Attachment 3A - Recipe Testing SOP.pdf

Attachment 3A

MSC Food Service Annual Recipe Testing and Menu Review Standard Operating Procedures

SUBJECT: Annual Recipe Testing and Menu Revision Standard Operating Procedures

1. PURPOSE: To establish the standard operating procedures (SOP) for developing, testing, and preform nutritional analysis on new or revised recipes for incorporation into Military Sealift Command (MSC) Menus (MSC 35-Day Cycle, Communication Denied, and Special Menus) in

CMLS (SASS-E).

2. SCOPE: MSC Menus are updated annually with new or revised recipes. The new menu is released to the fleet by 01 Sept each year. This process is conducted in three phases to include:

Phase I: Recipe Testing, Phase II: Recipe Validation (Beta Testing on Ship), Phase III: Menu Development/Revision Session, and promulgate to the MSC Fleet through CMLS replication.

4. RESPONSIBILITIES:

A. MSC Food Service Director (N43):

1) Approve dates and locations for each phase of recipe testing, recipe validation and menu revision.

2) Participate in the recipe testing.

3) Select ship for Phase II validation.

4) Provide guidance, input and FINAL approval of all testing recipes for Phase I and the new MSC Menus.

5) Responsible for the photographing of all finished recipe during the recipe testing.

B. MSC Food Service Operations Manager (N43) and assigned Training Support Analyst

1) Query the fleet for recipes.

2) Evaluate incoming recipes for ingredients, equipment, and methods; submit to MSC Food Service Director for testing selection.

C. Contract Program Manager (PM) is responsible for coordinating the logistics, location, testing resources, and Contract Personnel for the Recipe Testing Session.

D. Executive Chefs:

1) Participate in all three phases of the recipe testing and menu development process.

2) Develop and provide a minimum of 10 new recipes for testing.

3) Phase I: Recipe Testing:

a. Assist with collecting fleet recipes per specified criteria and procure ingredients for Phase I: Recipe Testing.

b. Purchase all food for the recipe testing session.

c. Test selected recipes and provide detailed edits to the Dietitian during recipe testing.

4) Phase II: Recipe Validation:

a. Pre-validation: assist with identifying new recipes to test on the ships and development the 5-day menu for recipe validation.

b. During validation week: provide oversight/guidance to MSC Cooks on new recipes and provide detailed edits to the Registered Dietitian.

5) Phase III: Menu Development/Revision: Provide recommendations for the revised MSC recipes and menus.

E. Registered Dietitian (RD):

1) Participate in all three phases of the recipe testing, validation and menu development process.

2) Phase I: Recipe Testing: Format recipes (ingredients, methods, adjustments for 100 in coordination with chefs), provide nutrition analysis and ensure healthy recipes are identified.

3) Phase II: Recipe Validation:

a. Enter selected new recipes and Beta testing menu into SASS-E.

b. Ensure hard copy recipes are available for validation week.

c. Conduct meal surveys during validation week.

d. Edit hard copy recipes per the Chef’s input and update recipes in CMLS (SASS-E).

4) Phase III: Menu Development/Revision:

a. Capture all menu changes

b. Ensure menu includes Healthy Heart choices to include an entrée, side, vegetables with no added butter/oil, and low calorie dessert as an option for breakfast, lunch, and dinner.

c. Input new menu data and photos of the recipes in SASS-E.

d. Create a Document Change Request (DCR) for the new menu and submit to the Instructional Systems Designer.

5) Provide monthly updates to the MSC Food Service Director on menu progress.

F. Instructional Systems Designer (ISD):

1) Phase I: Recipe Testing

a. Assist Dietitian with formatting recipes for Phase I.

b. Ensure office equipment, supplies, and printed material are available (Appendix X).

2) Healthy Heart Menu process (Appendix XX: HH update Flow Chart)

G. Training Support Analyst (TSA):

1) Phase I: Recipe Testing: Provide scullery support and assist with gathering supplies as requested.

2) Phase II: Recipe Validation: Assist with pre-coordination of ship visit.

H. Photographer is responsible for digitally photographing each plated recipe item during Phase I.

5. PROCEDURES

A. Phase I: Recipe Testing

1) Recipe Collection:

a) Collect Recipes: The Food Service Operations Manager will collect all desired recipes from the MSC Fleet. Executive Chefs will develop a minimum of 10 new recipes and assist in the collection of recipes as required.

b) Vetting of Recipes: Within 30 days of receipt, all recipes are vetted by the MSC Food Service Operations Manager and assigned TSA to determine if recipe ingredients are available in the DLA Subsistence Prime Vendor Catalog Network and if recipes can be produced on ships based on equipment requirements and methods.

c) Select Recipes for Testing: 60-90 days prior to recipe testing week, all participants of the recipe testing team will meet via teleconference to select recipes for testing.

2) Preparation:

a) Begin formatting selected recipes.

b) Develop a production schedule (6-8 recipes per Chef daily) and identify small ware equipment requirements.

c) Create a daily food/ingredient list common to the MSC catalog.

d) Ship equipment to designated hotel location.

e) Purchase ingredients for Days 1 and 2 of recipe testing.

3) Test Week (Daily)

a) All recipes are completed and edited by end of the production shift.

i. Editing includes process and method adjustments, ingredient substitutions, weights and measurements where applicable, yield (quantity) of recipe produced, portion size, and number of portions.

ii. Notes are passed on to the Dietician for revision and nutrition analysis.

b) Each recipe is plated and photographed.

c) Chefs taste and discuss (likes/dislikes, recommendations) each recipe produced and items to retest.

d) The kitchen (ingredients) are organized to professional standards and the Executive Chefs review the next day’s production.

e) Food/ingredient procurement for the next day’s recipe testing.

4) Final Production Day

a) Retested recipes are incorporated into production along with day 5 recipes.

b) The kitchen is cleaned and restored to professional standards.

c) Equipment is packaged for shipping to corporate office.

d) Dietitian provides Chefs recipes to review and/or clarify.

e) Team produces an After Action Review (AAR) and submits to PM within one week of Phase I completion.

f) Date and time for Phase II teleconference is planned.

5) Post-Recipe Testing

a) Recipes are converted to 100 servings, nutrition analysis completed and ready for Phase II.

b) New recipes are listed and categorized for Phase II planning.

B. Phase II: Beta Testing on Ship and Showcase New Recipes Ashore

1) Team planning teleconference to identify recipes to be tested and the 5-7 day menu development (time sensitive)

2) Recipes and menu are entered into SASS-E.

3) Identify potential ship, date, and location.

4) Menu (SASS-E) approved and pushed to ship.

5) TSA coordinates with ship to insure ingredients are available.

6) Test week includes muster on first day with MSC cooks, oversight and guidance to MSC cooks, detailed notes on recipe edits (ingredients, methods, portion sizes, yield), and surveys to assess the acceptability of food item.

7) Final day of Beta recipe testing includes AAR with team and MSC cooks.

8) Finalize recipe edits and update recipes in SASS-E.

9) Selected recipes (up to six) may be showcased ashore at the discretion of the N43 Food Service Director on a quarterly basis. The Contractor will purchase all food and material required to showcase recipes as required.

C. Phase III: Menu Development/Revision

1) Pre-meeting

a) Identify any duplicate menu items and areas for revision.

b) Categorize all available recipes and ensure Healthy Heart recipes are identified.

2) Review menu and insert new recipes and other revisions as needed.

3) Discuss way forward for next recipe testing and menu revision.

4) Post meeting:

a) Create new menu in SASS-E.

b) Create DCR for menu revision and submit to the ISD.

c) Update hard copy Table Top menus and HH menu books and CD.

d) New HH Menu approved by N43 Food Service Director and pushed to fleet.

ENCL (3)

Appendix A: Phase I: Timeline Appendix B: Phase I: Recipe Testing Facilities Requirement Checklist Appendix C: Phase I: Equipment Checklist Appendix D: MSC HH Menu Timeline Appendix E: ISD Change Menu Process

APPENDIX A:

Phase I: Recipe Testing Timeline

12 Months Prior N43 Food Service Director and contract Project Manager (PM) select date and location Recipe Categories are targeted for selection process Chef’s provided with recipe search/development criteria

9 Months Prior Chefs begin recipe development and collection process Recipe file is forwarded to N43 Food Service Director

6 Months Prior Begin second phase of recipe selection to eliminate selected recipes Disseminate to MSC Executive Chef, Contract Chefs/Dietitian

2-3 Months Prior Contract chefs evaluate recipes for small wares/equipment needs Small wares/equipment requirements submitted to PM for purchase

2 Months Prior Room reservations are arranged and confirmed by PM

1 Month Prior Daily production schedule is set Days 1-4, (6-8 recipes per chef daily) and Day 5 (4 new recipes plus selected retests)

2 Weeks Prior Chefs create daily ingredient order-guide from selected recipes with ingredients common to MSC catalog 4 Days Prior PM ships equipment to designated hotel location Chefs secure equipment and transport to testing site

1 Day Prior Contract Chefs deliver equipment to site Contract Chefs purchase ingredients for Days 1-2 recipes

Daily All recipes are to be completed/edited by end of production shift Chef each recipe produced and identify which ones require retesting Plated photo for each recipe is captured Kitchen/ingredients organized to professional standards Next day production is reviewed

Final Production Day Retest are incorporated into production All recipes are evaluated and edited per nutritionist request Kitchen is cleaned and restored to professional standards Equipment is packaged for shipping to corporate office, method of shipment to be determined Team conducts an After Action Review

APPENDIX B:

Phase I: Recipe Testing Facilities Requirement Checklist

□ Easy access/secure after hours

□ Sufficient parking space

□ Sufficient space for three (3) chefs to conduct production

□ Sufficient/adequate lighting

□ Space is clean, free of debris and no visible insects

□ Fire suppression system is visible and in working order

□ Production space can be secured and guaranteed for each day

□ Working equipment o Range o Deep fryer o Ovens: conventional and convection o Griddle

□ Access to electric mixer

□ Space to secure small-wares

□ Secure cold and dry storage

□ Identify facilities owned/shared small wares

□ Three compartment sink for ware washing

□ Vegetable washing/preparation sinks

□ Facilities cleaning chemicals/tools provided

□ Access to outside garbage disposal

□ Adequate space for administrative work

□ Three folding tables

□ Seven (7) chairs

APPENDIX C

Phase I: Recipe Testing Office Equipment List

Office Supplies and Equipment

□ Printer

□ Printer Ink

□ Copy Paper (2 reams)

□ Extension Cord

□ Projector

□ Clear Sheet Protectors ( 1 pack)

□ Binders with numbered tabs (5 ea)

□ Pens

□ Pencils

□ Highlighters

□ Markers

□ Paper Clips

□ Stapler

□ Staples

□ Folders (colors: Red, Yellow, Green)

□ Sticky Notes

Printed copies:

□ Recipes (formatted and original) (2 ea)

□ Annotated cycle menu spreadsheet (1 ea)

□ Current Table Top (1 ea)

Photography Props

□ Dishes

□ Placemats

□ Platters

Other:

□ Smocks

□ Aprons

□ Gloves (Dishwashing)

Scales, digital 3 ea Measuring spoons 6 sets Measuring cups 6 sets Measuring cups 16 oz clear 5 ea 2" half inserts 2 ea 4" half inserts 2 ea Half insert roasting rack 2 ea Stock pots, 2 gallon 2 ea Saute pan, 10 inch 6 ea Saute pan, 13 inch 3 ea Cast iron pan, 10 inch 1 ea Tongs, metal 4 ea Spoons, metal 3 ea Spoons, slotted 3 ea Spatula, rubber, tempered 4 ea Wire whisk, small 4 ea Bowls, 1 qt 9 ea Spatula, metal, turner 4 ea Colander 1 ea Sifter 1 ea Vegetable peeler 3 ea Tale top mixer 1 ea Spring form pan, 10 inch 1 ea Cake pans, 10 inch non-stick 4 ea Muffin pan, non-stick 1 ea Rolling Pin 1 ea Pastry bags 6 ea Pastry tips 1 kt Parchment 3 roll Gloves 3 pkg Kitchen towels 10 ea Aprons 6 ea Knives Chef Pairing Serrated Boning 8”, 10” 6 ea

Appendix D:

MSC HH Menu Timeline

January

- Query the MSC Fleet for recipes

- Approved dates and location for the Annual Recipe Testing February

- Chefs develop a minimum of 10 recipes each

- Vet Recipes received against the products available in the Subsistence Prime Vendor

Worldwide March

- Audio Meeting to discuss status of recipes, equipment, food products, and support required.

May

- All recipes to be tested are finalized in put in the Armed Forces Recipe Service Format.

June/July

- Test all recipes at the approved facility for 7 consecutive days. Select recipes that will be utilized

August

- Audio meeting to discuss the progress of conducting nutritional analysis on selected recipes.

- Select ship for Phase II Validation.

September

- Validate Recipes on selected ship. – Ship selected can be in CONUS or O’CONUS.

October

- In person meeting to select recipes to be incorporated into the annual revision of the MSC 35 Day Cycle Menu.

- Validate Nutritional Analysis November

- Dietitian enter the selected recipes and photos into CMLS.

APPENDIX E:

MSC 35-Day Cycle Menu

ISD Update/Change Process

Curriculum Change Request (CCR) •Create CCR •List each deletion/addition by Cycle

Menu Day + Breakfast/Lunch/Dinner

•Save CCR and all updated files:

•Locatiion: OneDrive/MSC

Contract/MSC AISG Documents/Curriculum Change Requests/*New folder

Save Final Recipes •Save any new or updated recipes to the master recipe bank:

•Location: OneDrive/MSC

Contract/MSC AISG Documents/Healthy Heart/Recipes-Local

Cycle Menu Spreadsheet (Excel Master File)

• Delete/Add menu items w/ nutrition

• Change Revision Date on spreadsheet all other updated files in this process

• "Save As" with new Revision date in file name--into new CCR folder (same for all updated files in this process)

Table Top Menus (Days 1-35 combined)

• Delete/Add menu items w/ nutrition

Cycle Menu Binders/Books (5-week set)

• For each item, update the following:

• Menu

• Table Top

• Recipe image

• Index (page #s)

Meat/Vegetable/Starch Blocks •Delete/Add menu items and color-coding

Cycle Menu Binders/Books (5-week set)

•Replace Meat/Veg/Starch blocks into each week as applicable

Additional Files to Update

• Local recipes for 35-day Healthy Menu (Excel)

• 35-day Abbreviated Menu_Recipe Testing

• MSC CD Label HH Medium Ships

Submit CCR

• Finalize CCR

• Submit PDF of CCR to Roberta Jio

• Attach all corresponding documents for her review

• Once approved, save all files to: OneDrive/MSC

Contract/MSC AISG Documents/Healthy Heart/Ships- Medium