TM 4-41.11, Dining Facility Operations.pdf

TM 4-41.11 (FM 10-23-2)

Dining Facility Operations

April 2012

DISTRIBUTION RESTRICTION: Approved for public release. Distribution is unlimited.

HEADQUARTERS, DEPARTMENT OF THE ARMY

This publication is available at

Army Knowledge Online (www.us.army.mil) and

General Dennis J. Reimer Training and Doctrine

Digital Library at (www.train.army.mil).

http:www.train.army.mil http:www.us.army.mil

*TM 4-41.11 (FM 10-23-2)

Technical Manual Headquarters Department of the Army No. 4-41.11 (FM 10-23-2)

Washington, DC, 23 April 2012

Dining Facility Operations

Contents

Page

PREFACE.............................................................................................................vii

PART ONE PERSONNEL, TRAINING, AND ACCOUNT MANAGEMENT

Chapter 1 PERSONNEL AND TRAINING .......................................................................... 1-1

General ............................................................................................................... 1-1

Responsibilities ................................................................................................... 1-1

Personnel Rotation ............................................................................................. 1-3

Personnel Orientation ......................................................................................... 1-3

Training ............................................................................................................... 1-5

ACCOUNT MANAGEMENT .............................................................................. 2-1 Chapter 2 General ............................................................................................................... 2-1

Accounting Systems ........................................................................................... 2-1

Account Status ................................................................................................... 2-1

Menu Planning and Requesting Subsistence..................................................... 2-1

Earnings.............................................................................................................. 2-2

Expenses............................................................................................................ 2-2

Account Standards ............................................................................................. 2-4

Balancing the Account........................................................................................ 2-5

PART TWO OPERATIONS

Chapter 3 MENU PLANNING AND REQUESTING SUBSISTENCE ................................. 3-1

General ............................................................................................................... 3-1

Menu Planning Guides and Standards............................................................... 3-1

Cycle Menu ......................................................................................................... 3-1

Plate Cost ........................................................................................................... 3-4

Requesting Subsistence ..................................................................................... 3-5

Distribution Restriction: Approved for public release. Distribution is unlimited.

*This publication supersedes FM 10-23-2, dated 30 September 1993.

23 April 2012 i

Chapter 4 SUBSISTENCE RECEIPT, INSPECTION, STORAGE, AND ROTATION........4-1

General ...............................................................................................................4-1

Receipt ................................................................................................................4-1

Inspection ............................................................................................................4-1

Storage................................................................................................................4-3

Rotation ...............................................................................................................4-6

Chapter 5 FOOD PROTECTION, SANITATION, AND PEST CONTROL ..........................5-1

General ...............................................................................................................5-1

Responsibilities ...................................................................................................5-1

Food-Borne Illness ..............................................................................................5-1

Employee Guidelines ..........................................................................................5-2

Sanitation ............................................................................................................5-5

Manual Warewashing, Cleaning, and Sanitizing ................................................5-5

Mechanical Dishwashing ....................................................................................5-7

Cleaning Guidelines ............................................................................................5-8

Waste Disposal ...................................................................................................5-9

Pest Control and Prevention .............................................................................5-10

SAFETY AND ENERGY CONSERVATION .......................................................6-1 Chapter 6 General ...............................................................................................................6-1

Responsibilities ...................................................................................................6-1

Dining Facility Safety...........................................................................................6-1

Fire Prevention ....................................................................................................6-4

Energy Conservation...........................................................................................6-4

Energy Action Plan..............................................................................................6-5

Energy Shortages ...............................................................................................6-6

PRODUCTION ....................................................................................................7-1 Chapter 7 General ...............................................................................................................7-1

Production Schedule ...........................................................................................7-1

Recipes ...............................................................................................................7-4

Standing Operating Procedures ..........................................................................7-7

Cooking Methods ................................................................................................7-7

Kitchen Utensils ..................................................................................................7-8

Seasonings .......................................................................................................7-10

Garnishes ..........................................................................................................7-13

Leftovers ...........................................................................................................7-13

SERVICE ............................................................................................................8-1 Chapter 8 General ...............................................................................................................8-1

Progressive Cookery ...........................................................................................8-1

Serving Line ........................................................................................................8-1

Display Plates .....................................................................................................8-2

Service ................................................................................................................8-2

Flow Rate ............................................................................................................8-3

Progressive Replenishment ................................................................................8-3

Tray Drop Area....................................................................................................8-3

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UNIT SUPPORT ................................................................................................. 9-1 Chapter 9 General ............................................................................................................... 9-1

Request Lead Times and Routing ...................................................................... 9-1

Request Forecasts ............................................................................................. 9-2

Remote Site Feeding .......................................................................................... 9-2

Warming and Cooling Beverages ....................................................................... 9-5

Travel Rations .................................................................................................... 9-5

Extended Meal Feeding Times ........................................................................... 9-7

Organization Days .............................................................................................. 9-8

Chapter 10 DINER FEEDBACK ......................................................................................... 10-1

General ............................................................................................................. 10-1

Group Feedback ............................................................................................... 10-1

Individual Feedback .......................................................................................... 10-2

PART THREE FOOD PREPARATION

Chapter 11 BREAKFAST FOODS...................................................................................... 11-1

General ............................................................................................................. 11-1

Breakfast Meats ................................................................................................ 11-1

Hot Cooked Cereals ......................................................................................... 11-1

Potatoes or Starches ........................................................................................ 11-1

Eggs.................................................................................................................. 11-2

French Toast, Pancakes, and Waffles ............................................................. 11-3

Breakfast Bar .................................................................................................... 11-3

Chapter 12 MEAT................................................................................................................ 12-1

General ............................................................................................................. 12-1

Types of Meats ................................................................................................. 12-1

Thawing and Tempering Frozen Meat ............................................................. 12-2

Cooking Meats.................................................................................................. 12-2

Cooking Meat by Dry Heat ............................................................................... 12-7

Cooking Meat By Moist Heat ............................................................................ 12-8

Carving Rules ................................................................................................... 12-8

Carving Methods .............................................................................................. 12-8

Chapter 13 STARCHES AND VEGETABLES ................................................................... 13-1

General ............................................................................................................. 13-1

Rice................................................................................................................... 13-1

Pasta Products ................................................................................................. 13-1

Dressings .......................................................................................................... 13-1

Vegetables ........................................................................................................ 13-2

Fresh Vegetables ............................................................................................. 13-2

Frozen Vegetables ........................................................................................... 13-3

Canned Vegetables .......................................................................................... 13-3

Vegetable Cooking Methods ............................................................................ 13-3

Chapter 14 SOUPS, SAUCES, AND GRAVIES ................................................................. 14-1

General ............................................................................................................. 14-1

Stocks ............................................................................................................... 14-1

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Soup..................................................................................................................14-1

Gravies..............................................................................................................14-2

Sauces ..............................................................................................................14-2

Chapter 15 FRUITS AND SALADS.....................................................................................15-1

General .............................................................................................................15-1

Fruits .................................................................................................................15-1

Salad Fruits .......................................................................................................15-1

Salads ...............................................................................................................15-2

Salad Vegetables ..............................................................................................15-2

Combining Ingredients ......................................................................................15-3

Salad Dressings ................................................................................................15-4

Salad Bars .........................................................................................................15-4

Chapter 16 SHORT-ORDER AND BOX MEALS ................................................................16-1

General .............................................................................................................16-1

Short-Order Menu .............................................................................................16-1

Box Meals .........................................................................................................16-2

Chapter 17 DESSERTS AND BAKED GOODS..................................................................17-1

General .............................................................................................................17-1

Section I — Desserts ......................................................................................17-1

Ice Cream ..........................................................................................................17-1

Shortcakes ........................................................................................................17-1

Puddings ...........................................................................................................17-1

Dessert Sauces and Toppings ..........................................................................17-2

Crisps and Crunches.........................................................................................17-2

Section II — Baked Goods .............................................................................17-2

Production Scheduling ......................................................................................17-2

Recipe Conversion ............................................................................................17-2

Pies ...................................................................................................................17-2

Types of Cakes .................................................................................................17-9

Cake Mixes .......................................................................................................17-9

Cake Forms.......................................................................................................17-9

Other Cakes ....................................................................................................17-10

Preparation of Batter .......................................................................................17-10

Baking Procedures ..........................................................................................17-10

Removal of Cakes from Pans .........................................................................17-10

Frostings .........................................................................................................17-10

Fillings .............................................................................................................17-11

Finishing Procedures ......................................................................................17-11

Cake Faults .....................................................................................................17-11

Cookies ...........................................................................................................17-19

Quick Breads ...................................................................................................17-23

Yeast-Raised Products ...................................................................................17-25

Chapter 18 BEVERAGES....................................................................................................18-1

General .............................................................................................................18-1

Beverage Dispensers ........................................................................................18-1

Coffee................................................................................................................18-1

TM 4-41.11 23 April 2012 iv

Tea.................................................................................................................... 18-2

Cocoa ............................................................................................................... 18-2

Fruit Juices ....................................................................................................... 18-2

Iced Fruit Drinks ............................................................................................... 18-2

Carbonated and Electrolyte Beverages ............................................................ 18-3

Water and Flavored Waters .............................................................................. 18-3

Milk ................................................................................................................... 18-3

Eggnog ............................................................................................................. 18-3

Appendix A DINING FACILITY MANAGEMENT CHANGEOVER CHECKLIST ..................A-1

Appendix B DINING FACILITY SAFETY CHECKLIST .........................................................B-1

Appendix C SAMPLE SOP FOR MENU ITEMS NOT LISTED IN TM 10-412 ......................C-1

Appendix D COMPARISON OF FAHRENHEIT AND CELSIUS TEMPERATURES............D-1

GLOSSARY .......................................................................................... Glossary-1

REFERENCES .................................................................................. References-1

INDEX.......................................................................................................... Index-1

Figures

Figure 1-1. Sample job description .........................................................................................1-4

Figure 6-1. Claw cutting method ............................................................................................6-2

Figure 6-2. Correct hand placement when chopping .............................................................6-3

Figure 7-1. Sample production schedule ................................................................................7-2

Figure 7-2. Sample production schedule report .....................................................................7-3

Figure 7-3. Sharpening a knife ...............................................................................................7-9

Figure 7-4. Steeling a knife.....................................................................................................7-9

Figure 9-1. Sample remote site feeding request ....................................................................9-4

Figure 9-2. Sample warming beverage request .....................................................................9-6

Figure 9-3. Sample travel ration request ................................................................................9-7

Figure 9-4. Sample extended meal feeding request ..............................................................9-8

Figure 9-5. Sample organization day request ........................................................................9-9

Figure 12-1. Cutting up a whole chicken ..............................................................................12-4

Figure 17-1. Procedures for rolling pie crust ........................................................................17-4

Figure 17-2. Procedures for panning a two-crust pie ...........................................................17-5

Figure 17-3. Sugar cookie makeup ....................................................................................17-20

Figure 17-4. Steps to follow to determine proper water temperature .................................17-25

Figure 17-5. Preparation of dough for makeup of plain rolls ..............................................17-27

Figure 17-6. Preparation of hot rolls ...................................................................................17-28

Figure 17-7. Preparation of cinnamon rolls ........................................................................17-29

Figure C-1. SOP instructions ................................................................................................. C-1

Figure C-2. Sample SOP....................................................................................................... C-3

Figure D-1. Fahrenheit and Celsius temperatures ................................................................ D-1

23 April 2012 TM 4-41.11 v

Tables

Table 2-1. Dining facility account status formula ................................................................... 2-1

Table 2-2. Sample BDFA conversion..................................................................................... 2-2

Table 2-3. Standard dining facility headcount earnings ......................................................... 2-2

Table 2-4. A la carte dining facility headcount earnings ........................................................ 2-3

Table 2-5. Inventory objective and surplus formula ............................................................... 2-4

Table 2-6. Monthly management factor percentage calculation ............................................ 2-5

Table 2-7. Account analysis and remedial actions ................................................................ 2-5

Table 3-1. Projected plate cost calculation ............................................................................ 3-4

Table 3-2. Cycle menu plate cost averaging.......................................................................... 3-5

Table 3-3. Diner preference calculation ................................................................................. 3-6

Table 3-4. Diner preference calculation using new projected headcount .............................. 3-6

Table 4-1. Receiving problems and actions ........................................................................... 4-2

Table 5-1. Food-borne illnesses and their causes ................................................................. 5-2

Table 5-2. Required internal temperatures ............................................................................ 5-4

Table 5-3. Tips for operating and maintaining dishwashers .................................................. 5-7

Table 6-1. Sources of energy, their dangers, and safety precautions ................................... 6-3

Table 6-2. Energy conservation areas ................................................................................... 6-5

Table 7-1. Measurement equivalents ..................................................................................... 7-5

Table 7-2. Measurement conversion ..................................................................................... 7-5

Table 7-3. Cutting methods .................................................................................................... 7-7

Table 7-4. Knives used in a dining facility .............................................................................. 7-8

Table 7-5. Spices ................................................................................................................. 7-11

Table 7-6. Herbs .................................................................................................................. 7-12

Table 9-1. Sample request lead time and routing schedule .................................................. 9-1

Table 12-1. Ranges of cooking temperatures ...................................................................... 12-3

Table 12-2. Carving a whole roast turkey ............................................................................ 12-9

Table 13-1. Ways of adding variety to vegetables ............................................................... 13-2

Table 17-1. Types of pie crust ............................................................................................. 17-3

Table 17-2. Faults in pie crust; causes and corrections ...................................................... 17-8

Table 17-3. Faults in pie fillings; causes and corrections .................................................... 17-8

Table 17-4. Safe keeping times for cream fillings .............................................................. 17-11

Table 17-5. Faults in cakes; causes and correction .......................................................... 17-11

Table 17-6. Faults in frostings; causes and corrections .................................................... 17-19

Table 17-7. Faults in cookies; causes and corrections ...................................................... 17-22

Table 17-8. Faults in quick breads and causes ................................................................. 17-24

Table 17-9. Proofing time adjustment ................................................................................ 17-31

Table 17-10. Faults in rolls; causes and corrections ......................................................... 17-31

TM 4-41.11 23 April 2012 vi

Preface

The objective of the Army garrison dining facility is to provide authorized diners quality meals in an environment that is comparable to first-class commercial cafeterias, such as any of the national chain restaurants that provide full meal service. This technical manual (TM) provides operational procedures for garrison dining facilities in an effort to meet this objective. It provides guidance for commanders, food service warrant officers, non-commissioned officers, food program managers, dining facility managers and food service personnel.

This manual is one part of a total rewrite of field manual (FM) 10-23-2, Tactics, Techniques, and Procedures for Garrison Food Preparation and Class I Operations Management. All topics related to garrison dining facility management, operations and techniques from this FM have been included in this manual. All food program management and subsistence supply management operational procedures are contained in TM 4-41.12, Food Program Operations.

Where appropriate, this manual references other food service doctrinal publications, such as Army Regulation (AR) 30-22 and Department of the Army Pamphlet (DA Pam) 30-22. Army Food Program policy and operational procedures are contained in these publications and should be used in conjunction with this manual to operate garrison dining facilities.

Part One of this manual provides an overview of personnel management, training requirements for food service personnel and dining facility account management principles.

Part Two of this manual discusses dining facility operational procedures for menu planning; ration receipt, inspection, storage and rotation; food protection, sanitation and pest control; safety and energy conservation;

production; service; unit support; and diner feedback.

Part Three of this manual provides an overview of food preparation methods and techniques.

The appendixes contain two checklists, one sample standing operating procedure and one temperature chart.

These will assist dining facility managers in their daily duties.

Commanders, food advisors, food program managers, dining facility managers and food service personnel should continue to provide feedback based on their lessons learned during dining facility operations on the content and operational procedures presented in this manual. Your input is vital to the continued evolvement and success of the Army’s dining facility operational mission and to ensure that our Soldiers continue to be the best fed in the world.

This publication applies to the Active Army, the Army National Guard (ARNG)/Army National Guard of the United States (ARNGUS), and the United States Army Reserve (USAR) unless otherwise stated.

The proponent of this publication is the United States Army Training and Doctrine Command (TRADOC).

Submit recommended changes on DA Form 2028 (Recommended Changes to Publications and Blank Forms).

Each comment should be keyed to the specific page and paragraph to which the comment applies. Provide your rationale for each comment. Forward the completed form to Commander, U.S. Army Quartermaster School, Joint Culinary Center of Excellence, ATTN: ATSM-CES-OC, 1831 A Avenue, Fort Lee, Virginia 23801-1601.

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PART ONE

PERSONNEL, TRAINING, AND ACCOUNT

MANAGEMENT

Chapter 1

Personnel and Training

GENERAL

Food service leaders must be aware of their responsibilities, how to train their personnel, and how they can develop and manage a successful dining facility operation.

RESPONSIBILITIES

1-1. Food service personnel must know their job and work as part of a team. General responsibilities of the Dining Facility Manager (DFM), shift leader, food operations noncommissioned officer (NCO) and food service specialist are discussed in the following paragraphs.

Note: The Quartermaster Enlisted Personnel Proponent Office develops duty titles and job descriptions for military occupational specialty (MOS) 92G. The duty titles and job descriptions used in this manual have been taken from the MOS 92G career map as they relate to garrison dining facility operations only. Rank differences for the shift leader and food operations NCO duty titles in the following paragraphs have been adjusted to encompass one additional grade.

DINING FACILITY MANAGER

1-2. The DFM manages the overall dining facility operation and is in direct charge of all food service personnel. The DFM must be knowledgeable in all areas of dining facility operations. The normal 92G rank for this position is sergeant first class (SFC). The DFM’s general responsibilities includes—

Personnel management functions including orientation, counseling, evaluations, duty assignments, training and work scheduling.

Menu planning.

Subsistence requesting and receiving.

Food preparation and serving.

Safety, sanitation and security.

Headcounting and cash turn-in.

Automated information system (AIS) operations.

Account management.

Inventory management.

Facility and equipment operation and maintenance.

23 April 2012 TM 4-41.11 1-1

Coordination for dining facility support.

Participation in the Installation Food Program.

SHIFT LEADER

1-3. The shift leader is responsible for assigning and supervising the job performance of food operations NCOs and food service specialists. The shift leader may be responsible for the cooking shift, pastries, rations, unit support or training. The shift leader should be proficient in all of the DFM’s areas of responsibility and should assist the DFM in the overall operation of the dining facility. The DFM may designate one of the senior NCO shift leaders as the Assistant DFM. The normal 92G rank for this position is staff sergeant (SSG) to SFC.

FOOD OPERATIONS NCO

1-4. The food operations NCO may be the shift leader when the shift leader is absent. In addition to cooking, the food operations NCO must be able to supervise and train subordinates in all aspects of food safety, food preparation, cooking and serving. The food operations NCO must know and be able to teach the proper use of recipes, utensils, equipment, cleaning procedures, receipt and storage of subsistence and product usage. The normal 92G rank for this position is sergeant (SGT) to SSG.

FOOD SERVICE SPECIALIST

1-5. The major duties of the food service specialist are to prepare, cook and serve meals. The food service specialist must be able to prepare a variety of foods using recipes, both in small and large quantities, while applying food protection and sanitation measures. The food service specialist must know how to use and perform maintenance on dining facility equipment and utensils following basic safety and sanitation rules.

This publication gives detailed information to assist the food service specialist in becoming more familiar with specifics pertaining to their assigned duties in these areas. The normal 92G rank for this position is private to specialist/corporal.

CONTRACT PERSONNEL

1-6. Contract personnel work with military personnel in almost all Army dining facilities. In dining facilities supported with dining facility attendant (DFA) contracts, military food service personnel manage the dining facility account and do the cooking. Contract workers provide cleaning services. In dining facilities supported with cook-support/DFA contracts (CS/DFA) contracts, military food service personnel manage the dining facility account and do some of the cooking. Contract workers provide cooking support as well as cleaning services.

1-7. The most important factor that military food service personnel must remember when working with contract workers is that they do not supervise the contract workers. The Government has a contract with the contractor and the contracting officer (KO) for the contract is ultimately responsible for their performance.

Contract workers take all guidance from their own supervisors. DFMs can maintain a good dining facility operation that has contract workers by following these procedures:

Attend the Joint Culinary Center of Excellence (JCCoE) Food Service Contract Management (FSCM) training course. This course provides a good overview of food service contract fundamentals.

Get a copy of the food service contract from the contracting officer’s representative (COR). The contract performance work statement (PWS) outlines the tasks and performance standards which the contract workers are required to perform.

Do not supervise contract workers. Coordinate actions with the contract worker’s supervisor.

Maintain a good working relationship with the COR. The COR is responsible to the KO for overseeing the daily performance of the contractor. The DFM should provide all feedback on the performance of the contract workers to the COR.

1-2 TM 4-41.11 23 April 2012

Assist the command food advisor and food program manager (FPM) in determining the number of cook-support contractor positions needed to augment military food service personnel when units deploy and the dining facility must remain operational.

CONSOLIDATED DINING FACILITY OPERATIONS

1-8. Consolidation of dining facilities results in the dining facility supporting multiple units. In addition, these unit’s food service personnel are then consolidated to operate the dining facility. The consolidation may result in several senior 92G NCOs working within the same dining facility operation. Areas that the command food advisor will need to work out with the unit commanders and senior 92G NCOs in a memorandum of agreement (MOA) or memorandum of instruction (MOI) includes—

Commander responsible for the dining facility operation. This responsibility may be elevated to the higher commander of the units being supported, designated to one unit commander only or rotated among the unit commanders.

Unit senior NCO assignments. One will have to be designated as the DFM and the others should be assigned shift leader responsibilities for operational areas within the dining facility (Assistant DFM, cooking shifts, pastries, rations, unit support and training).

NCO rating scheme. The DFM should rate and/or senior rate all NCOs within the dining facility operation. Food service personnel should be attached for duty to the unit of the commander responsible for the dining facility operation.

Coordination of mission support outside of dining facility such as pulling cooks from dining facility for training prior to deployment and return of cooks to facility after redeployment of cooks.

PERSONNEL ROTATION

1-9. Due to the nature of military assignments, food service personnel including the DFM rotate into and out of the dining facility operation frequently. Since the DFM is overall in charge of the dining facility operation, the transition from one DFM to another DFM must be carefully planned. All required personnel and accountability actions must be completed prior to the transfer while still maintaining daily diner service. A checklist of actions for consideration when changing DFMs is at appendix A. This checklist may also be used to ensure all required actions are completed when transferring management from the military to a contractor or vice versa due to unit deployment or redeployment.

PERSONNEL ORIENTATION

1-10. The DFM must establish an orientation program for all newly arriving personnel. Personnel must be provided training in the layout, operations, policies and procedures of the dining facility. Even experienced personnel may not be skilled in all areas of your operation. Some of the more important areas that should be included in the orientation are—

Identify the designated supervisor.

Discuss specific duty assignment, job standards, and promotion and training potentials.

Discuss the work hours and work schedules. There are peak and slack times in all operations and most personnel will have to work during the peak times. Emphasize the importance of personnel reporting for duty at times specified.

Identify the safety and sanitation standards within the dining facility.

JOB DESCRIPTIONS

1-11. The DFM should prepare a job description for each position in the dining facility. The job description lists the general duties and tasks that are required of the person to perform in that job. The job description is a management tool and important in planning training activities. The DFM can use the job descriptions provided in the MOS 92G career map as discussed in paragraph 1-1 and add duties as needed.

Figure 1-1 is a sample job description for the food operations NCO.

23 April 2012 TM 4-41.11 1-3

Figure 1-1. Sample job description

ROTATIONAL ASSIGNMENTS

1-12. The DFM should provide rotational assignments and cross training for all food service personnel in the dining facility. This process will ensure personnel receive training in more than one area such as administration, baking, cooking shifts, rations and training, and become proficient in their job duties.

WORK SCHEDULES

1-13. Effective scheduling will provide for the best use of all personnel, improve morale, lessen stress and reduce the potential for alcohol- and drug-related problems. Work schedules are developed based on the work load and unit training mission. If personnel problems develop, the work schedules should be reviewed and changed as required. Consider the following when developing work schedules:

Allow individuals to be off two consecutive days each week.

1-4 TM 4-41.11 23 April 2012

Factor in leaves, passes, holiday, medical appointments and scheduled field operations requirements.

Ensure all personnel are given an equal opportunity to have weekends and holidays off.

Consolidate dining facility operations on weekends when possible.

Schedule more people to work at peak times and fewer to work at slack times.

Stagger arrival and departure times so that personnel are not standing around with nothing to do.

Remember: fairness increases morale and espirit de corps.

SKILLS ASSESSMENT

1-14. The shift leader or DFM should periodically assess the general food service skills of each food service Soldier. This assessment will ensure personnel are using the proper food service skills in the performance of their daily duties. Skills assessed as fair or unsatisfactory will provide the Soldier with area that they should improve on.

TRAINING

1-15. A critical step in developing a good dining facility is developing a good training program. An efficient operation cannot be maintained without trained people. The DFM is responsible for ensuring that each person is trained to do their job and that trainers have the needed skills to conduct effective training.

Training must be continuous, performance-oriented and contain clear objectives to prepare personnel to do their jobs. The dining facility training program should include MOS proficiency training, common tasks and unit training, and food program regulatory training.

MOS PROFICIENCY TRAINING

1-16. The Soldier Training Publication (STP) is the primary source for the food service Soldier to use in maintaining MOS proficiency. STP 10-92G1-SM-TG and STP 10-92G25-SM-TG identify the individual MOS training requirements for Soldiers in MOS 92G. These STPs contain standardized training objectives (in the form of task summaries) to train and evaluate Soldiers on critical tasks which support unit missions during wartime. DFMs should use the STP to plan, conduct and evaluate individual training.

Performance Standards

1-17. The STP has tasks and job standards for food service specialists in each skill level. The standards give the sequence in which the steps in the task must be done. These standards may be used as a training tool by both workers and supervisors. They specify what Soldiers must be able to do at each grade level before they are eligible for promotion to the next grade.

Commercial Certification

1-18. All food service specialists arrive to their initial unit with fundamental food service skills they received in initial entry training. To build on these skills, JCCoE, in coordination with the American Culinary Federation (ACF), has developed a professional food service certification program that is open to MOS 92G/922A. Qualification prerequisites include mandatory courses in nutrition, sanitation and supervision; work experience; and passing certification examinations. Both hands-on and written examinations are required by the ACF. Upon completion, the individual will be certified as a Certified Culinarian. More information on this certification program can be found on the JCCoE web site.

COMMON TASKS AND UNIT TRAINING

1-19. The DFM should use the Soldier’s Manuals of Common Tasks (SMCT) (STP 21-1-SMCT and STP 21-24-SMCT) to integrate Soldier, leader, and collective training tasks into the dining facility training program. Food service personnel will also have to maintain their fitness and proficiency with their weapon.

23 April 2012 TM 4-41.11 1-5

FOOD PROGRAM REGULATORY TRAINING

1-20. All food service personnel are required to have training in several general areas in order to work in the dining facility. According to regulations AR 30-22, DA Pam 30-22 and technical bulletin medical (TB MED) 530, training is required on sanitation, nutrition, equipment operation and maintenance, safety, energy conservation and hazardous communication (HAZCOM). Additional information on each of these topics is contained throughout this manual. The DFM should ensure all personnel are trained on these topics 100 percent of the time. The DFM may add additional training areas to these requirements as needed.

Sanitation

1-21. Proper food safety and sanitation are the most important aspects of the dining facility operation. All food service personnel must realize their responsibilities for the health and well-being of the people for whom they prepare food. Improper sanitation can result in food-borne illness outbreaks and loss of facility credibility. Personnel must be trained to know the causes of food-borne illness so that they can take steps to eliminate them. The FPM must ensure all food service personnel are familiar with the standards contained in TB MED 530. TB MED 530 contains food safety and sanitation training requirements for all food service personnel. Areas that should be included in the sanitation training program are—

Proper storage and handling of food.

Preparation and serving of food.

Dangers of cross contamination of foods and how to avoid them.

Importance of personal hygiene and sanitation.

Installation food protection program requirements.

Hazard Analysis and Critical Control Point (HACCP).

Critical Control Points.

Nutrition

1-22. The training program should cover basic nutrition, nutrition standards and implementation procedures. Also, it should include discussions held at food service management board meetings and a diner education program according to AR 40-25. The role of food service personnel in meeting nutrition requirements should be stressed in training. The DFM should contact the FPM and dietitian for nutrition training materials. Instruct your personnel on the use of table tents and nutrition posters to inform diners of nutritional information and their choices.

Equipment Operation and Maintenance

1-23. Personnel must be taught to follow the manufacturer’s instructions on the operation, maintenance and cleaning of each piece of equipment in the dining facility. The DFM should contact the facility engineers or FPM if the dining facility does not have the manual on each piece of equipment in the dining facility.

Safety

1-24. Classes in safety must be a regular part of your training program. The DFM must teach personnel how to work safely. The training program must stress safety rules, the need for the safe use of the equipment and what to do in case of an accident. Also, it must stress common causes of accidents and accident prevention. Use posters, slides, demonstrations and motion pictures available from the National Safety Council, local health departments, the American Red Cross and the Civil Defense Agency. The installation fire department should be consulted when classes in fire prevention are planned or given in your facility.

Energy Conservation

1-25. Energy use is a significant cost to the Army. Wasting energy is the same as throwing away edible food. Personnel must be trained on energy conservation principles as they relate to the dining facility operation. Chapter 6 of this manual provides guidance on how the DFM can establish an effective energy action plan within the dining facility.

1-6 TM 4-41.11 23 April 2012

HAZCOM

1-26. Food service personnel use many different types of chemicals on a daily basis to maintain a sanitary dining facility operation. The right cleaning supplies and equipment must be used. Too much of a cleaning product may damage equipment, result in injury to personnel or leave a toxic residue in foods. The FPM should include training on the following minimum components of HAZCOM:

Proper chemical storage.

Chemical labeling requirements.

Use and location of material safety data sheets (MSDS).

First-aid procedures.

Protective clothing and equipment requirements.

Spill control and cleanup procedures and equipment.

DOCUMENTATION

1-27. Keep training records brief and simple. Training records may be set up separately for each individual or by using a master document that lists all the personnel that were trained. Individual training records work best so the food service specialist can take their record when they are transferred to another unit. The DFM should determine where the training records are maintained; however, documentation on food program regulatory training should be maintained in the dining facility. A sample personnel training chart and a sample training chart using MOS developmental tasks from STP 10-92G1-SM-TG can be found on the JCCoe website, http://www.quartermaster.army.mil/jccoe/jccoe_main.html, on the Standard Operating Procedures page.

23 April 2012 TM 4-41.11 1-7 http://www.quartermaster.army.mil/jccoe/jccoe_main.html

Chapter 2

Account Management

GENERAL

Dining facility accounts are maintained under the Army Ration Credit System (ARCS). ARCS is used during garrison operations and during peacetime training where overnight billeting in the field over five days is not involved. The ARCS is a line-item ordering, dollar-accounting system.