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USCG > OIC - Galley > Flashcards

OIC - Galley Flashcards

1
Q

What is your reference for galley issues?

A

Food Service Manual COMDTINST M4061.5 (series)

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2
Q

What is FSAT?

A

Food Service Assistance and Training Team

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3
Q

Who inspects the unit’s galley and how often?

A

XPO, weekly

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4
Q

How often is the galley audited and by who?

A

Annually, By a CPO or above (outside of the galley chain of command).

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5
Q

What is BDFA?

A

Basic Daily Food Allowance; amount of money required to provide a daily ration.

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6
Q

What does FSAT do?

A

Provide unit assessments

Provide on the job training for FS’s

Provide assistance to FS and command in administering a dining facility

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7
Q

How many galley credit cards are required?

A

At least two

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8
Q

What are you looking for in the galley’s monthly report?

A

That the amount of money being spent is within 10% of the rations claimed.

That all purchases are from authorized vendors.

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9
Q

What forms do you have to sign in the galley’s monthly report?

A

CGDFOS (CG-2576)

Provisional Inventory Report (CG-4261)

Supply Fund Report

DHS 1501 (for each purchase card)

Menu

Procurement Request (CG-4200)

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10
Q

How do you manage a coffee mess afloat?

A

Can be run out of galley funds as long as coffee is on the menu, only allowed at meal times.

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11
Q

How do you manage a coffee mess ashore?

A

If used, must be operated separately by non FS personnel, members cannot be charged meals to cover coffee mess.

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12
Q

Can you purchase bottled water for your galley?

A

Yes, if on the menu, max 1 liter bottles.

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13
Q

What are the two types of dining facility inventories and how are they different?

A

Purchase vs. Allowance: Purchases support the menu.

Perpetual Inventory: Menu is driven by inventory.

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14
Q

What are some prohibited galley purchases?

A

Energy Drinks

Meal Supplements

Pre-Made Meals (no Boston Market meals)

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15
Q

What do you do if your reefer fails?

A

Try to transfer stores to another unit until it is fixed.

If you cannot salvage food: Donate it to a non-profit group, survey lost items, note on CGDFOS.

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16
Q

What are the two types of galley disestablishments?

A

Temporary and Permanent

17
Q

What is a temporary galley disestablishment and how do you do it?

A

For maintenance (dry-dock/ dockside):

Email FSAT

Note on CGDFOS

Switch crew to BAS

18
Q

What is a permanent galley disestablishment and how do you do it?

A

For a permanent closure:

Notify CG-1111 via letter through the chain of command with copies to the FINCEN and FSAT.

Note the reason for closure, disposition of stores, and affect on the crew.

19
Q

How can you tell if your FS is doing a good job?

A

Funds are being managed properly.

Quality of meals is acceptable.

Crew has minimal complaints.

20
Q

How is your galley funded?

A

SIK (daily rations)

21
Q

What is BDFA/how often is it updated?

A

Basic Daily Food Allowance.

10 Days prior to the start of each calendar quarter.

22
Q

Who puts out BDFA?

A

CG-83 Office of Resource Management

23
Q

How much deficit or surplus can you carry over on the dining facility report?

A

10%

24
Q

Your CGDF has exceeded its allowable deficit. What are you required to do?

A

OIC must send a written memo to HQ explaining the cause and how you are going to correct it. Notify FSAT.

25
Q

Is your FS allowed to purchase napkins, foil, and paper plates with their credit card?

A

No, These items need to be purchased with unit operating funds

26
Q

When is the dining facility CG-2576 CGDFOS report due?

A

NLT 10th of each month.

27
Q

What inventory system is used onboard small cutters?

A

Purchase vs. Allowance

28
Q

What account or operating funds does the galley fall under?

A

AFC-82

29
Q

Who must you contact when disestablishing a Galley?

A

FSAT and FINCEN. SPO if on an afloat unit.

30
Q

What temperatures should your food be kept at?

A

41F or below

140F or above

Frozen Foods 0F or below

31
Q

Can leftovers be maintained in your galley?

A

Leftovers- May be retained 24 hours chilled or for 5 hours if maintained Hot.

USCG (23 decks)

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