term
| What appendix of DPSC Handbook 4155.2, Inspection of Operational Rations, is used for MRE rations? |
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Definition
|
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Term
| A grandlot method of inspection is used for MRE rations inspection |
|
Definition
| during a surveillance inspection |
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Term
| What condition code is used for MRE rations that are unserviceable without reworking or special instrutions for correcting the problem? |
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Definition
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Term
| Besides reporting the condition code, remaining shelf life, and other comments as needed, what other information is given to the accountable officer when reporting on the inspection of MRE rations? |
|
Definition
| Summary of package integrity |
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Term
| When DeCA customers have a product complaint, they complete |
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Definition
|
|
Term
| When a complaint form is completed by the medical food inspector, a copy goes to the |
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Definition
|
|
Term
| To be considered safe for consumption, pork must be heated to an internal temperature of at least |
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Definition
|
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Term
| Adding raw ingredients to foods already cooked is an example of which contributing factor to foodborne disease outbreaks? |
|
Definition
| Cross contamination of foods |
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Term
| What is the most frequently occurring factor contributing to a foodborne disease outbreak? |
|
Definition
| improper holding temperatures |
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Term
| Which statement best describes handwashing procedures that food employees should follow to prevent the spread of disease? |
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Definition
| Vigorously rub hands and arms with soap and water for 20 seco |
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Term
| Which method of thawing potentially hazardous food prior to cooking is the least preferred? |
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Definition
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Term
| At least how far above the floor should foods be stored to provide for easier cleaning? |
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Definition
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|
Term
| The term sanitized is defined as the |
|
Definition
| reduction of the microbial contamination of an object or surface |
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Term
| When sanitizing with hot water, the food contact surface must reach what minimum temperature in order to kill most disease-causing microorganisms? |
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Definition
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|
Term
| Who may add requirements for mobile food facilities if a public health hazard exists? |
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Definition
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Term
| When, if ever, may normal metal utensils be used for preparing foods and serving them to patrons of a mobile food facility? |
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Definition
| When they can be washed and sanitized properly |
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Term
| Temporary food facilities operate in conjunction with a single event or celebration, but normally for a period of no more than |
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Definition
|
|
Term
| Which statement meets the requirements for dairy products in an approved vending machine? |
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Definition
| Code, and removed by the manufacturer's expiration date |
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Term
| What form do you use to record vending machine inspections? |
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Definition
|
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Term
| What is the primary reason why hospital kitchens differ from other food facilities? |
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Definition
| Hospital patients are more susceptible to a foodborne disease outbreak |
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Term
| What is the best location for a kitchen grease trap in a food facility? |
|
Definition
| on a wall with access to the outside |
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Term
| How many months is the shelf life for frozen commercial dinners (in prime condition) when used for military in-flight feeding? |
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Definition
|
|
Term
| Who is respinsible for sampling the water aboard commercial aircraft that are under contract with the Air Force? |
|
Definition
| bioenvironmental engineering section |
|
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Term
| What is the policy regarding the frequency of public health inspections of locally assigned aircraft? |
|
Definition
| inspection frequency is determined locally by the Aeromedical Council |
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Term
| Which type of off-base inspection is designed to evaluate facilites that request to sell food products to the government? |
|
Definition
|
|
Term
| After an establishment gains approval to sell its product to a base, it must continue to be inspected at a frequency established by the Aerospace Medicine Council. What are these inspections |
|
Definition
|
|
Term
| What is your main concern when conducting a sanitation evaluation of a public facility? |
|
Definition
| evaluating items that directly affect the health of the workers and patrons |
|
|
Term
| When is the most apprrpriate time to have a child development facility sprayed with insecticides or pesticides to control insects and rodents? |
|
Definition
| immediately after closing for the day |
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Term
| Who decides the type and frequency of physical exams given to barbers and beauty shop employees? |
|
Definition
| Aerospace Medicine Council |
|
|
Term
| Instruments that are used to shave patrons or give manicures and pedicures must be cleaned |
|
Definition
| and disinfected after each patron |
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|
Term
| What is the first step in breaking the chain of disease transmission in child development centers? |
|
Definition
| good personal hygiene of workers and children |
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|
Term
| Which of these concerns is most important when evaluating a base laundry facility? |
|
Definition
| flow of linens through the facility |
|
|
Term
| During an evaluation of a base family services facility, your main concern should be the |
|
Definition
| procedures for cleaning and sanitizing reusable items |
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|
Term
| When would public health conduct an inspection of private living quarters on base? |
|
Definition
| if requested by the occupant or the base commander |
|
|
Term
| At least how often should you evaluate base public facilities? |
|
Definition
|
|
Term
| Who can decrease the frequency of evaluation for base public facilities? |
|
Definition
| Aerospace Medicine Council |
|
|
Term
| The FDA Food Code applies to which activities? |
|
Definition
| appropriated and nonappropriated funds |
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Term
| Which DeCA directive covers the prohibition of tobacco use by employees and the requirements for a self-inspection program? |
|
Definition
| 40-3, Meat Department Operations |
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|
Term
| Which publication describes the responsibilities of the public health office to provide medical evaluations to AAFES facilities? |
|
Definition
|
|
Term
| Which if these statements best applies to your starting point for an evaluation of a facility? |
|
Definition
| select a starting point at random at each time |
|
|
Term
| What form do you use to document a food facility sanitation evaluation? |
|
Definition
|
|
Term
| What type of information do you put in the first part of your report to describe discrepancies founf during an evaluation? |
|
Definition
| identification of the problem |
|
|
Term
| A food facility sanitation evaluation rating of marginal stems from almost the same criteria as a satisfactory rating. What most distinguishes a marginal rating? |
|
Definition
| repeat discrepancies found from the previous inspection |
|
|
Term
| If you find a discrepancy during a walk-through evaluation of a food facility, document it on |
|
Definition
| the back of the previous AF Form 977 |
|
|
Term
| How can you help uphold your public health unit's credibility int he health care arena? |
|
Definition
| be consistent with all of the ratings given |
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