RAFL RAFM DFAC 26-31 Attachment 5 DAFMAN 34-131.pdf

BY ORDER OF THE SECRETARY

OF THE AIR FORCE

DEPARTMENT OF THE AIR FORCE

MANUAL 34-131

10 OCTOBER 2023

Incorporating Change 2, 17 JUNE 2025

Certified Current, 17 JUNE 2025

Services

APPROPRIATED FUND (APF) FOOD

SERVICE PROGRAM MANAGEMENT

COMPLIANCE WITH THIS PUBLICATION IS MANDATORY

ACCESSIBILITY: Publications and forms are available on the e-Publishing website at www.e-Publishing.af.mil

RELEASABILITY: There are no releasability restrictions on this publication

OPR: AF/A1SO Certified by: SAF/MR

(Name)

Supersedes: AFMAN34-240, 19 April 2019 Pages: 80

This manual implements Department of the Air Force Policy Directive (DAFPD) 34-1, Air Force

Services. It has been developed in collaboration between the Deputy Chief of Staff for Manpower, Personnel and Services (AF/A1), the Chief of the Air Force Reserve (AF/RE), the Director of the

Air National Guard (NGB/CF), and the Deputy Chief of Space Operations for Human Capital

(SF/S1). It provides directive guidance and procedures on requisition, ordering, accounting, preparation, and inventory of food in APF food facilities including dining facilities (DFACs), flight kitchens, missile feeding, field feeding and on the essential station messing (ESM) program. This publication applies to all civilian employees and uniformed members of the Regular Air Force

(RegAF), the United States Space Force (USSF), as well as the Air Force Reserve (AFR), and the

Air National Guard (ANG). It does not apply to Military Treatment Facility dining facilities. This publication may be supplemented at any level, but all supplements that directly implement this publication must be routed to the OPR for coordination, and all Major Command/Field Command

(MAJCOM/FLDCOM)-level supplements must be approved by the Human Resource

Management Strategic Board (HSB) prior to certification and approval. Ensure all records generated as a result of processes prescribed in this publication adhere to AFI 33-322, Records

Management and Information Governance Program, and are disposed in accordance with the Air

Force Records Disposition Schedule, which is located in the Air Force Records Information

Management System. Refer recommended changes and questions about this publication to the office of primary responsibility (OPR) using the DAF Form 847, Recommendation for Change of

Publication; route DAF Forms 847 from the field through the appropriate functional chain of http://www.e-publishing.af.mil/

2 DAFMAN34-131 10 OCTOBER 2023

command. The authorities to waive wing/unit level requirements in this publication are identified with a Tier (“T-0, T-1, T-2, T-3”) number following the compliance statement. See Department of

Air Force Manual (DAFMAN) 90-161, Publishing Processing and Procedures, for a description of the authorities associated with the Tier numbers. Submit requests for waivers through the chain of command to the appropriate Tier waiver approval authority, or alternately, to the Publication

OPR for non-tiered compliance items. The use of the name or mark of any non-Federal entity specific manufacturer, commercial product, commodity, awards and recognition programs, standard or service in this publication does not imply endorsement by the DAF. The Department does not endorse any non-Federal entity’s products, services, or governing standards. This manual requires the collection and or maintenance of information protected by the Privacy Act of 1974 authorized by Title 10 United States Code (USC) Section 9013, Secretary of the Air Force, Title

37 USC Pay and Allowances of the Uniformed Services Chapter 7, Allowances Other than Travel and Transportation Allowances, § 402 Basic allowance for subsistence. The applicable SORN

F035 AF SAFPA A, Special Events Planning - Protocol is available at:

http://dpcld.defense.gov/Privacy/SORNs.aspx.

SUMMARY OF CHANGES

This interim change revises DAFMAN 34-131, Appropriated Fund Food Service Program

Management by (1) deleting “Cultural diversity” from paragraph 3.11, (2) deleting “observances or” from paragraph 3.11, and (3) adding “regional cuisine differences” before “and menu variety” to comply with Executive Order to End Diversity, Equity, and Inclusion (DEI).

A margin bar (|) indicates newly revised material.

Chapter 1—ROLES AND RESPONSIBILITIES 8

1.1. Headquarters Air Force Services Directorate (AF/A1S):

1.2. Air Force Installation and Mission Support Center (AFIMSC):

1.3. Air Force Services Center (AFSVC)

1.4. AFSVC, Food and Beverage Operations Division (AFSVC/VMF):

1.5. AFSVC, Financial Management and Comptroller (AFSVC/VFB):

1.6. AFSVC, Installation Support Division (AFSVC/VI):

1.7. MAJCOM/FLDCOM and A1/Directorate of Logistics, Engineering and Force

Protection (S4) (Includes Component MAJCOM/FLDCOMS and NAFs):

1.8. Installation Commander:

1.9. Force Support Squadron Commander (FSS/CC) or Director (FSS/CL):

1.10. Food Service Officer/Food Service Section Chief (FSO/FSSC):

1.11. Food Service Personnel:

http://dpcld.defense.gov/Privacy/SORNs.aspx

DAFMAN34-131 10 OCTOBER 2023 3

Chapter 2—AUTHORIZED USE OF DAF APF DFACS 15

2.1. The DAF operates DFACs to meet the mission feeding requirements of the installation

2.2. Authorized Personnel

2.3. Emergency Situations

2.4. Meal Rates

Table 2.1. What Eligible Customers in APF Facilities are Charged

Chapter 3—FOOD SERVICE PROGRAM MANAGEMENT 19

3.1. Objective

3.2. Guidance on Uses of Food Service, DFACs and ESM Entitlements

3.3. Support for Medical Facilities

3.4. Essential Station Messing (ESM)

3.5. ESM members may not use ESM privileges to:

3.6. Program Management

3.7. Mission Essential Beverages

3.8. Nutritional Standards

3.9. Evaluating Food Service

3.10. Customer Feedback

3.11. Revisions to the DAF Force Menu

3.12. Posting Menus

3.13. Menu Item Pricing

3.14. Computer Malfunction

3.15. Unannounced Spot-Check of Cashier

3.16. Five-year Facility and Equipment Improvement Plan

3.17. DFAC Closures

3.18. Food Service Contracts

3.19. Food Service Uniforms:

Chapter 4—CAMPUS DINING SYSTEM (CDS) 25

4.1. CDS ESM Guidance

Chapter 5—FOOD SERVICE ACCOUNTING 27

5.1. Overview

5.2. FSO/FSSC

5.3. DFAC Manager

4 DAFMAN34-131 10 OCTOBER 2023

5.4. The Food Service Accountant

5.5. Control of Funds and Signature Forms

5.6. Headcount Record

5.7. Receipt for Transfer of Cash and Vouchers

5.8. Cash Turn In from Non-automated DFACs

5.9. Cash Turn In from Automated DFACs

5.10. Form Preparation for Cash Turn In

5.11. The Turn In Copy

5.12. Verifying the Cash Collection

5.13. Gains and Losses

5.14. Accounting for Funds Collected Overseas from Local National Personnel

5.15. Issuing MREs from Food Service

5.16. Accounting for Flight Meals and MREs Positioned on Aircraft for Overpacked or

Emergency Purposes

5.17. MREs in Processing Lines

5.18. Field Feeding

5.19. Meals for Off-Premises Consumption

5.20. Emergency Situations

5.21. National Guard Bureau Cost Index

Chapter 6—FOOD AUTOMATED AND NON-AUTOMATED SYSTEM ACCOUNTING 36

6.1. Collection of Headcount

6.2. Cash Reconciliation

6.3. Menu Item Prices Report

6.4. Sale prices and POS

6.5. Corporate Reporting

6.6. Financial Summary

6.7. Field Feeding Automated Accounting Procedures

6.8. Manual Sales Form

6.9. Satellite Food Service

6.10. Non-automated operations input the supporting data on the Monthly Monetary

Record

DAFMAN34-131 10 OCTOBER 2023 5

Chapter 7—ORDERING AND INVENTORY FOR ALL FOOD SERVICE OPERATIONS

(DFAC, FLIGHT KITCHEN, CENTRAL PREP AND FIELD FEEDING) 38

7.1. General Procedures

7.2. Ordering

7.3. Reconciliation

7.4. Storeroom

7.5. Subsistence Evaluation

7.6. Production Log

7.7. Automated Ordering Procedures

7.8. Vendor and Inventory Items

7.9. DLA Order Processing

7.10. Adjustment Entries

7.11. Non-automated Ordering Procedures

7.12. Food Service Inventory Transfer Receipt

7.13. Physical Inventory

7.14. End of Fiscal Year Physical Inventory

7.15. Inventory/Menu Price Adjustments

7.16. Inventory Levels

7.17. Government Purchase Card (GPC)

7.18. Purchase Reconciliation

Chapter 8—PREPARATION KITCHENS 44

8.1. Central Preparation Kitchen

8.2. Co-located Preparation Kitchens

8.3. Subsistence and Monetary Controls

Chapter 9—FLIGHT MEAL SERVICE 45

9.1. Authorized Meal Service

9.2. Flight Kitchens

9.3. Menu Standards

9.4. Flight Meals and Allowances

Table 9.1. Types of Flight Meals and Allowances

9.5. Reimbursements for Meals

9.6. Inventory Controls

9.7. Request for Flight Meals

6 DAFMAN34-131 10 OCTOBER 2023

9.8. Issuing Flight Meals

9.9. Cash Controls

9.10. Cash Refund Procedures for Flight Meals

9.11. Unsafe Food Items

9.12. Excess or Extended Surplus Flight Meals Aboard Military Aircraft

9.13. Flight Meal Questionnaire

9.14. Co-located Flight Kitchens

9.15. Transportation Working Capital Fund (TWCF)

9.16. Fleet and Passenger Services

Chapter 10—WAR RESERVE MATERIEL (WRM) 51

10.1. General

10.2. WRM Subsistence Authorizations

10.3. WRM Requirements

10.4. Responsibilities

10.5. Issues and Transfers

10.6. Rotation

10.7. Inventory

10.8. Revaluation

10.9. Replacement of WRM Rations

10.10. Stock Replacement

10.11. Storage of WRM Rations

10.12. Accountability for Pre-positioned Rations

10.13. Survival Food Packets

10.14. Canned/Pouch Drinking Water

10.15. Unitized Group Rations (UGR)

10.16. Purchase of Water

10.17. Expeditionary Planning and General Wartime Requirements

10.18. Information Technology

Chapter 11—NUCLEAR, BIOLOGICAL, CHEMICAL AND CONVENTIONAL

DEFENSE OPERATION AND STANDARDS FOR FOOD SERVICE 59

11.1. Overview

11.2. Food and Potable Water Considerations

DAFMAN34-131 10 OCTOBER 2023 7

Chapter 12—FOOD SERVICE UNIFORM 60

12.1. Food Service Uniforms

12.2. Chef Coats

12.3. Combat Boots

12.4. Apron

12.5. Headgear

12.6. Personal Cleanliness (Clothing, hair restraints, jewelry)

12.7. Purchasing Uniform Requirements

12.8. APF Civilian Wear of Chef Uniform

12.9. Standard Chef White Uniform

Chapter 13—MISSION ESSENTIAL BEVERAGES 63

13.1. Mission Essential Beverages (Liquid Coffee/Tea or Hot Chocolate) for ESM personnel

13.2. The following procedures apply when requesting mission essential beverages from the DFAC:

13.3. Containerized beverages, such as sports drinks or bottled water, will not be purchased using MILPERS 3500 Appropriation for Subsistence-in-Kind funds

Chapter 14—MISSILE FEEDING 64

14.1. Overview

14.2. Force Support Commander Responsibilities

14.3. FSO/MAFFO Section Chief Responsibilities

14.4. ICBM Feeding Operations NCOIC

14.5. MAFFO Accountant Responsibilities

14.6. MAFFO Storeroom Operations Responsibilities

14.7. ICBM Food Service Specialists Responsibilities

Attachment 1—GLOSSARY OF REFERENCES AND SUPPORTING INFORMATION 70

Attachment 2—MONTHLY FOOD SERVICE REPORTS TO BE SUBMITTED TO

AFSVC 77

Attachment 3—SAMPLE MEMORANDUM OF UNDERSTANDING (MOU) FOR

RATIONS/THIS DOCUMENT ESTABLISHES A MOU BETWEEN THE

(UNIT) AND THE FOOD SERVICE ACTIVITY. 78

8 DAFMAN34-131 10 OCTOBER 2023

Chapter 1

ROLES AND RESPONSIBILITIES

1.1. Headquarters Air Force Services Directorate (AF/A1S):

1.1.1. Provides oversight and issues policy for conducting the DAF Food Service program.

1.1.2. Advocates for Food Service budgets and funding.

1.1.3. Coordinates Food Service policy with the other military departments and the DoD.

1.1.4. Maintains contact with other government agencies and industrial associations.

1.1.5. Ensures combat support (CS), sustainment, and readiness through planning, programming, budgeting, and execution (PPB&E) and developing written policy and guidance related to the Air Force APF Food Service management program.

1.2. Air Force Installation and Mission Support Center (AFIMSC):

1.2.1. Is responsible for Program Objective Memorandum submissions and advocates on behalf of the installations to ensure sufficient APF support for the DAF Food Service program.

1.2.2. Tracks quarterly execution of APF food resourcing requirements and provide updates to AFIMSC and AF/A1S leadership.

1.2.3. Develops APF resourcing strategy and consolidate, validates, and distributes Food

Service APF support to installations and AFSVC.

1.2.4. Track program costs and utilization rates in coordination with key stakeholders at

AFSVC and AF/A1S.

1.2.5. Manages the Food Service resourcing standard levels of service to project operational capabilities during year of execution.

1.2.6. Ensures Food Service personnel are resourced to attend developmental and mission essential training to support local missions.

1.2.7. Tracks program costs and utilization rates in coordination with key stakeholders at

AF/A1S and AFSVC.

1.3. Air Force Services Center (AFSVC).

1.3.1. Provides command, control, and oversight of the Food Service program.

1.3.2. Advocates on behalf of the installations to ensure sufficient APF support for the DAF

Food Service program.

1.3.3. Works with AFIMSC to determine installation War Reserve Materiel (WRM) ration levels and reporting requirements.

1.3.4. Is the Global Management Office for DAF War Reserve Materiel (WRM) Meal, Ready-to-Eat (MRE) requirements.

1.4. AFSVC, Food and Beverage Operations Division (AFSVC/VMF):

1.4.1. Manages the DAF Food Service program.

DAFMAN34-131 10 OCTOBER 2023 9

1.4.2. Serves as program manager for MILPERS 3500 Appropriation for Subsistence-in-Kind

(SIK) funds (military subsistence account) and WRM subsistence requirements using this account.

1.4.3. Administers, publishes, distributes, provides technical assistance, guidance, training, and F&B duty position handbooks to major commands, executive advisors, and installations on Food Service operations.

1.4.4. Oversees DAF-level John L. Hennessy Trophy and Arthur J. Myers Food Service

Excellence Award programs to promote excellence in DAF Food Service operations.

1.4.5. Develops operational and customer service standards.

1.4.6. Coordinates Food Service program with the other military departments and DoD.

Maintains contact with other government agencies and industrial associations.

1.4.7. In coordination with other entities within AFSVC, AFIMSC/Airman and Family

Services Division (IZA), and AF/A1S develops and maintains a food management program and operations guide.

1.4.8. Oversees programs to ensure compliance with applicable policies and guidance.

1.4.9. Coordinates and approves food specifications and resolves problems involving food quality and service.

1.4.10. Manages, coordinates, approves and/or disapproves DAF Type of Activity Code “FT” for APF food and beverage operations for Department of Defense Activity Address

Directory(s) (DoDAAD) and Department of Defense Activity Accounting Code(s)

(DoDAAC).

1.4.10.1. FSS resource managers submit DoDAAD and/or DoDAAC creation and deletion requests through AFSVC/VMF.

1.4.10.2. If approved, AFSVC/VMF coordinates any DoDAAD or DoDAAC adjustments with AFSVC/Logistics and Vehicle Management Branch (VFBL), and 437th Supply Chain

Operations Squadron (SCOS).

1.4.11. Develops and updates the preface to the DAF Corporate Food Service Menu, Worldwide Menu, and DAF Buyers Guide (DAFBG) requirements. Sets requirements for and approve menus used for Food 2.0.

1.4.12. Coordinates DAF specific requirements, in conjunction with the representatives and guidance from the United States Department of Agriculture (USDA) and the United States

Department of Commerce (USDC), to ensure vendors are providing DAF customers with only quality-approved products in accordance with (IAW) the DAFBG product specifications and contractual requirements.

1.4.12.1. Coordinates with military department headquarters level dietitians and AFSVC staff to evaluate food items for compliance with approved DoD and DAF menu standards and suitability for the various subsistence catalogs for each area of responsibility (i.e., missile feeding, Food 2.0 operations, legacy feeding operations, etc.).

10 DAFMAN34-131 10 OCTOBER 2023

1.4.12.2. Coordinates contract requirements for vendors to ensure compliance with

DAFBG requirements to comply with industry, armed services and DAF standards for quality control and food protection.

1.4.12.3. Ensures vendors are providing customers with only quality-approved products

IAW product specifications and contractual requirements.

1.4.12.4. Provides guidance and technical assistance to document poor or unacceptable prime vendor performance with the FSO or FSSC, where applicable, DFAC manager and storeroom personnel (i.e., submission of Contract Discrepancy Report to Defense Logistics

Agency (DLA) regional manager and AFSVC food and beverage manager).

1.4.12.5. Coordinates subsistence, troop support, operating system, and prime vendor requirements with the FSO, FSSC, where applicable, DFAC manager, storeroom personnel, DLA regional manager and AFSVC food and beverage manager.

1.4.12.6. Coordinates DLA and prime vendor operational and subsistence shortfalls and/or limiting factors with tactical level units to utilize Defense Commissary Agency (DeCA) or industry organizations to meet product specifications to eliminate mission support gaps.

1.4.12.7. Coordinates not in stock and new item requests with FSOs, FSSCs, where applicable and DFAC managers to evaluate products for DoD and DAF menu standards, quality and nutritional standards, cost, and applicable regulatory and industry compliance standards.

1.4.13. Develops and implements Food Service training workshops for DFAC managers.

1.4.14. Reviews plans for Food Service modification, renovation, and construction projects for functional adequacy and sizing.

1.4.15. Establishes and monitors new food item tests and acceptability studies.

1.4.16. Provides functional expertise for developing and using state-of-the-art automated Food

Service systems.

1.4.17. Performs installation Food Management Assistance Team (FMAT) and staff assistance visits. Trains Food Service personnel during FMAT and staff assistance visits at installation Food Service operations.

1.4.18. Prepares statements of work, quality assurance plans and other guidelines for Food

Service contracts.

1.4.19. Serves as the DAF subject matter expert for coordination and maintenance of Air Force

Joint Manual (AFJMAN) 34-606, Armed Forces Recipe Service.

1.4.20. Maintains centrally managed database of Food Service operational and financial data.

1.4.21. Coordinates supply of subsistence with DLA Troop Support and deployed units.

1.4.22. Monitors installations inventory to sales ratios, inventory levels and gain or loss tolerances.

1.4.23. Coordinates nutritional awareness programs.

1.4.24. Manages the DAF Food Service WRM program.

1.4.24.1. Conducts adaptive and crisis planning regarding operational ration requirements.

DAFMAN34-131 10 OCTOBER 2023 11

1.4.24.2. Manages WRM ration levels based on operational planning in coordination with the Major Command/Field Command (MAJCOM/FLDCOM) logistics office (A4L) and

Space Force equivalent (S4L).

1.4.24.3. Obtains WRM and Food Service ration reports from assigned Food Service activities and produces consolidated report of Food Service WRM assets.

1.4.25. Oversees Intercontinental Ballistic Missile (ICBM) Chef Working Group; determines dates and location of the annual working group.

1.4.26. Analyzes and validates command problems and gain or loss tolerances.

1.4.27. Acts as the AFSVC focal point on subsistence matters with deployed units during wartime, contingencies, exercises and emergencies.

1.4.28. Advises AFSVC/VM of significant financial and subsistence problems.

1.4.29. Provides support to OSD, DoD, and DAF steering and working groups; as well as the

DoD Combat Feeding Research and Engineering Program, DAF voting member and Joint

Technical Staff (JTS) advisor to the DoD Combat Research and Engineering Board (CFREB), and DoD Nutrition Committee.

1.4.30. Contract Discrepancy Reports should be maintained for each fiscal year in a file plan for the lifecycle of each SPV and prime vendor contract through the period of performance.

1.4.31. Analysis should be conducted to determine if the SPV and prime vendor is meeting contractual obligations according to the DLA Indefinite Delivery, Indefinite Quantity (IDIQ) contract/Statement of Work.

1.5. AFSVC, Financial Management and Comptroller (AFSVC/VFB):

1.5.1. Submits and advocates requirements for the Food Service Essential Station Messing

Military Subsistence Account (3500) budget, to include WRM requirements.

1.5.2. Submits and advocates for Second Destination Transportation funding for overseas shipment and excess subsistence and WRM rations rotation.

1.5.3. Updates and maintains the accuracy of the tables listed on the Defense Travel

Management Office home page and makes changes concerning meal availability, as required upon receipt of change notices from installations.

1.6. AFSVC, Installation Support Division (AFSVC/VI): Maintains liaison with installation commanders.

1.7. MAJCOM/FLDCOM and A1/Directorate of Logistics, Engineering and Force

Protection (S4) (Includes Component MAJCOM/FLDCOMS and NAFs):

1.7.1. Conducts adaptive and crisis planning regarding operational ration requirements.

1.7.2. Determines WRM ration levels based on operational planning.

1.7.3. Reports requirements for WRM and Wartime Consumable Distribution Objective

(WCDO) to Air Force Food and Beverage Operations Division annually.

12 DAFMAN34-131 10 OCTOBER 2023

1.8. Installation Commander:

1.8.1. Provides adequate facilities for storage of food (perishable, semi-perishable and operational, Food Service equipment, and supplies) to include WRM funded rations.

1.8.2. Provides funding for Food Service equipment and supplies.

1.8.3. Identifies authorized customers in writing.

1.8.4. Responsible for quality of MAFFO, Food Service management and training within the missile complexes at Malmstrom, F.E. Warren and Minot Air Force Bases.

1.9. Force Support Squadron Commander (FSS/CC) or Director (FSS/CL):

1.9.1. Serves as the accountable officer for all Food Service subsistence and WRM stocks.

1.9.2. Oversees operation of Food Service activities.

1.9.3. Advises AFSVC/VMF of significant subsistence problems.

1.9.4. Will submit a budget for all Food Service personnel training, equipment, and supplies

IAW installation and AFIMSC procedures.

1.9.5. Will ensure the accuracy of meals availability data on the Defense Travel Management

Office home page and report any change in the installation’s data. Reports any changes or updates via email to AFSVC/VMF. Reports as soon as a firm closure or opening date are known.

1.10. Food Service Officer/Food Service Section Chief (FSO/FSSC):

1.10.1. Oversees the installation APF Food Service program.

1.10.2. Develops a program for replacing equipment (five-year plan) and upgrading facilities.

Reviews and approves new or replacement equipment budget requests using the 5 Year Plan and submits annually (ExPlan) to AFIMSC/IZA.

1.10.3. Ensures non-automated procedures are available for continued operations if the POS system or back of house computer system is inoperative.

1.10.4. Provides DFAC cashiers written instructions and training on safeguarding cash and forms, customer identification and meal charges.

1.10.5. Trains Food Service personnel IAW Career Field Education and Training Plan

(CFETP), and AFMAN 48-147, Tri-Service Food Code, F&B duty position handbooks, and all other governing guidance.

1.10.6. Performs and submits results of quarterly inspections IAW AFSVC Food Service

Evaluation Guide, to rate the Food Service operation.

1.10.7. Certifies, signs, and is accountable for the Monthly Monetary Record IAW F&B duty position handbook.

1.10.8. Reviews and approves Food Service requisitions before submission to DLA Troop

Support or other sources of subsistence supply.

1.10.9. Ensures WRM and ration reports are uploaded and forwarded to the AFSVC/VMF by the Food Service Accountant.

DAFMAN34-131 10 OCTOBER 2023 13

1.10.10. Provides instructions with the appropriate forms to organizations requesting Meal, Ready-to-Eat (MREs).

1.10.11. Ensures Hazard Analysis Critical Control Point procedures are used for subsistence to include storage, food preparation, cooking, serving and holding food products.

1.10.12. Develops manning schematics for military and APF civilian personnel.

1.10.13. Ensures the ESM roster is updated daily.

1.10.14. Ensures quality assurance evaluations are conducted on all Food Service contract requirements.

1.10.15. Ensures required monthly reports are accomplished and forwarded to the

AFSVC/VMF.

1.10.16. Inspects WRM storage, security, and initiates orders to ensure the approved WRM

Funded Level Ration Requirement (FLRR) is maintained at all times.

1.10.17. Updates, uploads, and forwards monthly WRM and ration reports to AFSVC/VMF.

1.10.18. Validates submitted forms from organization requesting MREs and executes distributions of approved WRM assets.

1.10.19. Disposal of condemned or expired operation rations (e.g., MREs, UGR-H&S) is a unit responsibility under the guidance of the FSS/CC.

1.11. Food Service Personnel:

1.11.1. Prepare and serve meals IAW approved recipe guidelines in the automated food enterprise system.

1.11.2. Clean workstation after every meal period or IAW established operational instructions.

1.11.3. Order, receive, store, transfer, and issue subsistence to authorized activities.

1.11.4. Establish controls for issue of subsistence to APF customers.

1.11.5. Maintain inventories within approved variances to support current and projected needs.

1.11.6. Input all requisition, receipt, transfer, issue, and other documents affecting inventory into the management information system by close of business daily.

1.11.7. Forward requisitions to the DFAC manager for review and approval before submitting to DLA Troop Support.

1.11.8. Report all supply chain issues to AFSVC/VMF.

1.11.9. Establish a schedule for submission of food orders.

1.11.10. Comply with procedures contained in AFJMAN 23-210, Joint Service Manual (JSM) for Storage and Material Handling.

1.11.11. Monitor inventory balances, date-of-pack, rotation, and expiration dates of all subsistence.

1.11.12. Follow the Preface to the Worldwide Menu, AFMAN 48-147, Tri-Service Food

Code, F&B duty position handbooks and all other governing guidance.

14 DAFMAN34-131 10 OCTOBER 2023

1.11.13. Upon delivery to the food service operation/facility (e.g., dining facility, flight kitchen), Subsistence Prime Vendor (SPV) or prime vendor vehicles and subsistence will be inspected for accuracy, acceptability, quality, and freshness. The DAF Form 120a will be completed and maintained for each fiscal year in an organizationally approved electronic file/records management plan.

1.11.14. If subsistence is determined to be poor, unacceptable, or inaccurate quantities, the

DAF Form 120b will be completed and maintained for each fiscal year in an organizationally approved electronic file plan.

1.11.15. Upon completion of DAF Form 120b, the FSO, FSSC, DFAC manager, or storeroom personnel will forward a digital copy within 24-hours to their DLA Tailored Vendor Logistics

Specialist (TVLS), troop support, and/or contracting officer, HQ AFSVC/VMFA representative, and the SPV and prime vendor representatives. ANG completes and sends the

DAF Form 120b to NGB/A1X for coordination with HQ AFSVC/VMFA. The DAF Form

120b will be completed and maintained for each fiscal year in an organizationally approved electronic file/records management plan.

DAFMAN34-131 10 OCTOBER 2023 15

Chapter 2

AUTHORIZED USE OF DAF APF DFACS

2.1. The DAF operates DFACs to meet the mission feeding requirements of the installation. Dining operations provide subsistence entitlements to enlisted members who reside in dormitories. They also provide on-the-job training for Food Service personnel to meet daily operations and war-fighting missions. Use of the DFAC for meeting space is limited and should not interfere with food operations. Installation commanders may hold or authorize official functions (e.g., town hall meeting, commander’s call, unit dining in) to be held in the DFAC when no other space is sufficient and available. Installations will not host non-official functions (e.g., dining-outs, military balls, private organization meetings and events) at the DFAC. (T-2)

2.2. Authorized Personnel. At Food 2.0 installations, all personnel with base access are authorized to eat at the DFAC. At installations that have not converted to Food 2.0, the installation commander may authorize personnel to eat meals in the DFAC after determining other facilities, including nonappropriated fund (NAF) food activities, installation exchange cafeterias, and installation restaurants are not available, adequate, or readily accessible to the duty station and that sufficient capability to provide this meal service is available within the DFAC operation.

2.3. Emergency Situations. Installation commanders may allow community civilian members, noncombatant evacuees, and family members evacuated from other DoD installations to eat in base DFACs during emergencies. Paragraph 5.20 details accounting procedures during natural disaster (e.g., hurricane, tornado, earthquake, flooding, etc.) or emergency conditions.

2.4. Meal Rates. Charges for meals at APF DFACs and flight kitchens are determined by the

Office of the Secretary of Defense, Comptroller (OSD/C), and published annually. All waivers to meal charges must be approved by OSD/C. (T-0) See Table 2.1.

Table 2.1. What Eligible Customers in APF Facilities are Charged.

THESE

CUSTOMERS

PAY THIS AMOUNT

No Charge Discount Rate (cost of food)

Standard Rate (cost of food plus surcharge)

16 DAFMAN34-131 10 OCTOBER 2023

Officers, Federal

Civilian Employees performing duty on a

U.S. Government vessel, on field duty, in a group status, included in ESM, as defined in the Joint

Travel Regulation, on a U.S. Government aircraft on official duty either as a passenger or as a crew member engaged in flight operations or on

JTF operations other than training at temporary U.S.

installations, or using temporary APF facilities

X

Officers, Federal

Civilian Employees on any status other than that set forth in above block

Enlisted personnel, Service Academy

Cadets/Midshipmen, Senior ROTC

Cadets not receiving either an allowance for subsistence or the meal portion of per diem

THESE

CUSTOMERS

PAY THIS AMOUNT

No Charge Discount Rate (cost of food)

Standard Rate (cost

DAFMAN34-131 10 OCTOBER 2023 17

Enlisted personnel on a U.S. government aircraft on official duty either as a passenger or as a crew member engaged in flight operations or on

JTF operations other than training at temporary U.S.

installations, or using temporary APF

DFACs

Enlisted personnel, Service Academy

Cadets/Midshipmen, Senior ROTC

Cadets receiving the meal portion of per diem or when they are receiving an allowance for subsistence

Note: Enlisted members are not entitled to the meal portion of per diem, nor a monetary allowance for subsistence, when on field duty, sea duty, group travel, or ESM. Therefore, meals are at no charge.

Members of Youth

Groups extended the privilege of visiting a military installation, or when residing at a military installation and permitted to eat in an APF DFAC. (See note).

Members of ad hoc youth groups (See note).

THESE

CUSTOMERS

PAY THIS AMOUNT

No Charge Discount Rate (cost of food)

Standard Rate (cost

18 DAFMAN34-131 10 OCTOBER 2023

Military Dependents of enlisted member in pay grades E-1 through E-4

Military Dependents of enlisted members in pay grades other than

E-1 through E-4

Military retirees and their dependents, government contractors in overseas contingency operations, and all other individuals not included in table

Notes: Youth groups consist of nonprofit youth groups sponsored at the national or local level and ad hoc groups of youths. The distinction between the two groups is that an organized youth group has continuity over time, a fixed structure (such as officers, advisors, and organization youth protection rules), while an ad hoc group does not. Organized youth groups including scouting and sports teams that are authorized to operate on the installation (per AFI 34-223, Private Organizations Program), use installation facilities (such as lodging, athletic fields and meeting spaces), or afforded a Wing/Delta Public Affairs Office tour of the installation. Organized youth activities including Military Service auxiliaries such as U.S. Air Force Civil Air Patrol, U.S. Navy Sea Cadets and U.S. Coast Guard Sea Scouts.

DAFMAN34-131 10 OCTOBER 2023 19

Chapter 3

FOOD SERVICE PROGRAM MANAGEMENT

3.1. Objective. The Food Service program provides APF feeding operations to improve resiliency and readiness, optimize performance, and ensure Airmen and Guardians are fit to fight.

3.2. Guidance on Uses of Food Service, DFACs and ESM Entitlements.

3.2.1. 37 USC § 402 authorizes subsistence and instructs the Secretary of Defense, in consultation with the Secretaries concerned, to prescribe policies regarding use of dining and field messing facilities of the uniformed services.

3.2.2. Department of Defense (DoD) Directive 1418.05, Basic Allowance for Subsistence

(BAS) Policy, and AFMAN 65-116V2, Defense Joint Military Pay System (DJMS-AC) Unit

Procedures Excluding Financial Management Flights, establishes policy and assigns responsibilities for military personnel subsistence.

3.2.3. DoD 7000.14-R, Financial Management Regulation (FMR), Volume 7A: Military Pay

Policy – Active Duty and Reserve Pay, Chapter 25: Subsistence Allowances, provides subsistence entitlement, eligibility, restrictions, and special provisions to include meal collections and rates.

3.2.3.1. A military member receiving BAS must pay for all meals or rations received from a government mess or provided on behalf of the government (except when a patient in a hospital). This is a personal obligation of the individual. (T-0)

3.2.3.2. With the exception of basic trainees and certain categories of personnel, all military members draw BAS. ESM is messing declared by the installation, base, or station commander responsible for single government quarters that is essential to operate the government mess efficiently and economically, or that is necessary for the health and safety of enlisted personnel permanently assigned to single quarters.

3.2.4. APF procured food from any Food Service activity will not be used for social activities.

(T-0)

3.2.5. Flight Meal Types and Allowances. Refer to Chapter 9 authorized meals to support flight operations.

3.3. Support for Medical Facilities. Follow the guidance in AFMAN 44-144, Nutritional

Medicine, for procedures on supporting medical facilities and dietetic sharing agreements.

3.4. Essential Station Messing (ESM).

3.4.1. DoDM 1338.10, DoD Food Service Program, states Enlisted Service members are entitled to a ration for each day on active duty, except when they are entitled to a basic allowance for subsistence (BAS) or per diem.

3.4.2. A military member receiving rations in lieu of BAS is considered assigned to ESM.

IAW DoDM 1338.10 and Air Force Food & Beverage (F&B) policies, a “ration” is the quantity of nutritionally adequate food required to subsist one individual for one day (a ration equates to 3 meals per day).

20 DAFMAN34-131 10 OCTOBER 2023

3.4.3. ESM customers are authorized dine-in or carry-out at the DFAC or meal via the Campus

Dining System (CDS); a meal is considered a reasonable amount of food that can typically be consumed in one sitting/meal (sit down or grab-n-go). Members may return to the serving line area for additional portions (seconds) within the same meal period. These transactions are rung-up within the POS system.

3.4.4. Airmen and Guardians may eat a meal in any designated activity within the food program. To include the DFAC and Flight Kitchen at both Food 2.0 and legacy locations as well as preapproved NAF Food & Beverage activities via CDS and kiosks at Food 2.0 locations. ALL CDS locations are centrally managed by AFSVC and only use standard CDS hardware and software suite.

3.4.5. Service members placed in ESM status for subsistence are provided rations, at government expense, through the installation's DoD Food Service program. Members on ESM receive meals at the DFAC or a participating nonappropriated fund (NAF) food and beverage activity, where applicable, at no additional charge.

3.4.6. Service members placed on ESM must show their military identification card and/or a copy of their orders as validation of the ESM status in the DAF approved database. (T-2)

Members who are not enrolled or who are showing as invalid for ESM will pay for meals until the ESM status is validated by their unit commander. (T-2)

3.4.7. ESM members of the other military departments who are assigned or attached to DAF installations are authorized ESM privileges IAW Department of Defense Manual (DoDM)

1338.10, Department of Defense Food Service Program, once enrolled in the DAF approved database and the entitlement validated.

3.4.8. Air Force Reserve Officers Training Corps (ROTC) cadets in paid training status who are on ESM status will be annotated on AF Form 79. (T-1)

3.4.9. Air Force Junior Reserve Officer Training Corps cadets must pay for all meals procured from the DFAC. (T-0)

3.4.10. Proper control is maintained by the installation commander who approved the schedule for the recall and reissue of ESM.

3.4.11. The unit commander or designated unit ESM control monitor will verify the roster monthly and return a signed copy to Force Support Food Service Officer. (T-3) The National

Guard Bureau (NGB) or AFRC Food Service representative will verify roster from Military

Personnel Data System monthly. (T-3)

3.4.12. Starting, stopping, and verifying the ESM entitlement.

3.4.12.1. Members request to start or stop ESM privileges through their unit commander.

ESM control monitors initiate a DAF Form 220, Request, Authorization, and Pay Order

Basic Allowance for Subsistence (BAS), to start or stop ESM. Unit commanders determine member’s eligibility, sign the DAF Form 220 and, within three days, forward the original to the base finance office. One copy is provided to the Food Service office, one to the member, and one is maintained by the member’s squadron. The member then submits request to the Force Support Squadron (FSS) Food Service office within three duty days of the change of status. Commanders will require members to provide accurate information regarding eligibility such as residence location and duty hours. (T-3)

DAFMAN34-131 10 OCTOBER 2023 21

3.4.12.2. Unit ESM control monitors prepare ESM addition/removal requests with the following information: member’s rank, name, Electronic Data Interchange Personal

Identifier (EDIPI) number and the start or stop date for ESM and forwards addition/removal requests to the Food Service Officer (FSO) or Food Service Section Chief

(FSSC), when applicable, and maintains a copy for future validation. Air Force Reserve

Command and NGB Food Service Accountants control addition and removal requests.

3.4.12.3. FSOs, FSSCs or designees update the DAF approved database and provide unit

ESM control monitors an ESM validation roster monthly.

3.4.12.4. Unit ESM control monitors review, validate, sign, and return the validated ESM roster to the FSO, FSSC or designee within five duty days after receipt.

3.4.12.4.1. When rosters require additions, unit ESM control monitors updates the roster by providing rank, name, and EDIPI number of members added to the roster.

3.4.12.4.2. When rosters require removal, unit ESM control monitors identify personnel on the roster who are not authorized ESM entitlements by lining out the information and adding a removal date.

3.4.13. FSOs, FSSCs or designees ensure Food Service Accountants review and sign the monthly ESM roster. Once signed, the original roster is maintained by the Food Service office, and a copy filed by the Food Service Accountant. NGB Food Service Accountants maintain the file copy and original ESM roster.

3.4.14. Personnel not placed on ESM status include members living in temporary quarters and authorized Temporary Lodging Allowance or Temporary Lodging Expense are entitled to BAS and are not authorized ESM. Members placed on ESM are not authorized to use the DFAC or

Mission Essential Feeding Facilities (MEFF) at government expense while on leave and on temporary duty status. Furthermore, these members are not authorized to purchase meals at government expense for another member or individual.

3.4.15. Joint Basing Installations. DAF members assigned to a non-DAF joint base follow the instruction or regulation for receiving ESM privileges from the lead military department. At

DAF led joint bases, ESM members of other military departments who are not assigned or attached to a DAF organization, but are assigned to the joint base, are authorized ESM privileges once enrolled in the DAF approved database and the entitlement validated.

3.4.16. Members assigned to a Food 2.0 installation follow the instructions or regulations of receiving ESM privileges from their respective service.

3.5. ESM members may not use ESM privileges to:

3.5.1. Purchase alcoholic beverages, energy drinks or dietary supplements.

3.5.2. Procure meal/snack items to “stock” an individual’s dorm room or work center.

3.5.3. Pay for special functions or catered events (Quarterly Awards events, Air Force Ball, etc.).

3.5.4. Purchase items in the Army & Air Force Exchange Service.

3.5.5. Provide meals/snacks/beverages to others.

22 DAFMAN34-131 10 OCTOBER 2023

3.5.6. Obtain meals through Campus Dining if they are not entered in the DAF approved database.

3.6. Program Management.

3.6.1. Food Service Accountant at each base enrolls all ESM members into the DAF approved database by entering EDIPI number.

3.6.2. Validation of an ESM member’s eligibility must be tracked and monitored through the

Common Access Card at each POS system by Food Service Accountants and Air Force

Program Managers. (T-2)

3.6.3. Non-enrolled and invalid ESM customers must pay cash for all meals until their unit commander certifies the individual member’s ESM entitlement with the Defense Finance

Accounting Service and provides validation to the Food Service Officer (FSO) / Food Service

Section Chief (FSSC). (T-2)

3.6.4. Violations are reported to the member’s commander and first sergeant for review.

3.7. Mission Essential Beverages. Operation and Maintenance (O&M) funds may not be used to provide free beverages (coffee, tea or hot chocolate) to military or civilian employees. (T-1)

DAFMAN 65-605V1, Budget Guidance and Technical Procedures, Chapter 5, paragraph 5.41, provides guidance for the use of organization APFs for food and drink to include containerized beverages, such as water and sports beverages. Sports beverages and bottled water used as mission essential beverages for ESM cannot be purchased with 3500 Appropriation for Subsistence in Kind funds. (T-1)

3.8. Nutritional Standards. DFACs will use the enhanced joint-service performance color-coding program, Go for Green ®, to aid menu planners and diners in selecting nutritionally balanced meals based on color-coding menu items IAW DoDM 1338.10 and AFI 44-141, Nutritional Medicine. Refer to AFI 48-103, Health Promotion, for specific information on meeting recommended nutritional standards.

3.9. Evaluating Food Service. The FSO, FSSC or designated representative uses one copy of the AFSVC established Food Service Evaluation Document to rate Food Service operations quarterly, at a minimum. Refer to AFSVC Food Service Evaluation Guide for further guidance.

3.10. Customer Feedback. Use installation or AFSVC-approved system to solicit feedback from customers in all APF DFACs. The DFAC manager should respond to guests’ concerns within 48 hours and annotate notes from the conversation for future reference.

3.11. Revisions to the DAF Force Menu . Menu revisions should be made to satisfy validated guest preferences. Menu revisions should consider religious and national holidays, specialty meals, regional cuisine differences, and menu variety. Menu revisions must be approved by the AFSVC

Food and Beverage Division (AFSVC/VMF). (T-1) FSOs or FSSCs use quarterly menu board meetings and customer feedback as supporting documents for menu revisions.

3.12. Posting Menus. Post menus and prices in locations where guests can see them when entering the food service area.

3.13. Menu Item Pricing.

3.13.1. The recipe cost and selling price is calculated for individual portions of each menu item. Pricing is centrally managed at AFSVC/VMF.

DAFMAN34-131 10 OCTOBER 2023 23

3.13.2. Pricing for legacy DFACs is set 20% above the basic cost per portion for all items served across the enterprise.

3.13.3. Pricing for Food 2.0 DFACs is set as an aggregate 45% of Cost of Goods within each portfolio (e.g., Port 1a, Port 1b, etc.). This covers the cost of condiments, shortening and food preparation losses (e.g., spillage, burning, discarding, etc.). Do not charge for sauces, gravies, or condiments.

3.14. Computer Malfunction. DFAC managers and cashiers must develop contingency plans for times computers or point of sale (POS) systems become inoperable. (T-3) Keep a complete set of non-automated forms and current “Sales Item Listing” report on-hand to support continued operations. In cases where internet connectivity is lost, the POS can operate in redundancy mode for a period of up to 21 days. Contact AFSVC/VMF for additional guidance.

3.15. Unannounced Spot-Check of Cashier. Use DAF Form 282, Unannounced Spot-Check of

Cashier, at least monthly to spot-check each cashier function to make sure cashiers are using proper procedures in cash collection and forms control. Ensure one copy is available for the FSO or FSSC, where applicable, for review and corrective action.

3.16. Five-year Facility and Equipment Improvement Plan. The FSO or FSSC, where applicable, is required to develop a five-year plan. (T-3) The purpose of the five-year plan is to provide a comprehensive, phased improvement program that serves as a management tool. The objective is to achieve comparability with generally accepted commercial food service standards.

Achievement of the objective is dependent on a well-planned program of identifying facility deficiencies and efficient use of limited funds in implementing the program. Installation commanders must obtain respective Major Command/ Field Command (MAJCOM/FLDCOM) and AFSVC approval of new facilities or upgrade projects. (T-2)

3.17. DFAC Closures. Commanders have a responsibility to ensure their service members have access to affordable, nutritious meals. Commanders should perform due diligence before deciding to close a primary DFAC, which includes implementing a viable plan for maintaining an installation feeding capability that provides adequate meal service for Airmen and Guardians.

Assistant Secretary of the Air Force for Manpower and Reserve Affairs (SAF/MR) approval is required prior to permanently closing DFACs. (T-1) Commanders must coordinate with AFSVC for guidance on relocation or temporary closures for renovation. (T-1) Installation leadership will include, at a minimum, an appropriate feeding capability plan that meets mission requirements and provides adequate consideration for the needs of service members in any closure requests. (T-1)

DFAC closures may drive changes in pay, entitlements, and per diem and must be coordinated with AFSVC/VMF in advance. (T-1)

3.18. Food Service Contracts. DFACs with Food Service contracts (i.e., mess attendant, full food service, etc.) must have a contingency service plan in the event the contractor fails to meet the conditions of the contract (i.e., union strike, labor shortages, refuses to honor the contract, etc.).

(T-2) A template for an installation-level contingency service plan is available from AFSVC/VMF and can be tailored or adapted to address unique needs for each installation. Contingency service plan will be coordinated at the installation level, validated, and maintained IAW the Base Support

Plan (BSP).

24 DAFMAN34-131 10 OCTOBER 2023

3.18.1. AFSVC/VMF maintains copies of all Food Service contracts. The FSO or FSSC, where applicable, provides a copy of each Food Service contract and any amendment to the contract to AFSVC/VMF upon issuance.

3.18.2. AFSVC/VMF develops and maintains a standard statement of work for DAF Food

Service contracts. Food Service managers request and utilize the standard statement of work for new or replacement contract solicitations. AFSVC/VM is approval authority for the standard statement of work.

3.18.3. Force Support Squadron Commanders/Directors should request guidance from

AFSVC/VMF for contingency operations to support installation deployments.

3.19. Food Service Uniforms: Food Service personnel engaged in preparation and serving of food shall be attired in Food Service uniforms as prescribed in Chapter 12 of this manual. (T-2)

DAFMAN34-131 10 OCTOBER 2023 25

Chapter 4

CAMPUS DINING SYSTEM (CDS)

4.1. CDS ESM Guidance.

4.1.1. CDS is an extension of the APF F&B system and requires an operational DFAC that has the capability to provide meals that meet DoD nutritional requirements as outlined in

DoDM 1338.10 and capacity to provide meals to authorized installation ESM members. CDS does not replace a primary or secondary APF F&B operation.

4.1.2. Centrally managed NAF F&B operations at Food 2.0 locations may be authorized to participate in CDS. AFSFC/VMF manages authorized ESM CDS menu items in participating

NAF F&B operations. Not all items available in NAFs are authorized under CDS. Participating

NAF F&B operations are required to offer at least 25 percent “healthier” items.

4.1.3. Valid and enrolled active duty permanent party DAF members are allowed expanded access as part of their ESM entitlements in participating NAF CDS operations. Technical training students are not permanent party and are considered pipeline students.

4.1.4. Active duty Army/Navy/Marine members, Air Force/Army Cadets, Naval Academy

Midshipmen, College Senior Reserve Officer Training Corps (ROTC) Cadets and members on temporary duty (TDY) in essential messing station status and pipeline students are not eligible for the Campus Dining program. Temporary Duty (TDY) personnel must utilize the DFAC for all government furnished meals. (T-0) DAF Cadets are enrolled in the same active duty DAF

ESM program and may be authorized ESM meals when in a travel status. Typically, scholarship cadets and others on summer training orders are in a cash paying TDY status. Refer any questions or issues to AFSVC/VMF.

4.1.5. National Guard Bureau and Air Force Reserve Airmen and Guardians are considered

ESM customers while in performance of their Unit Training…