Navy Food Service Organization.

Front 1

Identify the responsibilities of the Naval Supply Systems Command (NAVSUP)?

Back 1

-Issuing Navy policies and methods for safeguarding naval material.
-Providing technical guidance and direction concerning execution of supply policies and methods.
-Administering the Navy food service program this includes technical direction and financial control of Navy general messes.
-Provides subsistence funding and policies that enable operational commands to serve high in quality and nutrition meals.
-Issuing monetary allowances, instruction and directive, administering subsistence funds, nutritional guidance, automantion support (FSM), training support/NEY awards, submit annual budget, new food item review/approval and approving galley design and layout.

Hint 1

Last one basically covers it all.

Front 2

Identify the responsibilities of the Type Commander?

Back 2

-Additionald food sevice instruction not covered by NAVSUP.
-Provide training and assistance concerning foodsevice.
-Annual assessment in an activity.
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Front 3

Identify the responsibilities of the Commanding Officer?

Back 3

-Responsible for the overall administration of general mess.
-The safety, well being, morale and efficiency of his/her command.
-Require that records be maintained properly.
-Personnel under his/her command maintain a satisfactory state of health.

Front 4

Identify the responsibitities of the Executive Officer?

Back 4

-Advises the FSO of any known changes in the estimated number of personnel to be fed.
-Provides information to determine the category of visitors using the general mess.
-Records and certifies the monthly mess summary documents.
-Assigns personnel to the supply department for temporary duty. (FSA)
-Establishes circumstance and procedures to furnish or preserve fations outside of normal meal hours of personnel on working parties or special detail.

Front 5

True or False, the XO can delegate his task to the personnel officers?

Back 5

True

Front 6

Identify the responsibitities of the Supply Officer?

Back 6

-General supervision of food service operations.
-Issues instruction on food sevice safety, precaution, and sanitary regulation and equipment operation.
-Performs both supply and food service officers duties unless CO designates in writing an assistant to the Supply Officer as the FSO.

Front 7

Identify the responsibitities of the Food Service Officer?

Back 7

-Signs the general mess returns and is financially accountabel and responsible for all general mess operation.
-Ensure that general mess organization and operation follow Navy regulation.
-Obtains and assigns strikers.
-Recommends advancement in rating.
-Maintains an on-the-job training program.
-Makes a thorough weekly inspection of all food sevice personnel and spaces.

Front 8

Identify the responsibitities of the Senior CS (Leading CS)?

Back 8

-Senior enlisted assigned to the food service division.
-Ensures to the FSO proper functioning of the division.
-Plans menus.
-Directly responsible for ensuring a high level of cleanliness.
-Supervises all personnel.
-Reports any doubt concerning the quality of food to FSO.

Front 9

Identify the responsibitities of the Watch Captain?

Back 9

-In charge of food preparation.
-Samples all food during production and again before serving.
-Ensures the safety and quality of food.
-Carries out daily routine of work in the galley and takes charge.
-Ensures that all instructions of the leading CS including those on the Food Preparation Worksheet(NAVSUP 1090) are carried out.

Front 10

Identify the responsibitities of the Cook on Watch?

Back 10

-Carries out orders from watch captain.
-Serves food and maintains sanitary standards.
-Performs other duties such as compartment cleaning, general quarters assignment.

Front 11

Identify the responsibitities of the Bulk Subsistence Storeroom Custodian (JOD)?

Back 11

-Responsible for all bulk subsistence storerooms.
-Must be designated by the FSO.
-Maintain security and inventory accuracy for accountable food and preserves its condition.
-Reports any potential loss of food stock.
-Monitors and records temperature of chill and freeze storage.
-Maintains material condition of all storerooms.
-May act as a receipt inspector when receiving subsistence items.

Front 12

Identify the responsibilities of the Supply Petty Officer?

Back 12

-Maintains security and inventory accuracy of all consumable items.
-Orders consumable itmes.

Front 13

Identify the responsibilities of the Recordskeeper?

Back 13

-Maintains general mess and stock records and ensures sufficient food stock through (FSM).
-Prepares inventories, submits reports and maintains financial returns.
-Requistions food.

Front 14

Identify the responsibilities of the Mess Deck Master-at Arms?

Back 14

-In charge of FSA's.
-Under the supervision of the leading CS.
-Controls general access/identifies authorized patrons.
-Details food sevice attendants to other branches as needed.
-Administers a training and PQS programs for FSA's.
-Maintains order and discipline.
-Monitors headcount.
-Musters FSA's daily.