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Womack Army Medical Center
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Attention Soldiers!
Clark Outpatient Behavioral Health Clinic will be closing effective Friday, April 18
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Pre-Admission Unit
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Instructions for Surgical Patients
General Surgery
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Vascular & Endovascular Surgery
Strokes
Bariatric Surgery Clinic
Bariatric Support Group Meetings
Fast Track & Emergency Care
Ambulance Services
What Is An Emergency?
Mental Health
Service Member Behavioral Health
Family Advocacy Program Clinical
Child and Family Behavioral Health System
Substance Use Disorder Clinical Care
Lab Tests & Radiology
Laboratory/Pathology
Blood Donor Center
Radiology
Imaging Services
Specialty Care
Allergy and Immunology
Audiology
Audiology Consultations
Tinnitus
ENG & VNG Testing
Army Hearing Program
Brain Injury Medicine-Intrepid Spirit
Cardiology
Dermatology
ENT Clinic
Gastroenterology
Hematology & Oncology
Infectious Disease Clinic
Travel Medicine
Pain Management Clinic
Neurology Service
Occupational Therapy
Orthopedics & Rehabilitation
Pathology
Physical Therapy
Physical Therapy Appointment Policies and Guidelines
Pulmonary & Respiratory Services
Sleep Disorders Clinic
Speech Pathology
Case Management
Outpatient Case Management
Inpatient Case Management
Dental
Davis Dental Clinic
Joel Dental Clinic
LaFlamme Dental Clinic
Pope Army Airfield
Rohde Endodontic Residency Dental Clinic
Smoke Bomb Hill Dental Clinic
WAMC Dental Clinic
Pharmacy Services
Q-Anywhere
TRICARE 2022 Copayment Increase
Vision
Ophthalmology
Optometry
Warfighter Refractive Eye Surgery Program
WRESP Pre-operative Brief
Women's Health & Pregnancy
OB Intake
Centering Pregnancy
Midwifery Service
Active Duty Pregnancy Profiles
Reproductive Endocrinology and Infertility (REI)
Maternal Fetal Medicine
Pelvic Floor Physical Therapy
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Food Safety Course
1. During a unit organizational day, a platter of meatloaf that was initially at 135°F was placed on the buffet line without a heating element at 10:30 a.m. Any remaining meatloaf must be thrown out by what time?
A. 12:30 p.m.
B. 2:30 p.m.
C. High Noon
D. It need not be thrown out because unit functions are not subject to the food code.
2. What are some common symptoms of foodborne illness?
A. Soreness; itching; fatigue and dry eyes
B. Fever; vomiting; diarrhea; jaundice; nausea and abdominal cramps
C. Headache; irritability; thirst; dyslexia and tremors
D. Muscle cramps; insomnia; sweating and psorophora.
3. Food and clean dishes and utensils will be protected from contamination by storing them:
A. At least 4 inches off the floor
B. On top of any unused container that keeps the food from contacting the floor
C. Underneath fire suppression system and utility pipes
D. At least 6 inches off the floor
4. Leftover meatloaf must be reheated to what minimum internal temperature within 2 hours?
A. 150°F
B. 165°F
C. 140°F
D. 155°F
5. Which foods support the growth of pathogens?
A. Fresh cut watermelon/cantaloupe; rice; eggs; beef; and pork
D. Breads and desserts
6. Good personal hygiene includes:
A. Scratching your ear before scratching your nose.
B. Wearing a dirty uniform only for work.
C. Running fingers through your hair to make sure it’s neat and presentable.
D. Wearing an effective hair restraint
7. What is an appropriate step in taking a food temperature during the cooking process?
A. Calibrate the thermometer to 38°F with the ice point method.
B. Removing thermometer from case and inserting it into the product
C. Inserting thermometer into the thinnest portion of product
D. Sanitizing a calibrated thermometer prior to inserting into the thickest portion of product
8. What would be an example of cross contamination?
A. An individual with an infected cut is placed on administrative duty.
B. An individual cuts raw chicken and then cuts raw beef on the same cutting board.
C. An individual prepares carrots for soup
9. If gloves are used:
A. You don’t need to wash your hands because you’re using gloves.
B. You should blow on the gloves before putting them on
C. It will eliminate all hazards to food items.
D. You should wash your hands before putting on a clean pair.
10. The acronym FATTOM stands for Food, Acidity, Temperature, Time, Oxygen and
A. Meat
B. Moisture
C. Melatonin
D. Management
11. Of the six factors which support the growth of pathogens, which two are the easiest to control in the food service establishment?
A. Food and Moisture
B. Oxygen and time
C. Acidity and temperature
D. Time and temperature
12. You are cooking a dish that contains both chicken and beef; to what minimum internal temperature do you cook this food?
A. 145°F
B. 165°F
C. 155°F
D. 150°F
13. Food handlers should be restricted from working with or around food if they are experiencing which of the following symptoms?
A. Soreness
B. Vomiting
C. Headache
D. Muscle cramps
14. What is the most important thing for you to remember about foodborne illnesses?
A. They are preventable.
B. Its someone else’s responsibility to worry about them.
C. They can’t happen in our facility.
D. None of them are preventable
15. Time/Temperature Control for Safety (TCS) Foods:
A. Do NOT support pathogen growth when left in the Temperature Danger Zone.
B. Are safe in the Temperature Danger Zone due to their high moisture content.
C. Should be kept at 41°F or below when cold storing.
D. Should be stirred frequently to keep their oxygen content low.
16. Bare hand contact with Ready-to-Eat food is allowed?
A. True
B. False
17. What is the minimum required internal temperature when cooking ground beef?
A. 135°F
B. 145°F
C. 155°F
D. 165°
18. What type of jewelry is authorized for wear by food handlers?
A. One plain ring such as a wedding band
B. Matching diamond wedding ring
C. Medical ID bracelet
D. Fingernail jewelry
19. All the following practices can help prevent cross-contamination during food preparation except:
A. Preparing meat separately from ready-to-eat food.
B. Assigning specific equipment for preparing specific food
C. Rinsing cutting boards between preparing raw food and ready-to-eat food.
D. Using specific storage containers for specific food
20. Time/Temperature Control for Safety (TCS) Foods
A. Do not support pathogen growth when left in the Temperature Danger Zone (TDZ).
B. Are safe in the Temperature Danger Zone (TDZ) due to their high moisture content.
C. Should be kept at 135°F or above when hot holding.
D. Should be stirred frequently to keep their oxygen content low.
21. What type of cleaning materials may be used?
B. Steel wool during manual pot and pan washing.
C. Wooden handled brushes used during pot and pan washing.
D. Reusable wiping cloths for wiping food spills on tableware
22. How do you properly calibrate a thermometer?
A. Submerge the probe or stem in a container with crushed ice and water for thirty seconds
B. Place the thermometer in the freezer after each use to let it cool down.
C. Stick the thermometer in different parts of the item.
D. Place the thermometer under your tongue before each use.
23. An effective hair restraint for use in a food service facility is:
A. Pulling your hair into a ponytail with a rubber band
B. Having short hair
C. A hat; hair net; beard net; or a combination that restrains all hair to include bangs and facial hair.
D. To be kept handy in case the inspector decides to show up.
24. Itching and tightening of the throat are symptoms of what?
A. Hepatitis A
B. Food allergy
C. E-coli
D. Botulism
25. A power outage results in hot Time/Temperature Control for Safety (TCS) food being out of temperature control for 6 hours. What must be done with the food?
A. Reheat the food to 165°F for 15 seconds.
B. Throw the food away.
C. Serve the food as the daily special.
D. Place the food in an ice bath.
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