ID 096 450

TITLEINSTITUTION

SPONS AGENCYREPORT NOPUB DATENOTEAVAILABLE FROM

DOCUMENT MUSS

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Cosaissarysan 1 and C.Naval Training Publications Detachment, Washington,D.C.Naval Training Command, Pensacola, Fla.NAVTRA-10280-P73215p.Superintendent of Documents, U. S. GovernmentPrinting Office, Washington, D. C. 20402 (Stock No.0502-051-4010)

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EDRS PRICE MF-$0.75 HC-$10.20 PLUS POSTAGEDESCRIPTORS Food Service; *Food Service Occupations; *Food

Service Workers; Instructional Materials; JobTraining; Manuals; *Military Personnel; *MilitaryTraining; Occupational Information; Recordkeeping;Supervision; Supplies; *Textbooks; VocationalEducation

IDENTIFIERS Navy

ABSTRACTThe training manual is designed to help the Naval

trainee meet the occupational qualifications for advancement toCommissaryman First Class and Chief Commissaryman. The introductorychapter discusses advancement; subsequent chapters deal with thetechnical subject matter of the Commissaryman rating. Chapter 2provides brief information about support/supply functions at variouslevels of Navy and Defense Department management; chapter 3 includesa discussion of regulations and instructions on whicla the operationof the general mess is based. Navy messes operate on a monetaryration allowance system, described in chapter 4; each phase ofrequisitioning and procuring food items is explained in chapter 5.Receipting, inspecting, and stowing of supplies is discussed in thesixth chapter. Sample menus are included in the seventh chapter toaid in menu planning and supervision of other menu planners. Inchapter 8, the trainee learns to keep accurate daily expenditurerecords, and, in chapter 9, to understand the general mess accountingsystem. Landing party operations, sanitation, safety, and long rangepatrol rations are discussed in the concluding chapters. (AJ)

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JUN 2 71974

PREFACE

This rate training manual was prepared by the Naval Training PublicationsDetachment, Washington, D.C., for the Naval Training Command. Technicalassistance was furnished by the Naval Supply Systems Command; Navy FoodService Systems Office, Washington, D.C.; Naval Supply Saco', San Diego,California; and the Naval Examining Center, Great Lakes, Illinois.

REVISED 1973

Published byNAVAL TRAINING COMM AND

Stock Ordering No.0502-051-4010

UNITED STATESGOVERNMENT PRINTING OFFICE

WASHINGTON, D.C.: 1973

THE UNITED STATES NAVY

GUARDIAN OF OUR COUNTRYThe United States Navy Is responsible for maintaining control of the seaand is a ready force on watch at home and overseas, capable of strongaction to preserve the peace or of instant offensive action to win in war.

It is upon the maintenance of this control that our country's gloriousfuture depends; the United States Navy exists to make it so.

WE SERVE WITH HONOR

Tradition, valor, and victory are the Navy's heritage from the past. Tothese may be added dedication, discipline, and vigilance as the watchwordsof the present and the future.

At home or on distant stations we serve with pride, confident in the respectof our country, our shipmates, and our families.

Our responsibilities sober us; our adversities strengthen us.

Service to God and Country is our special privilege. We se ie with honor.

THE FUTURE OF THE NAVY

The Navy will always employ new weapons, new techniques, andgreater power to protect and defend the United States on the sea, underthe sea, and in the air.

Now and in the future, control of the sea gives the United States hergreatest advantage for the maintenance of peace and for victory in war.

Mobility, surprise, dispersal, and offensive power are the keynotes ofthe new Navy. The roots of the Navy lie in a strong benef in thefuture, in continued dedication to our tasks, and in reflection on ourheritage from the past.

Never have our opportunities and our responsibilities been greater.

ii

CONTENTS

CHAPTER Page

1. Advancement 1

2. Tht aupply department 9

3. Administration of the general mess 19

4. Rations and allowances 39

5. Procurement of food items 56

6. Receipt, inspection, and stowage 75

7. Menu planning 90

8. Expenditure of food items 113

9. General mes3 financial returns 140

10. Landing party operations 160

11. Sanitation in food service 174

12. Safety precautions 184

13. Long Range Patrol Rations 193

APPENDIX

I. Recipe conversion tables 197

INDEX 207

iii

-.-1.4:,:,;:ifE..".-57f

CHAPTER 1

ADVANCEMENT

As this manual goes to press, the command title of the Navy SubsistenceOffice nas been changed to Navy Food Service Systems Office (NAVFSSO).Wherever the Navy Subsistence Office is mentioned in this and subsequentchapters, the new title should be substituted.

This training manual is designed to help youmeet the occupational qualifications for ad-vancement to Commissaryman First Class andChief Commissaryman. Chapters 2 through 13of this course deal with the technical subjectmatter of the Commissaryman rating. The pre-sent chapter provides introductory informationthat will help you in working for advancement.It is strongly recommended that you study thischapter carefully before beginning intensivestudy of the chapters which follow.

REWARDS AND RESPONSIBILITIES

Advancement in rating brings both increasedrewards and increased responsbilities. The timeto start looking. ahead and considering the re-wards and the responsibilities of advancement isright now, while you are preparing for advance-ment to CS I or CSC.

By this time, you are probably well aware ofmany of the advantages of advancement inratinghigher pay, greater prestige, more in-teresting and challenging work, and the satisfac-tion of getting ahead in your chosen career.

By this time, also, you have probably dis-covered that one of the most enduring rewardsof advancement is the personal satisfaction youfind in developing your skills and increasingyour knowledge.

The Navy also benefits by your advancement.Highly trained personnel are essential to thefunctioning of the Navy. By each advancement

1

in rating you increase your value to the Navy intwo ways. First, you become more valuable as aperson who can supervise, lead, and train othersand thus make far reaching and long lasting con-tributions to the Navy.

In large measure, the extent of your contribu-tion to the Navy depends upon your willingnessand ability to accept increasing responsbilities asyou advance in rating, When you assumed theduties of a CS3, you began to accept a certainamount of responsibility for the work of others.With each advancement in rating, you accept anincreasing responsibility in military matters andin matters relating to the occupational require-ments of the Commissaryman rating.

You will find that your responsibilities formilitary leadership are about the same as thoseof petty officers in other ratings, since everypetty officer is a military person as well as atechnical specialist. Your responsibilities fortechnical leadership are special to your ratingand are directly related to the nature of yourwork. Operating the general mess is a job of vitalimportance, and it's a teamwork job; it requires aspecial kind of leadership ability that can onlybe developed by personnel who have a highdegree of technical competence and a deep senseof personal responsibility.

Certain practical details that relate to yourresponsibilities for general mess administration,supervision, and training are discussed in chapter3 of this training manual. At this point, let'sconsider some of the broader asoects of your

COMMISSARYMAN 1 &C

, increasing responsibilities for military and tech-nical leadership,

YOUR RESPONSIBILITIES WILL EXTENDBOTH UPWARD AND DOWNWARD. Both of-ficers and enlisted personnel will expect you totranslate the general orders given by officers intodetailed, practical on-the-job language that canbe understood and followed even by relativelyinexperienced personnel. In dealing with yourjuniors, it is up to you to see that they performtheir work properly. At the same time, you mustbe able to explain to officers any importantneeds or problems of the enlisted men.

YOU WILL HAVE REGULAR AND CON-TINUING RESPONSIBILITIES FOR TRAIN-ING. Even if you are lucky enough to havehighly skilled and well trained Commissarytnen,you will still find that training is necessary. Forexample, you will always be responsible fortraining lower rated men for advancement inrating. Also, some of your best workers may betransferred and inexperienced or poorly trainedpersonnel may be assigned to you. Or a par-ticular job may call for skills that none of yourpersonnel have. These and similar problems re-quire you to be a training specialist who can con-duct formal and informal training programs toqualify personnel for advancement and who cantrain individuals and groups in the effectiveexecution of assigned tasks.

YOU WILL HAVE INCREASING RESPON-SIBILITIES FOR WORKING WITH OTHERS.As you ac'vance to CS I and then to CSC, youwill find that many of your plans and decisionsaffect a large number of people, some of whomare not in the general mess and some of whomare not even in the supply department. It be-comes increasingly important, therefore, tounderstand the duties and responsibilities of per-sonnel in other ratings. Every petty officer inthe Navy is a technical specialist in his own field.Learn as much as you can about the work ofother ratings, and plan your own work so that itwill fit in with the overall mission of the or-ganization.

AS YOUR RESPONSIBILITIES INCREASE,YOUR ABILITY TO COMMUNICATECLEARLY ANL) EFFECTIVELY MUST ALSOINCREASE. The basic requirement for effectivecommunication is a knowledge of your ownlanguage. Use correct language in speaking and

2

writing, Remember that the basic purpose of allcommunication is understanding, To lead, super-vise, and train others, you must be able to speakand write in such a way that others can understand exactly what you mean.

A second requirement for effective com-munication in the Navy is a sound knowledge ofthe Navy way of saying things. Some Navy termshave been standardised for the purpose of en-suring efficient communication. When a situa-tion calls for the use of standard Navy termi-nology, use it.

Still another requirement of effective commu-nication is precision in the use of technicalterms. A command of the technical language ofthe Commissaryman rating will enable ynu toreceive and convey information accurat ay andto exchange ideas with others. A pet.tun whodoes not understand the precise meaning ofterms used in connection with the work of hisown rating is at a disadvantage when he tries toread official publications relating to his work.He is also at a great disadvantage when he takesthe writteit examinations for advancement inrating. Although it is always important for youto use technical terms correctly, it is particularlyimportant when you are dealing with lowerrated men; sloppiness in the use of technicalterms is likely to be very confusing to an in-experienced man.

YOU WILL HAVE INCREASED RESPON-SIBILITIES FOR Ki:FPING UP WITH NEWDEVELOPMENTS. Pra,tically everything in theNavypolicies, proce..ares, equipment, publica-tions, systemsis subject to change and develop-ment. As a CS1, and seen more as a CSC, youmust keep yourself informed about all changesand new developments that might affect yourrating or your work.

Some changes will be called directly to yourattention, but others you will have to look for.Try to develop a special kind of alertness fornew information. Keep up to date on availablesources of technical information.

CUSTOMER RELATIONS

Yours is one of the ratings that places par-ticular emphasis on customer service. This means

Chapter I. ADVANCEMENT

that your duties are directly and primarily con-cerned with rendering service to your shipmates.Let's consider that word "cm:dottier" for amoment. You are a customer when you line upon pay day or go to the disbursing office forinformation on your entitlements. You are acustomer when you ask for information fromthe Personnelman in the ship's office and whenyou go to the sick bay or the dental office fortreatment. vou know how important it is to youon those occasions to receive good service.

There is probably no area of service more im-portant to most of us than that which providesour three meals a dayno aspect of Navy lifethat can do more to make or break morale.Morale has always been a vital factor in the per-formance of any ship's company and in the deci-sions of individual men about making the Navy acareer. As the military services move toward anall volunteer force, high morale is a necessity ifthe Navy is to attract and retain the highestquality of personnel.

Morale is affected not only by the quality ofmeals in the mess but also by the manner inwhich they are served. Many times on boardship, as the crew passes through the serving lineyou have observed a scene like this: CS3 Jones iscarving a roast on the line and CSSN Smith isserving the mashed potatoes. BMSN Hausercomes through the line for his meal, and CS3Jones gives him 3 ounces of meat when theexact portion is 41/2 ounces per man. SeamanHauser asks for a little more meat, and all of asudden CS3 Jones snaps back in a rough voice,"What do you think this is, your mother'shouse? Come on, move the chow line." Hauserthen passes on to CSSN Smith and the samething happens with the potatoes. Seaman Hauserpasses through the serving line mad and discon-tented with the cooks and the general mess as awhole. He is even thinking of ways to get backat Jones and Smith.

Customer service is what this is all about.Maybe CS3 Jones was instructed by his super-visor to give out 3 ounces of meat and CSSNSmith one scoop of mashed potatoes. Still themanner in which they answered BMSN Hauserwas hardly customer oriented. Remember thatwhen you are the customer you like to betreated courteously. Jones and Smith, beforestarting to serve should have asked their super-

3

visor about the possibilities of larger portions.They then could have answered the "customer"in a polite and courteous way about the por-tions.

Courtesy is only one word, but a very big one,and a little common courtesy can go a long way.In customer service there is a golden rule whichreads: "Provide the same service to your cus-tomers that you would like to receive as a cus-tomer."

ASSIGNMENTS

As you advance in the Commissaryman rating,you will be assigned to billets giving you greaterresponsibilities in the general mess. As a seniorCommissaryman you are likely to be assigned aswatch captain; you may prepare the menu plan;assist in the basic planning that precedes pro-curement of food; supervise stowage of fooditems; and assist with the records and reports ofthe mess. At the E-8 or E-9 level you might havesupervision over the operation of a large generalmess afloat or ashore.

Other types of duties include assignments incommissary stores or with a Navy Food Manage-ment Team.

Commissarymen who are qualified instructorsmay he assigned to instructor duty in a serviceschool command. Other duty assignments in-clude the Naval Examining Center, Great Lakes,where the service-wide advancement examina-tions are prepared and scored; the TrainingFublications Detachment, Washington, D.C.where rate training manuals are prepared; andvarious other highly specialized billets.

REQUIREMENTS FOR ADVANCEMENT

The topics covered in the remainder of thischapter will be at least partly familiar to you.They are covered here as a review and to bringyou up to date on changes since you last studiedfor advancement. You will need this informatiunnot only for yourself but also to guide your menin their preparations for advancement.

COMMISSARYMAN 1 & C

To qualify for advancement, trainees must:

1. Have a certain amount of time in grade.2. Complete the required military and oc-

cupational training manuals.3. Demonstrate the ability to perform all

the PRACTICAL requirements for ad-vancement by completing the Record ofPractical Factors, NAVPERS 1414/1.

4. Be recommended by the commanding of-ficer.

5. Demonstrate your KNOWLEDGE bypassing a written examination based on(a) the military requirements for advance-ment and (b) the occupational qualifica-tions for advancement in the Commis-saryman rating.

ADVANCEMENT SYSTEM

Advancement is not automatic. Meeting allthe requirements makes you eligible for advance-ment but does not guarantee advancement. Thenumber of men in each rate and rating is con-trolled on a Navy-wide basis. Therefore, thenumber of men who may be advanced is limitedby the number of vacancies that exist. When thenumber of men passing the examination exceedsthe number of vacancies the final multiplesystem is used to determine which men may beadvanced and which may not.

Final Multiple

The final multiple combines three types ofadvancement systems:

Merit rating

Personnel testing

Longevity, or seniority

The system provides credit for performance,knowledge, and seniority, and, while it cannotguarantee that any one person will be advanced,it does guarantee that all men within a particularrating will have equal advancement opportunity.

4

The following factors are considered in com-puting the final multiple:

FACTOR MAXIMUM CREDIT

Examination Score 80

Performance (Performance Evaluations) 50

Length of service yrs x 1 20

Service in Pay Grade yrs x 20

Medals and Awards 15

PNA 15

TOTAL 200

All of the above information (except the ex-amination score and the PNA points) is sub-mitted to the Naval Examining Center with theexamination answer sheets. After grading, theexamination scores, for those passing, are addedto the other factors. A precedence list is pre-pared by the Examining Center for each paygrade within each rating. Advancement autho-rizations are then issued, beginning at the top ofthe list, for the numbers needed to fill existingvacancies.

PNA Points

A member who passes a Navywide advance-ment examination but whose advancement isnot authorized bemuse of quota limitations isawarded PNA(passed but not advanced) pointson his final multiple the next time the multipleis computed. PNA points comprise two sub-factors, Navywide examination score and per-formance mark standing. A member is awardedpoints according to his standing among all thosewho participated in his specific examination for

"4'. ,

Chapter 1-- ADVANCEMENT

a given rate and a given cycle, The schedule foreach subfactor, is as follows:

UXAM1NATION

70 through 80

60 through 69

Passing through 59

ELM1.5

1.0

.5

PERFORMANCE MARK AVERAGE

Top 25 Percent

Upper 25 to 50 Percent

Lower 50 to 25 Percent

Bottom 25 Percent

POINTS

1.5

1.0

.5

.0

The points are added to the individual's finalmultiple by the Naval Examining Center andthereafter are creditable toward the candidate'smost recent five of the last six Navywide ad-vancement cycles. Accumulation of PNA pointsis, therefore, limited to 3 points per cycle and atotal of 15 points. For more detailed informa-tion on PNA points, see BUPERSNOTE 1430,31 March 1972.

KEEPING CURRENTON ADVANCEMENT

Remember that the requirements for advance-ment may change from time to time. Check withyour division officer or with your training of-ficer to be sure you have the most recent re-quirements when you are preparing for advance-ment and when you are helping lower rated mento prepare.

To prepare for advancement, you need to befamiliar with (1) the military requirements andthe occupational qualifications given in theManual of Qualifications for Advancement,NAVPERS 18068C (with changes); (2) The Re-cord of Practical Factors, NAVPERS 1414/1;(3) appropriate rate training manuals; and (4)any other material that may be required or re-

5

commended in the current edition of Bibli-ograpkv Jbr Advancement Study, NAVTRA10052. These materials are discussed later in thesection of this chapter that deals with sources ofinformation,

SOURCES OF INFORMATION

It is very important for you to have an exten-sive knowledge of the references to consult fordetailed, authoritative, up-to-date informationon all subjects related to the military require-ments and to the occupational qualifications ofthe Commissaryman rating.

The official publications that prescribe theregulations and procedures governing the oc-cupational duties of your rating are discussed inlater chapters of this manual. Discussed beloware additional publications that you should usefor training purposes.

QUALS PUBLICATIONS

In training your men for their duties and help-ing them prepare for advancement. the publica-tions in this section are basic references.

The Manual of Qualifications for Advance-ment, NAVPERS 18068C (with changes), givesthe minimum requirements for advancement toeach rate within each rating. The Quals Manuallists the military requirements which apply to allratings and the occupational qualifications thatare specific to each rating.

The Quals Manual is kept current by means ofnumbered changes. These changes are issuedmore frequently than most rate training manualscan be revised; therefore, the training manualscannot always reflect the latest qualifications foradvancement. When, preparing for advancement,you should always check the LATEST QualsManual and the LATEST change to be sure thatyou know the crrrent requirements for advance-ment in your rating.

Remember these three things about quals:

1. The quals are the minimum requirementsfor advancement to each rate within each rating.If you study more than the required minimum,

COMMISSARYMAN I & C

you will of course have a great advantage whenyou take the written examination for advance-ment.

2. Each quid has a designated pay gadeE-4,E-5, E-6, E-7, E-8, or E-9. You are responsiblefor meeting all quals specified for advancementto the pay grade to which you are seeking ad.vanceinent AND all quals specified for lower paygrades.

3. The written examinations for advancementto E-6 and above contain questions relating tothe practical factors and the knowledge factorsof BOTH military/leadership requirements andoccupational qualifications. Personnel preparingfor advancement to E-4 or E-3 must pass aseparate military/leadership examination priori participation in the Navy-wide occupational

examination. The military/leadership examina-tions for the E-4 and E-5 levels are given according to a schedule prescribed by the commandingofficer. Candidates are required to pass the ap-plicable military/leadership examination onlyonce.

Record of PracticalFactors

A special form known as the Record of Prac-tical Factors, NAVTRA 1414/1 (formerlyNAVPERS 1414/1), is used to record the satis-factory completion of the practical factors, bothmilitary and occupational, listed in the Qua lsManual. This form is available for each rating.Whenever a Person demonstrates his ability toperform a practical factor, appropriate entriesmust be made in the DATE and INITIALScolumn. As CSI or CSC, you will often be re-quired to check the practical factor performanceof your men and to report the results to yoursupervising officer. To facilitate record keeping,group records of practical factors are oftenmaintained aboard ship. Entries from the grouprecords must, of course, be transferred to eachindividual's Record of Practical Factors at ap-propriate intervals.

Extra space is allowed on the Record of Prac-tical Factors for entering additional practicalfactors as they are published in changes to theQuals Manual. The Record of Practical Factorsalso provides space for recording demonstrated

proficiency in skills which are within the generalscope of the rating but which are not identifiedas minimum qualifications for advancement.Keep this in mind when you are training andsupervising lower rated personnel. If a mandemonstrates proficiency in some skill which isnot listed in the Commissaryman quals butwhich falls within the general scope of therating, report this fact to the supervising officerso that an appropriate entry can be made.

The Record of Practical Factors Phould bekept in each man's service record and should beforwarded with the service record to the nextduty station. Each man should also keep a copyof the record for his own use. Tell your menabout the necessity of the PFR for advance-ment. Instruct them to check periodically to seethat it is up to date.

NAVTRA PUBLICATIONS

As a result of the establishment of the NavalTraining Support Command under the Chief ofNaval Training, new editions of training publica-tions formerly designated with the abbreviationNAVPERS are being designated with NAVTRA.The numerals and the edition designators remainunchanged. This training manual, for instance, isNAVTRA 10280-F, which means that it is apublication of the Naval Training Support Com-mand which succeeds a manual designated NAV-PERS 10280-E.

In this chapter and elsewhere in this text,training publications which already carry thenew abbreviation are so listed; those not yetchanged are 'listed as NAVPERS numbers.

Training publications are of several types. Themost numerous are the training manuals, cor-respondence courses, and curriculum materials,all of which are designed to provide instructionor guidance in learning a specific Navy subject.Other publications provide listings of coursesand study materials and other general informa-tion of use to trainees, supervisors, and instruc-tors.

41111111, 1111111kliaiglualiehillir

Bibliography forAdvancement Study

Chapter 1 ADVANCEMENT

are general in nature and are intended for use bymore than one rating; others (such as this one)are specific to the particular rating.

Each time a rate training manual is revised, itis brought into conformance with the officialpublications and directives on which it is based;but during the life of any edition, discrepanciesbetween the manual and the official sources arealmost sure to arise because of changes to thelatter which are issued in the interim. In theperformance of your duties, you should alwaysrefer to the appropriate official publication ordirective. If the official source is listed inNA VTRA 10052 and therefore is a source usedby the Naval Examining Center in preparing theadvancement examinations, the ExaminingCenter will resolve any discrepancy of materialby using the most recent.

Military Revirements Manuals.There arethree rate training manuals that are prepared topresent information on the military require-ments for advancement. They are:

The Bibliography for Advancement Study,NAVTRA 10052 lists required and recom-mended rate training manuals and other refer-ence material to be used by personnel preparingfor advancement. The Bibliography is revisedand issued once a year by the Naval TrainingCommand. Be sure you have the latest edition.

Rate training manuals that are marked withan asterisk (*) in NAVTRA 10052 are MANDA-TORY at the indicated rate levels. A mandatorytraining manual may be completed by ( )passing the appropriate enlisted correspondencecourse based on the mandatory manual, (2)passing locally prepared tests based on the in-formation given in the mandatory manual, or (3)in some cases, successfully completing an ap-propriate Navy school,

P member all references whether mandatoryor recommended, may be used as source mate-rial for the advancement examinations. Also, re-mind your men that they are responsible for allreferences at lower rate levels.

List of Training Manualsand Correspondence Courses

The List of Training Manuals and Cor-respondence Courses, NAVTRA 10061 containslists of all training manuals published by theNavy, a description of the naval correspondencecourse program with lists of all correspondencecourses available, and lists of leadership publica-tions. The listings are both alphabetical andnumerical, and there is a cross reference list ofpublication numbers to Navy stock numbers.The List is revised annually. It is the basic sourceof information as to what is available in thevarious subject areas and the publication dateand edition designator of the current edition ofeach publication.

Rate Traiifng Manuals

Rate training manuals are written thespeicfic purpose of helping personnel pri;pare fortheir duties and for advancement. Sonic courses

7

Basic Military Requirements, NAVPERS10052 (current edition).

Military Requirements for Petty Officer 3 &2,NAVPERS 10056 (current edition),

Military Requirements for Petty Officer I &C,NAVPERS 10057 (current edition).

Each of the military requirements manuals ismandatory at the indicated rate levels. In addi-tion to giving information on the military re-quirements, these three bcoks give a good dealof useful information on the enlisted ratingstructure; how to prepare for advancement, howto supervise, train, and lead other men; and howto meet your increasing responsibilities as youadvance.

Customer Service Manual.The Commissary-man rating is one of several for which the NavyCustomer Service Manual. NAVPERS 10119 ismandatory. Use this publication in training ses-sions to introduce discussions of the attitudesand behaviors that characterize excellent cus-tomer service.

COMMISSARYMAN 1 & C

NAVSUP Publications

A number of publications issued by the NavalSupply System Command will be of interest toyou. While you do not need to know everythingthat is given in the publications mentioned here,you should have a general idea of where to findinformation in NAVSUP publications.

Food Service Management, NAVSUP P486contains regulations governing the procurement,storage, issue, and disposition of food items.

The Manual is kept up to date by means ofmonthly changes. All copies of the Manualshould have all changes made in them as soon aspossible after the changes are received.

The Food Service Operations, NAVSUP Pub-lication 421, provides guidance in the operationof a general mess and is to be used for manage-ment, menu planning, food preparation and ser-vice, food storage, equipment maintenance, andcontrolling sanitation and safety. In addition, itis designed for use in training Food Service per-sonnel.

Other Publications

Navy Food Service is a periodical of the NavySubsistence Office listing suggested menus to beused as a guide in the planning and preparationof menus. NSO distributes this publication bi-monthly to all ships and shore stations having

8

general messes. It includes useful information oncommodities, small equipment for galley use,manual changes, sanitation, and hints on foodpreparation.

Chapter 1, Food Sanitation, Manual of Pre-ventive Medicine, NAVMED P-5010-1 providesguidance for all personnel who are concernedwith sanitation in food service.

TRAINING FILMS

Training films available to naval personnel area valuable source of supplementary informationon many technical subjects. Training films arelisted in the United States Navy Film Catalog,NAVAIR 10-1-777, published 1 July 1971.Copies may be ordered in accordance with theNavy Stock List of Forms and Publications,NAVSUP 2002. Supplements to the FilmCatalog are distributed to catalog holders.

When selecting a film, note its date of issuelisted in the Film Catalog. A film which isobsolete only in part may sometimes be showneffectively if before or during its showing youcarefully point out to trainees the proceduresthat have changed. For this reason if you areshowing a film to train other personnel, take alook at it in advance so that you may spot mate-rial that may have become obsolete and verifycurrent procedures by looking them up in theapprorniate sources before the formal showing.

CHAPTER 2

THE SUPPLY DEPARTMENT

As a Commissaryman First Class or a ChiefCommissaryman aboard ship or ashore, you arestepping up into a supervisory position in one ofthe largest supply systems in the world. Youmust know many things about the way thatsystem works.

You should be familiar with the operationsperformed by a supply department afloat orashore. As a member of a supply department,you are a part of a team, and a team can onlyfunction well through the combined efforts ofits individual members. As you advance inrating, you must know more and more about theway the other members of your team functionin order to do your best in cooperating withthem.

Also it is not too early to think ahead to thetime when you may hope to qualify for aSupply Corns commission so you should beginnnw to learn all you can about the Navy SupplySystem.

This chapter provides brief information aboutsupport/supply functions at various levels ofNavy and Department of Defense managementso that you can see the linkage between yourimmediate duty station, other Navy segments,and the Department of Defense.

It will help you find answers to questionssuch as:

What is the relationship between the DefenseSupply Agency and the Navy Supply Agency?

What does the Defense Supply Agency do tohelp procure food items for the general mess?

What is an inventory control point?What organizations (Navy or Defense) does

any ship use for requisitioning fooditems?

What is the relationship between the generalmess and the private messes aboard ship?

9

DEFENSE SUPPLY AGENCY

The Defense Supply Agency inventory con-trol points were established for the purpose ofproviding centralized management of specifiedcommodities for the entire Department of De-fense.

Under the general direction of the DefenseSupply Agency, DOD Inventory Control Pointsknown as Defense Supply Centers have beenestablished to perform functions comparable tothose of Navy Inventory Control Points (whichare described later in this chapter).

The Defense Supply Agency has the respon-sibility to:

1. Eliminate duplication and overlapping ofeffort between and among the military depart-ments.

2. Improve the effectiveness and economy ofsupply service operations throughout the De-partment of Defense.

Listed below are Inventory Control Points(ICP) under the management control of DSA:

Defense Personnel Support CenterDefense Construction Supply CenterDefense General Supply CenterDefense Industrial Supply CenterDefense Fuel Supply CenterDefense Electronics Supply Center

Because the Defense Personnel SupportCenter directly affects the duties of your rating,its functions and its relation to the Navy aredescribed below. The other Defense Supply Cen-ters have similar responsibilities and relation-ships in providing the materials assigned to theircognizance.

COMMISSARYMAN 1 & C

DEFENSE PERSONNELSUPPORT CENTER

The Defe 'qP Personnel Support Center hasthe mission C. procuring and distributing whole-sale stocks of food, clothing, and medicalsupplies to the U. S. military service worldwideand to other authorized requisitioners of theFederal Government. It serves as the NationalInventory Control Point for all assigned items.Because it directly affects the duties of yourrating, the procurement and distribution of foodis discussed in the following paragraphs.

DPSC operates separate distribution systemsfor perishable and semiperishable food items toprovide the best response to requests fromsupply points. Requisitions for semiperishablefoods are submitted to the Supply OperationsControl Center, Philadelphia, shipment beingmade from strategically located depots. Requisi-tions for perishable foods are submitted toregional offices of DPSC. The Navy assumessupply management for items once they havebeen received from DPSC installations by Navyactivities (U.S. or overseas shore stations or unitsof the Fleet).

The Navy is responsible for local purchase ofitems authorized by the Center. These are itemsfor which there are small or sporadic require-ments, items which are high-use perishables suchas bread, milk, and ice cream, and items for re-sale. Navy activities are encouraged to use thepurchase services of DPSC Regional Head-quarters to procure these items when such ser-vices are available and when their use is prac-tical. The Navy also retains mess managementresponsibility, including menu planning andfood service.

In summary, DPSC is responsible for:

Coordinating and determining wholesalesubsistence requirements to support themilitary services.

Procuring (both the policy connected withit and the action).Managing WHOLESALE stocks.

Cataloging (Federal Supply Catalog Groups89).

Standard pricing.

10

Each military department (Army, Navy,Marine Corps, Coast Guard, and Air Force) isresponsible for:

Determining food items required.Calculating its own requirements.Managing its own RETAIL stocks.Initiating research and development.Technical and management control ofgeneral messes (food service).Training.

NAVY SUPPLY SYSTEM

Think for a moment of the wide variety ofsupplies, repair parts, and equipment neededaboard a Navy ship or shore station. Besidessuch items as subsistence and clothing, neededdirectly by the ship's company, there are ma-chinery repair parts, ammunition, fuel, aviationsupplies, electronic gear, and others. To handleall these in an orderly fashion for the entireNavy, a system of centralized control has beenestablished.

The Secretary of the Navy has delegatedauthority to the Chief of Naval Material to de-velop and promulgate the Department-widepolicies governing the supply, distribution, anddisposal of naval material.

NAVAL SUPPLYSYSTEMS COMMAND

The Commander, Naval Supply Systems Com-mand is assigned the following supply manage-ment responsibilities by the Chief of Naval Mate-rial.

1. Providing supply management policies andmethods (technical guidance) for Navy materialto activities of the Navy and Marine Corps, in-cluding : provisioning, cataloging, inventorymanagement, distribution, materials handling,traffic management, transportation, packaging,preservation, receipt, storage, issue, and disposalfunctions. In the performance of the above re-sponsibility as it pertains to naval material, theCommander, Naval Supply Systems Commandutilizes the material management experience andcapabilities of the other Systems Commands,

Chapter 2THE SUPPLY DEPARTMENT

derived from the accomplishment of their as-signed material support responsibilities.

2. Providing staff assistance to the AssistantSecretary of the Navy (Installations and Logis-tics) in matters relating to supply, distribution,and disposal of naval material; and, in collabora-tion with the Commandant of the Marine Corps,providing departmental coordination action inthe preparation of departmental directives andpositions on such matters having common ap-plication to both Navy and Marine Corps mate-rial.

3. Administering:

The Naval Supply System.The Navy Publications and PrintingProgram.The Navy Resale Program.The Navy Ration Law. (Navy Food ServicePrograms).The Navy Stock Fund.Field Purchasing conducted pursuant toauthority delegated by the Commander ofthe Naval Supply Systems Command.Supply, budgetary, fiscal, and statisticalfunctions in support of assigned militaryassistance/international logistics programs.A centralized program to control the utili-zation of Navy storage facilities.

4. Performing appropriate material supportfunctions with respect to:

Materials handling equipment not other-wise assigned.Special clothing not otherwise assigned.Food.Naval material for which such respon-sibility is not otherwise assigned.

5. Performing supply management functionswith respect to items of naval material which areassigned to the Naval Supply Systems Commandfor that purpose.

6. The maintenance of official stores accountsfor Navy material in store entrusted to the cus-tody of an accountable officer.

7. The management, funding, and control,worldwide, of the transportation of Navy prop-erty and the authorization and administration ofthe transportation and storage of property ofnaval and civilian personnel, consistent with re-

I1

sponsibilities assigned to the Single Manageragencies for transportation.

8. The research and development efforts as-sociated with the functions, methods, equip-ments, and materials assigned.

9. Providing technical guidance with respectto preparation and service of food in generalmesses except at naval hospitals, and providingassistance in the planning and layout of supplyspaces ashore and afloat.

10. The data processing applications for sup-ply management within the Naval Material Com-mand.

The Naval Supply Systems Command hascognizance of the procurement of materials andservices throughout the Department of the Navyfor which no other procuring activity, office, orcommand is otherwise delegated procurementauthority. In the discharge of this responsibility,the Commander of the Naval Supply SystemsCommand may delegate appropriate procure-ment authority to personnel, both within andwithout his command, whom he designates ascontracting officers. Such authority is exercisedin accordance with limitations, and requirementsprescribed by the Commander of the Naval Sup-ply Systems Command and applicable regula-tions. Subject to such limitations and require-ments as may be prescribed by him or by higherauthority, the Commander of the Naval SupplySystems Command may also authorize the headsof activities under his command to redelegatetheir procurement authority, or a portionthereof, to responsible personnel within theirrespective activities whom they designate as con-tracting officers.

Within the limits of its capabilities, the NavalSupply Systems Command procures materialsand services for other Navy procuring activitieswhen requested to do so, as provided for by theNaval Material Command. The Naval SupplySystems Command is responsible for conductingthe formalities of procurement by formal ad-vertising for other Navy procuring activities tothe extent provided in applicable regulations.

In addition to providing other technical guid-ance and assistance as appropriate in connectionwith the responsibilities set forth above, theCommander Naval Supply Systems Command is

the Navy's supply manager. He is responsible for

COMMISSARYMAN 1 & C

developing and supervising the Navy SupplySystem, which combines the supply and dis-tribution systems that function on the basis ofcentralized control of item assets into ONEOVERALL SYSTEM.

The basis of the supply system is first thedivision of all materials into categories and thenthe assignment of Navy-wide responsibility foreach category to specific activities.

The system works on three levels: (1) thesystems command level; (2) the inventory con-trol point level; and (3) the field activity level.Where the inventory control point functions areperformed by DSCs directly under the Depart-ment of Defense, there is an additional levelwhich is known as the Navy Retail Office. Forsubsistence, the systems command level tech-nical controls are exercised by the Navy SupplySystems Command; the inventory control pointis the Defense Personnel Support Center inPhiladelphia; the Navy Fleet Material SupportOffice, Mechanicsburg, is the Retail Office; fieldactivities are various supply centers, depots, andsupply departments.

SYSTEMS COMMANDRESPONSIBILITIES

Systems commands exercise two kinds of con-trol over materials. The Naval Supply SystemsCommand has administrative control over mostkinds of materials; in other words, it makespolicy for and exercises general supervision overthose items discussed earlier in this chapter.

Many materials come under the TECHNICAL.CONTROL of some other systems command.For example, a ship's engines and engine repairparts come under NAVSHIPSYSCOM and itsweapons under NAVORDSYSCOM. This meansthat for the materials under its control each ofthese commands is responsible for such mattersas research, development, design, installation,and other purely technical aspects.

Certain categories of materials, are assigned toNAVSUP for technical control as well as admin-istrative control. Subsistence, the material withwhich you as a Commissaryman are most di-rectly concerned, is in this group. Research onfood items, and other technical functions

12

connected with the subsistence of naval per-sonnel, are performed by NAVSUP supportedactivities.

INVENTORYCONTROL POINTS

The heart of the integrated supply system isthe inventory control point. Each category ofmaterial has an inventory control point (ICP)which has been assigned responsibility for pro-curement and distribution of that category ofstock for the entire Navy. For some categoriesof material, the inventory control point is a DSCassigned responsibility for procurement and dis-tribution of that category of stock for theArmy, Air Force, Coast Guard, and MarineCorps as well as the Navy.

An ICP is not a warehouse; it does not carry aselection of stock. It procures the stock and hasit delivered to supply depots and other fieldsupply activities and redirects supply betweenactivities. Reports of stock status are submittedby the field activities to the ICI' where the in-formation is used in estimating future stock re-quirements.

In most cases two systems commands workhand in hand with the inventory control points,the command that has technical control andNaval Supply Systems Command.

ICPs operating under the Department of De-fense rather than the Navy are under the man-agement control of the Defense Supply Agency,but receive guidance in Navy technical andsupply matters from Navy commands eventhough they are not directly supervised by thesecommands.

The Navy Fleet Material Support Office is notan inventory control point in the full sense ofthe word. It is properly known as a Navy RetailOffice charged with the responsibility for en-suring that the Department of Defense ICPsproperly support Navy requirements and for per-forming certain important functions whichcould not be transferred out of the Navy. TheElectronics Supply Office is both an inventorycontrol point and retail office.

Chapter 2--THE SUPPLY DEPARTMENT

NAVY SUBSISTENCEOFFICE

The Navy Subsistence Office is under thecommand and support of the Naval SupplySystems Command. Its mission is to administerthe Navy's Food Service Program which includesexercising technical direction and financial con-trol over Navy general messes in order to ensurea high auality ration for Navy enlisted personnelwithin the limits prescribed by law. In accom-plishment of this mission, the Commanding Of-ficer of the Navy Subsistence Office is an agentof and is responsible to the Commander, NavalSupply Systems Command. Orders and instruc-tions issued by him for this purpose have thesame force and effect as though issued by theCommander, Naval Supply Systems Command.

NAVY FLEET MATERIALSUPPORT OFFICE

The Navy Fleet Material Support Office(FMSO) exercises retail management overfood items assigned cognizance symbol 9M.The mission of FMSO, as it relates to sub-sistence, is to monitor, coordinate, and reviewthe performance of the Navy Supply System insupport of Navy requirements; in coordinationwith the Defense Supply Agency, ensure respon-sive support to the Navy Supply System by theDefense Personnel Support Center; and exerciseretail supply management of Navy owned stocksof subsistence material.

Functional tasks of the Navy Fleet MaterialSupport Office as they relate to subsistence are:

Exercise inventory management and dis-tribution control of subsistence material underthe cognizance of FMSO, and serve as centralscreening and implementing agency for DSA andNavy directives and instructions on subsistenceoperations, including the preparation of NAV-S UP publication changes, instructions andnotices, and their review and revision, as appro-priate.

Determine Navy subsistence requirementsunder the Navy Stock Fund and justify thefunding requirement to the Naval Supply Sys-tems Command. Serve as project manager in the

13

administration of the Navy Stock Fund alloca-tions received for financing the procurement ofsubsistence stocks.

Maintain liaison with DSA and DPSC onmatters pertaining to subsistence supply sup-port.

Develop and recommend to the Naval Sup-ply Systems Command the Navy activities des-ignated to stock subsistence, subsistence stock-age objectives, and. the Navy subsistence distri-bution support pattern, and develop and coor-dinate supply support agreements with themilitary services and other Government agenciesrequiring subsistence support.

Develop, maintain, and provide to theDPSC, the Navy General Mobilization Materialand Prepositioned War Reserve Requirementsdata for perishable and semiperishablefood items as directed by Department of De-fense instructions. Develop, maintain, and pro-vide the DPSC with Navy Peacetime OperatingRequirements for Navy peculiar perishable andsemiperishable food items.

Obtain food items inventory andstock status reports from Navy activities whenrequired for use in determining system require-ments and system support capability, and main-tain a continuous stock purification and rotationprogram.

Maintain and furnish program and relatedsupply intelligence data to the Defense Person-nel Support Center and to Navy subsistencestock points for use in requirements planning,and prepare and maintain the Navy subsistencemobilization plan and other planning documentsrequired in support of the Navy planning sys-tem.

Observe field operations resulting from theimplementation of DSA and Navy directivespertaining to subsistence supply support inorder to measure efficiency and to determineconformance with current policies and proce-dures.

DISTRIBUTION

So far the discussion has been concerned withthose activities which control and direct theflow of material. Obviously, any supply systemmust also include facilities for physically han-dling material if it is to flow as directed from

COMMISSARYMAN 1 & C

commercial plants to the operating forces of thefleet. These facilities comprise the fourth levelof supply.

The subsistence supply system is composed oftvo major types of field supply activities. Theseare DSA and Navy managed activities.

ACTIVITIES UNDERDEFENSE SUPPLY AGENCY

Activities under the management of the De-fense Supply Agency follow:

Defense 3upply DepotsStock semi-perishable food items for issue to all ser-vices. They are strategically located so that eachdepot can serve a geographical area. The depotsreceive requisitions for supply action from theSupply Operations Control Center, Philadelphia,Pennsylvania, and ship material to the requisi-tioners.

DPSC Regional HeadquartersReceive re-quisitions for perishable food items from the re-quiring activity. The material may be shippedfrom stock or procured for shipment by thevendor.

MAJOR NAVY SUPPLYACTIVITIES

There are two major types of Navy supplyactivities: supply centers and supply depots.Standard organization and functions of supplycenters and supply depots may be found inNAVSUP P.485.

Supply Centers

Major activities of the Navy, established tofurnish supply support to fleet and shore estab-lishment, activities. They receive, store, issue,pack, ship, and make disposition of material.Material to be stocked at centers for issue tocustomers is determined by ICPs. Customers,aboard ship or at shore stations, send requisi-tions to the center. The centers ship the mate-rial, bill the customers for payment, and informthe ICP of the action. The 1CP keeps track ofthe center's inventory of the item and buys or

14

directs shipment of additional material to thecenter so that it will be available when cus-tomers request it. If material is not availablewhen customers request it and none is scheduledto arrive in time to meet customer need date,purchase action is initiated or the request is forwarded to the ICP which initiates purchaseaction or directs another stock point to makethe issue to the customer. Usually centers areauthorized to purchase and manage limited sup-plies of easy-to-buy retail stocks. This ensuresmore rapid action in meeting customer needs ifan item is not in stock when the customer's re-quest is received. In some instances supplycenters carry as many as 800,000 differentitems. Primary support is rendered to naval sup-ply centers by the Naval Supply Systems Com-mand.

Supply Depots

Supply depots are under the command offleet commanders and are all located outside theUnited States. Generally, they perform the samefunctions as supply centers, but on a somewhatlimited basis, in providhig material support tothe fleet and overseas shore stations.

SUPPLY DEPARTMENTS AFLOAT

The organization of a supply departmentafloat is determined by the size and type of theship and by the number and qualifications of theofficers and enlisted personnel assigned to thesupply department. The organization chart of atypical supply department of a ship with SupplyCorps officers is shown in figure 2-1. Figure 2-2shows the chart for a ship without Supply Corpsofficers.

Smaller ships, such as destroyers, often haveonly one Supply Corps officer attached to theship. In this case, all personnel of the supplydepartment are combined into one divisiontheS Division. On other ships, there may be no Sup-ply Corps officers at all. When this is true, thereis still a supply department, but it has a lineofficer acting as the supply officer. On largeships, the supply department may be dividedinto several divisionsthe S I, the 52, and the

Chapter 2THE SUPPLY DEPARTMENT

ESUPPLY DEPARTMENT'SUPPLY OFFICER

DISBURSING

PAYRECORDS

PUBLICVOUCHERS

FOODSERVICE

RECORDS ANDRETURNS

FOODSTORAGE

FINANCIAL FOODI PREPARATIONRETURNS AND SERVICE

STORES

RECORDS ANDRETURNS

Ali STORAGE

SHIP'S STORE ANDCLOTHING ITEMS

RECORDS ANDRETURNS

SALES jSERVICES

Figure 2.1. Typical supply department of a ship with supply corps offic:a.

S3, for examplewith Commissarymen in onedivision and other ratings in the others.

DISBURSING SECTION

The disbursing section of the supply depart-ment collects and disburses all public fundsaboard ship and performs all afloat pay and al-lowances functions.

Funds are deposited with the disbursing of-ficer for food items bought from thegeneral mess.

STORES SECTION

The stores section procures, receives, stores,and issues general stores, equipage, and repairparts. It prepares correspondence, reports, andreturns; and it maintains records on these func-tions.

You will work closely with members of thegeneral stores section. In large replenishment op-erations, you will probably work side by side

15

10.5

with Storekeepers. So far as storage is con-cerned, both Commissarymen and Storekeepersmust have the same kinds of knowledge. Inmany supply operations, the senior Commissary-man must work closely with the senior Store-keeper.

SHIP'S STORE SECTION

The ship's store section is the retail and ser-vice activity of the supply department.

In addition to the ship's store, any or all ofthe following activities may be included in thissection:

FountainTailor shopCobbler shopBarbershopLaundryDry-cleaning shopVending machinesWatch repair shopPhotographic shop

COMMISSARYMAN 1 & C

1IMMINalMIMMIMI1CONTROL

SUPPLY DEPARTMENT

--SUPPLY" OFFICER

1

1. OFFICE ADMIN.1ST RATION

2. OBLIGATIONRECORDS

3. STOCK CONTROL

4. EQUIPAGE ANDALLOWANCELISTS

5. GENERAL MESSRECORDS

6. SHIP'S STORERECORDS

LFOODSERVICE

1 FOODSTORAGE

FOODPREPARATIONAND SERVICE

STORES SHIP'S STORE

REPAIRPARTS

dgemmer

STORAGE

SALES

SERVICES

Figure 2-2.Typical supply department of a ship without supply corps officer.

The section procures, receives, stores, issues,and sells clothing and ship's store stock and op-erating supplies. It operates ship's store resaleand service activities and the clothing store. Itmaintains all related records and prepares re-quired reports, returns, and correspondence.

All transactions involving clothing items(sales, transfers, receipts, etc.) are made at astandard Navy-wide price. Other items soldthrough retail outlets carry a markup over costto produce profit, most of which goes to theship's recreation fund. The maximum profit thatmay be realized on retail sales is 15%.

FOOD SERVICE SECTION

The food service section of the supply depart-ment operates all phases of the general mess,including jurisdiction and control of messmenand the messhall master at arms. It also makesauthorized issues, sales, and transfers offood items. The records and returns functionsinclude stock replenishment for food

16

10.6

items; conducting inventories; preparing cor-respondence, reports, and returns; and maintain-ing records incident thereto.

SUPPLY DEPARTMENT ASHOREHAVING GENERAL MESS FUNCTIONS

There are many kinds of supply departmentorganizations ashore that have a food service di-vision when authorized by the Naval SupplySystems Command.

FUNCTIONS

The functions of a supply department ashoreare similar to those of a supply departmentafloat. However, the scope of supply functions ismuch broader since shore stations provide sup-ply support on a far vaster scale than that onboard one small ship. These functions are stan-dardized throughout shore stations and are de-scribed in detail in Chapter I of Afloat SupplyProcedures, NAVSUP P485.

Chapter 2THE SUPPLY DEPARTMENT

ORGANIZATION

A typical small supply department ashore isorganized as shown in figure 2-3. It may varysomewhat at an overseas shore station dependingon the mission of the station. The food servicedivision is organized in the same manner asaboard ship.

PRIVATE MESSES

Afloat, the food service division makes salesof food items to the following types ofprivate messes: flag mess, cabin mess, wardroommess, warrant officers' mess, and chief petty of-ficers' mess.

Whereas the costs necessary for the operationof the general mess are defrayed from appro-priated funds, the food items for privatemesses are paid for by the members. Further-more, the supply officer is not responsible fortheir administration.

STAFF SERVICES DIVISION

PLANNING ANDADMINISTRATIVE BRANCH{

INVENTORY BRANCH

In matters of administration and organization,there is little relationship between the generalmess and the private mess. In practice, however,particularly afloat, the general and privatemesses work closely together. Private messesmay purchase items of subsistence from thegeneral mess and are governed by supply depart-ment regulations for the drawing and the storageof food items.

You will find a flag mess aboard only when aflag officer is regularly attached to a ship and heelects to set up his own mess and operate it withpersonnel assigned to his staff. On some ships,the captain of the ship forms his own mess, andthis is called the cabin mess.

Some wardroom messes are divided physicallyinto two messesfor instance, one might be forjunior officersaod the other for senior officers.Seniority is by no means the only criterion forphysically dividing the messes. Such messes,however, are separate in location only. For op-erating purposes, they are considered one mess.

SUPPLY DEPARTMENT

SUPPLY OFFICER

FOOD SERVICE (GENERAL MESS)DIVISION

As required locally:1Volume of workload may require individual control and material divisions.2lncludes issue control, disposal (less salvage and scrap), technical, and receipt control (naval material) functions.

3Includes shop stores and salvage and scrap functions.4Inclucles receipt control (purchase material) functions.

SUPPLY SERVICES DIVISION1

STOCK CONTROL BRANCH

wt.. STORAGE BRANC12....1

04_ TRAFFIC BRANCH.

owt., PURCHASE BRANCH

RETAIL CLOTHING STORE

FUEL BRANCH

10.8

Figure 2-3.Typical organization for a small supply and fiscal department ashore.

17

COMMISSARYMAN 1 & C

For the sake of economy in crew and galleyspace, it is necessary in some cases to combinethe wardroom and warrant officers' messes.

When there is a chief petty officers' messaboard ship, it is run just like the officers'messes, with separate space and food service.

MESS OFFICERS

The mess officers consist of a mess president,mess treasurer, and a mess caterer. Often the

same person will act as both mess treasurer andmess caterer.

For example, in the wardroom mess, thest nior line officer of the mess, in command or inst ccession to command, is the mess president.Tie mess treasurer is appointed by the C.O. inan indefinite period. All members of the messare eligible to be elected except officers who arecharged with custody or disbursement of public

18

funds. No one attached to the mess is permittedto incur indebtedness in the name of the messwithout the written approval of the mess tea-surer.

The commanding officer appoints the messcaterer except in those cases where the messtreasurer performs the functions of both trea-surer and caterer. The mess caterer is responsiblefor the operation of the mess.

SALES TO PRIVATE MESSES

The details of sales to private messes are dis-cussed later in this book in terms of those itemsauthorized for sale to private messes, the formsto be used, and the prices to be charged. Youmust keep in mind the requirements of privatemesses when you requisition subsistence for thegeneral mess.

CHAPTER 3

ADMINISTRATION OF THE GENERAL MESS

One of your most important duties in thegeneral mess will be to assist the food serviceofficer in mess administration. Chapter 2 ofCommissaryman AV, NAVPERS 10279 (latestedition), tells you of the officer and enlisted re-sponsibilities in administering the general mess.This chapter discusses certain regulations and in-structions upon which the operation of thegeneral mess is based. Security, supervision andtraining, work instructions, conservation, andminimum instructions for battle messing are alsocovered.

REGULATIONS AND INSTRUCTIONS

The operation of the general mess is based ondirectives, laws, regulations, and instructions.Some of these, like the ration law, were passedby the Congress of the United States and applyto all the services. Others are Navywide. Someare local instructions. As a First Class or ChiefCommissaryman, you must be familiar withthese regulations. It is your job to see that theyare enforced.

STATUTORY INSTRUCTIONS

The Department of Defense (DOD) Directive1338.9 of 25 April 1967 establishes uniformpolicies and procedures governing the food al-lowance for enlisted members of the militaryservices and is in consonance with the NavyRation Law (Title 10, U.S. Code 6082). Themonetary value of the basic daily food allow-ance is developed from the Standard DOD FoodCost Index which contains a representative listof specific quantities of food items derived from

19

the Navy Ration Law and the current Depart-ment of Defense Appropriation Act.

Besides the laws on rations, chapter 145, Title10, U.S. Code (Public Law 436, 82 Congress1952) and DOD Directive 5160.11 authorizedthe publication of a Federal Supply Catalog forsubsistence. The items contained in this cata-logue are those classified in FSC Group 89 (ex-cept class 8965) for which activities in the DODhave recorded requirements.

REGULATORY INSTRUCTIONS

Regulatory instructions which refer to thegeneral mess include U.S. Navy Regulations, theNavy Supply Systems Command Manual, andthe Navy Comptroller Manual, as well as NavySubsistence Office Instructions.

Navy Regulations states "all enlisted menother than those who are members of the chiefpetty officers' mess, or are on commutedrations, shall mess in the general mess."

You will have little occasion to refer to theNavCompt Manual, since the regulations in-cluded in it cover the financial business of themess, the allotment on which it operates, andthe payment of bills. These are the concern ofthe supply officer or (when there is no supplyofficer aboard) the commanding officer and theofficer to whom he delegates this function. As asenior Commissaryman you will not pay thebills.

NA VSUP Manual, on the other hand, is yourguide. You should be thoroughly familiar withNAVSUP Pub. 486, Food Service Management.

You should also be thoroughly familiar with"Food Sanitation," Chapter 1 of the Manual of

COMMISSARYMAN 1 & C

Naval Preventive Medicine, NAVMED P-5010-1.As a supervisor of general mess functions, youmust be certain that the regulations in this pub-lication on sanitation, storage, and the preserva-tion and refrigeration of food items ares,,rupulOusly observed.

Besides these publications, you should haveaccess to current NAVSUBSOFCINSTS. Thesewill usually supplement or elaborate on laws orregulations concerning the general mess, as wellas special conditions pertaining to them.

LOCAL INSTRUCTIONSAND REGULATIONS

Each ship has a supply department organiza-tion manual, prepared by the supply officer. Itcovers the following subjects:

General organizati -n.Functions of the ailment and divisionsthereof.Normal personnel allowance of the de-partment and divisions.Responsibilities of key personnel.Functions of duty supply officer, dutyStorekeeper, division duty petty officers,and galley watch captains.Flow of authority within the department.Distribution of the organization manual.

The supply officer also prepares supply de-partment instructions for personnel of the de-partment. Copies of instructions prescribingsanitary regulations, safety precautions, andequipment operation instructions are posted in;onspicuous places where they may readily beseen by concerned personnel. Generally itshould not be necessary to duplicate detailedNA VSUP Manual procedures in the form of sup-ply department instructions.

It is mandatory that instructions be preparedon the following subjects:

Safety precautions and opeiating instruc-tions for equipment operated by supply de-partment personnel.Safety precautions and stowage -preceduresfor semisafe and dangerous materials.

20

Safety precautions for food preparation,including the prohibition of the use of steelwood for cleaning food-handling equipment.Sanitary regulations for the general messand related spaces and ship's store serviceactivities. (These regulations may becombined with instructions covering safetyprecautions and equipment operating in-structions.)Hours of operation for ship's store andrelated service activities.Regulations for the procurement, stowage,custody, inventory, and sale of tax-freecigarettes.Maintenance of a refrigerator log for enter-ing temperature readings twice daily and atother times when considered necessary.(This instruction provides for reporting oftemperature irregularities to the supply of-ficer.)

Supply department instructions prescribingsafety precautions and operating instructions forequipment, safety precautions for food prepara-tion, and sanitary regulations do not need to beprepared when plastic laminated placards in-corporating the requirements of the cognizantbureaus are posted instead.

The originals of the food service instructionsare kept in the supply office files. As a FirstClass or Chief Commissaryman, you will be re-quired to read these and sign your name on anattached ruled sheet to signify that you haveread and understood them. You will be fur-nished copies of the instructions pertaining toyour job.

SECURITY

Physical security in the supply department isconcerned with security of classified publica-tions and correspondence, safekeeping of fundsand other specified items in the supply officer'ssafe, and custody and safekeeping of keys tosupply spaces.

Senior Commissarymen are often called tostand supply duty officer watches. Therefore,you should familiarize yourself with key

Chapter 3- ADMINISTRATION OF THE GENERAL MESS=IMMO

security as it pertains to supply departmentspaces.

FILES, RECORDSAND PUBLICATIONS

Your supply officer assures the commandingofficer that office records and publications arcsafeguArded from loss or destruction. Such re-cords and publications are taken out of the sup-ply office only when absolutely necessary, andthen, only by supply department personnel.

You may on occasion have to handle or usecorrespondence or publications with securityclassifications. When you do, handle them in ac-cordance with the Department of the NavySecurity Manual for Classified Information,OPNAVINST 5510.1 (series). Current shipboardsecurity instructions may contain additional re-quirements for handling classified matter.

KEY SECURITY

Afloat Supply Procedures, NAVSUP P-485,describes current security information.

The basic rules set down by the NAVSUPP485 for key security are:

Supply spaces must be kept locked whennot in use.Custody and responsibility for any spacemust rest with the man in charge of thatspace.Keys to supply space padlocks must not betaken from the ship but must be turned into the key locker when the custodian goesashore. Keys to general mess workingspaces may be passed between watchcaptains and not locked in the key locker.Whenever an original or duplicate key islost, a new lock must be placed in use.Combinations to locks must not be re-corded in writing except that a writtencombination in a sealed opaque envelope,signed over the flap by both the custodianand the accountable officer in the presenceof each other, is retained in the account-able officer's safe.

21

All key padlocks must be of I-1/2.inchsize.All keyless padlocks must be three com-bination manipulation resistant type.

Aboard submarines, because of unique spacelimitations and the necessity for stowing mate-rial in widely separated small spaces, it is notfeasible to keep all supply spaces locked. Fleet,type, and local Instructions make necessary pro-visions for appropriate deviations.

Train your personnel to lock the padlock onthe staple and remove the key whenever theyenter a storeroom or other locked supply depart-ment space. This procedure prevents keys frombeing locked in the storeroom, locks from beinglost or switched by unauthorized personnel, andmen from being locked in the space by passers-by who may think the space has been inadver-tently left unlocked.

Key and locks are grouped into four cate-gories according to the spaces they safeguard.These categories are briefly described as follows:

Group I (General Supply)

The group I designation applies primarily tospaces containing such material as general stores

and repair parts stowed in the custody of thesupply officer aboard ships with central store-rooms.

It does apply, however, to a limited extentaboard ships without central storerooms whenrepair parts are so stowed in the custody of thesupply officer.

Each lock is passed by an original and dupli-cate kep different from the keys to any otherspace. The original should be in the possession

of the man in charge of the space during work-ing hours, after which it should be turned overto the duty petty officer to be placed in ageneral key locker in the supply office. Theduplicate key should be kept in the supply of-fice key locker, in a special duplicate key locker,

or in the supply officer's safe. A master key,original, which will pass all locks in group I maybe retained in the custody of the duty pettyofficer designated by the supply officer. A dup-licate master key should be in the custody of the

supply officer.

COMMISSARYMAN I & C

Group II (Food Service)

Group II consists of general mess spaces, in-cluding the galley, bakeshop, bread room, meatpreparation room, vegetable preparation room,subsistence issueroom, refrigerator spaces, andsubsistence storerooms. Each lock is passed byan original and duplicate key different from thekey to any other space. These keys should behandled as in the case of group I except that thekeys to the galley, bakeshop, bread room, meatpreparation room, and vegetable preparationroom should not be turned in to the key lockerbut should be passed between watch captains asthey relieve each other. A master key, originalonly, should pass all locks in group II and shouldbe different from the master key to group I. Themaster key to group II may be retained in thecustody of the officer or petty officer desig-nated by the supply officer. If a duplicatemaster key is furnished, it is retained in the cus-tody of the supply officer.

Group III (Ship's Store)

Group III spaces consist of the ship's store,including bulk storerooms, retail stores, and allrelated facilities except service activities.

Keyless padlocks, stock number9Z-6340-285-6524, must be used to secure allgroup III spaces. Each keyless padlock is pro-vided with a "setting-in" key and instructionsfor setting the combination. The custodian ofthe space must:

1. Set a combination in the lock.2. Record the combination on a piece of

paper.3. Place the paper and the "setting-in" key in

an opaque letter size envelope.4. Seal the envelope.5. Sign his name over the flap of the envelope

in the presence of the accountable officer.6. Turn the envelope over to the accountable

officer.

The custodian must not record the combina-tion anywhere other than on the paper turned into the accountable officer, nor will he disclosethe combination to any person. The accountable

22

officer receives the sealed envelope, signs hisname over the flap in the presence of the cus-todian and retains the sealed envelope in hissafe. If emergency entry is necessary, the ac-countable officer may remove the combinationfrom the envelope and enter the space with atleast two witnesses. In an immediate emergency,such as fire, damage control nippers or burnersmay be used to cut the lock. If the custodian isabsent when emergency entry is made, the spacemust be secured by replacing the lock or car sealin the presence of the two persons witnessingthe entry. When the custodian returns, he mustchange the lock combination and may, if he de-sires, conduct an inventory.

Group IV (Service Activities)

Group IV consists of ship's service activities,including the barbershop, tailor shop, cobblershop, and laundry. (However, if cash sales orother cash transactions are made through theseservice activities, or if material intended for ulti-mate cash sale is stored in them, they must betreated as group III spaces for key security pur-pose.)

Each lock is passed by an original key dif-ferent from the keys to any other space. Theoriginal must be in the possession of the man incharge of the space during working hours, afterwhich it will be turned over to the duty pettyofficer to be placed in a general key locker inthe supply office. The duplicate keys are kept inthe supply office key locker, in a special dupli-cate key locker, or in the supply officer's safe. Amaster key, original, which will pass all locks ingroup IV may be retained in the custody of thesupply officer or his designated assistant. Theduplicate master key must be in the custody ofthe supply officer.

Master Keys

A GRAND MASTER key that fits all locks togroups I, II, and IV must be kept in the custodyof the supply officer. Also, the supply officerhas control over separate master keys for each ofgroups I, II, and IV spaces, because locks forthese spaces are issued in separate master sets.

Chapter 3ADMINISTRATION OF THE GENERAL MESS

No master or grand master key must fit the lockon the alcohol locker.

The supply officer can authorize the passingof the duplicate key between duty supply of-ficers or duty petty officers when the number ofsupply officers is such that the senior petty of-ficers are required to act as department dutyofficers.

See figure 3-1 for a general picture of the cus-tody and handling of keys, master keys, andlocks in the supply department.

Spare Locks

Padlocks in master series come in sets of 10,20, 40, and so forth. A set of sufficient quantityshould be ordered to provide a surplus of tenpercent spare locks when installing or replacing amaster set series. The surplus spare locks will bein the custody of the supply officer and will beissued to replace those locks having lost orbroken keys or those locks which fail to func-tion properly.

Key Locker

The general key locker in the supply office isfor the stowage and security of all keys togroups T, II, and IV spaces. The original key tothis locker is in the possession of the supplyofficer. In supply department instructions thesupply officer specifically provides for passingthe duplicate key to the key locker between sup-ply department duty petty officers.

Alcohol Locker

Alcohol in the supply storerooms must bekept in a chest or locker with the only key inthe possession of the supply officer or a desig-nated assistant supply officer. No master keymust pass this lock. If an officer assistant isauthorized to retain custody of the ke3 to thealcohol locker, such delegation of responsibilitymust be made in writing by the commandingofficer.

23

SUPERVISION AND TRAINING

Efficient operation of the general mess stemsfrom good supervision and training.

It will be your responsibility as a senior Com-missaryman to make certain that your menknow what is expected of them in quantity andquality production. The competent supervisorrecognizes this responsibility, helps each manunderstand the importance of his position in thegeneral mess organization, sees to it that he istrained to perform his job properly, and thensupervises to keep performance up to standard.

TRAINING YOUR MEN

Before you make any man responsible for atask, be sure that he knows how to perform itcorrectly. If you fail in this responsibility andleave a man with a job for which he is untrained,the fault is yours for any mistakes he may make.Training takes time and patience but it pays off,and failure to train can be costly. So see thateither you yourself, or one of your experiencedmen teaches each man to perform any job that is

new to him.Rotate your Commissarymen. Learn the capa-

bilities of newly assigned men and plan for thetraining and experience they will need to meetthe requirements of the food service operation.Menus have to be planned according to the skillsand capacities of the galley crew. InexperiencedCommissarymen cannot handle a multiplechoice menu efficiently. Constant supervisionkeeps the senior Commissaryman aware of thehelp his subordinates need to make them moreproficient on their jobs. You need to be alert tothe need for the adjustments you must make inthe galley routine to effect a smooth operationand to use to advantage the capabilities of yourgalley crew.

There is a standard pattern that you can usein most training situations. It consists of the fol-lowing four steps:

1. Pe. form the task yourself, explaining whatyou are doing at each stage.

2. Perform the task again, with the trainee(or trainees) telling you at each stage what to donext.

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Chapter 3--ADMINISTRATION OF THE GENERAL MESS

3. Have each trainee perform the task, re-citing what he is doing at each stage. You shouldsupervise closely to stop him if he makes anerror.

4. Have the trainee continue performing thetask under general supervision until he is familiarwith it.

When you have had a chance to observe a mansufficiently to know that he has learned one setof duties thoroughly, it is time to think of teach-ing him something else. Some men will be con-tent with doing the same job, and sometimes,you may feel that to let a man alone in a job hecan do well is the most efficient way to get thework done. Usually, however, this is a short-sighted policy. It fails to provide for necessaryabsences or periodic increases in workload whenyou may need extra hands who have had someexperience. Also, it does nothing about stimu-lating a man to improve and advance. Some menwill be naturally eager to learn new skills, and itis part of your job to help them learn as muchand advance as rapidly as possible. You have aduty also toward the more passive types. Manyof them, with encouragement from you, willexert themselves and accomplish much morethan they or you may originally have thoughtpossible.

Additional information on training respon-sibilities and procedures is given in the trainingcourse, Military Requirements for Petty Officer

cf C

SUPERVISING

Navy general messes operate according to de-tailed written regulations and instructions. Com-rnissarymen and strikers must learn the mostbasic of these regulations and must know whereto look up appropriate instructions for all thegeneral mess procedures. But the matter doesnot end there. With you as a supervisor rests theresponsibility for seeing that the regulations areobserved. Human nature being what it is, menwill attempt to take short cuts, become careless,or for other reasons disregard regulations unlessthey know that the supervisor is concerned withcompliance. By your own example and by

25

observing and inspecting their work, you canand must impress your men with the importanceof obeying the rules. Complaince usually is

easier to obtain if men understand the reason fora rule or a procedure, so this should be a part oftheir training, but don't neglect to follow up onthe training by checking performance. If any ofthe following occur you will know that yoursupervision has been too lax: (1) overissues;(2) improper preparation of food; (3) improperservice of food; or (4) an excessive amount ofwaste.

Good supervision requires that you knowwhat is going on in the general mess spaces at alltimes. Learn to work at one thing and, at thesame time, keep an eye and ear out for whatyour men are doing. It may seem hard at first,but it is essential.

With men whose abilities and methods ofwork you know well, you actually can dismissthought of a piece of work once it is assigned,but you cannot do this with all men. A goodsupervisor knows which men can be relied uponto proceed on their own, and which ones needcloser supervision and direction.

Conscientious supervision will enable you toprevent your men from forming bad work habitsand teach them good habits instead.

Just the fact that you are paying attention towhat they do has a salutary effect on the atmo-sphere of the galley. The good supervisor doesget around and is seen before the meal hour,during the meal hour, and after the meal hour.He follows through the on-the-job training withon-the-job supervision.

Be Careful How You Supervise

It's a curious thing that, while most of us liketo feel that our seniors know what is going on,we strongly resent the sense that someone iswatching our every move. We especially resentbeing watched if we think the watcher is con-stantly looking for something to complainabout.

One mistake commonly made by mediocresupervisors is to do a great deal of observing butapply very little thought to what is observed. Asuccessful supervisor often gets more out of abrief, casual visit than another would from

COMMISSARYMAN 1 & C

standing around an hour watching the men atwork. This is because the good supervisor makesa practice of knowing as much as possible abouteach man, and when he is near him he reallyconcentrates on what the man is doing and howhe is doing it. He usually adopts a casual mannerto spare the man embarrassment, but there isnothing casual or careless about the supervisionhe is exercising.

EVALUATION AND CRITICISM

Establish a clear concept in your mind ofwhat you expect of each man. How must outputcan you reasonably expect of him? What qualityof performance is necessary for the job? In mostgeneral mess operations quality is very impor-tant, and by quality we mean preparation andservice of food so that it is highly palatable, con-sistent observance of sanitary precautions, care-ful compliance with regulations, and clear andcomplete records.

Although quality comes first, if meals are tobe prepared on time and the other work of themess completed properly, men must learn towork with reasonable speed. What do you knowabout each man's personality and work habitsthat will enable you to help him do the best jobhe can? If his performance is below standard,consider why this is so, and what can be done toimprove it. Observe his work; analyze any com-plaints or claims that relate to this work to de-termine the cause.

Don't offer adverse criticism so continuallythat the men expect trouble whenever you arearound. This type of supervision creates hostilityand stirs up such an atmosphere of nervous ap-prehension that it actually causes mistakeswhich otherwise would not have occurred.People do their best work when they feel thesupervisor trusts and respects them and that heis present mainly to give them help and neededdirection.

Of course supervisors must criticize what theirpersonnel do, but there are different ways ofcriticizing. Before you offer adverse criticism,always make sure that you have the wholepicture. It never hurts to ask a few questionsbefore you comment. The answers may changethe nature of your remarks considerably. Again

26

it is a good idea to keep the situation as casual aspossible and avoid an attitude of accusationunless you are certain that you have reason toaccuse.

Avoid, if possible, the type of criticism whichmerely condemns. Even if you see one of yourmen doing something entirely wrong, your pur-pose is not merely to stop him, but at the sametime to start him doing the thing right. So, in-stead of saying, "Don't do that!" tell or showhim how to do it correctly. Remember, too, topractice, whenever possible, the adage! Rep-rimand in private, praise in public.

Most Commissarymen mean to do their jobswell. If you start with this assumption, you willfind that you have placed yourself on thb side ofthe Commissaryman rather than against him. Ifyou take it for granted that he means to do welland you can offer him help in doing better,there is no need for him to fear you or feelantagonism toward you. Don't make the mistakeof trying to explain this to the man. Just adopt aspirit of helpfulness as your fundamental atti-tude and make it a basis of your comments andactions. Most men will sense your attitude andrespond to it.

When you have given criticism you shouldcarry through to see that your directions arebeing followed. Again, don't be to fussy orobtrusive about it, but be sure that you do thenecessary checking. Your kindness and friendli-ness in offering criticism should not be taken asan indication of weakness, but should be under-laid by a firm purpose to get the work of yourgeneral mess done and done well. Expect co-operation from your personnel. Usually thatexpectation on your part will be enough to en-sure complaince with your instructions, but ifyou find your directions have been disregarded,take action promptly.

ENCOURAGING INITIATIVE

Even more important than knowing hoW andwhen to deliver adverse criticism is the art ofgiving praise and encouragement. One valuableway of encouraging people is to listen to theirsuggestions for improvement and to ask themfrom time to time for their opinions on specificproblems.

Chapter 3 ADMINISTRATION OF THE GENERAL MESS

If you use an idea that originated with one ofyour men, be sure your seniors learn that it washis idea. Don't succumb to the temptation totake the credit yourself. Even if you have addedsomething to the man's original suggestion, it isbetter to give him the credit. If your men aretaking sufficient interest in their work to offeruseful suggestions, your seniors will credit youin turn with a good job as a supervisor.

If you can let your men try out their ideaswithout endangering important operations; thiscourse is often abvisable. Whether the experi-ment is a success or a failure, the man will havelearned something. Moreover, he will realize thatyou are open-minded; and when you do have toveto one of his suggestions, he will accept yourdecision with better grace.

You should enjoy seeing your men progress.The small type of mind, the kind that is afraidto trust its own powers, has to keep otherpeople in subjection for fear of being out-stripped. On the other hand, most of the world'sgreat men have had pupils who surpassed themin some respect. A real leader is always glad tohelp others develop their abilities.

WORK INSTRUCTIONS

The food service division consists of the drysubsistence bulk storerooms, the refrigeratedspaces, the issueroom, the vegetable room, meatcutting room (butcher shop), bakeshop, galley,messrooms and sculleries, and such other spacesas ice cream making rooni, and garbage rooms.Small ships have only a few of these spaces.Large ships may have several of some types.

At one time or another, you will be in chargeof each of these, and as the senior Commissary-man aboard, you will have complete charge ofall spaces and the responsibility for all menworking in them. For this reason, you must befully acquainted with the proper workingprocedures for all the jobs in the food servicedivision.

GALLEY

Generally, a Commissaryman will be assignedto each watch as watch captain in charge of the

27

galley. If you are a CSI, this may be your billet,under the senior Commissaryman. As watchcaptain you will be responsible for the dailyroutine in the galley, including preparation offood, operation, care, and cleanliness of allgalley equipment and utensils, care and cleanli-ness of all galley spaces, and proper workinghabits and cleanliness of galley personnel. Youmust be constantly on the alert for, and reportto the food service officer, any person on yourwatch with an illness, or an infection.

Senior Commissaryman

As senior Commissaryman you should haveneither custody nor control of the original re-cords of food items received, nor shouldyou prepare public vouchers or subsistence re-turns. Your duties are confined to the galley,bakery, and other spaces assigned you and thework directly connected with these spaces. Youwill be responsible for the preparation of theMenu (NavSup Form 1080) for submission tothe food service officer.

Only in the absence of the messhall master atarms will you be in charge of the serving line,messhall, scullery, and the area required for thehandling of garbage. At all other times, you willcoordinate your duties with the messhall masterat arms. As senior Commissaryman you are re-sponsible for ensuring that the menu planned byyou is prepared by your men in the mosteconomical, sanitary, attractive, and appetizingmanner. The messhall master at arms is respon-sible for ensuring that the food is served onclean, sanitary mess gear, from a clean, sanitaryserving line by immaculete, alert messmen. Per-fect communication and coordination shouldprevail to ensure that each of you meets yourresponsibilities.

MESS DECK

Care of the messhall is the food service of-ficer's responsibility. It is up to him to see thatthe messhall and mess gear are kept scrupulouslyclean and that proper discipline and order aremaintained. The food service officer is assistedby the messhall master at arms.

COMMISSARYMAN I & C

Messhall Master at Arms

The messhall master at arms is assigned to thegeneral mess by the executive officer. He coordi-nates his duties with the senior Commissaryman,but is directly responsible to the officer account-able for the general mess.

Care of the Mess Deck

The deck of the mess should be scrubbedafter each meal. Where the scrub water hits thebulkheads, they should be wiped down. Tablesalso should be scrubbed with a stiff brush aftereach meal, and particular attention should begiven to all cracks and crevices. Any particles offood left in cracks provide food for roaches.Tables and 1...enches with cracks should be re-ported and a work request made out to repairthem. (See fig. 3-2).

Bulkheads and overheads should be scrubbedat least once a week.

GET READY TO SERVE

The watch captain must always have amember of his watch stationed on the servingline to supervise serving procedures and controlserving portions.

Messmen should be in whites with aprons andhats whenever they are on duty. (See fig. 3-3.)They should stand inspection for cleanlinesseach day before each meal. At least once a weekthey should be given a health inspection by themedical officer or his representative.

The daily menu should be posted on abulletin board at the mess line entrance so thatcrew members know what is available beforethey get to the steamtables. This helps the mento make their selections quickly and thereforespeeds the service.

The mess tables and steamtables for a mealshould not be set up too soon. The men shouldbe allowed just enough time to have everythingready by the time the food comes from thegalley. If they start too soon, the butter willmelt, the coffee will not be fresh and hot, thebread will dry out, and the meal will be gener-ally unsatisfactory when serving time comes.

28

Once they do start to set up the messhall, themesshall master at arms should clear out anyonewho does not belong there. This prevents un-necessary confusion in the messhall.

Food should be arranged in logical sequencein the steamtable; that is, gravy should followthe potato and meat items, et cetera.

Before serving begins, the watch captainshould make certain that sufficient water is inthe steamtable and that the steam is turned onto keep the food hot; however, the steamtableshould not be turned high enough to continuecooking the food. The temperature of the waterin the steamtable should be maintained between180°F and 200°F. If a refrigerated cold counteror salad bar is not available, care should be takento place cold foods such as salads, and dessertson an unheated section of the serving counter(fig. 3-4). Butter and other foods that are bestserved cold should be placed in a pan on a bed ofice. The individual patties of butter may be ar-ranged on trays with waxed paper betweenlayers. This may be done well ahead of mealtimebut the trays should be kept in the refrigeratoruntil time to serve.

Be sure that all items listed on the menu areactually being served.

Fine Points on Serving

Good serving technique is a knack that mess-men can and should acquire as they work on thejob. Train these men in the proper procedures;then check from time to time to make sure theyare following them. Here are some of the mainpoints to keep in mind:

Food should never be touched with fingerswhen it is served. A fork, spoon, tongs, orspatula should be used.Portions specified by the Galley Worksheet(Nav Sup Form 1090) should be served. If aman coming through the line doesn't wanta particular item of food, or wants a smallserving, see that the messmen favor his re-quest. If, on the other hand, he wants morethan his share, he may come back for asecond helping after he has eaten the first.Show your men how and where to placethe food on the tray. Insist that they

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Chapter 3ADMINISTRATION OF THE GENERAL MESS

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Figure 3-2.Crew's dining ores.

exercise carecare so that different foods are notmixed up on the tray. Nothing spoils anappetite more than a tray on which somemessman has decorated the pie or saladwith gravy.A perforated spoon or ladle should beused to serve foods cooked in liquid, suchas vegetables, so that the liquid is drainedoff before the food goes on the tray.Keep the mess line moving right along ifthe messhall is large enough to seat every-one. If it isn't, hold the line up until seatsare vacated by men who have finished eat-ing. When some item of food is almost outon the serving line, the galley should benotified to send more right away so thatthere is no delay in serving. If some item of

29

4

a

4

90.1(90F)

food does run out in spite of care, themessmen should check with the watchcaptain to see if more can be provided. If itcan't, a substitute should be provided.One or two men should be detailed towatch the tables so that they can replenishsupplies of sugar, salt, pepper, and so forth,as they run out.If something is spilled on the deck, servingline, or table, it should be cleaned up im-mediately. Otherwise, it will soon betracked all over the messhall.After the meal has been served, the watchcaptain should be consulted on the disposalof the leftovers. Quite possibly they can beused in preparing subsequent meals.

COMMISSARYMAN 1 & C BLSTCIO POO

.

/^e..' '1' r-r,11(1.;,)

a vs.

BEVERAGE BAR

t44...1_...41ker'.,,

,1

'3,-(t --et'7 ,

4.1 tst t",

t

'av

'/ . 'r ,.-

'

Figure 3-3.Serving line.

If your messhall has additional room to installa beverage bar, by all means do so. Such bever-ages as milk, sodas, fruit juices, hot coffee, hottea, water, and even an ice cream dispenser, canall be centralized in one place. The appearanceof a beverage bar will add to the attractivenessof your messhall and cleaning operations will besimplified. Roll away tables for the equipmentshould be used in keeping the area clean at alltimes (fig. 3-5).

30

SCULLERY

a

t;A:.

',V', -1; I:

r" PL-F,

4 1:a 1

.tr 5`. 1'714 tr

- - -4., -

r 5 ":'2 11,14

t,,d)'4%"'S' - ° fir.5.1=:,

Z' ° " ^ -, , ' ' '

4

90.2(90F)

One of the most vulnerable spots, as far as thecrew's health is concerned, is the scullery. Thescullery can become a breeding ground fordisease unless proper sanitary precautions arepracticed. Di:hes, utensils, and suitable cleaninggear and compounds (detergents) should bemaintained in sufficient supply. If should beunnecessary to resort to short cuts or speed-upoperations whereby proper sanitizing times,

BEST COPY AVAILABLE

Chapter 3ADMINISTRATION OF THE GENERAL MESS

dm.

'

1.

.11111..,

Figure 34.Salad bar.

temperatures, and routines cannot be main-tained. Care should be exercised in the selectionof aids for cleaning the equipment for food

preparation, food serving, and food storage. Theuse of steel wool is prohibited. Metal sponges are

approved for use in the general mess, but must

be used with care to prevent breakage and

remnants remaining in the containers that arebeing cleaned (fig. 3-6).

Effective Scullery Operation

Adjacent to each scullery operation, postcomplete and concise instructions. Soiled messgear should be scraped by the messmen. Use ofrubber scrapers or nylon brushes are recom-

31

90.3(90F)

mended. Always have an adequate supply ofmess gear to ensure that gear has been air driedand cooled before re-use.

Check the ventilation to ensure that aircirculation is maintained in the scullery. Ade-quate lighting is also necessary. Be sure to

maintain a checkoff list to ensure that all

operating equipment has been inspected at leastonce a week by authorized maintenance per-sonnel.

The main piece of equipment is the dish-washing machine. Here are some importantpoints on its care. The dishwashing machine isequipped with two tanksone for washing, theother for rinsing and sanitizing. Water in thetanks should be-140° to 160° F for washing andnot less than 180°F for rinsing and sanitizing.

COMMISSARYMAN 1 & C BEST COPY AVAILABLE

maimiNst

4.

%7

Figure 3-5.Beverage bar.

Wash water should not exceed 160° becausefood residue will be cooked on the mess gear ifit does, creating an unsanitary condition. Whenmess gear is run through rinse water (180 °F) itdries in a few seconds when it comes out of thedishwashint, machine. Towels should never beused to dry dishes and other mess gear.

Use only standard stock dishwashing com-pounds designated for use in a mechanicaldishwasher. Type I for hard water and Type IIfor soft water. Ordinary soaps leave film.Standard stock dishwashing compounds must beadded periodically while the machine is inoperation, depending upon the amount of greaseor dirt accumulated and the amount of freshwater added. Fresh water should be added fromtime to time to cause an overflow of the scum

32

90.50

and a partial refreshing of the wash water. Freshwater is precious aboard ship; do not waste it.For rinse tanks, a large amount of steam isneeded to keep the water at the sanitizingtemperature of 180°.

You must also make sure that the followingtwo parts of the dishwasher are operatingproperly:

1. The thermostatic control set so that themachine will not pull racks of dishes throughunless the temperature of the rinse is 180° orhigher.

2. A thermometer on each tank so that theoperator can see what temperatures are beingmaintained.

BEST C011 AVAILABLE

Chapter 3 ADMINISTRATION OF THE GENERAL MESS

JM;*

-

,

Ii---*

,,,.

Figure 3-6.Scullery machine.

Don't let the scullery messmen force dish-washing machine racks through the machine.The conveyor takes care of this. It is timed sothat each rack of mess gear receives a goodwashing.

Scullery messmen should handle dishwashingmachines with care. Metal racks are generallyspot welded and may break under rough treat-ment. If they are broken, dishes will fall throughto the bottom of the machine.

After rinsing, dishes and silverware should beallowed to drain with free circulation of air untilthey are dry. If rinse cycle is operating at 180°F,they will dry readily. Dishwashing machinesmust be thoroughly cleaned after they have beenused.

33

4

90.61

The messhall master at arms should inspectthe dishwashing machine before and during eachmeal to see that it is operating properly. Heshould examine the bottom to see if any of themess gear has fallen in, and see that the pumpforces water through all the sprayers and thatnone of them are clogged. The sprayers are thecomponents that do the cleaning. If they are notfunctioning, the gear will come out dirty.

The messhall master at arms should inspectthe dishwashing machine after each meal tomake sure it has been properly cleaned.

If adjustments or repairs are needed on thedishwasher, a qualified repairman from theengineering department should be called in to

COMMISSARYMAN 1 & C

place it in good operating condition. Don't letthe scullery messmen work on it.

GARBAGE DISPOSAL

Personnel subsisting in the general messshould never have to separate dirty mess gearand refuse. Scullery personnel should receivetray containing chinaware, silverware, and refuseand do all separating. _

Two cans are generally used for garbage. Inport, edible garbage goes into one. Ice creampapers, cereal cartons, coffee grounds, tea leaves,and other items that can be burned go into theother. At sea, the division is usually made in thisway: one can takes all that can be put throughthe garbage grinder: the other, all burnable trash.The cans should have tight covers and should bekept covered when they are not in use.

Whether you are in port or at sea, garbage andrefuse cans should be removed from all mess andgalley spaces as soon as possible after the mealhas been served. Garbage must not be left inthese spaces at night. All garbage and refuse cansmust be scrubbed thoroughly each day. Re-member that insects and rodents must have foodand moisture and that wet garbage providesboth.

When the ship is coming into port or waitingfor the garbage lighter to come alongside,garbage is usually s: awed topside in coveredcontainers until it can be removed. At sea,before dumping garbage overboard, alwayscheck with the officer of the deck for per-mission. In wartime, garbage is never dumpedoverboard during daylight because it might helpan enemy plane or craft spot the ship.

CONSERVATION INSTRUCTIONS

The world's finest foods are provided for theNavy, but the food budget isn't elastic and it'sup to you to help keep it within reasonablelimits. Waste is one way to send costs shootingskyward. Conservation is the best way to keepcosts under control. As the man in charge of thegalley, you should make it a matter of pride tohave a low record of spoilage and leftovers. Here

34

are a few basic rules to help you avoid needlesswaste of food.

1. Order only what you needand have roomto store.

2. Store food items properly so thatthere is no loss from spoilage or insectinfestation.

3. Plan, prepare, and serve meals that themen like and will eat.

4. Use leftovers promptly and efficiently.

CONSERVE WHEN ORDERING

The time to start conserving is when you areordering food items. Know your storagespace and order only what you can properlystore. Suppose you need a 60-day supply of eggsbut have storage space for only a 30-day supply.Don't take a chance on losing eggs by storingthem improperly. Order the 30-day supply thatyou can properly handl", then fill your furtherneeds with whole frozen or whole, dried,powdered eggs.

If you must use deck lockers instead ofbelow-deck compartments for storing fresh leafyvegetables, order only as much of these as willbe consumed before spoilage starts, and then fallback on canned, dehydrated, dried, and frozenvegetables which have similar vitamin content.

Never order food you know the men do notlike, even if you have storage space for unlimitedquantities. If you find that the crew will not eatkale no matter how you prepare it, choose amore popular vegetable with similar food value,so as spinach or turnip greens.

CONSERVATION IN HANDLING

Careful and prompt handling is important.The slightest bruise on a tomato or an apple canstart spoilage which will spread rapidly througha bin or crate. The same is true in handlingcanned goods. A dent in a can may start rustwhich will eat through and permit spoilage.

Chapter 3ADMINISTRATION OF THE GENERAL MESS

CONSERVATION IN PLANNING

You can eliminate waste by planning yourmenus carefully. Keep a record of the success orfailure of several menus by posting to the foodpreparation worksheet. Note the amount offood left on the trays and listen to the men'scomments. If there are gripes, find out why themenu did not appeal to them. Or if the menuwas all right, maybe the food was overcooked orimproperly seasoned. Or maybe in was coldwhen it should have been hot, or warm when itshould have been cold. Be sure to correct thetrouble, whatever it was, in the future.

Maybe your Commissarymet. don't know howto prepare a dish you have on the menu. If that'sthe case, either teach them how to prepare itproperlyor don't serve it. Plan some substitute.

Naturally, you can't serve the most popularmeal day after day. Your ration budget won'tpermit it. Besides, the meal would soon becomemonotonous and lose its popularity. Take one ofthe less popular menus and try to bring it up tothe favorite class. Maybe a little change willmake the difference.

CONSERVATION IN PREPARATION

The success or failure of a meal depends agreat deal on skillful and well-timed cooking.The successful meal is the least wasteful.

If chops or similar meats are to be served,cook only enough to get the meal started. Thencontinue preparing the chops during the serving,keeping just ahead of the demand. As the end ofthe serving line approaches, make an accuratecount of how many more servings will beneeded.

Many items lose their taste or attractiveness ifthey are prepared too far in advance or in largequantities. It is good management when pro-gressive cookery is practiced.

Accurate computations will enable you tohave just enough food prepared. Keep a recordof how much of the various foods are needed toserve each meal. Be sure you get the count righton the number of men who are ashore in theliberty party, or for other reasons. These recordswill serve as a basis for more accurate calcula-tions in the future. Insist that your men

35

carefully measure out the quantities. Otherwise,accurate calculations are a waste of time.

The proper cleaning and paring of vegetableswill eliminate much waste. The spud coxswainmust see that potatoes are not left in the potatopeeler too long. The eyes of potatoes should becarefully removed with a small paring knife.Boiling potatoes in their jackets helps eliminatewaste and conserves nutrients. .

Be sure that only experienced personnel opencanned items. The contents of each can shouldbe examined carefully before they are emptiedinto a large container. The spoiled contents ofone can will make a whole kettle full of cannedfood unfit to serve. DOUBTFUL FOOD ISBAD FOOD.

The same procedure should be followed whenseveral eggs are to be stirred, mixed, or beatentogether. Each egg should be broken into a smallbowl so that it can be examined before it isplaced in the large container. In this way, a badegg can be discovered before it spoils the rest.

Take care that vegetables are not overcooked.Cooking should end just as soon as thevegetables are tender. Longer cooking destroysfood value as well as flavor.

All foods fried in deep fat should be removedpromptly when they are done. Let them drain inthe basket for a few seconds or place them onbrown paper to absorb excess fat.

Thoroughly chill all fresh vegetables which areto be used uncooked in salads. Keep them in therefrigerator until it it time to prepare them.Then put them back in the refrigerator to keepthem crisp and fresh. Don't put the dressing on asalad until just before it is served, or the dressingmay make the fruits and vegetables wilt.

Pork, fish, poultry and veal must always bewell cooked no matter what method is used.

Soups are not good if they are greasy. Toprevent this, let soup stock cool until the fathardens on the surface, and then remove it. Usethis fat when you make gravies or sauces formeats.

CONSERVING WATER AND FUEL

It is absolutely necessary to keep things clean.But that doesn't mean that you have to waste

COMMISSARYMAN I & C

water. It isn't necessary to till a 60-gallon kettlefull of water to clean it. It can be cleaned just aswell with less.

If a lot of water is used on the deck of thegalley when it is being cleaned, waste results.Most of the water usually runs immediately intothe drains.

When water boils, remember it can't get anyhotter in an open vessel. It will just boil away.Besides, the fresh water on your ship is made inthe ship's distilling plant, and it takes preciousfuel oil to keep the plant operating. Have theheat turned down to the point where the waterbarely keeps boiling.

The same is true of oils and fats used forcooking. Excess heat wastes fuel, injures equip-ment, and may make working spaces around therange uncomfortably hot. Teach your men to usethe right degree of heat.

CONSERVING MANPOWERAND EQUIPMENT

One man who knows what he's doing can dothe work of at least two who don'tand he cando it in half the time. Remember this when youare planning the bill of fare and when you assignmen to specific jobs. Conservation of manpoweris important.

Conserve equipment, too, by insisting thatyour men follow instructions printed on theplates of your ranges, mixers, and other equip-ment. Be sure that the electric range is alwaysstarted on low heat and raised to a higher heat asit warms up. This will avoid warping and otherdamage. The galley watch should also .er-stand that thermostats are delicate instrumentsand will not stand rough handling.

Cleanliness is all important, but cleaningagents should not be used indiscriminately. Forinstance, lye should never be used in spaceswhere food is served.

A Machinist's Mate takes care of the oiling jobon your equipment, but it's up to you to be surethat the oiling is done regularly. Usually thegalley equipment needs oiling once a weekandoftener if it is under heavier than normal usage.When breakdowns occur, they are alwayshandled by a Machinist's Mate, Electrician's

36

Mate, or some other qualified person. Don't tryto make your own repairs. Call for a qualifiedrepairman.

BATTLE FEEDING

FEEDING ON STATIONS

There will be times during shipboard drills,such as general quarters, when you will have tofeed the men at their stations. When this is thecase, you should be prepared for this type ofemergency. You should have at your disposal, anample amount of equipment, manpower, andfood items readily available at all times. Antic-ipate when the word is likely to be passed tofeed on stations and be prepared to comply.You should have on hand in the ready issueroom, canned meats, soups, canned vegetables,and sandwich meats that can be prepared in ashort time. In this type of feeding you shouldendeavor to feed the men on station a meal thatstill meets the standards of a balanced diet.

Semiperishable Foods

Semiperishable food requiring no galleypreparation may be distributed in lockers tobattle stations to be available when required.This sytem requires constant checking by you tosee that the food is not eaten during non-emergencies and to provide for periodic rotationof food items to ensure availability of palatable,unspoiled items. Packaged combat meals, fruitjuices, canned tomatoes, or canned beans areconsidered suitable for this type of feeding onstation.

Battle Menus

Battle menus should be prepared by thesenior Commissaryman with the help of thefood service officer. The food will be preparedand served from the galley to designatedrepresentatives from each battle station. Thesemenus may include all of the food requiring nopreparation and, in addition, if the use of thegalley is at all possible, sandwiches, fresh fruit,

Chapter 3ADMINISTRATION OF THE GENERAL MESS

hot dishes, such as a stew, chili con came, orbeans, and a hot or cold beverage. Food carriers,racks, trays, and large coffee pots should beavailable for this type of feeding.

GALLEY FEEDING

When it is possible to relieve personnelindividually or by groups from battle stations, itis desirable that they be permitted to go to thegalley or to other auxiliary feeding stations forhot food. When access to the galley is im-possible, various auxiliary feeding stationsshould be set up.

OFFICER PERSONNEL

If the wardroom is secured during conditionsthat mquire battle feeding, the officers willsubsist in, or from, the general mess and theywill pay the regular meal rates promulgated bycurrent Naval Supply Systems Command in-structions.

NAVY FOOD MANAGEMENT TEAMS

Excellence in food service is essential to thehealth and morale of Navy members and to theoverall readiness of the operating forces. Becausefood is a major item of expense, utilization ofthe best food management, conservation,preparation, and serving practices is necessary.Navy food management teams, through on-the-job training of food service personnel and theprovision of expertise in the preparation andservice of food, contribute significantly toimprovement of the Navy food service program.

ORGANIZATION

Navy food management teams, sponsored bythe Commander, Naval Supply Systems Com-mand, are established as separate components ofthe Navy Subsistence Office. The Navy foodmanagement teams are directly responsible tothe Navy Subsistence Office for performance oftheir mission to assist ships and ashore activities

37

in raising the quality and standards of foodservice, thereby achieving economy and in-creasing efficiency. For military and adminis-trative purposes, team members are assigned foradditional duty to the host command.

TEAMS' MISSION

The mission of Navy food management teamsexplained as follows is to provide assistance(therefore no report of discrepancies is made tohigher authority):

Participating in the advisory assistancecapacity in the operation of the local foodservice program by working with foodservice personnel, demonstrating propertechniques in all phases of food service(including management, production, serviceof food, sanitation, training, and ac-counting), and motivating food servicepersonnel toward increased efficiency andeffectiveness.Providing on-the-job training to foodservice personncl through the "do as I do"method of ihstruction, employing advancedtraining aids and techniques.Instilling management awareness in respon-sible food service personnel with specialemphasis on high quality food preparation,progressive cookery, proper serving tech-niques, food service safety precautions andoperating procedures, fire prevention, sani-tation, and pk...sonal hygiene.Stimulating professional pride in foodservice personnel.Reviewing the utilization of facilities,equipment, personnel, and other foodservice resources to evaluate realisticallyeach general mess visited.Reviewing food service records, organiza-tion and operating manuals, financial re-turns, and so forth, to determinecompliance with the Naval Supply SystemsCommand Manual and current food servicedirectives.Evaluating and assisting in implementingestablished Department of Defense, Navy,and command food service policies andprocedures.

COMMISSARYMAN 1 & C

Assist in the development of patron foodservice education programs to ensure thatpersonnel understand the food serviceoperation, especially conservation.Providing information on and demon-strating new developments in food serviceand food items.Evaluating the practical application of foodservice techniques, imparted through tech-nical and on-the-job training, programs ofinstruction and curricula and formaltraining, making recommendations accord-ingly to the Navy Subsistence Office.Recording observations for follow-upactions to assist in resolving problemsbeyond the control of the local foodservice management personnel, throughbetter utilization of manpower and moneyassets.

Navy food management teams also conducttraining in the maintenance of general messrecords and the preparation of general messreturns, provide assistance in monitoring thecontractual messmen program, and participate inconducting the Ney Memorial Awards Program.

REQUESTS FOR NAVY FOODMANAGEMENT TEAM VISIT

Activities are encouraged to request foodservice training assistance visits. Activities whodesire assistance submit letter requests indicatingtwo or more convenient periods for the visit. Ateam visit usually lasts for two weeks, but

38

shorter visits may be arranged if operatingschedules preclude that length of time. Teamvisits normally should not be requested during ayard overhaul, while underway, or prior toshakedown periods of newly commissionedships. Requests should be submitted one to twomonths prior to desired dates of visit. Therequests are forwarded to one of the following:

Fourteenth Naval District and WesternPacific area:

Commander Service ForceU.S. Pacific FleetFleet Post OfficeSan Francisco 96610

All other areas:

Commanding OfficerNavy Subsistence OfficeWashington, D.C. 20390

REPORT OF A VISIT

At the conclusion of each visit, the officer incharge of the navy food management team willdiscuss informally the overall operation of thegeneral mess. The commanding officer or hisdesignated representative, the supply officer, thefood service officer, and key food servicepersonnel should be present. The officer incharge of the team submits a summary of thevisit to the Commanding Officer, Navy Subsis-tence Office, via the commanding officer of theactivity visited.

CHAPTER 4

RATIONS AND ALLOWANCES

Navy general messes afloat and ashore operateon a monetary ration allowance system. Theallowances are expressed in terms of dollars andcents per ration and are called "monetary rates."

In 1933 Congress established a legal dailyallowance of food for each Navy enlisted man.You as a senior Commissaryman will assist thefood service officer who is responsible foradherence to this Federal law. You cannotexceed this allowance. The allowance, originallyspecified in actual quantities of food, has beenconverted to a cash equivalent for ease ofadministration. This varies as food prices vary.Basic daily food allowances are discussed inchapter 7 of this text.

The official document that determines thenumber of rations credited to the general mess isthe Ration Report (NAVSUP Form 27). Thisform, signed by the executive officer, reportsthe net number of rations allowed for allcategories of personnel subsisted in the generalmess.

This chapter defines the various types ofrations that are used in the Navy, discussesration entitlement (personnel entitled to dailyrations in kind and personnel not entitled todaily rations in kind), and also tells you howration credit is determined afloat and ashore.

This chapter is intended to help you find theanswers to such questions as:

1. What is the definition of a ration?2. Which personnel are entitled to rations in

kind?3. What are the responsibilities of the general

mess records keeper?4. What forms are used in determining ration

credit?

39

WHAT IS A RATION?

BASIC DAILY FOOD ALLOWANCE is aprescribed quantity of food, defined by com-ponents or monetary value, which is required toprovide a nutritionally adequate diet for oneman for one day.

SUPPLEMENTAL FOOD ALLOWANCE is aprescribed quantity of food, defined by quantityor monetary value, which, due to unusual orextraordinary circumstances, is required inaddition to the basic daily food allowance.

SPECIAL FOOD ALLOWANCE is a pre-scribed quantity of food, defined by com-ponents, quantity, or monetary value, which isrequired when the use of the basic daily foodallowance is impracticable.

NIGHT MEALS are quantities of food whichmay be furnished enlisted men who stand nightwatches or perform other assigned duties be-tween 2000 and 0800. The value of food itemsused in the preparation of night meals isincluded in the total cost of issues to the galley.Ration credit and sales of night meals are at therates prescribed in NAVSUP Instruction 4061.9series.

The number of personnel furnished nightmeals during in port periods should be reportedunder column (5) (Night) of the General MessControl Record (NAVSUP Form 338). Person-nel consuming a night meal at an ashore activitywill sign a Meal Signature Record (NAVSUPForm 1291). A separate NAVSUP Form 1291marked "Other (cash sales)" is provided whennight meal! are sold. The number of night mealsfed during an accounting period should notexceed 10 percent of the toal of meals served.

COMBAT MEALS (INDIVIDUAL) may bestocked for use by personnel participating inlanding operations or field exercises or for issue

COMMISSARYMAN 1 & C

as battle rations. These meals will be carriedunder the appropriation, Military Personnel,Navy, subhead .3140, in the same manner asregular food items. Stocks are rotated byconsumption in the general mess within theperiod of their storage life. Transfers and issuesmust be authorized by the commanding officer.

Receipts of combat meals are recorded on theSubsistence Ledger (NAVSUP Form 335) andthe Record of Receipts and Expenditures(NAVSUP Form 367 i in the same manner asother food items.

A requisition and Invoice/Shipping Document(DD Form 1149) is used to document ex-penditures of combat meals. When combat mealsare issued to personnel participating in trainingexercises or for rotation purposes, the totalnumber of meals issued and the value of themeals is shown in the quantity and valuecolumns of the DD Form 1149. When combatmeals are issued to personnel of other militaryservices, the DD Form 1149 also must indicatethe service to which issued. The value of combatmeals issued as shown on the DD Form 1149 isreported under the caption "Transfer withoutreimbursement" on the NAVSUP Form 45.

Ration credit is taken by afloat activities forall personnel fed combat meals.

Combat meals may be sold to personnel forconsumption while participating in field exer-cises. Payment is made at the rates prescribedfor regular general mess meals.

SUBSISTENCE AUTHORIZATION

The food items authorized for Navygeneral messes are listed in the Federal SupplyCatalog, Group 89, Subsistence. The cognizantoffice for FSC Group 89 food items forthe Navy Department is the Navy SubsistenceOffice, Washington, D.C.

Check usage restrictions column in FSCGroup 89, Subsistence before procuring itemsfor the general mess.

The value of general stores items (such asnapkins, paper cups, bread baskets and similaritems), returnable containers or cartons (such asbread cartons, beverage containers and similaritems), and nonfood items (such as carbondioxide (CO2), charcoal, charcoal lighter and

40

ice) used in the general mess in connection withthe preparation service or delivery of food, whenbilled separately from food items are charged tothe operation and maintenance allotment of thestation or the operating target funds of a ship.

The cost of nonreturnable containers, cartons,or packaging in which the food items aredelivered, is charged to the subsistence appropri-ation in that it is included in the cost price ofthe delivered product.

RATION ENTITLEMENT

Regular and reserve enlisted personnel of thearmed services, officer candidates, cadets of thearmed forces academies in a duty status, andprisoners of war are entitled to rations in kind atGovernment expense under various appropri-ation acts. Retired enlisted military personnelconfined in a hospital or dispensary are entitledto rations in kind.

Destitute survivors of disasters, refugees,civilian evacuees, and American seamen may befed without charge in Navy general messes.Entitlement is determined and action to effectreimbursement is taken by the Navy SubsistenceOffice as appropriate from data furnished in thecertification required for this category of per-sonnel. Charts 4-1 and 4-2 list the categories ofpersonnel for which a signed certification isrequired, and for which the certification is notrequired.

RATION COUNT

Perhaps you have been working as a cook. Inthat case you probably have focused yourattention on the galley and relied on yourseniors for the paperwork. But now, as aCommissaryman First Class, you will be steppinginto a supervisory billet and must be prepared tofurnish all the information that you oncedepended on other senior Commissarymen toprovide.

No doubt you have wondered how the seniorCommissaryman knew exactly how manyrations to prepare. For example, there was thetime he ordered only 600 rations prepared fordinner when he know there were 750 men in the

Chapter 4RATIONS AND ALLOWANCES

Chart 4.1. CATEGORIES OF PERSONNELCERTIFICATION REQUIRED

Type ofpersonnel

Date(s)rations

furnished

Numberof

rations

Authorityfor

providingrations

Name ofactivity

to bebilled Signature

r

Cadets (Military,Air Force, CoastGuard) Yes Yes No No Food service

officer

Survivors ofdisasters(without funds) Yes Yes Yes

(Note 1)No Food service

officer

Army NationalGuard Yes Yes No Yes Food service

officer

Air NationalGuard Yes Yes No Yes Food service

officer

Civilianapplicants(Note 2)

Yes Yes No No Food serviceofficer

Coast Guard Yes Yes No No Food serviceofficer

Foreign(by country) Yes Yes Yes

(Note 3)No Senior or desig-

nated repre-sentative ofeach group

NOTE 1:NOTE 2:NOTE 3:

Forward copy of orders, letter request, etc.,.when available.Only for selected types of naval reserve programs.Separate certifications are required for officers, enlisted, regular reserve, and eachinvitational travel order of foreign personnel.

crew. The answer to that was that he hadreceived word that 150 men would be ashoreattending firefighting school. Without this ad-vance information, rations would have beenwasted. The Ration Report (NAVSUP Form 27)will show you the breakdown of the differentcategories of personnel eating in the generalmess.

41

RATION CREDIT AFLOAT

During at sea days, general messes receiveration credit for each enlisted member entitledto be fed in the general mess plus meals sold.Days at sea include the days of departure fromand return to port. During in port days, generalmesses receive ration credit for meals actually

COMMISSARYMAN 1 & C

Chart 42.CATEGORIES OF PERSONNELCERTIFICATION NOT REQUIRED

Category Comment

Navy enlisted (regular)Naval reserve enlistedNROTCNaval Academy midshipmenNavy enlisted on temporary additional duty

or in travel status receiving per diemMarine Corps enlisted (regular)Marine Corps ReserveMarine Corps officer candidatesArmy enlistedArmy ReserveArmy Reserve Officers Training CorpsAir ForcePersonnel other than Navy on temporary

additional duty or in a travel statusreceiving per diem

Prisoners of warCash sales (all categories of personnel)

NoneNoneNoneNone

NoneNoneNoneNoneNoneNoneNoneNoneOne endorsed copy of orders to accompany

NAVSUP Form 27

NoneTwo copies of Report of Subsistence Sales

(NAVSUP Form 1327) will accompanyNAVSUP Form 27

fed including meals sold. In port is defined asberthed or at anchor in ports of the UnitedStates including Alaska, Hawaii and Puerto Rico;or home ports in the case of ships home portedoverseas. An accurate count of all membersconsuming meals from the general mess aremade at each meal during in port periods. Anyconvenient, accurate method of making thecount may be used. Ration credit for in portperiods is based on the number of meals actuallyfed.

CROSSING THE INTERNATIONALDATE LINE

Ration allowances are adjusted to compensatefor the change in the calendar day resulting fromcrossing the 180th meridian. When the time isset back one day in crossing from the west(Japan) to the east (United States), rations arecredited for the extra day. When the time isadvanced one day in crossing from the east

42

(United States) to the west (Japan), rations arenot credited for the lost day.

DAILY PROCEDURES

On the first day of the month, the executiveor personnel officer should verbally advise thefood service officer of the estimated dailynumber of personnel entitled to be fed in thegeneral mess. The food service officer should beadvised of any changes to the number ofpersonnel entitled to subsist, as changes occurduring the month. When rations for foreign orother personnel are included, the food serviceofficer should be so advised.

The food service officers use the dailyexpected number of rations allowed to:

post the General Mess Control Record(NAVSUP Form 338) each day at sea;plan the quantities of food to be preparedon the following day

Chapter 4RATIONS AND ALLOWANCES

prepare certifications as required, and ar-range to have them completed and signedprior to departure of personnel requiringcertification. The food service officer signscertifications wheil signatures of persons incharge of groups cannot be obtained.

MONTHLY PROCEDURES AFLOAT

On the last day of each month, and whengeneral mess returns are submitted upon reliefof the accountable officer, the executive orpersonnel officer provides the food serviceofficer with one original and one copy of asummary monthly Ration Report (NAVSUPForm 27) for the past month. (See figure 4-1).All types of personnel, including categories forwhom certifications are required, are listed onthe one summary NAVSUP Form 27. Althoughthis form is prepared in the personnel office,you also must understand it thoroughly. Fol-lowing are specific instructions for making lineentries on the ration report:

1. Total on- All regular Navy andboard active reserve en-

listed personnel onthe roster of theship or shore activ-ity. Include super-numeraries (regularand active reserveenlisted personnel)that are eligible toeat in the generalmess.

2. Commuted All of the personnellisted in item I re-ceiving commutedrations.

3. Temporary Make individual entri aduty for each category LI

those absent for a4. Leave full calendar day.

Do not include any5. Hospital individual who was

on board for a meal6. AWOL during a day

counted.7. Blank

43

8. Total Enter the sum of itemsdeductions 2-7.

9. Rations Subtract "Total de-allowed ductions" from

"Total on board"and enter the result.

10. Navy, In the rations allowedregular column carry for-

ward "Rations al-lowed" from thecolumn on the left.

11. All other Below the block "Ra-types of tions sold for cash"personnel enter the total num-

ber of rations al-lowed for each typeof personnel listed.A ration is allowedfor each person en-titled to rations inkind who is onboard for at leastone meal during acalendar day. Ablank space is pro-vided to list anyother type of per-sonnel providedmeals at governmentexpense (e.g., pris-oners of war, desti-tute victims ofdisasters).

12. Signatures The preparing officersigns the NAVSUPForm 27 in thespace provided.

Upon receipt of the monthly summaryNAVSUP Form 27 from the executive or per-sonnel officer you may assist the food serviceofficer in completing this form. Directions forthe various line entries are:

1. Receipts withcharge

The total receipts withcharge during themonth are postedfrom column 9 ofRequisition Log(NAVSUP Form

COMMISSARYMAN 1 & C BEST COPY AVAILABLE

RATION REPORT (4061) AFLOATNAM, FORM ST INV. 3.70)

NAVILIP REPORT: 4011

AelivITY rvww Nee H C GFROM COLUMN 9 OF NAVSUPFORM 1336)

RECEIPTS WITH cloomeaAMNON. MOW., 'mon

6,110

REGULAR NAVY ENLISTEDAND CODE

NUMBER

TOTAL ON BOARD 5,425

Commuted

Temporary duty

Lean 357

Hospital

AWOL

Total deductions 357

RATIONS ALLOWED (Post opposite "No*. Regular) 5,068

u Totals of nom on the Point 2re for the Om months of du quatu met ape oddsthe NAVSUP IS fin the ono pane-

1 Must eyes with tenon oleo clamed on NAYSUP

y Prepay, certification in accordance with Food Serra Masuarmens Manua. NAVSUPPub. 416. Chaplet II

NOTE Report ALL :Choirs on dus one form.

SIGNATURES

IniClinvefelHONNIL OniCIR NUM

FOOOSInvICI OnniCin

1taan4

[SIGNATUREREQUIRED

SIGNATUREREQUIRED

BASED ON THE NUMBEROF ENLISTED MEMBERSON BOARD SHIP ANDENTITLED TO RATIONS

KIND

WE'

Tat OF IMMONNIM. AND COOS RATIONS AWNED HMO HO

NAVY. REGULARS 1 ,068 4,542

OTHER:

Rations sold for whit 176 176

Ramos125

30

bliddtipmen 13

*mum 310

CURTIS62

Reinder10

I'POSTED FROM TOTALRATION CREDITS, PART A,NAVSUP FORM 1327

National Ganda

Resulsr4 7

National Guarda

Coast Gouda

CirUtatt applkantsa (Ashore only) 12

Foretsna

713TOTAL OTHER PIRSONNELa

GRAND TOTALa 5,781 4,718

noon NO -eon SHOW* U. S GOVERNMENT PRINTING OFFICE: 1971-434.144/3

POSTED FRO TOTALCOLUMN (7) OF NAVSUPFORM 338 (MINUS ANYBROUGHT FORWARDENTRIES)

Figure 4.1.Preparation of Monthly NAVSUP Form 27Afloat.

44

Chapter 4RATIONS AND ALLOWANCES

2. Rations soldfor cash

1336). Ashore activ-ities that do notmaintain NAVSUPForm 1336 post thisitem from the Rec-ord of Receipts andExpenditures(NAVSUP Form367).

Ration credits,rounded to the nexthigher whole rationwill be posted fromReport of Subsis-tence Sales(NAVSUP Form1327).

3. Rations fed On the "grand total"line under the totalfrom column (7) ofthe General MessControl Record(NAVSUP Form338) minus any"Brought forward"entry in thatcolumn. Post to the"Rations sold forcash" the "Total ra-tion credits" fromPart A of NAVSUPForm 1327. Sub-tract the number ofrations sold for cashfrom the number ofrations reported inthe "Grand total"line and post to the"Navy regular" line.

4. Total other Add all entries belowpersonnel "Other" and enter

the sum.

5. Grand total

6. Remarks

Add "Navy, regular"and "Total otherpersonnel" and en-ter the sum.

Entries in the "Re-marks" section pro-vide a breakdown of

45

personnel for whom"Certifications ofrations received" areattached.

7. Signet ire The food service of-ficer signs the com-pleted form.

8. Forwarding Forward the original,with the original ofall certifications, tothe Navy Subsis-tence Office.

9. Disposition of Retain the duplicateduplicate NAVSUP Form 27

for use in preparingthe quarterly Gen-eral Mess OperatingStatement (NAV-SUP Form 45).

FEEDING CREWS IN THE GENERALMESS OF ANOTHER SHIP

When ships' crews (including fleet ballisticmissile submarine crews) are fed in the generalmess of another ship, the food service officer ofthe ship furnishing the meals includes theadditional personnel in the total on board andpersonnel deduction sections of the NAVSUPForm 27. Ration credit is taken for everymember who consumes at least one meal perday. The executive officer or personnel officerof the ship whose crew is being fed furnishes aNAVSUP Form 27 to the support ship on thefirst day. Further daily reports are furnishedonly when there is a change in any column onthe NAVSUP Form 27.

REPORTING OF RATIONS ALLOWEDAND MEALS FED IN PORT

The number of rations allowed while at seaand the number of meals actually fed during inport periods are posted to the General MessControl Record (NAVSUP Form 338), whichprovides a daily cumulative record of thefinancial condition of the general mess.

COMMISSARYMAN 1 & C

RATION COST CONTROLS

Daily checks on ration costs are especiallysignificant and essential during in port periods.Accurate meal counts of members consumingmeals at barbeques, cookouts, picnics, and otherspecial feeding events supported by the generalmess must be provided so that appropriateration credit can be taken. After each specialfeeding event the food service officer ensuresthat food items used have been included in thevalue of stores consumed and that the numberof personnel attending the event has beenincluded in the appropriate "Meals fed" columnon the NAVSUP Form 338. Column (12) of theNAVSUP Form 338 is checked to determine theeffect of the event on the over/under issue statusof the general mess. Ration cost controls areinadequate if entries in column (10) are con-sistently greater than entries in column (8).Prompt and effective action is taken to ensurethat the cost of rations is within the authorizedallowance.

RATION CREDIT ASHORE

In order to provide uniform and equitableprocedures in accounting for and estimatingmilitary feeding costs, a policy was establishedby the Assistant Secretary of Defense that suchprograms will be based upon actual food costsper person. Such costs are essential to theplanning and estimating of budget requirementsand for the development of absentee rates forcongressional presentations. The development ofper capita consumption costs is based upon theactual number of persons fed in Navy generalmesses ashore. This is accomplished by the"head count" method whereby a daily count ismade of all persons fed at each meal.

DEFINITIONS

Activities with general messes physically lo-cated ashore include:

all ashore activities except naval hospitalsoperating hospital messes;

46

all mobile construction battalions anddetachments eating in general messesashore;all fleet and force commands operatinggeneral messes ashore;all cargo handling battalions eating ingeneral messes ashore;all inactive service craft facilities;all naval beach groups;all messes operated aboard permanentlymoored ships which grant liberty in ac-cordance with shore command conditions,including naval inactive ship maintenancefacilities.

DAILY ALLOWED RATIONS

The executive or personnal officer orallyadvises the food service officer of any significantchanges in the expected total number of rationsallowed for all categories of personnel subsistedin the general mess for the following day. Theexecutive officer or personnel officer furnishesthis information more frequently if warrantedby local operating conditions. When the allowedrations include rations for foreign or otherpersonnel for whom a certification is required,the food service officer is so advised. The foodservice officer uses the daily expected number ofrations allowed to:

plan the quantities of food to be preparedon the following day after adjusting the netallowed rations by other factors affectingthe number, of persons to be fed;prepare a certification for personnel re-quiring same, except for the number ofrations received, and arrange to have itcompleted and signed prior to their de-parture. (The food service officer signs thecertification when the signature of theperson in charge of such personnel cannotbe obtained.

Tenant activities orally advise the host commandof any significant changes in the expectednumber of personnel to be fed in the generalmess for the following day.

Chapter 4- RATIONS AND ALLOWANCES

MEAL PASS

The Meal Pass (NAVSUP Form 1105) isissued by the personnel office to identify eachmember authorized to eat in the general messashore. The NAVSUP Form 1105 is available inthe following colors: WHT (white), BLU (blue),CHY (cherry), GRN (green), SLM (salmon), andYLW (yellow) and is requisitioned as cognizancesymbol I material.

Responsibility

The NAVSUP Form 1105 is issued andcontrolled by the command to which personnelare attached and is accepted as valid by anygeneral mess. The possession of a meal passentitles the holder to consume meals at Govern-ment expense in any Navy general mess.Therefore, it is incumbent upon each commandto ensure that only those enlisted membersentitled to receive such meals are issued andpermitted to retain NAVSUP Form 1105.

Security

Stocks of the NAVSUP Form 1105 areserially numbered upon receipt at the localpersonnel office and the numbers are listed in ameal pass log upon receipt or when issued.Unissued meal passes must be provided positivesecurity and kept under lock until issued. Strictaccountability must be maintained and will bechecked during inspections and audits.

Issue

Commands issue a meal pass to each enlistedmember assigned who is entitled to rations inkind. Meal passes are not to be issued to:

personnel receiving commuted rations,personnel receiving basic allowance forsubsistence,personnel assigned to another command,except at activities where two or morecommands are serviced by a single person-nel office.

47

When a meal pass is issued to an individual, thatindividual's name and service number are typedor printed opposite the pass number in the mealpass log and the recipient signs his name on thesame line.

Recall and Loss

Meal passes must be temporarily withdrawnfrom personnel departing on leave, travel, TDY,or TAD. The meal pass must be surrenderedwhen leave papers or orders are picked up.Personnel under orders may eat in a general messby having their orders endorsed. Positive con-trols must be established to ensure that mealpasses are permanently recalled from personnelwhose rations are commuted or who aredetached. When a meal pass is permanentlyrecalled, or when a meal pass is lost, the entry inthe meal pass log is lined through and initialed.If lost, a new pass in series is issued. The foodservice officer must be advised when a meal passis lost. Permanently recalled meal passes must bedestroyed.

Exceptions

Activities invrIved in the training of inactivereserve personnel are not permitted to issuepermanent NAVSUP Forms 1105 to suchpersonnel, due to the excessive administrativeeffort to issue, recall, and destroy such passesfor the limited periods of time involved. Localprocedures should be developed to control theissue of meals to inactive reserve personnelentitled to rations in kind, by other than the useof permanent meal passes.

HEAD COUNT PROCEDUREFOR ASHORE MESSES

A signature head count procedure is used byall shore general messes, except in cases of massor captive feeding, to determine the actualnumber of personnel fed at each meal. Everyperson receiving a meal must sign in ink a MealSignature Record (NAVSUP Form 1291), figure4-2, to indicate receipt. Ration credit is based on

COMMISSARYMAN I & CBEST COPY AVAILABLE

MEAL SIGNATURE RECORD (11061)ROMP COM 1291 (1 .66) *mu 19 UM 1972

4 0 0 0 0 1SHEET NO

mu ,INg (4.1. woo CATEGOY OF

PERSONA.(Chub

witeeleSIAM

NAVYi COAST AIR FORCEC "ARMYREGULAR CADETS REGULAR GUARD NATIONAL GUARD

im 'AMCOR'SIlml

MAW

El MREASIMit REGULAR RESERVE : IP PvLi 1.I Gni MT SFOREIGN

NAVY MAROSRPS NO NAT'L AIR FORCE OTHER (Ore if, .1Rote RESERVE GUARD 1.....J REGULAR

SIGNATURE SERVICE NUMBER COWARD iut4 IT ,. $ I ONA TURE!First tastes! and low 1111114.1

SERVICE NUMBER COMMAND /UNIT

ilra-..4 a 04111ra ,

.0 .

34

37

/ 'i a ...S.

.

n

,,/, 1 ----

s.

P,: M r

It

, a.- ivfag 71* 4 f sy31

, /

33

2914/141 j 0 .A$1111

A

..,F.... ....L.,...... --.4.1

--341--

,

34

311

11

Yq. _./.4;$12- / .704 269076 1 i Q. 80II 37

14I.

14

1

14III

17.1

1$4

III64

3

1

II 17

311IS

34

311

90.56

Figure 4-2.Meal Signature Record (NAVSUP Form 1291).

48

Chapter 4 RATIONS AND ALLOWANCES

the number of signatures recorded. One initialand surname and meal pass number are requiredof each individual. Command or unit entries arenot required by parent (host) activity personnelor by tenant activity personnel if a means is usedto identify the tenant activity from the mealpass numbers. Transient personnel are requiredto annotate command or unit. Individualspassing through the mess line more than onceduring the same meal sign the NAVSUP Form1291 only once.

Food Service Off. .Responsibilities

The food service officer is responsible forconducting and monitoring the signature headcount procedure. He trains personnel in the per-formance of assigned duties, stressing elibibilityof mess patrons to receive rations in kind at gov-ernment expense.

Master at ArmsResponsibilities

The master at arms is responsible for:

determining the eligibility of personnelpassing through the mess line to eat in thegeneral mess,obtaining signatures and a legible meal passnumber on NAVSUP Form 1291,preparing a daily Recapitulation of MealRecord (NAVSUP Form 1292)

In discharging the above responsibilities themaster at arms gives special attention to ensuringthat only persons entitled to rations in 'kind arepermitted to eat at government expense. Heperforms the following:

requires each person to exhibit a valid mealpass and when the person is wearing civilianclothes to exhibit both a meal pass and anidentification card,permits new arrivals to pass if they show acopy of orders and identification card,

49

requires persons on travel orders andreceiving per diem to have the travel ordersendorsed,receives the NAVSUP Forms 1292 for massfeeding in the general mess and makes amanual count of the group as they enterthe mess line to verify the total,enters "Total verified" and signs on thesecond signature line of each NAVSUPForm 1292 for mass feeding within themessing area.

Records KeeperResponsibilities

The general mess records keeper is responsiblefor verifying the entries made on the dailyNAVSUP Form 1292 by the master at arms andthe cashier, and for entry of meals served topersonnel not passing through the mess line. Therecords keeper:

verifies totals of each type of personnellisted,checks cash sales to ensure that credit salesare included in the count,ensures that the NAVSUP Form 1292prepared for duty food service personnel isaccurate and does not include personnelreceiving commuted rations,checks meals requested and furnishedagainst NAVSUP Forms 1292 for othertypes of personnel not passing through themess line,ensures that the entry for contract mess-men does not exceed the number on dutyduring the meal,reports inconsistencies to the food serviceofficer for corrective action,makes required corrections to personnelcounts and coordinates the correction withthe person responsible for the error. (Bothmust initial the correction.)

NAVSUP FORMS 1291

The NAVSUP Forms 1291 must be serializedand the headings filled out prior to each meal toensure control and to preclude loss or misuse of

COMMISSARYMAN 1 & C

signature sheets. A master at arms or otherperson authorized in writing by the food serviceofficer supervises the signing of NAVSUP Forms1291. The supervising mater at arms should beseated on a high stool behind the signaturecounter where he can verify meal passes anddirect personnel to the correct signature sheet.

CATEGORIES OF PERSONNEL

The numbers of each category of personnelfed are determined by requiring ;--rsonnel ineach category (regular Navy, Naval Reserve,Marine Corps, Army, Air Force, Coast Guard) tosign separate forths. The forms must be placedon separate clipboards, color coded to matchmeal passes or having stenciled signs to indicatethe personnel categories. Minor categories maybe combined on a single form and theappropriate category entered in the "Command/unit" column.

NIGHT AND BRUNCH MEALS

Night meals are meals served between 2000and 0800. Brunch meals served before 0900hours are recorded as breakfasts. Brunch mealsserved after 0900 hours are recorded as lunches.

SPECIAL FEEDING OCCASIONS

The number of persons fed at special feedingoccasions such as picnics, barbeques, cookouts,etc. are counted and reported for the regulargeneral mess meal which the special eventreplaces.

MASS OR CAPTIVE FEEDING

At activities with mass or captive feeding,such as recruit training centers, schools, andbrigs, and for groups fed' outside the generalmess, the person in charge of a draft or group ofpersonnel uses a NAVSUP Form 1292 to recordthe number cif each category of personnel to befed at the meal. He computes the total, writes anappropriate statement in the "Remarks" block

50

such as "Mass feedingschool", "Mass feedingpicnic", and signs his name, grade or rate, andservice number on the first signature line.

MASS FEEDING IN THEGENERAL MESS

When a group is ft.:d in the general mess, theperson in charge o. the group presents thecompleted NAVSUP Form 1292 to the masterat arms on the mess line before the first memberenters the mess line. The master at arms makes acount of the group as it passes to verify thetotal, writes "Total verified", and signs his nameon the second signature line. He retains theNAVSUP Form 1292 and assembles it withappropriate NAVSUP Forms 1291 for that meal.

PERSONNEL NOT PASSINGTHROUGH THE MESS LINE

Meals furnished to personnel not passingthrough the mess line, such as working parties,in-patients of the dispensary or hospital, dutyfood service personnel, prisoners, and picnic orouting personnel, are handled as mass feeding.However, persons eating individually in thesecases sign the NAVSUP Form 1291 and areexcluded from the count on the "Mass feeding"NAVSUP Form 1292. A person conversant withhis responsibility is designated to prepare theNAVSUP Form 1292 and to deliver it to thegeneral mess records keeper as soon after themeal as possible and no later than the followingmorning. The general mess records keeperchecks the form to ensure that it is completeand makes such checks as possible to verify thetotal. He writes "Checked", and signs his nameon the second signature line.

RATION RECAPITULATION

The master at arms upon securing the servingline, is the person responsible for supervising thesigning of the NAVSUP Forms 1291. Heassembles the forms in sequence by category anddraws an ink line below the last name of eachform. He determines the total number of

Chapter 4RATIONS AND ALLOWANCES

signatures for each category of personnel andenters the totals on a NAVSUP Form 1292,prepared in an original and one copy. The totalof all categories is entered as the first subtotal.Breakfast, dinner and supper are entered on thesame form. Separate forms are not prepared foreach meal. The master at arms signs on the firstsignature line and delivers the NAVSUP Form1292 to the general mess office after the suppermeal. When more than one master at arms is onduty at different meals, each initials the sub-total(s) for which he is responsible and both signon the first signature line.

DUTY CASHIER

When cash sales are made, the duty cashierenters the total number of meals sold from thegeneral mess in the "Cash sales" block, com-putes the second subtotal, and signs the certifi-cation on the second signature line. The entryopposite the "Cash sales" block includes allgeneral mess meals sold: both those for whichcash is collected before admission to the messline and those sold on a credit basis. This figureshould agree with the total recorded in the dailymeal record.

FOOD SERVICE RECORDS KEEPER

The food service records keeper audits thehead count for each meal and coordinates anyrequired correction with the person responsiblefor the error. Both initial the correction. Therecords keeper then makes any required entriesfor "Contract personnel and personnel notpassing through mess line". An entry forcontract personnel should include the totalnumber of contract messmen reported on dutyfor whom the contractor will be billed. Contractmessmen are not required to sign the NAVSUPForm 1291. The categories of personnel enteredopposite the caption "Contract personnel andpersonnel not passing through mess line" areindicated in the block in which the entry ismade. The food service records keeper computesthe grand totals and multiplies the grand totalsby the conversion factors to obtain the rationcredit for each meal. He adds the ration credits

51

for breakfast, dinner and supper and enters thetotal in the "Total credit" block. He then signsthe NAVSUP Form 1292 on the third signatureline and posts the total credit figure to theGeneral Mess Control Record (NAVSUP Form338). At the option of the food service officer,the total credit figure may be rounded to thenearest whole ration or may be used ascomputed.

DISTRIBUTION AND USE

The duplicate of the NAVSUP Form 1292 isdelivered to the senior Commissaryman or watchcaptain, as appropriate, for planning purposes.The original is retained by the food serviceoffice for use in preparing a monthly summaryNAVSUP Form 1292. (See figure 4-3).

MONTHLY RECAPITULATION

At the end of each month, the food serviceofficer prepares a monthly NAVSUP Form 1292from the accumulated NAVSUP Forms 1291and the NAVSUP Forms 1292 prepared daily.Monthly or quarterly, at local option, the foodservice officer submits the monthly NAVSUPForms 1292, the daily NAVSUP Forms 1292,and all supporting NAVSUP Forms 1291 to anaudit board appointed by the commandingofficer of the shore activity operating thegeneral mess. The audit board is composed ofone to three officers, civilian employees ofappropriate grade, or master or senior chiefpetty officers not associated with the foodservice operation, and is responsible for ensuringcompliance with specified procedures and thevalidation of signature head count totals.

QUARTERLY CHECK OF PROCEDURES

Not less frequently than once each quarter,the station audit board conducts an audit toensure that specified controls are being main-tained over the issue and recall of the Meal Pass(NAVSUP Forms 1105) and that requiredsecurity is provided for unissued stocks ofNAVSUP Form 1105. In order to check the

BEST COPY AVAILABLE

COMMISSARYMAN 1 & C

P11100 OR OATS

NAVIUP VORIS 1210FtRiV. 111411li 1 1 - 31 March 1972

CATEGORY OF PERSONNEL IIIIIARFAST DINNER SUPPER

R

MINNAR 5,684 12,169 8,638

AG WWI

RorD

war"

18

MOuLAR 535 903 722

WIWI

Iatanive

MOuusi 446 564 559

surnossaL Guano

COAST GUARD573 978 667

CIVILIAN APPLICANTS

11'

*MAAR86 234 214

NATIMAL GUARD

FOREIGN268 349 310

OTHERamity)

I

SET SUBTOTAL7,592 15,197 11,110

cmo BALER 827 1,307 785

2ND SUBTOTAL 8,419 16,504 11,895

CONTRACT PERSONNEL AND PERSONNEL NOT

PASSING THROUGH MEN LINE 305 568 383

IMMO TOTAL 8,724 17,072 12,278

CONVERSION FACTOR 20% 411th X%

RATION CREDIT

fliirest number of personnel fed - -723-- Dinner, 14 March 1972Due to fluctuations in classes at Fleet Sonar School

101/0. ChM?

STATION AUDIT BOARD

The undamped certify the ahoy* to be. for the period specified. an accurate recapitulabo, of priZeu Magi recespted for.SMOIMOXIII ANO RANI. RAW OR 01100111

01. UII'27.,10,81 Sc. USN

100NATVOI AMO RANK. NAT /. Oh 041108 Food ice Officer

1001hChanS *MO RANK. OATS. Oh 041101/

4'

90.57

Figure 4-3.Recapitulation of Meal Record (NAVSUP Form 1292).

52

Chapter 4RATIONS AND ALLOWANCES

integrity of controls on the issue and recall ofmeal passes, the audit board selects at random atotal of 25 meal pass numbers (or 5% whicheveris lesser) from NAVSUP Forms 1291, includingtenant activities, and checks the numbers andaccompanying signatures against the appropriatemeal pass log. The applicable names are thenchecked against pay or personnel records toascertain if all are eligible for rations in kind. Asmall sample of personnel in a leave status ischecked to ascertain that NAVSUP Forms 1105have been recalled. The audit board checks byobservation of a meal to see that regulations arebeing followed to determine the eligibility ofgeneral mess patrons, obtain signatures, andwhen applicable, document mass feeding.

AUDIT OF HEAD COUNT TOTALS

The audit board verifies the totals on themonthly NAVSUP Form 1292 by comparisonwith the NAVSUP Forms 1291 and dailyNAVSUP Forms 1292, makes any requiredcorrections, reconciles the corrections with thefood service officer (the food service officerinitials the changes) and signs the monthlyNAVSUP form 1292 in the spaces provided. Theboard then delivers the signed NAVSUP Form1292 to the food service officer and destroys theNAVSUP Forms 1291 (except those for foreignpersonnel, which are returned to the foodservice officer for retention for one year). Theaudit of signature head count totals may beconducted monthly or quarterly at the option ofthe local command.

REPORTS TO THECOMMANDING OFFICER

A summary report of audit findings is madeto the commanding officer after each audit.Deficiencies in controlling NAVSUP Forms1105, checking the eligibility of mess patrons,and documenting mass feeding, are reportedwhen discovered. Should it be discovered that aperson on commuted rations has consumedmeals at government expense, a report is madeto the commanding officer of the command towhich the person is attached. The working

53

papers, from which the reports to the command-ing officer were developed are retained with acopy of the reports until reviewed during anaudit or inspection.

ESTABLISHING RATION CREDIT

The monthly summary Recapitulation ofMeal Record (NAVSUP Form 1292) is used todetermine the number of meals fed duringthe month for which ration credit can beclaimed. The Ration Report (NAVSUP Form27) is used for a monthly summary report to theNavy Subsistence Office of rations allowed andtotal ration credit for personnel fed.

NAVSUP FORM 1292

The monthly NAVSUP Form 1292 is used todetermine the number of breakfasts, dinners andsuppers fed to each category of personnel. Mealsfed to each category of personnel are convertedto rations by multiplying breakfasts, dinners andsuppers by the applicable ration factor. Therations so computed, are added and the total isrounded to the next higher whole ration andentered on the monthly summary NAVSUPForm 27.

NAVSUP FORM 27

On the last day of each month, and whengeneral mess returns are submitted upon relief ofthe accountable officer, the executive or person-nel officer provides the food service officer witha summary monthly NAVSUP Form 27 (Figure4-4), prepared in duplicate, for the past month.All types of personnel, including categories forwhom certifications are required, are listed onthe one summary NAVSUP Form 27. Uponreceipt of the monthly summary NAVSUP Form27 you may assist the food service officer incompleting and processing the form. The fol-lowing are the food service division'sresponsibilities:

enter the rations credits computed;compute the grand totals;

COMMISSARYMAN 1 & CBEST COPY AVAILABLE

RATION REPORT (4061)NAV$UP FORM 27 (REV 3401

ASHORE MAVEN RIPORTI 40614

AMMO

1 t 30 September 1971aCtivrtv Mow s wag

POSTED

RECAP OF6 1.

i Ci i''ilFROM MONTHLY

NAVSUP

ON

30

RECEIPTS WITH 04AnosilCam

1

MICUNT Ow. afro

$ 22,450 TYPE MI PERIONNI MS NO

REGULAR NAVY ENLISTEDAND COOS

IMAM NAVY, ItFOULAR4 17,559 12,315

TOTAL ON BOARD 21,750 i 4:11"111'

7; r...1 t..:,,....... .

, 1

Yzz: ? ''''.*

Commuted 1 2,491f 0.77.14 0.11"

.":1r'.34,:''it Itaucauda re' calba 1,749 1,749Temporary duty 850

777arrilf,,.:.: , .,ix t. t

I

Roar*850 A 639sme NUMBER POSTED

TO BOTH COLUMNS FORRATIONS SOLD FORgosH

Leave 1 795 jilLaKa19

Hospital45

,

,A

7.

148 129

AWOL10

47.

2,788 2,119_. ..

swam65 59

Total deductions 4,191 Rquldr172 95

RATIONS ALLOWED (Post opposite "Navy. Ramie, "17,559

1644 36

y tut& of mom on IM Form rs for de three rotas of Gs quartet mat odpm MISthe NAVSUP 4S for die rano mod

I/ Mot ap loth MOO CAM clsimd on NAVSUP 1327.

y Prem caufiestion al amordoor orb Food Sams klamplont UMW. NAVIN""vb. 4E6. Chapter II

NOTE Report ALL rations on dun one form.

National Mazda246 215

Regular&77 61

rtstioa Ganda150 135

Coda Quota81 65

Ovilan applicant/a (Mon only! 1214 13

Failing!190 1841SIGNATURES

incuavi IIISONNIM OP MIX NW

TURrTOTAL min reftemental 6,599 5152310004111vICS OPIUM

4116om,,................ GRAFID TOTALa24,158 17.838

isIGNAREQUIRED

STOCK NO - 01011410M.

U S GOVERNMENT PRINTING OFFICE: 1$7134144/344

MMIMIMI

Figure 44.Preparation of Monthly NAVSUP Form 27Ashore.

54

66.30

Chapter 4RATIONS AND ALLOWANCES

enter the value of stores received fromcolumn 9 of the Requisition Log (NAVSUPForm 1336);sign (the food service officer must sign) theNAVSUP Form 27 and forward the orig-

/

55

final, with the original of all certifications,to the Navy Subsistence Office;retain the duplicate NAVSUP Form 27 foruse in preparing the quarterly General MessOperating Statement (NAVSUP Form 45).

CHAPTER 5

PROCUREMENT OF FOOD ITEMS

Although the supply officer or food serviceofficer is responsible for the requisitioning andprocuring of food items, in some instances youmay be required to perform these duties. Ineither case, your experience, knowledge, andyour planned menus will be extremely valuablewhen preparing requisitions.

A thorough knowledge of the mechanics ofprocurement is essential. Each phase will bediscussed and explained in this chapter. How-ever, before any thought is given to the actualpreparation of requisitions and purchase ordersyou must determine your needs. This cannot bedone on the spur of the moment. You mustknow what stocks are on hand and also howmuch can be loaded in each storage space andwhen to order.

Some questions that you should be able toanswer after reading this chapter are:

1. What items should I consider to develop abalanced load?

2. What catalog should I use when purchasingor requisitioning food items?

3. When requisitioning from other Navyactivities, what paper work do I submit?

4. When I receive stores but no dealer'sinvoice is received by the ship, when andhow do I go about making an inquiry?

PLAN THE LOAD

The fleet can't stay at sea without food. Youare responsible for ensuring maximum endur-ance capability of your ship.

During the past few years several crises havearisen that required ships to report to theirstations on extremely short notice. There maybe other crucial periods in the future that willrequire similar action.

56

BALANCED LOAD

You must assist the food service officer indeveloping a balanced load.

Use the menu as a daily tool for maintaining abalanced load. It is impractical to plan detaileddaily menus far in advance of use. However, abroad outline which includes approximatenumber of times major menu items will beserved will help you more accurately determinebalanced loading requirements. When deployed,you will want to keep close check on inventoriesand plan menus to make the best use of yourremaining stocks.

Listed below are some of the items that youshould consider when you are developing abalanced load:

1. Check fleet commander's operation planwhich establishes endurance by ship type foreach category of stores.

2. Know your cubical storage space that isavailable for normal operating conditions andalso the possibility of deck storage in the eventof emergency operations.

3. Know your ship's operating schedule.

Remember you cannot establish your fooditem endurance loads on the basis of formulasand graphs alone. You must apply commonsense and good judgment to the problem.

If you have usage data that was generatedduring extended unreplenished operations, youhave ideal information to use in planning yourendurance load. However, if the only availabledata represents usage during replenished opera-tions or when normal liberty was granted, itdoes not reflect requirements for true enduranceconditions. Such data can, however, be a help in

Chapter 5PROCUREMENT OF FOOD ITEMS

deciding which foods to include in your endur-ance load list. When local usage data or appli-cable usage data from a sister ship is notavailable for use in planning load lists, refer tothe Subsistence Loading Guide For Small Sur-face Ships, NAVSUP Pub. 346. This guide is alsoa helpful tool for commissarymen who have hadlimited experience in planning load lists.

STOCKAGE OBJECTIVE

The stockage objective for food items shouldbe the sum of the operating level plus the safetylevel in terms of days of supply. The operatinglevel of supply is the amount of materialrequired to sustain operating requirementsbetween replenishment periods. The safety levelof supply is generally the quantity required tobe on hand, in addition to the operating level, topermit continued operations in the event ofminor interruption of normal replenishment orunpredictable fluctuations in demand. Stockageobjectives for ships are promulgated by theappropriate force commander. Stockage objec-tives for food items for activities in Alaska,Hawaii, and overseas are promulgated by thefleet commanders through their logistics agents.Levels of supply for food items for activities inthe United States except Alaska and Hawaii, arepromulgated by the Navy Fleet Material SupportOffice.

REQUIREMENTS DETERMINATION

You are at all times required to have suffi-cient subsistence on board to provide for aspecific period of time. This means enoughfood to feed a balanced diet. Your fleet com-mander specifies the period of time in days andthis period varies among fleets and among typecommanders. It is your responsibility to imple-ment the directives you receive in terms ofquantities of specific food items.

Requirements

Destroyers are expected to carry a 45-daystock. You should be ready to get underway at

57

any time and not worry about replenishing forat least 45 days. You must have aboard asufficient amount of the right kinds of foods.toprovide a balanced diet during deployment.

Normally fleet commanders specify that shipsshould replenish every 2 weeks while they are inthe United States. The fleet commander mayalso specify that all ships top-off (fill thestorerooms to capacity). This will enable shipsto stay at sea for a maximum period with-out replenishment.

The requirements discussed above may not bevalid on your ship. When you report on board aship for duty, check the fleet commander'sinstructions for actual requirements.

Fleet Instructions

Fleet commanders furnish instructions forestablishing and maintaining a balance loadthrough Atlantic Fleet Requisitioning GuideCINCLANTFLTINST 4210.1 series, COM-SERVFORCSIXFLTINST 4000.1 series, andPacific Requisitioning Guide, CINCPACINST4235.1 series.

Afloat requisitioners in the Atlantic Fleet usethe Consolidated Afloat Requisitioning Guide(Overseas) CARGOLANT (NAVSUP Pub.4998-A) to order stock from the Mobile Logis-tics Support Force; Pacific Fleet Afloat requisi-tioners use the Consolidated Afloat Requisition-ing Guide (Overseas) CARGOPAC (NAVSUPPub. 4998-P). Chapter III, titled SubsistenceRequisitioning Tables, contains information onthe stock management of food items, requisi-tioning procedures, and Subsistence Requisition-ing Tables. The Tables, with the exception ofthe available seasonal fresh produce listing, arethe same in each publication. By direction of theNaval Supply Systems Command, CARGO-LAND and CARGOPAC are issued annually bythe Fleet Material Support Office. FMSO alsoissues changes to both publications on aquarterly basis.

The Subsistence Requsitioning Tables showquantities of food items in terms of elevenalternative balanced loads identified by columnheadings A through K. Column headings alsoindicate approximate man days of support pro-vided by each column.

COMMISSARYMAN 1 & C

When using either of the above publications,determine your requirements for all items listedin the applicable tables by:

Checking your storeroomsseeing whatstores you have and what space you have.Checking your records and seeing what youhayed used.Being sure you are ordering enough fooditems to include the private messes aboard.

Ashore General Messes

The normal subsistence requirements tablerepresents quantitative needs of the most com-monly used items in ashore general messes. Thistable may be found in NAVSUP P-486, Chapter 3and used for the following purposes:

planning initial stock listsestablishing stock levelsdeveloping requisitioning requirements

Storage Data

The normal subsistence requirements tablelists requirements for each item, includingperishables, for subsisting 1,000 men for 30days. Therefore, adjust the cube and grossweight data to reflect local delivery schedulesfor various foods before listing data to estimatestorage requirements. For example, the chillstorage requirements for milk for 1,000 men for30 days is 1,063 cubic feet; however, normallymilk is delivered daily except on Sunday. Toaccommodate a 2 day supply, the storagerequirement for milk would be reduced to1/15th of 1,063 or 71 cubic feet. Adjust storagedata when requisitioning frozen instead ofchilled sausage meats and other cured meats.Chilled storage is recommended for freshpotatoes and for onions. If you have separatedesignated storage areas for these items adjustchill storage requirements accordingly. Storagerequirements reflect only the space required forthe foods in their packaging. You must estimatethe additional space required for air circulation,aisles, shelves, and battens. The many variationsin storage space configuration make a standardadjustment impractical.

58

Afloat General Messes

The 45 day subsistence endurance base andthe 6 month requirement for spices and low usestaple items contained in NAVSUP P-486,Chapter 3 are guides for use in planningreadiness requirements for those phases of ships'with prescribed endurances which extendbeyond 30 days. The subsistence endurancebase includes a larger proportion of dehy-drates and other spacesaving items and asmaller proportion of refrigerated items than isgenerally used when operating conditions permitregularly scheduled replenishment or morebulky perishable items. When combined with 30to 45 day stock levels reflecting individual ships'normal usage it will, therefore, provide endur-ance levels which can be more readily adapted tothe storage space limitations of the ships thanlevels based upon normal usage alone.

Menus for ExtendedEndurances

The meal summaries in NAVSUP P-486,Chapter 3 show how many times each menuitem can be served using the 45 day subsistenceendurance base stocks listed. Consider thesemeal summaries and local acceptance whenadapting the 45 day subsistence endurance basesto on board stowage capabilities, and as a basisfor planning a l'readiness menu" for implemen-tation during extended operations or whenreplenishments are delayed.

Procurement Restrictions

Food items authorized for Navy use are listedin the Federal Supply Catalog, Federal SupplyClassification Group 89, Subsistence. Requestsfor exceptions or deviations from usage restric-tions must be submitted to the Navy SubsistenceOffice with complete justification. Specialtyitems authorized for general mess use are pro-mulgated by Naval Supply Systems Commandinstructions. Check NAVSUP P.486, Paragraph3031 for further information about procure-ment restrictions.

Chapter 5PROCUREMENT OF FOOD ITEMS

FIGURING SPACE AVAILABILITY

Now that you know how to estimatequantities, you must learn to estimate stowagespace. You don't want to order more than canbe stowed.

The capacity of a compartment shpaed likethe one shown in figure 5-1 is found bymultiplying the length by the width by theheight.

20 x 10 x 15 = 3000 cubic feet.

Unfortunately, all stowage spaces are not thiseasy to figure. Many times there are coils, pipes,lights, and required passageways or aisles, thatprevent you from using all the space. You willnot be able to pack or stow food items up to theoverhead or from bulkhead to bulkhead, becauseroom for ventilation and access to the fooditems must be provided.

For example, a stowage space 22 feet 6 incheslong, 14 feet 3 inches wide, and 9 feet by 9inches high is shown in figure 5-2. There arecoils extending out 6 inches from the bulkheadalong both the long sides of the space. Also, a30-inch passageway must be provided down thecenter of the space. Study figure 5-2 and noticethe allowances that will have to be made for thecoils and passageway. In addition, the lightsextend down 7 inches from the overhead, andgratings 8 inches high were placed on deck asshown in (fig. 5-2), the side view.

To find the cubical capacity of this stowagespace, write down the actual dimensions of the

15"

Figure 5-1. Rectangular space.90A

59

REFRIGERATOR COILS

14'3" PASSAGE

9'

C

22'6"

DECK VIEW

22' 6"

AT

SIDE VIEW

Figure 5.2. Space with obstructions.90.5

space. Then subtract the dimensions of theallowances you will need to make, like this:

22'6" Total 14'3" Totallength widthless 2'6" Passage

1' Coils22'6" Usable 10'9" Usable

length widthUsing these new dimensions proceed as before:

9'9" Totalheight

7" lights8" gratings

8'6" Usableheight

221x 103 % x 81/2 = 2055 15/16 cu ft.

You may have a stowage space shaped like theone shown in figure 5-3. First you will have toget the average width by adding the two widthstogether and dividing by 2:

12' plus 20' 32' 16 feet2 2

COMMISSARYMAN 1 & C

I0

Figure 5.3. irregular space.90.6

Then complete the problem by multiplying thisaverage width by the length and by the height:

16' x 16' x 10' = 2560 cubic feet.

SPECIAL SPACEPROBLEMS

Some food items such as frozen meats mustbe kept in a special type of storage. The capacityof these spaces limits the amounts you mayorder.

When planning for an extended cruise youmay find that freeze space on your ship is notadequate to store the total meat requirements.You will want to load canned meats to supple-ment your frozen meat supply. NAVSUP Pub.486 paragraph 7004 and the table "SubstitutionFactors for Ration Dense Foods" lists thefactors to use when converting pounds of frozenmeat items to canned meat counterparts.

METHODS OF PROCUREMENT

Messes ashore and ships in port normallysubmit requisitions for authorized food itemsFSC Group 89, Subsistence, to the nearest navalsupply support activity. Deployed ships shallsubmit requisitions to a store ship (AF), com-bate store ships (AFS), fast combat support ship(AOE) or other afloat activity. When normalsources are not available, food items may beprocured by transfer from other military sourcesand United States Gernment departments.

60

Food items, such as fresh dairy products andcommercially prepared bakery products, asauthorized, normally are obtained in the UnitedStates by placement of delivery orders -againstindefinite type contracts. Material is taken up asa receipt from purchase. Brand name contracts(Defense Supply Agency Supply Bulletin,SB10-500 series) are not authorized for use inobtaining food items for the general mess.Further information concerning sources ofsupply, procurement, local restrictions, and soforth are contained in NAVSUP Pub. 486paragraph 3030.

PROCUREMENTPUBLICATIONS

Certain publications are required when yourequisition or purchase food items. The FederalSupply Catalog, Group 89 Subsistence, is usedto requisition items of food from Navy activitiesand other Government departments and agen-cies. Contract bulletins are referred to when youpurchase food items under contract.

Federal Supply Catalog

The Federal Supply Catalog, Group 89, Sub-sistence furnishes the identification and manage-ment data for items required by the Army, AirForce, Marine Corps, and Navy. It provides theofficial source of identification for all supplyand procurement activities. The Stock List ispublished annually and updated by the publi-cation of quarterly cumulative Change Bulletinsand by periodic noncumulative Change Noticesas required. See figure 5-4.

Group 89 (except class 8965) contains itemsfor which activities in the DOD have recordedrequirements. Part I, Alphabetical List, is a listof all food items arranged in alphabeticalsequence within each of the following classes:

8905 Meat, Poultry, and Fish8910 Dairy Foods and Eggs8915 Fruits and Vegetables8920 Bakery and Cereal Products8925 Sugar, Confectionery, and Nuts8930 Jams, Jellies, and Preserves

Chapter 5PROCUREMENT OF FOOD ITEMS iltS1 i''414P4Itt'

.5 sumacs

i letltat.MCIHumus

$.1

if

a

DIKIIPTIOst w

11

COMMONtwos 1

X

8905 FSC CLASS 8905MEAT. POULTRY, AND FISH

SO 551.0908 P BACON, SLAB, CHILLED, cured, smoked, 8 to 14 lb. Fed LB 1.000 a

14611-0081(Armys4L), type 12. form A, class 1

80 551-9910 P BACON, SLAB, FROZEN, cured, smoked, 8 to 14 lb, Fed LB 1.000 .

PAB.0081(ArmyCL), type II, form A, class 2 or 3

70 782 -6413 P BACON, SLICED, FROZEN, cured, smoked, 1 lb partial

vacuum pg, Fed PPuB-0081(Army-OL), type II, formLB 1.000 -

3, class 2 or 3soomwim"..m.0400°4"4"0"/"Nsh.tstyle__ ___...._-. .../....--

BACON, SLICED, FROZEN, cured, smoked, bulk shingle

packaged, Fed PP.00081(Army-CL), type I!, form B,

style 1, class 3

105

110

115

A

A

130

135%

926-8789

151 -6467

151-6500

151-6576

151-65A0

SP

P

p

LB 1.000

SLICED, FRM4i...jon,w044

35032

BACON, SLICED, PREFRIED, smoked. 25 ox flexiblevacuum pg, NUBS Limited Production PurchaseDescription 12.88

BACON, SLICED, PREFRIED, FROZEN, cured, smoked,1 lb flexible pg, CL Limited Production PurchaseDescription 32.70

BEEF, BON=

PC

LB

1.583

1.000

fast steaks, portion LB4

1.000

p

e II, sty e

REEF, BONELESS, FROZEN, grill steaks, sirloinbutt (20'; min). loin strip (201 min). rib eye(281 min), tenderloin (16'4 min), US good grade,MIL-D.0035070 (CL)

RO'E1.ESS, 1107EN, minute steaks. portion cut,VS good grade. NLAns Limited Production PurchaseDescription 12-71, type VI

Figure 54.Part I, Alphabetical List, of the FSC, Group 89.

8935 Soups and Bouillon8940 Special Dietary Foods and Food Spe-

cialty Preparations

61

LB 1.000

1.000 0

8945 Food Oils and Fats8950 Condiments and Related Products8955 Coffee, Tea, and Cocoa

V

17.65

COMMISSARYMAN 1 & C

8960 Beverages, Nonalcoholic8970 Composite Food Packages8975 Tobacco Products

Part I contains the following descriptive andrelated management data:

1. Action Codes. A series of codes denotingadditions, deletions, or changes to publisheddata, as follows:

A (ADD)

B (REINSTATE)

C (CHANGE)

D (DELETE)

Indicates FSN not includedin a previous publication.Indicates that the FSN pre-viously deleted from a publi-cntion is being reinstated.Indicates a change in de-scriptive and/or managementdata since the previous pub-.lication. An asterisk isplaced to the right of theelement(s) of managementdata that have changed.Indicates that an FSN hasbeen deleted and not re-placed.

2. Index Number. A sequencing number as-signed to each item in accordance with itsalphabetical position. This number should notbe used for identification purposes.

3. Federal Stock Nunibcl (FSN). An 11-digitnumber assigned to each item of supply. Thefirst 4 digits appearing at the top of the pagerepresent the Federal Supply Classificationwhich applies to all items on the page. Theremaining 7 digits of the FSN constitute theFederal Item Identification Number (FIIN),which identifies each individual item.

4. Perishability. All items are identified aseither NP, nonperishable (semi-perishable), or P,perishable.

5. Description. The item descriptions in-cluded in this group are the approved Federalitem identifications arranged in narrative form.The description includes specifications and otherdocuments or reference numbers when appli-cable.

6. Unit of Issue. This is the unit at which theitem is priced and issued. The two position alphadesignation that indicates the physical measure-ment, the count, or when neither is applicable,

62

the container, or shape of an item for purposesof requisitioning by, and issue to, the end user,and is that element of management data towhich the unit price is ascribed.

Unit of issue designations are listed below:

BGBRBTBXCKCNCODZEAGLHDJRLBMEMXPGPZQT

bagbar

t attleboxcakecan

containerdozen

eachgallon

hundredjar

poundmeal

thousandpackage

packetquart

Where unit size is not specified, it is not anessential supply requirement of the item andyou determine these on local purchase items.

7. The factors incorporated in the FederalSupply Catalog, Group 89, Subsistence are theweights for translation of unit of issue quan-tities of the item into a common poundagedenominator. Factors may be employed directlyor inversely. Directly, as multipliers, they permitexact reduction of bulk units of food intoequivalent net pounds. Inversely, as divisors,they may be used for reconversion of quantita-tive poundages into equivalent unit of issuequantities. Weight is expressed in terms ofpounds and decimals of pounds. Items peculiarlytransacted for and handled on a drained ratherthan a gross container content basis are denotedby the 9 symbol DW. Items not normallyreducible to equivalent poundages for supplyoperations purposes are designated by 1,000(NC). The figure 1,000 is provided for machineprocessing purposes only.

8. Usage Management. Management of theusage of items is indicated by the followingcodes. Where two or more codes are shown,

Chapter 5PROCUREMENT OF FOOD ITEMS

usage is authorized by all management codeslisted for the item. For example, if `b" and "d"are listed, the item is authorized for oversea andafloat use and for use in Standard "B" Rationand authorized reserve stockage programs.

CODE DEFINITIONS

a Domestic use only.b Oversea and afloat use only.c Controlled item. Requisitions require

approval by appropriate military serviceheadquarters.

d For use in Standard "B" Ration andauthorized reserve stockage programsonly.

e Test item.f Therapeutic feeding only.g Flight feeding, box lunches, or small

isolated units only.Submarines and ships 99 or less only.Central processing facilities and/or milkplants only.

k Indigenous feeding only.m Afloat use only.t Special management attention to ex-

haust stocks at all levels.x Ration component procured solely by

DPSC for assembly into composite food

hJ

packages.No restriction.

9. Requisition Code. As an aid to requisi-tioners, the source of supply for each non-perishable item is indicated by one of thefollowing codes:

CODE

D

T

EXPLANATION

Special procurement requisition to DPSCfor direct vendor delivery.In stock and being issued until exhaustedat all levels. Not authorized for futureprocurement.

U Ration components procured solely byDPSC for assembly into composite foodpackages.

V Test item. Special requisitioning instruc-tions will be furnished to selected instal-lations.

63

W Requisition to Headquarters DPSC (S9S)Philadelphia, Pa.

Y Purchase by retail supply activity,CONUS installations. Purchase assistancemay be requested from Regional Head-quarters DPSC, if required. Oversea:Forward requisitions to HeadquartersDPSC (S9S) as directed.

Z Requisition to Defense Personnel Sup-port Center, Philadelphia, Pa. (Undercertain circumstances requirements foritems coded "Z" are purchased againstrequisitions for direct delivery to thecustomer. For special instructions see:Oversea requisitionersDSA DPSC Over-sea Subsistence Requisitioner's Hand-book 4235.1; CONUS requisitionersDSA DPSC CONUS NonperishableSubsistence Requisitioner's Handbook4235.2)

10. Special Requisition Items. The items(listed under paragraph 62(10)) in FSC group 89catalog are subject to special requisitioning anddirect vendor delivery to the requisitioningactivity as indicated by Requisition Code "D".

11. The source of supply for perishable itemsis the servicing Subsistence Regional Head-quarters, DPSC, to which the requisition isassigned, except.

a. Items coded "S", which are for purchaseby retail supply activity (Overseas: ServicingPort Regional Headquarters), will be procuredby Regional Headquarters for CONUS usersupon request.

b. Items coded "V", which are test itemssubject to special requisitioning instructions toselected installations.

c. Fresh dairy products and fresh bakeryitems, which are authorized to be procured byretail supply acitivities but which may be sup-plied by DPSC upon mutual agreement betweenthe Subsistence Regional Headquarters and theretail supply activity concerned.

Part II, Case Lot Data, is arranged innumerical sequence by Federal stock number. Itprovides weight, and dimensional data applicableto unit package for items in part I for whichthese data are available. See figure 5-5.

BEST COPY AVAILABLECOMMISSARYMAN 1 & C

O;guo

FSN

iM11 MOW

INDEXNUMBER

PACKAGED

UNIT

PACKING DATA

NO. OF UNITSPER CASE

NO. OFCASE SES

PPALLET

CASEGROSSWEIGHTWW1

CAASE

1WEIGHT

11.1111

CASE CASE DIMENSIONS (INCHES!

CUBICFEET LENGTH Wig"

DIANUIMNtiONr

C 119094023412$4 190 CN 24 40S 92 44 1.16* 1661 12.6 9.60 119494027463540903407442403 140 LS 21 27 29 .61 1660 12.0 6.00901400242343 1470 le 40 45 40 1.49 16.0 14.0 11.319494012491336101411142322

4441100

111

1,11 21SS26 21

631.31

116315.4

10.61.0

4.3Sol1109411944362 1160 IX 12 30 24 1.63 17.0 12.3 11.10901412643393 110 le SO S 1.40 22.0 11.0 10.0M9412643416 SIO le 14 60 14 1.16 2360 17.0 1.20 11909412643421

11903412644024 1020 Cl' 6 34 42 36 .79 31.3 4.6 13.411909412644093 1370 le 70 79 TO 1.71 2961 52.0 10.011903412644096 960 1.11 70 13 70 1671 2$6t 12.0 10.00903412644062 1120 le 90 93 90 1.21 20.0 52.9 9.01409412640124 1260 le 10 93 90 1.16 21.0 16.0 6.011901412641143 1240 LI 10 93 90 1.21 2060 12.0 9.0*909412648794 920 le 46 40 46 9631 9460 11.0 10.00909412743141 210 CM 6 34 44 36 .79 11.3 1.6 13.41903412741208 910 le 60 69 60 1.61 10.0 12.0 24.0190941274,"

le

60 1.67 ea a

,......6.490:1:444463*909416440417

1400goo

lele

90$0

$499

SO90

1.229.06

196027.0

10.011.0

14.011.011909416440469

119014164.040910301110 LS

le 90SO

14$4

SO 1.221.22

19601960

10.010.0

14.014.01109416440411 940 le 24 2$ 24 1.61 21.0 12.0 11.3M9416440490 /60 le 10 $4 10 1.22 11.0 10.0 14.0

C09094164464740909417049201

1420640

leCM

9024 419

6030 23

90 1.44.11

12.01463

13.010.1

16.09.90905411049480

C 0409417040244 420 CS 96 36* 43 83 1.01 18.2 12.2 1.4C 8909417048246 460 CN 96 36 43 13 1.01 111.2 12.2 4.41901417049694 SOO le 70 79 70 1.11 2167 12.0 10.414094171490:11909424041261

2101610

84le 100 101 100 7.11 62.0 23.0 coo1143424041162 le 100 101 'Co 1.14 4260 26.0 1.01909425241661 430 le 90 $4 SO 1.22 11.0 10.0 14.01909423247411 300 Le 60 65 60 1.67 1060 12.0 24.04403423643194 900 Cs 24 12 26 11 .61 12.3 41.1 9.38909426241274 1330 60 60 60 1.91 3160 16.0 9.9C 8909426740040 1310 CSCM 48 56* 27 20 .69 1462 10.7 7.0.IC3426141433 670 LB 12 16 12 .90 1463 11.0 9.9*909427343622 1330 le 60 49 60 1.19 22.0 11.1 1.3

C19094219420790909429344004

3101364

leCS

9096 SO

1429

SO21

1.11.11

21.016.7

16.011.2

6.07.289094299413 16 260 le 60 69 60 1.67 1060 12.0 24.0

11909429441;326 1490 le 60 66 60 2.63 22.0 16.9 12.9$413429341330 1300 le 60 69 60 1.61 10.0 12.0 24.0

Figure 5-5.-Part II, Case Lot Pets, of the FSC, Group.

REQUISITIONING FROMOTHER NAVY ACTIVITIES

The bulk of your food items will be procuredby submitting requisitions, DOD Single LineItem Requisition System Document (DD Form1348 or 1348M or Subsistence Requisition

64

90.41

Document NAVSUP Form 1059A, B, and C tosupply activities ashore or to other ships. DDForm 1348 or 1348M is used as a demanddocument to obtain all FSN items. NAVSUPForm 1059A, B and C are used to procureperishable food items.

Chapter 5PROCUREMENT OF FOOD ITEMS

Letter and message requests may also be usedwhen appropriate.

When your ship is deployed most of itssupport comes during UNDERWAY REPLEN-ISHMENT. The Area Service Force Commanderprescribes the requisitioning formats and re-quisitioning channels for these replenishments.Utilize the underway replenishment system thatis used in your areaProvisions (POP) and Big20 Ordering Procedures for Atlantic based ships,and the Underway Replenishment Guide forPacific based ships. The Underway Replenish-ment Bill should be part of your Ship's Ordersand Regulations.

MECHANIZED REQUISITIONING

No nautomated activities receiving semi-perishable food items from a mechanized supplyactivity within the United States are providedprepunched and interpreted decks of the DODSingle Line Item Requisition System Document(mechanical) (DD Form 1348m) for all semi-perishable food items authorized for use in Navygeneral messes. The following data are pre-punched on the DD Form 1348m:

Card column Field legend Entry

1-3 Doc ident AOA for stan-dard items

AOD for non-standard items

4-6 Rout ident Blank7 M&S 38-18 Stock Each author-

number ized item19 Addt'l A, B, or C/1,

2, or 320-22 Addt'l Blank23-24 Unit of issue As applicable25-29 Quantity Blank30 SV N, R, or V31-35 Req'ner Unit identifica-

tion code ofrequisitioner

36-39 Date Blank40 Serial 9

Card column Field legend Ent

41.43 Item code From MasterList of Subsis-tence ItemCodes issued byNAVSUBSOFCInstruction4061.3 series

44 Dem R45-50 Supplemen-

tary address Blank51 Sig A52-53 Fund As applicable54 Distribution Blank55-56 Distribution 9M57-59 Project Blank60-61 Pri As applicable for

routine replen-ishment of con-sumable stockby the requisi-tioner

62-64 Req del date Blank65-66 Adv stat Blank

65

Automated customer activities do not receiveprepunched decks of DD Form 1348m from thesupply point. Such activities prepare their ownrequisitions. Any requisitioner may elect tosubmit manually prepared requisitions on DODSingle Line Item Requisition System Document(Manual) (DD Form 1348).

Supply activities with mark sense equipmentmay vary local procedures as necessary formaximum utilization of mark sense capability.However, the requisition cards must be of a typeand format universally acceptable to all mechan-ized activities.

Deck Maintenance

The cards in the requisition decks are ar-ranged in the order in which the items appear onSubsistence Report (NAVSUP Form 1059-1A(Semi-Perishable)). The three digit code numberin the last three columns of the serial numberfield (card columns 41-43) provides a simplealpha/numerical order of arangement. Items thatdo not appear on NAVSUP Form 1059-1A but

COMMISSARYMAN 1 & C

have codes, assigned to them on the Master Listof Subsistence Item Codes are arranged in asupplementary deck by code number.

Physical Condition andUpdating

The requisition cards are maintained in per-fect physical condition. Frayed, torn, or bentcards will cause delay in processing and maydelay delivery of material. A repalcement isrequested for any card that becomes distorted.New cards received from a supply activity arefiled promptly in the requisition decks, andcards are removed immediately upon request ofthe supply activity.

Rough Requisition

A rough requisition is prepared on Sub-sistence Report (NAVSUP Form 1059-1 A(Semi-Perishable)) by inserting:

1. the Julian date in the upper right corner,2. the quantity desired under "Quantity"

(even case quantities are requisitionedexcept for items, such as condiments,which the support activity authorizes forissue in broken case lots).

This rough requisition is used to prepare smoothrequisitions on prepunched DD Form 1348mand serves as a retained record of requisitionssubmitted. The rough requisition NAVSUPForm 1059-1A is filed in the outstanding re-quisition file. It may be used when material isreceived to identify and check receipts.

Smooth Requisitions

To prepare smooth requisitions, the requisi-tioner pulls one prepunched DD Form 1348mfrom the requisition deck for each item requiredand inks in (do not punch) the following data oneach card. The first two items are transcribedfrom the rough requisition.

I. Block 8Quantity desired (in even caselots).

66

2. Block 12Serial number (a four digitnumber beginning with a 9 and the threedigit alpha/numerical subsistence itemcode).

3. Block 15Use of this block is optional. Itmay be used to provide delivery informa-tion to the supply activity or to providestorage location information to receivingand storage personnel.

Do not insert a routing identifier in datablock 2, a date in data block 11, or a requireddelivery date in data block 21. This data isprovided on a requisition control record. (Seefig. 5-6).

Special Requisitions

Requisitions that require data in the "Re-marks" blocks are manually prepared on DDForm 1348. These may include requisitions fornonstandard items, special project material,composite food packages (combat meals),material for which special accounting data mustbe provided, and emergency requisitions thatrequire special handling.

Requisition Control Record

Prepare the requisition control record onmachine card size and submit it as a cover letterwith each lot of prepunched requisitions. The

To: From:

SEMIPERISHABLE FOOD ITEMS

Number of requisitions

Date of requisitions (Julian)

Required delivery date (Julian)

Signature of the supply officer

Requisition control record

Figure 5.6. Requisition Control Record.90.58

Chapter 5PROCUREMENT OF FOOD ITEMS

requisition control record contains the followinginformation:

To:The supply activity.From:The requisitioning activity.Semiperishable food items(as a title).Number of requisitionsthe total numberof requisitions forwarded by cover letter.Date of requisitions (Julian)The date thatthe requisitions are delivered or forwardedto the supply activity.Required delivery date (Julian) - -The re-quired delivery date must be realistic andprovide adequate time for routine pro-cessing and delivery. Ships may enter anearlier than normal required delivery datewhen necessary and annotate beneath thedate, "Based on scheduled deployment" or"Based on availability of pier space."SignatureThe requisition control record issigned by the supply officer of the re-quisitioning activity or by his designatedrepresentative.

MANUAL REQUISITIONING

All of the entries prepunched on the Form1348m must be made by typewriter whenpreparing a manual requisition of DD Form1348 (see figure 5-7). In addition the followingdata blocks are completed as indicated:

Block Entry

A Name and unit identification codeof the supplying activity.

B Name and unit identification codeof the requisitioner.

C Noun name of the item beingordered.

2 The routing identifier of the supplyactivity.

Federal stock number for the itemfrom the Subsistence Ledger(NAVSUP Form 335) andFederal Stock Catalog.

8 Quantity desired, always use 5

digits; 0's will be entered beforequantity if required as 00028.

4 and 5

67

11 The Julian date.12 A serial number comprised of a

four digit number beginning witha 9 and the three digit alpha/numerical subsistence item code.

14 and 15 Use is optional. May be used toindicate shipment to a supportedactivity. More commonly usedwith Y in block 14 and localstorage area information in block15.

17 Afloat:PZ for general mess items,QZ for combat meals,ZT for operation Deepfreeze.

Ashore:VW for overseas, Alaska and

Hawaii,VX for ashore in the United

States except Alaska andHawaii.

20 Priority appropriate for replenish-ment of consumable stores. Nor-mally 12 afloat, 15 shore.

21 Julian required delivery date whichallows for routine processing anddelivery. Ships may use an earlierdate when scheduled for deploy-ment.

22 Use optional. May be used toindicate "Do not substitute".

SUBSISTENCE REPORT

Each page of the Subsistence RequisitionDocument (NAVSUP Form 1059A (Perishable-Frozen), 3 pages, NAVSUP Form 1059B(Perishable-Chill), 3 pages, and NAVSUP Form1059C (Perishable-Frozen/Chill), blank page)may be used alone as a requisition for perishablefood items or any combination of pages may beused, depending on the needs of the requisi-tioner. Each item ordered is automaticallyassigned a four digit serial number comprised ofthe "9" preprinted in the "DOCUMENT NO."block of the NAVSUP Forms 1059A, B and Calong with the preprinted subsistence item codecontained in the "CODE /SERIAL" column.

The stock point has the option of processingeach item as a separate requisition or using the

COMMISSARYMAN I & C BEST COPY AVAILABLE

at-acimacag,4 fOsitl:WCAlsir41.11120 "ANT" a.-fi=r -iii.Tkiiinittiii 'NM toirAtiEiD .,

00189 NSC NORVA

- 0-0 cowo-oc:03:.04901 USS DUARTE (DD 901) c0c2-0c0:7,

Flour4

EDITING DATADeCitatt".

IMMIX{10INTIFICX

Vt STOCK NUMBER UNIT OP STcich-or..1.700C.INXT. as - TO tut PAC MX 2_11ut

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o, .

s 7 4

c, ,

44 1 1

A O A,

T T I / Sr 1 FrADDITIONAL5 1 r ; -I- -1 -7 r I I I III%

N N Z 3 8 9201 6 5 6 8 6 4 B 0 0 820mE)62::1 L 1 1".-"I'"d-rj..."-IjiDOCUMENT NUMBER

MXSOP' 111.111ENTAIIIT 113 1.-REIMAiNSIL

1 C3a.-rwcY---;1

I

IvN o

C4PeZOOE:47::I r1 I C:S.C.5:''

I

its c&Po.,-eoc:.::I

I

0

1

Le

WM Xt11111111TIONta OATt SCRIM. AMAMI6

Vlo 7 7 1

4 9 07 II 7 r -7113i 0 7 2

Is 7 1 r

9 F 5 811

It143 13 r r T IS

I AtFUND

OMNI..INTIOX PROJECT

PRIOR,.ITT

:RE az.OIL. DATE

STATUS DATAsoc.MIDIT 1st at %ATI STATUS

P ZIs

9 M10

1 2111

1 0 2r

1111111illiADVICE 1)

It

PT ill if TO II 1 T3 1 11/1/11 TO WITSO WI1 C...1.:k...:t.:.'...7:.-'1

C S 2 a611. ,:. CT XiGI

00CFMK1 1 3511

IN IliN V.

Ty STOCK NUMBER

i 1 DOCUMENT NUMBER WARM,1. 1 II.

IMMOv.,ell :::,tre-x.:--.1.:.

CUMIN zennannmemplc 11111 MDT%

1 I I ion OOHS* n sinannonninannu *Mu

AVANT TYUSEsMorl OATS SERIAL VI *HIM31 12333431 II VainS41 Ram M4IMOMMIGUSIMMUSIM

Figure 5-7.DD Form 1348.

first subsistence item code, under the heading of"Code/Serial", used on each page as a referenceand processing each page as a multiline requisi-tion. When processed as a multiline requisition,the first subsistence item code being requisi-tioned is circled to indicate that it has been usedas a reference number. When only a few itemsare required, it is recommended that the blankpage 7 of NAVSUP Form 1059C be used as therequisition. See figure 5-8.

Preparing SubsistenceRequisition Document

The NAVSUP Forms 1059A, B and C areprepared as follows:

I. The name of the requisitioning activity isinserted in the "FROM" block.

2. The name of the supply support activityis inserted in the "TO" block.

3. The routing identifier code of the supplysupport activity is entered in the"ROUT-ID" block.

4. In the "DOCUMENT NO." block, thefollowing are entered:

68

43.24

N, R or V, as appropriate:the unit identification code (formerly theaccounting number) of the requisitioningactivity;the julian date;the serial number consisting of thepreprinted "9" followed by the threedigit subsistence item code of each lineitem ordered, completes the documentnumber.

5. Use of the "SUPPLEMENTARY AD-DRESS" block is optional.

6. The "FUND CODE" is a mandatoryentry.

7. The "PROJECT" block usually is leftblank, but may be used.

8. The "PRIORITY" usually is that appli-cable to the requisitioning activity forroutine replenishment of consumablesupplies.

9. The required delivery date is realistic andshall provide adequate time for routineprocessing and delivery.

10. Use of the "ADVICE" column is op-tional.

11. The quantity required is inserted in the"QUANTITY REQ'D" column.

Chapter 5PROCUREMENT OF FOOD ITEMS

BEST COPY AVAILABLE

SUBSISTENCE REQUISiTION DOCUMENT (4235)implAing..nomucHILLNam» FORM RIK IREP 0./R

PAGE Ia

SUBSISTENCE REQUISITION DOCUMENT (4235)

SUBSISTENCE REQUISITIO YT IDENTIFI-

To SERVICE CODE JULIAN DATE FROM

. OEM

R

SUPPLEMENTARY ADDRESS SIC.

A

FUND PROJECT PRIOR.

PENAD.WI

VICE

QUANTITY UNITVALUENOMENCLATURE MI, PAJED PRICE

NM 8905MEAT, POULTRY. THE PREPRINTED "9" REPRESENTS

THE FIRST DIGIT OF THE SERIAL

NUMBER. THE LAST THREE DIGITSREPRESENT THE CODE /SERIAL OFTHE FIRST ITEM REQUISITIONED.

mom 551 - 9910 Bacon. slabsiss 782. 6413 Bacon. sliced. vac. pk

Q06 WOE 403-9591 Bacon, sliced. reformed

. QIS Ems 074-2803 Beef. boneless. 5-way

Qi6 One 935-6630 Beef. boneless. 6-way maw

i.i.4.

2 584-6427 Beef. boneless. round lb

lb299-1316 Beef. corned 42. ,

Q32

2- 7978 Beef. dried. sliced lb

285 4 Beef. grourd lb

Q34 ME 935-3268 . s CIRCLED CODE ISTHE LAST THREEOF THE SERIAL NUMBER

USED AS

Q36 NIM 582 -.4049 Beef. fib DIGITS

Q38 eSNE 410-4671 Beef. roundla 582-1323 Beef. tenderloin

Q42 655-8410 Beef liver, sliced. formed EMI1

mis 127 8229 Beef liver. unshedMS 582-1346 Bologna, beef and pork =e'T, ISM

4!,'w.x.e.,..x",:.:751.-.o.--,x,---,.,:::::.w-

:::;:::::::::

582-1347

111Frs7,7,11

Bologna. 75% beef ...-:-:-...-7111111

''.*'':-:.,).,-14

.,..'

:,."t

.

.

.

, ,.-

---

RI I

erselst :::::::";'::::::?":;:;:;::6'::;:if. --:"Vs:):X"::".,..::::: cY,;S:gin:K:;n:?.::;:::?7,..V::....:::4%:.--%--2."-- --- --

RI 2 ..:::::::::::::::;:: 926 -1599 Lamb, roast. boneless lb

R14

R16

R18

MEMR;:§:::::::.:::::::§li-:

127-8208164 -0488

Liver sausage lb___...._

Lobster, whole lb--,-

682-6816 Luncheon loaf. pickle and pimento lb

R20 ..:iiiiiiiiii:iiii:ii:: 164-0469 Mackerel. fillets or steaks lb

R24 543-6729 New England Brand sausage4---

lb , COMPUTED BY ACTIVITY AFTER

R27 M;i.... 584-3212 Oysters. Eastern lb t RECEIPT FOR POSTING TO

R30 ..::::.!;:.: v.'. 782-2144 Uy stets. Pacific lb4' NAVSUP FORM 367

R34 ;;;;;;:::";:iiM 118-2322 Pepperoni, dry lb ,2

R36 :::0:§iii:;:;:;:i 164-0485 Perch, "bets lb WMP.42 EA 126-4062R46 MEN 753 - 6426

Pork. butt lb MEWPO& ham. boneless lb i6.

. vNEC IVEO SY TOTAL

Ind PIPIllatin213 SIGNED BY STOREROOM CUSTODIANsm ota 902. 3Ste

WHEN MATERIAL IS RECEIVED

43.23

Figure 5-8.Requisition for perishable Food Items.

69.

COMMISSARYMAN 1 & C

An original and five copies of the NAVSUPForm 1059A, B and C are prepared. The originaland four copies are submitted to the supplyactivity.

Supply Action

The supply activity enters the "Quantityissued", Unit price" and "Value" on theNAVSUP Form 1059A, B and C for each itemrequisitioned. If desired, local procedures maybe adjusted to permit handling the NAVSUPForms 1059A, B and C only as requisitions, andseparate material release or issue documents maybe prepared by the supply activity. When used asa multiline item requisition requiring more thanone page, each page is handled as a separaterequisition, using the first subsistence item codeused on the page as a reference number. Page 7,NAVSUP Form 1059C is used by the supplyactivity to make corrections and substitutions.When so used the basic requisition is annotated:"See Page 7, code__ " in the "Issued", "Unitprice", and "Value" columns opposite theappropriate item.

Use of Page 7 ofNAVSUP Form 1059

Page 7 of the NAVSUP Form 1059C is usedby the requisitioner to request additional itemsnot listed on pages 1 through 6 of NAVSUPForm 1059A and B. Contract items orderedfrom a supply point are requisitioned on page 5(containing most of the perishable chill contractitems) of NAVSUP Form 1059B, or are listed ona separate Page 7, NAVSUP Form 1059C. Byeither method, the first line is clearly annotated"Contract Items". Page 7 also is used to preparerequisitions when only a few listed items arerequired. Separate pages are used for perishable/chill and for perishable/frozen items to facilitatehandling by the supply activity.

PURCHASE

When it is not possible to procure food itemsfrom the normal sources of supply, they may be

70

purchased under existing shore contracts or inthe open market. In general, contract bulletinsand local regulations should furnish you withthe necessary information concerning com-mercial sources of supply.

Contract bulletins issued by Navy purchasingactivities are the official source to determinethat the contract under which an order is to beplaced: (1) is in existence and covers thespecific product required; and (2) provides fordelivery at the particular port or area wheredelivery is requested.

Do not rely upon pamphlets or lists furnishedby suppliers since they may contain errors. Ifyou place orders based upon information con-tained in these pamphlets, without verificationagainst contract bulletins, they may result in theunauthorized placement of orders or disallow-ance of payment by the Navy Regional FinanceCenter.

The following paragraphs discuss generalpurchase regulations, purchase under existingshore contracts, open market purchase, and theactual preparation of an Order and InspectionReport (NavSup Form 48).

GENERAL PURCHASE REGULATIONS

The following rules apply to all purchases offood items.

1. Food items authorized for use by yourship or station may be purchased undermonthly, quarterly, or annual contracts, if theitems cannot be furnished from a normal sourceof supply.

2. The Department of Agriculture controlsthe entry into the United States of certainforeign grown fruits, vegetables, and meats byabsolute quarantine. Therefore, in the procure-rnent of meats, fruits, and vegetables in foreignwaters, only such quantities should be taken onboard as will be consumed completely beforearrival in home waters. Inform the seniormedical department representative when anypurchase is contemplated.

3. Do not order for use in the general messany brand name article, food substitute, or otheritem on which competition is restricted.

Chapter 5PROCUREMENT OF FOOD ITEMS

4. Order perishable food items well in

advance of the time set for sailing. You mayneed the additional time to replace items whichare not in accordance with specifications.

5. Use to capacity the bakery facilities andequipment of your ship or station. Keeppurchases of commercial bakery products to aminimum.

6. Do not purchase butter' substitutes oradulterants for use in the general mess.

PURCHASE UNDER EXISTINGSHORE CONTRACTS

When you are purchasing food items whichordinarily are not in stock at the normal sourcesof supply ashore, such items should be procuredby the supply officer of the shore supplyactivity with whom the requisition was placed.

The Order and Inspection Report (NavSupForm 48) should be used when you arepurchasing under an existing indefinite deliverycontract. See figure 5-9. When you are preparingthe NavSup Form 48, make sure that thecontract number is clearly indicated in theproper place on the order form. The supplyofficer should sign the form.

The food service officer should keep twocompleted receipt copies of all orders fordeliveries of food items under lock and key untilthe bills to which they pertain have beenreceived.

LOCAL PURCHASE

Local purchases for ashore general messes areauthorized only through local supply supportactivities. Activities afloat normally may notpurchase food items from commercial sourcesfor general mess use. If food requirementscannot be obtained from regular supply sources;i.e., local supply activity, indefinite deliverycontract, transfers from other military servicesor from ships stores, local purchases may bemade by the supply officer, subject to limita-tions imposed by the senior officer present, ofapproved items providing:

71

there is an immediate need and urgentrequirement for authorized supplies orservices;the supplies or services are not available atthe local supply support activity; andtime is of the essence and scheduledoperations may not permit procurementthrough Navy shore based purchasingactivities.

PREPARATION OFNAVSUP FORM 48

When preparing a NAVSUP Form 48, makesure that all the captions are filled in correctlyand verify against contract bulletins prior toplacing orders.

Instructions for preparing NAVSUP Form 48are outlined below:

Caption

Contract No.

Page No.; No.of Pages

Issued by

Date of Order

Order No.

Ship to

Mail invoices to

Explanation

"N" indicates Navy."00189" is the unit ideatification code of theNaval Supply Center,Norfolk, the contractingagency. "57879A" is thenumber assigned to thiscontract by NSC. Norfolk.

Self-explanatory

Self-explanatory

Self-explanatory

A number in the regularMILSTRIP format (fourdigit number comprisedof a "9" and the threedigit subsistence itemcode.)

Location

Billing is by mail; this is amailing address.

COMMISSARYMAN 1 & CBEST COPY AVAILABLE

ORDER AND INSPECTION REPORT (4270)NA,,,yo I °pm no Pt i (55( 4 1./ IV.

CON, RAC, NO

N00189- 57879AoAlt No ...3 11itst

,lam t .P-O OND1A NO

/208/9086OATS OS ohogn I.: N.

6. TOSupply OfficerUSS DUARTE (DD 901)

MAIL IhotMCIS TO

Supply Officer, USS DUARTE (DD 901)ANft....

CMSCLIUNT Pa Ws

TO FACILITATE PROMPT PAYMENT,INVOICES MAY BE OBTAINED BY

TD icem,.....o.od,.,,,

rMiller's Dairy

ACTIVITY'S REPRESENTATIVE AT °Weans P 0 ITIME OF DELIVERY E 1DIVI,NATiON 0 Os...a le sea smad,4,

011ISIOP °Weans,NEGOTIATION AUTHORITY 10 U.S.C.2304(a)(3) FOR OPEN MARKETPURCHASES NOT IN EXCESS OF$2,500

b

INDICATE ANY DISCOUNT TERMSOFFERED BY SUPPLIER FORPROMPT PAYMENT

I

of ___T5UNITED STATES OP AMERICAsvgupply Officer

NIP

at .,-

..,,,.._,*'Awe f Is the folios, on I e (elms specified on both Wes of this order and onthe attached sheets. of any. mt efisery as Indicated. This purchase is no°.hated under Juthorits of 10 U.S t' !. Maui 51

Ofsr.tite

This delosery order is whit'. t to mstructrons contained on this side only of tform and is issued on another it...eminent steno or in accordance with and ssiect to the terms and conditions 01 the abusituMbeted contract.

SIGNATURE AND TYPEWRITTENNAME OF SUPPLY OFFICER

AccowomuCt.asesPiCATiCiN

1::," SAVvooNIAM. arm a.m.... C'''::: cett:r4. 5...0elm

A.Mi:IfstolOnOM I t AM v

$$$Oros

Strew,Ace. A At COvolov Cast COM Amouve

17_1453.3140 000 21600 0 000031 LI V04901 - 0009U8673170ttenlOuLa 411111111

ITIMNO SUPLISS ORS/ AVICES LINOS

Rome:Ty uNIT 1111MILeali,"n" A SIGN Ms 05sma. 610 ACC WIC,

1 #30, Milk, Homog., whole GL 108AM, =III&

THETHROUGH

FOURTH

MAY

THENUM-

OR

THE LAST FIVE

DIGITS REPRE -SENT THE AP-PLICABLE SUB -SISTENCEFUNCTIONALACCOUNT NUM-

SEVENTHFILLED IN AT TIME OF ACCEPTANCE,DIGITSSHOULD BE SHOWN ON ALL DISTRI-REPRESENTBUTTON COPIESEITHERSERIALBERJULIAN

41E12.

DATE

nil IVPRF 0 MATERIAL WILL SEACCOMRA IE IS BY MEMORANDUM IN TOTAL

TO BE COMPLETEDDELIVERED

PLETED AND SIGNED ON ------OS IILLPI_C=----------MuNTct Aif Wall

TWO COPIES FORWARDED FOR PAY-MENT WITH DEALER'S BILL

....c yo ,s.g...., ."/%16. ve., uso.e*, ....soicTom rs.9.0.0., tom, .3,L..... NC :a 5 _ ) 14,

32.23Figure 5-9.Order and inspection Report (NAVSUP Form 48).

72

Chapter 5PROCUREMENT OF FOOD ITEMS.

Caption Explanation

Payment may be The activity which makesmade by the payment to the

vendor.

To The vendor with whom thepurchase department hasplaced the contract.

Date(s) ofDelivery

Self-explanatory

Discount Terms The bill must be paid withinthe time specified in thecontract bulletin.

Type of Order For all order under con-tract, "Delivery" in thisblock must always bechecked. When the pur-chase is an authorizedlocal purchase in theopen market (not in ex-cess of $2,500), the"Purchase" block ischecked and the numeral"3" is inserted in thenegotiation authorityblock.

By Name and rank, and signa-ture of the supply officeror his authorized repre-sentative will be typed.

Accounting The information necessaryClassification to inform the paying

Navy regional financecenter of the accounts tobe charged for the pur-chase.

Appropriation 17- 1453.3140and Subhead.

Object Class 000

Bureau Control 21600No.

73

Caption

Sub-allot 0

Explanation

Authorization 000031Acct'g Act'y

Trans. Type 1J

Property Acct'g Activity Unit IdentificationAct'y Code

Cost Code Twelve digit number (thefourth through seventhdigits may representeither the serial numberor julian date; the lastfive digits represent theapplicable functionalaccount number, e.g.,0009U8673170) Pur-chase of food items arechargeable to MilitaryPersonnel Navy, func-tional accounts are:

73110 AshoreCONUS73160Ashore outside

CONUS73170 Afloat

Schedule The identification of theitem. Describe the itemsusing the nomenclature,unit of issue and unitprice given in the con-tract bulletin. Numberthe items.

DEALER'S INVOICES

When the dealer's invoices have not beenreceived by your ship or station, your subsis-tence officer should originate an inquiry 10 days(ship) or 30 days (shore) after receipt of thematerial, if the purchase authority indicates thatthe dealer's invoices are to be submitted to yourship or station: A dealer's invoice should not bereceived when fast pay procedures are used or

COMMISSARYMAN 1 & C

when receipt and inspection are accomplishedby another activity.

Before your ship leaves a foreign port, yourfood service officer prepares and submits forpayment all public vouchers covering dealers'invoices for food items from foreign vendors. Ifpayment of dealers' invoices cannot be madebefore the ship leaves port, all such invoices,properly certified are forwarded to the nearestdisbursing officer for payment. However, ifthere is no supply officer with disbursingfacilities in the immediate vicinity, arrangementsare made with the local naval attache, navalobserver or consular officer to whom the supplyofficer gives at least three copies of the purchaseorder certified as to receipt and inspection ofthe supplies or services. ¶1 no such arrangementscan be made, dealers are informed that paymentis delayed because of the sailing of the ship, butthat payment will be made promptly uponreceipt of the invoices.

Dealer's invoices offering discounts uponpayment within the discount period are pro-cessed immediately after material is received andforwarded to the Navy regional finance centerdesignated in the purchase document for prepa-ration and payment of public vouchers. Whenthe dealer's invoice is not forwarded within thediscount period because of a fault of the dealer,an explanation may be made on a copy of thedealer's invoice or the inspection r-nort, which-ever is utilized for certification of receipt of thematerial.

Dealer's invoices not subject to discount areforwarded to the appropriate Navy regionalfinance center within 10 days from the date ofreceipt of material or the dealer's invoice,whichever is later.

Payment of invoices received from a dealernot located in an area served by a Navy regionalfinance center is made by the disbursing officerof the receiving ship or activity. If a disbursingofficer is not available, payment can be made bythe nearest of the following:

74

military disbursing officerUnited States disbursing officer (usuallyassigned to a United States Embassy)nearest Navy regional finance center.

All Canadian deg'Ir's invoices are forwarded tothe Navy Regional Finance Center, Washington,D.C. for payment.

TRANSFERS FROM SHIP'S STORES

Only individual size serving items; i.e., fooditems packaged in small containers providing oneindividual serving and authorized for specialmeals, may be transferred from ship's stores tothe general mess for use in preparing specialmeals.

PROCUREMENT FOR PRIVATE MESSES

Any of the food items listed in the FederalSupply Catalog, Federal Supply ClassificationGroup 89, Subsistence, as authorized for generalmess use, may be requisitioned and held forultimate sin to private messes. Items listed withrestricted usage in the Federal Supply Catalog,Federal Supply Classification Group 89, Sub-sistence, but not authorized for general messuse, is procured only for immediate sale to aprivate mess. Food items not listed in theFederal Supply Catalog, Federal Supply Classi-fication Group 89, Subsistence, may be pro-cured for immediate sale by the supply officer,through normal supply channels, to flag andcabin messes only upo receipt of a writtenrequest. Such items may be held in stock andissued to flag and cabin messes as requiredduring extended deployments. Food items, notauthorized for general mess use and specificallyrequisitioned for sale only to private messes maynot be returned by the private mess for credit.Requisitions (DD Form 1149) for food itemsnot authorized for general mess use are anno-tated "For sale to private messes".

CHAPTER 6

RECEIPT, INSPECTION, AND STOWAGE

Whatever you procure must be receipted, in-spected, and stowed. Points discussed in thischapter will help you accomplish this efficientlyand safely. Prior planning and preparation willeliminate confusion, disorganized storage spaces,and the resultant survey of spoiled fooditems.

This chapter is intended to help you find theanswers to such questions as:

What should I do with unsatisfactory fooditems?What are my duties in connection withunderway replenishment?Where in the freeze box should pork, veal,lamb, poultry, and fish be stowed?

RECEIPT AND INSPECTION

When food items are delivered aboard yourship or station, you, as the senior Commissary-man, will be responsible for receiving them, in-specting them, and processing the receipt docu-ments.

PLANNING FOR RECEIPTS

First estimate how many men you will needand arrange for a working party. Put this in-formation on a memorandum to cover the entireperiod the working party will be needed. Thenext thing to do is have it approved by the foodservice officer, who will ask the executive officerto designate the divisions that will furnish themen for your working party. (This listing of divi-sions, with the number of men required fromeach may be included in the plan of the day.)

75

Obviously the information should be in the ex-ecutive officer's office as far in advance as pos-sible so that the workload of other divisions maybe planned accordingly.

After you have arranged for a working partyand before the food items are scheduledto arrive, inspect the refrigerated spaces and drystorerooms for cleanliness and space available.Draw up a rough loading plan for each space.The rough plan should be based on the generalmess menu. Those food items which willbe needed for the first 4 or 5 days should bestored last. Copies of the rough plan should begiven to the Storekeeper or the Commissarymanin charge of loading because he will need toknow where you want the items stored.

Each place of storage must be clean and readyto receive stores prior to the day fooditems are to be loaded. Old stocks must bemoved or arranged so that new stock will not bestacked in front and issued first. Check all equip-ment such as rollers, pallet boards, slings, anddunnage. Notify the first lieutenant or seniordeck division petty officer that certain hatchesmust be opened and winch operators will be re-quired for the periods of loading fooditems. Do not wait until the stores are alongsidebefore notifying the command.

Delays are costly, and may result in spoilageof perishable food items.

TIPS ON LOADING

If you are attached to a shore activity oraboard a ship in port, it is a good idea to be atthe source of supply when food items are loadedon trucks for delivery to your ship. You canoffer valuable suggestions that will make it easier

COMMISSARYMAN 1 & C

to handle the items when they are unloaded.The order of loading and unloading trucks is im-portant from the standpoint of spoilage, espe-cially in handling refrigerated items.

In hot weather, fresh and frozen foods shouldbe among the last items loaded into trucks, sincethey can then be among the first unloaded. Theinterval between loading trucks and getting suchitems into your refrigerated spaces may beseveral hours. In this length of time fresh itemsmight begin to wilt and frozen items to thawand become unfit for use. Similarly, you wouldnot want fresh fruits, vegetables, or eggs exposedto freezing temperatures for long periods oftime.

RECEIVING PROCEDURES

Almost all your receipts (for afloat activities)will be by transfer from other supply activities.

General messes ashore normally receive allfood items from the supply officer except atthose activities where fresh bakery and freshdairy products are delivered direct to the generalmess by vendors.

Afloat

Although the supply officer or the food ser-vice officer is responsible for the receipt of fooditems, you as the leading Commissaryman maybe assigned this responsibility.

When you have been assigned this job, makesure that:

1. Food items delivered are brought onboard, properly inspected, and then distributedto the proper spaces.

2. Signature receipts are given for only thatquantity of food items actually received.

3. Receipt documents are properly processedand turned in to the food service office.

4. Dummy invoices are prepared when in-voices do not accompany the items delivered.

Ashore

The quantity of subsistence delivered ischecked and the delivery document is signed for

76

the quantity accepted. The signed original docu-ment should be returned to the person makingthe delivery and a copy is retained for submis-sion to the supply officer. Submissions of de-livery documents to the supply officer may bemade daily or at the end of each month. Ineither instance, the documents are covered by aSubsistence-Item Request/Issue Document (Nav-Sup Form 1282) certifying that the quantities ofitems indicated were accepted.

INSPECTION PROCEDURES

Regardless of the source from which fooditems are obtained and regardless of any priorinspection, it may be your responsibility to in-spect them as they arrive to determine that thespecified quantities have been received.

A designated representative of the medical de-partment should perform a fitness-for-human-consumption inspection upon receipt of fooditems that have been purchased on the localmarket or under contracts which require inspec-tion at destination. The receipt document show-ing that this inspection has been performed mustbe signed by the medical representative. Itemsabout which there is any doubt as to fitnessmust not be accepted. Receipts from Navysources and other Government departments havebeen inspected, and additional inspection by themedical department is not required. Inspectionsrequired on receipts from these sources shouldbe performed by you, as the food service of-ficer's representative.

Inspection for Quantity

When food items are delivered, you mustcheck them for quantity. If the shipment is froma Naval activity it is safe to accept the standardweights stamped on the boxes. All items fromprivate vendors, however, should be weighed orcounted and actual amount received entered onthe delivery. tickets. Check scales for accuracyprior to use. Boneless meats and cheese generallyare received on an average case weight basis.Actual quantities indicated on the case shouldbe checked to ensure that the actual caseweights do not vary more than 3 pounds from

Chapter 6 RECEIPT, INSPECTION, AND STOWAGE

the average case weights indicated on the in-voice. Report any major differences to the foodservice officer immediately.

Substitutions

Occasionally the Defense Personnel SupportCenter (DPSC) will issue substitutes for itemsthat have been requisitioned. This is done forsemiperishable items that have alternate varietiesor types of pack. The original item may no longerbe available, or the substitute item may be over-stocked, resulting in a decision to suspend pro-curement of the original item until the excessalternate stock is depleted.

These items are identified by DPSC as "man-datory" and "possible" substitution items."Mandatory" and "possible" substitution itemsare listed in the Subsistence Requisitioners'Handbook.

The Fleet Material Support Office (FMSO)obtains from DPSC semiannually, or as other-wise updated by DPSC, lists of current "manda-tory" and "possible" substitution items. Theseare published to all ships and to shore activitieswhich do not hold the DPSC Subsistence Requi-sitioners' Handbook.

When requisitioning food items, make re-quired substitutions as outlined in chapter 5.

Inspection for Quality

Food items may be fit for human consump-tion but still vary considerably in other aspectsof quality. The food service officer aboard yourship is one of the people responsible to see thatthe Navy receives tne quality it contracted for.It is true that most items are inspected at theissuing activity, but this does not relieve you ofresponsibility for checking the items your shipreceives. Do not open every case or box; thisonly delays loading operations.

Pick out random cases and inspect them in aseparate area. When necessary, notify themedical department if there is doubt as to thecondition of an item. Refer to Commissaryman3&2, NAVPERS 10279-E, chapter 3, for in-formation on quality inspection of food items.

77

If you feel that some food items are unsatis-factory (poor quality, poor condition, not up toprocurement specifications) report this informa-tion on a DD Form 1608 (Unsatisfactory Mate-rial Report (Subsistence)). Here is an example.You suspect excess fat in ground beef. Contactthe nearest Preventive Medicine Unit orArmy/Air Force Veterinarian and request thatthey take samples for a laboratory analysis. Fillout and forward the DD Form 1608 to the NavySubsistence Office. Attach a copy of thelaboratory report if it is available. (Your reportwill go to the Defense Personnel Support Center,Philadlphia for investigation and correctiveaction.)

UNSATISFACTORY FOOD ITEMS

Report immediately any Government ownedfood items that are found to be unsatisfactoryduring an inspection or in use.

Nonhazardous Items

Nonhazardous items are those items which donot meet expected or desired standards butwhich do not constitute a danger to personnel ifconsumed. Use of items in the nonhazardous,unsatisfactory food category will be determinedby your food service officer. Prepare an unsatis-factory Material Report (Subsistence) (DD Form1608) (see fig. 6-1 and 6-1A) in accordance withthe instructions on the back of the form andsubmit an original and two copies to the NavySubsistence Office. Whenever possible, forwardphotographs to illustrate discrepancies. Ex-amples of nonhazardous unsatisfactory fooditems are:

chicken wings in a box labeled breasts,grill steaks containing so large an amountof fat and gristle as to be tough and un-appetizing,packaging which does not adequately con-tain the product (too flimsy, leaks easily,inadequate protection, not a convenientsize),deviations in case weights.

CUMMISSARYMAN 1 & C

UNSATISFACTORY MATERIALREPORT (SUBMSTENCS)

SEZINSTRUCTIONSoil itivetess mgI. DA7 E PREPARED

REPORT CONTROL SYMBOLVD* OSA (AR) Mt

. I ba* ZIP 11omng cer

Navy Subetotence OfficeWashington, D. C. 20390

. FR ' IRIMMUlg MIT , nUSNMCB -48

Davisville, R. I. 02819

S. .ITEM NOMENCLATURE

Hot Sauce, Type II RegularS. FEDERAL STOCK NUMMI*

8950-926-9939NA

Unknown7. CONTRACTOR, PLANT ADDRESS AND ZIP CODE

XYZ Vinegar Co.Nev York, New York

S. SOURCE OF SHIPMENT (Depot. DINNIANtat MAL Direst &NNW.Ate.)

Naval Supply CenterCharleston, S. C.

S. DATE SUPPLIES RECEIVED to. Asouisirou 'musts

11. CONTRACT MUMMER

DSA 130-7 -C -29LA1

12. SIZE OF LOT OR SHIPMENT

irealz ura-6 oz.bottles

13. LOT OR SHIPMENTNUMBER

Lot #4 Code D

IS. DATE OF PACK

March 1965IS. SAMPLING PLAN .--.

INIIIIVIC.LEVEL

TEST/EXAMINATION 'rya., OR NUMBED *AMPLE.1211 SOL

ACCIIIIIVANCE

NUMBER

RIPJECTIONNUMBER

NUMMI* OrDEFECTS ONoltracTIvis

AMPLEUNIT

-------.

IS. DESCRIPTION FOR DRAWING SAMPLE

Random sample- 102

17. NARRATIVE DESCRIPTION OF UNSATISFACTORY QUALITY AND IDENTIFICATION OP DEFECTS

Product is weak tasting, little flavor, thin, watery appearance. Solids and liquidin product have separated and do not mix. Approximately 2/3 bottles withrusted caps. See attached photograph.

IS. RECOMMENDATIONS

Product has been surveyed. Recommend that old age stocks not be issued to ships.

FOOD SERVICE OFFICER

ISA. MEMATINIII

(TO as COMPLETED ET SERVICE OFFICE)20. TO: Colaaaade

Defense Pommel Suwon Coat=ATTN: DPSC.STQP2$00 South 20th StreetPhiladelphia. Pa. 19101

21. FROM (Service Office):

u. Forwarded for sep_ rialto ectropion.I TYPED MANE AND TITLE 22A. SIGNATURE 231. DATE

DO I 1608AnkNKoaR

71 PREVIOUS EDITIONS ARE OBSOLETE S/M 01020017002

Figure 6-I.Unsatisfactory material report (subsistence) DD Form 1608 (front).

78

111441110MNIIMIL

90.52.1

Chapter 6 -RECEIPT. INSPECTION, AND STOWAGE

INSTRUCTIONS

GENERAL. This form should be used to report all unsatisfactory conditions in all subsistence items procured bythe Defense Personnel Support Center and is not limited to those in nonconformance with specifimition require-ments. When unsatisfactory conditions are not related to specification requirements, special attention should begiven to *ties 17. Photographs are an excellent method for illustrating the exact nature of many discrepancies.Inspection and Pirating records should be forwarded with the UMR when appropriate. Use additional sheet asnecessary and identify with related item number. Item discrepancies in shipments requiring submission of DD Form1599, Report of Item Discrepancy; Standard Form 361, Discrepancy in Shipment; or DD Form 6, Report of Packagingand Handling Deficiency, will not be reported on this form. The use of the Report Control Symbol is optional andat the discretion of each service.

ITEM 4 State nomenclature in sufficient detail to insure identity including as necessary type, grade, class,etc.

ITEM 13 - State contractor's lot number shown on shipping or unit container.

ITEM 15 Information for these columns can be obtained from section 4 of applicable specification.

ITEM 16 State the number or amount drawn from each case, each area (top. bottom, side, etc.) and whethercomposite sample was used.

ITEM 17 List the manufacturer's batch or date codes (usually shown as a series or numerals and letters printedor embossed on bottles, cartons, and cans) found on primary containers. These codes may also befound printed or stencilled on shipping containers. Define the defect as stated in the quality assur-ance provisions of the commodity specification; otherwise, define the manner or degree of non.conformance. List storage conditions or other factors which may be related to the unsatisfactoryconditions of the product. Forward samples of product if practicable.

ITEM 18 State recommendations regard.ng disposition of supplies, revision of specification requirements, revision of purchase requirements as to size of units and quantities. It is essential to state quantitieson hand and, if applicable, dates and quantities scheduled for subsequent use.

DISTRIBUTION

a. Originator will prepare original and three copies of report, retain one carbon copy and forward remainderto following appropriate Service Office.

(1) Chief (2) Commanding OfficerU.S. Army Food Service Center U.S. Navy Subsistence Office1819 West Pershing Road Washington. D. C. 20390Chicago. Illinois 60609

(3) Air Force Service Office (4) Commandant of the Marine CorpsAttn: DPKFD Code COE-22800 South 20th Street Headquarters U. S. Marine CorpsPhiladelphia, Pennsylvania 19101 Washington. D. C, 20380

b. Service Office will review reports for completeness and validity and, if valid and complete, forward:

(1) Original for action in accordancewith DSAH 4155.7/AR 700-46 paragraphs VCand VI to:

(2) Information copy to:

Commander Commanding GeneralDefense Personnel Support Center U. S. Army Natick LaboratoriesAttn: DPSCSTQP Attn: AMXRE-FS2800 South 20th Street Natick, Massachusetts 01760Philadelphia. Pennsylvania 19101

90.52.2Figure 6-1.Unsatisfactory material report (subsistence) DD Form 1608 (back).

79

COMMISSARYMAN 1 & C

Hazardous Material (Obvious)

Hazardous materials (obvious) are food itemsthat are clearly and unquestionable unfit forhuman consumption. Items determined by themedical officer to be in the hazardous mate-rial (obvious) category will be surveyed and dis-posed of. Before disposition, gather all availableinformation, including photographs of thedefects if possible. When the material is knownor believed to have been received in the hazard-ous condition, notify the supplying activity orship by message. A DD Form 1608 will be pre-pared the same way as it is for non-hazardousitems. When considered necessary by the med-ical officer, samples of the material will be sub-mitted for laboratory analysis to the nearestArmy medical laboratory, Navy environmentaland preventive medicine unit, or one of the lab-oratories listed in the NA VSUP Manual. If re-tention does not constitute a health or sanitaryhazard, retain a number of samples until disposi-tion is directed. Requests for laboratory testingservices are made on a Requst for and Results ofTests (DD Form 1222). A copy of the labora-tory report is forwarded to the Navy SubsistenceOffice as soon as it is available. Examples ofhazardous material (obvious) are:

contents of cans which are bulged, swollen,punctured, and so forth,products with spoilage indicated by of-fensive odors, abnormal color, presence ofslime or other evidence of deterioration,items containing large, easily recognizablepieces of foreign material (glass, nails, in-sects, and so forth).

Hazardous Material (Suspected)

Hazardous material (suspected) includes:

items believed, but not known, to con-stitute a danger to personnel if consumed,items with a potentially dangerous defectwhich cannot be detected by sight or odor.

Items in the hazardous material (suspected)category must be reported immediately by a

80

priority message to the Defense Personnel Sup-port Center, Philadelphia, with copies to

Navy Subsistence Office,Bureau of Medicine and Surgery (Pre-ventive Medicine Division and HospitalAdministration Division),activity that supplied the material,Service Force Commander (if the materialwas received from a supply ship).

Your should suspend all issues and use of thesuspected items pending receipt of instruc-tions from DPSC. Samples of suspected itemsshould be forwarded for laboratory analysis andcopies of the laboratory report should be pro-vided the same distribution as the priority mes-sage. To prepare a priority message, checkNAVSUP P486, ch. 4.

REJECTIONS

If you reject items, you or the supply officermust notify the purchasing officer concerned.Depending on local arrangements, either you orthe purchasing officer must notify the vendor.

The purchasing officer will arrange to havethe item or items inspected as to condition andliability of the carrier or vendor. Do not makeany statements to the carrier or contractor. Thepurchasing officer or his agent will take neces-sary steps to settle any dispute or claim.

A separate report should be made to the pur-chasing officer when contractors fail to makesatisfactory deliveries. The report should statewhet her the items rejected were replacedpromptly and satisfactorily. All reports will beinvestigated by the purchasing officer, and hewill make the necessary reports and recom-mendations to the Navy Subsistence Office.

POSTING RECEIPTS

There are two items of information whichmust be transcribed to your subsistence records.They are the quantity received and the dollarvalue of the receipt. Additionally, if the unitprice is different from the last unit price atwhich you received the same item, a notation tothis effect must be made on the appropriate

Chapter 6RECEIPT, INSPECTION, AND STOWAGE

Subsistence Ledger. (The last receipt price isalways rounded to the nearest cent when it isposted to the Subsistence Ledger.) The recordsaffected are the Record of Receipts and Ex-penditures (NAVSUP Form 367) and the Sub-sistence Ledger (NAVSUP Form 335). Value isposted to the 367 and quantity to the 335. Ifthe optional Stock Tally (NAVSUP Form 209)is used, quantity should be posted to it. (See fig.6-2).

DISPOSITION OFRECEIPT DOCUMENTS

Several different receipt documents are usedfor food items, depending on the type of fooddelivered, the source from which they are re-ceived, and whether the issuing activity is mech-anized or nonmechanized.

Receipts on DD Form1348-1 or 1348

Food items normally should be received onthe DOD Single Line Item Release/ReceiptDocument (DD Form 1348-1) except when req-uisitioning from nonmechanized ships or whenperishable items are requisitioned. When fooditems are delivered from mechanized ships orshore stations, DD Form 1348-1's (the originaland three copies) accompany the material. Iffood items were requisitioned from an afloatactivity on a DD Form 1348, the green andwhite copies and the bottom card accompanythe material. Receipt is acknowledged on thewhite copy of the DD Form 1348 and returnedto the issuing ship.

In either case you will receive at least threecopies of a DD Form 1348-1 or 1348 (the thirdcopy of the DD Form 1348 will be your re-tained red copy). These copies should show theunit price at which they are issued. On boardship they should be distributed as follows:

1. One copy' signed by the jack-of-the-dustacknowledging responsibility for the item listedthereon, to the food service officer. This copyshould be maintained in the personal custody ofthe food service officer.

81

2. One copy, extended, to one of two files:RECEIPTS (including reefers) DATE to DATEor RECEIPTS FROM OTHER NAVY SHIPS(excluding reefers) DATE to DATE. These fileswill substantiate your ship's subsistence returnsat the end of the accounting period.

3. Any remaining copies to the requisitionfile where they will be attached to the OUT-STANDING REQUISTIONS (red) copy whichshould be annotated to acknowledge receipt andremoved to a COMPLETED REQUISITION file.

See figure 6-3 for distribution of DD Form1348-1.

Receipts on NAVSUP Form 1059

Each page of the Subsistence Reportmultiuse (Perishable) (NAVSUP Form 1059)may be used alone as a requisition for perishablefood items or any combination of pages may beused, depending on your needs. Like the DDForm 1348, it can also be used as a receipt docu-ment. Copies of the NAVSUP Form 1059 re-ceived with the requested subsistence materialshould be handled in a manner similar to theforms discussed above.

Receipts on NAVSUP Form 48

Orders under contract or purchase ordersshould be handled in a manner similar to theprocedures described for forms 1348-1 and1348. Three copies of the NavSup Form 48should be distributed to the (1) supply officer'sfile, (2) the quarterly RECEIPTS file, and(3) the remaining copies to the COMPLETEDPURCHASE ORDER file (see fig. 6-4). A dif-ference is that you have had these receipt copiesof the NAVSUP Form 48 aboard since it wasprepared.

When the food items arrive, remove three (ormore) copies of the 48 from the outstandingpurchase order file, and from this point on youcan consider that they arrived with the fooditems. After completion of the quality andquantity inspection you can extend your postinf;copy after filling in the quantity at.ceotedcolumn with your actual count of the material

COMMISSARYMAN 1 & C NU COPY AVAILABLE

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received. There is an exception when you ordersubsistence for delivery over an extended period.When this is the case, the tickets from eachdelivery are filed in the accountability file, andthe amount of each delivery is noted by the of-fice Storekeeper on the outstanding purchase

82

43.24-1

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When the delivery is complete, you signthe certification in the lower left corner of acopy of the NAVSUP Form 48 which is then

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Chapter 6RECEIPT, INSPECTION, AND STOWAGE

forwarded, with the original and three copies ofthe dealer's bill, to the paying office designatedon the form.

DISCREPANCIES IN DOCUMENTATION

One of your responsibilities is to compare thefood items received with the accompanyingdocuments and, if they do not agree, to takeappropriate action. The following paragraphsdiscuss situations you may encounter and theproper procedures in each case.

Erroneous Invoices

When an invoice is received containing anerror of $5 or more, request a corrected orcredit invoice from the issuing activity. Linethrough the error without obliterating thefigures and insert the correct amount and post itto the Record of Receipts and Expenditures(NAVSUP Form 367). Upon receipt, file thecorrected or credit invoice with the retained re-cords. Errors of less than $5 should be absorbedin the price adjustment.

Receipts Without Invoices

When food items are received without in-voices or on unpriced invoices, prepare a dummyinvoice and take up the food items at the lastreceipt price as shown on the NAVSUP Form335. When the priced invoice for the food itemsis received, round off the receipt unit price tothe nearest cent and use it as the unit price forthe item. Make a cross reference on the pricedinvoice to the related dummy invoice and, if re-quired, make an additional line entry on theNAVSUP Form 367 for any difference.

Shortage in Shipment

When shortages are found in shipments re-ceived from other supply officers, the full valueof the transfer invoice should be taken up on thestock records and the loss, regardless of theamount, should be surveyed in the regular

85

manner. If the missing items are received later, acredit loss by survey invoice is processed.

UNDERWAY REPLENISHMENT

Underway replenishment is a major task.However, this task may be simplified somewhatby careful planning and supervision on yourpart.

The underway replenishment bill is a part ofyour Ship's Orders and Regulations. Comparethis bill with others that you have used. If thebill can be improved, discuss your recommendedchanges with your superior.

If your ship is attached to an operating force,it will receive most of its support from mobilelogistic support groups (AFs).

Listed below are some nujor points that youshould consider when planning underway re-plenishment:

1. Submit your requisition to the AF withinthe time limits listed in replenishment guides.This gives the AF ample time to process therequisitions.

2. Be sure you are ready for .replenishmentwhen the time comes by accomplishing the fol-lowing:

Know the replenishment stations.Determine the number of cases that willcome aboard, how many men will be re-quired as checkers, and how many men willbe needed in the working party.Be sure that all storerooms are read! toreceive the stores. This may require stockrotation and storeroom cleanup by thebulk storeroom storekeeperPlan the traffic routes for the working

° party to take. (Be sure to indicate a sepa-rate route for return from the store roomsto avoid congestion and confusion.)The CO and X0 should be informed of theplans for the replenishment.

3. Make sure the working party and thecheckers are on location before replenishmentbegins.

COMMISSARYMAN 1 & C

4. Be sure that the checkers have a system forchecking all actual quantities of food items thatcome aboard.

5. Be sure that the working party stays onthe job until all food items are received aboardand struck below in the proper storerooms.

6. Be sure that the checkers know where allitems are to be sent for stowage. The checkers,in most cases, are Commisarrymen.

7. Take necessary precautions to see thatitems such as fresh fruits are not pilfered duringthe stowing operation. After the replenishmentis completed, you can set aside a few cases offresh fruit for the working party. You then cancharge this off to the general mess as stores con -su med.

UNLOADING AND STORING

Whe loads of food items arrive for Wort re-plenishment, offload only one type of food at atime. This makes inspection and quantity checkseasier. Do not permit the working party tothrow boxes or drop them off trucks. Bruisedfruit, dented tinned items, and broken cases in-crease spoilage.

STOWING ITEMS INREFRIGERATED SPACES

Since most refrigerated spaces do not havebattens to keep stock from shifting, it is a goodidea to place boards vertically on the ends ofcase rows and secure them to bulkhead brackets.Be careful never to secure anything to the ex-posed coils in a refrigerated space.

Naturally, the temperatures will rise duringloading. It will take several hours to bring themback down to desired levels, and it is your job toensure that each space is checked at least everyhour. If temperatures do not drop, notify theman in charge of the refrigeration system. Itmay be necessary also to restow the space forbetter circulation of air.

STOWING FROZEN MEAT

Frozen meats, fish, and poultry should bene, tly stacked in the refrigerated spaces at 0°F

86

or lower. Meat items should not be stored on thebare deck; pallets should be placed on the deckto allow free circulation of air under all itemsstored in the space. Unlike preservation bycanning, freezing does not sterilize food and forthis reasons food items should remain in storageat 0°F or lower, to maintain the same state ofsanitation and the best quality captured at thetime of initial freezing. When exposed at tem-peratures above 0°F, the quality of frozen fooddecreases at a rate directly related to the tem-perature increases. Frozen poultry, for example,loses quality two to three times faster at 10°Fthan at 0°F; four to six times faster at 20°Fthan at 0°F. When frozen food is held for anylong period of time above 0°F, permanentdamage occurs and quality loss cannot be re-captured.

Check the freeze box continually to maintaintemperatures at 0°F or below, if possible.Double check portable type freeze boxes as-signed to you when your ship is undergoing re-pairs at a shipyard. They are your responsibilitynot the shipyard's.

Stack like items in neat rows with labels insight; issues and inventories can then be easilyand accurately made.

Put pork, veal, lamb, poultry, and fish at thefar end of the space so that the warm air fromthe door opening will not hit them. These itemsspoil faster than beef and cured products.

Place older meats where they will be issuedfirst. Do not assume that the last meat receivedis the freshest. Each case is date stamped andyou must check these dates when stowing sothat the oldest date of pack will be in positionto be issued first.

When loading to capacity, it may be necessaryto open baxes of meat. Hams and pork loin arebest for filling in gaps. These items are usuallywrapped in small cuts and do not bruise easily.Frozen boneless meats, frozen variety meats,and sausage will be stored more satisfactorily ifleft in original shipping boxes.

Frozen poultry should not be used to fillgaps. It should be kept completely wrapped andin the original box. The box should be keptclosed; this also applies to partially used boxesof frozen poultry.

Cured meats, such as smoked ham and bacon,can be stowed in spaces with temperatures up to

Chapter 6RECEIPT, INSPECTION, AND STOWAGE

40°F. Stow smoked hams and bacon in tworefrigerated areas when practical. Stow part ofeach in the chill box and the remainder in thefreeze box to hold fo'r later use. Unless hams andbacon are stowed where the air is circulatingfreely to keep the paper wrappings dry, moldwill form.

STORAGE TAW ES

The NAVSUP PUB. 486 contains detailedstorage data for perishable subsistence and drysubsistence (semiperishable). The approximatestorage life of each item in these storage tables isbased on optimum (most favorable) tempera-tures and humidities, which exist only understorage conditions ashore at large supply installa-tions.

Aboard ship, optimum temperatures andhumidities are difficult to maintain. For thisreason perishables have a shorter safe life afloatthan ashore. Commissaryman 3&2, NAVPERS10279-E, contains tables of safe-keeping timeand storage date for semiperishable items andperishable items.

Keep in mind that the storage data for semi-perishable items must be calculated from thetime the items are processed. Frequently youwill receive perishable items that have been instorage for 3 months or even longer. In somecases optimum temperatures have not beenmaintained while the product was in transit. Inaddition, the product will be subject to upwardtemperature adjustment if your refrigeratedspaces cannot maintain the temperatures atwhich they have previously been held. All thesefactors tend to shorten storage life.

STOWING FRESH FRUITSAND VEGETABLES

Fresh fruit and vegetables hold best at tem-peratures ranging from 32° to 35° for apples to50° to 55°F for tomatoes. Vegetables require arather high humidity. A relative humidity of 85to 90 percent is desirable for most fresh fruits,and vegetables to reduce dehydration. A com-bination of high temperature and high humiditywill cause vegetables to spoil rapidly.

87

In stowing fresh fruit and vegetables, placethe most durable items (such as apples, turnips,lemons. onions, and cabbage) in the back of thebox. Then work toward the front area withoranges, melons, celery, and the like, followedby the most perishable items like cucumbers andlettuce. White potatoes keep best at 40° to50°F. If they are held at lower temperatures, besure that they art, removed to room tempera-tures at least 24 hours before use; otherwisethey will have a sweet taste.

Consult the storage table for perishable fooditems in the NA VSUP Manual to determinewhich fresh fruits and vegetables may be loadedONLY for consumption within 10 days. Exces-sive spoilage will be avoided if these instructionsare followed.

Never stow cases of vegetables or fruit so thatthe bulged side is on the bottom. Place them onthe flat side. Crisscross cases to aid the circula-tion of air, and place slats or dunnage betweenthem. Frozen fruits and vegetables should bestowed at a temperature of 0°F or lower if youplan to hold them for more than a very shorttime. Good circulation is also important to keepfrozen foods dry, and a forced draft type of fanor blower is best for this purpose.

STOWING EGGS

Stow eggs with special care and in an odor-free space. Egg shells, like' the human skin, havepores. These will absorb odors such as those ofstrong cheese, onions, lemons, and oranges.Keep them stored at a temperature of 32°F.Check the humidity of the stowage space. If eggsbecome damp they will mold and acquire amusty taste.

STOWING SEMIPERISHABLEFOOD ITEMS

You might assume that items classified assemiperishable food items are easy to stow andcare for. Actually, they require as careful han-dling as any other food item. They should bestowed in clean, dry, well ventilated spaces.Proper handling will help ensure their normallife.

COMMISSARYMAN 1 & C

Place all dry items on pallets or dunnage;never on deck. This allows necessary air circula-tion. If items are in bags, crisscross them. Stackboxes and cartons with the labels facing passage-ways to make issue easier and inventories moreaccurate.

Evaporated milk in cases should be turnedevery 30 to 60 days to prr'ent the separation ofbutterfat.

Never stow flour or other sacked items in astoreroom that has been freshly painted or nearany item with a strong odor.

Items is glass containers should remain intheir cases, stored in a dark place. Light maydiscolor the product.

SANITATION

Both unloading and stowage present problemsof sanitation. These problems result from theareas affected and from the nature of the pro-cesses.

You must keep areas where food items arebeing handled as clean as possible. This is oftenvery hard to do, especially on a dock or pier,where there is much traffic. Areas in which fooditems are being inspected and loaded should befree from fumes such as those from creosote,fuel oil, or fresh asphalt. Most fresh items willabsorb fumes or odors and will become unfit forconsumption. Do not allow food items, eitherfresh or dry, to remain on the piers, weatherdecks, or loading platforms for long periods. Ex-posure to weather will hasten the spoilage rate.When possible, frozen/chill items should be offloaded directly from refrigerated truck/van intothe ships reefers.

STORAGE AREAS

Cleanliness of refrigerated spaces helps preventgrowth of mold and decay of food stuffs. Alldecks, bulkheads, and deck gratings should bescrubbed clean with hot, soapy water and thespaces aired as often as practicable. Defrostingthe coils when 3/16 inch of ice accumulates willincrease the efficiency of the refrigeration sys-tem. A heavy layer of frost or ice on these coilsmay result in an overload on the compressors.

88

Do not attempt to defrost when the refrigeratedspaces are loaded.

The engineering office must be notified priorto defrosting so that refrigeration can be shutoff.

Dry storerooms should be clean and free ofinsects and rodents. Do not attempt to sprayinsecticide in a storeroom where flour, sugar, orsacked items are stowed. It is a good Plan tospray storerooms when stocks are low and canbe moved easily to another area during thespraying and airing process.

Daily inspections of refrigerated spaces anddry storerooms are part of your job. Do morethan just glance in and check a space off yourlist. Look for broken cases or bags, leaky cans,or strange odors. Check the ventilation, tempera-ture, and humidity of each space. Place yourhands on bulkheads to see if they are damp orhot. Sweating bulkheads increase thewhich causes rust to form on canned g .3.

SAFETY PRECAUTIONS

The safety of the personnel loading fooditems is your responsibility. You may place an-other petty officer in charge of actually loadingpallets or cargo nets, but the responsibility isstill yours.

Before any loading or unloading operation, in-struct the petty officers in charge in the properways of handling boxes, cases, or bags. Showthe men in the working party how to stow acargo net or stack a pallet board so that thematerial will not fall. Remind them that no onestands under a load while it is being hoistedaboard. The hatch tenwr must be instructed sothat he will call out "heads up" when a load isnearing the hold for lowering. He must also bealert to ensure that no one is standing in acargo net that has been emptied before he givesthe signal to the winchman to hoist it out of thehold.

Check to see that the area near an open holdor hatch has been properly roped off even if youconsider this the duty of the deck division. Thisalso applies to any space where a ladder or alifeline has been removed in the hold you areloading.

Chapter 6RECEIPT, INSPECTION, AND STOWAGE

Food items must be stored to prevent damageto the ship, crew, and the items themselves.Avoid storing items on top of bins. If this isnecessary, due to space limitations, then securethem with proper lashings or other means. In-spect these items frequently; lashings will beloosened by the motion of the ship.

After your ship has been loaded, inspect eachspace for safety. Sometimes stacks may have tobe leveled off, or lashings may not be adequate.Check to see that aisles have not been blockedoff thereby preventing the entry of fire parties.Check loading areas to ensure that ladders, hatchboards, lifelines, and such have been returnedand rigged properly. Check for any excess trashor dirt before the storerooms are secured. Firesnormally will not start in a clean, well stowed,and well ventilated area.

In general, storage compartments should belocated away from sources of contamination,maintained in good repair, and kept clean.Below is a list of precautions that you shouldobserve:

When opening boxes, cartons, crates, re-move nails, do not bend them down. Be-ware of broken glass.Put the heavier and bulkier materials on thelower shelves. Avoid storage on top oflockers or other high places.Food containers should be covered exceptwhen in actual use or service.

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Food containers become contaminatedthrough wire, splinters, and dirt if notopened properly.Know where your firefighting equipment islocated. Items should not be stored wherethey will be in the way when equipment isneeded for emergency use. Flammablecleaning materials and other materialsshould be placed in specified lockers or inapproved safety cans. Store only on lowershelves.Maintain good housekeeping so as to re-duce the hazard of fire and other accidenthazards. Place stores so that they do notprotrude into aisles from bins or shelves.Be sure that light bulbs are guarded andthat materials are no closer than 18 inchesto any bulb.To avoid toppling and damage to cases andproduct, do not stack cases too high.Use shelving of sturdy construction. Instorerooms afloat, merchandise should besecured behind battens or lashed down.Stockrooms should be properly ventilatedand smoking prohibited.When lifting, keep your back straight, bendyour knees and let your leg muscles do thework. If the load is too heavy for one manto manage, ask for assistance.Use adequate and safe ladders; avoid over-reaching to get objects.

CHAPTER 7

MENU PLANNING

One of your most important duties as a seniorCommissaryman is to see that the men whosubsist on your mess are always well fed. This, asyou already know, is a matter not only ofquantity of food but also of quality, andespecially of combinations. To be well fed is tohave enough food containing the right amountsof the various nutrients necessary to health andwell-being. For a mess to be a good feeder,menus must be carefully and skillfully plannedto produce the right combinations of foods indishes that will appeal to the personnel towhom they are served. And this must beaccomplished within your budget and with thesubsistence items you have had the foresight tostock aboard.

In Commissaryman .3&2 you have studied thebasic principles of nutrition, the Daily FoodGuide, the Navy Ration Law and the objectivesof menu planning. You have studied the generalproperties of proteins, fats, carbohydrates,cellulose, and water. You probably also have hadsome experience in planning menus. There isalways more to learn, however. This chaptershould aid you in planning better menus andeventually in supervising other menu planners.

This chapter is intended to help you find theanswers to such questions as:

Which foods must I be sure to include ineach menu?

How do I ensure a well balanced menu?

How should I plan ahead so as to have goodmeals throughout a cruise?

How do I adapt menus to cold or hotclimates?

90

THE PLAN AND THE PLANNER

Menu planning in the Navy means planning amenu that is nutritionally adequate, using thefood service capacities of your ship or station.When we speak of providing for food needs, wemean that enough nourishing food must beserved and that this food must be attractive andreasonably acceptable to the personnel who areto eat it. This service must be accomplishedafloat and ashore, consistently, under varyingoperating conditions, in widely differing geo-graphic locations, and in all kinds of weather.

THE MENU PLANNER

The skill of the menu planner shapes everymeal served in the Navy. Developing skill inappraising operating conditions, food accept-ance, and food supplies in terms of potentialmeals is a L:Jmanding and responsible task. Toperfect such skill requires:

Gaining basic knowledge of menu planningprinciples.Balancing meals in nourishing and attrac-tive combinations of food.Upholding the traditional Navy feedingstandards established by the Navy RationLaw.Keeping food costs within justifiable limita-tions and prescribed monetary allowances.Planning for efficient food supply manage-ment and logistics.

Flexibility and adaptability are essential toplanning meals. Rarely will you be able to usestandard menus. The foods that are written into

Chapter 7MENU PLANNING

your ship's menu must vary as operating condi-

tions vary. Even ships of the same type as yours,operating under the same conditions and in thesame area, probably could not use exactly thesame menus. Knowing how to adapt menus is a

skill you must acquire. Learn the "whats" and"whys" of menu planning and practice them.

THE MENU PLAN

The menu is a food plan for a meal, a day, aweek, or longer. It is an important document. Agood menu plan is a contribution to a smoothlyoperated ship or shore station. To the com-manding officer, good menus are a sign ofefficient mess management. Good menus tellhim that the galley and mess facilities are beingproperly used, that the mess is operating withinits prescribed allowances, and that general messpersonnel know their jobs. But more than that,he knows that good menus mean a healthy crewand a high morale.

TOOLS At) GUIDES INMENU PLANNING

When planning a menu, you need to beresourceful and imaginative. You should be wellinformed as well. Many sources of informationare available to guide you, and there are pro-cedures for compiling additional informationyou may need. Your acquaintance with and useof these sources of guidance are key factors inyour success as a menu planner.

Studying previous menu plans on file will behelpful, for it will give a good indication of whatis practicable for the preparation facilities andnumber of men subsisted in your mess. This oldfile, however, by its very ease of access, maytempt you to rely upon it too much, withresulting dullness and monotony in your menus.Instead, you should use the file of previousmenus along with various other sources ofguidance. Some of the most important of thelatter are described in this section.

9'

ARMED FORCES RECIPE SERVICE

Menu planners use standard recipes constantlywhen planning and developing menus. There areover 1,100 recipes and recipe variations printedon 5 by 8-inch cards. The cards are color codedto facilitate identification. The Armed ForcesRecipe Service includes color photographs ofcertain recipe finsihed products, guidance typeinformation cards and line drawings of breadand sweet roll make up procedures. The recipesare standardized to yield 100 portions andinclude efficient preparation techniques.

Use of the Armed Forces Recipe Service filein every stage of planning menus is necessary.Get acquainted with the different sections of thefile. Be adventurous and try out different recipesfrom time to time. Keep a record or an index ofthose currently used and revise it periodically.

The Armed Forces Recipe Service is the basisfor determining the supplies to requisition andplanning workloads. These include . l) costrecords for individual recipes, and (2) foodacceptance factors.

Supplies to Requisition

Recipes provide information which can beused in advance menu planning from the stand-point of food supplies required to produce ameal, a day's meals, or 7 days' meals. Recipesare based on 100-portion quantities giving aworkable figure for adjusting portions upward ordownward as required to feed a given number ofmen. The adjusted figure is put to use indeciding quantities of food to requisition, to tellcooks the quantities to prepare, and so on.

Planning Workload

Use of recipes is essential to plotting timeschedules for the cooks, bakers, spud coxswain,and others who are concerned with food pre-paration. Recipes are used also to obtain aworkable plan for staggering the use of galleyequipment.

COMMISSARYMAN 1 & C

Index of Recipes

One of your most valuable references is theIndex of Recipes issued in conjunction with theArmed Forces Recipe Service. It helps you tomake menu choices. The recipes in the Index ofRecipes are listed according to the recom-mended sequence of listing major items on themenu. The index also lists miscellaneous infor-mation included in the Armed Arces RecipeService.

FOOD ACCEPTABILITY

Customer acceptability of thz menu is thegoal of the menu planner. There is no set patternto tell him what foods h:a mess patrons will eatand enjoy. An individual's food tastes may beinfluenced by many factors such as his foodlikes and dislikes before he entered the service,the foods he has learned to eat and enjoy duringhis service career, the group of friends he eatswith at meal time and so forth. The menuplanner must know his customers so that themeals he plans will be well-accepted. The follow-ing are ways you can determine the acceptabilityof specific foods in your mess.

Food Acceptance Factors

A food acceptance factor is one which ex-presses the percentage of men who will eat aparticular dish. To obtain an acceptance factorfor individual menu items, divide the number ofportions of the item served by the number ofmen in attendance at the meal.

Keep a record of menu item acceptance on,the Food Preparation Worksheet, (NAVSUPForm 1090), the individual recipe card, or theIndex of Recipes. The individual cards of theArmed Forces Recipe Service provide the placeto do this.

An acceptance factor is a valuable index ofthe popularity of menu items, and should beused for this purpose after testing out an item atseveral meals. Acceptance factors for the samemenu item may vary from meal to meal.Different combinations of foods on a menu,weather, or varying appetities may alter the

92

acceptance of an item. A more accurate accept-ance factor may result by averaging figuresobtained at several intervals,

Waste as an Indicator

Another way to determine acceptability is tokeep a systematic check on plate or tray waste.This should be recorded on the food preparationworksheet.

Good food acceptance means less plate wasteand leftovers to account for in planning the nextround of meals. Even popular foods may be-come monotonous if served too often. Mms likehamburgers or french fries, for example, needspacing on the menu.

Food Preference Ratings

The fact that men will take or accept items onthe serving line does not prove that these aretheir preferred foods. They may have no betterchoice.

Food preference, or a stated attitude toward afood, may be determined by several approaches.

One means is to solicit written opinions fromthe crew about items or classes of foods whenyou have doubts about their relative popularity.A questionnaire can be developed on which themess patrons can indicate their preference forvarious items. The manner of describing thefoods, how the person is instructed aboutanswering the questionnaire, and where he fills itout are important to obtainiaig good reliabledata.

The most commonly used food preferencequestionnaire is a rating scale given to each manin a messline or at some other appropriate time.This type of questionnaire is easily tabulatedand is reliable because checking a block orcircling is all that a man is required to do.

Food preference questionnaires can determinewhich single food items are most or leastpopular, their desired frequency of use on amenu, and what menu combinations are most orleast liked. An example of how to canvass foropinions on single food items is given in table7-1. These food preference questionnairesshould be updated periodically because tastes

Chapter 7- MENU PLANNING

Table 7.1.Semple general mess food preference questionnaire

Circle one answer after each food.

FOOD ITEM

Not Steamed frank- Like very Like mod- Neither like Dislike Dislike verytried furters much erately nor die-

likemoder-ately

much

Not Pineapple and cot- Like very Like mod- Neither like Dislike Dislike verytried tage cheese salad much erately nor dig-

likemoder-ately

much

Not Spaghetti and meat Like very Like mod- Neither like Dislike Dislike verytried balls much erately nor die-

likemoder-ately

much

Not 'uttered green lima Like very Like mod- Neither like Dislike Dislike verytried beans much erately nor dis-

likemoder-ately

much

Not Succotash (lima Like very Like mod- Neither like Dislike Dislike verytried beans and whole-

kernel corn)much erately nor die-

likemoderately

much

Adapted from "Food Acceptance Testing Methodology", Advisory Board on Quartermaster Re-search and Development, Committee on Foods, National Academy of Sciences, National ResearchCouncil, October 1954, p. 67.

change, new men come aboard, and new itemsare procured.

MENUS FOR EXTENDED CRUISES

The best guides for planning menus anddetermining loading requirements are accuraterecords of a ship's own past usage and menuplans or menu summaries for previous extendedcruises. Usage data and menus used duringextended cruises should be collected to providea basis for balanced loading during futuredeployment. The Subsistence Loading Guide forSmall Surface Ships (NAVSUP P-346) providesmenu planning and loading aids for use aboardsurface ships feeding 99 or less 7nen, or withprescribed endurance of less than 45 days. The21 day cycle menu in the publication, with dailyrequirements list, weekly requisitioning guide,

93

90.8

and endurance tables will he helpful in planningendurance loads when usage data are not avail-able.

The 4S-day Subsistence Endurance Base(SEB) contained in Food Service Management,NAVSUP P-486, is a guide that can be used withship's usage data in planning menus and locallists for 60, 75, 90, and 120 day operationalendurances.

FOOD USAGE RECORDS

The Subsistence Ledger (NAVSUP Form335), makes possible quick, on-the-spot inven-tories of food supplies. This record, or othersimilar informal records of supplies used, willassist the menu planner in predicting what foodswill be used.

COMMISSARYMAN I & C

A first consideration in advance menuplanning should be "balanced" requisitioning.Past usage records help attain this balance byshowing what is "on hand" and what items areneeded. Planned calendars of stock rotation willprevent a rewrite of menus to incorporatesurplus stocks of on-hand items. Items should berotated on a regular basis, using oldest stocksfirst.

NAVY FOOD SERVICE NAVSUP P-476

Navy Food Service, NAVSUP P-476 ispublished bimonthly by the Navy SubsistenceOffice. It contains authoritative and reliablesources to guide food choices in planning Navymeals.

Periodically, Navy Food Service containssuggested menus, including the 42-day ArmedForces Menu. This guide menu illustrates how abasic cycle menu can be written and used yearround with seasonal variations. Navy FoodService also suggests recipes that the menuplanner possibly has not tried before. In addi-tion to the menu and recipes, the Navy FoodService gives food preparation hints and sub-sistence news. Keep back copies of Navy FoodService filed for ready reference.

MENU BOARDS

Menu planning boards assist in planningmenus that are based on crew preferences. Thereare two kinds of menu boards: (1) menu-planning boards that actually plan the menuwithin the Food Service Division and (2) amenu review board that functions in an advisorycapacity. The type of board that acts on majordecisions affecting food supplies to support amenu, or selection of food choices commen-surate with galley equipment, workload, andother administrative decisions, must be com-posed of personnel with experience in foodservice. The representatives on this board are thecommissarymen and chief petty officers in theFood Service Division. A menu review boardconsisting of personnel from all divisions onboard can bring fresh ideas on general messmenus. Each command makes its own policy on

94

menu board representation outside of FoodService Division. Menu boards, their require-ments and functions are discussed in FoodService Operations, NAVSUP P42I.

FACTORS AFFECTING FOOD CHOICESFOR MENUS

When planning menus you will continually befaced with numerous detailed problems whichaffect your choices of food for the menu. Thereare many restrictions which narrow down foodchoices. Knowledge of nutritional requirementsand food values, estimates of probable accepta-bility, technical knowledge of food costs, andcurrent inforination on availability of suppliesmust be integrated into a single document. Oneor all of these factors may affect items chosen.

NUTRITIONAL STANDARD

Nutrition is of first importance. The menusshould be adequate to maintain the good healthand efficiency of the men.

MONETARY ALLOWANCES

Economic factors invariably concern all menuplanners. General messes are operated on amonetary ration allowance. The Navy Sub-sistence Office publishes quarterly a list of fixedunit prices, for use in pricing food items issuedto the general mess, and the monetary values ofthe basic daily allowance, supplementaryallowances, and special allowances. The value ofthe basic allowance is developed from thestandard Department of Defense Food CostIndex which contains a representative list ofspecific quantities of food items derived from 10U.S. Code 6082 and the current Department ofDefense appropriation act. Monetary ration rateswhich are sufficient to feed a full daily rationunder normal operating conditions vary ac-cording to the average number of personnelallowed daily. It is expected that an underexpenditure will exist at the end of the account-ing period with proper mess management. Thisrequires effective menu planning, control over

Chapter 7 -MENU PLANNING

breakouts, correct inventory procedures, foodconservation programs, and daily review orration costs,

ADJUSTING MEALSFOR CLIMATE

The menu is seasonal in the sense that plansare altered to include the special food featuresof each season. Foods in season have a higherquality, are usually cheaper, and are betterflavored.

Adjusting Navy meals for climate must alsotake into account the great variation in climaticconditions under which Navy ships and shorestations operate. Menu plans should be made tosuit the weather in which you find yourself.Food needs differ greatly with variations intemperature; and appetites may change.

Cold Climate

Plan menus that are rich in energy value formen spending the majority of their time outside,on strenuous jobs. Even in a cold climateincreased amounts of energy-rich foods are notneeded by men working in heated buildings, butspecial provision should be made for members ofthe group who may be engaging in outdooractivities, such as flying or drilling. Use creampies, iced cakes, fried foods, breads, breakfastpastries, butter, cereals, macaroni, rice, creamsoups, vegetables, salad oils, gravy, sirups, icecream, cheese, whipping cream, nuts, peanutbutter, meats, dried beans, eggs, and otherprotein foods furnishing energy.

Hot Climate

Plan menus which are a combination of bothlight and substantial meals, EXCEPT for menwho work in heat, or who are exposed to thehot sun for long periods. For tir,se men, planlean beef, poulty, or veal. Use a variety ofbeverages, including fruit juices. When available,use tropical or native fruits and vegetablesapproved for use in the general mess. However,do not underestimate the basic energy needs of

95

NipUsisft

the men. Even in hot climates, food needs mustbe met.

STORAGE FACILITIES,EQUIPMENT AND PERSONNEL

Limited stowage space, especially on smallcraft deployed on long cruises, preclude the useof many perishable food items. Menus for theseactivities should include wide use of customfoods to extend those stores of perishablesupplies which are available.

Plan menus well in advance for such cruises toensure balanced stocks that will enable you toprepare balanced meals.

The choice of preparation for foods to beserved Is also dependent upon the galley equip-ment, the number of personnel to be fed and thenumber who have galley duty. Menus may beelaborate if tabor sr"ing equipments such asfood shaping machines are available, or a suf-ficient number of men are on duty to allowpreparation of last-minute items.

DIETERS' CHOICE

Normally Navy personnel who show over-weight tendencies should have received medicalinstruction on sound dieting. As such theyshould generally know that they need to observerestrictions in total quantity of food eaten,while still eating a balanced variety of meatitems (including fish and poultry), cereals andbreads, fruits and vegetables, anti milk or milkproducts.

Smaller portions should be available on re-quest, in every Navy mess. Even preportionedcakes and pies can be presented in standard andsmaller sizes. Many young dieters can eatoccasional scaled down portions of pastrieswithout gaining weight or compromising theirefforts to lose weight. They should drink milkevery day, and skim milk and low-fat milk asdaily choices should help to keep the caloriescore on milk low. Trimming excess fat frommeats and skimming fat from gravy and soupsare food quality standards that all mess patronscan benefit from. Fruit and small servings offruit-flavored gelatin and sherbet are easy and

COMMISSARYMAN I & C

appreciated dessert choices for dieters andweight-conscious persons as well.

Work closely with the medical department onthe Command's dieting needs and ensure thatavailable general mess resources dre used to bestadvantage in achieving healthy weight levels forNavy personnel.

VARIETY AND EYE APPEAL

Foods that look good and foods that go welltogether always have an advantage over thosethat are less attractive, even though they may beequally well-prepared and nutritious. Learn tochoose and combine foods to achieve varicand harmony, bt, it in appearance and flavor.

The following suggestions will help you:

Vary the methods of preparation of thefood served. (Carrots, for example, can beserved raw, creamed, buttered, french fried,seasoned with lemon juice, or combinedwith peas.)Consider the color of food selected. Choosecolors that look well together. (Avoid toomany red foods at one meal.)Avoid unsuitable colors for foods. (Greenmilk, ugh! But green ice cream, O.K.) Serveinteresting combinations of flavors. Com-bine mild and strong flavors but don't kill adelicate flavor with an unsuitable combina-tion. Avoid using the same flavor twice inthe same meal.Combine different shapes such as dicedpotatoes, sliced meats, and leafy vegetables.Do not plan all soft, dry, or moist foods forany one meal. Vary the texture.Write a new menu each time. Generally,avoid having the same meal on the sameday of every week.

HOLIDAY AND SPECIALMEAL CELEBRATIONS

Special meals for holidays or special mealcelebrations (in messes either afloat or ashore)provide opportunities for festivity among thecrew. A well planned special meal adds interestand real enthusiasm among cooks and crew, andit builds morale.

96

Creative menus may be planned using foodstraditionally associated with the holiday. Re-search through the Armed Forces Recipe Servicefile should supply new ideas.

Consult the local chaplain for information onspecial religious days for the various faiths andcooperate by planning dishes in the menu thatare in accord with his suggestions.

Figure 7-1 is a calendar listing special occa-sions generally celebrated. It is included for ahandy reference.

Cycle Menu Planning System

The cycle menu system is the menu rotationplan recommended for use for Navy generalmesses. The cycle menu is a series of menusplanned to be used consecutively and repeated

January July

1 New Year's Day 4 Independence Day

February August

12 Lincoln's Birthday14 Valentine's DayWashington's Birthday

(3rd Monday inFebruary)

March

17 St. Patrick's Day

April

None

None

September

Labor Day (1st Mondayin September)

October

Columbus Day (2ndMonday in October)

Veteran's Day (4thMonday in October)

May November

Armed Forces DayMother's DayDecoration or Memorial

Day (last Monday inMay)

June

Thanksgiving Day(4th Thursdayin Noveeber)

December

25 Christmas Day

Father's Day (3rdSunday in June)

Note: Consult chaplain for religious days.

Figure 7-1.Calendar of spucialholidays and religious days.

90.12

Chapter 7-- MENU PLANNING

With some variations over a period of time. A35-day or 42-day cycle menu, rotated withappropriate changes on a quarterly or seasonalbasis is recommended for Navy general messes.Cycle menus save time and are easier to analyzethoroughly and to perfect than those written ona weekly basis. Cycle menus too, promote moreaccurate forecasting of ration costs and require-ments for requisitioning and daily food prepara-tion.

Preplanning Cycle Menus

Developing a meat plan, frequency charts, andspacing patterns are necessary preplanning func-tions which ensure an acceptable, appealingmenu that is also within the daily monetaryallowance.

A meat plan, also called a meat "block"shows the number of times the various types ofmeats (including breakfast meats), fish, poultry,and cheese are to be used each week on thecycle menu. This planned usage is directlyrelated to the relative costs of these items, theirrelative popularity, and availability. Meat, whichconstitutes over 50 percent of the ration cost, isthe largest single dollar investment in the menu.A planned pattern of usage during the cyclemenu period will enable you to balance the useof expensive, moderately expensive, and inex-pensive meat items.

The menu planner uses past menus that haveknown acceptability, the inventories of stockson hand, and the FSC Group 89 Catalog asguides for developing the meat plan. See Table7-2. When the meats have been chosen, they areplotted on a frequency chart, spaced on aspacing pattern and finally entered on the menudraft.

Frequency Charts and Spacing Patterns

Frequency charts and spacing patterns formthe framework of the menu and, like the meatplan, ate developed before the menu is drafted.

Frequency charts are developed for eachmajor menu item or section, that is, the Meat,Poultry, Fish entrees, Potatoes or Pete° Sub-stitutes, Vegetables, Salads, Desserts, Soups, and

97

Breads which form the basic menu structure.These charts serve as the advanced plotting of"what to feed", at which meal (breakfast, lunch,or dinner) and "How often." See Table 7-3.

Spacing patterns, see Table 7.4, show "when"the item will be served. With a spacing pattern,the menu planner can plot a balanced distribu-tion of food items so that there is an appropriateinterval between time less popular items areserved and so that the menus are not "beefheavy" or "corn heavy",

DRAFTING MENUS

To do the best possible job in menu draftingthe Navy menu planner needs a good workingatmosphere in which to think. In addition heneeds at hand the sources of information men-tioned earlier in this chapter, and the meat plan,frequency charts, and spacing patterns that hehas developed.

Most meals are planned around main dishes ofmeat, and other food items are planned tocomplement main dishes.

Use the standard Menu Draft (NAVSUP Form1092) to build the week's menu. Each week'smenu offers plenty of room for listing eachmenu item in a meal and has a column for theArmed Forces Recipe numbers to eliminateguesswork on the kind of food, the method ofpreparation, and the essential breakouts data.Establish a few standard symbols of abbrevia-tions to achieve coordination between the Sub-sistence Storekeeper or Jack-of-the-dust andgalley personnel. For example: (F) for frozen,(cn) for canned, (dehy) for dehydrated and(inst) for instant foods. Certain standard menuitems such as coffee are printed on the draft tofacilitate drafting.

The following steps illustrate a sequence indrafting major meal components:

Step 1Main dishes, gravies, sauces, andaccompaniments.

Step 2Potatoes, potato substitutes, andvegetables.

Step 3SaladsStep 4Breakfast fruits and cereals.Step 5Desserts.Step 6Breads and breakfast pastries.

oo

Tab

le 7

-2.S

ampl

e m

eat p

lan.

ME

AT

, FIS

H, P

OU

LT

RY

IT

EM

SN

umbe

r M

eals

/Wee

kT

otal

Mea

ls1

45

Y

6

DIN

NE

R, S

UPP

ER

Bee

f.

11

13

Ove

n ro

ast

Pot r

oast

11

13

Swis

s st

eak

11

13

Gri

lled

stea

k1

12

Gro

und

21

12

12

9Pr

efor

med

pat

ties

12

12

9D

iced

11

2L

iver

11

13

Fran

kfur

ters

11

3

Ham

11

3C

anne

d, w

hole

Coo

ked,

fro

zen

11

11

4

Pork

11

2D

iced

Ham

, bon

eles

s1

12

Pork

slic

es1

11

4Sp

arer

ibs

11

2

Vea

l

9059

Tab

le 7

-3.S

ampl

e ve

geta

ble

freq

uenc

y ch

art.

VE

GE

TA

BL

ES

_I j

ITE

M

1st BD

SW

eekJ 2

nd BD

SW

eek-

-2-/

3rd BD

SW

eek

4th BD

SW

eek

5th

B

Wee

k

DE

6th BD

SW

eek

Tot

alB

Tim

e

D

Serv

ed-4

i

S

Cor

n (1

0 m

eals

)Fr

esh

Froz

enon

the

cob

11

who

le g

rain

11

12

1

Can

nedc

ream

sty

le1

11

21

who

le g

rain

11

12

1

Oni

ons

Dry

Deh

ydra

ted

Car

rots

Fres

hC

anne

d-

1. "

ITE

M"

Col

umn:

Lis

t maj

or m

enu

item

s an

d no

t rec

ipe

com

pone

nts

(suc

h as

flo

ur, s

alt,

butte

r). T

his

list r

efle

cts

the

food

pre

ferr

ed a

nd th

e va

riet

ies

or f

orm

s in

whi

ch th

e fo

ods

are

avai

labl

e. A

s fo

od p

refe

renc

es c

hang

e or

ava

ilabi

lity

ofce

rtai

n ite

ms

is a

ltere

d, th

e fo

ods

liste

d m

ay b

e ad

just

ed.

2. "

WE

EK

" C

olum

ns: E

ach

wee

kly

colu

mn

is d

ivid

ed in

to th

ree

colu

mns

rep

rese

ntin

g br

eakf

ast (

B),

din

ner

(D),

and

sup

per

(S).

Thi

s br

eakd

own

assi

sts

in p

lann

ing

the

dist

ribu

tion

of th

e sa

me

maj

or m

enu

item

s am

ong

thes

e m

eals

ove

r a

42-d

aype

riod

. If,

ove

r a

six-

wee

k pe

riod

, cor

n is

pla

nned

for

10

mea

ls, t

he c

hart

sho

ws:

Fro

zen

onth

e co

b co

rn th

e 1s

t wee

k,on

ce a

t din

ner;

fro

zen

who

le g

rain

cor

.i, 2

nd a

nd 4

th w

eek,

onc

e at

din

ner,

and

6th

wee

k, o

nce

at s

uppe

r;ca

nned

cor

n,cr

eam

sty

le, 1

st w

eek,

onc

e at

sup

per,

3rd

and

5th

wee

k, o

nce

at d

inne

r; c

anne

d w

hole

gra

in c

orn,

lst a

nd 6

th w

eek,

onc

eat

din

ner,

4th

wee

k, o

nce

at s

uppe

r.3.

"T

otal

Tim

es S

erve

d" C

olum

nThi

s is

sub

divi

ded

into

thre

e m

eals

to a

ssis

t in

estim

atin

g br

eako

ut r

equi

rem

ents

. It

indi

cate

s th

e nu

mbe

r of

tim

es m

ajor

men

u ite

ms

are

serv

ed a

t spe

cifi

c m

eat.:

ove

r th

e 42

-day

per

iod.

90A

4

Tab

le 7

4.Sa

mpl

e m

eat s

paci

ngpa

ttern

.

Week

Meal

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

1

BBacon

Link sausage

Canned corned

beef

Canned lunch-

eon

mea

tB

acon

Gro

und

beef

Bac

on

DG

roun

d be

efan

d C

anne

dha

mbu

rger

s

Can

ned

salm

onC

ooke

d bo

ne-

less

ham

Pref

orm

ed b

eef

patti

esPo

rk r

oast

Swis

s st

eak

Fran

kfur

ters

Chi

cken

cut-

up

SPo

rk s

lices

Bee

f ro

ast

Bon

eles

stu

rkey

Gro

und

beef

Pepp

eron

i(p

izza

)

Perc

h, s

hrin

p,fi

sh p

ortio

ns,

Coo

ked

bone

-le

ss h

am

j Pot

roas

tPr

efor

med

patti

es

2B

Lin

k sa

usag

eB

reak

fast

stea

ksB

acon

Canned

corn

edbe

efL

ink

saus

age

Bac

onC

anne

dha

m

DC

orne

d be

efPr

efor

med

bee

fpa

tties

Fish

portions,

Sala

mi,

Can

ned

ham

, Che

ese

(sub

s)

Dic

ed p

ork

Coo

ked

bone

-le

ss h

amD

iced

bee

fB

onel

ess

turk

ey

SSw

iss

stea

kPork

slic

esC

hick

en,

cut-

upB

eef

roas

tL

iver

Gro

und

beef

Pork

roa

stPo

t roa

st

3

1. S

how

the

cut o

r ty

pe o

f m

eat,

fish, or poultry

plan

ned

for

each

mea

l, no

t the

rec

ipe

num

ber.

2. Plan an

even

dis

trib

utio

n of

ent

rees

to p

reve

nt m

enus

fro

mbe

com

ing

"por

k he

avy"

or

"bee

f he

avy"

.

90.60

Chapter 7- MENU PLANNING

Step 7Soups and beverages.See figure 7.2

A good rule-of-thumb to remember is thatfoods in the menu are listed in the order usuallyeaten in a meal. Accompaniments to menu itemsshould be written alongside it as shown below,or may be written directly underneath it, spacepermitting.

Breakfast Lunch or Pinner

Fruit or juiceCerealMilkMain dishesBreakfast pastryBreadbutterJamjellyBeverages

SoupcrackersMain dishgravyPotatoesVegetablesSalad dressingBreadDessertBeverages

MEAT, POULTRY, AND FISH

Enter on the menu draft form the meat, fish,or poultry entrees planned for each day on thefrequency chart and the spacing pattern. Intro-duce variety to the menu by the recipe selectedfor the preparation of each meat cut or poultryentree. For example, beef, pot roast on thefrequency chart and spacing pattern may beentered as L10-1 Ginger Pot Roast on the menudraft and the next time this style of beef isrepeated on the spacing pattern, it may beentered as L10-2 Yankee Pot Roast onthe menu draft. Preplanning the entrees includesselecting an alternative meat as a choice whenrabbit, fish or liver are shown.

When all entrees for the cycle have beenentered on each week's draft, it is good manage-ment to review the drafts to determine;(1) whether the proper variety and balance aremaintained; (2) if higher portion cost entreesare balanced with lower portion cost entrees;and (3) if preparation of the entrees is withinthe capabilities of galley personnel and equip-ment.

101

POTATOES AND OTHER VEGETABLES

Frequency charts are developed for bothpotato/potato alternates and vegetables in con-junction with the meat frequency charts so thatthe items selected will complement the meat,fish, or poultry item planned for each day.Entering the potato/potato substitute andvegetables on the menu draft is the second stepin menu planning. As with entree items, varietyof preparation is introduced on the menu by therecipe card selected.

SALADS AND SALAD DRESSING

An array of salads and relishes can be pre-pared from the excellent variety of fresh, frozen,and canned fruits and vegetables available.

The Armed Forces Recipe Service offersmany varieties of salads and kinds of saladdressings, as well as recipes for relishes. Thesenumerous recipies are a fine foundation for avaried salad menu of consistently high quality.

If a salad bar is standard procedure at dinnerand supper in your mess, planning is needed toachieve variety and avoid costly leftovers.Because the salad bar generally offers somevariety, there is a temptation to offer the sameassortment daily. With good planning, changesfrom day to day can be achieved.

When planning for salads and relishes (or saladbars), there are several factors to consider:( 1 ) seasonal availability for procurement,(2) temperature and climate, (3) equipmentand labor, and (4) combination of salad in-gredients.

Select a salad dressing suited to the saladingredients on wl"ch it is to be used. Use tartdressings with bland-flavored salads. Consti:tyour Food Service Operations NAVSUP P421for ideas.

BREAKFAST FRUITS AND CEREALS

Steaming hot cooked cereals are a welcomeand warming component of a hearty breakfast incold weather. Warmer climates and highertemperatures tend to swing the popularity pen-dulum toward dry, ready-to-eat cereals.

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48.26(900.1AFigure 7-2.Step I. Main dishes, gravies, sauces, and accompaniments.

Chupter 7-- MENU PLANNING

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103

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104

Chapter 7MENU PLANNING

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105

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Figure 7-2.Step V. Desserts.

106

48.26(90E1.4

Chapter 7MENU PLANNING

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Figure 7.2. Step VI. Breads, spreads, and breakfast pastries.

107

COMMISSARYMAN 1 & C

Week beginning"ice i

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48.26(900.513Figure 7-2.Step VI. Breads, spreads, and breakfast pastriesContinued.

108

Chapter 7MENU PLANNING

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48.26(9046AFigure 7-2.Step VII. Soups and beverages.

109

COMMISSARYMAN 1 & C

Week beelaalse

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Figure 7.2.Step VII. Soups and beveragesContinued.

1 1 0

Chapter 7MENU PLANNING

Plan to offer a choice of fruit or juice eachday and to ensure that a good source of VitaminC is available to mess patrons, either the fruit orthe juice should be citrus. In addition, fruits canbe used to introduce variety on the menus.. Forexample, raisins in oatmeal or rice; blueberries ingriddle cakes; apples as apple fritters.

DESSERTS

Desserts must be individualized to each mealjust as other menu components, taking intoaccount the men's preferences and other influ-encing factors, such as climate, cookingfacilities, and the skills of personnel.

Desserts are classified light, medium heavy, orheavy. Plan to use one of these according to therest of the meal. If the meal includes heartysalads and creamed vegetables, a light dessertsuch as a fruitcup or flavored gelatin is moreappropriate than a medium heavy one (puddingsor ice cream and cookies), or heavy desserts.Balance out the day's desserts by planning alight dessert with heavy dinner at noon (chilledpear halves and oatmeal drop cookies) and aheavy dessert with a light supper (gold cake withlemon cream icing). One heavy dessert daily,especially one which must be baked the sameday served, is sufficient for most general messes.

Make maximum use of mixes, ice cream,prepared pie fillings, gelatin desserts and otherconvenience foods when planning dessert menusto ensure variety of dessert choices.

A caution which must be observed, however,in planning desserts is avoiding repetitiousflavors. It is easy to miss hidden flavor repeti-tions when breakfast juices and dinner andsupper salads contain fruit. Watch for theseduplications in dessert planning.

BREADS ANDBREAKFAST PASTRIES

Piping hot yeast rolls and quick breads dressup a meal any day of the year. The location ofan activity influences the number of hot breadsused on the menu. Hot breads play an importantrole in balancing the cold meals favored in sultry

I l l

climates, but they are also good with hot mealsplanned for chill, blustery weather.

When you write a menu be realistic. If bakingfacilities are limited or inexperienced Commis-sarymen have not yet fully developed theirbaking skills, limit baked items.

SOUPS

The soup component is among the last itemsplanned for a dinner and/or supper menu. Thissequence in menu planning is not based on therelative importance of soup to a menu, butrather on its relation to other menu items. Soupsare classified as light, heavy, creamed, andchowder, and as with dessert items, are selectedto balance and/or complement the menu. Thenumber of times a soup is offered each day oreach week should be based on crew acceptanceof soup. If the acceptance of soup is high andjustifies including it on the menu at both dinnerand supper meals, plan to serve a different soupat each of these meals. Make maximum use ofdehydrated soups and the canned condensedsoups to offer variety on the menu.

Leftover soups carried over until the nextmeal are highly subject to contamination, andtherefore, a health hazard. Further, it is impos-sible for soup which has been allowed to standseveral hours before service to retain the ex-cellent qualities of the freshly prepared item.

Avoid leftover soups as much as possible bycareful planning and control of quantity. If youdo decide to keep leftover soup, observe temper-ature rules strictly. NEVER SAVE SOUP OVERNIGHT.

BEVERAGES

The beverage component of menus is gen-erally thought of as coffee or tea. Milk, also abeverage, is essential for good nutrition andshould never be replaced or omitted from itsusual place on the menu. It can be served chilledplain or flavored, or in hot cocoa as a winterweather beverage. Coffee and tea are not neces-sary for good health, and offering anotherchoice for either beverage is acceptable.

Chapter 7MENU PLANNING

Iced beverages added to the menu duringwarm weather, are refreshing, and provide anenjoyable change from the steady consumptionof hot coffee or tea during the winter months.All iced fruit beverages in the Armed ForcesRecipe Service contribute additional vitaminsand minerals, as well as energy from the sugarthey contain. Eliminate too frequent repetitionof fruit juices and beverages having similarflavors on the weekly menus. Milk shakemachines and carbonated soda dispensers maybe used in the general mess also.

RECORDING THE MENU

The menu draft (NAVSUP Form 1092) iscarefully checked and edited for accurate recipenumbers as well as correct recipe titles and isthen presented to the Food Service Officer forhis analysis. The Food Service Officer analyzesthe menu to ensure that it is nutritionallybalanced and reflects sound management withrespect to personnel, food supplies, and foodpreparation equipment. The NAVSUP Form1092 is returned to the senior Commissaryman(approved or with noted changes) for typing onthe General Mess Menu (NAVSUP Form 1080).NAVSUP Form 1092 should be retained for usein preparing recipe number lists and instructionson the daily Food Preparation Worksheet(NAVSUP Form 1090), when used. When theNAVSUP Form 1090 is used, recipe numberscan be eliminated from the NAVSUP Form1080.

The NAVSUP Form 1080 is signed by thesenior Commissaryman in the "Prepared by"block, by the Food Service Officer in the first"Approved" block and then submitted to the

Commanding Officer or his designated repre-sentative for approval and signature in thesecond "Approved" block. Menus may be sub-mitted for command approval each week, or thecycle menu may be submitted in its entiretyquarterly, or seasonally or when a new cyclemenu is prepared.

Menus posted on menu boards, bulletinboards, in crews' quarters and so forth, shouldbe written in appealing, descriptive and accurateterms, and, if possible, should omit recipenumbers.

112

MENU CHANGES

The commanding officer may grant writtenpermission to the food service officer to makenecessary changes in the approved menu. Suchauthorization may be furnished in the ship orsupply department organization manual. Underthis authority the food service officer may makechanges in the menu necessary to meet anyemergency which might arise. At the discretionof the commanding officer, a weekly summaryof menu changes thus made, and the reasonstherefor, are provided to the commandingofficer at the time the forthcoming weeklymenu is submitted to him for approval.

Each menu should include a notation at thebottom that "The food service officer is author-ized to make changes to this menu when, due tounusual or unforeseen circumstances, it may benecessary to provide substitutions for food itemsnot in stock, or to permit timely use ofperishable foods."

Menu changes should be kept to an absoluteminimum and should not be made withoutadvance approval by the food service officer.

CHAPTER 8

EXPENDITURE OF FOOD ITEMS

You have just learned about the paperworkinvolved in menu planning. You will find there isa lot more paperwork required in supervising thegeneral mess. You must become proficient in thecontrol of breakouts, sales to private messes,transfers, surveys, ration components, daily costof food items issued, and inventories. Of all theaspects of the food service operation there isnone more important than the daily issues offood items to the general mess. The general messoperates under a monetary system, thereforeyou must be able to determine just how much itcosts to feed the crew on any given day.Knowing what items and how many of each arebroken out of the storerooms and reefers forissue each day provides this information. Lackof such knowledge leads to incorrect records andincorrect conclusions as to the status of themess.

Other aspects of general mess operations suchas transfers, sales to authorized messes, sales toother activities, sale of meals, issue and sale ofspecial meals, and inventories also are covered inthis chapter and very important to you.

After you have studied this chapter youshould be able to prepare a food preparationworksheet, maintain the general mess controlrecord, and apply the regulations applicable tothe issue and transfer of food items, issuance offlight meals, and the sale of food items to otherprivate food service operations.

This chapter is also intended to help youanswer such questions as:

1. What duties has the senior Commissary-man in connection with the Food PreparationWorksheet?

2. Who may authorize the sale of food itemsto private messes.

113

3. What categories of personnel are entitledto flight meals at Government expense?

4. What is the purpose of a survey?

QUANTITY CONTROL

You should be responsible first, for drawingquantities of food items for the general mess.These breakouts are estimated and controlled bythe information given by the executive orpersonnel officer orally, to the food serviceofficer concerning total net rations allowed forall categories of personnel to be fed for thefollowing day. For both afloat and ashoremesses, the Armed Forces Recipe Service, andyour knowledge of the food preferences of thepersonnel in your mess will maximize service.

The Armed Forces Recipe Service is a toolwhich provides the quantities of ingredients tobe used for 100 portions. In planning breakoutquantities, modify the number of rations to be

ared for each menu item according toknown food preferences for particular menuitems. This assures that food that is broken outwill be eaten. For example, your mess may have100 rations allowed but you will not break outand prepare 100 portions of every item on themenu. You will break out and prepare onlythose amounts that you predetermined will beeaten on the basis of food preferences and theactual number of men to be fed.

FOOD PREPARATION WORKSHEET

The Food Preparation Worksheet (NAVSUPForm 1090) is an equally important tool. Itserves two purposes. It is a written directivea

1111w COMMISSARYMAN 1 & C

medium for passing information from super-visory personnel to watch captains and otherkey food service personnel. It becomes a guidefor the working crew in that it is a readyreference for your instructions concerning thepreparation of the daily menu. As the seniorCommissaryman you will initiate the food prep-aration worksheet. You list on it the menu forthe entire dayincluding any substitutions thatyou want made or leftovers you want used witha particular meal. In the space provided, youpost the correct Armed Forces Recipe Servicecard number of the recipe to be used and thenumber of servings to be prepared. Be sure youpost the number of men you expect to feed andthe size portion of each item you want served.As a supervisor, you know the appetites of themen who eat in your mess and you know thesize serving that will best satisfy theseappetitesand at the same timekeep your foodwaste low.

There is a space provided for you to write anyspecific instructions concerning the preparation,serving, or handling of menu items. Make yourinstructions informative and realistic. Say, forexample "roast beef will be carved on the line.Slice in thin slices weighing approximately 1 -1/2oz. each." The food preparation worksheet helpsyou organize the work involved in preparing themeals. By posting the time to start preparing theraw food for cooking and the time to actuallystart the cooking of each item you will set asmooth routine in your galley and eliminateconfusion and waste due to poor organization.

Your watch captain will complete the foodpreparation worksheet and will post on itinformation that you, as the senior Commissary-man, will want to know. He will post thenumber of men actually fed, the amount of foodleft over or the number of portions "short," andthe acceptability of the meal items. He bases hisacceptability rating not only on the amount leftover or "short" but also on the tray waste. Thefood preparation worksheet loses its value if youdo not see that it is closely followed. Train yourwatch captain in the use of this formand besure it is completed and returned to you. Seefigure 8-1.

Keep the past food preparation worksheets onfile and refer to them often; especially check forleftovers. Leftovers usually mean that your

114

estimated quantities were too high, or the crewdidn't care for the item.

SUBSISTENCE BREAKOUTS

The procedure for making daily issues to thegalley represents a very important phase ofgeneral mess operation. Every effort should bemade to keep control of these issues at all timesfor, when control is lost, shortages are likely tooccur that may not be apparent until the closinginventory.

As senior Commissaryman it will be yourresponsibility to exercise control over the fooditems issued to the galley. And, control beginswith determining food requirements. There arecertain valuable tools which must be used: theplanned menu, the prior week's file of foodpreparation worksheets which gives you accept-ability of menu items, and recipe cards, whichstate exact quantities of food items required.Incidental, but also important in determiningfood requirements, are the day of the week, theweather, and the ship's operating schedule.Careful attention must be given to determiningthe daily breakout of meat. Meat accounts fornearly 50 percent of the ration cost. The needfor accuracy in breakouts of high cost meat isobvious.

The task of accurately predicting meat break-out requirements is not an easy one. Not onlymust breakout quantities be carefully deter-mined day by day, but the cut or form of meatmust be specified. For some dishes, more thanone type of meat may be suitable. In order toget the greatest return from the meat com-ponent, in terms of cost and ration quality,consider the following pointers when deter-mining your meat requirements:

1. Keep up-to-date meal attendance recordsand past usage data for all meat items on themenu. (Reference to past records of breakoutswill not give an accurate indication of usageunless the actual quantities used for the requiredservings are known. Your best source ofinformationthe file of food-preparation work-sheets.)

2. Breakouts of meat, particularly for oven-prepared or slow-cooking items, should NOT be

Chapter 8EXPENDITURE OF FOOD ITEMS

padded: Rather than overestimating roast meatbreakouts, you must figure requirements closely,even at the risk of running short. If shortagesoccur finish with such quickly prepared items asgrilled ham steaks, hamburgers., leftover cookedmeat, or thawed, uncooked meat left from theprevious day's breakout. Avoid using the samemeats as "standby items."

3. Overestimating meat breakouts generatesleftovers and destroys the ration cost of orig-inally planned menus.

4. When serving grilled meat items, preparepart of the quantity needed just before servingtime. Continue grilling during the serving period.That way, no more meat is cooked than isrequired and all of it is freshly cooked.

5. The cut or form of meat must be specifiedand not left up to the judgment of the personnelmaking breakouts. Examples:

Pork Chop SueyUnless you specify lowercost cuts, such as pork butts, you may receivehigher cost pork loin.

Baked Smoked HamSpecify whethercanned or frozen boneless ham roll is to be used.

6. When roast type meats are to be used forcold cuts, thinner slices are served; the quantityof meat to be broken out is smaller than forroast meat served hot. Examples:

The quantity of boneless beef, oven roastrequired for serving 100 - 4 1/2 ounce slices ofHot Roast Beef is 40 pounds. However, if themenu specifies "Cold, Sliced Roast Bee' andthe size serving is to be 2-1/2 ounces, thequantity of boneless beef, oven roast will be26-27 pounds.

If canned whole ham is used as "Cold,Sliced Baked Ham," the quantity of canned hamrequired to serve 100 - 2 1/2 ounce servings will

be 18-19 pounds.

When you have compiled your food itemrequirements, the next step is to prepare yourrequests for breakouts. Requests for breakoutsmay be made on either the Subsistence ItemRequest/Issue Document (NAVSUP Form 1282)or on the Subsistence Requisition Document,NAVSUP Forms 1059A (Perishable-Frozen),1059B (Perishable-Chill), 1059C (Perishable

115

Frozen/Chill) or the Subsistence Report,NAVSUP Forms 1059-1A (Semi-Perishable),1059-1B (Perishable-Frozen), 1059-1C(Perishable-Chill).

In either case, the breakout document mustbe accurate, and specific. When you use theSubsistence -Item Request/Issue Document(NAVSUP Form 1282), your request shouldread "Flour, Wheat, bread" notjust "Flour", or"Beef, Boneless, Pot Roast" not "Beef, Bone-less." The breakout requests should list thevariety and quantities of all food items to beissued to the galley. They must be approved andsigned by the food service officer before anyfood item is broken out from the bulk store-room, issueroom, or consolidated bulk and issuestoreroom.

All issues made must be supervised by you,the senior Commissaryman, or by another Com-missaryman delegated to perform these duties.To promote an efficient organization, breakoutsshould be planned, and if possible, carried out atan established time. Such a policy, however,depends upon the size of the activity, theoperating schedule, the available storage space,and so forth.

CONTROLLING ISSUES

All requests for issues to the galley may berecapped daily on one Subsistence Report(NAVSUP Forms 1059 -IA, 1B, and IC. StudyFigure 8-2 and you will see how unit cost pricesare entered and extended. Run an addingmachine tape on these extensions to get thetotal daily cost. Enter these data on the GeneralMess Control Record (NAVSUP Form 338).Each morning the senior Commissaryman sub-mits a Subsistence Report for the previous dayto the food service officer. When the NAVSUPForm 1282 is used for issues to the galley, it isnot necessary to recap the issues on a Subsis-tence Report. An adding machine tape is pre-pared and stapled to all NAVSUP Forms 1282representing the previous day's issues.

The General Mess Control Record, which tellsthe financial status of your mess, indicates ifaccuracy has been maintained in breaking outfood items, extending prices, and so forth. Anaccurate financial status shows you areas where

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Pea Soup (P.24)Turkey Pot Pie (L. 2)

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Figure 8-2.Reporting issues to the general mess.

118

!MATURE Or CCIIKISSAI

66.34:48.29A:90.43

Chapter 8EXPENDITURE OF FOOD ITEMS

tighter control should be initiatedin the foodpreparation, portion control, and in serving. The338 will reflect the results of good managementor it will show where it is lacking.

Supervising all issues to the galley and postingthe information to the issue documents is alsoessential in maintaining stock control.

Processing daily issues is another importantstep. Issue documents are posted to the Subsis-tence Ledger (NavSup Form 335). You will usethis information to assist in planning menus, todetermine procurement orders, and to balanceyour loads. Accuracy on this document isimportant and is dependent upon accurate issue

documents.

GENERAL MESS CONTROL RECORD

The General Mess Control Record (NAVSUPForm 338) is used to provide a daily cumulativeaccount of the financial management of thegeneral mess. Overissues can be seen immedi-ately, and steps can be taken to reduce rationcosts. Keep a constant check on the standing ofthe general mess. See figures 8-3 and 8-4 for ex-amples of Gene! al Mess Control Records afloatand ashore. To reduce the administrative work-load of records keeping afloat, information pre-viously recorded on the Rations Allowed/Fed inPort NAVSUP Form 1330 has now been incui-porated within the NAVSUP Form 338..

Posting Ration Credit

Total ration credits are posted daily to theNAVSUP Forms 338 as follows:

1. Afloat activities, while in port, shall enterthe actual number of meals fed, includingmeals sold, in the applicable columns.Multiply columns (2) through (5) by theration conversion factors for each meal(breakfast, 20%; dinner, 45%; supper, 35%and night, 35%) and enter the total incolumn (6). Columns (2) through (5) areleft blank for at sea days. Dinner andsupper meal conversion factors may beinterchanged to accommodate local feed-ing requirements. However, the conversion

119

factor of 45% must be applied to the mealwhich has the highest raw food cost. Theconversion factor of 35% is applied to theother meal.

2. Activities ashore do not use columns (2)through (5) since meal counts are reportedon the daily Recapitulation of MealRecord (NAVSUP worm 1292). The totalnumber of rations reported on theNAVSUP Form 1292 is reported incolumn (6).

3. All general messes shall complete columns(7) through (12) of the NAVSUP Form338. Column (7), Cumulative Total ofRation Credits, is completed by adding thefigure in column (6) to the preceding day'sentry in column (7) and entering the resultin the current day's column (7), to main-tain a running count ofration creditsearned. In determining monetary allow-ances (columns (8) and (9)), multiply thenumber of daily ration credits in column(6) by the monetary allowance (basic plusany supplemental/special allowances ap-plicable) and post the result in column (8);then add the column (8) figure to thepreceding day's entry in column (9) andpost the result to the current day's column(9). Daily food cost (column 10) is deter-mined by adding the costs of rations fromNAVSUP Forms 1059A, B, and C,1059-1A, 1B, and 1C and/or a tape ofindividual NAVSUP Forms 1282, lessbakery products sold, and entering thetotal in column (10). The cumulative totalof food costs (column 11) is enteredfollowing the same procedures as forcolumns (7) and (9). Column (12), over()/under (+) issues, is discussed in detailin the following liaragraph

Posting Over (--) /Under(+) Issues

The General Mess over/under issue dollarvalue is the difference between cumulative foodcost (column (11)) and cumulative monetaryallowance (column (9)). When the figure incolumn (9) is the greater, an underissue condi-tion exists and the difference is posted in blue orblack ink as a plus (+) in column (12). When the

COMMISSARYMAN 1 &C BEST CONY AVAILABLE

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120

Chapter 8-EXPENDITURE OF FOOD ITEMSBEST COPY AVAILABLE

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121

COMMISSARYMAN 1 & C

figure in column (11) is the greater, an overissuecondition exists and the difference is posted inred ink as a minus () in column (12).

Food Service Officer

The food service officer checks the NAVSUPForm 338 daily to:

1. ensure that the general mess is operatingwithin the authorized allowance;

2. ensure that it is being posted daily.

When overissue is indicated by a red entry underthe "Over/Under Issue (12)" column, immediateaction must be taken to determine the cause andto eliminate the overissue by a correspondingunderissue. At the end of each month the foodservice officer compares the number of rationsclaimed on the Ration Report (NAVSUP Form27) with rations recorded on the NAVSUP Form338. When a discrepancy occurs, the cause mustbe determined and corrective action taken. Atthe end of each quarter, the food service officercompares the total on the quarterly summary ofissues to the general mess with the final entryunder the "Total (11)" column as a check onthe efficiency of the general mess managementand the accuracy with which the NAVSUP Form338 is maintained.

Senior Commissaryman

The senior Commissaryman uses the dataavailable on the NAVSUP Form 338 for menuplanning and for menu revision and adjustmentas follows:

Determine the current financial status ofthe general mess before preparing a menu,especially when planning to use high costmenu items.Compare the "Daily (8)" column entrieswith the "Daily (10)" column entries as acheck of the actual cost each day with theauthorized cost for the same day.Relate the actual cost shown in the "Daily(10)" column to the daily menus to deter-mine the relatively high and low cost

122

menus and use that information in planningfuture menus and to adjust menus whichhave resulted in excessively high costs.

TRANSFER OF FOOD ITEMS

At the direction of your food service officeryou may be called upon to estimate quantitiesof food items that can be spared for transfer toanother ship or station. As you review yourstocks and develop your estimate, always con-sider the needs of your mess first. Make acomplete check of your stock against theplanned menu and the length of time beforereplenishment. Although the final decision ismade by your food service officer, your estimateshould not in any way jeopardize the generalmess of your ship.

TRANSFER DOCUMENTS

The authority to break out food items fortransfer between ships and general messes ashoreshould be covered by a DOD Single Line ItemRequisition System Document (Manual) (DDForm 1348) (for semiperishable items) or Sub-sistence Requisition Document, NAVSUP Forms1059A (Perishable-Frozen), 1059B (Perishable-Chill) or 1059C (Perishable-Frozen/Chill).

TRANSFER TO MILITARYSEALDT COMMAND

The food service officer who furnishes fooditems to civil service manned ships of theMilitary Sea lift Command should prepare aRequisitinn and Invoice/Shipping Document(DD Form 1149) as a cash sale to the area orsubarea commander, Military Sea lift Commandhaving cognizance of the ship. He credits theappropriation, Military Personnel, Navy, sub-head 3140, and functional account 73110 or73170. The original and two copies of theinvoice should be receipted by a responsiblerepresentative of the receiving activity. Thesigned original, one signed copy, and threeunsigned copies of each invoice are forwardedwith the General Mess Operating Statement

Chapter 8EXPENDITURE OF FOOD ITEMS

(NAVSUP Form 45) to cover the expenditure.One signed copy of the expenditure invoiceshould be retained.

TRANSFERS OF LESSTHAN FULL CASES

Food items other than boneless meats areexpended in less than full cases to submarinesand small craft which do not have adequatestorage space. Expenditures of small quantitiesare covered by memorandum receipts foreach delivery. Expenditures are recapitulatedmonthly or on departure of the ship being sup-ported and are extended at the last receipt priceby ships other than tenders. Tenders extend therecap at current fixed prices. An invoice inmoney value only is prepared for the total valueof items expended. The original and one copy ofthe money value invoice and a copy of the docu-ment showing recapitulation of issues should befurnished to the receiving ship.

RETURNING FOOD ITEMSTO STORE

On occasion your ship may be required toturn in to store food items. When such is thecase the DOD Single Line Item Release/ReceiptDocument (DD Form 1348-1) is used. In thecase of bulk turn in due to decommissioning,fleet rehabilitation and modification programs,and the like, the documents may be partially orcompletely prepared by the receiving activityfrom a material listing or inventory provided bythe ship. This deviation from normal procedureis prearranged and agreed to by both thereceiving activity and the ship turning materialin to store.

Material listings or inventories of bulk turn inshould contain date of pack information andshould be forwarded to the receiving activity asfar in advance as of the proposed turn in as ispossible. When a date of pack inventory is notprovided, date of pack information should beentered in data block "V" on the DD Form1348-1.

123

Action Prior to Turn-in

Prior to returning any food item to the supplysystem it should be visually inspected for spoil-age and defects. Boxed and bagged items shouldbe carefully inspected for infestation by rodentsand insects. Canned products should be checkedfor pinholing, rust, dents, and swelling.

Special attention should be given to itemswith a date of pack older than the immediatepreceding year. Only those items that pass thevisual inspection should be turned in to store.

Any food that fails to pass the visual in-spection should be surveyed and disposed of asoutlined in NAVSUP P-486.

Excess stocks of food items may be trans-ferred to a store ship (AF) in the immediatevicinity when turn in to store ashore is notfeasible. When complete food item loads mustbe returned to the supply system due todecommissioning, fleet rehabilitation and modi-fication programs, and so forth, the materialshould be turned in to the nearest specializedsupport depot, direct supply support point, orother Navy subsistence supply activity. Everyeffort should be made to exhaust stocks ofperishable items prior to the date of turn in.

Stocks of operational rations and insuranceitems should be rotated within the period ofstorage life expectancy shown in the storagetables, paragraphs 5004 of the NAVSUP P486.These items are not to be turned in to storeashore except under the following conditions:

1. Stock remaining aboard troop carryingships after completion of training maneuvers.

2. Stocks that cannot be economicallyutilized by the general mess because of inactiv-ation or other reasons requiring food items to beoff loaded.

Recording Transfers

Transfers are posted from the SubsistenceRequisition Document (NAVSUP Forms1059A, B, and C), DOD Single Line ItemRequisition System Document (Manual) (DDForm 1348), or DOD Single Line Item Release/Receipt Document (DD Form 1348-1), as thetransactions occur. The quantity is posted to the

BEST COPY AVAILABLECOMMISSARYMAN 1 & C

Stock Talley (NAVSUP Form 209) and theSubsistence Ledger (NAVSUP Form 335), andthe total money value is posted to the Record ofReceipts and Expenditures (NAVSUP Form367) at the last receipt invoice price.

SALES TO AUTHORIZED MESSES

Food items authorized for use in the generalmess may be sold to private messes when, in theopinion of the food service officer, the sale willnot unduly deplete the quantity available forissue to the general mess. Items not authorizedfor general mess use may be procured ONLY forimmediate sale to private messes. However, theprivate messes should be informed that theseitems may not be returned to the general messfor credit.

MESS TREASURER

SALES PROCEDURE

The sales procedure is the same for all messes.So, as an example, we shall discuss the pro-cedures for handling sales of food items to thewardroom. See figure 8-5.

Steward procedures:

1. Prepare Subsitence Item Request/IssueDocument (NAVSUP Form 1282) in triplicate(original and two copies) listing the itemsrequired.

2. Present the breakout document to themess treasurer (or his authorized representative).The mess treasurer numbers the document byusing the Julian date (4 digits) plus a 9 andfollowed by the alpha/numeric food item codeand logs the number in his log. He then signs theface of the NAVSUP Form 1282, indicating hisapproval.

1/.7/ey 7 L jr..... i ,....--ek........4.0.- ..c 7-. ,...e.2 as,/ 11-140 YX0c;(,:tio..aby-Signature) I Wiry rfeassired) 1-7- (Approved bySignature. rank, and title) I (Request No.)(CODE) (DESCRIPTION OF MATERIAL)

s%1-4)

(REQUESTED) wit ) (I$$UED

X. 0d tu,*

(UNIT PRICE)

/ 941(VALUE)

i 0 `52)LA Z .4 ,<.e .oz i ...4.Li 5.(4,

\ /POSTED TO OTHER COLUMNON NAVSUP FORM 335CODE

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xIS PART OF THE DOCUMENT NO

LAST RECEIPT PRICES

INCLUDED ON MONTHLY INVOICE

,1:04.44/FOR: [ TOTAL- 2,--64-0 0'7-> s..) -2-) Cit--.4.-,001ISSUED av (Signature) (T e) IpliarED

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Figure 8-5.Completed NAVSUP Form 1282.

124

90.43

Chapter 8EXPENDITURE OF FOOD ITEMS

3. Upon approval by the mess treasurer, takeNAVSUP Form 1282 to the food service officer;who will record the document's number in a logwhich he mr !Mains for that purpose. The foodservice officer then signs the face of the docu-ment, indicating his approval.

4. Upon approval for issue by the foodservice officer, present the NAVSUP Form 1282to the issue room storekeeper, who issues theitems requested. (The issue room storekeeperand the Steward sign the NAVSUP Form 1282in the appropriate blocks.)

Issue room storekeeper procedures:5. Post his Stock Tally cards (NAVSUP Form

209), if he maintains them.6. Take all copies of the document to the

food service records keeper.Records Storekeeper procedures:7. Price, extend, and total all copies of the

document.8. Return one signed copy to the mess

treasurer and use the other to post to theSubsistence Ledger (NAVSUP Form 335).

9. Retain his copy of the NAVSUP Form1282 in the supply office files.

10. Take the original document to the foodservice officer, who will place it under lock in

his personal possession.

SALES OF GALLEY PRODUCEDBAKFRY PRODUCTS

When galley produced bakery products aresold to an authorized ...ess, the cost of the ingre-dients must be charged to that mess and cred-ited to the general mess. The mess Ic charged forthe galley-baked products (GBP) on a NAVSUPForm 1 282 (see fig. 8-6), using unit prices fromthe price list for galley-produced products fur-nished by the Navy Subsistence Office.

SALE PRICES

With the exception of galley produced bakeryproducts and fresh meat not sold in completeunits, the sale price for all food items are at thelast receipt price. Galley produced bakery prod-ucts are priced from a price list furnished by theNavy Subsistence Office. Pricing of meat, how-ever, requires some computation.

125

SALE OF MEAT

Afloat general messes use large amounts ofbeef, boneless, 6-way; veal, boneless, 3-way.When sales of the above types of meat are made,the applicable percentage should be applied tothe last receipt price to arrive at the sale pricefor a particular category. Individual categoriesthat compose a unit, and the percent of the unitprice at which each category should be sold,follow:

Beef, Boneless, 6-Way

Categories

Grill steaks (portion cut)Oven roastsSwiss steaks (portion cut)Pot roastsGround, bulkGround, preformed patties

(3 ounce)

Categories

Beef, Bimeless, 6-Way

Percentof Unit

Numberof cases

1

1

0 or 11

2 or

2 or 1

Percent ofUnit Price

for Sale

Grill steaks(portion cut) 18.5 minimum 170

Oven roasts 16.5 minimum 130Siviss steaks

(portion cut) 11.0 minimum 120Pot roasts 15.0 minirt-tum 100Ground, bulk 19.5 minimum 50Ground, pre-

formed pat-ties (3ounce) 19.5 maximum 60

A unit of 6-way boneless beef weighs approx-imately 300 pounds, each case weighing amaximum of 50 pounds except ground pre-formed patties which weigh approximately 41pounds per case.

BEST COPY AVAILABLE

COMMISSARYMAN 1 & C

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REPRESENTATIVE

DEDUCTED FROM THE DAILY ANDQUARTERLY ISSUES TO THEGENERAL MESS. INCLUDED ONMONTHLY BILLING DOCUMENTS.'1111111110P

Figure 8-6.Sale of galley baked products.

For example, beef, boneless, 6way, OvenRoast, to be used by the wardroom, is worth130 percent of the last receipt unit price.

Suppose the unit price of beef, boneless, 6-way Oven Roast, is $.54 per pound. The OvenRoast must then be sold for $.54 x 130$.7020 per pound.

1.30.54

520650

.7020

(130%)

126

90.43

Rounded off, the answer becomes $.70, inaccordance with NAVSUP P486.

The ground beef patties must be sold for$.54 x .60 = $.32 per pound.

.60

.54

240300

.3240

Rounded off the answer becomes $.32, inaccordance with NAVSUP P-486.

Chapter 8EXPENDITURE OF FOOD ITEMS

Beef, Boneless, Fabricated,5-Way (Type III)

Categories

Grill steaks (por-tion cut)

Oven roastsSwiss steaks

(portion cut)Pot roasts

Ground beef

Numberof Cases

Percent ofUnit price

3 1502 115

2 Swiss steakor 1 Swiss steak 90

1 Pot roastor 2 Pot roast 75

2 40

A unit of 5-way (Type III) beef weighsapproximately 250 pounds consisting of 10cases, weighing 25 pounds per case.

Veal, Boneless, 3-Way

A unit of 3-way boneless veal weighs approx-imately 400 pounds consisting of 8 cases,weighing a maximum of 50 pounds each asfollows:

Categories Number of Cases

Slices (cutlet style)RoastsGround

323

Activities that are feeding less than 150people may requisition a 200 pound unit pro-vided in the following ratio:

Categories Number of Cases

Slices (cutlet style)RoastsGround

1 or 21

2 or 1

Sale of individual categories may be made,provided the general mess can utilize the un-balanced portions of complete units. The per-centages shown should be applied to the lastreceipt price to arrive at the sale price for aparti( alar category :

127

PercentCategories of Unit

Slices(cutlet style) 37 minimum

Roasts 25 minimumGround 38 maximum

SALE OF FOODS OTHERTHAN GBP AND MEAT

Percent ofUnit price

for Sale

13513050

When food items are sold or transferred toorganizations outside the Federal Governmentof the United States or to individuals, asurcharge is collected in order to recover allGovernment costs. A 5 percent surcharge isapplied to sales to individuals who are author-ized patrons of commissary stores and a 10percent surcharge to other sales as indicated inthe chart (See fig. 8-7.) The surcharge is thetotal value of each sale and is listed as a separateline item on the billing document.

INVOICING SALES TOPRIVATE MESSES

Monthly, a statement is prepared by the foodservice officer for each mess covering sales offood items. The total money value of eachstatement is entered on the Record of Receiptsand Expendituresexpenditure side (NAVSUPForm 367). Then at the end of the accountingperiod, the value of the GBP sold (as reflectedon the three monthly invoices) should bededucted from the NAVSUP Form 1059-1Cwhich summarizes issues to the general mess.The monthly statement for sale of food itemsserves as the bill which is presented to the messtreasurer not later than the sixth day of thefollowing month.

The food service officer collects from themess treasurer the total amount shown on theinvoice and acknowledges receipt by signing themess treasurer's Cash Receipt Book no later thanthe tenth day of the month following the periodcovered.

The funds so collected are deposited with thedisbursing officer.

COMMISSARYMAN I & C

CATEGORY APPROVINGAUTHORITY

SUR-CHARGE

ACCES-SORIALCHARGE

REMARKS

Activities of theArmy, Air Force,Marine Corps andCoast Guard

Commandingofficer

None None

American NationalRed Cross at navalactivities inAlaska and Hawaiiand outside theUnited States

Naval districtcommandantor overseasarea commander

10% Yes Items may be used onlyfor food service inlocal Red Cross canteensand will not be transferrednor resold.

Authorized con-tract messes

Commander,Naval SupplySystems Command

10% Yes,

Civilian cafete-rias at militaryactivities

In Alaska andHawaii andoutside theUnited States:Naval districtcommandant oroverseas areacommanderInside theUnited Statesexcept Alaskaand Hawaii:Naval SupplySystems Command

10%

10%

Yes

Yes

Authorized only whencommercial sources arenot available or when it isimpracticable to procureitems from commercialsources without impairingthe efficient operation ofthe military activity.

Foreign navalvessels andforeign militaryaircraft

Commandingofficer

None Yes

Individuals whoare authorizedpatrons of re-sale activities

In Alaska andHawaii andoutside theUnited States:Naval districtcommandantsor overseas areacommanders

5% None Granted only when corn-missary store facilitiesare not within a reasonabledistance. A copy of eachauthorization will befurnished to the Navy FleetMaterial Support Office.

Inside the UnitedStates exceptAlaska and Hawaii:Naval SupplySystems Command

5% None Requests will be forwardedvia the normal militarychain of command. Saleswill not be made to indi-viduals at Navy activitieshaving commissary stores.

90.15Figure 8-7.-Authorized sale of subsistence excludingauthorized messes.

128

Chapter 8 EXPENDITURE OF FOOD ITEMS

CATEGORY APPROVINGAUTHORITY

SUR-CHARGE

ACCES-SORIALCHARGE

REMARKS

Distressed ships andaircraft of the UnitedStates and of foreignstates at peace withthe United States

Senior officerpresent

10% Yes Sales may be made to shipsand aircraft in distress orneeding supplies and havingno other immediatesource.

Navy and MarineCorps exchanges

Commandant ofa naval district,Chief of Naval AirTraining, Com-mander, AmphibiousTraining Command,or the overseasarea commander,when items are notavailable con-veniently from com-mercial sources.

None None Items may be usedlorfood service in Navy andMarine Corps exchangesand for resale in exchangesauthorized to operategrocery sections.

Other governmentdepartments

Commandingofficer

None Yes

Figure 8:I.Authorized sale of subsistence excluding authorized messesContinued.

SALES TO OTHER ACTIVITIES

Afloat, the general mess may be called uponto sell food items to merchant ships, theAmerican National Red Cross, foreign govern-ments, or foreign ships of war.

The Naval district commandant or overseasarea commander and the senior officer presentmust approve of any sale^of food items to theAmerican Red Cross and merchant ships respec-tively. Sales to foreign governments and foreignships of war are not permitted without specificauthority of the Navy Department, except thatin emergency circumstances, sales may be madeto foreign ships of war as provided by NavyRegulations.

SALE OF MEALS

Within certain restrictions as prescribed byNAVSUP P-486, your commanding officer mayauthorize sale of meals to officers, to civilian

129

employees of the armed services, and to civilianemployees of private contractors who are per-forming work at a naval activity.

For example, if the officers aboard your shipare subsisted from the general mess, they mustpay individually, either on a cash or credit basisfor the meals actually consumed. During at seaperiods officers subsisted from the general messare required to pay for three meals per daywhether food is consumed at regular meal timesor its the form of snacks at other times.

The charges and surcharges for breakfast,dinner, and supper vary from time to time fordifferent categories of personnel. Surcharges arepromulgated by Naval Supply Systems Com-mand instructions and applied to meals, or anypart thereof, purchased from the general messby officers and civilians.

A daily record of cash sales containing thefollowing information is kept by a cashierdesignated in writing by the food service officer.

Total number of meals sold, broken downby breakfasts, dinners and suppers.

COMMISSARYMAN 1 & C

Total personnel purchasing meals, brokendown by officer, enlisted, and civilian.Total cash received, broken down by thebasic meal charge and applicable sur-charges.Cash overage or shortage.

The meal record, together with the record ameals sold on a credit basis, should be used tosubstantiate sales from the general mess and theration credit claimed and should be audited bythe collection agent and reconciled at the timecash is collected. The food service officer shouldinspect the meal record at least weekly to ensurethat an audit is made when cash is collected.

At the end of the month and when generalmess returns are submitted upon relief of theaccountable officer, the executive or personnelofficer provides the food service officer with anoriginal and one copy of a summary monthlyRation Report (NAVSUP Form 27) for the pastmonth. The food service officer, upon receipt ofthe NAVSUP Form 27, enters the figure for thetotal ration credit for all meals sold for cash andforwards the original to the Navy SubsistenceOffice.

When meals are sold on a cash basis, the foodservice officer designates in writing a cashier orcashiers to receive payment for meals sold. Themess cashier ashore also may be assigned respon-sibility for making the head count. Collectionsand subsequent deposits of funds collected fromthe cashier may be made by the followingpersons:

Food service officer when assigned asaccountable officer.Collection agent or authorized custodianwhen appointed to an established position.The food service officer may designate anindividual to be a collection agent or anauthorized custodian and appoint him toan established position in accordance withNavy Comptroller Manual. Mess cashiers orthe food service officer cannot be desig-nated as collection agents. Cash receivedfrom the cashier should be receipted in theCash Receipt Book (NAVSUP Form 470)by the person collecting the cash. TheNAVSUP Form 1046 may be used in lieuof Form 470 when the only type of sale

130

transaction is for meals sold from thegeneral mess on a credit basis.

On or before the last' day of the month andupon relief of the food service officer orcommanding officer aboard ships without aSupply Corps officer, cash received for sale ofmeals from the general mess is transferred to adisbursing officer on a NAVSUP Form 1327.

HANDLING OF CASH

At the end of each month and upon relief ofthe food service officer, cash received for sale ofmeals from the general mess is transferred to adisbursing officer on a NAVSUP 1327.

if your commanding officer authorizes salesof meals on a credit basis from the general mess,a NAVSUP Form 1046 (Sale of General MessMeals) is maintained. Note in figure 8-8 thateach person purchasing meals, initials in blocksindicating breakfast (B), dinner (D), and supper(S), as applicable whenever he eats in the generalmess.

At the option of the commanding officer, amess steward is assigned the duty of maintainingthe NAVSUP Form 1046. The steward places acheck mark in the appropriate block oppositeeach name to indicate consumption of a meal.The form is posted in a conspicuous locationwhere it can be visually inspected by messmembers. At the end of each month, each messmember signs in the name block to acknowledgeapproval of the meal tally.

Cash should be collected for all meals sold ona credit basis normally within 5 days followingthe month in which the meals were sold.

The food service officer furnishes a receipt forthe cash paid. The Cash Receipt Certificate(NAVCOMPT Form 2114) may be used as areceipt form by marking out the line "for whichI hold myself accountable to the Treasurer ofthe United States of America."

Note that your food service officer signs theTOTAL deposited with the disbursing officer.

ISSUE AND SALE OF SPECIAL MEALS

The term "special meals" covers flight meals,intransit meals, boat meals, and bag lunches,

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COMMISSARYMAN I & C

frozen flight meals, individual; and cooked oruncooked bulk food items issued for con-sumption aboard aircraft, small craft, or at aduty station away from the general mess.

The general mess prepares the special meals.The air terminal officer, the squadron dutyofficer, or the officer exercising operationcontrol of small craft is responsible for deter-mining the eligibility of each person to receivespecial meals, whether sold for cash or issued inkind, and for maintaining substantiatingvouchers.

Food items which are authorized for specialmeals are contained in the Federal SupplyCatalog, Federal Supply Clas..ification Group 89,Subsistence. The cost of food items used in thepreparation of special meals is promulgatedquarterly by the Navy Subsistence Officethrough their fixed price list.

Nonfood items in the nature of paper cups,bags, and boxes may also be used for thepreparation of these meals. Items of this typeshould be charged to the maintenance andoperating allotment of the requiring activity andshould not be included in the cost of the specialmeals.

Personnel Entitled to FlightMeals Without Charge

Enlisted personnel who are entitled to mealsat Government expense are issued flight meals atno expense. An officer or chief petty officercertifies on the NAVSUP Form 340 the eligibil-ity of United States enlisted crew members andpassengers to receive flight meals withoutcharge. He should list the name of eachindividual, meal pass number or travel ordernumber, and an abbreviated name of the activityto which the person is assigned. Control shouldbe established to ensure that flight meals areissued at no expense only to those personneloutlined below:

Personnel entitled to flight meals withoutcharge are limited to the following:

Enlisted personnel of the United Statesarmed services traveling under individual orgroup travel orders (orders to be endorsed

132

in accordance with Joint Travel Regula-tions, Volume I ).Enlisted personnel of foreign governments(must complete and sign the Receipt forFlight Meals on the reverse of the NAVSUPForm 340).United States Coast Guard enlistedpersonnel and officers not receiving perdiem.Naval Academy midshipment travelingunder group travel orders not receiving perdiem allowance (no certification is requiredsince reimbursement is made at the depart-mental level).

Personnel Authorized toPurchase Flight Meals

Personnel authorized to purchase flight mealsfrom the general mess will need a NAVSUPForm 340.

1. The following flight crew members andofficial observers can purchase flight meals:

Officers and naval aviation cadetsEnlisted personnel receiving a monetaryration allowance, including basic allowancefor subsistence or commuted rations.Civilian Federal Government employees,including those under contract.

2. Passengers authorized to purchase flightmeals include:

Officers c he United States and foreignuniformed services (including reserve of-ficers not receiving a subsistence allow-ance).Civilian employees, including those undercontract.Naval aviation cadets.Dependents of military and civilian FederalGovernment employees.Naval Academy midshipmen in a leave orTAD status.Enlisted personnel of the uniformedservices on leave rations or in a per-missivetravel status.

Chapter 8EXPENDITURE OF FOOD ITEMS

The charge for flight meals differs, depending onwhether the personnel arc on TAD, per diemorders, in leave status, or are dependents. Thesecharges are promulgated quarterly by NSO.

BOAT MEALS

Enlisted personnel who are entitled to rationsin kind and are unable to return to the generalmess for a meal because of duty assignments asbeach guards, boat crews, target repair parties,and so forth are entitled to boat meals at nocharge. Navy enlisted personnel receiving com-muted rations and officer personnel are requiredto pay cash for each boat meal received.Surcharges are not applicable.

INTRANSIT MEALS

Intransit meals are box meals prepared by thegeneral mess for consumption by enlisted per-sonnel of the military services in a group travelat no charge, when they cannot be fed in thegeneral mess. Meals furnished to enlisted person-nel of the other military services should bereceipted for on the Special-Meal Request/Receipt (NAVSUP Form 340) and shall be billedfor by the Navy Subsistence Office.

BAG LUNCHES

Bag lunches are authorized for issue topersonnel entitled to rations in kind whenassigned to duty that prevents them fromreturning to the general mess for a regular meal.When bag lunches are utilized, they are ac-counted for as regular general mess meals, or asspecial meals, whichever method is most admin-istratively advantageous to the general mess.

REQUEST PROCEDURES

The operations officer, squadron duty officer,or officers exercising operational control of theflight, small craft, or group travel operationprepares, in triplicate, the Special-MealRequest/Receipt (NAVSUP Form 340).

133

One signed copy of the Form 340 isforwarded to the food service officer at least 3hours prior to the time the special meals are tobe picked up from the food service office. Whendetailed information about categories of person-nel requiring special meals is not immediatelyavailable, the copy may show only the totalnumbers of meals requested.

When circumstances prevent the submissionof an advance copy of the NAVSUP Form 340,an officer may request special meals by tele-phone or other convenient communicationsmedia.

Special meals are not to be issued prior to thereceipt of a signed request document.

COLLECTION OF PAYMENT

The requesting officer accounts for all specialmeals received by one of the following methods:

Obtains cash payment in the amountsprescribed by Naval Supply Systems Com-mand instructions;Certification by an officer or chief pettyofficer that personnel are entitled to mealswithout charge. A list of names, meal passor travel order numbers, and the activitieswhere assigned are provided to support thecertification;Signed Receipt for Flight Meals (on reverseof NAVSUP Form 340) from foreignenlisted personnel;Endorsement of orders in accordance withJoint Travel Regulations, Volume 1.

COMPLETION OF FORM 340

The original NAVSUP From 340 should becompleted showing the breakdown of specialmeals requested along with the signatures of for-eign personnel on the reverse, and provided tothe food service officer or representative with allcash collected at the time of pickup of themeals. If the signatures of all foreign personnelcannot be obtained at the time of pickup,. thesignatures and then obtained on a supple-mentary Receipt for Flight Meals and forwardedto the food service officer before the aircraft

COMMISSARYMAN 1 & C

departs. The original NAVSUP Form 340 shouldbe annotated as follows:

"Supplementary Receipt for Flight Meals willfollow."

ISSUE PROCEDURES

The food service officer ensures preparationof only the number of special meals requestedon the signed copy of the NAVSUP Form 340prepared by the requesting officer.

At the time of pickup, the food service officeror his representative verifies the completedoriginal NAVSUP Form 340 with the cashcollected, and acknowledges receipt of the cashon the working copy of the NAVSUP Form 340.The receipted copy is returned to the requestingofficer with the special meals. Receipt isobtained from the requesting officer on theNAVSUP Form 340 when special meals arepicked up. All meals issued without charge arejustified with a signed certification of entitle-ment to flight meals or a receipt for flight meals.Officers of the Coast Guard that are issuedspecial meals at no charge are not required tocertify their entitlement.

The original of the NAVSUP Form 340 withthe signed certificate is retained by the foodservice officer for preparation of the monthlySpecial Meals Report (NAVSUP Form 1340),and for posting to the Report of SubsistenceSales (NAVSUP Form 1327). Signatures offoreign personnel on the reverse of NAVSUPForms 340 are retained for one year tosubstantiate billings to foreign governments.

RETURN OF SPECIAL MEALS

When a flight or operation is canceled orother valid circumstances preclude the use ofspecial meals requested and prepared, they arereturned to the food service office. Special mealsmay not be returned for credit if more thanthree hours have elapsed since they were issued.Return of cash, for unused special mealspreviously paid for in cash, is authorized only ifthey are returned before the three hours haveelapsed.

134

Refunds are made by the food service officeror his representative only upon receipt of aSpecial-Meal Request/Receipt (NAVSUP Form340) prepared by the officer signing the originalrequest for the meals. The request should havethe notation "Returned for credit" clearlyindicated on the original.

Components of unused returned special mealsshould be reused when possible. They need notbe taken up on stock and financial records.

RECORDS AND ACCOUNTING

When 10 or less special meals are issued dur-ing an accounting period, they are accounted forin the same manner as regular general messmeals. When personnel in a flight status are fedin the general mess or flight mess, they are ac-counted for in the same manner as super-numeraries in the general mess.

Subsistence-item Request/Issue Document(NAVSUP Form 1282), or the SubsistenceRequisition Document (NAVSUP Forms 1059A,B and C) and the Subsistence Report (NAVSUPForms 1059-1A, 1B, and IC is used by the foodservice officer to record the quantity and valueof food items required in the preparation ofspecial meals. The issue document should bepriced and extended, at the time of issue, usingfixed prices. The quantity issued is posted as anexpenditure in the column "Other" of theSubsistence Ledger (NAVSUP Form 335). Theissue document is then retained by the foodservice officer pending preparation of themonthly Special Meals Report (NAVSUP Form1340), discussed later in this chapter. Issues offood items are charged to the appropriation,Military Personnel, Navy, subhead .3140 andfunctional accounts 73110 and 73160 for ashoreactivities, and 73170 for afloat activities.

PREPARATION OF SPECIALMEALS REPORT

A NAVSUP Form 1340 (See fig. 8-9),prepared in duplicate, is used to report thenumber of special meals issued during the monthand the cost of food items used in the prepara-tion of special meals (the value of all documents

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COMMISSARYMAN 1 & C

prepared for issue of food items used in thepreparation of special meals during the month).This value is entered in the "Cost of food used"column. The cost of supplemental food itemsmay be divided among the meals with whichthey were served. The NAVSUP Form 1340should be completed showing the total numbersof meals issued upon certification of entitlementto each government agency and to foreign en-listed personnel at government expense. Thisinformation is taken from the Special-MealRequest/Receipt (NAVSUP Forms 340) proessed during the period covered by the NAVSUPForm 1340. The foreign government and invita-tional travel order numbers of foreign enlistedpersonnel under the Military Assistance Programare shown for foreign issues, and are taken fromthe Receipt for Flight Meals on the reverse sideof NAVSUP Forms 340 for the period being re-ported. The type of aircraft or small craft andits serial or hull number is shown in the "Com-ment" block when applicable. The food serviceofficer signs the NAVSUP Form 1340 certifyingthat the special meals shown thereon we're is-sued. The total value of food items used in prep-aration of special meals during each accountingperiod is then entered on the balance sheet sec-tion of the General Mess Operating Statement(NAVSUP Form 45) opposite the caption "Spe-cial meals" under "Expenditures." The originalof the NAVSUP Form 1340 is submittedmonthly to the Navy Subsistence Office alongwith the Ration Report (NAVSUP Form 27)and the Report of Subsistence Sales (NAVSUPForm 1327). The copy is retained for postingthe Record of Receipts and Expenditures (NAV-SUP Form 367) and preparation of the quar-terly NAVSUP Form 45.

REPORTING GENERALMESS SALES

Food service officers should use the Report ofSubsistence Sales (NAVSUP Form 1327) todocument and report:

Sales of general mess mealsSales of special mealsSurcharges on general mess and specialmeals

136

Sales of food items, including galleyproduced bakery products.

A Requisition and Invoice/Shipping Document(DD Form 1149) should be used to documentand report surcharges on food items.

The NAVSUP Form 1327 (See fig. 8-10) isprepared by the food service officer in anoriginal and 6 copies. The report period and theactivity name, address, and unit identificationcode are entered at the top of the form. Furtherinformation on preparation of NAVSUP Form1327 is contained in NAVSUP P486.

If there is no disbursing officer available andfunds in the custody of the food service officercannot be deposited on or before the last day ofthe month, a Report of Subsistence Sales(NAVSUP Form 1327) is prepared in an originaland one copy by the food service officer. Thereport is then signed by the food service officer,and a signed copy is forwarded to the NavySubsistence Office with the monthly RationReport (NAVSUP Form 27). The original isretained by the food service officer.

INVENTORIES

Inventories are taken by the food serviceofficer and the responsible custodian of eachstorage space. However, there is a lot of work tobe done by the Commissaryman in charge of thegeneral mess prior to the actual count. You mustinspect all dry subsistence storerooms andrefrigerated spaces to ensure that items areneatly stacked and with labels or weightmarkings visible, and right side up. Also, takeinventory of items at random during theaccounting period. This will let your men knowthat you are closely supervising all issues andwill reduce the number of errors found on StockTally Cards.

The NAVSUP Form 1059-1A, 1B, and 1C willbe made out in an original only and are recordedin ink. Errors are lined through (never erased)and initialed by the persons responsible for theinventory. Each page of the rough inventory issigned by the food service officer and thepersons responsible for the storage areas. Issuesmust not be made during inventory except inemergencies.

BEST COPY AVAILABLE

Chapter 8 EXPENDITURE OF FOOD ITEMS

. ,

RIPON? OF SUISISTINCI SALES 1101101NVISUP REPORT. 111047

NAVAUP FORM II./ ,7.0T) IRE*/ AP), sli Tete PERIOD

1 Jan 7- ` To 31 Jan 7--.- ="."-`""--"--

C01.1..1 ROUCAER NO.

WC#4;Tv:...;;:;;;:.:4 ;.11::'.''''''''''.".---"-'''' '' ---"-'----"'"'"."'"'''''''''-'-' uric,

123PART A - SALES

°EMIR*. 4155MEALS

nstsaasr -,,,ftninta SuPPEtt faiong. .1SUPPERBRUNO.

CASHnit er */wider...* i

TOTAL

NUMBER ,le. fedeawait. rr. soles,

.179

44.75

....

485 261 90 140te

Vila if laud., sarrharetr 315.25

$

130.50 58.50$

105.00 -8.40 646

' RATION CREDITS t't on. eft Real. to 'Oh s. and 1,... In 'I a di %dee? on $arNun fn.., ;T 463---PANT 11 CASH HOT DEPOSITED TOTAL

1 ( ash on hand and uncollected for sale of generalmess meals, current month fErrffede turrharsortROUNDED OFFTO NEXTHIGHER WHOLERATION

S

135

1 Cash on hand and uncollected tot sale of special meals, cuttent month IA:Whale nircharqr rf 11

S. Sint herfe on generalmess meals 13

4. Sale of subsistence items. Inclutitne uncollected sales (Surcharges: Os"! and report on Di 1119, 3,945

5. Cash on hand lot poor months I fft , arepore I i .0TOTAL CASH NOT DEPOSITED 4 104

___ _FART c

___

396. Other sales of meals Wolfe. Pun ss MI room 1080. DI) Form 1 If ;and 1/111 -----

PART 0 - CASH DEPOSITED TOTAL

7. Sale of meals, current month 472

s Set of meals. prior months tit elm', v1,4.41.491

NO

Jan! 18.95MO. AND AMOUNT

Is 19

9 Cale of special meals. curtest month 27

10. Sale of special meals. poor months 9

II Surcharges on aeneralmess meals 17

12. Sale of subsis..mce item from aenetal mess. current month 0

II. Sale of subsistent e items from general mess. prior months 2,849i3,393

1,000.11.1vt.:11 0IC .1 . ...etDEPOSITED

.ITN DissuinutaOFFICER

PA

T

t

CERTIFICATION- I i I kilt- Y thu I hoe leo .0.1 . 1..b to the unoont

3 394.96.fs P terte.entmg the .lenns.. .1,.....tihel

asSa..INVgal Of PTC.ER 0 01. 4 ens . WI28 Jan 7-

0.0. PPOSOL

1777those II,sh I! he n.'a It' n -Is .t atenent I auntabolIt for tae

"".° 1-31 January 197-

il..."..." I 011/

__ .

CCCINTils Corn. PART FF. ACCOUNTING CLASSIFICATION

;e; -. 1.., . , ..,.. , i ,...,o t. ..., . I no,cl..aut .. e

R I: -.. , yr ,_A..% , ..

%.,9

....",. . n1

':" 0

A.

OPtstkS L7.,,...t'e' L

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AMOUNT

SALE r 4 !t,..1 : 3141

SURCIISC;FC 1_17 4 111. I ;70;---

NO HO . IC 00123-73170S

3,377.91

et/140 IC 00123-73810 17.05-1--".--__

INDICATE LAST DIGIT OF

CURRENT FISCAL YEAR

.0..0,04.50449o, .....,t

m - ,...--

66.57Figure 0-10.Preparation of Report of Subsistence Sales (NAVSUP Form 1327).

137

COMMISSARYMAN 1 & C

After the inventory has been completed, therough inventory is compared with the balanceson the Subsistence Ledger (NAVSUP Form335). A list is made of discrepancies betweeninventory quantities and on hand balances andthese must be investigated. Required correctionsare made on the rough inventory sheets andinitialed by each person whose name appears onthe inventory sheets. After all corrections havebeen made, the inventory is recapped in dupli-cate on NAVSUP Forms 1059-1A, 1B, and 1C.The food service officer compares the smoothrecapped inventory with the rough inventoryand signs the smooth inventory. The roughinventory sheets are placed in the accountabilityfile until the next inventory has been completed,after which they may be destroyed. The originaland duplicate of the smooth inventory areretained by the food service officer and filedwith retained returns except upon relief of thefood service officer when a copy of the s.noothinventory is sent to the Navy Subsistence Office.The duplicate copy is used for posting inventoryquantities to the NAVSUP Forms 335 and 209;the total value of the inventory is posted to theNAVSUP Form 367. The duplicate is furnishedto the Storekeeper having custody of the stockfor posting. When posting has been ac-complished, the Storekeeper returns the certi-fied duplicate to the food service officer forverification. After the original has been verifiedwith the duplicate copy of the inventory, theduplicate may be destroyed if no overissue hasoccurred during the accounting period. When anoverissue has occurred, the original is forwardedwith the subsistence returns to the NavySubsistence Office.

The duplicate is retained by the food serviceofficer.

The food service officer must investigate andinitial all end of quarter inventory adjustementsshown on the NAVSUP Form 335 that are inexcess of 5 percent of total expenditures for theitems. The cause for the discrepancy must bedetermined, and corrective action should betaken to prevent recurrence. Unreconciled dif-ferences between stock balance on the NAVSUPForm 335 and the actual physical inventoryshould be absorbed in the issues to the generalmess by posting the difference, plus or minus, to

138

the general mess issue column of the NAVSUPForm 335, marked "inventory adjustment."

A constant inventory analysis program shouldbe maintained to assure the utilization of foodstocks to prevent overage or expiration of shelflife expectancy.

SURVEYS

The survey procedure is the means by whichyou can expend from your records materialwhich is damaged, deteriorated, lost, or stolen.

In the case of material, it provides for areview of its condition, the cause of the existingcondition, the responsibility therefor, and therecommendation for its disposition. The docu-ment upon which the survey is accomplishedprovides the authorization to expend the mate-rial from the records on which it is carried.

The details of the survey procedure follows:

The supply officer or the food serviceofficer initiates the request for survey on aSurvey Request, Report and Expenditure(NAVSUP Form 154) and submits the form tothe commanding officer.

The commanding officer determineswhether a formal or informal survey is requiredand will designate the officer or officers to makethe survey. Under certain conditions a formalsurvey is required; in such cases a commissionedofficer or a board of three officers appointed bythe commanding officer should accomplish thesurvey. Usually, with food items, the com-manding officer will determine that an informalsurvey is appropriate; in such cases the depart-ment head having custody of the material to besurveyed will conduct an informal survey.

A formal survey is made by either a commis-sioned officer or a board of three officers, oneof whom and as many as practicable arecommissioned ' leers. The following officersare not allowed to serve on a survey board forfood items:

The commanding officer,The supply officer,The food service officer.

Chapter 8EXPENDITURE OF FOOD ITEMS

LOSS WITHOUT SURVEY

Food items accounted for in appropriation,Military Personnel, Navy, may be expendedwithout formal or informal survey when culpa-ble responsibility is not involved and when:

Material is short, damaged, or lost inshipment, and the value of the loss is lessthan $10 per receipt document.Food items are lost as a result of physicaldeterioration, damage in handling, fire,water, or other similar circumstances, andthe value of the loss is $50 or less per lineitem. When the total loss of several itemsexpended for the same reason exceeds$150, a survey is required.

When this happens, an Expenditure Log (LossWithout Survey) (NAVSUP Form 1334) shouldbe maintained to itemize the types of losseswhich occur to material held in end useaccounts. These entries are made in theNAVSUP Form 1334 in ink at the time of lossand signed by the food service officer. Each itementered in the Expenditure Log should beposted to the "Other" column of the Subsis-

139

tence Ledger (NAVSUP Form 335) as occurring,and the balance on hand reduced accordingly.

Upon relief of the food service officer and theend of an accounting period, the ExpenditureLog is closed and the "Total value" column istotaled. One money value only Requisition andInvoice/Shipping Document (DD Form 1149) is

prepared for the total value of all entries madein the Expenditure Log during the accountingperiod. Aboard fleet ballistic missile submarinesthe Expenditure Log maintained for food itemsis recapped at the end of each patrol rather thanat the end of the regular fiscal accountingperiod. Aboard ships without Supply Corpsofficers, the commanding officers signs the DDForm 1149. The value of the invoice is includedin the entry opposite the "Surveys and losswithout survey" caption in the "Expenditures"section of the NAVSUP Form 45 and a copy ofthe invoice is then forwarded along wit,.the general mess returns to the Navy SubsistenceOffice.

The NAVSUP Form 1334 and a copy of theDD Form 1149 are retained by the food serviceofficer for a period of one year, after which theymay be destroyed. These records shall be madeavailable to inspectors during the course ofsupply and general mess inspections and duringinternal audits.

CHAPTER 9

GENERAL MESS FINANCIAL RETURNS

One of your requirements for advancement toCommissaryman First or Chief is an under-standing of the general mess accounting and re-porting procedures prescribed by the Naval Sup-ply Systems Command.

Navy general messes operated on a monetaryration allowance. This allowance is computed byusing the quantitative food allowance prescribedby a Department of Defense Food Cost Indexwhich is based on food items authorized by theNavy Ration Law. The general mess accountingsystem requires that a quantity record ofreceipts and expenditures be maintained foreach food item carried. The system also requiresthat a record be maintained for posting themoney value of receipts and expenditures. Athird record is maintained for controlling thecost of the general mess ration. The value offood items consumed in the general mess is com-puted by using fixed unit prices distributed bythe Navy Subsistence Office.

The procedures discussed in this chapterapply only to the accounting for food items atthe general mess level. A close relationship be-tween you and the Navy Subsistence Officeshould be maintained pertaining to any changesor bulletins that may occur. You should, if at allpossible, try to get on the mailing list of NavalSupply Systems Command and the Navy Sub-sistence Office. This chapter is intended to helpyou find the answers to such questions as:

1. How should you prepare for an inventory?2. How are the required records closed out?3. How do you go about preparing and ren-

dering returns?4. What records and documents are retained

by the food service officer?

140

FIXED PRICE LISTS AND DAILYMONETARY RATION RATES

The Navy Subsistence Office publishes quar-terly a list of fixed prices and the monetaryvalues of the basic daily allowance for dissemina-tion. The fixed price list is used by all activitiesoperating a general mess to determine the totalcost of issues to the general mess. When a fixedprice is not listed for an item, the last receiptinvoice price is used. The fixed price list for saleof galley produced products is used by activitiesoperating a general mess for pricing galley pro-duced bakery products sold to private messes inaccordance with NAVSUBSOFC Notice 7330. Itis revised every three months as required byfluctuations in prices to the basic ingredients.The costs of galley produced bakery productswhich do not appear in the price list are basedon the last receipt invoice prices for the basicingredients.

INVENTORY REQUIREMENTS

Food items carried in end use appropriation,Military Personnel, Navy, aboard ships and ingeneral mess issue rooms ashore are hereafterreferred to as general mess stocks. General messstocks of food items shall be inventoried by thefood service officer as of the last day of eachquarter and prior to the relief of the food serviceofficer. At the end of each patrol period of fleetballistic missile submarines and upon relief ofthe commanding officer of each crew (blue andgold), item inventories are prepared on the Sub-sistence Report (NAVSUP Form 1059-1 A, 1B,and IC). A copy of the inventory is submittedwith the general mess returns only upon relief of

Chapter 9GENERAL MESS FINANCIAL RETURNS

the food service officer of either of the individ-ual crews (blue or gold). Copies of the inven-tories are not submitted at the end of each blueor gold patrol period. Aboard ships without Sup-ply Corps officers, an inventory is taken prior torelief of the commanding officer. Frequent spotinventories are taken of fast moving and highvalue items as considered advisable, to maintaincontrol of general mess operations.

INVENTORY PROCEDURES

In preparation for and prior to the inventory,all receipt and expenditure documents areposted to the Subsistence Ledger (NAVSUPForm 335), the Record of Receipts and Expen-ditures (NAVSUP Form 367), and the StockTally (NAVSUP Form 209), if used. Arrange allgeneral mess stocks to facilitate counting; forexample, by case lots or by date of pack.

DURING INVENTORY

The food service officer and, upon relief, boththe officer being relieved and the relieving of-ficer must take the inventory. Personnel assignedresponsibility for general mess stocks must bepresent and participate in the inventory of theirrespective spaces. Separate rough inventories aretaken of areas assigned to different individuals.Food items are not moved from one storage areato another area during the inventory, and thefood service officer must ensure that no issue,transfer, or sale of food items is made from gen-eral mess stocks except in an emergency. Whenemergency expenditures occur, the inventory isadjusted and the adjustment is initialed by thepersons taking the inventory.

RECORDING THEINVENTORY COUNTS

The rough inventory is recorded in ink on aSubsistence Report (NAVSUP Forms 1059 -1A,1B, and IC). You may record the rough inven-tory in ink using the Subsistence Report. Onlyone original rough inventory is prepared. Errorsand adjustments are lined out, not erased or

141

obliterated, and corrections are initialed by thepersons responsible for the inventory. Each pageof the rough inventory is signed by the foodservice officer and the persons responsible forthe storage areas. Figure 9-1 shows you where tosign a rough inventory.

AFTER INVENTORY

The rough inventory is then compared withthe balances on the Subsistence Ledger (NAV-SUP Form 335). A list is made of discrepanciesbetween inventory quantities and the on handbalances, and these discrepancies are investi-gated. The required corrections are made to therough inventory sheets and initialed by each per-son whose name appears on the inventorysheets. After all corections have been made, theinventory is recapped in duplicate on a Sub-sistence Report (NAVSUP Forms 1059-1 A, 1B,and IC). The food service officer then comparesthe smooth recapped inventory with the roughinventory and signs the smooth inventory. Hethen places the rough inventory sheets in theaccoutability file until the next inventory hasbeen completed, after which they are destroyed.The smooth inventory (in duplicate) is priced atthe last receipt prices, extended and totaled. Theoriginal is retained by the food service officerand filed with the retained returns. The dupli-cate is used for posting to the NAVSUP Forms209, 335, and 367. Inventory quantities areposted to the NAVSUP Forms 335 and 209. Thetotal value of the inventory is posted to theNAVSUP Form 367. Aboard ships and activitiesholding bulk stocks in end use, the value of theinventory is posted as an expenditure. For activi-ties holding stocks in the Navy Stock Account,the value of the inventory is transferred to thesupply officer as a return to Navy StockAccount and is posted as a credit receipt. Afterposting is completed, the duplicate is used toprepare returns and is then destroyed.

ACTION UPON RELIEF OFFOOD SERVICE OFFICER

When the food service officer is relieved theofficer being relieved and the relieving officer

COMMISSARYMAN 1 &CBEST COPY AVAILABLE

SIASISTINCS ADOPT 210110)MIMISmAill (CHILLIMMUS SIM 1.314 iIIV. "IsAtOvITT

3441114/1111 A10 VIORTAILIII-CINWA

flusmelm4 v4l101

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SUISISTINCI RPORT (101101MIMISMAILI 131103111)RAMP FORM TIMIS sni

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134 bum MN" sAm Wm. So Wt --Xiri--/I

MI Am% MA MaMI - . -.............mfmarms-. 4. MMMO Sm. lbw COO illerrAIWPIr.n1

of larTirrig721La 1.1 .1,

a,en

himmarie.ws.442 lam Am 63 monism a si.so ,.Ilum, Ams. m I A C73 AMesma. IS es

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14 .nwYl Can .0111Coop. pa Imo 301%_ !LI

02401.111XTS4110 NILATITI MODUCTS

CoY.,"A"1 ATM 44.In NONA* Only ND'

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SUBTOTAL 4.34/7$

SUSTOTAL 717.//TOTAL Of ALL 31T0TAL1

ten GA oovcro AMORY MOOUCTS SOLO

SRAM TOTAL 443, /.9.2

rS IGNATURES OF THE FOOD SERVICOFFICER AND PERSONNEL RESPON-SIBLE FOR STOREROOMmiortos

co o*. ...wow, m So mo asr.e. M . **1147 .4r, id, ors

.01Ste.

TO

I v:1 isso WM.

Figure 9-1.Rough inventory.

142

Chapter 9GENERAL MESS FINANCIAL RETURNS

sign the inventory to the effect that the quanti-ties and values on hand are in agreement withthe actual inventory and stock records. A copyof the smooth inventory is then forwarded tothe Navy Subsistence Office as soon as possibleafter completion. All records, files and vouchersof the relieved officer are maintained by therelieving officer, who makes such adjustments orsettlements as necessary. if he is not satisfiedwith the condition of the records, the relievingofficer reports the facts immediately to the com-manding officer, via the supply officer, for suchaction as is considered necessary prior to theassumption of his duties.

Aboard ships without Supply Corps officers,an inventory must be taken upon change ofcommand with both the relieving and relievedcommanding officers signing the inventory.

OPTIONAL INVENTORY

In the interest of reducing the workload atthe end of each quarter, an optional inventoryprocedure is authorized to permit inventories tobe taken at any time during the last month ofthe quarter except upon relief of the account-able officer. The inventory should be conductedduring the latter part of the month, if possible.Take inventory when stocks are low for greateraccuracy and more time for investigating dis-crepancies.

SUBSISTENCE LEDGER

After posting all receipt and expendituredocuments to the Subsistence Ledger (NAVSUPForm 335), post the quantity of each food itemon the closing inventory as the last entry to the"on hand" column.

INVENTORY ADJUSTMENTS

A comparison should be made between therunning "On hand" balance on each NAVSUPForm 335 and the actual on hand quantityposted from the inventory. Your food serviceofficer should investigate any difference in ex-cess of 5 percent of the total expenditures

143

duiing the accounting period, since recountswere made during the inventory of all items notin agreement. Look for mistakes in mathemat-ical accuracy or issue controls and check secu-rity measures. Take action to correct the causeand prevent the recurrence of excessive dif-ference. Any unreconciled difference betweenthe recounted inventory and the rechecked onhand balance is posted to the "To G.M." columnof the NAVSUP Form 335 annotated as "Inven-tory adjustment" as seen in figure 9-2. This canbe either a plus or minus figure. The food serviceofficer then initials all inventory adjustments inexcess of 5 percent of the total expendituresduring the accounting period.

SUBMARINE TENDERS

When specialty items are authorized for issueto submarines and small craft with 49 or lessenlisted men on board a separate rough inven-tory is prepared. If there are gains in inventoryof speciality food items, they are itemizedon a Requisition and Invoice/Shipping Docu-ment (DD Form 1149) which is then posted as areceipt on the NAVSUP Form 335 and theStock Tally (NAVSUP Form 209), and the Re-cord of Receipts and Expenditures (NAVSUPForm 367). The value posted to the NAVSUPForm 367 is included in the entry on theGeneral Mess Operating Statement (NAVSUPForm 45) opposite the caption "Receipts with-out charge". The original DD Form 1149 is for-warded with the returns submitted to the NavySubsistence Office.

Losses of less than $50 per line item are item-ized and expended on an Expenditure Log (LossWithout Survey) (NAVSUP Form 1334) andthen posted to the NAVSUP Forms 335, 209,and 367. The value posted to the NAVSUPForm 367 is included in the entry opposite the"Survey and loss without survey" caption on theNAVSUP Form 45. The original of the NAVSUPForm 1334 is then forwarded to the Navy Sub-sistence Office with the returns. Losses of $50or more per line items are surveyed on aSurvey Request, Report and Expenditure docu-ment (NAVSUP Form 154). The original is thenforwarded with the returns to the Navy Sub-sistence Office.

COMMISSARYMAN 1 & C

IMMO FORM 335 (REV. 3491SAN 0109400.7303 SUBSISTENCE LEDGER (4112)

NIGH LIMIT

813

1W-965-2128 17fi8 Chicken, RTC, cut up

19RECEIPTS

EXPENDITURES

MO Om To G.M. OTHER

LOW LIMIT

4883

UNIT OF ISSUE

LB

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ON 12trdRECEIPTS

EXPENDITURES ONNAND I MO DAY TO G.Y. mut NAND

Go oCLOSING OUT THE SUBSISTENCE LEDGER

9 e20027i 4431/

"74 .71j

.);;;2/ 1. Post the quantity from the smoothinventory document to the "On Hand"

400 column of the Subsistence Ledger.

Goo2. Post as an inventory adjustment inthe "To Gal." column the difference

II 44 / 4 /r Z0,6 between the inventory figure and thei4 previous figure in the "On Hand"'''"*. column. The inventory adjustment

4.9 6,3 c174,(5 .A.,-0 (plus or minus) represents the dif»,rwr ference between what was thought to be

/ p20 02.570 94 .2-'''''''' in the storeroom and what was actually

/iCs/ /0,2 //if there. By posting the figure to the4.,/,/ "To G.M.n column, the difference will

0--/lo .:9:5-0 '-- either be added (+) to or subtracted

NP-Al fj, .16 4/7 (-) from the expenditures to the4002 general mess.

NO a vinooar met

1// 242

.0 13

6P0,2 3. After the inventory adjustment hasbeen posted, total all the figures ap-

0 7i.° peering in the "To G.M." column. This&i t, figure represents the total quantity

6 .2/ 6of the item issued to the general messduring the quarter. Post to NavSup

6 4,irForms 1059-1A, -1B, -1C quarterlyrecap; also record fixed price on therecap.

6 Ai" P I

STEP 2

6 phr

7

1c.)/-;74

/ 43k-

2.2 ,23lA/

7',

STEP 3

STEP 1

6.10 4. The total issues figure may be veriPied by running an adding machine tape:add the beginning inventory and all re-ceipts, subtract all quantities in the"Other" columns, and subtract the end-ing inventory. The result will equaltotal issues figure if there are nomathematical errors on the form.

NOTE: Before turning to the next ledgerpage for closeout, record the last receipt A11 subsistence ledgers are closed outunit price of the item in question in the ----in exactly the same manner. However,"Unit Price" column of the NavSup Forms1059-1A, -1B, -1C inventory document.When all subsistence ledger pages haveheen closed out, the inventory documentwill be ready for extension.

if the optional inventory procedure isbeing used during the last month of the

----quarter, follow steps 1 and 2 and thenat the end of the quarter perform steps3 and 4.

JL 1I

*um a mod sure to Gtortul Mtn L' t to amid motto" ea a ra miles awl ttexlm.

10.61Figure 9-2.Closing out the subsistence ledger and inventory adjustment.

144

Chapter 9GENERAL MESS FINANCIAL RETURNS

SUMMARY OF ISSUESTO THE GENERAL MESS

After making all inventory adjustments, a lineis drawn below the last entry on each NAVSUPForm 335 and the issues to the general mess aretotaled. The totals are then posted to the sum-mary Subsistence Report (NAVSUP Forms1059-1A, 1B, and IC). (see fig. 9-3). When aninventory adjustment results in a credit issue, itis posted as a minus entry on the summary ofissues to the general mess. The summary NAV-SUP Forms 1059-1A, 18, and IC is priced andextended, using the current fixed unit priceslast receipt unit price when a fixed price isestablished, and the total value of issues to thegeneral mess is computed. Afloat, the value ofgalley produced bakery products sold is insertedopposite the appropriate caption on Page 8 ofNAVSUP Form 1059-1, and is deducted fromthe total issues to the general mess.

CLOSING AND REOPENING

When closing the Subsistence Ledger, draw adouble line on each NAVSUP Form 335 belowthe total of issues to the general mess to indicatethat the record is closed. When reopening theSubsistence Ledger, the inventory quantitiesthat appear as the last entry in the "On hand"column are posted just below the double line asthe first entry for the next accounting period.

CLOSING OUT THE NAVSUP FORM 367

The Record of Receipts and Expenditures(NAVSUP Form 367) is a money value only re-cord. Transactions are recorded on the receiptsside in "Date", "Source", "Document Number",and "Value" columns. Columns on the expendi-ture side are "Date", "Activity/Purpose", "Doc-ument Number", and "Value". The receiptsand the expenditures should be equal when the367 is closed out. Post inventory and price ad-justment figures to the "Value" column of theexpenditures side at the end of the accountingperiod.

145

SPECIAL MEALS

The total value of food items used in thepreparation of special meals is posted monthlyfrom the Special Meals Report (NAVSUP Form1340) to the Record of Receipts and Expendi-tures (see fig. 9-4).

SURVEY AND LOSSWITHOUT SURVEY

The value of each survey expenditure is re-corded as it occurs on an Expenditure Log (LossWithout Survey) (NAVSUP Form 1334). Thetotal value of food items expended withoutsurvey is summarized and posted to the NAV-SUP Form 367.

CLOSING INVENTORY ANDISSUES TO GENERAL MESS

The total value of general mess issues isposted to the NAVSUP Form 367 from the sum-mary Subsistence Report (NAVSUP 1059-1A,1B, and IC. Transferred to the supply officer,the total value of the closing inventory is postedas a credit receipt by activities that maintainNavy Stock account food stocks. At activitiesauthorized to account for food items in end use,the value of the closing inventory is posted as anexpenditure on the "Expenditures" side of theNAVSUP Form 367.

PRICE ADJUSTMENTS

After you have posted all receipts and expen-ditures, the value of receipts and the value ofexpenditures are totaled. The difference, if any,is considered a price adjustment, and is postedto the "Value" column on the "Expenditures"side of the NAVSUP Form 367 as a plus orminus, to balance receipts and expenditures. Ifthe total value of "Expenditures" is larger thanthe total value of "Receipts" the difference isposted as a minus "Price adjustment." While theprice adjustment is the difference between thereceipt unit prices and fixed unit prices of issuesto the general mess, the price adjustment may

COMMISSARYMAN 1 & CBEST COPY AVAILABLE

YIXRD PRICE_LIBT

WIEISTINCI REPORT 1101101 MI IIFIRIENAILI (CHILL) For Accounting Period Between 1 Jan -- and 31 Mar --ammo IOW WOK IRV, OM &MO 511057itstvit. liii,17441111CiatC1 COPT

(3} Mar 9

FIXED PRICE LISTIUNSISTIINCE WORE 1110110/ranistasis (FROZEN) For Accounting Period Between 1 Jan -- and 31 Mar --MAYlle 5055 V11411 MEV. 17a;UMW

'45

*AMP 1119:1R7 4061 7

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31 Mar 19

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THE TOTAL AMOUNT OF CHICKEN, CUT -UPI 7T:WCONSUMED DURING THE ACCOUNTINGPERIOD AS PER THE CLOSED NAVSUPFORM 335 FOR THIS ITEM zrir

1a701111. 4,831.18 I 11).NINVIAL 1,983.51

SUISISFINCE REPORT 110110)SEM PERRNABLEamity us, NIinn). ant or Account inp_Peri

FIXED PRI

INSURE THAT THEUIC APPEARS ON

LIST EACH PAGEne ween a rch

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Nola!SIGNATURE OF FOODERVICE OFFICER

24,046.83

VALUE OF TOTAL QUANTITY OFFOOD CHARGED TO THE GENERAL

S3 DURING THE ACCOUNTINGERIOD: POSTED TO NAVSUPFORM 367

DATES APPLICABLE TOCCOUNTING PERIOD

DETERMINING THE TOTAL VALUE OF ISSUES CHARGEABLE TO THE GENERAL MESS

1. After closing out each NavSup Form 335 transcribe the total issuesfrom the "To G.M." column of each NavSup Form 335 to NavSup Forms1059-LA, -18, and -1C.

2. Price (at the fixed price), extend, and total the NavSupForms1059-1A, -111 and -1C.

3. Add all the subtotals on NavSup Forms 1059-1A, -18, -1C (PagesL through 8) and post on "TOTAL OF ALL SUBTOTALS" line on theNavSup Form 1059-1C (Page 8).

4. After the value of galley produced bakery products sold have beencredited to the NavSup Form 1059-1C (Page 8), post to the "LESSGALLEY PRODUCED BAKERY PRODUCTS SOLD" line.

5. Post the "GRAND TOTAL" of the NavSup Form 1059-1C (Page 8) to theexpenditure side of the NavSup Form 367 as the quarter's issuesto the general mess.

Figure 9-3.Summary of issues to the general mess.

146

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COMMISSARYMAN 1 & C

also include errors in posting the values ofreceipts, expenditures, and inventories. There-fore, be careful when posting receipt and expen-diture transactions, and taking inventories, andbe sure to use correct unit prices to precludeexcessive price adjustments. If the value of yourprice adjustments exceeds 10 percent of thevalue of stores consumed, you must make a re-view to determine the cause. Review high costitems and high usage items first to ascertain theaccuracy of receipt and expenditure transac-tions, pricing, and inventory. Errors in one ofthese items could affect the price adjustmentsubstantially. Report the results of the review inan explanatory note at the bottom of theGeneral Mess Operating Statement (NAVSUPForm 45), or attach a memorandum listing theitems causing the high adjustment includingfixed and last receipt prices, if the review doesnot result in the price adjustment being reducedto less than 10 percent of the value of storesconsumed.

POSTING UIC NUMBERS

Only the unit identification code numbersfrom documents originating at another activityare posted to the NAVSUP Form 367. The unitidentification code numbers are not enteredunder "Receipts", instead, they are postedunder "Expenditures", as shown in figure 9-5.

GENERAL MESS ACCOUNTING SYSTEMS.

General mess operations for all ships afloatutilize end use accounting. Activities ashore mayaccount for receipts and expenditures of itemsunder the appropriation, Military Personnel,Navy, in lieu of the Navy Stock Account, uponapproval of the Navy Fleet Material Support Of-fice, when the following conditions exist:

Food items are received and stocked pri-marily for consumption by the reportingactivity.Slight or no subsistence support is renderedby the general mess.

148

Navy Stock Account returns are not ren-dered on other Navy Stock Account mate-rial.General mess inventory does not exceed$10,000.

Under this authority the general mess mustutilize the General Mess Operating Statement(NAVSUP Form 45) in lieu of the Financial In-ventory Report (NAVCOMPT Form 2154) toaccount for receipts and expenditures. The orig-inal and one copy of the NAVSUP Form 45 isthen submitted to the Navy Subsistence Office.(See fig. 9-6).

INVENTORIES REPORTEDIN NAVY STOCK ACCOUNT

Upon approval of the Navy Fleet MaterialSupport Office, activities that meet the firstthree conditions of the preceding paragraph,may render a NAVSUP form 45 when fooditems are received from a supporting Navyactivity and arrangement is made with the sup-porting Navy activity to make the monthlycredit and debit transfers. This is not end useaccounting since the general mess inventory isnot reported in the general mess return. Thevalue of stocks held by the supported activityare transferred on a Requisition and Invoice/ -Shipping Document (DD Form 1149) containingthe following certification:

(DATE)

"I certify that food items in the amount of$ are on hand for which I hold myselfaccountable. I will accept return invoicing ofthis money value on

(DATE)

(FOOD SERVICE OFFICER)."

Under this authority the supporting activityissues food items to the supported activity as acharge to the appropriation, Military Personnel,Navy, and reports the value of stocks held bythe supporting activity in its Navy Stock

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CLOSEOUT OF THE RECEIPTS SIDE:

After all of the

receipts for the quarter are posted to the

4.4.

THE ITEM CODE OF THE FIRST

454.9..;,14

_

NavSup Form 367, a line is drawn -under the last

irm

1334

LISTED ON NAVSUP FORM

(EX

PEN

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entry, and the "Value" column is totaled.

1I

II

CLOSEOUT OF THE EXPENDITURES SIDE:

The closeout procedure for the expenditures side of the NavSup Form

367 involves a few document postings and a little arithmetic:

1.

Insure that the ordinary expenditure documents for the quarter are all posted to the NavSup Form 367.

_

2.

Post the total value of the quarterly issues chargeable to the general mess. (Source document is the

_NavSup Form 1059-1C (Page 8) summarizing issues to the general mess).

3.

Post the total value of the ending inventory.

-

4.

Subtotal the value column.

5.

The difference between the subtotal of the expenditures side and the total of the receipts side of

NavSup Form 367 will be considered a price adjustment and will be posted to the "Value" column of

_

the expenditures side.

The price adjustment figure (plus or minus) will bring the two sides of

_the form into balance.

6.

Draw a line under the price adjustment figure and total the "Value" column.

The total of the expen-

_

ditures side must equal the total of the receipts side.

-,.._._____.____._.

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COMMISSARYMAN 1 C

GENERAL MESS OPERATING STATEMENT (7330)NAM" FORM 45 OW 9.55)

ACTIVITY

NAVSUP REPORT, 73304FEWOITI

V.I.C.

MI TO REAMWCI014AR

SA BEGINNING INVENTORY A'TTAIT 2RPNTIT =Trim MESSITATEMINT...m.. ............

/EMITSViINNIMIN

TYPEOPPINIONNELMANI Maw Suir Foam 27)

NATIONSALL WED RATIONS PRO

PAIANCE nouonFORWARD 1,258 Maygnatudi 16,024 12,499

Modem with charms 0,141 othor 0 605

Rsosipts without chop 940 USE DATA FROM RATIONSFED COLUMN FOR RATION 16,629 13,104

TOTAL 42,339I CREDIT DETERMINATION ALLOWANCES

TI- 1 NATI

1 .70

VALVE$

22,277EXPENDITURES VALUE 13,104

Stores constmed$

24,170 Supplammi 13,104 2,097

69 Speciallipocial mak FIXED PRICES

ilurmy A low without WM 337 Spacial - G II LN,adjuattiteit /ArmFria 1111171111011M111W 4,374

.4P." SUBMARINES ONLYMu 1 - f 24,170Cult alls Wail LAST RECEIPT PRICES 1,421

Tnnsfen with minibunsment 223 Onifilindm A3

204

Dudes without reitabunentest 1,372 Niunimrof ofnWkumd 3,900

14,389 Total rusty, s - of milk usod$

3,050Nabisco es ME ENDING INVENTORY AT

LAST RECEIPT PRICES 8

42,3391

Number of days °panted 91lorim

COMPUTATION OF SUPPLEMENTAL AL4OWANCETYPE RATIONS RATE ItAl.Wit

Activities subabnos a dilly Mar of 149 or ism 13,104 .16 2 097

Antic or Antarctic operations, WW1* Deep Freera ../TOTAL SUPPLEMENTALRATIONS AND VALUEAUTHORIZED INACCOUNTING PERIOD

'Conunkeionine

Midaut cessations

Moat support units. Southeut Asia

TOTAL (Poo to "amputotion of Allowenete7 13,104 2,097

I CERTIFY that the above informationY cornet to the best of my anowledgesod belief.

CERTIFIED SY f3Mosoo, Monk ,d Ude)

NI.,!SIGNATURE OF FOODSERVICE OFFICER(SHIPS W/SUPPLYCORPS OFFICERS)

SIGNATURE OF COMMANDING OFFICEROR FOOD SERVICE OFFICER IF SODESIGNATES AS ACCOUNTABLE (SHIPSW/O SUPPLY CORPS OFFICERS)

10.63Figure 9-6.Preparation of NAVSUP Form 45, afloat.

150

Chapter 9GENERAL MESS FINANCIAL RETURNS

Account returns. A certified true copy of theDD Form 1149 must support the Navy StockAccount stores returns. The supported activitydocuments expenditures, maintains records, andsubmits reports in the manner prescribed foractivities utilizing end use accounting exceptthat the values of general mess stocks on handare not reported on the NAVSUP Form 45. (Seefig. 9-7).

CUSTODY ASSIGNMENTOF NSA STOCKS TOFOOD SERVICE OFFICER

When Navy Stock Account stocks and generalmess stocks cannot be physically segregated be-cause of inadequate storage facilities, or whenthe food service officer is also the material divi-sion officer, authority is requested from FMSOto assign custody of NSA stocks to the foodservice officer. Authority normally is grantedonly to an activity carrying stocks of food itemsfor consumption by its own general mess. If ap-proval is obtained, entire stocks of food itemsare considered as general mess issue room stocksand are accounted for in accordance with para-graph 6095 (NAVSUP P486).

SUBMISSION OF NAVSUP FORM 45

A General Mess Operating Statement (NAV-SUP Form 45), original and one copy, with thesubstantiating documents is submitted by thefood service officer as follows:

Within 10 days following the end of eachregular accounting period.Within 15 days following the end of an ac-counting period with "Overissue".When the return of one period is mergedwith that of a previous or subsequentperiod, but not later than 10 days follow-ing the latter merged period.

The NAVSUP Form 45 on subsistence returnsfor fleet ballistic missile submarines is renderedfor the period the mess is administered by eachcrew (blue or gold), without regard to fiscalquarter or fiscal year. An alphabetic suffix B or

151

G is added to the UIC to indicate blue or goldcrew. For example, the SSBN 598 would rendersubsistence returns under U1C code 5106(B) and5106(G).

RELIEF OF THEACCOUNTABLE OFFICER

General mess returns are not submitted forfractional periods upon relief of the accountableofficer except for merged returns. Upon relief,an inventory is taken by both the relieved andrelieving officers, and records are balanced butnot closed out. A copy of the relieving inventoryis forwarded to the Navy Subsistence Office assoon as possible after completion. The accountsreceivable of the relieved officer are transferredto the relieving officer. The relieving officerreceipts for the monetary value of the inventoryand submits returns at the end of the regularaccounting period. If the relieving officer is notsatisfied that accountability is within prescribedlimits, the commanding officer may direct thatthe officer being relieved close records and sub-mit a return for the period of his accountability.

DELAY AND DELINQUENCY

When your returns cannot be submitted on orbefore the required date, a letter from the com-manding officer is forwarded to NSO explainingthe reason for the delay and the anticipatedmailing date. It must be forwarded in time toreach NSO before the normal submission date.Copies of the letter are also forwarded to thenext higher echelon in the military chain ofcommand.

MERGED RETURNS

Your general mess can merge returns for 30days or less of an accounting period with theprior or following accounting period. Themerged returns are approved in writing by thecommanding officer of your ship or activity andNSO is notified as soon as possible that a mergedreturn is to be submitted. Returns for the periodending 30 June are not merged with the returns

COMMISSARYMAN 1 &CBEST COPY AVAILABLE

GENERAL MESS OPERATING STATEMENT (7330)NAVSUP FORM 45 IRsa. 9411)

NAVSUP REPORT, 7330ERIOD

TOACTIVITY '6.1 U.I.C.

NOTE: ROUND ALL VALUES TO NEAREST DOLLAR

BALANCE SHEET MESS STATEMENT

RECEIPTS VALUE TYPE OP PERSONNEL(Prom NavSup Form 27)

RATIONSALLOWED RATIONS PIO

BALANCE BROUGHT FORWARD Navy (Enlisted) 55,460 51,091

Receipts with chap 79,827 Other 2,980 2,410

Receipts without charge TOTAL 58,440 53,501

TOTAL$79,827

COMPUTATION OF ALLOWANCES

TYPE RATIONS RATE VALUE

EXPENDITURES VALUE Buie 53,501 1.41 75,423

Stores consumed FIXEDPRICES

is76,431 Supplemental 18930,

..

1,325

Special meals 1,100 al - Group I

Survey & Sou without whey 221 Sp. up 11

Prim adjustmentLASTPRICERECEIPTS +935

sTOTAL 76,748

Cash sake (Subsistence tem) 1,140 Stores consumed I V "Expenditurer")s

76,431

3317Transfers with reimbursement Illut/urdet tour

Transfers without reimbursement Number of v .Iona of milk use 11,275

Balance on hand Total pt cost of used 8,815

TOTAL 79,827 Numb r of days m as operated 90

COMPUTATION OF SUPPLE ENTAL LOWANCE

T :PI RATIONS RATE VALUE

Activities subsisting a daily average of 149 or less'TOTAL SUPPLEMENTRATIONS AND VALUEALLOWED IN THEACCOUNTING PERIODArctic or Antarctic operations, including Deep Freeze

Commissioning 18,930 .07 1,325

Mideast operations

Afloat support units, Southeast Asia

TOTAL (Pon to "Omputotton of Allowances"' 18,930 1,325

i CERTIFY that the above informationis correct to the best of my knowledgeand belief.

CERTIFIED SY altinatunt/

R-."----'SIGNATURE

(Rank and tithl)

OF FOODSTOCK NO. 010$.500.1202 SERVICE OFFICER P.1$4211

10.63Figure 9-7. Preparation of NAVSUP Form 45, ashore.

152

Chapter 9GENERAL MESS FINANCIAL RETURNS

for the period beginning 1 July. This is the onlytime that returns can not be merged.

FINAL RETURNS

If your ship is being deactivated or decom-missioned, you no longer submit returns. Thefinal NAVSUP Form 45 is annotated appro-priately "Final returns" in red in the body ofthe "Balance sheet" section. The "Balance onhand" entry on the NAVSUP Form 45 is leftblank. Stock balances transferred are included inentries opposite the captions "Transfers withreimbursement" or "Transfers without reim-bursement", as appropriate, and substantiatedby copies of the transfer document.

COMBINED RETURNS

When a combined NAVSUP Form 45 is

rendered for a group of ships with 25 or lesspersons on board, but each operating a separategeneral mess, and for two or more messesashore, a separate monetary ration allowance istaken for each mess. The value is computed in-dividually for each mess on the reverse of theNAVSUP Form 45. The "Values" are totaledand posted to the "Total" block on the front ofthe NAVSUP Form 45. The "Computation ofallowances" section is noticeably annotated"See reverse".

PREPARATION OF NAVSUP FORM 45

The General Mess Operating Statement (NAV-SUP Form 45) is the principal reporting formand is submitted quarterly at the end of eachaccounting period. The form is prepared in anoriginal and two copies, then certified by theFSO. The original and one copy is then sent tothe Navy Subsistence Office, with the othercopy being retained by the FSO. At the end ofthe fiscal year an additional copy of NAVSUPForm 45 is prepared and sent to Naval SupplyCorps School. This is the only quarter for whichthis is done. The source documents for the Form45 are the Subsistence Report (NAVSUP Form1059-1A, 1B, and 1C), Ration Report (NAVSUP

153

Form 27), Cash Sales of Meals (NAVSUP Form1327), and any other substantiating documentsnecessary in the preparation of the NAVSUPForm 45. With the exception of rates used forcomputation of allowances, all monetary valuesare rounded to the nearest dollar. When youprepare the NAVSUP Form 45 make sure thatyour activity and unit identification code num-bers are on all the ncessary documents beforesending them to NSO.

BALANCE SHEET SECTION

On the receipts side of the NAVSUP Form45, the beginning inventory at last receipt pricesand receipts with and without charge are posted.These are then totaled and must agree with thefinal "Total" on the "Receipts" side of theNAVSUP Form 367.

BALANCE BROUGHT FORWARD

The balance brought forward is the totalmoney value of the inventory at the beginningof the accounting period. It must agree with the"Balance on hand" caption on the NAVSUPForm 45 submitted for the previous period andthe opening inventory on the "Receipts" side ofthe NAVSUP Form 367 rounded to the nearestwhole dollar. Activities holding bulk stocks inthe Navy Stock Account are not to use thiscaption. The caption "Balance brought forward"is not to be utilized to report the value of fooditems transferred between crews (blue and gold)of fleet ballistic missile submarines. The balanceon hand at the beginning of each patrol periodof FBM submarines is included on the NAV-SUP Form 45 as a receipt opposite the caption"Receipts without charge." This is supported bya Requisition and Invoice/Shipping Document(DD Form 1149) indicating the money valueonly.

Receipts With Charge

Reported opposite the caption "Receipts withcharge" is the total value of receipts from pur-chase (vendors and other government agencies)

COMMISSARYMAN 1 & C

and the Navy Stock Account functional ac-counts 51000 (from stock points and store ships(AFs, AFS's and AOE's which will be in agree-ment with the total of the three monthly RationReports (NAVSUP Form 27).

Receipts Without Charge

Reported opposite the caption "Receiptswithout charge" is the total value of receiptsfrom the appropriation, Military Personnel,Navy, 73000 series of functional accounts (fromships other than store ships), submarine receiptsfrom AS's, and SSBN's inventories transferredbetween blue and gold crews.

Total

The sum of the "Balance brought forward","Receipts with charge ", and "Receipts withoutcharge" captions is reported opposite thecaption "Total." It must agree with the finaltotal of the "Receipts" section on the NAVSUPForm 367 as modified by rounding each captionentry to the nearest whole dollar.

EXPENDITURES

In the expenditures section of the NAVSUPForm 45 are posted the stores consumed, specialmeals, surveys and loss without survey, price ad-justments, cash bales of subsistence, transferswith and wihtout reimbursement, and balanceon hand. These are also totaled and must agreewith the final total of the "Receipts" and "Ex-penditures" sections of the NAVSUP Form 367and with the "Total" caption in the "Receipts"section of the "Balance sheet".

Stores Consumed

The total value, at fixed prices, of food itemsconsumed in the general mess is reported op-posite the caption "Stores consumed". Theentry is posted from the summary of issues tothe general mess at the end of the accountingperiod. It must agree with issues to the "General

154

Mess" entry on the NAVSUP Form 367 roundedto the nearest whole dollar and does not includethe value of galley produced bakery productssold.

Special Meals

The value at fixed prices (or last receipt pricewhen there is no fixed price) of food items usedin flight and boat meals is reported opposite thecaption "Special meals". It must agree withentries in the "Expenditures" section of theNAVSUP Form 367 rounded to the nearestwhole dollar.

Surveys and LossesWithout Survey

The total losses at last receipt prices are re-ported opposite the caption "Survey and losswithout survey". They are posted from the "Ex-penditures" section of the NAVSUP Form 367and rounded to the nearest whole dollar.

Price Adjustments

The value (plus or minus) required to makethe total expenditure equal to the receipts is re-ported opposite the caption "Price adjustment.This value may not agree with the price adjust-ment caption on the NAVSUP Form 367 due torounding to the nearest whole dollar.

Cash Sales of Food Items

The value, at last receipt prices, of raw fooditems (not meals) sold from the general mess isreported opposite the caption "Cash sales (sub-sistence items)." Items turned in to store andsold by supply officers from the Navy Stock Ac-count stocks are not included.

Transfers With Reimbursement

The value, at last receipt prices, of itemsturned in to store (stock points, store ships, and

Chapter 9GENERAL MESS FINANCIAL RETURNS

supply officers having Navy Stock Accountstocks) as transfers from the appropriation, Mili-tary Personnel, Navy, 73000 series of functionalaccounts, to Navy Stock Account, 51000 seriesof functional accounts is reported opposite thecaption "Transfers with reimbursement".

Transfers Without Reimbursement

The value, at last receipt prices, of transfersbetween general messes and ships other thanstore ships (transfers within the appropriation,Military Personnel, Navy, 73000 series of func-tional accounts), transfers of inventories be-tween blue and gold crews of SSBNs, and thevalue of packaged operational rations (combatmeals) is reported opposite the caption "Trans-fers without reimbursement".

Balance on Hand

The total value, at last receipt prices, of theending inventory is reported opposite thecaption "Balance on hand" (Navy Stock Ac-count activities are not to use this caption). Thisvalue must agree with the "inventory" entry onthe "Expenditures" section of NAVSUP Form367 rounded to the nearest whole dollar.

Total

The total of all the "Expenditures" captionsis reported opposite the caption "Total". Itmust agree with the final totals of the"Receipts" and "Expenditures" sections ofNAVSUP Form 367 and with the "Total"caption in the "Receipts" section of the"Balance sheet" as modified by rounding eachcaption entry to the nearest whole dollar.

MESS STATEMENT

The "Mess Statement" section of the NAV-SUP Form 45 is a summary of the monthlyRation Report, NAVSUP form 27 (see Ch. 4 forsample). Computing rations is accomplished byentering the total rations allowed and fed to

155

Navy (enlisted) and for all types of personnelother than "Navy regular" prepared for the ac-counting period.

Navy (enlisted)

The net total rations allowed for "Navy reg-ular" (the first line on the three monthly NAV-SUP Forms 27) is reported opposite the caption"Navy (enlisted)" on NAVSUP Form 45. Allactivities must report both rations allowed andrations fed. See figure 9-6.

Other and Total

The net total rations allowed for all types ofpersonnel other than "Navy regular" (all entrieson the three monthly NAVSUP Forms 27 ex-cept the first line) is reported opposite the cap-tion "Other". This includes cash sales of meals.All activities must report both rations allowedand rations fed. The total of captions "Navy(enlisted)" and "Other" are then totaled and re-ported opposite the caption "Total".

COMPUTATION OF ALLOWANCES

Reported opposite the caption "Basic" arethe total rations fed from the "Mess statement"section, the rate (latest basic monetary ratepromulgated by the Navy Subsistence Office),and the value of the product of rations times therate. All activities must use rations fed in thiscomputation.

Opposite the caption "Supplemental" thetotal rations and monetary value are computedin the "Computation of supplemental allow-ances (par. 8063-3C of NAVSUP P486). Totalsupplemental rations and values allowed can beseen in figure 9-7.

The special allowances (applicable to sub-marines only) are reported opposite the captions"Special group I" and "Special group II". Sub-marines must compute basic and special allow-ances. Note that a submarine may earn an allow-ance in both special groups (see figure 9-6)during an accounting period if deployed 30 ormore consecutive days and if in ports in the

COMMISSARYMAN 1 & C

United States excluding Alaska and Hawaii forpart of the period. The "Special group I and II"captions are not to be utilized by ashore activi-ties.

The total monetary value of captions "Basic,""Supplemental," and "Special group I, andgroup II" in the "Computation of allowances"section is reported opposite the caption "Total".Activities rendering a combined NAVSUP Form45 for two or more messes must compute the"Value" individually for each mess on the re-verse side of NAVSUP Form 45. The values aretotaled and reported opposite the caption"Total" on the front of NAVSUP Form 45 andthe "Computation of allowances" section is con-spicuously annotated "See reverse".

Stores Consumed

The monetary value of the "Stores con-sumed" caption in the "Expenditures" sectionof the "Balance sheet" is posted opposite thecaption "Stores consumed".

Over/Under Issues

The difference between the "Stores con-sumed" and the "Total" in the "Computation ofallowances" section is reported opposite thecaption "Over/under issue". "Over" or "Under"is marked out as appropriate. When the "Total"of the "Computation of allowances" is greaterthan "Stores consumed" an underissue exists.The under issue value is not carried forward tosucceeding accounting periods under any cir-cumstances. If the "Stores consumed" is greaterthan the "Total" in the "Computation of allow-ances" section an overissue exists and stepsshould be taken to correct the overissue.

When a net overissue occurs at the end of theaccounting period, the food service officer mustdetermine the cause of the overissue and takeimmediate corrective action to eliminate thecause. A letter reporting the cause and correctiveaction initiated is prepared within 15 days fol-lowing the close of the accounting period, and isthen forwarded with the return rendered to theNavy Subsistence Office, via the military chainof command. A copy of the letter report and

156

NAVSUP Form 45 are forwarded direct toN.S.O. Commanding officers are encouraged torequest assistance through the military chain ofcommand (or their area food management team)to ensure good mess management practices.Overissues are not be be carried forward to suc-ceeding accounting periods.

Number of Gallons ofMilk Used

The quantity (even if received from a stockpoint) of fresh milk consumed in your generalmess is reported on the NAVSUP Form 45.Fresh milk includes the following items:

Chocolate milk, pasteurized, fresh, 3.25%minimum butterfat,Milk, white, recombined, pasteurized,Milk, white, whole, fresh, pasteurized.(Buttermilk, canned, and dry milk are notincluded.)

Total Receipt Costof Milk Used

The total cost (at receipt price in effect attime of issue) of fresh milk issued to the generalmess taken from the Subsistence Ledger (NAV-SUP Form 335) is reported opposite the caption"Total receipt cost of milk used." Fixed pricesfor this computation are not to be used.

The number of days the general mess op-erated during the accounting period is reportedopposite the caption "Number of days mess op-erated".

SUBSTANTIATION OF SUBSISTENCERETURNS

The original and one copy of the GeneralMess Operating Statement (NAVSUP Form 45),with the substantiating documents are submittedto the Commanding Officer, Navy SubsistenceOffice, Washington, D.C. 20374, within 10 daysfollowing the end of each accounting period

Chapter 9GENERAL MESS FINANCIAL RETURNS

including merged periods. A set of returns is notsubmitted to the Navy Finance Center,Cleveland.

SUBSTANTIATINGDOCUMENTS

The original and one copy of the NAVSUPForm 45 is supported by the substantiatingdocuments listed in Fig. 9-8. All of the support-ing documents must be legible. Any word or fig-

ure lacking complete legibility is carefully inkedin. Only the captions listed require submissionof substantiating documents with the NAVSUPForm 45.

DOCUMENTS RECEIVED AFTERRETURNS ARE SUBMITTED

Documents that are received after submissionof the returns to which they relate and that donot require any adjustment are forwarded with aletter of transmittal indicating the applicable ac-counting period and the name and unit identifi-cation code of the activity concerned.

Adjustment of ReceiptsReported on Previous 45

If a corrected or adjusted receipt invoice isreceived after a return has been submitted, thedifference between the amount previously re-ported and the corrected amount indicated onthe adjusted invoice is included opposite the ap-plicable receipt caption on the current NAVSUPForm 45. A copy of the corrected invoice issubmitted with the report in which the adjust-ment is made.

Exception to these procedures is made onlywhen it has been determined that inclusion ofthe adjustment in the current return would workto the disadvantage of the general mess; i.e., ifthe adjustment would cause an overissue in thecurrent return. When an overissue would occur,a corrected return is submitted for the period inwhich the erroneous receipt was previously re-ported.

157

COPY OF RETURNS FOR NSCS

Officer students at the Naval Supply CorpsSchool, Athens, Ga., receive their orders to dutyin the fleet two weeks before graduation. Duringthe last two weeks of the course, study is con-centrated on the specific assignment to whichthey have been ordered. To provide up-to-dateinformation with which to conduct this training,commands with Supply Corps officer personnelare required to forward via airmail to NSCSAthens, Ga., a copy of the NAVSUP Form 45,for the accounting period ending 30 June. Thisis th .; only time a copy of the returns is sent tothe school during the fiscal year.

RETENTION OF RECORDS ANDDOCUMENTS

The food service officer maintains files of ac-counti.ig records and sub. 4ntiating documentsrequired for audit of food items, supply,and general mess operations. Records and docu-ments will be retained and disposed of in accor-dance with Disposal of Navy and Marine CorpsRecords. Following is a list of original andcopies of records and documents to be retainedby the food service officer.

ORIGINALS RETAINED

Subsistence Ledger (NAVSUP Form 335),Record of Receipts and Expenditures(NAVSUP Form 367),General Mess Control Record (NAVSUPForm 338),Subsistence Report (NAVSUP Form1059-1A, 1B, I C) (inventory),NAVSUP Forms 1059A, B, and C and Sub-s is ten ce-I tem Request/Issue Document(NAVSUP Form 1282),Special-Meal Request/Receipt (NAVSUPForm 340),Monthly Recapitulation of Meal Record(NAVSUP Form 1292), andReport of Subsistence Sales (NAVSUPForm 1327).

COMMISSARYMAN 1 & C

NAVSUP Form 45 caption Substantiating document

Balance sheetreceipts

Receipts with charge(Navy Stock Accountactivities only)

(Ships and end use activities)

Summary of Material Receipts/Expenditures (NAVCOMPT Form176) (original)

Each purchase document for re-ceipts from vendors and othergovernment agencies (one copy)

(Documents for receipts fromNavy supply poimhs and storesships are not required)

Expenditures (all activities)

Stores consumed

Survey and loss without survey

Transfers with reimbursement

Transfers without reimbursement

Balance on hand

Summary of issues to the generalmess (original)

Survey Request, Report and Ex-penditure (NAVSUP Form 154)(original)

Expenditure Log (Loss withoutSurvey) (NAVSUP Form 1334)for losses of food items ex-pended without survey)(original)

Copy of Requisition and Invoice/Shipping Document (DD Form1149) for each transfer actioninvolving reimbursement

Summary of transfers listingeach activity by name andunit identification code, thevalue of each transfer and thetotal value of all transferswithout reimbursement (original)(may be reported on a NAVCOMPTForm 176)

Inventory--Subsistence Report

(NAVSUP Form 1059-1A, 1B, and1C) (copy) submitted onlyupon relief of the food serviceofficer (commanding officerof ships without Supply Corpsofficers) and when an over-issue occurs

10.63Figure 9-8.Form 45 and substantiating documents.

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Chapter 9GENERAL MESS FINANCIAL RETURNS

COPIES RETAINED

General Mess Operating Statement (NAV-SUP Form 45),Subsistence Report (NAVSUP Form1059-1A,. 1B, IC) (recapitulation of issuesto the general mess),each receipt document for the accountingperiod stapled, with an adding machinetape confirming the total,

159

each expenditure document for the ac-count'ng period for which an original is notretain...1, all expenditure documents arestapled with an adding machine tape con-firming the total,monthly Ration Report (NAVSUP Form27),Special Meals Report (NAVSUP Form1340), andExpenditure Log (Loss without Survey)(NAVSUP Form 1334).

CHAPTER 10

LANDING PARTY OPERATIONS

There are times when you may go ashore as amember of a landing party attached to a ship. Inthis case, you will probably either be subsistedoff the ship or be provided with operationaltype rations for the period ashore. However, youshould be prepared to provide food for the as-sault troops ashore since you may be assigned toan amphibious or a Naval mobile constructionbattalion. A landing party consisting of onehundred men, usually has two or three Com-missarymen assigned.

A minimum of 3 days' supply of combatrations, normally consisting of individual com-bat meals (C Rations) are carried by each de-tachment of a battalion. The basis for issue isone ration per man per day. After the initialstage of the assault, the battalion may set upfield kitchens to feed its own personnel. Thestandard "B" ration is planned for subsisting theshore party during operations that permit orga-nized messing facilities, but allow for semiperish-able supplies only. At such times as this ration isused in operations where perishable supplies areavailable, every effort should be made to sub-stitute perishable supplies at the earliest possibletime.

Some questions you will be able to answerafter reading this chapter are:

What are the major factors in selecting akitchen layout?What type of terrain is best suited for con-structing a root cellar?The soakage pit should be located how farfrom the kitchen area?What is the purpose of the oil cup on aswinging food box?

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FIELD KITCHEN LAYOUT

The general area in which the mess will belocated will normally be determined by theshore party commander. But it may be necessaryfor you as the senior Commissaryman to re-commend that a particular site be selected.

There are a number of things to look forwhen you pick a site. If there is danger of bomb-ing or other enemy action, select a place withgood natural cover, well shielded from observa-tion. High, dry ground, near a slope that pro-vides good drainage, is desirable. A good watersupply should be nearby, with an access road forkitchen traffic only, if possible. Above all, insistthat your galley be located as far as possiblefrom the heads. A layout for a rear area mess isshown in figure 10-1.

WATER SUPPLY

All water in the field should be regarded ascontaminated until it is proved to be potable bybacteriological analysis: It may be contaminatedduring distribution and storage. All untleatedwater is considered unsafe until approved by amedical officer or his designated representative.During the initial phase of amphibious opera-tions, each unit may carry its own water or de-pend on local supplies disinfected in lyster bagsor canteens. The responsibility for the adequacyand safety of the water under these conditionsalso falls largely on the unit medical officer.However, you must be familiar with Chapter 5,Water Supply Ashore, of the Manual of NavalPreventive Medicine, NAVMED P-5010, whichdiscusses the subjects of water supplies, sources,analysis, standards and purification in detail, andalso the Landing Party Manual, OPNAV P34-3,

Chapter 10LANDING PARTY OPERATIONS

MESSING AREA

WATER

MU NN

laMinx

MACE CANS

MESS KIT LAUNDRY \CLEAR BOILING WATERSOAPY WATER

IMMERSION HEATERS

25' CONDIMENT

TABLE

GREASE TRAP AND SOAKAGE PIT

M El [ii mI SALAD

2 POTATOES

3 VEGETABLE

4 MEAT5 BREAD

6 BUTTER

7 DESSERT

8 BEVERAGE

SERVING LINE

M1948

KITCHEN DENT

WATER TRAILER

(GASOLINEI

-WATER STERILIZING BAG

BIVOUAC AREA

e/ /e

BOILING WATER FOR

RINSING MESS WITS

ACCESS ROAD FOR

KITCHEN TRAFFIC ONLY

Figure 10-1.Rear area mess layout

in case medical personnel are not available.Remember that none of the methods of dis-infecting water contained in these publicationsdestroy r loactive substances or chemicalpoisons.

Quality of Ground Water

Ground Waterthat is, water from springs orwellsis usually better than SURFACE WATERfrom rivers, streams, lakes, and ponds. When it isnecessary to use water from a surface source,

161

90.16

take it from a point well above and away fromsewer outlets. Avoid places where refuse drainsinto a river, stream, or lake, and oily shore areaswhere wastes and drainage may make the waterunpalatable or unfit for use. Always choose theclearest water possible; the clearer the water, theeasier it is to disinfect and the better it appears.Clearness, however, is no guarantee of safety. Allsurface water must be treated.

When you use water from a ground source,such as wells or springs, be sure that it is locatedat a safe distance of 100 feet or more fromsources of contamination such as latrines, septic

COMMISSARYMAN 1 & C

tanks, cesspools, and sewers. In limestoneground formation, the distance may need to bemuch greater. Wells and springs should be con-structed to exclude surface water and highground water infiltration. Well and spring sitesshould not be subject to flooding.

Water receptacles should be cleaned dailywith boiling water or rinsed with a solution ofpotassium permanganate (one-third of a tea-spoonful of potassium permanganate to 1 gallonof water). A solution of chlorinated lime is alsovery good for this purpose in the proportion ofI part lime to 1000 parts water. These solutionsare harmless and more certain in their actionthan the use of boiling water .alone. Canteenswhen not in use should be emptied, dried, andcleansed with one of the above solutions. Newcans and carts in which water is to be trans-ported should be thoroughly steamed to removecoating then superchlorinated and rinsed beforebeing filled with water fir drinking purposes.See Landing Party Manual, OPNAV P34-3, formethods of superchlorination.

FOOD STORAGE

If you do not have mechanical refrigerationand the mess is to stay in one place for severaldays or more, you must provide storage facili-ties.

In temporary camps, you may place food inwatertight containers and put these in springs orstreams. For a short time, it is also possible tokeep food items in the ground. This takesadvantage of the insulating and cooling qualitiesof the moist earth beneath the ground surfaceand protects stored food from the elements. Diga hole; line it with burlap sacks and boards; thenbury the food in the hole; and cover it with soil,straw, or leaves.

For small amounts of food, a food box, suchas the one shown in figure 10-2, which isscreened with wire or cloth netting and sus-pended from the branch of a tree, can be effec-tive. The oil cup keeps insects from crawlingdown the wires to the box.

If the terrain is hilly and a location can befound that slopes upward at a sharp angle, youcan construct a ROOT CELLAR. (See fig. 10-3.)The root cellar has one of the advantages of a

162

mechanical walk-in refrigerator. It makes foodseasier to handle, especially when the foods are inbulk, because the height of the root cellar per-mits personnel to carry foods in or out of thecellar without stooping or bending.

The size of the excavation will vary accordingto the storage space required. Once the excava-tion is complete, the sides must be reinforcedand lined with waterproof material. The floorshould be leveled and covered with dunnage andthe entrance graded away. Heavy boards or logsmay be used to form the roof, and then coveredwith a tarpaulin. Top ventilation must be pro-vided by openings at the tops of the cellar sides.The entrance should be fitted with a door whichis large enough to permit easy passage for mencarrying food in the largest anticipated bulk.Keep the door closed and covered with a canvasflap when it is not in use. Fill the spaces be-tween exposed logs or boards with wet earth.

When the terrain is flat or when you needmore space, you can construct an undergroundfood box. The simplest kind consists of a pack-ing box and a hole dug to fit it. After the boxhas been lowered into the hole, shovel looseearth into the spaces between the outside wallsand the sides of the hole, and tamp it into atight fit. Fashion the top of the box into a door,

Figure 10-2.Swinging food box.90.17

.111.Chapter 10LANDING PARTY OPERATIONS BEST COPY AVAILABLE

S

Figure 10-3.Root cellar.

and line the underside of the top with canvas orsome similar material to help make it airtight.(See fig. 10-4.)

To make a double-walled type of food box,use one large packing box and one that isslightly smaller. Drill holes in the bottom of thelarger box and cover its outer walls with water-proof paper or some similar material. Convertthe top into a door with hinges.

Then dig the pit slightly larger than the boxand fill the bottom with about 4 inches ofstones or gravel. Next, sink the box into the pitso that the top is several inches below groundlevel.

Place the smaller box inside of the larger one,allowing for a space of from 3 to 4 inches be-tween the sides of the two boxes all the wayaround. Stuff sawdust, straw, or grass betweenthe two boxes to serve as insulation. For bestresults, keep this material damp at all times.Camouflage the box, when necessary, by placinga wet blanket over it and covering the blanketwith leaves.

163

.40

90.18

90.19Figure 10-4.Underground food box.

The natural refrigeration provided by boththe root cellar and the food box can be supple-mented by the thawing of frozen meats withinthe storage space. Frozen meats will help refrig-erate other perishables during the 24-hour

COMMISSARYMAN 1 & C

period required for them to thaw. If ice is avail-able, you can partition off one end of the foodbox to form an ice compartment.

COOKING EQUIPMENT

Normally, you will have either a gasoline fieldrange outfit or a small detachment cooking out-fit, plus immersion type heaters for cans andtank trailers. These will make it possible for youto cook and maintain sanitary standards almostas well as you would in the galley aboard ship.

If you use emergency cooking facilities orequipment, remember that galvanized containerssuch as pails ani garbage cans should not beused either for storage of liquids or for cookingany foods and beverages, particularly acid foods.Such containers are coated with zinc, which dis-solves on contact with food acids. Poisoningfrom this source can result in serious, sometimesfatal illness. These containers may be used forstorage of foods, such as flour, sugar, beans, andother bulky dry items.

FIELD RANGES

Gasoline field range outfits are the most satis-factory appliances available for preparing mealsin the field. Models M 1937 and M59 are cur-rently being used by the Armed Forces. TheArmy technical manual, Range Outfit Field,Gasoline, with Accessory Outfit, TM 10-701,outlines the operation, maintenance, and repairof the M1937 field range. Model M59 operation,maintenance, and repair is covered inTM10-7360-204-12. One field range is adequatefor 50 men or less. With two ranges, you cancook for 50 to 100 men and with three, asshown in figure 10-5, for as many as 225. (Seefig. 10-5.) With four field ranges, you can cookfor 226 to 300 men.

The gasoline field range outfit is designed toprovide a complete outfit adaptable to the dif-ferent requirements of field operations. The out-fit consists of a cabinet with a burner unit, ac-cessory outfit and necessary cooking utensils.The outfit is portable and can be operated whilein transit.

164

90.20Figure 10.5. Three units of the M1937 range.

The range can be used for boiling, roasting,frying, and griddle cooking. Besides, it can beadapted to work as a bake oven. Some bakingcan be done in the covered roasting pan or in thecake pan placed inside the covered roasting pan.Pies bake well in the roasting pan alone, but forall other baked foods use the cake pan. If youdo a great deal of baking with the range makethe necessary adaptations. For complete in-formation on safety precautions, operating andmaintenance instructions, basic issue items listand maintenance a:location charts, et cetera,refer to the applicable Department of the Armytechnical manual. Be sure that you obtain acopy of the manual with the range and that therange model and TM model correspond.

The following sections discuss the operationof the burner units used on Models M1937 andM59 field ranges.

Lighting Fire Unit M1937

Preheat Period.When you are lighting thefire unit proceed as follows:

1. Remove fire unit from cabinet and take itaway from the range.

2. See that the fuel tank is full.3. Close all valves and open air shutter.4. Tilt the fire unit forward to allow any

fuel to run out of the mixing chamber.

Chapter 10LANDING PARTY OPERATIONS

5. Pump air pressure to 50 pounds, in warmweather; 60 pounds in cold weather (below 32°F).

6. Close air shutter completely (move to theleft), then reopen 1/16 inch.

7. Pull out burner control rod to line burnerarms under generator.

8. Open flame valve (flame knob) six half-turns.

9. Hold lighted match over most convenientburner arm and open mixture (air) valve threehalf-turns.

10. Adjust the flame to the height of thegenerator, adjust the flame valve (flame knob).

11. Adjust air shutter to keep green flame(open shutter when yellow, close if the flame isblue).

12. After generator is hot (approximately 3minutes) remove shield.

Conversion Period. Open the fuel valve (fuelknob) one-fourth to one-half turn. At the sametime, gradually close mixture valve (air knob). Ifthe flame turns yellow, open the air shutter.Then push burner control rod into place. Keepair pressure between 30 and 50 pounds. To re-duce pressure, open mixture valve one-fourthturn. Adjust height of flame for required heat byopening or closing the flame valve and adjustingthe air shutter to keep the flame green. (Openshutter if yellow, close when blue.) See figure10-6.

Turning off the Fire Unit.Extinguish theflame by closing the fuel valve. The fire unit willgo out as soon as the fuel in the generator hasbeen consumed. Do not close the flame valveuntil the unit has cooled.

Safety Precautions.--Observe the followingsafety precautions: (1) Do not refuel a hot unit,and (2) Do not open filler cap while unit is hotor near an open flame.

Lighting Burner Unit M2

Preheat Period. -The procedure listed belowmust be followed when you are lighting the M2burner unit which is installed in the Model M59field range.

165

1. Remove burner unit from cabinet andtake it to an outside area.

2. Close the preheater and generator valves.3. Stand unit in a vertical position and

loosen fuel filter cap by turning counterclock-wise, slowly releasing air pressure.

4. Fill tank until fuel can be seen at the baseof filler tube. (Caution: Do not overfill.)

5. Install and tighten fuel filler cap.6. Remove air valve cap. Place unit in a hori-

zontal position and attach hand pump to airvalve.

7. Pump until gage reads 10 to 20 pounds.8. Rotate orifice cleaner control several

times to clean preheater orifice, the handlepointing down when you are finished.

9. Place a lighted match near preheater handand open preheater valve knob one-fourth turn.

10. Allow preheater to burn for 30 secondsafter ignition or until flame burns evenly; thenturn preheater valve knob fully counterclock-wise.

11. Allow preheater to burn until full lengthof getterator is hot to the touch.

12. Set air shutter in a half open position.

Conversion Period.Turn generator valveknob slowly counterclockwise to full open posi-tion. Burner should ignite before valve is fullyopen. Adjust air shutter lever until burner flamecolor is sea green. Turn preheater valve knobfully clockwise. The normal operating pressure is10 to 20 pounds. Do not operate in excess of 30pounds. See figure 10-7.

Turning Off Burner Unit.Extinguish theflame on the main burner by closing the genera-tor valve (clockwise) all the way.

Safety Precaution.Observe the followingsafety rules:

1. Do not refuel a hot unit.2. Do not remove air pressure while the unit

is burning or hot.3. Do not open filler cap while in vicinity of

open flames.4. Keep a check on pressure gage.5. Do not operate beyond 30 pounds pres-

sure.6. Do not tighten fittings while in operation.

BEST COPY AVAILABLE

COMMISSARYMAN 1 & C

1514

1312

2 3

I

4

1 Generator 9 Mixture valve assembly2 Fuel output valve assembly 10 Air input valve assembly8 Fuel tank filler tube cap 11 Air tank4 Fuel tank 12 Mr output elbow5 Fuel valve assembly 18 Mixing chamber6 Air pressure gage 14 Burner control rod7 Flame valve assembly 15 Burner head8 Air shutter

Figure 10.6. Fire unit, front three-quarter view M1937.

SMALL DETACHMENT COOKING OUTFIT

The small detachment cooking outfit consistsof a stove and the necessary attachments andutensils required to prepare rations for 15 to 40men. The outfit is designed primarily for out-of-door use by isolated detachments. If it is usedindoors, a smokestack provided with the outfitmust lead outside to avoid carbon monoxidepoisoning. The outfit is divided into two sec-tions, weighing approximately 40 pounds each,and may be easily carried on two packboards. A

166

48.62

5-gallon gasoline can, which completes the nec-essary equipment, may be carried on a thirdpackboard.

The Army manual, Outfit, Cooking, Small De-tach ment, TM-10-7360-203-15, contains in-formation on the operation and maintenance ofthe outfit as well as a description of major com-ponents. Tools, spare parts, and supplies for usewith the small detachment cooking outfit shouldbe requisitioned by stock number and standardnomenclature.

BE 1 COI'`AVAILABLE

Chapter 10LANDING PARTY OPERATIONS

As.

RE EmakLOR,

1'

FRAME

IMMERSION HEATERS

PRESSURE GAGE

4y 2n

FUEL FILLER CAP""'`

PLAT0! 3N

Al UT7 A

R H AT R STA

Figure 10-7.M2 Burner unit, left front three-quarter view.

vided the exhaust fumes are piped out of theenclosed space.

Gasoline is the prescribed fuel. Althoughkerosene, diesel oils, and fuel oils may be burnedin the heater, they produce more smoke andmake a longer preheating period necessary tolight the burner. A full tank of gasoline (2.2gallons) should run the heater 6 hours undernormal operating conditions. However, if theunit is allowed to run continuously at a high firerate, a tank of gasoline may be consumed in lessthan 4 hours.

Part 2 of the training manual contains the mini-mum information necessary for the successfuloperation of the tank trailer immersion waterheater. It presents general information, such asdescription and tabulated data, as well as op-erating and maintenance instructions. The in-structions cover the two models designated newstandard model and old standard model.

The tank trailer water heater is designed foruse in cold climates to keep water supplies fromfreezing. It can be used to heat water in 250 -and 400-gallon water tank trailers and in a700-gallon water tank truck. In extreme emer-gency, it can be employed on a survival basis toheat a tent or other personnel shelter, provided

The Army technical manual, Heaters, Immer-sion Type. for Cans and Tank Trailers, TM10-4540-201-18, contains the minimum infor-mation necessary for the successful operation ofthe immersion type heater for corrugated cansand tank trailers. It presents general informationsuch as description and data, operating andmaintenance instructions, safety precautions,shipment, limited storage and demolition, main-tenance allocation chart, and basic issue itemslist. Be sure you obtain a copy of this technicalmanual with the immersion heater.

The instructions contained in part I of themanual refer only to the corrugated can heaterandcovers two models, the new standard modeland the old standard model.

The immersion type heater for corrugatedcans is used primarily to heat water for messoperations in the field. It is designed to heatwater in either 24- or 32-gallon corrugated cans.In cold climates, the heater can be used for melt-ing snow or ice into water and also to keep exist-ing water supplies from freezing. In extremeemergencies, the heater may be employed on asurvival basis to heat a tent or other shelter, pro-

167

AI Y lit

UL AK

FUEL-AIR TANK .

GENERA VALVE KNOB(STORED POSITIONk;<,..

90.54

COMMISSARYMAN 1 & C

the exhaust fumes are piped out of the enclosedspace. Fuel requirements and capabilities of theheater are identical to those of the corrugatedcan heater.

IMPROVISED STOVES

Any large metal container such as a wash tub,can easily be made into a stove. It is only neces-sary to provide an opening for tending to thefire and the bottom draft and to make achimney at the top. A tin can with both endsremoved makes a good chimney.

A surprisingly efficient gasoline stove can bemade from two cans. The outer can, a number10 can, is pierced with nail holes from the top towithin about one and a half inches from thebottom. Clean sand is then put into the can fill-ing it up to the level of the holes. The sand isthen saturated with gasoline. The inner can,which may be any type can of smaller size, ispunctured with holes in the body and the top,and placed in the center of the larger can, topup. The nail holes furnish a draft and upwarddirection of heat. If no better way is available,you can hang a kettle of food over an open fire,a green pole lying in the crotches of two uprightposts forms support. (See Fig. 10-8).

DISPOSING OF WASTE

As the Senior Commissaryman in the field,you will be faced with the disposition of wastematerials. Garbage is best disposed of by buryingor burning. To bury garbage, dig a trench fourfeet or more deep, dump the garbage into thepit, pack it down in layers, and cover the ex-posed layer with a few inches of dirt each day.When you abandon the garbage site, cover itwith a minimum of two feet of mounded earth.

To incinerate garbage, all excess moisturemust first be removed. The crosstrench incinera-tor provides one of the best methods of burninggarbage. To construct such a trench dig twotrenches eight feet long, one foot wide, and onefoot deep, which will cross at their centers. Thebottom of each trench should taper up to thelevel of the ground toward the end. A gratemade of pieces of scrap iron, or pipe about

168

90.55Figure 10-9.Improvised stove.

twenty four inches long is built over the centers.At the intersection of the trenches, build a coalor wood fire, and when the fire has become hotenough, rubbish or drained garbage may beadded as fuel. This incinerator functions best ifthree of the four sides of the trenches areblocked off, leaving the one open toward thedirection of the wind.

This type of cross trench fire can be used forcooking as well as incinerating. Two of them aresufficient to prepare meals for one hundredmen, and six of them are enough to preparemeals for five hundred men.

To dispose of cans, either wash them and usethc..ni as substitutes for cooking and eatingutencils, or open both ends, flatten them, andbury them with the garbage. Glass jars can alsobe used as substitute eating utensils. When dis-posing of glass jars, break them up and burythem with the garbage.

Liquid wastes such as grease, except anyusable grease or waste fat which can be used forcooking, may be burned or buried with the gar-bage. Other wastes are best disposed of in thesoakage pit. This pit should be located at a mini-mum of twenty-five feet from the kitchen area.

COMBAT RATIONS

In the heat of battle it may be impossible toprepare ANY food for a long period of time.That's where the individual combat meal (CRations) fits in. Once field kitchens have beenset up B operational rations can be used. These

Chapter 10LANDING PARTY OPERATIONS

battle rations have been carefully prepared sothat the necessary food values are provided in aform that can be used under battle conditions. Band C rations are used by all services.

B OPERATIONAL RATION

B rations are designed for large group feedingsin situations when it is impossible to provideperishable foods because of lack of refrigerationfacilities, but when, nevertheless, kitchen andcooking facilities are available.

The B ration may include canned meats,cereals and cereal products, canned fruits,canned milk products, canned vegetables andlegumes, dehydrated fruits and vegetables, drymilk, and dried whole eggs.

The Standard "B" Ration for the ArmedForces, NAVSUP Publication 274 containsgeneral information, a list of standard B rationitems, standard B ration menus, recipes andrelated data, and requirements for 1000 rations.

The following consists of a typical menu ofthree meals for 1 day, taken from the Standard"B" Ration for the Armed Forces:

TYPICAL MENU

THIRD DAY

BREAKFAST

Orange Juice (F-2)Hot Wheat Cereal (13-1)Griddle Cakes W/Hot

Maple Syrup (B-6)Bacon (G-1)BreadMargarine .

JellyCoffee (A-2)

DINNER

Tomato-Vegetable Soup(1-6) W/Crackers

Baked Chicken and Rice (G-9)Cranberry SauceButtered Green Beans (J-1)Sweet Pickles

169

BreadMargarineYellow Cake (C-1) W/chocolate

Cream Icing (C-4) Coffee (A-2)

SUPPER

Grilled Corned Beef (G-4)MustardLyonnaise Potatoes (J-15)Stewed Tomatoes (J-20)Cabbage and Green PepperSalad (1171)Cornbre4d (B-4)MargarineJamSpiced Applies (C-8)Coffee (A-2)

Recipes for recipe card numbers shown on thismenu are included in the Standard "B" Rationfor the Armed Forces, NAVSUP Publication274.

MEAL, COMBAT, INDIVIDUAL

The meal, combat, individual is designed to beused when the tactical situation is so unstablethat not even messing in small groups is possibleand no kitchen facilities are available. It may beeaten either hot or cold, and is packaged so thatit can be carried by the individual. If possible,and depending upon the tactical situation, one-burner stoves, heating tablets, or improvisedmethods may be used to heat the ration.

Each ration consists of three menus of pack-aged precooked or prepared foods. The meal,combat, individual, has 12 different menus.Each menu contains one canned meat; onecanned fruit, bread or dessert item; one B unit;an accessory packet containing cigarettes,matches, chewing gum, toilet paper, coffee,cream, sugar, and salt; and a spoon. Four canopeners are provided in each case of 12 meals.Each meal contains approximately 1200calories.

This ration is intended for limited use onlyand should not be used for periods longer thannecessary. The ration must meet stringent stabil-ity requirements and this limits the number of

COMMISSARYMAN 1 & C

food items which are usable. Repeated use ofthe limited menus available will soon lead tomonotony, lowered acceptability, and eventu-ally, to refusal by the men to eat certain com-ponents or even the whole ration. The dangerthat this attitude, if sufficiently widespread,could present during a combat situation is ap-parent.

The following consists of a typical menu ofthree meals for 1 day :

Typical Menus

BeefsteakPearsB-I Unit

Crackers (7)Candy DiscPeanut Butter

Accessory packet

Beefsteak & Potatoesw/Gravy

Pecan Cake RollB-2 Unit

Crackers (4)Cheese Spread

Accessory Packet

Boned ChickenBreadB-3 Unit

CookiesCocoa Beverage PowderJam

Accessory Packet

FOOD PREPARATION AND COOKING

When food is prepared and served in a fieldkitchen, procedures used in a galley aboard shipshould be followed as closely as possible. Safetystandards must be stressed. Place emphasis onportion control in serving, since the supply offood may be limited to the actual needs of thetroops to be fed. You will be expected to planyour work so that there are no delays in theserving line.

Food must be provided in forms as familiarand acceptable to the group to be fed as pos-

170

sible. Salads should not be made with meats,fish, poultry, or potatoes. Meat and poultrydressings are not recommended; meats should becooked beyond the medium stage of doneness,(pork is always cooked well done, as are otherwhite meats). Cream fillings, cream sauces,creamed meats, custards and raw (unpastel'r-ized) milk should not be used. Hashes, cro-quettes, meat pies, and ground meats are readilysusceptible to contamination, and should beserved promptly, if they are used. Againremember the rule: keep hot foods hot, and coldfoods cold.

It has been found that in an emergency theeasiest and fastest things to prepare are sand-wiches, and in combination with a hot soup, or anutritious hot beverage they provide an excel-lent meal. The sandwich fillings in the followinglist are some of those least subject to contamina-tion or spoilage:

Peanut butterPlain roast

beefCheese, Amer-

ican or Swiss

Frankfurter and mustardBacon and peanut butter

Corned beef and picklerelish

EMERGENCY COFFEE

Very good coffee can be made with limitedequipment if you follow correct procedures. Thebasic Navy recipe for making emergency coffeeuses 3 pounds of coffee to 7-1/2 gallons ofwater. Directions are as follows:

1. Pour water into a container of adequatesize.

2. Heat the water to the boiling point, 212°F.3. Pour coffee grounds into the boiling water

and stir.4. Reduce the heat to just below the boiling

point.5. Let the coffee brew for 10 to 12 minutes,

being careful not to let it boil.6. Settle the grounds by sprinkling in a small

amount of cold water.7. Carefully ladle or pour the coffee into an-

other container. Use care in removing so asto leave most of the grounds in the kettle.

Chapter 10LANDING PARTY OPERATIONS

SANITATION

Because of limited facilities in a combat area,the use of proper sanitary measures is even moreimportant than it in the general mess. Everyprecaution must be taken to see that food doesnot become infected and that mess utensils donot become contaminated. The personal hygienemeasures discussed in Chapter 11 should be en-forced rigorously.

A corrugated can of boiling water may beplaced at the head of the serving line so thatmess kits may be predipped. Predipping willpartly sterilize mess utensils and, in coldweather, will give them a desirable warmth.

FIELD DISHWASHING

The field dishwashing unit consists of threecorrugated cans in line to form a battery. As

many such batteries may be used as needed tohandle the flow of traffic during the mealperiod. Additional cans may be used for garbageand waste and a second rinse. The recommendedbattery is made up as follows:

First Can Garbage and waste.

Second Can Contains prewash warmwater, detergent, and along handled scrub brushattached. Change the pre-wash water as frequentlya s necessary to avoidcarryover of grease andfood particles into therest of th:.. system.

Third Can

Fourth Can

Contains hot water (120°F to 140° fl with an ade-quate amount of deter-gent so that washing isaccomplished quicklyand adequately. This canshould have a long han-dled scrub brush at-tached.

Contains actively boilingwater for first rinse.

171

Fifth Can Contains actively boilingwater for second rinse.

One battery will accommodate 80 people.

After washing the utensils thoroughly in thewash cans, immerse them for a total of 30seconds in the two rinse cans. When water isactively boiling, this procedure will achieve sani-tization. Hot water is the pr'ferred method ofsanitization, but chemicals may be used.

After the battery has been secured, scrub thecans thoroughly, flush them, and invert to allowcomplete draining and drying. Mark each can forits designated use. This will aid in restricting useof each can to the one purpose for which it isintended.

For complete information on field dish-washing, and sanitization refer to the Manual ofNaval Preventive Medicine, NAVMED P-5010,chapter 1.

Normally, when you are operating in the fieldyou will have special problems with sewage dis-posal, garbage and refuse disposal and vectorcontrol. These areas are all covered in theManual of Naval Preventive Medicine, NAVMEDP-5010 and the Landing Party Manual, OPNAVp 34-03. Because of the apparent health hazardsthat are ever present in these areas, you must befamiliar with the contents of these publications.

HANDWASHING FACILITY

The handwashing facility has the advantage ofbeing both simple and sanitary. You may haveto use this method in the field if there are noother means available. In order to construct one,you would need:

Two number 10 tin cans or other metalcontainers for water, with bails and tilthandles.One length of iron rod, pipe or wood fromwhich to suspend the cans.Six lengths of wood to form tripods, withcord or wire for taping.

First, erect the tripods. Then put bails and tilthandles on the cans, and suspend the cans on thepole and tie them to it. Then place the pole on

COMMISSARYMAN 1 & C

the tripods. (The area below the cans should befilled with sand or gravel so that the water fromthe cans will drain off and not form a mudpuddle.

When you are ready to use the unit, fill onecan with soapy water and the other with a dis-infecting solution consisting of one ounce of anyordinary household laundry bleach to twogallons of water. Each man using it may firstpour the soapy water over his hands and thenrinse them with the disinfecting solution. Youshould provide single-service paper towels foreach person or else insist that the hands be airdried, to prevent reinfection. If you providesingle towels, provide a trash can as well.

PEST CONTROL

Sanitray precautions include measures to de-stroy pests and prevent their breeding. The twomost important types for you to control are fliesand rodents.

Flies

In areas where flies are present in large num-bers, special care must be taken. The houseflybreeds in excrement of human beings andanimals, as well as decomposing vegetable andanimal matter. Disease organisms are carried onthe feet of the fly to food and mess utensils. Thefly takes only liquid foods and regurgitates todissolve solids, causing further contamination.

Great care should be taken to prevent accessof flies to food, mess gear, kitchens, and mess-halls. In a permanent camp, the kitchens, mess-halls, garbage cans, and latrines should bescreened. It should be a standard operating pro-cedure that the galley be screened before hotfood is prepared in it. Screens should have amesh of 18 wires to the inch, which also keepsout mosquitoes. In a semipermanent camp,screening may be impractical; consequently, de-pendence must be placed upon cleanliness andinsect proof containers.

In the absence of metal screening, mosquitonetting, target cloth, or similar material may beused to flyproof tents, galleys, shacks, et cetera.Leaking screens (especially era' ks around thescreen door) frequently convert 4 building into a

172

flytrap; i.e., flies are able to enter the buildingbut unable to make an exit. Screen doors shouldbe made to open outward and should be in di-rect sunlight, when practicable. Fly breeding inhuman excreta is oarticularly dangerous; thuslatrines, wherever possible, should be carefullyflyproofed.

The substances which may be used to kill theadult fly are often extremely poisonous. For ex-ample, DDT is a poison primarily affecting thecentral nervous system, but it can cause d _mageto other tissues and organs as well. Thus, the useof these substances is the responsibility of themedical officer, as is the use of measures to pre-vent the breeding of flies. But it is up to you tokeep flies off the food in the galley and mess.When flies are present, food servers should keepcovers on serving containers except when theyare actually placing food on a mess tray.

Use traps or fly swatters freely. Sticky flypaper can be made by heating castor oil (5 partsby weight) and powdered resin (8 parts) untilthe resin is dissolved. Don't boil this solution.Apply it to glazed paper while it is still hot orpaint it on iron hoops or wire strands. Wires sopainted should be cleaned and recoated every 2or 3 days.

Rodents

The rodent is an ever present menace to op-erations in the field. Such rodents as rats, mice,and ground squirrels are reservoirs for plague,endemic typhus, tularemia, and many otherdebilitating diseases. When operations becomemore stable and permanent and semipermanentcamps are established, the additional hazard ofdestruction of material must be considered. Thedistribution of rodents may be considered uni-versal; hence, the problem of their control isfaced during operation in any geographical loca-tion.

Rodent control is the responsibility of themedical officer, but the proper handling of foodand prompt disposal of trash and garbage isessential and lies within your domain. Food sup-plies should be stock-piled on elevated plat-forms. If possible, all food stores should bepackaged in ratproofed containers. When build-ings are used, all doors should be self-closing and

Chapter 10LANDING PARTY OPERATIONS

tight-fitting. All other openings in excess of 1/2inch should be closed with a material resistant tognawing rodents or screened with 1/2 inch mesh

173

hardware cloth. The Manual of Naval PreventiveMedicine, NAVMED P-5010 has additional in-formation on the destruction of rodents.

CHAPTER 11

SANITATION IN FOOD SERVICE

The role of safe and wholesome food, as acontributing factor to good health, is commonlyrecognized. Federal laws and Navy requirementsnormally ensure that the food which comesaboard your ship is safe and wholesome. How-ever, the manner is which food is sometimes pre-pared and served in the general mess can nullifyall the care that has been exercised in the pre-vious processing. For example, even when milkhas been purchased from clear. farms and hasbeen pasteurized effectively in a modern dairyplant, it can become the vehicle of disease ifserved in the mess in a contaminated glass.

The medical authorities in the Navy stress theconstant need of education in recommendedsanitary practices for food service personnel.

Close liaison with the medical department willresult in an effective working arrangement todiscover and correct unsanitary practices.

Food-service training should be given with theattitude. of accomplishing its purpose rather thanfulfilling an administrative function for recordpurposes. A minimum of 6 hours of instructionis merely a guide. Training should be designed tomeet specific requirements of each food-servicefacility. As a senior Commissaryman it will beup to you to keep a close check on your foodservice personnel to ensure that they practicesanitary techniques and good personal hygienehabits while they are preparing, cooking, andserving food.

The course Commissaryman 3412 discussedthe sources of food-borne illness and the prin-ciples of food sanitation to help you develop anattitude of concern for maintaining proper sani-tary practices and the knowledge necessary tocarry out these practices. The present chapter isdirected at your role as a senior Commissarymanin the supervision of other food-service person-

174

nel. It is concerned with your responsibility fortraining these personnel and for conducting in-spections to see that proper sanitation is main-tained. It provides a comprehensive outline ofareas where training and constant inspection arerequired and gives many practical suggestions formaintaining sanitary conditions, as well as listsof dangers to be avoided. This chapter is in-tended to help you find the answers to suchquestions as:

What rules should be posted in the foodservice and scullery spaces?What instructions must be adhered to inthe manufacture of ice cream?What is the maximum time permitted forholding cooked protein foods at tempera-tures between 40°F and 140°F?What situations are most likely to causefood contamination?

FOOD-BORNE ILLNESS

In order to combat food-borne illness, it isnecessary to know how food becomes con-taminiated, how contaminating factors likebacteria live and how to destroy them. Bacteriacan move only in liquids and cannot leave a fluidsurface unless transported as PASSENGERS byother agents. Such agents may be dust, food,dishes, silverware, cooking utensils, dirty fingersor fingernails, a common drinking cup or handtowel, moving air or water, insects, or rodents.They may also be carried in droplets of nasal ororal discharges of people when talking, sneezing,or coughing.

Upon entering the body, bacteria take fromseveral hours to days to multiply in sufficient

Chapter I I SANITATION IN FOOD SERVICE

numbers to produce symptoms of a disease.Such a period of time is known as the incuba-tion period and varies with the particular kind ofdisease.

When harmful organisms enter the humanbody by way of food or drink and eventuallycause illness, the result is known as food-borneillness.

n Commissaryman 3&2 you have learnedthat there are two main types of food-borne ill-ness. In one type, the food actually containspoison and in the second type, illness is causedby fot:<J that serves as a carrier of bacteria oranimal parasites.

As a Commissaryman First or a Chief Com-missaryman, you are in a position to help safe-guard the health of all who eat in the generalmess by instructing food-service personnelabout:

The nature of diseases which can be trans-mitted by foods.

The bacteria, viruses, parasites, and chem-ical agents responsible for such diseases.

Their role in preventing food-borne diseasesby proper sanitary precautions in the prepara-tion and serving of food.

PERSONAL HYGIENE

Food-service personnel are a most importantlink in the transmission of disease throughfoods. Their health and habits are vital factorsthat affect the health and well-being of the en-tire ship's company.

Practice of good personal hygiene and the ap-plication of recommended food-handling ,tech-niques are essential. To ensure that these objec-tives are accomplished, all food-service personnelin the Navy are required by SECNAV Instruc-tion 4061.1 series to receive formal training infood sanitation in addition to continuing, super-vised, on-the-job training. You as a supervisormust ensure that these personnel receive a thor-ough indoctrination in recommended food-handling techniques and the importance ofmaintaining high standards of personal cleanli-ness.

All food-service personnel should be ex-amined by the medical department and found

175

free from communicable disease prior to assign-ment in food service.

WHEN PERSONNEL HAVE BEEN AWAYFROM THEIR DUTIES FOR THIRTYDAYS OR MORE THEY MUST HAVE AMEDICAL EXAMINATION BEFORE RE-SUMPTION OF DUTY.

Continuing supervision of all food-service per-sonnel is a must in order to detect diseaseswhich may develop after primary physicalscreening. It is up to you to see that personswith outward signs of illness or disease, or withpimples, boils, skin eruptions, cuts, unusual skinblemishes, diarrhea, or heavy colds or other re-spiratory infection never serve food.

The set of rules given below should serve orprepare you as a guide and check-off list in in-structing and supervising your men. It may alsobe used with such additions as you consider de-sirableas a checkoff list and reminder to beposted in the food service and scullery spaces.

Food should not be handled by anyonewith infected cuts or sores on his hands or fin-gers.

Food should be touched with the handsonly when necessary. Forks, tongs, or ladlesshould be used instead.

Anyone. handling clean and sanitized eatingutensils should not touch any portion that maycontact someone's mouth. Glasses should begrasped by the base; cups and silverware, by thehandles.

Fingers should never be placed in themouth to remove food residue, nor moistenedwith saliva to facilitate handling paper used towrap food.

Anyone handling food should not scratchhis scalp. Hands should be kept away from thenose, mouth, face, hair, and ears.

Hands should be washed frequently withsoap and hot water while food is being preparedand ALWAYS after a visit to the head.

A food handler should never sneeze, cough,or blow his nose over food.

No smoking is the rule in food preparationand food service areas.

COMMISSARYMAN 1 & C

Caps should be worn to prevent hair fromfalling into food.

Outer garments of anyone working aroundfood should be clean and washable.

Clothing or personal effects of food-servicepersonnel must NOT be kept in food prepara-tion and serving areas. Personnel should not beallowed to change clothes in these areas.

FACE MASK

With the implementation of the Chief ofNaval Operations Z grdm 70, beards andmustaches are allowed as long as they complywith the standards of military appearance setdown by that Z gram. The Bureau of Medicineand Surgery, Environmental Health Branch haspromulgated OPNAV Instrution 6240.6. This in-struction requires that an appropriate mask beworn while food handling functions are beingperformed. Food handlers' beards must be kepttrimmed to no longer than 1 inch and must becovered with a mask. No one with a beardshould be allowed to work in the preparation offood unless an appropriate mask is worn.

MESS HOUSEKEEPING

Basically, sanitation in the general mess is justgood housekeeping. All spaces used for storage,preparation, and serving of foodincludingclean-up sapces should be scrupulously clean atall times. All utensils used should be washed andrinsed in water 180°F or above and allowed todry, and stored so that they are not exposed todust or insects before their next issue. Sanitarypractices in the scullery are discussed in detail inchapter 3.

STORAGE OF FOOD

Correct storage procedures play a major partin preventing food-borne illness. The main-tenance of proper temperatures, air circulation,and humidity is necessary to preserve foodstuffsand prevent spoilage and subsequent growth ofpathogenic (disease-producing) organisms. High

176

standards of sanitation must be maintained instorerooms and refrigerated spaces.

Supply storage buildings and spaces should beprotected against insect and rodent invasion.Place food items on pallets to facilitatecleaning and prevent insect and rodent har-borage, and to improve accessibility and order-liness. Age is a contributing factor in foodspoilage. This factor compels an observance ofthe basic principle of storage that oldest itemsshould be used first, except when the conditionof a newer item is such that it must be givenpr, ority.

GARBAGE DISPOSAL

All garbage and refuse should be depositedimmediately in rodent- and vermin-proof con-tainers with tight covers. No material should beallowed to accumulate which might harbor orattract rodents and insects.

Except in harbors and in areas of ship concen-tration, garbage is usually disposed of by over-board discharge. It is up t you to see thatgarbage is not allowed tot Meet in the -foodpreparation spaces, mess decks, or on the fantail,and that it is not spilled in galleys, sculleries, andpassageways. Ga0age cans should be scrubbedclean, and disinfected after each use.

Garbage Grinders

For the most part, garbage grinders have elim-inated the problem of telltale debris in combatareas. Garbage grinders are installed in garbagegrinder rooms and in sculleries on board ship.For those installed in garbage grinder rooms saltwater is used for flushing the hopper and thedrain. For sanitary reasons, instruct your men tokeep the covers on the openings to the feedchute while the machine is in operation. If this isnot done, a mist of salt water and garbage issprayed into the room by the machine due to itsrelatively high rotation. The mist settles on sur-faces in the garbage grinder room.

When salt water is used for flushing thehopper, the grinder should not he used if theship is in contaminated waters or closeanchorage. Instruction plates, with letters at

Chapter 11 SANITATION IN FOOD SERVICE

least 1/4 inch high, should be installed on thebulkhead adjacent to the grinder with thefollowing inscription: "Grinders shall not beused when the ship is in polluted water orcongested anchorages."

Only fresh water should be introduced intothe hopper, feed chute, or grinder body ofgarbage grinders located in sculleries or foodservice areas. Bulk garbage from food prepara-tion spaces should not be disposed of viascullery units.

Operation and Careof Garbage Grinders

Before operating a garbage grinder, see thatyour men study the operator's manual carefully.The manual includes a description of themachine and instruction for operation andmaintenance.

The machine should always be operating atfull speed before garbage is fed into the hopperor chute. The 400-pound grinder should not befed at a rate in excess of 7 pounds (approx-imately 1 gallon) per minute; the 1600-poundgrinder should not be fed at a rate in excess of28 pounds (approximately 4 gallons) perminute. Items such as metal, tableware, glass,china, leather, ham or bacon rinds, rags, paper,bones (larger than 3/4-inch diameter for the size400 grinder and larger than 1-inch diameter forthe size 1600 grinder), feathers, corn husks, andchicken entrails must not be placed in thegrinder. Grinders should not be stopped whengarbage is in the machine.

Always clean the grinder and hopper thor-oughly, immediately after each period of oper-ation.

HANDLING AND DISPENSING OF BULKMILK AND NONMILK BEVERAGES

When you are attached to a ship or stationwhich has Navy-owned, refrigerated bulk milkdispenser cabinets and Navy'owned, stainlesssteel containers (milk can type) you may usesuch equipment to dispense beverages other thanfresh whole milk. This' should be done inaccordance with the requirements and co:.di-

177

tions of Minimum Sanitary Standards for theEquipment and Methods for the Handling ofMilk and Milk Products in Bulk Milk DispensingOperations (MIL-STD-175B) and currentSECNAV Instructions.

Only Navy-owned, stainless steel containersshould be used for mixing and storing of coldnonmilk beverages, reconstituted milk, andsterilized whole milk, and these containers mustnot be used for any other purpose. Multiservicecontainers in which fresh whole milk is receivedfrom a dairy should not be .refilled or used forany other purpose before being returned to thedairy. After single-service bulk milk containershave been emptied, they should be destroyed.

COLD NONMILK BEVERAGES

Cold nonmilk beverages may be prepared andstored in Navy-owned stainless steel containersand dispensed from Navy-owned dispensercabinets provided that:

1. Single service delivery tubes which meetthe requirements of MIL-STD-175B are attachedto the containers prior to the preparation of thebeverage and that these tubes are procuredsterile and are destroyed after use.

2. The cleaning and sanitizing of the con-tainers are accomplished as prescribed in theManual of Naval Preventive Medicine.

3. Immediately after preparation, the bever-ages are chilled to 45°F, or below, preferably ina refrigerator.

RECONSTITUTED MILK

Reconstitution is the process of restoringconcentrated or dehydrated milk products totheir normal state. This is accomplished byadding the required volume of water to producewhole, single strength milk. Milk may bereconstituted in Navy-owned, stainless steelcontainers and dispensed from Navy-ownedrefrigerated bulk milk dispenser cabinets pro-vided that:

The containers are sanitized as prescribedin the Manual of Naval Preventive Medicineimmediately prior to use.

COMMISSARYMAN 1 & C

The correct amount of cool, potable wateris put in the container and the correct amountof powdered or concentrated milk added andthen agitated with an approved mixing device.

Immediately after preparation, the milk iscooled to 45°F, or below, in a refrigerator andmaintained at or below that temperature untilplaced in the dispenser cabinet.

Ice is never added to the product for anyreason.

A single-service delivery tube meeting therequirements of (MIL-STD-175B, is attached tothe container prior to the preparation of theproduct and destroyed after the container hasbeen emptied.

The container is cleaned and sanitizedimmediately after being emptied to preclude thediffidulty experienced in properly cleaning acontainer in which milk has dried.

The mixing device and measuring instru-ments are kept clean and are sanitized immedi-ately prior to use.

STERILIZED MILK

Sterilized, whole milk (canned) may bedispensed from a Navy-owned refrigerated bulkmilk dispenser cabinet provided that:

The sterilized milk is transferred from itsoriginal container to a Navy-owned, stainlesssteel dispensing container (milk can type) in asanitary manner.

The dispenser container is sanitized im-mediately prior to filling.

The top of the sterilized milk container andthe opening device are cleaned and sanitizedbefore the container is opened.

Immediately after transfer, the milk ischilled to 45°F, or lower, in a refrigerator andmaintained at that temperature, or lower, untilplaced in the dispenser cabinet.

Ice is never added to the milk for anyreason.

CANNED EVAPORATED MILK

When canned e7aporated milk is used, tops ofcans must be thoroughly cleaned then punctured

178

with a sanitized cutting instrument. Opencanned milk must be refrigerated betweenserving periods, and at no time remain out ofrefrigeration for more than a period of 2 hours.

DRIED MILK PRODUCTS

The following dried milk products, if author-ized for use, may be procured and used incooking, preparation of frozen and chilleddesserts, and beverage drinks such as reconsti-tuted milk:

Milk, powdered, dry, cocoa-flavoredBeverage powder, cocoaMilk, dry, wholeMilk, dry, nonfat, instantMilk, dry, nonfat, regularIce cream mix, pasteIce cream mix, powder

The use of dried milk products in cooking ishighly recommended from a nutritional stand-point, and little danger results from such foodswhen properly cooked. Their use in beveragedrinks and preparation of frozen desserts entailscertain hazards requiring rigid supervision toensure that the following sanitary precautionsare adhered to.

Only safe potable water must be used toprepare dried milk products.

Utensils and apparatus used in preparation ofproducts must be thoroughly cleaned after eachuse. After thorough cleaning of parts that comeinto contact with products, they must be eithersanitized with a 200 ppm chlorine solution orrinsed in water at a temperature of 180°F, for atleast 1 minute. These parts must again besanitized immediately prior to use after assem-bling.

The storage place for utensils used in prepar-ation of dried-milk products must be scrupu-lously clean. This includes storage for pitchers,stock pots, steam table inserts, stirring orbeating whips or devices, and special milkcontainers and dispensers.

A clean cover must be kept over mix andingredients whenever possible.

Immediately after mixing, products that arenot to be consumed at once must be chilled to a

Chapter I I SANITATION IN FOOD SERVICE

temperature of 45°F or below. The besttemperature for storage of prepared mixes is 30°to 33°F.

ICE CREAM

Ice cream served in the general mess must beproduced in a sanitary manner, under competentsanitary supervision. The dairy products used inits manufacture must meet Federal specifi-cations for pasteurized milk.

The following instructions must be adhered toin the local manufacture of ice cream:

The operator must be scrupulously clean.The mixing vats, the ice cream freezer and

its gaskets, and the cans for the final productsmust be cleaned thoroughly with hot water,soap, and a brush after use.

After cleaning they must be rinsed with notless than 180°F water.

This is followed by a rinse with cold watercontaining 200 ppm of residual chlorine.

Utensils must be rinsed with not less than180° F water before they are used again.

As soon as water is added to the mix, itmust be placed in the refrigerator and covered.

When it is sufficiently chilled, it should betransferred directly to the freezer.

As soon as the product emerges from thefreezer into the containers, it must be coveredand placed in the hardening box immediately.Ice cream must be stored at temperatures of 0°For lower.

Ice cream must never be refrozen once it

has melted.The freezers are to be installed in a separate

room or enclosure which is locked. This servesto limit the number of people who have accessto the ice cream. (In order for the aboveinstructions to be carried out effectively, thenumber of people concerned with the manu-facture of ice cream must be limited to no morethan two.)

Spoons, spatulas, dippers, scoops, et cetera,used for dispensing ice cream and other frozendesserts, must be ker. in either running water orin water which is maintained at 180°F betweenservings.

179

Covers of dispensing cabinet wells shouldbe closed when the wells are not in use, not onlyfor retaining the proper temperatures, but alsoto prevent foreign substances entering, excessivecondensation, and/or unnecessary exposure.

BULK AND CUBE ICE

Bacteria are not destroyed in ice. Bacteri-

ologists have found that disease-producingbacteria can survive for long periods in ice. Infact, freezing is now a common method ofpreserving cultures of certain micro-organisms.

When bulk ice is removed from storage, itshould always be washed before it is used.Block, cubed, or flake ice must always bemanufactured of potable water and 2 to 5 ppmof available chlorine may be introduced into thewater to reduce bacteria and coliform (colonbacilli) counts and acts as a safeguard againstcontamination introduced by poor processingand handling techniques.

All ice which comes in contact with food ordrink must come from sources approved bycompetent health authorities and must be keptfree from contamination while in storage andwhen being. handled. Since most plants assurethemselves of a safe water supply, contam-ination of ice is generally the result of:

Unsanitary manufacturing routines, orUnsanitary handling practices.

Ice must be stored in a room of satisfactoryconstruction, preferably one with easily remov-able flooring, such as duckboards. If foods arestored in the same room, they must be storedoff the floor and must not come in contact withthe ice; nor should they be stored overheadwhere they could drip or spill and contaminatethe ice beneath.

Cake or block ice must be handled with tongs,and processed ice, in sanitary bags. Block icemust be cut in the plant to cakes not over 75pounds in weight to simplify handling andstorage. Ice must not te left on the street.sidewalk, or dock during delivery, unless pro-tected in a sanitary manner and then thoroughlycleaned prior to use.

COMMISSARYMAN 1 & C

Ice to be ground or crushed must bethoroughly washed with potable water prior tobeing placed in the grinder or crusher. Thegrinder or crusher must be located in asatisfactorily covered structure protected fromair-borne contamination. The containers usedfor delivery of the ice must be clean, sanitary,and kept covered during delivery. When canvascontainers are used, they must be washed withfresh water and sanitized thoroughly after eachuse.

PREPARING AND SERVING MEALS

You know that food is at its best, in bothtaste and nutritive value, when the time betweenpreparation and serving is kept to a minimum.You are familiar with the statement HOT FOODMUST BE HOT, AND COLD FOOD COLD.Don't overlook, or permit your men to over-louk, the fart that these principles also are vitalto preventive of food-borne diseases.

If, for any reason, food is to be held longerthan 3 hours after it has been cooked, either seethat it is thoroughly chilled to a temperature of40°F or lower as soon as possible after it iscooked or hold it at a temperature of 140°F orhigher. These temperatures hold development ofpathogenic bacteria to a minimum. In order toprevent contamination, keep food covered whileit is awaiting preparation or serving.

Food items such as dried eggs andvegetables are susceptible to spoilage afterreconsistution. Dehydrated foods should becooked or refrigerated tmmediately followingreconstitution. Additional information on thepreparation of food items can be found inchapter six of Food Service Operations,NAVSUP P-421.

MEATS AND CHOPPED FOODS

Poultry, hash, sausage, pork, veal, beef, meatbroth, soups, gravies, creamed chicken, dress-ings, and bread pudding, must be prepared sothat there is a minimum time lapse betweenpreparation and serving.

Foods which roust be touched with the handswhen they are being prepared, such as cooked

180

meat, ground meats, and peeled boiled eggs,must be prepared just before cooking and.serving. It is up to you to supervise their prep-aration very carefully.

Food which has been ground or chopped andis to be later cooked or incorporated in amade-dish should be refrigerated immediately.Such ground or chopped food should berefrigerated in shallow pans filled to a depth ofnot more than 3 inches and should be covereduntil cocked. When food is ground, an increasein area for contaimination and growth ofharmful bacteria results. When chilled foods areground, the grinding process warms the food tothe point where bacterial growth may start.

PASTRIES

If pastries, especially the cream or custard-filled ones, are made in the bakeshop, they mustbe freshly prepared when they are served. Besure that the most scrupulous cleanliness ismaintained in the bakeshop.

All cream-filled foods must be covered andplaced in refrigerator immediately until theyare served, and they must adhere to the threehour rule; that is, from the time of preparationto the time of service. When it is not possible tochill cream-filled foods, they should not beprepared or served. Serving cream or custard-filled pastries dnring the hot weather season isextremely hazardous unless every precaution istaken to hold them below 40° from the time ofpreparation until they are served.

FROZEN FOODS

See that thawed food is used as soon as it isthawed and not held in food-service refrigeratorsfor periods longer than 24 hours. Frozen foodsthat have been defrosted should never be re-frozen. Chilled foods which show 'ny s.;ns ofspoilage should never be frozen. Frozen meatsand fish should not be defrosted by exposure toexcessive heat or by immersion in water.Whether they are fresh or frozen, pork and othermeat products containing uncooked pork muscletissue must be thoroughly heated until thecenter reaches a temperature of 170 °F.

Chapter 11 SANITATION IN FOOD SERVICE

FRESH VEGETABLES

Fresh vegetables that have been grown inareas where fecal material is used as fertilizer or

are considered contaminated by the MedicalDepartment Representative must be thoroughlycooked or washed and chemically sanitized byapproved methods prior to serving. Vegetablesthat have been peeled before cooking should bekept in water for only short periods of time.

Salads should be freshly prepared and servedas soon as possible. They must be kept covered

in the refrigerator until serving time. Saladscontaining leftover meat must always be freshlyprepared when they are served, and the meatmust be thoroughly chilled before it is put in thesalad.

SALAD BARS

Salad bars may be set up on a self-service

basis. To assure proper refrigeration, place allsalad bar items in pans or trays and pre-chillprior to placing them on the salad bar. The pansand/or trays should be placed on a bed of ice or

an electrically refrigerated salad bar unit. Properdrainage is essential if ice is used to chill saladbar items.

When the use of ice is not possible, the saladbar should be large enough to accommodateshallow pans or trays of salad bar items whichare taken directly from the refrigerated spaces.Because of the high temperatures of most diningareas, easily contaminated foods (salad mixturescontaining meat, fish, poultry, eggs, cookedsalad dressing and mayonnaise) should be placedon the salad bar in small quantities andreplenished as needed. All such items and anymayonnaise or cooked salad dressing remainingon the salad bar after completion of the mealperiod should be destroyed.

Arrange salad bar items so as to eliminate thenecessity of reaching over one container of foodto another.

OTHER SELF-SERVICE ITEMS

Food items other than salads, that arepermitted in self-service areas are bread, butter,

181

crackers, relishes, condiments, beverages, andcertain types of desserts. Desserts which may beself-served are:

Desserts preportioned in individual dishes.Individually wrapped portions of ice cream.Cookies.Fruits (fresh, canned, stewed, and frozen).Fruit flavored gelatin.

Desserts such as cakes, pies, puddings, and bulkice cream should not be self-served unless set upin individual dishes.

The Commissaryman in charge of the servingline should ensure sanitary, self-service condi-tions by having an adequate number of appropri-ate serving utensils near or with the foodsdesignated for self-service. Self-service linesshould be carefully Supervised throughout themeal period to keep foods neatly arranged andreplenished as needed.

You are not authorized to permit self-serviceof items other than those listed in the precedingparagraphs unless authority has been received inwriting from the medical officer or his represen-tative.

LEFTOVERS

Plan your meals to avoid having leftoverfoods. When there are leftovers, have themplaced in shallow containers not over 3 inchesdeep, covered with the container lid or waxedpaper, and tagged with date and the time ofrefrigeration. Care must be taken to assurethorough and prompt chilling to the center ofthe mass of food. Then use leftovers at the nextappropriate meal if at all possible. Never use thefoods after 36 hours.

SPECIAL MEALS

The 3-hour maximum time permitted forholding cooked protein foods at temperaturesbetween 40°F and 140°F is of particularimportance in the case of special meals (boatmeals, flight meals, and recreation parties).When preparing and using sandwich fillingscontaining meat, mai. food products, poultry,

COMMISSARYMAN 1 & C

fish, or eggs, it is essential that close galleysupervision and liaison with using units bemaintained to ensure continuous refrigeration.These foods should be prepared and cooked inaccordance with the methods prescribed in theArmed Forces Recipe Service. Do not holdfillings discussed above any longer than 3 hoursbetween temperatures of 40°F and 140°F (totalelapsed time in the galley and aboard aircraft orboats). Unopened cans of meat, chicken, andtuna may be used in lieu of meat sandwicheswhen consumption is not anticipated within the3-hour time limit between 40° and 140°F. Inthese instances you can issue bread and buttersandwiches with the canned items to permitmembers of the using unit to make their ownsandwiches if they so desire.

The preferred method of handling sandwichesfor flight and boat meals is as prescribed in theparagraph above. If it is not feasible to followthis procedure, sandwiches may be frozen andhandled in the following manner_ .

Freeze only freshly prepared sandwichesthat contain ingredients suitable for freezing.

Wrap each sandwich separately in a doublethickness of heavy waxed paper or in moisture-vapor-resistant material. Fold wrapping materialtightly and seal. Mark the wrapper, using a waxpencil to indicate that the sandwich has beenfrozen and the date of preparation.

Immediately after wrapping, freeze sand-wiches at 0°F. or below. Store at the sametemperature. Do not store longer than 7 days.

Inform iing units that sandwiches must beconsumed within 5 hours from issue (timebegins when sandwiches are removed from thefreezer).

All types of flight rations must be carefullypackaged to preclude the risk of contaminationand exposure during transit from galley to plane.

Further information on special feedingconditions (such as battle meals) and subsistenceoperations in case of nuclear, biological, orchemical warfare may be found in the NAVSUPPublications 486 and 421.

ON THE SERVING LINE

All foods must be served in a sanitary manner.On the serving line, except when food is actually

182

being served, it should be protected by suitable-covers or sneeze guards.

Excess quantities of food are not permittedon the serving line. Food can be replenishedfrom the galley as it is needed. Water insteamtables must be kept at a temperaturebetween 180°F and 200°F. Steamtable insertsshould never be stacked one on top of the othernor should they be placed on the deck to waituntil they can be put in the steamtable. Food insteamtables should be kept at a temperature inexcess of 140°F.

SUMMARY OF DANGER POINTS

To summarize, your responsibilities for sani-tation in food service require frequent trainingand retraining of your men and constantvigilance as a supervisor. The following listssummarize danger points that continually re-quire instruction and inspection.

FOODS

HamDressingHash and croquettesCorned beefTurkeyChicken dressing and saladEggsCreamed dishesScalloped dishesCream piesCream-filled pastryPuddingsCold meatsSaladsPot piesMilk and cottage cheeseCheeseLeftovers in generalAny moist food that has stood warm for

several hours

HUMAN SOURCES

Infections and cuts on hands and armsFood service workers with diarrhea

Chapter I I SANITATION IN FOOD SERVICE

Food service workers who have recently haddiarrhea

Food service workers who have been throughan outbreak of diarrhea but were notthemselves sick

Dirty handsDirty apronsWiping face (pimples) with apron or dish

towelFailure to wash hands after visit to the headHead colds, (sneezing on food or hands)

ANIMAL SOURCES

Contents of bowels of birds and animalsRats and mice droppings or urine (in pans or

on salad vegetables, meats, etc.)Manure carried by flies

SITUATIONS

Inadequate washroomNo soap or towels in washroom

183

Washroom too far awayOverloaded galley facilitiesInadequate personnelInadequate training of personnelInadequate inspection of personnelCrowded refrigerator spaceRat infestation

METHODS

Cooling too long before usingKeeping of leftovers without prompt re-

frigerationUse of leftoversFailure to refrigerate foods that are held long

before servingPoor stowage in refrigeratorsUse of hands for mixing saladsRinsing galley utensils without sanitizing

them

CHAPTER 12

SAFETY PRECAUTIONS

When you become a Commissaryman First orChief Commissaryman, you shoulder respon-sibility for the health and safet, of those whowork in the general mess. You should thereforemake sure that all possible precautions andsafety rules are observed. Train your men topractice safety. Set an example by followingsafety instructions and by making regular safetyinspections.

Setting a personal example of good safetypractice is perhaps the most important. Youcan't expect your men to observe safety rulesthat you violate. So remember to be a shiningexample.

Don't allow scuffling, pushing, or other formsof skylarking in the galley. It will not only in-terrupt the routine and cause unnecessary delaysin getting out the meals, but somebody usuallygets hurt. Fencing with a pair of butcher knivesmay be funbut it can also be fatal.

Wearing safe, regulation footwear will helpprevent accidents. Encourage your men to wearshoes with leather soles and rubber heels thatgive them a secure footing on the deck. Rubberor crepe soles are dangerous. Sandals and alltypes of open-toe shoes or shoes with thin solesshould be avoided. Discourage the habit of keep-ing hands in pockets. In is unmilitary and some-times dangerousespecially in heavy seas. Handsare needed for protection against falling.

Here are some questions that you should beable to answer after reading this chapter:

What safety precautions should be observedwhen you are receiving and storing subsistence?

What instructions should I give my men toreduce galley accidents?

What should I teach them about fire pre-vention and fire fighting?

184

RECEIVING AND STORING SUPPLIES

Handling food supplies is not easy or lightwork because the food items are receivedin many sizes and types of containers. Mess per-sonnel doing this type of work are likely tosuffer strains unless they know how to lift heavyobjects.

Teach your men the proper method of lifting.(See fig. 12-1) Improper use of the back musclescan cause serious injury. In order to lift properlya man should:

1. Get a firm grip on the container.2. Get a firm footing, with his body weight

distributed evenly.3. Bend his knees, keep his back straight, and

make sure the load is close to the body.4. Using thigh and shoulder muscles, lift the

load.

KEEPTHIS

LINE

NEARLYVERTICAL

Figure 12-1.Lift the right way.90.22

Chapter 12 SAFETY PRECAUTIONS 11151

FAVA.N5.

5. Use a normal walking gait and make surethat hesan see where he is going.

6. Ease the object to its resting place.

This method puts the strain on the leg muscleswhich are less easily injured than the backmuscles.

It's up to you to see that there are enoughmen in the working party to safely handle bulkyand heavy packages. Always handle cases withwire or metal bands with care. Do not lift a caseby the metal or wire band. When bulky objectsare carried, care must also be taken to see thatthe line of vision isn't cut off. Warn your men tobe especially careful when they carry glass orsharp objects.

While food items ani other supplies are beingloaded, all other traffic should be routed to theopposite side of the ship. The route of the work-ing party should be planned to prevent the menfrom getting in one another's way or tangling upwith a loading crane.

Instruct your men in the proper way to go upand down a ladder. One hand should always bekept on the hand-rail or side of the hatch. Besure that all ladders are clean, clear of obstruc-tions, well lighted, and in good repair. Notifyyour supply officer if ladders need to be re-paired. Be sure that the repair and supply of-ficers are notified if a ladder gets bent duringloading. Block the ladder off so that it cannot beused until it is repaired. If a ladder is taken outof a hatch while food items are beingloaded with a davit or crane. righ a lifelinearound the hatch before removing the ladder toprevent anyone from stepping into the hatch.

See to it that your men:Always stack safely; palce heavy food items

on the lower shelves.Keep the aisles in the storeroom clear of

objects.Wear work gloves when handling wooden

cases.Keep the decks of the storerooms clean and

dry.

SAFETY IN STOREROOMS

Are your storerooms safe'? Better check onthem. If they are, all items are properly stored

185

and secured for sea in such a way as to preventshifting or falling. There should be enough ven-tilation so that fires won't start from sponta-neous combustion, and harmful gases will notaccumulate. See that proper precautions arebeing taken against insects, and that everythingis kept clean and shipshape. (See fig. 12-2.)

When ice cream is delivered packed in dry ice,remove the dry ice before storing the ice creamin the refrigerai ;. Otherwise, men opening casesin the refrigerator may suffocate. You shouldnot let the dry ice come in contact with theskin, it may cause severe burns.

Walk-in type freezing rooms should not be en-tered without proper clothing. The signal lightwhich indicates whether anyone is in the freezershould be checked daily to determine that it isin working order. The inside escape mechanismon the walk-in freeze boxes should also bechecked frequently, to see if they are workingproperly.

When there is any evidence of escaping refrig-eration gas, report it immediately to the engi-neering department.

:.;14APPPPP-.

i

Figure 12-2.--Seaworthy storerooms.90.23

COMMISSARYMAN 1 & C

If it becomes necessaryto use pesticides in thestorerooms, this is thy medical officer's respon-sibility. Follow his instructions and take all ofthe necessary precautions. You want to destroyinsects, not sailors.

When storerooms are to be painted, alwayshave at least one man on the outside, since it ispossible that a man may be overcome by paintfumes and need help. Portable blowers kept inoperation while the work is in progress will helpprevent such accidents.

SAFETY IN WAREHOUSES

There are many safety factors to considerwhen you are in charge of a warehouse. Some ofthe important ones are discussed in the follow-ing paragraphs.

Floor load limits must be observed whether awarehouse is of single or multistory construc-tion. Floor capacities should be determined andsigns posted in conspicuous places stating thecapacity of all floors in the area.

The load exerted on the floor by a stack ofmaterials may be determined by dividing thetotal weight of the stack by the square foot areait covers on the floor. You can simplify suchcalculations by regarding the area of the stan-dard pallet as 16 square feet, or approximately13.3 square feet if a 40- by 48-inch standardpallet is used.

All palletized materials should be placed andsecured so as not to present a hazard in stackingwhen in ttansit, inside warehouses, betweenwarehouses, in storage, and between warehousesand piers, loading docks, and platforms.

All material should be stacked in an orderlymanner so as not to present a hazard to person-nel or likelihood of damage to the material orequipment.

Crushable containers should have vertical sup-ports placed in such a manner that weight ofmaterial stored above will not be supported bythe containers. Suitable protectors made frommetal, wood, or cardboard should be placed atcorners of material at aisle intersections to pre-vent damage to material and containers. Paintsuch protectors brilliant yellow, highlighted byblack diagonal striping.

186

WORKING AISLES

Working aisles are those from which materialis placed into and removed from storage. Theyare of two types: transportation aisles, runningthe length of the building, and cross aisles,running across the building. Aisles determinebay boundaries and, therefore, limit the spaceactually used for storage.

Aisles should lead directly to doors wheneverpracticable. With mechanical operation, turningcorners slows movement. Most accidents in-volving equipment occur at corners or aisle inter-sections.

The aisle widths specified below are not theabsolute limitations for all operations. They rep-resent the dimensions under which most opera-tions may be conducted. In fast-moving opera-tions, aisle widths, at the discretion of thecommanding officer, may be increased beyondthose indicated below. They may also be de-creased when speed of operation and spaceeconomy so dictate. Aisles should be establishedto assure uniformity between operation effi-ciency and space economy. The aisle widthsspecified below are based upon a load length of40 inches.

2000-pound trucks 9'6"3000-pound trucks 6'0"

(narrow aisle)4000-pound trucks 10'0"6000-pound trucks 11'6"

Aisle widths for different load lengths should bedetermined on the basis that a variation of 8inches in the load length will have a correspond-ing variation of 6 inches in the aisle width. Forexample, a 48-inch load length will increase theaisle widths indicated above by 6 inches.

ACCESSIBILITY OFFIREFIGHTING EQUIPMENT

Whenever possible, portable firefightingequipment should be placed along operatingaisles in warehouses for easy accessibility. Whenfirefighting devices, including water valves andhose outlets cannot be so placed, a 36-inch fireaisle must give access to them. NEVER obstruct

Chapter 12 SAFETY PRECAUTIONS

firefighting equipment. In all cases fire aislesshould lead to the nearest working aisle.

CLEARANCE OF STACKS

The minimum clearance between stacks andautomatic sprinkler deflectors should be 18

inches. When stack heights exceed 15 feet, a36-inch clearance should be maintained. Thehorizontal clearance between the supplies andstructural members of other installed devicesshould be 18 inches, when supplies are stackedabove the horizontal level of lower roof trussmembers or beams. See figures 12-3 and 12-4.

Except as otherwise required for materialssubject to excessive swelling, clearance betweenstacks and walls is not required in warehouseswith exterior walls and standard fire walls. Ware-houses with substandard firt. walls (less than a4-hour rating) require a 24-inch clearance. Whenhazardous materials are stored in general pur-pose buildings, clearance should be 24 inches.

Maintain an 18 inch clerance around the lightor heating fixtures.

FIRE DOORS

Around the path of travel of fire doors, thereshould be a 24-inch clearance unless a barricadeis provided in which case no clearance is re-quired. Material should not be stored within 36inches of fire wall openings.

MATERIALS HANDLING VEHICLES

Fork-lift trucks and industrial tractors shouldbe operated only by duly authorized operatorswho are specially licensed for each particulartype of vehicle. Never permit industrial vehicularequipment to be used for transporting person-nel. No person other than the driver should bepermitted to ride on any of the above vehiclesunless a permanent seat is provided.

SAFETY IN CLEANING

Absolute cleanliness is the best weaponagainst many hazards. But see that your men

187

A. EIGHTEEN INCHE

3.444111111111111till111111111111111411LI

B. THIRTY-SIX 'NCHES90.24

Figure 12-3.Overhead stock clearance atsprinkler head.

COMMISSARYMAN I & C

is" HORIZONTAL CLEARANCE WHENSUPPLIES STACKED ABOVE LEVELOF HORIZONTAL TRUSS

HORIZONTAL TRUSSSPRINKLER HEAD

(OR JOISTS,TRUSSES

CLEARANCE 18"

14

0Oz

11 aig1111111111111111111111111111111EN

111111111111111111111111111111111

1111111111111111111111111111111111111111

1111111111111113111111111111111110111111111111111311MIN111111111111111111111NIINVIIN111-11111111111111111111ani

361 CLEARANCE

SPRINKLER HEAD(OR JOISTS, TRUSSES)

Figure 12.4. -- Clearance of materiel from sprinkler heads and trusses.

clean safely. When they wash the overheads andbulkheads with strong cleaners make sure themen wear goggles. Don't take a chance on clean-ing agents damaging their eyesight. Use only ap-proved cleaners and polishes.

Decks must be thoroughly dried afterswabbing. Have WET DECK signs posted if thedecks must be used before they are entirely dry.

FOOD SERVICE SAFETY PRECAUTIONS

Good common sense and alertness are neededwhen preparing food or cleaning up after a meal.This means that the galley is no place fordreamers. Here are some everyday rules to ob-serve.

Handle hot dishes with special care. Whenmen are carrying containers of scalding hotliquids, make sure they fasten the lids of thecontainers securely and to use special holders.They should always check the dial on the ther-mometer for the deep sink before putting theirhands into the hot water, and they should pro-tect their hands from hot utensils or hot appli-ances by using special holders.

Instruct the men to go easy in filling steam-jacketed kettles and serving dishes during roughweather. Containers should never be more thanhalf full. Spashing may result from a full con-tainer, and someone is likely to be scalded.

188

90.25

Warn the galley crew of the dangers of steamand hot grease. Carelessness with these can resultin extremely serious accidents.

See that the messmen look for cracks andsharp edges before they wash glassware and thatthey use a durst pan and brush to clean upbroken glassware and crockery. Do not allowthem to pick it up with their hands.

Get the men into the habit of cleaning upspilled foods and liquids immediately. A sloppygalley is a menace to health and safety.

Injuries have resulted from improper openingof cans and other containers. Instruct your menin correct procedure. Can openers are providedfor use in the general mess. Cleavers and knivesshould not be used for opening cans. A clean canopener will facilitate opening.

USING SHARP INSTRUMENTS

Knives and other sharp instruments can be aconstant menace unless they are properly used.Rule No. 1 is that knives must be held firmly.This can't be done if the knife handle is greasyand slippery. Have the handles cleaned with awire brush to get grease out of the grain of thewood and from around the rivet heads.

A sharp knife is less dangerous than a dullone, because it does its work better. Use a waterstone or a carborundum oil stone to sharpen

=ftmel Chapter 12 SAFETY PRECAUTIONS

knives. If a power-driven emery stone is used forsharpening, the temper of the metal is apt to bedamaged.

Knives are made in different shapes and sizes.Each size and each shape is especially designedfor certain uses. Figure 12-5 shows three dif-ferent kinds of knives.

The boning knife is used for removing bonesfrom meat. The steak knife is designed forcutting steaks and roasts. The cook's knife isused for chopping vegetables, slicing fish, andsimilar purposes. It is not used for cutting meat.Although not illustrated, the paring knife is usedin the vegetable preparation room for eyeing andsizing potatoes and peeling fresh onions. Knivesare never used for cutting through bones. That'sa job for the saw. Don't allow good knives to beused for cutting strings, line, or sacks, norshould cleavers be used for cutting wire, openingcans, or driving nails.

Keep knives in a knife rack or by themselvesin a drawer with a rack. Keep them all pointingone way with the cutting edge down. See thatthey are washed in hot water to destroy bac-teria that may harbor in the seams wherehandles join the steel. Knives should be washedone at a time so that they do not soak in water.This practice will preclude the danger of gettingcut by knife blades when reaching into a sink.

Whoever uses a knife should clean it and re-place it in the proper rack. He should neverplace it on or in the sink for the messman. Thispractice is dangerous since the next person usingthe sink may cut himself. It will also ruin thehandles.

Laying anything on top of knives is a danger-

ous practice.

111112U11111M,BONING KNIFE

STEAK KNIFE

COOK'S KNIFE

00.28Figure 12.5.Knives with a purpose.

189

If a knife or cleaver starts to fall, get out ofthe way. Don't try to catch it.

Always cut away from the body. Never"palm" vegetables or fruits and then attempt tocut them.

Meat should be thawed before cutting it byhand. However, when using the power saw, themeat should be completely frozen In its frozenstate, meat is easier to handle and cut. There isless danger of injury as frozen meat is easier toguide through the saw blade.

Don't allow men to wear gloves when they areusing the electrically-operated meat saw. First ofall, it is unsanitary, and secondly, a glove maycause the hand to get caught in the machinery.

One more thing: accidents can be preventedby providing plenty of working space. Give yourmeat cutters as much space as possible. Theyneed elbow room when using their knives incutting and boning meat.

POWER EQUIPMENT

An inexperienced man should never handlepower equipment. Be sure that your men knowwhat they are doing. Machines should be prop-erly adjusted before the power is turned on, andthe guards should always be in place. Don't tryto force power tools. Let the machines do thework. If repairs are needed, get a qualified manfrom the engineering department to make them.You're not expected to be a repair expert.

Actual demonstration on the operation ofpower equipMent should be conducted duringthe instruction of meat cutters. During the de-monstration, the following instructions shouldbe given. Tell the meat cutters to be especiallycareful when they saw small pieces of meat andnever to reach around the saw. They may getcaught in it. Extra care is also necessary when

froze meat is cut. Dull saw blades are unsafe.Use shark blades that have plenty of set. The setkeeps the blade from binding and permits thesaw to do a smooth, even job.

The meat grinder also requires special precau-tions. Be sure you have the proper size of platefor the job. Then tighten the plate by means ofthe handwheel. Don't tighten too muchthemachine may bind. Never run the meat grinderdry. The plate will be gouged out and cut.. Be

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COMMISSARYMAN I & C

sure that all bones have been removed from themeat before it is put into the grinder. Alwaysuse a wooden plunger for feeding the meat intothe machine, never your hand or knife. Cautionyour men against overloading the machine byforcing large pieces of meat into the grinder,This burns out the motor. Items such as breadand crackers may be ground in the meat andvegetable chopper. Ho *ever, extreme cautionmust be taken to ensure that the machine is notoverloaded.

When you use either the power or handmachines for slicing bread, watch your hands.Feed the bread into the knives with the devicesprovided for that purpose and never with thehands.

The most important thing to drill into theminds of your men is to be alert at all timeswhen they use galley equipment. They shouldnot have their minds On anything but theirwork. Nearly all accidents are caused by Inatten-tion. More information on galley equipment canbe found in chapter two, of NAVSUP P-421.

WORKING AROUND ELECTRICITY

Electrical equipment must be handled withdiscretion. All electrical equipment should begrounded. Have all electrical equipment checkedby the electrician for proper grounding. Water isa good conductor of electricity, so for the sakeof safety, keep water away from electrical wireand connections. If a hose is used in any part ofthe galley, extreme caution should be used toprevent water from splashing on electrical equip-ment.

Be sure attachments are properly connectedbefore you turn on the switch. You may need tocheck with the Electrician's Mate, as to howmany appliances you can safely use on one cir-cuit. Check on the oiling and greasing of elec-trical equipment. Most electrical equipment re-quires very little lubrication, but that little isimportant.

DO NOT OVERLOAD GRINDERS ANDMIXING BOWLS. Overloading can cause allkinds of trouble. Mixing bowls should be filledabout one-half full. Incorrect speed adjustments

190

can also cause trouble. Be sure your men Under-stand the uses of the various speeds that areavailable on some machines.

Don't attempt to remove or repair fuses, anddon't make any other repairs. Leave these jobsto an electrician.

When an electrically powered machine is inoperation, have some one stationed with it.Don't leave it unattended. When you arethrough with the machine, turn off both themachine switch and the main switch if possible.Clean and secure the machine thoroughly andproperly.

HELP PREVENT FIRES

Fire is the nightmare of a fighting ship. Allhands should be warned about the dangers of afire aboard ship.

The canopy over the steam jacketed kettleand ranges should be cleaned dailyespeciallywhen grilled meats are prepared. Flames thatmay reach the canopy from the range won'tspread if there is no grease and dirt for them tofeed on. Have exhaust fans and ducts over theranges cleaned at least once a weekmore oftenif necessary. Never allow grease to accumulate.

You should instruct your men that when afire occurs in the galley spaces, they must soundan alarm immediately. When the alarm has beensounded, the next important step is to securethe blowers for the intake and exhaust system,to prevent the fire from spreading to other com-partments. The men must know where the fire-fighting equipment is located, how it is op-erated, and the principles behind its operation.

CLASSIFICATION OF FIRES

There are four classifications of fires that youshould be able to recognize which are:

Class AFires involving wood, rubbish, andso forth.Class BFires involving oil, or oil soakedmaterialsClass CFires involving electrical equip-mentClass DFires involving magnesium ortitanium

---___Chapter 12 SAFETY PRECAUTIONSSAS1

GMA 09441.16

CAUSE OF COMBUSTION

Three factors necessary for eombusion are:

FuelOxygenSufficient heat to raise a combustible mate-rial to its ignition temperature

PRINCIPLES OFEXTINGUISHING FIRES

In order to extinguish a fire, one of three fac-tors necessary for combustion must be elimi-nated:

Starving -If the fuel is removed, the fire isextinguished by starving.SmotheringIf the combustion supportingoxygen is removed, the fire is extinguishedby smothering.CoolingIf heat is removed from a fire, thefire is extinguished by cooling.

FIRE EXTINGUISHERS

Never use water on either electrical equip-ment or a grease fire. Since water is a conductorof electricity, you run serious danger of elec-trical shock from training water on an electricalfire. Grease or oil floats on top of water, soturning a hose on a grease fire is more likely toexpand the fire than to put it out.

Carbon dioxide extinguishers are used mainly

foi putting out electrical fires. They are best forthis purpose since they do not damage theequipment. They are effective also when they

are used on burning fuel oil, gasoline, alcohol,

and paint. A dry chemical powder, pottasiumbicarbonate, (Purple-K) FSN 9C 4210-752-9343,is now used for extinguishing fires in deep fat

fryers. A foam-type extinguisher is another typeused to put out grease or oil fires, expeciallylarge ones.

CO2 Extinguisher

Figure 12-6 shows the CO2 extinguisherwhich is currently used aboard ship. This por-

191

table-extinguisher holds 15 pounds of CO2 byweight. It has a squeeze-grip-type release valve-you release the carbon dioxide by squeezing therelease valve.

When CO2 is released from the container, itexpands rapidly to 450 times its stored volume.This rapid expansion causes the temperature todrop to -100°F. Most of the liquid carbondioxide is vaporized to gas, but some of it forms"snow." Don't permit this snow to come in con-tact with your skin. It will produce painfulblisters.

Be careful not to let yourself or someone else

be suffocated in a "pocket" of CO2. In highconcentrations, CO2 will produce asphyxiation.It will cause suffocation of a person as rapidly asit will smother a fire, unless proper precautionsare taken.

The CO2 extinguishers should be checkedperiodically by the fire department ashore, orthe engineering ckpartment aboard ship.

Dry Chemicals

Dry chemical powders extinguish a fire by arather complicated chemical mechanism. Theydo not smother the fire and they do not cool it.Instead, they interrupt the chemical reaction

e

; "

14: 4°.-t: Vi

3.158Figure 12-6.Portable CO2 extinguisher with

squeeze-grip type release valve.

.

. -

4.1.110.1.11.111111111.11MowCOMMISSARYMAN 1 & C

tit& is fire by suspending fine particles in thefire. In effect, the dry chemicals put a tem-porary screen between the heat, oxygen, andMel and maintain this screen just long enoughfor the fire to be extinguished.

Several types of dry chemicals have been usedas fire extinguishing agents. For Navy use, themost important agent of this kind at present ispotassium bicarbonate, also known as Purple-K-Powder or PKP. PKP is used for extinguishingclass B and class C fires, primarily fires in deepfat fryers in the galley. It is very effective againstthese fires. However, it is both corrosive andabrasive and should be used on class C fires onlyin emergencies. PKP is primarily used in portable20-pound extinguishers (see Figine 12-7). It can CARBONalso be used in conjunction with light water. For DIOXIDEmore information on how to use PKP, consultthe damage control division of your ship.

discussed in Standard First Aid, NavPers 10081(current edition).

PUNCTURELEVER

FIRST AID TRAINING

See that your men know now to treat burnsespecially grease burns, how to give artificial res-piration in case of electrical shock, and how tostop bleeding. You should have no troublegetting a member of the medical department togive lectures on these subjects. Also, they are

192

NOZZLE VALVE

CARRN !NOHANDLE

DRYCHEMICAL

3.158(80E)Figure 127.Dry chemical extinguisher.

CHAPTER 13

LONG RANGE PATROL RATIONS

Hot inflight meals are a great boon to aviationpersonnel assigned to missions on large, long-range aircraft. The Foil Pack Meal is one suchration. If you are assigned to a naval air station,you are likely to participate in preparing thesemeals.

THE FOIL PACK MEAL

The Navy Foil Pack is an easy, heat-and-serve-type meal. It consists of three basic dinnercomponentsmeat, potatoe (or potato substi-tute), and vegetableand several breakfast,bread, and dessert items, which are precooked,packaged separately in aluminum foil containers,sealed, and refrigerated. This part of the opera-tion is carried out in the ground galley. Asneeded, these units are issued to aircraft, stowedin the plane galley refrigerator, and reheated in aspecially designed oven at meal time. A 15minute cooking cycle completes the meal, allcomponents finishing at the same time. Othercomponentssalads, breads, desserts, andbeveragesare issued separately as prepared orunprepared bulk supplements.

ADVANTAGES

The Foil Pack Meal offers the combined ad-vantage of a fresh, galley-prepared hot meal anda minimum of work in the aircraft galley.Neither special cooking techniques nor the timeof busy aviation personnel are required to makeit palatable. This is a quick, no-fuss, no-mussmethod. All that is required is serving ontopaper plates, and assembling the other compo

193

rents, Disposable lap trays and accessories fur-ther simplify this service aloft.

Aloft open-fire cooking is eliminatedthehazards, attendant grease, odor, and waste prob-lems are thus avoided.

There are advantages in ground galley prepara-tions, too. They do not require special stocks offood supplies. Most items used are the same asthose stocked for the general mess. Ordinary(38 ° -40 °F) refrigerator temperatures keep themeal safely up to 3-1/2 days. Quantities can bemade up ahead of time during slack periods andrequests filled as needed.

LIMITATIONS

The limitations of the Foil Pack Meal are asfollows:

Expensive, especially designed equipment is

needed on aircraft to complete the meal.Foil containers are relatively expensive andare not reusable.Commissarymen must be trained in prin-ciples and techniques of Foil Pack Mealpreparation. Exactness and accuracy inmeasuring and weighing ingredients is es-sential to producing high-quality meals con-sistently.Rigid sanitation is required to minimizedanger of food contamination. Since theMeals are precooked and not frozen at anystage in production, there is a high risk offood spoilage unless handled correctly. As aprecautionary measure, the plane com-mander, pilot, and copilot should eat dif-ferent menus or food combinations.

COMMISSARYMAN I & C

,

Foil Pack Meals have to be supplementedwith bulk issue items for complete mealservice. Two consecutive Foil Pack Mealson one flight are monotonous, and aircrewsoften prefer alternating them with boxlunches and bulk issues.

SPECIAL EQUIPMENT ANDSUPPLIES REQUIRED

The ground and the aircraft flight galleys re-quire special equipment and supplies to producethe Foil Pack Meal,

An ample stock of foil containers is needed.Two sizes of packages and lids are used in theNavy Foil Pack system; these are the 10 oz. con-tainers used for meat and breakfast components,and the 5 oz. containers for potato (or substi-tute), vegetables, and other items. A handcrimper is used in closing the lid on the con-tainer. The Foil lid prevents spilling and airbubbles, and the container remains rigid enoughto allow uniform cooking. Because each courseof the meal is placed in a separate container,flavors are kept distinct.

A specially designed oven, (Food Service Op-erations D 19-32) is required in the aircraftgalley. This oven is equipped with a thermostat,circuit-breaker switch, fan, timer, and removablerack for loading and unloading the foil packs.

An electric refrigerators, (F.S.O. D19-33) is anecessary piece of aircraft galley equipment.This appliance stows foil pack components aswell as bulk issue items that accompany this andother meals.

Spices, condiments, salad oils, and dressingsto make the meal components and salads morepalatable and satisfying to individual tastes mayalso be issued by the flight galley with the foilpack. When unprepared bulk food items areissued with the Foil Pack Meals, additional prep-aration and service utensils are required.

194

MEAL PATTERNS AND MENUS

The pattern of foods used for the Foil PackMeal is as follows:

Breakfast

Fruit or juiceCereal*MeatEggs) or potatoesBread or pastrySweetsBeverage **Milk

Dinner /Supper

Soup or fruit juiceMeat or (meat substi-

tute)Potato or (potato

substivite)VegetableSaladBreadDessertBeverage **Milk

Consumable accessory items (such as salt,pepper, sugar, dry cream, catsup, salad dressing,and mustard)

NOTE: * Optional items** Cooked aloft

Three of the Dinner/Supper componentsmeats, potatoes, and vegetables a.-e foil packed;bread and dessert items may be included,making excellent additions to the meal. Rollsthat are heated and browned in aircraft ovens,and desserts such as hot pies are acceptable andhighly desirable items. More often than not,however, breads and desserts are bulk issuedalong with the soup, salad, and beverages thatare to be prepared aloft.

Breakfast meats and cereal items may or maynot be packaged in the foil. Many of the items,such as ham slices, are simply grilled on hot-plates and items such as oatmeal may be cookedin hotcups. Ready-to-serve cereals also simplifymeal preparation and are often used in place ofprecooked foil pack items.

Menu balance is necessary in meals of thistype, and crews need one regular hot rationdaily on long flight missions. The Foil Pack Mealwill supply that need adequately. Sample menusare found in F.S.O. D 10-34 and 35. Use thesemenus as a guide in planning hot meals for use

Chapter 13 LONG RANGE PATROL RATIONS

on long-range aircraft. Special orders and crewpreferences are also valuable aids to menuplanning. These crew preferences should besolicited periodically to assure that menus pub-lished by the flight galley include preferred foodcombinations of the flight crews. Acceptabilityquestionnaires or food preference checkoff listsare the tools to aid the crew in recording theirpreferences.

Plan to include several printed menus witheach outgoing order. A record of these menus 6an extremely important means of eliminatingduplication of Foil Pack Meal components fromone mission to another. Menus will aid in as-sembling the meal aloft. When proposed opera-tional schedules are prepared a month in ad-vance, a planned monthly menu is possible.

HOW TO PRODUCE THEFOIL PACK MEAL

Hit-and-miss methods of production in theground flight galley are strictly taboo in pre-paring Foil Pack Meals. The end products shouldhe of excellent quality to avoid gross waste.Highly trained commissary personnel along withclose supervision are essential in all stages ofproduction. The meal can only be as good assupervision is adequate.

As in all food preparation, accurate weightsand measures and good preparation techniquesare necessary. Extreme care, however, is neededin producing the Foil Pack Meal in the groundflight galley. The following information is in-cluded to aid the cause of excellent food pro-duction.

RECIPES SUITABLE FORFOIL PACK MEALS

Standardized recipes for 25-portion batchesmay be requested from the Commanding Of-ficer, U.S. Navy Subsistence Office, Washington,D.C. 20374. Recipes have been separated and

195

coded into sections in accordance with theArmed Forces Recipe Service as follows:

C. Breads L. Poultry (includingE. Cereals dressing)H. Fish 0. SaucesJ. Meat Q. Vegetables (including

potatoes)

Foil Pack Meal dessert recipes have not beendeveloped because of the usual practice ofissuing these prepared items in bulk form fromNavy bake shops With the exception ofcustard-type pie fillings and pies with meringuesor similar desserts, many baked items can bekept palatable and safe, if properly wrapped,without refrigeration for short periods duringflights. Fruit pies, cookies, and iced cupcakesare examples of galley baked items that are dop-ular and stow well.

Foods are fully cooked before packaging inthe foil container, and, to prevent overcookingwhen reheated, the cooking times indicated onthe recipes must be carefully observed. Thistiming allows for reheating in a 15- minute cook-ing cycle at 400° F in the aircraft oven, whichpermits all components to be completed at thesame time. Use the Foil Pack Meat recipes andrecipe variations, as printed, to obtain the bestcrew acceptability of the meal.

PRODUCTION STEPS IN THEGROUND GALLEY

I. Each component is prepared, weighed out,and separately packed in aluminum containers.(F.S.O. D 19-37)

2. Seasoning and/or liquid is added; see step2.

3. Lids are placed on the containers andsealed with a hand crimper; see step 3.

4. Each component is labeled to identify it asto contents and date of pack; then print using achina marking pencil, felt tip pen, or bluntpencil; see step 4.

5. Transport the filled and sealed containersto the refrigerator immediately after marking.

COMMISSARYMAN I & C

6. Maintain a consistent 36°-40°F tempera-ture to ensure safekeeping of the componentsuntil needed.

PRODUCTION STEPS IN THEAIRCRAFT GALLEY

1. When requested by a squadron, foil packsare carried to the plane and refrigerated imme-diately.

2. As needed, the different meal componentsare loaded onto the oven rack, (F.S.O. D 19-32)

3. The oven, which has been preheated to400°F, is set for a 15 minute cooking cycle.

4. The menu components are placed in thelap tray or emptied onto paper plates, and otheritems such as salads and beverages are assembledas shown in (F.S.O. .D 19-30).

5. A meal is served to four crew members atone time.

FOODS TO EXCLUDE FROMSPECIAL MEALS

When preparing foil pack and other specialmeals you should avoid using certain food inmenus to prevent discomfort to aircrews. Foodsthat are known to cause intenstinal gas expan-sion at high altitudes are:

Beans (dried or canned, such as navy orpinto),Onions (raw),Cabbage (all forms),Carbonated beverages

196

Al

Airsickness from plane motion, fatigue, or lackof oxygen may also cause distress. Starch, sugar,and liquid foods included in the meal may behelpfv1 in such cases.

Foodborne infections are always a threat toin-flight feeding operations. You must alwaysmaintain proper sanitation in the ground galleyand closely observe food handling regulations.Deterioration and spoilage occur more rapidly incooked food mixtures such as the following:

Sandwiches made of ground meats or salad-type fillings,Egg-salad mixtures (with mayonnaise orsalad dressing),Fish and shellfish,Pies made of custards and similar fillings,Creamed sauces or soups,Leftover cooked poultry.

These and other fresh foods are highly perish.able and spoil if there is a lag in time betweenthe preparation and consumption. Holding timesand temperatures, especially for all proteinfoods, must be adhered to rigidly. The Bureau ofMedicine and Surgery has ruled that not morethan three hours cumulative time should elapsebetween preparation and consumption of flightrations. Food items should be refrigerated below40°F or heated abcve 140°F. You should be-ware of leftovers from the general mess, andnever use foods that have been out of refrigera-tion for long periods of time. Survey of fooditems often becomes necessary when flights arecanceled or delayed takeoffs occur.

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11-

3/4

414, :14

COMMISSARYMAN I & C

Table 1.Decimal Fractions of Pounds/Decimal Fractions of Gallons.

Pounds Gallons

Ounces Decimal Quarts Pints Cups Tablespoons Teaspoons

1/4 .C1 . 2 1-3/41/4 .02 - . 5 1/41/2 .03 - - 7 2

3/4 .04 - . 1/2 2 3/43/4 .05 1/2 4 2-1/2

1 .06 - - 1/2 7 1

1 .07 - - 1 1 2-3/41.1/4 .08 - - 1 4 1-1/21-1/2 .09 - - 1 7 -1 -1/2 .10 - - 1-1/2 1 1-3/41-3/4 .11 - - 1-1/2 4 1/22 .12 - - 1-1/2 6 2-1/42 .13 - 1 - 1 3/42-1/4 .14 - 1 - 3 2-1/22-1/2 .15 - 1 - 6 1-1/42-1/4 .16 - 1 1/2 1 -2 -3/4 .17 .. 1 1/2 3 1-1/23 .18 - 1 1/2 6 1/43 .19 - 1 1 - 2

3-1/4 .20 - 1 1 3 1/23-1/4 .21 - 1 1 5 2-1/43-1/2 .22 - 1 1-1/2 - 1

3-3/4 .23 - 1 1-1/2 2 2-3/43-3/4 .24 - 1 1-1/2 5 1-1/44 .25 1 - - - -4 -1/4 .26 1 - - 2 1-3/44-1/4 .27 1 - - 5 1/44-1/2 .28 1 - - 7 2

4-3/4 .29 1 - 1/2 2 3/44-3/4 .30 1 - 1/2 4 2-1/25 .31 1 - 1/2 7 1

5 .32 1 - 1 1 2-3/45-1/4 .33 1 - 1 4 1-1/2

198

t7

Appendix 1-- RECIPE CONVERSION TABLE

Table I.-Decimal Fractions of Pounds/Decimal Fractions of GallonS-Continued.

Pounds

-+1A...2.:.-:-/easa Imiwial 10<:. , .... ..... a-Gallons

Ounces Decimal Quarts Pints Cups Tablespoons Teaspoons

5-1/2 .34 1 41. 1 7

5-1/2 .35 1 VI 1-1/2 1 1-3/4

5-3/4 .36 1 1-1/2 4 1/2

6 .37 1 1-1/2 6 2-1/4

6 .38 1 1 1 3/4

6-1/4 .39 1 1 3 2-1/2

6-1/2 .40 1 1 6 1-1/4

6-1/2 .41 1 1 1/2 1

6-3/4 .42 1 1 1/2 3 1-1/2

7 .43 1 1 1/2 6 1/4

7 .44 1 1 1. . 2

7-1/4 .45 1 1 1 3 1/2

7-1/4 .46 1 1 1 5 2-1/4

7-1/2 .47 1 1 1-1/2 1

7-3/4 .48 1 1 1-1/2 2 2-3/4

7-3/4 .49 1 1 1-1/2 5 1-1/4

8 .50 2

8-1/4 .51 2 2 1-3/4

8-1/4 .52 2 5 1/4

8-1/2 .53 2 7 2

8-3/4 .54 2 1/2 2 3/4

8-3/4 .55 2 1/2 4 2-1/2

9 .56 2 1/2 7 1

9 .57 2 1 1 1-3/4

9-1/4 .58 2 1 4 1-1/2

9-1/2 .59 2 1 7

9-1/2 .60 2 1-1/2 1 1-3/4

9-3/4 .61 2 1-1/2 4 1/2

10 .62 2 1-1/2 6 2-1/4

10 .63 2 1 1 3/4

10-1/4 .64 2 3 2-1/2

10-1/2 .65 2 1 6 1-1/4

10-1/2 .66 2 1 1/2 1

199

COMMPSSARYMAN 1 & C

Table 1.-Decimal Fractions of Pounds/Decimal Fractions of Gallons-Continued.

Pounds Gallons

Ounces Decimal Quarts Pints CupsS

Tablespoons Teaspoons

10-3/4 .67 2 1 1/2 3 1-1/211 .68 2 1 1/2 6 1/411 .69 2 1 1 - 2

11-1/4 .70 2 1 1 3 1/211-1/4 .71 2 1 1 5 2-1/411-1/2 .72 2 1 1-1/2 - 1

11-3/4 .73 2 1 1-1/2 2 2-3/411-3/4 .74 2 1 1-1/2 5 1-1/412 .75 3 - - - -12-1/4 .76 3 - - 2 1-3/412-1 /4 .77 3 - - 5 1-1/412-1/2 .78 3 - - 7 2

12-3/4 .79 3 - 1/2 2 3/412-3/4 .80 3 - 1/2 4 2-1/213 .81 3 - 1/2 7 1 .

13 .82 3 - 1 1 2-3/413-1/4 .83 3 - 1 4 1-1/213-1/2 .84 3 - 1 7 -13 -1/2 .85 3 - 1-1/2 1 1 -3/4

13-3/4 .86 3 - 1-1/2 4 1/214 .87 3 - 1-1/2 6 2-1/414 .88 3 1 - 1 3/414-1/4 .89 3 1 - 3 2-1/214-1/2 .90 3 1 - 6 1-1/414-1/2 .91 3 1 1/2 1 -14 -3/4 .92 3 1 1/2 3 1-1/215 .93 3 1 1/2 6 1/415 .94 3 1 1 - 2

15-1/4 .95 3 1 1 3 1/215-1/4 .96 3 1 1 5 2-1/415-1/2 .97 3 1 1 -1/2 - 1

15-3/4 .98 3 1 171/2 2 2-3/415-3/4 .99 3 1 1-1/2 5 1-1/4

200

Appendix 1- RECIPE CONVERSION TABLE

Pints

Table 2.-Decimal Fractions of Quarts/Decimal Fractions of Pints.

QuartsDecimal

Pints

Cups Tablespoons Teaspoons Cups Tablespoons Teaspoons

- - 2 .01 - - 1

- 1 3/4 .02 - .. 2

- 1 2-3/4 .03 - 1

- 2 1-3/4 .04 - 1 3/4

3 1/2 .05 1 1-3/4

3 2-1/2 .06 1 2-3/4

4 1-1/2 .07 2 3/4

5 1/4 .08 2 1-3/4

- 5 2-1/4 .09 - 2 2-3/4

- 6 1-1/4 .10 - 3 1/2

- 7 - .11 - 3 1.1/2

- 7 2 .12 - 3 2-1/2

1/2 - 1 .13 . 4 1/2

1/2 1 - .14 - 4 1-1/2

1/2 1 1-3/4 .15 . 4 2-1/2

1/2 2 3/4 .16 - 5 1/4

1/2 2 2-3/4 .17 - 5 1-1/4

1/2 3 1-1/2 .18 . 5 2-1/4

1/2 4 1/2 .19 - 6 1/4

1/2 4 2-1/2 .20 - 6 1-1/4

1/2 5 1-1/4 .21 .. 6 2-1/4

1/2 6 1/4 .22 . 7

1/2 6 2-1/4 .23 - 7 1

1/2 7 1 .24 . 7 2

1 - - .25 1/2 -

1 - 2 .26 1/2 _ 1

1 1 3/4 .27 1/2 _ 2

1 1 2-3/4 .28 1/2 1

1 2 1-3/4 .29 1/2 1 3/4

1 3 1/2 .30 1/2 1 1-3/4

1 3 2-1/2 .31 1/2 1 2-3/4

1 4 1-1/2 .32 1/2 2 3/4

1 5 1/4 .33 1/2 2 1-3/4

201

COMMISSARYMAN I & C

Table 2.-Decimal Fractions of Quarts/Decimal Fractions of Pints-Continued.

Quarts Pints

Pints Cups Tablespoons TeaspoonsDecimal

Cups Tablespoons Teaspoons

1 5 2-1/4 .34 1/2 2 2-3/41 6 1-1/4 .35 1/2 3 1/2

1 7 - .36 1/2 3 1-1/2- 1 7 2 .37 1/2 3 2-1/2

1 1/2 - 1 .38 1/2 4 1/2

1-1/2 1 - .39 1/2 4 1-1/2- 1-1/2 1 1-3/4 .40 1/2 4 2-1/2

1.1/2 2 3/4 .41 1/2 5 1/4

- 1-1/2 2 2-3/4 .42 1/2 5 1-1/4

- 1-1/2 3 1-1/2 .43 1/2 5 2-1/4- 1-1/2 4 1/2 .44 1/2 6 1/4

- 1-1/2 4 2-1/2 .45 1/2 6 1-1/4- 1-1/2 5 1-1/4 .46 1/2 6 2-1/4- 1-1/2 6 1/4 .47 1/2 7 -

- 1-1/2 6 2-1/4 .48 1/2 7 1

- 1-1/2 7 1 .49 1/2 7 2

1 - - - .50 1 - -1 - - 2 .51 1 - 1

1 - 1 3/4 .52 1 - 2

1 - 1 2-3/4 .53 1 1 -1 - 2 1-3/4 .54 1 1 3/4

1 - 3 1/2 .55 1 1 1-3/41 - 3 2-1/2 .56 1 1 2-3/41 - 4 1-1/2 .57 1 2 3/4

1 - 5 1/4 .58 1 2 1-3/4

1 - 5 2-1/4 .59 1 2 2-3/41 - 6 1-1/4 .60 1 3 1/2

1 - 7 - .61 1 3 1-1/2

1 - 7 2 .62 1 3 2-1/2

1 1/2 - 1 .63 1 4 1/2

1 1/2 1 - .64 1 4 1-1/2

1 1/2 1 1-3/4 .65 1 4 2-1/2

1 1/2 2 3/4 .66 1 5 1/4

202

Appendix I -RECIPE CONVERSION TABLE

Table 2.-Decimal Fractions of Quarts/Decimal Fractions of Pints-Continued.

QuartsDecimal

Pints

Pints Cups Tablespoons Teaspoons Cups Tablespoons Teaspoons

1 1/2 2 2-3/4 .67 1 5 1-1/4

1 1/2 3 1-1/2 .68 1 2-1/4

1 1/2 4 1/2 .69 1 6 1/4

1 1/2 4 2-1/2 .70 1 6 1-1/4

1 1/2 5 1-1/4 .71 1 6 2-1/4

1 1/2 6 1/4 .72 1 7

1 1/2 6 2-1/4 .73 1 1

1 1/2 7 1 .74 1 2

1 1 .74 1-1/2

1 1 2 .76 1-1/2 1

1 1 1 3/4 .77 1-1/2 2

1 1 1 2-3/4 .78 1-1/2 1

1 1 2 1-3/4 .79 1-1/2 1 3/4

1 1 3 1/2 .80 1-1/2 1 1-3/4

1 1 3 2-1/2 .81 1-1/2 1 2-3/4

1 1 4 1-1/2 .82 1-1/2 2 3/4

1 1 5 1/4 .83 1-1/2 2 1-3/4

1 1 5 2-1/4 .84 1-1/2 2 2-3/4

1 1 6 1-1/4 .85 1-1/2 3 1/2

1 1 7 .86 1-1/2 3 1-1/2

1 1 7 2 .87 1-1/2 3 2-1/2

1 1-1/2 1 .88 1-1/2 4 1/2

1 1-1/2 1 .89 1-1/2 4 1-1/2

1 1-1/2 1 1-3/4 .90 1-1/2 4 2-1/2

1 1-1/2 2 3/4 .91 1-1/2 5 1/4

1 1-1/2 2 2-3/4 .92 1-1/2 5 1-1/4

1 1-1/2 3 1-1/2 .93 1-1/2 5 2-1/4

1 1-1/2 4 1/2 .94 1-1/2 6 1/4

1 1-1/2 4 2-1/2 .95 1-1/2 6 1-1/4

1-1/2 5 1-1/4 .96 1-1/2 6 2-1/4

1 1-1/2 6 1/4 .97 1-1/2 7

1 1-1/2 6 2-1/4 .98 1-1/2 '7 1

1 1-1/2 7 1 .90 1-1/2 7 2

203

COMMISSARYMAN 1 & C

Table 3.-Decimal Fractions of Cups/Decimal Fractions of Tablespoons.

CupsTablespoons Teaspoons Decimal

Tablespoons

Cups Teaspoons

- - 1/2 .01 0

- - 1 .02 0

- - 1-1/2 .03 0

- - 2 .04 0

- - 2-1/2 .05 1/4

- 1 - .06 1/4

- 1 1/4 .07 1/4

- 1 3/4 .08 1/4

- 1 1-1/4 .09 1/4

- 1 1-3/4 .10 1/4

- 1 2-1/4 .11 1/4

- 1 2-3/4 .12 1/4

- 2 1/4 .13 1/2

- 2 3/4 .14 1/2

- 2 1-1/2 .15 1/2

- 2 1-3/4 .16 1/2

- 2 2-1/4 .17 1/2

- 2 2-3/4 .18 1/2

- 3 - .19 1/2

- 3 1/2 .20 1/2

- 3 1 .21 3/4

- 3 1-1/2 .22 3/4

- 3 2 .23 3/4

- 3 2-1/2 .24 3/4

- 4 - .25 3/4

- 4 1/2 .26 3/4

- 4 1 .27 3/4

- 4 1-1/2 .28 3/4

- 4 2 .29 3/4

- 4 2-1/2 .30 1

- 5 - .31 1

- 5 1/4 .32 1

- 5 3/4 .33 1

204

Appendix 1-RECIPE CONVERSION TABLE

Table 3.-Decimal Fractions of Cups/Decimal Fractions of Tablespoons-Continued.

CupsTablespoons Teaspoons Decimal

Tablespoons

Cups Teaspoons

5

5

5

1-1/41-3/42-1/4

.34

.35

.36

1

1

1

5 2-3/4 .37 1

6 1/4 .38 1-1/4

6 3/4 .39 1-1/4

6 1-1/4 .40 1-1/4

6 1-3/4 .41 1-1/4

6 2-1/4 .42 1-1/4

6 2-3/4 .43 1-1/4

7 - .44 1-1/4

7 1/2 .45 1-1/4

7 1 .46 '1-1/2

7 1-1/2 .47 1-1/2

7 2 .48 1-1/2

7 2-1/2 .49 1-1/2

1/2 - .50 1-1/2

1/2 1/2 .51 1-1/2

1/2 1 .52 1-1/2

1/2 1-1/2 .53 1-1/2

1/2 2 .54 1-1/2

1/2 2-1/2 .55 1-3/4

1/2 1 - .56 1-3/4

1/2 1 1/4 .57 1-3/4

1/2 1 3/4 .58 1-3/4

1/2 1 1-1/4 .59 1-3/4

1/2 1 1-3/4 .60 1-3/4

1/2 1 2-1/4 .61 1-3/4

1/2 1 2-3/4 .62 1-3/4

1/2 2 1/4 .63 2

1/2 2 3/4 .64 2

1/2 2 1-1/4 .65 2

1/2 2 1-3/4 .66 2

205

COMMISSARYMAN 1 & C

Table 3.-Decimal Fractions of Cups/Decimal Fractions of Tablespoons-Continued

CupsTeaspoons Decimal

Tablespoons

CupsTablespoons

Teaspoons

1/2 2 2-1/4 .67 2

1/2, 2 2-3/4 .68 2

1/2 3 .69 2

1/2 3 1/2 .70 2

1/2 3 1 .71 2-1/4

1/2 3 1-1/2 .72 2-1/4

1/2 3 2 .73 2-1/4

1/2 3 2-1/2 .74 2-1/4

1/2 4 .75 2-1/4

1/2 4 1/2 .76 2-1/4

1/2 4 1 .77 2-1/4

1/2 4 1-1/2 .78 2-1/4

1/2 4 2 .79 2-1/4

1/2. 4 2-1/2 .80 2-1/2

1/2 5 .81 2-1/2

1/2 5 1/4 .82 2-1/2

1/2 5 3/4 .83 2-1/2

1/2 5 1-1/4 .84 2-1/2

1/2 5 1-3/4 .85 2-1/2

1/2 5 2-1/4 .86 2-1/2

1/2 5 2-3/4 .87 2-1/2

1/2 6 1/4 .88 2-3/4

1/2 6 3/4 .89 2-3/4

1/2 6 1-1/4 .90 2-3/4

1/2 6 1-3/4 .91 2-3/4

1/2 6 2-1/4 .92 2-3/4

1/2 6 2-3/4 .93 2-3/4

1/2 7 ON .94 2-3/4

1/2 1/2 .95 2-3/4

1/2 7 1 .96 3

1/2 7 1-1/2 .97 3

1/2 7 2 .98 3

1/2 7 2-1/2 .99 3

206

INDEX

A

Accounting systems, general mess, 148-151custody assignment of NSA stooks to food

service officer, 151inventories reported in Navy stock account,

148Adjusting meals for climate, 95Advancement, 1-8

assignment, 3Bibliography for Advancement Study, 7customer relations, 2final multiple, 4Nav Sup publications, 8NavTra publications, 6PNA points, 4Quals Manual, 5rate training manuals, 7Record of Practical Factors, 6requirements for, 3-5rewards and responsibilities, 1sources of information, 5-8training films, 8

Afloat general messes, 58Alcohol locker, 23Armed Forces Recipe Service, 91Ashore general messes, 58Audit of head count totals, 53

B

Bag lunches, 133Balanced load, food items, 56Battle feeding, 36-37Beverage bar, 30Bibliography for Advancement Study, 7Boat meals, 133

C

Combat rations, 168-170B operational, 169meal, combat, individual, 169

Conservation instructions, general mess, 34-36Cooking equipment, 164-168

field ranges, 164immersion heaters, 167small detachment cooking outfit, 166

Custody assignment of NSA stocks to food serviceofficer, 151

Cycle menu planning system, 96

D

Defense Personnel Support Center, 10Defense Supply Agency, 9Dishwashing, field, 17Disposition of receipt documents, 81-85Drafting menus, 97-112

beverages, Illbreads and breakfast pastries, 111breakfast fruits and cereals, 101desserts, 111meat, poultry, and fish, 101potatoes and other vegetables, 101salads and salad dressing, 101soups, 111

Duty cashier, 51

E

Expenditure of food items, 113-139food preparation worksheet, 113inventories, 136-138quantity control, 113records and accounting, 134-136sale of meals, 129sales to authorized messes, 124-129sales to other activities, 129special meals, 130-134subsistence breakouts, 114surveys, 138transfer of food items, 122-124

207

COMMISSARYMAN 1 & C

F

Federal Supply Catalog, 60-63Feeding crews in the general mess of another

ship, 45Field dishwashing, 171Field kitchen layout, 160-164

food storage, 162water supply, 160

Field ranges, 164Final multiple, 4Fire prevention, 190-192

cause of combustion, 191classification of fires, 190fire extinguishers, 191principles of extinguishing fires, 191

First aid training, 192Fixed price lists and daily monetary ration rates,

140Fleet instructions, balance load, 57Flies, control in combat area, 172Flight meals, 132Foil pack meal, 193Food acceptance factors, 92Food choices for menus, factors affecting, 94-97

adjusting meals for climate, 95dieter's choice, 95holiday and special meal celibrations, 96monetary allowances, 94nutritional standard, 94storage facilities, equipment and personnel, 95variety and eye appeal, 96

Food items, transfer of, 122-124documents, 122less than full cases, 123returning items to store, 123to military sealift command, 122

Food preference ratings, 92Food preparation worksheet, 113, 116, 117Food service records keeper, 51Food-borne illness, 174

0

Galley, 27Garbage disposal, 34, 176General mess, administration of, 19-38

battle feeding, 36conservation instructions, 34-36Navy food management teams, 37regulations and instructions, 19security, 20-23supervision and training, 23-27work instructions, 27-34

General mess control record, 119

General mess financial returns, 140 -159closing out the Nav Sup Form 367, 145-148fixed price lists and daily monetary ration

rates, 140general mess accounting systems, 148-151inventory procedures, 141inventory requirements, 140Nav Sup Form 45,

preparation of, 153-166submission of, 151-153

retention of records and documents, 157-159subsistence ledger, 143-145substantiation of subsistence returns, 156

General mess sales, reporting, 136

H

Handwashing facility in combat areas, 171.Head count procedure for ashore messes, 47-49

I

Ice cream, sanitary handling of, 179Immersion heaters, 167Improvised stoves, 168Index of Recipes, 92Intransit meals, 133Inventory:

adjustments, 143general, 136-138optional, 143procedures, 141-143recording counts, 141reported in Navy stock account, 148requirements, 140

Invoicing sales to other messes, 127

Key locker, 23Key security, 21-23, 24

K

L

Landing party operations, 160-173combat rations, 168-170cooking equipment, 164-168disposing of waste, 168field kitchen layout, 160-164food preparation and cooking, 170improvised stoves, 168sanitation, 171-173

208

INDEX

Long range patrol rations, 193-196foil paok meal, 193

how to produce, 196recipes suitable for, 195

foods to exclude from special meals, 196meat patterns and menus, 194production steps in the aircraft galley, 196production steps in the ground galley, 195special equipment and supplies required, 194

M

Manual requisitioning, food items, 67Mass or captive feeding, 50Materials handling vehicles, 187Meal pass, 47Meal Signature Record, 48Meat plan, 98Meat spacing pattern, 100Mechanized requisitioning, food items, 65-67

deck maintenance, 65physical condition and updating, 66requisition control record, 66rough requisition, 66smooth requisition, 66special requisitions, 66

Menu planning, 90-112drafting menus, 97-112factors affecting food choices for menus, 94-

97food acceptability, 92food usage records, 93for extended cruises, 93menu boards, 94menu changes, 112Navy Food Service, 94planner's skills, 90recording the menu, 112tools and guides, 91-94

Menus for extended endurances, 58Mess deck, 27Mess housekeeping, 176-177

garbage disposal, 176storage of food, 176

Messhall Master at Arms, 28Milk and nonmilk beverages, handling and dispens-

ing of, 177-179canned evaporated milk, 178cold nonmilk beverages, 177dried milk products, 178reconstituted milk, 177sterilized milk, 178

N

Nav Sup Form 27,53Nav Sup Form 45,

preparation of, 153-156balance brought forward, 153balance sheet section, 153computation of allowances, 155expenditures, 154mess statement, 155

submission of, 161 -153combined returns, 153delay and delinquency, 151final returns, 153merged returns, 151relief of the accountable officer, 151

Nav Sup Form 367, closing out, 145-148closing inventory and issues to general mess,

145posting UIC numbers, 148price adjustments, 145special meals, 145survey and loss without survey, 145

Nav Sup Form 1291, 49Nav Sup Form 1292, 53Nav Sup publications, 8Nav Tra publications, 6Navy food management teams, 37-38

organization, 37report of a visit, 38requests for team visit, 38teams' mission, 37

Navy Food Service, 94Navy Supply System, 10-13

inventory control points, 12Naval Supply Systems Command, 10Navy Fleet Material Support Office, 13Navy Subsistence Office, 13systems command responsibilities, 12

0

Over/under issues, posting, 119

Personal hygiene, 175Pest control, combat area, 172PNA points, 4Preparation of Special Meals Report, 134Private messes, 17

209

COMMISSARYWN 1 & C

Procurement of food items, 66 -74balance load, 56figuring space availability, 59methods of, 60-74planning the load, 56requirements determination, 57Waage objective, 57

Procurement publications, 60-63Purchasing food items, 7044

dealer's invoices, 73existing shore contracts, 71general purchase regulations, 70local purchase, 71Nav Sup Form 48, 71procurement for private messes, 74transfers from ship's stores, 74

Qua ls Manual, 5

0

R

Rate Training Manuals, 7Ration credit, posting, 119Rations and allowances, 39-55

definition, 39establishing ration credit, 53-55mass or captive feeding, 50monthly recapitulation, 51-53Nav Sup Forms 1291, 49ration count, 40ration credit afloat, 41-46

cost controls, 46crossing international dateline, 42daily procedures, 42feeding crews in the general mess of

another ship, 45monthly procedures, 43reporting rations allowed and meals fed in

port, 45ration credit ashore, 46-49

daily allowed rations, 46head count procedure for ashore messes,

47-49meal pass, 47

ration entitlement, 40ration recapitulation, 50subsistence authorization, 40

Recapitulation of Meal Record, 52Receipt and inspection of food items, 75-86

discrepancies in documentation, $5disposition of receipt documents, 81-85inspection procedures, 76

Receipt and inspection of food itemsContinuedloading tips, 75planning for receipts, 75posting receipts, 80receiving procedures, 76rejections, 80underway replenishment, 85unsatisfactory food items, 77

Record of Practical Factors, 6Requisition control record, 66Requisitioning food items from other Navy activi-

ties, 64Retention of records and documents, 157-159Rodent control, 172Rough inventory, 142

S

Safety, 184-192electrical equipment, 190fire prevention, 190first aid training, 192food service precautions, 188in cleaning, 187in storerooms, 185in warehouses, 186power equipment, 189receiving and storing supplies, 184sharp instruments, 188

Safety precautions, loading and unloading, 88Sale of meals, 129Sales to authorized messes, 124-129

foods other than GBP and meat, 127galley produced bakery products, 125invoicing sales to other messes, 127meat, 125prices, 125procedure, 124

Sales to other activities, 129Sanitation, combat area, 171-173

field dishwashing, 171handwashing facility, 171pest control, 172

Sanitation in food service, 174-183bulk and cube ice, 179danger points, 182food-borne illness, 174handling and dispensing of bulk milk and non-

milk beverages, 177-179ice cream, 179mess housekeeping, 176personal hygiene, 175preparing and serving meals, 180-182

Sanitation, unloading and stowage, 88Scullery, 30-34

210

111.1111111INDEX

Security, general mess, 20 -23files, records, and publications, 21key security, 21-23

Senior Commissaryman, 27Small detachment cooking outfit, 166Space availability for food items, 59Special meals, issue and sale of, 130-134

bag lunches, 133boat meals, 133collection of payment, 133flight meals, 132intransit meals, 133issue procedures, 134request procedures, 133return of meals, 134Special Meal Request/Receipt Form, Nav Sup

340, 133Storage of food, 176Storage tables, 87

eggs, 87fresh fruits and vegetables, 87semiperishable items, 87

Stowing frozen meat, 86Stowing items in refrigerated spaces, 86Subsistence authorization, 40Subsistence breakouts, 114-122

controlling issues, 116general mess control record, 119-122

Subsistence ledger, 143-145 .

closing and reopening, 145inventory adjustments, 143submarine tenders, 143summary of issues to the general mess, 145

Subsistence report, 67-70Subsistence returns, substantiation of, 156

Supply department, 918departments afloat, 1446

diebursing section, 15food service section, 16ship's store seotion, 15stores section, 15

departments ashore having general mess func-tions, 16

Surveys, 138

Training films, 8

T

U

Underway replenishment, 85Unloading and storing food items, 86

V

Vegetable frequency chart, 99

Warehouses, safety in, 186clearance of stock, 187fire doors, 187firefighting equipment, 186materials handling vehicles, 187working aisles, 186

Waste, disposing of in the field, 168

211 * U. 8. GOVERNMENT PRINTU4G OFFICE : 1974 748-538/8