APF and NAF personnel
Any and all personnel
It’s investigated within 3 days, 1 day if imminent danger
The commander is advised and the squadron safety NCO must evaluate within 5 duty days
The Base Safety Office files the report
The Wing Commander is advised within 3 days, 1 day if imminent danger
Joint Chiefs of Staff
Civilians and retirees.
Single permanent party offices.
Single enlisted members living off base.
Enlisted members living in the dormitories.
Stayed the same
Military, contractors and NAF employees
Military, in-service civilians and contractors
Military, in-service civilians and in-service contractors
Military, selected service civilians and in-service contractors
Their squadron commander.
Dining facility manager.
100 or whole milk
A locally developed EXCEL spreadsheet
AFI 34-239, Food Service Management Program, Attachment 9
AETC Form 1038
AF Form 1038
The personnel classifier
The HRO Chief
The position description
In the center of the meat.
In the center of the meat at its thickest point.
Nearest the center of the meat and not touching the bone.
Nearest the center of the meat and touching the bone.
There are no meat juices with a temp of 150 degrees
Meat juices are brown with a temp of 175 degrees
Meat juices are light red with a temp of 130 degrees
Meat juices are dark red with a temp of 130 degrees
Every 14 days, MAJCOM
Every 28 days, Food Service Officer
Annually, HQ AFSVA/SVOHF
DD Form 2365, DOD Civilian Employees Overseas EE Positions
AF Form 2305, Emergency Essential Civilian Declaration
SF 2563, DOD Civilian Employees EE Positions Declaration
None of the above
Defense Finance and Accounting Service (DFAS)
HQ USAF Training
Army, Air Force Exchange Services (AAFES) and the Commissary (DeCA)
Headquarters Air Force Services Agency/Air Force Food Service (HQ AFSVA/SVOHF)
Gauges the level of effectiveness in your dining facility operation.
Gauges the level of dependable equipment and personnel.
Eliminates the effectiveness of the quality assurance evaluator (QAE)
None of the above