CS2 NAVEDTRA 15008A Chapter 1
How often at a minimum must the Food Service Officer (FSO) conduct walk-throughs of food
service spaces? - ANS-Daily
How often at a minimum must the Leading Culinary Specialist conduct walk-throughs of food
service spaces? - ANS-Daily
How often must a low and high limit be established for each item of stock? - ANS-Quarterly
How often must a review of supply demand of all Subsistence Ledgers (NAVSUP Form 335) be
conducted to maintain the current in-stock inventory for all items with a recurring demand within
the prescribed limitations? - ANS-Monthly
Ration credit may not exceed which ration per person per day? - ANS-1.0
What are activities that assist ashore and afloat commands in raising the quality of food
service? - ANS-Navy Food Management Teams (NFMTs)
What is a set quantity of food required to provide a nutritionally adequate daily diet for one
person and can be defined by components or monetary value? - ANS-Basic Daily Food
Allowance (BDFA)
What is the General Mess Summary Document form Number? - ANS-NAVSUP Form 1359
What is the maximum quantity of food items to be maintained on hand and on order to sustain
current operations? - ANS-High limit
What is the principal food service report? - ANS-NAVSUP Form 1359
What is the quantity of material normally required to be on hand to sustain operations for a
stated period without augmentation? - ANS-Average Endurance Level
What is the stock position that signals the need to initiate replenishment action which includes
the sum of stocks represented by the safety level and the order and shipping time? - ANS-Low
limit (reorder point)
What represents the quantity of food required to serve one person three meals daily? -
ANS-Ration credit
When is it anticipated that a Navy General Mess will be temporarily closed or in an inactive
status (for over 30 days) for overhaul, remodeling, or renovation, an e-mail message must be
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