CDC A3m071 Services Craftsman - Volume 2. Food Service And Fitness

The correct answer is 30 to 45 minutes. This is because taking food temperatures at regular intervals helps ensure that the food is being stored and cooked at safe temperatures, reducing the risk of foodborne illnesses. By checking the temperatures every 30 to 45 minutes, the shift leader can identify any potential issues and take necessary actions to maintain food safety standards.

The end of fiscal year (FY) inventory is conducted on 30 September. This is because the fiscal year typically ends on 30 September for many organizations, and conducting the inventory at the end of the fiscal year allows for an accurate assessment of the organization's assets and inventory levels.

The correct answer for the question is Headquarters Air Force Personnel Center/Food and Beverage (HQ AFPC/SVOFA). This entity is responsible for approving transfers of excess meals, ready to eat (MRE).

Managers should complete an after action report at the end of every event. This report allows them to evaluate the success of the event, identify areas for improvement, and make necessary adjustments for future events. It provides a comprehensive analysis of the event, including what went well, what didn't go as planned, and any lessons learned. This report helps managers to track progress, measure outcomes, and ensure continuous improvement in event planning and execution.

The success of an operation, such as a business or organization, is dependent upon and based upon the satisfaction of its patrons. Patrons are the customers or clients who utilize the services or products provided by the operation. Their satisfaction is crucial as it determines their loyalty, repeat business, and positive word-of-mouth recommendations, which ultimately contribute to the success and growth of the operation. Meeting and exceeding the expectations of patrons is essential for maintaining a strong customer base and ensuring the long-term viability of the operation.

When medically condemned food is removed from inventory, it is documented in a waste log. This log is used to keep track of any food that is no longer usable or safe for consumption due to medical reasons. By documenting it in the waste log, the organization can maintain a record of the condemned food and ensure proper disposal or handling procedures are followed. This helps in maintaining food safety standards and preventing any potential health risks.

During the 30-day probationary period, new employees should be placed on the day shift. This is because the day shift is typically the most common and standard shift, allowing new employees to become familiar with the regular work hours, routines, and procedures. Placing them on the day shift also ensures that they have access to necessary resources, support, and training, as most supervisors and experienced employees are available during this shift. It allows new employees to establish a routine, adapt to the work environment, and build relationships with colleagues, which can contribute to their overall success and productivity.

The correct answer is 550. The Single Pallet Expeditionary Kitchen (SPEK) is designed to feed 550 personnel per meal during deployment.

The correct answer is Headquarters Air Force Personnel Center/Food and Beverage (HQ AFPC/SVOFA). This group is responsible for approving contingency and wartime inventory levels. They have the authority to determine the appropriate levels of supplies and resources needed during these situations. The Force Support Squadron commander, Installation commander, and HQ AF/A1S may have input or involvement in the process, but the final approval lies with HQ AFPC/SVOFA.

The storeroom clerk must conduct the physical inventory on a weekly basis. This ensures that the inventory count is accurate and up-to-date, allowing the company to track its stock levels and identify any discrepancies or variances. Conducting the physical inventory weekly also helps in maintaining inventory accuracy and preventing stockouts or overstock situations.

Hazards should be identified at each step in the food and water distribution systems to ensure safety and prevent contamination. This means that potential risks should be assessed and addressed from the moment the products are received, throughout the ordering process, and at every stage of the distribution chain. By identifying hazards at each step, appropriate measures can be taken to mitigate risks and maintain the quality and safety of the food and water being distributed.

You must file and keep self-inspection records for at least 12 months to comply with regulations. This is important for maintaining a record of inspections conducted and ensuring that any necessary corrective actions are taken within the specified timeframe. It also allows for the documentation to be available for review by relevant authorities or auditors if needed.

The senior cook is solely responsible for drawing and returning subsistence after each meal period. This means that they are in charge of managing the inventory of food and supplies, as well as ensuring that everything is accounted for and returned properly. The line server, grill cook, and server may all have their own responsibilities in the kitchen, but the senior cook is specifically tasked with this duty.

The correct answer is "Menus showing in corporate food service (CFS)." This means that the thaw report is based on the menus that are displayed in the corporate food service. The report is likely used to track and manage the thawing of food items based on the menu items being served in the corporate food service.

The Subsistence Total Ordering and Receipt Electronic System (STORES) is designed to automate many of the routine tasks performed in the dining facility. This system helps in streamlining the process of ordering and receiving food supplies, ensuring efficient inventory management and reducing manual work. It automates tasks such as generating purchase orders, tracking deliveries, updating inventory records, and generating reports. By automating these routine tasks, STORES helps in saving time, reducing errors, and improving overall operational efficiency in the dining facility.

The installation commander has the approval authority to alter hours of operation. This individual holds the highest position of authority within the installation and has the final say in making decisions regarding the operational aspects of the facility. As such, they have the power to modify the hours of operation based on various factors such as staffing, demand, or any other relevant considerations. The fitness center director, flight chief, and squadron commander may have some level of influence or input in the decision-making process, but the ultimate authority lies with the installation commander.

Planning for a special event should begin three months in advance. This allows enough time to book venues, hire vendors, send out invitations, and make necessary arrangements. Starting the planning process early ensures that all details are properly organized and executed, reducing the chances of any last-minute issues or complications. Additionally, it allows for ample time to make adjustments or modifications if needed, ensuring a successful and well-prepared event.

Civil Engineers (CE) are responsible for water after the initial period of contingency operations. This is because Civil Engineers are trained in the planning, design, construction, and maintenance of infrastructure, including water supply systems. They have the expertise to ensure the continued availability and quality of water for the long term. Force support squadron (FSS) may be responsible for initial water support during contingency operations, but Civil Engineers take over the responsibility once the initial period is over. Public health (PH) may play a role in ensuring the safety and quality of the water supply, but they are not primarily responsible for its provision. Prime vendor (PV) is not typically involved in water supply operations.

The Subsistence Total Ordering and Receipt Electronic System (STORES) sends an electronic data interchange (EDI) transaction to the Vendor and Defense Logistics Agency (DLA). This means that the system is designed to send the transaction information to both the vendor and the DLA, which is responsible for managing the logistics and supply chain for the Department of Defense (DOD) food customers. It ensures that both the vendor and the DLA receive the necessary information for processing and fulfilling the food orders.

Special events in the fitness center are held at least four times a year. This means that there are a minimum of four special events that take place annually in the fitness center.

The correct answer is 50 because it indicates that half of the collected surcharge money is disbursed to military personnel appropriation.

The Air Force Form 79, Head Count Record, is used to verify all cash collected and the number of essential station messing (ESM) personnel served. This form is specifically designed for keeping track of the number of individuals served and the amount of cash collected during meal service. It helps ensure accuracy and accountability in the handling of cash and the provision of meals to ESM personnel.

The storeroom personnel and driver must initial on the original delivery invoice for any shortages or errors. This is because the storeroom personnel are responsible for receiving and inspecting the deliveries, while the driver is responsible for transporting the goods. By both parties initialing on the invoice, it ensures accountability and documentation of any discrepancies in the delivery.

The goal of the food and water program is to achieve optimal security, but in a cost-effective manner. This means that the program aims to ensure that there is enough food and water available to meet the needs of individuals or a population, while also considering the financial resources and efficiency of the program. By prioritizing cost-effectiveness, the program can maximize the impact of its efforts and allocate resources efficiently to achieve the desired level of security.

Personal items such as lunch containers should be prohibited in the food handling area because it is important to maintain hygiene and prevent contamination of food. Personal items can carry bacteria or other contaminants that can be transferred to the food, posing a risk to consumers' health. Therefore, it is necessary to enforce strict rules and regulations to ensure that personal items are not brought into the food handling area to maintain a safe and sanitary environment for food preparation and handling.

Documented guest comments are recorded and maintained for 12 months. This means that any comments or feedback provided by guests are kept on record for a year. This allows the organization to track and analyze guest feedback over an extended period of time, identify trends, and make improvements based on the feedback received. It also ensures that guest comments are accessible for future reference and can be used to monitor the organization's performance and customer satisfaction levels over time.

In a deployed environment, nonappropriated (NAF) operations are normally established by day 15. This means that within 15 days of being deployed, the NAF operations are set up and operational. This could include setting up facilities, hiring staff, and implementing necessary processes and procedures. It is important for these operations to be established relatively quickly in order to support the deployed personnel and ensure smooth functioning of the deployed environment.

In nonappropriated (NAF) operations, it is important to coordinate with personnel from the Army and Air Force Exchange Services (AAFES) regarding what items will be sold. AAFES is responsible for providing goods and services to military personnel, their families, and authorized patrons. They operate on a nonappropriated fund basis, meaning they generate their own revenue rather than relying on government appropriations. Therefore, coordinating with AAFES ensures that the appropriate items are available for sale in NAF operations.

To identify errors in sales and cost, production, and waste, it is important to compare them with the waste log. The waste log tracks any discarded or wasted items, which can affect both sales and production costs. By comparing the sales and cost report and production log with the waste log, any discrepancies or errors can be identified and addressed. The cashiers miscellaneous log, inventory count worksheet, and food facility evaluation checklist may not provide specific information related to waste, making them less relevant in this context.

AFMAN 34-240, Food Service Program Management, is the correct answer because it is a document that breaks down each food service evaluation category area and describes evaluation criteria to complete AF Form 1038. This document provides guidance and instructions on managing food service programs in the Air Force, including the evaluation process. It outlines the specific criteria that need to be considered when evaluating food service operations, ensuring that the evaluation is thorough and comprehensive. Therefore, AFMAN 34-240 is the most appropriate document for completing AF Form 1038.

The correct answer is Weekly. The United States Air Force (USAF) amended food code requires dining facilities to conduct self-inspections on a weekly basis. This ensures that the facilities maintain proper hygiene and food safety standards. Regular self-inspections help identify any potential issues or violations that need to be addressed promptly, ensuring the health and well-being of the personnel consuming meals at these facilities.

In a deployed environment, the food service operation reaches initial operating capability (IOC) when it serves the first hot unit group ration (UGR). This means that the food service operation is considered fully operational and ready to provide meals to the deployed personnel once the UGR is served. The other options, such as MREs, hot A-ration, or a mix of UGR and A-rations, do not signify the achievement of initial operating capability.

For deployments lasting over 30 days, a mix of UGR-A and A-rations are served. This means that the soldiers will receive both Unit group rations (UGR) and A-rations during their deployment.

When determining the total number of meals to serve, 90% of the population is taken into account. This means that the planners anticipate serving meals to 90% of the entire population.

The correct answer is 8. This means that it takes 8 personnel to have the Single Pallet Expeditionary Kitchen (SPEK) operational in four and a half hours. The number of personnel required is crucial for the efficient and timely setup of the kitchen, ensuring that all necessary tasks are completed within the specified time frame.

The principle of printing the catalog once a month is not related to importing and reconciling catalog items. The other options mentioned in the question, such as viewing the event log after importing, handling nested items, and linking/unlinking inactive items, are all principles that should be followed when importing and reconciling catalog items. However, printing the catalog once a month is not directly related to this process.

The shift leader reviews the "Cashiers misc." log throughout the day to determine why a cashier used the misc register key. This log keeps a record of all miscellaneous transactions made by cashiers, allowing the shift leader to track and understand the reasons behind the use of the misc register key. By reviewing this log, the shift leader can identify any discrepancies or issues that may have occurred during cashier transactions.

The Food Service Officer is responsible for designating, in writing, the persons who are responsible for and have access to the storeroom. This means that the Food Service Officer has the authority to determine who can enter the storeroom and handle its contents. The Storeroom Manager may be responsible for the day-to-day operations of the storeroom, but the ultimate decision-making power lies with the Food Service Officer. The Dining Facility Manager and Squadron Commander may have oversight roles, but they are not specifically designated to determine access to the storeroom.

Fitness centers must have a minimum of 90 hours available for programs, facilities, and equipment staffing expertise. This ensures that there is enough time for various fitness programs to be conducted, the facilities to be utilized by members, and the equipment to be properly maintained and supervised by knowledgeable staff. Having a minimum of 90 hours also allows for flexibility in scheduling and accommodating the needs of different members throughout the week.

After transmitting the order through the Subsistence Total Ordering and Receipt Electronic System (STORES), a receipt can be printed. This suggests that the receipt is generated once the order has been successfully transmitted, indicating that the order has been processed and is being prepared for delivery. Therefore, the correct answer is "Transmitting the order."

When determining the hours of operation for a fitness center, factors like the number of patrons, the center's mission, and the availability of personnel are typically considered. However, the condition or suitability of the facility itself is not directly taken into account. The focus is more on the needs and preferences of the patrons, the center's overall goals, and the availability of staff to ensure a smooth operation.

The shift leader reviews the waste log before it is processed to ensure that all waste is authorized. This is done to maintain control over the waste management process and ensure that any waste generated is properly documented and accounted for. By reviewing the waste log before processing, the shift leader can identify any unauthorized waste and take appropriate actions to address it. This helps in maintaining efficiency, reducing unnecessary waste, and ensuring compliance with waste management protocols.

Storeroom personnel must download the updated vendor catalog every Sunday. This implies that there is a specific schedule for downloading the catalog, and it happens on Sundays. It is important for the personnel to stay updated with the latest vendor catalog, which is why they have a designated day for downloading it.

In an alcohol-related incident that may result in potential claims, it is important to notify the Force Support Squadron (FSS) commander promptly. The FSS commander is responsible for providing support services to military personnel and their families, including legal and counseling services. They have the authority to take appropriate action and provide guidance in handling the incident and potential claims. Security forces are primarily responsible for maintaining law and order, while the Legal Office provides legal advice and assistance. The Chaplain may be involved in providing emotional and spiritual support, but may not have the authority to handle potential claims.

The correct answer is the United States Army Public Water Command (USAPHC). This organization is responsible for approving all food and water sources in a deployed environment. They ensure that the food and water meet the necessary safety and quality standards to protect the health and well-being of the personnel. The USAPHC plays a crucial role in maintaining the health and readiness of the military forces by ensuring the availability of safe and clean food and water.

AF Form 1038 should be used to rate food service operations at a minimum on a quarterly basis. This suggests that it is necessary to assess the performance and quality of food service operations every three months. Rating food service operations quarterly allows for regular monitoring and evaluation, ensuring that any issues or improvements can be identified and addressed in a timely manner. This periodic assessment helps maintain standards and provides an opportunity for continuous improvement in food service operations.

The correct answer is 60 days. This is because if the members will be deployed for longer than 60 days, it indicates that the operation needs to support multiple operations. If the members are deployed for a shorter period of time, it suggests that the operation may not require multiple operations.

Receipts must be deposited under field feeding accounting on the last day of each month. This ensures that all transactions and financial activities for that month are properly recorded and accounted for. By depositing the receipts on a monthly basis, it allows for accurate and timely reporting of financial information, helps in tracking cash flow, and ensures compliance with accounting regulations and procedures.

The NAF funds custodian should ensure an inventory is accomplished monthly. This is important to maintain accurate records of the NAF funds and to identify any discrepancies or errors in a timely manner. Regular inventory checks help to prevent fraud, theft, or mismanagement of funds. Monthly inventory also allows for better financial planning and budgeting as it provides up-to-date information on the available funds. It ensures accountability and transparency in the management of NAF funds.

Fitness center staff members must complete customer service training within 60 days of assignment.