Navy CS1 Advancement Exam Practice Test: Culinary Specialist E-6 Questions

168 practice questions for the CS E-6 advancement exam: the inspection and compliance side of the galley: variances, plan review and when a HACCP plan is required, preoperational inspections and authorization to operate, the food manager's responsibilities, the five inspection types, risk categories and inspection frequencies, how a DD 2973 inspection is conducted and rated, imminent health hazards, correction time frames, employee illness orders and who inspects in the Navy. We wrote every one from the public references on the March 2027 CS bibliography, and each answer links the page it comes from. Practice tests are 50 questions; aim for 35.

The real test: Your Navy-wide advancement exam is drawn from your rate's bibliography and comes back as a standard score that counts toward your final multiple; the Navy publishes no pass mark. Our practice test is 50 of our own questions with a 70% target.

Here: 168 questions. Our own practice questions, written from public references on the Navy CS bibliography (the Tri-Service Food Code, TB MED 530/NAVMED P-5010-1, chapter 8). Not Navy exam questions. Free.

What's on the test

10 sample questions

1. Except where chapter 10 says otherwise, mobile, temporary, seasonal and vending operations follow:

   • A.Chapter 10 only, as a stand-alone code
   • B.Chapters 2 through 8
   • C.State retail food rules instead
   • D.Chapters 1 and 9 only
   Show answer

   B. Chapters 2 through 8

   CS6-9dgrf · Sanitation, safety and training · Tri-Service Food Code p. 181

2. For a temporary or seasonal operation, the manager contacts the regulatory authority to test the water supply at least:

   • A.30 days before the start
   • B.2 weeks before the start
   • C.On opening day, before the first meal
   • D.24 hours before the start
   Show answer

   B. 2 weeks before the start

   CS6-y4baa · Sanitation, safety and training · Tri-Service Food Code p. 181

3. Water drawn from a tested public system but held in bulk storage at a temporary food operation:

   • A.Must still be tested
   • B.Is tested only if it smells
   • C.Is tested yearly by the installation
   • D.Needs no testing of any kind
   Show answer

   A. Must still be tested

   CS6-1s0hb · Sanitation, safety and training · Tri-Service Food Code p. 182

4. Temporary and vending machine food establishments are exempt from supplying:

   • A.Water of sufficient capacity
   • B.A handwashing method of any kind
   • C.Both hot and cold running water
   • D.Any potable water at all
   Show answer

   C. Both hot and cold running water

   CS6-1hln0 · Sanitation, safety and training · Tri-Service Food Code p. 182

5. A mobile or vending operation without adequate potable water is restricted to selling:

   • A.Canned or packaged RTE food in single servings, plus hot drinks from approved water
   • B.Any food if gloves are worn
   • C.Nothing at all until a water trailer or bladder arrives and is tested
   • D.Sandwiches made on site
   Show answer

   A. Canned or packaged RTE food in single servings, plus hot drinks from approved water

   CS6-17afd · Sanitation, safety and training · Tri-Service Food Code p. 182

6. When a handwashing sink is not conveniently available and food exposure is limited, approved employees may use:

   • A.Chemically treated towelettes
   • B.Nothing; they must stop serving
   • C.Hand lotion
   • D.A bucket of rinse water
   Show answer

   A. Chemically treated towelettes

   CS6-r67kk · Sanitation, safety and training · Tri-Service Food Code p. 182

7. Composting toilets or waste bladders (nonwater-carriage sewage) are allowed for:

   • A.Temporary and field food service establishments
   • B.Hospital kitchens
   • C.Every fixed galley ashore, when the sewer line is under repair
   • D.Child care kitchens
   Show answer

   A. Temporary and field food service establishments

   CS6-ht972 · Sanitation, safety and training · Tri-Service Food Code p. 182

8. A temporary food establishment may be set up over standing water or mud:

   • A.If it is open under 14 days
   • B.If a tarp is laid first
   • C.If the RA inspects daily
   • D.Never
   Show answer

   D. Never

   CS6-1uwk1 · Sanitation, safety and training · Tri-Service Food Code p. 183

9. Wooden duckboards or pallets that don't meet NSF Standard 52 are allowed in:

   • A.Temporary food establishments
   • B.Hospital nutrition care
   • C.Vending machine rooms only
   • D.All fixed food establishments
   Show answer

   A. Temporary food establishments

   CS6-19o2b · Sanitation, safety and training · Tri-Service Food Code p. 183

10. Authority to operate vending machines dispensing TCS food or hot or cold cup beverages is granted by:

    • A.The vendor's company, after its own internal food safety review
    • B.The installation commander, on the medical authority's approval
    • C.The regulatory authority alone
    • D.The supply officer
    Show answer

    B. The installation commander, on the medical authority's approval

    CS6-1lf15 · Sanitation, safety and training · Tri-Service Food Code p. 184

What the study guide does

• Short study rounds and flip cards.
• A practice test built like the real one: 50 questions, 35 to pass.
• Pass Meter: your chance of passing if you sat the test today, worked out from your own answers.
• An explanation for every answer.