Food Service Administration

Question 1

Who is overall responsible for administration of the general mess?

Answer 1

CO

Question 2

Who makes food service watch assignments for CSs?

Answer 2

LCS

Question 3

Activities that assist ashore and afloat commands in raising the quality of food service are?

Answer 3

Navy Food Management Team

Question 4

Who provides assistance to the FSO for establishment of food service attendant manning requirements and establishment of mess deck master-at-arms?

Answer 4

XO

Question 5

Who assists the FSO in establishing a food handler’s training program?

Answer 5

Mess deck master-at-arms

Question 6

Who is responsible for preparing safety, sanitary and operating instructions for equipment use, food preparation and maintenance of spaces?

Answer 6

FSO

Question 7

Who maintains an on-the-job training program and Command recognition program for outstanding food service personnel?

Answer 7

FSO

Question 8

What term describes the set monetary value of food required to provide a nutritionally adequate diet for one person?

Answer 8

Basic Daily Food Allowance

Question 9

Who exercises constant surveillance of the sanitary aspects of food preparation and service?

Answer 9

Designated medical representative

Question 10

Who establishes high and low limits?

Answer 10

TYCOM

Question 11

Who prepares the food preparation worksheet?

Answer 11

LCS

Question 12

What command provides technical direction and financial control over Navy messes?

Answer 12

The NAVSUP N413 office (naval supply systems command)

Question 13

The navy food management team provides what type of training?

Answer 13

Food service techniques

Question 14

The navy food management team provides training in the management of progressive cookery and what other area?

Answer 14

Food service safety precautions

Question 15

What officer designates the Supply Officer?

Answer 15

Commanding Officer

Question 16

The XO provides FSO with what food service administration areas?

Answer 16

Food service attendant manning requirements

Question 17

When any doubts exists concerning food items for human consumption, who inspects the food item?

Answer 17

Designated medical representative

Question 18

SUPPO is responsible for training selected food service personnel in what area?

Answer 18

Pest control

Question 19

The sum of what two factors is the stockage objective?

Answer 19

Operating level and safety level

Question 20

For semiperishable foods, the maximum in-stock position is established by what command?

Answer 20

TYCOM

Question 21

When a monthly review indicates food items exceed the high limit, what action should be done to prevent deterioration?

Answer 21

Initiate a menu change

Question 22

The low and high limits should be adjusted for what reason?

Answer 22

Anticipated operations

Question 23

When a perishable food item has a storage life greater than the high limit, what type of limit is set, if any?

Answer 23

Low

Question 24

What term describes the quantity of food items to be maintained on hand and on order to sustain current operations?

Answer 24

Operating level

Question 25

If a person only eats breakfast, what percentage of ration credit is earned?

Answer 25

20

Question 26

What is a ration credit?

Answer 26

Represents the quantity of food required to serve one person three meals daily

Question 27

The monetary value of basic daily food allowance is developed from what standard department of defense index?

Answer 27

Food cost

Question 28

How often is the Navy Food Service (476) published?

Answer 28

Quarterly

Question 29

NAVSUP form 1359 should be submitted by what day of the month following the reporting period?

Answer 29

No later than 5th day of the month

Question 30

When returns cannot be submitted on or before the date they are required, what document is submitted explaining the reason for the delay?

Answer 30

Official naval message

Question 31

What NAVSUP publications contains guidance on special meal feeding?

Answer 31

Food service operation handbook

Question 32

A culinary specialist should have what important trait?

Answer 32

Sincere service-oriented attitude

Question 33

In which publication can you find the percentages of mess deck items that need to be carried on hand for inventory?

Answer 33

NAVSUP P-421, Food Service Operations

Question 34

To keep the current in-stock inventory within prescribed limitations, how often should a review of the subsistence ledger occur?

Answer 34

Monthly

Question 35

At what periodicity should the high and low limits be established?

Answer 35

Beginning of the quarter

Question 36

When submitting the financial returns, what form will the FSO use?

Answer 36

NAVSUP Form 1359 (General Mess Summary Document)

Question 37

An email must be sent to Naval Supply Systems command when a general message is anticipated to be closed for what number of days?

Answer 37

30

Question 38

At the end of the fiscal year, the general mess manager should receive what Naval Supply Systems Command notice?

Answer 38

7330

Question 39

If an over issue status exists, what Naval Supply Systems command publication provided procedures for reporting?

Answer 39

486

Question 40

In what month is the sale of meal rates released each year?

Answer 40

December

Question 41

Special meal feeding includes what types of meals?

Answer 41

In-flight and boat