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Quizzes > Health & Medicine > Nutrition & Fitness

AFMAN 34-240 Food Service and Fitness Quiz

Ready to test your food service self-inspections and subsistence management skills? Dive in!

Difficulty: Moderate
2-5mins
Learning OutcomesCheat Sheet
Paper art illustration of quiz themes with food service icons, checklists and fitness symbols on a sky blue background

Use this AFMAN 34-240 quiz to practice food service and fitness standards, from subsistence management and self-inspections to menu planning, sanitation, inventory, and conditioning. You'll see what you know, find gaps to review, and get faster for inspections or training. For related study, check supply rules in AFMAN 23-110 or equipment support in AFMAN 10-206.

What is the primary purpose of AFMAN 34-240?
Provide guidance on food service and fitness management
Define air traffic control protocols
Establish medical treatment guidelines
Regulate munitions storage procedures
AFMAN 34-240 outlines standards and procedures for food service and physical fitness programs in the Air Force. It ensures consistency in subsistence management, facility operations, and PT guidance across units. The manual provides detailed instructions to maintain health, nutrition, and readiness.
Who is typically appointed as the Food Service Officer in an Air Force dining facility?
Only officers in the Medical Group
Any civilian employee assigned to the base
The base chaplain
A commissioned or non-commissioned officer designated by the commander
The commander appoints a qualified commissioned or non-commissioned officer as Food Service Officer to oversee operations. This ensures accountability and proper leadership in subsistence management. Civilian staff support the officer but are not typically appointed to this role.
How often must food service facilities conduct self-inspections according to AFMAN 34-240?
Weekly
Quarterly
Annually
Monthly
Weekly self-inspections help maintain sanitation and safety in dining facilities. AFMAN 34-240 requires this frequency to identify hazards promptly. Monthly or less frequent checks would not ensure the same level of food safety.
Which nutrient guideline does AFMAN 34-240 emphasize for balanced meal planning?
Strictly low-fat meals
Eliminating all sugars
Only high-carbohydrate menus
Carbohydrates, proteins, fats in appropriate proportions
AFMAN 34-240 promotes balanced meals containing carbohydrates, proteins, and fats to meet airmen's energy and recovery needs. It discourages extreme macronutrient restrictions. Balanced proportions support performance and overall health.
What is the recommended procedure for thawing frozen foods to ensure safety?
In a refrigerator at 41 °F or below
Directly in the cooking appliance
On the countertop at room temperature
Under hot running water
Thawing in a refrigerator at 41 °F or below prevents pathogens from multiplying. Room temperature or hot water thawing can encourage bacterial growth. Slow, chilled thawing is safest.
Which of the following is a critical control point in a food service operation?
Menu selection
Employee dress code
Cooking temperature verification
Paint color in dining hall
Critical control points are steps where hazards can be prevented, eliminated, or reduced. Verifying cooking temperatures ensures pathogens are killed. Menu selection and aesthetics are not CCPs.
What is the maximum safe holding time for hot foods on a steam table according to AFMAN 34-240?
4 hours
Unlimited if covered
8 hours
2 hours
Hot foods held below 140 °F must be served within 4 hours to prevent bacterial growth. Holding them longer risks foodborne illness. Covering does not extend safe time indefinitely.
Which document authorizes the use of subsistence funds for food purchases?
Base housing agreement
Appropriation and allotment orders
Travel voucher
Medical waiver
Appropriation and allotment orders specifically designate subsistence funds for food purchases. They ensure legal use of funds. Other documents cover unrelated purposes.
At what temperature should refrigerated storage be maintained?
50 °F
32 °F
41 °F or below
60 °F
Refrigerators must be at 41 °F or below to inhibit bacterial growth. Storage at higher temperatures increases risk. Freezer temperatures are lower and not for general refrigeration.
How long must self-inspection records be retained according to the manual?
1 year
Until end of fiscal year
5 years
1 month
AFMAN 34-240 requires self-inspection records to be kept for one year to track trends. Shorter periods impede historical analysis. Multi-year retention is not mandated.
Which physical fitness test is specified in AFMAN 34-240 for aerobic assessment?
500-meter row
5K run
1.5-mile run
12-minute swim
AFMAN 34-240 specifies the 1.5-mile run for aerobic evaluation in the Air Force fitness program. Other distances or modes are not part of the standard APFT.
What is the minimum approved concentration of quaternary ammonium sanitizer for surface cleaning?
1000 ppm
5 ppm
50 ppm
200 ppm
Quaternary ammonium sanitizers must be at least 200 ppm to be effective against pathogens. Lower concentrations may not sanitize properly. Excessively high levels can leave residues.
Which method does AFMAN 34-240 recommend for rotating perishable inventory?
Last In, First Out (LIFO)
Random selection
First In, Last Out (FILO)
First Expired, First Out (FEFO)
FEFO ensures items closest to expiration are used first, reducing waste and safety risks. LIFO or other methods can lead to spoilage. FEFO aligns with subsistence management best practices.
Who is responsible for enforcing personal hygiene standards in the food service facility?
Food Service Officer
Dining facility contractor only
Base safety office
Individual diners
The Food Service Officer enforces hygiene standards among staff to ensure food safety. This role includes inspections and corrective actions. Other agencies have oversight but not daily enforcement.
How often must inventory reconciliation be performed in a subsistence account?
Annually
Weekly
Monthly
Quarterly
Monthly reconciliation ensures funds and stock levels match and discrepancies are addressed promptly. Weekly is excessive, while quarterly or annual frequencies risk larger undetected variances.
What temperature range defines the 'danger zone' for food in AFMAN 34-240?
32 °F to 41 °F
0 °F to 32 °F
140 °F to 165 °F
41 °F to 140 °F
Bacteria multiply rapidly between 41 °F and 140 °F, defining the danger zone. Outside this range, growth is inhibited or food is frozen. Maintaining proper hot/cold holds is critical.
According to the manual, how frequently must food thermometers be calibrated?
At least quarterly
Annually
When damaged only
Daily
Quarterly calibration maintains accuracy for safe temperature monitoring. Annual or damage-only intervals risk inaccurate readings. High-frequency daily checks are unnecessary.
Where should cleaning chemicals be stored in relation to food storage areas?
Next to the freezer
In a separate, locked area away from food
In the dishroom spray cabinet
On the same shelf as dry goods
Storing chemicals separately prevents cross-contamination. AFMAN 34-240 requires locked chemical storage away from food areas. Proximity to food increases hazard risks.
Which form is used to request subsistence funds in the Air Force?
AF Form 77
AF Form 79
DD Form 1381
DA Form 1687
AF Form 79 is the Subsistence Order Guide used for requesting subsistence funds. Other forms cover different logistics or travel functions. Proper form usage ensures fund accountability.
What is the maximum time cold food may be held for service before returning to temperature control?
4 hours
6 hours
2 hours
8 hours
Cold food displayed between 33 °F and 41 °F must be used within 6 hours. After that, it must be discarded or returned to temperature control to prevent spoilage.
Which record must be kept to document self-inspection findings?
Daily Menu Plan
Food Request Log
Self-Inspection Checklist
Employee Training Roster
A Self-Inspection Checklist documents hazards, corrective actions, and dates of inspection. It provides an audit trail for facility safety. Other records serve different purposes.
What score must be achieved on the Air Force fitness test to meet the minimum requirement?
100
75
60
90
A minimum composite score of 75 is required to pass the Air Force fitness test. Scores below this threshold necessitate a retest or remedial training. Higher scores reflect better fitness but are not minimum.
How often should preventive maintenance checks be conducted on kitchen ovens?
Monthly
Annually
Only upon failure
Daily
Monthly preventive maintenance ensures ovens operate safely and efficiently. Annual or failure-only servicing risks downtime and hazards. Daily checks are performed by operators, but formal PMCS is monthly.
What is the required sanitizing solution concentration for a 2-stage rinse method?
100 ppm quaternary ammonium
25 ppm chlorine
10 ppm bleach
500 ppm iodine
AFMAN 34-240 specifies 100 ppm quaternary ammonium for the final rinse in a two-stage wash. This concentration balances effectiveness and safety. Alternative sanitizers have different requirements.
Which planning tool is used for forecasting meal demand based on previous consumption?
Medical readiness roster
Supply requisition form
Historical Usage Report
Weather forecast
Historical Usage Reports analyze past consumption to forecast future meal requirements. This tool helps reduce waste and shortages. Other documents are unrelated to demand planning.
How long must audit trails for subsistence funds be retained?
6 months
Indefinitely
2 years
5 years
AFMAN 34-240 requires retaining subsistence fund audit trails for two years to comply with financial regulations. This period supports reviews and audits. Shorter or longer periods are not specified.
What is the minimum recommended daily protein intake for active-duty airmen according to the manual?
2.0 grams per kilogram of body weight
0.8 grams per kilogram of body weight
0.3 grams per kilogram of body weight
1.5 grams per kilogram of body weight
AFMAN 34-240 aligns with dietary guidelines of 0.8 g/kg protein for physically active individuals to support muscle maintenance. Higher values may be used in special training phases. Lower values are inadequate.
Which method is recommended for emergency field feeding under austere conditions?
Commercial catering support only
Use of pre-packaged ration kits with heat blankets
Rely solely on local food sources
Open-flame cooking without safety gear
AFMAN 34-240 recommends using pre-packaged ration kits heated with approved blankets or heaters to ensure safe, portable meals. Commercial support may not be available in austere areas. Open-flame cooking without protection is hazardous.
In advanced menu modification, which algorithm is used to adjust sodium levels?
Random distribution method
Logarithmic flavor index
Linear scaling based on target mg per serving
Exponential taste curve
AFMAN 34-240 describes linear scaling to adjust sodium by calculating target milligrams per serving. This ensures consistent flavor and compliance. Complex curves or random methods are not used.
What is the proper procedure for disposing of expired bulk canned goods?
Document and destroy under supervision, then update inventory
Donate immediately without inspection
Repackage into smaller containers
Return to vendor without documentation
Expired bulk goods must be documented, destroyed under supervision, and inventory adjusted to maintain accountability. Donations or returns require valid shelf-life. Proper disposal prevents misuse.
Which statistical method is recommended for forecasting high-volume meal demand?
Monte Carlo simulation only
Moving average with seasonal adjustment
Simple random sample
Single-period exponential model
A moving average with seasonal adjustment accounts for periodic fluctuations and yields accurate forecasts. Monte Carlo may be too complex and random sampling is not predictive. Single-period models lack trend data.
How is the quarterly subsistence fund balance validated?
Review only purchase orders
Estimate based on cookbook prices
Audit only the previous month
Compare financial reports with inventory valuation
Validation requires reconciling financial reports and physical inventory valuations to detect discrepancies. Sole reliance on purchase orders or partial audits is insufficient. Estimations do not meet audit standards.
What is the acceptable tolerance for weight calibration on portion control scales?
±0.1 pound
±5 ounces
±10 grams
±1 ounce
AFMAN 34-240 allows a tolerance of ±1 ounce on portion scales to ensure consistent serving sizes. Larger variances can affect nutrition and cost control. Metric tolerances must correlate accurately.
Which advanced sanitation test verifies surface microbial levels?
pH strip test
Paper towel wipe test
ATP bioluminescence assay
Visual inspection only
ATP bioluminescence assays measure residual organic matter and microbes rapidly. pH strips and visual checks do not quantify contamination. This method ensures thorough sanitation.
What actions are required if a menu item's nutrient analysis exceeds established sodium limits?
Reformulate recipe or portion size to reduce sodium
Add more salt-free seasoning
Serve with high-sodium sides
Ignore if popular
Excess sodium requires recipe reformulation or reduced portion sizes to comply with nutritional standards. Adding other seasonings may help but does not address the root cause. Popularity does not override guidelines.
How should special dietary requests be documented and tracked?
Verbally communicated only
On a Dietary Needs Roster updated daily
Stored in chef's personal notes
Written on menu boards
A daily updated Dietary Needs Roster ensures all staff know individual requirements and reduces errors. Verbal or informal methods risk omissions. Proper documentation maintains accountability.
What is the required process for training new food service personnel on HACCP procedures?
Formal classroom instruction followed by supervised practical
Online quiz only
Self-study with manual only
Observation without hands-on practice
AFMAN 34-240 mandates formal instruction combined with supervised hands-on practice to ensure comprehension and correct application. Observation or quizzes alone do not guarantee skill competency.
Which contingency ration type is authorized for cold weather operations?
Sea rations
Fresh produce kits
Meal, Ready-to-Eat (cold weatherized)
Commercial pre-cooked entrees
Cold weatherized MREs contain higher calorie and insulation packaging for sub-zero environments as specified in AFMAN 34-240. Other ration types may spoil or not provide sufficient energy.
How is multisession PT failure protocol managed according to AFMAN 34-240?
Enroll airman in a remedial PT program and retest within 90 days
Immediate administrative separation
Waive fitness requirements permanently
Assign to light duties indefinitely
AFMAN 34-240 requires enrollment in a remedial PT program for airmen who fail, with a 90-day retest window. This supports fitness improvement before administrative actions. Permanent waivers are rare and reserved for medical cases.
What advanced formula does AFMAN 34-240 recommend for precise caloric needs of specialized units?
Broca index
Harris-Benedict without adjustment
Mifflin-St Jeor equation adjusted for activity factor
BMI-based caloric lookup
The Mifflin-St Jeor equation with activity multipliers provides accurate basal and active caloric needs per AFMAN 34-240. Harris-Benedict is older and less precise without adjustments. Simpler indices lack specificity.
In contingency operations, how are subsistence funds managed across distributed locations?
Only paid contractors handle all subsistence
Funds are pooled and spent arbitrarily
Each site manages separate block grant with no reporting
Centralized fund manager allocates based on usage reports
A centralized fund manager allocates subsistence funds to locations based on standardized usage reports, ensuring accountability and flexibility. Separate unmanaged grants risk overspending or shortages.
Which method does AFMAN 34-240 prescribe for evaluating long-term menu nutrient compliance?
Visual inspection of plated meals
Single-day random sampling
Weekly calorie count only
Cumulative nutrient analysis over a 4-week cycle
A 4-week cycle cumulative analysis captures variability and ensures menu compliance with dietary standards over time. Single-day or visual checks are too limited. Weekly calorie counts miss micronutrient data.
What is the advanced procedure for validating field water sanitation in PT environments?
Chlorine tablets only
Boiling water for 5 minutes
Portable microfiltration followed by ATP testing
Visual clarity assessment
Microfiltration removes particulates, and ATP testing verifies microbial reduction per AFMAN 34-240 Contingency guidelines. Chlorine tablets or boiling alone do not provide immediate field validation. Visual checks are inadequate.
How should advanced nutrition algorithms be integrated into digital menu planning tools?
Manual entry of menu items without conversion
Static PDF worksheets
Use of generic spreadsheet formulas only
Embed API linking food composition databases with weighting factors
Embedding APIs to link real-time databases with custom weighting allows accurate, automated nutrient and cost calculations as prescribed by AFMAN 34-240. Manual or static methods lack scalability and precision.
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Study Outcomes

  1. Understand Subsistence Management Procedures -

    Gain a clear grasp of AFMAN 34-240 subsistence management procedures, including inventory control and requisition processes, essential for efficient USAF food service operations.

  2. Identify Food Service Self-Inspection Criteria -

    Learn to recognize and apply the key elements of food service self-inspections to ensure compliance with Air Force standards and maintain high-quality dining facilities.

  3. Apply AFMAN 34-240 Standards in Daily Operations -

    Develop the ability to integrate AFMAN 34-240 guidelines into routine tasks, ensuring that all food service and fitness activities meet regulatory and safety requirements.

  4. Evaluate Nutrition and Fitness Requirements -

    Assess the nutritional and fitness management protocols outlined in AFMAN 34-240 to support the health and readiness of Air Force personnel.

  5. Recall Key Fitness Management Protocols -

    Strengthen your knowledge of USAF fitness management quiz topics, such as exercise standards and documentation procedures, to confidently support fitness programs.

  6. Implement Quality Control in Food Service Operations -

    Apply best practices from the USAF food service quiz to monitor food safety, sanitation, and customer satisfaction in your role as a Services Craftsman.

Cheat Sheet

  1. Subsistence Management Procedures -

    Review AFMAN 34-240's chapter on subsistence management to master procurement, storage and distribution protocols used across USAF dining facilities. Use the FIFO mnemonic ("First In, First Out") to ensure perishable goods rotate properly - label all stocks with receipt dates. A solid grasp of shelf-life limits and temperature ranges from official DoD guidelines is crucial for quiz success.

  2. Food Service Self-Inspection -

    Understand the five-step self-inspection process outlined in AFMAN 34-240 and AFI 34-248 to spot sanitation or procedural gaps before an external audit. Keep a standardized checklist handy covering everything from hand-washing stations to equipment calibration - that's your go-to tool during the USAF food service quiz. Regular mock inspections boost confidence and maintain 100% compliance.

  3. HACCP Principles & Sanitation Standards -

    Memorize the seven HACCP points - conduct a hazard analysis, identify CCPs, establish critical limits, monitoring, corrective actions, verification, and recordkeeping - as mandated by USDA and AFMAN 34-240. Follow the 5-log pathogen reduction rule (Kill 99.999% of bacteria) for high-risk foods like poultry. Consistent hand hygiene and sanitation schedules are vital for food safety excellence.

  4. Yield and Portion Control Formulas -

    Master the basic yield equation: Edible Portion (EP) = As Purchased (AP) × Yield Percentage. For example, if a 20 lb roast (AP) yields 16 lb of meat (EP), the yield percentage is 80%. Using accurate portion-control charts from DoD recipes not only trims costs but also ensures consistency in every meal service.

  5. Fitness Management Quiz Essentials -

    Brush up on AFI 36-2905 fitness standards covering push-ups, sit-ups and the 1.5-mile run to ace the fitness management quiz. Remember the "2-Minute Rule" for sit-up form: elbows must touch knees within two seconds of movement to count. Regular application of AFFIT software metrics helps track progress and meets AFMAN 34-240's holistic fitness guidance.

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