USCG HS2 SWE || with Errorless Answers.
What does "cross-connection" mean? correct answers any connection, direct or indirect, that will
permit or possibly permit the flow of a non-potable fluid into a conduit or receptacle containing,
or intended to contain, potable water
What is a "deleterious substance"? correct answers any materials, foods, or other items which
may be injurious to the health of all personnel
What is a "hot food storage facility"? correct answers steam tables, warmers, and other hot food
holding facilities capable of maintaining a safe holding temp of not less than 140 degrees F (60
degrees C)
What does "organoleptical" mean? correct answers acceptable to smell, touch, taste and visual
observation
What does "perishable food" mean? correct answers any food that may spoil easily and present a
health hazard when held above 41 degrees F (5 degrees C)
What is a "pull date"? correct answers the expiration of the shelf-life for the product and the date
after which the product shall not be offered for sale or consumption and shall be expressed in
standard date format, i.e., 16 April 2001
What is a "safe holding temp"? correct answers as applied to potentially hazardous food, shall
mean temps of 41 degrees F (5 degrees C) or below when refrigerated and at least 140 degrees F
(60 degrees C) when heated
What is "shelf-life"? correct answers the maximum time elapsed from the time of preparation
until the item must be removed from sale or use and discarded
What is "storage temp"? correct answers the temp at which the food product is stored
immediately after prep and maintained at a safe holding demo until it is dispensed to the
customer
, What is a "temporary food service establishment"? correct answers operates at a fixed location
for a period of time not more than 14 days
What are "temporary food service personnel"? correct answers those individuals assigned to a
food service establishment for a period of less than three months, such as a mess cook and
scullery personnel
Who is responsible for assigning sanitary inspection duties? correct answers The CO
How often are galley inspections performed? correct answers Sanitation inspections occur daily,
as per the Med Man (M6000.1 series)
Who is responsible for establishing a unit food service sanitation training program for food
service personnel? correct answers Medical personnel
How often is food service sanitation training given? correct answers quarterly or semi-annually
What is the appearance of refrozen fish? correct answers Soft, flabby flesh
Sour odor
Off color
Wrapping paper moist, slimy, discolored
Bottom of box may be distorted
What is the appearance of fresh fish? correct answers Bright red gills
Prominent clear eyes
Firm, elastic flesh
What is the appearance of stale fish? correct answers Dull in appearance
What does "cross-connection" mean? correct answers any connection, direct or indirect, that will
permit or possibly permit the flow of a non-potable fluid into a conduit or receptacle containing,
or intended to contain, potable water
What is a "deleterious substance"? correct answers any materials, foods, or other items which
may be injurious to the health of all personnel
What is a "hot food storage facility"? correct answers steam tables, warmers, and other hot food
holding facilities capable of maintaining a safe holding temp of not less than 140 degrees F (60
degrees C)
What does "organoleptical" mean? correct answers acceptable to smell, touch, taste and visual
observation
What does "perishable food" mean? correct answers any food that may spoil easily and present a
health hazard when held above 41 degrees F (5 degrees C)
What is a "pull date"? correct answers the expiration of the shelf-life for the product and the date
after which the product shall not be offered for sale or consumption and shall be expressed in
standard date format, i.e., 16 April 2001
What is a "safe holding temp"? correct answers as applied to potentially hazardous food, shall
mean temps of 41 degrees F (5 degrees C) or below when refrigerated and at least 140 degrees F
(60 degrees C) when heated
What is "shelf-life"? correct answers the maximum time elapsed from the time of preparation
until the item must be removed from sale or use and discarded
What is "storage temp"? correct answers the temp at which the food product is stored
immediately after prep and maintained at a safe holding demo until it is dispensed to the
customer
, What is a "temporary food service establishment"? correct answers operates at a fixed location
for a period of time not more than 14 days
What are "temporary food service personnel"? correct answers those individuals assigned to a
food service establishment for a period of less than three months, such as a mess cook and
scullery personnel
Who is responsible for assigning sanitary inspection duties? correct answers The CO
How often are galley inspections performed? correct answers Sanitation inspections occur daily,
as per the Med Man (M6000.1 series)
Who is responsible for establishing a unit food service sanitation training program for food
service personnel? correct answers Medical personnel
How often is food service sanitation training given? correct answers quarterly or semi-annually
What is the appearance of refrozen fish? correct answers Soft, flabby flesh
Sour odor
Off color
Wrapping paper moist, slimy, discolored
Bottom of box may be distorted
What is the appearance of fresh fish? correct answers Bright red gills
Prominent clear eyes
Firm, elastic flesh
What is the appearance of stale fish? correct answers Dull in appearance
