1. What is STORES?
    The subsistence total ordering and receipt electronic systems (STORES) program is designed to automate all installation-level subsistence ordering and receipting for DOD food customers.
  2. What are four of the catalogs that STORES supports?
    • Any 4 of:
    • 1. PV
    • 2. Milk
    • 3. Dairy
    • 4. Bread
    • 5. Fresh fruit and vegetables
  3. What should you do after you receive subsistence, before you issue it to the kitchen?
    Post your receipts to storeroom records before you issue the food to the kitchens.
  4. What is a major factor in the success of any food service operation?
    The quality of the raw food products used for meal preparation.
  5. What should you do if you receive food that does not meet specification requirements?
    Report it to HQ AFSVA/SVOHF on a DD Form 1608, Unsatisfactory Material Report (Subsistence), also known as the UMR.
  6. Who has the authority to report food not fit for consumption?
    The public health inspector.
  7. What are the proper storage temperatures for perishable food items?
    Keep frozen foods at 0oF or below, fresh meats and poultry at 32oF-36oF, eggs at 40oF-45oF, milk at 38oF-40oF and fresh fruits and vegetables at 40oF-45oF
  8. How should you store onions or garlic?
    Do not store them with other foods that might absorb their odors. Store them separately or in airtight containers.
  9. What are some examples of semi-perishable foods?
    Items are packaged in cans, bottles, packages, jars, and bags
  10. What should you do if you receive an item that does not have a packing date?
    Label items that do not have packing dates with their delivery date.
  11. In CFS, what projects your thawing requirements?
    The CFS program produces the thaw report, a report listing all items that must be pulled and the quantity to pull.
  12. If you manage a storage facility, to who do you issue food?
    Only to the senior cook on duty
  13. Why is careful attention to proper inventory management important?
    It prevents pilferage and multiple abuses.
  14. What is the purpose of physical inventories?
    To determine the actual value of food on hand, the accuracy of records, and the effectiveness of internal controls.
  15. What are some things you can do to prepare for a physical inventory?
    • 1. Use FIFO system
    • 2. Avoid storing subsistence in open cases.
    • 3. Store subsistence according to food groups or meals.
    • 4. Arrange items on shelves in the same order as they appear on the monthly physical sheet.
    • 5. Conduct weekly and monthly physical counts.
    • 6. Conduct spot checks.
  16. What is your on-hand summary?
    Dollar value of the opening inventory
  17. Explain the fiscal year inventory process.
    A disinterested person outside of the food service conducts the inventory. Storeroom personnel enter the counts and reconcile the overages and shortages. The individual who conducted the inventory signs the Edit List Count Sheet, certifying the inventory is correct. The food service manager also signs the Edit List Count Sheet.
  18. If your dining facility does not use an automated system, how should you document transfers?
    Use AF Form 3516
  19. If you lose power to your dining facility resulting in a large amount of medically condemned food, how should you account for the discarded subsistence?
    Transfer it to the Headquarters Air Force Services Agency (HQ AFSVA), ensuring the reason is annotated in detail.
  20. If you operate a central pastry kitchen in your dining facility, how do you account for the finished product?
    Transfer the finished pastry product to other facilities as an Adjustment Entry (Transfer Out). The receiving facility processes the transfer as an Invoice Entry.
  21. What is your main receiving document?
    The receipt, NOT the vendor's invoice.
  22. How should you handle shipping shortages or errors?
    Note shortages on the delivery invoices that accompany the shipment. Any product delivered in error by the vendor must be picked up on the next delivery day after notification from the ordering activity.
  23. How do you determine what subsistence you need to order?
    The order is based on a forecast; in food service, we use what is called menu recapitulation (recap).
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