new_AR_30-22.pdf

Army Regulation 30–22

Food Program

Army Food Program

Headquarters Department of the Army Washington, DC 24 July 2012

UNCLASSIFIED

SUMMARY of CHANGE

AR 30–22

Army Food Program

This major revision, dated 24 July 2012--o Changes the title from The Army Food Program to Army Food Program (cover).

o Updates Army Staff, Army command, Joint Culinary Center of Excellence, installation command, State Director of Logistics, U.S. Property and Fiscal Officer, and unit command responsibilities (chap 2).

o Requires that any financial liability investigation of property loss will be initiated for each dining facility with a loss, be copy furnished to Headquarters, Department of the Army for tracking and informational purposes (chap 3).

o Directs the performance of a semiannual inventory using a disinterested individual to verify accuracy of inventory (chap 3).

o Adds guidance on reimbursement procedures for nonprofit organizations when authorized to subsist in Army appropriated funded dining facilities (chap 3).

o Adds policy on the establishment and operation of à la carte dining facilities (para 3-4).

o Requires that Headquarters, Department of the Army be notified before an installation closes its last operating dining facility (para 3-7).

o Provides guidance on initiating financial liability investigations of property loss for any individual dining facility account status not at zero or underspent at the end of the fiscal year (para 3-15).

o Requires garrison commander approval to deviate from a 90 minute meal serving period in any way (para 3-20).

o Updates guidance for the use of the Reserve Component Subsistence System for all Army National Guard and Army Reserve inactive duty for training and annual training feeding not conducted on an Active Army installation (para 3-32).

o Adds policy on requests for supplemental allowances (para 3-36).

o Adds policy for watercraft providing subsistence when docked and when underway (para 3-47).

o Adds guidance for installation tenant units competing in the Philip A.

Connelly Program and authorizes Army National Guard Training Center dining facilities as competitors in the program (para 3-49).

o Adds guidance for installation tenant units competing in the Philip A.

Connelly Program and authorizes full-time Reserve Component dining facilities operating under the Army Ration Credit System as competitors in the program (para 3-49).

o Updates administrative requirements and responsibilities for the Department of Army Philip A. Connelly Awards Program for Excellence in Army Food Service (para 3-49).

o Requires the installation commander to submit a letter of nonparticipation in the Annual Philip A. Connelly competition to the Director, Joint Culinary Center of Excellence when an installation is unable to compete in the garrison category (para 3-49).

o Adds guidance on purchase and maintenance of protective clothing and equipment for food service personnel (para 3-54).

o Updates member requirements of the food service management board (para 3-56).

o Adds guidance on the Soldier fueling initiative (para 3-58).

o Provides policy guidance on the use of unitized group rations (para 4-2).

o Provides policy guidance on feeding during contingency operations (para 4- 14).

o Authorizes use of the Government purchase card for subsistence purchases when in the best interest of the Government (para 5-8).

o Directs that, whenever available, Army Food Service Management Information System will be used to order all food items and operational rations (para 5- 9).

o Changes the name of the Army Center of Excellence, Subsistence to the Joint Culinary Center of Excellence throughout the document. The Joint Culinary Center of Excellence Army Center of Excellence, Subsistence Operations Directorate still exists as a subcomponent of the Joint Culinary Center of Excellence and is responsible to the Deputy Chief of Staff, G-4 for oversight of the worldwide Army Food Program (throughout).

Headquarters Department of the Army Washington, DC 24 July 2012

Food Program

Army Food Program

*Army Regulation 30–22

Effective 24 August 2012

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. This regulation encompasses garrison, field, and subsistence supply op-erations. Specifically, this regulation com-p r i s e s A r m y S t a f f a n d m a j o r A r m y command responsibilities and includes re-sponsibilities for the Installation Manage-ment Command and subordinate regions.

It also establishes policy for the adoption of an à la carte dining facility and for w a t e r c r a f t t o p r o v i d e s u b s i s t e n c e w h e n u n d e r 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 regulation identifies DOD 7000.14–R as the source of meal rates for reimburse-ment purposes; delegates the approval au-thority for catered meals and host nation meals from Headquarters, Department of the Army to the Army commands; and authorizes the use of the Government pur-chase card for subsistence purchases when in the best interest of the Government.

This regulation allows prime vendors as the source of garrison supply and pricing and provides garrison menu standards in accordance with The Surgeon General’s n u t r i t i o n s t a n d a r d s f o r f e e d i n g m i l i t a r y personnel. Also, included is 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 regulation applies to the Active Army, Army National Guard, A r m y N a t i o n a l G u a r d o f t h e U n i t e d States, and U.S. Army Reserve unless oth-erwise stated. It also applies to all con-t r a c t e d o p e r a t i o n s i n a p p r o p r i a t e d f u n d Army dining facilities, unless otherwise stated. During mobilization, the proponent m a y m o d i f y c h a p t e r s a n d p o l i c i e s c o n -tained in this regulation. This regulation is not applicable to cadet mess dining facili-ties at U.S. military academies, which are governed by DOD 7000.14–R.

Proponent and exception authority.

The proponent of this regulation is the Deputy Chief of Staff, G–4. The propo-nent has the authority to approve excep-tions or waivers to this regulation 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 ci-vilian equivalent. Activities may request a waiver to this regulation by providing jus-tification 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 higher headquarters to the policy proponent. Refer to AR 25–30 for specific guidance.

Army internal control process. This regulation contains internal control provi-sions and identifies key internal controls that must be evaluated (see appendix B).

S u p p l e m e n t a t i o n . S u p p l e m e n t a t i o n o f this regulation is prohibited unless prior a p p r o v a l i s o b t a i n e d f r o m t h e D e p u t y Chief of Staff, G–4 (DALO–SUF), 500 A r m y P e n t a g o n , W a s h i n g t o n , D C 20310–0500.

Suggested improvements. Users are invited to send comments and suggested improvements on DA Form 2028 (Recom-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 Blank Forms) directly to the Headquar-t e r s , D e p a r t m e n t o f t h e A r m y , D e p u t y Chief of Staff, G–4 (DALO–SUF), 500 A r m y P e n t a g o n , W a s h i n g t o n , D C 20310–0500.

Committee management. AR 15–1 re-quires the proponent to justify establish-i n g / c o n t i n u i n g c o m m i t t e e ( s ) , c o o r d i n a t e draft publications, and coordinate changes in committee status with the U.S. Army Resources and Programs Agency, Depart-ment of the Army Committee Manage-ment Office (AARP–ZA), 9301 Chapek Road, Building 1458, Fort Belvoir, VA 22060–5527. Further, if it is determined t h a t a n e s t a b l i s h e d “ g r o u p ” i d e n t i f i e d within this regulation, later takes on the characteristics of a committee, as found in the AR 15–1, then the proponent will fol-l o w a l l A R 1 5 – 1 r e q u i r e m e n t s f o r e s -tablishing and continuing the group as a committee.

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

*This regulation supersedes AR 30–22, dated 10 May 2005.

AR 30–22 • 24 July 2012 i

UNCLASSIFIED

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 Responsibilities • 1–4, page 1 Objectives • 1–5, page 1 Food service and subsistence programs • 1–6, page 1 Files • 1–7, page 1

Chapter 2 Responsibilities, page 1 Assistant Secretary of the Army (Acquisition, Logistics and Technology) • 2–1, page 1 The Surgeon General and Commanding General, U.S. Army Medical Command • 2–2, page 1 Deputy Chief of Staff, G–1 • 2–3, page 2 Deputy Chief of Staff, G–3/5/7 • 2–4, page 2 Deputy Chief of Staff, G–4 • 2–5, page 2 Deputy Chief of Staff, G–8 • 2–6, page 2 Assistant Chief of Staff for Installation Management • 2–7, page 2 Commander, Installation Management Command • 2–8, page 2 U.S. Army Chief of Engineers • 2–9, page 3 Chief, National Guard Bureau; State adjutants general; State Director of Logistics; and U.S. Property and Fiscal

Officer • 2–10, page 3 Chief, Army Reserve • 2–11, page 4 Commander, U.S. Army Reserve Command • 2–12, page 4 Commanders, functional commands, operational commands, and direct reporting commands • 2–13, page 4 Commanders regional readiness sustainment commands • 2–14, page 5 Directors, Installation Management Command regions • 2–15, page 5 Commanders of Army commands, Army service component commands, and direct reporting unit commands • 2–16, Commanding General, U.S. Army Training and Doctrine Command • 2–17, page 6 Commander, U.S. Army Forces Command • 2–18, page 6 Commanding General, U.S. Army Pacific Command • 2–19, page 6 Commanding General, U.S. Army Materiel Command • 2–20, page 7 Director, Joint Culinary Center of Excellence • 2–21, page 7 Installation commanders (continental United States and overseas) • 2–22, page 8 Unit and organization commanders • 2–23, page 8 Subsistence supply managers • 2–24, page 8

Chapter 3 Garrison Food Service Operations, page 8

Section I Installation Food Service Operations, page 9 Roles of installation commanders • 3–1, page 9 Army policy on the establishment of appropriated fund dining facilities • 3–2, page 10 Establishing a unit or consolidated Active Army dining facility • 3–3, page 10 Establishment of an à la carte dining facility • 3–4, page 10 Establishment of a Reserve Component dining facility • 3–5, page 11 Establishment of senior Reserve Officers’ Training Corps cadet dining facilities • 3–6, page 11 Disestablishment of appropriated fund dining facilities • 3–7, page 11 Utilization review • 3–8, page 11 New construction and modernization, and renovation of an Active Army dining facility • 3–9, page 11 ii AR 30–22 • 24 July 2012

Contents—Continued

Food Service Management Plan • 3–10, page 11 The Food Program Management Office • 3–11, page 12 The food program manager and other food advisory personnel • 3–12, page 12 Food service action plans • 3–13, page 13 Operational review requirements • 3–14, page 13 Installation food service financial management • 3–15, page 13 Relief from loss • 3–16, page 13 Financial liability investigation of property loss instructions • 3–17, page 14 New subsistence items • 3–18, page 14

Section II Dining Facility Operations, page 14 Responsibilities of unit and organization commanders • 3–19, page 14 Meal service schedule • 3–20, page 15 Requisitioning and receiving authorizations • 3–21, page 15 Menus • 3–22, page 15 Menu planning • 3–23, page 15 Menu standards • 3–24, page 16 Safeguarding subsistence • 3–25, page 16 Inventory management • 3–26, page 16 Production schedule and kitchen requisition • 3–27, page 16 Headcount policies • 3–28, page 17 Cash meal payment books and cash collection • 3–29, page 17 Headcount summary • 3–30, page 18 The à la carte system • 3–31, page 18 Reserve Component Subsistence System • 3–32, page 19 Basic daily food allowance • 3–33, page 20 Monthly earnings and expenditures record • 3–34, page 20 Dining facility account status • 3–35, page 20 Supplemental allowances • 3–36, page 20 Subsisting personnel • 3–37, page 21 Reimbursements • 3–38, page 22

Section III Special Situations, page 22 Unit request for support at a local training area • 3–39, page 22 Operational rations • 3–40, page 23 Box lunches • 3–41, page 23 Contracting of food service functions • 3–42, page 23 Commercial support • 3–43, page 24 Catered meals • 3–44, page 24 Inter-service support agreement • 3–45, page 25 Unsatisfactory subsistence reporting • 3–46, page 25 Other special situations • 3–47, page 25 Equipment replacement • 3–48, page 27

Section IV Special Programs, page 27 The Philip A. Connelly Program • 3–49, page 27 The U.S. Army Culinary Arts Competition • 3–50, page 28 U.S. Army Culinary Arts Team • 3–51, page 29 Food management assistance teams, transition assistance teams, and pre-acceptance teams • 3–52, page 29 Energy Conservation Program • 3–53, page 30 Safety Program • 3–54, page 30 iiiAR 30–22 • 24 July 2012

The Food Recovery Program • 3–55, page 31

Section V Food Service Management Boards, page 31 Food service management boards • 3–56, page 31 Food safety and nutrition training • 3–57, page 32 Nutrition programs • 3–58, page 33

Chapter 4 The Army Field Feeding System, page 33

Section I General, page 33 Introduction • 4–1, page 33 Army policy for field feeding • 4–2, page 33 Roles • 4–3, page 34 Unit request for garrison Class I support • 4–4, page 35 Cold weather training and operations • 4–5, page 35 Unit basic load • 4–6, page 35 Special food allowance • 4–7, page 35 Travel rations • 4–8, page 35 Religious operational rations • 4–9, page 35

Section II Operational policy, page 36 Field kitchen operations • 4–10, page 36 Class I support activity • 4–11, page 36 Subsistence supply management office • 4–12, page 36 Medical field feeding • 4–13, page 37 Contingency operations • 4–14, page 37

Chapter 5 Subsistence Supply Management Offices and Branches, page 38

Section I General, page 38 Introduction • 5–1, page 38 Responsibilities • 5–2, page 38 Approving authority • 5–3, page 39 Troop issue subsistence management report • 5–4, page 39 Appointment and duties of the subsistence supply manager • 5–5, page 39 Subsistence supply management office equipment and designs • 5–6, page 40

Section II Operations, page 40 Subsistence supply management office accounting • 5–7, page 40 Sources of supply • 5–8, page 40 Ordering subsistence • 5–9, page 40 Receiving subsistence • 5–10, page 41 Turn-in of subsistence • 5–11, page 41 Pricing and price lists • 5–12, page 41 Basic daily food allowance and other allowances • 5–13, page 41 Storage of subsistence • 5–14, page 41 Inventories • 5–15, page 41 Subsistence supply management office support • 5–16, page 42 Issues to Active Army, reserve components, and other organizations, activities, and services • 5–17, page 42 iv AR 30–22 • 24 July 2012

Excesses, transfers, disposals, and losses • 5–18, page 42

Section III Other situations, page 43 Ice and bottled water • 5–19, page 43 Operational rations • 5–20, page 43 Religious operational rations • 5–21, page 43 Health and comfort items • 5–22, page 43 Veterinary Service personnel withdrawals • 5–23, page 43 U.S. Military, U.S. Coast Guard, and Army and Air Force Exchange Service All Food Activities messages • 5–24, Appendixes

A. References, page 45

B. Internal Control Evaluation, page 50

Table List

Table 3–1: Training schedule, page 20

Glossary vAR 30–22 • 24 July 2012

Chapter 1 Introduction

1–1. Purpose This regulation prescribes policies, responsibilities, objectives, and standards for the implementation and management of Army subsistence and food service programs in garrison, field, and contingency operations.

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 regulation are explained in the glossary.

1–4. Responsibilities Responsibilities are listed in chapters 2, 3, 4, and 5.

1–5. Objectives

a. Provide the policies necessary to ensure that Soldiers are offered safe, nutritionally balanced, sufficiently varied, and appealing meals that are time phased appropriately in environments that range from fixed installation dining facilities to contingency operations.

b. Prescribe the policies for establishing and conducting recognition programs for food service operations and personnel.

1–6. Food service and subsistence programs The specific objectives and policies of the food service and subsistence programs are delineated as follows:

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

b. Field training operations, local training areas, and deployments for the Active Army and RCs are in chapter 4 of this regulation.

c. Subsistence supply for Active Army and RCs are in chapter 5 of this regulation.

1–7. Files Files and the disposition of all documents related to the Army Garrison Food Service, the Army Field Feeding System (AFFS), and subsistence supply management office (SSMO) operations will be maintained in accordance with AR 25–400–2. Disposition of files will be in accordance with DA Pam 30–22.

Chapter 2 Responsibilities

2–1. Assistant Secretary of the Army (Acquisition, Logistics and Technology) The ASA (ALT) is the principal staff advisor on research, development, acquisition, and logistics of Army materiel.

2–2. The Surgeon General and Commanding General, U.S. Army Medical Command TSG and CG, MEDCOM will—

a. Comply with requirements in paragraphs 2–13 and 2–16.

b. Develop, implement, and maintain the food service program for all MEDCOM installations and activities involved in the feeding of troops.

c. Establish the training criteria for the U.S. Army Reserve (USAR), table of organization and equipment (TOE), and tables of distribution and allowances (TDAs) for medical units and/or activities.

d. Provide technical assistance to USAR units on a scheduled and requested basis.

e. Supervise and assess the readiness training of the medical USAR and Army National Guard (ARNG) units.

f. Establish appropriate nutritional standards for personnel subsisting under normal and special operating conditions

(for example, arctic, desert, and tropic climates).

g. Provide guidance on ideal weight for personnel and methods for achieving prescribed weight, in accordance with

AR 600–9.

h. Provide qualified representatives to—

(1) Advise local food service management boards on the means to obtain and maintain nutritional adequacy of food served under various conditions of operation.

1AR 30–22 • 24 July 2012

(2) Assist in instructing food service personnel in the fundamentals of nutritional education, personal hygiene, and food service sanitation.

i. Review and recommend appropriate changes to standards for design, construction, operation, and maintenance of facilities and equipment where food is stored, processed, and served to comply with health and sanitation standards.

j. Coordinate research and development activities for medical field feeding with appropriate activities.

k. Train food service personnel for assignment to fixed medical facilities.

l. Provide input into nutritional targets and health management perspectives under the Soldier Fueling Initiative

(SFI) Program (see para 3–58).

m. Assist affected initial military training installations with the implementation and management of the SFI

Program.

n. Provide review of all requested changes to the SFI Program to ensure compliance with program goals.

2–3. Deputy Chief of Staff, G–1 The DCS, G–1 will—

a. Serve as principal adviser on matters pertaining to plans, policies, and programs for personnel.

b. Develop policies concerning food service personnel selection, utilization, evaluation, classification, and career development.

c. Establish policies for enlisted Soldier subsistence entitlements.

2–4. Deputy Chief of Staff, G–3/5/7 The DCS, G–3/5/7 will provide overall coordination for—

a. Developing and validating organizational, operational, and materiel concepts.

b. Training military food service personnel.

2–5. Deputy Chief of Staff, G–4 The DCS, G–4 is the Army General Staff proponent for the Army Food Program. The DCS, G–4 will—

a. Serve as the principal advisor for the food service program to the Secretary of the Army, the Chief of Staff, U.S.

Army, the Army Staff, and all other elements of Headquarters, Department of the Army (HQDA).

b. Develop plans, policies, programs, doctrine, and standards for managing the Army Subsistence and Food Service Program.

c. Coordinate food service matters with the Office of the Secretary of Defense, other military services, and private industry.

d. Provide guidance to the Director, Joint Culinary Center of Excellence (JCCoE) on worldwide Army food service policy. Provide policy guidance for the establishment and management of subsistence war reserves.

e. Develop subsistence budget requirements and coordinate with the Assistant Secretary Army (Financial Manage-ment and Comptroller) and the DCS, G–1.

f. Establish annual mandatory Army commands’ (ACOMs), Army service component commands’ (ASCCs), and direct reporting units’ (DRUs) requisitioning objectives for operational rations.

g. In accordance with the program objective memorandum (POM) schedule, solicit, evaluate, and consolidate Installation Management Command (IMCOM) region funding requirements for operation of dining facilities and any contracts to support dining facility operations (full food service (FFS) and dining facility attendant (DFA); equipment replacement; dining facility decor and equipment costs for military construction, Army (MCA) projects; and operation of subsistence supply management offices (SSMOs)).

2–6. Deputy Chief of Staff, G–8 The DCS, G–8 is responsible for related matters involving combat, combat support, and combat service support activities, to include funding for field feeding equipment.

2–7. Assistant Chief of Staff for Installation Management The ACSIM will—

a. Program and budget for new construction and modernization of food service facilities when funded with MCA funds, in accordance with AR 420–1 and program and budget for the base operations requirements to operate dining facilities.

b. Manage the Installation Status Report Program.

2–8. Commander, Installation Management Command The Commander, IMCOM will—

a. Provide input to the DCS, G–4 for garrison and SSMO operational policy changes.

2 AR 30–22 • 24 July 2012

b. Consolidate IMCOM region requirements for dining facility construction and modernization projects. Provide copies of consolidated projects to DCS G–4, JCCoE, and the U.S. Army Corps of Engineers (USACE).

c. Fund IMCOM region food service personnel to conduct evaluations of respective installations for assistance visits and Philip A. Connelly Program nominees.

d. In accordance with the POM schedule, consolidate IMCOM region funding requirements for operation of dining facilities, any contracts to support dining facility operations (FFS and DFA), and equipment replacement and forward to the DCS, G–4.

e. Provide assistance to IMCOM regions in food service contracting issues. In conjunction with JCCoE, assist in development and ensure use of performance work statement and performance assessment plan templates for all dining facility contracts. Consult with regional contracting activities, as required.

f. Provide support to implement the SFI Program and manage the program in accordance with established policy (see para 3–58).

2–9. U.S. Army Chief of Engineers The USACE will—

a. Prepare designs for new construction and modernization of food service facilities at Army installations and facilities and coordinate with JCCoE.

b. Design and construct Army facilities for storage, distribution, preparation, and serving of subsistence.

2–10. Chief, National Guard Bureau; State adjutants general; State Director of Logistics; and U.S.

Property and Fiscal Officer

a. The CNGB will—

(1) Determine policy for the ARNG, Army National Guard of the United States (ARNGUS) Food Service Program.

The Director, ARNG, acting for the CNGB, will—

(a) Oversee the Food Service Program for all ARNG and/or ARNGUS units.

(b) In accordance with the U.S. Army Training and Doctrine Command (TRADOC) guidance, establish the training criteria for the ARNG and/or ARNGUS.

(c) Exercise supervision and assist in policy determination over the ARNG and ARNGUS Food Service Program.

(2) Prepare the ARNG and ARNGUS subsistence budget for submission to HQDA.

b. The State adjutants general oversee the management of their respective food service programs and will ensure that—

(1) Serviceable equipment is available and that a viable program of instruction for user operation and maintenance is established.

(2) Maximum effort is made to provide formal training to all food service operational and management personnel.

(3) An awards program to recognize outstanding food service operations and personnel is established.

(4) A food service officer (FSO) and/or food service technician is designated as a central point of contact for matters relating to the ARNG and ARNGUS Food Service Program.

(5) Funding requirements are included within the annual budget for—

(a) Travel of key food service personnel.

(b) Annual reviews for inactive duty training (IDT) and annual training (AT).

(c) The annual command food service management board.

(d) Food service training of subordinate personnel.

(e) Philip A. Connelly Program and State Food Service Awards Program evaluations.

(f) Unannounced cash counts and verification of DD Form 1544 (Cash Meal Payment Book).

(g) Food service staff assistance visits.

(h) State food management teams.

c. The State DOL and USPFO will—

(1) Support the ARNG and ARNGUS Food Service Program to ensure that maximum results are achieved at the least cost to the Government.

(2) Ensure that funding requirements are included in the annual budget for—

(a) Subsistence.

(b) Modified tables of organization and equipment (MTOEs) and authorized garrison food service equipment.

(c) Operation and maintenance requirements for full-time dining facilities and federally-funded armories.

(d) Travel of key food service personnel.

(e) Training requirements (resident and mobile).

(f) The Philip A. Connelly Program and State Food Service Awards Program evaluations.

(g) The State food service management board.

(3) Monitor all dining facility operations to ensure that they remain within authorized standards and that required

3AR 30–22 • 24 July 2012 reviews are conducted. Ensure that all full-time dining facilities operate under Army Ration Credit System (ARCS) and all other regulatory requirements for Active Army dining facility operation.

(4) Prepare, award, and administer State competitive food contracts for ARNG and ARNGUS feeding.

(5) Coordinate with and provide assistance to—

(a) ARNG and ARNGUS State food service management boards.

(b) State or installation food service advisors or technicians.

(c) State operated subsistence supply.

(d) Others, as required.

(6) Authorize commissary purchase of unprepared subsistence and local catered meals by subordinate units.

2–11. Chief, Army Reserve The CAR will—

a. Prepare the USAR subsistence portion of the annual budget for submission to HQDA.

b. Provide assistance to the Chief of Engineers and JCCoE in the design, layout, and equipment of USAR food service facilities.

c. Develop USAR food service policy structured to USAR capabilities and current directives.

d. Coordinate USAR food service matters with the U.S. Army Reserve Command (USARC) DCS, G–4 staff.

2–12. Commander, U.S. Army Reserve Command The CDR, USARC will—

a. Serve as the principal staff adviser to the CAR for all matters associated with the USARC Food Service Program.

b. Exercise staff supervision and policy determination over the USARC Food Service Program.

(1) Plan and implement the Food Service Program for all USARC units.

(2) In accordance with TRADOC guidance, establish the training criteria for the USARC.

2–13. Commanders, functional commands, operational commands, and direct reporting commands The Commanders, FCs, OCs, and DRCs will—

a. Supervise the Food Service Program for all USAR units within their command by—

(1) Designating a food service advisor to perform technical supervision over the food service activities and accomplish those duties outlined within this regulation and DA Pam 30–22.

(2) Providing subordinate units with written guidance outlining how the Army Food Service Program is imple-mented within their commands.

(3) Providing guidance on specific procedures for subordinate units to request, procure, account for, and report subsistence procurement and consumption (ingredients and catered meals) within the FC, OC, or DRC. Copies of published guidance will be provided to USARC (AFRC–LGT–S), 4710 Know Street, Fort Bragg, NC 28310–9110.

b. Monitor subsistence expenditures and accounts.

c. Input and forward the subsistence data summary quarterly to the USARC using the Army Food Management

Information System (AFMIS).

d. Authorize commissary purchase of unprepared subsistence and local catered meals by subordinate units. The FC, OC, or DRC will maintain the following:

(1) Records of all approvals.

(2) A current listing, by unit, of all subsistence sources. Provide this listing to USARC (AFRC–LGT–S) no later than 15 November each year. The following required elements will be included in the submission in the order given below:

(a) Local purchase.

(b) Catered meals.

(c) Subsist with others.

(d) Subsistence prime vendor (SPV).

e. Establish an FC, OC, or DRC command awards program to recognize outstanding USAR food service personnel and operations for both garrison and field kitchens. Field kitchen recognition will be in conjunction with the Philip A.

Connelly Program.

f. Conduct annual food service operations and sanitation refresher training for FSOs, food operations sergeants (FOSs), and unit personnel responsible for food service.

g. Ensure that funding requirements are included within the annual budget for—

(1) Travel of key food service personnel.

(2) Annual reviews for IDT and AT.

(3) Annual command food service management board.

(4) Food service training of subordinate unit personnel.

4 AR 30–22 • 24 July 2012

(5) Philip A. Connelly Program and Command Food Service Awards Program evaluations.

(6) Unannounced cash counts and verification of DD Form 1544.

(7) Food service staff assistance visits.

2–14. Commanders regional readiness sustainment commands Commanders, RRSCs will perform the following actions in support of base operations:

a. Prepare and execute RRSC Equipment Replacement Plan.

b. Perform garrison dining facility food service assessment visits to determine condition and/or status of current dining facilities within the command.

c. Advise RRSC engineer and IMCOM on design and/or layout of new and renovated food service areas in the

Army Reserve centers and/or facilities.

d. Coordinate with RRSC food service specialist and facility engineer to ensure that a garrison equipment replace-ment program is implemented.

e. Repair and replace garrison food service equipment.

2–15. Directors, Installation Management Command regions The Directors, IMCOM regions will—

a. Designate a regional food program director to provide advice on the regional food service program.

b. Provide all food service contract performance work statements and performance assessment plans to JCCoE for verification prior to solicitation.

c . M o n i t o r t h e g a r r i s o n f o o d s e r v i c e p r o g r a m w i t h i n t h e I M C O M r e g i o n f o r c o m p l i a n c e w i t h r e g u l a t o r y requirements.

d. Provide functional review and certification of MCA projects involving dining facility construction.

e. Review and validate all food service management plans (FSMPs) from the installations within the IMCOM region.

f. Develop and submit annual budget to operate garrison dining facilities.

g. Review and complete command responses to Army Audit Agency audits involving garrison food service.

h. Coordinate regional unfinanced requirements from all regional installations and forward to higher headquarters for funding.

i. In accordance with the POM schedule, consolidate funding requirements for operation of dining facilities, any contracts to support dining facility operations (FFS and DFA) and equipment replacement and forward to the Commander, IMCOM.

j. Receive, review, and forward requests for catered meals to support the garrison food service mission to the DCS, G–4 for approval.

k. Assist JCCoE with rotation of all operational rations from war reserve operational project stocks.

l. Develop and submit annual budget to account for all SSMO operations within the IMCOM region.

m. Develop requirements and allocate the funds for all SSMO operations within the IMCOM region.

n. Monitor and evaluate garrison support procedures of all SSMOs within the IMCOM region to ensure garrison standard levels of service.

o. Review and analyze management data for SSMO operations within the IMCOM region.

p. Budget for the replacement and upgrade to all SSMO physical facilities within the IMCOM region. Budget for

SSMO equipment replacement to include materiel handling equipment.

q. In coordination with ACOMs, approve the establishment and disestablishment of SSMOs within the IMCOM region support area.

r. Submit suggested food program policy and procedure changes to the DCS, G–4. Publish regional food program clarification, as required.

s. Review and process all requests for exceptions to garrison regulatory food service policy submitted by installa-tions within the IMCOM region.

t. Complete annual nomination for the garrison category of the Philip A. Connelly Program.

u. Monitor the nutritional programs available to Soldiers in Army dining facilities. Make resources available for nutritional education materials.

v. Ensure maximum use of assistance available from JCCoE.

w. The regional food program manager (FPM) will provide oversight and assistance as necessary to the installation culinary arts program within the region.

2–16. Commanders of Army commands, Army service component commands, and direct reporting unit commands Commanders of ACOMs, ASCCs, and DRUs having food service staff will—

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a. Designate a command food advisor to provide advice on the ACOM tactical food program and advise command-ers on Class I policy.

b. Provide operational ration requirements in accordance with POM guidance and submit to the DCS, G–4 no later than 1 July annually.

c. Validate, fund, and authorize unit basic loads (UBLs) for MTOE units and/or organizations and have program responsibility for implementation and execution of the AFFS.

d. Provide functional expertise to the development of MTOE requirements, force structure, and force modernization for ACOM, ASCC, and DRU units as it applies to AFFS and associated equipment.

e. Review, concur, or nonconcur, and submit all requests for catered meals when required to support tactical mission to the DCS, G–4 for approval.

f. Concur and/or nonconcur with the establishment and/or disestablishment of SSMOs (in coordination with IMCOM region) within the ACOM support area.

g. Assist all subordinate commands in planning Class I requirements for all major deployments and exercises.

h. Assist JCCoE with rotation of all operational rations from war reserve operational project stocks, to include residual rations, from all deployments and major exercises.

i. Review and provide guidance and assistance on the establishment and operation of perishable subsistence platoons within an ACOM.

j. Define (in coordination with the IMCOM region) the standard level of service required to support tactical mission functions for all supporting operational SSMOs.

k. Complete annual nomination for the field category of the Philip A. Connelly Program.

l. Monitor the nutritional programs available to Soldiers in Army dining facilities. Make resources available for nutritional education materials.

m. Submit suggested program policy and procedure changes to the DCS, G–4 and publish tactical supplemental guidance as required.

n. Review and process all requests for exceptions to tactical regulatory food service policy submitted by command-ers of the ACOM units and/or organizations.

o. Ensure maximum use of assistance available from JCCoE.

p. Provide oversight and assistance as necessary to maintain a viable culinary arts program at each installation.

2–17. Commanding General, U.S. Army Training and Doctrine Command The CG, TRADOC will—

a. Develop and maintain food service training programs and supervise the training of food service personnel for all components.

b. Conduct all food service combat developments not assigned by HQDA to other commands and agencies.

c. Direct studies, develop doctrine, and develop materiel requirements documents for Army field feeding.

d. Develop the organization structure TOE, personnel requirements, and military occupational specialty (MOS) descriptions to support food service operations for the Army.

e. Serve as the Army user representative for field feeding equipment.

f. Provide overall direction and support for the SFI Program within appropriate initial military training channels by

(see para 3–58)—

(1) Collaborating with the Office of the Surgeon General and JCCoE for nutrition goals to be delivered within the

SFI Program.

(2) Coordinating with JCCoE for implementation and management of the SFI Program.

2–18. Commander, U.S. Army Forces Command The Commander, FORSCOM will—

a. Comply with requirements in paragraph 2–16.

b. Establish the training criteria for the USAR, TOE, and TDA units and reinforcement training units (RTUs) within the continental United States (CONUS).

c. Supervise the readiness training of ARNG, ARNGUS, and USAR units.

d. Provide technical assistance to USAR units on a scheduled and requested basis.

2–19. Commanding General, U.S. Army Pacific Command The CDR, USARPAC will—

a. Comply with requirements in paragraph 2–16.

b. Plan and implement the Food Service Program for all USARPAC USAR units.

c. Establish the training criteria for the USAR, TOE, and TDA units and reinforcement training units within Alaska, Guam, American Samoa, Japan, Korea, and Hawaii.

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d. Supervise the readiness training of the ARNG, ARNGUS, and USAR units.

e. Provide technical assistance to USAR units on a scheduled and requested basis.

2–20. Commanding General, U.S. Army Materiel Command The CG, AMC will—

a. Comply with requirements in paragraph 2–16.

b. Develop the Research, Development, and Engineering Program in the areas of food, food service systems, equipment, and uniforms.

c. Conduct engineering and design tests to determine suitability of packaging, operational rations, subsistence items, and equipment.

d. Through Natick Soldier Research, Development, and Engineering Center, serve as the program manager for the

Department of Defense (DOD) Combat Feeding Program.

e. Develop and maintain specifications and other procurement documents for subsistence items and food service equipment.

f. Process authorization documents for food service equipment and supplies.

g. Develop systems and procedures for, and exercise control over, the Army supply distribution system for food service equipment and general supplies.

h. Compute Army mobilization and contingency plan subsistence requirements.

i. Establish procedures for Army War Reserve operational rations. This includes the computation of requirements, requisitioning, stocking, rotating, and reporting.

2–21. Director, Joint Culinary Center of Excellence The Director, JCCoE receives direction and guidance from the DCS, G–4 in matters pertaining to the worldwide Army Food Service Program and serves as the lead for the Army Food Program through the Army Center of Excellence, Subsistence (ACES), Operations Directorate. Use of the term JCCoE throughout this document generally refers to the ACES Operations Directorate. As the lead for the Army Food Program, the Director, JCCoE will—

a. Analyze worldwide command and installation food service programs; provide assistance and training as required;

and provide analysis of findings and recommendations on improvements and corrective actions to the DCS, G–4 and

IMCOM.

b. Implement recommended changes in food service programs and systems. Develop detailed procedures to establish programs and policies.

c. Develop proposed policy and guidance in the form of Army regulations, pamphlets, circulars, field manuals, and memorandums for referral to the DCS, G–4. Develop doctrine, training policies, training circulars, and other publica-tions concerning the Army Food Service Program.

d. Develop prototype CONUS and outside continental United States (OCONUS) menus and special purpose menus as needed.

e. Serve on the DOD nutrition, dietary, and food service-related committees.

f. Coordinate the entry of new food items for operational rations into the Army, in conjunction with other Services and the Defense Logistics Agency (DLA).

g. Coordinate the utilization with DLA, IMCOM, and ACOMs for the rotation of all operational rations from war reserve operational project stocks.

h. Review and recommend changes to The Army Authorization Documents System–Redesigned documents when warranted.

i. Review and validate dining facility new construction and modernization projects contained in the annual MCA construction programs and provide a copy of project validation memorandum to the DCS, G–4 (DALO–SUF).

j. Assist the USACE, Center of Standardization with the standard for all Army food service operations and determine the facilities and equipment required to perform the operation. JCCoE is the agent of the ACSIM/IMCOM.

k. Provide overall development, staffing, and coordination of the SFI Program within the Army Food Program (see para 3–58).

(1) Coordinate with the DCS, G–4, TRADOC, and the Office of the Surgeon General on all matters related to the program.

(2) Provide policy and procedure guidance for program operations, to include menus, recipes and product criteria, and management.

(3) Provide oversight and concurrence and/or nonconcurrence with recommended changes to the program.

(4) Provide recurring assessments of installation programs, to include food products, for compliance with guidelines and cataloging instructions.

l. Serve as the approval authority for requests to support MCA projects for nonstandard items of food service equipment. This does not apply to items for hospital and nonappropriated fund dining facilities.

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m. Identify and provide the DCS, G–4 with the operation and maintenance, Army (OMA) dollar amounts required by fiscal year (FY), IMCOM region, and installation during the validation of the annual MCA program.

n. Administer the OMA and other procurement, Army funds. The Director, JCCoE will—

(1) Receive, review, fund, and forward requisitions to the appropriate supply source for OMA-funded and other procurement, Army-funded equipment.

(2) Provide the responsible design and construction agency or installation DOL, with funds needed for the OMA-funded décor items in support of new construction or modernization projects.

o. Serve as the approving authority pertaining to types and allowances for Army food service garrison equipment

(see common table of allowances (CTA) 50–909).

p. Provide assistance, evaluation, and guidance to commanders on food program objectives, policies, and procedures through the use of food management and other assistance team visits in concert with the ACOM, ASCC, and DRU, IMCOM region, and installation food service representatives.

q. Serve as Army Joint Technical Representative to the DOD Combat Feeding Program; develop recommended list of research and development projects for HQDA-level prioritization; and coordinate research and development actions with appropriate activities.

r. Administer the annual Philip A. Connelly Program and the Culinary Arts Program for the Army.

s. Sponsor and support the U.S. Army Culinary Arts Team.

t. Review, evaluate, advise, certify, and assist in the development and administration of contracts for food service functions or the operation of food service facilities.

u. Maintain a list of food service equipment that reflects the economic life expectancy of mechanical kitchen equipment.

v. Conduct analysis of worldwide monthly subsistence expenditures. Provide analysis and recommendation to the

DCS, G–4 and to other appropriate agencies. JCCoE will review reported end-of-year account status for all dining facilities and initiate appropriate investigation and audit actions to identify the causes of overspent accounts and to determine any systemic factors that may be involved.

w. Advise regional staff and directors on technical and food service policy matters.

x. Provide technical guidance to ACOMs with field feeding operations.

y. Provide functional expertise to RC units, National Guard Bureau (NGB), Office of the Chief, Army Reserve

(OCAR), USARC, U.S. Army Civil Affairs and Psychological Operations Command, RC food advisors, and action officers assigned to ACOMs, CONUS Armies, DCS G–4, and other Army activities in matters pertaining to RC food service and SSMOs.

z. Serve as the Army user representative for field feeding equipment.

aa. As the agent of the DCS, G–4, host periodic Army Food Program advisory board meetings in order to ensure full integration of the tactical and garrison aspects of the overall food program.

2–22. Installation commanders (continental United States and overseas) Installation commanders will supervise, manage, and promote the operational efficiency and effectiveness in accord-ance with published standards of all appropriated fund food service activities on the installation. Installation command-ers are responsible for—

a. Garrison operations (see chap 3).

b. Field training operations (see chap 4).

c. The SSMO operations (see chap 5).

2–23. Unit and organization commanders Unit and organization commanders will supervise, manage, and promote the operational efficiency and effectiveness in accordance with published standards of all garrison (see chap 3) and field food service operations and activities (see chap 4) over which they maintain operational control.

2–24. Subsistence supply managers Subsistence supply managers (SSMs) will provide sufficient Class I support to installation field kitchens (see chap 4) and dining facilities (see chap 5).

Chapter 3 Garrison Food Service Operations This chapter establishes policies applicable for operating appropriated fund dining facilities. It includes dining facility operations for Active Army and full-time ARNG, ARNGUS, and USAR operations, as well as, IDT feeding. The policies contained in this chapter are applicable to all Army dining facilities, except for fixed medical treatment facilities. All users will follow the policies contained in this chapter. Procedural guidance is contained in DA Pam

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30–22. Automated procedures are documented in the appropriate user’s manual and HQDA policy letters. In the absence or extended failure of automation, revert to the manual procedures contained in DA Pam 30–22.

Section I Installation Food Service Operations

3–1. Roles of installation commanders The installation commander will supervise and promote the operational efficiency and effectiveness in accordance with published standards of all appropriated fund food service activities on the installation and will—

a. Establish an installation food service management board (FSMB). Paragraph 3–56 of this regulation contains policies regarding FSMBs.

b. Designate a FPM to supervise the installation’s assigned, tenant, and satellite appropriated fund food service activities (see para 3–12). Establish a food program management office (FPMO), incorporating all personnel involved in the management of the installation food program. Paragraph 3–11 contains guidance regarding the integrated FPMO.

c. Designate, in writing, individual(s) to conduct required semiannual (March and September) closeout inventories in each operational dining facility. The person designated will be a disinterested person (an officer, Department of the Army civilian, or noncommissioned officer) with no operational connection to the dining facility.

d. Ensure that required reviews (cash counts and quarterly reviews) are conducted per the procedures in DA Pam 30–22.

e. Establish measures to prevent diversion of subsistence to support social functions. See paragraph 3–47j for guidance on social functions.

f. Establish measures to prevent the wrongful diversion of rations (see para 3–25 or sale (see para 3–40)).

g. Establish and approve an installation policy under which commissioned officers, warrant officers, civilian personnel, guests, and others who are not enlisted Soldiers may purchase meals in appropriated fund dining facilities (see para 3–37). Prior to authorizing these individuals to purchase meals, the installation commander must consider the following:

(1) The adequacy of dining facilities’ space, equipment, and manpower and the potential impact on the quality of service to authorized subsistence in kind (SIK) diners.

(2) The nature, location, and hours of duty for potential cash customers.

( 3 ) T h e s u i t a b i l i t y a n d a v a i l a b i l i t y o f n o n a p p r o p r i a t e d f u n d f o o d s e r v i c e f a c i l i t i e…