Environmental Health

Overview

Environmental Health consists of those capabilities and activities necessary to anticipate, identify, assess and control risks of immediate delayed onset DNBI to personnel from exposure encountered in the environment.  These exposures include risks from chemical, biological, radiological and physical hazards.

 

Mission

Plan and execute the uninterrupted provision of Role III Environmental Health support in order to preserve and protect the health of the installation and maintain troop readiness by influencing positive health outcomes for mission and force.

 

Services Provided: 

  • Potable Water Quality Analysis
  • Recreational Wate Quality Analysis
  • Disease Vector Prevention and Control
  • Waste Management/Compliance Consultation (Solid Waste, Hazardous Waste and Regulated Medical Waste)
  • Climatic Injury Prevention and Control
  • General Facility Sanitation and Hygiene Consultation/Inspections
  • Food Service Sanitation Consultation/Inspections 
Winn Army Community Hospital Basic Food Handlers Safety Quiz

Winn Army Community Hospital Basic Food Handlers Safety Quiz

(You must score an 80% or higher to recieve certification)

1.The Basic Food Handlers Safety Course certification is only valid:
A.On FSGA/HAAF
B.For one year
C.Both A & B
D.None of the above

2.The proper way to thaw food is:
A.At room temperature
B.In a refrigerator that maintains 41 degrees F or below as part of the cooking process
C.In a water bath at 70 degrees F or below
D.None of the above

3.The minimum temperature for holding hot food is:
A.160 degrees F or above
B.140 degrees F or above
C.135 degrees F or above
D.41 degrees or above

4.What are the common risk factors associated with foodborne illness?
A.Food from unsafe sources
B.Inadequate cooking/inadequate holding temperatures
C.Improper holding temperatures
D.All of the above

5.When should you wash your hands while preparing/serving food?
A.Before beginning any task associated with or involving food handling
B.After every chance of contamination
C.Both A & B
D.None of the above

6.Chicken must be cooked to an internal temperature of at least?
A.165 degrees F
B.135 degrees F
C.140 degrees F
D.There is not a standard temperature

7.The temperature danger zone is:
A.42-134 degrees F
B.40-140 degrees F
C.35-142 degrees F
D.45-145 degrees F

8.How long can a PHF be maintained outside of safe holding temperatures before harmful micro-organisms and/or toxins begn to form?
A.2 hours
B.8 hours
C.4 hours
D.None of the above

9.If I am bringing a cold PHF dish to a potluck (such as potato salad), what is the proper temperature at which it should be held?
A.41 degrees F or below
B.42 degrees F or below
C.39 degrees F or below
D.40 degrees F or below

10.Bacteria can double in numbers every 15-30 minutes under ideal conditions. What constitutes ideal conditions?
A.Right temperature
B.Mositure
C.Food
D.All of the above



Contact Information 
Phone: (912) 435-6074 / 7354
Hours:

8:00 a.m. - 4:00 p.m.

Location:

459 E. Bultman Ave BLDG 1182
Fort Stewart, GA 31314