General Regulations
What document outlines the basic policies and procedures for Navy food service operations?
NAVSUP P-486.
In what temperature range should hot food be kept to prevent bacterial growth?
140°F or above.
What is the proper concentration of sanitizing solution for food service equipment?
200 ppm (parts per million).
What system is used in the Navy to track and manage food inventory?
The Food Service Management System (FSM).
What is the Navy’s official motto, symbolizing its commitment to protecting U.S. interests at sea?
Forged by the Sea.
Who is responsible for the accuracy and integrity of the General Mess records?
The Food Service Officer.
According to NAVSUP P-486, what is the recommended internal temperature for cooking poultry to ensure it is safe to eat?
165°F.
How often should food service personnel wash their hands during food preparation?
Frequently, especially after handling raw foods and after breaks.
What form is used to document food item requests from the storeroom?
NAVSUP Form 1282.
What rank insignia does a Chief Petty Officer (CPO) wear in the U.S. Navy?
A gold anchor with a silver "USN" superimposed.
How often must inventories be conducted according to NAVSUP P-486?
Monthly.
When cooling hot foods, what is the maximum time allowed to reduce the temperature from 135°F to 70°F to ensure food safety?
2 hours.
What is the maximum time food can remain in the "danger zone" (40°F - 140°F) before it must be discarded?
4 hours.
In NAVSUP P-486, what report is used to document monthly inventory results and track discrepancies in the General Mess?
NAVSUP Form 367, the Monthly Inventory Control Record.
What is the traditional name of the daily ceremony when the national flag is raised in the Navy?
Morning Colors.
What form is used to record daily meal count data in the General Mess?
NAVSUP Form 338.
What is the recommended internal cooking temperature for ground beef to prevent foodborne illness?
155°F.
According to NAVSUP P-486, how often should deep cleaning of the galley, including equipment and ventilation hoods, be performed?
At least once a week or as needed.
What is the recommended frequency for rotating stock in Navy food storage areas to prevent spoilage and ensure freshness?
First-In, First-Out (FIFO) rotation should be done continuously as new stock is received.
What year was the U.S. Navy established, making it one of the oldest branches of the U.S. Armed Forces?
1775.
Who is responsible for conducting a weekly sanitation inspection in Navy food service areas?
The Leading Culinary Specialist or designated Food Service personnel.
NAVSUP P-486 outlines guidelines for thawing frozen foods. Which thawing method is NOT recommended by NAVSUP for food safety?
Thawing food at room temperature.
What is the minimum amount of time that utensils and dishes should remain in a sanitizing solution to ensure effective disinfection?
At least 30 seconds.
NAVSUP P-486 requires that inventory adjustments be approved by which individual to maintain accountability in the General Mess?
The Food Service Officer (FSO).
What is the specific protocol called when sailors are directed to prepare a ship for potential combat, involving actions like securing all hatches and readying weaponry?
General Quarters (GQ).