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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
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