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40 Cards in this Set
- Front
- Back
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Meal signiture record |
NAVSUP 1291 |
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Cash receipt book |
NAVSUP 470 |
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General mess summary document |
NAVSUP 1359 |
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Requisition and invoice shipping document |
DD 1140 |
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Record of receipts and expenditures |
NAVSUP 367 |
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General mess menu |
NAVSUP 1105 |
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Financial liability investigation of property loss |
DD 200 |
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Subsistence ledger |
NAVSUP 335 |
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Sale of general mess meals (credit) |
NAVSUP 1046 |
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Meal pass |
NAVSUP 1080 |
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Food prep worksheet |
NAVSUP 1090 |
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Food item requisition and issue document |
NAVSUP 1282 |
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General mess control record |
NAVSUP 338 |
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Requisition log |
NAVSUP 1336 |
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Expenditure log |
NAVSUP 1334 |
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Food item report / master food code list |
NAVSUP 1059 |
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Transmitted by infected fish |
Fish tapeworm infection |
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Transmitted by infected pork |
Pork tapeworm infection |
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Caused by Undercooked pork |
Trichinosis |
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Contracted from drinking water, unsanitary conditions, flies, or other biting bugs HIGHLY CONTAGIOUS |
Infections hepatitis |
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Transmitted by foods served cold and moist |
Amoebic dysentery |
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Transmitted by contaminated water or food, human carriers, or flies |
Bacillus dysentery |
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Transmitted by milk, shellfish, or water polluted with waste |
Typhoid fever |
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Transmitted by milk, meat, meat products, and dressings (Septic sore throat, Scarlet fever |
Streptococcus |
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Transmitted by 1. Raw salads and greens 2. Cooked leftovers that aren't. reheated properly 3. foods that are undercooked 4. Infected eggs eaten raw or under cooked 5. People who dont wash hands after rr |
Salmonellosis / Salmonella |
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Found in caned or fermented foods. Gains acsses to food through contact with soil, dust, and possibly water (Usually fatal) |
Botulism |
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Found in throat, pimples, boils, and the post nasal drip of people recovering from colds |
Staphylococcus |
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Caused by sodium fluoride used to kill cockroaches |
Fluoride poisoning |
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From veggies or sometimes lead pipes |
Lead and arsenic poisoning |
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From acidic food cooked in galvanized iorn kettles |
Zink poisoning |
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If silverware is not properly washed and sanitized after polishing |
Cyanide poisoning |
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Caused by food cooked in poorly coated or chipped enameled cooking utensils |
Antimony poisoning |
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3 basic types of food born illnesses |
1. Natural or chemical food poisoning 2. Food intoxication 3. Food infection |
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Working factor |
# of portions desierd ÷ 100 |
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Yeld adjustment |
Quantity of each ingredient × working factor |
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Quantity adjustment |
Lbs on hand ÷ #of lbs required to yield 100 |
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Pork temperature |
I65° |
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Poultry temperature |
165° |
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Beef 3 temperatures |
Groud beef 145° Steak well done Beef roasts 165° |
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Seafood temperature |
145° |
