Student Workbook Block II - Craftsman Course PDF

L6AZW3F171 00AA STUDY GUIDE/WORKBOOK TECHNICAL TRAINING Services Craftsman Course Block II: Food Service Operations Supports POI dated 15 Jul 2023 37th TRAINING WING 37th TRAINING GROUP 345th TRAINING SQUADRON Fort Gregg-Adams, VA OPR: 345th TRR DESIGNED FOR AETC COURSE USE. NOT INTENDED FOR USE ON...

L6AZW3F171 00AA STUDY GUIDE/WORKBOOK TECHNICAL TRAINING Services Craftsman Course Block II: Food Service Operations Supports POI dated 15 Jul 2023 37th TRAINING WING 37th TRAINING GROUP 345th TRAINING SQUADRON Fort Gregg-Adams, VA OPR: 345th TRR DESIGNED FOR AETC COURSE USE. NOT INTENDED FOR USE ON THE JOB 1 L6AZW3F171 00AA THIS PAGE INTENTIONALLY LEFT BLANK 2 L6AZW3F171 00AA The purpose of this Study Guide/Workbook is to assist with developing technical skills, required for the Services career field, as well as enhancement and comprehension of the information. Table of Contents Unit 1 Food Operations --------------------------------------------------------------------------------------------------------- 4 a. Step-by-step procedures to apply Hazard Analysis and Critical Control Point (HACCP) guidelines. 4 b. Identify basic facts and terms about Charges and Surcharges -------------------------------------------------- 7 c. Identify basic facts and terms about Shift Leader Responsibilities ------------------------------------------- 12 d. Identify basic facts and terms about Subsistence Requirements --------------------------------------------- 17 e. Identify basic facts and terms about Food Service Evaluation Form (DAF Form 1038). --------------- 17 e. Identify basic facts and terms about Specialty Meals ------------------------------------------------------------ 21 Unit 1 Food Operations Unit Review ----------------------------------------------------------------------------------- 22 UNIT 2 Storeroom Management -------------------------------------------------------------------------------------------- 25 a. Identify basic facts and terms about Inventory. -------------------------------------------------------------------- 25 b. Identify basic facts and terms about Transfers. -------------------------------------------------------------------- 28 c. Identify basic facts and terms about Sales and Adjustments.--------------------------------------------------- 30 d. Identify relationship of basic facts and state general principles about Subsistence Accountability and Security. ------------------------------------------------------------------------------------------------------------------------ 31 e. Identify relationship of basic facts and state general principles about Ordering. -------------------------- 32 f. Identify relationship of basic facts and state general principles about Receipt Verification ------------ 33 g. Identify relationship of basic facts and state general principles about Reconciliation.------------------ 33 h. Identify relationship of basic facts and state general principles about Adjustments. --------------------- 35 i. Determine step-by-step procedures to perform Adding/Deleting Catalog items. -------------------------- 35 Unit 2 Storeroom Management Unit Review-------------------------------------------------------------------------- 36 UNIT 3 Contingency Feeding------------------------------------------------------------------------------------------------ 39 a. Identify basic facts and terms about Contingency Feeding Planning Factors/Concepts ----------------- 39 b. Identify basic facts and terms about Operating Operational Rations ----------------------------------------- 40 c. Identify basic facts and terms about Meals Ready to Eat (MREs). ------------------------------------------- 40 d. Identify basic facts and terms about A-Rations-------------------------------------------------------------------- 42 e. Identify basic facts and terms about Field Food and Water Defense. --------------------------------------- 44 UNIT 3 Contingency Feeding Unit Review --------------------------------------------------------------------------- 46 3 L6AZW3F171 00AA Unit 1 Food Operations a. Step-by-step procedures to apply Hazard Analysis and Critical Control Point (HACCP) guidelines. As a customer when purchasing from a food service establishment, there is a level of trust that the food you are buying will be safe for you to consume. There’s an unspoken expectation that in the next 24 hours +/- you will not become ill from the food you purchased from that restaurant. HACCP is a set of proven guidelines for controlling the preparation of food for the safe consumption in food service establishments. It identifies specific situations or critical control points (CCP) where the potential risk for food borne illness hazards occur. HACCP guidelines identify those control points and prescribe specific steps or standards that must be met for any food service establishment to serve food to customers. HACCP guidelines are food safety guidelines designed to prevent contamination from biological, chemical, and physical hazards. Background HACCP was originally developed by the US Army and USAF Space Laboratory in collaboration with the Pillsbury company for the US space program in the late 1950s. Since then, the World Health Organization has adopted these guidelines. Today many US and International companies follow these principles. With eight decades of development and innovations globally, HACCP continues to be the gold standard in food safety practices. 4 L6AZW3F171 00AA Manager’s Responsibility        Monitor the food preparation process and ensure the food handlers are following the HACCP guidelines, or equivalent system that has been approved by Public Health (PH). Ensure employees are trained on safe food handling procedure in coordination with PH, and document training. Monitor training programs to ensure members are current on their training requirements. We also ensure that food service workers do not report for work with apparent health condition that would preclude them from safely handling food and report these conditions to PH as required IAW the Tri Service Food Code (DAFI48-147) Ensure equipment is sanitized IAW the National Sanitation Foundation or equivalent standards in the Tri Service Food Code. Investigate and follow up all DoD food recall messages (ALFOODACT, ALFOODACT Messages 2022 (dla.mil)) and notify PH when items of interest are identified. Conduct inspections periodically to identify deviations from the HACCP plan for your facility. Correct inspection findings on the spot and modify or eliminate conditions that contribute to critical hazards. PH Responsibilities Provides their expertise by performing facility inspections to identify and define CCPs in the food system from origination to consumption, as applicable. HACCP Plan A written plan that delineates the formal procedures for following the HACCP principles developed by the National Advisory Committee on Microbiology Criteria for Foods. Information included in the HACCP plan include:     General information: name of the establishment owner/manager, food establishment address, and contact information. A categorization of the types of time/temperature control for safety (TCS) foods that will be controlled by the HACCP plan. Flow diagram for each specific food/category type that identifies. o Each step of the process o The hazards and controls for each step in the flow diagram or chart o The steps that are CCPs o Ingredients, materials, and equipment used in the preparation of that food. o Recipes that delineate methods and procedural control measures that address the food safety concerns involved. A summary CCPs that list each specific food or category type that clearly identifies: o Each CCP o The critical limits for each CCP 5 L6AZW3F171 00AA  o Frequency and method for monitoring CCPs by the supervisor or manager to routinely verify that employees follow the food handling standard set by the CCPs. o Action that will be taken by the supervisor or manager if the critical limits for each CCP are not met. o Records to be maintained to demonstrate that the HACCP plan is being administered properly. Supporting documents o Food service handler and supervisor training plan for food safety training (PH Food Handlers training or ServSafe) o Copy of blank records or forms for the HACCP plan o Other information required by the regulatory authority. 6 L6AZW3F171 00AA b. Identify basic facts and terms about Charges and Surcharges In the lesson for NAF accounting, cost of goods (COG) was explained. COG is the percentage of the sale that NAF activities use to account for goods, supplies and labor required to sell each product they offer to their customers. APF dining facilities have a COG (referred to as a variance) of 45% for Food 2.0 operations and 20% operating charge or surcharge for Legacy dining facilities. Menu Item Pricing There are two types of meal service offered to authorized personnel in DAF dining facilities, traditional and a la carte. For the traditional meal service patrons are charged either a standard or discount meal rate regardless of the menu items taken. This is often referred to as a flat rate. With a la carte, the customer is charge based on the price of each item taken. Most dining facilities will operate on the al a carte meal service, since it allows a greater variety of menu options and helps to manage food cost more efficiently. However, there may be times when DAF dining facilities will charge the traditional rate. The most common instances for dining facilities to charge a standard or discount rate for meals would be for Flight Meals and MREs. Traditional Meal Service - Meal charges are determined by the Office of the Secretary of Defense, Comptroller (OSD/C) and published annually. All waivers to meal charges must be approved by OSD/C. A la Carte Meal Service - Pricing for menu items is controlled centrally at the AFSVC/SVOF and is calculated for individual portions based on the average cost of each ingredient that goes into that menu item. In addition to the cost of each individual portion the AFSVC includes an additional 20% over the basic cost per portion to cover complimentary items for legacy facilities. These items include condiments, shortening and food preparation losses (spillage, burning, discarding, etc.). Sauces, gravies, or condiments used for sandwich toppings are not included in the 20% operating charge. Meal Rates Based on Customer Eligibility There are two types of meal rates that a customer may pay for their meals based on eligibility. They are called discount and standard. A. Discount Rate The discount rate shall be charged to: 1) Spouses and other dependents of enlisted personnel in pay grades E-1 through E-4. 2) Members of organized nonprofit youth groups sponsored at either the national or local level and permitted to eat in the general dining facility by the Commanding Office of the installation. Such groups include Civil Air Patrol, Junior ROTC, and Scouting units. 3) Officers, enlisted members, and federal civilian employees who are not receiving the meal portion of per diem and who are either: 7 L6AZW3F171 00AA a) b) c) d) Performing duty on a U.S. Government vessel, On field duty, In a group travel status, or Included in essential unit messing (EUM) as defined in the JFTR, Chapter 2, Par. 020315, or e) Assigned to Essential Station Messing (ESM) as in enlisted member as defined in DoDD 1418.05 4) Officers, enlisted members, and federal employees who are not receiving the meal portion of per diem, and who are on a U.S. Government aircraft on official duty either as a passenger or as a crew member engaged in flight operations. 5) Officers, enlisted members, federal employees on Joint Task Force operations other than training at temporary U.S. installations or using temporary dining facilities. B. Standard Rate 1) The standard rate shall be charged to all officers and enlisted members receiving an allowance for subsistence (other than those addressed in Note A/above), any officer, enlisted member or federal civilian employee receiving the subsistence portion of per diem, and all other personnel (including Reserve Component officers on Inactive Duty Training) authorized to eat in DoD appropriated fund dining facilities. 2) The standard rate shall also be used as the basis for providing subsistence to Cadets and Midshipmen at the Military Academies. 3) Duty Passengers on Per Diem, Space A and Non-Duty Passengers pay standard rate. Surcharge Allocation Dining facilities collect an operational charge (surcharge) from most cash paying guests. 50% of surcharge money collected is deposited into the base O&M appropriation and the other 50% to the military personnel appropriation (3500 fund). Dining facilities with full food service contracts deposit 100% to the base O&M appropriation. Recently, bases have designated the O&M portion of the meal surcharge to replacing and upgrading food service equipment and supplementing contract costs. Several bases have started this initiative and realize it is an excellent opportunity to enhance their food service programs without additional O&M funds from the base. The Food Service Officer (FSO) ensures these funds are allocated to the appropriate financing appropriation. Crunchtime Process for Surcharges When accounting for charges in Crunchtime ensure basic meal charge and surcharge are entered separately when accounting for daily deposits. Surcharge will be annotated in the memo for the deposit. 8 L6AZW3F171 00AA The Food Service Accountant is required to validated sales in CrunchTime daily and enter accurate sales from the previous sales day. 9 L6AZW3F171 00AA 10 L6AZW3F171 00AA Only for operations that accept credit cards - enter credit card tips in as a negative. Once the deposit and surcharge has been entered, select Totals tab. This tab will identify if the operation is over or short. For significant over/short amount annotate explanation in a memo under the Manager Notes tab. 11 L6AZW3F171 00AA c. Identify basic facts and terms about Shift Leader Responsibilities The Shift Leader is the focal point for their assigned shift. Their responsibility is to ensure the shift is on time opening for service, food safety standards are being met, recipes are being prepared according to the production log and recipe cards, and the food service handlers are healthy and properly dress for performance of their duties. In short, they are responsible for accountability, customer support, food preparation and presentation, and documenting or transcribing training. At the beginning of each shift, the departing and the arriving shift leaders should do shift turn over to cover what has been prepared for the next shift, ensure waste from the previous meal has been entered into the system, and any issues that might affect the incoming shift (i.e., down equipment, short stock in the storeroom, etc.). Time should be allowed for uniform inspections to ensure the staff is wearing the appropriate uniform that is clean and presentable, and that they have the mandatory items for the DFAC that they're assigned. Mandatory items may include a permanent marker, thermometer, and pen. Production Logs Air Force menus are provided to Dining Facilities on the standard production log. The production log is the managers’ and shift leaders’ tool for controlling the production of each meal from preparation to service to accountability of waste. The menus created for all Dining Facilities are based on the DoD Manual 1338.10, which is the guide for the DoD Food Service Program. Menus and recipes may include pre-made or semi-convenient products if they have been approved by AFSVC/SVOF prior to implementation. An example of pre-made products are the pastry items served within the DFAC. Managers are required to forecast enough servings to sustain the entire meal period. With the menus run on a 28-day cycle there should be adequate data to generate information to support progressive cooking. Managers should forecast menus to ensure that the last customer of the day receives the same menu choices at the same quality as the first customer of the day. Below are guidelines for filling out the Production Logs: Facility Name/Base: Example –Desert Inn / Davis Monthan Unit: Example –355 FSS Date: Example 10 December (verify POS date match) Day/Month: Auto Filled by AFSVC/SVOF (verify date of business) Menu Day: Auto Filled by AFSVC/SVOF (verify POS menu day match) Headcount Forecasting: 12 L6AZW3F171 00AA    Projected is the total number of patrons expected for the meal period. Actual is the total number of patrons who utilized the facility during the meal period (found on register tapes). Variance is the difference between Projected and Actual. This is important for future forecasts. Meal Period: Auto Filled by AFSVC/SVOF Menu Name: Enter the Specialty Meal name if applicable. Weather/Special Conditions: Identify any conditions impacting the meal headcount such as severe weather, exercises, etc. Person Assigned: Individual assigned to menu item. This space can also be used to identify reasons for menu changes. *Ex NIS Vendor. Temperature Checks: Conducted during the meal period for each menu item according to the spaces provided. If the menu item is not within the proper temperature range, remove it from the serving line and replace it with an item meeting temperature requirements. Taste Test: Enter the initials of the person conducting the taste test. Menu Items: Auto Filled by AFSVC/SVOF (leftover and substitutions are added by the Manager). Utilize “Local All” on BOH for updates CAFÉ Handbook 4 Apr 2016.   Recipe #: Ensure correct recipes are used to prepare menu items. PLU Number: Each menu item is assigned a Price Look Up (PLU) number. The cashier must make sure he/she presses the correct POS button for the corresponding menu item. If unable to locate the correct menu item, utilize Item Lookup and insert the PLU number. Portion Size: Correct portion sizes must be served. Incorrect portion sizes impact servings prepared and will lead to financial gains/losses. Serving Utensil: Use the proper serving utensil to ensure the correct portion size is being provided. Estimated Servings (Est Srv): Estimate servings to prepare based off of historical data, increased headcounts due to exercises, decreased head counts due to holidays, etc. Progressive Cooking: Enter the quantity of servings to prepare and the time servings should be completed. This ensures fresh menu items are served throughout the entire meal period. Cooked food left in the warmer for extended periods of time will continue to cook and eventually be rendered inedible, nutritionally inadequate, and visually unappealing. Progressive cooking will also help to keep leftovers to a minimum. 13 L6AZW3F171 00AA   Leftover: Enter the amount of leftovers for each menu item. This information can be used when determining quantities to prepare the same menu items in the future. Waste: Enter the servings of each product needing to be wasted on the Production Log. Waste is adjusted from the inventory by performing either a Recipe Adjustment or Inventory Adjustment as discussed in the Receiving Subsistence lesson. Comments: This area is a great way for shifts to communicate with each other. The DFAC Manager and Shift Leaders may use this area to provide guidance regarding serving line set-up, special meal requirements, etc. Additionally, they may utilize this section when menu items are depleted, and an abnormal influx of customers occurs. Manager’s Signature/Date: The DFAC Manager will sign and date the Production Log before it is provided to the Shift Leader to produce the menu items. His/her signature is considered a direct order to the Shift to produce the menu items identified on the Production Log. Shift Leader’s Signature: The Production Log is signed by the Shift Leader once the applicable meal is complete and it was executed according to the DFAC Manager’s direction. A properly filled out production log should look like the below at the end of the shift when it is returned to the Manager. Figure 8’s Food Service Manager and Shift Leaders should perform “Figure 8s”, which is a periodic walk through of the entire facility to spot check customer and food handler activity, ensure temperature checks are being performed, display cases are properly stocked, and the food of the line is presented in an appealing manner. Shift Leaders should use this time to ensure proper 14 L6AZW3F171 00AA portion control is being followed and cashiers are ringing menu items up correctly on the POS system. Figure 8s for the serving line or zone/stations should be done 15-20 minutes prior to meal service. Figure 8s should include the front and back of house to include restrooms and entryways. Recipe Cards Shift Leaders are the ground level monitor for compliance with the 45% COG, by ensuring that food service workers are following recipe cards, the staff on the serving line are practicing portion control, and cashiers are ringing up the item with the correct PLU button. When performing their figure 8s they should ensure that each cook has the correct recipe card for the menu item that they are preparing and they are measuring ingredients in the correct manner (measuring cups/spoons, scale, etc.). Cashiers Prior to meal service Shift Leaders must ensure the cashiers are fully aware of all menu items being served, particularly when an item must be substituted on the production log. Shift Leaders will validate that all PLU numbers for all menu items are available to the cashier, either as a list placed by the register or a button added into Aloha. Ensure the cashiers are properly ringing up items on the register, ensures that the ingredients for those items are being deducted from the inventory. Recipe Adjustments Recipe adjustments are commonly known as the waste log. Wasting items from the menu is adjusting the meal for items that cannot be carried over to another meal (aka leftovers). The two types of recipe adjustments are raw and finished waste. Raw waste is for items prior to preparation, not including waste that occurs during the preparation of recipe items (i.e. vegetable/fruit peelings and trimmings). Finished waste is cooked leftovers that cannot be carried over to a future meal due to quality factors. If progressive cooking is performed properly recipe adjustments should not exceed $100.00 per day. Excessive waste can effect the COG, so keeping recipe adjustments low will help the fiscal health of the dining facility. Items that should not be adjusted in CrunchTime are gravies, shortening, and any item that is not sold through the POS. Qualitative Judgments for Recipe Adjustments: 1) Beyond Expiration. 2) Correction-for improperly wasted items, AFSVC/SVOFP will make this adjustment after verifying with the DFAC Manager. 3) Dropped Products. 4) Exercise – used to transfer items from the main DFAC to support an exercise. 15 L6AZW3F171 00AA 5) Leftover/Finished waste. 6) No Show – only used when directed by the AFSVC. 7) Product Recall – coordinate with PH prior to entering this waste. rot. 8) Spoiled – items that have turned like chunky/sour milk, or vegetables that have begun to 9) Training – used for items that are used in training. Cashier’s Reports The Shift Leader transfers the cashier’s change fund or “Bank” using the DAF Form 1875a, NAF Individual Cashier’s Report before and after the meal period. This form is a record of the transfer of all cash and credit card collected during the meal period from the cashier to the Shift Leader. The Bank must be reconciled by the cashier by counting all the cash collected and issued at the beginning of the meal period. Before the meal period the cashier must count the bank to verify the amount received. Both the cashier and Shift Leader will sign the DAF Form 1875a to certify they concur with the amount of funds annotated on the form. Temperature checks Shift Leaders should perform temperature checks of hot and cold hold equipment during their Figure 8s regardless of the meal period timeframe. Additionally, they should ensure that the serving line staff are performing their temperature checks for the line and periodically verify by performing their own line checks. Taste Testing Each menu item on the line should be taste tested by the food handler who prepared the item and again when the item goes on the line for service. Shift Leaders should taste test some random items on the line to verify that items are being prepared properly and contribute another perspective to this check. Everyone has their own perspective on taste, and periodic checks by the Shift Leader add experience and diversity to this process. Progressive Cooking Shift Leaders are responsible for implementing the sequence for progressive cookery on their shift. The sequence of progressive cooking is determined by the DFAC manager by evaluating headcounts over the meal period and the popularity of menu items. This process is intended to avoid food items from excess time in food warmers which can degrade the quality of dishes by rendering them overcooked, nutritionally inadequate, and visually unappealing. It also reduces leftovers and waste by preventing unnecessary portions from being prepared when they do not meet the requirements of the meal period. 16 L6AZW3F171 00AA Training Military supervisors and shift leaders are responsible for managing OJT for the junior cooks, military and civilians, on shift. In Food 2.0 operations where there is an executive chef, the chef will train key personnel to include the shift leaders, who in turn will be responsible for training and documenting new personnel assigned. Training will be documented in the employee’s personnel folder for civilians or in myTraining for military. d. Identify basic facts and terms about Subsistence Requirements APF dining facilities are required to provide healthy food choices that support Service members’ nutritional fitness. This includes cafeterias, concession stands, snack bars, kiosks, food trucks, and vending machines.     Menu standards directed by the DOD Food Service Program (DODM 1338.10) include: Color coded labeling for menu items based on their nutritional elements through use of the Joint Services Go for Green nutrition program. Build menus that reflect mostly nutritious and healthy choice menu options. Adhere to nutritional guidelines and do not offer unhealthy products such as those with cured meat, trans fat, saturated fat greater than 5 grams per serving, over 100 mg of caffeine per 8 ounce serving (such as energy drinks), and soy sauce with greater than 600 mg of sodium per tablespoon. The AFSVC/SVOF develops, updates, and posts the Air Force WWM on the AFSVC Food and Beverage Portal, based on the DOD Food Service Program guidance. They also set requirements for and approve menus used for Food 2.0 operations. e. Identify basic facts and terms about Food Service Evaluation Form (DAF Form 1038). Although the DAF Form 1038 Food Service Evaluation Record, is used for the AF Hennessy Food Service Excellence Award, it is primarily a tool to assist managers in the operation of their DFACs. The form breaks food service operations into 5 categories: 1) 2) 3) 4) 5) Kitchen Operations Serving and Dining Operations Training, Personnel, and Readiness Sanitation and Repair Maintenance Management The Food Service Officer (FSO) or designee will conduct an inspection of the operation quarterly per DAFMAN 34-240 and Air Force Standard Evaluation (DAF Form 1038). This requirement must be submitted to the AFSC/SVOF on the APF Operations Portal Page. This is the minimum frequency required to perform this evaluation, however it is recommended it be conducted monthly, by different individuals to ensure that an objective evaluation of the 17 L6AZW3F171 00AA operations health is achieved. It is also a good practice to have an impartial inspector run the DAF Form 1038 to achieve an unbiased appraisal. Overall ratings and category ratings are categorized from Poor to Outstanding. Category A - Kitchen Operations Includes possible total points of 250, with progressive cooking the highest scaled points in this section. As discussed in the shift leader lesson, progressive cooking can impact the number of leftovers and waste an operation produces. It can be the leading factor in customer satisfaction when menu items are presented to them. This category covers food service processes from storeroom operations to pre-cooking preparation. 18 L6AZW3F171 00AA Category B - Serving and Dining Operations This is the second highest number of possible points after Kitchen Operations at 225 points. The highest subcategory in this section is Palatability and Plate Waste. This can be an indication that in some part of the production of any menu item, there is a misstep that is leading to customers throwing items away. Issues could be over serving on the line, not following recipe cards in the kitchen, or taste testing for palatability not being performed prior to the menu item being placed on the line. This category overall covers the food service operation when it moves to the Front of House (FOH). Category C - Training, Personnel, and Readiness Each DFAC member, whether they are military or civilian, should have a training record and know what is documented on it. For Contingency Preparedness, the DFAC should have plans in place to meet the installations needs in the event of a natural disaster or wartime commitment and those planning factors should be included in the Base Support Plan (BSP). Category D - Sanitation and Repair Maintenance This section covers the management of facility equipment and the sanitation of all food service equipment and facilities. This section includes the 5-year plan and all areas of the facility from the FOH to BOH. The overall score for this area is 200 points with the highest rated subcategory being the serving line and dining room. 19 L6AZW3F171 00AA Category E - Management This area covers how management is integrated into the operation; this includes how engaged installation leadership is with the operation. Work with your chain of command to include senior leaders in special events for your facility. This section also covers fiscal responsibility for the operation to include meeting the 45% COG and budgeting for equipment and facility improvements. Be aware that this form is the baseline for DFAC operations, when it comes to the Hennessy Evaluation the form used may rank categories and subcategories differently based on current missions and business practices across all DAF installations. Each category of the types of DFACs evaluated will also have different missions which will affect what the AFSVC ranks important for each type of operation. For instance, Missile Alert Facilities (MAFs) do more made to order menu items so progressive cooking will not rank as high as a traditional DFAC. 20 L6AZW3F171 00AA e. Identify basic facts and terms about Specialty Meals Menu revisions for specialty meals should be made to satisfy guest preferences and can enhance the DFAC menu program. Menu revisions should accommodate religious observances, cultural diversity, specialty meals, and menu variety. The FSO uses quarterly menu board meetings and customer feedback as justification for menu revisions. Holiday Meals Holiday meals are developed, directed, and distributed by the AFSVC/SVOF and must be offered on the calendar day of observance. The below meals are the mandatory holidays: New Year’s Day Martin Luther King, Jr. Birthday Independence Labor Day Day President’s St. Day Patrick’s Day Air Force Birthday Easter Memorial Day Juneteenth Columbus Veteran’s Thanksgiving Christmas Day Day Day Day Other holidays that are not mandatory can be observed with approval from the AFSVC/SVOF and include Valentines Day, and Mother’s/Father’s Day. Specialty Meals Specialty meals can be the mandatory holiday meals that the AFSVC prescribes or enhanced events to show customers appreciation for their patronage. Examples of specialty meals that can be developed locally are Dorm Appreciation, Birthday, Deployed Spouse, Asian Pacific, German, Hispanic, Italian, and Southern Heritage meals. The CY preface to the worldwide menu has additional suggestions, and all menu items for specialty meals need to be approved by AFSVC/SVOF. Once your facility decides to hold a specialty meal and approval has been received from the AFSVC, proper advertisement needs to be executed. Allow sufficient time to plan and advertise each event to ensure mission success. Resources for specialty meals, to determine the requirements of the base demographics will be the Chaplains Office for religious observances, and base heritage committees to determine if the recipes offered can be enhanced to offer authenticity. Another consideration to decide is incorporation of local flavor for OCONUS bases. Finally, work with the Marketing department to develop eye catching ads and publicity for the event. Specialty cakes for holiday and specialty meals can be purchased from the commissary if the DFAC does not have a baker on staff. The purchase limit for these items is directed by the AFSVC. 21 L6AZW3F171 00AA Unit 1 Food Operations Unit Review 1. HACCP guidelines are food safety guidelines designed to prevent contamination from biological, __________, and physical hazards. 2. Managers ensure that food service workers do not report for work with __________________that would preclude them from safely handling food and report these conditions to PH as required IAW the Tri Service Food Code 3. Conduct inspections ______________ to identify deviations from the HACCP plan for your facility. 4. Who provides their expertise by preforming facility inspections to identify and define CCPs in the food system from origination to consumption, as applicable. 5. There are two types of meal service offered to authorized personnel in AF dining facilities _________________. 6. For the traditional meal service patrons are charged either a _________________ meal rate regardless of the menu items taken. 7. The surcharge allocations can be recouped to the APF dining facilities funds into the O&M 100%? a. True b. False 22 L6AZW3F171 00AA 8. Shift Leaders are responsible for accountability, customer support, food preparation and ______________ , and documenting or transcribing training. 9. Shift Leaders will validate that all ______________ for all menu items are available to the cashier, either as a list placed by the register or a button added into Aloha. 10. The sequence of progressive cooking is determined by the _____________ by evaluating headcounts over the meal period and popularity of menu items. 11. The following are qualitative judgements for recipe adjustments beyond expiration, _____________ -only used when directed by the _____________, and _____________coordinate with _____________ prior to entering this waste. 12. APF dining facilities are required to provide _____________ choices that support Service members’ nutritional fitness. 13. According to the DOD Food Service Program guidance products with over 100 mg of caffeine per 8 ounce serving (such as energy drinks) can be offered in APF Dining operations. a. True b. False 14. The AFSVC/SVOF develops, updates, and posts the _______________ on the AFSVC Food and Beverage Portal, based on the DOD Food Service Program guidance. 23 L6AZW3F171 00AA 15. How often does the FSO or designee perform Food Service Evaluations with the AF Form 1038? 16. Which category covers contingency management and correlates to the BSP? 17. Which subcategory can be an indication that over serving on the serving line, not following recipe cards in the kitchen or taste testing is not being performed prior to the menu item being placed on the line. 18. Resources for specialty meals are Chaplains Office, base heritage committees, and _________________. 19. The FSO uses _______________________________ and customer feedback as justification for menu revisions. 20. Specialty cakes for holiday and specialty meals can be purchased from the Commissary if the DFAC does not have a _______________. 24 L6AZW3F171 00AA UNIT 2 Storeroom Management a. Identify basic facts and terms about Inventory. Storeroom inventory should be treated the same as cash on hand as discussed in the lesson on NAF. Until inventory items have been sold through the POS system they need to be accounted for. Conducting a physical inventory maintains accountability for these assets and allows the Storeroom personnel an opportunity to identify dead stock. Responsibilities The AFSVC/SVOF Food and Beverage Operations Division provides oversight for DFAC Storerooms. They monitor installations inventory to sales ratios, inventory levels, and gain or loss tolerances. Prior to conducting the physical inventory, the DFAC Manager will ensure all receipts from the vendors and commissary have been reconciled. If a receipt has not been reconciled, it must be done before the current inventory period is posted. Storeroom personnel must monitor inventory balances, date-of-pack, rotation, and expiration dates of all subsistence. Physical Inventory Physical inventories will be conducted on the 15th and last day of every month by the DFAC manager or designee. For ANG DFACs, these inventories will be conducted on the 15th and the last day of the month or the last day of the Regularly Scheduled Drill Day for the month. Physical inventory includes all food items located in the storerooms, refrigerators, and freezers inside and outside of the kitchen (including items stored in front of the house) and central preparation areas. All items not sold must be accounted for so, inventories should be conducted after the meal period is closed at the end of the business day. Storeroom personnel will review the inventory to identify missing/bad prices, miscounts or incorrect values, and high variances. Once Storeroom personnel review the inventory and make applicable corrections, the DFAC Manager will conduct their Sales, Adjustments, Invoices, Inventory and Transfers (SAIIT) review within 24 hours. DFAC managers will post the financial period within five days of the 15th and last day of the month. Non-automated Inventory Physical inventories for DFACs without an automated system for their operation, typically in a deployed location, will use AF Form 3514 to record their physical inventory. Manual inventory procedures follow the same guidelines for automated locations. The individual performing the count will sign the AF 3514 with the statement “the inventory is true and correct” and the FSO certifies the inventory. 25 L6AZW3F171 00AA Automated Inventory For automated inventories the storeroom personnel will print out the physical inventory count sheet and record the inventory on this form. After the inventory has been conducted the physical count is entered into the system. The individual will sign the count sheet to certify that the inventory is correct. The DFAC manager signs the count sheet and forwards it to the food service accountant to be included in the monthly paperwork and added to the AF 1119. The food service accountant files count sheets IAW the Air Force Records Information Management System (AFRIMS). Food prices fluctuate based on market values and these changes can occur from week to week or as quickly as day to day. For items that were received at different prices, they are entered as separate inventory items; you must enter each quantity, purchase price, and value. 26 L6AZW3F171 00AA End of Fiscal Year Physical Inventory The last day of the fiscal year, 30 September, requires an impartial inventory. The FSO will assign, in writing, an Inventory Officer from outside the food service operation. The Inventory Officer conducts a physical inventory using the following procedures:      DFAC manager will provide the inventory count sheets. Storeroom personnel conduct the physical count under the observation of the inventory officers. Annual physical inventories are conducted in the same locations as the bimonthly inventories (on 15th and end of the month). The storeroom personnel enter the physical count into the automated system and the inventory officer verifies counts were entered accurately. Storeroom personnel save the inventory count and reconcile overages and shortages by utilizing the financial period review process. Inventory officers and DFAC managers sign the count sheet, certifying the inventory is correct. Once the inventory is complete the DFAC manager saves the completed inventory in the automated system, closes out and posts the financial period within five days of the last day of the fiscal year. The DFAC manager documents the annual inventory by preparing a “disinterested party memorandum” that identifies the inventory officers, outlines inventory, and includes physical value. The FSO signs the memorandum and the DFAC manager forwards a copy to the food service accountant (to be filed IAW the AFRIMS) and provides a copy of the last page of the inventory to AFSVC/SVOF. Inventory Levels For peacetime inventory levels, main dining facilities are encouraged to maintain no more than 25 percent of earned income on hand. The AFSVC/SVOF approves contingency and wartime inventory levels. GPC Purchases for Inventory When the contract subsistence provider is out of stock on items for programmed menu items DFACs may use a Government Purchase Card (GPC) to purchase the required items from the commissary or from an AFSVC/SVOF approved source. The local contracting office will provide the card and procedures for use. The FSO and FS Commander or Director appoints the GPC cardholder for the subsistence account. They will also ensure that there are enough trained GPC subsistence cardholders to meet mission requirements. Contractors are not authorized to use the GPC for subsistence, and for contract managed operations, the Food Service COR is the authorized cardholder. 27 L6AZW3F171 00AA b. Identify basic facts and terms about Transfers. Some legacy DFACs have multiple facilities (Example - second DFAC, Flight Kitchen). Transfers between the two operations can be accomplished through CrunchTime/Automated System. In deployed locations transfers may be a regular occurrence between facilities within an installation since subsistence deliveries are not as frequent. For shipments to other DOD activities or organizations a transfer is performed. The type of transfer depends on if the food service inventory is automated or not. Non-automated Operations For transfers between Food Service facilities non-automated facilities will use the DAF Form 3516. This includes transfers outside of Food Service for field exercises. This form is used to accurately describe the items and quantities being transferred and the entity that is receiving these items. Once transferred to the receiving entity that organization is responsible for accounting for the food. Once the transfer is complete report the name of the unit to the AFSVC/SVOF to track the expenditure. 28 L6AZW3F171 00AA Field Feeding Field feeding operations use allowances determined annually by the AFSVC/SVOF. When transferring subsistence for field feeding, the procedures for accounting for transfers include food service personnel collecting signatures and cash (for non-ESM personnel) to account for meals served. All cash and DAF Form 79s are compiled and transferred to the DAF Form 1650b. The field feeding NCOIC will conduct a complete physical inventory and enters the final inventory value on the DAF1119-1. To determine net issues to the kitchen, take the opening inventory, add or subtract transfers, add purchases, and subtract the ending physical inventory: Opening Inventory + or - Transfers (in or out) + Purchases - Ending Inventory = Net Issues to Kitchen The NCOIC will sign all supporting documentation and transfer all unused inventory to the DFAC on the DAF Form 3516. The Standard Form 1080, Voucher for Transfers between Appropriation and/or Funds is used to transfer subsistence to an organization other than an installation APF food service operation. Automated Operations For automated operations, managers will follow the procedures laid out in the CrunchTime Handbook on page 47. In CrunchTime transfer functions can be found under the Inventory drop down. Both the transferring and receiving facility will take action in CrunchTime to account for the transfer, and the receiving facility will have to reconcile the transfer prior to the transfer process completion. 29 L6AZW3F171 00AA c. Identify basic facts and terms about Sales and Adjustments. When receiving subsistence there are several tasks beyond inspecting the order for quality and quantities. Subsistence must meet DOD standards for Food Service Programs and must be accounted for and secured. Storeroom personnel must identify and confirm every item received on the back dock receipt, Stores Receipt and CrunchTime Reconcile Order. Storeroom personnel are responsible for controlling these factors to help maintain the fiscal health of the operation. Storeroom personnel must adjust changes to any order where items within the order do not meet the quality and quantity standards for the item requested. This is done by annotating on the vendor invoice, provided by the driver, the change in quantity for items not delivered or rejected. Both the driver and the storeroom person will both sign that the order is modified or accepted. Orders may be partially rejected for items that are unsatisfactory so that the acceptable items can be received by the facility. After items have been inspected, they must be stored immediately. Once items have been stored appropriately the receipts should be promptly posted in CrunchTime and STORES, with special consideration for any items that were short on the order or were rejected during the inspection. Received items must be entered into the system prior to being issued to the kitchen or front of house. All documentation concerning each order should be forwarded to the Food Service Accountant once all storeroom actions have been completed. Sales & Adjustments Sales for an operation begins in the receipt of subsistence in the storeroom. As discussed in the shift leader lesson, menu item pricing is based on the cost of recipe ingredients with the addition of 45% COG for Food 2.0 operations or the addition of the 20% surcharge. Since the menu item pricing is dependent on the cost of the subsistence coming into the facility, quality and price need to be balanced to ensure the operation stays within financial tolerances. Sales are the monetary credit received when sales are processed in the POS system. For BAS customers it is the cash or credit card transaction used to pay for each menu item the customer selected. With ESM the sales are tracked for reimbursement from DFAS, and the operation is credited the amount it would cost a BAS customer. For non-automated facilities the number of people served, or the headcount, is multiplied by the current monthly allowance. The AFSVC monitors installations inventory to sales ratios, inventory levels and gain or loss tolerances. FSO or Food Service Section Chief ensures non-automated procedures are available for continued operations if the POS system or back of house computer system is inoperative. Inventory/Menu Price Adjustments DFAC managers can gain greater control over the reconciliation of inventory with the Inventory control function through their automated system. Storeroom personnel should monitor ingredient 30 L6AZW3F171 00AA prices for huge swings in cost. Menu pricing is managed by AFSVC/SVOF, where they price out each recipe and include the item cost (to the customer) in CrunchTime under each PLU. When a price for a menu item changes and the menu price cannot sustain the 45% COG, storeroom personnel must contact AFSVA/SVOF for inventory item cost discrepancies or menu pricing concerns. DFACs are encouraged to submit menu items for inclusion in the WWM by sending them to the AFSVC/SVOF recipe team. If approved those recipes will be added to the menu, and the required ingredients, if not already supplied by the Prime Vendor in STORES will be added to the catalog. The AFSVC/SVOF develops, updates, and posts the Air Force Worldwide Menu on the AFSVC Food and Beverage Portal, and is based on the DOD Food Service Program guidance. They also set requirements for and approve menus used for Food 2.0. d. Identify relationship of basic facts and state general principles about Subsistence Accountability and Security. Storeroom personnel are responsible for security and control of subsistence until issued to the shift leader or production manager on shift. The FSO will designate in writing, to include name and duty title, individuals responsible for the security of food within each facility. The FSO will also identify individuals who are authorized unescorted access to the storeroom. Storeroom personnel will secure the storeroom area and issue out items to the kitchen as required to ensure the security and accountability of subsistence items in the storeroom. In addition to the procedures for mitigating pest infestation and inspecting deliveries for quantity, weight, and quality, storeroom personnel and food handlers are searching for compromised food safety indicators. Food packaging and temperatures of the product and the food transportation vehicles are indicators of the vendors food handling practices. When receiving Time/Temperature Control for Safety (TCS) Food, temperatures should be taken within the packaging and from the transportation vehicle. Organization and inventory are tools for providing accountability and security for items stored in the storeroom. Storeroom personnel should organize items in a way that it is easy to identify items that are missing or out of place. Labels for each item acts as a quick reference for all storeroom tasks, from physical inventories to ordering and spot checks. In addition to organizing and inventorying the items within the storeroom, restricting access to the storeroom maintains a chain of custody and deters theft. 31 L6AZW3F171 00AA e. Identify relationship of basic facts and state general principles about Ordering. Placing Orders Orders for APF Dining operations are processed with the online website through DLA called Subsistence Total Ordering and Receipt Electronic System (STORES). Food Service personnel use STORES to create purchase orders to track subsistence expenditures from the time the food is ordered until the SF 1080, Voucher for Transfers between Appropriations and/or Funds is paid and verified. Ordering Orders are entered into STORES by storeroom personnel however, prior to ordering they must refer to the production logs for the menu days the order will support. Some inventory items may have a recurring demand (i.e., eggs, burgers, bottled beverages, syrup for the soda machine, etc.) and will have par levels set to prevent shortages or excess stock. A par level is a set minimum quantity that indicates when that item should be reordered. Once STORES sends an Order Confirmation showing the order has been processed through DLA Troop Support automated system. The storeroom manager must compare the order confirmation with the purchase order to verify the quantities ordered and prices. When the order has been received the storeroom clerk prints the purchase receipt to confirm the vendor invoice and quantities received are properly entered into the system before processing the invoice. STORES web sends a receipt confirmation once the DFAC manager verifies and sends the invoice. The storeroom manager will again confirm amounts and quantity of each line-item match between the receipt confirmation and the processed receipt. The purchase order, sent order confirmation, and the processed receipt are combined by the storeroom manager and forwarded to the food service accountant within 24 hours of receipt of delivery. Any discrepancies in cost, menu pricing, or invoice entry should be addressed with the AFSVC/SVOF. 32 L6AZW3F171 00AA f. Identify relationship of basic facts and state general principles about Receipt Verification Receipt Verification The Defense Finance and Accounting Service (DFAS) sends out the credited SF 1080 and adjustment documents directly to the dining facility for verification and reconciliation. The food service accountant will review the transactions on the SF 1080 against the system or Sent Receipt Report. Verification of receipts against the SF 1080 ensures that the facility is not incurring unanticipated costs from purchases of goods not received. Receipt verification should be accomplished daily and validated monthly. g. Identify relationship of basic facts and state general principles about Reconciliation. Reconciliation Once an order is delivered by the vendor, storeroom personnel must reconcile the received quantities in Net-Chef. When they perform this task, they should ensure that the items are immediately added to the inventory in the appropriate storage location. When the order is reconciled in Net-Chef, this updates the per-unit cost of each product from the vendor. If the quantities on the Sent Order Report and the vendor invoice differ, the storeroom personnel must make that adjustment in Net-Chef. When the quantity on the invoice is incorrect from what was received, they will line out the incorrect value, annotate the correct value, and initial by the change. Every order must be reconciled in CrunchTime once the invoice is entered into STORES. Storeroom personnel should ensure that the prices in the Contract Price column and Invoice Price column match the item's price shown on the STORES Sent Receipt Report. When those prices do not match the pricing in CrunchTime, the STORES price is the contract price and must be used. All invoices for the month must be posted prior to the end of month inventory. 33 L6AZW3F171 00AA The FSO must verify the total food purchases monthly with the SF 1080. The accountant will use the SF 1080 or AFSVC/SVOF approved equivalent to record all purchases and any reconciliations. Automated operations will perform reconciliation within the automated system, and non-automated operations use the Sent Receipt Report to reconcile the DLA SF 1080. 34 L6AZW3F171 00AA h. Identify relationship of basic facts and state general principles about Adjustments. Adjustments Most adjustments to the inventory will occur when the raw and finished waste is added to the automated system, however adjustments may need to be made once the mid-month and end of month inventories have been completed. Inventory adjustments in the storeroom are typically derived from over ordering products. When excess inventory adjustments occur, over $100, then the DFAC manager will investigate the underlying cause. Should an incorrect inventory adjustment be entered into the system, notify AFSVC/SVOF to “back” the incorrect adjustment out of the system. i. Determine step-by-step procedures to perform Adding/Deleting Catalog items. Add/Delete Items The AFSVC/SVOF personnel manage vendor catalogs and inventory management system data. They match catalog items provided by the vendor to the AF inventory system by linking the item number to the NSN in DLA STORES web and in turn into CrunchTime. They also perform conversion and process requests for changes in products. When required the storeroom manager coordinates any changes for linking products through their AFSVC/SVOF representative, and they review the DLA catalog change report weekly for product changes. When changes in inventory items need to be requested the storeroom manager will process the request in STORES web. Information that will be included for consideration for inclusion in the catalog should be the price of item, operations estimated monthly demand, and grade of product IAW the Buyer’s Guide. 35 L6AZW3F171 00AA Unit 2 Storeroom Management Unit Review 1. DFAC managers will post the financial period within ______ of the 15th and last day of the month. 2. The DFAC manager signs the count sheet and forwards to the _____________ to be included in the monthly paperwork and added to the AF 1119. 3. Physical inventories for DFACs without an automated system for their operation will use ______________ to record their physical inventory. 4. For items that were received at different prices, they are entered as _______________ inventory items enter each quantity, purchase price, and value. 5. The last day of the fiscal year, on 30 September, requires an ____________ inventory. 6. Contractors are authorized to use the GPC for subsistence. a. True b. False 7. For items that were received at different prices, they are entered as ________________ inventory items enter each quantity, purchase price, and value. 36 L6AZW3F171 00AA 8. The last day of the fiscal year, on 30 September, requires an ________________ inventory. 9. For transfers between Food Service facilities, non-automated operations will use ________________. 10. All cash and AF 79s are compiled and transferred to the __________________. 11. The ________________ will conduct a complete physical inventory and enters the final inventory value on the DAF form 1119-1. 12. Opening Inventory ________________ Transfers (in or out) ____ Purchases ____ Ending Inventory = Net Issues to Kitchen 13. When subsistence arrives at the DFAC and the quality and quantity are unsatisfactory, the Storeroom manager must try and reconcile the discrepancy with the 14. For non-automated facilities the number of people served, or headcount is multiplied by the ___________________. 37 L6AZW3F171 00AA 15. The price shown in CrunchTime is the contract price for items ordered. a. True b. False 16. The __________________ price out each recipe and include the pricing in CrunchTime under each menu items PLU. 17. The purchase order sent order confirmation, and the processed receipt are combined by the storeroom manager and forwarded to the Food Service accountant within ______ hours of receipt of delivery. 18. Any discrepancies in cost, menu pricing, or invoice entry should be address with the _____________. 19. The ____________________will review the transactions on the SF 1080 against the system or Sent Receipt Report. 20. When the order is reconciled in Net-Chef, this updates the _____________ of each product from the vendor. 21. When excess inventory adjustments occur, over_______, then the DFAC manager will investigate the underlying cause. 22. When required the storeroom manager coordinates any changes for linking of products through their AFSVC/SVOF representative and they review the DLA catalog change report _________for product changes. 38 L6AZW3F171 00AA UNIT 3 Contingency Feeding a. Identify basic facts and terms about Contingency Feeding Planning Factors/Concepts As we will discuss in the Force Beddown lesson, planning factors are based on support modules of 275 and 550 increments. Additionally, planning for feeding operations is based on the first 30 days of the Open the Base phase of operations, are MREs with the meals transitioning to hot meals of UGRs and then A-rations. Planning for feeding operations has many factors to include sourcing A-rations, food service equipment, and food storage units. BEAR assets are specifically packaged to assist Services Airmen with the demands of force element phases of operation. However, there are steps we need to take to ensure we meet those challenges. Factors The threat level will determine the scale of Services operations in a contingency environment. Beddown operations in low threat areas may use theater contracts or contractor augmentation programs. If the threat level increases in these situations, plans need to be in place to scale back services to prevent loss of function for essential Services functions. Site Preparation Service Prime RIBS personnel along with expeditionary CE (Prime BEEF) personnel will prepare the site and erect/install facilities, equipment, and utilities. Planners can consider the use of theater established contractors or contractor augmentation programs if the threat conditions allow. Special Teams 39 L6AZW3F171 00AA When special teams are initially deployed, food service personnel may not be included early in the deployment. Food service managers should begin planning the food service operation by reaching out to the deployed team, particularly CE, to gain useful information concerning the site. Special Teams include air mobility operations groups (AMOG), contingency response forces, or special tactics teams (STT). Layout and Requirements Layout for food service operations will depend on the base population site selection and supply availability. Service personnel should be able to set up most food service operations without major assistance. In planning layout, considerations for flightline and flight kitchen operations, large subsistence storage, and kitchen and dining operations locations should include ease of access for patrons, availability of utilities, and flying missions. Larger populations may need additional dining facilities to accommodate headcounts, minimize distance from living/working locations, and reduce wait time. A SPEK may be used as a flight kitchen after follow-on BEAR assets have arrived. Primary support for food service operations is the availability of potable water and electric power with backup power (if available) and access to waste receptacles. Surges Although the base may not surge in population as part of its mission there may be times during deployment rotations where there is an overlap. During these times food service personnel should have a plan to accommodate the increase in population. Working with PERSCO to determine the length of the overlap and LRS to determine airlift schedules. The plan should include extra water, meals, and trash requirements. b. Identify basic facts and terms about Operating Operational Rations Rations Storage for rations should include considerations for pest management, utility support, stock rotation, scale of food service operation, and ease of inspection. Storeroom personnel should be able to easily check the date of packaging, condition of packaging, and signs of pest infestation. Storage of rations should not deviate greatly from home station storeroom procedures. c. Identify basic facts and terms about Meals Ready to Eat (MREs). Meals Ready to Eat (MREs) MREs are the preferred option in the field since they have no unique requirements. They do not require food service personnel, kitchen equipment or refrigeration. MREs have a shelf life of three years at 80° F. Although refrigeration is not required, if available, store MREs in a refrigerator or freezer if they are going to be kept for long term storage. This will increase shelf life. The DLA website projects lead times for ordering MREs: 40 L6AZW3F171 00AA Location OCONUS Lead time 60-90 days Hawaii and Alaska CONUS 45-60 days 10-14 business days Since MREs can require a significant lead time, planning for restocking is required to ensure that the supply on hand is not depleted prior to delivery. Work with the MAJCOM and/or theater service planner to begin planning for this requirement when the initial supply is delivered. The MRE UTC is RFSEM and is transported on one 463L aircraft pallet. This pallet is loaded with eight wooden pallets that contain 48 cases of MREs. Each case of MREs contains 12 MREs adding up to a total of 3,456 per UTC or 288 cases. This quantity will feed a population of 1,100 people, two meals a day for one and one-half days. Unitized Group Rations (UGRs) UGRs are the transitional ration from MREs to A-rations. These meals require minimal food service equipment with UGR Heat & Serves (H&S) only requiring the tray ration heater in the SPEK. UGR modules come in 7 breakfast and 14 lunch/dinner menu options. All types of the UGRs include disposable items which are cups, compartment trays, napkins, utensils, and trash bags. Each menu with the mandatory enhancements (supplements – milk, bread, and cold cereal) provides an average of 1450 calories. Plan for restocking of UGRs in the same manner as MREs, DLA's website provides similar projected lead times. UGR H&S – in AF training environments UGR H&S is the most utilized and can be stored for 18 months at 80° F. This meal comes in three boxed or modules and has the capability to serve 50 meals and one pallet of UGR H&S has the capability to serve 400. Within each module of the UGR H&S contains tray pack components that are sized to fit in a half steam table slot. The tray packs are thermally processed, preprepared, shelf-stable foods, and hermetically sealed. Unitized Group Ration, Heat & Serve (UGR - H&S) (dla.mil) 41 L6AZW3F171 00AA UGR A – includes perishable and frozen entrees and includes 7 short order options in addition to the 7 breakfast and 14 lunch/dinner options. Short order choices include the following options Philly steak hoagies, chicken nuggets, Italian sausage subs, beef enchilada, chicken wings, peperoni and cheese stromboli, and hamburgers and hotdogs. Depending on the menu option, meals may require ovens for baking or may come in boil in bag packaging. UGR-As will have a shelf life of 9 months remaining for OCONUS deliveries or 3 months for CONUS, at 80° F for semi perishable modules and 0° F for perishable modules. Operational Rations - Unitized Group Ration, A Option (UGR - A) (dla.mil) Supplements – are divided into two separate categories mandatory, which for UGRs includes bread, milk, cereal, and optional supplements. Optional supplements can include offering fresh fruits and vegetables (i.e. salad bar). Depending on the basic daily food allowance and the current CY DOD meal rate will determine the level of enhancement that can be provided through supplements. As contract service for vendors becomes available use supplements to transition to A-rations. d. Identify basic facts and terms about A-Rations A-rations – by the time the operation enters the operate the base phase, the food service manager should have established a reliable A-rations pipeline. A- rations require an APF feeding platform. The WWM should be followed when a consistent supply of A-rations has been secured. Ordering The AFSVC/SVOF is responsible for requisitioning all WRM rations. When requesting these operational rations ensure there is significant lead time. For CONUS the AFSVC requires a minimum lead time of 30 days. Once A-ration sources have been established orders will be placed for rations through STORES. Information on updates to policy, information, and issues related to subsistence can be found on the DLA website. 42 L6AZW3F171 00AA This information is entered in the October tab of the Rations Ordering form. Information that managers need to include on this form are shaded in yellow. Required fields are Instillation/Unit, MAJCOM, DODAAC, Delivery Address, and POC. Document Identifier: Signal Code: AOA for CONUS "B" = same location A01 for OCONUS "J"=ship to different DODAAC In the exercise calculator tab, you'll find a tool to calculate the required number of cases to support your base population. Enter projected headcount, planning factor, duration (days), and meals per day. Using this tool, you can also calculate the cost for the order. Planning factor percentage is how many personnel your activity plans to support during the operation. In deployed location the planning factor is typically 90% 43 L6AZW3F171 00AA Required fields in this section are the quantity, required delivery date, and "WRM?" In the "WRM?" field the drop down YES/NO will change the Project Code and MILSTRIP. At the end of the row, when all the information is entered correctly the “Ready” column will have a check mark. e. Identify basic facts and terms about Field Food and Water Defense. Integrated food safety procedures encompass food safety, which includes measures to prevent unintentional or accidental contamination and food defense that prevents the intentional or deliberate contamination. In addition to the food handling practices that dining facility personnel must implement security measures to prevent malicious entities from contaminating food and water supplies in a deployed environment. Food and water defense starts at the source of these resources to their production, transportation, receiving, and storage. For this reason, when planning to implement A-rations, working hand and hand with public health to source safe merchants for food and water resources is key to mitigating intentional and unintentional introduction of contaminates into the food and water supply at an installation. Since contamination of food and water supplies is low cost and materials can be acquired easily, food service personnel must be aware of potential threats through covert or overt attacks. For more detailed, location-specific information, food service personnel should contact the Threat Information Fusion Cell, Threat Working Group, or base level intelligence organization. Risk Management - Identify Food and water protection planning and sustainment requires identifying hazards at each step of the food distribution system. Managers must balance optimal security and cost-efficiency while reducing the risks to an acceptable level. Identifying where in the process risk management procedures can be implemented is the first step in an effective food and water defense program. When considering risk management protocols, managers should establish proportional security measures commensurate with the installation’s FPCON threat level. Risk Management - Restrict Access 44 L6AZW3F171 00AA As with the installation gates, food service personnel should restrict access to food storage facilities. Deter unwanted entry with physical barriers, electronic sensors, and interception of unauthorized persons. Access should be limited to mission essential personnel, and access control procedures should be implemented and briefed to all facility personnel. Non-mission essential personnel should be escorted based on the facilities escort/non-escort policy, and contractors must show a reason for being in the facility (i.e. work order). Any personnel not assigned to the facility will utilize a sign-in and sign-out log. This will assist investigators if there is an incident where tracing which personnel were within the facility. Risk Management - Limit Personal Items Personal items within food preparation and storage areas should be prohibited, and managers should provide lockers for personnel to store these items. Metal mesh lockers are recommended because they provide additional security by making the contents visible. During FPCON changes lockers are subject to search to include storage containers within the lockers, and this information should be briefed during the hiring process. War Reserve Materiel (WAR) Rations The facility for WRM storage is kept under lock and key to provide adequate security so only those who control the rations have access to them. Installation leadership will ensure a physical barrier (floor to ceiling) is erected to prevent theft or pilferage should the facility be jointly used with another Force Support Squadron or installation activity. The Food Service Program will store the number of rations to meet the installation’s WRM requirements. Nuclear, Biological, Chemical, and Conventional Defense Operation and Standards for Food Service The primary focus of Services personnel is to ensure continuity of operations and to protect personnel from contamination. Procedures focus on the area of food service. In the event of a nuclear, biological, chemical, or conventional attack personnel take appropriate action to protect against contamination of water or food. There is currently no acceptable means to decontaminate food packaging material. Force Support Squadron personnel take all the precautionary steps to safeguard and protect food assets during the pre-attack period and use existing processes to order new stocks of food. Food assets should be dispersed into fixed or hardened shelters or sealed refrigeration units. Cover with plastic and seal with tape. Once the attack is over, request Civil Engineer's readiness to test the protected food to identify the contamination and determine if the protected food is contamination free. Military Public Health will determine if the food is safe for consumption. Other considerations to note are at the notification of hostilities, Food Service personnel should work the normal food supply chain to immediately restock and resupply sustaining forces with either in-theater or out-of-theater clean food assets. Do not use contaminated food service equipment, relocate new bare base assets from other sites within the theater or stateside locations. 45 L6AZW3F171 00AA UNIT 3 Contingency Feeding Unit Review 1. Beddown operations in ____________areas may use theater contract or contractor augmentation programs. 2. If the threat level _____________ in these situations, plans need to be in place to scale back services to prevent loss of function for essential Services functions. 3. When _____________ are initially deployed, food service personnel may not be included early in the deployment. 4. Food service managers should begin planning the food service operation by reaching out to the deployed team, particularly_____________________, to gain useful information concerning the site. 5. UGRs are the ____________ration from MREs to A-rations 6. By the time the base enters the ______________ phase, food service managers should have established a reliable A-rations pipeline. 46 L6AZW3F171 00AA 7. As contract service for vendors becomes available use ______________ to transition to A-rations 8. The _____________________ should be followed when a consistent supply of A-rations has been secured. 9. When considering ______________ protocols, managers should establish proportional security measures commensurate with the installation’s FPCON threat level. 10. ___________________ encompasses measures to prevent unintentional or accidental contamination. 11. Access should be limited to _______________ personnel and access control procedures should be implemented and briefed to all facility personnel. 12. Food assets should be dispersed into fixed or hardened shelters or sealed refrigeration units. 47