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1. DETAILER S DOMA Good Day all We are moving into the busiest part of the AY2010 assignment season where we will be slating and issuing orders through the end of March 2010 Your E resumes are due 27Nov09 Orders for personnel returning from Iraq have already been completed so you may have seen some position recently removed from the shopping list We are still accepting application packages for the Special Command Aide Program Please see ALCENL 081 09 for further guidance on how to submit a package if you are interested We are al ways looking for interested personnel and we will continue to re solicit until we have enough pack ages to fill the vacancies at the Representational Facilities If you are above the cut for advancement to the next higher pay grade then you should put in an E resume regardless of tour completion date We will decide if it is in the best interests of the Coast Guard to keep you there as a pay grade mismatch or if it is necessary to move you into a vacancy that exists at the new pay grade Either way you should back yourself up and put in a realistic E resume The expectation for members taking the SWE should be that if they are advanced they will rotate out of there current position As per the PERSMAN Ch 4 the main criterion for transferring newly advanced members is needs of the service The assignment process is lengthy and we ask that you continue to have patience Do not call us asking when2. za i VOLUME2 ISSUE 10 FS DETAILER VISITS UNITS SERVING IN BAHRAIN PATFORSWA Good Morning wanted to pass onto you some key points about my visit the first 2 weeks of October am proud to say that all of our FS personnel are doing an excellent job in theater had a chance to meet with all of them amp sail on both the MAUI amp AQUIDNECK had to teach Mike Perez how to make chicken parm again I ve got to say that the food onboard MAUI was great not just my meal but the ones Mike made as well Dan Foster didn t even cook me anything he was too busy freezing the BM1 shirt Almost brought the BM1 to tears it was great got a real eye opener looking at exactly what they do and how demanding their jobs are Not only their FS responsibilities but the immense non FS workload which they burden everything from boardings EMT to gunner and ATFP watches Their quals are not just your normal BO quals but kind of stepped up due to the rules of engagement and pace of OPS Heck a shopping trip takes about 5 hours amp they have to go armed These guys amp girl work their tails off The morale is super high not only for the cook but also the entire crews who appreciate their FS more than have ever seen Our 7th crew FS provides FS relief for the cutter fleet amp happens to be U W as much as the FS s stationed aboard the cut ters A pretty cool note there are only 4 positions onboard the cutters dete
3. CG PSC EPM 2 Food Service Assignments FSCM FSCS FSC FS1 SCA 202 493 1297 office 703 217 8051 cell VOLUME2 ISSUE NU Commands Below are up coming Training opportunities you should consider sending your Foodservice Specialist too Foodservice Specialist work hard why not rewards them with some professional Training Commercial Training Venues 35th Winter Fancy Food Show January 17 19 2010 Moscone Center San Francisco CA Catersource Conference March 7th 11th 2010 Las Vegas Convention Center 3150 Paradise Road Las Vegas NV IFSEA Conference April 15 18 2010 Reno Nevada John Ascuaga s Nugget Chicago National Restaurant Food show May 22 25 2010 Chicago Convention Center Chicago IL Western Foodservice and Hospitality Expo August 14 16 2010 Los Angeles California FSAT Training Venues Ice Carving School Numerous Classes Dates to be determined Garnishing School Dates to be determined Alameda Foodservice Conferences Dates to be determined VOLUME2 ISSUE NU ARE YOU USING THE RIGHT FOODHANDLER GLOVES IN YOUR GALLEY Have you ever heard of Latex Allergy LATEX ALLERGY Latex allergy has increased in the last 10 years and occurs with relatively high frequency in certain at risk popula tions especially health care workers certain patients and workers who may be required to use latex products in their day to day work environment
4. CLASS 02 10 POSES WITH MCPOCG SKIP BOWEN FS3 Leon Doniphan Honor Graduate USCGC Alert Warrenton OR FS3 J effrey Allen USCGC Boutwell Alameda CA FS3 Aaron Anderson USCGC Hollyhock Port Huron MI FS3 Robert Gowen USCGC Tampa Portsmouth VA FS3 Kalani Shearer USCGC Chase San Diego CA FS3 Daniel Schneider USCGC Escanaba Boston MA SNFS Noel Gray USCGC Acushnet Ketchikan AK SNFS Michael Desisto CG Sta Castle Hill Castle Hill RI SNFS J esse Wolf USCGC Alex Haley Kodiak AK SNFS Christopher Hutchens USCGC Hamilton San Diego CA pmu Y LES es D ETIE UN Good Luck
5. Reducing latex exposure to the maximum extent possible minimizes sensitization and development of new latex allergy cases There are three types of reactions that can occur in persons using latex The most common reaction to latex prod ucts is irritant contact dermatitis Irritant contact dermatitis is the development of dry itchy irritated areas on the skin usually the hands This reaction is caused by irritation from wearing gloves and by exposure to the powders added to them This reaction is caused by skin irritation from using gloves and possibly by exposure to other work place products or chemicals Irritant contact dermatitis is not a true allergy Allergic contact dermatitis also called chemical sensitivity dermatitis results from exposure to chemicals added to latex during harvesting processing or manufacturing These chemicals cause skin reactions similar to those caused by poison ivy The rash usually begins within 24 to 48 hours after contact and may progress to oozing skin blisters or spread away from the area of skin touched by the latex Latex allergy also known as immediate hypersensitivity can be a more serious reaction to latex than the other forms mentioned above Certain proteins in latex may cause sensitization Although the amount of exposure needed to cause sensitization or symptoms is not known exposures at even very low levels can trigger allergic reactions in some sensitized individuals Reactions usually begin within
6. they read all the reference material that goes along with each sign off they should do very well on the test I have been contacted by several FS3 s that were having difficulties passing the test after multiple attempts I asked them to go back and read each reference and to make sure they understood what the course was trying to teach them I then advised them to go to their supervisor for clarification on items they didn t understand Guess what Once all these FS3s followed my advice they passed with a 90 or better The new FS2 course test will be out very soon and it will be considerably larger than the past course test So I would push your Foodservice Specialist to complete the old course ASAP In closing I will be happy to answer any questions regarding references that you may have I cannot discuss specific ques tions from any test including the SWE however if you have a burning question regarding what you saw on a test I can pro vide you with reference locations on where the questions came from Talk to you next month and thanks for everything you do FSC Randy A Spainhour FS Subject Matter Specialist Phone 707 765 7142 As the FSAT newsletter is growing so is the circulation demand We here at FSAT are making every effort to make sure the newsletter reaches the entire FS Force We realized not everyone is always getting a copy of it If you or anyone you may know are not receiving a copy each month you can access at htt
7. your orders are coming out We will get to you work the assignment slate in the Senior Account from the top down and by priority If you are an E 6 with a priority of 5 you should not be calling in December asking where your orders are We receive a lot of these calls every year and they truly slow the process down for everyone If you need basic information about the process and or timeline your best resource is your chain of command What things could cause a stall in the process Well we assign personnel based on vacancies so sometimes we are waiting on cuts or a revision to the advancement list or CWO list and some times a Personnel Allowance Amendment PAA comes in and a billet is created or changed Sometimes we have off season critical fills that take priority over the slate for instance when a member is relieved of FSO or injured We have retirement letters that get processed throughout the year as well as Change in rate packages HUMS packages etc There are a variety of things in the challenging FS account that may cause a stall in the process from your perspective Rest as sured we will complete all the orders by the designated timeline end of March as published in AL CGENL 075 09 wish you all the best this assignment season thank you all for what you do know you have a tough job out there so try to stay focused on your duties throughout this difficult and stressful as signment process CWO2 Michael V Carpenter
8. CY CODE TITLED FS87 110 WILL BE ISSUED SOLELY BY THE FS RATING FORCE MASTER CHIEF FS RFMC ON AN INDIVIDUAL BASIS TO EACH MEMBER COMPLETING THE IDFSO COURSE OR TO FS S WHOSE SERVICE RECORD DEMONSTRATES THAT HE SHE HAS PRIOR EXPERIENCE OPERATING SUCCESSFULLY AS AN IDFSO UNIT COS OINCS AFTER THREE MONTHS OF OBSERVING MEMBERS WHO HAVE COMPLETED THE IDFSO COURSE ARE REQUIRED TO SUBMIT AN EMAIL TO THE FS RFMC WHICH STATES THAT UPON REVIEW OF THE IDFSOS PERFORMANCE AFTER COMPLETION OF TRAINING THE IDFSO EITHER DEMONSTRATES OR DOES NOT DEMONSTRATE FULL CA PABILITY TO SERVE AS THE UNIT FSO PER REF A AND ADDITIONAL COLLATERAL DU TIES ASSIGNED PER REF B FSAT Miniature Mauler in the Culinary Corner Check out this Video ttp cev1 usce mil media main php e2 itemIld 68697 h 9 VOLUME2 ISSUE 10 Hello Fellow FS s Just a quick update this month Roll outs have stopped until Feb 2010 a break that will allow us to get the 6 0 compliant DFAM client up and running as well as start to distribute the bar code readers Great stuff will be contacting large units in districts 7 and 9 in the upcoming weeks to schedule training sites We have already had one volunteer and would love some more We will be done rolling out to all ashore units in Aug of 2010 What happens after that Well 2 things will happen at the same time We will roll out to afloat units that do not have connec tivity and we will pilot the aflo
9. at with connectivity community have some volunteers for that as well thanks to all who have called or written emails A quick reminder to those of you PCS ing from a DFAM unit to a non DFAM unit in 2010 you will be expected to take DFAM to your new unit set it up and convert the unit to DFAM CG 1111 will of course still offer training to other users at that unit To those of you at a non DFAM unit PCS ing to a DFAM unit There will be a training session scheduled specifically for this group in the early part of the year More to follow on that The DFAM instruction 4061 6 is in the process of being updated Look for that in the next 45 days or so Lastly CG 1111 sent out an email a few weeks back looking for suggestions to improve the Food Service Manual To date we have had exactly one 01 suggestion In my travels hear a lot of well let s face it grousing about policy This is an open call for every FS in the Coast Guard to voice their opinion and possibly affect policy Please take advantage of it Dining Facility Automation Management Program Specialist COMMANDANT CG 1111 ATTN Food Service Program Office US COAST GUARD 2100 2ND ST SW STOP 7902 WASHINGTON DC 20593 7902 DFAM Trouble Ticket Web Site http csd osc uscg mil cghelp FS1 lan Weiss Dining Facility Automation Management Program Specialist COMDT CG 1111 1900 Half St JR 09 0831 Washington DC 20593 e mail lan S Weiss uscg mil Phone 202 475 5152
10. minutes of exposure to latex but they can occur hours later and can produce various symptoms Mild reactions to latex involve skin redness hives or itching More serious reactions may involve respira tory symptoms such as runny nose sneezing itchy eyes scratchy throat and asthma difficulty breathing coughing spells and wheezing Rarely shock may occur but a life threatening reaction is seldom the first sign of latex allergy Such reactions are similar to those seen in some allergic person after a bee sting So in Closing Think about your customers and the type of gloves you re using in the work place VOLUME2 ISSUE 10 A E TEF SPAR Chefs Meet Food Network Sushi Challenge Winner Sushi Challenge Winner om San DDemura owner of Kodiak Alaska s finest Japanese K estaurant The Old Powerhouse extended his 22 years of experience to OPAN Chefs to embark on a two week intense early morning training on top of their normal Te workload They were exposed to 10 different Maki Sushi Rolls F ach chef demon strated proficiency in speed appearance and quality After the first week of training they were able to prepare ANO sush rolls n 2 hours for the 2009 Coast Guard Appreciation Dinner held by K odiak s hamber of ommerce om San Demura opened h s First Japanese Restaurant in 1987 ittle J okgolocated in Mississippi His wife Fumiko now manages co owns the two restaurants n Mississippi while om San opera
11. onths Luncheon meat opened package or deli sliced 3 to 5 days 1 to 2 months unopened package 2 weeks 1 to 2 months Bacon Sausage Bacon 7 days 1 month Sausage raw from to 2 days to 2 months chicken turkey pork beef Hamburger amp Other Ground Hamburger ground beef 1 to 2 days 3 to 4 months Meats turkey veal pork lamb amp mixtures of them Fresh Beef Veal Lamb amp Steaks 3 to 5 days 6 to 12 months Pork Chops 3 to 5 days 4 to 6 months Roasts 3 to 5 days 4 to 12 months Fresh Poultry Chicken or turkey whole 1 to 2 days year Chicken or turkey pieces 1 to 2 days 9 months Soups amp Stews Vegetable or meat added 3 to 4 days 2 to 3 months Leftovers Cooked meat or poultry 3 to 4 days 2 to 6 months Chicken nuggets or patties 3 to 4 days to 3 months Pizza 3 to 4 days to 2 months following recommended VOLUME2 ISSUE I 0 RANDY S PLACE Greetings Fellow Food Service Specialist The November FS1 Service Wide Exam is over and hopefully all of you that took it did well and will be advancing soon For those of you preparing for the May 2010 Exam be sure to read each reference listed on the EPQs as it pertains to each particular EPQ Be careful with passed around study guides double check the information and make sure it s correct and in line with the EPOS Supervisors Please make sure that your FS3 s are completing the task in the FS2 course according to the reference mate rial listed If
12. p www militarychefs com FS AT html Or VI D Amico an e mail and he wi VOLUME2 ISSUE I0 THE FS PROGRAM MANAGER REQUEST YOUR ASSISTANCE The Food Service Program would like to give all Food Service Specialists the opportunity to provide input for the next change of the Food Service Manual Ihis is YOUR manual and your chance to let us know what you feel needs to be changed clarified added or deleted from the existing manual All suggestions will be reviewed Any suggestion that does not follow the letter of the law will be discarded We will not contact everyone who sub mits a suggestion however please be sure to provide us a contact number where we can reach you in the event that we need to clarify anything about your suggestion Here is an example of how we would like to see your suggestion sent to us this will help us to know exactly where in the manual you are referring to what the current policy states and how you think it should read You may also include any comments you have to defend your suggested change CHAPTER 5 E 4 currently reads as follows The CO OINC normally schedules the annual audit to coincide with preparing and submitting the CGDFOS CG 2576 Suggested Change The CO OINC shall schedule the annual audit to coincide with preparing and submitting the CGDFOS CG 2576 Please send all suggestions to DFAM uscg mil no later than 14 December 2009 Once again please send this out to all Food Service pe
13. rmined to be a necessity to ship ops The CO XO EPO amp of course our FSO make up the 7th crew and are used to fill the positions that are deemed a necessity to ships ops when a hole opens If had the opportunity to do this as an FS2 I would jump on this option for a great amp rewarding tour especially if you are the adventurous type Check out the web page to see the benefits you get while serving here HTTP WWW USCG MIL PSC EPM PATFORSWA ASP Make no mistakes about it there is very little down time amp Camp Patriot isn t the best mid patrol break spot but your living arrangements in Bahrain are pretty sweet don t know how that place would run w o FS1 Fleenor That man is everywhere another very demanding job amp much ap preciated by the commands Many thanks to our FS s serving in PATFORSWA the entire FS community is proud of you CGC MAUI FS2 Michael Perez CGC AQUIDNECK FS1 Daniel Foster CGC MONOMOY FS2 Anissa Taylor CGC ADAK FS2 Paul Newnam CGC WRANGELL FS2 James Mitchell III PATFOR SWA FS1 Robert Fleenor PATFOR SWA BAHRAIN 7th CREW FS Miguel Negron Very Respectfully CWO Michael A Duchossois FS Assignment Officer CG PSC epm 2 Ph 202 493 1286 Cell 571 289 1445 Fax 202 493 1249 VOLUME2 ISSUE 10 ATTENTION IDFSO GRADUATES Don t forget to apply for the FS17 COMPETENCY CODE if you attended the new IDFSO Course The following information is from ALCOAST 226 09 THE FS17 COMPETEN
14. rsonnel for their input and recommendations CWO4 Jerry Bukowski Food Service Program Manager COMANDANT CG 1111 ATTN FOOD SERVICE PROGRAM OFFICE US COAST GUARD 2100 2ND ST SW STOP 7902 WASHINGTON DC 20593 7902 E mail Jerry L Bukowski uscg mil VOLUME2 ISSUE 10 News from the FS A School lof 2 Greetings from FS A School Congratulations to TRACEN Petaluma s FS Instructors Anthony Schell and Donald Welch on there advancements to FSCS and to FS1 Timothy Moriarty for advancing to FSC We would also like to wish farewell to an outstanding in structor FS1 Louis Weisenstein who is on his way to assume the FSO position at CG Station Monterey Ca In closing As result of the outstanding efforts put forth by IDFSO instructors Independent Duty Food Service Officer we now have nineteen 19 more confident graduates Thanks FSCS Goguen FSC Hughes and FS1 Wines for doing such a great job Very Respectfully FSC Jeffrey Lester FS A School Course Chief 707 765 7945 Have a safe and happy holiday E gt UC poo IS s Pa COOL FRUIT DISPLAY FS1 JOE CLEARY USCGC FIR m PAGE IA FS CLASS 02 10 GRADUATED 20 November 2009 FSS JEFFREY ALLEN F53 AARON ANDERSON SNFS MICHAEL DESISTO FS3 LEON DONIPHAN F53 ROBERT GOWEN SNFS NOEL GRAY FS3 KALANI SHEARER SN FS CHRISTOPHER HUTCH ENS FS3 DANIEL SCHNEIDER i a SNFS JESSE WOLF FS CLASS 02 10 POSES WITH VICE ADMIRAL CURRIER FS
15. tes The Old Fowerhouse along with 2 Sree chefs and chef sineee Qoi We aboard NS is are extremely thankful for the invaluable training om San generously extended to teach each of us and welcomed us to return anytime so our crew could have an even greater menu variety VOLUME2 ISSUE NU As many of you know Stores Web is a DOD sponsored online ordering system With that the DOD has certain authentication requirements that must be met in order to use their system One of those requirements is the ability to utilize a CAC Common Access Card reader to login to the system This includes but is not limited to Stores Web and EMALL The reason why this is a concern is because most of the original account requests for Stores Web were created within the last 6 or 8 months Mean ing if you did not have a CAC reader when you created the account your original 180 day non PKI compliant login is no longer valid to use If you find that you can t login to the system and you are not using your ID card to login a PKI ex tension request must be completed The good news is will take care of that for you upon notifica tion All ask is that you get with your local ESD and request a CAC reader be installed on your CG Workstation This will make the login process much easier and the account maintenance simplified Plus you only need to remember 1 password If you are not sure if you are PKI compliant please feel free to contact me and will check
16. your account for you Also as a reminder please document your Stores Web account maintenance on your monthly 2576 CGDFOS FSC Scott Bowen Coast Guard Liaison Defense Supply Center Philadelphia 700 Robbins Ave Philadelphia PA 19111 Office 215 737 2915 Fax 215 737 2161 Scott Bowen dla mil Scott A Bowen uscg mil du Food o Meter Looking for a great calorie counter Check this site out Thanks FS1 Melissa Olson CGC Spar http www webmd com diet healthtool food calorie counter THIS ROCKS VOLUME2 ISSUE 10 Eat Smart HEALTHY COOKING 825g Store It Don t Ignore It Here s some food storage information adapted from materials provided by the USDA Food Safety and Inspection Service and the FDA Center for Food Safety and Applied Nutrition THIS IS A COMMERCIAL STANDARD NOT COAST GUARD STANDARD Just wanted to give you a taste of what things are like on the other side of the fence These short but safe Because freezing keeps time limits will help keep food safe indefinitely the Storage Times for the Refrigerator amp Freezer dangerous refrigerated food from spoiling or becoming storage times are for quality only Category Food Refrigerator Freezer 40 F or below 0 F or below alads gg chicken ham tuna to 5 days Does not freeze we macaroni salads Hot dogs opened package week to 2 months unopened package 2 weeks 1 to 2 m
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