Attachment 13 - COMDTPUB P4061.4A - Food Service Practical Handbook.pdf

COAST GUARD

Food Service Practical Handbook

COMDTPUB P4061.4

Commandant (CG-1111) United States Coast Guard

2100 2ND ST SW STOP 7902

WASHINGTON, DC 20593-7902

Staff Symbol: CG-1111 Phone: (202) 475-5149 Fax: (202) 475-5907

OCTOBER 2, 2009

COMMANDANT PUBLICATION P4061.4

Subj: COAST GUARD FOOD SERVICE PRACTICAL HANDBOOK

Ref: (a) Coast Guard Health Promotion Manual, COMDTINST M6200.1 (series)

(b) Weight Management Self-Help Guide, COMDTPUB P6200.3

(c) Food Service Sanitation Manual, COMDTINST M6240.4 (series)

(d) Coast Guard Food Service Manual, COMDTINST M4061.5 (series)

(e) Simplified Acquisitions Procedures (SAP) Handbook, COMDTINST M4200.13 (series)

1. PURPOSE. This Publication provides guidance and recommendations for nutrition and health promotion, food service equipment and safety, load guides, healthy menu planning and composition, event planning, wardroom service and wardroom set-up and human resource and staffing considerations for all Coast Guard Food Service personnel in support of Coast Guard Dining Facilities (CGDF).

2. ACTION. Area, district, and sector commanders, commanders of maintenance and logistics commands, Commander Deployable Operations Group, commanding officers of headquarters units, assistant commandants for directorates, Judge Advocate General and special staff offices at Headquarters shall insure that the provisions of this Publication are followed. Internet release is authorized.

3. DIRECTIVES AFFECTED. None.

4. PROCEDURES. No paper distribution will be made of this Publication. Official distribution will be via the Coast Guard Directives System DVD. An electronic version will be located on the website located at CGWEB, http://cgweb2.comdt.uscg.mil/CGDirectives/Welcome.htm, WWW website, http://www.uscg.mil/directives and at CG CENTRAL, http://cgcentralweb.uscg.mil/cLink/00000118.

DISTRIBUTION – SDL No. 150 a b c d e f g h i j k l m n o p q r s t u v w x y z

A 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 B 1 1 1 1 1 1 1 1 1 1 1 1 1 C 1 1 1 1 1 1 D 1 E F G H

NON-STANDARD DISTRIBUTION:

http://cgweb2.comdt.uscg.mil/CGDirectives/Welcome.htm http://www.uscg.mil/directives http://cgcentralweb.uscg.mil/cLink/00000118

5. ENVIRONMENTAL ASPECT AND IMPACT CONSIDERATIONS. Environmental considerations were examined in the development of this notice and have been determined not to be applicable.

6. FORMS /REPORTS. None.

MARK J. TEDESCO /s/

Rear Admiral, U.S. Public Health Service United States Coast Guard Director of Health, Safety and Work-Life

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Table of Contents

1. NUTRITION & HEALTH PROMOTION 1-1

1.1. Dietary Guidelines for Americans 1-1

1.2. DASH (Dietary Approaches to Stop Hypertension) Eating Plan 1-2

1.3 Food Guide Pyramid 1-2

1.4. USDA Food Guide 1-4

1.5. Tips for Identifying Food Portions 1-5

1.6. Nutrients - Macronutrients 1-6

1.7. Nutrients - Micronutrients 1-7

1.8. Weight Management 1-7

1.9. Physical Activity 1-8

1.10. Collaboration between Food Service and Health Promotion Personnel 1-9

2. FOOD SERVICE EQUIPMENT 2-1

2.1. Overview 2-1

2.2. Basic Information on Cooking Tools, Equipment, Safety and Energy 2-2

2.3. Refrigerators 2-2

2.4. Freezers 2-4

2.5. Range Tops 2-7

2.6. Ovens 2-11

2.7. Grills 2-16

2.8. Griddles 2-17

2.9. Deep Fryers 2-18

2.10. Tilt Skillet 2-21

2.11. Steam-Jacketed Kettles 2-22

2.12. Food Mixers 2-23

2.13. Proof Boxes 2-25

2.14. Meat Slicers 2-26

2.15. Ice Machines 2-28

2.16. Food Processors 2-29

2.17. Salad Bar 2-31

2.18. Steam Tables 2-32

2.19. Heat/Warming Lamps 2-34

2.20. Compartment Steamers 2-35

2.21. Toasters 2-36

2.22. Milk Dispensers 2-37

2.23. Carbonated Beverage Dispensers 2-39

2.24. Non-Carbonated Beverage Dispensers 2-40

2.25. Soft Ice Cream Dispensers 2-42

2.26. Coffee Urns 2-43

3. FOOD SERVICE OPERATIONS SAFETY PROCEDURES 3-1

3.1. Safety Programs 3-1

3.2. General Rules for Safety 3-3

4. BUILDING A LOAD GUIDE AND LOAD GUIDE REQUIREMENTS 4-1

4.1. General 4-1

4.2. Inventory Requirements 4-1

4.3. Order of Loading 4-2

5. PRODUCE INSPECTION AND STORAGE 5-1

5.1. Fruit and Vegetable Storage Tips 5-1

5.2. Guidelines to Proper Storage to Extend Shelf Life 5-1

5.3. Produce Handling and Safety 5-2

6. MENU PLANNING 6-1

6.1. Menu Development Considerations 6-1

6.2. Daily Food Requirements (Nutritional Adequacy) 6-1

6.3. Menu Budget 6-1

6.4. Item Usage Restrictions 6-1

6.5. Seasonal Availability 6-2

6.6. Likes and Dislikes 6-2

6.7. Existing Inventory 6-2

6.8. Unit Operation/Mission 6-2

6.9. Special Events 6-2

6.10. Galley Equipment and Staffing 6-2

6.11. Storage Facilities 6-2

6.12. Cycle Menus 6-3

6.13. Rule of Three 6-4

6.14. Lunch and Dinner Brainstorming 6-4

6.15. Breakfast Brainstorming 6-8

6.16. Brunch 6-10

6.17. Open Galley 6-10

6.18. Finishing the Menu 6-10

6.19. Costing the Menu 6-11

7. WORK FLOW PLANNING 7-1

7.1. Special Events Work Flow Planning 7-1

7.2. Key Elements of a Work Flow Plan 7-1

7.3. Events Often Associated with Work Flow Planning 7-4

7.4. Work Flow Plan Worksheet 7-5

8. WARDROOM SERVICE 8-1

8.1. Introduction 8-1

8.2. Standard Operating Procedures (SOP) 8-1

8.3. Table Setting 8-1

8.4. Informal Table Setting Procedures 8-3

8.5. Formal Table Setting 8-5

9. WARDROOM SEATING 9-1

10. HUMAN RESOURCE AND STAFFING CONSIDERATIONS (MANPOWER)

10.1. General 10-1

10.2. Human Resources and Staffing Consideration Management 10-1

10.3. General Evaluation Factors 10-2

10.4. Work Simplification Techniques 10-2

10.5. Summary 10-3

COMDTPUB 4061.4

1. NUTRITION & HEALTH PROMOTION

Eating healthy, nutritious foods plays a critical role in mission readiness, mission effectiveness and mission execution for all United States Coast Guard (USCG) units. A Food Service Specialist (FS) is at the front line in providing the nutritional adequacy to sustain these important functions.

The Health Promotion Division, COMDT (CG-1111), provides the policy, guidance and direction for nutrition and healthy eating in the USCG. Collaborative efforts between Regional Health Promotion Managers (HPM), Unit Health Promotion Coordinators (UHPC) and FSs result in a responsible health promotion plan to meet the needs of each member.

1.1. Dietary Guidelines for Americans

Nutrition standards are based upon national standards, which include the Dietary Guidelines for Americans, published by the Department of Health and Human Services (HHS) and the United States Department of Agriculture (USDA), and the DASH (Dietary Approaches to Stop Hypertension) Eating Plan. The Dietary Guidelines are jointly issued and updated every five years to reflect advances in technology and medicine as well as an understanding of how food affects overall health and an increased knowledge of changing dietary needs. The guidelines were first issued in 1980 and were most recently revised in 2005. An overview is outlined in this chapter and can be accessed in it’s entirety at http://www.healthierus.gov/dietaryguidelines/.

The new dietary guidelines were revised to provide Americans advice to promote a healthy lifestyle and carry ten basic messages:

a. Aim for a healthy weight

b. Be physically active every day

c. Let the Food Pyramid guide your food choices

d. Choose a variety of grains daily, especially whole grains

e. Choose a variety of fruits and vegetables daily

f. Keep food safe to eat

g. Choose a diet low in saturated fat and cholesterol and moderate in total fat

h. Choose beverages and foods to moderate your intake of sugars

i. Choose and prepare foods with less salt

j. Drink alcoholic beverages in moderation

1.1.1. Diseases

Major causes of morbidity and mortality in the United States are related to poor diet and a sedentary lifestyle. Specific diseases and conditions linked to poor diet and lack of physical activity include, but are not limited to:

a. Cardiovascular disease

b. Type II diabetes

c. Hypertension

1-1 http://www.healthierus.gov/dietaryguidelines/

d. Osteoporosis

e. Oral disease

f. Malnutrition

g. Certain cancers

A basic premise of the Dietary Guidelines is that nutrient needs should be met primarily through food consumption. Foods provide an array of nutrient and other compounds that may have beneficial effects on health. In some cases, fortified foods may be useful sources of one or more nutrients that otherwise might be consumed in less than the recommended amounts. Supplements may be useful when they fill a specific identified nutrient gap that cannot or is not otherwise being met by the individual’s food intake. Nutrient supplements cannot replace a healthful diet.

Individuals who are already consuming the recommended amount of a nutrient in food will not achieve any additional health benefit if also taking the nutrient as a supplement. In some cases supplements and fortified foods may cause intakes to exceed the safe levels of nutrients. Another important premise of the Dietary Guidelines is that foods should be prepared and handled in such a way that reduces risk of food borne illness.

1.2. DASH (Dietary Approaches to Stop Hypertension) Eating Plan The DASH (Dietary Approaches to Stop Hypertension) Eating Plan makes it easier to consume less salt and sodium because it is rich in fruits and vegetables. The DASH eating plan is low in saturated fat, cholesterol and total fat, and emphasizes fruits, vegetables and low fat dairy foods.

It also includes whole grain products, fish, poultry and nuts. It is reduced in red meat, sweets and sugar-containing beverages. It is rich in magnesium, potassium and calcium, as well as protein and fiber. Studies have shown that blood pressure can be lowered by following the DASH Eating Plan and reducing the amount of sodium consumed. Information about the DASH Eating Plan can be found at http://dashdiet.org/.

1.3. Food Guide Pyramid

The food guide pyramid is a visual representation of the Dietary Guidelines. The goal is to provide guidelines for a diet adequate in protein, vitamins, mineral and fiber without excessive amounts of calories, fat, saturated fat, cholesterol, sodium, added sugars and alcohol. The pyramid may be accessed at www.mypyramid.gov.

1-2 http://dashdiet.org/ http://www.mypyramid.gov/

The number of servings from each level of the pyramid is dependent upon individual calorie requirements.

a. Grains. Make half your grains whole. The pyramid emphasizes whole grain and cereals as the base of a nutritious diet. Wheat, corn, oats and other grains have very little fat and are cholesterol free. These foods provide complex carbohydrates, an important source of energy.

They also provide vitamins, mineral and fiber.

b. Vegetables. Vary your vegetables. Vegetables are naturally low in fat and contain no cholesterol. Vegetables are a good source of vitamins, especially A and C; fiber; folate; and minerals, such as iron and magnesium. Vegetables that are dark in color provide more nutrients. Starchy vegetables such as corn, peas and lima beans contain at least four times the calories than an equal quantity of a non-starchy vegetable such as broccoli or green beans (1/2 cup corn = 80 calories, ½ cup broccoli = 20 calories).

c. Fruits. Focus on fruits. Fruits are low in fat and are cholesterol free. Fruits and fruit juices provide important amounts of vitamins and minerals such as vitamins A, C and potassium.

Whole fruits, especially fresh fruits with skins, provide fiber whereas fruit juice does not.

Fruit juices should be consumed less often than fruit because they contain more calories than fruit. Only juices containing 100 percent fruit juice can count as a fruit serving. Fruits may be fresh, canned, frozen, or dried, and may be whole, cut-up or pureed.

d. Milk. Get your calcium-rich foods. Milk products provide protein, vitamins and minerals.

Milk, yogurt and cheese are the best dietary source of calcium, and are necessary for the formation of strong bones and teeth. Dairy products made from whole milk contain fat and cholesterol. Low fat and fat free options (i.e., 1% or fat free milk, low fat or fat free yogurt and reduced fat cheeses) are available and generally contain equal amounts of calcium.

Lactose free products are also available.

e. Meat and Beans. Meat, poultry and fish supply protein, B vitamins, iron and zinc. Other foods in this group such as dry beans, eggs and nuts are similar to meats in providing protein and most vitamins and minerals. Most meat and poultry choices should be lean or low-fat.

The average healthy young adult requires approximately 5 to 7 ounces of cooked lean meat, poultry or fish per day. For example, 6 ounces a day might come from: one (1) egg (equals one (1) ounce lean meat) for breakfast; two (2) ounces sliced turkey in a sandwich at lunch;

and a three (3) ounce cooked hamburger for dinner. 2 1/2 – 3 ounces of lean beef, pork, lamb, poultry, or fish equals one serving. ½ cup of cooked beans, one (1) egg, two (2) tablespoons of peanut butter or 1/3 cup nuts equal one (1) ounce of meat. One (1) ounce of any protein provides seven (7) grams of protein.

The meat and beans group is an excellent place to trim fat in the diet. Red meat does not need to be avoided; choosing 90% lean red meat with 10% fat is a good choice. Remove the skin from poultry; eat more fish, dry beans and peas. When cooking meats, broil, roast or braise instead of frying. Egg yolk is a concentrated source of cholesterol; therefore whole eggs should be consumed in moderation. Egg whites contain no cholesterol and can often be substituted for whole eggs in recipes.

f. Fats, Oils and Sweets. Use sparingly. Ensure most of your fat sources come from fish, nuts and vegetable oils. Limit solid fats like butter, stick margarine, shortening and lard. Check the Nutrition Fact labels on products to ensure they are low in saturated fats, trans-fats and

1-3 sodium. Choose foods and beverages that are low in added sugars. A low fat style of eating allows room for use of some fats and high fat foods in moderation. Consume less than 10 percent of calories from saturated fats and less than 300 mg/day of cholesterol, and keep trans fat (partially hydrogenated fats) consumption as low as possible. Total fat intake should be no more than 20 to 35 percent of calories with most fats coming from foods such as fish, nuts and vegetable oils.

1.4. USDA Food Guide

The USDA Food Guide below suggests amounts of food to consume from the basic food groups, subgroups, and oils to meet recommended nutrient intakes at 12 different calorie levels. Nutrient and energy contributions from each group are calculated according to the nutrient-dense forms of foods in each group (e.g., lean meats and fat-free milk). The table also shows the discretionary calorie allowance that can be accommodated within each calorie level, in addition to the suggested amounts of nutrient-dense forms of foods in each group. More information on eating patterns, food sources and nutrients may be found at http://www.health.gov/DietaryGuidelines/, Dietary Guidelines for Americans, 2005, Appendix A and Appendix B.

1-4 http://www.health.gov/DietaryGuidelines/

1.5. Tips for Identifying Food Portions

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1.6. Nutrients – Macronutrients

Nutrients are required by the body in order to sustain life. During digestion, food is broken down into nutrients, which are absorbed into the bloodstream and carried to every cell in the body.

Carbohydrates, proteins and fats are macronutrients, needed by the body in large amounts.

a. Protein. Protein is necessary to build and repair body tissues. The primary sources of protein include meat, fish, poultry, eggs, dairy product, nuts and legumes. Protein should comprise 15% of an individual’s total caloric intake or approximately ½ gram of protein per pound of body weight. There are four (4) calories per gram of protein.

b. Carbohydrate. Carbohydrates are the main source of fuel or energy for the body. The primary sources of carbohydrates include whole grains, cereals, fruits, vegetables and simple sugars. Carbohydrates should comprise 55 – 60% of an individual’s total caloric intake. The majority of these should be complex carbohydrates. There are four (4) calories per gram of carbohydrates.

c. Complex carbohydrates. Complex carbohydrates are composed of chains of smaller carbohydrate molecules (simple sugars). They are digested more slowly and provide the body with energy for a longer period of time than simple carbohydrates. They also provide valuable sources of fiber and nutrients. Sources include grains, legumes and starchy vegetables.

d. Simple carbohydrates. Simple carbohydrates are sugars such as glucose, sucrose (table sugar) and fructose. They are absorbed into the bloodstream very rapidly and provide a quick source of energy. Simple sugars provide few, if any nutrients, other than calories. Sources include table sugar, honey, jams and jellies, candy and skinless fruit.

e. Fat. Fats and oils are part of a healthy diet, but the type of fat makes a difference to heart health, and the total amount consumed is also important. Fat functions as a source of energy and as a vehicle to transport fat-soluble vitamins such as vitamins A, D, E and K and carotenoids. Fat should comprise no more than 20 to 35 percent of calories. There are nine

(9) calories per gram of fat.

1) Saturated fat. Excess saturated fats in the diet can lead to fatty deposits along the walls of vital arteries. These deposits can restrict or block the flow of blood leading to a heart attack or stroke. Saturated fats are generally solid at room temperature. Sources of saturated fats include meats, cheese, whole milk, butter, and some vegetable oils such as palm oil and coconut oil.

2) Trans fat. May also be known as partially hydrogenated oils. Trans fats may be found in margarine, doughnuts, crackers, fried foods, baked goods and other snack foods.

Scientific evidence shows that consumption of trans fats increases the risk of heart disease by raising low density lipoprotein (LDL) or bad cholesterol levels in the blood.

3) Polyunsaturated/monounsaturated fat. These fats may help reduce the risk of heart disease when substituted for saturated fats in the diet. They are generally liquid at room temperature and are derived from plant sources. Polyunsaturated fats include safflower oil, corn oil, sunflower oil and soybean oil. Monounsaturated fats include peanut oil, canola oil and olive oil.

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f. Cholesterol. Cholesterol is a fat-like substance produced by the body and also found in foods of animal origin. It does not contain any calories; however, excess dietary cholesterol may contribute to fatty deposits along the walls of vital arteries. Sources of cholesterol include meats, egg yolks, whole milk, whole milk cheeses and butter. There are two types of cholesterol found in the body, low density lipoprotein (LDL) and high density lipoprotein

(HDL).

1) LDL. Also known as “bad cholesterol.” LDL builds up in the arteries and may lead to heart disease; the higher the level of LDL, the higher the risk of heart disease. To decrease the risk of elevated LDL in the blood, most members need to decrease their intakes of saturated fat and trans fats; many need to decrease their dietary intake of cholesterol. The recommended level of LDL cholesterol is <130 MG/DL or lower; less than 100 MG/DL is optimal.

2) HDL. Also known as “good cholesterol.” HDL levels of 60 MG/DL or higher in the blood may help to reduce the risk of heart disease. The recommended level of HDL cholesterol is 40 MG/DL or higher for men, 50 MG/DL or higher for women.

g. Fiber. Diets rich in dietary fiber have been shown to have a number of beneficial effects, including the decreased risk of coronary heart disease. There is also interest in the potential relationship between diets containing fiber-rich foods and lower risk of Type II diabetes.

Fiber is not an actual nutrient since it does not supply any vitamins, minerals or calories.

However, it does perform vital functions. The recommended dietary fiber intake is 14 grams per 1,000 calories consumed. There are two types of fiber.

1) Soluble fibers. Soluble fibers dissolve in water and include pectins and gums. Sources include apples, bananas, dried beans, peas and oatmeal. Soluble fiber may help lower blood cholesterol levels.

2) Insoluble fibers. Insoluble fibers do not dissolve in water and include cellulose and lignin. Sources include wheat bran, whole-wheat flour and fibrous material in fresh fruits and vegetables. Insoluble fiber aids in digestion and may prevent constipation.

1.7. Nutrients – Micronutrients

Vitamins and minerals perform a variety of specialized functions by the body. Compared with macronutrients, the body only requires vitamins and minerals in small amounts, hence the name micronutrients. Vitamins and minerals do not contain calories. Each nutrient has a specific and unique function to perform so it is important to consume a diet containing a variety of foods to ensure adequate intake of all nutrients. Vitamins are classified as either water-soluble or fat-soluble.

a. Water soluble. Water soluble vitamins dissolve in water and thus cannot be stored by the body. They must be replenished on a daily basis and are more fragile and may be washed out or destroyed in food preparation. Water soluble vitamins are vitamins B and C.

b. Fat soluble. Fat soluble vitamins must be transported throughout the body via fat and can be stored in body fat. An excess intake of fat soluble vitamins can be dangerous because they will be stored in the body and could prove toxic or cause serious negative effects in the body.

Fat soluble vitamins are vitamins A, D, E and K.

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1.8. Weight Management

Ideally, the goal for adults is to achieve and maintain a body weight that optimizes their health.

Eating fewer calories while increasing physical activity are the keys to controlling body weight.

While overweight and obesity are currently significant public health issues, not all members need to lose weight. Members at a healthy weight should strive to maintain their weight; underweight members may need to increase their weight.

Prevention of weight gain is critical, because while the behaviors required are the same, the extent of the behaviors required to lose weight makes weight loss more challenging than prevention of weight gain. Small decreases in calorie intake can help avoid weight gain, especially if accompanied by increased physical activity. For example, for most adults a reduction of 50 to 100 calories per day may prevent gradual weight gain, whereas a reduction of 500 calories or more per day is a common initial goal in weight-loss programs. Similarly, up to 60 minutes of moderate- to vigorous- intensity physical activity per day may be needed to prevent weight gain, but as much as 60 to 90 minutes of moderate-intensity physical activity per day is recommended to sustain weight loss for previously overweight people.

Some calorie-lowering strategies include eating foods that are low in calories for a given measure of food (e.g., many varieties of vegetables and fruits and some soups). However, when making changes to improve nutrient intake, one needs to make substitutions to avoid excessive calorie intake. The healthiest way to reduce calorie intake is to reduce the intake of added sugars, fats and alcohol, all which provide calories but few or no essential nutrients.

1.8.1. Key Recommendations:

a. Maintain body weight in a healthy range, balance calories from foods and beverages with calories expended.

b. Prevent gradual weight gain over time; make small decreases in food and beverage calories and increase physical activity.

For more information on weight management, see references (a) and (b).

1.9. Physical Activity

Regular physical activity and physical fitness make important contributions to a member’s health, sense of well-being and maintenance of a healthy body weight. Maintenance of good physical fitness enables a member to meet the physical demands of work and leisure comfortable.

Members with higher levels of physical fitness are also at lower risk of developing chronic diseases. Conversely, a sedentary lifestyle increases risk for overweight and obesity and many chronic diseases, including coronary artery disease, hypertension, type II diabetes and certain types of cancer. Just 30 minutes of moderate physical activity on most days provides some protective health benefits.

To prevent the gradual accumulation of excess weight in adults, approximately 60 minutes of moderate- to- vigorous- intensity physical activity on most days of the week may be needed to prevent unhealthy weight gain. While moderate-intensity physical activity can achieve the desired goal, vigorous-intensity physical activity generally provides more benefits. Control of caloric intake is also advisable.

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Elevating the level of daily physical activity may also provide indirect nutritional benefits. A sedentary lifestyle limits the number of calories that can be consumed without gaining weight.

The higher the member’s physical activity level, the higher his or her energy requirements and the easier it is to plan a daily food intake pattern that meets recommended nutrient requirements.

a. Proper hydration is important when participating in physical activity. Drinking water is the best fluid in maintaining hydration. Consuming beverages containing caffeine may act as a mild diuretic and could lead to dehydration if consumed in large quantities. Any non-caffeinated beverage may be used towards hydration, but may add excess discretionary calories.

1) Replacement approach. Food counts for approximately 20 percent of your total fluid intake, so if two (2) liters of water or other beverages a day (a little more than eight (8) cups) were consumed along with your normal diet, this typically replaces the fluids lost through normal body functions.

2) Eight 8-ounce glasses of water a day. Another approach to water intake is the “8 x 8 rule”

– drink eight 8-ounce glasses of water a day. This may also be stated “drink eight 8-ounce glasses of fluid a day,” as all fluids count toward the daily total. Though the approach isn’t supported by scientific evidence, many people use this basic rule as a guideline for how much water and other fluids to drink.

3) Dietary recommendations. The Institute of Medicine advises that men consume roughly three (3) liters (about 13 cups) of total beverages a day and women consume 2.2 liters (about 9 cups) of total beverages a day.

b. Apart from the above approaches, if a person drinks enough fluid so that they rarely feel thirsty, the fluid intake is probably adequate.

1.9.1. Key Recommendations:

a. Engage in regular physical activity and reduce sedentary activities to promote health, psychological well-being and a healthy body weight.

b. Engage in at least 30 minutes of moderate-intensity physical activity on most days of the week to reduce the risk of chronic diseases.

c. Engaging in physical activity on most days of the week with vigorous intensity and longer duration provides greater health benefits.

d. To help manage body weight and prevent gradual, unhealthy weight gain, engage in approximately 60 minutes of moderate- to vigorous-intensity activity on most days of the week while not exceeding caloric intake requirements.

More information regarding the Coast Guard Health Promotion Program, weight management and physical fitness can be found at http://www.uscg.mil/worklife, “Health Promotion.”

1.10. Collaboration between Food Service and Health Promotion Personnel A working relationship between the FS and Health Promotion Personnel is essential for the successful implementation of health promotion initiatives, including healthy eating, weight compliance, and effective development of the Unit Health Promotion Plan.

1-9 http://www.uscg.mil/worklife

Outcomes of a successful working relationship between the FS and Health Promotion Personnel include:

a. Healthy menu planning

b. Nutritional analysis and nutritional content of daily meals

c. Food portion recommendations

d. Menu recommendations for USCG personnel who are not weight compliant

e. Marketing nutrition programs including "5-A-Day"

f. Calculating daily caloric needs for individuals

1.10.1. Roles and Responsibilities

The roles and responsibilities of UHPCs, HPMs and FSs are outlined in reference (a). Below is a brief outline of these responsibilities as they relate to Food Service.

a. Role of the UHPC:

1) Coordinate unit nutrition education training

2) Provide guidance to personnel on USCG Weight Program

3) Provide nutrition literature for display and distribution in the galley

4) Recommend local resources such as weight watchers or other support programs, as well as online resources to members on the weight program.

5) Assist personnel- especially those on the weight program- with developing daily meal plans IAW caloric needs and physical activity levels

b. Role of the HPM:

1) Provide guidance for healthy cooking methods, menu planning, and nutritional analysis

2) Direct contact, HPM visits to the galley, email, phone contact, newsletters

3) Conduct unit training on nutrition and weight management issues upon request of UHPCs or FSs

4) Provide educational resources (publications, audio visual materials, and so on) to FSs and UHPCs

5) Provide training quotas for FS to attend annual UHPC “C” School

6) Coordinate annual healthy cooking and nutrition training for FSs within the AOR- usually conducted as a hands-on course

7) Include FSs on outreach information that is sent to UHPC’s

8) Encourage FSs to develop monthly Healthy Choices and other focused menu planning that promotes healthy eating choices and experiences

9) Coordinate monthly health promotion themes with menu planning:

(a) Heart Health – February

(b) National Nutrition Month – March

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(c) Cholesterol Awareness Month – September

(d) National Cancers Awareness Months – various

(e) National Cholesterol Education Month - September

The USCG Health Promotion Program publishes reference (b) to assist members with weight management and healthy living. FSs are encouraged to use this publication to help educate galley patrons on a variety of topics including making healthy nutrition choices, determining daily calorie needs and making positive lifestyle choices.

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2. FOOD SERVICE EQUIPMENT

This chapter provides a list of the most common equipment found in CGDFs and guidance/procedures for cleaning and maintenance. Dining facilities throughout the USCG are outfitted with a variety of food service equipment to meet their operational needs. The best source of information about how to use a piece of equipment, its safety features, and maintenance and cleaning requirements is the owner’s manual and the operating instructions from the manufacturer of the equipment.

2.1. Overview

The following rules are meant for the safety of FS Personnel:

a. Before operating an unfamiliar piece of equipment, study the manufacturer’s operating manual, or consult with someone who is familiar with the piece of equipment and has operated it recently.

b. Learn how to determine when a piece of equipment is not operating correctly. When equipment malfunctions, shut it down immediately, identify the equipment as being defective and report the malfunction to a supervisor.

c. Keep the equipment clean. If disassembly of the equipment is possible, consult the manufacturer’s operating manual. If an operating manual is not available, consult with someone who has cleaned the equipment in the recent past.

d. Conserve energy by knowing the preheating time required by cooking equipment and by planning the production of food.

e. Know when it is more efficient to use manual means to prepare than to use the equipment.

NOTE: As a general rule, never use a piece of equipment until thoroughly familiar with its operation and features. Always refer to the owner’s manual for operating, cleaning and maintenance instructions.

2.1.1. Common Equipment

The following is a list of common equipment found in a CGDF; this list is not all inclusive:

a. Walk-In Freezers/Reefers

b. Reach-In Freezers/Reefers

c. Ovens

d. Deep Fat Fryers

e. Tilt Skillets

f. Range Tops

g. Steam-Jacked Kettles

h. Food Mixers

i. Proof Boxes

j. Meat Slicers

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k. Ice Machines

l. Food Processors

m. Steam and Electric Hot Food Tables

n. Heating Warming Lamps

o. Grills

p. Griddles

q. Toasters

r. Milk Dispensers

s. Carbonated Beverage Dispenser

t. Non-carbonated Beverage Dispenser

u. Soft Ice Cream Dispenser

v. Salad Bars

w. Coffee Makers

2.2. Basic Information on Cooking Tools, Equipment, Safety and Energy Cooking tools and equipment are essential for preparing extraordinary foods and beverages; the kinds of meals that keep people coming back for more. Proper maintenance of cooking equipment will extend its longevity and service life. Conversely, improper maintenance and misuse can render the same equipment dangerous and a safety risk to its user. The cost of replacing poorly maintained and improperly used equipment is expensive, adding unnecessary costs of time and money for repair and use of electricity.

Equipment can burn, cut, or smash various parts of the body. Familiarization with all the features of the food service equipment is mandatory prior to use. FSs must be able to recognize the warning signs that equipment is not working properly, such as noise, scraping, smell, and so on. On-the-job training and practice will make create efficiency in operating equipment in a safe manner. Energy conservation and shorter preheating times for newer equipment negate the need to energize equipment at the beginning of the day and leave it on all day. Consult owner manuals for proper preheating times.

The following apply to tools and equipment:

a. They can be dangerous,

b. They vary by manufacturer and model,

c. They require cleaning as part of their use,

d. They are intended to save time, not replace the skills of the FS, and

e. They conserve energy.

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2.3. Refrigerators

Refrigerated storage units must:

a. Be constructed in accordance with current National Sanitation Foundation (NSF) standards and bear the NSF seal,

b. Allow for the storage of items in such a way as to provide for adequate air circulation,

c. Be provided with thermometers mounted on the unit’s exterior and another placed inside the unit,

d. Be equipped with a numerically scaled thermometer accurate to plus or minus 3 °F, located in the warmest part of the facility to measure air temperature and mounted where it can be easily read,

e. Be monitored and recorded using temperature logs with accurate entries being made daily,

f. Maintain potentially hazardous foods that require refrigeration at a temperature at or below 41 °F (5 °C), and

g. Have emergency escape latches on all doors to prevent trapping anyone inside.

2.3.1. Types of Refrigerators

Refrigerators come in two types: walk-in and reach-in.

a. Walk-In Refrigerators. Walk-in refrigerators provide for the cold storage of food items and do not allow for the storage of food items on the deck or less than six inches above the deck.

Example of a walk-in refrigerator:

b. Reach-In Refrigerators. Reach-in refrigerators have the same temperature requirements as walk-in refrigerators (they must maintain potentially hazardous foods that require refrigeration at a temperature at or below 41 °F), and require that items are stored in such a way as to provide for adequate air circulation. In addition, reach-in refrigerators do not allow for the storage of food items on the lowest surface or less than six inches above the lowest surface.

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Example of a reach-in refrigerator:

2.4. Freezers

Freezer storage units must:

a. Be constructed in accordance with current National Sanitation Foundation (NSF) standards and bear the NSF seal,

b. Be provided with thermometers mounted on the unit’s exterior and another placed inside the unit,

c. Be equipped with a numerically scaled thermometer accurate to plus or minus 3 °F, located in the warmest part of the facility to measure air temperature and mounted where it can be easily read,

d. Be monitored and recorded using temperature logs with accurate entries being made daily,

e. Maintain frozen foods at a temperature of 0 °F or below, and

f. Have emergency escape latches on all doors to prevent trapping anyone inside.

2.4.1. Types of Freezers

Freezers come in two types: walk-in and reach-in.

a. Walk-In Freezers. Walk-in freezers provide for the storage of frozen food items and do not allow for the storage of these items on the deck or less than six inches above the deck.

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Example of a walk-in freezer:

b. Reach-In Freezers. Reach-in freezers have the same temperature requirements as walk-in freezers (maintain frozen foods that require refrigeration at a temperature at or below 0 °F), and require that items are stored in such a way as to provide for adequate air circulation. In addition, reach-in freezers do not allow for the storage of food items on the lowest surface or less than six inches above the lowest surface.

Example of a reach-in freezer:

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2.4.2. Procedures for Cleaning Walk-in Refrigerators and Freezers

CLEANING WALK-IN REFRIGERATOR/FREEZER INTERIORS

Step Action

1. To clean the interior of the refrigerator, use a solution of baking soda or borax and hot water. These compounds act as deodorants and will not scratch or mar the finish.

2. To prepare a soda solution, mix one-half teaspoon of ordinary baking soda to each quart of water.

3. Clean the exterior of the cabinet with clear water or a weak solution of baking soda and warm water.

4. Once a week, wash door gasket rubber with mild soap and water followed by a fresh rinse.

End of procedure

2.4.3. Procedures for Cleaning Reach-in Refrigerators and Freezers

CLEANING REACH-IN REFRIGERATOR/FREEZER INTERIORS

DAILY CLEANING

1. Clean up spills and exterior surfaces with detergent and warm water. Wipe dry.

BI-WEEKLY CLEANING

1. Transfer all stored foods to protected temporary storage.

2. Remove shelving and loose equipment to wash sink filled with detergent solution.

Scrub with plastic bristle brush. Rinse. Sanitize with spray. Leave door open to dry.

3. Scrub interior of box with hot detergent solution, using plastic brush. Clean corners, doors, openings, hinges, and latches. Rinse. Sanitize.

PERIODIC CLEANING

1. Clean vacuum compressor, condenser coils, motor and related areas. Refer to owner’s manual for cleaning instructions.

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2.5. Range tops

The most important piece of cooking equipment in the galley is the range top. Range tops come in many shapes and sizes, and with different features such as:

a. Open elements (or burners)

b. Flattops (lightweight)

c. Flattops (heavy duty)

d. Induction surface

2.5.1. Open Element Range tops

Open element range tops may be either electric or gas and are:

a. Fastest to heat

b. Capable of being turned off after short use

c. Limited to one pot per burner

Example of an open element (gas) range top (with griddle):

2.5.2. Flat top Ranges

a. Have their burners covered with a steel plate

b. Provide more cooking space than open element range tops

c. Support moderately heavy weight

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Example of a flat top range:

2.5.3. Heavy-Duty Flat tops

a. Use heavy cast steel to cover the burners

b. Support many heavy pots

c. Require longer preheating time

d. Allow for setting burners to different heating levels

e. Provide for the adjustment of cooking temperatures by moving pots to different spots on the cook top

2.5.4. Induction Cook tops

a. Work by magnetically agitating the molecules in steel or iron cookware so that the cookware becomes hot

b. Have no hot surfaces or open flames and therefore do not become hot themselves

c. Require no warm-up

d. Can be turned on or off instantly

The disadvantage to induction cook tops is that they can be used only with iron or steel pots;

aluminum or copper cookware will not work unless coated with a layer of magnetic steel. To counteract this disadvantage, some of the newer types of cookware insert aluminum between two layers of stainless steel in order to provide the heat conducting qualities of aluminum with the induction capabilities of steel.

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Example of an induction cook top:

2.5.5. Guidelines for using Range tops

GUIDELINES FOR USING RANGETOPS

Do Don’t X

Make sure gas pilot lights are lighted before turning on gas burners.

Adjust the air intake so that gas flames are blue with a white tip for maximum heat.

Keep flat top ranges on high heat for extended periods of time unless items are being cooked.

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2.5.6. Range top Cleaning Procedures

To clean range tops, refer to the below flowchart:

Start:

A rangetop is ready to be cleaned

Gas or Electric rangetop?

Disconnect power to the rangetop.

Shut off the gas supply.

GasElectric

Allow the rangetop grates to cool.

Remove the grates and catch trays.

Take the grates and catch trays to the cleaning area for degreasing.

Apply degreaser to the grates and catch trays.

Allow degreaser to remain on the grates and catch trays for 10 minutes.

Wash the grates and catch trays with a cleaning solution of detergent and warm water.

Rinse the grates with clean water.

Replace the grates and catch trays on rangetop.

Wash the exterior of the rangetop using the "two pan method.

Turn on the gas burners to dry the grates and catch trays.

Allow the electric burners to cool.

Wash the electric burners and the surrounding area with a cleaning solution of detergent and water using a clean washcloth.

Restore power to the rangetop.

Turn on the electric burners to remove rinse water.

End

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2.6. Ovens

Ovens are enclosed spaces in which food is heated. In addition to roasting and baking, ovens may perform many of the jobs normally done by the range top such as:

a. Simmering

b. Stewing

c. Braising

d. Poaching

Like the range top, ovens come in many shapes, sizes, and types. The Coast Guard uses the following types of ovens:

a. Conventional ovens

b. Convection ovens

c. Combination steamer ovens

d. Microwave ovens

2.6.1. Conventional Ovens

Conventional ovens operate by heating air in an enclosed space. They may be configured as part of a range unit or as an individual shelf or deck oven or arranged one above the other, each oven deck having its own adjustable temperature.

Example of a stack or deck oven:

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2.6.2. Guidelines for using Conventional Ovens

GUIDELINES FOR USING CONVENTIONAL OVENS

Do Don’t Be sure the pilot light is on before turning on a gas oven Leave adequate space between items placed in the oven to allow for better heat circulation

Preheat the oven longer than necessary (helps avoid excessive use of energy)

Open the oven door any more often than necessary (helps avoid losing energy and interrupting the cooking of food)

2.6.3. Convection Ovens

Convection ovens contain fans that circulate the air and distribute the heat rapidly throughout the interior of the oven. Convection ovens also:

a. Cook foods more quickly at lower temperatures; when using a convection oven the temperature should be reduced by 25 to 50 degrees unless otherwise specified in the operating instructions or recipe.

b. May dry out products or cause ripples on cakes.

c. Allow pans to be placed closer together without blocking the flow of heat.

d. May require the blower to be on when in use.

Example of a Convection Oven:

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2.6.4. Guidelines for using Convection Ovens

GUIDELINES FOR USING CONVECTION OVENS

Be sure the pilot light is on before turning on a gas oven Space items well to allow for better heat circulation

Preheat the oven longer than necessary (to avoid excessive use of energy)

Open the oven door any more often than necessary (to avoid losing energy and interrupting the cooking of food)

2.6.5. Combination Steamer Ovens

Combination steamer ovens can be operated in three modes:

a. As a convection oven,

b. As a convection steamer, or,

c. As a combination convection oven/steamer or high-humidity oven (which helps reduce shrinkage and drying of meat during roasting).

Example of a combination steamer oven:

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2.6.6. Microwave Ovens

Microwave ovens use special tubes for generating microwave radiation to create heat inside the food being cooked. Microwave ovens can be used for primary cooking, but are mostly used for heating prepared food and thawing raw or cooked food items. Points to remember when using a microwave oven:

a. Small items will not brown in a standard microwave oven.

b. Overcooking of food items is the most common error in microwave cooking.

c. Sliced, cooked meats and other items are likely to dry out in the microwave, and therefore should be loosely wrapped in plastic or wax paper, or covered in a sauce or gravy.

d. Microwave ovens act only on water molecules and foods with a high water content, such as vegetables. As a result, drier foods, such as cooked meats, take longer to cook.

e. Foods at the edge of a dish or plate cook faster than foods at the center of a dish or plate.

f. Microwaves do not penetrate metal. As a result, food items wrapped in foil and other metals will not cook. Manufacturer’s instructions should always be reviewed before placing foil or other metals in a microwave.

Example of a microwave oven:

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2.6.7. Guidelines for using Microwave Ovens

GUIDELINES FOR USING MICROWAVE OVENS

Watch timing of the food items carefully, because high energy levels cook small items very rapidly.

Turn over large items once or twice to cook the item evenly.

Use the on/off cycle for large items to allow heat to be conducted to the interior of the food item being cooked.

Use the defrost cycle to thaw frozen foods.

Place large roasts and other large quantities of food in the microwave oven at the same time—the primary advantage of speed in cooking will be lost.

2.6.8. Oven Cleaning Procedures

CLEANING CONVECTION AND CONVENTIONAL OVENS

1.

IF it is a: THEN:

Conventional Oven Continue on step 2. (complete steps 2 – 8) Convection Oven Continue on step 5. (complete steps 5 – 8 only)

2. Remove the blower baffle by lifting it up and pulling it out.

3. Clean the blower wheel using a wire brush.

4. Remove loose particles and wipe the blower wheel using a clean, moist cloth.

5. Clean oven liners, shelves and shelf supports. Clean daily when oven is cold with mild detergent or soap and water. For burnt on foods and grease, which resist simple soap and water cleaning, an abrasive cleaner, sized into a paste, may be employed. Apply with stainless steel wool, always rubbing with the “grain.” Rinse with clear water and dry.

6. Remove shelves and shelf supports to clean liners and to occasionally clean blower wheel. Remove all shelves by pulling forward, lifting up and out. Remove both right and left shelf supports by lifting out. When cleaning blower, remove blower baffle by lifting up and pulling out. Wire brush the wheel and wipe it up with a moist cloth. Remove all loose particles.

7. Replace the hardware. Reverse the disassembly procedure.

8. Clean oven exterior. Wash all exterior surfaces daily with warm water and mild soap or detergent.

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2.6.9. Cleaning Procedures for Microwave Ovens

CLEANING MICROWAVE OVENS

1.

Wipe up spills immediately.

Note: Do not allow food particles or grease to collect on light cover, inner door and oven cavity front surface.

Note: Do not use scouring pads, abrasive powders or other abrasive materials on any oven surfaces.

2. Turn power to “OFF”.

3. Wipe all surfaces in the oven cavity with the dampened cloth or sponge and then dry with a clean cloth.

4. Wipe the inner door surface and oven cavity front with mild detergent solution and dry.

5. Remove the air intake filter and wash in hot water to remove grease and dust.

2.7. Grills

Grills are similar to broilers except that grills generate heat from below the food items rather than from above. Grills may be used to prepare such items as steaks, pork chops, and chicken. When operating a grill, consider the following:

a. When operating a grill, consider the following:

b. Set the areas of the grill to different temperatures and place food items in the areas with the appropriate cooking temperature

c. Keep the grill clean (high temperatures can start grease fires)

Example of a grill:

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2.7.1. Grill Cleaning Procedures

CLEANING GRILLS

Step Action

1. Leave heat on the grill to burn off any leftover food particles and hard-to-clean residue.

2. Secure the grill by turning it off.

3. Scrub the grill grates using a metal wire brush to remove baked-on particles. If scrubbing the grates while still hot or warm, use protective mitts to avoid burning hands and arms.

Note: Pay particular attention to cracks, crevices, and the underside of the grill grates during cleaning.

4. Clean the bottom of the grill using a solution or detergent.

5. Rinse the grill grates using clean water.

6. Allow the grill grates and bottom of the grill to air dry.

End of procedure

2.8. Griddles

Griddles may be separate, stand-alone units or integrated with other types of cooking equipment such as a range top. Griddles are flat, smooth, heated surfaces used to cook foods such as:

a. Pancakes

b. French toast

c. Hamburgers and other meats

d. Eggs

e. Potato products

Example of a griddle:

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2.8.1. Guidelines for Using Griddles

GUIDELINES FOR CLEANING GRIDDLES

Do

Don’t X Clean the griddle after each use.

Polish the griddle with a griddle stone or griddle cloth until the surface shines.

Condition the griddle after each cleaning or before each use.

Go against the grain of the griddle with a griddle stone.

Use detergents or cleansers on the griddle surface.

Note: Detergents can be used on the griddle surface, but ONLY if they are food-safe.

2.8.2. Griddle Cleaning Procedures

CLEANING GRIDDLES

Step Action

1. Shut off power. Use manual switch.

2. Turn off heat. Remove carbonized grease (after each use). NEVER clean surface plate while hot. Allow plate to cool. NEVER POUR WATER ON A HOT PLATE.

Scrape surface with spatula or metal dough cutter. Wipe clean with dry paper towels.

Use pumice stone block or griddle screens to clean hard to remove burned areas on plate after each use.

3. Empty grease receptacles. Clean grease and/or drain troughs. Pour hot detergent solution into small drain and brush. Rinse with hot water and dry.

4. Scrub guards, front, and sides of griddle. Using hot detergent solution, wash off grease, splatter, and film. Rinse and dry.

End of procedure

2.9. Deep Fryers

a. Deep fryers come in three varieties:

b. Standard Deep Fryers. Standard deep fryers are powered by either electricity or gas and use a thermostat to set and maintain temperatures.

c. Automatic Fryers. Automatic fryers automatically remove cooked food after a preset time.

d. Pressure Fryers. Pressure fryers…