USAFSAM BLOCK 6 Public Health Food Safety & Preventive Operations
Mastery Exam: AFI 48-116 Guidance, Annual Facility Manager Training,
Bacterial Classifications (Beneficial, Spoilage, Pathogens), Chemical
Reactions & Lipid Oxidation, Perishable Food Categories (Meat, Water
Foods, Eggs, Dairy, Fresh Produce), Semi-Perishables, Potentially Hazardous
Foods, FATTOM Principles (Food, Acid, Temperature, Time, Oxygen,
Moisture), Cold & Hot Holding Temps (≤41°F / ≥135°F), Adulterated Food,
Chlorine Rinse Standards (50–200 ppm, 30 sec), Temperature Danger Zone,
Fruit & Vegetable Spoilage, Water Activity Threshold (0.85), Anaerobic &
Aerobic Conditions, pH Susceptibility (≥4.6), Foodborne Illnesses:
Infections vs Intoxications, Reservoirs & Transmission, Prevention
Strategies (Listeria, Shigella, Salmonella, Typhoid, E. coli O157:H7,
Campylobacter, Staphylococcus aureus, Clostridium perfringens &
botulinum, Bacillus cereus, Hepatitis A, Norovirus), Parasitic & Protozoa
Risks (Trichinella, Tapeworm, Toxoplasmosis, Cryptosporidium), Fungi
(Mold & Yeast), Fish-Associated Poisoning (Scombroid, Ciguatera), Shellfish
Toxins (Paralytic, Neurotoxic, Amnesic), Waterborne Pathogens (Vibrio
cholera, Anisakiasis, Giardia, Cryptosporidium), Food Preservation
Methods (Heat Pasteurization, Canning/Retort, Food Irradiation, Smoking,
Fermentation), Radiation Types (Gamma, X-ray, Electron Beams) Exam
Questions Verified and Provided with Complete A+ Graded Rationales
Latest Updated 2026
AFI 48-116
, Provides guidance for Public Health functions in the Food Safety Program
Who provides annual training to facility managers annually?
Public Health
Types of Bacteria
Beneficial, Spoilage, & Pathogens
Chemical Reactions
Food being exposed to air and light causing rancidity or lipid oxidation.
5 Types of Perishables
1 Meat & Poultry
2 Water Foods
3 Egg Products
4 Dairy Products
5 Fresh Fruits & Vegetables
Semi-Perishables
Cans, Bags, Boxes, or Jars
Mastery Exam: AFI 48-116 Guidance, Annual Facility Manager Training,
Bacterial Classifications (Beneficial, Spoilage, Pathogens), Chemical
Reactions & Lipid Oxidation, Perishable Food Categories (Meat, Water
Foods, Eggs, Dairy, Fresh Produce), Semi-Perishables, Potentially Hazardous
Foods, FATTOM Principles (Food, Acid, Temperature, Time, Oxygen,
Moisture), Cold & Hot Holding Temps (≤41°F / ≥135°F), Adulterated Food,
Chlorine Rinse Standards (50–200 ppm, 30 sec), Temperature Danger Zone,
Fruit & Vegetable Spoilage, Water Activity Threshold (0.85), Anaerobic &
Aerobic Conditions, pH Susceptibility (≥4.6), Foodborne Illnesses:
Infections vs Intoxications, Reservoirs & Transmission, Prevention
Strategies (Listeria, Shigella, Salmonella, Typhoid, E. coli O157:H7,
Campylobacter, Staphylococcus aureus, Clostridium perfringens &
botulinum, Bacillus cereus, Hepatitis A, Norovirus), Parasitic & Protozoa
Risks (Trichinella, Tapeworm, Toxoplasmosis, Cryptosporidium), Fungi
(Mold & Yeast), Fish-Associated Poisoning (Scombroid, Ciguatera), Shellfish
Toxins (Paralytic, Neurotoxic, Amnesic), Waterborne Pathogens (Vibrio
cholera, Anisakiasis, Giardia, Cryptosporidium), Food Preservation
Methods (Heat Pasteurization, Canning/Retort, Food Irradiation, Smoking,
Fermentation), Radiation Types (Gamma, X-ray, Electron Beams) Exam
Questions Verified and Provided with Complete A+ Graded Rationales
Latest Updated 2026
AFI 48-116
, Provides guidance for Public Health functions in the Food Safety Program
Who provides annual training to facility managers annually?
Public Health
Types of Bacteria
Beneficial, Spoilage, & Pathogens
Chemical Reactions
Food being exposed to air and light causing rancidity or lipid oxidation.
5 Types of Perishables
1 Meat & Poultry
2 Water Foods
3 Egg Products
4 Dairy Products
5 Fresh Fruits & Vegetables
Semi-Perishables
Cans, Bags, Boxes, or Jars
