An official website of the United States government
Here's how you know
Official websites use .mil
A
.mil
website belongs to an official U.S. Department of Defense organization in the United States.
Secure .mil websites use HTTPS
A
lock (
lock
)
or
https://
means you’ve safely connected to the .mil website. Share sensitive information only on official, secure websites.
Skip to main content (Press Enter).
Toggle navigation
McDonald Army Health Center
McDonald Army Health Center
Search
Search This Site:
Search
Search This Site:
Search
Getting Care
Appointments & Referrals
MHS GENESIS
Visitor Guidelines
Driving Directions
Military Health System Nurse Advice Line
HIPAA
Joint Commission
Pastoral Care
Patient Administration
Patient Safety
Visitor Policy
Health Services
Primary Care
Active Duty
Family Medicine
Internal Medicine Service
Pediatrics
Exceptional Family Member Program (EFMP)
Preventive Care
Nutrition Services
Health Management
Immunizations
COVID-19 Vaccine
Department of Public Health
Army Wellness
Public Health Nursing
Environmental Health
Food Operation Safety Course
Food Handlers Exam
Food Handler Exam
Potable Water Program
Industrial Hygiene
Occupational Health
Radiation Safety
Contraceptive Care
Urgent & Emergency Care
Mental Health
Behavioral Health
Embedded Behavioral Health (EBH)
Family Advocacy (FAP)
Internal Behavioral Consultant (IBC)
Substance Use Disorder Clinical Care (SUDCC)
Fort Eustis Resource Finder
Lab Tests & Radiology
Laboratory
Radiology
Specialty Care
Allergy/Immunology Service
Dermatology
Gastroenterology Services
Health Management
Orthopedics
Physical Therapy
Travel Medicine
Pulmonary
Sleep Lab
Case Management
Dental
Fort Eustis Dental Headquarters
Fort Story Dental Clinic
McDonald Army Health Center Dental Clinic
Tignor Dental Clinic
Dental Sponsorship Program
Pharmacy
Main Pharmacy
Third Floor Pharmacy
Refill Pharmacy
Vision
Optometry
Ophthalmology
Women's Health
Children's Health
Readiness
Active Duty
Exceptional Family Member Program (EFMP)
Exceptional Family Member Program (EFMP)
Overseas Suitability Screening
Physical Exams
Patient Resources
Customer Service
DHA Office of the Inspector General
FAQs
Forms
Healthcare Resolutions
MHS Notice of Privacy Practices
Patient Rights & Responsibilities
Policies
Related Links
Virtual Education Center
Joint Commission
Shopping / Dining
News & Gallery
Articles
Videos
DHA Health News
Clinics
Williamsburg Community Based Medical Home
Resolute Clinic
Skymaster Clinic
Deployment Medical Readiness Clinic
Deployment Medical Readiness Clinic
Fort Story Lighthouse Clinic
About Us
Contact Us
Directory
About the MHS
McDonald Army Health Center History
MCAHC Leadership
Mission & Vision
Sendry Pittman Volunteer Program
Total Army Sponsorship Program
About the DHA
Customer Service
TRICARE
McDonald Army Health Center
Health Services
Preventive Care
Department of Public Health
Environmental Health
Food Operation Safety Course
Food Handler Exam
SKYMASTER CLINIC & DEPLOYMENT MEDICAL READINESS CLINIC (DMRC) ARE MOVING WITH LIMITED SERVICES AT SKYMASTER ON 27 JULY AND DMRC ON 31 JULY 2026.
CLINICS ARE CLOSED FOR MOVING: July 27–31, 2026.
SKYMASTER WILL BE LOCATED ON THE 1ST FLOOR ACROSS FROM THE HELP DESK.
DMRC WILL BE LOCATED ON THE 2ND FLOOR
NEW LOCATION:
MCDONALD ARMY HEALTH CENTER Building 576
SERVICES REOPEN:
August 3, 2026
Privacy Policy
Privacy Program
Information Quality
Open Government
Plain Writing
Accessibility/Section 508
Fraud & Abuse
FOIA
No FEAR Act
USA.gov
Health Services
Primary Care
Active Duty
Family Medicine
Internal Medicine
Pediatrics
Preventive Care
Department of Public Health
Armed Forces Wellness
Public Health Nursing
Environmental Health
Industrial Hygiene
Occupational Health
Radiation Safety
Health Management
Immunizations
COVID-19 Vaccine
Nutrition Services
Urgent & Emergency Care
Contraceptive Care
Mental Health
Family Advocacy (FAP)
Internal Behavioral Consultant (IBC)
Embedded Behavioral Health (EBH)
Substance Use Disorder Clinical Care (SUDCC)
Fort Eustis Resource Finder
Lab Tests & Radiology
Laboratory
Radiology
Specialty Care
Allergy
Dermatology
Gastroenterology Services
Orthopedics
Physical Therapy
Sleep Lab
Pulmonary
Case Management
Dental
Fort Story Dental Clinic
McDonald Army Health Center Dental Clinic
Tignor Dental Clinic
Dental Sponsorship Program
Pharmacy
Main Pharmacy
Third Floor Pharmacy
Refill Pharmacy
Vision
Women's Health & Pregnancy
Children's Health
Readiness
Exceptional Family Member Program (EFMP)
Food Handler Exam
Prefix
First
Middle
Last
Suffix
EMAIL
1. Which of the following is the correct range of the temperature danger zone (TDZ)?
42-134 Fahrenheit
35-140 Celsius
40-140 Celsius
40-140 Fahrenheit
*
2. Which of the following is the allowed time a potentially hazardous food (PHF) can be in the danger zone?
5 Hours
4 Hours
1 Hour
3 Hours
*
3. Which of the following does NOT contribute to potential food borne illness?
Use of raw; contaminated food without further cooking.
Cross-contamination between raw and cooked and/or ready-to-eat food.
Following all guidelines from TB Med 530 and/or Preventive Medicine.
Failure to properly cool foods for use of leftovers.
*
4. Blood dripping from thawing ground beef onto fresh produce on the shelf below is an example of:
Chemical Hazard
Biological Hazard
Physical Hazard
Cross contamination
*
5. Which of the following is the only authorized jewelry food handlers can wear?
Earrings
Wedding Ring with a diamond
Plain smooth wedding band/medical alert bracelet
Nose ring
*
6. Which of the following is NOT a requirement for fingernails?
Must not extend past the fleshy tip of the finger
Must be neatly trimmed and smooth
Must be flashy and pretty!
False fingernails; fingernail adornments; and fingernail polish are not authorized
*
7. Hot items must be cooled from temperatures that are above 135 degrees F to 70 degrees F within ___ hours, then from 70 degrees F to 41 degrees F or below within an additional ____ hours.
4 and 2
2 and 4
1 and 4
None of the Above
*
8. All products containing poultry; stuffed foods, such as stuffed noodle shells and bell peppers; and all leftovers intended to be eaten hot must be cooked to an internal product temperature of _____ degrees F for ____________.
145 F for 15 Seconds
155 F for 15 Seconds
165 F for 1 Minute
165 F for 15 Seconds
*
9. Ground beef must be cooked to ______________________.
145 F for 15 Seconds
155 F for 15 Seconds
165 F for 1 Minute
65 F for 15 Seconds
*
10. Whole muscle meats, such as beef and lamb; fish and seafood; and made-to-order eggs must be cooked to an internal temperature of _________________.
145 F for 15 Seconds
155 F for 15 Seconds
165 F for 1 Minute
165 F for 15 Seconds
*
11. The most preferred method for thawing frozen food properly is:
Ice water method
In a refrigeration unit set at an ambient temperature of 41 F or below
Thawing as part of the conventional cooking process
Placing the item under potable running water that is set at 90 F or less
*
12. Which of the following is not a cause of food borne illness?
Cross Contamination
Poor Sanitation
Failure to keep food in the proper temperatures
Reporting to your supervisor when you are sick
*
13. What are some examples of food "temperature abuse"?
Cooking to the wrong internal temperatures
Holding TCS food at the wrong temperature
Cooling or reheating incorrectly
All the above
*
14. How should you handle "Ready-to-eat" RTE food?
Touching with bare hands
Washing hands and touching with bare hands
Using your sleeves to prevent direct contact
Using utensils or disposable gloves
*
15. How often should you wash your hands?
Every hour and after you smoke
Only when coming to work
Only when touching foods
*
16. In a foodservice operation, the greatest risk to food is/are the?
Facility
Equipment
People/food handlers
Food
*
17. The key factor in the prevention of bacterial growth is?
Food taste
Menu evaluation
Time and temperature control
Food quality
*
18. The concentration of bleach sanitizing solution used on courters should be
100 ppm
150 ppm
200 ppm
600 ppm
*
19. A food-contact surface is a surface that includes?
all surfaces in a kitchen/food preparation area
Any surface that food normally comes into contact with or is able to drip or splash onto
Only utensils and bowls
All the above
*
20. Cross-Contamination occurs?
Two types of chemicals contaminate foods
Raw food contaminates cooked food
Raw foods are not cooked to proper temperatures
All the above
*
21. Correct thawing methods for foods include:
Cut the food item into small pieces
Setting the item on the counter 5 hours before cooking it
Soaking in a bucket of water for 10 hours
Refrigeration; part of the cooking process; microwave and under running water
*
22. Which of the following is a preventive practice in ensuring food protection?
Store pesticides close to foods
Store all recyclables close to the establishments
Clean up food and beverage spills at the end of each event
Keep all food and supplies at least 6 inches of the ground or floor
*
23. It is very important to keep trash cans covered during fundraisers and special events to prevent the attraction of flies and other insects
True
False
*
24. I got some salsa from my grandmother who grows and cans her own ingredients. It is really tasty and I have been eating it all my life and never got sick. Is it ok for me to offer it to the public?
Yes
No
Maybe
*
25. I should keep a list of all the people who worked at my event and the places where I purchased/received food?
Yes
No
*
ReCaptcha V3 error.
items marked with * are required
Contact Us
Location
Bldg. 2792, Harrison loop
Newport New, VA 23604
Phone
(757) 314- 8039
Email
dha.jble.pub-health.mbx.environmental-health@health.mil
Hours
Monday - Friday, 8 a.m. - 4:30 p.m.
Don't forget to keep your family's information up to date in
DEERS
!