EXERCISES, LESSON 5
INSTRUCTIONS. Answer the following exercises by marking the lettered response that
best answers the exercise, by writing the answer in the space provided at the end of the
exercise, or by making entries on the form provided. After you have completed all the
exercises, turn to "Solutions to Exercises" at the end of the lesson and check your
answers. For each exercise answered incorrectly, reread the material referenced with
SITUATION: During your inspection of an Army food service facility, you examine
the cold storage area and make the following observations. You perform your
inspection of this area around 1530.
Observation 1. A large quantity of beef stew was prepared in the morning (0830)
and placed in a refrigeration unit until dinner. The stew has been poured into
several large, shallow containers for cooling. These containers are about 2-1/2
Observation 2. The containers of stew and other items in the refrigeration unit
are spaced so that air can move freely around them.
Observation 3. There are no thermometers inside the refrigeration unit.
Observation 4. You check the product temperature of two containers of stew,
one container of stewed fruit, and one container of cooked vegetables. The
temperature of the stew is 47F; that of the fruit is 46F; and the vegetables have
an internal temperature of about 47F. Personnel state that the fruit and
vegetables were placed in the refrigeration unit at 0930 and the stew at 0830 that
Use these observations when answering exercises 1 through 6.
1. Record any unsatisfactory observations on the inspection checklist on page
2. Which observations, if any, did you record as unsatisfactory?