_J-1300000 Galley (Amendment 0017).pdf

Section J Documents, Exhibits, and Other

Attachment Number

Attachment Title

J-1300000-01 Definitions and Acronyms Directives J-1300000-02 References, Instructions, and Directives J-1300000-03 Daily Meal Serving Times For Dining Facility And Satellite Sites J-1300000-04 Customer Survey Form J-1300000-05 Customer Survey Monthly Summary J-1300000-06 Historical Meal Demand Data J-1300000-07 Mess Gear Inventory Record J-1300000-08 Equipment list for Main Galley, Flight Line Galley and PAT Sites

Attachment J-130000-01

Definitions and Acronyms

Definitions and Acronyms

Appetizing Foods that possess aesthetically pleasing factors such as color, shape, texture, aroma and flavor to induce appetite and consumption.

Carry Out Meals Meals prepared for pick-up and delivery to military personnel operating in the immediate area (guards, air crews, etc.) who are unable to dine during the established dining facility serving hours.

Class I Supplies Subsistence items, e.g., non-perishable, refrigerated, non-refrigerated, water, and combat rations, that are ordered in support of food services requirements.

Consumable Supply All non-perishable goods to support the operation of a galley including, but not limited to, food preparation supplies, cleaning supplies, and office supplies. Consumable supplies are contractor-provided.

Cycle Menu A series of menus planned to be used consecutively with some variations over a fixed period of time, e.g., 21days.

Eligible Patrons Personnel that are entitled to rations-in-kind, or are authorized as specified in Part A, Chapter 2 of NAVSUP P-486, Food Service Management General Messes. Eligibility of contractor personnel and payment procedures are provided in Annex 0200000 (Management and Administration).

Debris Discarded trash or rubbish including, but not limited to, paper, cans, bottles, and other similar items.

Food Service Attendant Operational functions that include loading and unloading of supplies, performing vegetable preparation tasks, serving meals at the food serving line, maintaining cleanliness and sanitary condition of the facility, operating scullery equipment, washing mess gear, and disposing of food waste.

Food Service Management (FSM) System

An automated computer system used to perform menu production, receipt, inventory, issue, accounting, and other management functions associated with the operation of a galley facility. TCN’s can input and retrieve data from FSM. A CAC is required to access FSM. A request for access using SAAR (SYSTEM AUTHORIZATION ACCESS REQUEST NAVY (SAAR-N) will be submitted to NAVSUP, once approved Food Service Officer can allow limited access that will enable the Contractor input data in FSM.

FSM Food Service Management software

FSO Food Services Officer

Go For Green A dining facility nutrition education program. A nutritional recognition labeling system providing the service member with a quick assessment of the nutritional value of menu offerings and food products in the dining facility.

The menu offerings and food items are labeled green (eat often), amber (eat occasionally), and red (eat rarely) based on the impact the food can have on a Soldier’s performance.

Hazardous Materials (HAZMAT) Materials that can pose a potential health threat. Hazardous materials are listed in 49 CFR Part 172 Hazardous Materials Table, Special Provisions, Hazardous Materials Communications, Emergency Response Information, and Training Requirements.

Healthy Food Choices Standards from Healthy People 2010 Goals established by the U.S. Surgeon General, and Dietary Guidelines for Americans developed by the U.S.

Department of Agriculture and Health and Human Services.

Main Line Food serving line where the main menu items, e.g., entrees and vegetables, are served.

Attachment J-130000-01

Definitions and Acronyms

Definitions and Acronyms

Menu Effectiveness A percentage measure of food items posted on the daily menu being consistently available to patrons throughout the entire meal period, e.g., 100% menu effectiveness indicates food items posted on the menu are available from the first patron to the last patron within a particular meal period.

Mess Gear All items used in food preparation and serving operations, e.g., ladles, spatulas, trays, plates, mixing bowls, wire whip, drinking glasses, plates, bowls, spoons, forks, and coffee cups. Mess gear is considered a Consumable Supply.

NAVSUP Naval Supply Systems Command

Nutritious and Acceptable Meals Meals that meet standards and guidelines as established by NAVSUP P-486, NAVSUP P-7, The Armed Forces Recipe Service, NAVSUP P-476, Navy Food Service, NAVSUP P-580, Fat, Cholesterol and Calories List for General Messes, The New Professional Chef, and The Art and Science of Culinary Preparation.

Preventive Medicine Authority

(PMA)

A division of the Navy Environmental and Preventive Medicine Units under the command of the Navy Environmental Health Center that provides specialized consultation, advice, and recommendations in matters of preventive medicine and environmental health to Navy and Marine Corps activities.

Prime Vendor A single commercial distributor serving as the major supplier of subsistence to various federal customers within a geographical region or zone; the vendor supplies available subsistence items under a contractual agreement established by the Defense Support Center, Philadelphia (DSCP).

Ration-in-kind (RIK) Prepared meals being served to entitled personnel such as regular and reserve enlisted personnel and others listed in Part A, Chapter 2 of NAVSUP P-486.

Receipt Supply receiving procedures including preparation, inspection, storage, processing receipts, posting records, and fiscal accounting.

Sanitary Free of harmful microorganisms.

Special Event An event requiring a meal prepared that does NOT include items drawn from the scheduled 21 day menu cycle or includes substituted items in the picnic menu for that day.

Speedline Food serving line where fast food items, e.g., burgers, hot dogs, and sandwiches, are served.

Subsistence-in-kind (SIK) A Military Personnel Navy (MPN) funded program executed by the Navy Exchange Service Command (NEXCOM) to purchases Navy subsistence.

Subsistence Prime Vendor (SPV) Commercial vendors under contracts administered by Defense Supply Center Philadelphia (DSCP) under Congressional mandate to meet subsistence requirements for DoD installations.

Subsistence Supply Perishable goods such as meats, vegetables, and dairy products.

Attachment J-1300000-02 Listing Of References, Instructions, and Directives

Instruction or Directive Number, Title NAVMED P-5010 Food Safety NAVSUP 7330 General Mess Quarterly Notice NAVSUP P-476 Navy Food Service NAVSUP P-486 Food Service Management General Messes NAVSUP P-580 Fat, Cholesterol and Calories List for General Messes NAVSUP P-7 Armed Forces Recipe Service OPNAVINST 5100.23 Navy Occupational Safety and Health (NAVOSH) Program Manual NAVMED 4061/1 Medical Requirements NAVSUP 1090 Food Preparation Worksheet NAVSUP Form 1359 General Mess Summary Document NAVSUP 421 Food Service Operations U.S. Department of Agriculture and Health and Human Services

Dietary Guidelines for Americans

BUMEDINST 10110.6 Nutrition Standards and Education U.S. Surgeon General Healthy People 2010 Goals

Attachment J-1300000-03

Daily Meal Serving Times

Meal PARADISA Café Flight Line Site 5 ISA PAT Site VI Riffa PAT Site V

Daily Daily Daily Daily

Breakfast 0600-0830 0600-0800 0700-0800 0700-0800

Lunch 1100-1330 1100-1300 1130-1230 1130-1300

Dinner 1700-1930 1730-1930 1700-1800 1700-1800

Midnight 2330-0100 2330-0030

Dining Facilities are closed daily for cleaning during the following times:

0900-1100 and 1400-1630

GALLEY CUSTOMER SATISFACTION SURVEY

Please rate our service and your dining experience as Unsatisfactory or Exceptional. We appreciate your feedback!

1. Today’s Date (DD/MM/YYYY):

2. Please select Galley Location: 3. What meal are you evaluating today?

4. Contact Information (Optional)

5. Please rate our service and your dining experience?

6. Are there additional comments you wish to add?

Revised: 6/20/2017

Attachment J-1300000-04

Example Customer Survey Form

Attachment J-1300000-05 Sample Customer Survey Monthly Summary Form

CUSTOMER SURVEY MONTHLY SUMMARY

GALLEY LOCATION: _____________ MONTH: __________ YEAR: __________

Number of survey responses received: ________________ Average points

(1) Promptness of the sign-in process and/or cash transaction [ ]

(2) Availability of food items that are specified on the daily menu [ ]

(3) Temperatures of food items and beverages [ ]

(4) Quality of menu items and beverages being served [ ]

(5) Availability of dining ware and utensils [ ]

(6) Availability of seating [ ]

(7) Appearance and sanitary conditions of the facility [ ]

(8) Quality of service from galley attendants [ ]

Attachment J-1300000-06

Historical Meal Demand Data

See File 1300000 J-06 ISA Galley Meal Historical Meal Data

Attachment J-1300000-07

Galley Mess Gear Inventory

See File 1300000-07 Galley Mess Gear Inventory (Amendment 0017)

Attachment J-1300000-07

Sample Mess Gear Inventory Record Galley Location: All 4 DFACs Inventory Date: June 2018 Manager Signature:

(1)

ITEM

(2)

PREVIOUS

INVENTORY

(3)

AMOUNT

RECEIVED

(4)

ON HAND

THIS

DATE

(5)

LOSS

(6)

GAIN

½ Pan Cover - SS 35

½ Pan Stainless Steel 2” 50

½ Pan Stainless Steel 4” 4

1/3 Pan Stainless Steel 4”

Beverage Carrier

Boning knifes 4

Bread Knife, 13” 3

Cam Carrier-Brown Small

Chafing dish, Oval 1

Chafing dish, round 8

Chafing dish, round-30 CM 1

Coffee, Jug Steel-Big

Cooks knifes 8

Cover Full Pan

Cutting Board (18*24*.5) 10

Cutting Board (600*400*20) 13

Cutting Board (600*400*40) 2

Dispenser, Paper towel 0

Food scoops 35

Food turner (8X3) 44

Food turner 12in (Field Type) 110

Ice Cream Scoop 20

Juice Dispenser-Iced Coffee 0

Knife Rack 5

Knife Rack-Steel 5

Laddle,9 Oz 15

Ladle, 2 OZ 1

Ladle, 4 OZ 43

Ladle, 8 OZ 150

Melamine Bowl, 6 1/2 Oz 700

Melamine Bread & Butter Plates, 6 1/2"

Melamine Coffee Mug 12 Oz

Melamine Dinner Plates, 10 1/2" 1200

(1)

ITEM

(2)

PREVIOUS

INVENTORY

(3)

AMOUNT

RECEIVED

(4)

ON HAND

THIS

DATE

(5)

LOSS

(6)

GAIN

Mermite Box

Napkin Holder 390

Pan 1/3, 2in, 20

Pan, half long 4in

Deep Fat fryer Net 1

Perforated Pan 2" 10

Perforated Pan 4" 50

Plastic Mug 10

Pot, 10 Gal 10

Pot, 15 Gal w/ Lid 27

Potato peeler-Hand

Salt & Pepper Shaker

Serving Forks, 13” 2

Sheet tray 50

Sheet tray –Small 30

Stainless Steel Dinner Fork 600

Spatula – 3” blade 8” handle plastic

Spoon, Dessert 2232

Spoon, long Handle 95

Stainless Steel Bouillon Spoon, 10”

Stainless Steel Dinner Knife 1200

Table Spoon – 5.5” Chrome Plated 500

Texture Tumbler 16 Oz 3

Tong 16in, 29

Tongs 12in 120

Tongs 9in 72

Tongs, Small

Transformer-110V

Tray Melamine -set Square

Tray Melamine -Square 6

Tray Melamine-Oval

Tray melamine-Round 2

Tray, Steel

Vacuum jug ,Automatic 3

Vacuum jug ,Normal 20

Whisk 6in 10

(1)

ITEM

(2)

PREVIOUS

INVENTORY

(3)

AMOUNT

RECEIVED

(4)

ON HAND

THIS

DATE

(5)

LOSS

(6)

GAIN

Quarter Dip 8

16 Oz Clear glass 500

Sheet Pan 12

Melamine Cup 190

4” Full Pan 175

4”short Gun Pan 45

4”-1/3rd pan

4” Roast pan 20

4” Half Pan 50

6” Full Pan 25

6” 1/3rd Pan

6” roast Pan 10

2” Full Pan 225

Paddle 54” 13

6” ½ Pan 70

Sauce Pan 3

Attachment J-1300000-08 Galley Inventory

Refer to 1300000 J-08 ISA Galley Equipment Inventory.xlsx