FSM
THE NUMBER OF TASKINGS IN FSM SYSTEM
WHAT IS 5
THE NUMBER OF SIGNATURES FOR NON-TURN-OVER DAYS
WHAT IS 3?
NAVSUP FORM 367
WHAT IS RECEIPT AND EXPENDITURES?
COOKED TEMP FOR POULTRY
WHAT IS 165°F?
CONTACT WITH SOIL, DUST, AND WATER. PRODUCE A GAS AND A CHEESY ODOR. DAMAGE CANS THAT ARE LEAK, BULGE, OR SPRUNG
WHAT IS BOTULISM?
THE 1ST TASKING IN FSM SYSTEM
WHAT IS PRE-MEAL TASK?
THE ACCEPTABILITY OF GROUND BEEF IF YOU HAVE 10 PORTION LEFT OVER, 150 PORTION MADE, AND 140 PATRON CAME THROUGH THE LINE.
WHAT IS 93.33%
NAVSUP FORM 335
WHAT IS SUBSISTENCE LEDGER?
COOKED TEMP FOR GROUND MEATS
WHAT IS 155°F?
ACID FOODS ARE COOKED IN GALVANIZED IRON KETTLES. (APPLES BEING COOKED IN IRON KETTLE)
WHAT IS ZINC?
THE 3RD TASKING IN FSM SYSTEM
WHAT IS AS NEEDED TASK?
THE ONLY PERSON THAT CAN CHANGE THE INSTRUCTION COLUMN IN THE 1090
WHAT IS THE LCS?
NAVSUP FORM 1090
WHAT IS FOOD PREPARATION WORKSHEET?
COOKED TEMP FOR STEAK, PORK CHOPS, SEAFOOD, EGGS, ROAST
WHAT IS 145?
UNDERCOOKED OR SEMI COOKED RAW FOODS. RAW SALAD/GREENS, LEFTOVERS NOT REHEATED THOROUGHLY, AND INFECTED EGGS
WHAT IS SALMONELLA?
YOU CAN FIND SPECIAL ALLOWANCE IN THIS TASK
WHAT IS AS-NEEDED TASK?
THIS IS THE NAME OF NAVSUP FORM 1282
WHAT IS FOOD ITEM REQUEST/ISSUE DOCUMENT?
NAVSUP FORM 338
WHAT IS GENERAL MESS CONTROL RECORD?
TEMP FOR THAWING
WHAT IS 36°F-38°F
3 CLASSIFICATION OF BACTERIA BY SHAPE
ROD- BACILLI
ROUND- COCCI
SPIRAL- SPIRILLA
YOU WILL FIND THE SHIPS ACTIVITY NAME IN THIS TASK
WHAT IS MANAGEMENT TASK?
THE NUMBER OF SIGNATURE IN THE FORM 1282 WITH RETURNS
WHAT IS 6
THE COLUMN WHERE YOU FIND THE DAILY RATION IN NAVSUP FORM 338
WHAT IS COLUMN 18?
DEFINE A BLUE SEAR
HEATING PAN TO THE HIGHEST TEMPERATURE POSSIBLE, SEAR 15 SEC EACH SIDE
5 BIG FOOD ILLNESS
SALMONELLA
HEPATITIS A
NOROVIRUS
E COLI (LEAFY VEGGIES)
SHIGELLA