USCG HS2 SWE
What does "cross-connection" mean? - correct answer ✔✔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 answer ✔✔any materials, foods, or other items which may
be injurious to the health of all personnel
What is a "hot food storage facility"? - correct answer ✔✔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 answer ✔✔acceptable to smell, touch, taste and visual
observation
What does "perishable food" mean? - correct answer ✔✔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 answer ✔✔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 answer ✔✔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 answer ✔✔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 answer ✔✔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 answer ✔✔operates at a fixed location for a
period of time not more than 14 days
What are "temporary food service personnel"? - correct answer ✔✔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 answer ✔✔The CO
How often are galley inspections performed? - correct answer ✔✔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 answer ✔✔Medical personnel
How often is food service sanitation training given? - correct answer ✔✔quarterly or semi-annually
What is the appearance of refrozen fish? - correct answer ✔✔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 answer ✔✔Bright red gills
Prominent clear eyes
Firm, elastic flesh
What is the appearance of stale fish? - correct answer ✔✔Dull in appearance
Cloudy, red-bordered eyes
Soft flesh
What does "cross-connection" mean? - correct answer ✔✔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 answer ✔✔any materials, foods, or other items which may
be injurious to the health of all personnel
What is a "hot food storage facility"? - correct answer ✔✔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 answer ✔✔acceptable to smell, touch, taste and visual
observation
What does "perishable food" mean? - correct answer ✔✔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 answer ✔✔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 answer ✔✔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 answer ✔✔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 answer ✔✔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 answer ✔✔operates at a fixed location for a
period of time not more than 14 days
What are "temporary food service personnel"? - correct answer ✔✔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 answer ✔✔The CO
How often are galley inspections performed? - correct answer ✔✔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 answer ✔✔Medical personnel
How often is food service sanitation training given? - correct answer ✔✔quarterly or semi-annually
What is the appearance of refrozen fish? - correct answer ✔✔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 answer ✔✔Bright red gills
Prominent clear eyes
Firm, elastic flesh
What is the appearance of stale fish? - correct answer ✔✔Dull in appearance
Cloudy, red-bordered eyes
Soft flesh
