NYARNG Pamphlet Number 30-22

Food Service - General

STATE FOOD SERVICE PROGRAM

Headquarters New York Army National Guard 330 Old Niskayuna Road Latham New York 12110-3514

29 April 2016 UNCLASSIFIED

SUMMARY OF REVISION

NYARNG Pamphlet Number 30-22, 29 April 2016, New York State Food

Service Program.

Summary. This pamphlet prescribes policies and procedures for management of the New York Army National Guard Food Service Program. Applicability. This pamphlet is applicable to all units and activities of the New York Army National Guard (NYARNG).

This publication supersedes NYARNG Regulation Number 30-22,

29 May 2009.

Only the unit commander is authorized to sign DA Form 5913 used

as a Strength Report and Feeder Report. This duty will not be delegated.

Updates to the IDT and Annual Training Review Checklists in

Appendix F and Appendix G. Per DA Pam 30-22, dated 6 February 2007, rescinds DA Form 7460 (Risk Management Form). Contains Chapter 14 and 15 addressing the Army Food Management Information System (AFMIS). Field Sanitation Team per ATP 4-25.12 dated 30 April 2014. Unit request to participate in the Phillip A. Connelly competition may submit to MNL-LM (SS) NLT 31 December of each calendar year.

Changes Government Purchase Card (GPC).

*NYARNG Pam 30-22

HEADQUARTERS NEW YORK ARMY NATIONAL 330 Old Niskayuna Road

Latham, New York 12110-3514 NYARNG Pamphlet 29 April 2016 Number 30-22

Food Service – General

STATE FOOD SERVICE PROGRAM

Table of Contents Paragraph Page

CHAPTER 1 INTRODUCTION

Purpose……………………………………..…. 1-1 1-1 Objective....................................................... 1-2 1-1 Policy............................................................ 1-3 1-1

2 RESPONSIBILITIES General………………………………………… 2-1 2-1 Responsibilities…………………………….…. 2-2 2-1 3 IDT SUBSISTENCE PROCUREMENT General ……………………………….....….… 3-1 3-1 Regulatory Guidance………….……......….… 3-2 3-1 Requesting Subsistence…………................. 3-3 3-1 Nutrition Standards........................................ 3-4 3-2 Inventory Management….............................. 3-5 3-2 Subsistence Estimates.................................. 3-6 3-3 Reporting....................................................... 3-7 3-3 Meal Authorization………………………….… 3-8 3-3 (IDT) Food Service Documentation……….… 3-9 3-4 Tolerances for over and under Drawn Rations………………………………….…..… 3-10 3-5 Meal Schedules…………………………..…… 3-11 3-5 Meal Rates…………………………………..… 3-12 3-6 Special Menu Planning (Religious Meals)…. 3-13 3-6 Special Menu Planning (Vegetarians and Food Allergies………………………………… 3-14 3-7 __________________________ *Supersession: This pamphlet supersedes NYARNG Regulation No. 30-22, 29 May 2009.

NYARNG Pam 30-22 29 April 2016 Paragraph Page CHAPTER 4 ANNUAL TRAINING SUBSISTENCE PROCUREMENT General…………………………………….……. 4-1 4-1 Coordination……………………………….……. 4-2 4-1 Meal Authorization..…..................................... 4-3 4-1 Annual Training (AT) Food Service Documentation……………………..…….…… 4-4 4-1 Unitized Group Rations (UGRs)…………….... 4-5 4-3 Warming and Cooling Beverages…….….…… 4-6 4-3 Receipt and Inspection Process…………….… 4-7 4-4 5 FIELD FEEDING

General…………………………………….......... 5-1 5-1 Feeding Standards ………………………..…… 5-2 5-1 Class I Planning Factors ……………….……... 5-3 5-1 Ration Accountability and Physical Security……………………………………….… 5-4 5-2 Mobile Kitchen Trailer (MKT)……………......... 5-5 5-2 Containerized Kitchen (CK)……………….…... 5-6 5-2 Food Sanitation Center (FSC)…………….…… 5-7 5-2 Multi-Temperature Refrigerated Container System (MTRCS)……………………………… 5-8 5-3 Water Supply………………………………..….. 5-9 5-3 400 Gallon Water Trailer………………….…… 5-10 5-4 Field Kitchen Site Layout…………………..….. 5-11 5-5 6 CATERED MEALS General……………………………………….….. 6-1 6-1 Accounting for Catered Meals………………..... 6-2 6-1 7 SUBSISTENCE TRANSPORT AND STORAGE General………………………………………...... 7-1 7-1 Safeguarding of Subsistence (Class 1 Supplies)………………………………….....…. 7-2 7-1 Prevention of Contamination……………..…..... 7-3 7-1 Storage of Perishable Subsistence …………… 7-4 7-1 Leftover Prepared Rations ………………….….. 7-5 7-2 Inventory Control and Storage ……………….... 7-6 7-2

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29 April 2016 NYARNG Pam 30-22 Paragraph Page CHAPTER 8 CASH MEAL PAYMENT BOOK General…………………………………..….….. 8-1 8-1 Cash Meal Payment Book…………………..… 8-2 8-1 Control of Cash Meal Payment Sheets……… 8-3 8-4 9 EQUIPMENT AND SANITATION General…………………………………………. 9-1 9-1 Kitchen Equipment Replacement Program…. 9-2 9-1 Kitchen Equipment Turn-in …………………… 9-3 9-1 Maintenance of Field Equipment……………... 9-4 9-1 Equipment Operator Licenses………………… 9-5 9-2 Sanitation and Safety………………………….. 9-6 9-2 Unit Field Sanitation Team (FST)……………. 9-7 9-3 10 FOOD SERVICE TRAINING General………………………………………..…. 10-1 10-1 Food Service Training………………………..… 10-2 10-1 Assistance and Instructions………………..….. 10-3 10-1

11 PHILIP A. CONNELLY AWARD

PROGRAM

General…………………………………...........… 11-1 11-1

Philip A. Connelly Award Program…………...... 11-2 11-1

12 DINING FACILITY ANNUAL REVIEW General ……………………………….................. 12-1 12-1 Dining Facility Annual Review.………..…….….. 12-2 12-1 Annual Formal Written Action Plans ………...... 12-3 12-1

13 MEAL, READY TO EAT (MRE) INSPECTION AND DESTRUCTION PROCEDURES

General...............................................................13-1 13-1 POC at FT Drum and FT Hamilton.……….….…13-2 13-1 Procedures for Inspection……..……….……..… 13-3 13-1 Procedures for Retention ……………………..… 13-4 13-1 Procedures for Destruction of Main Meal….….. 13-5 13-1 Procedure for Destruction of Heat Kit………..… 13-6 13-1

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NYARNG Pam 30-22 29 April 2016 Paragraph Page CHAPTER 14 ARMY FOOD MANAGEMENT INFORMATION SYSTEMS (AFMIS) Introduction……………………………………… 14-1 14-1 Responsibilities…………………………..…….. 14-2 14-2 Initial Setup (Unit)…………………………..….. 14-3 14-2 Initial Setup to Request Meals…………….….. 14-4 14-2 Input Food Service Personnel Information…... 14-5 14-4 Inventory of Stocked Subsistence……………. 14-6 14-4 Scan and Go Initialize……………………….…. 14-7 14-6 Catered Meals.................................................. 14-8 14-6 Requesting Catered Meal from a Vendor......... 14-9 14-7 Submitting a Request for Approval………….... 14-10 14-11 Searching for Meal Request………………..…. 14-11 14-11 Modifications ......................………………..….. 14-12 14-12 Reopened a Disapproved Request………..…. 14-13 14-12 Deleting a Request…………………………...... 14-14 14-12 Voiding a Meal Request…………………….…. 14-15 14-12 Change of Training Dates…………………..….. 14-16 14-12 Change in Headcount……………………….….. 14-17 14-13 Check Status of a Request…………………...... 14-18 14-13 Gathering Headcount Data…………………….. 14-19 14-14 Reporting Headcount and Close Meal Request…………………………………….…… 14-20 14-14 Open Transaction Report………………….…… 14-21 14-15 Accounting Window…………………………...... 14-22 14-15 Required Documentation………………….…..... 14-23 14-16 Required Actions……………………………....... 14-24 14-16 15 PREPARED MEALS Grocery Order Process………………………….. 15-1 15-1 Initial Setup…………………………………......... 15-2 15-2 Creating a Grocery Order………………….....… 15-3 15-2 Preparing a Request for Approval…………....... 15-4 15-3 Editing a Request……………………………....... 15-5 15-7 Deleting a Grocery Order Request……….......... 15-6 15-8 Adjusting Headcount…………………….........… 15-7 15-8 Submitting Request for Approval…………......... 15-8 15-9 Submitting your Request to a Vendor………..... 15-9 15-9 Checking Status of a Meal Request……….…... 15-10 15-10

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29 April 2016 NYARNG Pam 30-22 Paragraph Page

CHAPTER 15

(Cont’d) Resubmitting a Disapproved Request……….... 15-11 15-11

Receiving the Supplies – Closeout

Grocery Order Request………………..………. 15-12 15-11

Production Schedules Received………...….….. 15-13 15-13 Kitchen Requisitions and Returns……….……... 15-14 15-14 Gathering Headcount Data……………….....….. 15-15 15-15 Headcount and Cash Collected……………...….15-16 15-15 Cash Collection Voucher…………………………15-17 15-17 Closing or Voiding a Cash Collection Voucher...15-18 15-18 End of the Month Inventory of Stocked Subsistence…………………………......……… 15-19 15-19 Accounting Window…………………...........….. 15-20 15-20 Open Transaction Report……………………..… 15-21 15-21 Required Documentation……………………...… 15-22 15-21 16 REPORTS User Access Report………………………..….… 16-1 16-1 Open Transaction Report……………………….. 16-2 16-1 Earnings and Expenditures Report……….….… 16-3 16-1 Accountable Inventory Report………………….. 16-4 16-1 Stock Level Report……………………………..…16-5 16-1 Transaction Register Report……………….….... 16-6 16-1 Inventory Adjustment Monetary Account (IAMA)……………………………………………. 16-7 16-1 Extended Receipt Report……………………….. 16-8 16-1 Field Menu Report……………………………….. 16-9 16-2 Catered Meal Summary Report………………… 16-10 16-2 Meal Cost Report………………………………… 16-11 16-2 Cash Audit Report……………………………..… 16-12 16-2 Cash Turn-in Summary Report…………….…… 16-13 16-2 Figure 5-1. Sample of Recommended Field Kitchen Site Layout……………………………………… - 5-5 6-1. Sample of DA Form 5913 (Requesting Subsistence for an IDT/AT Period…………… - 16-3 6-2. Sample of DA Form 5913 (Reporting Subsistence) for and IDT/AT Period…………. - 16-5

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NYARNG Pam 30-22 29 April 2016 Paragraph Page

Figure 6-3.

(Cont’d) Sample of DA Form 30-34 (Production

Schedule) for Operational Rations………..…. - 16-7

6-4. Sample of DA Form 3034 (used for

16-A-Rations when AFMIS is not available)… - 16-9

6-5. Sample of DA Form 5914 (used for

Operational Rations)………………………….. - 16-11

6-6. Sample of DA Form 5914 (used for UGR-A’s

and UGR-H and S’s…………………………… - 16-13

6-7. Sample of DA Form 5914 (used with

A-Ration’s)………………………………………. - 16-15

6-8. Sample of DA Form 7458 (Risk Management

Log – Cooking)………………………………… - 16-17

6-9. Sample of DA Form 7459 (Risk Management

Log – Serving)…………………………………. - 16-19

6-10. Sample of DD Form 1544 (Cash Meal

Payment Sheet Register)……………………... - 16-21

6-11. Sample of DD Form 1544 (Part B, Cash Meal

Payment Sheet Register)……………………. - 16-24

6-12. Sample of DA Form 3546 (Control Record for

DD Form 1544)……………………………….. - 16-26

6-13. Sample of DD Form 1131 (Cash Collection

Voucher……………………………………….. - 16-29

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29 April 2016 NYARNG Pam 30-22

Paragraph Page

APPENDIX A ARIMS (Dining Facility Files)……………..….... - A-1

B Standard Operating Procedures (SOP)

for inactive duty training (IDT)…..………..….. - B-1 C Guidelines for Cash Count Auditors…….…..... - C-1 D Schedule of Food Service Reviews, Reports and Actions...................................................... - D-1 E New York Army National Guard Records Review IDT/AT (Cooking Unit)………….……... - E-1

F New York Army National Guard Records

Review IDT/AT (Non-Cooking Unit.………...…. - F-1

G New York Army National Guard Menu SOP

For Non-Recipe Items………………………….. - G-1

H References…….................................................. - H-1 I Terms................................................................. - I-1 J Acronyms…........................................................ - J-1

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NYARNG Pam 30-22 29 April 2016 CHAPTER 1

INTRODUCTION

1-1. Purpose. This pamphlet establishes responsibilities and prescribes policies and operating procedures necessary to standardize the manner in which food service operations are conducted throughout the New York Army National Guard (NYARNG). This pamphlet is to be used in conjunction with AR 30-22 (The Army Food Program) 24 July 2012, DA Pamphlet 30-22, (Operating Procedures for the Army Food Program) 6 February 2007. This pamphlet provides clarification in accordance with (IAW) NGB guidance concerning operating procedures for the Army Food Program for inactive duty training (IDT) and annual training (AT). *This pamphlet does NOT apply to State Active Duty or to units on Title 10 orders for mobilization. 1-2. Objective. The objective of the New York Army National Guard Food Service Program is to ensure the efficient and effective use of personnel. All available material and other resources will be used to provide subsistence of the highest possible quality in palatability, nutritional value, troop acceptability and in a sanitary manner. 1-3. Policy. It is the policy of the New York Army National Guard to ensure the following: a. Dining facility administration meets the requirements of all applicable regulations and publications. b. All meals consumed are properly accounted for without excess or waste. c. That government subsistence and/or dining facility staff is not utilized to support social functions, such as, retirements, promotions, award ceremonies, coffee calls, parties, or other similar functions. Support for such functions must be obtained from sources outside the Army Food Program. AR 30-22, paragraph 3-47j, outlines procedures for the support of these social functions. d. Internal control procedures are used to ensure compliance with applicable regulations and policies. e. The 21-Day NYARNG Menu serves as the basis for ordering subsistence for all military members when rations are not provided by TISA/SSMO or active duty post dining facility. f. All levels of command are aware of applicable requirements and work harmoniously with each other to achieve them.

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29 April 2016 NYARNG Pam 30-22

CHAPTER 2

RESPONSIBILITIES 2-1. General. This chapter delineates the responsibilities of those personnel who have direct responsibility for the Food Service Program within their command. 2-2. Responsibilities. a. Directorate of Logistics MNL-LM (SS). Under the direction of MNL-LM (SS), this office prescribes policy and procedures for the NYARNG Food Service Program. The state Food Program Manager, technician, NCO, and support personnel are available to provide training, guidance, and assistance to all NYARNG units. b. NYARNG Food Service Management Board (FSMB). The NYARNG FSMB is responsible for revisions to the NYARNG menu. The board operates under the provisions of AR 30-22, The Army Food Program, para 3-56. The NYARNG FSMB will convene annually at the direction of the NYARNG food service officer or applicable authority. c. Food Management Assistance Team (FMAT). The purpose of a FMAT visit is to provide information, support and assistance to improve the unit level food program operations. The FMAT is composed of carefully selected NYARNG food service and maintenance personnel. Requests for FMAT assistance should be directed through command channels, to MNL-LM (SS). d. Organizational Food Advisors/Technicians: The organization food advisor will: (1) Support the GOCOM/organization Food Service Program to ensure that maximum results are achieved at the least cost to the government. (2) Serve as the principal advisor to the GOCOM/organization commander. Write and enforce local policies and procedures. (3) Review, approve or disapprove subordinate unit(s) non-standard SOPs every two (2) years. (4) Conduct an annual review of subordinate units IDT and AT food service records for cooking units and non-cooking units.

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NYARNG Pam 30-22 29 April 2016 e. Unit and Organization Commanders. Unit and organization commanders responsible for the operation of a dining facility will: (1) Ensure that assigned food service personnel are working in their primary MOS and that adequate food service personnel are assigned to accomplish the mission. (2) Ensure that assigned personnel are properly trained proficient in preparing and serving subsistence items and in dining facility operations applicable to their skill levels. (3) Ensure that applicable accounting procedures are correctly implemented. (4) Enforce measures to conserve, safeguard, and account for all subsistence supplies purchased, issued, prepared, and served. (5) Ensure that dining facility operations conform to the highest attainable standards in food preparation, service, atmosphere, and sanitation by: (a) Conducting unannounced visits to the dining facility to observe actual operations. (b) Soliciting diner comments (verbally or by use of a suggestion box). (c) Taking necessary action to correct deficiencies noted. (d) Attaching food service personnel to the unit that maintains operational control of the dining facility whenever possible. (6) Appoint a Food Service Officer (FSO) and alternate with the rank of E-7 or above (only when staffed with Army cooks) in writing for the purpose of administering duties as specified in this regulation. The commander will ensure that the appointed FSO, and alternate, receives the required training. (7) Ensure that subsistence items are not used in support of social type activities. (8) Ensure that procedures for meals furnished to personnel during field duty are IAW procedures in Field Manual ATP 4-41. (9) Coordinate any special requirements with food service personnel in charge when receiving subsistence support from other units and organizations.

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29 April 2016 NYARNG Pam 30-22 (10) Provide readily accessible information regarding nutrition to food service personnel and promote nutrition education for the troops. (11) Ensure that authorized food service preparation, sanitizing, and servicing equipment is available and operational. (12) Ensure that separate seating or personnel services are not used for officer, or civilian personnel from Reserve Components (RC) or active military unit with food service capability. (13) Ensure that commercially prepared (catered) meals are procured and authorized only when food service personnel and equipment are not available and support cannot be obtained (14) Designate in writing, a full-time unit support member who will be responsible to assist the Food Service Officer (FSO) in the unit food service mission. Specifically, the Soldier will: (a) Be available to answer day-to-day food service inquiries. (b) Ensure that unit food service requirements are forwarded to the proper approving authorities. (c) Assist food service personnel in obtaining subsistence from commercial vendors when authorized. (d) Ensure that subsistence is picked up or delivered to the unit prior to IDT and be responsible for subsistence receipt, storage and safeguarding. (15) Delegate in writing (using a DA Form 1687) all personnel authorized to either request or receive Class I supplies or meals. (16) Appoint a Field Sanitation Team (FST) in writing for the purpose of advising and assisting the commander in performing the duties essential to reducing disease non-battle injuries (DNBI) as specified in AR 4-25.12, Unit Field Sanitation Team, dated 30 April 2014. The commander will ensure that the appointed FST receives the required 40 Hour training. f. The Food Service Officer (FSO). The FSO is the liaison between the unit commander and the Culinary Management NCO. He/she advises the commander on all aspects of the food service operation to include staffing, training, equipment, safety, sanitation and meal status. The unit Food Service Officer may also be the cash meal payment book alternate control officer.

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NYARNG Pam 30-22 29 April 2016 g. Culinary Management NCO. The brigade and battalion Culinary Management NCO will assist the food service technician/advisor in his duties when there is no food service technician/advisor authorized to the unit or the position is vacant, the Culinary Management NCO will assume the food service technician/advisor duties. Assist the State Food Advisor with providing information through annual dining facility records inspections. Ensure that assigned personnel are properly trained and proficient in preparing and serving subsistence. He/she is responsible to develop and implement an effective on-going training program for subordinate food service personnel. h. Advanced Culinary NCO (FOS). Manages the unit Food Service Program, and is responsible to the unit commander for the on-going administration and implementation of policy and procedures within the food service section. The food operations sergeant will be fully knowledgeable of all regulations, SOPs, policies, and procedures governing the operation and administration of NYARNG dining facilities. The Advanced Culinary NCO is responsible for devising, implementing and documenting on-going 92G MOS training plans, procedures, and reports for the assigned food service personnel. Specific duties are as follows but not limited to those listed: (1) Responsible for maintaining the required food service records as well as the supervising the meal production. (2) Responsible for developing and improving the non-standard SOP for preparation and serving of items not found in TM 10-412. (3) Will manage the non-perishable inventory to ensure that items in inventory are used as soon as possible and to keep the inventory at a minimum. (4) Ensure that all sanitation and safety procedures all followed. (5) Ensure that the headcounter has a DD Form 1544 with which to record meals sold for cash. (6) Scheduled cooks as needed to properly prepare the meal(s). (7) Instruct cooks on and supervise their use of portion control. (8) Be familiar with all food service equipment along with the required maintenance of same.

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29 April 2016 NYARNG Pam 30-22 i. Unit Training NCO: Coordinates with the Advanced Culinary NCO to ensure 92G MOS training is conducted and documented in Digital Training Management System (DTMS) The unit Training NCO will coordinate 92G MOS school attendance with the unit Readiness NCO.

j. Culinary NCO (First Cook): The first cook is responsible for assigning and supervising job performance of cooks and attendants. He/she must be familiar with all regulations, SOPs and record keeping governing food service operations. The first cook is responsible for but not limited to the following: (1) Supervises personnel assigned to his/her shift. (2) Uses the appropriate Risk Management Forms during the preparation of the meal and filing the forms after the meal is complete. (3) Conduct a cook’s mount to evaluate dining facility personnel for possible health and appearance hazards when they report for duty. (4) Enforcing both personal hygiene and safety procedures for all assigned shift personnel. (5) Acts in the Advanced Culinary NCO position in the absence of the Advanced Culinary NCO. k. Unit Food Service Personnel: Share responsibility for achieving the highest possible food service standards through their active participation, assistance and motivation. They are required to accomplish food service procedures in order to provide meals to Soldiers IAW applicable policies and regulations. l. Kitchen Police (KP): Primary duties include, but are not limited to, general work, clean-up, garbage/trash removal, pot/pan/utensil wash and sanitize, and field site set-up/breakdown. Assist in pick-up and delivery of subsistence items. Assist in setting-up serving line and perform basic food preparation work. The planning factor for KP support is 4 for the first 100 persons supported and 1 for every 50 persons thereafter, IAW FM 10-32-2. KP duties should not be assigned to 92G MOS personnel. m. Recommendations: Unit commanders, food service officers and culinary management NCO should use the assistance of the unit full time supply personnel.

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NYARNG Pam 30-22 29 April 2016 Since part time food service personnel will not always be available to answer questions during weekly duty hours, supply NCO’s must be knowledgeable of the food service requirements. As a minimum, recommend supply NCO/ battalion supply sergeant assist in food service operations by: (1) Assisting in preparation and maintenance of forms used by dining facilities. (2) Assisting in making periodic reviews of dining facility accounts. (3) Advising of any changes in regulations. (4) Assisting in training personnel in dining facility accounting procedures. (5) Ensuring incremental cook staffing is at least 1 cook per 50 supported Soldiers.

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29 April 2016 NYARNG Pam 30-22

CHAPTER 3

INACTIVE DUTY TRAINING (IDT) SUBSISTENCE PROCUREMENT

3-1. General. This chapter provides policy and procedures for the procurement of rations during Inactive Duty Training (IDT). The NYARNG will follow the Reserve Component Subsistence System (RCSS) when Army Food Management Information System (AFMIS) is not used or available. 3-2. Regulatory Guidance. a. Army Food Management Information System (AFMIS): The AFMIS system will used by NYARNG units to order all food items IAW AR 30-22, para 3-32 and National Guard Bureau Memorandum for Record, Implementation of AFMIS for the Army National Guard, dated 16 Nov 2012. The DA Form 5914 (Ration Control Sheet) is still required for operational rations. A list of required DA Forms is located in paragraph 3-9 and paragraph 4-4 of this pamphlet. b. Reserve Component Subsistence System (RCSS): When AFMIS is unavailable due to lack of connectivity, the mandatory accounting system will be the RCSS (AR 30-22, para 3-32). Detailed examples and instructions for completing forms under RCSS are located in DA Pam 30-32, Appendix F. 3-3. Requesting Subsistence. a. AFMIS. Meals requiring the use of AFMIS, will be submitted into the system NLT 60 days prior to the scheduled IDT and 90 days prior to the scheduled AT. The individual responsible for ordering subsistence must have a DA Form 1687, delegation of authority, and an appointment memorandum on file at the unit level. When conducting consolidating feeding, the supported unit will submit a DA Form 5913 “Request” to the supporting unit NLT 60 days prior to the scheduled IDT and 90 days prior to the scheduled AT. b. GFEBS. For contracted meals, a Purchase Requisition (PR) must be submitted and level 4 approved in General Fund Enterprise Business System (GFEBS) NLT 30 days prior to the training event IAW the USP&FO-NY Local Purchase Request External, dated 1 December 2014. For local purchased meals, a PR must be level 4 approved in GFEBS NLT two weeks prior to the training event. All PRs will be reviewed by MNL-LM (SS) and forwarded to MNL-BA for final approval. c. Coordinating Instructions. (1) All meals requiring the use of AFMIS must have an approved request in the system and a level 4 approved PR in GFEBS prior to the training event.

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NYARNG Pam 30-22 29 April 2016 (2) Billing officials must ensure all Class I GPC PRs submitted in GFEBS are annotated on his/her GPC Class I register, and updated as needed. All Class I PRs inputted in GFEBS must contain the following information in the header text box at a minimum: (a) Billing Official name and email address. (b) GPC cardholder name an email address. (c) Unit name, unit UIC, control numbers, and dates of training event (d) Unit name and unit UIC for each unit reflected in the bulk GFEBS PR. (e) Projected cost for each unit reflected in the GFEBS PR. 3-4. Nutrition Standards. a. All meals, unit prepared or catered, must conform to the Nutritional Standards outlined in AR 40-25 Nutrition Standards and Education. All meals served should support military fitness and weight control programs. Meals will consist of a meat, starch, vegetable and adhere to the 21-Day NYARNG Menu. b. Fast Food (Including but not limited to McDonald’s, Pizza Hut, etc.) does not meet these nutritional standards and WILL NOT be used for feeding normal garrison IDT. c. All catered meals will adhere to the 21-Day NYARNG Menu. d. Menu item substitutions will be of similar type to the item it will replace and must be approved by the state Food Service Advisor, (i.e. chicken item substituted for a chicken, etc). e. Bottled water is not authorized with the purchase of catered meals or prepared meals. 3-5. Inventory Management. a. The purpose of the monthly inventory is to assist in: (1) Rotating stocks thus reducing spoilage, deterioration, or mismanagement of subsistence. (2) Requisitioning only those items required to meet menu requirements.

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29 April 2016 NYARNG Pam 30-22 (3) Identifying items that should be integrated into the menu or deleted from the inventory. b. All NYARNG units are required to maintain a monthly inventory of IDT subsistence semi-perishable items. All inventories will be accounted for in AFMIS. Consolidated inventories will be maintained on a DA Form 3234 (Inventory Record). On hand inventory will be used to supplement future feeding requirements. No unit will have more than ONE open or unopened case/box of any item at any time, i.e. condiments; individual servings of salt, pepper, salad dressing, etc. The opened case/box can be removed from on hand inventory once the case/box has been opened. c. All inventory items will be clearly marked with dated of delivery. When items are removed from an opened case, each remaining item will be clearly marked with date the remaining items were removed from the open case. 3-6. Subsistence Estimates. Subsistence requirements will be used based on the estimated number of M-day persons to be served each meal. In determining requirements, consideration must be given to inventory on hand, historical headcount. Units must order for a realistic drilling strength with Soldiers that will conduct split training before and after drill, Soldiers attending schools, and habitual AWOLs into consideration. A good estimation tool is to average the last three months M-day present for duty strength from the DA 1379, IAW DA Pam 30-22 para 3-16. When there is an annual loss deviation in excess of 10 percent between meals requested and the actual headcount, a 15-6 investigation will be initiated by the commander. (To determine if fraud, waste, or abuse acquired) 3-7. Reporting. If consolidating with another unit, the supported units must complete and send a DA Form 5913 “Report” to the supporting unit within 5 working days after the completion of the training event. Reported headcount and cash collection data must be annotated in the AFMIS close out remarks. Note: There is no regulatory requirement to use a DA Form 3032 (Signature Headcount Sheet). 3-8. Meal Authorization. a. One meal is authorized for each eight hours of IDT scheduled training. However, when situations warrant (weather, convoy delays, mobilization alerts, etc.), an additional meal for a unit or an individual may be authorized. Requests for an additional meal for this purpose must be approved by MNL-LM (SS). When scheduled training exceeds eight hours in a calendar day, or the unit is required to remain overnight away from Home Station, additional meals may be authorized. Units are not authorized to serve more than three meals per any scheduled or extended training day. A meal is authorized when performing split training assemblies and/or additional training

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NYARNG Pam 30-22 29 April 2016 assemblies for eight hours. Use of the GPC card is applicable for such cases and will be coordinated with the card-approving official at GOCOM level. (See Table 1 for authorized meal schedule). b. Prepared Meals. Prepared meals are provided at no cost to all M-day enlisted personnel. The Adjutant General has authorized commissioned officers, warrant officers, AGR Soldiers, to subsist at armory dining facilities. Payment for these meals will be accomplished using DD Form 1544 (Cash Meal Payment Sheet). The current year standard food charges will be used to determine the amount each diner will be charged.

c. Catered/Contract Meals. When cook support is not available, catered meals are provided at no cost to all M-day enlisted personnel, IAW AR 30-22 para 3-44 - Delivered catered meals do not include meals for AGRs, officers, family members, or guests. However, if the local commander determines that a requirement exists, these personnel may be authorized to purchase the catered meal and will reimburse the Government by paying the caterers established meal price. This will be pre-approved by MNL-LM (SS) prior to making arrangements for these meals. All money for meals purchased for AGR and/ officers will be reimbursed using, either the Cash Meal Payment Book (DD Form 1544) or by paying a vendor directly. When the unit is to subsist at the caterer’s facility all AGR and officers will pay the vendor directly. d. The commander is responsible for meals not consumed. If Soldiers who are receiving BAS, civilian guests, family members, or civilian employees (DOD or State) are included in the initiating request, the commander is directly responsible for the additional meals requested and will ensure that cash collection is accomplished, IAW AR 30-22 para 3-32. 3-9. Inactive Duty Training (IDT) Food Service Documentation. a. The following documents are required at the unit level for the request, control, and accountability of subsistence for all meals during Inactive Duty Training. (1) Strength (Forecasting) Report (DA Form 5913), when consolidating or for non-AFMIS. (2) Ration Request/Issue/Turn-in Slip (DA Form 3294), for operational rations. (3) Purchase Request and Commitment (DA Form 3953), purchase over $2999.99. (4) AFMIS Approved and Closed Meal Detailed Report. (5) Detailed vendor invoice and receipt.

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29 April 2016 NYARNG Pam 30-22 (6) Completed Production Schedule in AFMIS (7) Completed Kitchen Requisition and Returns in AFMIS (8) Completed Inventory Report in AFMIS (9) Headcount Daily Summary, when cooking (10) Strength (Feeder) Report (DA 5913), when consolidating or for non-AFMIS b. Although the basic documents are completed the same as for AT, the use of DA Form 3294 can vary depending upon the SSMO/TISA being used.

3-10. Tolerances for over and under Drawn Rations (AR 30-22 paragraphs 3-16). a. Several factors will contribute to over and under drawn situations. Natural weather conditions will account for food loss due to snow storms or power outages. Memorandums from the commander explaining the cause will be filed in the ARIMS file to justify the loss. b. Units with trends of a single loss of less than five hundred dollars, the commander must supply a DA Form 3161 with a Memorandum for Record explaining the cause for the loss. The memorandum will be reviewed to determine compliance or non-compliance and determine if a 15-6 investigation will be required. c. At the conclusion of the FY, if any individual dining facility is overspent and when any single loss exceeds $500 dollars, a financial liability investigation of property loss will be prepared IAW AR 30-22 para 3–16, DA Pam 30–22, para 3–11, and AR 735–5. 3-11. Meal Schedules. Table 1. Determination of Number of Meals Unit Training Assemblies: MUTA ASSEMBLE DISMISS MEALS

MUTA 2 0800 1700 1

MUTA 3 0800 Sat 1700 Sat 1 0800 Sun 1200 Sun 0 MUTA 4 0800 Sat 1700 Sat 1 0800 Sun 1700 Sun 1

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NYARNG Pam 30-22 29 April 2016 Table 1. Determination of Number of Meals Unit Training Assemblies: (Cont’d) MUTA ASSEMBLE DISMISS MEALS MUTA 5 1700 Fri 2200 Fri 0 0800 Sat 1700 Sat 1 0800 Sun 1700 Sun 1 MUTA 3 (overnight) 0800 Sat 1200 Sun 3 MUTA 4 (overnight) 0800 Sat 1700 Sun 4 MUTA 5 (overnight) 1700 Fri 1700 Sun 5 Table 2. Determination of Number of Meals while in Travel Status: Assemble or Depart Armory Arrive at Duty Station Number of Travel Meals Before: 0630 Before: 1100 1 0630 Between: 1100-1700 2 0630 After: 1700 3 After: 0631 Before: 1100 0 0631 Between: 1100-1700 1 0631 After: 1700 2 After: 1301 Before: 1700 0 After: 1301 After: 1700 1 3-12. Meal Rates: Meal rates for a government dining facility operations are published each Calendar Year by Department of the Army. The current NYARNG meal rates memorandum is published on the state food service website. The Dining Facility Meal Rates Does not Apply to Catered Meals. http://dmna.ny.gov/foodservice/?id=mealrates 3-13. Special Menu Planning (Religious Meals). a. A-Rations. The daily menu standards should support menu planning for special dietary considerations. Vegetarian and religious dietary requirements are normally addressed within the framework of the daily menu items offered. However, development of specific entrées or menus to address vegetarianism or special religious requirements will be accommodated when sufficient customer demand exists. b. Operational Rations. The Army family of operational ration does not include either certified Kosher or certified Halal meals. If applicable, commanders should include religious rations in their Class I requirements for field training exercises and

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29 April 2016 NYARNG Pam 30-22 deployments. The unit Chaplain will validate the requirements. Commanders must ensure the special religious requirements are validated and a Memorandum for Record (MFR) signed by the Chaplain is documented before requesting religious meals. Religious meal requests must be made in sufficient time to allow for timely delivery. Religious meal requests will be forwarded to MNL-LM (SS) must contain the following supporting documents: (1) Strength (Forecasting) Report (DA Form 5913). (2) Ration Request/Issue/Turn-in Slip (DA Form 3294). (3) Memorandum for Record validating request (signed by Religious Authority). (4) A copy of roster. 3-14. Special Menu Planning (Vegetarians and Food Allergies). a. Vegetarians: The menu side items plus the salad bar option should be nutritionally adequate to allow vegetarians to dine without any special planning. Additionally, the standard operational rations (MRE) contain vegetarian meals and may be offered to the Soldier in lieu of a hot meal if MREs are available. b. Food allergies: Soldiers with “Documented” food allergies should bring the allergy concerns to the attention of the Advanced Culinary NCO. The Advanced Culinary NCO will ensure the Soldier and commander is notified when an item he/she is allergic to has been prepared or contains ingredients that he/she may be allergic to, i.e. (eggs, nuts, shellfish, etc). Potential changes to the menu will be based on medical need not personal preference. Menu adjustments can be made for personal preference if it would make a meal more acceptable to the unit as a whole, as long as it adheres to the 21-Day NYARNG Menu and its acceptable substitutions. 3-7

NYARNG Pam 30-22 29 April 2016

CHAPTER 4

ANNUAL TRAINING SUBSISTENCE PROCUREMENT 4-1. General. This chapter provides policy and procedures for the procurement of rations during annual training (AT). 4-2. Coordination. The RCSS is the mandatory accounting system for Annual Training feeding performed on an Army Installation and/or when AFMIS is not used or available. Annual Training subsistence requests will be submitted IAW the Installation guidance. Installations have different training support form requirements; therefore close coordination with the applicable installation is encouraged and authorized. Available TISA/SSMO point of contact phone numbers and can be obtained at the GOCOM G4 office. 4-3. Meal Authorization. a. Soldiers are entitled to three meals for each full day of active duty training and from one to three meals, as required, on the days traveling to the training site and returning to home station. See Tables 1 and 2. b. During unit annual training, AGR and officers will be on a payroll deduction for meals, IAW AR 30-22 para 4-2d and MNHF memorandum, SUBJECT Basic Allowance for Subsistence (BAS) Collection, 21 February 2014. Each unit S-1 will initiate payroll deduction via a DA Form 4187 (Personnel Action) on all officer and AGR personnel to collect funds for all meals available during the training period. This collection is not optional. If the Soldier chooses not to consume some or all of the available meals, the collection action will still be made. Officers who are on individual annual training will pay the standard meal rate after all the subsistence in kind (SIK) diners have been supported. c. The organization administrative officer is responsible for the submission of all DA Form 4187s for collection of BAS to MNHF-AGR NLT 5 days following the last day of AT. Units must maintain separate ARIMS files for cash collected for IDT and AT. d. Units conducting Home Station AT and providing 3 meals must use a ration mix of either UGR/MRE/UGR, A-Ration/MRE/A-Ration, or Catered/MRE/Catered. Any deviation from these feeding plans must be approved by MNL-LM (SS). Soldiers performing Individual AT periods will contact the GOCOM will contact MNL-LM (SS) for additional guidance.

4-4. Annual Training (AT) Food Service Documentation: a. The following forms are required for the request, control, and accountability of subsistence for all meals during annual training: 4-1

29 April 2016 NYARNG Pam 30-22 (1) Strength (Forecasting) Report (DA Form 5913), for TISA/SSMO and when consolidating, (2) Ration Request/Issue/Turn-in Slip (DA Form 3294), for TISA/SSMO. (3) Production Schedule (DA Form 3034), when drawing from TISA/SSMO, use AFMIS Production Schedule when Drawing A-Ration via local purchase. (4) Completed Kitchen Requisition and Returns in AFMIS, when using A-Rations. (5) Risk Management forms (DA Forms 7458, 7459), used when cooking. (6) Feeder (Consumption) Report (DA Form 5913), for TISA/SSMO and when consolidating. (7) Ration Control Sheet (DA Form 5914), required for operational rations. (8) Inventory Record (DA Form 3234) or AFMIS, used when cooking. (9) Cash Meal Payment Sheet (DD Form 1544), when meals or sold for cash. (10) TISA/SSMO invoices and receipts. b. Copies of TISA/SSMO reconciled invoices and receipts must be forwarded to the GOCOM NLT the 15th day of the following month after the completion of the training event. c. New ARIMS files for food service documentation need to be established for each Fiscal Year. Additional guidance for ARIMS file labels is located in Appendix B of this pamphlet. ARIMS labels are located on GKO and the State Food Service website. d. See Appendix F DA Pam 30-22, 6 February 2007 (Operating Procedures for the Army Food Program) and Appendix A of this pamphlet for instructions, on completing the above forms. The use of DA Form 3294 can vary depending upon the TISA/SSMO location.

4-2

NYARNG Pam 30-22 29 April 2016 4-5. Unitized Group Rations (UGRs). a. UGR A and UGR Heat and Serve are two types of operational rations issued by TISA/SSMO. b. Requests for UGR’s will be forwarded to TISA/SSMO and copy furnished to this headquarters, ATTN: MNL-LM (SS), using DA Form 5913 (Forecasting) and DA Form 3294 (Ration Request/ Issue/Turn-In Slip). c. UGRs must be ordered in modules. One (1) module of UGR would equal 50 meals. Specify meal desired. For example, breakfast meal and specific menu desired or lunch/dinner meal and specific menu desired. d. Milk is required to meet the surgeon general’s nutritional supplement requirements when serving UGRs. One-half pint of milk and an additional one-half pint of milk are authorized for breakfast. e. Units are encouraged to order enhancements for UGR meals on (DA Form 3294 Ration Request/Issue/Turn-In Slip) as authorized. Meal enhancements such as, bread, salad, and fresh fruit are necessary to provide a fully balanced dining experience. The quantity of UGR meal enhancements and supplements is predetermined by TISA/SSMO based on the amount of UGR modules requests on the DA Form 3294. f. UGRs require adequate refrigeration/freezer storage. Units must ensure additional storage is requisitioned, if no organic storage capabilities are available. 4-6. Warming and Cooling Beverages. a. Units requiring warming and cooling beverages during Non-Field Duty status will submit a DA Form 3294, with a letter of justification through command channels to this headquarters, ATTN: MNL-LM (SS) for IDT, NLT 60 days prior to consumption date. b. A letter of justification must meet the criteria outlined in DA Pam 30-22, para 4-8. c. The following items are available to be requisitioned as warming and cooling beverages when authorized; coffee, Hot Cocoa, Tea, Soup, and Non-Carbonated Beverage (Mix).

4-3

29 April 2016 NYARNG Pam 30-22 4-7. Receipt and Inspection Process. (DA Pamphlet 30-22, paragraph 3-18). a. Regardless of the ration type (UGR or Raw Subsistence) the receiving process requires the several handling procedures: (1) Subsistence items will be counted at the receiving point and verified against the purchase document. (2) Discrepancies will be address and corrected at the time of receipt, i.e. damaged or moldy item, etc. Damaged or unwholesome products will be returned for immediate item replacement or credit for said items must be received from vendor. Products that are held for medical inspection, credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. Food products returned by a Soldier due to food safety or quality concerns shall be put aside for Food Advisor inspection before disposal, i.e. products containing foreign physical contaminants. (3) The person responsible for receiving the rations will sign the receiving document. (4) Items with code dates (milk, bread, etc.,) will validate the dates before accepting the products. b. If a contract is the method of payment, the receiving slip has to be signed by the unit P.O.C and forwarded thru command channels to USP&FO for processing and payment.

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NYARNG Pam 30-22 29 April 2016

CHAPTER 5

FIELD FEEDING

5-1. General. This chapter provides policy and procedures for the procurement of rations during field feeding for IDT and/or AT. 5-2. Feeding Standards. a. The approved feeding standard for the NYARNG is three quality meals per day. This standard is achieved by using a combination of individual and unitized group operational rations. Based on the availability and the commander’s METT-TC, a combination of operation rations will be used to meet feeding requirements. A field feeding SOP should be developed at the GOCOM level and disseminated to subordinate units. b. The normal daily ration mix for field kitchens will be a mix of UGR/MRE/UGR plus the authorized supplement and enhancements. Any deviation from this feeding plan must be pre-approved by MNL-LM (SS). 5-3. Class I Planning Factors. a. The amount of rations ordered is to be based off Actual Strength and not Authorized Strength to prevent excess. b. Units must use MTOE field kitchen equipment. The use of any non-MTOE equipment is un-authorized. c. Religious meal requirements must be coordinated well in advanced (60 to 90 days). Soldiers requiring religious meals must have a memorandum from a Chaplain verifying the need. d. The planning factor for ice is based on 2 pounds per Soldier per day in a temperate climate (32 to 80 degrees Fahrenheit) and up to 6 pounds per Soldier per day in hot tropic and arid climates (more than 80 degrees Fahrenheit). The purchase of ice with Class I funds is not authorized. e. Food service preparation and sanitizing water planning factors based on UGR/MRE/UGR is 1.75 gallons per Soldier per day. The purchase of bottled water is not authorized for IDT and AT training events. Units must consider gray water removal in the initial planning process. Disposition of liquid waste can be accomplished with a soakage pit or commercial gray water container. Units should contact the appropriate training location’s Safety Office guidance. 5-1

29 April 2016 NYARNG Pam 30-22 5-4. Ration Accountability and Physical Security: a. Rations must be accounted for at all times. Specific accountability procedures and forms are discussed in ATTP 4-41 Chapter 6 and 7, AR 30-22 Chapter 4, and DA Pam 30-22, Chapter 4 and Appendix F. b. Physical security measurements will be determined by the commander and outlined in the units OPORD. 5-5. Mobile Kitchen Trailer (MKT): a. The MKT is a complete kitchen unit mounted on a trailer chassis that can be towed by a standard 2 ½ ton truck, light medium tactical vehicle (LMTV) 5 ton truck, or medium tactical vehicle (MTV). b. Four trained culinary specialists can set up and operate the MKT for operation in approximately 30 minutes. The MKT can support approximately 250-300 Soldiers when using UGR-As and UGR-H&S. Recommended cook support guidance is 1 additional cook for each 50 additional diners. c. A MKT must be set up on firm level ground with good water drainage and clear of large rocks and trees. The area should be 30 feet by 30 feet with an overhead clearance of 11 feet for normal operations. 5-6. Containerized Kitchen (CK): a. The CK is a mobile, self-contained field kitchen configured in an 8-foot by 8-foot by 20-foot ISO container. The CK can be transported and deployed separately or mounted on its trailer. b. Five trained culinary specialists can set up and operate the CK for operation in approximately 45 minutes. The CK can support approximately 800 Soldiers per meal using any of the group meals in the Army family of rations. Recommended cook support guidance is 1 additional cook for each 50 additional diners. The average meal preparation time is approximately three hours. The CK provides 360 square feet of preparation and service. c. If the CK is mounted on a trailer, the selected site must have a minimum of 50 feet by 30 feet of level, open space to provide maneuvering room for the tow vehicle and trailer. 5-7. Food Sanitation Center (FSC): a. One FSC is authorized for each MKT and CK. Additional authorization maybe based on the unit’s MTOE requirements. 5-2

NYARNG Pam 30-22 29 April 2016 b. The FSC is configured to be carried in one truck; can be set up on site within 1 hour by four Soldiers; can be prepared for movement within 90 minutes. c. Approximately 600 square feet is needed to set up the FSC. Ensure that there is room to position the FSC at least 50 feet from the kitchen. 5-8. Multi-Temperature Refrigerated Container System (MTRCS) a. MTRCS is a mobile, multi-temperature refrigeration system that will provide the capability for transportation and storage of frozen, chilled, or semi-perishable ration components simultaneously on a single platform. b. MTRCS will replace the current single temperature 8’x8’x20’ refrigerated container. c. MTRCS is an 8’x8’x20’ insulated container with side and end doors, a single engine-driven refrigeration unit with two separate evaporator units, and a removable partition allowing adjustment of compartment volume to fit the load. d. Operational benefits include more efficient and flexible ration distribution than the existing 8’x8’x20’ single temperature refrigerated container system, through reduced logistics footprint by performing the mission of two standard refrigerated containers. e. MTRCS will directly interface with its HEMTT LHS prime mover and, when used in conjunction with a PLS trailer and CROP, will provide storage capacity to support up to 800 personnel for 3 days. f. MTRCS will be employed by Subsistence Platoons and at each primary field kitchen (Containerized Kitchen (CK) or Mobile Kitchen Trailer (MKT)) in Brigade Combat Teams (BCTs). 5-9. Water Supply a. The quantity of water required for Soldiers varies with the season of the year, the geographical area, and the tactical situation. Depending on the climate and the activity the Soldiers are engaged in, 2-4 gallons of water per Soldier per day may be required for drinking purposes. b. When the 400-gallon water trailer arrives in the unit area from the refill point, always check the chlorine residual. If the residual meets the required standard, the water is safe to drink and can be released after a total contact time of 30 minutes. If it does not meet the standard the water must be re-chlorinated to the required level. 5-3

29 April 2016 NYARNG Pam 30-22

c. To chlorinate to a minimum 1 mg/L when using household unscented bleach add 2 table spoons. Use a clean stick or other clean device to mix the bleach in the water. Flush the four taps for several seconds. Wait 10 minutes, then flush the taps again and check the chlorine residual; if the residual is at least 1ppm/mg/1 or greater, wait an additional 20 minutes before releasing the water for consumption. d. Heat and sunlight will cause chlorine to evaporate/dissipate more rapidly. Check the water trailers twice a day and re-chlorinate as required to maintain the minimum chlorination level. 5-10. 400 Gallon Water Trailer a. The water trailer is required to be inspected by the Unit Field Sanitation Team (FST) or Prevent Medicine every quarter in garrison and prior to every use. All inspections should be recorded on DA Form 5457 (Potable Water Container Inspection). PMCS will be performed IAW appropriate TMs and all discrepancies will be annotated on DA Forms 5988-E/2404. The unit commander is responsible to ensure the FST is appropriately equipped and utilizes a Field Sanitation Kit (NSN 4540-01-578-4352). b. After each use the trailer will be properly drained and allowed to air dry. Not allowing trailers to properly dry can lead to rust and mineral deposits. c. To remove rust in a stainless steel tank, clean the rusted areas with water and scouring powder (NSN 7930-01-423-1147) and a nonmetallic, nylon brush (NSN 7920-00-061-0038). Mineral deposits on the bottom of the tank can be removed by putting 8 gal of vinegar (NSN 8950-01-079-3978) in the tank, leaving it for 5 to 6 hours, and then emptying and flushing the tank with clean water. d. To clean prepare a soap solution by adding 1/3 cup liquid detergent to 10 gallons of hot water. Thoroughly wash the inside surfaces with the soap solution. Clean the valves and spigots by flushing the soap solution through them. Drain the container by removing the drain plug. Rinse twice with water to completely remove the soap solution. e. To sanitize fill the container full of water with a 100 mg/L chlorine concentration. Mix the solution around so it contacts all the surfaces. Run the solution through the valves and spigots. Allow it to sit for 60 minutes. Drain into sanitary sewer or other approved location. Rinse twice with potable water. f. To make a 100 mg/L chlorine concentration add 13 cups (3.2 qt or 3 L) of household unscented bleach to 400 gallons of water. 5-4

NYARNG Pam 30-22 29 April 2016 5-11. Field Kitchen Site Layout: a. The field kitchen area should have good natural cover, good access to roads, high and dry ground near a protected slope, enough space, near a potable water source and on sandy loam or gravely soil. b. Figure 5-1 shows a site setup showing recommended distances for the sanitary and safe operation of the field kitchen

FIGURE 5-1. Sample of Recommended Field Kitchen Site Layout 5-5

29 April 2016 NYARNG Pam 30-22

CHAPTER 6

CATERED MEALS

6-1. General. This chapter provides policy and procedures for the procurement of catered meals during IDT and AT. 6-2. Accounting for Catered Meals. a. Catered meal is defined as “a meal prepared in a commercial establishment for consumption there or delivered to a specific location for consumption or, prepared at the consumption site using caterer’s portable equipment and subsistence supplies.” There is no authority for a caterer to use government furnished equipment to prepare subsistence. b. Commercially prepared (catered) meals are authorized only when food service personnel or equipment are not authorized or available and support cannot be obtained from another unit. c. The initial authority from MNL-LM (SS) to the unit for catered meals may be granted for up to 3 years in accordance with AR 30-22, para 3-44. Due to significant cost of these meals, commanders will first make an effort to subsist with another unit that has a food service section. d. A request for support will be processed if a unit with no mess section is able to subsist with another unit. e. A complete cancellation, increase and/or decrease of a request for subsistence must be received at this headquarters, ATTN: MNL-LM (SS) at least one week in advance of the issue date. f. Units will utilize the 21-Day NYARNG Menu when procuring catered meals. Items contained in the menu must be coordinated with the vendor prior to the delivery of the meal. The caterer must provide the entire meal menu. Substitutions will be minimal. Portion size of each item must be adhered to and may not be changed by the unit or the caterer without prior approval. g. Single service items (paper or plastic cups, plates, knives, forks, spoons, napkins, and condiments) must be provided with the meal. h. The Catered Meal Rate memorandum from MNL-LM (SS) will include the state authorized maximum meal rates for catered meals. While these are maximum rates, 6-1

NYARNG Pam 30-22 29 April 2016 units are cautioned to fulfill requirements of the 21-Day NYARNG Menu with least cost within the rates. Any purchases above the maximum rates will require a memorandum sent to this office NLT 60 prior to delivery date. Approval for an increase will be granted on a case by case basis. i. Units will ensure there is a headcount present in the grade of E-4 or above. The headcounter may use a hand held counter (NSN 6680-00-641-3206) to account for M-day enlisted Soldiers who go through the serving line.

j. A DD Form 1544 will be used for cash collection and the proper vendor rate will be charged.

k. The vendor must provide an itemized list of what food items were provided, per meal. If the vendor does not provide it, the unit representative will prepare a memorandum for record must be created listing the menu items the vendor provided. Both the receipt and the (MFR) listing of menu items will be placed in the monthly ARIMS files. l. Receipts from the vendor must have a breakdown of total number of meals purchased, cost per meal, and the total amount paid to the vendor. If the vendor does not provide this a memorandum for record must be created to state what was provided. The number of catered meals purchased must equal to the amount of M-day Soldiers annotated on the payroll (DA Form 1379) and meals sold for cash on the DD Form 1544. m. If consolidating with another unit, the supported units must complete and send a DA Form 5913 (Strength and Feeder Report” to the supporting unit. n. All units who require a vendor to serve the catered meal must be annotate the requirement on the Purchase Request and/or coordinated the concern directly with the vendor for GPC purchases. All units who require a vendor to serve the catered meal through a contract procurement must notify contracting office when request is submitted.

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29 April 2016 NYARNG Pam 30-22

CHAPTER 7

SUBSISTENCE TRANSPORT AND STORAGE

7-1. General. This chapter provides guidance and procedures for subsistence transportation and storage. 7-2. Safeguarding of Subsistence (Class 1 Supplies). Subsistence will be safeguarded during receipt, transport, storage, issue, preparation, and serving. If delayed in transit, security must be provided. Misuse, waste, or mismanagement actions pertaining to subsistence will be cause for investigation. Commanders will ensure subsistence inventory is safeguarded from theft and pilferage during and between drill weekends, IAW AR 30-22 para 3-19, DA Pam 30-22 para 3-19, and TB MED 530 Tri-Service Food Code. 7-3. Prevention of Contamination. a. Subsistence, by its nature, is perishable and needs to be protected during receipt and transport against contamination. See TB MED 530, Tri-Service Food Code. b. Ice must be made from potable water or procured from authorized sources.

c. Personnel who pick up subsistence must be neat, clean and free from infection. Use of tobacco products is prohibited when handling rations. d. The vehicles used to transport subsistence must be clean and covered. Both front and rear curtains must be attached and secured during movement. The vehicle used to transport subsistence must have pallets or duckboards to raise the rations above the bed of the truck. e. Vehicles used to transport trash, garbage, petroleum products or other material that might contaminate food, will not be used to carry rations, unless properly sanitized. f. Perishable subsistence will be kept at a safe temperature by use of potable ice and unit ice chest. 7-4. Storage of Perishable Subsistence. a. Store frozen food items in freezer, if available, unless the item is to be thawed, in which case, it will be stored in the refrigerator. If freezers are not available, items will be stored in refrigerators. 7-1

NYARNG Pam 30-22 29 April 2016 b. Refrigerate food items as applicable. c. Store odor-imparting and odor-absorbing foods in separate refrigerators, whenever possible. d. Stack items to allow air to circulate. e. Verify the temperatures of refrigerators and freezers to ensure that they are within the required ranges by using shelf hanging thermometers. 7-5. Leftover Prepared Rations. a. Approved leftover food items must be identified, dated and timed for future usage. Leftovers must be used within 24 hours and brought back to a temperature of 165 degrees for 15 seconds. b. Guidelines identifying authorized leftover rations are outlined in TB MED 530, Tri-Service Food Code, 04 April 2014. c. The use of previously cooked foods cannot be served as leftovers in the field. 7-6. Inventory Control and Storage. (AR 30-22, para 3-26). a. At the conclusion of the training period the Advanced Culinary NCO will conduct an inventory of all unopened subsistence. The inventory will recorded on the DA Form 3234. A separate DA Form 3234 will be completed for IDT and AT rations. Storage of the inventory will be in a secure room and/or locker with shelves. A copy of the manually produced inventory will be posted on the outside door of the mess cage. See Chapter 15 for guidance on AFMIS inventory process. b. Inventory will be included during the ordering process for meals to support future training. c. Inventory will be packed and transported to the training site or AT site for consumption.

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29 April 2016 NYARNG Pam 30-22

CHAPTER 8

CASH MEAL PAYMENT BOOK

8-1. General. This chapter provides guidance and procedures for Cash Meal Payment Book control officers to follow. 8-2. Cash Meal Payment Book (DD Form 1544): a. The USP&FO-NY will account for funds under the provisions of AR 37-1, utilizing the collection code for the current fiscal year (FY). b. Cash Meal Payment Books will be issued to a consolidated headquarters by the NYARNG, Cash Meal Payment Book control officer. A consolidated headquarters will not be lower than a battalion, brigade, GOCOM level and RTI. A consolidated headquarters is defined as the element that coordinates the requirements of subordinate elements (for example: HHC 1st battalion means the headquarters element, not the headquarters company.) c. Issue and Control of Cash Meal Payment Book (DD Form 1544): (1) Consolidated headquarters that require a Cash Meal Payment Book will forward a request to this headquarters, ATTN: MNL-LM (SS), with a properly prepared DA Form 1687 (Notice of Delegation of Authority - Receipt for Supplies). (2) Cash Meal Payment Book will be issued by the NYARNG Cash Meal Payment Book control officer. Issue may be to a designated food service officer at a consolidated headquarters, utilizing the transfer control receipts, which are included in the book. (3) Upon change of consolidated headquarters, or food service officer, the following will be accomplished and submitted as a package to this headquarters, ATTN: MNL-LM (SS). (a) Whenever there is a change in control officers, DA Form 3161 will be prepared to transfer books from one officer to the next. DA Form 3161 (Request for Issue or Turn-in, will be prepared in accordance with DA Pam 30-22, para 3-34. (b) The transfer control receipt will be used to affect the transfer Cash Meal Payment Book accountability by serial number and sheet number to the new control officer.

8-1

NYARNG Pam 30-22 29 April 2016 (c) Requests for replacement of DD Form 1544 (Issue and Control of Cash Meal Payment Book) will be submitted by the consolidated headquarters control officer in a memorandum to this headquarters, ATTN: MNL-LM (SS). The annual revalidation of a DD Form 1544 will be accomplished during IDT (to include verification and cash count procedures. Reports of findings will be submitted to this headquarters, ATTN: MNL-LM (SS) NLT 1 April of each fiscal year. (d) Personnel who are appointed to perform revalidation, verification and cash count during IDT and/or AT may be a member of the unit which is being audited, but will not be from the food service section. d. Utilization of Cash Meal Payment Book - DD Form 1544: (1) Units will use the DD Form 1544 IAW AR 30-22 to record cash collection from individuals subsisted in dining facilities who are required to reimburse the Government for meals consumed. Units will not use any other means to collect cash. (2) Separate cash meal payment sheets must be used for IDT and AT. (3) During AT periods, units will initiate payroll action, IAW procedures prescribed in AR 600-38 and AR 30-22. (4) Consolidated headquarters Cash Meal Payment Book control officer will follow turn-in procedures and schedules outlined in this pamphlet. DD Form 1131 (Cash Collection Voucher) will be prepared as an original and mailed to the USP&FO-NY, ATTN: MNPF-CO (FA) with supporting documents. Monies collected will be converted to a cashier check or money order payable to U.S. Treasury. The fee for the cashier’s check or money order will be deducted from the money turned in with DD Form 1131. (5) Turn-in procedures for Cash Meal Payment Book (DD Form 1544) and related documentation will be assembled as follows: (a) Used sheets, verified by MNPF-CO (FA), with corresponding copies of verified DD Form 1131 (Cash Collection Voucher). The DD Form 1131 must have a voucher control number assigned by MNPF-CO (FA) to show verification that monies were turned-in. (b) All unused sheets/lines will be lined out from top left corner to the bottom right corner marked “NOT USED” and signed by the unit commander or food service officer. (c) Copies of all annual revalidations.

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29 April 2016 NYARNG Pam 30-22 (d) Units that have lost sheets or vouchers must attach a copy of the DD Form 200 (FLIPL)) with the unit commander’s signature as the accountable officer. The unit will use an expendable document number and process through their appointing authority to this headquarters, ATTN: MNL-LM (SS). (e) Units will properly complete the transfer control and receipt. The unit will sign the block designated for individual turning in book. (f) Units turning in Cash Meal Payment Book will send it certified mail to this headquarters, ATTN: MNL-LM (SS). The unit will retain postal service Form 3810 (Return Receipt) for their records. (g) MNL-LM (SS) will sign and send back control and receipt portion for the unit’s records. (h) (After turning in Cash Meal Payment Sheets (DD Form 1544) to MNPF-CO (FA) the following will apply: (i) Money orders must be made out to the “U. S. Treasury, not the FAO or USP&FO. Unit designation must be reflected on the money order. A signature and printed name is required. (j) DD Form 1131 (Cash Collection Voucher) in block (Receiving Office Collection Voucher No) must have unit designation to show what unit submitted cash meal sheets and money order. (k) Sheet numbers and book numbers are required on the bottom of the DD Form 1131. If a unit misplaces a cash meal sheet and needs to have a copy of the DD Form 1131 verified from this office, it is impossible to provide without a sheet and book numbers. (l) A receipt is required as proof of the difference in cash meal totals and money orders. If a receipt is not provided, the entire package is subject to return. DD Form 1131 may be typed or hand written, but must be legible. If it is not, it will be returned. (m) Totals must be correct and signatures must appear in appropriate blocks of the DD Form 1131. (n) The sheets and money orders must be submitted quarterly, when the total of $500 is accumulated, or whichever comes first.

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NYARNG Pam 30-22 29 April 2016 Fiscal year ends on 30 September and new sheets start on 1 October. Quarterly submissions will be made in January, April, July and October, ATTN: MNL-LM (SS). e. When turning in Cash Meal Payment Sheets (DD Form 1544) to MNPF-CO (FA): (1) Units turning in cash will send it certified mail, return receipt requested to USP&FO-NY, ATTN: MNPF-CO (FA). The unit will retain postal service Form 3811 (Return Receipt) for their records. (2) The cashier’s check or money orders must be made out to the “U.S. Treasury”, not the FAO or USP&FO. Unit designation must be reflected on the money order. A signature and printed name is required. (3) The fee for the money order will be deducted from the money turned in and annotated on the Cash Collection Voucher (DD Form 1131). To document the payment for the money order, the unit will attach a copy of the receipt for the purchase of the money order to the original DD Form 1131. (4) A receipt is required as proof of the difference in cash collected totals and money order totals. If a receipt is not provided, the entire package is subject to return. The dollar amount annotated on the money order must match the total on the DD Form 1544. If the dollar amount on the money order is rounded up, the entire package will be returned. f. Cash Meal Payment Books and procedures will be examined during CSDP evaluations: (1) Unannounced verification of DD Form 1544 and cash accounts will be conducted at least once during the fiscal year for IDT and once for AT by the appointed auditor. Reports of findings must be submitted to the Cash Meal Payment Book control officer. See Appendix D, (Guidelines for Cash Count Auditors). (2) Any time monetary documentation is sent through the mail, it must be sent certified mail, return receipt requested. The mail receipt is the only way of tracking such documentation. All cash meal packages must be addressed to USP&FO, ATTN: MNPF-CO (FA), 330 Old Niskayuna Road, Latham, New York 12110-3514. If sent to any other address, there will be a delay in processing. (3) Review of all items will ensure accuracy of these forms, which in turn, will expedite their turn-in of the verified sheets. 8-4

29 April 2016 NYARNG Pam 30-22 8-3. Control of Cash Meal Payment Sheets. a. If the unit controls the cash meal payment book (DD Form 1544), the FOS will sign out individual sheets as needed from the cash meal payment book controller. b. The FOS will then sign the sheets to the headcounter for the meal using a DA Form 3546. c. After the meal is over, the headcounter will return the cash meal payment sheet to the FOS using the same DA Form 3546 to transfer the sheet and all monies collected to the FOS. d. After the cash meal payment sheet is full or at the end of a quarter, whichever is first, the FOS will turn the cash meal payment sheet along with all monies to the Cash Book Controller using a DA Form 1131 to account for the transfer of money. e. If the unit does not control its own Cash Meal Payment Book, the same instructions as before will apply with the exception of the initial step (6.3.1). In which case, one of the Full Time Manning personnel (FTM) as authorized by delegation of authority will receive the sheet(s) from the Cash Meal Payment Book Controller and in turn issue the same to the FOS using a DA Form 3546. When the meals are over, the sheet and cash will be returned to the FTM on his DA Form 3546. f. When not being used, The cash meal payment book or individual sheets from the book will be secured in a safe.

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NYARNG Pam 30-22 29 April 2016 CHAPTER 9

EQUIPMENT AND SANITATION

9-1. General. This chapter provides guidance and procedures for replacement, turn-in and maintenance of food service equipment. 9-2. Kitchen Equipment Replacement Program. a. The State Food Program Manager will coordinate the equipment replacement program using AFMIS. b. The NYARNG headquarters unit occupying an armory will be responsible for preparing DA Form 3988 annually. See DA Pam 30-22 para 3-62 and Figure 5-2 for preparing the form. This form will include all food service equipment, both federal and state.

c. New kitchen appliances like stoves, refrigerators, freezers, ice machines, hot food bar, sinks, steel work tables, and salad bars will be requested on a DA Form 3953. The DA Form 3953 and DA Form 3988 must be sent through command channels to MNL-LM (SS). The MNL-LM (SS) will fund requests as needed. d. Major commands will retain one (1) copy and forward the signed reports to this headquarters, ATTN: MNL-LM (SS) NLT 1 April of each calendar year. 9-3. Kitchen Equipment Turn-in. a. Federal Property - Once an item has become unusable it needs to be turned into the USP&FO Warehouse. The responsible PBO will contact the USPFO Property Management Office and obtain a LIN/ NSLIN # as needed. All refrigerators or freezers must be job ordered to the supporting CSMS in order to have the Freon removed before the item can be turned in to the USP&FO Warehouse. b. State Property. If the item is State Property contact the Facility Management Office for further instructions. 9-4. Maintenance of Field Equipment. a. Preventative maintenance checks and services (PMCS) are essential on field equipment. A DA Form 2404 will be used by personnel performing inspections, maintenance services, and diagnostic checks. A current copy of a 5988-E must be on-hand. b. Technical manuals, which provide operating and preventative maintenance instructions for standard food service equipment, must be available for operator use. 9-1

29 April 2016 NYARNG Pam 30-22 c. All burner units (MBU) must be equipped with all required safety devices. d. All equipment (to include burners and MKTs) will be entered in the SAMS-E computer. All required checks and services will be tracked through the computer. 9-5. Equipment Operator Licenses. a. All individuals operating fuel-fired food service equipment will be issued a DA Form 5984-E (U.S. Army Motor Vehicle Operator’s Identification Card). Training must be documented on a DA Form 348-E Equipment Operators Qualification Record). b. Testing of personnel will be IAW TB 600-1. c. Training will be conducted by the Advanced Culinary NCO and supervised by the FSO. 9-6. Sanitation and Safety: a. TB MED 530, Tri-Service Food Code, dated 04 April 2014, contains vital information concerning food service requirements. All food service personnel will be familiar with such food service requirements b. The commander will be responsible for establishing a food safety and sanitation program. c. The program will address at a minimum of the following areas: (1) Food risk management. Food risk management programs are designed for the prevention of food borne illnesses. DA Form 7458 (Risk Management Data Log-Cooking), DA Form 7459 (Risk Management Data Log-Hot or Cold Holding/Storage) will be used in this regulation. See DA Pam 30-22 for samples and explanations. (2) Food Safety and Sanitation Training. Food sanitation certification (Technical Bulletin Tri-Service Food Code) is required every four years for food service managers and shift leaders. Training of other food service personnel should be incorporated in IDT Training. (3) Pest Management. Pest management should be coordinated with armory superintendent. (4) Exhaust hood filter cleaning will be performed at least every 6 months, or sooner if necessary. Record date cleaned on a DA Form 2404 and file in ARIMS file 200D Facility and Equipment Layout (DA 3988).

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NYARNG Pam 30-22 29 April 2016 (5) Ice machines and dispensers will be emptied, cleaned, and sanitized at least every 6 months, or more frequently if required, in order to prevent accumulation of mold, mildew, or other debris. Date ice machine is emptied, drained, cleaned, and sanitized will be recorded on DA Form 2404 and filed in ARIMS file 200D Facility and Equipment Layout 9, DA Form 3988 (Reference: TB MED 530, 4-602.11(E) (4) (d)). Ice scoops will be cleaned and sanitized prior to use and stored in a sanitizing solution when not in use during meal preparation. 9-7. Unit Field Sanitation Team (FST). a. Selection of Team Members: (1) The first sergeant selects team members, and the commander appoints the personnel whose normal field duties allow them to devote sufficient time to field sanitation activities. Those personnel, whose military occupational specialty and training require full time operation under field conditions, should not be appointed members of the FST. Selected team members should have ample time for FST duties. (2) The FST consists of at least two Soldiers, one of whom must be a noncommissioned officer when organic medical personnel are not available. If available, one member should be a medic and the leader of the FST. (3) Selected team members should have at least 6 months service remaining with their unit. (4) The FST must NOT include any 92G personnel. b. Training of Team Members: (1) The training should be conducted under field conditions and with the frequency necessary for the team to maintain proficiency. (2) The commander will ensure that the appointed FST receives the required 40-hr training, which can be coordinated thru Fort Drum Preventive Medicine.

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29 April 2016 NYARNG Pam 30-22 CHAPTER 10

FOOD SERVICE TRAINING

10-1. General. This Chapter provides guidance and procedures concerning training for food service personnel. 10-2. Food Service Training. a. A year round training plan is a required to maintain unit readiness. Commanders at all levels as well as the individual Soldier are responsible to ensure that he/she is trained and proficient on equipment, policies and procedures. b. Soldiers should go through their unit Army Training Requirements and Resources System (ATRRS) representative for available schools. c. GOCOMs are responsible for training of food service officers and alternates using their food service advisors at brigade level. d. Correspondence courses and enrollment in local community colleges allow individuals to continue food service training. e. Equipment training during IDT must be built into the Yearly Training Schedule. Utilizing the equipment trained on during IDT or annual training will increase unit readiness. f. All food service training must be documented in DTMS and maintained at the unit level. Documentation is an inspect item during CSDP and CLRT inspections. g. Food Service personnel will be licensed on all fuel fired MOTE food service and supporting equipment (modern burner unit, 2kW generator, LMTV, pintle tow, etc.) 10-3. Assistance and Instruction. Assistance and instruction in all aspects of food service is available to unit commanders and food service sergeants through: a. Food Service Technicians and Supervisors. GOCOMs and BDEs have MTOE and TDA food service technicians and/or supervisors on staff. Their mission is to provide technical assistance and support to dining facility operations within their commands.

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NYARNG Pam 30-22 29 April 2016 b. State Food Management Team. The objective of the State Food Management Team (SFMT) Program is to improve the quality of support provided to the Soldier, achieve economy, and increase effectiveness. Note: Additional training material can be found on the State Food Service Website at http://dmna.ny.gov/foodservice/

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29 April 2016 NYARNG Pam 30-22

CHAPTER 11

PHILIP A. CONNELLY AWARD PROGRAM

11-1. General. This chapter provides guidance and procedures on the Philip A. Connelly Award Program for excellence in Army Food Service. 11-2. Philip A. Connelly Award Program. a. New York State will nominate one unit to participate in the regional level competition each Fiscal Year: (1) The meal to be prepared (lunch or dinner) is an A ration. (2) Unit will use only TOE or MTOE authorized equipment to prepare the meal. (3) The competing unit will practice proper sanitation procedures as prescribed in TB MED 530, Tri-Service Food Code. (4) Prepare rations utilizing approved recipe cards. (5) All food preparation will be completed at the field site. (6) Competition will be conducted so that one finalist from each region will be nominated to compete at the DA level. (7) The meal preparation will conform to the menu provided by NGB. b. GOCOMs will submit the name of all interested units to this headquarters, MNL-LM (SS) NLT 31 December of each calendar year. The units will submit a primary and alternate date and location for the unit to be evaluated during the state level and regional level competition.. c. The competing unit will establish a tactical field feeding site. The site will include but not limited to, a Containerized Kitchen or MKT, Field Sanitation Center, water trailer, etc. The meal preparation will conform to the menu provided by NGB. d. Publicity: Appropriate Public Affairs Office (PAO) support will be coordinated with local newspaper and news affiliates.

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NYARNG Pam 30-22 29 April 2016

CHAPTER 12

DINING FACILITY ANNUAL REVIEW

12-1. General. This chapter provides policy and procedures for dining facility annual reviews and formal written action plans. 12-2. Dining Facility Annual Review. The dining facility records for IDT and AT of all NYRNG units will be reviewed annually. These reviews will include a review of documentation for all commercially prepared meals and catered meals. The food service officer, advisor, or supervisor of the next higher headquarters is responsible for conducting the review of subordinate units. A prepared checklists (Appendix F and G of the Food Service Pamphlet) will be utilized for these reviews. The report will include a summary of all review activities and outlined areas that were noted as deficient on the checklist. The unit will retain a copy in the food service records, a copy will be forward to the GOCOM, and a copy will be forwarded to this headquarters, ATTN: MNL-LM (SS). a. IDT: The annual review will be completed during October through March time frame. One copy of the review will be sent to MNL-LM (SS) NLT 1 April of each Fiscal Year. b. AT: The annual review will be completed October through March time frame. One copy of the review will be sent to MNL-LM (SS) NLT 1 April of each Fiscal Year. c. If a 15-6 investigation is recommended, the GOCOM must initiate a 15-6 investigation NLT 30 days from initial finding reported during the annual review. 12-3. Annual Formal Written Action Plans. a. Food advisors (brigades) provide advice to the unit commander through an annual formal written action plan. Action plans are created using the IDT/AT findings from current annual reviews. Each level must review all subordinate units’ action plans, create a formal written action plan and submit the plan through higher headquarters to the GOCOM. b. GOCOM food advisors will review all action plans submitted, correlate the common deficiencies and develop their own action plan. The action plan will address deficiencies, also recommended solutions. One copy of the GOCOM action plan will be forwarded to this headquarters ATTN: MNL-LM (SS), NLT 31 December. c. Instructions for development of the action plan are provided in DA Pam 30-22, para 3-8. Examples can be provided upon request.

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29 April 2016 NYARNG Pam 30-22

CHAPTER 13

MEAL, READY TO EAT (MRE) INSPECTION AND MRE DESTRUCTION PROCEDURES

13-1. General. The purpose of this chapter is to provide guidance for inspection or destruction of MREs and MRE Flameless Ration Heaters (FRH) Heaters. 13-2. POC at FT Drum and FT Hamilton. Units will contact veterinary services at either of the following locations: a. Ft Drum at (315) 772 4270 in Building P-10735. b. Ft Hamilton at (718) 630-4960 x 403 in commissary building loading dock area. 13-3. Procedures for Inspection. Contact the respective location for an appointment. During the initial phone call Veterinary services will ask questions regarding the MRE inventory in question. The unit will need to submit a memorandum annotating the amount of MRE inventory, lot numbers, and storage conditions to the Veterinary services POC. 13-4. Procedures for Retention. Based on the information provided, the Food Inspector will determine how many cases of each lot will be required to turn in for testing. Once the inspection is complete, and retention is determined the unit will be provided a MEDCOM Form 817 and DSCP Form number 5117. A copy of the forms must be provided to the issued unit and a copy must remain on file with all re-inspected MREs until consumed. 13-5. Procedures for Destruction of Main Meal. When veterinary services authorize destruction of the MREs, documentation will be provided listing the number of cases by lot to be destroyed. The prescribed method for destruction will be to cut the main meal open, remove all additional contents, and discard. 13-6. Procedure for Destruction of Heat Kit. The FHR can be disposed of by completely activating the heater element and then discard in the dumpster. MHR cannot be returned to Ft Drum and Ft Hamilton HAZMAT office.

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NYARNG Pam 30-22 29 April 2016

ARMY FOOD MANAGEMENT INFORMATION SYSTEM (AFMIS)

Initial Setup Catered Meal Raw Subsistence 14-1. Introduction. a. The catered meals process is used to create the required documents by units and to account for meal catered to the reserve center (armory) or provided by the vendor at their establishment. Catered meals will only be provided to Soldiers authorized to receive Subsistence-in-kind (SIK) at no cost to the Soldier. During annual training (AT) officers, AGRs and ADOS Soldiers that elect payroll deduction will be authorized catered meals. Catered meal can be created by units that have cooking capability when approved by the MNL-SS and GOCOM representative. b. AFMIS Live link is: https://afmisweb1.lee.army.mil/afmiswebNG/AKOLogin/default.aspx. c. AFMIS Training link is: https://afmisweb1.lee.army.mil/afmiswebTRNG/AKOLogin/default.aspx. d. Help and tutorials are available for each area you enter. To access the help click on the link “Get Help Here” located at the top right of your screen. Each section or area will provide different help/tutorial information. e. An AFMIS appointment memorandum and a DA Form 1687 signed by the unit commander on file authorizes a representative to submit and close an AFMIS request which will replace the requirement for submitting a DA Form 5913 Request/Report to the GOCOM and MNL-LM (SS). f. When consolidating with another unit, the supported unit will send a digital/hard copy DA Form 5913 Request to the supporting unit AFMIS NCO 60 days prior to start of meal. g. A separate request in AFMIS must be submitted for each: (1) Account type (IDT, AT, etc.). (2) Vendor. h. AFMIS entries must be submitted NLT 60 days prior to the meal. 14-1

29 April 2016 NYARNG Pam 30-22 14-2. Responsibilities. a. The unit commander has an overall responsibility for the proper feeding of service members during IDT/AT Home Station Training. The commander will exercise close supervision of the Catered Meals to ensure the highest attainable standards of food, preparation, service, sanitation, and nutritional value. b. The food service officer is responsible to the commander to monitor and ensure successful task completion of those areas listed in 14-2a above. The FSO will ensure the headcounter has read and understand the headcount SOP and that proper headcount procedures are followed. Ensure money is provided with a securable cash box to make change for cash paying diners. Any money provided must be signed for by the headcounter and unit commander, or food service officer on a DD Form 1544 (Cash Meal Payment Sheet). c. The brigade/battalion AFMIS NCO is responsible for reviewing all subordinate units catered meal requests, and must add approval comments in the remarks section at each command level, i.e. brigade S4 approves-SNM, and battalion S4 approves-SNM. 14-3. Initial Setup (Unit). a. General. The initial set up of the unit is required in order for the unit to request subsistence from commercial vendors through AFMIS. The commander or his/her representative is required to complete the initial set up for the unit to identify the unit’s Government Purchase Card (GPC) holder, Food Service Officer (FSO), Food Operations Sergeant (FOS) and commander (CDR). Access permission to AFMIS will only be granted to those personnel listed on an Appointment memorandum and a DA Form 1687 as authorized to request Class I. In addition the unit will identify the commercial vendors they will be using to provide meals for the unit. All units, catering and A-Rations units will have a duty appointment for FSO on file. b. HELP! Help and tutorials are available for each area you enter. To access the help click on the located at the top right of your screen. Each section or area will provide different help/tutorial information. 14-4. Initial Setup to Request Meals. a. There are three steps that must be accomplished in order to request meals: (1) Input Cardholder (GPC) information; enter the “Cardholder Maintenance” under Finance. 14-2

NYARNG Pam 30-22 29 April 2016 (2) To enter a new cardholder, click on create and enter the GPC cardholders information. All fields must be completed. The primary GPC cardholder should be the unit GPC cardholder and the alternate the unit’s higher command’s GPC holder. (3) Click on Save and Return to enter additional GPC holder or click on Main Menu (top right) to return to the main menu. b. To edit a current unit cardholder, enter the last name and then click on the

pencil to the left of the individual’s name and update the information. Click on Save and Return to enter additional GPC holders or click on Main Menu (top right) to return to the Main Menu. c. To remove a unit cardholder, enter the “Cardholder Maintenance” under Finance conduct a Search by entering the last name (or leave the data fields blank so search all

names) and click on the “Search” button then click on the pencil to the left of the individuals name and click the Delete button located at the top right of the screen. Click on Save and Return to enter additional GPC holders or click on Main Menu (top right) to return to the main menu. d. Input vendors that will provide the meal to your unit: (1) Enter MEAL SUPPLIER MAINTENANCE under Vendors and Items. (2) Click on Create and enter all vendor information. (3) Supplier: Enter the vendor’s name that will be supporting your meal request. For request that may require a contract you will need to enter a vender entitled “Unknown” under State us “AA – Armed Forces Americas.” (4) Type: (Vendor or Dining Facility) Enter Vendor for commercial vendors providing a catered meal or raw subsistence. (5) Vendors must be adequately noted and the boxes checked when and if they “can cater meals” or “can supply groceries” or both. (6) Units that are consolidating with another unit for subsistence, will indicate the unit as a “can cater meals”. The unit that is consolidating the meal for other units (catered or prepared) will be considered a “Catering Vendor.” e. Example: A Co 124 ORD is feeding with HHT 1-123 QM which is a cooking unit, will enter the HHT 1-123 QM as a vender that “Can Cater Meals.” 14-3

29 April 2016 NYARNG Pam 30-22 f. Click Save or Save and Return to add additional vendors. g. To Edit or Delete a vendor, enter the vendors name and click Search (you can leave the information blank and click on search which will list all vendors). Click on the

pencil to the left of the vendor’s name you wish to edit or delete. If you are editing the information, make the corrections and click on the Save or Save and Return button. Click on the Delete button located on the top right to delete a vendor from the system. Once you have completed working on your vendors, click on Main Menu (top right) to return to the main menu. Please note if you have an open meal request with the vendor you will not be able to delete the vendor, you must first delete or void the request. 14-5. Input Food Service Personnel Information. a. Enter the DINING FACILITY CASH DATA MAINTENANCE under Headcount/Cash Collection. b. Input or update the unit(s) information for: (1) Food Service Officer. (2) Food Service Sergeant. (3) Commander’s information. (4) Disbursing Officer’s information. (Information is provided by MNL-LM (SS)). (5) Click Save and Return. 14-6. Inventory of Stocked Subsistence. a. Cooking units will input their physical inventory before a request is submitted. Units with a consolidated inventory will maintain a manual inventory. b. Request cannot be submitted on the same date of initial inventory. c. Your Required Delivery Date (RDD) must be in the future of your initial inventory. d. Click on “Physical Inventory” under “Inventory Management.” 14-4

NYARNG Pam 30-22 29 April 2016 e. Inventory Type: (1) Select “Monthly” from the “Inventory Type” drop down menu. (2) Select the current month and click on the “Next” button. (3) Click on the “Print Count Sheets” button. This will set the inventory date. You should receive a “Negative Report” during the initial set up. Inventories must be conducted on the same day you print the count sheets. (4) Close the report and the “Enter Counts” button will be activated. f. Click on the “Enter Counts” button which will open the “Physical Inventory Page. g. Select “Perish Ability Type” from the dropdown menu: (1) Perishable (units should not have any perishable inventory). (2) Semi-perishable. h. Add the items from you inventory by either entering the TIIN number if you know it or search for the item by clicking on the search icon at the bottom of the page. i. You have three options to search: (1) TIIN. (2) NSN. (3) Item Name. j. Enter the information and click on the SEARCH button. Once you find the item click on the green arrow to the left of the item and that will transfer the item to the bottom of the inventory sheet or Cancel to return you back to the previous screen. k. Enter the inventory count under “Loose Count.” l. Repeat the two previous steps until you have all items entered. m. The items will remain in the sequence in which they were added until the Inventory is finalized. 14-5

29 April 2016 NYARNG Pam 30-22 n. Print the “Recount Sheets” to ensure counts have been entered. If there are any items that do not have a count a report will be displayed, otherwise you will receive an “Error Encountered.” o. In order to finalize the inventory you must “Print Variance Report.” The inventory variance report will show the difference between the physical count and the Balance On Hand (BOH). At this point the Variance Qty should reflect what you physically inventoried. Once you finalize the inventory the counts from the Variance QTY will transfer to the BOH. p. Click on the “Finalize Inventory to complete the inventory and display the “Accountable Inventory Report.” Notice BOH now reflects the physical count. 14-7. Scan and Go Initialize. The “Scan and Go” scan device will not be utilized in the NYARNG. 14-8. Catered Meals. a. General. The Catered Meals Process is used to create the required documents by units and to account for meals catered to the reserve center (armory) or provided by the vendor at their establishment. Catered meals will only be provided to Soldiers authorized to receive Subsistence-in-kind (SIK) at no cost to the Soldier. Catered meal can be created by units that have cooking capability when reviewed by GOCOM and approved by MNL-LM (SS). b. HELP! Help and tutorials are available for each area you enter. To access the help click on the link “Get Help Here” located at the top right of your screen. Each section or area will provide different help/tutorial information. c. An AFMIS NCO appointment memorandum and a DA Form 1687 signed by the unit commander on file authorizes a representative to submit an AFMIS requested for approval which will replace the requirement for submitting a manual DA Form 5913 request. d. When consolidating, the unit will submit a DA Form 5913 request signed by the commander to the supporting unit, authorizing them to order subsistence. The commander must submit the DA Form 5913 request to the supporting unit, NLT 60 days from the date of the meal. e. A separate request in AFMIS must be submitted for each: (1) Account Type (IDT, AT, OCO etc.). (2) Vendor. 14-6

NYARNG Pam 30-22 29 April 2016 14-9. Requesting Catered Meal from a Vendor. a. Click on Catered Meals under Meal Production. b. Under the “Create Catered Meal Order” select the location for the catered meal from the drop down menu: (1) Reserve Center – National Guard Armory. (2) Restaurant – Unit consuming meals at the Restaurant. (3) Training Site – National Guard Training Sites, (i.e. CTSC, FTIG, Ft Drum) or other locations not considered a National Guard Armory. Example a National Guard Band performing throughout the state, the areas throughout the state would be considered a training site. (4) Dining Facility – Unit feeding with at an active duty post DFAC. c. Select month and year the meal is to be consumed from the drop down menus. d. Click on Create.

e. A yellow warning triangle displayed next to the unit indicates a cooking unit is requesting a catered meal. Buffet and Itemized. When creating a request for multiple catered meals only one “Meal Style” can be selected for a catered meal request. (1) “Itemized” will not be used in the NYARNG. (2) “Buffet” will be used: (a) When the vendor is serving a set menu. (b) When feeding with a contracted vendor that is operating with an approved menu such as a NYARNG 21-Day Menu. f. The Account Type refers to the duty status this meal is supporting. A separate request is required for each account type so if you have Soldiers in AT and IDT a separate request for the same meal will be required: (1) IDT for drills (default). (2) AT for annual training. 14-7

29 April 2016 NYARNG Pam 30-22 (3) RSP for PRTF IADT RSP accounts. (4) Units authorized additional training days due to mobilization: (a) OCO-IDT for units authorized additional IDT periods. (b) OCO-AT for units authorized additional AT days. (c) OCO-TD for units authorized additional Active Duty Training Days. (d) T-10 for units ordered to Title 10 active duty. g. Purpose: (1) Training - Normal training assignments when participating in IDT or AT. (2) Contingency – Other activities that are assigned outside normal training, such as ADT, CDF, RDS, or Title 10. h. Standards Met: All three areas must be met: (1) Price Standards Met: The Food Service Management Board sets catered meal prices: Is the price at or lower than command guidance? If ‘Yes’ put a check mark in block to the left. If ‘No’ you still have to put a check mark in block to the left, then you must enter a remark about why price is greater. (2) Food Safety and Sanitation: The supplier must meet the required established standards of TB MED 530. If ‘true’ put a check mark in block to the left. If ‘false’ you will have to find you another supplier. (3) Substitute Standards: The catered meal menu must meet the standards set by the Food Service Management Board. If ‘true’ put a check mark in block to the left. If ‘false’ then you have to choose another menu that will meet the standards. 14-8

NYARNG Pam 30-22 29 April 2016 i. Add a Catered Meal to the Request: (1) At the bottom left of the Catered Meals Order page, enter the date of the

meal in YYYY-MM-DD format or by clicking on the calendar icon to the right. (2) Select the meal from the drop down menu located at the bottom of the page. (3) Click the ‘add’ button to at the meal to the request. Continue until you have all the meals being provided by this vendor.

j. A yellow warning triangle displayed next to the Meal indicates a cooking unit is providing the same meal at the same location. On the Meal Details page a new TAB will appear “Units Cooking” with contact information

k. Enter the Itemized menu by clicking on the Meal Details icon to the right of meal column which will open the itemized detail screen. l. Enter the projected head count. The projected headcount can be added on the main request page or on the meal details page. m. Enter the projected cost per meal. Meal cost will only be for the cost of the food and service provided and will not include Tax, Tips or Delivery. Meal cost will not exceed the authorized meal allowance established by the Food Service Management Board. The projected cost per meal can be added on the main request page or on the meal details page. n. Enter the meal items; each item must have an entry, enter none if the meal item is not being served. o. Click on the Remarks TAB under the Meal Details pages and enter any remarks that would support the specific meal. Remarks for a specific meal could include a detailed menu if a Buffet is selected as a Meal Style; approved menu number; etc. p. To copy or duplicate meals for a date range can be accomplished by clicking the

copy icon located in the second column of the Catered Meals Order page. This will open a date range. Example: The unit is drilling 18-20 March and will be serving a breakfasts 18-20 March and lunches on 19-20 March. The breakfast meal for the 18th has been entered; clicking on the copy icon will open a date range window. Enter the date range, in this case 19 March as the beginning date and 20 March as the end date and click on the copy button. This will add the additional breakfast meals and all the meal information from each meal, adjustments to a meal that was copied may need to be made. 14-9

29 April 2016 NYARNG Pam 30-22 q. Deleting a single meal from the meal requested prior to the request being submitted, click on the checked box to the left of the meal and click the Delete button above the detailed table. A confirmation message will be displayed, click OK to delete the meal from the request.

r. Projected Order Cost is continually updated as the projected headcounts and project cost per meal are adjusted. Catered meals that exceed $2,500 will display a

yellow warning triangle next to the Projected Order Cost. Placing the cursor over the triangle displays the message. To continue, enter the GPC control number assigned by the billing official, in the remarks section. A contract is required for all orders exceeding $2,999.99.

s. Supplier Info TAB. Select a Vendor: (1) You must rotate vendors as directed by the State Food Program Manager. (2) If your request exceeds authorized GPC amounts you will receive a message in red that states “Contract required, must select at least one candidate supplier. If selecting more than one supplier, select the preferred supplier first.” The default supplier (selected in Meal Supplier Maintenance) will always be listed first in the selection box followed by the other suppliers in alphabetical order. If the vendor is not listed, save your request and refer the AFMIS SOP. If you do not know the vendor input a vendor as unknown, the Purchasing and Contracting office will submit the request for open bid, if required. t. Cardholder Info TAB. Select a GPC holder that will be purchasing the meals from the vendor. A cardholder is not required if the total meal cost exceeds the authorized GPC allowance, the cardholder filed will be grayed out. The cost of the meal will be paid through the contract process. The unit will still be required to close out the request following the meal. If the unit is feeding with another military unit unselect the cardholder. u. Order Remarks TAB provides the remarks that support the entire request: (1) First Line - enter the MUTA number, drill location, duty hours, and menu numbers. (2) Enter any additional units that will be feeding under this request and the number of meals. Units Consolidating: 56th EN (25 PAX) 43rd Band (25 PAX). (3) Enter the feeding plan for this request. This entry represents the DA Form 5913 Request and will replace this requirement. Enter the appropriate meal, i.e;

Sat; 18 Mar B: 45 PAX (B5) L: MRE D: 45 PAX (D5) Sun; 19 Mar B: 45 PAX (B6) L: MRE D: 0

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NYARNG Pam 30-22 29 April 2016

(4) Enter any additional information that supports the request.

v. Detailed Report can be run by clicking on the print button located at the top left of the Catered Meals Order page. A Detail Report will be printed for each meal with the remarks for the overall request on each meal and the remarks specific for the meal. The Detail Report will not display the requested vendor until MNL-LM (SS) approves the request.

w. Click Save and Return to save your request as un submitted. While working on a Catered Meal request you have the capability of saving the request as a work in progress (un-submitted) and returning to it at any time.

x. To submit a meal request, logon, click on Catered Meals under Meal Production

and conduct a search for un-submitted requests and click on the pencil of the un-submitted meal that is to be submitted for approval. 14-10. Submitting A Request For Approval. Review the requested and click on the submit button (top left). If any of the information is missing or incorrect you will receive a message. You will need to correct the error before you can proceed. Once a meal request has been approved it cannot be deleted, it can only be voided. If the request is disapproved by MNL-LM (SS), it can be reopened which will return the request to an un-submitted status. Clicking the submit button may produce two confirmation messages. The first message is to confirm you want to submit the request for approval. The second message will appear if a contract is required. Click OK button for each message and the final confirmation will appear. Note: If there are any errors on the request, error messages will appear. Correct the errors and re-submit the request. 14-11. Searching For Meal Request. To search for a catered meal request, click on the Catered Meals link under the Meal Production section. a. Enter any filtered requirements and click on the search button. b. You can filter the search on the right side of the Cater Meals page by entering: (1) A date range. (2) Meal type. (3) Location. (4) Status using the dropdown menu.

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29 April 2016 NYARNG Pam 30-22 14-12. Modifications. Modifications to the request are not authorized once it has been submitted to the MNL-LM (SS). If the request has not been approved, notify GOCOM who will ask the MNL-LM (SS) representative to disapprove the request. Once the request has been disapproved by MNL-LM (SS), re-open the request make the modifications to the request and resubmit for approval. 14-13. Reopen a Disapproved Request. Disapproved requested can be resubmitted without having to re-enter all of the information. a. Conduct a search for the requested meal by clicking on the Catered Meal link under Meal Productions section. b. Select the required filter options and click on the search button.

c. Click on the pencil to the left of the meal request. d. Click on the reopen button located at the top of the page. This will change the order Status from disapproved to an un-submitted status. e. Click on the order remarks TAB and review the remarks entered by GOCOM and MNL-LM (SS) explaining why the meal request was disapproved. f. Make the required modifications or corrections and resubmit the request by clicking on the submit button. 14-14. Deleting a Request. In order to delete a request that has been submitted for approval, you will need to ask MNL-LM (SS) to disapprove the request back to the unit. Once the request has been disapproved, reopen the request and delete the request. Request that have been approved cannot be deleted, they must be voided. 14-15. Voiding A Meal Request. From the main menu click on CATERED MEALS under

Meal Production and search for the meal request, click on the pencil and then click on the void button. You will be required to enter remarks as to why the request is cancelled. If a request has not been approved, contact the next higher headquarters and request they disapprove the request so the request could be deleted instead of voiding. 14-16. Change of Training Dates. There are two methods of changing the meal dates within AFMIS as long as the dates remain within the same month of the original request.

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NYARNG Pam 30-22 29 April 2016 a. Meal request that have not been approved: (1) Contact GOCOM and request they disapprove the request back to the unit. (2) Reopen the request (see paragraph 11-15 above).

(3) Click on the copy meal icon in the second column. This will open a date range. (4) Enter the new date for this meal in the date range popup. This will copy the meal and all of the data of the meal to the new date. (5) Delete the old meal that has been copied to the new dates by selecting the check box in the first column of the meal to be deleted and click on the delete button. b. Meal request that have been approved and where training dates have changed within the same month, enter in the orders remarks section the date the training is being changed to. Contact the GOCOM for approval and retain a copy of the communications for review. 14-17. Change in Headcount. If a change in headcount numbers occurs after the request has been approved, contact GOCOM for instructions as soon as possible and annotated in the current meal remarks. 14-18. Check Status of a Request. a. Click on the catered meal link under the meal production section. b. Click on the search button on the right side. c. Order Status is located on the far right side: (1) Un-submitted to indicate that this has not been completed for review by higher headquarters. (2) Submitted identifies orders that have been completed at the unit level and are awaiting consideration by the operational command. (3) Approved is used to designate that the operational command approves the request that has been submitted. 14-13

29 April 2016 NYARNG Pam 30-22 (4) Disapproved displays as a status when the operational command does not approve the expenditure for the request. The request may be “Reopen” and changes made and then resubmitted if desired. (5) Pending Contract designates orders that have been submitted by the operational command to contracting to approve the expense that is in excess of the bench mark value. (6) Voided is a status that indicates that you (the requesting unit) have cancelled the request. (7) Closed status is a request that has been completed. 14-19. Gathering Headcount Data. Headcount data will be gathered from the DA Form 1379’s and meals sold for cash; as annotated on the cash meal payment sheets. 14-20. Reporting Headcount and Close Meal Request. Headcount Data cannot be entered until the meal has been approved and the system date is equal to or greater than the meal date. Locate the meal from the main menu click on CATERED MEALS under

meal production and search for the meal request, click on the pencil icon to the left of the meal you are reporting on. a. Click on the Meal Details to enter the headcount, cost and current meal remarks. b. Actual Cost - Enter the total cost of the meal from the GPC receipt. c. Headcount - Enter the number of SIK present for duty as listed on the DA Form 1379, in the Army National Guard Headcount field on the right side. Enter the number of meals sold for cash in the Catered Meal Cash field on the right side. d. Non-unit SIK - Enter the number of SIK reported on DA Form 5913 (feeder report) that was submitted from a unit being supported in the category field “other” on the right side. You will need to scroll down to the bottom in the category section. e. Authorization Number. Under the cardholder info TAB enter the GPC register control number or document number given by the billing official. f. Meal Remarks - Enter any information for the selected meal that affected the approved request: (1) Change in headcount numbers due to inclement weather. (2) Vendor notification of change in numbers window passed and the numbers could not be adjusted.

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NYARNG Pam 30-22 29 April 2016 (3) Consolidated headcount numbers, (unit-requested/fed) example: Co A 124 Inf (25/20), Co B Det 1 (30/13). g. Close the meal. Once you have entered all of the information, Actual Cost, Headcount Unit and Consolidated, if required, and any required Remarks for this meal, click on the close meal button located at the top of the page. Any corrections that need to be made after the meal request has been closed can be accomplished by the OC only.

h. Repeat until all additional meals submitted on this meal request have been closed. Once all individual meals have been closed a verification message will appear, click on the OK to continue. 14-21. Open Transaction Report. The Open Transaction Report identifies any open transactions and missing headcounts. The Open Transaction Report should be run monthly to ensure all units transactions are maintained to date.

14-22. Accounting Window.

a. AFMIS sets the accounting window to allow units the time to complete AFMIS Request and close out Open Transactions. Unit’s that do not close out subsistence request within the accounting window may be required to consume operational rations for the next battle assembly.

b. Battalion commanders that have units that do not close out their subsistence request within the accounting window will be required to submit to the MNL-LM (SS), a memorandum explaining why the unit failed to close out their subsistence request and measures to prevent future occurrences.

Accounting Period Closed out Date Accounts Locked

January 15 March

February 15 April

March 15 May

April 15 June

May 15 July

June 15 August

July 15 September

August 15 October

September 15 November

October 15 December

November 15 January

December 15 February

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29 April 2016 NYARNG Pam 30-22 14-23. Required Documentation. a. The following documents, at a minimum, are required to be maintained on file (hardcopy or digitally) by the unit for a period of two years: (1) Training Schedule. (2) An AFMIS NCO appointment memorandum and a DA Form 1687 authorizing a commander’s representative to submit and close a catered meal request in AFMIS. (3) DA Form 5913 Strength and Feeder Report, only if consolidating with another unit or drawing rations from SSMO. (4) Copy of the itemized invoice and/or vendor invoice and the detailed GPC Receipt. (5) Copy of Approved and Closed Meal detail report (screen page AJK-U001-2). b. The following documents are required to be submitted to the GOCOM : (1) Copy of Closed Meal detail report (screen page AJK-U001-2). (2) Copy of the itemized invoice and/or vendor invoice and the detailed GPC Receipt. (3) Copy of TISA/SSMO invoices, if operational rations were used in conjunction with catered meals. (4) DA 5913 Strength and Feeder Report, only if consolidating with another unit. 14-24. Required Actions. a. All authorized AFMIS users must log on to AFMIS at least once per month. Failure to do so will automatically delete the user’s access after 90 days of no activity. b. The AFMIS user will have to re-submit an access request form to GOCOM, with a memorandum from the unit’s brigade or battalion commander, explaining why the user was not able to log on accordingly, to include measures to prevent future occurrences.

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NYARNG Pam 30-22 29 April 2016 CHAPTER 15

PREPARED MEALS

15-1. Grocery Order Process. a. The Grocery Orders Process is used to create grocery orders, for units that have cooking capabilities, which are electronically submitted to the State Food Service Manager (FSM) for review and funding. b. The FSM may approve, disapprove, or void a grocery order; place the grocery order on hold pending a contract; and make headcount adjustments to closed meals. c. Major Support Commands (MSC) will have Intermediate Command (IC) review visibility for their subordinate units. MSC will not be able to make any changes to grocery orders for their subordinate units. d. The unit is responsible for initiating grocery orders to support the units feeding requirements: (1) AFMIS Live link is: https://afmisweb1.lee.army.mil/afmiswebNG/AKOLogin/default.aspx (2) HELP! Help and tutorials are available for each area you enter. To access the help click on the located at the top right of your screen. Each section or area will provide different help/tutorial information. e. Prepared meal requests must follow a procedure in order for inventories to reflect correct quantities which are: (1) Input Initial Inventory (This is completed during initial set up and will be completed by units that do not have consolidated shelf stock). (2) Request Groceries. (3) Receive Groceries (This puts the groceries into your inventory). (4) Production Schedules Report (This breaks out your groceries to the meals you are preparing). (5) Kitchen Requisitions and Returns (This draws the groceries from inventory and creates your Production Schedule). (6) Inventory remaining stock to balance your report.

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29 April 2016 NYARNG Pam 30-22 15-2. Initial Setup. Initial Setup by the unit must be accomplished before meals can be request. Initial inventories must be accomplished before subsistence request can be submitted. Units that have a consolidated inventory should maintain a manual inventory. 15-3. Creating a Grocery Order. Request must be entered at least 45 days prior to consumption: a. Click on Grocery Support under Orders/Receipts and then click on Generate Grocery Order. b. Required Delivery Date (RDD): Enter the RDD the raw subsistence needs to be delivered or picket up from the vendor (format yyy-mm-dd), or click on the calendar icon

to view a calendar and select a date. If you enter an RDD that already exists you will receive an error message to inform you that a request for that date already exists and that you will need to select another RDD. c. Meal Date. Under meal date enter all the dates that you need to serve meals on as outlined in your unit training schedule, and then click on add. Once you have all the dates entered click on continue. You also have the option to cancel or return to the Main Menu. If you cancel or return to the Main Menu the data you have entered will be lost. The meal date must be equal to or greater than the RRD. d. Selecting the Menu and Generating your Request: (1) Select the Meal Date from the dropdown menu located on the bottom left of the screen. (2) Select the meal type you are planning on serving (Breakfast, Lunch or Dinner). You cannot add a meal type that has been included on another approved request for the same date. The order must be deleted, voided, or disapproved in order for you to add it. (3) Select the Menu Name. Menu Names are the names of different types of meal plans that have been approved by the State Menu Board. (4) Menu Day. The Menu day identifies the menu you are requesting. You will need to refer to the printed Menu Plan to see what receipts you are requesting. For example, if you are requesting a lunch from the 14-day menu for day 3, you are

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NYARNG Pam 30-22 29 April 2016 requesting the L03 menu. Once you have selected the meal click on add. Repeat steps 1 through 4 until you have all the menus required for your training period. Notice that your menus are being added to the top of the page: (5) Enter your projected headcounts for all of the meals in the “Proj HC” data field. (6) Generating your Menu Request: (a) Click on “generate” to compile your request. This does not submit your request it only builds the grocery list. If you exit this window without generating the request all data will be lost. (b) If any required information is missing you will receive an error message

that is indicated by a . Place the cursor over the and a message displays “Headcount must be between 1 and 999,999.” Enter the required data and click the “generate” button. A confirmation message is displayed. Click on the “OK” button to confirm. If you have not entered meal data for at least one meal for each meal date an error message displays: The following meal date(s) do not have at least one meal: yyyy-mm-dd. Go back to the screen and enter the required data then click on the “generate” button. The Grocery Order and Production Schedule(s) Generated Successfully will be displayed and will allow you the following three options: (c) Edit Grocery Orders – Prepare a request for approval, you can edit your grocery order, return to grocery support or return to the main menu from here. (d) Return to Grocery Support – Returns you to the Grocery Support window if you want to edit your order at a later date. (e) Main Menu – located top right of the screen will return you to the main menu if you want to edit your order at a later date.

15-4. Preparing a Request for Approval. Select “Edit Grocery Order” or from the main menu, click on grocery support under order receipts and then click on Grocery Orders.

a. Select the unit you are processing if you support multiple units. b. Execute a search for the grocery order. If you select ALL under status, all grocery orders will be displayed. You have the option to set filters to focus your search on:

(1) Select the Grocery Order you need to process by click on the pencil at the far left of the request which will display the Grocery Order Detail screen. From this screen you have the options to edit the grocery order, print the grocery order report,

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29 April 2016 NYARNG Pam 30-22 submit the order for approval, save it or delete it. Once the order has been submitted it cannot be deleted from the system, it can only be voided. If the dollar value of the grocery order exceeds the GPC threshold or another unit is feeding on the same date at the same location, a yellow warning triangle will display to the right of the UIC. This data cannot be changed. (2) Move the mouse over the triangle to display the warning message. c. Preparing the Request for Submission. (1) Current Status of your request identifies the status of your request. (a) Un-submitted is the default when the grocery order is initially generated and saved to indicate that the request has not been submitted for approval. (b) Submitted request that are pending approval by the State FSM. (c) Approved request has been approved by the State FSM. (d) Unapproved request was not approved by the State FSM. Check remarks for reasons of disapproval. The request cannot be re-submitted unless a new request is submitted. (e) Pending Contract designates orders that have been submitted by the State FSM to contracting because they exceed the authorized GPC procurement level. (f) Voided is a request that has been approved by the FSM and the unit decides the request is no longer required, a change in training dates or any other reason. The request must be voided by the requesting unit. (g) Closed grocery order has been completed. (2) Enter Account Type: (Different account types cannot be consolidated, separate request are required for each account type): (a) IDT for Drills. (b) AT for Annual Training. (c) SAD for State Active Duty. (d) RSP for PRTF IADT RSP accounts.

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NYARNG Pam 30-22 29 April 2016 (3) Units authorized additional training days due to mobilization: (a) OCO-IDT for units authorized additional IDT periods. (b) OCO-AT for units authorized additional AT days. (c) OCO-TD for units authorized additional Active Duty Training Days. (d) T-10 for units ordered to Title 10 active duty. (4) Enter the purpose of the request from the dropdown menu: (a) Training – Normal training (IDT, AT, OCO). (b) Contingency – Other activities that are assigned outside normal training such as State Active Duty. (5) Item Data TAB. The item data TAB is a list of grocery items needed to prepare all of the meals from your grocery order. The order quantities need to be adjusted to account for supplies that are currently on hand (BOH) and items you do not need to be order. (a) Adjusting the “Order Qty” you need to review the BOH against the “Required Qty” and change the “Order Qty” to the quantity you require. (b) Adding a Grocery Item to the list: (1) If you know the TIIN for the item, enter it at the bottom of the screen in the TIIN field and click on Add. (2) Search for an item by clicking on the binoculars at the bottom of the screen. This will open the search screen where you can search by TIIN, NSN, or Item Name. Select the Search By and enter the information in the Value field and click “Search.” Click on the green arrow to the left of the item that you would like to add to the order, the item will be added to the bottom of the grocery list; enter the quantities required on the Grocery Order Detail page, and repeat until you have all of the items required. (3) If you are not able to locate an item, or find a substitute item, you will need to contact the State FPM, they will be able to load the new item. d. Deleting Items from the Grocery List. For items you would like to delete from your grocery list, check the box to the left of the item and click on Delete on the top left of the TAB field just below the “Item Detail” TAB.

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29 April 2016 NYARNG Pam 30-22 e. If any items have been flagged for deletion since the grocery order was last saved in the database there will be a red flag displayed under the TIIN on the screen. If any items have dropped off the catalog since the grocery order was last saved in the database, a yellow warning triangle will appear near the TIIN. You must find a suitable substitute for these items and delete the flagged items from the grocery order. f. As you add and/or adjust vendor items to the grocery order the TISA Item Identification Number (TIIN), and item name are displayed on the screen. In addition to this information, the following information is also provided to assist you in making decisions on order quantities. Only the order quantity may be modified on this tab. (1) TIIN is the Item Identification Number from the TISA Catalog. (2) P/S, “P” is a Perishable item “S” is a semi-perishable item. (3) UPK Qty Unit Pack Quantity - This is the number of units of issue contained in the case, container, box, etc. For example if the unit of issued is can and there are 6 cans in a case, the U/Pack Quantity would be six (6). (4) BOH is the Balance On Hand from your inventory. Establishing an inventory will be covered later in this regulation. (5) Unit Info TAB. This TAB provides the unit POC information of the unit submitting the grocery order. This cannot be edited from this screen. In order to edit this information you will need to refer to “Initial Set Up.” (6) Supplier Info TAB. This TAB allows you to select one of the vendors you entered during the initial set up process. If you do not see the vendor you will need to refer to paragraph 2b “Initial Set Up.” If the estimate amount is under the GPC threshold the screen will only display one “Candidate Supplier Info”; if the estimate exceeds the GPC threshold will display three supplier information fields. Your preferred vendor needs to be the first selection. If the request exceeds the GPC threshold and a vendor is unknown, you should add a vendor entitled “Unknown.” (7) Ship To TAB. This TAB allows you to indicate the address the vendor will be delivering your grocery order to or where the unit will be consuming the meal. If the location is not listed in the dropdown, click on the Add link to add the new location. Your primary location should be your primary training site such as the armory.

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NYARNG Pam 30-22 29 April 2016 (8) Cardholder Info TAB. The cardholder TAB identifies the GPC holder who will pay for the meal. Select the individual by clicking on the dropdown arrow. If the individual is not listed, you will need to refer to “Initial Set Up” to add or edit your GPC holder. If the estimated cost for the meal exceeds the GPC threshold, the cardholder information TAB will not be displayed. The meal will be paid through the contracting process g. Remarks TAB: (1) First Line - enter the MUTA number, drill location, duty hours, and menu numbers. (2) Enter any additional units that will be feeding under this request and the number of meals. Units Consolidating: 56th EN (25 PAX) 42rd Band (25 PAX). (3) Enter the feeding plan for this request. This entry represents the DA Form 5913 Request and will replace this requirement. Enter the appropriate meal, i.e.,

Sat; 18 Mar B: 45 PAX (B5) L: MRE D: 45 PAX (D5) Sun; 19 Mar B: 45 PAX (B6) L: MRE D: 0

(4) Next line, enter the BDFA cost projection and reasons for quantities of items that were increased or for items add to the grocery list. (5) Last line, enter any additional information that will provide a picture of your training and meal requirements. h. Saving a request as un-submitted. While working on a Grocery Orders request you have the capability of saving the request as a work in progress (un-submitted) and returning to it at any time. While working on any document it is always a good idea to save your work periodically. Click on the “Save” button to save your work and remain on the screen. Use the Save & Return button to save the data for this grocery order request and return to the Grocery Order search screen. Each grocery order request is assigned a requisition number. 15-5. Editing a Request. Request can be edited prior to it being approved. From the main menu click on Grocery Support under Orders/Receipts then Grocery Orders. Use the search process to find the correct grocery order request and use the edit icon (pencil) make required changes and click on Save or Save and Continue to continue work.

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29 April 2016 NYARNG Pam 30-22 15-6. Deleting A Grocery Order Request. a. You can only delete a grocery order if it has not been submitted for approval. b. Deleting a Request: (1) From the Main Menu click on Grocery Support under Orders/Receipts then Grocery Orders. (2) Perform a search using the filters available then select the order you would

like to delete by click on the pencil to the left of the order. (3) Click on the Delete button located at the top left of the screen. Once the record is deleted you will be returned to the Grocery Orders search screen. c. Voiding a Request. Voiding a request is similar to deleting the request. After submitting the request for approval, you have the capability of voiding the request. The request remains on the data table with a void designation. (1) From the Main Menu click on Grocery Support under Orders/Receipts then Grocery Orders. (2) Perform a search using the filters available then select the order you would

like to delete by click on the pencil to the left of the order. (3) Enter a reason the request is being voided out in the Remarks block. You must enter a reason for voiding the order. (4) Click on the void button located at the top left of the screen. Once the record is voided you will be returned to the Grocery Orders search screen. 15-7. Adjusting Headcount. If you have not closed out the grocery order, you have the ability to adjust the headcount numbers and re-run the grocery order. a. From the Main Menu click on Grocery Support under Orders/Receipts then click on Grocery Scale Order. b. Enter your search information: (1) Un-submitted, approved, or both. If your request has been submitted you will not be able to rescale until the request has been approved by the OC. The OC cannot rescale the order.

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NYARNG Pam 30-22 29 April 2016 (2) Search Period (optional). Leaving it blank will populate all un-submitted, approved or both whatever you selected in the Status. You cannot adjust grocery orders that have already c. Click on Search and the right side of the screen will be populated. d. Select the pencil icon to the left of the grocery order you are going to scale. e. Enter the New Proj HC. f. Remarks are required; enter the reason for the scaling, reduced HC etc. g. Click on the Scale Order button located at the top right of the page. h. Print out the detailed report and submit to your vendor. 15-8. Submitting a Request for Approval. a. An approved DA Form 1687 must be on file authorizing the commander’s representative to submit a ration request; this will replace the requirement for a DA Form 5913 request. b. From the Main Menu click on Grocery Support under Order/Receipts then Grocery Orders. c. Perform a search using the filters available then select the order you would like

to submit for approval by click on the pencil to the left of the order. d. Click on the submit button located at the top left of the screen. If there are any errors a message will be displayed at the top. All errors must be corrected before the order can be submitted. Make the corrections, click on save and then submit. You will receive a message that states” Grocery Order Submitted successfully.” 15-9. Submitting Your Request To The Vendor. Once you have submitted your request in AFMIS, print off the Detailed Report (DA 3294, pull sheets) for the vendor. All estimated cost data on the Grocery Order for a Contract MUST be whitened out before submitting in GFEBS or to a vendor for local purchases. a. From the Main Menu click on Grocery Support under Orders/Receipts then Grocery Orders. b. Perform a search using the filters available to locate the grocery order you would like to print the detail report for.

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29 April 2016 NYARNG Pam 30-22

c. Click on the pencil to the left of the order and then click on the Print Detail button located at the top left of the screen. You will also notice that you can print the detailed report from the search screen by clicking on the report icon . By hovering the mouse over the icons you know what the reports are. d. Items in the Order Qty column that are zero are items that were drawn from supply. These items need to be lined off the report to prevent the vendor from filling them. e. The prices on the report are based on previously entered prices for this vendor. The vendor will be required to adjust the prices and any quantities due to a difference in packaging. 15-10. Checking Status of a Meal Request. a. Status of your Meal Request can be found from the Main Menu click on “GROCERY SUPPORT” under Orders/Receipts then click on “Grocery Orders” and search for the requested meal. You will see the status of your request on the right. Click on the pencil to review any remarks from the Operational Command. b. Definition of Status: (1) Un-submitted to indicate that this has not been completed for review by higher headquarters. (2) Submitted identifies orders that have been completed at the unit level and are awaiting consideration by the Operational Command. (3) Approved is used to designate that the Operational Command approves the request that has been submitted. (4) Disapproved displays as a status when the Operational Command does not approve the expenditure for the request. A new request must be submitted if desired. (5) Pending Contract designates orders that have been submitted by the Operational Command to contracting to approve the expense that is in excess of the bench mark value. (6) Voided is a status that indicates that you (the requesting unit) have cancelled the request. (7) Closed status is a request that has been completed.

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NYARNG Pam 30-22 29 April 2016 15-11. Resubmitting a Disapproved Request. Requests that are returned disapproved for administrative reasons can be resubmitted. The dates of the battle assembly cannot be changed. a. To re-activate a disapproved request click on the “Reopen” button. b. That will re-open an un-submitted grocery order. c. Training dates cannot be changed. d. Make administrative adjustments to the request. e. Headcounts cannot be rescaled from this screen. Click on “Save & Return,” rescale the request (paragraph 12-11 above) and then submit the request as noted in paragraph 12-8. 15-12. Receive The Supplies - Close Out Grocery Order Request. a. From the Main Menu click on Grocery Support under Orders/Receipts then Grocery Receipt. b. Execute a search for the grocery order. If you select All under status, all grocery orders will be displayed. You have the option to set filters to focus your search on. c. Select the Grocery Order you need to process by click on the pencil at the far left of the request which will display the Grocery Order Detail screen. d. Returns cannot be accomplished through AFMIS once the groceries have been received. Items not used that cannot be shelf stocked and are returned to the vendor, an inventory adjustment will need to be accomplished. e. Item Data Tab. (1) Update the correct cost and quantity of grocery items received. As you update the items you will notice the total cost is adjusted. If the cost of a product differs much from the cost on file a warning triangle will display. Moving your mouse over the triangle will display the reason for the warning. (2) Enter the total amount from the cash register receipt you received from the vendor in the “Receipt Total” field. The total cost and the receipt total must match. If they do not double check your itemized receipt with the price and quantities on the Item Data screen.

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29 April 2016 NYARNG Pam 30-22 (3) Adjustments are discounts that affect (either positive or negative) the total cost; remarks are required anytime adjustments are entered. Discounts or Adjustments that affect the receipt must be entered in the “cost adjustment” field which is located in the upper right portion of the screen. When you tab out of the field the “total cost” field will be adjusted. Remarks are required for any adjustments. (4) Adding a Grocery Item to the list: (You have the ability to add items to the grocery list.) (a) If you know the TIIN for the item, enter it at the bottom of the screen in the TIIN field and click on add. (b) Search for an item by clicking on the binoculars at the bottom of the screen. This will open the search screen where you can search by TIIN, NSN, or Item Name. Select the Search by and enter the information in the Value field. Click on the green arrow to the left of the item that you would like to add to the order, the item will be added to the bottom of the grocery list, enter the quantities required. You cannot add an item that is already listed on the receipt; you will receive an error message if you try. (5) Deleting Items from the Grocery List. For items you would like to delete from your grocery list, check the box to the left of the item and click on delete on the top left of the Tab field. (6) You can add additional items to the receipt using the TIIN or by clicking on the binoculars and searching for the product. f. Cardholder Tab. (1) Verify the GPC holder who made the GPC purchase. (2) Enter the unit’s authorization number which is a control number. The control numbers will be issued by the units Billing Official. g. Headcount Tab. The headcount displays the approved and actual headcount for each meal. If the actual headcount is zero or is not correct you will need to refer to paragraph 13 below to make corrections. h. Supplier Tab. The supplier tab displays the approved vendor.

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NYARNG Pam 30-22 29 April 2016 i. Remarks Tab. The remarks tab allows you to enter any remarks pertaining to this grocery receipt, headcount or any information that affected the feeding plan. If you are the feeding unit for a consolidated feeding plan, you will enter the total headcount (SIK and Cash) for each unit. If you do not make any entries on this tab an automated remark will be generated when the receipt has been executed indicating the receipt is “Closed.” j. After all entries have been completed on the grocery order receipt you must execute the receipt in order to close the receipt out in the system. Once the receipt is closed only the Operational Command may modify it. To close-out the receipt click on the “Execute” button. A confirmation message is displayed. Click on the “OK” button. Note: If the receipt total and total cost are not the same the message “Receipt Total and Total Cost must be equal” displays. These values must match before the system will allow you to execute the receipt. Executing the receipt places the items into the inventory so they can be drawn by the Kitchen Requisitions. 15-13. Production Schedules. Before Production Schedules can be ran the order Must be Received, refer to para 15-12 to Execute the Receipt. If the grocery order is scaled, the projected Headcount and Portions on the production schedules will need to be adjusted. a. From the “Main Menu” click on “Production Schedules” under Meal Production. b. Select the unit or dining facility from the dropdown menu. c. Enter the Start Meal Date and End Meal Date and conduct a search. The right side of the screen will be populated with the number of production schedules available. A green check mark will show under the “Kitchen Requisition Generated” column if you have already generate the requisition. d. You can generate the Kitchen Requisition from here or when you are editing the Production Schedules. Select the pencil to the left of the meal to prepare the Production Schedule. e. From the Production Schedule window you can: (1) Generate the Kitchen. (2) Print the Outside Menu.

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29 April 2016 NYARNG Pam 30-22 (3) Print Extended Recipes. (4) Print grocery Order. f. Enter the time the meals are to be served under the Serving Period. g. The projected headcount will be populated from the meal request. If the grocery order has been scaled you will need to adjust the Projected Headcount. h. Enter the individuals that will be preparing the recipe. Notice to the left of the recipe if there is a warning triangle that means there are critical points to watch out for on that recipe. i. Enter the course and sequence number. j. The portions will be populated from the AFMIS request. If the grocery order has been scaled you will need to adjust the portions. k. Enter the time the individuals should begin preparing the recipe in the Time column. l. You have the option to enter any additional instructions for each separate Recipe

No by clicking on the Instruction Icon . m. Select the “Print” button at the top left of the screen to printout the Production Schedule Report. n. The Outside Menu can be printed from this page by clicking on the Print Outside Menu. o. Click on Generate Kitchen Requisition this will break out the items required for each menu. p. Click on Save and Return or Save and Main Menu. 15-14. Kitchen Requisitions and Returns. Kitchen requisitions draws or returns items from your grocery inventory as you prepare them. a. From the “Main Menu” click on Kitchen Requisitions and Returns under the “Meal Production” section.

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NYARNG Pam 30-22 29 April 2016 b. Enter the start and end meal date and search for the Kitchen Requisition. c. Click on the pencil icon to the left of the Kitchen Requisition. d. Print a working copy of the Kitchen requisitions that can be completed as items are drawn from inventory and returned to inventory. To print the Kitchen Requisition, click on the Print button located at the top of the page. After you have finished preparing the meal and serving it update AFMIS using the Kitchen Requisition worksheet. e. Enter the actual quantities issued or used for each item. If you enter an amount greater then what you have received or have in inventory the kitchen requisition page will display a Red Arrow informing you that you have exceeded the Balance On Hand (BOH). f. If you need to add additional items that you have in inventory you can enter the TIIN number at the bottom of the page or click on the Search icon , conduct a search and enter the item you need to add. g. The estimated price for Kitchen Requisitions should equal the actual price for Kitchen requisitions. They will not equal if any items are not used or any items are returned to the inventory. h. Finalizing the Kitchen Requisition should not be accomplished until after the meal has been prepared and served. To finalize the kitchen requisitions make sure all Act Qty Issued and Returned are updated then click on the Finalize button located at the top of the page. The system will ask if all subsistence items for this meal have been included on the requisition, select Yes. The system will ask you a second time select Yes. If you have no more requisitions to process click on the Main Menu link at the top right of the page. 15-15. Gathering Headcount Data. Headcount data will be based on DA Form 1379 and through the use of the cash meal sheets. 15-16. Headcount and Cash Collected. A headcount record is not automatically generated from your request. You must: a. From the “Main Menu” click on Headcount/Cash Collected located under Head count/Cash Collection” to create a new headcount record and search for existing headcount records to view, edit, or print.

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29 April 2016 NYARNG Pam 30-22 b. Create A Headcount Record: (1) Select the “Meal Type” from the drop down list on the lower left side of the screen, above the Create button. (2) Enter the date the meal was served (format yyyy-mm-dd), or click on the

calendar icon and select the date. (3) Click on Create, this will open the Headcount screen. If there is already a headcount record for the date and meal selected, that record will be displayed for you to edit. c. SIK Tab. (1) Enter the actual unit headcount in the “Army National Guard” data field for that meal. (2) If you are feeding other units, enter the total headcount for the other units SIK in the “Other” data field for that meal. (3) Buffet Cash/PD TAB. Enter the actual headcount that paid for meals in the appropriate category (Cash Standard or Operational Standard). Click on Save, then Main Menu or Save & Return. d. Edit Headcount Record. Click on the “Headcount/Cash Collected” link under Headcount/Cash Collection Section. (1) To conduct a search for a previously created headcount records enter the Meal Type, in the “From” and “To” meal dates.

(2) Click on the pencil icon to the left of the headcount record you need to update. e. SIK Tab. Enter the actual headcount in the “Army National Guard” data field for that meal then click on Save & Return or Save and then Main Menu. If you are feeding a consolidated feeding plan, you will need to enter the total actual headcount for each meal in the appropriate data field and enter a breakdown of the headcounts by unit in the remarks section when you close out the grocery order. f. Buffet Cash/PD Tab. Enter the actual headcount that paid for meals in the appropriate category (Cash Standard or Operational Standard). Click on Save to calculate Food Cost, Op Exp, and “Total Cash on Hand” which will populate the Click on Save, then Main Menu or Save & Return.

15-16

NYARNG Pam 30-22 29 April 2016 15-17. Cash Collection Voucher. a. Units will turn in funds collected from meals sold cash utilizing the DD Form 1131. In order to clear funds out of the AFMIS system units will create an AFMIS Cash Collection Voucher at the close of the fiscal year. See Chapter 8 for additional instructions on turning in cash. b. Click on “Cash Collection Voucher” under Headcount/Cash Collection section to open the “Cash Collection Voucher Search” window. Existing Cash Collection Vouchers will be displayed to the right of the screen that can be edited or printed. The Cash Collection Voucher cannot be deleted once it has been saved in the system, the voucher can be voided. c. To create a new Cash Collection Voucher, click on the Create button. d. The screen will display in Red a warning that the voucher cannot be closed until 4 days from the date the voucher was created. This is to allow for the printed voucher to be returned to the reporting unit from the Finance and Accounting Office (FAO). Do Not Close The Voucher Until You Have Received a Voucher Number.

e. Enter the ”Begin Date” and “End Date” by click on the calendar icon or entering the date (yyyy-mm-dd). f. Select the signature block to be used on the Cash Collection Voucher from the drop down list in the gray area to the top right. If the signature block or the disbursing officer information is incorrect, exit this screen and enter the “Dining Facility Cash Date Maintenance” process to update the information. g. The “Garrison” or “Field” turn in fields will be populated from the Headcount/Cash Collected data that was entered earlier. Enter the amount of money you will be turning in by overtyping the amounts entered in the “Turn-in” fields. h. The cost of the Money Orders, processing fees, postage etc., will be entered in the “Fee Amount” field. Fees must be explained in the “Fee Remarks” data field. i. Enter the Book and Sheet number and click on the Add button. For units using automated cash collection, enter the last two digits of the year followed by the units UIC (YY-UIC) for Book number and enter the current Julian date. You cannot save a turn in request until you Add a Book and Sheet #. j. Click on “Save” or “Save & Return” to save your work. By clicking on “Save” the system will generate the “Rec Office Voucher Number.”

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29 April 2016 NYARNG Pam 30-22 k. Click on the Print button, located at the top left of the page, to view the Cash Collection Voucher and E-mail it to the Disbursement Officer. l. Deposit ticket can be printed for submitting your money to the Bank or Finance. 15-18 Closing or Voiding a Cash Collection Voucher. a. From the Main Menu click on “Cash Collection Voucher” under Headcount/Cash Collection. b. Click on the pencil icon to the left of the voucher you will be closing or voiding. c. Voucher cannot be accomplished until four days after the creation of the voucher. At that time the Red warring notice will be removed. d. Enter the Disbursement Office Voucher Number noted on the Cash Collection Voucher that was returned by the Disbursement Officer. e. Enter the Cash Turn In Date. f. Print the Deposit Ticket, attached a copy of the deposit slip and retain in the ARIMS Files as required. g. Print the Cash Collection Voucher after all the information has been entered sign and retain in the ARIMS files. h. Click on one of the Save buttons. A Warring page will be generated once you have click on a Save button. i. The Disbursement Office Voucher Number and the Cash Turn-in Date must be verified. Verify the voucher number and turn-in date by re-entering the information on this page and then click the Close button. j. Once the Cash Collection Voucher is closed it cannot be edited. k. Cash Collection Vouchers and Deposit Tickets can be re-printed by Clicking on the Cash Collection Voucher from the Main Menu. Conduct a search for the period the voucher was created and then by click on the report icon to the left of the voucher.

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NYARNG Pam 30-22 29 April 2016 15-19. End of Month Inventory of Stocked Subsistence. Cooking units must input their inventory before they can submit any request. Request cannot be submitted on the same date of the initial inventory. Your Required Delivery Date (RDD) must be in the future of your initial inventory. a. Click on “Physical Inventory” under “Inventory Management.” b. Inventory Type: (1) Select “Monthly” from the “Inventory Type:” dropdown menu. (2) Select the current month and click on the “next” button. c. Click on the “Print Count Sheets” button. This will set the inventory date. The count sheets will provide a list of grocery items that were drawn since the last physical inventory. Inventories must be conducted on the same day you print the count sheets. Close the report and the “Enter Counts” button will be activated. d. Click on the “Enter Counts” button which will open the Physical Inventory page. e. Select “Perish ability Type” from the dropdown menu. (1) Perishable (units should not have any perishable inventory). (2) Semi-perishable. f. Add the items from you inventory by either entering the TIIN number if you know it or search for the item by clicking on the search icon at the bottom of the page: (1) You have three options to search, TIIN, NSN or Item Name. (2) Enter the information and click on the search button. Once you find the item click on the green arrow to the left of the item and that will transfer the item to the bottom of the inventory sheet or cancel to return you back to the previous screen. (3) Enter the inventory count under “Loose Count.” Units that have a con- solidated inventory should transfer BOH to their manual inventory and zero out the loose count. (4) Repeat the two previous steps until you have all items entered. (5) The items will remain in the sequence in which they were added until the Inventory is finalized.

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29 April 2016 NYARNG Pam 30-22 (6) Print the “Recount Sheets” to ensure counts have been entered. If there are any items that do not have a count, a report will be displayed, otherwise you will receive an “Error Encountered.” (7) In order to finalize the inventory you must “Print Variance Report.” The inventory variance report will show the difference between the physical count and the Balance On Hand (BOH). At this point the Variance Qty should reflect what you physically inventoried. Once you finalize the inventory the counts from the Variance Qty will transfer to the BOH. Once the “Print Variance Report” is executed the “Finalize Inventory” button will be activated. (8) Click on the “Finalize Inventory” to complete the inventory and display the “Accountable Inventory Report.” Notice BOH now reflects the physical count. 15-20. Accounting Window. a. Unit’s that do not close out subsistence request within the accounting window may be required to consume operational rations for the next battle assembly. b. Battalion commanders that have units that do not close out their subsistence request within the accounting window will be required to submit to MNL-LM (SS), a memorandum explaining why the unit failed to close out their subsistence request and measures to prevent future occurrences.

Accounting Period Closed out Date

Accounts Locked

January 15 March

February 15 April

March 15 May

April 15 June

May 15 July

June 15 August

July 15 September

August 15 October

September 15 November

October 15 December

November 15 January

December 15 February

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NYARNG Pam 30-22 29 April 2016 15-21. Open Transaction Report. The Open Transaction Report identifies any open transactions and missing headcounts. The Open Transaction Report should be run monthly to ensure units are maintaining their transactions up to date. The report is broken down by unit. 15-22. Required Documentation. a. The following documents, at a minimum, are required to be maintain on file (hardcopy or digitally) by the unit for a period of two years:

(1) Training Schedule. (2) An AFMIS NCO appointment memorandum and a DA 1687, authorizing the commander’s representative to submit a Grocery Order in AFMIS. (3) DA Form 5913 Strength & Feeder Report, only if consolidating with another unit or when drawing rations from SSMO. (4) Copy of itemized invoice and/or detailed vendor invoice and GPC receipt. (5) Copy of Approved and Closed Grocery Support Reports (screen page AJK-U002-1). (6) Completed Production Schedule and Kitchen Requisition & Returns in AFMIS. (7) DA Form 7458/7459 Risk Management Data Log – Cooking/Serving. (8) Completed “end of the month” Inventory Report in AFMIS. (9) DD Form 2977 Deliberate Risk Assessment Worksheet. b. The following documents are required; at the minimum, to be submitted to the GOCOMs:

(1) Copy of Closed Grocery Support Reports (screen page AJK-U002-1).

(2) Copy of Headcount Daily Summary Report, with headcounts annotated (screen page AJK-H003-1) (3) Copy of the itemized invoice and/or vendor invoice and the detailed GPC Receipt. (4) Copy of TISA/SSMO invoices, if operational rations were used. (5) DA 5913 Strength & Feeder Report, only if consolidating with another unit.

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29 April 2016 NYARNG Pam 30-22

CHAPTER 16

ARMY FOOD MANAGEMENT INFORMATION SYSTEM (AFMIS) REPORTS 16-1. User Access Report. The User Access Report provides a list of individuals that have rolls assigned to the unit. 16-2. Open Transaction Report. The Open Transaction Report identifies open transactions that have not been closed and or missing headcount data for a specified period. This report should be run monthly. 16-3. Earnings and Expenditures Report. The Earnings and Expenditures report provides transaction activity during the reporting month to include headcount information for the reporting unit. 16-4. Accountable Inventory Report. The Accountable Inventory Report provides the inventory reports conducted and the variance reports. 16-5. Stock Level Report. The Stock Level Report provides the information regarding shelf stock and the activity of that shelf stock and projected BOH for request upcoming. There are three separate reports that can be generated: a. Items with Active. Reports projected meals the BOH to support upcoming meals and the shortfalls. b. Items with negative balance on-hand. Report items on the BOH that have negative balances. c. Items with current balance on-hand. Reports current on-hand balances. 16-6. Transaction Register Report. The Transaction Register Report provides a historical record of transactions for TIINs during a requested report period. 16-7. Inventory Adjustment Monetary Account (IAMA). Report provides a historical report of TIIN prices as they change. This report reflects pricing trends of products. 16-8. Extended Receipt Report. Scales the menu card to the projected portions. Enter the menu number and the number of portions to prepare and the receipt card will adjust to that portion.

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NYARNG Pam 30-22 29 April 2016 16-9. Field Menu Report. The Field Menu Report provides the approved menus such as a 14-day menu, quick prep menus, special menus etc. 16-10. Catered Meal Summary Report. The Catered Meal Summary Report provides a report of meals/units that exceed the cost per meal threshold. Setting the “Cost per Meal Threshold” the report will idtentify meals/units that have exceeded that set threshold. 16-11. Meal Cost Report. The Meal Cost Report reflects the projected headcount to the actual headcount and the cost of the meal per plate based on the headcounts and the actual purchase cost of the meal. 16-12. Cash Audit Report. The Cash Audit Report provieds and audit trail of cash collected during the meals and cash vouchers used to turnin the funds. 16-13. Cash Turn-in Summary Report. The Cash Turn-in Summary Report provides a record of cash voucher turn-ins during a requested period.

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29 April 2016 NYARNG Pam 30-22

STRENGTH AND FEEDER REPORT For use of this form see DA PAM 30-22; the proponent agency is DCS, DCSLOG

1. UNIT/ORGANIZATION HHC, 734TH CHEM BN

2. TO HHD 529 EOD BN, NY 08648

3. DATE (YYYYMMDD) 20150125

4. REPORT DATES (YYYYMMDD) 20150403 20150404 5. REQUEST X REPORT

6. PERSONNEL PRESENT FOR DUTY BY SERVICE COMPONET

U.S. ARMY (Active)

U.S. AIR FORCE (Active)

U.S. NAVY (Active)

U.S. MARINES (Active)

ARNG 90 90 Enlisted M-day only Do not use

USAR

7. SUPPORTED UNITS

A CO 734th CHEM BN 25 25 List any supporting units.

Do not use

B CO 734th CHEM BN 30 30

C CO 734th CHEM CO 50 50

8. MEALS SOLD FOR CASH 10 10 Officers and AGR Do not use

9. GRAND TOTAL 205 205 Grand total from 6-8

Do not use

3 Apr 10 4 Apr 10 B – 0 B - 0 L – 205 (L-7) L – 205 (MRE) D – 0 D - 0 10. REMARKS: Recommended Vendor and any additional supporting information. [Use AFMIS 21-Day Menu and annotate which menu number to be purchased or annotate what type of operational ration being provided]

11b. RANK 11c. DATE (YYYYMMDD)

Figure 6-1. Sample of DA Form 5913 (Requesting Subsistence for an IDT/AT Period) 16-3

NYARNG Pam 30-22 29 April 2016 a. Each unit commander included in a consolidated subsistence support request

will prepare and submit the DA Form 5913 to the appropriate subsistence supply source unit commander 60 days prior to IDT and 90 days prior to AT. b. Block 1 will contain official unit designation of preparing unit. c. Block 2 will contain appropriate source of supply i.e., unit providing support. Block 3 enter date form is prepared.

d. Block 4 enter the dates of required support. First column should correspond

with first day of IDT/AT support needed.

e. Block 5 mark request.

f. Block 6 enter anticipated amount of traditional enlisted M-day Soldiers expected

for IDT/AT.

g. Block 7 enter anticipated amount of traditional enlisted M-day Soldiers for any

supported units. The lead unit must have a DA Form 5913 from all supported units in

order to account for meals requested for them.

h. Block 8 enter anticipated amount of meals to be sold as cash to officers and

enlisted AGR Soldiers.

i Block 9 enter the grand total from lines 6, 7, and 8.

j. Block 10 enter the source of meal (contract vendor or TISA), number of MRE’s

(if any are required), and projected BDFA amount. Annotate if multiple meals are

needed for a single day or if remote feeding site location.

k. Block 11a only the commander can sign and then enter rank in block 11b, and

date in block 11c.

Figure 6-1. Instructions for completing a Consolidated DA Form 5913 (Requesting Subsistence for an IDT/AT Period) (Cont’d).

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29 April 2016 NYARNG Pam 30-22

Figure 6-2. Sample of DA Form 5913 (Reporting Subsistence for an IDT/AT Period).

16-5

STRENGTH AND FEEDER REPORT For use of this form see DA Pam 30-22; the proponent agency is DCS, DCSLOG

1. UNIT/ORGANIZATION HHC, 734TH CHEM BN

2. TO HHD 529 EOD BN, NY 08648

3. DATE ( STRENGTH AND FEEDER YYYYMMDD) 20150409

4. REPORT DATES (YYYYMMDD) 20150403 20150404 5. REQUEST REPORT X

6. PERSONNEL PRESENT FOR DUTY BY SERVICE COMPONET

U.S. ARMY (Active)

U.S. AIR FORCE (Active)

U.S. NAVY (Active)

U.S. MARINES (Active)

ARNG 85 88 From DA 1379 Do not use

USAR

7. SUPPORTED UNITS

A CO 734th CHEM BN 25 25 List any supporting units.

Do not use

B CO 734th CHEM BN 30 30

C CO 734th CHEM CO 50 50

8. MEALS SOLD FOR CASH 7 10 From DD 1544 Do not use

9. GRAND TOTAL 197 203 Grand total from 6-8 Do not use

10. REMARKS: Annotate actual Vendor used ADDITIONAL SUPPORTING REMARKS: On 03 Apr 2015 3 officers and AGR were present but did not eat meal provided, 3 Soldiers were AWOL and 2 Soldiers were authorized last minute split training due to inclement weather. On 04 Apr 2 soldiers were AWOL.

11a. SIGNATURE Commander only 11b. RANK 11c. DATE (YYYYMMDD)

NYARNG Pam 30-22 29 April 2016 a. Each commander of all supported units will prepare and submit the DA Form 5913 to the appropriate subsistence supply source unit commander within 5 days after IDT and AT. The form will report actual number of enlisted M-day Soldiers present for drill (as reflected from DA Form 1379) and meals sold for cash (as reflected on DD Form 1544). b. Block 1 will contain official unit designation of preparing unit. c. Block 2 will contain appropriate source of supply i.e., unit providing support. d. Block 3 enter date form is prepared. e. Block 4 enter the dates of training supported. First column should correspond with first day of IDT/AT support needed. f. Block 5 check the Report box. g. Block 6 enter the number of M-day enlisted Soldiers that were present for duty from the DA Form 1379. h. Block 7 The consolidating unit will enter the number of M-day enlisted Soldiers from supported units. Must have a DA 5913 (Report) from the all supported units. i. Block 8 enter the number meals sold for cash as annotated on the DD Form 1544. j. Block 9 enter the grand total from lines 6, 7, and 8. k. Block 10 enter all additional supporting remarks. l. When there is a disparity in total meals purchased and what was served and explanation from is needed. m. Block 11a only the commander can sign and then enter rank in block 11b, and date in block 11c.

Figure 6-2. Instructions for completing a Consolidated DA Form 5913 (Reporting Subsistence for an IDT/AT Period) (Cont’d).

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29 April 2016 NYARNG Pam 30-22

Figure 6-3. Sample of DA Form 3034 (Production Schedule) for (Operational Rations).

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NYARNG Pam 30-22 29 April 2016 a. Block 1 enter official unit designation. b. Block 2 enter the 90 minute meal start and end time. c. Block 3 enter the date the meal is to be served. d. Block 4 enter an X in the appropriate meal box. e. Block 5 enter the estimated amount of numbers to prepare meals for. f. Block 6 leave blank. g. Block 7 enter the name of person assigned to prepare the menu item. h. Block 8 enter the recipe, or UGR menu number to be used by the cook to prepare the item. i. Block 9 enter the menu items name. j. Block 10 leave blank. k. Block 11 enter the number of servings to prepare. The number should be the same as received unless the items can be saved for future use. l. Block 12 leave blank. m. Block 13 leave blank. n. Block 14 enter any special instructions. o. Block 15a and 15b FOS will sign and place rank on form prior to it being posted for the meal. p. Block 16a and 16b Shift leader will sign and place rank on form at the end of each meal. Figure 6-3. Instructions for completing a DA Form 3034 (when used for Operational Rations). (Cont’d).

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29 April 2016 NYARNG Pam 30-22

Figure 6-4. Sample of DA Form 3034 (Production Schedule) used for A-Rations when AFMIS is not available.

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NYARNG Pam 30-22 29 April 2016 a. Block 1 enter official unit designation. b. Block 2 enter the 90-minute meal start and end time. c. Block 3 enter the date the meal is to be served. d. Block 4 enter an X in the appropriate meal box. e. Block 5 enter the estimated amount of numbers to prepare meals for. f. Block 6 leave blank. g. Block 7 enter the name of person assigned to prepare the menu item. h. Block 8 enter the recipe, or SOP number to be used by the cook to prepare the item. i. Block 9 enter the menu items name. j. Block 10 enter the time the cook must begin with initial preparation. k. Block 11 enter the quantity of subsistence received by unit of issue. Portions should match receipts unless the items can be saved for future use. l. Block 12 leave blank. m. Block 13 leave blank. n. Block 14 enter any special instructions. o. Block 15a and 15b FOS will sign and place rank on form prior to it being posted for the meal. p. Block 16a and 16b leave blank. Figure 6-4. Instructions for completing a DA Form 3034 (used for A-Rations when AFMIS is not available) (Cont’d)

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29 April 2016 NYARNG Pam 30-22

Figure 6-5. Sample of DA Form 5914 (Ration Control Sheet) (for use with Operational Rations).

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NYARNG Pam 30-22 29 April 2016 a. Block 1 enter number of pages needed to account for rations. b. Block 2 enter the official designation of the unit. c. Block 3 place an X in the MRE box. d. Block 4 enter the actual dates of the training period for field feeding operations. (1) block a. enter the date which the transaction took place. Transactions are any receipts, issues, discards, returns, turn-ins, or transfers. (2) block b. leave blank. (3) block c. enter number of meals drawn, there are 12 MRE’s to a case. (4) block d. enter the number of meals returned by individual or units. (5) block e. enter the number of meals issued to requesting units or individuals. (6) block f. enter the cumulative balance on hand after each transaction. (7) block g. leave blank. (8) block h. enter the name of the unit, or individual receiving the rations. (9) block i. the person receiving the meals will sign. (10) block j. the person issuing the meals with initial. e. Block 5 enter all relevant information clarifying any transactions. f. Block 6a and 6b will be completed by the person reviewing the form. Figure 6-5. Instructions for completing a DA Form 5914 (for use with Operational Rations) (Cont’d).

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29 April 2016 NYARNG Pam 30-22

Figure 6-6. Sample of DA Form 5914 (use for UGR-A’s and UGR-H and S’s).

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NYARNG Pam 30-22 29 April 2016 a. Block 1 enter number of pages needed to account for rations. b. Block 2 enter the official designation of the unit. c. Block 3 place an X in the correct box. d. Block 4 enter the actual accounting period. (1) block a. enter the date which the transaction took place. Transactions are any receipts, issues, discards, returns, turn-ins, or transfers. (2) block b. enter number of modules drawn, one module is 50 meals. (3) block c. enter number of meals drawn, there are 50 meals to a case. (4) block d. leave blank. (5) block e. enter the number of meals issued to be prepared. (6) block f. enter the cumulative balance on hand after each transaction. (7) block g. enter the number of persons anticipated to be supported. (8) block h. enter the unit receiving the meals. (9) block i. the shift leader will sign if the meals are served at the kitchen site; if remote site feeding the person receiving the meals will sign; if more meals were prepared then person supported the commander or FSO will sign for the discarded meals. (10) block j. the person issuing the meals with initial. (11) Block 5 enter all relevant information to clarify any transactions. (12) Block 6a and 6b will be completed by the person reviewing the form. Figure 6-6. Instructions for completing DA Form 5914 (use for UGR-A’s and UGR-H&S’s) (Cont’d).

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29 April 2016 NYARNG Pam 30-22

Figure 6-7. Sample of DA Form 5914 (Ration Control Sheet) (use with A-Ration’s).

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NYARNG Pam 30-22 29 April 2016 a. Block 1 enter number of pages needed to account for rations. b. Block 2 enter the official designation of the unit. c. Block 3 place an X in the correct box. d. Block 4 enter the actual accounting period. (1) block a. enter the date which the transaction took place. Transactions are any receipts, issues, discards, returns, turn-ins, or transfers. (2) block b. leave blank. (3) block c. enter total number of meals received. (4) block d. leave blank. (5) block e. enter the number of meals issued as reflected from DA Form 5913 (Request) block 9 “Grand Total.” (6) block f. enter the cumulative balance on hand after each transaction. (7) block g. enter the number of persons supported documented from DA Form 1379 and DD Form 1544. (8) block h. enter the unit receiving the meals. (9) block i. the shift leader will sign if the meals are served at the kitchen site; if remote site feeding the person 1SG or most senior receiving the meals will sign; (10) block j. the person issuing the meals will enter their rank, last name, and duty position. e. Block 5 enter all relevant information clarifying any transactions. f. Block 6a and 6b will be completed by the person reviewing the form. Figure 6-7. Instructions for completing DA Form 5914 (use with A-Ration’s) (Cont’d).

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29 April 2016 NYARNG Pam 30-22

Figure 6-8. Sample of DA Form 7458 (Risk Management Log) (Cooking).

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NYARNG Pam 30-22 29 April 2016 a. The FOS/Culinary Management NCO will complete one prior to each meal being prepared filling in blocks 1-5. It will be attached and filled with appropriate production schedules. b. Block 1 enter the numeric date. c. Block 2 mark the correct box. d. Block 3 enter shift leaders/Advance Culinary NCO information. e. Block 4 Using guidance from Table 3-1 enter food items to be evaluated and documented. f. Block 5 enter a description of equipment where food items is to be cooked. g. Block 6 enter time temperature was taken. h. Block 7 enter the internal temperature of the food. i. Block 8 enter a X if the items needs to continue to cook to reach the correct temperature, otherwise leave blank. j. Block 9 enter corrective action taken to ensure product reaches correct internal temperature such as “Re-check item until minimum internal temperature is achieved.” Figure 6-8. Instructions for completing DA Form 7458 (Risk Management Log (Cooking) (Cont’d).

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29 April 2016 NYARNG Pam 30-22

Figure 6-9. Sample of DA Form 7459 (Risk Management Log – Serving).

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NYARNG Pam 30-22 29 April 2016 a. The FOS/Culinary Management NCO will complete one prior to each meal being served filling in blocks 1-6. It will be attached and filled with appropriate production schedules. b. Block 1 enter the numeric date. c. Block 2 place an X in the correct box. d. Block 3 enter shift leaders information. e. Block 4 Using guidance from Table 3-1 enter food item. f. Block 5 enter description/name of the equipment where the food item is being served. g. Block 6 enter the time of the scheduled temperature check. h. The Shift Leader will complete blocks 7 and 8. i. Block 7 enter the internal temperature of the food item. j. Block 8 enter the corrective action to achieve correct internal temperature if necessary. Figure 6-9. Instructions for completing DA Form 7459 (Risk Management Log – Serving) (Cont’d).

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29 April 2016 NYARNG Pam 30-22

Figure 6-10. Sample of DD Form 1544 (Cash Meal Payment Sheet).

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NYARNG Pam 30-22 29 April 2016 a. Serial Number: This number will be preprinted on the sheet. b. Organization: To be completed by the FOS/Culinary Management NCO prior to being issued to the headcounter. It will contain the name of the unit ordering the meal. c. From: The FOS/Culinary Management NCO will enter the starting date that the form is used to collect cash for meals sold. d. Through: The FOS/Culinary Management NCO will enter the date that the form is completed or closed out as directed by note #2. e. Food Charges: The applicable prices to be collected by the headcounter for the standard meal rate will be entered in the appropriate blocks. f. Surcharges: Leave Blank. g. Per Diem Surcharges: Leave Blank. h. Grade: Military members will enter their abbreviated rank. Civilians will enter “CIV” and family members will enter “FM.” i. Name: The diner will sign their first and last name in ink. j. Dollar Value: The diner will indicate in the appropriate column (B, L, D) the amount being paid for that meal. k. Total: Enter the total dollar amount for each separate column on the left side and bring forward to the same column in the balance brought forward line (on the right side). After the right side is complete or properly lined out total all monies in each column on the right side and place on the total line. l. Total Charges: Enter the total for all meals sold on this sheet. Figure 6-10. Instructions for completing a DD Form 1544 (Cash Meal Payment Sheet), IAW DA Pam 30-22 Chapter 3. (Cont’d)

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29 April 2016 NYARNG Pam 30-22 m. Cash Over (Short): Enter any difference between the money turned in to FOS/ Culinary Management NCO by the headcounter and the amount collected for the meals sold. n. Cash Turned In: Enter the total amount received by the FOS/ Culinary Management NCO. o. Remarks: Enter any information pertinent (one line entries, cash over or short, and operational rations sold). For additional space, use reverse side of sheet. p. Signature and Rank of Last or Only Headcounter: Since this form is used until completed, this block will only be signed by the headcounter making the final collection for that sheet. q. Signature and Rank of Unit Commander or Food Service Officer: (Bottom Left) Once the meal rates have been placed in the appropriate blocks and prior to issuing to the headcounter, have the appropriate individual sign. Notes: (1) The mail, it must be sent certified mail, return receipt requested. The mail receipt is the only way of tracking such documentation. All cash meal packages must be addressed to USP&FO-NY, ATTN: MNPF-CO (FA), 330 Old Niskayuna Road, Latham, New York 12110-3514. If sent to any other address, there will be a delay in processing. (2) Review of all items will ensure accuracy of these forms, which in turn, will expedite their turn in of the verified sheets. (3) At the conclusion of each meal period, the headcounter will close the form by signing the unused line with payroll signature and rank. (4) At the end of the accounting period all sheets with unused lines will be closed out by a line drawn from the upper left corner to the bottom right corner. The line will be marked “NOT USED” and signed by the Commander, FSO or FOS/Culinary Management NCO. (5) The FOS/ Culinary Management NCO must develop a headcount SOP to provide guidance for handling any situation where the diner is to be charged. (6) White out will never be used. If a mistake is made, line through, initial and enter the correction.

Figure 6-10. Instructions for completing a DD Form 1544 (Cash Meal Payment Sheet), IAW DA Pam 30-22 Chapter 3. (Cont’d)

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NYARNG Pam 30-22 29 April 2016

Figure 6-11. Sample of DD Form 1544 (Cash Meal Payment Sheet Register).

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29 April 2016 NYARNG Pam 30-22 a. Serial No: This number should be stamped on the form when received. It should correspond with the number of the Cash Meal Payment Book. b. Organization: Enter the official designation of the unit operating the dining facility, which will be collecting and turning th cash for meals sold. c. Installation: Enter the name of the installation on which the dining facility is being operated. d. Signature: The individual receiving one or more sheets from the book will sign their payroll signture on the line containing the number of the sheet(s) being issued. e. Organization: This is the unit which the individual signing for the sheet(s) is assigned or attached. f. Date Issued: This is the date that sheet(s) are being issued. g. Date Returned: This is the date that the sheet and all monies are returned to the holder of the book. The sheets should be returned only when they are full or at the end of each accounting month even if it contains only one signature. h. Cash Amount Collected: This is the dollar value of all entries made on the sheet. i. Received By: This individual who actually recieves the sheets and cash will initial in this colunn thus certying receipt. j. Voucher No: Enter the voucher number assigned by DFAS or consolidating headquarters, or the bank deposit number as appropriate.

Figure 6-11. Instructions for preparing DD Form 1544 Part B, Cash Meal Payment Sheet Register, IAW DA Pam 30-22 Chapter 3. (Cont’d)

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NYARNG Pam 30-22 29 April 2016

Figure 6-12. Sample of DA Form 3546 (Control Record for Dining Facility for (DD Form 1544).

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29 April 2016 NYARNG Pam 30-22 a. Block 1 enter official unit designation. b. Block 2 enter Serial Number assigned to DD Form 1544. A new sheet must be started for each book. c. Block 3 enter the number of the sheet being issued. d. Block 4 enter the information of the person the sheets are being issued to. (1) block a. place signature of person receiving the sheet. (2) block b. enter official unit designation of the unit which the person receiving the sheet belongs to. (3) block c. enter amount of cash included with sheet for a change fund. (4) block d. enter the date the person received the sheet. e. Block 5 is completed when the sheet is returned. (1) block a. enter the date the sheet is returned. (2) block b. enter the amount of cash being turned in with the sheet to include any overages or shortages; this total will not include the change fund originally issued. (3) block c. enter the signature of the person receiving the cash and sheet. (4) all of block 5 must be completed prior to the headcount being released from duty. Notes: (1) If the unit controls the cash meal payment book (DD Form 1544), the FOS/ Culinary Management NCO will sign out individual sheets as needed from the cash meal payment book controller. The FOS/Culinary Management NCO will then sign the sheets to the headcounter for the meal using a DA Form 3546. (2) After the meal is over, the headcounter will return the cash meal payment sheet to the FOS using the same DA Form 3546 to transfer the sheet and all monies collected to the FOS. Figure 6-12. Instructions for preparing DA Form 3546 (Control Record for Dining Facility for (DD Form 1544) (Cont’d).

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NYARNG Pam 30-22 29 April 2016 (3) After the cash meal payment sheet is full or at the end of a quarter, whichever is first, the FOS will turn the cash meal payment sheet along with all monies to the Cash Book Controller using a DA Form 1131 to account for the transfer of money. (4) If the unit does not control its own Cash Meal Payment Book, the same instructions as before will apply with the exception of the initial step (6.3.1). In which case, one of the Full Time Manning personnel (FTM) as authorized by delegation of authority will receive the sheet(s) from the Cash Meal Payment Book Controller and in turn issue the same to the FOS/Culinary Management NCO using a DA Form 3546. When the meals are over, the sheet and cash will be returned to the FTM on his DA Form 3546.

` Figure 6-12. Instructions for preparing DA Form 3546 (Control Record for Dining Facility for (DD Form 1544) (Cont’d).

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29 April 2016 NYARNG Pam 30-22

Figure 6-13. Sample of DD Form 1131 (Cash Collection Voucher).

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NYARNG Pam 30-22 29 April 2016 a. Block 1 Disbursing Office Collection Voucher No: Leave Blank. b. Block 2 Receiving Office Collection Voucher No: Leave Blank. c. Block 3 Activity: Enter the Headquarters/Battalion that controls the Cash Meal Payment Book as well as the address of the same. d. Received and forwarded by: Enter the Name, Rank and title of the Cash Meal Payment Book Control Officer. e. Date: Enter the date the DD Form 1131 is prepared. f. Disbursing Office: Currently the information is correct as shown in the sample. However, be alert to any changes as published. g. Disbursing Officer: Currently the information is correct as shown in the sample. However, be alert to any changes as published. h. Disbursing station symbol number: Currently the information is correct as shown in the sample. However, be alert to any changes as published i. Date Received subject to collection: Leave Blank. j. Period: This block will contain the “From” date and “To” date the cash was collected. k. Date Rec’d: Enter the Year immediately under the heading. In the column below, enter the date of the transaction. l. Name of Remitter: Enter the Name, Rank, and Branch of the individual responsible for the sheet along with the unit designation. Under the unit designation, enter Cash Meal Payment. At the bottom of this column, list the book serial number and sheet(s) number(s) on which the money was collected. A different DD Form 1131 must be used for each different Book. m. Detailed Description: In this column enter a detailed description of the monies collected (Meals sold for cash by this unit during IDT/AT as appropriate. Itemize the different meals (B, L, D) at the appropriate rate times the number sold. Figure 6-13. Instructions for DD FORM 1131 (Cash Collection Voucher), IAW DA Pam 30-22 Chapter 3. (Cont’d)

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29 April 2016 NYARNG Pam 30-22 n. Amount: Enter the total amount collected. This column is where you deduct the cost of the money order. (Attach the money order receipt to the Form when submitting). o. Accounting Classification: Leave Blank. p. Total: Will be automatically computed if using form flow as the source of the DD Form 1131. If using a manual form, deduct the cost of the money order from the money collected and enter here.

Figure 6-13. Instructions for DD FORM 1131 (Cash Collection Voucher), IAW DA Pam 30-22 Chapter 3 (Cont’d).

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NYARNG Pam 30-22 29 April 2016 APPENDIX A

The Army Records Information Management System (ARIMS)

ARIMS DINING FACILITY FILES

A-1. References. Army Regulation 25-400-2, DA Pam 30-22 para 1-5. A-2. General. The Army Records Information Management System (ARIMS) establishes the filing system to be maintained by dining facility operations. All documents and file records related to Army garrison food service, Reserve Component Subsistence System, and Troop Issue Support Activity (TISA/SSMO) operations are maintained and disposed of IAW AR 25-400-2. The food service files will be maintained by month utilizing this system. ARIMS labels can be found on the NYARNG food service website or on GKO. Units will maintain food service records in a file folder system and/or binder file system format. A-3. File Folder System. Units will maintain records by month in a “hanging file folder system”. For uniformity and ease of review, all records will be placed in date order, with oldest records to the rear. All records related to a particular month will be maintained in its corresponding folder. Annual Training (AT) records must be kept separate from IDT. A-4. Binder File System. Food Service Binders can be used to maintain food service records, but all units must have properly stored records. All related ARIMS labels will be affixed to the content page of the corresponding binder. A-5. Applicable Titles: ARIMS Labels for IDT/AT: a. 200D Subsistence General Correspondence. b. 200D Cash Collection Vouchers (DD 1544). c. 200D Operational Rations. d. 200D Operational Rations Review (FMT/OIP). e. 200D Food Service Awards Programs. f. 200D Facility and Equipment Layout (DA 3988). g. 200D AT Subsistence Records – Field Rations. h. 200D Catered Rations General.

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29 April 2016 NYARNG Pam 30-22

APPENDIX B

STANDARD OPERATING PROCEDURES (SOP) FOR HEADCOUNTERS – IDT B-1. Purpose. To consolidate information from various regulations, local command policies, establish and consolidate procedures, policies, and forms to be used by the Food Service Officer (FSO) and the Food Operations Sergeant (FOS). This pamphlet is intended for use as a simplified guide for headcount procedures. B-2. Applicability. This chapter applies to each Soldier detailed as headcounter at each dining facility, or field feeding site. B-3. General: a. The U.S. Army dining facility/food service operation’s primary function is to provide meals to enlisted personnel, who are entitled to be subsisted, without charge, at the government’s expense. b. When authorized by the commander to subsist in an enlisted dining facility; officers, AGR, foreign military, other military and civilian personnel may be allowed to purchase a meal. c. All diners must be routed through the headcounter station for accountability. Consuming food, such as a sandwich, putting food in bowls and consuming the contents, consuming food or drink in any quantity will be considered as a meal consumed. All non-SIK Soldiers must by pay cash and sign the DD Form 1544. Meals issued must be accounted for by utilizing DA Form 5914-R (Ration Control Sheet). B-4. Change fund. Money collected during previous meals may be used for the purpose of making change; however, money scheduled for turn-in to the Finance Office/USP&FO will not be retained for the purposes of a change fund. The Food Service Officer will ensure that all money and the DD Form 1544 are signed for on the DA Form 3546-R. B-5. Scheduled Serving Time. The first sergeant will ensure that the detailed headcounter reports are at the designated dining facility at least 30 minutes prior to scheduled serving time and the headcounter is released upon completion of duties. B-6. Procedures. A designated food service representative, will periodically spot-check the headcounter during the meal to ensure that proper headcount procedures are being followed, and that all money and forms are being properly safeguarded. B-1

NYARNG Pam 30-22 29 April 2016 B-7. Duties and Responsibilities. The unit commander is responsible for the proper conduct and accounting of food, cash, and the overall food service operation. He or she will provide the following to the FOS: a. Current roster of personnel authorized to subsist without reimbursement. b. Current roster of personnel who are expected to pay cash for government furnished meals. c. A list of civilian personnel authorized to be subsisted. B-8. Duty Roster. The unit first sergeant is responsible for maintaining a duty roster IAW AR 220-45, and AR 30-22 for head counter assignments. B-9. The Food Service Officer is responsible for: a. Reading and understanding this Pamphlet, its intent, and that proper headcount procedures are followed. b. Completing the header blocks, and authenticate the sheet by signing, the DD Form 1544 before it is issued to the headcounter. c. Ensuring that correct meal rates and charges are correct before signing DD Form 1544. B-10. The Advanced Culinary NCO is responsible for: a. Ensuring headcounters perform their duties correctly and that DA Form 5914 and DD Form 1544s are maintained. b. Direct supervision of the headcounter. c. Posting this Pamphlet in the headcount folder. d. Completing the headings on all forms, except DD Form 1544, prior to issue to the headcounter. e. Ensuring the headcounter’s signature is recorded legibly on all forms. f. Establishing a headcount station, and brief each headcounter on their responsibilities before the individual assumes headcount duties. This pamphlet will be used to brief the headcounter.

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29 April 2016 NYARNG Pam 30-22 g. The FSO or Advanced Culinary NCO will ensure the headcounter is provided a “Headcount Folder” containing the following: (1) A copy of this pamphlet. (2) Current roster of personnel authorized to subsist without reimbursement. (3) Current roster of personnel who are expected to reimburse the government for meals. (4) A list of civilian personnel authorized to be subsisted. (5) Proper forms and procedures to use in obtaining signatures and headcount data. h. The headcounter will be provided sample, illustrated copies of: (1) DD Form 2A (Identification Card). (2) DA Form 3546 (Control Record for Dining Facility – DD Form 1544). (3) DD Form 1544 (Cash meal Payment Sheet Register). (4) DA Form 3032 (Signature Headcount Sheet) * Do Not Maintain on file (5) Catered Meal/ Standard Meal (Appropriated Fund Meal Charges for the current year). (6) MNL-LM (SS) Meal Rate memorandums. B-11. Headcounter’s Duties. a. Report to unit’s responsible individual (usually the supply sergeant) to sign for DD Form 1544 (Cash Collection Sheet) and cash on DA Form 3546. b. Report to the Advanced Culinary NCO 30 minutes prior to posted, scheduled meal period to receive a briefing and to eat early.

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NYARNG Pam 30-22 29 April 2016 c. Read this Pamphlet thoroughly and comply with the instructions set forth, and contained herein, and any special instructions received from the FOS or FSO.

d. Reporting any and all violations of this Pamphlet immediately to the FOS or FSO.

e. The headcounter will be a military individual in grade E-4, or above, detailed to the dining facility, and not a member of the food service section. f. Additional duties, such as checking attire, maintaining order, etc., will not be assigned to the headcounter. This is the first sergeant’s responsibility. g. The headcounter is responsible for accurately accounting for each individual admitted to the dining facility for the purposes of consuming a meal. This may be accomplished by using a hand-held counter (6680-00-641-3206). h. Do not count personnel paying cash for meals. i. Check each individual’s DD Form 2A (ID Card) to verify the individual’s SSN, and their entitlement to be subsisted. j. DA Form 3546 – used to sign for the DD Form 1544 sheets and any cash. B-12. DD Form 1544 (Cash Meal Payment Sheet): a. Require the individual to legibly sign the DA Form 1544. Full first name, middle initial, rank, and full last name as normally written shall be entered in the next blank line. If the signature cannot be easily read, then the diner must print his or her name clearly, then sign. b. All officers and AGR will reimburse (pay cash) for all meals at the standard rate. c. At the conclusion of the meal, the headcounter will sign the DD Form 1544, as illustrated in the example, on the next unused line. d. Return the DD Form 1544 and all money collected to the individual you signed for the sheet from. Count all money and sheets to ensure that all government money and sheets are accounted for. The individual shall sign for the money and forms from you.

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29 April 2016 NYARNG Pam 30-22 B-13. DA Form 3032 (Signature Headcount Sheet). a. To be used when and/or if DD Form 1544s are not available. See DA Pam 30-22 para 3-27(f) for additional guidance. b. There is no requirement for a signature headcount system in the RCSS for IDT or AT.

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NYARNG Pam 30-22 29 April 2016 APPENDIX C

GUIDELINES FOR CASH COUNT AUDITORS

C-1. Reference Army Regulation 30-22, “The Army Food Program,” 24 July 2012. C-2. The duties of the cash count auditor are to perform an unannounced verification of the cashbook, cash and sheets at least once during inactive duty training (IDT) and once during any annual training (AT) that the unit operate a dining facility. In addition, the auditor is required to accomplish the annual revalidation at the time of the IDT verification. The IDT fiscal year (FY) is from 1 October through 30 September. All cash count auditors will follow instructions in this appendix. See pages C-2 through C-4. C-3. The cash count auditor must be a member of the unit, E-5 or above, who is not connected with food service in any way. The appointment will be made by the next higher headquarters with copies provided to the unit. A copy of the appointment order must be maintained in the unit food service files. C-4. The cash count auditor will perform an unannounced verification of the cashbook, cash and sheets both of the Food Service Officer (FSO) and the Advanced Culinary NCO (ADV CUL NCO)). All of the information as shown on pages D-2 through D-4, must be covered during the verification and must be reported for both the IDT and AT verifications. This fill in-the-blanks report must be used for every verification and be completed personally by the appointed cash count auditor. C-5. When the cash control officer is appointed at the battalion/brigade level, his/her records will be verified at the same time that the headquarters company is verified. C-6. The report of the unannounced cash count verification will be addressed to the headquarters, which appointed the cash count auditor. Copies will be provided to the unit. The unit will maintain a copy of the cash count verification report in the unit food service files. The unit copy of the annual revalidation report will be maintained with the DD Form 1544 book. C-7. The cash count auditor will be required to accomplish the annual revalidation of Cash Meal Payment Book IAW AR 30-22, para 3-29. It will be accomplished during the IDT cash count verification. This memorandum is the report that must be completed and forwarded to this headquarters, NYARNG, ATTN: MNL-LM (SS) with copies to the unit and major command. See sample of Annual Revalidation of Cash Meal Payment Book. The cash count auditor must sign the original copy of the report. If any cash sheets are missing this report must include a copy of the required report of investigation. C-1

29 April 2016 NYARNG Pam 30-22

Sample of Annual Revalidation of Cash Meal Payment Book

_____________ Unit Letterhead

_____ Date

MEMORANDUM FOR Commander, Headquarters New York Army National Guard, ATTN: MNL-LM (SS), 330 Old Niskayuna Road, Latham, New York 12110-3514 SUBJECT: Annual Revalidation of Cash Meal Payment Book 1. Reference Army Regulation 30-22, "The Army Food Program,” 30 August 2002. 2. The annual revalidation of Cash Meal Payment Book serial number _____________ was accomplished by the undersigned during the unannounced verification and cash count, which was conducted on _____________ (date). 3. This Cash Meal Payment Book was issued to _______________ (name of unit) on ______________________ (date book was ________________________________ issued)._____________________________________________________________ 4. The responsible officer who has been designated on DA Form 1687 and has signed for this book is ______________________ (name/rank). 5. There are (# of sheets) unused sheets on hand. 6. There are (# of sheets) sheets missing (if any sheets are missing, a copy of the AR 15-6 investigation will also be provided as an enclosure to this memorandum). ____________________________________ Name/Signature Block of Cash Count Auditor CF: Unit Bn HQ (If Applicable) Gp/Bde HQ (If Applicable) C-2

NYARNG Pam 30-22 29 April 2016

SAMPLE OF UNANNOUNCED CASH COUNT VERIFICATION

____________ Unit Letterhead

_____________

Date

MEMORANDUM FOR__________________________________________________ Name of the HQ making the Appointment of the Cash Auditor SUBJECT: Report of Unannounced Cash Count Verification

1. References: a. Army Regulation 30-22, “The Army Food Program,”24 July 2012, NYARNG Regulation 30-22, 31 March 2003, and NYARNG Pamphlet 30-22, 31 March 2003. b. Memorandum, (date of memorandum), appointing the undersigned as the Cash Count Auditor for this unit. 2. An unannounced verification of DD Form 1544 and related cash is used for IDT, FY____/. AT from ______ to ______ was completed on (date). The following are results of this verification: a. (Type name, rank of FSO) has been appointed as the food service officer and cash control officer for the unit and has signed for Cash Meal Payment Book on the transfer slip in the front section of the book. b. There is/is not (delete appropriate phase) a copy of the DA Form 1687 (Notice of Delegation of Authority -Receipt for Supplies) designating the FSO and alternate to receive and sign for the DD Form 1544 book in the unit food service files. c. Cash Meal Payment Book, DD Form 1544, serial number (number of book), has/have been issued to the unit. d. Sheet number ___ through ___ have been used, however, the cash has already been turned-in, the sheets verified and vouched by the USP&FO-NY.

C-3

29 April 2016 NYARNG Pam 30-22

SAMPLE OF UNANNOUNCED CASH COUNT VERIFICATION (Cont’d) e. Sheets number ___ through ___ have been used, however, the cash and sheets have been forwarded to the USP&FO-NY but have not yet been verified or vouched. The file copy of the turn-in document and the money order are/are not (delete inappropriate phase) on hand. f. Sheets number ___ through ___ have been used and are closed out but are still on hand and reflect a total of $_______ (amount of cash FSO has on hand). g. I physically counted the amount of cash the FSO has on hand it totals________ which is the correct amount/which is short $_________/which is over $_____________ (delete inappropriate phrase). h. Sheet ___ through ___ are blank and remain unused in the book. i. Sheet number ___ through ___ have been issued to the food operations sergeant, have/have not (delete inappropriate phrase) been properly signed for on the Cash Meal Payment Book Register or on the DA Form 3546 (Control Record for Dining Facility - DD Form 1544), and present and accounted for and reflect a dollar total of $__________ (total amount of money reflected on the sheets). j. I physically counted the amount of cash the Food Service Officer has on hand and it totaled $____________/which is over $_________ (delete inappropriate phase). k. The cash meal payment book, cash and sheets were/were not (delete inappropriate phrase) located in a safe or a field safe that is secured to an immovable object. This applies to the documents and cash held by both the FSO and the FOS. 3. The annual revalidation was also accomplished during this unannounced cash count verification and a separate report has been prepared (delete this paragraph for the AT verification). 4. I have reviewed the contents of this report and find that they are true and accurate to the best of my knowledge.

_______________________________ Signature Block of Appointed Auditor CF: Unit HQ, NYARNG, ATTN: MNL-LM (SS) Bn HQ (If Applicable) Gp/Bde HQ (If Applicable)

C-4

NYARNG Pam 30-22 29 April 2016 APPENDIX D

SCHEDULE OF FOOD SERVICE REVIEWS, REPORTS AND ACTIONS

D-1. Annual - IDT Annual Review NLT 1 April D-2. Annual - AT Annual Review NLT 1 April D-3. Annual - Dining Facility Food Service Equipment Replacement Form (DA Form 3988/DA Form 3953) NLT 1 April. D-4. Annual - Phillip A. Connelly Award nominations NLT 31 December. D-5. Annual - GOCOM Food Service Action Plan NLT 31 December. D-6. Annual - Annual revalidation of Cash Meal Payment Book (DD Form 1544) and unannounced IDT cash count verification NLT 1 April of fiscal year. (conducted during CSDP) D-7. Quarterly - Cash Meal Sheets NLT quarterly or when $500 is on-hand.

D-1

29 April 2016 NYARNG Pam 30-22 APPENDIX E

NEW YORK ARMY NATIONAL GUARD RECORDS REVIEW IDT/AT

Cooking Unit Unit: Date: Cdr:_____________________________ FSO: ______________________ 1SG: ___________________________ FOS: ______________________ MACOM: ________________________ Food Adv: __________________

Annual Review Checklist for Food Service Operations: IDT____ AT____

AR 15-6 Recommended: (explain below) YES ____ NO ____ Deficiencies were noted in the areas checked below: ___ I. ADMINISTRATIVE ___ II. HEADCOUNT AND CASH COLLECTION ___ III. RECORDS MANAGEMENT ___ IV. AFMIS ___ V. CATERED MEALS ___ VI. MAINTENANCE/EQUIPMENT ___ VII. TRAINING ___ VIII. PUBLICATIONS/FISCAL YEAR SUMMARY

Items marked with an asterisk (*) indicate significant importance and a NO for that item will result in an UNSAT in that area. Three or more area UNSAT’s will rate an overall UNSAT.

OVERALL REVIEW FINDINGS: 1. Satisfactory _____ ____________________ Rank/Name of Reviewer 2. Unsatisfactory: _____ ___________________ 3. Needs Improvement: ____ Phone Number

___________________ E-mail address

Comments:

E-1

NYARNG Pam 30-22 29 April 2016 YES NO NA Section I: Administrative 1. Did the unit have a current copy of the State Food Service ___ ___ ___ Pamphlet, LOI’s or MOU’s? Comments: ___________________________________________ _____________________________________________________ 2. Does the unit have a current copy of the State Food Service Management Board Minutes and 21 Day menu? AR 30-22, para 3-53. ___ ___ ___ _____________________________________________________ _____________________________________________________ 3. Does the unit have a current letter of authorization from MNL-LM (SS) to purchase catered meals? AR 30-22, para 3-41. ___ ___ ___ ____________________________________________________ ____________________________________________________ 4. *Did the unit have on file, their last Dining Facility Records Review conducted by the next higher headquarters? AR 30-22, para 3-14. ___ ___ ___ ___________________________________________________ ___________________________________________________ 5. Are all unit appointment memorandums updated on file? Food Service Officer and an alternate? An AFMIS Unit Manager? Field Sanitation Team? AR 30-22, para 3-9a (6). ___ ___ ___ ____________________________________________________ ____________________________________________________ 6. Does the unit have an approved ARIMS Office Records List (ORL)? (Check approved ORL www.arims.army.mil) AR 25-400-2. ___ ___ ___ _____________________________________________________ _____________________________________________________

E-2

29 April 2016 NYARNG Pam 30-22 YES NO NA 7. *Has suspension of BAS for AGR personnel, and payroll deduction or advance payment for officer/warrant officers been accomplished for all personnel attending Annual Training (AT) in a field duty status? AR 30-22, para 4-2b ___ ___ ___ ___________________________________________________ ___________________________________________________ 8. Does the unit have a physical security plan for receipt and Control of subsistence supplies and property? AR 30-22, para 3-25 ___ ___ ___ ___________________________________________________ ___________________________________________________ Section II: Headcount and Cash Collection 1. Does the unit have a current headcount SOP? DA Pam 30-22, para 3-25. ___ ___ ___ Comments:__________________________________________ ___________________________________________________ 2. Does the unit headcount SOP contain sample copies of the forms required to accurately account for subsistence? ___ ___ ___ ___________________________________________________ ___________________________________________________ 3. Does the unit headcount SOP state, “The headcounter been assigned duties other than the collection of cash and/or signatures (i.e., checking Soldiers attire)? DA Pam 30-22, D-5 ___ ___ ___ ____________________________________________________ ____________________________________________________

E-3

NYARNG Pam 30-22 29 April 2016 YES NO NA 4. Are there current DA Forms 1687on file? ___ ___ ___

a. Request and Receive Class I Subsistence ___ ___ ___ b. Request subsistence using AFMIS ___ ___ ___

c. Sign for and receive DD Form 1544 ___ ___ ___ _________________________________________________ _________________________________________________ 5. Does the unit have a DD Form 1544 Cash Meal Payment Book/Sheets on hand? Are all sheets accounted for? ___ ___ ___ _________________________________________________ _________________________________________________ 6. Does the unit have a DD Form 1544 (Cash Meal Payment) officer/NCO appointed? AR 30-22, para 3-29 ___ ___ ___ _________________________________________________ _________________________________________________ 7. Is the DD Form 1544 safeguarded properly? AR 30-33, para 3-29b ___ ___ ___ _________________________________________________ _________________________________________________ 8. Was the DA Form 3546 (Control Record) used to issue the DD Form 1544 sheets to the headcounter? DA Pam 30-22, para 3-27a ___ ___ ___ _________________________________________________ _________________________________________________ 9. Are the proper meal rates entered on the DD Form 1544 prior to issue to the food operations sergeant? DA Pam 30-22 Figure 3-27b ___ ___ ___ _________________________________________________ _________________________________________________ 10. Is the unit following established procedures for collecting cash for meals consumed during IDT? AR 30-22 para 3-30a (3) ___ ___ ___ _________________________________________________ _________________________________________________

E-4

29 April 2016 NYARNG Pam 30-22 YES NO NA 11. Does the DD Form 1544 reflect the same number reported in AFMIS? ___ ___ ___ ________________________________________________ ________________________________________________ 12. Are Non-SIK Soldiers, i.e. officers and AGR, paying for meals requested? AR 30-22, para 3-32a (3) ___ ___ ___ _______________________________________________ _______________________________________________ 13. Has the unit had a Cash Collection Book unannounced cash verification and revalidation each Fiscal Year? DA Pam 30-22, para3-35e (1) ___ ___ ___ _______________________________________________ _______________________________________________ 14. *Did the actual cash on hand equal the amount shown on all forms? Is all cash being turned in quarterly? DA Pam 30-22, para 3-29d ___ ___ ___ ______________________________________________ ______________________________________________ 15. Is there a copy of DD Form 1131 (Cash Turn-in Voucher) on file with the unit? Are the DD Forms 1131 being filled out properly? DA Pam 30-22, para 3-38? ___ ___ ___ ______________________________________________ ______________________________________________ 16. *Is the cash collection book less than three years old? DA Pam 30-22, para 3-35e (2) ___ ___ ___ _______________________________________________ _______________________________________________

E-5

NYARNG Pam 30-22 29 April 2016 YES NO NA Section III: Records Management 1. Is the request for subsistence as reflected in AFMIS/DA Form 5913 being submitted by the unit 60 days prior to IDT period and 90 days prior to Annual Training? ___ ___ ___ Comments:_________________________________ 2. Is the request for subsistence as reflected in the GFEBS Purchase Request/DA Form 3953(Request for Local Purchase) being submitted by the unit to MNL-LM (SS) 30 days prior to each IDT/AT period for purchase over $2999.00? ___ ___ ___ __________________________________________ __________________________________________ 3. When consolidating, has the Commander signed the Appropriate Block of the DA Form 5913 Request. AR 30-22, para 3-32a(1) ___ ___ ___ __________________________________________ __________________________________________ 4. Are separate files being maintained for IDT and Annual Training? DA Pam 30-22, para F-14 ___ ___ ___ __________________________________________ __________________________________________ 5. Are risk assessment forms being used, properly completed and on File? DA Pam 30-22, para 3-7b ___ ___ ___ a. DA Form 7458 (Cooking) ___ ___ ___ b. DA Form 7459 (Serving) ___ ___ ___ c. DA Form 7566 (Composite Risk Management) ___ ___ ___ __________________________________________ __________________________________________

E-6

29 April 2016 NYARNG Pam 30-22 YES NO NA 6. Are all items received on authorized issue documents properly accounted for and on file? DA Pam 30-22 Appendix F a. DA Form 5913/AFMIS Strength (Forecast) ___ ___ ___ b. DA Form 5913/AFMIS Feeder (Report) ___ ___ ___ c. DA Form 3034/AFMIS (Production Schedule) ___ ___ ___ d. DA Form 3294 ((Ration Request, Issue, Turn-in) ___ ___ ___ e. DA Form 5914 (Ration Control Sheet) ___ ___ ___ _________________________________________________ _________________________________________________ 7. Based on the TISA/SSMO ration issue documents DA Form 3294 confirm the following: a. Have production schedules been completed for each meal prepared? ___ ___ ___ b. Has the number of MRE and Operational Ration main entrees received been accurately posted to the appropriate DA Form 5914? ___ ___ ___ c. When UGR-A and UGR H&S meals are requested; has bread, milk, fresh fruit and fresh salad also been requested? ___ ___ ___ ________________________________________________ ________________________________________________ 8. *Are the above records in questions 5 thru 7 available for each day of IDT/AT? AR 25-400-2 ___ ___ ___ _________________________________________________ _________________________________________________ 9. Has the unit prepared a separate DA Form 5914 for each type of rations (A-RATION, UGR, MRE, etc.)? DA Pam 30-22, para F-5a (1) ___ ___ ___ _________________________________________________ _________________________________________________

E-7

NYARNG Pam 30-22 29 April 2016 YES NO NA 10. Are all DA Form 5914s (for each type of ration served) closed out to a zero balance? DA Pam 30-22, para 4-31 ___ ___ ___ ______________________________________________ ______________________________________________ 11. Is there a signed DA Form 3161 or DA Form 3294 on hand authorizing the request for Operational Rations for IDT? DA Pam 30-22, para 3-52 ___ ___ ___ ______________________________________________ ______________________________________________ 12. Compare the present for duty strength as reported on DA Form 5913 with the payroll (DA Form 1379), as adjusted, submitted for the IDT period. Does the reported strength equal the number of personnel submitted for pay action plus any attached personnel? DA Pam 30-22, para F-5a ___ ___ ___ ______________________________________________ ______________________________________________ 13. *Is there deviation in excess of 10% between the number of meals requested and the actual headcount as reported on the DA Form 1379 and DD Form 1544? AR 30-22 para 4-10c ___ ___ ___ _______________________________________________ _______________________________________________ If so, has the commander having operational control of the supporting Organization/DFAC initiated an investigation? AR 30-22, para 3-39d ___ ___ ___ _______________________________________________ _______________________________________________ 14. When consolidating, did the unit commander submit a DA Form 5913; as a Report, to the supporting unit after each IDT training period or AT? DA Pam 30-22, para F-10 ___ ___ ___ _______________________________________________ _______________________________________________

E-8

29 April 2016 NYARNG Pam 30-22 YES NO NA Section IV: AFMIS 1. *Is the unit using AFMIS to request and report? ___ ___ ___ Comments: _____________________________________ ______________________________________________ 2. Are copies of DA Form 5913-Request and/or AFMIS Detail Report on hand for consolidated feeding? DA Pam 30-22, F-10 ___ ___ ___ ______________________________________________ ______________________________________________ 3. Are requests for subsistence being submitted by the unit NLT 60 days prior to IDT/AT? ___ ___ ___ ______________________________________________ ______________________________________________ 4. Does remarks section of the Ration Request contain appropriate feeding plan data? DA Pam 30-22, para 4-3b (2) ___ ___ ___ ______________________________________________ ______________________________________________ 5. Is the Detailed vendors receipt on hand and signed by unit? DA Pam 30-22, para 4-15 ___ ___ ___ ______________________________________________ ______________________________________________ 6. Was the vendor receipt document (AFMIS Grocery Receipts) Executed in AFMIS? ___ ___ ___ ______________________________________________ ______________________________________________ 7. Are AFMIS Production Schedules completed, printed, and signed? ___ ___ ___ ______________________________________________ ______________________________________________

E-9

NYARNG Pam 30-22 29 April 2016 YES NO NA 8. Does AFMIS Production Schedule show correct Projected Headcount portions? ___ ___ ___ ______________________________________________ ______________________________________________ 9. Are Kitchen Requisitions being generated, finalized and are overdraws corrected? ___ ___ ___ ______________________________________________ ______________________________________________ 10. Are Open Transactions closed out within 5 working days of after each IDT training period or AT? DA Pam 30-22, para 4-29 ___ ___ ___ _______________________________________________ _______________________________________________ 11. Are monthly inventories being completed? Is on hand stock accurately reflected in AFMIS/ DA Pam 30-22 Appendix F-6 ___ ___ ___ ________________________________________________ ________________________________________________ 13. *Is the unit accurately reporting Headcount/Cash Collection In AFMIS? ___ ___ ___ ________________________________________________ ________________________________________________ Section IV: Catered Meals 1. *Is the unit using AFMIS to request and report catered meals? ___ ___ ___ Comments:______________________________________ _______________________________________________ 2. *Did the vendor provide the unit with an itemized listing of what was provided and does it meet the menu standards? DA Pam 30-22, para 3-70 ___ ___ ___ _______________________________________________ _______________________________________________

E-10

29 April 2016 NYARNG Pam 30-22 YES NO NA 3. Is the menu numbers being added to the AFMIS Request for catered meals? ___ ___ ___ __________________________________________ __________________________________________ 4. Do the catered meal menu items received from the vendor comply with the requested 21 Day NYARNG menu? ___ ___ ___ __________________________________________ 5. Do the Catered meals comply with Menu Standards? DA Pam 30-22, para 3-70 ___ ___ ___ _________________________________________ _________________________________________ 6. Does the receipt show the cost per meal and the total number of meals purchased? ___ ___ ___ _________________________________________ _________________________________________ Section VI: Maintenance/Equipment 1. Has the MTOE food service equipment been inspected within the current Fiscal Year, or as required, IAW equipment technical Manuals? ___ ___ ___ Comments: ________________________________ __________________________________________ 2. *Is there a current copy of DA Form 2404 and DA Form 5988-E on hand for all food service MTOE equipment? AR 750-8, para 3-10 ___ ___ ___ __________________________________________ __________________________________________ 3. Has PMCS been performed on all MBUs within the current Fiscal Year, or as required, IAW equipment technical Manuals? ___ ___ ___ __________________________________________ __________________________________________

E-11

NYARNG Pam 30-22 29 April 2016 YES NO NA 4. Is MTOE food service equipment properly listed and services tracked in SAM-S-1E computer , IAW DA Pam 750-8 ___ ___ ___ ____________________________________________ ____________________________________________ 5. Has the armory kitchen equipment been inspected and DA Form 3988 (Equipment Replacement Record) been updated within the current Fiscal Year? ___ ___ ___ _____________________________________________ _____________________________________________ 6. Have ALL food service equipment been thoroughly cleaned and inspected prior to storage, as required by Technical manuals? ___ ___ ___ a. Beverage Containers ___ ___ ___ b. Ice Chest ___ ___ ___ c. Insulated Food Containers ___ ___ ___ d. MBUs ___ ___ ___ e. Food Sanitation Center ___ ___ ___ f. Mobile Kitchen Trailer ___ ___ ___ g. Containerized Kitchen ___ ___ ___ h. Generator ___ ___ ___ i. Water Trailer ___ ___ ___ _____________________________________________ _____________________________________________ VII. Training 1. *Is the unit documenting an on-going training program? DA Pam 30-22, para 3-7, Tri-Service Food Code/TB MED 530, Chapter 2 Comments: ___________________________________ _____________________________________________

E-12

29 April 2016 NYARNG Pam 30-22 YES NO NA 2. Does the unit’s on-going training program cover the Minimum areas to be trained? ___ ___ ___ a. Food Safety and Sanitation ___ ___ ___ b. Subsistence Accountability ___ ___ ___ c. Operation and Maintenance of Equipment ___ ___ ___ d. Food Preparation ___ ___ ___ e. Dining Facilities Operations ___ ___ ___ f. Field Food Service Operations ___ ___ ___ ___________________________________________ ___________________________________________ 3. *Have all food operation personnel been properly licensed to operate all food service equipment? ___ ___ ___ a. MBU ___ ___ ___ b. Generator (2kw/ 10kw) ___ ___ ___ c. LMTV (Prime Mover for MKT/CK) ___ ___ ___ d. HUMVEE (Prime Mover for Assault Kitchen ___ ___ ___ e. Pintle Tow ___ ___ ___ f. Other ___ ___ ___ ___________________________________________ ___________________________________________ VIII. Publications/Fiscal Year Summary 1. Are the following publications on hand: a. AR 30-22, The Army Food Program, 24 Jul 2012. ___ ___ ___ b. DA Pam 30-22 Operating Procedures for the Army Food Program, 6 Feb 07. ___ ___ ___ c. ATTP 4-41, Army Field Feeding and Class I Operations, 14 Oct 2010. ___ ___ ___ d. TM 4-41.11, Dining Facility Operations, 23 Apr 2012. ___ ___ ___

E-13

NYARNG Pam 30-22 29 April 2016 YES NO NA e. TM 4-41.12, Food Program Operations, 23 Apr 2012. ___ ___ ___ f. TB 530, Tri-Service Food Code, 30 Apr 2014. ___ ___ ___ g. TB MED 577, Sanitary Control and Surveillance of Field Water Supplies, 1 May 2010. ___ ___ ___ h. AR 600-38, Meal Card Management, 11 Mar 1988. ___ ___ ___ i. ATP 4-25.12, Unit Field Sanitation Teams, 30 Apr 2014. ___ ___ ___ j. STP 10-92G1-SM-TG, Soldier’s Manual and Training Guide, 9 Apr 2003. ___ ___ ___ k. STP 10-92G25-TM-TG, Soldier’s Manual and Training Guide, 1 Apr 2004 ___ ___ ___ l. 21-Day NYARNG Menu, (AFMIS) ___ ___ ___ Comments: ______________________________________ ________________________________________________

E-14

29 April 2016 NYARNG Pam 30-22 APPENDIX F

NEW YORK ARMY NATIONAL GUARD RECORDS REVIEW IDT/AT

Non- Cooking Unit Unit: Date: Cdr: FSO: __________________________ 1SG: FOS: __________________________ MACOM: Food Adv:

Annual Review Checklist for Food Service Operations: IDT____ AT____

AR 15-6 Recommended: (explain below) YES ____ NO ____ Deficiencies were noted in the areas checked below: ___ I. ADMINISTRATIVE ___ II. HEADCOUNT AND CASH COLLECTION ___ III. RECORDS MANAGEMENT ___ IV. AFMIS AND CATERED MEALS ___ V. MAINTENANCE/EQUIPMENT ___ VI. PUBLICATIONS/FISCAL YEAR SUMMMARY Items marked with an asterisk (*) indicate significant importance and a NO for that item will result in an UNSAT in that area. Three or more area UNSAT’s will rate an overall UNSAT.

OVERALL REVIEW FINDINGS: 1. Satisfactory _____ _________________________ Rank/Name of Reviewer 2. Unsatisfactory: _____ _________________________ 3. Needs Improvement: _____ Phone Number

_________________________ E-mail address

Comments:

F-1

NYARNG Pam 30-22 29 April 2016 YES NO NA Section I: Administrative 1. Did the unit have a current copy of the State Food ___ ___ ___ Service Pamphlet, LOI’s or MOU’s? Comments: ____________________________________ ______________________________________________ 2. Does the unit have a current copy of the State Food Service Management Board Minutes and 21 Day menu? AR 30-22, para 3-53 ___ ___ ___ ______________________________________________ ______________________________________________ 3. Does the unit have a current letter of authorization from MNL-LM (SS) to purchase catered meals? AR 30-22, para3-41 ___ ___ ___ ______________________________________________ ______________________________________________ 4. *Did the unit have on file, their last Dining Facility Records Review conducted by the next higher headquarters? AR 30-22, para 3-14c ___ ___ ___ ______________________________________________ ______________________________________________ 5. *Did the unit have on file a copy of the last Dining Facility Account Review of their subordinate units? AR30-22, para 3-14c ___ ___ ___ ______________________________________________ _______________________________________________ 6. Are all unit appointment memorandums updated on file? Food Service Officer and an alternate? An AFMIS Unit Manager? Field Sanitation Team? AR 30-22, para 3-9a (6) ___ ___ ___ _______________________________________________ _______________________________________________

F-2

29 April 2016 NYARNG Pam 30-22 YES NO NA 7. Does the unit have an approved ARIMS Office Records List (ORL)? (Check approved ORL www.arims.army.mil) AR 25-400-2 ___ ___ ___ _______________________________________________ _______________________________________________

8. *Has suspension of BAS for AGR personnel, and payroll deduction or advance payment for officer/warrant officers been accomplished for all personnel attending Annual Training (AT) in a field duty status? AR 30-22, para 4-2b ___ ___ ___ _______________________________________________ _______________________________________________ Section II: Headcount/Cash Collection 1. Does the unit have a current headcount SOP? Pam 30-22, para 3-25? ___ ___ ___ Comments: _____________________________________ _______________________________________________ 2. Does the headcount SOP contain sample copies of the forms required to accurately account for subsistence? ___ ___ ___ _______________________________________________ _______________________________________________ 3. Does the unit headcount SOP state, “The headcounter been assigned duties other than the collection of cash and/or signatures (i.e., checking Soldiers attire)? AR Pam 30-22, D-5 ___ ___ ___ _______________________________________________ _______________________________________________ 4. Are there current DA Forms 1687 on file? a. Request and Receive Class I Subsistence b. Request subsistence using AFMIS c. Sign for and receive DD Form 1544 ___ ___ ___ _______________________________________________ _______________________________________________

F-3

NYARNG Pam 30-22 29 April 2016 YES NO NA 5. Does the unit have a DD Form 1544 Cash Meal Payment Book/Sheets on hand? Are all sheets accounted for? ___ ___ ___ _______________________________________________ _______________________________________________ 6. Does the unit have a DD Form 1544 (Cash Meal Payment) officer/NCO appointed? AR 30-22, para 3-29 ___ ___ ___ _______________________________________________ _______________________________________________ 7. Is the DD Form 1544 safeguarded properly? AR 30-33, para 3-29b ___ ___ ___ _______________________________________________ _______________________________________________ 8. Was the DA Form 3546 (Control Record) used to issue the DD Form 1544 sheets to the headcounter? DA Pam 30-22, para 3-27a ___ ___ ___ ____________________________________________ ____________________________________________ 9. Are the proper meal rates entered on the DD Form 1544 prior to issue to the food operations sergeant? DA Pam 30-22 Figure 3-27b ___ ___ ___ ____________________________________________ ____________________________________________ 10. Have procedures been established for collecting cash for meals Consumed during IDT, IAW AR 30-22 para 3-30a (3)? ___ ___ ___ ____________________________________________ ____________________________________________ 11. Does the DD Form 1544 reflect the same number reported in AFMIS? ___ ___ ___ ____________________________________________ ____________________________________________

F-4

29 April 2016 NYARNG Pam 30-22 YES NO NA 12. Are Non- SIK Soldiers, i.e. officers and AGR, paying for meals issued? AR 30-22, para3-32a (3) ___ ___ ___ __________________________________________ __________________________________________ 13. Has the unit had a Cash Collection Book unannounced cash verification and revalidation each Fiscal Year? DA Pam 30-22, para3-35e (1) ___ ___ ___ __________________________________________ __________________________________________ 14. *Did the actual cash on hand equal the amount shown on the forms? Is all cash being turned in quarterly IAW DA Pam 30-22, para 3-29d? ___ ___ ___ __________________________________________ __________________________________________ 15. Is there a copy of DD Form 1131 (Cash Turn-in Voucher) on file with the unit? Are the DD Forms 1131 being filled out properly? DA Pam 30-22, para 3-38? ___ ___ ___ __________________________________________ __________________________________________ 16. *Is the cash collection book less than three years old? DA Pam 30-22, para 3-35e (2) ___ ___ ___ __________________________________________ __________________________________________ Section III: Records Management 1. Is the request for subsistence as reflected in AFMIS/DA Form 5913 being submitted by the unit 60 days prior to IDT period and 90 days prior to Annual Training? ___ ___ ___ Comments: ________________________________ __________________________________________

F-5

NYARNG Pam 30-22 29 April 2016 YES NO NA 2. Is the request for subsistence as reflected in the GFEBS Purchase Request/DA Form 3953 (Request for Local Purchase) being submitted by the unit to MNL-LM (SS) 30 days prior to each IDT period for purchase over $2999.00? ___ ___ ___ ________________________________________________ ________________________________________________ 3. When consolidating, has the Commander signed the appropriate Block of the DA Form 5913 Request. AR 30-22, para 3-32a(1) ___ ___ ___ ________________________________________________ ________________________________________________ 4. Are separate files being maintained for IDT and Annual Training AT? DA Pam 30-22, Appendix F, para F-14 ___ ___ ___ ________________________________________________ ________________________________________________ 5. Are all items received on authorized issue documents properly accounted for and on file? DA Pam 30-22 Appendix F a. DA Form 5913/AFMIS Strength (Forecast) b. DA Form 5913/AFMIS Feeder (Report) c. DA Form 3294 ((Ration Request, Issue, Turn-in) d. DA Form 5914 (Ration Control Sheet) ___ ___ ___ ________________________________________________ ________________________________________________ 6. Based on the TISA/SSMO ration issue documents, DA Form 3294 confirm the following: a. Has the number of individual MREs received been accurately posted to the appropriate DA Form 5914? ___ ___ ___

F-6

29 April 2016 NYARNG Pam 30-22 YES NO NA b. When individual MREs are requested; has warming and cooling beverages, bread, milk, fresh fruit and fresh salad been requested? ___ ___ ___ _______________________________________________ _______________________________________________ 7. Are all DA Form 5914s (for each type of operational ration served) closed out to a zero balance? DA Pam 30-22, para 4-31 ___ ___ ___ _______________________________________________ _______________________________________________ 8. Is there a signed DA Form 3161 or DA Form 3294 on hand authorizing the request for Operational Rations for IDT? DA Pam 30-22, para 3-52 ___ ___ ___ _______________________________________________ _______________________________________________ 9. Compare the present for duty strength as reported on DA Form 5913 with the payroll (DA Form 1379), as adjusted, submitted for the IDT period. Does the reported strength equal the number of personnel submitted for pay action plus any attached personnel? DA Pam 30-22, para F-5a ___ ___ ___ _______________________________________________ _______________________________________________ 10. *Is there deviation in excess of 10% between the number of meals requested and the actual headcount as reported on the DA Form 1379 and DD Form 1544? AR 30-22 para 4-10c ___ ___ ___ _______________________________________________ _______________________________________________ If so, has the commander having operational control of the supporting Organization/DFAC initiated an investigation? AR 30-22, para 3-39d ___ ___ ___ ______________________________________________ ______________________________________________

F-7

NYARNG Pam 30-22 29 April 2016 YES NO NA 12. When consolidating, did the unit commander submit a DA Form 5913; as a Report, to the supporting unit after each IDT training period or AT? DA Pam 30-22, para F-10 ___ ___ ___ ______________________________________________ ______________________________________________ Section IV: AFMIS/ Catered Meals 1. *Is the unit using AFMIS to request and report? ___ ___ ___ Comments: ____________________________________ ______________________________________________ 2. Are copies of DA Form 5913-Request and/or AFMIS Detail Report on hand for consolidated feeding? DA Pam 30-22, F-10 ___ ___ ___ ______________________________________________ ______________________________________________ 3. Are requests for subsistence being submitted by the unit NLT 60 days prior to IDT/AT? ___ ___ ___ _____________________________________________ _____________________________________________ 4. Does remarks section of the ration request contain appropriate feeding plan data? DA Pam 30-22, para 4-3b(2) ___ ___ ___ _____________________________________________ _____________________________________________ 5. Is the Detailed vendors receipt on hand and signed by the unit? DA Pam 30-22, para 4-16 ___ ___ ___ _____________________________________________ _____________________________________________

F-8

29 April 2016 NYARNG Pam 30-22 YES NO NA 6. Are Open Transactions closed out within 5 working days of after each IDT training period or AT, IAW DA Pam 30-22, para 4-29 ___ ___ ___ _________________________________________ _________________________________________ 7. *Is the unit accurately reporting Headcount/Cash Collection in AFMIS? ___ ___ ___ _________________________________________ _________________________________________ 8. *Did the vendor provide the unit with an itemized listing of what was provided and does it meet the menu standard? DA Pam 30-22, para 3-70 ___ ___ ___ __________________________________________ __________________________________________ 9. Is the menu numbers being added to the AFMIS Request for catered meals? ___ ___ ___ __________________________________________ __________________________________________ 10. Do the catered meal menu items received from the vendor comply with the requested 21-Day NYARNG menu? ___ ___ ___ __________________________________________ __________________________________________ 11. Do the Catered meals comply with Menu Standards? DA Pam 30-22, para 3-70 ___ ___ ___ __________________________________________ __________________________________________ 12. Does the receipt show the cost per meal and the total number of meals purchased? ___ ___ ___ __________________________________________ __________________________________________

F-9

NYARNG Pam 30-22 29 April 2016 YES NO NA Section V: Maintenance/Equipment 1. Has the MTOE Water Trailer been inspected within the current Year, or as required by technical Manuals? ___ ___ ___ Comments: __________________________________ ____________________________________________ 2. Is there a current copy of DA Form 5988-E or DA Form 2404 on hand for all Water Trailers? DA Pam 750-8, para 3-10 ___ ___ ___ ____________________________________________ ____________________________________________ 3. Is MTOE food service equipment properly listed and services tracked in SAM-S-1E computer, IAW DA Pam 750-8? ___ ___ ___ ____________________________________________ ____________________________________________ 4. Has the Water Trailer been thoroughly cleaned and inspected prior to storage, or as required by technical manuals? ___ ___ ___ ____________________________________________ ____________________________________________ VI. Publications and Fiscal Year Summary 1. Are the following publications hard copy or electric copy on hand: a. AR 30-22, The Army Food Program, 24 Jul 2012. ___ ___ ___ b. DA Pam 30-22 Operating Procedures for the Army Food Program, 6 Feb 07. ___ ___ ___ c. ATTP 4-41, Army Field Feeding and Class I Operations, 14 Oct 2010. ___ ___ ___

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29 April 2016 NYARNG Pam 30-22 YES NO NA d. TM 4-41.11, Dining Facility Operations, 23 Apr 2012. ___ ___ ___ e. TM 4-41.12, Food Program Operations, 23 Apr 2012. ___ ___ ___ f. TB 530, Tri-Service Food Code, 30 Apr 2014. ___ ___ ___ g. TB MED 577, Sanitary Control and Surveillance of Field Water Supplies, 1 May 2010. ___ ___ ___ h. AR 600-38, Meal Card Management, 11 Mar 1988. ___ ___ ___ i. ATP 4-25.12, Unit Field Sanitation Teams, 30 Apr 2014. ___ ___ ___ j. STP 10-92G1-SM-TG, Soldier’s Manual and Training Guide, 9 Apr 2003. ___ ___ ___ k. STP 10-92G25-TM-TG, Soldier’s Manual and Training Guide, 1 Apr 2004 ___ ___ ___ l. 21-Day NYARNG Menu, (AFMIS) ___ ___ ___

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NYARNG Pam 30-22 29 April 2016 APPENDIX G

NEW YORK ARMY NATIONAL GUARD MENU

SOP FOR NON-RECIPE ITEMS

Purpose: The purpose of this section is to eliminate repetitious entries on the cook’s production schedule (DA Form 3034) which pertains to food items that appear in the daily menu and which are not listed in TM 10-412, Armed Forces Recipe Service. This section serves only as a guide. Units should formulate their own non-standard SOPs, following the guidelines in “Army Field Feeding and Class I Operations” (ATTP 4-41, 14 October 2010). 1-A Milk Individual: Individual ½ pt. Containers will be served in all field conditions. They will be issued according to the 12-day menu. Containers will be kept cold at all times. Milk will not be covered with or come in contact with ice. Preparation Time: 30 minutes prior to serving. 2. Breads: All breads can be controlled or self-service depending on the situation. Preparation Time: 30 minutes prior to serving. 2-A Bread, Issued: Fresh bread, amount and type issued as per the12-day menu, will be used for that particular meal, older bread will be used as a backup. It is important not to maintain excessive bread on hand. Preparation Time: 30 minutes prior to serving. 2-B Bread, Unsliced: Unsliced bread will be cut diagonally or French style and arranged neatly in a pan or tray for serving. If using as garlic bread, some bread should be left plain for diners who would not chose garlic. Preparation Time: 30 minutes prior to serving. 2-C Bread, Toast Field: All bread will be toasted in a square head lid. Place melted margarine in lid allow bread to brown. Turn bread and allow other side to brown. Preparation Time: 15 minutes prior to serving. 2-D Brown And Serve Rolls: Follow instructions on package. Serve two individual. Preparation Time: 30 minutes prior to serving

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29 April 2016 NYARNG Pam 30-22 3. Margarine: If individual patties are not available, the margarine will be cut into patties and placed in layers on wax paper. The pan will be set into a second container containing chipped ice. Refrigerate until serving time. Allow self-service. Preparation Time: 30 minutes prior to serving. 4. Cereal, Dry: Individual boxes can be placed on the serving line for either self-service or controlled issue as the situation dictates. Preparation Time: 1 hour prior to serving. 5-A Juice, Canned: Canned, ready-to-use juice will be chilled overnight and shaken before opening. Open as needed. It may be poured and left in single portion containers for self-service. Preparation Time: 30 Minutes prior to serving. 5-B Juice, Frozen: Mix according to directions on the container. Place in insulated container and allow for self-service. Preparation Time: 1 hour prior to serving. 6. Tea, Hot and Hot Cocoa: Tea bags and hot chocolate will be made available to diners near a source of hot water. Place on line in original box. Preparation Time: 1 hour prior to serving. 7. Crackers: Individual packages will be arranged neatly in a pan or tray for self-service. Bulk crackers will be served by arranging neatly in a container for self-service. Preparation Time: 1 hour prior to serving. 8. Ketchup, Mustard, Vinegar, etc. These items will be placed on the serving line in bowls or other suitable containers for diner’s choice. Keep covered to prevent drying and loss of flavor. Individual packets will be placed in pans. Allow for self-service. Preparation Time: 1 hour prior to serving. 9. Pickle Relish, Pickles Olives: These items will be refrigerated until ready for use. They will be placed in small pans on the line for self-service. Preparation Time: 30 minutes prior to serving. 10. Onions: Onions will be sliced or chopped depending on their intended use. They will be served from suitable containers and placed on the line for self-service. Preparation Time: 90 minutes prior to serving 11-A Fruit, Canned: Will be chilled in the can at least two hours before serving. Containers will be opened as needed and served from insulated food containers or serving pan on line. Preparation Time: 30 minutes before serving.

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NYARNG Pam 30-22 29 April 2016 11-B Fruit, Fresh: Fruits, except bananas, will be stored under refrigeration. Wash all fruits in cold water and bleach solution (a capful of bleach per two gallons of water). Arrange on a pan or tray for serving. Allow self-service. Preparation Time: 1 hour prior to serving.

12. Grated Cheese: Grated cheese will be placed on the serving line in its original container. Allow for self-service. Preparation Time: 15 minutes prior to serving. 13. Dressing: Dressings that are purchased and not prepared according to TM 10-412 should be prepared according to the instructions on the container. Shall be chilled prior to serving. Serve in original container. Preparation Time: 30 minutes prior to serving. 14. Cold Drinks: After beverages are prepared according to the directions on the package or container, they will be placed in an insulated container. Allow for self-service. Preparation Time: 3 hours prior to serving. 15. Cranberry Sauce: Jellied cranberry sauce will be chilled and uniformly sliced and arranged neatly on a pan and garnished. Preparation Time: 30 minutes prior to serving. 16. Sour Cream: Sour cream will be placed on the serving line in its original container for diner’s choice. The containers will only be opened as needed and refrigerated when not in immediate use. Preparation Time: 15 minutes prior to serving. 17. Jams and Jellies: Individual packets of jams and jellies or bulk products will be placed in suitable containers will be placed on the line for self-service. Preparation Time: 30 minutes prior to serving. 18. Lemon Wedges: Lemons will be cut into eight pieces and placed on the serving line for self-service. Cut lemons only as needed. Wash prior to slicing. Preparation Time: 45 minutes prior to serving. 19. Ice Cream: Remove from the freezer in small quantities. The ice cream will doubled panned with an ice pan. Preparation Time: 15 minutes prior to serving 20-A Hot Cereal: Hot cereal will be prepared in accordance with TM 10-412 or the directions on the package. Cereal will be placed in bowls not more than three servings ahead. Preparation Time: 1 hour prior to serving

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29 April 2016 NYARNG Pam 30-22 20-B Instant Hot Cereal: Instant hot cereal will be placed on the line near a hot water source. Allow for self-service. Preparation Time: 1 hour prior to serving. 21. Assorted Candy: These items will be placed on the serving line in their original containers or other suitable containers. They should be neatly arranged for self-service. Preparation Time: 1 hour prior to serving. 22. Mixed Nuts: These items will be placed on the line in their original container or other suitable container. Preparation Time: 1 hour prior to serving. 23. Cake, Cookie and Donut Mixes: For commercially purchased mixes, follows instructions on packages. Preparation Time: will vary according to product instructions. 24. Commercial Individual Pastries: Serve unopened. Preparation Time: 1 hour prior to serving. 25. Beverages, Instant: Follow directions on package or container. Preparation time: 3 hours prior to serving. 26. Commercial Cookies, Pies and Cakes: These will be left in their original packages and served from the line as per the FOS instructions. Preparation Time: 1 hour prior to serving. 27. Whipped Topping: Will be served from the original container by food service personnel. Preparation Time: 30 minutes prior to serving. 28. Commercially Purchased Instant Potatoes: Follow instructions on package. Preparation Time: 1 hour prior to serving. 29. Syrup: Individual packets will be placed on the line for self-service. Bulk syrup will be served hot from the line by food service personnel using 1 oz. ladle. Preparation Time: I hour prior to serving. 30. Bagels: Will be sliced in half and served by food service personnel at one half per person. Preparation Time: 1 hour prior to serving. 31. Cream Cheese Individual Packets: Will be kept refrigerated until serving time. Packets will be double panned over ice and served by food service personnel. Preparation Time: 15 minutes prior to serving.

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NYARNG Pam 30-22 29 April 2016 32. English Muffins: Will be served by food service personnel at one per individual. Preparation Time: 30 minutes prior to serving. 33. Soup, Canned or Dehydrated: Follow instructions on package or can. Preparation Time: 1 hour prior to serving. 34. Applesauce: Will be chilled prior to serving. It may then be placed on the serving line for self-service. Preparation Time: 30 minutes prior to serving. 35. Melons: Wash melons prior to slicing. Slice into 1” wedges. Preparation Time: 45 minutes prior to serving. G-5

29 April 2016 NYARNG Pam 30-22

APPENDIX H

REFERENCES Section I Required Publications AR 25-400-2 The Army Records Information Management System (ARIMS) AR 30-22 The Army Food Service Program AR 40-25 Nutrition Standards and Education AR 40-657 Veterinary /Medical Food Inspection and Laboratory Service AR 190-13 The Army Physical Security Program AR 190-16 Physical Security AR 190-51 Security of Unclassified Army Property AR 385-10 The Army Safety Program CTA 50-909 Field and Garrison Furnishings and Equipment DA Pam 30-22 Operating Procedures for the Army Food Program

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NYARNG Pam 30-22 29 April 2016 TB MED 530 Occupational and Environmental Health Food Service Sanitation ATTP 4-41 Army Field Feeding and Class 1 Operations MIL-STD 3006 Sanitation Requirements for Food Establishments NYARNG Pam 30-22 Operating Procedures for the New York Army National Guard Food Program Section II Related publications are sources of additional information. AR 40-656 Veterinary Surveillance Inspection of Subsistence AFMIS User Level SOP, dated 01 August 2013

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29 April 2016 NYARNG Pam 30-22

APPENDIX I

TERMS “A” Rations Perishable (fresh or frozen) and semi-perishable items necessary to comply with garrison menu standards described in DA Pam 30-22. Basic allowance for subsistence (BAS) a. A monetary allowance paid to all service personnel who are authorized to subsist themselves. b. When used in this regulation to describe enlisted personnel, it applies to those who receive BAS, must reimburse in cash when eating a government supplied meal and do not reside in a barracks on an Army installation. Box Lunch A meal prepared in the dining facility using in-house food items as part of the normal ration, or commercially prepared box lunches obtained from the prime vendor. Catered Meal A meal prepared in a commercial establishment for consumption there or delivered to a specific location for consumption. Commander Any officer /warrant officer who, by virtue of his or her grade and assignment, exercises primary command authority over a military organization. Common Service Feeding A meal provided by one military active or Reserve Component to personnel of another active or Reserve Component. Consolidating Headquarters A headquarters that consolidates requirements of subordinate elements and provides required subsistence support. Advanced Culinary NCO A food service sergeant or civilian equivalent managing a dining facility.

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NYARNG Pam 30-22 29 April 2016 Food Program Manager The senior food analyst and advisor to the installation commander. When used in this pamphlet, the term also refers to the State Food Advisor for the ARNG. Food Service Personnel Persons engaged in food preparation, food service supervision or service. Meal A specific quantity of a nutritional adequate food provided one person during one scheduled event. Meal, Ready to Eat A packaged operational meal designed for issue as individual packets or in multiples of three for a complete ration. Officer A commissioned officer or warrant office or non-commissioned when performing the duties normally assigned to a commissioned officer. Operational Ration A ration used for individuals during emergencies, travel and training. Quality Control Internal actions and inspections to ensure that rations meet the standards whether catered of locally prepared. Sampling (food) The consumption of no more than two or three bites of food for the purpose of determining palatability and proper preparation. Subsistence-in kind (SIK) Applies to enlisted Soldiers who do not receive any of the full basic allowance for subsistence (BAS) types because they are furnished meals at no cost. Unit Any constituted, activated or organized military element that has an assigned unit identification code (UIC).

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29 April 2016 NYARNG Pam 30-22 Unitized Group Rations Unitized group rations are composite stocks that are configured to provide a definite number of meals. Unitized Group Rations-A (UGR-A) Unitized rations made up of the types of items normally found in a garrison environment. Unitized Group Rations-Heat and Serve Unitized tray packed rations that are used to provide meals that are more pleasing that individual meals but require less subsistence personnel and equipment than the UGR-A. Warming Beverage Coffee, tea, hot chocolate and soups served Soldiers in cool/cold environments.

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NYARNG Pam 30-22 29 April 2016

APPENDIX J

ACRONYMS AFFS Army Fielding Feeding System AFMIS Army Food Management Information System AR Army regulation AT annual training ATRRS Army Training Requirements and Resources System BAS basic allowance for subsistence CSDP command supply discipline program FAO finance and accounting office (r) FM field manual FPM Federal Personnel Manual FRH Flameless Ration Heater

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29 April 2016 NYARNG Pam 30-22 FSMB food service management board FSO food service officer FST Field Sanitation Team FTM Full Time Manning FTX field training exercise GOCOM United States Army Reserve General Officer Command GPC Government purchase card IAW in accordance with IC Intermediate Command IDT inactive duty training MOS military occupational specialty MRE Meal, Ready to Eat MSC major subordinate command

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NYARNG Pam 30-22 29 April 2016 MTOE modification table of organization and equipment NCO noncommissioned officer NGB National Guard Bureau OC officer candidate OPORD Operation order PAO public affairs Office(r) PMS Preventive maintenance checks and services RC Reserve Components RDD required delivery date RTI Regional Training Institute SOP standing operating procedure TB technical bulletin TM technical manual UGRs unit group ration(s)

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29 April 2016 NYARNG Pam 30-22

The proponent of this regulation is the Office of Logistics and Maintenance Directorate. Users are invited to send comments, suggested improvements and changes on DA Form 2028 (Recommended Changes to Publications and Blank Forms) directly to the Commander, Headquarters, New York Army National Guard, ATTN: MNL-LM (SS), 330 Old Niskayuna Road, Latham, New York. 12110-3514.

OFFICIAL: ANTHONY P. GERMAN Major General, NYANG The Adjutant General

ROBERT A. MITCHELL COL, LG, NYARNG Director, G-6 DISTRIBUTION: AA Directors 1 ea BB 1 ea BR 2 ea F1-F-8 1 ea