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Mess Management Specialist 1 & C - Military manual for maintaining a mess hall
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Assignment 1: 7 - 14 - 14163_330
ASSIGNMENT  1 Textbook  Assignment: “Sanitation,”  chapter  1,  pages  1-11  and  1-12;  “Receipt,  Inspection, and  Expenditure  of  Food  Items,”   chapter 2, pages 2-2, 2-6, 2-7, and 2-14 through 2-21;    “General  and  Private  Mess  Accounting  Systems,” chapter  3,  pages  3-1  through  3-3;  “Food  Preparation,”  chapter  5, pages  5-1  through  5-4;  “Menu  Planning,”   chapter  7,  pages  7-16  through 7-25. IN  ANSWERING  QUESTIONS  1-1  THROUGH  1-3 REFER TO CHAPTER 1, PAGES 1-11 AND 1-12. 1-1. Spoiled  or  damaged  food  items  can be  eliminated  by  taking  which  of the  following  precautions? 1. Inspection  for  quality  upon receipt 2. Proper  storage  and  handling 3. Maintenance  of  required temperatures  relative  to  each respective phase of the operation 4. Each of the above 1-2. You should dispose of foods considered  hazardous  according  to the  administrative  procedures outlined in what reference? 1. Navy and Marine Corps Records Disposition  Manual 2. Navy Occupational Safety and Health Program Manual for Forces Afloat 3. NAVMED  P-5010 4. NAVSUP  P-486 1-3. You should take which of the following  actions  after  an occurrence  of  spoiled  or  damaged food? 1. Arrange  for  NFMT  assistance 2. Procure  future  food  items  from government  sources  only 3. Notify  the  Bureau  of  Medicine and Surgery 4. Implement  measures  to  prevent future  occurrences IN  ANSWERING  QUESTIONS  1-4  THROUGH  1-6, REFER TO CHAPTER 2, PAGE 2-2. 1-4. Food items must be date-stamped and color-coded  for  what  purpose? 1. To indicate the date and the meal they are to be used for 2. To  make  future  inventories easier 3. To indicate the food items have been  inspected  and  passed 4. To make sure the oldest stock is used first 1-5. Regardless of the source and prior inspection of food items, you are required to inspect food items at the time of receipt to determine which  of  the  following characteristics? 1. They conform to the specifications  of  the  purchase document 2. They conform to the specifications  of  the  USDA 3. The  specified  name  brands  have been  received 4. The  specified  quantities  have been  received 1-6. Food  items  received  from  commercial suppliers  must  be  inspected  by  what person? 1. Executive  officer 2. Food service officer 3. Supply  officer 4. Medical  department representative 1

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