NYARNG FY 15 FOOD SERVICE MANAGEMENT BOARD

1LT Brendan JonesCW2 Nakia Dukes

SFC Scott KyleSPC Huxtable

Agenda

• DOL opening Statements (or alternate)• Review 21 Day Menu• Food Service Trends• FMAT Schedule and purpose• Documentation• Head Count Over Projection• Cash Collection• Equipment Management• 92G Training Program (state level)• AFMIS Raw Subsistence• MRE Accountability• Nutritional Awareness• Phillip A. Connelly Award Program• The Way Ahead

COL Scott Doust

or alternate

Director of Logistics

Review 21 Day Menu

New Features:

• New Entrees

• Menu Day Flexibility

• Meal/ Baking complexity

• Healthy meal alternatives• Minute Maid Light Lemonade• Yoo-hoo (can)• Gatorade• Capri Sun • Veggie Wrap

• More then one main entrée (non pork eaters ect.)

Review 21 Day Menu

Areas of interest:

• Religious meals/Dietary preferences

• Caterer’s ability to adhere to the menu, complaint’s, Itemized/detailed invoices

• Meal Rates- BDFA, Standard, Catered

• Rotating vendors

• Warming and Cooling Beverage menu• Beef Barley• Chicken Noodle• Vegetable

• Stock additional kitchen equipment and utensils

Food Service Trends

CLRT-X Trends:

• DA Form 5913 Strength and Feeder Report (Repeat Finding)

• Headcount over projection – 24%

• 92G training and licensing on food service equipment program (unit level)

• Unit food service training documentation

• Management Board minutes were not signed by the voting members at the unit level (see handout)

• Accountability of catered meals DA Form 5914 Ration Control Sheet

FMAT Schedule and Purpose

Who: CW2 Dukes, looking for additional staff (Regional)

What we do: Assist with paperwork, process improvement, teach (AFMIS, documentation and safety) identify problem areas and develop solutions

When: The team conducts visits during actual cooking events IDT,AT and PMT (schedule handout)

Where: see handout

Why: Overall enhancement of the NYARNG Food Service Program and individual career development

NOTE: Key leadership needs to be present for the visit

Food Service Trends

Food Service Management Team (FMAT) Trends:

• Time management• Effective utilization of staff• Raw subsistence receiving process• Proper use of Production Schedules (AFMIS)• Use of thermometer (Temp Logs)• Effective disposition plan for leftover rations• Lack of knowledge of basic food safety standards (TDZ)• Trash removal plan• Adjusting AFMIS raw subsistence meal request• Deliberate Risk Assessment Worksheet- DD 2977 (CRM)• Gray water storage/removal• Adequate Class 2/cleaning supplies• Cash Meal Payment Sheets – DD 1544

Documentation

Required Documentation:

•DA Form 5914 Ration Control Sheet

• DA Form 5913 Strength and Feeder Request/Report (AFMIS)

• DA Form 3988 Equipment Replacement Record

• DA Form 3953 Purchase Request

•DA Form 7458/59 Risk Management Data Log (Cooking/Serving)

• DD 2977 (CRM) Deliberate Risk Assessment Worksheet

• DA Form 1687 Signature Card

• DD Form 577 Signature Card/ Letter of Intent (LOI)

• DA Form 3032 Signature Headcount Sheet

Head Count Over Projection

• Accountability

• Commander’s Responsibility (FLIPL)

• Headcount update 30 days prior to mission (SUTA, school, Soldier performing duty in another location, AGR, ADSW, and Officer’s) All discrepancies between the DA form 5913 request and feeder report need to be annotated in the Remarks column , block 10 on the feeder and in the remarks section in AFMIS closeout.

• Internal overage audits at unit level quarterly (FSO) .

• Meals sold for cash (DD 1544 Cash Meal Collection Sheet)

• 3 month average for projecting headcount for SIK Soldiers

• Regulatory Guidance - AR 30-22, para 3-29, DA PAM 30-22, para 3-27

• Forms – CMPB, DD 1544, CMPB Register, DA Form 3546

• Issue and control of Cash Meal Collection Book

• Unannounced cash count inspections

• Verification and Revalidations

• Turn in procedures

• Suspense dates

Cash Collection

Food Service Equipment Management

• Properly maintained equipment is imperative to the overall success of the mission

• Time management (drill weekends)

• Documentation (2404/5988-E)

• Component listing

• Shortage annex

• Items coming back from reset missing items

• Service schedules (supporting FMS)

• All equipment needs to be opened and inventoried at the initial receipt

92G Training Program (State Level)

• DCO Training Classes

• DCO Training Schedule

• Additional Training events:

1. AFMIS (monthly at Fort Lee)2. Food Safety (one to two times per year3. Field Sanitation Team (Given by Preventative Med) – FY14 MNL

facilitated course cancelled4. Other classes available (www.alu.army.mil)

1. Basic Refresher 92G Training2. Advanced Refresher 92G Training3. Food Service Officer

AFMIS Raw Subsistence

5 Steps:

• Generate Grocery order

• Grocery Receipt

• Production Schedule

• Kitchen Requisition and Turn-in

• Headcount/Close out (Require comments)

MRE Accountability

• Issue Procedures (TISA/SSMO or DSCA)

• DA Form 5914 (Ration Control Sheet)

• Inspection for Expired MRE’s (VETCOM)

• Disposition (Destruction Process)

• Turn-in Procedures (TISA/SSMO or DSCA)

Nutritional Awareness

• March 2015 is National Nutrition Month “"Bite into a Healthy Lifestyle."”

• ChooseMyPlate.gov

• ARMY “Go For Green”

• NYARNG Food Service Website

Phillip A. Connelly Award Program

• Background • Objectives

• IFSEA Contributions

• Evaluation Process

• Nominations due NLT 31 Dec each year

• Winner of State Level may be nominated for NGB level

• Good MTOE Training

The Way Ahead

• Update Food Service webpage (www.dmna.ny.gov)

• Eliminate DA Form 3953 for food contracts

• Partnership with GOCOM’s (Weekly Log Sync’s)

• GOCOM representation (Food Service Warrants)

• New Titles for 92G’s (FMS Web)

• NGB Guidance on DA Form’s 5913 and 5914

• Statement of Works (Food Contracts)

• New Regulations (TB MED 530/Tri-Service Food Code, Unit Field Sanitation Teams, 30 APR 14)

• Regional Teams – 92G’s

• Food Donation Program

NYARNG Food Service Management Board

QUESTIONS?