Attachment 11 - COMDTINST 4061.5B - Culinary Operations Management.pdf

CULINARY OPERATIONS

MANAGEMENT

COMDTINST 4061.5B

July 2023

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Commandant United States Coast Guard

US Coast Guard Stop 7907 2703 Martin Luther King JR Ave SE Washington, DC 20593-7907 Staff Symbol: CG-1113 Phone: (202) 475-5184

COMDTINST 4061.5B

26 JUL 2023

COMMANDANT INSTRUCTION 4061.5B

Subj: CULINARY OPERATIONS MANAGEMENT

Ref: (a) Coast Guard Dining Facility Administration Management, CGTTP 4-11.17

(b) CGDF Admin Management Job Aids Folder, CGTTP 4-11.17 (CS Portal)

(c) Food Safety and Sanitation Program TTP, CGTTP 4-11.12 (CS Portal)

(d) FSMS Guidelines, Training and Common Core Job Aids and Procedures

(e) Certifying and Disbursing Manual, COMDTINST M7210.1 (series)

(f) Coast Guard Pay Manual, COMDTINST M7220.29 (series)

(g) United States Coast Guard Regulations 1992, COMDTINST M5000.3 (series)

(h) Physical Security and Force Protection Program, COMDTINST M5530.1 (series)

(i) Coast Guard Quarantinable Communicable Disease and Pandemic Policy, COMDTINST M3121.2 (series)

(j) DHS Purchase Card Manual

(k) Records & Information Management Program Roles and Responsibilities, COMDTINST 5212.12 (series)

(l) Supply Policy and Procedures Manual (SPPM), COMDTINST M4400.19 (series)

(m) Uniform Regulations, COMDTINST M1020.6 (series)

(n) Coast Guard Medical Manual, COMDTINST M6000.1 (series)

(o) Military Assignments And Authorized Absences, COMDTINST M1000.8 (series)

(p) Coast Guard Incident Management Handbook, COMDTPUB P3120.17 (series)

(q) Tri-Service Food Code, NAVMED P-5010-1 (series)

(r) Executive Memorandum 3118365

(s) Safety and Environmental Health Manual, COMDTINST M5100.47 (series)

(t) Joint Federal Travel Regulations (JFTR)

(u) Personal Property Management Manual, COMDTINST M4500.5 (series)

(v) DHS Head of Contracting Activity’s Simplified Acquisition Procedures Guidebook

(w) Management's Responsibility for Internal Control, COMDTINST 5200.10 (series)

(x) Administrative Investigations Manual, COMDTINST M5830.1 (series)

(y) Financial Resource Management Manual, COMDTINST M7100.3 (series)

(z) Federal Acquisition Regulations Volumes I and II

1. PURPOSE. This Instruction promulgates policies, and standards for culinary operations and support of Coast Guard Dining Facilities (CGDF).

2. ACTION. All Coast Guard unit commanders, commanding officers, officers-in-charge, deputy/assistant commandants, chief of headquarter directorates must comply with the policies contained.

3. AUTHORIZED RELEASE. Internet release is authorized.

4. DIRECTIVES AFFECTED. Coast Guard Food Service Manual, COMDTINST M4061.5A, is hereby canceled.

5. DISCLAIMER. This guidance is not a substitute for applicable legal requirements, nor is it itself a rule. It is intended to provide administrative guidance for Coast Guard personnel and is not intended nor does it impose legally-binding requirements on any party outside the Coast Guard.

6. MAJOR CHANGES. Major changes to this Instruction include policy guidance for Coast Guard Dining Facilities (CGDF), Culinary Support Activities (CSA), Centralized Kitchen Areas (CKA), addition of the Culinary Product Line (CPL), Culinary Support Branch (CSB), removal of forms and Techniques, Tactics, and Procedures (TTP).

7. IMPACT ASSESSMENT.

a. Personnel Resources Required. This Instruction does not establish any new tasking regarding personnel resources. Recommended revisions to personnel allowance lists must be routed through Commandant (CG-1113).

b. Training Required. This Instruction does not establish any new training requirements.

The Coast Guard must support tactical training within the Coast Guard training system.

When other than Coast Guard training sources are deemed necessary to meet unit requirements, approval should be authorized through Commandant (CG-1113), and

FORCECOM.

c. Funding. Funding to sustain programmatic requirements are received through annual appropriations.

8. ENVIRONMENTAL ASPECT AND IMPACT CONSIDERATIONS. The Office of Environmental Management, Commandant (CG-47) reviewed this Commandant Instruction and the general policies contained within, and determined that this policy falls under the Department of Homeland Security (DHS) categorical exclusion A3. This Commandant Instruction will not result in any substantial change to existing environmental conditions or violation of any applicable federal, state, or local laws relating to the protection of the environment. It is the responsibility of the action proponent to evaluate all future specific actions resulting from this policy for compliance with the National Environmental Policy Act (NEPA), other applicable environmental requirements, and the U.S. Coast Guard Environmental Planning Policy, COMDTINST 5090.1 (series).

9. DISTRIBUTION. No paper distribution will be made of this Instruction. An electronic version will be located in the Coast Guard Directives System Library internally, and if applicable on the Internet at http://www.dcms.uscg.mil/directives .

10. RECORDS MANAGEMENT CONSIDERATIONS. Records created as a result of this Instruction, regardless of format or media, must be managed in accordance with the records retention schedules located on the Records Resource Center SharePoint site at:

https://uscg.sharepoint-mil.us/sites/cg61/SitePages/CG-611-RIM.aspx .

11. FORMS/REPORTS. The forms referenced in this Instruction are available on the Coast Guard Standard Workstation or on the Internet: www.dcms.uscg.mil/Our- Organization/Assistant-Commandant-for-C4IT-CG-6/The-Office-of-Information- Management-CG- 61/Forms-Management/.

12. SECTION 508. This Instruction was created to adhere to accessibility guidelines and standards as promulgated by the U.S. Access Board. If changes are needed, please communicate with the Coast Guard Section 508 Program Management Office at Section.508@uscg.mil .

13. REQUEST FOR CHANGES. Units and individuals may formally recommend changes through the chain of command using a Coast Guard Memorandum. Comments and suggestions from users of this instruction are welcomed. All such correspondence may be emailed to Commandant (CG-1113) at: CulinaryProgram@uscg.mil .

/D. L. THOMAS/

Rear Admiral, U.S. Coast Guard Director of Health, Safety, and Work-Life http://www.dcms.uscg.mil/directives https://uscg.sharepoint-mil.us/sites/cg61/SitePages/CG-611-RIM.aspx http://www.dcms.uscg.mil/Our-http://www.dcms.uscg.mil/Our-https://www.dcms.uscg.mil/Our-Organization/Assistant-Commandant-for-C4IT-CG-6/The-Office-of-Information-Management-CG-61/Forms-Management/ https://www.dcms.uscg.mil/Our-Organization/Assistant-Commandant-for-C4IT-CG-6/The-Office-of-Information-Management-CG-61/Forms-Management/ https://www.dcms.uscg.mil/Our-Organization/Assistant-Commandant-for-C4IT-CG-6/The-Office-of-Information-Management-CG-61/Forms-Management/ mailto:Section.508@uscg.mil mailto:CulinaryProgram@uscg.mil i

CULINARY OPERATIONS MANAGEMENT

TABLE OF CONTENTS

CHAPTER 1 CULINARY PROGRAM MANAGEMENT AND ORGANIZATION

A. OVERVIEW 1-1

B. BACKGROUND 1-1

C. COAST GUARD DINING FACILITY (CGDF) 1-1

D. CGDF OPERATIONS 1-1

E. ROLES AND RESPONSIBILITIES 1-1

CHAPTER 2 ESTABLISHMENT AND CATEGORIES OF A CGDF

A. CGDF PLANNING FACTORS 2-1

B. ESTABLISHMENT OF A CGDF 2-2

C. DISESTABLISHMENT OF A CGDF 2-2

D. ORGANIZATION OF A CGDF 2-4

E. SECURITY MEASURES AND CONTROLS 2-4

F. CULINARY SUPPORT ACTIVITY 2-4

G. CUTTER CROSS DECK AND CREW SWAP 2-5

CHAPTER 3 CGDF ROLES AND RESPONSIBILITIES

A. COMMANDING OFFICER OR OFFICER-IN-CHARGE 3-1

B. EXECUTIVE OFFICER OR EXECUTIVE PETTY OFFICER 3-2

C. HEALTH SERVICES DEPARTMENT REPRESENTATIVE 3-3

D. FOOD SERVICE OFFICER 3-4

E. GALLEY SUPERVISOR 3-7

F. CAPTAIN-OF-THE-WATCH 3-8

G. JACK-OF-THE-DUST 3-9

H. DUTY COOK 3-10

I. MESS ATTENDANTS 3-10

J. CASHIER 3-10

CHAPTER 4 ALLOWANCES

A. MEAL RATES

B. 37 U.S. CODE 1011 4-1

C. GUIDELINES 4-1

D. BASIC ALLOWANCE FOR SUBSISTENCE 4-1

E. BASIC DAILY FOOD ALLOWANCE 4-1

F. AUTHORITY 4-2

G. AUTHORIZED PATRONS & APPROPRIATE MEAL RATES 4-3

H. MEAL CHARGES 4-4

I. AUXILIARISTS 4-4

J. MIDNIGHT RATIONS 4-4

K. CROSSING THE INTERNATIONAL DATE LINE 4-4

L. STANDARD MEAL RATE DEDUCTION 4-5

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M. TEMPORARY AFLOAT ASSIGNMENT 4-5

N. INDEPENDENTLY OPERATED COFFEE MESS 4-6

O. FLEET TRAINING GROUP AND UNIT SHIP RIDERS 4-6

P. OFFICIAL COMMAND SPONSORED EVENTS 4-7

Q. REIMBURSABLE ISSUES 4-7

R. DOCUMENTATION FOR SALE OF MEALS 4-7

S. SHIPYARD AVAILABILITY/FOOD CONTRACT 4-9

T. OPERATING WITHIN ALLOWANCE 4-9

U. OTHER ALLOWANCES 4-10

CHAPTER 5 MENU GUIDELINES

A. MENU STANDARDS 5-1

B. MENU BUDGET 5-1

C. NUTRITIONAL REQUIREMENTS 5-1

D. EXISTING INVENTORY 5-1

E. AVAILABILITY 5-2

F. CREW PREFERENCES 5-2

G. RELIGIOUS ACCOMMODATION 5-2

H. MEDICAL ACCOMMODATION 5-2

I. UNIT OPERATIONS AND MISSION 5-2

J. SPECIAL EVENTS 5-3

K. GALLEY EQUIPMENT AND STAFFING 5-3

L. CYCLE MENUS 5-3

M. MENU REQUIREMENTS 5-4

N. OPEN GALLEY MENU 5-4

O. SPECIALTY MEALS 5-5

P. WASTE DISPOSAL REQUIREMENTS 5-5

Q. SANITATION 5-5

CHAPTER 6 PROCUREMENT

A. OVERVIEW 6-1

B. PROCUREMENT POLICY 6-1

C. CONDUCT 6-1

D. BASIC AUTHORITY 6-1

E. UNITS WITH CGDFs 6-2

F. POLICY FOR PURCHASES AND AUTHORITY 6-2

G. INVENTORY REQUIREMENTS 6-2

H. SOURCES OF SUPPLY 6-2

I. TAX-EXEMPT 6-3

J. SOURCES FROM FOREIGN COUNTRIES 6-3

K. GOVERNMENT SOURCES 6-3

L. ERRONEOUS GOVERNMENT INVOICES 6-5

M. COMMERCIAL SOURCES 6-5

N. ERRONEOUS COMMERCIAL INVOICES 6-6

O. EMERGENCY PROCUREMENT 6-6

P. GENERAL PURCHASE POLICY 6-6

Q. GENERAL STORE ITEMS 6-7

R. RESTRICTIONS 6-7

S. DIRECTORY OF APPROVED FOOD ESTABLISHMENTS 6-8

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T. SPECIFICATIONS OF PURCHASING 6-9

U. SETTLING ACCOUNTS 6-9

V. PURCHASING FOOD ITEMS WITH CASH 6-9

W. DOCUMENTING PROCUREMENT 6-10

CHAPTER 7 INVENTORY MANAGEMENT AND CONTROL

A. INVENTORY CONTROL 7-1

B. CONTROLLING FOOD ITEMS DURING SHIPYARD 7-1

C. PERPETUAL INVENTORY CONTROL 7-2

D. STOCK CARDS 7-2

E. PURCHASE VERSUS ALLOWANCES 7-3

F. INVENTORY PROCEDURES 7-4

G. ANNUAL VERIFICATION AUDIT 7-5

H. INVENTORY ADJUSTMENT 7-6

I. INTERNAL CONTROL RECORDS 7-6

J. FOOD RECOVERY AND GLEANING PROGRAM 7-6

K. RECEIPTS 7-7

CHAPTER 8 FOOD SERVICE PAPERWORK MANAGEMENT

A. CGDF RECORD KEEPING 8-1

B. CGDF MONTHLY FILE 8-3

C. CGDF EXPENDITURES 8-4

D. FOOD SERVICE OFFICER RELIEF 8-5

CHAPTER 9 CRITICAL INCIDENT MESSING

A. OVERVIEW 9-1

B. OPERATIONAL REQUIREMENTS 9-2

C. FORCE HEALTH PROTECTION MEASURES 9-3

D. MESSING GUIDANCE FOR ASHORE CGDF 9-3

E. MESSING GUIDANCE FOR AFLOAT CGDF 9-3

F. MEALS READY TO EAT 9-3

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CHAPTER 1. CULINARY PROGRAM MANAGEMENT AND ORGANIZATION

A. OVERVIEW. The Coast Guard Culinary Services Division (CG-1113) provides policy and procedural guidance for Coast Guard Dining Facility (CGDF) management.

Authority and responsibility to administer CGDFs is delegated to Area, District, Sector Commanders, and Commanding Officers of headquarters units. Units may publish local guidance for their CGDF operations, but such directives must comply with the minimum requirements in this Instruction.

B. BACKGROUND. 37 U.S.C § 1011 - MESS OPERATION: REIMBURSEMENT OF

EXPENSES. When the USCG is not operating as a service under the Navy, the Secretary of Homeland Security (delegated to the Commandant) must establish rates for meals sold at the CGDF, provide for reimbursement of operating expenses and food costs to the appropriations concerned, and establish the rates for such meals when it is determined to be in the best interest of the United States.

C. COAST GUARD DINING FACILITY. A CGDF is an appropriated fund dining facility. CGDF is a generic term used in lieu of a government mess, general mess, dining hall, dining activity, dining facility, mess hall, galley, field kitchen, flight kitchen, or similar terms used to describe dining facilities backed by appropriated funds. The primary purpose of a CGDF is to feed active duty and reserve component Coast Guard members. It excludes activities operated by non-appropriated fund facilities such as officer’s mess, enlisted club, organized mess, Independently Operated Coffee Mess (IOCM), and all similar terms.

D. CGDF OPERATION. CGDFs are established to provide nutritious, well-balanced meals to all authorized personnel. Consistent with this policy, the CGDF must operate efficiently and economically at all times. A CGDF directly supports mission requirements afloat and ashore. In order to ensure optimal performance of the USCG workforce, Commandant (CG-7) requires that service members engaged in USCG missions be afforded the opportunity to eat balanced meals and snacks. Furthermore, operational commanders will ensure, to the maximum extent possible, that USCG members are afforded the opportunity to supply their bodies' energy requirements during regular intervals to prevent the loss of effectiveness.

E. ROLES AND RESPONSIBILITIES.

1. Assistant Commandant for Human Resources (CG-1): Commandant (CG-1), exercises technical control over the Coast Guard Culinary Services Division.

2. Commandant (CG-11): The Director of Health, Safety and Work-Life promulgates policy and guidance for the Coast Guard Culinary Services Division.

3. Commandant (CG-111): Commandant (CG-111) directs Coast Guard Culinary Services Division policy.

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4. Coast Guard Culinary Services Division (CG-1113): CG-1113 is responsible for the management of policy and implementation, consistent with requirements and technical authority. Email: CulinaryProgram@uscg.mil. CG-1113 is staffed by the following:

a. Culinary Services Division Chief (GS-14).

b. Deputy Culinary Program Manager (CWO).

c. Strategic Planning Specialist (CSCS).

d. Culinary Financial Specialist (CSC).

e. Advanced Culinary Instructor (CSC), Detached Duty, Joint Center for Culinary Excellence, Ft. Lee, VA.

NOTE: The Coast Guard Culinary Team (CGCT) is funded by CG-1113. The CGCT represents the USCG at the annual Joint Culinary Training Exercise in Fort Lee, VA.

5. FINCEN Liaisons: Detached Duty from CG-1113. The FINCEN Liaisons provide assistance to units with CGDFs and serve as liaisons for the Supply Fund Team at the USCG Finance Center to ensure proper reporting of CGDF Operating Statements. Email: FIN-SMB-CSLiaison@uscg.mil. FINCEN is staffed by the following:

a. FINCEN Liaison Supervisor (CSCS)

b. FINCEN Liaison (CSC)

c. FINCEN Liaison (CSC)

6. Culinary Specialist Rating Force Master Chief (CS-RFMC). The CS-RFMC is the enlisted advocate for the CS rating. CS-RFMC is responsible for the structure, readiness, and health of the CS workforce. CS-RFMC duties and responsibilities include:

a. Ensuring current and future mission readiness for Culinary Specialists (CS).

b. Working across multiple directorates to address issues that affect the workforce in readiness, training, recruiting, staffing, and career development.

c. Formulating strategies that match the needs of the service with the capability needs of the workforce.

d. Managing training quotas.

mailto:Email:%20CulinaryProgram@uscg.mil mailto:FIN-SMB-CSLiaison@uscg.mil

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e. Establishing rating specific advancement requirements, including enlisted training and performance qualifications.

f. Reviewing and recommending change in rating or lateral entry requests.

g. Maintaining communications with the CS workforce through various means including field visits, training, quarterly force notes, and direct contact with CSs.

h. Advocating for the health of the CS rating.

7. Culinary Product Line (CPL). The CPL aligns culinary operations management support under a single CPL Manager with authority and accountability for maintenance and logistics management support for all Coast Guard Dining Facilities. The CPL Manager will report directly to the Health, Safety and Work- Life Service Center Commanding Officer and take technical direction from the Culinary Services Division Chief at CG-1113. Email: CPL@uscg.mil. The CSL is staffed by the following:

a. Culinary Product Line Manager (GS-14).

b. Deputy Culinary Product Line Manager (GS-13).

c. Configuration Branch Master Chief (CSCM).

d. Supply and Inventory Branch Chief (CSCS).

e. Configuration Branch Chief (CSC).

f. Facilities Branch Chief (CSC).

8. Culinary Support Branch (CSB). The CSB performs remote monitoring for CGDFs and advises commands on proper CGDF operations. The CSB responsibilities include technical assistance, systematic oversight, TTP maintenance, and recommendations for improved training. The CSB is staffed by the following:

a. Culinary Support Branch Chief (CSCM).

b. Culinary Support Branch Representative (CSCS)

c. Culinary Support Branch Representative (CSCS)

d. Culinary Support Branch Representative (CSC)

e. Culinary Support Branch Representative (CSC) mailto:Email:%20CPL@uscg.mil.

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9. Defense Logistics Agency Troop Support (DLATS): Detached Duty from CPL.

The DLATS liaison assists with subsistence logistics and mission support functions for CONUS and OCONUS to all CGDFs using the Prime Vendor Program. The DLATS liaison works closely with Food Service Officers (FSOs) to coordinate logistical support.

10. Culinary Specialist Rating Knowledge Manager. The Rating Knowledge Manager is a core position to the management and maintenance of a ratings performance support and training. The Rating Knowledge Manager works closely with CS- RFMC, to ensure applicable resources are readily available to all members of the rating, develops USCG rating performance qualifications, service wide exams and maintains the CS portal site.

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CHAPTER 2. ESTABLISHMENT AND CATEGORIES OF A CGDF

A. CGDF PLANNING FACTORS. Units requesting to establish a CGDF must develop a detailed justification memorandum and submit through CPL to CG-1113 for consideration. CG-1113 will consider the food sources, location, and mission of the unit. The CGDF will offer cafeteria-style feeding, using salad bars, bulk beverage dispensers and a la carte menus. Optional short order meals for those not desiring regular meals must be used wherever practical. The dinnerware must be either plate service or compartmented trays, whichever is more practical under local conditions.

Dining facility equipment at ashore locations, such as furniture and accessories, must be designed to ensure a pleasant dining environment. The decor must be professional in appearance, purchased with appropriated funds and approved by the Commanding Officer or Officer in Charge (CO/OIC). Certain afloat units will automatically satisfy the necessary requirements to establish a CGDF. Deputy Commandant for Mission Support (DCMS) will ultimately determine the feasibility of the construction of all CGDFs based on the review of the units submitted package and recommendations of CG-1113. New construction, modernization and renovation of CGDFs and CKAs must be coordinated with the CPL to ensure alignment of configuration and coordination with CG-1113 as well as Shore Infrastructure Logistic Center, Facilities Design & Construction Center or Regional Civil Engineering Unit (CEU).

1. New Construction. New construction requires considerable coordination and resources, particularly CS personnel. New construction needs to align to long term USCG strategic plans while ensuring that new dining facilities provide direct support to operations afloat. New dining facility construction requires a that requesting unit provide a utilization assessment that will determine the number of authorized users and the estimated utilization so that support personnel and facility resources can be projected. The requesting unit will conduct a formal resource analysis to determine the effective and efficient long-term support strategy. A resource assessment is important to ensure that a facility is not constructed without support. CPL will assist in the assessment to provide historical and comparable data.

2. Modernization. Modernization of dining facilities must be coordinated to ensure that limited personnel and financial resources are used effectively. Coordination is required to ensure that modernization meets USCG energy and efficiency configuration goals. Modernization will typically occur at the regional CEU level but may involve higher levels of resource planning.

3. Renovation. Renovations typically occur at the unit or regional CEU level.

However, CPL must have visibility of dining facility renovations in order to provide technical and configuration assistance to maximize support.

4. Utilization. CPL will perform analysis to determine each ashore CDGFs utilization.

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B. ESTABLISHMENT OF A CGDF. CO/OICs do not have the authority to establish permanently a new CGDF under their command without authorization from CG-1113.

The CO/OIC must request approval from CG-1113 by memorandum through the chain of command, with copies to CPL and FINCEN to establish an account in the CG financial system. The memorandum must include the unit name, operating facility (OPFAC), and the date the unit requests the CGDF to be established. No funds may be obligated for construction, outfitting, staffing, or contracting until written approval is received from CG-1113.

C. DISESTABLISHMENT OF A CG DINING FACILITY.

1. Disestablishment (Permanent). CO/OICs must request the permanent disestablishment of a CGDF from CG-1113 by memorandum through the unit’s chain of command, with copies to CPL. The memorandum must state the unit’s name, OPFAC, the requested date of closure, the reason for closure, the disposition of the food inventory, and the continuing availability of culinary support for unit personnel. Prior to permanent disestablishment, the FSO must contact CSB to ensure all outstanding invoices are paid. When permanent disestablishment of the CGDF takes place, the FSO must ensure the following procedures have been completed with their Unit’s Operating Facility Change Order (OFCO).

a. Discontinue use of all commercial food vendors and close all contracted accounts. The FSO must call all vendors to verify all purchases have been paid.

b. Design menus which reduce inventory to the lowest level possible prior to disestablishment. Upon disestablishment, transfer remaining food inventory to another CGDF. Contact the CSB for assistance in a CGDF Transfer of Stores.

c. Ensure all purchases are claimed in Block G of the CGDF Operating Statement for the last twelve months. The FSO must make a copy of all purchase receipts for the last month.

d. Collect and transmit all outstanding Sale of Meals monetary funds. The FSO must include any cash on hand used as a change fund. The FSO must notify CG-1113 of the disestablished change fund.

e. In accordance with Reference (k) follow procedures to ship the disestablished CGDF files to the archives.

f. Inventory and coordinate transfer or disposal of property with both the unit’s property manager and CPL.

g. In accordance with Reference (j), cancel all CGDFs government purchase cards associated with the unit’s accounting string.

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h. Contact the CSB to ensure proper procedures for the final disestablishment process.

i. Utilize gleaning procedures for perishable food inventory. See Gleaning Job Aid per Reference (b) for guidance on completing the required forms and worksheets.

2. Disestablishment (Temporary). If a unit temporarily suspends operations, the period of time must be noted on the unit’s Coast Guard Dining Facility Operating Statement (CGDFOS), Worksheet 2576, and notification of temporary disestablishment must be sent by memorandum to CPL and FINCEN.

a. Secure all CGDF government credit cards associated with the unit’s accounting string and any cash funds (if present) in accordance with Reference (h) until reestablishment.

b. For long term temporary disestablishments (greater than 30 days), design menus to reduce inventory to the lowest level possible. When disestablishment happens, the unit may transfer remaining food items on inventory to another CGDF. Contact CSB for assistance locating a CGDF to transfer stores.

c. For short term disestablishments (less than 30 days), transfer perishables as per above procedures. Any remaining items must be secured in a manner to prevent pilferage.

d. Ensure all purchases are claimed in Block G of the CGDFOS for the last month.

e. Line 27 of the CGDFOS, Worksheet 2576 does not apply for the month of disestablishment.

f. Discontinue use of all commercial food vendors and close all contracted accounts. The FSO must call all vendors to verify all purchases have been paid.

g. Collect and transmit all outstanding Sale of Meals monetary funds.

h. Temporarily Suspended CGDFs are authorized too:

(1) Contract for facilities that include a suitable cooking and eating area and transfer the vessel’s CGDF operation ashore.

(2) Contract for commercially catered meals. The contract should require the units Contracting Officer’s Representative (COR) or designated Contracting Officer (KO) to provide the commercial caterer or contractor with advance notice of the meals to be provided.

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i. Closely monitor use by dates, expiration dates, sell by dates and freeze-by dates to mitigate product spoilage. Utilize gleaning procedures for perishable food inventory.

3. Reestablishing a CGDF. The date of reestablishment and number of days disestablished shall be noted in the comments section of the Worksheet 2576.

Line 27 of the CGDFOS, Worksheet 2576 does not apply for the month of disestablishment.

D. ORGANIZATION OF A CGDF. A CGDFs layout depends on the unit Personnel Allowance List (PAL) size, physical footprint, ship or ashore facilities, and CSs assigned. CSs shall be properly assigned to food preparation and various CGDF functions to adequately carry out CGDF operations. Regardless of the CGDF size or platform, the FSO oversees all aspects of its administration and operations. The FSO must describe and submit any unit specific CGDF Standard Operating Procedures (SOP) to the CO/OICs for approval.

E. SECURITY MEASURES AND CONTROLS. The CO/OIC must enforce adequate security measures to prevent pilferage of food items or improper use of CGDF spaces and equipment. CGDF spaces include storerooms, refrigerators, food preparation areas, bakeries, galleys, crew’s dining rooms, beverage areas, and sculleries. No one is allowed in food storage, preparation, or serving spaces, except those on duty or specifically authorized. The CO/OIC must enforce adequate security measures to prevent pilferage of food items or improper use of CGDF spaces and equipment. The FSO is accountable for the security of these spaces. Food storerooms must be locked using a lock and key when not actively in use. The FSO or other designated member of the CGDF will have control of storeroom keys. The CO/OIC must provide an adequate GSA approved safe to ensure appropriate security measures for authorized sale of meals. When not in use, the galley government purchase card shall be stored in a GSA approved safe. Reference (h), lists security information and detailed requirements to safeguard cash collected from various sales.

F. CULINARY SUPPORT ACTIVITY (CSA). The Culinary Support Activity (CSA) will provide subsistence to all authorized patrons at the CGDF while serving as a source for CS mission critical temporary duty (TDY) support for critical fills to afloat and ashore units fleet wide. The CSA will also provide opportunities for advanced culinary and financial management training to all CSs attached, improving overall CS rating performance.

1. The CSA:

a. Will be staffed by active duty Culinary Specialists.

b. Will be supported by contracted mess attendants.

c. Will be billeted with additional CS personnel to allow for fulfillment of Mission Critical TDY requests. Contact CPL for further guidance on requesting TDY support.

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2. TDY Support Requirements:

a. All Mission Critical TDY requests shall be validated by the USCG Personnel Service Center (PSC) Surge Staffing.

b. The CPL will coordinate all Mission Critical TDY requests filled by CSAs.

c. If Mission Critical TDY demand exists, an average of 185 days per year (not-to-exceed 200 days) of deployment will be performed per designated TDY position each fiscal year.

d. A rotating pool of CSA CSs will be used to fulfill this requirement.

e. If Mission Critical TDY demand exists, no less than 75 percent of the assigned deployable personnel pool shall be deployed.

f. CSAs may operate at a maximum of 20 percent below the assigned personnel to meet the local feeding requirements.

G. CUTTER CROSS DECK AND CREW SWAP. Each classification of cutter has its own specific cross deck requirements. Contact the CSB Liaison for current procedures.

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CHAPTER 3. CGDF ROLES AND RESPONSIBILITIES

A. COMMANDING OFFICER OR OFFICER-IN-CHARGE (CO/OIC). The unit’s CO/OIC has overall responsibility for operations and must ensure that unit personnel have sufficient availability to subsist. The CO/OIC will ensure that CGDF expenditures remain within allowances, and the CGDF is always available to provide subsistence according to current instructions and Reference (g). The CO/OIC will ensure that the CGDF follows all sanitation requirements in Chapter (5) MENU GUIDELINES. In addition, the CO/OIC performs these activities:

1. Designates and lists the FSOs duties in writing, as required by Reference (g). The CO/OIC may select an officer or CS (pay grade E-5 and above) to serve as the FSO. A CS-designated FSO continues to provide on-the-job training to junior CSs. The CO/OIC retains duties not specifically detailed to the FSO.

2. Ensures that all designated FSOs must to attend the paperwork management ‘C’ School and obtain the FSO competency code that corresponds with the paperwork management system the unit is authorized to use in accordance with Chapter (7) INVENTORY MANAGEMENT AND CONTROL, either prior to assignment or within one year of designation.

3. Reviews and approves the CGDFOS, Worksheet 2576. If chosen to be delegated, then it must be designated by memorandum and authorized by CG-1113.

4. Ensure sale of meal funds do not intermingle with classified material, independently operated coffee mess, or other items of value.

5. Provides adequate cash storage facilities and safeguards for authorized meal and food item cash sales as per Reference (h).

6. The CO/OIC is responsible for securing all government funds from meal and store sales. Reference (h) lists security container information and, detailed requirements to safeguard cash collected from various sales.

7. Requires positive safe-closing and safe-checking procedures if the fund is left unattended during and at the close of the workday.

8. Approves the FSOs SOP for the CGDF.

9. Endorses reports of excess deficits.

10. Reviews and approves surveys as final authority.

11. Approves CGDF menus in accordance with Chapter (5) MENU GUIDELINES.

12. May authorize other patrons to dine at the unit’s CGDF, in accordance with current USCG meal rates.

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13. Ensures written CGDF policies for authorization to sell or transfer food items and meals.

14. Ensures physical inventories, inventory verifications, and audits are conducted in accordance with this Instruction.

15. Investigates complaints about the CGDF.

16. Designates a Health Services Department Representative (HSDR) to perform sanitation inspections and medical screenings in accordance with Reference (n).

17. (When applicable) routes the special pay competency code memorandum for special assignment pay within one year from the members reporting date to the CS-RFMC for approval.

18. Ensures this warning is clearly posted in the CGDF: “Any attempt to defraud the Government through misrepresentation may be tried under the Administrative Investigations Manual, COMDTINST M5830.1 (series), and/or the Uniform Code of Military Justice.”

B. EXECUTIVE OFFICER OR EXECUTIVE PETTY OFFICER (XO/XPO). The XO/XPO performs these supervisory and administrative CGDF functions:

1. Controls and secures keys.

2. Ensures that all risk factors for Food Safety and Sanitation are abated and controlled in accordance with the Chapter (5) MENU GUIDELINES.

3. Establishes meal hours in accordance with their unit’s CGDF SOP.

4. Assigns work parties to load food items during stores evolutions.

5. Approve all on loads that require heavy equipment and or requiring food to be moved overhead.

6. Notifies the FSO of any substantial changes in the number of personnel to subsist in advance of serving times.

7. Provides the information necessary to determine the category of visitors authorized to use the CGDF.

8. Establishes circumstances and procedures under which the FSO may be required to furnish or preserve rations outside of normal meal hours for personnel on working parties or any other special detail.

9. Certifies the daily and monthly Ration Memorandum, Worksheet 3123, the XO may designate signing the daily Ration Memorandum to the unit’s Personnel

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Officer. If this is designated, the XO/XPO shall still validate that the information is correct and maintains overall responsibility.

10. Reviews and monitors daily, the Daily Ration Cost Record, Worksheet 3471. If the dining facility is having on-going financial difficulties or continually operating over the authorized deficit then the XO/XPO shall contact the CSB.

XO/XPOs shall use the CGDFOS, Worksheet 2576, Command Review Checklist see Job Aid at Reference (b), in addition to Reference (a).

11. On underway units the XO/XPO shall assign up to one mess attendant per 35 persons assigned. On land units, the XO/XPO is authorized to assign mess attendants based on the size of the duty section or average customer usage.

Example:

a. 1 to 35 persons; one mess attendant.

b. 36 to 70 persons; two mess attendants.

c. 71 to 105 persons; three mess attendants.

d. In Accordance with Reference (o):

(1) As a general rule, rated members will not be detailed as mess attendants. When an exception must be made to this rule, the service member will be relieved as mess attendant as soon as practicable.

(2) 60 days should elapse after a member completes a mess attendant tour before the XO/XPO assigns that person to a new mess attendant schedule. Before assignment, any person assigned as mess attendant must undergo a medical wellness screening for communicable diseases.

(3) Members will not be detailed to an officers' mess or a general mess for more than 60 consecutive days unless specifically requested by the member.

C. HEALTH SERVICES DEPARTMENT REPRESENTATIVE (HSDR). In accordance with Reference (n) a unit’s health services technician (HS) will be designated as the HSDR by the CO/OIC. Once designated, in accordance with Chapter (5) MENU GUIDELINES the HSDR:

1. In conjunction with the FSO, validates, revises, maintains, and participates in a unit level Food Safety and Sanitation Program (FSSP).

2. Works with CGDF personnel on inspections and enhancing sanitation procedures.

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3. Inspects food preparation, service, storage, and refuse disposal spaces weekly and documents inspection findings on Food Service Establishment Inspection Report Form, Worksheet 5145. Maintains inspection records for 36 months.

4. Inspects food items; determines if food items are fit for human consumption, reports unfit food items according to current directives, and immediately disposes of medically dangerous material, except samples required for laboratory analysis.

5. Ensures the Food Service Officer procures food items from approved sources.

6. In conjunction with the FSO, maintains a food handler’s sanitation training program.

7. Before assignment, any person assigned to the CGDF including mess attendants shall undergo a medical department screening for contagious or communicable diseases in accordance with Reference (i). If the member fails the screening, they must inform the XO/XPO that the member is not eligible to perform duties.

Note: If the unit does not have an assigned HS, then a medical screening of military or civilian food service personnel shall be conducted by the local medical authority. CO/OIC then designates member(s) of the crew, E6 or above, to be unit food inspector(s) in the absence of an HSDR. As a best practice, the local medical authority is either:

a. Health services clinic staff administers screening for military personnel.

b. Clinic designated in the contract administers screening for civilian personnel.

D. FOOD SERVICE OFFICER. The FSO oversees and ensures CGDFs are properly, effectively, and efficiently operated. These operational functions are, but not limited to, food procurement logistics, paperwork administration, reporting, record keeping, food storage, food preparation, food service, food sanitation, facility appearance, general working conditions of equipment, training, and administration of any quality assurance plans. The FSO is personally liable for all funds collected and held in the Government’s possession from the time received until properly transmitted to the official authority authorized to receive the funds. The FSO is accountable for any shortages, and if directed, must personally restore any lost funds for which relief has not been granted according to Reference (e). These assignments require a special selection procedure because of the particularly high degree of leadership, performance, professional competence, and skill required for the job and shall be done in accordance with Reference (o). All prospective FSOs must complete category specific pipeline ‘C’ school training needed to manage food operations, comply with all sanitation refresher-training requirements in accordance with Chapter (5) MENU GUIDELINES, and have a positive command endorsement.

1. Food Service Officer Categories:

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a. Food Service Officer –Perpetual Inventory (FSO-PI).

b. Food Service Officer - Purchase Versus (vs) Allowances (FSO-PVA).

c. Independent Food Service Officer - (IDFSO).

2. Food Service Officers shall:

a. Ensure strict compliance with all CGDF regulations and Directives.

b. Ensure CSs receive on-the-job and division training in all areas of food service, paperwork management and sanitation.

c. Assign CGDF personnel duties to which they are best suited according to their personal ability and training.

d. Delegate the following positions as outlined in this Instruction: Galley Supervisor, Captain of the Watch, Jack-of-the-Dust (JOD), Duty Cook, Mess Attendant, and Cashier.

e. FSOs who fail to manage CGDF funds IAW this Instruction and References (h and k) may be subject to administrative or punitive action pursuant to CG policy and the Uniform Code of Military Justice. All funds in the possession of the CGDF will be kept secured in accordance with Reference (h), until properly transmitted in accordance with Chapter (4) ALLOWANCE.

f. Request a Defense Logistics Agency (DLA) inquiry be completed by the DLATS liaison when:

(1) A WMEC or larger on deployment of 45 days or more.

(2) Any cutter scheduled for port calls in foreign ports.

(3) A national emergency occurs which may impact commercial food procurement options.

g. Ensure food purchasing, with meats as the priority, is completed at maximum extent possible at homeport before getting underway for patrols to minimize food purchasing away from homeport due to high cost of shipping and freight, the uncertainty of available food items, and excessive inflation of food costs in foreign ports.

h. Ensure that all foreign food purchases are managed in accordance with Chapter (6) PROCUREMENT.

i. Obtain priced invoices and submits required documents to settle accounts consistent with Reference (l).

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j. Maintain all food items and funds in custody; collects amounts due; deposits collected funds in accordance with Chapter (4) ALLOWANCES.

k. Inspect and reconcile receipts to match received delivery items and amount charged.

l. Ensure sufficient quantities of wholesome food items are available at all times to meet operational and contingency requirements in accordance with the unit’s SOP and Chapter (5) MENU GUIDELINES.

m. Ensure variety, nutritional adequacy, and authorized ingredients are used in developing menus, proper food preparation, service, and conservation.

n. Authorize menu changes to support operational commitments and reduce the waste/spoilage of food items.

o. Direct all authorized patrons to be familiar with the unit’s procedures for sale of meals. Enforces the prompt payment of member's monthly Individual Credit Account (ICA) payments within five working days of being issued.

p. In conjunction with the HSDR:

(1) Ensure that members are screened by the HSDR in accordance with Reference (n) for contagious or communicable diseases prior to working in and/or around the CGDF.

(2) Ensure food service spaces, equipment, and utensils are clean, sanitary and food wholesome.

(3) Inspect receipts to ensure accurate quantities, weights, and compliance with specifications; ensure deliveries contain no damaged or spoiled items.

(4) Protect against food poisoning and infection caused by improper food handling or preparation; ensure the health of all personnel who receive, store, prepare, and handle food items; remove food service personnel from those duties at the first sign of illness or infection; refer them to the unit medical officer or representative.

(5) Develop, revise, maintain, and participate in a unit level FSSP.

(6) Inspect and store food items; ensure the oldest food items are used first; prevent accumulation of excess food items in food preparation areas.

(7) Establish and provide training to all food handlers on basic food sanitation, personal hygiene, food safety, and proper procedures for

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q. Oversee that food products are utilized correctly in accordance with the approved weekly menus to prevent food spoilage and waste.

r. Oversee food prepping, repurposing, leftover usage and any other cost saving practices.

s. Ensure CSs receive on-the-job and division training in all areas of culinary arts, paperwork management and all sanitation requirements in Reference (c). This includes four hours of sanitation training per year.

3. Food Service Officer - Perpetual Inventory shall:

a. Personally supervise prescribed physical inventories and ensure that sealed unconsumed food items are returned to the CGDFs inventory.

b. Perform a complete physical inventory at a minimum once a month.

c. Review the Daily Ration Cost Record, Worksheet 3471, daily.

d. If food vendors are available locally, ensure that one DLA account is designated to a member, logged into every 45 days to keep active, and accurately reported.

Note: Units are authorized to have a secondary DLA account.

4. Food Service Officers shall not:

a. Mix personal or other money with government funds.

b. Loan government funds.

c. Use government funds for any personal use.

d. Deposit government funds in any financial institution except where authorized.

E. GALLEY SUPERVISOR. Assists the FSO in organizing, planning, and directing CGDF operations. The FSO will designate a Galley Supervisor by memorandum and delegate the following responsibilities:

1. Ensure that all aspects of the unit’s FSSP and Standard Operating Procedures are being followed

2. Maintain direct charge of the CGDF and associated CGDF spaces in the absence of the FSO.

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3. Supervise all personnel assigned to the CGDF and associated CGDF spaces.

4. Conduct CGDF personnel’s uniform, Personal Protective Equipment, and personal hygiene inspections.

5. Ensure all equipment operation/cleaning procedures are posted and sanitary rules are easily visible for CS staff and members of the crew.

6. Ensure all CGDF spaces and equipment are clean and sanitary.

7. Maintain an adequate amount of chef uniforms in accordance with Reference (m).

8. Maintain and determine an adequate amount of utensils, plates, tumblers, coffee mugs, and other equipment necessary to execute each meal seating for the crew.

9. Ensure all food service equipment is safe and operational.

10. Report needed corrective actions, repairs, or space alterations to the FSO.

11. Prepare watch lists for the FSO.

12. Assist in overseeing all pass down communications.

13. Supervise and train staff on receiving, storing, preparing, and issuing food items.

14. Distribute recipes and duties for meal preparation.

15. Immediately report to the FSO any concern about the quality of the food for service and replacement needed if the item in question is deemed unsafe for consumption.

16. Prepare the weekly CGDF menu for review.

17. Coordinate the submission of the Issues/Sales Slip, Worksheet 2581, to the FSO.

18. Ensure that Meal Sign-Up Sheet, Worksheet 4901, is accurate.

19. Ensure a quality check is performed on food being served prior to service (e.g.

taste the food).

20. Monitor all dining area spaces, equipment, serving lines, beverage areas, scullery, and garbage-handling areas, except equipment or areas the senior CS specifically supervises.

21. Inventory and maintain adequate eating utensils; ensuring sufficient quantity and quality are available throughout the meal period.

22. Maintain order and discipline in assigned areas.

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F. CAPTAIN-OF-THE-WATCH. The FSO will designate by memorandum a Captain of the Watch if three or more Duty Cooks are on duty. If applicable, the CS in charge of each watch is responsible to the Galley Supervisor for carrying out the daily CGDF routine including:

1. Prepare and arrange food on the serving line.

2. Assist with the validation of the Meal Sign-Up Sheet, Worksheet 4901.

3. Supervise mess attendants and junior CGDF personnel.

4. Oversee the distribution, maintenance, and inventory of all cleaning and consumable supplies.

5. Ensure all CGDF personnel know and understand the safe operation of equipment while also monitoring sanitation and operation of all CGDF spaces and equipment. Report any discrepancies to the Galley Supervisor.

6. Ensure all patrons are in compliance with the CGDF Standard Operating Procedures and uniform standards are enforced in accordance with Reference (m).

G. JACK-OF-THE-DUST (JOD). Designated by the FSO by memorandum, the JOD maintains CGDF inventory records, custodian of inventory spaces, and preforms food procurement operations. The JOD duties include:

1. Order, receive, and store all food items.

2. Receive, correct, and adjust all receipts or invoices.

3. Ensure all storerooms and refrigeration spaces are sanitized, clean, and organized.

4. Post all food items received, issued, or sold on stock cards.

5. Expend food items in accordance to their packing date; make authorized issues to the CGDF and other authorized persons.

6. Ensure all foreign food purchases are managed in accordance with Chapter (6)

PROCUREMENT.

7. Ensure a temperature log is maintained on all refrigerators and freezers.

Temperatures are recorded a minimum of once in the morning and once in the evening. Report all discrepancies to the FSO.

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H. DUTY COOK. Designated in writing by the FSO, the Duty Cook is responsible to the Captain-of-the-Watch for performing their assigned duties and shall:

1. Prepare all food products to be served in accordance with the unit’s CGDF menu and Chapter (5) MENU GUIDELINES.

2. Supervise mess attendants.

3. Ensure all equipment is operated according to current instructions and sanitation procedures.

I. MESS ATTENDANTS. Enlisted members and cadets can be detailed as mess attendants and must assist with all duties required in CGDF operations except record-keeping, purchasing or issuing food items, cooking and collecting cash accounts or sales. During a mess attendant tour, the XO/XPO must not assign designated members to cleaning duties other than those in the CGDF areas. Mess attendants shall:

1. Assist in all cleaning duties.

2. Know how to operate and maintain all sanitation equipment and supplies.

3. Know and understand their role in the unit’s FSSP and Standard Operating Procedures.

4. Assist with CGDF operations as directed.

5. In accordance with Reference (o), enlisted members will not be assigned duties involving the care, maintenance, and orderliness of officers’ rooms and personal effects, including bed making. These personal services are the responsibility of the officer assigned to the room.

J. CASHIER. The FSO will designate military members or civilians by memorandum.

The cashier is responsible for all funds received. At the conclusion of each meal, the cashier and FSO will verify total cash received matches total meals sold. At no time will the cashier handle money and serve food unless food service gloves are worn and changed between serving food and handling cash. The cashier must verify proper meal rate, record, and collect funds for meals sold.

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CHAPTER 4. ALLOWANCES

A. MEAL RATES. Uniformed service members in receipt of any subsistence allowance or meal per diem must pay for government-provided meals from a CGDF. Meal rates are established by CG-1113 in accordance with 37 U.S.C § 1011.

1. Each calendar year, CG-1113 will calculate and publish meal rates based on the approved Basic Allowance for Subsistence (BAS).

a. USCG Standard Meal Rate (CGSMR) will be calculated at 95% of the approved BAS rate, rounded down to the nearest quarter, to reimburse food costs.

b. USCG Full Meal Rate (CGFMR) will be calculated at 60% above the approved BAS rate, rounded up to the nearest quarter, to reimburse food costs and operating expenses.

B. 37 U.S.C. 1011. The CGDF may take a whole ration credit (one breakfast, lunch, and dinner in a 24-hour day) to cover the expense of furnishing prepared meals to assigned Subsistence In Kind (SIK) members, even if they do not consume the meals. The CGDF may claim a whole ration credit as long as it has furnished one meal on the day of arrival or departure for members who:

1. Report for duty.

2. Transfer.

3. Arrive or depart for Temporary Assigned Duty (TDY).

4. Depart on leave.

5. Are on unauthorized absence (UA).

6. Are hospitalized.

C. GUIDELINES. The primary purpose of appropriations-funded CGDFs is to feed uniformed service members and authorized patrons in support of the CG mission. When the USCG is not operating as a service under the U.S. Navy, the Secretary of DHS must establishes rates for meals sold at CGDFs. The USCG has received delegated authority from the DHS Secretary to set meal rates in the CGDF. The Commandant of the USCG has established a USCG standard meal rate (CGSMR) that covers food costs and a USCG full meal rate (CGFMR) that covers food costs and operating expenses.

Authorized CGDF patronage for the CGSMR and CGFMR are determined by law and subject to change on an annual basis.

D. BASIC ALLOWANCE FOR SUBSISTENCE (BAS). 37 U.S.C §402 defines BAS.

See Reference (f).

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E. BASIC DAILY FOOD ALLOWANCES…