J-1300000 Galley Amendment 0006.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 Daily Meal Serving Times and Dining Facility Hours 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 CNIC Instruction 4061.1A. 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

DoD 1338.10M DoD Food Service Program 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 VOL I and II, Rev 9 Food Services Management Manual NAVSUP P-580 Fat, Cholesterol and Calories List for General Messes NAVSUP P-7 Armed Forces Recipe Service CNICINST 4061.1A Authorized Patronage for Navy Shore Galleys CAMPLEMDJINST 4061.2A Camp Lemonnier Galley Policy

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

DAILY MEAL SERVING TIMES AND DINING FACILITY HOURS

Function

Location (Bldg. No.)

Days of Operation

Hours of Operation

Breakfast Lunch Dinner Late Meal Main Line Serving

310 Mon - Sat 0530 - 0830 1100-1330 1630-2000 2330-0030

Brunch 310 Sun 0530 - 0830 1000-1330 1630-2000 2330-0030

Grab & Go (Cold Line

310 Mon - Sat 0830-1100 1330-1630 2000-2330 0030-0200 0400-0530

Grab & Go (Cold Line)

310 Sun 0830 - 1000 1330-1630 2000-2330 0030-0200 0400-0530

Combat Café 101 Mon - Fri 0600 - 0830 1130-1330 Combat Café 101 Sat 0600 - 0830 1200-1330

Grab & Go (Cold Line

Mon - Sat 0830-1100 1330-1630 2000-2330 0030-0200 0400-0530

Grab & Go (Cold Line)

Sun 0830 - 1000 1330-1630 2000-2330 0030-0200 0400-0530

Chabelley Air Field

Sun - Sat 0600-0730 1130-1300 1730-1900 2330-0100

Chabelley Air Field (Grab & Go)

Sun - Sat 0730-1130 1300-1730 1900-2330 0100-0230 0430-0600

Titan Support Site 840 Sun-Sat 0600-0830 1100-1330 1700-1930 2300-0030

Note: The frequency and length of dining periods may be adjusted as by the CLDJ leadership, and KO. During unit surges, meal hours and serving time may be extended.

ATTACHMENT J-1300000-04

HISTORICAL MEAL DEMAND

FY 2022

Month Breakfast Lunch Dinner Midrats Oct Nov 39,320 46,615 55,150 22,600 Dec 71,875 84,576 104,295 40,949 Jan 63,253 76,890 81,479 15,872 Feb 56,254 69,446 72,519 13,470 Mar 62,365 79,139 84,031 16,082 Apr 59,214 79,868 87,479 16,411 May 61,714 79,714 84,257 15,590 Jun 60,872 75,077 79,988 15,992 Jul 61,619 76,928 81,825 17,268

Aug 53,244 61,717 64,551 13,524 Sep 59,288 70,638 73,071 16,113

FY22 Totals 649,018 800,608 868,645 203,871

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: Inventory Date Manager Signature:

(1)

ITEM

(2)

PREVIOUS

INVENTORY

(3)

AMOUNT

RECEIVED

(4)

ON

HAND

(5)

LOSS

(6)

GAIN

Cutting Board - 2' x 3' Wood

Carving Knife - 8" Steel

Dicing Knife - 10" Steel

Tray - Shallow 2' x 3.5' Aluminum

Tray - Deep 3' x 5' Aluminum

Spatula - 3" Blade 8" Handle Plastic

Spatula - 5" Blade 12" Handle Wood

Mixing Bowls - 15" Ceramic

Mixing Bowls - 22" Aluminum

Ladles - 3" Cup 15" Handle Plastic

Ladles - 5" Cup 20" Handle Plastic

Wire Whip - 12" Stainless Steel

Firing Pans - 15" Aluminum

Firing Pans - 22" Cast Iron

Drinking Glass - 6 Oz Clear Glass

Drinking Glass - 16 Oz Clear Glass

Coffee Cup - 10 Oz White Ceramic

Soup Bowl - 12 Oz White Ceramic

Dessert Bowl - 10 Oz White Ceramic

Tea Spoon - 5" Chrome Plated

Soup Spoon - 6" Chrome Plated

Table Spoon - 5.5" Chrome Plated

Table Fork - 5.25" Chrome Plated

Table Knife - 7.5" Chrome Plated

Dish Sauce - 5" White Ceramic

Plate - 8" White Ceramic

Plate - 12" White Ceramic

Serving Tray - Plastic

Napkin Dispenser

Sugar Dispenser

Salt Shaker

ATTACHMENT J-1300000-08

GALLEY EQUIPMENT INVENTORY

Refer to Attachment J-1300000-08, Galley Equipment Inventory.xlsx.