3F171 BLOCK 2 EXAM QUESTIONS WITH VERIFIED SOLUTIONS LATEST UPDATE 2026

3F171 BLOCK 2 EXAM QUESTIONS WITH VERIFIED SOLUTIONS LATEST UPDATE 2026 HACCP guidelines are food safety guidelines designed to prevent contamination from biological, _____, and physical hazards. - Answers Chemical Managers ensure that food service workers do not report for work with _____ that would preclude them from safely handling food and report these conditions to PH as required IAW the Tri Service Food Code. - Answers apparent health conditions Conduct inspections _____ to identify deviations from the HACCP plan for your facility. - Answers Periodically Who provides their expertise by performing facility inspections to identify and define CCPs in the food system from origination to consumption, as applicable. - Answers Public Health There are two types of meal service offered to authorized personnel in AF dining facilities _____. - Answers traditional and a la crate For the traditional meal service patrons are charged either a ________ meal rate regardless of the menu items taken. - Answers standard and discount The surcharge allocations can be recouped to the APF dining facilities funds into the O&M 100%? - Answers True Shift Leaders are responsible for accountability, customer support, food preparation and _____, and documenting or transcribing training. - Answers Presentation Shift Leaders will validate that all _____ for all menu items are available to the cashier, either as a list placed by the register or a button added into Aloha. - Answers PLU numbers The sequence of progressive cooking is determined by the _____ by evaluating headcount's over the meal period and popularity of menu items. - Answers DFAC Manager How often does the FSO or designee perform Food Service Evaluations with the DAF Form 1038? - Answers Quarterly Which category on the DAF 1038 covers contingency management and correlates to the BSP? - Answers Category C On the DAF 1038 which subcategory can be an indication that over serving on the serving line, not following recipe cards in the kitchen or taste testing is not being performed prior to the menu item being placed on the line? - Answers Palatability and Plate Waste Resources for specialty meals are Chaplains Office, base heritage committees, and _____. - Answers Marketing The FSO uses _____ and customer feedback as justification for menu revisions. For field feeding all cash and AF 79s are compiled and transferred to the _____. - Answers Quarterly menu board DAF Form 1650b Specialty cakes for holiday and specialty meals can be purchased from the Commissary if the DFAC does not have a _____. - Answers Baker on staff The AFSVC/SVOF develops, updates, and posts the _____ on the AFSVC Food and Beverage Portal, based on the DOD Food Service Program guidance. - Answers Air Force WWM APF dining facilities are required to provide _____ choices that support Service members' nutritional fitness. - Answers Healthy food The DFAC manager signs the count sheet and forwards to the _____ to be included in the monthly paperwork and added to the AF 1119. - Answers food service accountant DFAC managers will post the financial period within _____ of the 15th and last day of the month. - Answers 5 days Physical inventories for DFACs without an automated system for the operation will use _____ to record their physical inventory. - Answers DAF 3514 For items that were received at different prices, they are entered as _____ inventory items enter each quantity, purchase price, and value. - Answers separate Information that will be included for consideration for inclusion in the catalog should be the price of item, operations estimated _____, and grade of the product IAW the Buyer's Guide. - Answers monthly demand The last day of the fiscal year, on 30 September, requires an _____ inventory. - Answers Impartial Contractors are authorized to use the GPC for subsistence. - Answers False For automates operations, the _____ facility will have to reconcile the transfer prior to the transfer process completion. - Answers receiving Any discrepancies in code, menu pricing, or invoice entry should be address with the _____. - Answers AFSVC/SVOF According to the DOD Food Service Program guidance products with over 100mg of caffeine per 8 ounce serving can be offered in APF Dining operations. - Answers False The _____ will review the transactions on the SF 1080 against the system or Sent Receipt Report. - Answers food service accountant When the order is reconciled in Net-Chef, this updates the _____ of each product from the vendor. - Answers per-unit cost Should an incorrect inventory adjustment to be entered into the system, notify _____ to "back" the incorrect adjustment out of the system. - Answers AFSVC/SVOF _____ sends out the credited SF 1080 and adjustment documents directly to the dining facility for verification and reconciliation. - Answers DFAS Storeroom personnel should ensure that the prices in the Contract Price column and Invoice Price column match the menu item's price shown on the _____. - Answers STORES Sent Receipt Report Any discrepancies in cost, menu pricing, or invoice entry should be addressed with the _____ - Answers AFSVC/SVOF Food packing and temperatures of the product and the food transportation vehicles are indicators of who's food handling practices? - Answers The Vendor