1
Service-specific inspection forms have been replaced by DOD inspection forms. Inspection types are now identified as preoperational, routine, follow-up, compliant, and walk-through. Inspection ratings, assessed as ______compliant, ______ compliant, _____compliant, and non-compliant, are based on specific criteria for justification. (3 words)
2
The information provided in this publication includes excerpts and modifications from the U.S. ____________ Food Code . (4 words)
3
____________ are required by antiterrorism and force protection regulations. Guidance provided in this publication does not replace existing regulations; instead, it serves to introduce food defense language in a medical standard to facilitate related public health support activities. (3 words)
4
The safe temperature for hot holding was reduced from 140o F to ___o F (57o C) or above. The FDA based ___o F on controlling growth of Clostridium perfringens and Bacillus cereus. (spell out)
5
Epidemiological outbreak data repeatedly identify five major risk factors related to employee behaviors and preparation practices in retail and foodservice establishments as contributing to foodborne illness: Improper holding temperatures, Inadequate cooking, Contaminated equipment, Food from unsafe sources, and ____________ (3 words)
6
The definition of a __________ or high risk population now includes service members during Initial Entry Training and DOD civilians during deployments and field exercises. (2 words)
7
The Tri-Service Food Code will be adopted, after proper staffing, by each ___________ as its own food safety standard. (2 words)
8
_________ in the United States is a major cause of personal distress, preventable death, and avoidable economic burden. (2 words)
9
The authority for providing food safety regulations within the DOD begins with the ____________ Public Health, Preventive Medicine, and Veterinary regulations including, for the Army, Army Regulation (AR) 40-5 and AR 40-657/NAVSUP 4355.4H/MCO P10110.31H; for the Air Force, Air Force Instruction (AFI) 48-116; and for the Navy, Navy Medical Department (NAVMED) P-117. (hyphenated word)
10
The purpose of this publication is to establish ____________military food safety standards, criteria, procedures, and roles for the sanitary control and surveillance of food to mitigate risk factors known to cause foodborne illness.
11
Wherever possible, requirements in this publication are specified in the same location, paragraph and __________, as they are in the FDA Food Code
12
For many victims, foodborne illness results only in discomfort or lost time from the job. For others, especially __________-age children, older adults in health care facilities, and those with impaired immune systems and decreased resistance to disease, foodborne illness is more serious and may be life-threatening.
13
This publication presents requirements by _______ rather than by subject.
14
The safe temperature for holding PHF(TCS) foods has changed from 40o Fahrenheit (F) to __________o F (5o Celsius (C)) or below for cold holding. (spell out)
15
Paragraphs that are not designated as a Provision are not debitable. Examples may be found in Chapter ____.
16
The FDA is issuing a new edition of the Food Code every _____ years.
17
New criteria was added if time without temperature control is used as a public health control for chilled PHF(TCS) foods. These foods may be held for up to ___ hours outside of the safe temperature zone as long as the food is brought out cold (41o F or below) and the temperature of the food does not exceed 70o F at any time during the ___-hour period.
