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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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