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URE Food And fitness > Chapter 1 201- 208 > Flashcards

Chapter 1 201- 208 Flashcards

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1
Q

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

A

Weekly

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2
Q

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

A

12 months

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3
Q

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

A

Senior cook

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4
Q

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

A

Cashiers misc

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5
Q

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

A

Before each meal

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6
Q

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

A

30-45 minutes

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7
Q

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

A

50

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8
Q

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

A

Patrons

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9
Q

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

A

HQ AFPC/SVOFA

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10
Q

The thaw report is based on (203.)

A

Menus showing in corporate food service (CFS)

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11
Q

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

A

Weekly

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12
Q

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

A

30 September

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13
Q

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

A

Waste log

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14
Q

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

A

HQ AFPC/SVOFA

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15
Q

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

A

Inventory count worksheet

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16
Q

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

A

Transmitting the order

17
Q

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

A

Storeroom personnel and driver

18
Q

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

A

Print catalog item

19
Q

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

A

Sunday

20
Q

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

A

STORES

21
Q

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

A

The vendor and Defense Logistics Agency (DLA)

22
Q

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

A

Food Service Officer

23
Q

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

A

At each step

24
Q

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

A

In a cost effective matter

25
Q

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

A

Day shift

26
Q

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

A

Food handling area

27
Q

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

A

Civil Engineering (CE)

28
Q

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

A

Hot unit group ration (UGR)

29
Q

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

A

A mix of UGR-A and A-Rations

30
Q

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

A

90

31
Q

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

A

550

32
Q

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

A

8

33
Q

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

A

United States Army Public Health Command (USAPHC)

34
Q

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

A

79, Head Count Record

35
Q

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

A

Last day of each week

36
Q

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

A

Quarterly

37
Q

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

A

AFMAN 34-240, Food Service Program Managment

URE Food And fitness (2 decks)

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