Chapter 1 201- 208

Question 1

How often does the USAF amended food code require us to conduct self inspections of dining facilities? (201.)

Answer 1

Weekly

Question 2

You must file and keep self inspection records for at least (201.)

Answer 2

12 months

Question 3

Who is solely responsible for drawing and returning subsistence after each meal period? (201.)

Answer 3

Senior cook

Question 4

Which log does the shift leader review throughout the day to determine why a cashier used the misc register key? (201.)

Answer 4

Cashiers misc

Question 5

When does the shift leader review the waste log to make sure all waste is authorized? (201.)

Answer 5

Before each meal

Question 6

One of your shift leader duties is to take food temperatures during your shift every (201.)

Answer 6

30-45 minutes

Question 7

What percent collected surcharge money is disbursed to military personnel appropriation? (201.)

Answer 7

50

Question 8

Success of your operation is dependent upon and based upon the satisfaction of (202.)

Answer 8

Patrons

Question 9

Who approves contingency and wartime inventory levels? (203.)

Answer 9

HQ AFPC/SVOFA

Question 10

The thaw report is based on (203.)

Answer 10

Menus showing in corporate food service (CFS)

Question 11

When must the storeroom clerk conduct the physical inventory? (203.)

Answer 11

Weekly

Question 12

When is the end of fiscal year (FY) inventory conducted? (203.)

Answer 12

30 September

Question 13

If the amount is not excessive, where is medically condemned food documented once removed from inventory? (203.)

Answer 13

Waste log

Question 14

Who approves transfers of excess meals, ready to eat (MRE)? (203.)

Answer 14

HQ AFPC/SVOFA

Question 15

To identify errors, compare the sales and cost report and production log with the (203.)

Answer 15

Inventory count worksheet

Question 16

You can print a receipt from Subsistence Total Ordering and Receipt Electronic System (STORES) after (203.)

Answer 16

Transmitting the order

Question 17

Who must initial on the original delivery invoice on any shortages or errors? (203.)

Answer 17

Storeroom personnel and driver

Question 18

What is not a principle when importing and reconciling catalog items? (203.)

Answer 18

Print catalog item

Question 19

Storeroom personnel must download the updated vendor catalog every (203.)

Answer 19

Sunday

Question 20

Which system is designed to automate many of the routine tasks performed in the dining facility? (204.)

Answer 20

STORES

Question 21

STORES sends an electronic data interchange (EDI) transaction to (204.)

Answer 21

The vendor and Defense Logistics Agency (DLA)

Question 22

Who designates, in writing, persons responsible for having access to the storeroom? (205.)

Answer 22

Food Service Officer

Question 23

When should hazards be identified in the food and water (FW) distributions systems? (205.)

Answer 23

At each step

Question 24

Under the food and water (FW) program, the goal is optimal security (205.)

Answer 24

In a cost effective matter

Question 25

During the 30-Day probationary period, new employees should be placed on (205.)

Answer 25

Day shift

Question 26

Personal items such as lunch containers should be prohibited in the (205.)

Answer 26

Food handling area

Question 27

Who is responsible for water after the initial period of contingency operations? (206.)

Answer 27

Civil Engineering (CE)

Question 28

In a deployed environment, the food service operation reaches initial operating capability (IOC) when it serves the first (206.)

Answer 28

Hot unit group ration (UGR)

Question 29

What rations are served for deployments lasting over 30 days? (206.)

Answer 29

A mix of UGR-A and A-Rations

Question 30

What percentage of the population is planned for when determining the total number of meals you must serve? (206.)

Answer 30

90

Question 31

The Single Pallet Expeditionary Kitchen (SPEK) is designed to feed how many personnel per meal during deployment? (206.)

Answer 31

550

Question 32

How many personnel are required to have the (SPEK) operational in 4 1/2 hours? (206.)

Answer 32

8

Question 33

The approval authority for all food and water sources in deployed environment is (206.)

Answer 33

United States Army Public Health Command (USAPHC)

Question 34

Which Air Force form verifies of all cash collected and the number of essesntial station messing (ESM) personnel served? (207.)

Answer 34

79, Head Count Record

Question 35

When must receipts be deposited under field feeding accounting? (207.)

Answer 35

Last day of each week

Question 36

At a minimum when should AF Form 1038 be used to rate food service operations? (208.)

Answer 36

Quarterly

Question 37

What document breaks down each food service evaluation category area and describes evaluation criteria to complete AF Form 1038? (208.)

Answer 37

AFMAN 34-240, Food Service Program Managment