Attachment_0017_-_ASG-KU_Food_Service_SOP.pdf

DIRECTORATE OF LOGISTICS AREA SUPPORT GROUP KUWAIT

Food Service Standard Operating Procedures

(SOP)

U.S. Government Oversight Responsibilities To Government Contract Dining Facilities

AS OF 15 January 2017

TABLE OF CONTENTS

Purpose 3

Wear and Appearance of Uniforms and Civilian Attire 4

Headcount Procedures 5

To-Go Plates 6

Subsistence Request from ASG-KU Dining Facilities (DFACs) 7

Very Important Persons (VIP) Room Request 8

Operating Procedures during Contingency Operations 9 Access and Rates 9

Food Service Management Board, DFAC Council, and DFAC Input Meetings 10

Energy Conservation Program 11

92 G /COR Oversight, duties, and responsibilities 13

Purpose

1. The Military Oversight Responsibilities to the Food Service SOP provides guidelines and guidance for the effective administration for the Military Oversight Food Service Program.

2. This SOP is to provide the Major Subordinate Commands (MSC) and Separate

Brigades, guidance and procedures in proving Food Service Operational Oversight to contracted dining facilities.

3. The Contract Officer Representatives (CORs) and Technical Monitors (TMs) of each

Area Support Group Kuwait (ASG-KU) Dining Facility (DFAC) must keep in mind that the military provides contractual oversight as the eyes and ears for the Contracting Officer (KO).

4. The military does not operate the DFAC’s. The ASG-KU DFAC’s are operated under a Full Food Service Contract IAW the current Performance Work Statement (PWS) and Statement of Work (SOW). The military is in the DFAC to ensure food safety as well as compliance of the Food Service Contractor, not to tell them how to do their job nor what to do.

5. The military is to interpret the contract and make sure that it is followed. If any deficiencies are found, the COR must notify the Food Program Management Office (FPMO) so that they can notify the Administrative Contracting Officer (ACO).

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Wear and Appearance of Uniforms and Civilian Attire

1. In an effort to enhance and maintain a pleasurable atmosphere in all Contract Dining Facilities throughout the ASG-KU. All soldiers and civilians who utilize these facilities will adhere to the standards of dress and appearance IAW the USARCENT (December 2016) & ASG-KU Clothing Standards Policy #21.

Policies will be enforced by 92Gs (TMs) and CORs in the DFAC.

2. All Dining facilities will have posters placed at each entrance depicting the uniforms and civilian attire that if worn will not allow entrance into an ASG-KU Dining Facility.

3. Military uniforms must be worn IAW respective service component’s uniform regulations. Military uniforms, to include PT uniforms, that are wet, soiled, dirty, or sweat saturated will not be permitted to remain in the DFAC. They will be provided with a "to-go" tray.

4. Civilian attire must be in good taste and reasonably clean IAW USARCENT Standards Book. Civilian clothing, to include coveralls and physical fitness attire that is wet, soiled, dirty, or sweat saturated will not be permitted to remain in the DFAC. They will be provided with a "to-go" tray.

5. Wearing of headgear, including hats, caps, visors, head scarfs or “do-rags” are prohibited. Exceptions include required hair coverings for religious reasons. No exception to policy letter needed.

6. U.S. and Coalition Forces, DOD employees, and government contractors who are in violation of the Wear and Appearance of Uniforms and Civilian Attire Policy who attempt to enter the dining facility will be asked to correct the deficiency or informed that they cannot eat their meal in the dining facility.

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Headcount Procedures

1. The headcounter is responsible for accurately accounting for each individual admitted to the dining facility for a meal. The headcount total is the basis for the dollar value of earning, or reimbursement, for the US Army in each DFAC.

2. All Military and Civilian personnel will scan their Common Access Card (CAC), upon entering the dining facility. All Temporary Change of Station (TCS) E7 and up are required to show their ASG-KU issued ‘Blue Meal Card’ or blue stamped orders; they do not pay upon entering the DFAC. All Permanent Change of Station (PCS) Soldiers E7 and up are required to pay for their meal with the Eagle Cash Card, upon entering the DFAC. All Soldiers, E6 and below, will show their CAC to verify rank, they are not required to pay at the point of DFAC entry. PCS E6 and below have meals deducted from their LES. DoD Civilians and Contractors entering the DFAC are required to show either their ‘Blue Meal Card’, stamped orders, or LOA to determine meal entitlement, whether authorized to eat free or if he/she must pay for the meal with their Eagle Cash Card. All personnel will scan their CAC regardless of whether a full meal or only a portion of a meal is consumed. Contractors who do not have an issued CAC must scan their LOA bar code. Contractors who do not have a ‘Blue Meal Card’ and do not have a stamped LOA will not be permitted to enter the DFAC.

3. The headcount will, at all times visually check each person’s CAC (ID card) entering the dining facility to determine meal entitlements. Individuals authorized to eat without paying will show their ASG-KU Blue Meal Card, stamped orders, or their stamped LOA. Individuals not in possession of an ASG-KU issued ‘Blue Meal Card’ or stamped orders will pay for their meal. Contractors who do not have a ASG-KU issued their stamped LOA determining meal entitlements will pay for their mea

4. Headcount will inform applicable personnel that no bags will be brought into the

Dining Facility. This includes but is not limited to purses, handbags, boxes, shopping bags, or backpacks.

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To-Go Plates

1. Guidance for the removal of food from ASG-KU DFACs using a takeout system or

“to-go” plates.

a. Personnel who are authorized to subsist in government run DFACs are authorized to either consume their meal inside the dining facility or request a “to-go” plate used in the take-out system. Those who choose to take food from the DFAC in a “to-go” plate are authorized one main container, one side (small) container with related condiments , and any combination of two additional single serve items such as a drink, fruit, desert, (example: one drink and one banana). When a diner chooses to use the “to-go” system, they must exit the DFAC with their food. They are not allowed to eat the “to-go” plate in the DFAC. Customers are not allowed to take “bulk items” from the DFAC. This includes but not limited to cups, sugar, creamer, pre-packaged items, etc.)

b. Paying customers who wish to obtain a “to-go” plate will pay at the headcount station for their “to-go” meals, they need to retain their receipt until they exit the DFAC. Customers may be required to show their purchase receipt to DFAC or DOL personnel prior to leaving the DFAC.

c. Personnel are not authorized to obtain additional meals in “to-go” plates after consuming a meal inside of the DFAC during that meal period. Personnel who wish to obtain an additional meal in “to-go” plates are required to re-enter the DFAC through the headcount station and either pay or swipe their CAC for the additional meal, depending on their status.

d. Exceptions to this policy will be considered on case by case basis for personnel who do not have the ability to go to the DFAC such as personnel on medical quarters.

The Soldier’s ID card must be presented and scanned at the headcount. All exception to policy requests, including those from Local Camp Commanders, must be submitted thru the ASG-KU, DOL (FPMO)

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Subsistence Request from ASG-KU Dining Facilities (DFACs) Refer to ASG-KU Garrison SOP Subsistence Request - Annex I Appendix 2-2

1. The provision of this policy apply to all organizations authorized to use the ASG-KU dining facilities.

2. All requests for subsistence (Food Request) from ASG-KUI APF DFAC must be sent to the ASG-KU DOL FPMO for approval or disapproval. The food requests are required to be submitted no less than 10 days prior to the required support date. All requests must include a food request memorandum and DA Form 5913, Strength and Feeder report, both signed by the unit commander. The memorandum must be signed by an O-5 or higher. Food requests will not be supported on the day before a designated holiday or on the day of a designated holiday.

3. Food requests are designed to support only the following:

a. VIP or distinguished visitor events

b. Annual unit morale sustaining activities (Organizational Day)

c. Training Events (ranges, FTXs, etc.)

4. Requirements: Submit a memorandum to the DOL Food Service Section requesting subsistence with the following:

a. Requesting unit

b. Date, Time, and DFAC desired

c. Headcount

d. Desired Menu (IAW the meal of the day)

e. Point of contact information

f. Nature of event

g. DA Form 5913 Strength and Feeder Report

5. The DOL FPMO processes the memorandum and DA Form 5913. It will be stamped approved or disapproved, with the date/time/initials of the Food Service personnel finalizing the request. The processed request is to be returned to the point of contact and the servicing DFAC within three days after it was received. Verbal food requests are not accepted.

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Very Important People (VIP) Room Request Refer to ASG-KU Garrison SOP DFAC VIP Rm - Annex E Appendix 2-1

1. Procedures to request and utilize the DFAC VIP room are as follows:

a. In an official memorandum format, requesting units will provide the purpose of the event, requesting unit, date, time, DFAC desired, headcount, and POC information. Requests are submitted through the DOL FPMO for approval

b. The memorandum must be signed by an E-9 or above or government equivalent.

c. A minimum of five (5) days are required for submission of a VIP room request. Emergency requests will require justification and be handled on a case by case basis.

d. A cancellation of the VIP room requires a minimum of two (2) days prior to the event in order to minimize unnecessary manning.

e. All requests are subject to cancellation by the DOL Director, DOL Deputy Director, or DOL Food Service NCOIC due to unforeseen scheduling requirements.

In the case of a cancellation, the requesting POC will be notified.

2. VIP Room Usage Criteria

a. The VIP Room is reserved during posted meal hours. Reservations are not accepted for major holidays. The VIP Room may not be available during major holiday weeks.

b. Foods or drinks other than those provided in the DFACs are not allowed in the VIP Room.

c. The requesting unit must ensure all eating utensils, trays, plates, cups, and trash are removed from the room. The unit is not released from responsibility until all items are removed and VIP Room is returned to a neat and orderly state. The reserving unit will have the room inspected by the shift NCOIC or DFAC NCOIC prior to leaving

d. Any spills or damages to the room are reported to the shift NCOIC as soon as possible to ensure thorough cleaning, repairs, and stain removal.

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Operating Procedures during Contingency Operations

1. Regarding food service operations when normal feeding support is disrupted due to contractor employment strikes, natural disasters, or other events beyond our control are as follows:

a. The DFAC NCOIC immediately notifies the Food Program

Manager/Contracting Officer Representative (FPM/COR) of any and all emergency situations at the ASG-KU DFACs.

b. FPM/COR immediately notifies the Army Contracting Command (ACC)

Administrative Contracting Officer (ACO), and the Contracting Officer (KO) of the emergency situation.

c. The FPM/COR and ACC ACO facilitates a course of action (COA) based on the emergency situation for the ASG-KU Commander action.

d. Reduced services may be required to continue DFAC operations.

e. DOL FPM in conjunction with the ARCENT G-4 Food Advisor will determine if limited selection to basic menu or reduced service at any ASG-KU DFAC is required for mission essential military and civilian personnel.

2. Disaster, local employee strike, or emergency conditions:

a. The primary food service focus is to support feeding and to provide meal service to essential personnel that are involved in disaster/emergency relief and support ASG-KU missions.

b. Provide limited DFAC service augmented with operational rations as determined by ARCENT G-4 Food Advisor.

c. DOL FPM coordinates with ARCENT G-4 Food Advisor and Defense Logistics Agency (DLA) Prime Vendor in Kuwait for emergency ration support.

d. The ARCENT G-4 Food Advisor may determine to use other sources as the emergency situation develops.

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Food Service Management Board and DFAC Council Meetings

1. Food Service Management Board: To provide an interchange of information between

DFAC Food Service personnel and the Food Service Management staff on regulatory, doctrinal changes, training opportunities, and operational updates.

a. The ARCENT Food Service Management Board (FSMB) applies to all

DFAC under the direction and control ASG-KU.

b. The FSMB will be held quarterly IAW AR 30-22 and DA Pam 30-22.

c. The overall objective of the FSMB is to keep the food service community abreast of headquarters Department of the Army (HQDA) G4, Joint Culinary Center of Excellence (JCCOE), USARCENT, and ASG-KU policy guidance and initiatives that influence customer service in support of the Food Service Program.

2. DFAC Council Meeting: Applies to all DFACs under the direction and control of ASG-KU. The ASG-KU DOL Installation Food Program Manager (FPM) will serve as the Commander’s primary action officer to implement and coordinate the DFAC Council Meeting.

a. The DFAC Council Meeting will be held monthly IAW AR 30-22 and DA

Pam 30-22. The FPM will chair this board.

b. The overall objective of the DFAC Council Meeting is to keep the food service community abreast of headquarters Department of the Army (HQDA) G4, Joint Culinary Center of Excellence (JCCOE), USARCENT, and ASG-KU policy guidance and initiatives that influence customer service in support of the Food Service Program. This monthly meeting will allow for communication between the quarterly FSMB meetings.

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Energy Conservation Program

1. The ASG-KU Directorate of Logistics (DOL), energy conservation practices, applies to all Dining Facilities under the direction and control of DOL. ASG-KU DOL Installation FPM will serve as the Commander's primary action officer to implement and coordinate the procedures for energy conservation practices.

2. For the kitchen area, COR’s are to ensure that the FS Contractor is to do the following:

A) Turn on equipment only when needed B) Limit the preheat time of ovens and fryers to 15 minutes.

Convection ovens require no preheating. Stovetop is to be held idle until needed.

C) Exhaust fans turned on as needed when cooking.

D) Only open doors or lift lids to equipment in use to check on food when needed as required.

E) Do not turn on all electrical appliances at once.

F) Use only cooking times specified by recipe cards G) Ensure all equipment is turned off after meal hours.

H) Turn on lights only when needed. Dining room lights may be turned off when not needed or dimmed between meals.

3. For the dishwashing area & pots and pans wash area, the COR’s are to ensure that the FS Contractor is to do the following:

A) Fish wash and rinse sinks 15 minutes prior to use.

B) Fill sinks / tanks to individual level. Eliminate over flow of water.

C) Turn on exhaust fans only during the washing operation.

D) Check temperature of water in final rinse sink with thermometer to ensure proper water temperature.

E) Turn off water when not in use.

4. For the Storage areas, ration rooms, refrigerators, and freezers, the COR’s are to ensure that the FS Contractor is to do the following:

A) Turn off lights when leaving dry storage ration room B) Report any frequent on and off cycling or refrigerators and freezer units to the Food Service Manager who will then report on a QA Form; 2405 to the Contractor QC.

C) Rout inly check condition of refrigerators and freezers. Seals will be checked for cleanliness and proper sealing capabilities.

D) Check freezers to ensure excess accumulation of frost does not occur.

E) Ensure no items are 6 inches from all exhaust fans for proper air circulation so it does not overwork the monitor unit.

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F) Monitor proper temperature in refrigerators and freezer units three times daily as required by the Tri-Service Food Code / TB- Med 530.

5. For the office and dining room areas, the COR’s are to ensure that the FS

Contractor is to do the following:

A) Ensure lights are turned off between meal hours and when the areas are unattended.

B) Office equipment such as computers will be logged off and printers will be turned off when not in use.

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92G / Contracting Officer Representative (COR) Oversight, Duties, and Responsibilities

1. 92Gs will remain assigned to their parent unit however, will come under the daily operational control of the FPMO for assignment and scheduling purposes.

2. The number one job of the 92G in all ASG-KU DFACs is FOOD SAFETY. This is accomplished by monitoring the contracted personnel as they prepare, cook, and serve the food in the DFAC. This may be accomplished as a Technical Monitor (TM) or as a Contracting Officer Representative (COR). The ASK-KU DOL FPM will designate who will be nominated as a COR.

3. Required on-line training:

• DAU COR 222 Contracting Officer Representative Course

• DAU CLM 003 Ethics

• DAU CLC 206 Contingency Mission with a Focus

• Combat Trafficking in persons http//ctip.defense.gov/

4. The 92G / COR has oversight responsibility of the FS Contractor for ensuring that the proper procedures are adhered to during ordering, receiving, storing, and accountability of all Class 1 items received at the Contracted ASG-KU Dining Facilities. The COR must ensure compliance with AR 30-22 and DA PAM 30- 22.

5. The ASG-KU DOL Food Service NCOIC is responsible for determining shift schedules necessary to provide adequate DFAC oversight within ASG-KU AOR.

Each DFAC NCOIC will provide the FPMO a copy of the 92G schedule NLT the 1st and 15th of each month. The NCOIC of each DFAC will be responsible for the overall supervision of military food service personnel performing their duties in their respective DFAC.

6. 92Gs will monitor contracted personnel while food is being prepped, cooked, and served. 92Gs will ensure on the spot corrections are made IAW the ARCENT / ASG-KU dress codes. 92Gs will spot check the headcount desks to ensure proper procedures are being followed. 92G breaks and meals are to be coordinated around the food prep / cooking schedule for each DFAC.

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7. 92Gs assigned to DFACs are required to be familiar with and be able to reference the following doctrine to assist in your food service mission:

• AR 30-22 Army Food Program dated 24 July 2012

• DA PAM 30-22 Operating Procedures for the Army Food Program dated

06 February 2007

• TM 4-41.11 Dining Facility Operations dated April 2012

• TM 4-41.12 Food Program Operations dated April 2012

• ATTP 4-41 Army Field Feeding and Class 1 Operations dated October

• TB MED 530 (TriService Food Code) dated 30 April 2014

• The PWS for the current Food Service contract.

8. The COR will utilize the Quality Assurance Surveillance Plan (QASP) while conducting all DFAC FS surveillance in the ASG-KU Dining Facilities.

RODNEY K. MATTHEWS

GS09, DAC

FOOD PROGRAM MANAGER