Budget & Funds
FOOD AND THINGS
STOREROOM
SHIFT KNOWLEDGE
GEE WHIZ
100

Which organization allocates appropriated funds?

WHAT IS CONGRESS

100

 How long can food generally be held before it hits the danger zone 


What is Up to 4 hours?





100

What is the FIFO stock-control rule?

 What is First , First out

100

Who monitors the serving line during a shift

What is Shift leader

100


What is the minimum internal cooking temperature for poultry


165°F

200

 What funds cover daily operations?

What is Operation and maintenance (O&M)

200

At what temperature should frozen food thaw

What is 40°F or below?

200

When is the fiscal year inventory conducted

What is September 30

200

What should be completed before one shift leaves 

What is a shift turnover?

200

WHAT should be done to food items that fall below temp when on serving line 

what is remove food items from line and bring it back up to temp?

300

Who is the single custodian of NAF assets

What is Resource manager (RM)

300

What process replenishes food during service

What is Batch cooking

300

What helps determine how much food is to be prepared

 What is Projected meal counts?

300

What helps ensure consistent service across shifts

What is Standard operating procedures

300

Who designates storeroom access in writing

What is Food service section chief

400

What should be done when controlled Forms 79 are missing

What is an Investigate and report 

400

How high off the floor is semi-perishable food stored

What is 6 inches?

400

What helps track food safety during Storage , preparation and service

What is Temperature logs?

400

why should a shift leader not be assigned to one station 

what is figure 8s

400

What does TCS stand for in food safety

What is Time/Temperature Control for Safety?

500

Which form reports monthly sales and food costs at manual locations

WHAT IS AF Form 1119?

500

How long can date-marked ready-to-eat TCS food generally be held at 41°F or below

What is 7 days maximum?

500

 What process compares the physical quantity of subsistence on hand with the quantities recorded in inventory records? 

 What is storeroom reconciliation 

500

who is responsible for the success of each meal period 

what is the whole shift 

500

What procedure prevents equipment from being accidentally used while needing maintenance or repair


  1. What is Lockout/Tagout (LOTO)?