Podcast
Questions and Answers
At a minimum, FIELD FOOD OPERATIONS and FIELD FOOD SERVICE ESTABLISHMENTS shall?
At a minimum, FIELD FOOD OPERATIONS and FIELD FOOD SERVICE ESTABLISHMENTS shall?
FIELD FOOD OPERATIONS and FIELD FOOD SERVICE ESTABLISHMENTS shall be at least 300 ft from?
FIELD FOOD OPERATIONS and FIELD FOOD SERVICE ESTABLISHMENTS shall be at least 300 ft from?
FIELD FOOD OPERATIONS and FIELD FOOD SERVICE ESTABLISHMENTS shall be at least 90 ft from?
FIELD FOOD OPERATIONS and FIELD FOOD SERVICE ESTABLISHMENTS shall be at least 90 ft from?
At a minimum, field-expedient or plumbed handwashing facilities shall be provided at which locations?
At a minimum, field-expedient or plumbed handwashing facilities shall be provided at which locations?
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Wood pallets are authorized for storage of food and supplies in FIELD FOOD OPERATIONS.
Wood pallets are authorized for storage of food and supplies in FIELD FOOD OPERATIONS.
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Handwashing facilities shall use (BLANK) as specified under ¶ 9-303.11(A) and may not recirculate the water.
Handwashing facilities shall use (BLANK) as specified under ¶ 9-303.11(A) and may not recirculate the water.
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During tactical blackout conditions, what type of foods should be considered for serving?
During tactical blackout conditions, what type of foods should be considered for serving?
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What are the food operation requirements?
What are the food operation requirements?
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Bulk water that supplies food operations has to be under pressure.
Bulk water that supplies food operations has to be under pressure.
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When shall water trailers and bulk potable water storage containers be inspected?
When shall water trailers and bulk potable water storage containers be inspected?
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Why should threads of a drinking line and waste line be different?
Why should threads of a drinking line and waste line be different?
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Floors, walls, ceilings, customer eating areas, and food preparation and storage areas shall be free of what?
Floors, walls, ceilings, customer eating areas, and food preparation and storage areas shall be free of what?
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What should the food establishment PIC or designated food service workers conduct daily inspections for?
What should the food establishment PIC or designated food service workers conduct daily inspections for?
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FROZEN FOODS may not be thawed or SLACKED at?
FROZEN FOODS may not be thawed or SLACKED at?
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Frozen foods shall be stored at what temperature?
Frozen foods shall be stored at what temperature?
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Should you use perishable foods when refrigeration and ice chest are not available?
Should you use perishable foods when refrigeration and ice chest are not available?
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What does the acronym IFC stand for?
What does the acronym IFC stand for?
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Individual milk containers shall not exceed what volume?
Individual milk containers shall not exceed what volume?
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Milk and milk products shall be stored at what temperature?
Milk and milk products shall be stored at what temperature?
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The alternate approved nonchemical method for reducing microbial contamination requires submersing raw fruits and vegetables in?
The alternate approved nonchemical method for reducing microbial contamination requires submersing raw fruits and vegetables in?
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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.
