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73 Cards in this Set

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Responsible for the overall administration of the GM.
Commanding Officer
Designates an officer be present to sample each meal and to make a report as to the quality, quantity, and service of food. (U.S. Navy Regulations)
Commanding Officer
Requires that the records prescribed by current instructions be maintained properly and that personnel under his or her command maintain a satisfactory state of health.
Commanding Officer
What are the duties and responsibilities of the Commanding Officer in Food Service Organization and need his approval in writing?
-Any relief of the Supply Officer by an assistant to assume the responsibilities of accountable Food Service Officer duties.
-Any authority for the general mess to serve meals to other than those individuals entitled to rations in kind, authority to sell meals for cash or credit, or authority to sell bulk food items.
-Designates an Officer (on certain occasions an enlisted member) as control officer for cash sales of meal from the General Mess
-The GM menu or changes to the menu
-Dining Facility Meal hours
-Signing of the “Pledge of Service to our Patrons”
What are the duties and responsibilities of the Executive Officer?
-Notifies the FSO of any significant change of the estimated number of personnel to be fed for the following three days.
-Provide information to determine the category of visitors using the general mess.
-Signs the NAVSUP 1359 (GM Summary Document) certifying the total number of RIK rations allowed
-Assigns personnel to the Supply Department for temporary duty when manning documents or food service contracts do not provide permanent support
-Assigns the Mess Decks Master-at-Arms (MDMAA) to the General Mess. Length of assignment at least 120 days (recommended).
-Notifies the FSO informally regarding rations to be reserved for personnel on working parties or on special detail assignments.
What are the Duties and Responsibilities Designated Medical Department Representative (MDR)
-Performs a fitness for human consumption inspection upon receipt of food items.
*From commercial vendors.
*Under contract requiring inspection at point of destination.

-Exercises constant surveillance over the sanitary aspects of food preparation and service.
-Available to inspect food items if in doubt as to fitness for human consumption.
-Assists in establishing and maintaining a food handlers’ training program.
-Inspects Food Service spaces at least monthly and reports findings on NAVMED Form 6240.
Assigned as head of Supply Department and will usually be an Officer of the Supply Corps.
Supply Officer
Performs both Supply and Food Service duties unless the Commanding Officer designates in writing an assistant to the Supply Officer as the Food Service Officer.
Supply Officer
Responsible for the general supervision of the food service operation.
Supply Officer
Ensures that instructions are prepared prescribing food service safety precautions, sanitary requirements, and equipment operating instructions.
Supply Officer
Responsible for Navy Working Capital Fund accounting at activities carrying food in the Navy Capital Fund Account.
Supply Officer
The individual accountable for general mess operations.
FSO
Responsible for signing the general mess returns and is financially accountable for the General Mess
FSO
Responsible for all general mess operations and is under the authority of the Supply Officer for the efficient operation of the general mess.
FSO
Supervises the food service division and ensures that its organization and operation follow all current directives.
FSO
Accountable for all food stocks and cash sales from food sales as part of the SIK account.
FSO
Responsible for preparing safety, sanitary and operating instructions for equipment, food preparation and maintenance of spaces.
FSO
*Assignment of all personnel
*Assigning and recommending advancement and evaluation marks
*Obtaining and assigning CS strikers
*Ensure food service personnel are recognized
FSO
Responsible for food service sanitation and orderliness
FSO
Responsible for maintenance of spaces and equipment
Responsible for the timely submission of reports and returns
FSO
Responsible for review the Cycle Menu and ensure it is nutritionally well balanced variety
FSO
Ensures food is prepared using the Armed Forces Recipe Cards or locally approved recipes
FSO
The senior enlisted assigned to the food service division. Directly responsible to the FSO for proper functioning of the division.
LEADING CS
Ensures a high level of cleanliness and the proper sanitary preparation of rations in sufficient quantity, while remaining within prescribed monetary food allowances.
LEADING CS
Supervises the galley, bakery, and other assigned food service spaces
LEADING CS
Ensure required records and forms are prepared, submitted and maintained IAW NAVSUP Directives
Maintain equipment and fittings at maximum efficiency
Report needed corrective actions and repairs to FSO
Supervise all personnel assigned to the galley
Make food service watch assignments
Muster assigned personnel
Supervise food issue and preparation
LEADING CS
Ensure that food is prepared or cooked to be ready as close to serving time as possible
LEADING CS
Prepare the General Mess Menu (NAVSUP 1080) for the FSO
LEADING CS
Sample each item during preparation to ensure quality
Ensure substitute items are equal or exceed the acceptability factor of the item replaced
LEADING CS
Take every precaution to prevent food contamination
Report any doubt concerning quality of food to the FSO\Enforce all ship and station regulations
LEADING CS
Ensure perishable food items are monitored and used or transferred to preclude loss
LEADING CS
Prepare the Food Preparation Worksheet (NAVSUP 1090)
LEADING CS
Monitor timely completion of PMS
LEADING CS
Perform duties as COTR for FSAs when assigned
LEADING CS
Ensure “Pledge of Service to our Patrons” is signed and appropriately displayed
LEADING CS
Ensure placards containing instruction for the Heimlich maneuver are posted
LEADING CS
Conduct a daily walk-thru of all food service spaces
LEADING CS
May be assigned responsibility for vegetable preparation room, bakery, meat preparation room and flight galley during the watch period.
WATCH CAPTAIN
Ensures food prepared in accordance with Armed Forces Recipe Service or approval local recipes.
WATCH CAPTAIN
Will sample all food during production and before opening the serving line.
WATCH CAPTAIN
Directly responsible for the safety and quality of food prepared, served and saved as leftovers
WATCH CAPTAIN
Reports directly to the Food Service Officer on all matters related to financial management and accountability issues.
RECORDSKEEPER
Under jurisdiction of Leading Culinary Specialist for military and administrative matters.
RECORDSKEEPER
Responsible for dry, chilled, and frozen storerooms and issue room.
JOD
Maintain security, inventory and accuracy of all accountable food and preserve its condition until issue or proper expenditure.
JOD
Immediately report any compromise of accountability to the Food Service Officer.
JOD
Report any potential loss of food stock as result of storeroom conditions such as flooding or high temperature.
JOD
Monitors and records internal temperatures of storage spaces twice daily.
JOD
Maintains material condition of all storerooms.
JOD
May act as receipt inspector when receiving subsistence items
JOD
Detailed by Executive Officer when a CS is not assigned by the ship’s manning document (SMD) to fill this billet.
MESSDECK MASTER-AT-ARMS
Directly reports and is responsible to the Senior CS.
MESSDECK MASTER-AT-ARMS
Maintain all spaces and equipment on serving line, scullery and food waste handling areas.
MESSDECK MASTER-AT-ARMS
Coordinate FSA assignments with Leading CS
Muster Food Service Attendants daily.
MESSDECK MASTER-AT-ARMS
Supervise cleaning of mess decks, serving line and scullery.
MESSDECK MASTER-AT-ARMS
Ensure scullery operating instructions are followed.
MESSDECK MASTER-AT-ARMS
Inventory twice a month and maintain adequate general mess gear.
MESSDECK MASTER-AT-ARMS
Administer training program for FSAs.
MESSDECK MASTER-AT-ARMS
Maintain order and discipline in assigned areas.
Monitor headcounts by using an appropriate hand-held counter.
MESSDECK MASTER-AT-ARMS
Ashore: Supervise the signing of the Meal Signature Record (NAVSUP 1291) and the Cash Meal Payment Book (NAVSUP 1544)
MESSDECK MASTER-AT-ARMS
-Serving on serving line.
-Cleanliness and sanitation of all food service spaces, equipment and utensils.
-Operation of the scullery.
-Disposal of food waste and plastics.
-Wash cooking and baking gear
-Assist in transferring hot and cold foods to all serving line and service bars.
-Fill and maintain all beverage dispensers
FSA
-Set tables with napkin dispensers and all required condiments.
-Loading and unloading of food items and supplies for the General Mess.
-Working in the vegetable preparation room.
-Transfer and pickup linen from laundry.
-Maintain cleanliness of carpets and furniture.
-Assist the JOD with stock rotation, stores transfers and general storeroom cleaning.
-Maintain general stateroom for the ranks of 05 and above.
FSA
Under Navy Regulations, who designates an officer to be present to sample General Mess meals?
CO
What is the Supply Officer specifically responsible for in the Food Service Operation?
The General Supervision of the GM
How often should the Medical Department inspect food service spaces?
At least monthly
Who is the accountable officer for General Mess operations?
FSO
How often is the MDMAA required to conduct mess gear inventories?
2X A MONTH
Who is required to sign the NAVSUP 1359 certifying the total number of RIK Allowed to subsist in the GM?
The Executive Officer
Who is responsible for signing GM returns and ensuring all required reports to NAVSUP Code 51 are submitted on time?
The Food Service Officer
Who carries out the daily routine of work in the galley?
WATCH CAPTAIN
(True/False) Cashiers may also be assigned as cash collection agents?
FALSE
Who establishes the GM meal hours?
CO
What Appendix in which food service publication would provide guidance on the duties of the MDMAA?
Appendix K, NAVSUP P-486