Food Operations Guidelines Quiz

Questions and Answers

At a minimum, FIELD FOOD OPERATIONS and FIELD FOOD SERVICE ESTABLISHMENTS shall?

Ensure handwashing facilities are provided.

Provide a safe and adequate supply of drinking water.

Protect food during storage.

All of the above. (correct)

FIELD FOOD OPERATIONS and FIELD FOOD SERVICE ESTABLISHMENTS shall be at least 300 ft from?

Cooking areas.

Sleeping areas.

Food storage.

Disposal areas. (correct)

FIELD FOOD OPERATIONS and FIELD FOOD SERVICE ESTABLISHMENTS shall be at least 90 ft from?

Emergency exits.

Waste management areas.

Supply points.

Bodies of water. (correct)

At a minimum, field-expedient or plumbed handwashing facilities shall be provided at which locations?

All of the above. Signup and view all the answers

Wood pallets are authorized for storage of food and supplies in FIELD FOOD OPERATIONS.

True Signup and view all the answers

Handwashing facilities shall use (BLANK) as specified under ¶ 9-303.11(A) and may not recirculate the water.

Potable water Signup and view all the answers

During tactical blackout conditions, what type of foods should be considered for serving?

Foods which require minimal to no preparation. Signup and view all the answers

What are the food operation requirements?

Cooking, sanitation, handwashing, and warewashing. Signup and view all the answers

Bulk water that supplies food operations has to be under pressure.

False Signup and view all the answers

When shall water trailers and bulk potable water storage containers be inspected?

Before, during, and after use. Signup and view all the answers

Why should threads of a drinking line and waste line be different?

To prevent accidental cross-connection. Signup and view all the answers

Floors, walls, ceilings, customer eating areas, and food preparation and storage areas shall be free of what?

Accumulated food waste, trash, and standing water. Signup and view all the answers

What should the food establishment PIC or designated food service workers conduct daily inspections for?

Pests or harborage conditions. Signup and view all the answers

FROZEN FOODS may not be thawed or SLACKED at?

Ambient temperature or in standing water. Signup and view all the answers

Frozen foods shall be stored at what temperature?

0°F (17.7°C). Signup and view all the answers

Should you use perishable foods when refrigeration and ice chest are not available?

False Signup and view all the answers

What does the acronym IFC stand for?

Insulated food container. Signup and view all the answers

Individual milk containers shall not exceed what volume?

16 oz, 1 Pint, 0.5 L. Signup and view all the answers

Milk and milk products shall be stored at what temperature?

41°F (5°C). Signup and view all the answers

The alternate approved nonchemical method for reducing microbial contamination requires submersing raw fruits and vegetables in?

140°F (60°C) drinking water for 1 minute. Signup and view all the answers

Study Notes

Field Food Operations Guidelines

Facilities must provide handwashing stations at food preparation, serving areas, and latrines for food employees.
A sanitation center or dishwashing line is necessary for cleaning and sanitizing equipment and utensils.
Must ensure a safe and adequate supply of drinking water through an approved system.
Solid waste must be collected, stored, and disposed of to reduce insect and rodent attraction using methods like burial or incineration.
Liquid wastewater should be disposed of using field-expedient methods like soakage pits or grease traps.
Food protection during storage is crucial, with adherence to guidelines for refrigeration of perishable foods.
Use designated areas for safely thawing frozen foods, ensuring proper temperature maintenance.
Transport food in clean, covered vehicles to avoid contamination.

Location Restrictions

Field operations must be located at least 300 ft from latrines, waste storage, and disposal areas, considering wind direction.
At least 90 ft distance is required from sleeping areas and bodies of water.

Handwashing Facilities

Handwashing stations must be available at latrines, warewashing areas, food prep, serving areas, and customer entrances.

Storage & Water Regulations

Wood pallets are allowed for food and supply storage.
Handwashing facilities must utilize potable water that does not recirculate.
Bulk water for food operations does not need to be under pressure.

Inspection and Safety Measures

Inspect water trailers and potable water tanks before, during, and after use as per specified guidelines.
Drinking line threads and waste line threads must be distinct to prevent cross-connection.
Maintain cleanliness in all food preparation and storage areas, keeping them free of waste and standing water.

Pest Management

Daily inspections for pests or harborage conditions should be conducted by designated food service workers.

Food Storage and Preparation

Frozen foods must be stored at 0°F (-17.7°C) and cannot be thawed at ambient temperature or in standing water.
Perishable foods should not be used if refrigeration is unavailable.
Insulated food containers (IFCs) are to be utilized for food transport.
Individual milk containers must not exceed 16 oz (1 pint or 0.5 L).
Milk and milk products should be stored at 41°F (5°C).

Non-Chemical Microbial Reduction

To reduce microbial contamination in raw fruits and vegetables, submerse them in 140°F (60°C) drinking water for 1 minute.

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Description

Test your understanding of food operation practices and sanitation standards in field settings. This quiz covers essential guidelines for handwashing, waste disposal, food transportation, and ensuring safe food storage. Assess your knowledge on maintaining hygiene and operational safety in food handling.