DA_PAM_30-22.pdf

Department of the Army Pamphlet 30–22

Food Program

Operating Procedures for the Army Food Program

Headquarters Department of the Army Washington, DC 6 February 2007

UNCLASSIFIED

SUMMARY of CHANGE

DA PAM 30–22

Operating Procedures for the Army Food Program

This administrative revision dated 6 February 2007-o Updates typographical errors throughout the publication.

o Corrects administrative errors throughout the publication.

This major revision, dated 3 January 2007--o Corrects minor editorial and typographical errors throughout the document, adds new figures, and adjusts the figure numbers to allow for the new figure insertions.

o Provides disposition guidance for Army Food Program records identified as "K records" by the Army Records Information Management System (AR 25-400-2) (para 1- 5).

o Provides new and updated procedures for the installation commander, ACOM, Installation Management Command (IMCOM), and the subordinate IMCOM Regions to comply with the responsibilities contained in AR 30-22 (chaps 2,3,4,5, and apps B through J).

o Deletes Table 2-1, "Duties of food advisors" (chap 2).

o Rescinds DA Form 7460.

o Contains new procedures for requesting and operating a la carte dining facilities (chap 3).

o Provides procedures for completing the Food Service Management Plan and new guidance to determine when review and revision of the Food Service Management Plan is required (chap 3, app B).

o Contains new procedures for conducting usage and operational reviews of dining facilities and for completing action plans (chap 3, app C).

o In accordance with AR 30-22, identifies $500 as the threshold for a Report of Survey action to provide relief from loss (chap 3).

o Deletes the guidance concerning requisitioning and receiving authorizations that was formerly contained in paragraph 3-15, and refers users to AR 30-22, paragraph 3-21 for guidance (chap 3).

o Describes procedures for incorporating new subsistence items and conducting comparison cuttings (chap 3).

o Provides procedures for planning meals, requisitioning, receiving, inspecting, and safeguarding subsistence, and inventory management (chap 3).

o Details procedures for headcount, cash collection, and the use of DD Form 1544 (Cash Meal Payment Book) (chap 3).

o Combines DA Form 7170-R (Troop Issue Subsistence Activity Equipment Replacement Record) and DA Form 3988 (Equipment Replacement Record) into revised DA Form 3988 (chaps 3 and 5).

o Clarifies procedures for the Reserve Component Subsistence System (chap 3 and app F).

o Copies and clarifies holiday BDFA guidance from chapter 5 and moves it to chapter 3.

o Explains new methods for maintaining the dining facility account replacing DA Form 3980-R (Dining Facility Account Card) with DA Form 7455 (Financial Summary) (chap 3).

o Revises and expands the use of DA Form 4552, Kitchen Requisition, to replace DA Form 3034-1 (Sensitive and High Dollar Item Disposition) (chap 3).

o Revises and expands the use of DA Form 2970 (Headcount Report) to replace DA Form 3033 (Headcount Record) (chap 3).

o Provides procedures to assist in food service contract administration (chap 3).

o Provides completion procedures for the Consolidated Food Service Equipment Replacement and Budget Record (chap 3).

o Contains procedures for the “Connelly vs. “Connelly” Awards Program and the Culinary Arts Competition (chap 3).

o Revises DA Forms 5415 (Garrison Category Competition Checklist) and DA Form 5416 (Field Category Competition Checklist) for Connelly Award evaluations (chap 3).

o Changes the calendar month that data records must be available for review by the DA Connell Program evaluation team from January to September (chap 3).

o Provides procedures for garrison support to a field environment (chap 4).

o Provides updated guidance on supplements and authorized enhancements (chap 4).

o Revises and expands the use of DA Form 5914 (Ration Control Sheet) to replace DA Form 5309-R (Operational Ration/Box Lunch Control Sheet) (chap 4).

o Provides procedures for operating a field kitchen and a field Class I point (chap 4).

o Details specific handling procedures for frozen meals, ready-to-eat (chap 4).

o Provides procedures to conduct inventories and to maintain the Troop Issue Management Activity account (chap 5).

o Contains sample standing operating procedures for headcount operations (app D).

o Details instructions for completing Food Service Management Board minutes (app G).

o Prescribes new procedures and new forms for reporting unsatisfactory subsistence (app H).

o Provides procedures for selection, cataloging, and maintenance of subsistence items (app I).

o Provides an operational consideration plan for Army the Field Feeding System (app J).

Headquarters Department of the Army Washington, DC 6 February 2007

Food Program

Operating Procedures for the Army Food Program

*Department of the Army Pamphlet 30–22

H i s t o r y . T h i s p u b l i c a t i o n i s a m a j o r revision.

Summary. Operating procedures for the A r m y F o o d P r o g r a m h a v e b e e n c o m -pletely rewritten and consolidated into one p a m p h l e t e n c o m p a s s i n g g a r r i s o n , f i e l d , a n d s u b s i s t e n c e s u p p o r t . P o l i c i e s t h a t guide these procedures have been sepa-rated and are incorporated in Army Regu-l a t i o n 3 0 – 2 2 . T h i s p a m p h l e t e s t a b l i s h e s p r o c e d u r e s f o r i m p l e m e n t i n g a l a c a r t e dining facilities and for watercraft facili-ties that provide subsistence when under-w a y o r i n d o c k . A d d i t i o n a l l y , t h e p a m p h l e t p r o v i d e s p r o c e d u r e s f o r u s i n g catered meals and host nation meals. The c o n s o l i d a t e d p a m p h l e t g i v e s p r o c e d u r e s for operating under the subsistence prime vendor program and includes guidance for the implementation of the U.S. Depart-m e n t o f A g r i c u l t u r e F o o d R e c o v e r y Program.

Applicability. This pamphlet applies to all Active Army, Army National Guard of the United States (ARNGUS), and U.S.

Army Reserve (USAR) units performing a food service mission in the absence of an automated information management sys-tem. During mobilization, the proponent may modify chapters and procedures con-tained in this pamphlet. The procedures in this pamphlet are not applicable to cadet m e s s d i n i n g f a c i l i t i e s a t U n i t e d S t a t e s M i l i t a r y A c a d e m i e s . A c a d e m i e s a r e governed by DOD 7000.14–R, volume 12, chapter 20.

Proponent and exception authority.

T h e p r o p o n e n t o f t h i s p a m p h l e t i s t h e Deputy Chief of Staff, G–4. The propo-nent has the authority to approve excep-tions or waivers to this pamphlet that are consistent with controlling law and regu-lations. The proponent may delegate this approval authority, in writing, to a divi-sion chief within the proponent agency or its direct reporting unit or field operating agency, in the grade of colonel or the civilian equivalent. Activities may request a waiver to this regulation by providing justification that includes a full analysis of t h e e x p e c t e d b e n e f i t s a n d m u s t i n c l u d e f o r m a l r e v i e w b y t h e a c t i v i t y ’ s s e n i o r legal officer. All waiver requests will be e n d o r s e d b y t h e c o m m a n d e r o r s e n i o r leader of the requesting activity and for-warded through their higher headquarters t o t h e p o l i c y p r o p o n e n t . R e f e r t o A R 25–30 for specific guidance.

Suggested improvements. Users may send comments and suggested improve-ments or changes on Department of the A r m y F o r m 2 0 2 8 ( R e c o m m e n d e d C h a n g e s t o P u b l i c a t i o n s a n d B l a n k Forms) directly to Director, U.S. Army L o g i s t i c s I n t e g r a t i o n A g e n c y , A T T N :

L O I A – Z A , 5 0 0 1 E i s e n h o w e r A v e n u e , Alexandria, VA 22333–0001.

Distribution. This publication is availa-ble in electronic media only and is in-tended for command levels B, C, D, and E for the Active Army, the Army Na-tional Guard of the United States, and the U.S. Army Reserve.

Contents (Listed by paragraph and page number)

Chapter 1 Introduction, page 1 Purpose • 1–1, page 1 References • 1–2, page 1 Explanation of abbreviations and terms • 1–3, page 1 Food service and subsistence programs • 1–4, page 1 Files • 1–5, page 1 Addresses for correspondence • 1–6, page 1

*This publication supersedes DA Pam 30–22, dated 3 January 2007.

DA PAM 30–22 • 6 February 2007 i

UNCLASSIFIED

Contents—Continued

Chapter 2 Explanation of responsibilities, page 2 Army General Staff functions • 2–1, page 2 Army command functions • 2–2, page 2 Reserve Components functions • 2–3, page 2 Duties of food advisors • 2–4, page 2

Chapter 3 Establishment, Management, and Disestablishment of dining facilities, page 2

Section I Installation food service program, page 2 Establishing an Army dining facility • 3–1, page 2 Establishing an a la carte dining facility • 3–2, page 2 Establishment of Reserve Component dining facility • 3–3, page 3 Disestablishment of an appropriated fund dining facility • 3–4, page 3 Annual usage and consolidation review • 3–5, page 3 Food Service Management Plan • 3–6, page 3 Installation food protection programs • 3–7, page 4 Action plans • 3–8, page 12 Operational reviews • 3–9, page 12 Relief from losses • 3–10, page 12 Report of survey instructions • 3–11, page 12 Procedures for new subsistence items • 3–12, page 13

Section II Dining Facility Operation, page 17 Meal service schedule • 3–13, page 17 Requisitioning and receiving authorizations • 3–14, page 17 Menu planning and nutrition requirements • 3–15, page 17 Subsistence estimates • 3–16, page 18 Requisitioning procedures • 3–17, page 18 Receipt and inspection procedures • 3–18, page 18 Safeguarding subsistence • 3–19, page 18 Inventory management • 3–20, page 18 Subsistence supply support • 3–21, page 24 Subsistence transfers • 3–22, page 24 Production schedule • 3–23, page 24 Kitchen requisition • 3–24, page 29 Headcount procedures • 3–25, page 32 Change fund authorization • 3–26, page 40 Cash collection • 3–27, page 40 Cash meal payment books and cash collection • 3–28, page 47 Cash turn-in procedures • 3–29, page 47 Audit of DD Form 1544 and cash • 3–30, page 48 Installation control officer • 3–31, page 48 Issue of DD Form 1544 (book) • 3–32, page 48 Consolidating headquarters • 3–33, page 49 Turn-in procedures DD Form 1544 (book) • 3–34, page 52 Annual validations • 3–35, page 52 Food service officer • 3–36, page 52 Alternate cash book control • 3–37, page 53 Cash collection voucher • 3–38, page 53 Cash register procedures • 3–39, page 60 A la carte operations • 3–40, page 60 ii DA PAM 30–22 • 6 February 2007

Headcount summary • 3–41, page 64 Reserve Component Subsistence System • 3–42, page 64 Basic daily food allowance • 3–43, page 64 Monthly Earnings and Expenditure Record • 3–44, page 65 Dining facility account status • 3–45, page 69 Personnel authorized to be subsisted • 3–46, page 73 Foreign national employees • 3–47, page 73 Civilian employees • 3–48, page 74 Reimbursements • 3–49, page 75

Section III Special Situations, page 75 Garrison support (50 or less) • 3–50, page 75 Operational rations • 3–51, page 75 Reserve Component operational ration procedures for IDT • 3–52, page 76 Reserve Component procedures for other training • 3–53, page 76 Box lunches from commercial sources • 3–54, page 76 Box lunch in-house components • 3–55, page 77 Contracting • 3–56, page 77 Commercial sources for subsistence • 3–57, page 79 Procedures for obtaining subsistence from commercial sources • 3–58, page 79 Interservice support agreement • 3–59, page 84 Food service training courses • 3–60, page 85 Prayer breakfast • 3–61, page 85 Food service equipment • 3–62, page 85 Food service equipment requisitioning • 3–63, page 90 Equipment operation and maintenance • 3–64, page 91 Philip A. Connelly • 3–65, page 91 United States Army Culinary Competition • 3–66, page 94 Food management teams • 3–67, page 94 Food Recovery Program • 3–68, page 95 Food service management boards • 3–69, page 95 Menu standards • 3–70, page 96

Chapter 4 The Army Field Feeding System, page 99

Section I General, page 99 Preplanning • 4–1, page 99 Army field feeding system application • 4–2, page 103 Garrison support, Class I • 4–3, page 103 Alternatives for garrison support • 4–4, page 103 Cold weather feeding • 4–5, page 104 Arctic procedures for meal-ready-to-eat • 4–6, page 104 Basic load • 4–7, page 104 Warming/cooling beverages • 4–8, page 105 Active Army travel rations • 4–9, page 105 Reserve Component travel rations • 4–10, page 105 Religious meals • 4–11, page 106

Section II Operations, page 106 Field kitchen procedures • 4–12, page 106 Ration requesting • 4–13, page 110 iiiDA PAM 30–22 • 6 February 2007

Authorized enhancements and supplements • 4–14, page 118 Receiving procedures • 4–15, page 118 Ration accountability • 4–16, page 118 Turn-ins and transfers • 4–17, page 126 End of training • 4–18, page 126 Active Army procedures for Class I returned to garrison • 4–19, page 126 Reserve Component procedures for Class I at end of training • 4–20, page 130 Class I support activity • 4–21, page 130 Class I procedures when TISA does not provide direct support • 4–22, page 130 Requesting procedures at supply point • 4–23, page 131 Receiving procedures at supply point • 4–24, page 139 Issuing procedures at supply point • 4–25, page 139 Inventories • 4–26, page 139 Accountability transfers • 4–27, page 139 Turn-in procedures • 4–28, page 139 Reports • 4–29, page 140 Return shipment of semi perishable rations • 4–30, page 140 Class I accountability and reports of survey • 4–31, page 140

Section III Subsistence Activity, page 140 Troop issue subsistence activity • 4–32, page 140 Requisitioning • 4–33, page 140 Receiving • 4–34, page 141 Issue procedures • 4–35, page 141 Turn-in procedures • 4–36, page 141 TISA Inventories • 4–37, page 141 Accounting • 4–38, page 141 Return of rations • 4–39, page 141 Reports • 4–40, page 141

Section IV Medical Units, page 142 Medical staffing • 4–41, page 142 Medical feeding standards • 4–42, page 142 Inpatient census • 4–43, page 142 Inpatient accounting • 4–44, page 142 Medical diet supplements • 4–45, page 142

Section V Contingency Operations, page 142 Bottled water purchases for contingency operations • 4–46, page 142 CONOPS Feeding • 4–47, page 142

Chapter 5 Troop Issue Subsistence Activity Operations, page 146

Section I Reporting standards and approval authority, page 146 Purpose • 5–1, page 146 Approving authority • 5–2, page 146 Troop Issue Subsistence Management Report (DA Form 7169) • 5–3, page 146 Equipment Replacement Record (DA Form 3988) • 5–4, page 150

Section II Operations, page 154 iv DA PAM 30–22 • 6 February 2007

Troop issue subsistence activity accounting • 5–5, page 154 Maintenance of DA Form 3295 • 5–6, page 166 Debit and credit entries • 5–7, page 166 DA Form 3295 subtotals and page totals • 5–8, page 166 Correcting erroneous entries to the DA Form 3295 • 5–9, page 166 Gains and losses • 5–10, page 168 Processing gains and authorized losses • 5–11, page 168 Identifiable losses • 5–12, page 171 Closing the DA Form 3295 • 5–13, page 171 Vouchers • 5–14, page 171 Lost or missing vouchers • 5–15, page 174 Incomplete vouchers • 5–16, page 174 Filing and arrangement of completed vouchers • 5–17, page 174 Branch troop issue subsistence activity accounting procedures • 5–18, page 174 Management control numbers • 5–19, page 174

Section III Receiving Procedures, page 174 Receiving subsistence • 5–20, page 174 Rejecting subsistence • 5–21, page 175 Control of receipt documents • 5–22, page 175 Recording receipts • 5–23, page 175 Receiving locally purchased supplies • 5–24, page 178 Reporting discrepant shipments and unsatisfactory subsistence • 5–25, page 178 Processing no cost receipts • 5–26, page 178 Turn-in of subsistence • 5–27, page 178

Section IV Prices, Allowances, and Handling Defects, page 178 Establishing prices • 5–28, page 178 Basic daily food allowance and other allowances • 5–29, page 179 Previously undetected defects • 5–30, page 179

Section V Inventories, page 180 Inventories within the troop issue subsistence activity • 5–31, page 180 Annual accountability inventory procedures • 5–32, page 180 Quarterly accountability inventory procedures • 5–33, page 180 Transfer of accountability • 5–34, page 181 Death or absence of the subsistence supply manager • 5–35, page 181 Standing operating procedure for taking inventories of subsistence • 5–36, page 181

Section VI Support Methods and Issues, page 181 Troop issue subsistence activity support procedures • 5–37, page 181 Non-cataloged items • 5–38, page 182 Issue documents • 5–39, page 182 Issue procedures • 5–40, page 186 Document processing after issue • 5–41, page 186 Transfers between dining facilities • 5–42, page 190 Ration breakdown points • 5–43, page 190 Direct warehouse issue • 5–44, page 190 Direct vendor delivery • 5–45, page 190 Subsistence purchased with State funds • 5–46, page 194 Purchase procedures • 5–47, page 194 vDA PAM 30–22 • 6 February 2007

Supply procedures • 5–48, page 194 Authorized special issues • 5–49, page 194 Disaster relief • 5–50, page 195 Travel rations • 5–51, page 195 In-flight meals • 5–52, page 195 Forced issues • 5–53, page 195 Mandatory issues • 5–54, page 195 Potable and dry ice • 5–55, page 195 Ice issues direct from a warehouse • 5–56, page 195 Accounting procedures for ice • 5–57, page 196

Section VII Handling Operational Rations, page 196 Operational rations • 5–58, page 196 Stockage and authorized purposes • 5–59, page 196 Receipt and rotation • 5–60, page 196 Unit basic load • 5–61, page 199 Stockage levels and storage • 5–62, page 199 Sale and issue • 5–63, page 199 Senior and Junior Reserve Officer’s Training Corps programs • 5–64, page 199 Excess operational rations • 5–65, page 199 Reporting • 5–66, page 199

Section VIII Excesses, Transfers, Disposals, and Losses, page 199 Reduction and reporting of excesses • 5–67, page 199 Transfer of subsistence • 5–68, page 200 Unfit subsistence • 5–69, page 200 Disposal procedures • 5–70, page 200 Preparation of salvage documents • 5–71, page 200 Reporting loss, damaged, or destroyed subsistence • 5–72, page 200 Veterinary inspection samples • 5–73, page 201 Veterinary service personnel withdrawals • 5–74, page 201 ALFOODACT messages • 5–75, page 201 Mobilization considerations for TISA operations • 5–76, page 201 Mobilization checklist • 5–77, page 202 Guide for TISA review • 5–78, page 202

Appendixes

A. References, page 204

B. Instructions for the Food Service Management Plan, page 210

C. Review Procedures for Dining Facility Operations, page 216

D. Standing Operating Procedures for Headcounters, page 222

E. Headcount Report, page 223

F. Procedures and Documentation for the Reserve Component Subsistence System (RCSS), page 233

G. Preparation of Food Service Management Board Minutes, page 261

H. Unsatisfactory Material Reporting, page 262

I. Procedures for Selection, Cataloging, and Maintenance of Subsistence Items, page 274

J. Organization and Operations Plan for Subsistence Requirements Outline, page 295 vi DA PAM 30–22 • 6 February 2007

Table List

Table 3–1: Minimum monitoring requirements, page 5 Table I–1: Item description guides for meat, seafood and poultry items, page 277

Figure List

Figure 3–1: Instructions for preparing DA Form 7458 (Risk Management Data Log-Cooking), page 6 Figure 3–1: Instructions for preparing DA Form 7458 (Risk Management Data Log-Cooking) - continued, page 7 Figure 3–1: Sample DA Form 7458 (Risk Management Data Log - Cooking) - continued, page 8 Figure 3–2: Instructions for preparing DA Form 7459 (Risk Management Data Log - Serving, page 9 Figure 3–2: Instructions for preparing DA Form 7459 (Risk Management Data Log - Serving - continued, page 10 Figure 3–2: Sample DA Form 7459 (Risk Management Data Log - Serving - continued, page 11 Figure 3–3: Instructions for preparing a DA Form 7457 (Request to Stock New Line Items), page 14 Figure 3–3: Instructions for preparing DA Form 7457 (Request to Stock New Line Items) - continued, page 15 Figure 3–3: Sample of DA Form 7457 (Request to Stock New Line Items) - continued, page 16 Figure 3–4: Instructions for preparing DA Form 3234 (Inventory Record), page 20 Figure 3–4: Sample DA Form 3234 (Inventory Record) - continued, page 21 Figure 3–5: Instructions for preparing DA Form 3234–1 (Monthly Inventory Recap for DA Form 3234, page 22 Figure 3–5: Sample DA Form 3234–1 (Monthly Inventory Recap for DA Form 3234 - continued, page 23 Figure 3–6: Instructions for preparing DA Form 3034 (Production Schedule), page 25 Figure 3–6: Instructions for preparing DA Form 3034 (Production Schedule) - continued, page 26 Figure 3–6: Instructions for preparing DA Form 3034 (Production Schedule) - continued, page 27 Figure 3–6: Sample DA Form 3034 (Production Schedule) - contnued, page 28 Figure 3–7: Instructions for preparing DA Form 4552 (Kitchen Requisition), page 30 Figure 3–7: Sample DA Form 4552 (Kitchen Requisition) - continued, page 31 Figure 3–8: Instructions for preparing DA Form 3032 (Signature Headcount Sheet), page 33 Figure 3–8: Instructions for preparing DA Form 3032 (Signature Headcount Sheet) - continued, page 34 Figure 3–8: Instructions for preparing DA Form 3032 (Signature Headcount Sheet) - continued, page 35 Figure 3–8: Sample DA Form 3032 (Signature Headcount Sheet) - continued, page 36 Figure 3–8: Sample DA Form 3032 (Signature Headcount Sheet) - continued, page 37 Figure 3–8: Sample DA Form 3032 (Signature Headcount Sheet) - continued, page 38 Figure 3–8: Sample DA Form 3032 (Signature Headcount Sheet) - continued, page 39 Figure 3–9: Instructions for preparing DD Form 1544 (Cash Meal Payment Sheet - sheet 1), page 42 Figure 3–9: Instructions for preparing DD Form 1544 (Cash Meal Payment Sheet - sheet 1) - continued, page 43 Figure 3–9: Sample DD Form 1544 (Cash Meal Payment Sheet - sheet 1) - continued, page 44 Figure 3–10: Instructions for preparing DA Form 3546 (Control Record for Dining Facility - DD Form 1544, Figure 3–10: Sample DA Form 3546 (Control Record for Dining Facility - DD Form 1544) - continued, page 46 Figure 3–11: Instructions for preparing DD Form 1544, page B (Cash Meal Payment Sheet Register), page 50 Figure 3–11: Instructions for preparing DD Form 1544, page B (Cash Meal Payment Sheet Register) - continued, Figure 3–12: Instructions for preparing DD Form 1131 (Cash Collection Voucher), page 55 Figure 3–12: Instructions for preparing DD Form 1131 (Cash Collection Voucher) - continued, page 56 Figure 3–12: Instructions for preparing DD Form 1131 (Cash Collection Voucher) - continued, page 57 Figure 3–12: Instructions for preparing DD Form 1131 (Cash Collection Voucher) - continued, page 58 Figure 3–12: Sample DD Form 1131 (Cash Collection Voucher) - continued, page 59 Figure 3–13: Instructions for preparing DA Form 7454 (Monthly Earnings and Expenditures Record), page 66 Figure 3–13: Instructions for preparing DA Form 7454 (Monthly Earnings and Expenditures Record) - continued, Figure 3–13: Sample of DA Form 7454 (Monthly Earnings and Expenditures Record) - continued, page 68 Figure 3–14: Instructions for preparing DA Form 7455 (Financial Summary), page 70 Figure 3–14: Instructions for preparing DA Form 7455 (Financial Summary) - continued, page 71 Figure 3–14: Sample DA Form 7455 (Financial Summary) - continued, page 72 Figure 3–15: Instructions for preparing DA Form 3953 (Purchase Request and Commitment), page 80 viiDA PAM 30–22 • 6 February 2007

Figure 3–15: Instructions for preparing DA Form 3953 (Purchase Request and Commitment) - continued, page 81 Figure 3–15: Sample of DA Form 3953 (Purchase Request and Commitment) - continued, page 82 Figure 3–15: Sample of DA Form 3953 (Purchase Request and Commitment) - continued, page 83 Figure 3–16: Instructions for preparing DA Form 3988 (Equipment Replacement Record, page 86 Figure 3–16: Instructions for preparing DA Form 3988 (Equipment Replacement Record) - continued, page 87 Figure 3–16: Instructions for preparing DA Form 3988 (Equipment Replacement Record - continued, page 88 Figure 3–16: Sample of DA Form 3988 (Equipment Replacement Record) - continued, page 89 Figure 4–1: Instructions for preparing DA Form 5913 (Strength and Feeder Report), page 100 Figure 4–1: Instructions for preparing DA Form 5913 (Strength and Feeder Report) - continued, page 101 Figure 4–1: Sample of DA Form 5913 (Strength and Feeder Report) - continued, page 102 Figure 4–2: Instructions for preparing DA Form 3034 (Production Schedule), page 107 Figure 4–2: Instructions for preparing DA Form 3034 (Production Schedule) - continued, page 108 Figure 4–2: Sample of DA Form 3034 (Production Schedule) - continued, page 109 Figure 4–3: Instructions for DA Form 3294 (Ration Request/Issue/Turn-In Slip), for field kitchen request to supply point, page 111 Figure 4–3: Instructions for DA Form 3294 (Ration Request/Issue/Turn-In Slip), for field kitchen request to supply point- continued, page 112 Figure 4–3: Sample DA Form 3294 (Ration Request/Issue/Turn-In Slip), for field kitchen request to supply point -continued, page 113 Figure 4–4: Sample DA Form 3294 (Ration Request/Issue/Turn-In Slip), for field kitchen request to supply point -continued, page 114 Figure 4–4: Sample DA Form 3294 (Ration Request/Issue/Turn-In Slip), for transfers from field kitchen to field kitchen or from field kitchen to garrison dining facility - continued, page 115 Figure 4–5: Sample DA Form 3294 (Ration Request/Issue/Turn-In Slip), for field kitchen turn-in to supply point, Figure 4–5: Sample DA Form 3294 (Ration Request/Issue/Turn-In Slip) for field kitchen turn-in to supply point -continued, page 117 Figure 4–6: Instructions for preparing DA Form 5914 (Ration Control Sheet), for field accountability of UGR-H&S rations, page 120 Figure 4–6: Instructions for preparing DA Form 5914 (Ration Control Sheet), for field accountability of UGR-H&S rations - continued, page 121 Figure 4–6: Sample DA Form 5914 (Ration Control Sheet), for field accountability of UGR-H&S rations - continued, Figure 4–7: Instructions for preparing DA Form 5914 (Ration Control Sheet), for field accountability of UGR-A rations, page 123 Figure 4–7: Instructions for preparing DA Form 5914 (Ration Control Sheet), for field accountability of UGR-A rations - continued, page 124 Figure 4–7: Sample of DA Form 5914 (Ration Control Sheet), for field accountability of UGR-A rations - continued, Figure 4–8: Instructions for preparing DA Form 5914 (Ration Control Sheet), for garrison accountability, page 127 Figure 4–8: Instructions for preparing DA Form 5914 (Ration Control Sheet), for garrison accountability - continued, Figure 4–8: Sample of DA Form 5914 (Ration Control Sheet), for garrison accountability - continued, page 129 Figure 4–9: Instructions for preparing DA Form 5914 (Ration Control Sheet), used for accountability of individual operational rations in garrison and field, page 132 Figure 4–9: Sample of DA Form 5914 (Ration Control Sheet) used for accountability of individual operational rations in garrison and field - continued, page 133 Figure 4–10: Instructions for preparing DA Form 3294 (Ration Request/Issue/Turn-In Slip), supply point request to next level of supply support, page 134 Figure 4–10: Instructions for preparing DA Form 3294 (Ration Request/Issue/Turn-In Slip), supply point request to next level of supply support - continued, page 135 Figure 4–10: Sample of DA Form 3294 (Ration Request/Issue/Turn-In Slip), supply point request to next level of supply support - continued, page 136 Figure 4–11: Instructions for preparing DA Form 3294 (Ration Request/Issue/Turn-In Slip), for Class I issue to field kitchen, page 137 viii DA PAM 30–22 • 6 February 2007

Figure 4–11: Sample of DA Form 3294 (Ration Request/Issue/Turn-In Slip), for Class I issue to field kitchen -continued, page 138

Figure 4–12: CONOPS Feeding Plan Timeline, page 144 Figure 5–1: Instructions for preparing DA Form 7169 (Troop Issue Subsistence Management Report), page 147 Figure 5–1: Instructions for preparing DA Form 7169 (Troop Issue Subsistence Management Report - continued, Figure 5–1: Sample DA Form 7169 (Troop Issue Subsistence Management Report - continued, page 149 Figure 5–2: Instructions for preparing DA Form 3988 (Equipment Replacement Record), for TISA equipment, Figure 5–2: Instructions for preparing DA Form 3988 (Equipment Replacement Record), for TIS equipment -continued, page 152 Figure 5–2: Sample DA Form 3988 (Equipment Replacement Record), for TISA equipment - continued, page 153 Figure 5–3: Instructions for preparing and closing DA Form 3295 (Voucher Register and General Control, with a book inventory, page 155 Figure 5–3: Instructions for preparing and closing DA Form 3295 (Voucher Register and General Control, with a book inventory - continued, page 156 Figure 5–4: Instructions for preparing and closing DA Form 3295 (Voucher Register and General Control), with an accountability inventory, page 157 Figure 5–4: Instructions for preparing and closing DA Form 3295 (Voucher Register and General Control), with an accountability inventory - continued, page 158 Figure 5–4: Sample of DA Form 3295 (Voucher Register and General Control), with an accountability inventory -continued, page 159 Figure 5–5: Instructions for preparing and closing DA Form 3295 (Voucher Register and General Control), with an accountability inventory within the month (changing accountable officer), page 160 Figure 5–5: Instructions for preparing and closing DA Form 3295 (Voucher Register and General Control), with an accountability inventory within the month (changing accountable officer) - continued, page 161 Figure 5–5: Sample of DA Form 3295 (Voucher Register and General Control), with an accountability inventory within the month (changing accountable officer) - continued, page 162 Figure 5–6: Instructions for preparing and closing DA Form 3295 (Voucher Register and General Control), with an accountability inventory using a Financial Liability Investigation, page 163 Figure 5–6: Instructions for preparing and closing DA Form 3295 (Voucher Register and General Control), with an accountability inventory using a Financial Liability Investigation - continued, page 164 Figure 5–6: Sample of DA Form 3295 (Voucher Register and General Control), with an accountability inventory using a Financial Liability Investigation - continued, page 165 Figure 5–7: Sample of DA Form 3295–1 (Adjustment Voucher), page 167 Figure 5–8: Instructions for preparing DA Form 4170 (Statement of Gains and Losses), page 169 Figure 5–8: Sample of DA Form 4170 (Statement of Gains and Losses) - continued, page 170 Figure 5–9: Instructions for preparing DD Form 708 (Inventory Adjustment Monetary Account), page 172 Figure 5–9: Sample of DD Form 708 (Inventory Adjustment Monetary Account) - continued, page 173 Figure 5–10: Instructions for preparing DA Form 272 (Register of Vouchers to a Stock Record Account), page 176 Figure 5–10: Sample of DA Form 272 (Register of Vouchers to a Stock Record Account) - continued, page 177 Figure 5–11: Instructions for preparing DA Form 3294 (Ration Request/Issue/Turn-In Slip), for TISA operations, Figure 5–11: Instructions for preparing DA Form 3294 (Ration Request/Issue/Turn-In Slip), for TISA operations -continued, page 184 Figure 5–11: Sample of DA Form 3294 (Ration Request/Issue/Turn-In Slip), for TISA operations - continued, Figure 5–12: Instructions for preparing DA Form 4538 (Abstract of Issues/Sales), page 187 Figure 5–12: Instructions for preparing DA Form 4538 (Abstract of Issues/Sales) - continued, page 188 Figure 5–12: Sample of DA Form 4538 (Abstract of Issues/Sales) - continued, page 189 Figure 5–13: Instructions for preparing DA Form 5297 (Abstract of Vendor Deliveries), page 191 Figure 5–13: Sample of DA Form 5297 (Abstract of Vendor Deliveries) - continued, page 192 Figure 5–13: Sample of DA Form 5297 (Abstract of Vendor Deliveries) - continued, page 193 Figure 5–14: Instructions for preparing DA Form 5298 (Operational Rations Accountability), page 197 Figure 5–14: Sample of DA Form 5298 (Operational Rations Accountability) - continued, page 198 Figure B–1: Instructions for preparing DA Form 4945 (Dining Facility Modernization Plan Development), page 211 ixDA PAM 30–22 • 6 February 2007

Figure B–1: Instructions for preparing DA Form 4945 (Dining Facility Modernization Plan Development) -continued, page 212

Figure B–1: Instructions for preparing DA Form 4945 (Dining Facility Modernization Plan Development) -continued, page 213

Figure B–1: Instructions for preparing DA Form 4945 (Dining Facility Modernization Plan Development) -continued, page 214

Figure B–1: Sample of DA Form 4945 (Dining Facility Modernization Plan Development) - continued, page 215 Figure C–1: Instructions for preparing DA Form 3034–2 (Disposition of Subsistence), page 219 Figure C–1: Instructions for preparing DA Form 3034–2 (Disposition of Subsistence) - continued, page 220 Figure C–1: Sample DA Form 3034–2 (Disposition of Subsistence) - continued, page 221 Figure E–1: Instructions for preparing DA Form 2970 (Headcount Report), page 225 Figure E–1: Instructions for preparing DA Form 2970 (Headcount Report) - continued, page 226 Figure E–1: Instructions for preparing DA Form 2970 (Headcount Report) - continued, page 227 Figure E–1: Instructions for preparing DA Form 2970 (Headcount Report) - continued, page 228 Figure E–1: Instructions for preparing DA Form 2970 (Headcount Report) - continued, page 229 Figure E–1: Sample DA Form 2970 (Headcount Report) - continued, page 230 Figure E–1: Sample DA Form 2970 (Headcount Report) - continued, page 231 Figure F–1: Instructions for preparing DA Form 5913 (Strength and Feeder Report), as a request for a single unit under RCSS, page 234 Figure F–1: Instructions for preparing DA Form 5913 (Strength and Feeder Report), as a request for a single unit under RCSS - continued, page 235 Figure F–1: Sample of DA Form 5913 (Strength and Feeder Report), as a request for a single unit under RCSS -continued, page 236 Figure F–2: Instructions for preparing DA Form 5913 (Strength and Feeder Report), as a request from multiple units performing a MUTA 5 with remote site feeding requirements, page 237 Figure F–2: Instructions for preparing DA Form 5913 (Strength and Feeder Report), as a request from multiple units performing a MUTA 5 with remote site feeding requirements - continued, page 238 Figure F–2: Sample of DA Form 5913 (Strength and Feeder Report), as a request from multiple units performing a

MUTA 5 with remote site feeding requirements - continued, page 239 Figure F–3: Instructions for preparing DA Form 3034 (Production Schedule), under RCSS, page 241 Figure F–3: Instructions for preparing DA Form 3034 (Production Schedule), under RCSS - continued, page 242 Figure F–3: Sample of DA Form 3034 (Production Schedule), under RCSS - continued, page 243 Figure F–4: Instructions for preparing DA Form 5914 (Ration Control Sheet), for original receipt and transfer of meals under RCSS, page 245 Figure F–4: Instructions for preparing DA Form 5914 (Ration Control Sheet), for original receipt and transfer of meals under RCSS - continued, page 246 Figure F–4: Sample of DA Form 5914 (Ration Control Sheet), for original receipt and transfer of meals under RCSS

- continued, page 247 Figure F–5: Instructions for preparing DA Form 5914 (Ration Control Sheet), for a single unit under RCSS, Figure F–5: Instructions for preparing DA Form 5914 (Ration Control Sheet), for a single unit under RCSS -continued, page 249 Figure F–5: Sample of DA Form 5914 (Ration Control Sheet), for a single unit under RCSS - continued, page 250 Figure F–6: Instructions for preparing DA Form 5914 (Ration Control Sheet), for multiple units under RCSS, Figure F–6: Instructions for preparing DA Form 5914 (Ration Control Sheet), for multiple units under RCSS -continued, page 252 Figure F–6: Sample of DA Form 5914 (Ration Control Sheet), for multiple units under RCSS - continued, page 253 Figure F–7: Instructions for preparing DA Form 5913 (Strength and Feeder Report), as a report at the conclusion of a single unit performing a MUTA 4 under RCSS, page 255 Figure F–7: Instructions for preparing DA Form 5913 (Strength and Feeder Report), as a report at the conclusion of a single unit performing a MUTA 4 under RCSS - continued, page 256 Figure F–7: Sample of DA Form 5913 (Strength and Feeder Report), as a report at the conclusion of a single unit performing a MUTA 4 under RCSS - continued, page 257 Figure F–8: Instructions for preparing DA Form 5913 (Strength and Feeder Report), as a report at the conclusion of multiple units performing a MUTA 5 under RCSS, page 258 x DA PAM 30–22 • 6 February 2007

Figure F–8: Instructions for preparing DA Form 5913 (Strength and Feeder Report), as a report at the conclusion of multiple units performing a MUTA 5 under RCSS - continued, page 259

Figure F–8: Sample of DA Form 5913 (Strength and Feeder Report), as a report at the conclusion of multiple units performing a MUTA 5 under RCSS - continued, page 260

Figure H–1: Instructions for preparing DA Form 7589 (Subsistence Vendor Contract Discrepancy Report), page 264 Figure H–1: Instructions for preparing DA Form 7589 (Subsistence Vendor Contract Discrepancy Report) -continued, page 265 Figure H–1: Sample of DA Form 7589 (Subsistence Vendor Contract Discrepancy Report) - continued, page 266 Figure H–2: Instructions for preparing DA Form 7590 (Operational Ration Quality Feedback), page 268 Figure H–2: Sample of DA Form 7590 (Operational Ration Quality Feedback) - continued, page 269 Figure H–3: Instructions for preparing DA Form 7590 (Operational Ration Quality Feedback Report), used to address a quality issue or Solider Complaint, page 271 Figure H–3: Instructions for preparing DA Form 7590 (Operational Ration Quality Feedback Report), used to address a quality issue or Solider Complaint - continued, page 272 Figure H–3: Sample of DA Form 7590 (Operational Ration Quality Feedback Report), used to address a quality issue or Solider Complaint - continued, page 273

Glossary xiDA PAM 30–22 • 6 February 2007

Chapter 1 Introduction

1–1. Purpose

a. This pamphlet provides information and manual procedures for the operation and management of the Army Food

Program. This includes subsistence supply and food service programs in both garrison and field operations. Army Regulation (AR) 30–22 contains policy for the Army Food Program. Administrative procedures in this pamphlet are for manual operations. Forms prescribed by this pamphlet are standardized and are to be prepared as specified. Submit requests to use other than these standard forms to Army Center of Excellence, Subsistence (ACES).

b. The manual procedures in this pamphlet are the basis for defining automated procedures and developmental actions. Primary food service functions have been automated as part of the Army Food Management Information System (AFMIS) or the United States Army Reserve (USAR) automated food management system. USAR units operating under the USAR automated food management system will follow the procedures contained in the applicable users’ manual. Installations using AFMIS use instructions contained in the following automated data systems manuals (ADSM) to perform those functions that are automated:

(1) Army Information Standards Management (AISM) 18–L37AJK ATTEM1 (TROOP ISSUE SUBSISTENCE

ACTIVITY (TISA))

(2) AISM 18–L37AJK ATTEM2 (WAREHOUSE)

(3) AISM 18–L37AJK ATTEM3 (INSTALLATION FOOD ADVISOR)

(4) AISM 18–L37AJK ATTEM4 (DINING FACILITY OPERATIONS)

c. This pamphlet is intended for use by those Army National Guard (ARNG) and USAR food activities and operations lacking automation. It is also intended for use in the event of extended automation or power failures.

Procedures that are not part of the automated systems (namely field feeding) are provided.

1–2. References Required and related publications and prescribed and referenced forms are listed in appendix A.

1–3. Explanation of abbreviations and terms Abbreviations and special terms used in this pamphlet are explained in the glossary.

1–4. Food service and subsistence programs The specific explanations and procedures of the food service and subsistence programs are delineated as follows:

a. Garrison food service operations for both the Active Army and Reserve Components (RCs) are in chapter 3 of this pamphlet.

b. Field training operations (both local training areas (LTA) and deployments) for both the Active Army and RCs are in chapter 4 of this pamphlet.

c. Troop issue subsistence operations for both Active Army and RCs are in chapter 5 of this pamphlet.

1–5. Files

a. All documents and file records related to Army garrison food service, the Army field feeding system, and troop issue support activity operations are maintained and disposed of in accordance with AR 25–400–2.

b. Disposition instructions contained in ARIMS refer to records being kept until “no longer needed for conducting business”, then dictate further disposition.

c. For the purpose of the Army Food Program, “no longer needed for conducting business” is defined as “a minimum of 6 months active, then 6 months inactive”, with the following exceptions:

(1) For ARIMS record numbers 30–22c, 30–22e, 30–22f2, 30–22g, 30–22i1, 30–22r, and 30–22bb, “no longer needed for conducting business” is defined as “a minimum of one year active, then one year inactive”.

(2) For ARIMS record numbers 30–22j and 30–22k, “no longer needed for conducting business” is defined as “6 years”.

(3) When DA Form 3032 is used as a deferred payment vehicle (generally in emergency situations), it will be maintained in the same manner as DD Form 1544 (ARMIS record number 30–22a). See paragraph 3–27.

1–6. Addresses for correspondence

a. All correspondence directed by this pamphlet to be sent to the Deputy Chief of Staff, G–4 (DCS, G–4) will be sent to DCS, G–4, ATTN: DALO–SMT, 500 Army Pentagon, Washington, DC 20310–0500.

b. All correspondence directed by this pamphlet to be sent to ACES will be sent to ACES, ATSM–CES–O, 1201

22nd St., Fort Lee, VA 23801–1601.

1DA PAM 30–22 • 6 February 2007

Chapter 2 Explanation of responsibilities

2–1. Army General Staff functions The responsibilities of members of the Army General Staff are contained in chapter 2 of AR 30–22. These individuals set policy and directives in their specific subject matter areas. These policies and directives affect the Army Food Program at large. These policies assist the DCS, G–4 (the proponent for the Army subsistence and food service programs) in determining policy for the Army Food Program.

2–2. Army command functions Responsibilities of the major Army commands (ACOMs), the Installation Management Command (IMCOM) and subordinate Regions, the installation commander, and Army unit commanders are contained in AR 30–22. The responsibilities contained in each chapter are requirements for the specific missions of garrison food service (chap 3), Army field feeding (chap 4), and TISA operations (chap 5). Manual procedures for fulfilling these requirements are contained in the same corresponding chapters of this publication.

2–3. Reserve Components functions

a. The Chief, National Guard Bureau (CNGB) determines policy for the Army National Guard of the United States

(ARNGUS) food program and oversees the program for all ARNGUS units.

b. The Commander, U.S. Army Reserve Command (USARC) supervises and determines policy for the USARC food program.

2–4. Duties of food advisors Per AR 30–22, food advisors at all levels assist commanders in carrying out the commander’s responsibilities for the Army Food Program, both in garrison and in the field.

Chapter 3 Establishment, Management, and Disestablishment of dining facilities

Section I Installation food service program

3–1. Establishing an Army dining facility Requests to establish a unit or consolidated dining facility are submitted by the unit or organizational commander to the installation commander for approval. Requests will include—

a. Identification of the unit to be subsisted.

b. The number of personnel to be subsisted identified by category of diner (subsistence in kind (SIK) or cash).

c. The number of food service personnel to be authorized and assigned.

d. Equipment required.

e. Identification of existing dining facility desired, if known.

f. The unit designated to operate the facility if the request is for a consolidated dining facility.

3–2. Establishing an a la carte dining facility

a. Requests to establish an a la carte facility are forwarded through the appropriate IMCOM Region to the Director, ACES, ATTN: ATSM–CES–OC, 1201 22nd Street, Fort Lee, VA 23801–1601, for review and evaluation prior to submission to Headquarters, Department of the Army (HQDA).

b. Requests for establishment will contain an outline of the development of the a la carte facility and the following information for the beginning phase:

(1) Type of dining facility designs, seating capacity, and date of last renovation or scheduled renovation.

(2) Estimated renovation and additional equipment costs, and the availability of funds.

(3) Facility management, military or contract operated, and if contracted, the expected yearly cost increases to operate and the availability of funds for support.

(4) Proposed number of days of operation during a week and proposed hours of service to include nonmeal periods.

(5) Estimated number of personnel (enlisted, officer, and civilian) to be served SIK and basic allowance for subsistence (BAS).

(6) Proposed menu and cyclical duration.

c. General information and additional guidance to be used for the development of an a la carte dining facility at the

2 DA PAM 30–22 • 6 February 2007 installation level can be obtained from the Director, ACES, ATTN: ATSM–CES–OC, 1201 22nd Street, Fort Lee, VA 23801–1601.

3–3. Establishment of Reserve Component dining facility Requests to establish an RC dining facility will include—

a. Identification of unit to be subsisted.

b. The number of personnel to be subsisted identified by category of diner (SIK or cash).

c. The number of food service personnel to be authorized and assigned.

d. Equipment required.

e. Identification of existing dining facility desired, if known (that is, size, design type).

f. The unit designated to operate the facility if the request is for a consolidated dining facility.

3–4. Disestablishment of an appropriated fund dining facility When the building/area is no longer required as a dining facility the following actions are required:

a. Inspect all food service equipment for serviceability.

b. Make a lateral transfer of serviceable equipment to other units.

c. Transfer nonserviceable equipment to the Defense Reutilization and Marketing Office (DRMO) for disposal.

d. Return the building to the directorate of public works (DPW) real property officer for disposition per existing engineer regulations.

3–5. Annual usage and consolidation review

a. Commanders will complete the annual consolidation review by determining the dining facility utilization rate.

The utilization rate for a facility can be calculated by using the following method:

(1) Determine the number of operational duty days (excluding days when the facility was closed due to a break in training, field duty, and weekend days) for a 3-month period.

(2) Determine the total high meal headcount that will include SIK, cash meals, and field duty or field training

(supported from garrison) during the 3-month period.

(3) Divide this headcount by the number of duty days to arrive at the average weekday attendance.

(4) Divide the average attendance by the design capacity to arrive at the total utilization rate.

(5) An example of the computation for a dining facility utilization rate is as follows:

(a) Operational duty days (66).

(b) Total high meal headcount (lunch) (12,445).

(c) Total high meal headcount divided by duty days (12,445/66) equals average weekday attendance (188).

(d) Average weekday attendance (188) divided by the maximum facility design capacity (245) equals percent total utilization (.767 x 100 = 76.7). Using the 5-mil rule this would be converted to 77 percent utilization rate.

(e) The 5-mil rule is used when computing figures. All data will be rounded to the nearest whole figure unless directed otherwise. When the decimal part is .5 or more, round up. Round to the next lowest whole number if the decimal part is below .5.

b. The maximum design capacity of each dining facility can be obtained from the installation food program manager (FPM), DPW, or from the dining facility modernization and improvement planning guide.

3–6. Food Service Management Plan The Food Service Management Plan (FSMP) must be reviewed and revised whenever there is a change in the Army stationing and installation plan. The FSMP is also reviewed and revised when there is a change in the annual military construction, Army (MCA) programs due to actions by the IMCOM Region, HQDA, or Congress.

a. The FSMP folder should contain, as a minimum—

(1) The most current and legible blueprints of the installation site plans.

(2) DA Form 4945 (Dining Facility Modernization Plan Development).

(3) Any correspondence regarding the FSMP.

b. The following will be indicated on the blueprints of the installation general site plans by color code and building numbers:

(1) Heavy black outline. All existing permanent and semipermanent appropriated fund enlisted personnel dining facilities (EPDF) and other facilities (for example, TISA and supporting storage facilities) supporting the appropriated fund food program.

(2) Blue outline. All existing temporary appropriated fund EPDF and other facilities (for example, the TISA and storage facilities) supporting the food program.

(3) Red outline within black or blue outline. All existing permanent, semipermanent, and temporary EPDF and supporting facilities to be retained as a…