LESSON 7
QUALITY ASSURANCE
Critical Tasks: 101-524-3107; 101-524-3282
OVERVIEW
LESSON DESCRIPTION:
This lesson was designed to provide soldiers in the Food Service Specialist Basic
Noncommissioned Officer Course (BNCOC) with information on defining and
determining quality assurance of food products.
TERMINAL LEARNING OBJECTIVE:
ACTION:
Students will define and determine quality assurance list the five human
senses used to properly evaluate food products, list methods to develop
these senses, and determine specific details of the quality assurance
process.
CONDITION:
In a self-study environment.
STANDARD:
To demonstrate competency of this task, you must achieve a minimum
score of 70 percent on the subcourse examination.
REFERENCES The material contained in this lesson was derived from the following
publications: FM 10-23-2 (Tactics, Techniques, and Procedures for
Garrison Food Preparation and, Class I Operations Management), and
TM 10-412 (Armed Forces Recipe Service and Index of Recipes)
INTRODUCTION
Quality assurance is the term that describes the measures that must be taken to produce
the best possible food products. Quality assurance should cover all areas of your
operation: your cooks, your equipment, the receiving and handling of food items, the
finished product served to your diner, and how it is served to your diner. Quality
assurance should be an evaluation process that detects critical areas that need
improvement. One of the areas you will need to concentrate on is evaluation of food
preparation procedures. The evaluation process is simple and can be done in a short
period of time.
QM 6322
7-1
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