Navy CS A school Food Service
Organization , Dining, and Equipment
study guide Exam/Q/A
2004 - -What year was the rate changed to CS?
-Records keeper - -Who is a part of the records branch
-Mess deck MA/ FSA - -Who is a part of the mess service branch
-Naval supply systems command - -What does NAVSUP stand for
-NAVSUP - -Who is responsible for administering the Navy food service
program
-NAVSUP - -Who is responsible for issuing monetary allowances, instruction,
and directives
-NFMT - -Who supports NAVSUP Food Service Code 51
-navy food management team - -What does NFMT stand for
-NFMT - -Who assists ships and ashore activities in raising the quality and
standards of food service
-NFMT - -Who provides training and assistance
-TYCOM - -Who is responsible for food service additional instructions not
covered by NAVSUP
-Annually - -How often does TYCOM conduct inspections
-Commanding Officer - -Who is responsible for overall administration of the
general mess
-FSO and Commanding Officer - -Who are the two people to sign the "
Pledge of Service " to our patrons
-Commanding Officer - -Who designates meal samplers
-Executive Officer - -Who advises the FSO the estimated number of
personnel to feed
, -Executive officer - -Who assigns personnel to the supply department for
temporary duty
-Designated medical representative - -Who performs fitness for human
consumption inspections at subsistence at receipt
-Monthly - -How often does the designated medical representative inspect
food service spaces
-Supply Officer - -Who issues instructions which set food service SAFETY
precautions, sanitary regulations, and equipment operating instructions
-Designated medical representative - -Who assists the FSO in establishing
and maintaining a food handlers training program
-90-120 days - -What is the tour length of the mess deck MA
-FSO - -Who is financially accountable for all general mess operations
-FSO - -Who recommends advancement in rating
-FSO - -Who assigns duties to personnel based off their rate, ability,
training, and aptitude
-Leading CS - -Who is the senior enlisted assigned to the food service
division
-Leading CS - -Who is directly responsible for ensuring a high level of
cleanliness in the general mess
-Leading CS - -Who prepares the Food Preparation worksheet (1090)
-Leading Petty Officer - -Who is responsible to the LCS for the good order
and discipline of food service personnel
-Mess deck MA - -Who is the commands official host to the patrons of the
food service facility
-Mess deck MA - -Who is directly responsible for FSA
-Mess deck MA - -Who musters FSA and inspects them
-Bi monthly - -How often does the Mess Deck MA conducted inventory
-FSA - -Who cleans and sanitizes food service spaces and equipment not
used in food preparation
Organization , Dining, and Equipment
study guide Exam/Q/A
2004 - -What year was the rate changed to CS?
-Records keeper - -Who is a part of the records branch
-Mess deck MA/ FSA - -Who is a part of the mess service branch
-Naval supply systems command - -What does NAVSUP stand for
-NAVSUP - -Who is responsible for administering the Navy food service
program
-NAVSUP - -Who is responsible for issuing monetary allowances, instruction,
and directives
-NFMT - -Who supports NAVSUP Food Service Code 51
-navy food management team - -What does NFMT stand for
-NFMT - -Who assists ships and ashore activities in raising the quality and
standards of food service
-NFMT - -Who provides training and assistance
-TYCOM - -Who is responsible for food service additional instructions not
covered by NAVSUP
-Annually - -How often does TYCOM conduct inspections
-Commanding Officer - -Who is responsible for overall administration of the
general mess
-FSO and Commanding Officer - -Who are the two people to sign the "
Pledge of Service " to our patrons
-Commanding Officer - -Who designates meal samplers
-Executive Officer - -Who advises the FSO the estimated number of
personnel to feed
, -Executive officer - -Who assigns personnel to the supply department for
temporary duty
-Designated medical representative - -Who performs fitness for human
consumption inspections at subsistence at receipt
-Monthly - -How often does the designated medical representative inspect
food service spaces
-Supply Officer - -Who issues instructions which set food service SAFETY
precautions, sanitary regulations, and equipment operating instructions
-Designated medical representative - -Who assists the FSO in establishing
and maintaining a food handlers training program
-90-120 days - -What is the tour length of the mess deck MA
-FSO - -Who is financially accountable for all general mess operations
-FSO - -Who recommends advancement in rating
-FSO - -Who assigns duties to personnel based off their rate, ability,
training, and aptitude
-Leading CS - -Who is the senior enlisted assigned to the food service
division
-Leading CS - -Who is directly responsible for ensuring a high level of
cleanliness in the general mess
-Leading CS - -Who prepares the Food Preparation worksheet (1090)
-Leading Petty Officer - -Who is responsible to the LCS for the good order
and discipline of food service personnel
-Mess deck MA - -Who is the commands official host to the patrons of the
food service facility
-Mess deck MA - -Who is directly responsible for FSA
-Mess deck MA - -Who musters FSA and inspects them
-Bi monthly - -How often does the Mess Deck MA conducted inventory
-FSA - -Who cleans and sanitizes food service spaces and equipment not
used in food preparation
