4-12. The  cleaning  and  maintenance  of the  bulk  storeroom  is  the responsibility  of  what individual? 1. The  damage  control  petty officer 2. The  custodian 3. The  receipt  inspector 4. The  retail  store  operator 4-13. How often should the bulk storeroom be cleaned and swept? 1. Daily 2. Twice  weekly 3. Weekly 4. Monthly 4-14. How  often  should  the  custodian examine  electrical  systems  in the  bulk  storeroom? 1. Daily 2. Weekly 3. Monthly 4. Bimonthly 4-15. How  often  should  the  ship’s store  officer  inspect  the  bulk storeroom? 1. Each  business  day 2. Twice  weekly 3. Weekly 4. During  the  monthly  zone inspection 4-16. When the ship is expecting to get  underway,   the custodian of the  bulk  storeroom  should notify  what  individual  once  the storeroom  is  prepared  for  sea? 1. The  ship’s  store  officer 2. The  custodian’s  supervisor 3. The  supply  officer 4. The officer of the deck 4-17. When  possible,  how  often  should the  bulk  storeroom  custodian ventilate  the  bulk  storeroom  to permit good air circulation? 1. Daily 2. Weekly 3. Monthly 4. Once  per  accounting  period Learning  Objective: Explain the  procedures  and  precautions used  for  stowing  materials that  require  special  handling. 4-18, When  stowing  stock  with  special handling  requirements,  which  of the the 1. 2. 3. 4. 4-19. The following  factors  should custodian  consider? Hazards  to  personnel  or facilities Shelf life so the oldest stock is issued first Temperature  control  to prevent   deterioration All of the above requirements  for  stowage  of dangerous,  semisafe,  and  safe materials  are  contained  in which  of  the  following publications? 1. Hazardous  Material Identification  System (HMIS) List, DOD 6050.5 2. Afloat  Supply  Procedures, NAVSUP  P-485 3. Food  Service  Management Manual,  NAVSUP  P-486 4. Ship’s  Store  Afloat,  NAVSUP P-487 4-20. Which  of  the  following categories  of  materials  must  be stowed in the paint and flammable  liquids  storeroom? 1. Safe only 2. Safe and semisafe 3. Dangerous  and  safe 4. Dangerous  and  semisafe 4-21. What  atmospheric  condition  in your  storeroom  may  cause pinholing  in  canned  products? 1. High  temperature 2. Low humidity 3. Low  temperature 4. High  humidity 33