What percentage of your subsistence items are required to be spot inventoried per month?

The correct percentage for the spot inventory of subsistence items per month is 10 percent. This practice is crucial for maintaining accuracy in inventory management and ensuring that stock levels are tracked efficiently. Regular spot inventories help to identify discrepancies in stock counts, monitor usage patterns, and reduce waste, which is especially important in a naval culinary setting where food safety and resource management are paramount.

By conducting spot inventories monthly, culinary specialists can ensure that the supplies on hand meet operational needs and that any issues are addressed promptly, fostering better accountability and reducing the risk of spoilage or shortages. This approach aligns with best practices in inventory management within military culinary operations.