J-1300000 Galley Amendment 0005.pdf

SECTION J

DOCUMENTS, EXHIBITS, AND OTHER ATTACHMENTS

TABLE OF CONTENTS

ATTACHMENT NUMBER ATTACHMENT TITLE

J-1300000-01 Definitions and Acronyms J-1300000-02 References and Technical Documents J-1300000-03 Specified Meal Periods J-1300000-04 Historical Meal Demand J-1300000-05 Sample Customer Survey Form J-1300000-06 Sample Customer Survey Summary Form J-1300000-07 Mess Gear Inventory Record J-1300000-08 Galley Equipment Inventory

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.

DEFINITIONS AND ACRONYMS

Definitions and Acronyms

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.

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.

STORES Subsistence Total Ordering and Receipt Electronic System

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

DEFINITIONS AND ACRONYMS

Definitions and Acronyms

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

REFERENCES AND TECHNICAL DOCUMENTS

Instruction or Directive Publisher and Number Instruction or Directive Title

OPNAVINST 4061.4 Food Safety Training Program NAVMED P-5010-1 Bureau of Medicine and Surgery Manual of Naval Preventive Medicine, Food Safety NAVSUP 7330 General Mess Quarterly Notice NAVSUP P-476 Navy Food Service NAVSUP P-486 Food Services Management Manual NAVSUP P-580 Fat, Cholesterol and Calories List for General Messes NAVSUP P-7 Armed Forces Recipe Service CNICINST 4061.1 Authorized Patronage for Navy Shore Galleys

TB MED 530/NAVMED P-5010-

1/AFMAN 48-147 IP

Tri-Service Food Code

U.S. Public Health Service Publication Number 90

Instructor Guide - Sanitary Food Service

Culinary and Hospitality Industry Publications Services

The Art and Science of Culinary Preparation

Culinary Institute of America The New Professional Chef U.S. Department of Agriculture and Health and Human Services

Dietary Guidelines for Americans

U.S. Surgeon General Healthy People 2000 Goals

ATTACHMENT J-1300000-03

SPECIFIED MEAL PERIODS

Meal Monday-Friday Saturday Sunday/Holiday

Breakfast 0600-0730 0630-0730 N/A

Brunch N/A N/A 1030-1230

Lunch 1100-1230 1100-1230 N/A

Dinner 1630-1800 1630-1800 1630-1800

Midnight Meal 2300-0000 2300-0000 2300-0000

ATTACHMENT J-1300000-04

HISTORICAL MEAL DEMAND

Meal Daily Monthly

Breakfast 45 1350

Lunch 72 1980

Dinner 44 1320

Midnight Meal 18 540

Note: Historical meal demand is based on limited data collected for the Jan – Feb 2022. Additional personnel are expected to move on installation in the near future.

ATTACHMENT J-1300000-05

SAMPLE CUSTOMER SURVEY FORM

CUSTOMER SURVEY

GALLEY LOCATION: _____________ DATE: _____________ TIME: ______________

[On a scale from 1 to 4, with 1 being the lowest rating and 4 being the highest rating]

(1) Promptness of the sign-in process and/or cash transaction [ 1 ] [ 2 ] [ 3 ] [ 4 ]

(2) Availability of food items that are specified on the daily menu [ 1 ] [ 2 ] [ 3 ] [ 4 ]

(3) Temperatures of food items and beverages [ 1 ] [ 2 ] [ 3 ] [ 4 ]

(4) Quality of food items and beverages being served [ 1 ] [ 2 ] [ 3 ] [ 4 ]

(5) Availability of dining ware and utensils [ 1 ] [ 2 ] [ 3 ] [ 4 ]

(6) Availability of seating [ 1 ] [ 2 ] [ 3 ] [ 4 ]

(7) Appearance and sanitary conditions of the facility [ 1 ] [ 2 ] [ 3 ] [ 4 ]

(8) Quality of service from galley attendants [ 1 ] [ 2 ] [ 3 ] [ 4 ]

COMMENTS: _____________________________________________________________________________

ATTACHMENT J-1300000-06

SAMPLE CUSTOMER SURVEY MONTHLY SUMMARY REPORT

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-1300000-07

MESS GEAR INVENTORY RECORD

Galley Location: NSF Redzikowo Inventory Date: 08-10-2021 Manager Signature:

Item:

Original Amount Rec’d:

On Hand This Date:

Week Gains:

Week Loss:

Annual Loss to Date:

Cloths, table Napkin Holders Dispenser, sugar Shaker, hot peppers Salt and Pepper Shakers 46 Oil and Vinegar Containers 4 Stainless Steel Rack 66 2 Holder Stainless Steel Rack 3 Tray, plastic 264 Bowls, soup and salad 384 Bowls, small—veg, rolls, fruit 36 Coffee Mugs 78 Plates, dinner 203 Plates, dessert 666 Plates, salad 480 Glasses, drinking—12 oz 864 Bowls, sherbet 0 Silverware, forks 510 Silverware, knives 480 Silverware, spoons 185 Silverware, tea spoons 48 Siverware, Desert Spoon 360 Napkins 4000 Steel Seive Cup 5 Juice Container Designed 2 Juice Container Clear 2 Coffee Pot 1 Coffee Air pot Small 2 Coffee Air pot Large 2 Bread Baking pan 4 Potato Peeler 15 Kitchen Knife 14 Bread Knife 6 Chef Knife 14 Boning Knife 2 Filet Knife 2 Santoku Knife 5 Cleaver Knife 5 Fruit & Veggie Box 2 Sanelli Knife 5 Vege Knife 4 Ration Pan 2 Pancake Dipper 3 Laying Pan , 8 inch 8 Laying Pan , 6 inch 1 Perforated Lying Pan, 6 in 3 Laying Pan , 4 inch 16 Laying Pan , 2 inch 10 Perforated Lying Pan, 2 in 5 Shotgun Pan, 6 inch 0 Shotgun Pan, 4 inch 0 Shotgun Pan, 2 inch 0 Shotgun Pan lids 6 Laying pan lids 10 Half pan lids 10 Half pan, 2 inches 20 Third Pan, 6 inches 1 Third Pan, 2 inches 5 Third Pan lid 6 Clam Shell Containers, White 4

12 QT Clear Container White 1 5QT Clear storage Container 10 Soup Crock with Lid 2 Sauce Pan with lid 2 Stainless Steel 1 QT Dipper 2 Stainless Steel 2 QT Dipper 1` Mixing Bowl, 5QT 2 Mixing Bowl, 10QT 2 Pasta Strainer,Wire 4 2 oz ladle 2 4 oz ladle 2 6 oz ladle 2 8 oz ladle 12 Plastic Salad Serving Spoons 20 Long Handled Basting Serving spoons 20 Perforated Spoons 12 Short Handle Basting Serving Spoons 35 Salad Tong Plastic 47 Long Handled Stainless Steel Tongs 1 Short Handle Stainless Steel Tongs 2 Long Handled Food Turner 0 Stainless steel Food Turner 10 Perforated Food Turner 12 Wire Whisk, 8in 8 Wire Whisk, 10in 3 Wire Whisk, french 3 PalleT Jack 1 Muffin Pan 2 Grater 2 Ice Scoop 2 Plastic Rice / Flour scoop 1 Digital Weight scale 1 Table Condiment rack 18 Cap opener 5 Rolling Pin 1 Pastry Brush 4 Pizza Cutter 5 Cutting Board 10 Ice Cream Scoop 14 Bakers Spatula, small 5 Rubber Spatula 5 Metal Spatula, Baker décor 2 Perforated Spatula 2 Spoodle, 2 oz 19 Spoodle, 3 oz 5 Spoodle, 4oz 18 Half Sheet Pan 8 1/4 Sheet Pan 30 Cookie pan 6 Tongs, Serving 30 Pastry Funnel 3 Basting Spoons, small 36 Medium Salad Tongs 39 Curved Fork, Serving 2

Attachment J-1300000-08

Galley Equipment Inventory Description Qty

Janitor Shelving Unit 1 Utility Carts 5 Walk In Refrigerators 3 Refrigerator Shelving Units 25 Dunnage Racks 5 Dry Storage Shelving Units 25 Dunnage Racks 3 Walk In Freezers 2 Freezer Shelving Units 16 Reach In Refrigerators 3 Hand Sinks 4 Steamer And Stand 1 Drain Trough 1 Kettle 1 Drain Trough 1 Braising Pan 1 Range 1 Convection Oven, Double Deck 1 Exhaust Hood 1 Trash Bins 5 Work Table 1 Pan Racks 2 Slicer And Stand 1 Food Processor 1 Work Table 1 Ingredient Bins 3 Mixer 1 Soiled Utensil Rack 1 Utensil Washing Sink 1 Clean Utensil Racks 2 Ice Machine 1 Rack Dollies 3 Work Table 1 Mixer And Stand 1 Reach In Refrigerator 1 Reach In Freezer 1 Work Counter 2 Fryers And Filter 1 Griddle 1 Char Broiler 1 Exhaust Hood 1 Work Counter 1 Heated Cabinet 1 Dish Dispensers 4 Serving Counter 1 Rack Dispensers 2 Milk Dispenser 1 Ice And Soda Dispenser 1 Juice Dispenser 1 Cappuccino Dispenser 1 Coffee Brewer 1 Fruit, Dessert And Condiment Counter 1 Soup And Salad Bar 1 Tray And Silverware Dispensers 2 Soiled Dish Table 1 Dishwasher 1 Booster Heater 1 Clean Dish Table 1 Storage Shelving Units 5 Drain Trough 1 Booster Heater 1 Sink Heater 1 Condensate Hood 1 Walk In Beverage Refrigerator 1 Refrigerator Shelving Units 3 Dining Tables 18 Chairs 120