Attachment (2)_NAVSUP P-486 VOL II REV 9 NOV 2020.pdf

DEPARTMENTOFTHE NAVY

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From: Commander. Naval Supply Systems Command

Ser N43/058 16 Nov 2020

Subj: RELEASE OF THE NAVAL SUPPLY SYSTEMS COMMAND PUBLICATION 486 -

FOOD SERVICE MANAGEMENT GENERAL MESSES VOL I & II, REVSION 9

Encl: (1) NAVSUP P-486 Volume I & II, Revision 9 - Food Service Management General Messes

1. Purpose. Food Service Management General Messes are established for the operation and management of food service operations afloat and ashore. The NA VSUP P-486, Vol I & II, Revision 9, reflects current policy and changes since the Revision 8 that was signed out on August 2016. NAVSUP P-486 Volume I & II Revision 9 supersedes Revision 8.

2. Background. Volume I and Volume II is designed to establish policy for the operation and management of Navy general messes afloat and ashore. The procedures are designed to assist food service personnel in the proper performance of their assigned duties, and to aid them in understanding and fulfilling the responsibilities of their individual tasks associated with general mess operations. The procedures contained in this publication are the minimum essential acceptable food service management procedures and are mandatory unless specifically stated as being optional. The Force or Type Commander, Commanding Officer or Supply Officer may prescribe additional controls when circumstances indicate the need for more stringent controls.

This publication is also intended as a training manual for officers, enlisted personnel, and civilians, and as a guide in handling food service problems that are not a matter of regulation.

3 General. The NA VSUP P-486, Revision 9, incorporates updates to food service management procedures to reflect Standard Core Menu procedures; Go For Green® Program and training information; Denied Communications for subsistence support in a denied environment; Navy Food Management Team (NFMT) assessment criteria; Provision On-Load Program; Mobile Feeding Program; and incorporated changes to ensure compliance with Department of Defense Financial Improvement and Audit Readiness (FIAR) compliance;

4. Management and Maintenance Responsibility. The responsibility of the NA VSUP P-486 will reside in NA VSUP N432.

5. Records Management

a. Records created as a result of this instruction, regardless of format or media, must be maintained and dispositioned according to the records disposition schedules found on the Directives and Records Management Division (DRMD) portal page:

https://portal.secnav.navy.mil/orgs/DUSNM/DQNAA/DRM/Sitef!ag�sQ-lome.asQx.

FOOD SERVICE MANAGEMENT

GENERAL MESSES

NAVSUP Publication 486 Volume II, Revision 9, November 2020

COG 01 STOCK NO. 0530-LP-110-5296

NAVSUP P-486, Rev 9 – Food Service Management, Volume Two i

Although the words “he,” “him,” and “his” are used sparingly in this manual to enhance communication, they are not intended to be gender driven nor to affront or discriminate against anyone reading this manual.

iii

CONTENTS NAVSUP

P-486, VOL II

CHAPTER 1 NUTRITITION / MENU PLANNING / SPECIAL MEALS

CHAPTER 2 MESS DECK MASTER at ARMS/FSA OPERATIONS

CHAPTER 3 PRESENTATION SILVER

CHAPTER 4 AFLOAT WARDROOM AND STATEROOM SERVICE

CHAPTER 5 OFFICERS QUARTERS AND MESSES AFLOAT

CHAPTER 6 CHEMICAL BIOLOGICAL RADIALOGICAL DEFENSE

CHAPTER 7 SAFETY - 3M

CHAPTER 8 FOOD SERVICE EQUIPMENT OPERATING AND CLEANING

PROCEDURES

CHAPTER 9 ASHORE FOOD SERVICE, FACILITY STRUCTURE AND

HOUSEKEEPING

CHAPTER 10 WASTE MANAGEMENT OPERATIONS

CHAPTER 11 HEIMLICH MANEUVER

CHAPTER 12 FOOD MICROBIOLOGY

CHAPTER 13 MORTUARY AFFAIRS

INDEX

NAVSUP P-486, Rev 9– Food Service Management, Volume Two iv

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CHAPTER 1

NUTRITION AND MENU PLANNING

Part A: NUTRITION STANDARDS Purpose Go For Green® Program Slides Weight Control

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CHAPTER 1

NUTRITION AND MENU PLANNING

PART A: NUTRITION STANDARDS

1000 PURPOSE

Navy nutrition standards are based on federal and military nutrition policy. These standards include the 2015-2020 Dietary Guidelines for Americans, the 2011 MyPlate, the National Academy of Sciences’ Dietary Reference Standards, and DoD 1338.10 Menu Standards.

The 2015–2020 Dietary Guidelines for Americans are developed by the U. S. Department of Agriculture (USDA) and the U. S. Department of Health and Human Services (HHS). These guidelines offer the government’s best advice on healthy eating. They help shape policies for school lunch and breakfast programs; Woman, Infants, and Children (WIC) programs; and nourishment programs for the elderly and the military. They are based on evolving nutrition science, and they offer practical guidance on how to develop a nutrition plan. The Tips presented below provide a blueprint for healthy eating.

Tip #1: Think about your overall eating pattern. Your eating pattern reflects how you usually eat. Each day does not stand alone; that is, eating fewer whole grains one day will be balanced when you eat more whole grains on another day. The U.S.-Style Eating Pattern includes a variety of colorful fruits and vegetables, low-fat dairy products, whole grains, and lean protein (focusing on fish that contain Omega 3 fats). The Vegetarian-Style Eating Pattern consists of plant-based protein, legumes, nuts, and seeds. Some vegetarians eat eggs and fish. The Mediterranean-Style Eating Pattern includes slightly more fruit and seafood and slightly less dairy.

Tip #2: Select a variety of vegetables. Choose vegetables from all five groups—dark green vegetables, red/orange vegetables, starchy vegetables, and dried beans and peas, and vegetables of other colors (light green, purple, yellow, and tan). To make shopping and storage easier, vegetables may be purchased in all their forms: fresh, frozen, canned, and dried. Eat vegetables raw, or they may be grilled or roasted. For variety, add spinach to a breakfast omelet, have carrot sticks at lunch, or toss several different vegetables into your pasta at dinner.

Be creative, use fragrant spices, and prepare new recipes.

Tip #3: Choose whole grains. Whole-grain foods include oats, brown rice, popcorn, and quinoa.

Whole-grain foods typically are higher in fiber and contain important minerals such as iron.

Select whole grains for at least half of your grain choices. Look for “whole-wheat flour” (not just “wheat flour”) as the first ingredient when buying breads, pasta, or other grain foods. Replace white flour with winter-white wheat flour; this is an easy replacement, and the difference is barely noticeable.

Tip #4: Limit calories consumed from added sugars. A healthy eating plan is difficult to achieve when you consume too many sugar-sweetened beverages, snacks, and sweets. This includes all forms of sugar (honey, molasses, and agave). It is recommended to consume less than 10 percent of total calories from sugar. That is 200 calories for a 2,000 calorie diet. Divide the number of calories by 4 to get the number of grams (50 grams). Divide the number of grams by

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4 to get the number of teaspoons of sugar that can be consumed (12 teaspoons in this example). Read food labels to know where your sugar is coming from, and then cut back. One can of sugar-sweetened soda contains approximately 40 grams of sugar – that is 10 teaspoons (more than three tablespoons) and 160 calories – just in one can of soda.

Tip #5: Lower saturated fat consumption to fewer than 10 percent of daily calories consumed.

What does this mean? A 2,000-calorie daily diet should include fewer than 20 grams of saturated fat. Check the nutrition facts label to see the total saturated fat content in your favorite foods. Most saturated fat comes from whole milk, cheese, butter, and fatty meats.

Choose healthier fats such as olive oil, corn oil, soy oil, or safflower oil — these contain poly-unsaturated and mono-unsaturated fats. Replace whole fat dairy products with nonfat or one-percent fat products to reduce saturated fat.

Tip #6: Reduce sodium. Most sodium in the average American diet comes from processed foods such as pizza, canned soups, cured meats, and store-bought breads. While whole grains are encouraged, bread is a source of sodium. Some easy ways to lower sodium is to rinse canned vegetables before adding them to recipes. Try herbs and spices (basil, cilantro, parsley, curry powder, garlic, and ginger) when preparing foods—and always taste before adding salt.

1001 GO FOR GREEN® PROGRAM SLIDES

The following pages contain background slides, charts, and information for the Go For Green (G4G) Program.

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Training Requirements (Three Slides)

Training Session Format Required to Who should attend or be certified?

G4G 2.0 Executive Summary

Led by: G4G Program Office

Modality: Web-based Time: 30 minutes To access the training: Check G4G section of the HPRC website

Certificate valid for 3 years

▶Have peripheral involvement in G4G 2.0 efforts

▶Those in leadership who need to understand the scope of G4G and its implications for Service Members and the installation food environment

G4G 2.0 Program Requirements

Led by: G4G Program Office

Modality: Web-based Time: 2 hours To access the training: Check G4G section of the HPRC website

Trainings can be tailored and offered through other modalities: Check with G4G Program Office and Service-specific Food Program Headquarters Office

Certificate valid for 3 years

▶Direct G4G 2.0 implementation across Service, installation, or dining facility/galley

▶Conduct G4G-related environmental assessments or audits

▶Complete the G4G Program Fidelity Assessment

▶Conduct G4G-related research

▶Teach G4G as a tool in performance-nutrition education

▶Encouraged for all G4G Certified Coders

▶Food Program Head- quarters personnel involved in operations, quality assurance, training, or logistics

▶Public Health Commands/Ce nters

▶Dietitians, health educators

▶Advocates for performance nutrition and/ or improved food environment

▶Installation-level Food Program managers

▶Dining facility managers or G4G Oversight Team members

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Training Session Format Required to Who should attend or be certified?

G4G Staff Trainer (Train the Trainer) **Prerequisite Training Session:

G4G 2.0 Program Requirements

▶Modality: Web-based ▶Time: 2 hours ▶To access the training:

Check G4G section of the HPRC website

▶Led by: G4G Program Office

▶Certificate valid for 3 years

▶Conduct training for dining facility/galley staff on G4G 2.0 implementation, maintenance, and monitoring

▶Orient new staff at dining facility/galley

▶Food Program Head Quarters personnel involved in operations and training

▶Dining facility supervisors or managers who will train dining facility/ galley staff on components of G4G. Examples:

▶Dining facility/galley manager

▶Designated training lead for a dining facility/galley

▶Nutrition asset ▶G4G Oversight Team member for a dining facility/galley

G4G Coder ▶Led by: G4G Program Office

▶Modality: Web-based ▶Time: 2 hours ▶To access the training:

Check G4G section of the HPRC website

▶Trainings can be tailored and offered through other modalities:

Check with G4G Program Office and Service-specific Food Program Headquarters

▶Certificate valid for 3 years

▶Must attend 1-hour refresher training (annually)

▶Assign color and sodium codes to recipes and ready-to-use (RTU) items

▶Oversee G4G 2.0 coding (that is, Headquarters and Quality Assurance)

▶Encouraged for those directing Service-specific models for G4G

2.0 implementation

▶Food Program Head Quarters personnel who oversee G4G 2.0 coding and maintain menus for the Service

▶Those who intend to code recipes or RTU items for at least one dining facility/galley

▶Qualifications:

• Strong nutrition and food knowledge

• Registered Dietitian

(RD) or other nutrition asset identified by RD

• Access to and familiarity with use of Computrition, Genesis SQL, or similar nutrient-analysis software (not needed if coding RTU only)

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Training Session Format Required to Who should attend or be certified?

G4G 2.0 What Dining Facility /Galley Staff Need to Know

▶Led by: Certified G4G Staff Trainer (see above)

▶Modality: In-person, instructor-led with standardized lesson plan and slide deck

▶Modules:

• (6) 20-minute modules for all staff

• (2) additional 30-minute modules for Shift Leaders, Super- visors, and Managers

• Certificate valid for 1 year

▶Comply with G4G Program Requirements that 80% of staff at dining facility/galley must be G4G 2.0 trained/ certified at all times

▶All staff working in a dining facility/galley whether contracted, uniformed, or civilian (Exception: cleaning)

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Green, Yellow, and Red Food Codes

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G4G Coding Calculator

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Go for Green® Coding Algorithm (Three Pages)

Color Code

Nutrition Component Value Possible Points Points

Preparation Is the cooking method of the product deep-frying?

Stop here: Automatically Red

Trans Fat Does the product contain “partially hydrogenated” fat/oil (trans fat)?

Stop here: Automatically Red

Additives Does the product contain added monosodium glutamate (MSG)?

Stop here: Automatically Red

% of calories from saturated fat

Calculate % of calories from SATURATED fat or use nutrient analysis

≤ 10% sat fat = 2 11–15% sat fat = 1 ≥ 16% sat fat = 0

% of calories from total fat

Calculate % of calories from TOTAL fat

* Total fat may be higher than 30% and still score 2 points for select items if the saturated fat is ≤ 10%.

Items that may qualify for this exception include salmon and salad dressings or condiments made with heart-healthy fats.

≤ 30% total fat* = 2 31–49% total fat = 1 ≥ 50% total fat = 0

Fiber Grams of fiber per serving > 6 grams = 3 4–6 grams = 2 2–3.9 grams = 1 < 2 grams = 0

Sugar Grams of total sugar per serving < 12 grams of sugar = 3 12–18 grams of sugar = 1 > 18 grams of sugar = 0

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Color Code

Nutrition Component Value Possible Points Points

Processing ▶ Processing that minimally affects nutritional value = canning, dehydrating, freezing, etc. What is added during processing may be unhealthy, but the processes themselves are not harmful

▶ Processing that affects nutritional value = processes/ingredients where nutrients have been stripped away and/or artificial flavors and/or colors have been added; curing

How processed are the ingredients in the product?

Mostly:

Whole-food ingredients: fresh or frozen vegetables, fresh fruits, nuts, seeds, whole grains, unprocessed meat, poultry, and seafood, canned tomatoes and beans, plain dairy products

Some processed ingredients: canned plain vegetables, canned fruits in juice or water, dehydrated fruits or vegetables, canned soups, meat or poultry injected with solution, uncured deli meats

Moderately to highly processed and/or refined ingredients: refined (white) grains (for example, white bread, rice, and pasta), canned fruits or vegetables with added saturated fat and/or low to moderate amounts of added sugar, nitrates/nitrites, artificial flavors, non-nutritive sweeteners:

Acesulfame potassium (“Sunett” or “SweetOne”), Aspartame (“Equal” or “NutraSweet”), Neotame, Saccharin (“Sweet’ N Low”), Sucralose (“Splenda”), Truvia, Stevia

Mostly whole-food ingredients = 3

Lightly processed, but still of moderate nutritional value = 1

Moderately to highly processed and/or refined ingredients = 0

Total Points

Scoring (total points)

Green = 9–13

Yellow = 5–8

Red = < 5

Sodium Code

Reference Sodium Criteria table to identify appropriate Low-, Moderate-, or High-sodium code.

Category Name:

Sodium Code:

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G4G: Requirements

Dining Facility: < Insert name>

8. Staff Training At The Dining Facility/Galley Level

Task Verification

Staff training sessions completed *All staff: 6 modules

Trainer:

Dates of sessions:

Initials:

Staff training sessions completed *Managers and supervisors: 8 modules

Trainer:

Dates of sessions:

Initials:

80% of staff trained (Insert # of staff trained) = trained staff members

(Insert # of staff on roster) = % of staff trained

Signature of G4G Planning Team Lead:

Date:

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G4G Management Checklist—Daily

Print for use during your daily maintenance walk-throughs.

Date:

Meal period (choose one):

Completed by:

Prepare menu items from approved recipes, and label them with the correct color and sodium codes.

Yes No Ensure Menu Coding Goals are met

Is at least one Green-coded menu item offered on each line (Hotline, Deli Bar, Salad Bar, etc.) in each category as stated in the Menu Coding Goals?

Place Food Cards in the appropriate locations, and ensure they’re clean and serviceable.

Yes No Check appearance of Food Cards or G4G Coding Signs

Does the name on the Food Card match the food item prepared and served to diners?

Does the color code make sense for the identified food?

Does each menu item have an individual Food Card near or in front of it with color and (except beverages and fruit) sodium codes?

Or is the G4G 8.5” × 11” Coding Sign displayed near the appropriate bar/serving station?

Are Food Cards arranged in a way that is uncluttered and easy to read?

Or is the G4G 8.5” × 11” Coding Sign clearly displayed and easy to read?

Are Food Cards and holders clean and neat?

If a menu item is switched out during service (for example, if one item ran out and was replaced with a different item), was the Food Card for the original item removed and replaced with a card that matched the new item?

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G4G Management Checklist—Monthly (Two Pages)

G4G Management Checklist—Monthly

Print and complete monthly.

1. Take corrective action for any item that is not in compliance with your checklist. Identify any item(s) assessed as “not meeting” standards. These should include a record (including super- visor’s name) of the reported issue(s), temporary solutions taken to address the matter(s), and recommendations for long-term solutions that will help prevent future recurrences.

Date:

Completed by:

Menu Items: Breakfast

Yes No Menu-item changes

Have any new menu items been added?

Have any recipe ingredients changed?

If “yes,” has this menu item been sent to the Certified G4G Coder for coding?

If “yes,” is a temporary white Food Card being used until coding is completed?

Is coding completed and a new Green, Yellow, or Red Food Card being used?

Are the Food Cards and white sticky labels or G4G Coding Signs in good condition (that is, no tears, holes, stains, etc.)?

Menu Items: Lunch

Yes No Menu-item changes

Have any new menu items been added?

Have any recipe ingredients changed?

If “yes,” has this menu item been sent to the Certified G4G Coder for coding?

If “yes,” is a temporary white Food Card being used until coding is completed?

Is coding completed and a new Green, Yellow, or Red Food Card being used?

Are the Food Cards and white sticky labels or G4G Coding Signs in good condition (that is, no tears, holes, stains, etc.)?

Menu Items: Dinner

Yes No Menu-item changes

Have any new menu items been added?

Have any recipe ingredients changed?

If “yes,” has this menu item been sent to the Certified G4G Coder for coding?

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If “yes,” is a temporary white Food Card being used until coding is completed?

Is coding completed and a new Green, Yellow, or Red Food Card being used?

Are the Food Cards and white sticky labels or G4G Coding signs in good condition (that is, no tears, holes, stains, etc.)?

Marketing and Education

Yes No Marketing and educational materials

Are posters displayed at eye level?

Are permanent posters (Traffic Light, Food Cards, and Sodium) displayed at entrances and serving areas?

Date Key-message posters should be rotated every 4 months. When were these last changed?

Are G4G brochures neatly displayed in a highly visible location?

Are table tents and table signs displayed on each table in the dining room?

Are all marketing and educational materials in good condition (that is, no tears, holes, fading, stains, etc.)?

Yes No Marketing and educational strategies

Has G4G been marketed outside your dining facility? Examples include articles in the installation newspaper or website, features in the health promotion or wellness department newsletter, and email announcements.

Has G4G been marketed on social media? For example, have any G4G messages or graphics been posted on dining facility-level and command-level Facebook or Twitter accounts?

Were any performance nutrition and/or G4G education talks offered to Service Members outside the dining facility this month? Refer to the nutrition asset on the local G4G Planning Team for verification.

Staff Training

Yes No Staff training should be up-to-date and verified

Is 80% of current staff trained on G4G? Review staff training records.

Have any new staff members arrived in the past month?

If “yes,” have they been oriented to G4G (target: within one month)?

Was a G4G in-service, refresher training, or program update session provided to staff this month?

Module/Topic If “yes,” which module or training topic?

Have staff members been trained on how to prepare and display any new menu items or ingredients?

Menu items If “yes,” which items?

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1002 WEIGHT CONTROL

1. WEIGHT CONTROL INFORMATION. Providing a green-coded Navy option for entrées, starches, vegetables, beverages, bread, soup, and desserts ensures that appropriate, nutrient dense options are available. To assist patrons in making healthy meal selections, the green-coded options shall be advertised on the menus, on a sample plate at the serving line, in POD notes, and via other media. Exercise and portion control are necessary for maintaining desirable weight.

One pound of body fat equals 3500 calories. By reducing calorie intake by 500 calories per day and/or increasing energy expenditure, a weight loss of one pound per week can be achieved.

For example, physical activity that burns 250 calories per day combined with a 250-calorie reduction per day equals a deficit of 500 calories per day. Over a period of one week, this results in a deficit of 3500 calories. Safe weight loss is 1 to 2 pounds per week.

The following are excellent resources for weight control information:

• the Navy Nutrition Resource Guide 2011 from Navy Physical Readiness Program

Weight Control Guide, NAVPERS 15602

• the Navy Operational Fitness and Fueling Series (NOFFS)

• the Go For Green program.

A standard weight control practice encourages patrons to consume smaller portions as part of a well-balanced diet. Fruit, vegetables, whole grains, lean protein, beans/legumes, and water are to be promoted. Patrons should choose foods that have a green-coded food label card when eating in the dining facility.

2. NAVY OPERATIONAL FITNESS AND FUELING SERIES. The Navy Operational Fitness and Fueling System (NOFFS) provides the Navy with "best in class" physical fitness and nutrition information for Sailors. This allows the Navy to maintain peak physical readiness, which is a top priority of the 21st Century Sailor and Marine initiative and for the 2025 Sailor enriched culture pillar. NOFFS is designed to promote the culture of fitness and has been available fleet-wide since June 2010. The fueling series provides sailors with practical tools on nutrition fundamentals, meal planning, portion awareness, and energy management. A nutrition blueprint and meal builder food lists are available with the NOFFS nutrition program to aid in choosing foods for each feeding time. There are meal builders for males and females; five zones are categorized for weight loss, maintenance, and weight gain. The recommended servings of food per zone are based on the PRT Instruction of exercising three times per week for 45 minutes each session. The NOFFS information can be accessed through navyfitness.org/nutrition.

3. MISSION NUTRITION. Mission Nutrition is a two-day course facilitated by trained MWR fitness specialists. The curriculum covers topics such as basic and performance nutrition, supplements, mindless eating, and fad diets. Although Mission Nutrition is an excellent course for anybody to attend to learn more about nutrition, it currently does not fulfill any requirements for visiting a dietitian or attending a Ship Shape course. Refer to the following website:

www.navyfitness.org/nutrition/mission_nutrition/.

4. COMMISSARY NUTRITION GUIDE PROGRAM. The DECA commissary guide as a resource to better nutrition selections throughout the store is a quick reference guide to help shoppers who are low on time but big on health make informed food choices. Just be aware that an item may have more than one tag displaying nutrition information.

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5. SHIPSHAPE. Ship Shape is a program that meets weekly for 8 weeks. It encourages a healthy and permanent approach to weight loss. It is not a mandatory program, but it is recommended for increased knowledge about weight loss. Local medical treatment facilities have information on the Ship Shape program.

6. DIETARY SUPPLEMENT RESOURCE. The Operation Supplement Safety (OPSS) campaign was developed by the DoD’s joint service dietitians. It has been accessible online since 2012. Its purpose is to increase the DoD community’s awareness of dietary supplements.

Many service members use supplements that cost a lot of money, jeopardize their career, can harm them, or do not deliver the intended effect. The OPSS campaign provides credible information from nutrition service professionals. Educational materials, resources, and facts can be obtained from www.opss.org.

1-17 http://www.opss.org/

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CHAPTER 2

MESS DECK MASTER-AT-ARMS

Part A: INTRODUCTION Introduction Mess Deck Master-At-Arms Responsibilities Chain of Command

Part B: HOW TO BE AN EFFECTIVE MESS DECK MASTER-AT-ARMS General Guidance (Afloat) General Guidance (Ashore) Food Service Attendant Supervisory and Management Tools Food Service Attendant Duties Food Service Attendant Assignments Muster and Inspection Prior to Inspection Inspection Procedures Indoctrination Written Instructions

Part C: DINING AREA AND ASSOCIATED EQUIPMENT Safety Precautions Pre-Service Set-Up Time Management During the Meal Cleaning Procedures Table Condiments Cleaning the Tables, Chairs, and Benches Bulkhead Cleaning Overheads Decks Carpeting Stainless Steel Surfaces Salad Bars (Non-Refrigerated and Refrigerated) Proper Care of Milk Dispensers Refrigerated Milk Dispensers Non-Carbonated Beverage Dispensers Carbonated Beverage Dispensers Coffee Urns Freeze-Dried Coffee Dispensers Bulk Ice Making Machine Ice Dispensing Machines Soft-Serve Ice Cream Machine Cleaning Butter Dispensers Tray, Bowl, Cup, Plate, and Glass Lowerators Commercial Hot and Cold Beverage Dispensers……………………………………

Part D: SERVING LINE AND ASSOCIATED EQUIPMENT Background Electric Hot Food Table

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General Operations Descaling Sneeze Shield and Tray Slide Rail Bread Dispenser Rotary Toaster Cereal Dispenser

Part E: SCULLERY OPERATIONS Background Safety Precautions for the Dishwashing Machine Preparing Soiled Dinnerware and Silverware for Machine Washing Operating Instructions for Single-Tank Dishwashing Machines Operating Instructions for Double-Tank Dishwashing Machines Cleaning the Dishwashing Machine Descaling Dishwashing Machines Destaining Dinnerware and Silverware Care of Plastic Dinnerware (Non-Disposable) Inventory of Dinnerware and Silverware

Part F: HAND DISHWASHING OF COOKING UTENSILS Background Preparation for Washing Washing, Rinsing, and Sanitizing Storage of Clean Cooking Utensils

Part G: FOOD WASTE AREAS Food Waste Garbage Grinder Safety Precautions and Operating Procedures Cleaning the Garbage Grinder Cleaning Garbage and/or Trash Containers

Part H: CLEANING GEAR – ESTABLISHING AND MAINTAINING REQUIREMENTS Cleaning Gear Proper Use of Cleaning Tools Cleaning and Sanitizing Establishing and Maintaining Requirements

Part I: PLANNED MAINTENANCE SUBSYSTEM Responsibility Trouble Call Log Inoperative Equipment Report

Part J: TRAINING Responsibility Secretary of the Navy Requirements Formal Training Training Records On-the-Job Training Follow-Up Training

ADDENDUM: Summary Review of Responsibilities

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CHAPTER 2

MESS DECK MASTER-AT-ARMS

PART A: INTRODUCTION

2000 INTRODUCTION

The Mess Deck Master-at-Arms (MDMAA), or designated representative for ashore facilities, assumes a most demanding leadership responsibility when assigned to the food service division.

The MDMAA may be the most demanding leadership responsibility a Petty Officer has because most Food Service Attendants (FSAs) are beginning their enlistment and are adapting to a new job and a new way of life. Only the highest caliber Petty Officers should be considered for this position; the health and well-being of the crew may depend on how efficiently the MDMAA performs.

The MDMAA assumes many responsibilities in support of the food service team. This support includes ensuring that Command and food service policies for basic feeding of, and service for, all galley patrons are adhered to. The MDMAA shall regulate the dining areas to ensure that authorized patrons, who may be accompanied by service animals, are in the proper attire when they enter the facility.

NOTE: The Defense Health Agency authorizes access to Navy facilities, including dining facilities, by service animals, working dogs, and animals used for Assisted Therapies and Animal-Assisted Activities in accordance with DoD Directive 5136.01 and Directive 5136.13.

Food service is one of the most important morale factors affecting our sailors. It can be positive, or it can be negative. Regardless of how well the food is prepared there may be a negative effect on the crew’s morale if dining patrons are not provided with clean, dry dinnerware; if the food is not properly served; if the dining area is not clean and orderly; and if good sanitation practices are not enforced. The positive approach is always to provide excellent services to the dining patron.

This Chapter provides step-by-step procedures for performing the duties of the MDMAA and for training and supervising FSAs. Designated MDMAAs shall find this chapter a very helpful and easy-to-follow reference. See Table 2-1 below for the Mess Deck Master-At-Arms Checklist.

The charts and directions provide a roadmap that shall allow the MDMAA to arrive at a destination on schedule. There are no known shortcuts.

Assignment as an MDMAA offers challenges, rewards, and personal satisfaction for contributing to excellence in food service. The reward, though often intangible, is significant: the health, well-being, and respect of shipmates.

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Daily Weekly Every Other Week Monthly

1. Muster and inspect FSAs.

1. Inventory fast-moving consumable supplies.

1. Inventory dinnerware and silverware.

1. Ensure that safety and operating instructions are posted and legible with assistance from the division Maintenance

PO.

2. Check with JOD for receipt of provisions.

2. Review FSAs’ job rotation.

3. Check dishwashing machine for scale/mineral deposits.

3. Inventory all consumable supplies.

4. Check trouble call log/inoperative equipment report and make follow-up report.

2. Review daily and weekly work schedule.

3. Check FSAs berthing space (note laundry bag). (Afloat)

4. Check temperatures of the dishwashing machine during operation.

5. Review on-the-job safety.

6. Check equipment for operating defects and report to the Leading CS/Food Service Officer (FSO).

Table 2-1 Mess Deck Master-at-Arms Check List

2001 MESS DECK MASTER-AT-ARMS RESPONSIBILITIES

The MDMAA serves as the Command’s official host to the patrons of the food service facility.

The MDMAA is directly responsible to the Food Service Officer (FSO) or to a designated representative who generally is the Leading Culinary Specialist (LCS). The MDMAA shall be responsible for the following:

• The MDMAA is in charge of all spaces and equipment in the dining area, serving line, scullery, and waste handling areas except for the equipment or areas under the responsibility of the LCS.

• In coordination with the LCS, the MDMAA shall assign FSAs to the service of food, maintenance and cleanliness of the dining area and equipment, operation of the scullery, and handling and disposal of food waste.

• The MDMAA shall muster FSAs daily and shall thoroughly inspect them for personal neatness and cleanliness.

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• The MDMAA shall supervise the cleaning of the dining area, serving line, scullery, dinnerware, and silverware.

• The MDMAA shall ensure that all assigned equipment is operated in accordance with current instructions.

• The MDMAA shall conduct a mess gear inventory every 14 days and shall maintain adequate dinnerware and silverware to ensure that sufficient quantities are available throughout the serving period. The inventory period for small platforms (submarines, LCSs, and MCMs) may be extended for a period not to exceed 30 days with TYCOM concurrence.

• In conjunction with the medical department, the MDMAA shall administer to FSAs a training program that covers sanitation, scullery operation, and food handling.

• The MDMAA shall maintain order and discipline in assigned areas.

2002 CHAIN OF COMMAND

The MDMAA shall ensure that the Leading CS, or a designated representative, is informed of any problems or changes in procedures. Communication with superiors promotes good working relationships and eliminates the possibility of misunderstanding: over-informing is better than under-informing.

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PART B: HOW TO BE AN EFFECTIVE MESS DECK MASTER-

AT-ARMS

2100 GENERAL GUIDANCE (AFLOAT)

MDMAAs must demonstrate good leadership and supervisory qualities because many FSAs recently have come onboard and still are adjusting to the shipboard environment. Demonstrating good leadership qualities shall have a lasting effect on the military enlistment and/or careers of recent enlistees. Young sailors look to their Supervisor for guidance and direction. An MDMAA may excel as a Supervisor and may earn the respect and cooperation of superiors, peers, and FSAs by acting in the following ways:

• Knowing the job and performing it effectively.

• Leading and guiding the FSAs, not driving them.

• Being a fair, but firm, leader.

• Being courteous, cooperative, and helpful to FSAs and to the patrons of the food service facility.

• Setting a good example such as having the right attitude and maintaining an outstanding military appearance.

• Listening attentively and sincerely to patron and FSA complaints and suggestions.

• Striving constantly to make FSAs aware of their responsibilities to the crew members.

• Respecting the right of all to dignity and self-respect.

Afloat activities (during inport periods) are required to take an accurate count of personnel who consume a meal. MDMAAs are responsible for ensuring that an accurate count is taken. One acceptable method is using a hand reciprocating counter (clicker). All messes outside of the GM receiving GM meals must report their headcounts to the GWC or MDMAA. Upon securing the serving line, the number of personnel who consumed the meal must be submitted to the Watch Captain.

2101 GENERAL GUIDEANCE (ASHORE)

Contact the Regional Food Service Director for MDMAA ashore guidance.

2102 FOOD SERVICE ATTENDANT SUPERVISORY AND MANAGEMENT TOOLS

The guidelines below clarify the MDMAA’s supervisory responsibilities to FSAs and clarify the MDMAA’s host responsibilities to food service facility patrons. The MDMAA shall

• Work in close coordination with the LCS and Medical Department Representative (MDR) to ensure that all FSA requirements are met before the start of work assignment.

• Ensure that all FSAs are properly trained before reporting to their newly assigned positions.

• Observe, know, and enforce the objectives, policies, standards, and procedures of the command and the food service division. Customers shall be treated courteously and respectfully.

• Study and analyze the jobs for which he is responsible (learning everything about the job or equipment and being able to apply this knowledge effectively).

• Use previous food service facility records to determine trends and to anticipate workloads and changes; schedule Food Service Attendants to meet work demands.

• Ensure the availability of needed materials and equipment in advance.

• Balance the workload of FSA work assignments.

• Give special attention to new FSAs. Acquaint them with their jobs and their fellow workers. Fully explain the policies, working conditions, and expected standards.

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• Maintain discipline and good conduct and ensure strict adherence to established standards.

• Keep your Supervisor (LCS or designated representative) informed about activities, progress, problems, and other important matters.

• Keep FSAs fully informed about how they are doing, what they do well, and where improvement is needed.

• Plan and conduct meetings with FSAs to share information and ideas to promote enthusiasm and teamwork. This shall create a positive atmosphere.

• Encourage good health habits and personal hygiene standards. Ensure proper grooming and strict conformance with uniform standards at all times.

• Pursue an aggressive training program. Training pays good dividends and shall definitely earn the respect of the FSAs.

• Be conscious of wasted time, materials, and equipment. Seek solutions to prevent waste.

• Review the area of responsibility periodically and make carefully planned recommendations for improvement.

• Accompany inspectors on sanitation inspections.

FSAs work unusually long hours and perform non-skilled work that is not a part of a Navy rating.

Their performance, however, is critical to the effective operation of the food service division and is an essential factor in the health and morale of the crew. These circumstances, combined with the fact that the FSAs duties involve continuous cleaning the same areas and equipment, make the MDMAA’s job as a leader and Supervisor unusually demanding. Unlike some assignments, there never is a lull in duties; the MDMAA’s performance and the performance of those he supervises must always be at the highest level.

2103 FOOD SERVICE ATTENDANT DUTIES

1. FOOD SERVICE ATTENDANTS. FSAs are junior enlisted members/civilians who are detailed to the food service facility for duty in any of the following capacities:

• Serving food on the serving line.

• Cleaning and sanitizing food service spaces and equipment not used for food preparation.

• Operating the scullery/dish washing units and handling and disposing of food waste.

• Loading and unloading supplies for the food service facility.

• Standing night watch duties.

• Performing Stateroom/Wardroom duties.

2. DUTIES. FSAs assigned to the general mess (GM) are responsible for performing the following duties:

• Maintaining general cleanliness and sanitation of bulkheads, overheads, decks, and associated equipment in all food service spaces.

• Maintaining cleanliness and sanitation of the mess dining area’s salad bars, beverage bars, hot bars, condiment tables, self service bars, and galley steam tables.

• Handling and disposing of all trash, food waste, and plastic waste in all food service spaces.

• Maintaining the cleanliness, sanitation, and descaling of the scullery and the pots and pans machine.

• Maintaining the cleanliness of all deep sink areas in food service spaces.

• Maintaining the cleanliness and sanitation of countertops.

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• Operating scullery and pots and pans equipment to sanitize all pans, dishware, silverware, and cooking utensils.

• Washing cooking and baking gear in the galley and baking areas.

• Assisting in transferring hot and cold foods to all serving line and self service bars and tables. Assisting in setting up the salad bar, hot bars, condiment tables, and galley steam tables.

• Filling, maintaining, and cutting the dispensing tubes of non-carbonated beverage dispensers, milk machines, soda machines, hot drink dispensing machines, and juice dispensers.

• Setting tables with napkin dispensers, salt and pepper shakers, sugar dispensers, and all condiments required for the meal served.

• Maintaining cleanliness and sanitation of all portable dispensing units. Filling all dispensing units for the dining tables and beverage bar areas.

• Maintaining cleanliness and sanitation of all mess gear cleaning equipment including mops, buckets, and brooms.

• Placing and removing tablecloths and table linens in food service dining areas. Place table settings in wardroom and CPO dining areas.

• Transferring and picking up dining linens from laundry.

• Transferring and storing mess deck china, silverware, and trays.

• Maintaining cleanliness and sanitation of carpets and upholstered furniture.

• Maintaining the cleanliness and sanitation of all dining facility ice dispensing machines.

• Preparing non-carbonated beverages and coffee for juice line dispensers.

• Assisting in setting up individual servings of breads, condiments, desserts, and other items.

• Assisting the MDMAA with the inventory of the GM’s dinnerware and silverware.

• Operating and maintaining the cleanliness of garbage grinders.

• Maintaining the cleanliness and sanitation of garbage and trash containers.

• Loading and unloading consumable supplies for the food service facility.

• Assisting the Bulk Storeroom Custodian with stores rotation, store transfers to the galley and private messes, and general storeroom cleaning.

• Serving meals in all messes. Embarked units may refer to OPNAVINST 3120.32D, Chapter 6 for further guidance.

• Maintaining general stateroom cleaning for ranks 05 and above. This may include rack make-up, laundry transfer and pick up, and head facility cleaning. Additional cleaning requirements may be required for an embarked Flag Officer and/or Commanding Officer.

• Performing other duties as assigned by the LCS.

Refer to OPNAVINST 3120.32D, Chapter 6 for MAA and FSA manning requirements.

2104 FOOD SERVICE ATTENDANT ASSIGNMENTS

First assignment of the FSAs and the correct procedures to be followed while assigned to the Food Service Division are discussed below.

a. Indoctrination. Personnel are detailed by the Executive Officer (XO) or the Chief of the Boat (COB) for submarines to perform food service duties (usually for a 90-day period).

Figure 2-1 is a recommended check-in/out format. Figure 2-2a shows proposed instructions; Figure 2-2b presents a questionnaire for reporting FSAs that must be completed during an indoctrination period. Figure 2-3 is a proposed format to be used to indicate that indoctrination has been completed. Figure 2-1 and Figure 2-3 shall be used to establish minimum requirements. They can be tailored to the unique needs of a ship/station. Indoctrination shall not be skipped; the FSAs shall not be left to learn for

2-9 themselves. A good indoctrination program is an essential management tool to ensure that new personnel are properly indoctrinated to Navy standards. The FSA check-in/out form may not be required for submarines.

b. Duty Sections. Because of the long working hours while assigned to food service duty, it is recommended that the FSAs be divided into two sections (port and starboard) to allow sufficient time off and still ensure full coverage for all meal periods. Figure 2-4 is a normal in-port routine for FSAs. For example, the port section may report for work at 0530 hours (one hour before serving breakfast) and the starboard section may report for work at 0630 hours. At approximately 1400 hours (after all areas and equipment have been cleaned from the lunch meal) the port section may begin liberty and the starboard section may remain on duty until secured by the MDMAA or galley lead cook after the evening meal and all cleaning has been properly completed. The work schedule of each section may be reversed each day.

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Figure 2-1 Check In/Out Form for Food Service Attendants

CHECK IN/OUT FORM FOR FOOD SERVICE ATTENDANTS

Date____________ From: Executive Officer ________________________________________________ To: ______________________________________________________________

Name Division Subj: FOOD SERVICE ATTENDANT DUTIES; ASSIGNMENT TO Encl: (1) Food Service Attendant Reporting Instructions Encl: (2) Food Service Attendant Questionnaire

1. You are assigned to food service duties for this command to relieve ________________ on ___________________________. Check out and check in with the following personnel:

CHECK OUT

LCPO

Division Officer

Department Head

Postal Clerk

Medical representative (with slip showing that a medical check has been made)

CHECK IN

Mess Deck Master-at-Arms

LCS

FSO

Personnel Office

2. For planning purposes, you shall be relieved on ____________________________

3. Upon completion of the above, return this form to the FSO. Enclosures (1) and

(2) shall be completed during the indoctrination period.

Executive Officer

SAMPLE

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INSTRUCTIONS FOR INCOMING FOOD SERVICE ATTENDANTS

1. FSAs have been an important part of the Navy since its beginning and shall be as long as there are ships. Most of the chief petty officers, senior enlisted personnel, and numerous captains and admirals in today’s Navy served as FSAs early in their careers. “Messcooking” (the previous term for Food Service Attendant duty) is thought to be a nasty job with all types of hardship and injustice. This is not true. There are times when the work is hard and the hours are long, but this is the case in most jobs aboard a Navy ship. In the food service division, the future leading petty officers are the “customers.” It is said that if a sailor does a good job as a Food Service Attendant, then that sailor shall perform in a similar manner when rated. Many senior petty officers use this theory and closely watch the food service division for future “strikers.”

2. FSAs are delegated responsibility for food handling and service and for the sanitation of the serving line, dining area, and related spaces. The health and well-being of the crew depend on how well FSAs do their job. Attitude, personal appearance, and concern for customers play an important role in providing excellent food service for the crew.

3. Rules and regulations are necessary in any organization. To make their temporary assignment more meaningful, FSAs must be familiar with the following:

a. Upon reporting, the MDMAA shall assign FSAs to the Supply Department. Work schedules, liberty/leave policy, personnel and other inspections, and berthing while assigned as a Food Service Attendant shall be discussed and explained by the MDMAA.

b. Upon completion of the indoctrination period, assignment shall be made to a job in the food service area. Some of the jobs may seem harder than others, but all jobs play a very important role in the overall image of the food service division. FSAs are expected to do their best in whatever job they are assigned. Supervisors shall readily notice and reward commendable performance. A Food Service Attendant’s reputation as a high caliber performer shall remain beyond duty as a Food Service Attendant.

c. The MDMAA shall issue muster for work instructions and shall inspect FSAs for cleanliness and personal hygiene. A smart appearance, including hair that is clean and complies with Navy grooming standards and fingernails that are clean and trimmed short, must be presented.

Uniforms must be clean and shoes must be polished. Regulations covering wearing of hats and smoking must be followed at all times.

d. FSAs must remain at assigned stations until all work is completed unless directed otherwise by the MDMAA. Relief of one Food Service Attendant by, or job-switching with, another Food Service Attendant without authorization by the MDMAA is not permitted.

e. All job assignments shall be performed as instructed by the MDMAA. Shortcuts are not allowed;

the end product shall be less than acceptable and may possibly contribute to an injury or harm to an individual. It is important to remember that the supervisors who instruct in these jobs are highly knowledgeable and proficient. All ideas for improvement are welcome and shall be brought to the Supervisor’s attention.

f. Disagreements or misunderstandings while assigned to the food service division must be brought to the attention of the MDMAA. Such problems must not be settled by the FSAs.

Supervisors are more experienced in handling such problems.

g. Keeping aware of changes within the Supply Department is of the utmost importance because food service regulations and procedures are constantly being updated and improved. The MDMAA shall keep FSAs informed of all issues concerning their jobs.

h. Liberty shall be regulated by the MDMAA. FSAs on authorized liberty shall return to their jobs on time and in a capable condition. In the event of a bona fide emergency, immediate notification must be made to the Supervisor so that necessary arrangements for assistance may be initiated.

Figure 2-2a

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Instructions for Incoming Food Service Attendants This questionnaire is to be completed during the indoctrination period.

It must be returned to the Mess Deck Master-at-Arms upon completion.

1. Who is your division officer while assigned as a Food Service Attendant? _______________

2. Who is your immediate Supervisor? ____________________________________________

3. What is the uniform for FSAs assigned to the dining area? __________________________

4. What time do you muster in the morning? Where? _____________________

5. What time do you start setting up for:

Breakfast? ________ Lunch? ___________ Dinner? ___________

6. What time period is the serving line open for the crew?

Breakfast _________ Lunch ____________ Dinner ___________

7. When must the dining tables and chairs be cleaned? _______________________________

8. Why is a clean-as-you-go program necessary? (Example: Wiping dining tables between sittings)

9. When must the napkin dispensers, salt and pepper shakers, sugar dispensers, and table condiment containers be cleaned? _____________________________________________

10. How frequently must the napkin dispensers, salt and pepper shakers, and sugar dispensers be emptied and placed into the dishwashing machine? _____________________________

11. At what temperature range must the dishwashing machine be maintained during operation?

Wash section _____________ Rinse section ___________ Final rinse section __________

12. How long must dinnerware/silverware be allowed to air dry after being removed from the dishwashing machine? ______________________________________________________

13. When must the dishwashing machine be disassembled and thoroughly cleaned? ________

14. When must the scullery be thoroughly cleaned? __________________________________

15. When must trash containers and lids be thoroughly cleaned? ________________________

16. The milk tubes must be cut at what length below the metal…