2-7. What publication describes the procedures  regarding  the  reporting and  handling  of  nonhazardous  and hazardous food items? 1. NAVSUP  P-476 2. NAVSUP  P-486,  volume  I 3. NAVSUP  P–486,  volume  II 4. NAVSUP  P-580 2–8. When  reporting  a  shortage  in shipment  due  to  transportation discrepancies,  you  should  refer  to what source? 1. NAVSUPINST  4061.8 2. NAVSUPINST  4061.11 3. NAVSUPINST  4440.179 4. NAVSUPINST   4610.33 2-9. When a nonsubstantial shortage in shipment of food items occurs, which  of  the  following  actions should be performed? 1. Refuse  receipt  of  food  items being  delivered 2. Document  the  actual  quantity physically   received 3. Survey  the  quantity  that  the shortage  represents 4. Absorb the shortage as part of the  stores  consumed 2–10. When an overage in shipment occurs from  a  commercial  vendor,  you should  take  which  of  the  following actions? 1. Record  the  actual  quantity received  on  all  applicable documents 2. Record  only  the  requested quantity  but  accept  all  items 3. Prepare a dummy invoice to reflect  the  actual  amount received 4. Return  any  excess  quantities  to the  vendor 2-11.  When  you  are  posting  receipts, which of the following pieces of information  must  be  transcribed  to the  GM  records? 1. Date  and  value  of  receipt 2. Source  and  quantity  of  receipt 3. Source  and  date  of  receipt 4. Value and quantity of receipt 2-12. The total dollar money value of each receipt document is posted to what GM record? 1. NAVSUP Form 209 2. NAVSUP Form 335 3. NAVSUP Form 367 4. NAVSUP  Form  1046 2-13. What dollar value does the first entry on the NAVSUP Form 367 represent? 1. Outstanding   requisitions 2. Total  of  previous  quarters’ receipts 3. Total  of  initial  receipts  for the period 4. Inventory  carried  forward 2-14. Which  of  the  following  prices should you use to survey, transfer, or sell food items to private messes? 1. The  price  established  by NAVFSSO  quarterly 2. The item price at the time of receipt 3. The item price plus the applicable  surcharge 4. The  price  representing  the current  market  value 2-15. What form is used to document food items  received  during  an  underway replenishment? 1. DD Form 1149 2. DD Form 1348–1 3. NAVSUP  Form  1059 4. NAVSUP Form 1282 11