NAVSUP Publication 486 - Food Service Management

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Overview

This document is NAVSUP Publication 486, a comprehensive guide for food service management within the Navy. It is intended for personnel involved in the operation and management of general messes afloat and ashore. The publication outlines policies, procedures, and responsibilities for food service operations, ensuring that personnel are equipped to provide nutritious meals to Navy enlisted members. It covers various aspects of food service management, including organization, administration, procurement, nutrition, and safety standards. The manual serves as a mandatory reference for food service personnel, detailing the essential procedures required for effective management and operation of food services in Navy settings.

The Commanding Officer is responsible for the overall administration of the general mess.
Food Service Officers must ensure compliance with Navy regulations and maintain high standards of food safety.
Menus should be nutritionally balanced and cater to the preferences of Navy personnel.
Proper inventory management is essential for minimizing waste and ensuring adequate food supplies.
Safety and sanitation procedures must be strictly enforced to prevent foodborne illnesses.

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Originally published by www.marines.mil. Sprinkle hosts a reference copy with an added summary, specifications and searchable full text.

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Document details

Type: Other Documents
Year: 2004
Pages: 602
File size: 8.0 MB
Publisher: www.marines.mil

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In this document

Organization and Administration

This section outlines the structure and responsibilities of food service management within the Navy. It details the roles of the Commanding Officer, Executive Officer, and Food Service Officer, emphasizing their duties in ensuring the efficient operation of general messes. The organization chart illustrates the hierarchy and flow of responsibilities, ensuring clarity in food service operations.

Food Service Management System

The Food Service Management System (FSM) section describes the procedures and policies that govern food service operations. It includes guidelines for maintaining inventory, managing food safety, and ensuring compliance with Navy regulations. The FSM is designed to streamline operations and enhance the quality of food service provided to personnel.

Nutrition and Menu Planning

This section focuses on the importance of nutrition in meal preparation and menu planning for Navy personnel. It provides guidelines for creating balanced meals that meet nutritional standards and cater to the preferences of the crew. The section emphasizes the use of Armed Forces Recipe Cards and local recipes to ensure variety and quality in meal offerings.

Procurement and Inventory Management

The procurement section outlines the processes for acquiring food supplies and managing inventory effectively. It details the responsibilities of food service personnel in maintaining stock levels, conducting inspections, and ensuring the quality of food items received. Proper inventory management is crucial for minimizing waste and ensuring that adequate supplies are available.

Safety and Sanitation Standards

Safety and sanitation are critical components of food service management. This section provides guidelines for maintaining cleanliness in food preparation areas, proper handling of food items, and training for food service personnel. It emphasizes the importance of adhering to health regulations to prevent foodborne illnesses and ensure the safety of meals served.

Safety notes

All food service personnel must receive training in sanitation and food safety procedures.
Regular inspections of food service areas are required to ensure compliance with health regulations.
Immediate disposal of hazardous materials is mandatory to protect personnel health.

Full document text

I t::4.AVALSUPPLYSYSTEMSCOMMAND FOODSERVICEMANAGEMENT GENERALMESSES NAVSUP Publication 486 Revision, of January 2004 PCN 20800480000 DISTRIBUTION STATEMENT A: Approved for public release; distribution is unlimited COG01STOCKNO.053'O-LP-O11-1940 NAVSUPP-486-FoodServiceManagement Althoughthewords"he,""him,"and"his"areused sparingly in this manual to enhance communication,theyarenotintendedtobe genderdrivennortoaffrontordiscriminateagainst anyonereadingthis.manual. NAVSUPP-486-FoodServiceManagement NAVYDEPARTMENT NAVAL.SUPPLYSYSTEMSCOMMAND 5450CARLISLEPIKE P0BOX2050 MECHANICSBURG,PA17055-0791 Thispublicationisissuedfortheinformaonandguidanceofallfoodservicemanagement personnel.ThispublicationsupercedesNAVSLFPublication486,VolumeI,June2001and NAVSUPPublication486,VolumeII,May1992. NAVSUPissuesitspoliciestogeneralmessesthroughoutthispublication,whichdefinesin detailtheactionsofgeneralmesspersonnelinpreparingmeals,professionalguidanceon nutrition,automatedfinancialmanagement,managinginventory,maintainingaccountabilityfor stockandmoney,monitoringuseandconsumption,andpreparingreportsforheadquarters. MICHAELS.HANSEN CDR,SC,USN FoodServiceDirector NavalSupplySystemsCommand NAVSUPP.486-FoodServiceManagement INTRODUCTION to FOODSERVICEMANAGEMENT CHANGESINPROCEDURES Thisisacompletepublicationrevision.Allsectionsshouldbereviewedforfamiliaritywith newprocedures.Therearenodistinctivemarkingstohighlightchangestoprocedures. PURPOSE Theprocedurescontainedinthispublicationestablishpolicyfortheoperationand managementofNavygeneralmessesafloatandashore.Theproceduresaredesignedto assistfoodservicepersonnelintheproperperformanceoftheirassigneddutiesandtoaidthem inunderstandingandfulfillingtheresponsibilitiesoftheirindividualtasksassociatedwith generalmessoperations. Theproceduresinthispublicationaretheminimumessentialtogoodfoodservice managementandaremandatoryunlessspecificallystatedasbeingoptional.However,these proceduresarenotlimitingwhenconditionswarrantadditionalcontrols,andheadsofsupply departments,commandingofficers,orhigherauthoritymaysupplementproceduresnotin conflictwiththispublicationwhenitisconsiderednecessary. Thereisnolongeracompanionpublication,allgeneralmesspoliciesarecontainedinthis publication. AUTHORIZATION ThepublicationisissuedfortheinformationandguidanceofallpersonsintheNaval EstablishmentundertheauthorityofArticle1202,NavalRegulations.TheCommander,Naval SupplySystemsCommandmayauthorizeinwritingdeviationsiromtheinstructionscontained inthepublication,providedthematterconcernedisentirelyunderthecognizanceoftheNaval SupplySystemsCommand. ARRANGEMENTSOFSUBJECTS Thechaptersofthepublicationareorganizedsothetopicsareinorderastheyoccurunder workingconditions.Anattemptalsohasbeenmadetoplacealltopicsofasimilarnatureinthe samechapter.Sincethereismuchoverlappin.ginthesubjectsdiscussed,completeseparation ofcomplimentarytopicswouldnotalwaysbedesirable.Thepresentsubjectordersequenceis designatedtomakeitpossibleforthereadertopursueallaspectsofaparticulartopicof interestwithonlyalimitedneedforcrossreferencetoothersectionsofthepublication. NAVSUPP-486-FoodServiceManagement SNDL(STANDARDNAVYDISTRIBUTIONLIST)CODE: (TheSNDLCodeisrequiredforautomaticdistributionpurposes.) ActivityMailingAddress: FOODSERVICEMANAGEMENT-GENERALMESSES Thisactivityisreceiving________________copiesofFoodServiceManagement,NAVSUP Publication486. Thisquantityisnotsufficient;pleaseincrease/decreasenumberofcopiesto: Justification: Signature(Rank/RateandTitle) ActivityPhoneNumber(DSNand/orCommercial) FLLINALLTHEABOVEDATAELEMENTSANDMAILORFAXTO:SUP51 NAVSUPP-486-FoodServiceManagement CONTENTS FOODSERVICEMANAGEMENT CHAPTER1 ORGANIZATION,ADMINISTRATION,FOODSERVICESPACESAND SECURITY,ANDFOObSERVICEMANAGEMENTSYSTEM CHAPTER2 RATIONSYSTEM CHAPTER3 NUTRITIONANDMENUPLANNING CHAPTER4 PROCUREMENT CHAPTER5 RECEIPT,INSPECTIONANDSTOWAGE CHAPTER6 EXPENDITURES CHAPTER7 GENERALMESSREPORTS,INVENTORY,ANDFINANCIALRETURNS APPENDIXA FOODSERVICEMANAGEMENT(FSM)SYSTEMPROCEDURES APPENDIXB LETTERSOFAUTHORITY APPENDIXC FOODSERVICEFORMS APPENDIXD PROFESSIONALFOODSERVICECERTIFICATIONS APPENDIXE SUBSTITUTIONFACTORSFORRATIONDENSEFOODS APPENDIXF INTRODUCTIONTOFOODSERVICEMANAGEMENT-OFFICERS' QUARTERSANDMESSESAFLOATANDCHIEFPETTYOFFICERS' MESSESAFLOATHANDBOOK APPENDIXG AUTHORIZEDSALESOFFOODITEMSEXCLUDINGAUTHORIZED MESSES APPENDIXH NAVYFOODMANAGEMENTTEAMASSISTANCE APPENDIXI FOODSERVICEEVALUATIONITRAININGIINSPECTIONCHECKLIST ANDREVIEWOFENLISTEDFOODSERVICEOPERATIONSASHORE APPENDIXJ NUTRITIONALANALYSISOFARMEDFORCESRECIPES APPENDIXK MESSDECKMASTER-AT-ARMSHANDBOOK APPENDIXL TRAINING APPENDIXM PRESENTATIONSILVERANDOTHERVALUABLEGIFTS APPENDIXN FOODMICROBtOLOGY APPENDIX0 FOODSERVICEOPERATIONSINCHEMICAL,BIOLOGICALAND RADIOLOGICALDEFENSE APPENDIXP SAFETYAND3MIPMSSTANDARDS NAVSUPP-486-FoodServiceManagement PARAGRAPHNUMBERINGSYSTEM Thefourdigitparagraphnumberanditssubparagraphdesignationsmaybebrokendownas shownbelow: Paragraph 2 111 -2d(1)(a) Chapter2 Paragraph111 Subparagraphs ReferencetoFoodServiceManagement-GeneralMessesincorrespondence, messages,etc.,willbeshowninthefollowingmanner: NAVSUPPublication486,para.2111 NAVSUPPublication486,para.2111-2d(1) NAVSUPPublication486,paras.2111-2114 Paragraphsandsubparagraphsmaycontainitemizationsinwhichcasereferencetoaspecific itemmaybemadeas-follows: NAVSUPPublication486,para.2111-2d(1)(a)item2 PAGENUMBERS - Thepagesofthispublicationarenumberedinaseparateseriesforeachchapter.The pagesofachapterarenumberedinsequencewitharabicnumeralsfrom1.Eachpagenumber isprecededbythenumberofthechapter.Forexample,thefifthpageofChapter1isnumber ILLUSTRATIONS Thepurposeoftheillustrationsinthispublicationistoshowbymeansofchartsorfilledin formstheprinciplesandproceduresexplainedinthetext.Theillustrationsdonotnecessarily showcurrentnames,datesandfigures.Thesedetailsareincludedsothattheprinciples outlinedinthewritteninstructionsmaybedelineated. TABLEOFCONTENTSANDINDEX Theorganizationofthispublicationmakesitpossibletolocatedesiredinformationeasilyby

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referringtothetableofcontentsinthefrontofthepublicationtodeterminegenerallocation,and tothetableofcontentsatthebeginningofeachchapterforspecificlocation. Itissuggestedthatthereaderfollowtheorganizationofthetableofcontentsinlocating desiredinformation.Suchinformationasdoesnotlogicallylenditselftolocationbythismethod maybelocatedbyreferencetotheindexattheendofthepublication. NAVSUPP-486-FoodServiceManagement AUTOMATICDISTRIBUTIONOFCOPIES Tobeplacedontheautomaticdistributionlist,whichallowsuserstoautomaticallyreceive allnewlypublishedrevisionsandchanges,pleasefilloutandsubmittheself-mailerlocatedin thisTableofContents.Upon.approvalbytheNAVSUPSupportServicesDirectorate,Fbod ServiceDivision(SUP51),youractivitywillbeaddedtotheautomaticdistributionlist.Please beawarethatplacementontheautomaticdistributionlistdoesnotprovideyouwithadditional copiesorcopiesprintedandissuedpriortoyourplacementonthelist.NAVSUPwillprovide eachactivitywithastandardamount:Foradditionalcopiesyoumustorderthemthrough normalorderingchannels. ORDERINGCOPIES Toorderpublications,accesstheNavalLogisticsLibraryviatheNAVSUPhomepageat www.navsup.navy.mil. ClickontheGovernmentaccessbutton,youwillneedtohave governmentaccesstoplaceorders. ATFENTION: THESTANDARD NAVALDISTRIBUTION LIST(SNDL)FORMAPPEARINGONTHEREVERSEOF THISPAGESHOULDBECOMPLETEDANDMAILEDOR FAXEDTOTHEFOLLOWINGADDRESS. NAVALSUPPLYSYSTEMSCOMMAND ATTNSUP51 5450CARLISLEPIKE P0BOX2050 - MECHANICSBURG,PA17055-0791 FAX:DSN430-1631/6432 COMM(717)605-1631/6432 NAVSUPP-486-FoodServiceManagement CONTENTS FOODSERVICEMANAGEMENT APPENDIXQ AFLOATWARDROOMANDSTATEROOMSERVICE APPENDIXR COMMANDFUNCTIONS,CATERING,ANDORGANIZATION APPENDIXS FOODSERVICEEQUIPMENTOPERATING/SAFETYPROCEDURES APPENDIXT IN TEN TIONALLY LEFT BLANK FOR FUTURE USE APPENDIX U INTENTIONALLY LEFT BLANK FOR FUTURE USE APPENDIX V INTENTIONALLY LEFT BLANK FOR FUTURE USE APPENDIX W IN TEN TIONALLY LEFT BLANK FOR FUTURE USE APPENDIX X IN TEN TIONALLYLEFT BLANK FOR FUTURE USE APPENDIX Y INTENTIONALLY LEFTBLANK FOR FUTURE USE APPEN DIX Z INTENTIONALLY LEFT BLANK FOR FUTURE USE NAVSUPP-486—FoodServiceManagement CHAPTER1 ORGANIZATION,ADMINISTRATION, FOODSERVICESPACESANDSECURITY, ANDFOODSERVICEMANAGEMENTSYSTEM PartA:ORGANIZATION Purpose 1000 Authority 1001 NavalSupplySystemsCommand 1002 NavyFoodManagementTeamsandDetachments 1003 AuthorizationandEstablishment-Afloat 1004 EstablishingaModifiedContractMess/ChangingGeneralMessStructureof Operation 1005 AuthorizationandEstablishment-Ashore 1006 GeneralMessOrganizationChart 1007 PartB:ADMINISTRATION-DUTIESANDRESPONSIBILITIES TheCommandingOfficer 1100 TheExecutiveOfficer 1101 TheDesignatedMedicalRepresentative 1102 TheSupplyOfficer 1103 TheFoodServiceOfficer 1104 FoodServicePersonnel 1105 LeadingCulinarySpecialist 1106 CulinarySpecialistDuties 1107 MessDeckMaster-At-Arms 1108 FoodServiceAttendants 1109 ManpowerUsage 1110 ManpowerUtilization 1111 ManpowerEvaluation 1112 WorkSimplificationTechniques 1113 ClothingforPersonnel 1114 Accountability 1115 1-1 NAVSUPP-486—FoodServiceManagement FinancialLossesand-Accountability 1116 LettersofAuthorityandAppointment 1117 FoodServiceEvaluation/Training/AssessmentChecklist 1118 PartC:FOODSERVICESPACESANDSECURITY StoreroomsandCompartments 1200 SecurityofFoodServiceSpaces 1201 CustodyandHandlingofKeys 1202 AccountabilityandRightofAccess 1203 MaintenanceofFoodServiceEquipment 1204 PartD:FOODSERVICEMANAGEMENT(FSM)SYSTEM FoodServiceManagement 1300 SystemApproval 1301 FoodServiceManagementAccess 1302 FoodServiceManagementSystemandProcedures 1303 NAVSUPP-486—FoodServiceManagement CHAPTER1 ORGANIZATION,ADMINISTRATION, FOODSERVICESPACESANDSECURITY, ANDFOODSERVICEMANAGEMENTSYSTEM PARTA:ORGANIZATION 1000 PURPOSE ThepurposeofthegeneralmessistoprovideNavyenlistedmemberswithwholesome nutritiousmeals. 1001 AUTHORITY GeneralmessactivitiesareorganizedundertheoperationalcontroloftheCommanding Officerorcommanderofthevesselorshoreactivitywhoprovidesstaffingandfundingforthat operation.Establishment,disestablishment,management,controlandinspectionforcompliance arealloperationallinefunctions.However,theNavalSupplySystemsCommand(NAVSUP)is responsibleforissuingNavypoliciesandmethodsforsafeguardingnavalmaterielandproviding technicalguidanceanddirectiontonavalactivitiesconcerningexecutionofsupplypoliciesand methods. 1002 NAVALSUPPLYSYSTEMSCOMMAND TheAssistantChiefofStaff(ACOS)NavyFamilySupport(FoodServiceCode05)is responsibleforadministeringtheNavyfoodserviceprogramunderauthoritydelegatedbythe Commander,NavalSupplySystemsCommand.ThemissionofACOSNavyFamilySupport includestechnicaldirectionandfinancialcontrolofNavygeneralmessesandresponsibilityfor administrativeandtechnicalguidanceforofficers'quartersandmessesafloatandchiefpetty officers'messesafloat.TheDeputyCommanderforSupportServicesprovidessubsistence fundingandpoliciesthatenableoperationalcommandstoservemealshighinqualityand nutrition,adequateinquantity,inanappealingandsanitarymanner.Theresponsibilityforthe foodserviceprogramisassignedtotheFoodServicesDivision(NAVSUP51). 1003 NAVYFOODMANAGEMENTTEAMSANDDETACHMENTS TheNavyFoodManagementTeams(NFMTs)areactivitiesthatsupportNAVSUP51.The missionoftheNavyFoodManagementTeamistoassistshipsandashoreactivitiesinraisingthe qualityandstandardsoffoodservice.Theyprovidetrainingandassistanceinavarietyof functionalareas.Detailsoftheirservicesandmeansofrequestingtrainingareprovidedin AppendixH. 1004 AUTHORIZATIONANDESTABLISHMENT-AFLOAT TheCommandingOfficer,theProspectiveCommandingOfficer,ortheOfficerinChargeofa shipmayestablishageneralmess.Ageneralmessisestablishedwhenfoodservicepersonnel NAVSUPP-486—FoodServiceManagement andequipmenthavebeenprovided.TheshipmustnotifyNAVSUP51byletteraminimumof90 daysbeforeestablishingageneralmesssothatoperatinginstructionsandinformationcanbe forwarded. Informationinthenotificationletterwillincludethetargetdateforstartingoperations,the anticipatednumbertobefed,telephone,faxnumbers,emailaddress,FoodServiceOfficer's name,theship'sUIC,andtheship'sassignedhomeport. 1005 ESTABLISHINGAMODIFIEDCONTRACTMESSICHANGINGGENERALMESS STRUCTUREOFOPERATION EstablishingacontractmessIalternativefeeding,oradoptingmajorchangesinthestructure ofthegeneralmessmustfirstbeapprovedbyNAVSUP/ACOSNavyFamilySupport.These establishments/modificationswillbeapprovedonacase-by-casebasisunderspecial circumstancesonly.NAVSUP/ACOSNavyFamilySupportwillprovideguidancetoapproved commands/units. 1.CONSOLIDATION,MODIFICATION,ORPERMANENTCLOSING.Themajorclaimantmust reviewanyrequesttoconsolidate,modify,orpermanentlycloseageneralmessashore.After receiptofapproval,theactivitywillprovidethefollowinginformationtoNAVSUP51for informationalpurposes: a.Justificationforproposedaction; b.Anticipatedcostsavings; c.Plansforfeedingpersonnel;and, d.Planneduseoffoodservicepersonnel. Thisinformationisnotrequirediftheentireactivityhasbeendisestablishedunlessthereare remainingpersonnelintheareathatareeffected. 1006 AUTHORIZATIONANDESTABLISHMENT-ASHORE 1.REGULARMESS.TheCommandingOfficer,ProspectiveCommandingOfficer,orOfficerin Chargeofanyshoreactivitymayinitiatearequesttoestablishageneralmess.Therequestis forwardedtothemajorclaimantthroughthechainofcommandandwillcontainthefollowing information: a.Locationofthenearestmilitaryserviceappropriatedfundgeneralmess; b.Anticipatednumberofpersonneltobefed; c.Howandwherepersonnelarecurrentlyfed; - d.Explanationwhycurrentfeedingsituationcannotcontinue; e.Statementthatadequatefoodservicepersonnelandequipmentwillbeavailablefor efficientgeneralmessoperation; f. Telephone,faxnumbers,andemailaddress; g.FoodServiceOfficer'sname;andanticipatedstartdateofgeneralmessoperations. NAVSUPP486LFoodServiceManagement Uponapproval,theactivitywillforwardtherequesttoNAVSUP51ataminimumof90daysin advanceoftheproposedstartingdateofoperation.SUP51willforwardoperatinginformation andinstructions. 2.BRANCHGENERALMESS.Requestssubmittedtothemajorclaimantforestablishinga branchmessmustincludejustificationbasedonnecessity.Thisrequestwillinclude: a.Justificationforestablishment(thatis,whenfoodserviceoperationsarecontinually requiredataremotelocationfromtheestablishedgeneralmess);and, b.Anticipatedbenefits(forexample,consolidatedreturns,centraladministrativecontrol,and reducedadministrativeworkload). TheactivitywillprovideNAVSUP51acopyofthejustificationandapproval.Theofficer responsiblefortheparent(established)generalmesswillalsoberesponsiblefortheoperation andadministrationofthebranchmess:--Thebranchmessreturnswillbeconsolidatedwiththe parentgeneralmessbeforesubmission. 3.ASSISTANCE.NAVSUP51willprovideassistanceinreviewinggeneralmessoperations beingconsideredforestablishment,modificationorclosure. 1007GENERALMESSORGANIZATIONCHART 1.GENERAL.Figure1-1displaysatypicalorganizationalchartforaNavygeneralmess.The CommandingOfficermayauthorizechangesinareaofresponsibilityassignments. 2.ORGANIZATIONOFTHEGENERALMESS. a.RecordsBranch: (1) Requisitionsfooditems; (2) Maintainsstockrecords,andensuressufficientfoodstocks; (3) Maintainsgeneralmessrecords;and, (4) Preparesinventories,submitsreportsandmaintainsfinancialreturns. b.FoodPreparationBranch: (1) Prepareswatchbillsforfoodproduction; (2) Preparesmenusandrecipebreakdowns; (3) Preparesfood;and, (4) Trainsandsupervisesfoodhandlersinsanitationandservingtechniques. c.SubsistenceBranch: (1) Receives,storesandissuessubsistence;and, (2)Completesappropriatedocumentation. 1-5 NAVSUPP-486—FoodServiceManagement d.MessServicesBranch: (1) Controlsgeneralmessaccess/identifiesauthorizedpatrons; (2) Maintainscleanlinessofmessingareas; (3) Maintainsbeverageservice; (4)Conductssculleryoperations;and, (5) DetailsFoodServiceAttendantstootherbranchesasneeded. LINEOFAUTHORITYCHART COMMANDINGOFFICER EXECUTIVEOFFICER SUPPLYOFFICER (DEPARTMENTHEAD) CULINARYSPECIALISTS STOREROOM&ISSUEROOM (FOODPREPARATIONBRANCH) STOREKEEPERS _________________________ (SUBSiSTENCEBRANCH) Figure1.1 3.SUPPORTINGESTABLISHMENT.Figure1-2representstheorganizationofthesupporting establishmentforgeneralmessesafloatandashore. AUDITBOARD (ASHOREONLY) MEDICALOFFICER REGIONALFSOIDIRECTOR (ASHOREGALLEYS FOODSERVICEOFFICER (DIVISIONOFFICER) LEADING CULINARYSPECIALIST MESSDECK MASTER-AT-ARMS (MESSSERVICESBRANCH) RECORDSKEEPER (RECORDSBRANCH) FOODSERVICE ATTENDANTS FOODSERVICE ATTENDANTS FOODSERVICE ATTENDANTS NAVSUPP-486—FoodServiceManagement THESUPPORTINGESTABLISHMENT SUBSISTENCELOGISTICS SUPPORT FINANCIALCONTROL ADMINISTRATION! TECHNICALDIRECTION Figure1-2 DEFENSELOGISTICSAGENCY Commonlogisticssupportto militaryatlowestcost DEFENSESUPPLYCENTER PHILADELPHIA Prepares,Administersand AwardsSubsistencePrime VendorContracts CONGRESS Provideslegalbasisand fundsforoperationof thegeneralmess DOD I Food Planning BoarJ BUREAUOFNAVAL PERSONNEL Budgetsponsorfor subsistence BUREAUOF MEDICINEAND SURGERY Nutritionpolicy Sanitationpolicy ISUBSISTENCEPRIMEVENDOF ProcuresandDistributes SubsistenceProducts NAVALSUPPLYSYSTEMS COMMAND •Administersubsistence funds •Submitannualbudget •Issuemonetaryallowances SERViCEFORCE COMMANDS Forunderwaysupply (i.e.,TAFS,AO,AE,etc.) L ACOSNavyFamilySupport •Instructionsanddirectives •ArmedForcesRecipe Service •Newfooditem review/approval •Galleydesignandlayout •Trainingsupport/NeyAwards •Automationsupport •Nutrition/menuguidance •Equipmentsupport -p FLEETANDINDUSTRIAL SUPPLYCENTERS Subsistencecontracts Customerservice/support Pointofentryforrequisitions /7 COMFISCS /ACOSOCS JNAVYGENERALMESSES AFLOATANDASHORE /USARMYVETERINARYCOMMAND (VETCOM) Ensuressafetyand wholesomeness ofprovisions Provides:Quality/Safety SystemsExperts, Dataforbestvalueanalysis, NAVYFOODMANAGEMENT TEAMS TrainingandAssistance DEFENSEFINANCEAND ACCOUN11NGSERVICE CENTERS Paymentofdealer'sbills Compileandfurnish accountingdata TYPECOMMANDORMAJOR CLAIMANT Additionalinstructions Annualassessments Assistance Training NAVSUPP-486—FoodServiceManagement PARTB:ADMINISTRATION-DUTIESANDRESPONSIBILITIES 1100 THECOMMANDINGOFFICER 1.GENERAL.TheCommandingOfficerbearsoverallresponsibilityforadministrationofthe generalmess.AccordingtoU.S.NavyRegulations,theCommandingOfficershallrequirethat recordsprescribedbycurrentinstructionsbemaintainedproperlyandthatpersonnelunderhisor hercommandmaintainasatisfactorystateofhealth.Thesetworequirementsarethebasisof theCommandingOfficer'sresponsibilityforthegeneralmess.Navyregulationsfurtherrequire thattheCommandingOfficerdetailanofficerorseniorenlistedtosamplemealsservedinthe generalmessonaregularbasis.Shouldthedesignatedmealsampleroranymemberofthe messobjecttothequalityorquantityofthefood,theCommandingOfficershallbenotifiedand shalltakeappropriateaction. 2.SPECIFICREQUIREMENTS.TheCommandingOfficershallapproveinwritingordelegate totheSupplyOfficerthefollowing: a.AnyreliefoftheSupplyOfficerbyanassistanttoassumetheresponsibilitiesof accountableFoodServiceOfficerduties; b.Anyauthorityforthegeneralmesstoservemealstootherthanthoseindividualsentitled torationsinkind,authoritytosellmealsforcashorcredit,orauthoritytosellbulkfooditems; c.Theappointmentofacontrolofficer(orresponsibleenlisted)forcashsalesofmealsfrom thegeneralmess; d.Themenuorchangesthereto; e.Mealhours;and, f.Thesigningofthe"PledgeofServicetoourPatrons." 1101 THEEXECUTIVEOFFICER 1.GENERAL.TheExecutiveOfficeror,ifdelegated,thePersonnelOfficer,isresponsiblefor thefollowing: a.AdvisingtheFoodServiceOfficerofanyknownsignificantchangesintheestimated numberofpersonneltobefedforthefollowingthreedays; b.Providingtheinformationnecessarytodeterminethecategoryofvisitorsusingthegeneral mess; c.RecordingandcertifyingontheMonthlyGeneralMessSummaryDocumentthe cumulativetotalnumberof"in-kind"rationsthatwereallowedfortheperiodasdescribedNaval MilitaryPersonnelManual1746-030; d.Assigningpersonneltothesupplydepartmentfortemporarydutywhenmanning documentsorfoodservicecontractsdonotprovidepermanentsupportforthefollowing: (1)MessDecksMaster-at-Armspersonnelshallbeassignedasnecessaryfor supervisionofgoodorderandmaintenanceofmessgearandspaceswitharecommendedtour lengthofatleast120days; NAVSUPP-486—FoodServIceManagement (2)TheExecutiveOfficerwillalsoestablishcircumstancesandproceduresunder whichtheFoodServiceOfficermayberequiredtofurnishorpreserverationsoutsideofnormal mealhoursforpersonnelonworkingpartiesorspecialdetails. 1102 THEDESIGNATEDMEDICALREPRESENTATIVE Thedesignatedmedicalrepresentativeperformsfitness-for-human-consumptioninspections ofsubsistenceatreceiptandexercisesconstantsurveillanceconcerningsanitaryaspectsoffood preparationandservice.Themedicalrepresentativeinspectsfooditemswhenanydoubtexists concerningfitnessforhumanconsumption.Itemsfoundunfitforuseorpossiblyharmfulto healthwillrequirereportsasdescribedinparas.5300and5301.Hazardousmaterialwillbe disposedofimmediatelyexceptforsamplesrequiredforanalysis.Themedicalrepresentative willassisttheFoodServiceOfficerinestablishingandmaintainingafoodhandler'straining program.ThemedicalrepresentativeinspectsfoodservicespacesinaccordancewithNAVMED P-5010-1. 1103 THESUPPLYOFFICER 1.ASSIGNMENT.Theofficerassignedtodutyastheheadofthesupplydepartmentisthe SupplyOfficerandwillusuallybeanofficeroftheSupplyCorps.TheSupplyOfficerperforms bothsupplyandfoodservicedutiesunlesstheCommandingOfficerdesignatesinwritingan assistanttotheSupplyOfficerastheFoodServiceOfficer(seesampleletterinAppendixB). 2.DUTIESANDRESPONSIBILITIES.TheSupplyOfficer'sdutiesandresponsibilitiesinclude: a.Generalsupervisionoffoodserviceoperations; b.Issuinginstructionswhichsetfoodservicesafety,precautions,sanitar,,regulations,and equipmentoperatinginstructions;and, c.NavyWorkingCapitalFundaccountingatactivitiescarryingfoodintheNavyWorking CapitalAccount. 1104 THEFOODSERVICEOFFICER 1.GENERAL.Useofthetitle"FoodServiceOfficer"inthismanualindicatestheindividual accountableforgeneralmessoperations.Theterm"AccountableOfficer"mayincludeSupply CorpsOfficers,LineOfficers,ChiefWarrantOfficers,orotherauthorizedfederalgovernment employedcivilians.Ifaqualifiedofficerisnotavailabletoperformthisduty,arequestmustbe forwardedtoNAVSUP51,viatheRegionalTypeCommander,todesignateaseniorenlisted member(E-7throughE-9)orcivilianastheFoodServiceOfficeruntilaqualifiedofficeris available.NAVSUP51wiltevaluatetherequestonacase-by-casebasis.Therequestmust statewhyaqualifiedofficerisnotavailabletoperformtheduty,andwhenaqualifiedofficerwillbe available.Onlyinextremelyunusualcircumstancesthatarefullydocumented,andforthe absoluteminimumperiodoftime,willarequestbeconsideredforthedesignationofasenior enlistedmemberastheFoodServiceOfficerforafloatactivities.Theselection,ornon-selection, ofaseniorenlistedmembertoperformthedutiesoftheFoodServiceOfficerwillnotbeusedas thesolecriteriaforcareeradvancementorfutureassignments.TheFoodServiceOfficersigns thegeneralmessreturnsandisfinanciallyaccountableandresponsibleforallgeneralmess operationsandisundertheauthorityoftheSupplyOfficerfortheproperandefficientoperationof thegeneralmess.TheFoodServiceOfficersupervisesthefoodservicedivisionandis responsibleforensunngthatitsorganizationandoperationfollowapplicableportionsofNavy 1-9 NAVSUPP-486—FoodServiceManagement Regulations,GeneralOrders,andNavalSupplySystemsCommand,SupportServices Directorate,FoodServiceDivision(NAVSUP51),Fleet,Force,Type,andstationcommander directives. - 2.ACCOUNTABILITYANDCONTROL.AllfoodentrustedtotheFoodServiceOfficeractually belongstothesubsistenceaccountforwhichtheSupportServicesDirectorate,FoodService Division(NAVSUP51)isheldpersonallyandlegallyresponsibleunderTitle31U.S.CodeSection 1517,astheoperatingbudgetholder.Therefore,allgeneralmessfoodstocksshouldbeissued andservedinfulfillmentoftherationentitlementordisposedofproperly. Smilarly,money collectedfromthesaleofbulksubsistenceitemsorindividualmealsbelongstothesubsistence account.TheFoodServiceOfficerisaccountableundertheauthorityofSupportServices Directorate,FoodServiceDivision(NAVSUP51)totheU.S.Navyforallfoodstocksandcash fromfoodsalesheldasapartofthesubsistenceaccount.AccountableFoodServiceOfficers shalltakeallprudentandnecessaryactionstoprotectthefoodandcashentrustedtotheircare. 3.INSTRUCTIONSFORFOODSERVICEPERSONNEL.TheFoodServiceOfficerwill preparesafety,sanitaryandoperatinginstructionsforequipmentuse,foodpreparation,and maintenanceofspaces.Allsanitaryinstructionsmustbeapprovedbythesupportingmedical department.AllnstructionsmusthavetheapprovaloftheSupplyOfficerandbemadeknown andaccessibletoresponsiblefoodservicepersonnel.Theseinstructionsmaybeapproved individually,bepartofadivision's,department'sorship'sorganizationalmanualintheformof placards,ifpreapprovedbytheSupplyOfficerandobtainedascognizancesymbol"I"material issuedfromresponsiblebureaus,officesorsystemscommands.Allinstructionsconcerning safety,operationofequipmentandsanitationwillbeprominentlypostedneartheequipmentor functiontowhichtheypertain. 4.PERSONNELMANAGEMENT.TheFoo.dServiceOfficerassignsdutiestopersonnelbased ontheirrate,ability,training,andaptitude.InnocasewilltheBulkStoreroomCustodian(JOD)or thestoresreceivinginspectoralsobeassignedasthegeneralmessrecordskeeperorhave directaccesstogeneralmessrecords.Insomecasesonsmallshipsandsubmarinesitmaybe impossibletoseparatethoseduties;thiswillbetheonlyauthorizedexception.Otherpersonnel dutiesoftheFoodServiceOfficerinclude: - a.Obtainingandassigningstrikersforthefoodservicedivision; b.Recommendingadvancementsinrating; c.Assigningevaluationmarks; d.Maintaininganon-the-jobtrainingprogramforallfoodservicepersonnel;and, e.Ensurecommandprogramstorecognizeoutstandingfoodservicepersonnelare established. 5.SANITATIONANDORDERLINESS.Responsibilityforfoodborneillnessresultingfrom improperorcarelesspreparation,servingorstorageoffoodrestswiththeFoodServiceOfficer. TheFoodServiceOfficerwillrequirethatallfoodservicepersonnelreceiveinitialandrefresher coursesinsanitationfollowingcurrentSecretaryoftheNavyinstructions.Rulesandregulations forgeneralcleanliness,equipmentandutensilsanitation,cleanworkinguniforms,properlystoring material,andsanitaryproceduresforpreparingandservingfoodwillbestrictlyenforced.The FoodServiceOfficerwillmakethoroughweeklyinspectionsofallfoodservicepersonnel, includingadailywalk-thruoffoodservicespaces.Theseinspectionswillensurecompliancewith allfoodservicerulesandproceduresasoutlinedinNAVMEDP-5010-1. NAVSUPP-486—FoodServiceManagement 6.PREPARATIONANDSERVICEOFFOOD.TheFoodServiceOfficerwillreviewthemenuto ensurethatmealsarenutritionallywellbalancedandvarietyissuitedtocrewpreferences.The FoodServiceOfficerwillensureallfoodispreparedfollowingArmedForcesRecipeCardsor locallyapprovedrecipesandinstructionsontheFoodPreparationWorksheet(NAVSUPForm 1090). 7.MAINTENANCEOFSPACESANDEQUIPMENT.TheFoodServiceOfficer'sresponsibility includespropermaintenanceofallspacesandequipmentinthefoodservicedivision'sassigned areas.Repairsoralterationstofoodserviceequipmentandspacesrequirewrittennotificationto thePublicWorksOfficerorEngineeringOfficer.Everyeffortshouldbemadetoimprovethe appearanceandgeneralworkingconditionsofthefacilitiesandequipment. 8.REPORTSANDRETURNS. Theresponsibilityformaintainingrequiredlettersof authority/appointment,recordsandformsandforsubmittingrequiredreportsandgeneralmess returnsontimerestswiththeFoodServiceOfficer.AppendicesBandClisttheselettersof authority/appointment,formsandrecords.TheFoodServiceOfficermayuseadditionallocal formsandreportstooperatethegeneralmessandpreparereturns. 9.COMMANDRELATIONS.TheFoodServiceOfficerisresponsibleformakingeveryeffortto maintainapositiveandeffectiverelationshipwiththeCommandtosupportequipment maintenance,allocationofmanpower,andthecoordinationofspecialrequirements. 1105 FOODSERVICEPERSONNEL Article1158ofNavyRegulation,Chapter11,Section5prohibitsanypersonemployedinthe serviceofthegeneralmesstoreceiveanycompensationfrompersonsentitledtosubsistfrom thatmess.Thesecompensationsrefertotheexchangeorunauthorizedsaleofmealsorfoods itemsforcash,gifts;foodexchanges,orfavors.TheFoodServiceOfficerwillensurethatthe foodservicepersonnelandfoodserviceattendantscomplywiththisregulation.Personnel assignedtoageneralmessshouldnotberequiredtoperformfoodservicedutiesoutsideofthe generalmessthatarenotpartofthenormaldailyoperation.Theseduties,forexample,include personalretirements,picnics,luncheons,dinnerparties,andMWRfunctions.Atnotimeare CS'sauthorizedtoserveascooksorwaitersatMWRfacilitiesduringoperatinghours.These dutiesshouldbeaccomplishedafternormalworkinghoursandbeonavoluntarybasisinwhich thefunctionrepresentativeprovidescompensationforservicesperformedbyeachmember. ForStaffandpublicquarterspersonnel,refertoSECNAVINST.1306.2C. PerBUPERSInst.5300.1OACulinarySpecialistsmaybedetailedtodutyatofficial entertainmentofsocialfunctionsheldongovernmentpropertyandfinancedbyofficial representationfunds(ORF)perSECNAVINST7042.7J.Suchsignmentwillbeconsidered regularmilitaryduty;dutyhoursandlibertytimesofaffectedCSpersonnelwillbeadjusted accordingly.NeitherCSpersonnelnorotherenlistedpersonnelwillbedetailedtodutyfor nonofficialentertainmentorsocialfunctionsthatarenotfinancedbyORF.Socialfunctionsnot financedbyORFincludethosecontributingtothepersonalbenefitofanofficerorgroupof officers,whichhavenoconnectionwithofficialdutiesandresponsibilities.Entertainmentforthe enjoymentandbenefitofthoseparticipating,occurringonatemporaryorcontinuingbasis,both duringandafternormalworkinghours,isasocialfunction.Station,ship,staff,squadronand privateparties,ladiesluncheons,andallfoodservice,otherthanessentialfoodservice,are definedassocialfunctions,asaresalesinbarsandcocktaillounges. NAVSUPP-486—FoodServiceManagement 1106 LEADINGCULINARYSPECIALIST 1.GENERAL.TheLeadingCulinarySpecialististheseniorenlistedassignedtothefood servicedivisionandisresponsibletotheFoodServiceOfficerfortheproperfunctioningofthe division.TheLeadingCulinarySpecialistwillbedirectlyresponsibleforensuringahighlevelof cleanlinessinthegeneralmessandforthepropersanitarypreparationofrationsinsufficient quantity,whileremainingwithinprescribedmonetaryfoodallowances.Wheneverpossible,the dutiesoftheLeadingCulinarySpecialistwillbeperformedbymilitarypersonnel. Ifmilitary personnelarenotavailable,thedutiesmaybeassignedtogovernmentorcontractoremployees, subjecttoTypeCommanderapproval. 2.DUTIES.DutiesoftheLeadingCulinarySpecialistwillinclude,butnotbelimitedto, supervisionofthegalley,bakery,andotherassignedfoodservicespaces.Amongotherduties thatmaybeassignedtheLeadingCulinarySpecialistwill: a.Ensurerequiredrecordsandformsareprepared,submitted,andmaintainedin accordancewithNAVSUPdirectives; b.Maintainallequipment,fittings,andcookingutensilsatmaximumefficiency; c.Reportneededcorrectiveactions,repairs,oralterationstotheFoodServiceOfficer; d.Superviseallpersonnelassignedtothegalleyandassociatedspaces; e.MakefoodservicewatchassignmentsforCulinarySpecialists; f. Musterassignedpersonnel,conductpersonnelinspectionsforclothing,sanitation,and individualcleanliness,andreportinspectionfindingsandabsenteestotheFoodServiceOfficer. eachmorning; - g.Supervisefoodissueandpreparation,instructfoodservicepersonnelinpreparingfoodin themosteconomical,attractive,andappetizingmannerpossiblewithin•theNavalration allowance(preparationoffoodwillbebyuseoftheArmedForcesRecipeServiceorlocally approvedrecipes); h.Ensurethatfoodispreparedorcookedtobereadyasneartheservingtimeaspossible; i. Supervisorswillsampleeachitemduringpreparationtoensurequality.Thisshouldbe doneearlyenoughtotakeanycorrectiveactionconsiderednecessary; j. Ensuresubstituteitemsareequaltoorexceedtheacceptabilityfactordtheitem replaced(e.g.,beefwithbeef,fishwithfish); k.Takeeveryprecautiontopreventfoodcontamination,andensurecarefulinspectionofall foodbeforepreparationorserving; I. ReportanydoubtconcerningthequalityoffoodtotheFoodServiceOfficer; m.Enforceallshipandstationregulationsandfoodservicewatchsectionordersinthe spaces; n.PreparethegeneralmessmenufortheFoodServiceOfficer; o.Ensurethatperishablefooditems(especiallyfreshproduceanddairyproducts)are monitoredandusedortransferredtoprec'udeloss; NAVSUPP-486—FoodServiceManagement p.PreparationWorksheet(NAVSUPForm1090); q.PerformotherdutiesasmaybeprescribedbytheFoodServiceOfficer; r. MonitortimelycompletionofPreventiveMaintenanceSystems(PIV1S)onallfoodsenAce anddamagecontrolequipment; s.PerformdutiesasContractingOfficer'sTechnicalRepresentative(COTR)forFood ServiceAttendantscontractswhenassigned;and, t. Ensurethe"PledgeofServicetoourPatrons"issignedandappropriatelydisplayed. u.EnsurethatpostersorplacardscontaininginstructionfortheHeimlichManeuverare postedconspicuouslyonthemessdecks.(SeeFig.1-3) v.Conductadailywalk-thruofallfoodservicespaces. 1-13 NAVSUPP-486—FoodServiceManagement TheHeimlichManeuverforCHOKING ReproducedfromTheHeImlichInstitutewebsite,www.heimlichinstitute.org Achokingvictimcan'tspeakorbreatheandneedsyourhelpimmediately. Followthesestepstohelpachokingvictim: Torescueachokingvictim: 1.Frombehind,wrapyourarms aroundthevictim'swaist. 2.Makeafistandplacethethumb sideofyourfistagainstthevictim's upperabdomen,belowtheribcage andabovethenavel. 3.Graspyourfistwithyourother handandpressintotheirupper abdomenwithaquickupward thrust.Donotsqueezetheribcage; confinetheforceofthethrustto yourhands. 4.Repeatuntilobjectisexpelled. UNCONSCIOUSVICTIM,ORWHENRESCUERCANTREACHAROUNDVICTIM: Placethevictimonback.Facing thevictim,kneelastridethevictim's hips.Withoneofyourhandson topoftheother,placetheheelof yourbottomhandontheupper abdomenbelowtheribcageand abovethenavel.Useyourbody weighttopressintothevictim's upperabdomenwithaquick upwardthrust.Repeatuntilobject isexpelled. IftheVictimhasnotrecovered,proceedwithCPR. immediatelyafterrescue. Don'tslapthevictim'sback. (Thiscouldmakemattersworse.) Figure1-3 TheVictimshouldseeaphysician NAVSUPP-486—FoodServiceManagement 3.EXCEPTIONS.Inordertomaintainaprudentseparationofaithorityofaccountability,no personotherthantheFoodServiceOfficerandtheassignedrecordskeeperwillhavedirect unrestrictedaccesstoaccountablefoodservicerecords.ThisrestrictionincludestheLeading CulinarySpecialist.However,onshipsandcraftswithnoofficeroftheSupplyCorpsassigned andonsubmarinesorsmallvesselswhereCulinarySpecialistpersonnellevelsaregreatly restricted,theFoodServiceOfficermayassigntheLeadingCulinarySpecialisttobethe recordskeeperandtoprepareaccountablereturns.Inanycase,theLeadingCulinarySpecialist shouldbepermittedcontrolledaccesstosuchgeneralmessrecordsasarerequiredforproper menuandmealplanning,fortimelyuseofperishablefoodstocksandforensuringendurance stockingoffood.TheLeadingCulinarySpecialistshalllikewisenotbeprohibitedfromproviding adviceandguidanceonrecordskeepingmatters. 1107 CULINARYSPECIALISTDUTIES 1.WATCHCAPTAIN.Thewatchcaptaincarriesoutthedailyroutineofworkinthegalley.The CulinarySpecialistassigneddutiesasthewatchcaptaintakeschargeanddirectsallpersonnelin thegalleywatchsection.Thewatchcaptainmayalsobeassignedtheresponsibilityforfood productioninthevegetablepreparationroom,thebakeryand,ifestablished,themeatpreparation roomandflightgalleyduringthewatchperiod.Thewatchcaptainwillensurethatallinstructions oftheLeadingCulinarySpecialistincludingthoseontheFoodPreparationWorksheetarecarried outandthatallfoodiswholesomeandpreparedinaccordancewiththeArmedForcesRecipe ServiceandFoodServiceOfficerapprovedlocalrecipes. Thewatchcaptainwillsampleallfoodduringproduction,againbeforetheservinglineisopened andperiodicallythroughoutthemeal.Additionally,thewatchcaptainwillfrequentlymonitorfood temperaturesontheservinglineduringmealservice. Recommenddocumentingfood temperatures,specificallyentrees,threetimesduringeachmealonNAVSUP1090Worksheet. Thesafetyandqualityoffoodprepared,servedandsavedasleftoversduringtheassignedwatch isthedirectresponsibilityofthewatchcaptain.Wheneverpossiblethedutiesofthewatch captainwillbeperformedbymilitarypersonnel.Ifmilitarypersonnelarenotavailable,theduties maybeassignedtogovernmentorcontractoremployees,subjecttoTypeCommanderpprovaI. 2.RECORDSKEEPER.TherecordskèpermustbedesignatedinwritingbytheFoodService Officer(seeAppendixBforeample).TherecordskeeperwillreportdirectlytotheLeading CulinarySpecialistonallmattersrelatedtothefinancialmanagementofthegeneralmessand issuesofaccountability.QuestionablecircumstanceswillbereferredtotheFoodServiceOfficer forresolution. 3.BULKSTOREROOMCUSTODIAN.Thebulkstoreroomcustodianmustbedesignatedin writingbytheFoodServiceOfficer(seeAppendixBforexample).Thebulkstoreroomcustodian dutieswillinclude: a.Responsibilityforallbulksubsistencestoreroomsinwhichdry,chilledandfrozen provisionsaremaintainedaswellasthesubsistenceissueroomifoneisused; b.Maintainingsecurityandinventoryaccuracyofallaccountablefoodandpreserveits -- conditionuntilissueorproperexpenditure; c.ReportinganycompromisetoaccountabilityimmediatelytotheFoodServiceOfficer; d.Reportinganypotentiallossoffoodstockasaresultofstoreroomconditions,suchas flooding,fireorhightemperature; NAVSUPP-486—FoodServiceManagement e;Monitorsandrecordsinternaltemperaturesofbulk,chill,andfreezestorageareastwice daily; f. Maintainsmaterialconditionofallstorerooms;and, g.Mayactasreceiptinspectorwhenreceivingsubsistenceitems. 4.CASHCOLLECTIONAGENT.AresponsibleCulinarySpecialistwillbeassignedascash collectionagent. 5.CASHIER.Allgeneralmessesauthorizedtosellmealsorbulkfooditemswillappoint sufficientcashierstoensureproperhandlingoffunds.AnyCulinarySpecialistassignedtothe generalmessmaybeacashier.Generalmesseswithfewcashsalesmayassigncashier dutiestothewatchcaptainorrecordskeeper.Cashierdutiesmayalsobeassignedto governmentemployees,contractorpersonnelortheMaster-at-Arms.Cashiersmaynotbe assignedasthecashcollectionagent. 1108 MESSDECKMASTER-AT-ARMS 1.GENERAL.TheExecutiveOfficerwilldetailtheMessDeckMaster-at-Armstothefood servicedivisionwhentheactivity'sbilletstructuredoesnotspecificallyprovideapermanent CulinarySpecialistforthejob.Collateraldutiesorwatcheswhichinterferewiththeprimaryduties ofaMaster-at-Arms,exceptinunusualcircumstances,willnotbeassigned.Wheneverpossible, thedutiesoftheMessDeckMaster-at-Armswillbeperformedbymilitarypersonnel.Ifmilitary personnelarenotavailable,thedutiesmaybeassignedtogovernmentorcontractoremployees, subjecttoTypeCommanderapproval. TheMessDeckMaster-at-ArmsreportsdirectlytotheLeadingCulinarySpecialist. 2.DUTIESAFLOAT.Whenassignedafloat,thedutiesoftheMessDeckMaster-at-Armsareto: a.Maintainallspacesandequipmentintheservingline,scullery,andfoodwastehandling areasexcepttheareasunderthecognizanceofthewatchcaptain; b.CoordinatefoodserviceattendantassignmentswiththeLeadingCulinarySpecialistfor servingfood,maintainingandcleaningofspacesandequipment,sculleryoperations,waste disposal,vegetablepreparationandstoreroommaintenance; c.Musterfoodserviceattendantsdaily,andinspectpersonnelthoroughlyforneatnessand cleanliness; d.Supervisecleaningofmessdecksandgear,servingline,andscullery; e.Ensuresculleryoperationfollowscurrentinstructions; f. Inventorytwiceamonthandmaintainadequategeneralmessgeartoensuresufficient quantitiesareavailableforservingperiods; - g.Administeratrainingprogramforfoodserviceattendantsthatcoversapprovedsessions onsanitation,sculleryoperations,andfoodhandling; h.Maintainorderanddisciplineinassignedareas;and, - i. Monitorheadcountbyusinganappropriatehand-heldcounter. 1-16 NAVSUPP-486—FoodServiceManagement 3.DUTIESASHORE.Whenassignedashore,additionaldutiesoftheMessDecksMaster-at- Armswillinclude: a.SupervisionofcontractFoodServiceAttendants,ifappropriate; b.SupervisethesigningandcontroloftheMealSignatureRecord(NAVSUPForm1291)and theCashMealPaymentBook(DDForm1544)toensureproperproceduresarefollowed. NOTE:TheshorefacilitiesthathavetheMaximusProgram(PointofSaleProgram)arenot requiredtousetheDD1544orNAVSUPForm1291,butmustmonitortheMaximusProgram; and, c.PreparetheRecapitulationoftheMealRecord(NAVSUPForm1292). 1109 FOODSERVICEATTENDANTS 1.DUTIES.FoodServiceAttendantsassignedtothegeneralandprivatemessareresponsible forperformingthefollowingduties: a.Maintaingeneralcleanlinessandsanitationofbulkheads,overheads,decksand associatedequipmentinallfoodservicespaces. b.Maintaincleanlinessandsanitationofthemessdiningareasaladbars,beveragebars,hot bars,condimenttables,selfservicebars,andgalleysteamtables. c.Handleanddisposeofalltrash,foodwaste,andplasticwasteinallfoodservicespaces. d.Maintainthecleanliness,sanitation,anddescalingofthescullery,potsandpansmachine andthecleanlinessofalldeepsinkareasinfoodservicespaces. e.Maintainthecleanlinessandsanitationofcountertops. f. Operatesculleryandpotsandpansequipmentinordertosanitizeallpans,dishware, silverware,andcookingutensils. g.Washcookingandbakinggearinthegalleyandbakingareas. h.Assistintransferringhotandcoldfoodstoallservinglineandselfservicebars/tables. Assistinsettingupthesaladbar,hotbars,condimenttables,andgalleysteamtables. i. Fillandmaintainnon-carbonatedbeveragedispensers,milkmachines,sodamachines, hotdrinkdispensingmachines,andjuicedispensers;includingthecuttingofdispensingtubes. j. Settableswithnapkindispensers,saltandpeppershakers,sugarcispensers,andall condimentsrequiredforthemealserved. k.Maintaincleanlinessandsanitationofallportabledispensingunits.Fillalldispensingunits forthediningtablesandbeveragebarareas. I. Maintaincleanlinessandsanitationofallmessgearcleaningequipment;mops,buckets, brooms. - m.PlaceandremOvetableclothsandtablelinensinfoodservicediningareas.Settable settingsinwardroOmandCPOdiningareas. n.Transferandpickupdininglinensfromlaundry. NAVSUPP-486—FoodServiceManagement o.Transferandstoremessdeckandprivatemesschina,silverwareandtrays. p.Maintaincleanlinessandsanitationofcarpetsandupholsteryfurniture. q.Maintainthecleanlinessandsanitationofalldiningfacilityicedispensingmachines. r. Preparenon-carbonatedbeveragesandcoffeeforjuicelinedispensers. s.Assistinsettingupindividualservingsofbreads,condiments,desserts,etc. t. AssisttheMaster-at-Armswiththetwicemonthlyinventoryofthegeneralmess dinnerwareandsilverware. u.Operateandmaintainthecleanlinessofgarbagegrinders. v.Maintainthecleanlinessandsanitationofgarbageandtrashcontainers. w.Loadandunloadconsumablesuppliesforthefoodservicefacility. x.AssisttheBulkStoreroomCustodianwithstoresrotation,storetransferstothegalleyand privatemesses,andgeneralstoreroomcleaning. y.Servemealsinflagandprivatemesses. z.Maintaingeneralstateroomcleaningfortheranks05andabove.Thismayincluderack make-up,laundrytransferandpickup,andheadfacilitycleaning. Additionalcleaning requirementsmayberequiredforanembarkedFlagandCommandingOfficer. aa.OtherdutiesasassignedbytheLeadingCS. 2.NON-DUTIES.FoodServiceattendantsassignedtothegeneralandprivatemessshouldnot beperformingthefollowingduties: a.PreparationorproductionoffooditemsinthegalleyunlessinthecapacityasCSstriker training. b.Operating,cleaning,andsanitizinganyfoodpreparationequipment. c.Cleaningofknivesusedforfoodpreparationandproduction. d.Operationofplasticwasteunits,trashshredders/compactors,etc.(thisdoesnotapplyto submarines). 1110 MANPOWERUSAGE - Peoplearethesinglemostimportantresourceinafoodserviceoperationandrequire effectiveandefficientmanagement.Thischapterdiscussesimportantfactorsinmanpower, management,methodsforevaluatingjobrequirementsandrelationshipsbetweenjob requirementsandpeoplerequirements. Manpowercostsareatanall-timehighandhavebecomethelargestexpenseitemin operatinggeneralmesses.Fromamanagementpointofview,thisimportantresourcedeserves agreatdealofanalysisandcontrol. - GeneralmessesareexpectedtomaintainthetraditionalfinequalityofNavyfoodserviceand alsotoplacespecialemphasisonpersonalservicesofferedtomesspatrons.Withlimited NAVSUPP-486—FoodServiceManagement manpowerresources,servicetomesspatronsmustbeaccomplishedthroughefficient manpowermanagementandutilization.Thisrequiresanefficientlyorganizedsystemwithwork schedulesgearedtotheabilityandworkloadofallpersonnelassigned. Inconsiderationofthemanagementofmanpowerresources,therearethreebasicareas whichneedtobeaddressed: a.Evaluationoffactorswhichimpactonmanpowerusage; b.Techniquestoimproveworkflowandperformance,oftenreferredtoas"work simplification"and, c.Workscheduling. Byperiodicallyusinganalysistechniquesdevelopedinthesethreeareasthelocalfood servicemanagershouldbeabletoimprovemanpowerusage.Thisbasicmanagementfunction ofplanningandcontrollingthetotalmanpowereffortsisthesoleresponsibilityoftop management.Firstlinesupervisors,galleywatchcaptains,etc.,areresponsibleforproviding directionandplanningtocooksandmessattendantswithintheindividualfunctionalareas;they arenotinapositiontoassessthetotalfoodserviceoperation(system).Aspecificevaluation procedureshouldbenomoresophisticatedthanactuallyrequired;thereisnosubstitutefora manager'sobservationofthefoodserviceoperation.Anevaluationofeffectivemanpower managementandutilizationcannotbedonebehindadesk. Althoughtheguidancecontainedinthischapterisgeneralinnature,theprinciplescanbe extendedasrequired,dependentonthelocalsituation. 1111 MANPOWERUTILIZATION ThefollowingisaguidewhenshortagesofCulinarySpecialistpersonnelexist(below90percent- ofShip'sManningDocument(SMDlevels)resultingindifficultiesinmaintainingthefulllevelof patronandfoodservicestandards.Thefunctions/tasksarearrangedbylevelstaffingin relationshiptoCulinarySpecialistSMDlevels(e.g.mannedat898O%,79-70%,and69-60%). Ship'scircumstancesandtalentlevelswillbedifferentandfinalactionstakenasaresultor reducedmanninglevelsshouldbedevelopedaccordingly.Allmanningproblems,ofcourse,will betheburdenofthecommandindictatingwhatfunctionsandservicesshouldbereduced.This matrixisnotintendedasadefinitiveanswertomanningproblems,onlyalternatives.These functionsand/ortasksarebrokendownasfollows: NAVSUPP-486—FoodServiceManagement PercentManned TASKS 89-80 79-70 69-60 Recommendeliminationorreductionoflaborintensiveonboard productionofbreakfastpastriesandothernon-essentialbakery products. X X X RecommendeliminationofWardroom/CPOmessfood production(subsistfromgeneralmess).DetailCulinary Specialistpersonneltogeneralmess. X X X Recommendeliminationorreductionofspecialeventsthat requireadditionalmealpreparationandservice. X X X RecommendremovalorreductionofthenumberofCulinary Specialistsassignedtonon-foodproduction(generalshipboard duties/watchbills). X X Recommendexclusionorreductionofthenumberofnon-rated CulinarySpecialistsassignedtofoodserviceattendantduties. X X Recommendeliminationorlimitingbreakfasteggstoorder. X Recommendofferingonlyonemeatentrée. X RecommendclosingorlimitingvarietyontheSpeedline. X 1112 MANPOWEREVALUATION Withregardtomanninglevels,CulinarySpecialists(CSs)andFoodServiceAttendants (FSAs)mustknowwhatisexpectedofthem.Productionobjectivesandworktasksmustbe developedforalllevelsandtranslatedintodailyplans.Summarily,managementcontrolmustbe establishedtoensurethatallavailablemanhoursareutilizedtothebestpossibleadvantage. Therearemanytime-lossfactorsinherentinanyfoodserviceoperation,suchassickcall, rest,trainingandotherservicediversions.However,thistimelosscanbeofsmallconsequence whencomparedtotimewastedresultingfrompoormanagementplanning.Thefollowingare somefactorsthatcauselostmanhours,attributabletoalackofmanagementplanning: a.Poorlyplannedmenu; b.Failuretofollowrecipecards; c.Poorrequisitioning; d.Inadequateproductionplanning; e.Inefficientproductiontechniques; f. Waitingforfoodtobedelivered; 1-20 NAVSUPP-486—FoodServiceManagement g.Shortageofequipmentand/orutensils; h.Performingworkassignmentwithinafunctionalarea; i. Lackofinstructions(WhatamIsupposedtodo?When?); j. Overstaffedinonefunctionalareawhileunderstaffedinanother;and, k.Usingspacesnotactuallyrequired. Ratherelaboratechartsofstaffingcriteriahaveresultedfromcarefulstudiesofparticular Navyactivities.Thesestudiesconsideredthelayoutofthefacility,operatingconditions,number ofmealsserved,productivityrequirementsandequipment. Normally,thestaffinglevels developedfromthesestudiesareusedasstandardsinrelationshiptothenumberofrations servedorpersonnelonboard,i.e.,onemessmanorcookforeverysomanyrations.However, thesestandardscanbeverymisleadingwhenappliedtoindividualmesseswithvaryinglayouts andoperatingconditions.Therefore,arequirementexistsforaperiodicevaluationofmanpower usagewithafresh-looktowardseliminatingduplicationandinefficiency. 1113WORKSIMPLIFICATIONTECHNIQUES Inindustrialengineering,theterm"worksimplification"meansthearrangementoftools, equipment,materialsandworkersinajobtoenableworkerstoachieveahighrateofproduction withminimumexpendituresofenergyandtime.Tosimplifyajob,itisrequiredthatproductive andnon-productiveeffortbedefined. 1114 CLOTHINGFORPERSONNEL Basicmandatoryrequirementsforfoodserviceclothingincludecleanlinessandsanitation.A traditionalpreferenceforwhiteclothingitemsexistsbecausethewhitecolorpresentsasanitary appearance.Itisnottheresponsibilityoftheindividualtopurchase"organizational"clothingwhen servingasgalleystaff.Ifthecommanddeemsitnecessarytohavenonstandardissueclothing itemswornbygalleystaff,thenthecommand-mustpurchasethoseitemsusingoperationand maintenanceallotmentfunds. Clothingforcivilianpersonnelemployedasgeneralmess attendantswillbeissuedasrequiredbycontractandhiringspecifications. 1115 ACCOUNTABILITY 1. GENERAL.ThedegreesofaccountabilitytotheUnitedStatescannotbesetforthindetail becauseofthemanyfinedisnctionscontainedinrulingsofthecourts,inopinionsoftheAttorney General,indecisionsoftheComptrollerGeneral,etc.Afinalconclusiononanyquestionof accountabilitygenerallydependsuponthefactsinvolvedinthatparticularcase:therule expressed,althoughofgeneralinterest,maynotbeforgeneralapplication.Thedefinitionsin subparas.a,b,andcdescribetheaccountabilityrelationshipsinvolvedinhandlingstockand monies. a.AccountableOfficer.Theterm"accountableofficer"willbeconstruedtomeanan individualdetailedtodutyinvolvingfinancialresponsibilityforpublicfundsandpropertyinhis/her custody. b.AccountableOfficerSubmittingReturns.Forthepersonalaccountabilityofsubsistence returns,theterm"accountability"isdefinedastheobligationtorenderanaccountingofproperty andfundsimposeduponanindividual.Thisindividualischargedbylaw,lawfulorder,or 1-21 NAVSUPP-486—FoodServiceManagement regulationwiththeresponsibilityforkeepingaccuraterecordsofpublicfundsorpopertyand assumesapublictrustthatsuchfundsorpropertywillbeutilizedforpurposesauthorizedbylaw orregulations.Thepropertyorfundsmayormaynotbeinthephysicalpossessionofthe accountableofficer. c.AccountablePersonNotSubmittingReturns.Anaccountablepersonnotsubmitting returnsisapersonwho,intheperformanceoftheprimarydutiesoftheirofficialposition, designation,orassignment,andwithinthelimitsoftheauthorityvestedinthem,isrequiredto receiptforandtoassumejurisdictionandcontinuoussecurityoverpublicfundsorpublicproperty whichmaycomeintotheirphysicalpossessionbecauseoftheirposition,designationor assignment.Inaddition,theaccountablepersonisrequiredtoexerciseimmediatepersonal supervisionofthestowage,thestoragespaces,themaintenanceofrequiredrecords,andthe properdispositionofthefundsorproperty. 2.ACCOUNTABLEPOSITIONS.Undertheabovedefinitionsaccountablepositionsinthe generalmessarethoseoftheFoodServiceOfficer,thebulkstoreroomcustodian, recordskeeper,thecashiersandcollectionagents(ifanyareappointed). 3.ABSENCEORINCAPACITYOFANACCOUNTABLEPERSON. WhennecessarytheCommandingOfficerorSupplyOfficer(ifdesignatedbytheCO)may permitthedutiesofanaccountableperson,withtheconsentofthatperson,beperformedby anotherqualifiedindividual.Thissituationmayoccurwhenamemberaccountableforpublic propertyorfundsrepresentingsalesormealssoldfromthegeneralmess,becomesphysically incapacitatedorcommencesaperiodofauthorizedabsencesuchasleaveortemporary additionalduty.TheFoodServiceOfficerpositionmayonlybeassignedforaperiodlessthan45 dayswithoutapprovalfromNAVSUP.IfthisassignmentoccursbeforeorextendsthroUghthe endofthemonthorfiscalyearprocessing,theSupplyOfficerwillberesponsibleforapproving FSMaccessandassistinginthefoodserviceauditingprocess.Aletteroftemporary appointmentwillbesignedbytheauthorizingofficerandfiledforallaccountablepositions.If appointingtheFSOpositiontoanenlistedmember(E-7throughE-9)theguidanceinparagraph 1104inthispublicationwillapply. - 1116 FINANCIALLOSSESANDACCOUNTABILITY 1. GENERAL.ThememberdesignatedastheFoodServiceOfficerbecomesfinancially accountableforfundscollectedfromsalesofmealsandfooditems,andforsubsistencestocks supportinggeneralmessoperations.Astheaccountableofficer,theFoodServiceOfficeris requiredtoreimbursetheGovernmentforalllossesofpropertyorfundsresultingfromthefts, uncollectedpaymentsforcreditsalesofmeals,etc.Ifcircumstanceswarrant,theFoodService Officermayrequestrelieffromfinancialaccountability,usingtheguidelinesspecifiedin subpara.3.JAGINST5800.7C,Change3,ChapterII,paragraph0250,defines"lossorexcessof governmentfundsorproperty"asthoselossesof$750.00ormoreoranyphysicallosswhere thereisevidenceoffraudwithintheaccountingfunction.AJAGinvestigationisrequiredforevery majorlossoffunds. 2.LOSSESOF$5.00ORLESS.Lossesduetocumulativecashdifferencesduringanysingle monthamountingto$5.00orlesswillbereportedonthe"OtherSalesofMealslineoftheGeneral MessSummaryDocument(NAVSUPForm1359)inaccordancewithpara.7002-3andnofurther actionisrequired. 1-22 NAVSUPP-486—FoodServiceManagement 3.REQUESTSFORRELIEFOFFINANCIALACCOUNTABILITY a.Lossesmorethan$5.00.lithelossismorethan$5.00whetherornotidentifiedtobe theft,embezzlement,fraud,fault,ornegligenceoftheaccountableofficerisinvolved,aletter requestingrelieffromfinancialaccountabilityshouldbesubmittedbytheFoodServiceOfficervia thechainofcommandtotheSupportServicesDirectorate,FoodServiceDivision(NAVSUP51). AJAGorNISOinvestigationswillbeconducted,ifthelossis$750ormore,ortheft, embezzlement,fraud,orfault/negligenceoftheaccountableofficerisinvolved.Copiesofall investigationsmustbeforwardedwiththeCommandingOfficer'sendorsement. The CommandingOfficer'sendorsementmustinclude,asaminimum,informationcoveringtheitems listedbelow: (1) Specificdutyassignmentoftheindividualrequestingreliefatthetimeofloss; (2) Experienceofindividual,orlackthereof; (3)When,how,andbywhomlosswasdiscovered; (4)Actionstakentoverifylossanddeterminehowlossoccurred; (5)Whenlastcashcountwasmadeandbalanced,priortodiscoveryofshortage; (6) Prevailingcircumstancesattimeofloss(suchasspecial/physicalconditions, security,storageconditions,regulationsestablished/enforced); (7)Proceduresinusetoreducepossibilityoflossesorshortages; (8)Statementthatpertinentregulations,instructionswerefollowed/notfollowed; (9)Pastinvolvementofindividual,ifany,inotherlosses; (10)Statementastowhetherornottheftorcriminalactionswereinvolved; (11)Mannerinwhichlossiscurrently.beingcarriedinactivityrecords;and (12)Anopinionastowhetherornotthelossordeficiencywascausedbytheindividual's faultornegligence. 1117 LETTERSOFAUTHORITYANDAPPOINTMENT 1.GENERAL.Lettersofauthoritydesignatepersonneltoactonbehalfofanotherpersonor personsofhigherauthority.Lettersofauthoritypermitcertainfunctionsoractions,whilelettersof appointmentassignresponsibilityandauthoritytodesignatedpersonneltoadministeraspecific function.Insomecasesitmayberequiredtohavemorethanonepersonauthorizedtoperform thesamefunction,andinthosecasesitispermittedtoaddressmultiplepersonsonasingle letter.TheFoodServiceOfficerisrequiredtomaintainacurrentfileofallsuchletterspertinentto theoperationsofthefoodservicedivision.Sampletemplatesoftheselettersareprovidedin AppendixB. 2.LETTERSOFAUTHORITY/APPOINTMENT.Lettersofauthorityorappointmentarebroken downintofivecategories.Sampletemplatesoflettersofauthorityandappointmentareprovided inAppendixB. I-23 NAVSUPP-486—FoodServiceManagement a.CommandingOfficers.Letter.ofAuthority. (1) AuthorizationfortheAdvancementofaChangeFundfortheGeneralMess. (2) AllSupplyOfficersLettersofAuthority/AppointmentwhentheSupplyOfficerisalso theFoodServiceOfficer. b.SupplyOfficers.LettersofAppointment/Authority. (1)AppointmentasFoodServiceOfficer. (2)AppointmentasControlOfficerforthehandlingandsecurityofthecashmeal paymentbooklet(DDForm1544). (3)Authorizationforthecashsalesofmealsfromthegeneralmess. (4) Authorizationtosalemealsfromthegeneralmessonacreditbasis(NAVSUP 1046). (5) Authorizationforthesaleoffooditemstoafloatprivatemesses. (6) Authorizationforthesaleoffooditemstoactivitiesotherthanafloatunits. (7) CustodialauthorizationtoholdGroupIIduplicatemasterkey. c.FoodServiceOfficers.LettersofAppointment/Authority. (1)AppointmentasGeneralMessCashCollectionAgentorauthorizedfundscustodian. (2)- AppointmentasFoodServiceRecordskeeper. (3)AØpointmentasReceiptInspectorforsubsistenceitemsinthe-absenceoftheFood ServiceOfficer. (4)Appointmentascashiertoreceivepaymentformealssoldfromthegeneralmess. (5)AppointmentasBulkStoreroomCustodian. (6)Appointmentforsupervisingthesigningofthemealsignaturerecord(NAVSUPForm 1291). d.WardroomMessTreasurer.LetterofAppointment/Authority. (1)Authorizationtorequisitionandreceiptforsubsistenceitemsfromthegeneralmess tothewardroom. e.ChiefPettyOfficers'MessTreasurer/Caterer.LetterofAppointment/Authority. (1)Authorizationforrequisitionandreceiptofsubsistenceitemsfromthegeneralmess totheChiefPettyOfficers'Mess. 1118 FOODSERVICEEVALUATION/TRAINING/ASSESSMENTCHECKLIST 1.GENERAL.ContainedwithinNAVSUPP-486,aretheminimumstandardsandrequirements forallgeneralmessesunlessotherwisedirectedbythetypecommander,majorclaimant, CommandingOfficer,orFoodServiceOfficer. Generalmessesshouldreviewtype 1-24 NAVSUPP-486—FoodServiceManagement commander/majorclaimantinstructionsgoverninganyrulesorregulationsonincreased standardsoverandabovethoseoutlinedinthismanual. 2.EVALUATIONS,ASSISTANCETRAININGANDASSESSMENTS.Variousmethodsareused inmaintainingandimprovingthequalityoffoodserviceoperationsforgeneralmesses.Theyare throughFoodManagementTeamassistvisits,SupplyManagementInspection/Supply ManagementAssessments(SMI/SMAs)andNeyMemorialAwardsEvaluations.Aconsolidated, standardizedchecklistisprovidedasAppendixIandwillbeusedforalltrainingvisitsand assessmentsdonebyNavyFoodManagementTeamsandNeyEvaluators.Thisisalsoa recommendedandusefultoolforallinternalfoodserviceself-assessments. ThischecklistdetailsalltheminimumstandardrequirementsasoutlinedthroughoutNAVSUP P-486.Asoutlinedinsubpara.1,eachactivitymustreviewTypeCommander/MajorClaimant instructionsthatprovideadditionalorincreasedstandardsasthoseoutlinedinthechecklist. 3.USAGE.AppendixIwasdevelopedtoencompassallsituationsregardlessofhowageneral messoperates,i.e.,subsistingprivatemessesoutofthegeneralmess,havingaflightgalley, beinganashoreorafloatgeneralmess,etc.Todeterminegrade,dividetotalpointsassignedby totalpointsapplicable. 1-25 NAVSUPP-486—FoodServiceManagement PARTC:FOODSERVICESPACESANDSECURITY 1200 STOREROOMSANDCOMPARTMENTS 1.GENERAL.Foodservicespacesincludebothaccountableandnon-accountableareas. Storeroomscontainfooditemsthataredesirable,highlypilferableandeasilyconvertibleto personaluse.Thegalleyandotherfoodproductionareascontainequipmentthatcanbe dangerousordamagedifimproperlyused,therefore,allfoodservicespacesexceptforcommon accessareassuchasthemessdeckaidpassagewaysshouldbelockedwhennotattended andonlyauthorizedpersonnelshouldbeallowedinthosespaces.Allfoodservicespaceswillbe identifiedtoindicatefunctions,contents,thepersonresponsibleforthespaceandpersonnelto contactincaseofanemergency.UtilizethestandardNavyplacard(NSN0118-LF-020-3200). 2.ACCOUNTABLESPACES. Allbulksubsistencestorerooms,includingrefrigerated storeroomsforkeepingchilledandfrozenfood,areaccountablespaces.Thesubsistenceissue room,ifused,isalsoanaccountablespace.Allsubsistenceinthesespacesisinthecustodyof thebulkstoreroomcustodianwhoisresponsibletotheaccountableFoodServiceOfficerforits safekeeping.Storagespaceswillbemaintainedinaneatandorderlyfashionandfooditems storedinaccordancewithapplicableregulationsandasoutlinedinAppendixGofthismanualand ChapterOneoftheManualofNavalPreventiveMedicine(NAVMEDP-5010-1).Temperaturesof bulkrefrigeratedspaceswillbekenfromthermometersinsidethespacesatleasttwicedaily andrecordedinalogmaintainedbythebulkstoreroomcustodian.Theengineeringdepartment isrequiredtomaintainaseparatelogwithtemperaturestakenfromremotesensors. TemperatureproblemswillbeimmediatelyreportedtotheFoodServiceOfficer.Accesstothese spaceswillbestrictlycontrolledbythebulkstoreroomcustodian. 3.NON-ACCOUNTABLESPACES.Accesstoallfoodpreparationandholdingspacesandthe sculleryshouldberestrictedtopreventinjurytopersonnel;damagetoequipmentor contaminationoffoodandmessgear.Commonuseareasshouldnormallyonlybesecuredlong enoughtocompletecleaningandduringperiodsofsettingupformeals. 1201 SECURITYOFFOODSERVICESPACES 1.GENERAL.Thefollowinggeneralsecurityruleswillapplytofoodservicespaces: a.Accountablefooditemswillalwaysbekeptunderlockandkey b.Foodservicespaceswillbekeptlockedwhennotattendedbyauthorizedpersonnel. c.Responsibilitybrthesecurityofspaceswillrestwiththeindividualinchargeofeach space. d.Permissionforentryofpersonsordinarilynotauthorizedtohaveaccesswillbeobtained fromtheSupplyOfficer,theFoodServiceOfficer,oradelegatedassistant. e.Nospacewillbesecuredinsuchamannerthataccessbyuseofordinarydamage controlequipmentisimpededinanemergency. f. Keystofoodservicespaceswillnotbetakenfromtheshiporshoreactivity. g.Akeylogwillbemaintainedtoidentifytheholdersofkeysremovedfromlockers. 1-26 NAVSUPP-486—FoodServiceManagement h.Allpadlockswillbeofakeytypebecausecombinationstyleisagreaterrisk.The keylockswillcontaindeadboltswithpintumblertypesandconsistofeitherbrassorbronze.The recommendedtypeofpadlockcanbeobtainedfromtheAfloatShoppingGuide,FederalClass 5340. i. Allofficesaretobekeptlockedwhennotopenforbusiness.Distributionofofficekeyswill beatthediscretionoftheSupplyOfficer. j. Localprocedureswillbeestablishedtogovernissuanceofkeystoaccountablespaces afternormalworkinghours. 2.LOCKGROUPINGSAFLOAT.Aboardship,thelocksofthefoodservicedivisionwillbe integratedwiththoseoftherestofthesupplydepartment.Locksandkeysforindividualspaces aregroupedbyfunctionalareaasfollows: a.GroupI.GroupIspacesconsistofallsupplydepartmentgeneralstoresspaces,including storerooms,speciallockers,andrelatedspaces. b.GroupII.GroupIIspacesconsistoffoodservicespacesincludingthegalley,bakeshop, breadroom,vegetablepreparationarea,foodserviceissueroom,meatpreparationarea, refrigeratedspaces,andfoodservicestorerooms. c.GroupIIIandIV.GroupIIIspacesconsistoftheshipsretailandclothingstores,the fountain,vendingmachines,andrelatedbulkstorerooms.GroupIVspacesconsistoftheship's serviceactivities,suchasthebarbershop,tailorshop,drycleaningshop,andlaundry. Eachlockwillbeopenedbyanoriginalandaduplicatekeydifferentfromthekeystoanyother space.Additionally,eachgroupwillhaveamasterandoneduplicatemasterkeycapableof openingeverylockinthegroup.Therewillalsobea-grandmasterandoneduplicategrand mastercapableofopeningeverylockineverygroup.Note:GroupIIIarespecialkeyless padlockswhichareexcepted. - 3.LOCKSASHORE.Atashoregeneralmessesthelocksofthefoodservicedivisionmayor maynotbeintegratedwithotherlocksofthesupplydepartment.Ineithercase,theFoodService Officermustbeknowledgeableofthe-existenceandcontrolsoveranymasterandduplicate masterkeysthatcanopenfoodservicespaces. 4.INADEQUATESTORAGESPACEAFLOAT Accountablefooditemswillalwaysbekeptunderlockandkeyexceptafloatwhenthebulkof suchmaterialrequiredforamandatedenduranceloadmakesstowageunderlockandkey impractical.Stowageofaccountablefoodoutsideoflockedandcontrolledstoreroomswillnotbe donewithouttheknowledgeandconcurrenceoftheSupplyOfficer. Physicalinabilitytostoreallitemsunderlockandkeymaymitigate,butdoesnotrelieve,the FoodServiceOfficerofhis/herresponsibilityforaccountability. 1202 CUSTODYANDHANDLINGOF-KEYS 1.KEYSTOFOODSERVICESPACES.Notwospaceswillhavelocksthatcanbeopened withthesameoriginalandduplicatekeyexceptmasterandgrandmasterkeys.Thepersonin chargeofthespacewillgettheoriginalkeyfromthegeneralkeylockeratthebeginningofthe day.Thispersonwillkeeppossessionoftheoriginalkeyduringworkinghours.Attheendofthe 1-27 NAVSUPP-486—FoodServiceManagement workingdaytheoriginalkeywillbeplacedinthegeneralkeylocker.Thegeneralkeylocker, locatedinthesupplyoffice,providescentralizedkeycontrol. a.Thekeystothegalley,bakeshop,breadroom,andvegetablepreparationroommaypass betweenwatchcaptainsastheyrelieveeachother,butmaynotleavetheshiporactivity.Keys foraccountablestorerooms,chillboxes,andreefer(s)willbeturnedintothegeneralkeylockerat theendofeachworkingday. b.DuplicatekeyswillbekeptinaduplicatekeylockerinthesupplyofficeorintheSupply Officer'ssafe.TheSupplyOfficermayauthorizeaspecialduplicatekeylockerwhenprocedures requirerecurringuseofduplicatekeys. 2.SPECIALCIRCUMSTANCES.Iftheaboveproceduresdonotsatisfylocalcircumstances, theSupplyOfficermayprescribeinwritingalternateprocedurestoensurepropercontrolofkeys andaccesstospaces. 3.MASTERANDGRANDMASTERKEYS.TheSupplyOfficerwillmaintaincustodyofagrand masterkeytoallsupplydepartmentspaces.TheSupplyOfficermayauthorizetheuseofa duplicategrandmasterkeyasaturnoveritemamongdutySupplyOfficers.Usingaduplicate grandmasterkeyrequiresprovidingstrictaccountabilityforpossessionofthekeybetweenduty SupplyOfficers.Themasterkey,whichwillopenalllocksinGroupII,butdifferentfromthe masterkeytoGroupsIandIV,willalsobeinthecustodyoftheSupplyOfficer.Inaddition,a duplicateGroupIImasterkeymaybeplacedinthecustodyofanofficer(usuallytheFoodService Officer)orLeadingCulinarySpecialistdesignatedinwritingbytheSupplyOfficer. 4.EQUIPMENTANDLOCKERKEYS.Thekeystocabinetsandsmallnon-accountablegear storagelockerslocatedinthecommonmessingareaswillbecontrolledasdirectedbytheFood ServiceOfficer.TheseäréasareoftenundertheresponsibilityoftheMessDeckMaster-at-Arms andmayuseaseparatepadlockseriessetornon-serieslocks. 1203 ACCOUNTABILITYANDRIGHTOFACCESS • Asdepartmenthead,theSupplyOfficerhasoverallaccountabilityandrightofaccesstoall foodservicespaces.Asdivisionofficer,theFoodServiceOfficeralsohasoverallaccountability andrightofaccesstoallfoodservicespaces.Thisrightofaccessdoesnotcompromise accountability. 1204 MAINTENANCEOFFOODSERVICEEQUIPMENT 1.GENERAL.Theoptimumsituationistohavededicatedpersonnelpermanentlyassignedto thesupplydepartmenttokeepfoodserviceequipmentandmachineryatthehighestefficiency. However,dedicatedpersonnelmaynotbepossibleorequipmentormachineryrepairmayrequire servicesfromacommercialcompany.Theactivity'soperationsandmaintenanceallotmentor theship'soperatingtargetfundswillpayforthepartssuppliedandrepairservicefroma commercialcompany.Onlyqualifiedmaintenancepersonnelwillmakerepairs.ItistheFood ServiceOfficer'sandLeadingCulinarySpecialist'sresponsibilitytoknowthePreventive MaintenanceSystemrequirementsforfoodserviceequipmentandmonitortimelyperformanceof PreventiveMaintenanceSystemchecksbygovernmentorcommercialpersonnel. a.Ashore. IftheoptionisavailabletochoosetweenPublicWorksorcommercial contractorrepairs,evaluatewhichmethodprovidesthebestserviceforthecost. 1-28 NAVSUPP-486—FoodServiceManagement b.Afloat.Usededicatedengineeringdepartmentpersonnelwhentheyarecapableof performingrepairs.Whendeployedensureengineeringdepartmentpersonnelhavebeenproperly trainedtoperformmaintenanceonequipmentservicedbycommercialcompanieswhenin homeport.Andensureanadequatesupplyofsparepartsisorderedpriortodeployment. 2.INSPECTION.Personnelwhooperatefoodservicemachineryandequipmentwillconducta thoroughcleanlinessandmaterialinspectioneachmorning.Thematerialinspectionlocates loosenuts,bolts,parts,connections,andsimilarproblemsbeforestartingequipmentoperation. Continuousshipvibrationsmayeffectmachinerythatmakesinspectionsonafloatunitsvery important.Machineryonafloatunitswillbethoroughlyinspectedaftergunsarefiredand structuraltestsarecompleted. 3.SAFETYOFEQUIPMENT.Nofoodservicemachinerywillbemodifiedfromoriginal manufacturerspecificationsunderanycircumstances.Foodserviceequipmentwillbeoperated inaccordancewiththemanufacturer'stechnicalspecifications. 4.SUBSISTENCEPRIMEVENDORSUPPORT.SubsistencePrimeVendorisresponsiblefor maintaihingequipmentthattheyprovide. Ensureadequatesparepartsandmaintenance instructionsareavailableforSubsistencePrimeVendorownedandmaintainedequipment. Enduranceloadadditionallevelsofsparepartsshouldbeacquiredpriortodeploying. 1-29 NAVSUPP-486—FoodServiceManagement PARTD:FOODSERVICEMANAGEMENT(FSM)SYSTEM 1300 FOODSERVICEMANAGEMENT TheFoodServiceManagement(FSM)Systemistheautomationsystemforbothafloatand ashoregeneralmessesthathasbeencertifiedbytheNavalSupplySystemsCommandand approvedbyNAVSUP51.Thesystemreplacesthemanualmethodofrecordskeepingandis designedtorunona486Pentium100MHZ,with16MBRAM,14"ColorMonitor,1GBVideoCard, Ihighdensity3.5"floppydrive,CDDrive,40MegabyteHardDrive,alVbuse,aModemand MICROSOFTWINDOWS.ThesystemprovidesFoodServiceOfficersandpersonnelwithan automatedmethodofmenuproduction,receipt,inventory,issueandaccountingprocessingand otherfunctionsassociatedwiththeoperationofageneralmess.Theactualsoftwarewas developedbytheSpaceandWarfareSystemsCenter(SPAWARSYSCEN)aspartoftheSNAP I/IlProgramwithtechnicalguidanceprovidedbyNAVSUP51.Recommendationsforchangesto thesoftwareshouldbeforwardedviathechainofcommandtoSUP51A. 1301 SYSTEMAPPROVAL 1.GENERAL.Theuseofvarioustypesofcomputersafloatandashorenecessitatestheneed tocontrolandmanagethesystemsbeingusedbygeneralmessestoperformrequired accountingfunctions. 2.ASHOREREQUESTS.Ashoreactivitiesdesiringtocomputerizetheirfoodservicerecords willsubmitaformalrequesttotheSupportServicesDirectorate,FoodServiceDivision(SUP 51A).Thefollowinginformationwillbeincludedintheletterrequest: a.Typeofcomputer(manufacturer,modelnumber)tobeused; b.Auxiliaryequipment(typeandnumberofprinters,diskdrives,backupunits,etc.); c.Name(s)ofsoftwarepackagestobeused; d.Planneddateofimplementationofthesystem;and, e.WhetherimplementationhasbeenscheduledwiththelocalNavyFoodManagement Team. 3.AFLOATREQUESTS.Afloatactivitiesdesiringtocomputerizetheirfoodservicerecordswill submitrequeststotheirTypeCommanderviathechainofcommand. 4.APPROVAL.Theonlysystemsthatnormallywillbeapprovedforusewillbethosewhichuse softwareprogramscertifiedbytheNavalSupplySystemsCommandandmanagedby SPAWARSYSCEN.AnauthorizationletterfromNAVSUP51willbeheldonfilebytheFood ServiceOfficerfornon-certifiedsystems.Anychangestoauthorizedsoftwareprogramsnot providedbySPAWARSYSCENmusthavepriorapprovalinwritingfromSUP51A.Noother NAVSUP51authorizedsoftwareprogramsshouldbeaddedtothesamediskdriveastheFood ServiceManagementprogramunlessthecomputerisusingtheWindows95operatingsystemor anevennewerversion. 1-30 NAVSUPP-486—FoodServiceManagement 1302 FOODSERVICEMANAGEMENTACCESS 1.GENERAL.AnaccesscontrolprogramhasbeenintegratedintothesoftwareoftheFood ServiceManagementsystemtoprovidecontrolandsecurity.TheFoodServiceOfficerhasthe overallresponsibilityofdeterminingwhoshouldhaveaccesstoeachmoduleandprograminthe FoodServiceManagement.TheFoodServiceOfficerwillnotallowanyoneelsetohaveaccess totheSecurityModuleinFoodServiceManagementsincethisispartoftheprogramwhich controlsaccesstotherestofFoddServiceManagement.Undernocircumstanceswilla "community"userIDandpasswordbecreatedtoallowmultiplepersonnelaccessunderasingle userID.AppendixAisprovidedasageneralguidelineforFoodServiceOfficerstoassistin determiningwhichpersonnelshouldhaveaccesstospecificpartsofFoodServiceManagement. 2.IDENTIFICATIONNUMBER.Theidentificationnumber(IDNUmber)usedinFoodService Managementcanbeanyseriesofalphaornumericcharactersuniquetoaspecificindividual. 3.PASSWORD.Thepasswordcancontainupto6alphanumericlowerand/oruppercase characters.Usersshouldnotuseobviouswords;forexample,nickname,licenseplate,phone number,streetaddress,hometown,dateofbirth,orrelative'sname/nickname. Itis recommendedthatthecharactercombinationbeatleast6charactersinlength.Passwordswill bechangedatleastevery6monthsoruponpersonnelchanges. 4.SECURITY.TheFoodServiceOfficerwillrecordhissystemaccessIDandpasswordalong withhis/herFSO'soverridepasswordonpaperandplaceitinasealedenvelopesigninghis/her nameoverthesealoftheenvelope.ThisenvelopewillbekeptintheSupplyOfficer'ssafefor emergencyconditions.IftheFoodServiceOfficerandSupplyOfficerareoneandthesame,the envelopewillbesecuredintheExecutiveOfficer'ssafe. 1303 FOODSERVICEMANAGEMENTSYSTEMANDPROCEDURES 1. Itismandatorythatacurrenthardcopyoftheusersmanualisprintedaftersoftwarerevisions areimplementedthroughtheUtilityModule(option9fromthesystemdirectory)andmaintained bytherecordskeeperforFoodServiceManagementsystemreference. 2.OncetheFoodServiceManagementsystemisfullyimplemented,manualrecordsarenot requiredtobemaintained. 3.Tampering,changing,ormodifyingfilescontainedintheFoodServiceManagementsoftware isprohibited. 4.ImplementationandbackupproceduresforFoodServiceManagementareexplainedin AppendixA. 1-32 NAVSUPP-486—FoodServiceManagement THISPAGEINTENTIONALLYLEFTBLANK NAVSUPP-486-FoodServiceManagement CHAPTER2 RATIONSYSTEM PartA:RATIONENTITLEMENT PersonnelEntitledtoRations-In-Kind 2000 PersonnelAuthorizedSaleofMeals 2001 Disaster/Emergency/HumanitarianFeedingAshoreandAfloat(IncludingDetainees/Maritime InterdictionOperations(M10)/DestituteSurvivorsof DisastersatSea) 2002 CertificationRequirements 2003 PartB:SPECIALENTITLEMENT FeedingPersonnelAwayFromTheirNormallySupportingGeneralMess 2100 FeedingAuxiliaryVesselCrews 2101 FeedingNavalReservePersonnelonContinuousActiveDuty 2102 FeedingNavalReservePersonnelonActiveDutyforTrainingwithPay 2103 FeedingNavalReservePersonnelonActiveDutyforTrainingwithoutPay 2104 FeedingNavalReservePersonnelPerformingMultipleDrills 2105 ReportingRationsProvidedtoNavalReservePersonnel 2106 FeedingFlightCrewPersonnel 2107 PartC:SALEOFMEALS MealCharges 2200 AccountingforMealSales 2201 Receipt,Handling,Security,andRecordingofFunds 2202 PartD:RATIONCREDITDETERMINATIONASHORE AshoreRationCreditDetermination 2300 AshoreGeneralMesses 2301 MealPassesandRationsAllowedNumber 2302 2-1 NAVSUPP-486-FoodServiceManagement SignatureHeadCountProceduresforRations-In-KindPersonnel 2303 RecapitulationofMealRecord(NAVSUPForm1292)Used AsaDailyMealSummary 2304 RecapitulationofMealRecord(NAVSUPForm1292)Used AsaMonthlySummary 2305 Responsibilities 2306 AuditBoardProcedures 2307 PartE:RATIONCREDITDETERMINATIONAFLOAT AfloatRationCreditDetermination 2400 RationsAllowedNumber 2401 AccurateCounting 2402 RecordingAfloatRationCredit 2403 FeedingShips'CrewsinOtherGeneralMesses 2404 PartF:RATIONSYSTEMALLOWANCES GeneralMessFinancialManagement 2500 DailyRationAllowancesandMonetaryValues 2501 RecordingtheDailyMonetaryAllowance 2502 EffectiveMonetaryRationAllowances 2503 BasicAllowanceforSubsistence(BAS) 2504 PartG:SITUATIONFEEDINGANDALLOWANCES NightMealsandMid-Rations 2600 RecreationalEvents 2601 CoffeeMesses 2602 CeremonialCakesorPastries 2603 UseofCulinarySpecialistsandProceduresforProvidingProvisionsatChangeofCommand Ceremonies 2604 OperationalRations 2605 ContractFeeding 2606 2-2 NAVSUPP.486-FoodServiceManagement 2-3 NAVSUPP-486-FoodServiceManagement CHAPTER2 RATIONSYSTEM PARTA:RATIONENTITLEMENT 2000 PERSONNELENTITLEDTORATIONS-IN-KIND 1.PERSONNELENTITLEDTORATIONS-IN-KIND.Regularandreserve-enlistedpersonnelof thearmedservices,officercandidatesandcadetsofthearmedforcesacademiesinaduty status,prisonersofwar,anddetaineesresultingfromthesearchandseizureofaforeignor domesticvesselareentitledtoRations-In-Kindatgovernmentexpense. 2.PERSONNELCONDITIONALLYENTITLEDTORATIONS-IN-KIND a.RetiredEnlistedPersonnel. Retiredenlistedpersonnelconfinedinahospitalor dispensaryareentitledtoRations-In-Kind. b.DestituteSurvivorsofDisastersatSea.Destitutesurvivorsofdisastersatseamaybe fedwithoutchargeinNavygeneralmessesatsea.TheCommandingOfficermustmakethe determinationthatthesurvivorsareinfactdestitute. Theinformationfurnishedinthe CertificationofRationsIssuedFormestablishesentitlement(Figure2-1).Takerationcreditas forRatiOns-In-KindpersonnelandrecordonthemonthlyNAVSUPForm1359,GeneralMess SummaryDocumentunderRationBreakdown,listingTypeofPersonnelasDisasterSurvivors (Figure2-2). 2001 PERSONNELAUTHORIZEDSALEOFMEALS 1.GENERAL.Generalmessesaredesigned,staffedandoperatedspecificallytoprovidemeal servicetoenlistedmilitarypersonnelauthorizedRations-In-Kind(RIK).Thenualforthe DepartmentofDefenseFoodServiceProgram(DOD1338.1OM)andFinancialManagement Regulation,Vol.7A,Chapter25,establishesspecificguidelinesunderwhichnon-RIKenlisted personnel(e.g.,BasicAllowanceforSubsistence(BAS),PerDiem),officers,civilianemployees, officialvisitorsandguestsareauthorizedtoobtainmealsonareimbursablebasisorcashbasis fromthegeneralmess,subjecttotheSupplyOfficer'swrittenapproval(sampleLetterof AuthorityisinAppendixB).Thefollowingcriteriawillbeconsideredindeterminingwhensalesof generalmessmealswillbepermitted: a.Salesdonotresultinadirectincreaseinresources; b.Thereareasufficientnumberoffoodservicepersonnelavailable; c.Existingfacilitiesareadequate;and, d.Salesdonotresultinadecreasedqualityoffoodservicetoenlistedmembers. 2.IfapprovedbytheSupplyOfficer/RegionalSupplyOfficer,thefollowingcategoriesof personnelareauthorizedtopurchasemeals.(SeesampleletterinAppendixB). a.Officerpersonnel; 2-4 NAVSUPP-486-FoodServiceManagement b.Enlistedpersonnel; c.Militarydependents; d.Federalcivilianemployees; e.Nonprofityouthorganizations; 1. InternationalMilitaryEducationTraining(IMET)students; g.ForeignMilitarySalespersonnel; h.StudentsinDoDdependentsschoolsoverseas; i. RedCrosspersonnel; j.NROTCMidshipmen; k.MidshipmenandcadetsofU.S.MilitaryAcademies;and, I. Othersvisitingtheinstallation. 2002 DISASTER/EMERGENCYIHUMANITARIANFEEDINGASHOREANDAFLOAT (INCLUDINGDETAINEES/MARITIMEINTERDICTIONOPERATIONS(MIO)IDESTITUTE SURVIVORSOFDISASTERSATSEA) 1.GENERAL.TheCommandingOfficermustissueadirectivedeclaringthatanemergencyor disasterexistsandsubsistencemustbeprovidedtopersonsotherthanthosenormally authorized.AlettershouldbeforwardedtoNAVSUP51,signedbytheCommandingOfficer, certifyingthenatureanddurationofthedisasteroremergencysituation.Thefollowingactions shouldbetakentoreimbursetheNavyformealsfurnishedtothevictimsofthedisasteror emergency: a.Collectcashattheappropriatesaleofmealrate,fromthosepersonsabletopay(as determinedbytheCommandingOfficer)andrecordsignaturesontheDDForm1544 (Figure2-2).RationcreditwillberecordedonthemonthlyNAVSUPForm1359underRation Breakdown. b.ThosepersonsunabletopaywillsignNAVSUPForm1291(Figure2.3).The1291 shouldbeannotatedatthetopoftheformwith"Disaster/Emergency/HumanitarianFeeding." MealPassNumberandCommand/Unitcolumnsshouldbeleftblank.Rationcreditwillbe recordedonthemonthlyNAVSUPForm1359underRationBreakdown.TheFoodService Officershouldcontactthelocaldisastercoordinatortodetermineifreimbursementcanbe obtainedfrom: (1)TheAmericanRedCross; (2)NavyRelief; (3)TypeCommander(TYCOM)funding; (4)Abusiness(contractorresponsibleforcausinganevacuation);or, (5)Otherdisasterrelieforganizations. 2-5 NAVSUPP-486-FoodServiceManagement c.Whenlargenumbersofpersonnelareinvolved,NAVSUPForm1292(Figure24), RecapitulationofPibalRecord,shouldbeusedtorecordmassfeeding.The1292shouldbe annotatedatthetopoftheformwith"Disaster/Emergency/HumanitarianFeeding."Meals providedtocashpatronsshouldberecordedundercashsalesonthe1292andthemonthly NAVSUPForm1359.Mealsprovidedtopatronswhoareunabletopayshouldberecorded underthe"Other"block,annotatedas"Disaster/Emergency/HumanitarianFeeding."Ration creditwillberecordedonthemonthlyNAVSUPForm1359underRationBreakdown. d.FoodServiceOfficersunabletocollectpaymentformealsshouldforwardaCertification ofRationsIssuedForm(Figure2-1)inaccordancewithparagraph2003toNAVSUP51withthe monthlyNAVSUPForm1359todocumentthedisaster/emergency/humanitarianfeeding. e.FoodServiceOfficersreceivingreimbursementformealsafterthecloseofthe accountingperiodshouldforwardthefundstoSUP121H2viacheckpayabletoU.S.Treasurer. AcopyoftheCertificationofRationsIssuedformmustaccompanythecheck.Modificationsto accountingrecordsarenotrequiredforthisaction. 2.CATASTROPHICDISASTER/EMERGENCYFEEDINGASHORE/INPORT. When catastrophicdisasters/emergenciesoccurthatrequirethefeedingoflargenumbersof personnel,especiallyifmultiplesupportingshipsorstationsareinvolved,aresponsibleofficerin command,normallythelocalareacommander,mustissueadirectivedeclaringthatan emergencyordisasterexistsandsubsistencemustbeprovidedtopersonnelotherthanthose normallyauthorizedtobesubsisted. Followtherationcreditandcollectionprocedures describedinsubparagraph1,unlessotherwisedirectedbyNAVSUP51.Additionally,NAVSUP 51shouldimmediatelybecontactedforguidanceontheproperaccountingandfeedingofthese personnelsincethemagnitudeoftheoperationmayrequireunusualmanagementactionsor clarificationtofacilitateresolutionforinvolvedactivities. 3.MARITIMEINTERDICTIONOPERATIONS(Mb).Whenboardingoperationsareconducted thegeneralmessmayberequiredtoprovidefooditemsforhealthreasonsaspartof internationalcodesandpolicies.WhentheCommandingOfficerauthorizesthetransferoffood itemstoanothershipunderMIOtheFoodServiceOfficerwillinitiatethetransferofSubsistence usingtheseguidelines: a.Identifyallfooditemstobetransferredanddocumentasanemergencybreakoutonthe NAVSUPForm1282.Onthetopofthe1282formmarkMIOOPSincludingship/countryname INFOifpossible. b.Rationbreakdownforthetransferofsubsistencewillbeasfollows: (1)ConvertingtheDollarvalueofthetransferintorationcreditwillbeaccomplishedby dividedthetotalvalueofsubsistencetransferredbythecurrentBDFAplusapplicable allowancesforthedayofissue. Example:$500.00worthofsuppliesdividedby$8.03($7.23BDFAplus$.80PV allowance)equals62.3rations.(roundto62) (2)TotalrationswillberecordedforMIOOperationsinthe"OTHER"categoryinthe rationbreakdownsectionoftheNAVSUPForm1359.Thisrationvaluewillagreeand besupportedbyacertificationofrationsformthatwillbeforwardedtoNAVSUPCode 51withthemonthlyNAVSUPForm1359.Rationcreditwillbetakendailyforall meals(Breakfast,LunchandDinner)thatequalrationsconvertedfromthedollar value. 2-6 NAVSUPP.486-FoodServiceManagement (3)OnthetopoftheNAVSUPForm1090,annotatetheadditionalheadcountsabovethe allowedsection. 2003 CERTIFICATIONREQUIREMENTS 1.REQUIREMENTS.PersonnelnotentitledtoRIKwhoareprovidedmealsatnochargefor reasonsauthorizedbythispublicationrequireaCertificationofRationsIssuedForm (Figure2-la).Utilizethepersonnelcategorychartlistedin(Figure2-1). 2.PREPARATIONOFCERTIFICATIONOFRATIONSISSUEDFORM. Certification requirementsincludecompletionoftheCertificationofRationsIssuedForm(Figure2.1). Preparethecertification(s)asfollows: DataLine Entry From Nameofactivity UIC ActivityUnitIdentificationCode a.Date(s)issued Includeonlyactualdateforsubsistingpersonnel(i.e.,17-19 Oct00) b.Numberofpersonnelreceiving Numberofpersonnel(notrations(i.e.,31people)) rations c.Numberofrationsissued Actualnumberofrationsfed(cannotexceedthenumberof dayspersonnelsubsistedmultipliedbythenumberof personnelreceivingrations(line"a"timesline"b"). d.Typeofpersonnel Separatethesepersonnelbyspecifictypes(i.e.,Naval Academy,NROTC,CoastGuardandforeigngovernmentby country(Italy,France,etc.).Donotcombinedifferenttypesof personnelonasinglecertificationform. -. e.Authoritytosubsist Identifyorders,letters,ormessagesthatauthorizethe rations.Forforeigngovernmentpersonnel,attachacopyof theindividualorgroupordersandcitetheparagraphthat authorizesrationswithoutchargetotheindividualorgroup. f. Activityandaddress Entertheofficetobillifspecifiedbyorders,lettersor messagesthatauthorizetherations. g.Appropriationtocharge Orders,lettersormessagesspecifyaccountingdatato charge,orStandardForm1080.Providethatinformationon thisline. Signature SignatureofFoodServiceOfficerforallcategoriesof personnelexceptforeigngovernmentpersonnel(bycountry). Seniorordesignatedrepresentativeofeachgroupofforeign governmentpersonnelwillsign. Grade/rate/title Grade/rate/titleofsigningofficial. Service/Country Service/Countryofsigningofficial. 2-7 NAVSUPP-486-FoodServiceManagement 3.CERTIFICATIONNOTREQUIRED.ThefollowingcategoriesdonotrequireCertificationof RationsIssuedForms: a.Navyenlisted(regularandreserve); b.MarineCorpsenlisted(regularandreserve); c.MarineCorpsofficercandidates; d.Armyenlisted(regularandreserve); e.Armyreserve(officertrainingcorps); f. AirForceenlisted(regularandreserve); g.ArmyandAirNationalGuard; h.Cashsales(allcategoriesofpersonnel). TheFoodServiceOfficerwillsigncertificationswhensignaturesofpersonsinchargeof groupscannotbeobtained. 4.CATEGORIESNOTLISTED.Certificationofmealsfurnishedisrequiredforanycategories ofpersonnelnotlistedinsubparas.1and3aboveifmealsareprovidedatnocharge. 5.SUBMISSIONOFCERTIFICATIONLETTERSANDORDERS.Certificationlettersand orderscanbetransmittedviaSALTS,email(scanned),fax,ormailed(lastresort).Before submissionofthecertificationletter,ensurecategoriesofpersonnelreflecttheorders,.i.e.,Naval AcademyandROTCaretwoseparatecategories;therefore,theymustbedocumentedontwo separatecertificationletters.Rationsforeachcategorymustbereportedseparatelyonthe NAVSUPForm1359.Toensuresubmissionwithin5daysfollowingtheendofeachregular monthlyaccountingperiod,electronicsubmissionisdesired.Ifactivitiesareunabletosubmit certificationlettersandordersviadesiredelectronicsubmission,makeeveryattempttoinform NAVSUP51Auditorthatcertificationandordershavebeenmailedwithintheprescribeddays followingtheendoftheaccountingperiod. 2-8 NAVSUPP-486-FoodServiceManagement CERTIFICATIONOFRATIONS REQUIREMENTGUIDE CATEGORY CERTIFICATIONREQUIREMENTS Cadets(Military,CoastGuard) 1.)Authorityforprovidingrationsnotrequired. 2.)Nameandaddressofactivitytobebillednotrequired. 3.)CopyoforderswithaccountingclassificationwillbesubmittedtoNAVSUP51withthemonthlyNAVSUP 1359.Ifordersconsistofmorethanonepage,provideNAVSUP51withacopyofeachpage. 4.)Letterrequestmustcontainpersonnelname,SSN,activity,andappropriationtocharge. 5.)Appropriationtochargeisrequired. NROTC 1.)Authorityforprovidingrationsnotrequired. 2.)Nameandaddressofactivitytobebilledisrequired. 3.)Copyoforderswithaccountingclassificationnotrequired. 4.)CompleteseparatecertificationstodistinguishNROTCMidshipmanfromNavalAcademyMidshipman. 5.)Appropriationtochargeisrequired. NavalAcademy . 1.)Authorityforprovidingrationsnotrequired. 2.)Nameandaddressofactivitytobebillednotrequired. 3.)Copyoforderswithaccountingclassificationnotrequired. 4.)CompleteseparatecertificationstodistinguishNROTCMidshipmanfromNavalAcademyMidshipman. 5.)Appropriationtochargeisrequired. CoastGuard 1.)Authorityforprovidingrationsnotrequired. 2.)Nameandaddressofactivitytobebillednotrequired. 3.)Copyoforderswithaccountingclassificationnotrequired. 4.)Numberofpersonnelreceivingrationsandnumberofrationsissuedarerequiredseparatelyforenlistedand officerpersonnel. 5.)Appropriationtochargeisrequired. USNR(TAR)(Enlisted) 1.)Authorityforprovidingrationsnotrequired. 2.)Nameandaddressofactivitytobebittednotrequired. 3.)Copyofordersnotrequired. 4.)Appropriationtochargeisnotrequired. ForeignGovernmentPersonnel • 1.)Authorityforprovidingrationsisrequired. 2.)Nameandaddressofactivitytobebilledisrequired. 3.)CopyoforderswithaccountingclassificationwillbesubmittedtoNAVSUP51withthemonthlyNAVSUP 1359.Ifordersconsistofmorethanonepage,provideNAVSUP51withacopyofeachpage. 4.)Letterrequestmustcontainpersonnelname,SSN,activity,andappropriationtocharge. 5.)Separatecertificationsarerequiredforofficers,enlisted,regular,reserveandeachindividualtravelorderof foreignpersonnel. 6.)Appropriationtochargeisrequired. CivilianApplicants • 1.)Authorityforprovidingrationsnotrequired. 2.)Nameandaddressofactivitytobebillednotrequired. 3.)CopyoforderswithaccountingclassificationwittbesubmittedtoNAVSUP51withthemonthlyNAVSUP 1359.Ifordersconsistofmorethanonepage,provideNAVSUP51withacopyofeachpage. 4.)Letterrequestmustcontainpersonnelname,SSN,activity,andappropriationtocharge. 5.)Onlyforselectedtypesofnavalairreserveprograms. 6.)Appropriationtochargeisrequired. Disaster/Emergency/HumanItarian DestituteSurvivorsofDisasters atSea 1.)Authorityforprovidingrationsisrequired. 2.)Nameandaddressofactivitytobebilledisnotrequired. 3.)Copyordersnotrequired. 4.)CO'sletterdeclaringanemergencyordisasterisrequired. 5.)Appropriationtochargeisnotrequired. PrisonersofWar DetaInees SearchandSeizure MIO FlightCrew 1.)Authorityforprovidingrationsisrequired. 2.)Nameandaddressofactivitytobebillednotrequired. 3.)Copyofordersnotrequired. 4.)Appropriationtochargeisnotrequired. - SF1080 DoDSchoolPrograms HospitalSales . LocalNationalMessPersonnel 1.)Authorityforprovidingrationsisnotrequired. 2.)Signatureofauthorizedadministrative/certifyingofficeroftheofficechargeisrequired. 3.)Appropriationtochargeisnotrequired. Figure2-1 2-9 NAVSUPP-486-FoodServiceManagement CERTIFICATIONOFRATIONSISSUEDFORM (Example) From:USSDUARTE(DD901) UIC:00504 To: NavalSupplySystemsCommand,FoodServiceDivision(NAVSUP51),5450Carlisle Pike,P0Box2050,Mechanicsburg,PA17055-0791 Subj:CERTIFICATIONOFRATIONSISSUEDREQUIRINGREIMBURSEMENT 1.Reimbursementhasnotbeenreceivedforrationsissuedasfollows: a.Date(s)issued 17-19Oct03 b.Numberofpersonnelreceivingrations 31 c.Totalnumberofrations 93 NROTCMidshipman_ g.Appropriationtochargeor(SF1080attached) W.B.ELLIS (Signature) ENS,SC,FoodServiceOfficer USN (Grade/rate/title) (Service/Country) 2-10 Figure2-la d.Typeofpersonnel e.Authoritytosubsist f.Activityandaddresstobill \ fpersonnelfed=rations NAVSUPP-486-FoodServiceManagement REPORTINGRATIONSFORSURVIVORSOFDISASTERSANDDISASTER/EMERGENCY FEEDINGASHORE/INPORTTOTHEGENERALMESSSUMMARYDOCUMENT (NAVSUPFORM1359) LvMTOP. COdS RntvR.OUlor Pattonfor00.6 2 FatbaS000 IlPitElt, III r.VVCeSSna 3 I bonyP0001/ a Ii RotOl800dPS5,1/ 5 Paris.RSooL.r 6 Part,,.R...000 7 IIIIII *505'P.0101*0 8 Cray05.500. 0 ConyPatGuard 105 AdPatCOtS 100 MrEarn.RogiJiar It CoaStGuard1/ 12 -—. Fo=.igtl/ Is PEotl1.n.oU.2/ 1 TOPS1/ 15 P00.2OrGanPer.2/ 00 I GrandTotal3/ 17 II IfPreparep.rtStiOattonin.ooOrdano. 1 .0thFood0500105Sfl000oo.ot.000502 PubliCationITS.ClaytOn2,YliUs.1. I 2/105502COC015I,65. 3/Cod..1and06. I IC GASPOTATDWTIY t*ll.po80naSAL500 81110701862.8 * .2 PS2.P10188 • 000208*0020 * 0.560061007000(2150.0. - 010161*218CC11880$ - LSOBP055TTDSALES S cIRT121CAT100 . 010PS001TOOOFFIcER CaLLOCT100 CO 600020AY500I00*511 002108CRI OflO.PSL PATS 175210*01OX.PS. FigUre2-2 2-11 Totalrationsfor Disaster/Emergency/Humanitarian feedingAshore/InportandSurvivors ofdisastershavingpersonalfunds willberecordedincode2.Ifunable tocollectfundsfromthese personnel,reimbursementwillbein accordancewithparagraph2002- Totalrationsfordestitutesurvivorsat sea,detainees,POW's,flightcrew,MIO andSF1080saleswillberecordedin the"OTHER'categoryoftheration breakdownsectionoftheNAVSUPForm 1359.Thisrationvaluewillagreeandbe supportedbythecertificationofrations formthatisforwardedwiththeMonthly anountOP8 .r.pr..snn105dECent.dnrrlb.d 00005,.61*2,.111beuoclod.dinay•t000Sntof.0000ctability fortO.p.ni*dOr: II/IIII II6*0 DDFORM1544 •::::L'. .0(. 007a—s. 1. — 'G. .5flavOr 2-12 NAVSUPP.486-FoodServiceManagement DISASTERIEMERGENCYIH(JMANITARIANFEEDINGASHOREANDAFLOAT Figure2-3 NAVSUPP486-FoodServiceManagement DISASTER/EMERGENCY/HUMANITARIANFEEDINGASHOREANDAFLOAT Figure2-4 Mealsprovidedtopatronswho areunabletopayshouldbe recordedinthe"OTHER"category oftherationbreakdownsectionof theNAVSUPForm1359. "Disaster/EmergencyFeeding" 2-13 flCANTUtATONtPMEMflCDID4O63 z •h .'3 a4g)vt$rfl&.,,6i. — ...j 4 - . xfl; - - Icfl.*$ ; astrnft Ojf.(AJflt *EL— -aR_pc—..%—.__ 7.sJflrThL T::: f?S4W I2tMjqt. .: .- : "°*YK*' Mealsprovidedtocash patronsshouldbe — rnrnrriadiindnrrnhnIn .!k< C4tI.littlOt' ttt i{.W 4fl liCSXl,&!*L(OOfl.3i.*xC rciuçlzdMi )tK'(UKAh)i -..——.-".'.. eli"'WIKSalelit.Cett ——a-C.——.—. .......... ..... S.hZtll.- — 6' a.eclt'ec 'st,.:tt) NAVSUPP-486-FoodServiceManagement PARTB:SPECIALENTITLEMENT 2100 FEEDINGPERSONNELAWAYFROMTHEIRNORMALLYSUPPORTING GENERALMESS 1.GENERAL.PersonnelofanyserviceentitledRations-In-Kindarenormallyexpectedtouse thegeneralmessestablishedtosupporttheirorganization.However,workdetailsorother circumstancesmayoccasionallyresultinanothergeneralmessbeingmoreaccessibleduringa mealperiod.ThesecircumstanceswillalsoincludeRIKpersonnelattachedtoashipthatreside inshorebasedbilleting.Whenthesesituationsoccurs,thegeneralmessshould,subjecttoits capabilities,supportsuchpersonnel.Verificationofentitlementmustbemadebeforeallowing accesstothemess.Shippersonnelutilizingshore-basedgalleysmustsupplyamemorandum fromtheircommandverifyingRIKentitlement.Thismemorandumshouldincludethedatesof requiredgalleysupportandshouldbeusedtoestablishamealpassforlong-termpatrons. 2.FEEDINGPERSONNELNOTASSIGNEDTOHOSTCOMMAND.Personnelassignedto commandsotherthantheirhostcommandareentitledtoeatatthediningfacilitynearesttheir TADworksite.Thegeneralmesswherethepersonneldinemustreceiveamemorandumfrom theparentactivityverifyingentitlement.Thememorandumshouldbeonactivityletterheadand signedbythePersonnelOfficerorotherresponsibleofficer.Thememorandummustlistthe totalnumberofpersonneltobefedandthedatestheywillbedining,andmuststatethatthose listedarenotreceivingmonetaryallowanceforsubsistenceandareentitledtoRations-In-Kind. a.TheindividualdesiringamealmusthaveprooffromthecommandthattheyareTAD(i.e. displayingacopyofordersorNAVSUP1105MealPass).Ashoregeneralmesseswillhave thesepersonnelsigntheNAVSUPForm1291andputthelast4digitsoftheir-SSNinthe-Meal Pass#block.IfthepersonisfromanothershoreestablishmenttheywillputtheirMealPass#in theMealPass#block.Generalmessesthathaveoccasiontofeedsuchpersonnelmaytake applicablerationcreditandwillretainacopyofthememorandumforreviewbycognizant audit/inspectionteams. b.Whenpersonnelarriveatafacilitythatisnottheirhostcommandandentitlementto Rations-In-Kindcannotbeestablishedtheywillbehandledasacashpatron.Areceiptwillbe offeredtotheindividualforreimbursementafterreturningtotheirhostcommand. 2101 FEEDINGAUXILIARYVESSELCREWS 1.GENERAL.TheFoodServiceOfficerofthenearestNavygeneralmesswillsupportauxiliary vesselcrewrequirements.Supportincludesprovidingmenuguidanceandasufficientquantity offoodrequiredforthetransittime. 2.DOCUMENTATION.TheFoodServiceOfficerwillreportthevalueofthefooditems providedtotheauxiliaryvesselcrewasatransferwithoutreimbursement.Expendthevalueof thefooditemsonaRequisitionandInvoice/ShippingDocument(ODForm1149). - a. - DISTRIBUTION.TheDDForm1149willbedistributedasfollows: (1) Original-tothereceivingactivity; (2)Copy-totheAccountabilityFilewith"proofofdeliverysignature;" (3)Copy-totheTransferwithoutReimbursementFile; 2-14 - NAVSUPP.486-FoodServiceManagement (4)Remainingcopies-tothereceivingactivity. 2102 FEEDINGNAVALRESERVEPERSONNELONCONTINUOUSACTIVEDUTY Rations-In-KindfurnishedtoenlistedpersonneloftheNavalReserveoncontinuousactive dutyischargeabletothesubsistenceaccount. 2103 FEEDINGNAVALRESERVEPERSONNELONACTIVEDUTYFORTRAINING WiTHPAY 1.GENERAL.TheprovisionsofNavalPersonnelManualconcerningsubsistenceandbasic allowancesforsubsistenceforenlistedpersonnelalsoapplytoenlistedpersonneloftheNaval Reserve.Theseprovisionsapplywhenenlistedpersonnelperformauthorizedperiodsoftraining dutywithpaychargeabletotheappropriation,ReservePersonnel,Navy. ResponsiblecommandsforallNavalReservemattersincludetheTypeCommander,the CommandantoftheDistrictortheChiefofNavalReserve. 2.GENERALMESSAVAILABLE.NavalReservepersonnelwillsubsistinageneralmess whenageneralmesscanprovidethissupport.BASmaybeauthorizedinaccordancewiththe NavalPersonnelManual. 3.GENERALMESSNOTAVAILABLE.Whenageneralmessisnotavailable,NavalReserve personnelwillbepaidBasicAllowanceforSubsistenceasprescribedbytheDepartmentof DefenseMilitaryPayandAllowanceEntitlementManual. 2104 FEEDINGNAVALRESERVEPERSONNELONACTIVEDUTY-FORTRAINING WITHOUTPAY 1.GENERALMESSAVAILABLE.NavalReservepersonnelwillsubsistinageneralmess whenageneralmesscanprovidesupport.BASmaybeauthorizedinaccordancewiththe NavalPersonnelManual. 2.GENERALMESSNOTAVAILABLE.Whenageneralmessisnotavailable,NavalReserve personnelwillbeentitledtobasicallowanceforsubsistenceasauthorizedbytheDepartmentof DefenseMilitaryPayandAllowancesEntitlementManual. 2105 FEEDINGNAVALRESERVEPERSONNELPERFORMINGMULTIPLEDRILLS ProvideRations-In-KindtoNavalReserveenlistedpersonnelperformingmultipledrills followingprovisionsoftheBureauofNavalPersonnelInstruction1001.39(series). 2106 REPORTINGRATIONSPROVIDEDTONAVALRESERVEPERSONNEL 1GENERAL.IncludeRations-In-KindpovidedtoNavalReservepersonnelonthemonthly NAVSUPForm1359QRgure2-5).Reporttheserationsundertherationbreakdownsectionof theNAVSUPForm1359intheOtherNavy,Reserveblock. 2.TRAININGANDADMINISTRATIONOFRESERVE(TAR).ReportRations-In-Kindprovided toNavalReserveenlistedpersonnelonTrainingActiveReserve(TAR)separatelyfromother typesofpersonnel.IncludetherationcreditsforTARNavalReserveenlistedpersonnelunder therationbreakdownsectionoftheNAVSUPForm1359intheblockindicated(Figure2-5). 2-15 NAVSUPP-486-FoodServiceManagement REPORTINGRATIONSFORNAVALRESERVEPERSONNEL TOTHEGENERALMESSSUMMARYDOCUMENT(NAVSUPFORM1359) NavyRationsAllowed OtherRationsA11ored TOTALRATZONSALLOWED NavyRegular Rationfor Cash NavyResz-ve NavyROTC1/ NavalAcademy1/ MarineRegular MarineReserve ArmyRegular ArmyReserve- ArmyNat Guard AlNatGuard AirForceRegular CoastGuard1/ Foreign1/ Miscellaneous 1/ TARS1/ -- TotalOther Pers 2/ Grand Total 3/ 1/ Prepare certification in accordance with FoodServiceManagement,MAVSUP Publication486,Chapter2,Volume1. 2/Codes2through15. 3/Codes1and16. Code IIRECE II TO 4 Ii 5 II 6 II 7 II B I 9 1CA 10811 12 1314 1516 I 17 IIII IITOT IIII STA14DARDDOC.NO. ITTth IIEXE 2-16 Figure2-5 F84A00001 TIME: HEADING ACTIVT'rY RATIONSALLOWEDSTATEMENT Type NATIONBRLAXDOWN TotalrationsforNaval ReservePersonnelwill berecordedincode3. TotalRationsfor Trainingand Administrationof Reserve(TAR) personnelwillbe recordedincode15. Thisrationwillagree andbesupportedby theCertificationof RationsIssuedForm thatisforwardedwith themonthlyNAVSUP ———— CASHSTATEMENT UNDEPOSITEDSALFWD SALEOFMEALS + BULKSALES + SURCHARGES + CASHDEPOSITEDWITHDO. - OTHERSALESOFMEALS - UNDEPOSITEDSALES $ DISBURSINGOFFICER CERTIFICATION COLLECTION DO (SIGNATURE) (DATE) VOUCHERI SYMBOL DATE CERTIFICATION: I cert.fy that I have received cashinthe amountof $ ,representingdeposits described above,whichwillbe included in my statement of accountability for the periodof: NAVSUPP-486-FoodServiceManagement 2107 FEEDINGFLIGHTCREWPERSONNEL 1.GENERAL.AnaircraftflightrationchargeabletotheproperNavyorMarineCorps appropriationmaybefurnishedtomembersofthenavalserviceandtocivilianemployeesofthe DepartmentoftheNavywhileengagedinflightoperations.Theflightrationissupplementaryto anyrationorsubsistenceallowancetowhichthememberoremployeesareotherwiseentitled. However,theflightrationmaynotbefurnishedwithoutchargetoanypersoninatravelstatusor toanypersontowhomaperdiemallowanceisgrantedinplaceofsubsistence. 2.DOCUMENTATION. a.Whenrationsareprovidedtoflightcrewpersonnelfromotheractivities,tenant commandsand/orsquadronsincreaserationsallowancebyincorporatingflightcrewpersonnel totheDailyMusterreportsandrecorddailyontieNAVSUPForm338GeneralMessControl Record. b.Rationsprovidedtoflightcrewpersonnelwillberecordedin"OTHER"categoryofthe rationbreakdownsectionoftheNAVSUPForm1359,GeneralMessSummaryDocument. c.TheFoodServiceOfficerwillcompleteaCertificationofRationsIssuedFormin accordancewithNAVSUPP-486,FoodServiceManagementGeneralMesses,paragraph2003. 2-17 NAVSUPP-486-FoodServiceManagement PARTC:SALEOFMEALS 2200 MEALCHARGES 1GENERAL.Thebasicfoodchargesandsurchargesformealspurchasedfromthegeneral messwillbeattherateprescribedbytheUnderSecretaryofDefense(Comptroller).Two separatechargesapplytomealspurchasedfromthegeneralmess.Onechargerecoversthe costoffood(alsoreferredtoasthediscountedmealrate)and,whenapplicable,anothercharge, asurcharge,recoverstheoperatingexpenses.SaleofMealRatesandtheconditionsunder whichsurchargesapplyareprovidedviaNavalMessagefromNAVSUP51andispublishedin thequarterlyNAVSUPNOTE7330.Ifeitherisnotreceived,contactNAVSUP(NAVSUP51)via Navalmessage,email,orS

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