Unit 3 Surveillance and Special Instructions

Question 1

Which type of food inspection is performed when storage conditions have been less than
ideal?

Answer 1

Biased sampling

Question 2

Which type of food inspection estimates the condition of a lot based on examination and testing of a portion of the lot?

Answer 2

statistical sampling

Question 3

Which type of food inspection is performed when every unit of the product is inspected?

Answer 3

100%

Question 4

This type of class inspection is performed prior to making food shipments to another base or agency

Answer 4

Class 6

Question 5

This type of class inspection is performed at issue or sales. They are walk-through inspections to look for obvious defects.

Answer 5

Class 7

Question 6

This type of class inspection is conducted on foods in storage and to detect early signs of
deterioration

Answer 6

Class 9

Question 7

A food warranty inspection is usually initiated

Answer 7

by finding excessive defects

Question 8

A food special inspection is usually initiated by

Answer 8

the accountable officer or the contract quality assurance element
(QAE) of the Defense Logistics Agency (DLA) or at the discretion of the food inspector

Question 9

Where does the original copy of DD Form 1714 go?

Answer 9

Accountable officer

Question 10

This form is used to report warranty inspections

Answer 10

DD Form 1714

Question 11

Where does the copy of the DD Form 1714 go?

Answer 11

filed in the food inspection office

Question 12

This form is prepared for foods that are unwholesome or unfit for their intended use or
considered unsatisfactory

Answer 12

DD Form 1608

Question 13

When inspecting semiperishable foods, your primary concern is

Answer 13

deterioration

Question 14

Which type of food lot consists of units of a product that are identical as to national stock number (NSN),
package size, contractor, contract number, DOP by month/year or Julian date, quality, and storage
history

Answer 14

Contractor’s lot

Question 15

Which type of food lot consists of two or more lots of like quality grouped together to
decrease the cost of surveillance inspections by reducing the number of samples?

Answer 15

Grand lot

Question 16

Which type of food lot consist of captured enemy rations and other lots of unknown storage and inspection history

Answer 16

Isolated lots

Question 17

Under which situation can an inspection frequency be adjusted on a semi-annual
semiperishable subsistence inspection?

Answer 17

Evidence of infestation
Premature deterioration
Adverse storage conditions
Directed by a command

Question 18

When using the serviceability quality level (SQL), which do you base acceptance and
rejection of food subsistence on?

Answer 18

Numbers

Question 19

Perishable food class 9 inspections are conducted

Answer 19

every 90 days

Question 20

Any inspection conducted within the 120-day warranty period is considered a

Answer 20

warranty inspection

Question 21

Which takes place, if during the warranty period for rations, an inspection is performed and the results show excessive deterioration?

Answer 21

Another inspection is conducted using end-item criteria

Question 22

When inspecting perishable foods your primary concern is their

Answer 22

deterioration

Question 23

Which appendix of Defense Logistics Agency (DLA) Troop Support Handbook 4155.2,
Inspection of Operational Rations, is referenced for meal, ready-to-eat (MRE) rations?

Answer 23

A

Question 24

Which term is used to define how often food is inspected?

Answer 24

Frequency

Question 25

This system is designed to inform other DOD agencies of potential hazards in foods and nonprescription drugs

Answer 25

ALFOODACT

Question 26

Which class of food recall is explained by the probability that the use of, or exposure is not likely to cause danger to health.

Answer 26

Class III

Question 27

Which class of food recall is explained by there is a reasonable probability that the use of, or exposure to, may cause temporary or medically reversible adverse health consequences, or where the probability of serious adverse health consequences is remote

Answer 27

Class II

Question 28

Which class of food recall is explained by there is a reasonable probability that the use of, or exposure to, will cause serious adverse health consequences or death

Answer 28

Class I

Question 29

Which is the next step once a recalled product is found in a base facility?

Answer 29

Place it on medical hold