Risk Management for Personal Items in Food Preparation Areas

Play an AI-generated podcast conversation about this lesson

What is the purpose of including planning factors in the Base Support Plan (BSP) for a DFAC?

To increase the number of food service equipment

To enhance the aesthetics of the facility

To ensure compliance with HACCP guidelines

To meet the installations needs in case of a natural disaster or wartime commitment (correct)

What does the highest rated subcategory, the serving line and dining room, contribute to in the overall score of the Contingency Preparedness evaluation?

Sanitation standards

Food safety practices (correct)

Facility inspections

Management efficiency

What does Category E, Management, in a DFAC evaluation primarily assess?

Integration of management into the operation (correct)

Facility equipment maintenance

Sanitation of food service equipment

Training on safe food handling

What is the purpose of conducting inspections periodically in a food facility?

To identify deviations from the HACCP plan Signup and view all the answers

How does the 45% COG requirement impact the operations of a DFAC?

It ensures proper budgeting for equipment and facility improvements Signup and view all the answers

Which document provides formal procedures for following the HACCP principles?

HACCP Plan Signup and view all the answers

What role does the Hennessy Evaluation play in determining the ranking of categories and subcategories for DFAC operations?

It adjusts rankings based on current missions and business practices Signup and view all the answers

What is the responsibility of Public Health (PH) in food safety?

Identifying CCPs in the food system Signup and view all the answers

What should food service workers do if they have an apparent health condition that would preclude them from safely handling food?

Report it as required to Public Health (PH) Signup and view all the answers

Which organization's standards should be followed for sanitizing equipment in accordance with the Tri Service Food Code?

National Sanitation Foundation Signup and view all the answers

What are storeroom personnel and food handlers searching for in addition to inspecting deliveries?

Compromised food safety indicators Signup and view all the answers

Why should temperatures be taken within the packaging when receiving Time/Temperature Control for Safety (TCS) Food?

To ensure that the food has been stored properly Signup and view all the answers

In what way do labels for each item in the storeroom act as a useful tool?

As a quick reference for storeroom tasks Signup and view all the answers

Why is restricting access to the storeroom important according to the text?

To maintain a chain of custody and deter theft Signup and view all the answers

How are orders for APF Dining operations processed according to the text?

Using an online system called STORES Signup and view all the answers

What is the recommended type of lockers to be used in food preparation and storage areas?

Metal mesh lockers Signup and view all the answers

During FPCON changes, what is subject to search within the lockers?

Storage containers within the lockers Signup and view all the answers

What is the purpose of keeping the facility for War Reserve Materiel (WRM) storage under lock and key?

To provide adequate security so only authorized personnel access the rations Signup and view all the answers

What is the purpose of erecting a physical barrier (floor to ceiling) in a facility jointly used with another Force Support Squadron or installation activity?

To prevent theft or pilferage of War Reserve Materiel (WRM) Signup and view all the answers

In Nuclear, Biological, Chemical, and Conventional Defense Operations and Standards for Food Service, what is the primary focus of Services personnel?

Ensuring continuity of operations and protecting personnel from contamination Signup and view all the answers