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Assignment Questions - 14164_337
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Assignment Questions - 14164_339
ASSIGNMENT  2 Textbook  Assignment: Receipt,  Inspection,  Expenditure,    and Storage of Food Items, chapter 2, pages 2–1 through 2-22; and “Accounting,” chapter 3, pages 3–1 through 3-17. 2-1. When food items are received from commercial  sources,   what  person must sign a statement on the invoice  that  reads   “I accept responsibility  for  these  items  and hold  myself  accountable  to  the United  States  Government?” 1. Commanding  officer  of  the receiving  activity 2. Food service officer of the receiving  activity 3. Mess  treasurer,  having  made payment  of  received  food  items 4. Bulk  storeroom  storekeeper having  custody  of  food  items delivered 2-2. Under  normal  conditions, subsistence  items  received  from commercial  vendors  are  inspected  at which of the following points? 1. Origin only 2. Destination  only 3. Origin  and  destination  only 4. Origin, DPSC supply point, and destination 2-3. When food items are received from commercial  sources,    the supply officer should make sure the vendors  are  in  conformance  with  the requirements  originating  from  what source? 1. Department  of Index 2. Federal  Food, Cosmetic  Act 3. NAVSUP  P–4998 4. NAVMEDCOMINST Defense  Food  Cost Drug, and 5360.1 2–4. Meat,  poultry,  fish,  and  their by-products  delivered  under contract  within  the  United  States should  be  accepted  only  under  what condition? 1. Are received in a frozen state 2. Are  from  freshly  butchered animals 3. Bear  the  appropriate  stamps from  the  respective  government agencies 4. Pass  a  fitness–for–human– consumption  inspection  upon receipt 2-5. In what manner should food items be classified that do not meet expected  or  desired  standards,  but do to 1. 2. 3. 4. 2–6. An not  constitute  a  health  hazard personnel  if  consumed? Satisfactory  nonhazardous  food items Satisfactory  hazardous  food items Unsatisfactory  hazardous  food items Unsatisfactory   nonhazardous food items example of a nonhazardous food item  received  under  unsatisfactory conditions  is  described  by  which  of the  following  cases? 1. Chicken wings in a box labeled breasts 2. Ice cream received on a hot day 3. Fresh fish packed in ice 4. A case of jarred pickles with loose lids and seepage 10

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