P-486 V-1

Question 1

The purpose of the general mess is

Answer 1

to provide wholesome and nutritious means to active duty military personnel who are entitled to Rations-in-Kind (RIK).

Question 2

The Department of Defense Food Service Program, DoD Instruction 1338.10, states,

Answer 2

“ It is DoD policy to provide the highest quality and cost-effective food service to authorized military and civilian personnel.”

Question 3

In accordance with Article 1158 of the Navy Regulations,

Answer 3

no person employed in the service of the General Mess (GM) shall receive compensation from persons entitled to subsist in the mess.

Question 4

Navy Food Service (NFS) Code N423 is;

Answer 4

(A) responsible for administering the Navy food service program.
(B) NFS (NAVSUP N423) provides technical direction and financial control of all Navy messes.

Question 4

The Navy Food Management Teams (NFMTs)

Answer 4

(A) assist ships and ashore activities in raising the quality and standards of food service.
(B) provide training and assistance.

Question 5

PRSONNEL ENTITLED TO RATIONS-IN -KIND (RIK).

Answer 5

(A) Regular and reserve enlisted personnel of the armed services who are Active Duty for Training (ADT ) and who are not receiving Basic Allowance for Subsistence.

(B) Officer Candidates/Midshipmen of the armed forces academies training in a duty status.

(C) Prisoners of war and detainees from the search and seizure of a foreign or domestic vessel.

(D) Reserve Officer Training Corps (ROTC) (Cadets from colleges not attending one of the service academies).

Question 6

PERSONNEL CONDITIONALLY ENTITLED TO RATIONS-IN -KIND

Answer 6

(A) Retired enlisted personnel confined in a hospital or dispensary are entitled to RIK (RIK).
(B) Destitute survivors of disasters at sea may be fed without charge in Navy GMs (GMs) at sea. The Commanding Officer (CO) must make the determination that the survivors are in fact destitute. Ration credit will be treated the same as for RIK personnel and will be recorded on the monthly NAVSUP Form 1359, General Mess Summary Document under Ration Breakdown, listing the Type of Personnel as Disaster Survivors
(C) Wounded Warrior Program. A member of the armed forces who is undergoing medical recuperation or therapy, or otherwise is in continuous care (including outpatient care) at a military treatment facility for an injury, illness, or disease shall not be required to pay for meals.

Question 7

The Manual for the Department of Defense Food Service Program (DoD 1338.10M)

Answer 7

Establish specific guidelines under which non-RIK enlisted personnel (such as Basic Allowance for Subsistence (BAS) or Per Diem), officers, civilian employees, official visitors, and guests are authorized to obtain meals on a reimbursable basis or cash basis from the GM, subject to the Supply Officer (SUPPO) and/or FSO (FSO)’s written approval.

Question 8

DISASTER/EMERGENCY /HUMANITARIAN FEEDING

Answer 8

The CO/Regional Commander must issue a written directive to the FSO declaring that an emergency or disaster exists and subsistence must be provided to persons other than those normally authorized.

A base lockdown, sabotage, or malicious attempts to destroy government property are situations that may be considered in setting up emergency feeding.

A letter, certifying the nature and duration of the disaster or emergency situation, should be forwarded to NAVSUP N423 via TYCOM and should be signed by the CO.

Question 9

DISASTER/EMERGENCY /HUMANITARIAN FEEDING

Answer 9

1) Collect cash, at the appropriate sale of meal rate, from those persons able to pay (as determined by the CO) and record signatures on DD Form 1544. Record the ration credit on the monthly NAVSUP Form 1359 under Ration Breakdown.
2) Persons unable to pay will sign NAVSUP Form 1291, Meal Signature Record. NAVSUP FORM 1291 should be annotated at the top of the form with “Disaster/Emergency /Humanitarian Feeding.” Meal Pass Number and Command/Unit columns should be left blank. Record ration credit in the Food Service Management System (FSM) under the appropriate category within the RIK headcount section function.
When large numbers of personnel are involved, use NAVSUP Form 1292 Recapitulation of Meal Record. The FSO should contact the local disaster coordinator to determine if reimbursement can be obtained from any of the following:
• Federal Emergency Management Agency
• The American Red Cross
• Navy Relief
• A business (contractor responsible for causing an evacuation)
• Other disaster relief organizations
3) FSOs unable to collect payment for meals will forward a Certification of Rations Issued Form (Figures 2-1a, 2-1b, and 2-1c), in accordance with Paragraph 2003 below, to NAVSUP N42 with the monthly NAVSUP Form 1359 to document the disaster/emergency/humanitarian feeding.
4) FSOs receiving reimbursement for meals after the close of the accounting period will forward the funds to NAVPERS N10 via check payable to the U.S. Treasurer. A copy of the Certification of Rations Issued Form must accompany the check. All sale of meals occurring in the same fiscal year must be deposited before the end of the fiscal year

Question 10

MARITIME INTERDICTION OPERATIONS (MIO).

Answer 10

MIOs are naval-conducted operations that aim to delay, disrupt, or destroy enemy forces or supplies en route to the battle area; they are similar to Air Interdiction Operations. When boarding operations are conducted the GM may be required to provide food items for health reasons as part of complying with international codes and policies.
Under MIO, the CO must authorize, in writing to the FSO, the transfer of food items to another ship.
(1) Identify all food items to be transferred and document them as an emergency breakout on NAVSUP Form 1282. At the top of Form 1282, mark MIO OPS and include the ship and country name if possible.

Question 11

MEALS ON KEELS.

Answer 11

Personnel assigned as Temporary Additional Duty (TAD ) to oil platforms under Contingency Operations in the Unites States Central Command Area of Responsibility (USCENTCOM AOR) will be entitled to government-provided meals. When the oil platforms are in operation, GMs from afloat units may be required to provide food items for TAD personnel on the oil platforms. The ships providing the prepared meals and/or bulk food may take the ration credit from the appropriate category of the ration breakdown section of NAVSUP FORM 1359. Each ship shall identify these rations as Meals on Keels rations and shall send in a certification letter to support the rations with Form 1359.
(1) Identify all food items to be transferred and document them as an emergency breakout on NAVSUP Form 1282. At the top of Form 1282, mark MEALS ON KEELS and include the ship and country name if possible.

Question 12

NIGHT AND BRUNCH MEALS.

Answer 12

> Meals served between 2000 and 0300 will be recorded as night meals.

> Brunch meals served before 0900 will be recorded as breakfast meals and brunch meals served after 0900 will be recorded as lunch meals.
ASHORE regions that offer continuous feeding at their facilities shall begin the lunch meal rate at 1000.

Question 13

SPECIAL MEAL FEEDING.

Answer 13

> Special meal feeding includes picnics, barbecues, cookouts, and other similar events. The individual supervising the event shall count the number of personnel who are authorized ration credit at the event and shall complete a Recapitulation of Meal Record (NAVSUP Form 1292).
Arrangements must be made by the sponsor with the FSO 72 hours in advance of the event. The sponsor must provide a muster report or NAVSUP FORM 1292, and payment of NON-RIK personnel must be collected before the special meal feeding.
The individual supervising the event must make arrangements with the FSO to assign a GM cashier at the event or to make other arrangements to collect money for meals sold for cash.
The number of personnel must be reported on NAVSUP Form 1292 for the GM meal that the special event replaced.

Question 14

AFLOAT RATION CREDIT DETERMINATION

DAYS AT SEA.

Answer 14

Days at sea include the day of leaving and the day of returning to port. The time of departure or return does not matter. Ration credit must be taken for all enlisted personnel entitled to RIK in the GM plus ration credits obtained by converting meals sold for cash to rations.
> Sea Duty: Sea Duty is any service performed in a self-propelled vessel with berthing and messing facilities that is in an active status, in commission, or in service. This term applies to members who are either permanent party or aboard for temporary duty. All members on sea duty who are not a member of an authorized private mess will be charged for all meals made available whether eaten or not, subject to approved missed meals.

Question 15

AFLOAT RATION CREDIT DETERMINATION

DAYS IN PORT .

Answer 15

In port means at berth or at anchor in ports located in the United States or overseas when liberty is granted. Ration credit shall be taken only for meals fed, except for the day of leaving and the day of returning to port as mentioned above.

Question 16

AFLOAT RATION CREDIT DETERMINATION

SIMULATED AT SEA EXERCISES.

Answer 16

Full ration credit shall be taken for all officers and enlisted personnel aboard ship who are entitled to RIK and to ration credits obtained by converting meals sold for cash to rations during days of simulated at sea exercises in port. These exercises include for example, fast cruise, general quarters, force protection drills, and engineering casualty control (ECC) drills.

Question 17

AFLOAT RATION CREDIT DETERMINATION

CROSSING THE INTERNATIONAL DATELINE.

Answer 17

> Ration allowances shall be adjusted to compensate for the change in the calendar day resulting from crossing the 180th meridian.
When time is set back one day in crossing from the west (Japan) to the east (United States), ration credits shall be taken for the extra day and a menu shall be created for the gained day in the FSM system.
When the time is advanced one day in crossing from the east (United States) to the west (Japan), ration credits shall not be taken for the lost day.

Question 18

When the Officers’ Mess subsists out of the GM on a continuous basis;

Answer 18

> all Officer ration credits shall be taken for all three meals on full days at sea. On the day of entering or leaving port, partial ration credit shall be taken for the meals served at sea only.
Inport meals are not part of the full ration credit that is taken at sea.
While conducting simulated at sea exercises, and when personnel cannot leave the ship, cash paying customers will be charged for all meals made available.

Question 19

RATIONS-IN -KIND

In port.

Answer 19

> Take ration credit only for meals fed, except for the day of leaving and the day of returning to port.

> These rations are only RIK and do not include rations sold for cash.

Question 20

RATIONS-IN -KIND

At Sea.

Answer 20

> Ration credit shall be taken for all enlisted personnel entitled to RIK in the GM as reported in the daily muster report.
This number shall include enlisted members on Temporary Afloat Assignment (TAA) status who are receiving BAS with a deduction from pay for meals served while on TAA status and are treated as RIK for food service accounting purposes.

Question 21

RATION SYSTEM ALLOWANCES

Answer 21

> The FSO maintains financial accountability and control of the GM within an allowed monetary amount.

> The monetary allowance amount depends on the number of personnel served in the GM and the current values of the authorized food allowances for the GM.

> A ration credit represents the quantity of food required to serve one person three meals daily.
Each meal represents a portion or percentage of a ration credit. The current NAVSUPNOTE 7330 contains these percentages (or ration credit conversion factors).
Using regular feeding factors, if one person eats only breakfast, 25 percent of a ration is earned; lunch is 40 percent of a ration earned, and dinner is 35 percent of a ration earned.
Ration credit may not be claimed more than once for the same meal. Ration credit may not exceed 1.0 ration per person per day.

> The FSO is required to review the daily ration cost on NAVSUP Forms 338 and NAVSUP Form 1359.

Question 22

BASIC DAILY FOOD ALLOWANCE.

Answer 22

> The basic daily food allowance (BDFA) is a set quantity of food required to provide a nutritionally adequate daily diet for one person. It can be defined by components or monetary value.

> The quarterly NAVSUPNOTE 7330 (series) issues the BDFA monetary value, Special Allowances, Master Load List (NAVSUP Form 1059), and general information on food items.

Question 23

SUPPLEMENTAL FOOD ALLOWANCE.

Answer 23

• The supplemental allowance is a set quantity of food that can be defined by components and by the quantity of monetary value used to support a small daily ration total (except for submarines).
• The supplemental allowance is added when the BDFA alone cannot support a GM in accordance with NAVSUPNOTE 7330 (series).
• Branch messes shall use the supplemental allowance only when meals actually are prepared in the branch facility.

Question 24

SPECIAL FOOD ALLOWANCE.

Answer 24

* A special food allowance is a set quantity of food, defined by monetary value, required to support unusual or special circumstances. * A special food allowance is used in addition to the BDFA when the BDFA alone is insufficient and will not support the GM under certain unusual or special circumstances. * Submarines, NAVSUP-directed DoD Birthday/Special Events, Thanksgiving, and Christmas Day holiday meals, The first 30 days of operation for newly established GMs

Question 25

REVISED ALLOWANCES.

Answer 25

Monetary ration allowances are revised quarterly and become effective on the first day of the quarter that follows the published date.

Question 26

BASIC ALLOWANCE FOR SUBSISTENCE (BAS)

Answer 26

The term BAS used throughout this manual is defined as a cash allowance payable to enlisted personnel who are permitted to mess separately in lieu of RIK when messing facilities are available.

Question 27

RECREATIONAL EVENTS

Answer 27

* COs will ensure that only personnel entitled to RIK receive food, cooked or uncooked and for picnics or other forms of recreation, from the GM at government expense. * Enlisted personnel receiving BAS, officers, dependents, and other guests must pay the published sale of meal rates that is published in the quarterly NAVSUPNOTE 7330 and in the latest annual NAVSUP Naval message. * The FSO will arrange with the activity, one week before the placement of the food order, for the activity to collect and to bring all monies to the FSO. * The FSO will require a written request for picnic or recreational rations 7 days before the event to allow for proper thawing and preparation of meat products and for collection of the cash and verification of the paperwork. * All paperwork and cash must be submitted 7 days before the picnic/recreational event to allow for placement of the food order, verification of the paperwork, and collection of all monies.

Question 28

BATTLE FEEDING

Answer 28

* The Damage Control Assistant has responsibility for the afloat battle feeding plan. * Officers eating meals at the GM during battle feeding situations must pay regular meal rates in accordance with NAVSUP Notice 7330. * Afloat units will sell meals from the GM to officers on a credit basis to simplify procedures during the emergency situation. * COs may authorize civilian personnel to purchase meals from the galley in the event of a Force Protection Emergency.

Question 29

Navy Food Service (P-476) /NAVSUP Food Flash

Answer 29

NAVSUP N423 publishes the Navy Food Service (NAVSUP P-476) quarterly and the NAVSUP Food Flashes. Commands are required to retain the P-476 and NAVSUP Food Flashes on file. The P476 and Food Flashes may contain policy updates and information for the following: • food products • galley equipment • GM modernization • publication revisions • sanitation • food service automation • training • food preparation • food service operations • nutrition • menu planning • suggested special event/holiday menus • recordkeeping

Question 30

Recipe Classification. Based on the preparation process, all AFRS recipes fall into the following three Navy recipe classifications:

Answer 30

* scratch * speed scratch * prepared/advanced

Question 31

Scratch.

Answer 31

* Any recipe made from ingredients that require further processing before the dish can be assembled, cooked, and served. * Any recipe in which the ingredients are raw or slightly processed. (Slight processing has a broad definition and may include items such shelled nuts, dried herbs, dried pasta, and pre-portioned meats such as raw chicken breast or raw steaks. Commonsense must be used when defining “ slightly processed”. * Raw ingredients make up 90 percent of the recipe. * The labor required includes significant preparation (such as peeling, knife work, and cooking), assembly, and further cooking.

Question 32

Speed Scratch.

Answer 32

* A speed scratch recipe is defined as combining value-added food products with fresh fruits, vegetables, and other components to create unique, signature dishes. * Value-added products include portioned cuts of meats, premade sauces, and frozen dough products. * Recipes may include items such as precut/precooked meats and vegetables or prepared sauces. • Any recipe that contains a combination of ingredients that are raw, slightly processed, or fully processed. • Raw ingredients make up 40 percent to 60 percent of the recipe by weight , volume, or count. • Labor is reduced by a minimum of 40 percent compared to a scratch recipe

Question 33

Prepared/Advanced.

Answer 33

* An advanced recipe is defined as one that is ready to eat, heat and serve, or add water and cook. This includes steamed rice, instant mashed potatoes, and frozen/processed vegetables. * Any recipe that is cook and serve, heat and serve, or requires the addition of a liquid and/or minimal seasoning. * Any recipe that requires no addition of raw or unprocessed ingredients. * Labor is reduced by 80 percent compared to a scratch recipe.

Question 34

Navy Food Service (P-476) /NAVSUP Food Flash

Answer 34

* The Food Service Officer (FSO) or the Leading Culinary Specialist (LCS) will make available every issue of the Navy Food Service (P-476) and the NAVSUP Food Flashes to each Culinary Specialist (CS). * The LCS will document and ensure that each CS is aware of food service policy changes and updates in these publications. * The signatures of the FSO, LCS, Training Petty Officer, Recordskeeper, Bulk Storeroom Custodian, Galley Captain, and Watch Captains are the only ones required on the cover page of the P476. * NAVSUP Food Flashes will be kept on file for a minimum of 2 years.

Question 35

Menu Review

Answer 35

* The benefits of submitting the menu for review are to ensure the inclusion of green-coded food categories described in the Go For Green (G4G) menu coding goals. * New recipe and ingredient submissions for the menu must be submitted by the second Friday in March for October implementation. * TYCOMs/CNIC can expect an electronic copy of the menu within 45 days after the menu has been reviewed and graded. * Menus are given a numerical score based on a 100-point scale. A score of 95 or better indicates an acceptable menu.

Question 36

Meal Attendance Predictions.

Answer 36

* The same historical data may be acquired by retaining the food preparation worksheet (NAVSUP Form 1090) for six complete cycles of the menu to accurately predict meal attendance. * Estimates of future attendance are based on past records and on Command’s circumstances and experience. * Factors such as weather, proximity to payday, and liberty trends must be taken into account when predicting attendance.

Question 37

There are two kinds of independent menu boards:

Answer 37

* menu production boards that review menus within the food service division and menu review boards that act as advisors to the Food Service Division.

Question 38

Menu Production Board.

Answer 38

* This Board is composed of Culinary Specialists and is chaired by the LCS, S-2 Leading Petty Officer, or Watch Captain(s) who provide feedback for menu production. * This Board shall meet weekly/monthly to review menu acceptability and command customer survey comments. * Food service personnel must use NAVSUP Form 1090 (Food Preparation Worksheets) to plan and discuss preparation techniques.

Question 39

Menu Review Board.

Answer 39

* This Board shall consist of representatives from as many divisions as possible. The Board’s composition may vary from one representative from each division to a broader membership depending on the Command’s schedule. * A Menu Review Board session shall be conducted quarterly. * The Board will be chaired by the FSO or by the LCS in the FSO’s absence. * The purpose of the Board is to have patron representatives communicate recommendations for future menu revisions to the food service team. * The Board provides a mechanism for providing patrons with an understanding of the resources and limitations of the food service operation and to educate personnel on current NAVSUPNOTE 7330 changes. * The Menu Review Board minutes shall be recorded, routed through the Chain-of-Command for signature, and kept on file in the food service office for one year. * A copy of the minutes shall be forwarded to TYCOM/CNIC for consolidation and shall be sent to NAVSUP via TYCOM. Navy Food Management Teams will hold periodic Menu Review Board sessions in Fleet Concentration Areas (FCAs) and shall submit Navy Standard Core Menu feedback and crew surveys to NAVSUP.

Question 40

Go For Green® Program.

Answer 40

* The goal of this program is to encourage healthy food and beverage selections to support the performance, recovery, and health of Sailors. * Use of G4G for Navy menus will improve healthy food and beverage selections by making nutrient-rich choices more visible through choice architecture at the serving line and green-coded options available at each meal. * Food label color cards will be used and posted in front of all serving line items with Green, Yellow, or Red labels to identify nutritional quality. * Sodium symbols will be on the food label cards to identify foods with low, moderate, and high sodium levels. * Beverages are color coded only.

Question 41

The G4G coding criteria are based on;

Answer 41

* percentage of calories from total fat * percentage of calories from saturated fat * amount of sugar * amount of fiber * wholesomeness

Question 42

The G4G coding criteria for the three color codes are:

Answer 42

* green-coded recipes must contain less than 30 percent total fat and less than 10 percent saturated fat * yellow-coded recipes must contain between 31 percent and 49 percent total fat and 11 percent to 15 percent saturated fat * red-coded recipes is greater than 50 percent total fat and 16 percent or more of saturated fat

Question 43

NAVY STANDARD CORE MENU (NSCM)

Answer 43

* Revisions will occur twice each year (in April and October) beginning on the start of cycle day 1. * This date will vary for each platform. * Requested changes must be submitted to NAVSUP via TYCOM’s/CNIC/USFF no later than the second Friday in February. * Approved changes will be implemented in April at the start of cycle day 1.

Question 44

NSCM Commodity/Recipe Changes.

Answer 44

* Requested changes must be submitted to NAVSUP via TYCOM’s/CNIC/USFF no later than the second Friday in March. * Approved changes will be implemented in October at the start of cycle day 1.

Question 45

NSCM 1080 GUIDELINES AND SUBMISSION DATES.

Answer 45

TYCOMs are required to submit cycle menus on a template for semi-annual NSCM updates.

Question 46

NSCM 1080 TEMPLATE.

Answer 46

* Each TYCOM/CNIC is required to populate the NSCM 1080 menu template according to the number of cycles specific to their platform or ashore galley. * Menu cycles range from 21 to 28 days depending on the platform. * Air Craft Carriers, L- Decks, LCS, and surface ships follow a 21-day cycle menu. * Submarines follow a 28-day cycle menu. * Ashore commands will implement a 21-day cycle Regional NSCM.

Question 47

NSCM MENU CHANGES.

Answer 47

. A record of menu changes will be maintained in the FSO Accountability File and will become part of the Appendix I inspection checklist requirement

Question 48

FSOs are authorized to implement the following changes to the menu;

Answer 48

1) Provide and permit substitutions for food items not in stock. 2) Allow timely use of perishable foods. 3) Shift the limited number of menu line items to accommodate crew acceptability (limited to a maximum of 5 shifts within the platform-specific NSCM). * Includes moving pizza or burger meals from one day to another based on the crew’s preference and schedule. * When replacing a menu day or meal period with an authorized holiday, birthday, or special menu, there is no obligation to make up the meal period or day if switching a holiday or special meal. * Holiday or birthday meal replacements are authorized one time per cycle unless two holidays fall within the cycle.

Question 49

Menu Cost Control.

Answer 49

Use of the General Mess Control Record (NAVSUP Form 338) in FSM provides a daily review of food costs and provides current over/under issue status.

Question 50

BASIC GUIDES FOR FOOD PREPARATION

Answer 50

* For all activities, food will be prepared for the GM using approved AFRS recipes associated with the NSCM. * Local recipes no longer are authorized.

Question 51

FOOD PREPARATION WORKSHEET

Answer 51

* All GMs having more than one CS are required to use NAVSUP Form 1090. * The LCS will prepare and sign NAVSUP Form 1090 for each food preparation space. * The Watch Captains shall review and sign the worksheet at least two days before going on watch. * The Watch Captain shall enter the number of persons actually fed for each meal, the number of portions actually prepared, and the number of portions left over for each recipe. * The Master-at-Arms, for activities where Master-at-Arms are assigned, shall provide to the Watch Captain the number of persons actually fed.

Question 52

*Three guidelines for manually computing acceptabilities. The first method is used when the food item prepared does not run out.

Answer 52

Subtract the number of portions left over from the number of portions prepared to determine the number of portions served. Then divide this number (the number of portions served) by the number of persons fed. EXAMPLE: 190 portions prepared 3 portions left over 170 persons fed 190-3 = 187 number of portions served 187/170 = 1.1

Question 53

The second method is used when the menu item prepared runs out and an additional amount of the same food item is prepared.

Answer 53

``` Add the number of original portions prepared to the number of additional portions prepared. Subtract the number of portions left over to determine the number of portions served. Then divide the number of portions served by the number or persons fed. EXAMPLE: 160 original portions prepared 30 additional portions prepared 170 persons fed 3 portions left over 160+30-3 = 187 number of portions served 187/170 = 1/1 ```

Question 54

The third method is used when the menu item prepared runs out and is substituted with an alternate food item.

Answer 54

The substitute food item must equal or exceed the acceptability of the item replaced. Annotate the time the original menu item ran out, the head count at that time, and the name of the alternate food item. Divide the number of original portions prepared by the number of persons served up to the time the original food item ran out. EXAMPLE: 160 original portions prepared 150 persons served up to the time the original food item ran out 160/150 = 1.07

Question 55

SUGGESTIONS FOR THE FOOD SERVICE OFFICER

Answer 55

* Each GM will establish procedures for handling suggestions for the Food Service Officer. * A local form will be developed to implement the suggestion program. * Boxes shall be emptied and/or reviewed daily. * The FSO shall review each suggestion for possible adoption and implementation. * The FSO shall ensure that a reply is be made within 48 hours when a name and address is supplied. * The FSO shall ensure that suggestions that may apply to other GMs will be submitted to NAVSUP.

Question 56

CONTROLLING AND REDUCING FOOD WASTE

Answer 56

* Check packaging when food is delivered to ensure that packaging has maintained its integrity and that boxes are not damaged or wet. * Damaged packaging must be returned to the Prime Vendor and replaced. * Document all packaging discrepancies on the Report of Discrepancy (SF Form 364) and submit the Report to TYCOM/NFMT . * Walk through all primary provision spaces daily. Look inside all produce boxes for evidence of deterioration. * Walk through the galley's chill space at the beginning and end of each shift to ensure proper rotation, storage procedures, and leftover usability.

Question 57

Arranged in proper order for First In First Out (FIFO) stock rotation.

Answer 57

Stocking should start from the bulkhead and work inward toward the center, starting 24" in from the bulkheads or coils.

Question 58

The desirable relative humidity for semi-perishables such as flour or rice is

Answer 58

between 40-50%.

Question 59

Subsistence items stored at temperatures between 60-90 degrees Fahrenheit are

Answer 59

especially attractive to insects.

Question 60

Perishable subsistence should be stored

Answer 60

at least 2 feet away from bulkhead.

Question 61

Canned eggnog and non-dairy creamer should be stored

Answer 61

at temperatures below 70 degrees Fahrenheit. For long holding periods, chill storage is recommended. These products should NOT be frozen.

Question 62

Sensitive chill subsistence (dairy products, eggs and processed meats) should be stored in

Answer 62

a temperature range 32-41 degrees Fahrenheit.

Question 63

Vegetables (lettuce, celery, carrots, cauliflower, radishes, parsley, and mushrooms) requiring sensitive chill

Answer 63

temperatures 32-41 degrees Fahrenheit should be stored in a separate area.

Question 64

Relative humidity for the storage of most chilled items should be

Answer 64

in the range of 85 to 90%.

Question 65

At sea, when insects are found in the product, the following action can be taken.

Answer 65

Heavily infested subsistence, i.e. seven or more living or dead insects per pound, must be destroyed. Freezing for 72 hours will arrest development of an infestation but will NOT kill all of the insects. To kill insects in all stages of development, the infested product must be kept at 0 degrees Fahrenheit for two weeks.

Question 66

Temperature abuse means allowing potentially hazardous foods to remain in the temperature danger zone

Answer 66

(42 - 134 degrees Fahrenheit) for more than four hours.

Question 67

TRAINING COST .

Answer 67

The Expenditure Log NAVSUP Form 1334 (Loss without Survey) may be utilized to expend up to $100.00 maximum per month for associated food materials utilized for training. All food items used for training will be entered on the NAVSUP Form 1334 as separate single line item entries, not to exceed $100.00 per month.