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Food Service Operation Handbook

1. ii Di Gi ay 1 BUTTER DISH CRUET AND CASTER PICKLE FORK CEREAL CREAM PITCHER Figure 7 Meal Related Center Items SETTING THE DINING TABLE GENERAL Setting the dining table involves two basic tasks setting individual place settings and setting the dining table center items Linen placement should be completed before setting the dining table This section lists the steps for selecting and placing individual place settings and dining table center items for specific menus and styles of meal service Variations in the procedures may occur depending on the way in which a specific general mess is equipped and on the desires of the mess president and or the wardroom supervisor For instance if there is a lack of a certain type of needed tableware the wardroom supervisor should be asked to decide what items should be used as substitutes SETTING INDIVIDUAL PLACE SETTINGS Individual place settings often called covers are set following the placement of linen For sanitary reasons it is important to remember to not handle tableware on eating surfaces Handle silverware only by the handles and handle plates dishes and serving ware by the edges and or handles The sequence of steps involved in setting individual place settings is outlined below a Determine the Meal Style and Number of Diners Information concerning the specific meal style and the expected number of diners is obtained from the wardroom
2. 1 The serving of food and cleaning of food service equipment and dining areas ashore is normally contracted to civilian companies A contract is initiated covering the services to be provided by the contractor 2 The food service officer or a designated representative will be appointed as the Contracting Officers Technical Representative COTR The COTR is responsible for all matters pertaining to administering the contract However you may be delegated by the Food Service Officer or COTR to conduct sanitation inspections Food Service Operation Notebook 3 You should become thoroughly familiar with the contract and the services that the contractor is responsible for providing Remember that the supervision of the contract employees is the responsibility of the contractor HEAD COUNT PROCEDURES 1 A signature head count procedure is used at most ashore enlisted dining facilities Personnel receiving a meal should sign in ink a Meal Signature Record NAVSUP Form 1291 2 You are responsible for ensuring that only authorized personnel are permitted to eat in the food service facility Personnel receiving rations in kind are authorized to eat at government expense These personnel should exhibit a valid Meal Pass NAVSUP Form 1105 and also their identification card if in civilian attire Facilities using Common Access Cards CAC should ensure the patrons identity matches the CAC and the card is properly swiped for ration credit
3. 3 Prior to the meal you should ensure that the Meal Signature Record NAVSUP Form 1291 is serialized and the headings filled out to preclude loss or misuse of signature sheets 4 During the meal you should direct personnel to the correct signature sheet determined by branch of service or cash sales and ensure that they insert first initial and surname and Meal Pass number or command unit for transient personnel All entries should be legible 5 Immediately upon securing the serving line you should assemble the NAVSUP Forms 1291 in sequence by category and draw an ink line horizontally below the last name on each form Determine the total number of signatures for each category and enter the total on the Recapitulation of Meal Record NAVSUP Form 1292 a Prepare NAVSUP Form 1292 in duplicate original and one copy b Use one NAVSUP Form 1292 to recap breakfast lunch and dinner c Mess Deck Master at Arms signs the first signature line on the NAVSUP Form 1292 and delivers the completed form to the food service office 2 3 SUPERVISORY AND MANAGEMENT TOOLS SUPERVISION OF FOOD SERVICE ATTENDANTS To clarify the concept of supervisory responsibilities to food service attendants and host responsibilities to food service facility patrons the following guidelines are furnished 1 a b Work in close coordination with the leading culinary specialist Observe know and enforce the objectives policies standards and pr
4. 1 Must be transported throughout the body via fat 2 Can be stored in body fat 3 Excess intake of fat soluble vitamins can be dangerous because they are stored in the body KEY VINTAMINS AND MINERALS Key vitamins and minerals are discussed below a VITAMIN A Anti Oxidant 1 Function Vitamin A is a fat soluble vitamin Vitamin A is involved in the formation and maintenance of healthy skin hair and mucous membranes Vitamin A helps us to see in dim light and is necessary for proper bone growth and tooth development 2 Sources Yellow orange dark green vegetables and fruits e g carrots broccoli greens and cantaloupe liver eggs cheese butter and milk b VITAMIN C Anti Oxidant Food Service Operation Handbook 1 Function Vitamin C is a water soluble vitamin Vitamin C is important in forming collagen a protein that gives structure to bones cartilage muscle and blood vessels It also helps to maintain capillaries bones teeth and aids in the absorption of iron 2 Sources Citrus fruits strawberries melons tomatoes green peppers dark green vegetables and potatoes FOLATE 1 Function Folate is a water soluble vitamin Folate Folacin Folic Acid helps the body form red blood cells and may help prevent the birth defect spina bifida Folate is part of the B complex vitamins 2 Sources Fruits and vegetables fortified breads cereals and grains and dry beans B COMPLEX VITAMINS Thiam
5. AP Naval Supply Systems Comman d Navy Food Service Operation Handbook THIS PAGE INTENTIONALLY LEFT BLANK Food Service Operation Handbook Although the words he him and his are used sparingly in this manual to enhance communication they are not intended to be gender driven nor to affront or discriminate against anyone reading this manual Food Service Operation Handbook NAVY DEPARTMENT NAVAL SUPPLY SYSTEMS COMMAND 5450 CARLISLE PIKE PO BOX 2050 MECHANICSBURG PA 17055 0791 This publication is issued for the information and guidance of all food service management personnel This publication will be used in conjunction with the NAVSUP Publication 486 January 2010 NAVSUP issues its policies to general messes throughout this publication which defines in detail the actions of general mess personnel in preparing meals professional guidance on nutrition automated financial management managing inventory maintaining accountability for stock and money monitoring use and consumption and preparing reports for headquarters XN T M DAIL CDR SC USN Food Service Director Naval Supply Systems Command Food Service Operation Handbook CONTENTS FOOD SERVICE OPERATION HANDBOOK CHAPTER 1 NUTRITITION MENU PLANNING SPECIAL MEALS CHAPTER 2 MESS DECK MASTER at ARMS FSA OPERATIONS CHAPTER 3 PRESENTATION SILVER CHAPTER 4 AFLOAT WARDROOM AND STATEROO
6. Carbon dioxide CO2 bottles tanks should be stored and secured where they cannot be knocked over All gauges on tanks should be in good working condition 1 4 SAFE FOOD PREPARATION OPERATIONS 1 To avoid burns you must use hot pads properly Slip hands through the elastic straps on the back of pads to protect the underside of wrists and enable firm gripping of hot pans Launder pads frequently Cook in minimum amounts of water to avoid boiling over and spilling when pouring off hot liquids Remove steam jacketed kettle covers carefully so that steam may escape without scalding hands or face Food Service Operation Handbook Keep range tops and ventilation hoods free of grease Handles of cooking utensils should be turned away from the edge of the range to prevent being pushed off 6 Ask for help to lift heavy containers know where to place the container in a clear work area 7 To avoid splashing when drawing hot water or coffee from an urn turn the spigot slowly and check 11 all valves and spigots for proper closed position before filling urn Keep oven doors closed when not in use Do not clean the oven or range until it has cooled Clean up spills immediately and store all kitchen utensils off the floor and on shelves or in proper spaces provided ALL EQUIPMENT MUST BE SECURED WHEN GALLEY WATCH PERSONNEL ARE NOT IN FOOD SERVICE SPACES 1 5 EQUIPMENT USED FOR FOOD PREPARATION 1 GENERAL Only trained
7. INCOMING FOOD SERVICE ATTENDANT S QUESTIONNAIRE OV gt AEDT 7 When should the dining tables and chairs be cleaned This questionnaire is to be completed during your indoctrination period Return it to the Mess Deck Master at Arms upon completion Who is your division officer while assigned as a food service attendant Who is your immediate supervisor What is the uniform for food service attendants assigned to the dining area What time do you muster in the morning Where What time do you start setting up for Breakfast Lunch Dinner What time period is the serving line open for the crew Breakfast Lunch Dinner 8 Why is aclean as you go program necessary Example Wiping dining tables between sittings 9 When should the napkin dispensers salt and pepper shakers sugar dispensers and table 10 11 12 13 14 15 16 17 18 19 condiment containers be cleaned How frequently should the napkin dispensers salt and pepper shakers and sugar dispensers be emptied and placed into the dishwashing machine At what temperature ranges should the dishwashing machine be maintained during operation Wash section Rinse section Final rinse section How long should dinnerware silverware be allowed to air dry after being removed from the dishwashing machine When should the dishwashing machine be disassembled and thoroughly cleaned When should the scullery be thoroughl
8. a Acoustic tile and other porous surfaces should be vacuumed or brushed to remove loose dust and dirt Accumulations of grease or dirt may be removed by careful wiping with a strong detergent and water solution Light covers should be removed and cleaned Ventilation supply exhaust openings should be cleaned DECKS FOOD SERVICE DECKS Food service decks usually have coverings that will withstand heavy duty wear if good maintenance is practiced Improper cleaning materials and methods such as strong caustic base detergents salt water rough abrasives or scalding water will dull colors and cause surfaces to become porous 2 19 Food Service Operation Notebook a DECK CLEANING Decks should not be swept during the serving or preparation of food as dust particles rise in the air and will fall on food and tables 1 Decks in the dining area at afloat activities should be swept and cleaned before breakfast in addition to after each meal Usually the ship s dining area is utilized by crew members in the evening as a crew s lounge Decks in other food service areas should be cleaned after each meal Spillage on the decks should be cleaned up immediately to prevent falls DECK TYPES The following deck coverings are normally found in food service areas throughout the Navy 1 Vinyl floor covering linoleum 2 3 4 Vinyl and vinyl asbestos tile Ceramic tile Quarry tile normally found in the galley and scullery Ru
9. 1 Forces afloat comply with Navy Safety Precautions for Forces Afloat OPNAVINST 5100 series 2 Ensure all tag out procedures are in accordance with current shipboard instructions TOOLS PARTS MATERIALS TEST EQUIPMENT MATERIALS 1 1144 Tag safety TOOLS 1 1396 Wrench torque preset 2 interchangeable heads Part No T8438 2 1789 Wrench adjustable 10 heavy duty 1 135 jaw open NOTE Numbers in brackets can be referenced to Standard PMS Materials MISCELLANEOUS 1 1682 Calibrator temperature indicator Model 3604 3605 2 3631 Calibrator temperature indicator Model 3603 1 1 Identification Guide SPMIG for stock number identification PROCEDURE NOTE 1 Accomplish monthly and when thermometers are suspected of being out of calibration NOTE 2 Calibration by an authorized calibration activity shall be accomplished when Measure Automated System for Uniform Recall and Reporting MEASURE indicates calibration is due NOTE 3 Accuracy of installed thermometers should be within 3 F of standard used If thermometer is found to differ by more than 3 F have results verified by authorized calibration activity Preliminary WARNING Ensure all tag out procedures are in accordance with current shipboard instructions a De energize circuit and tag Out of Service Z Jo 1 bed 8S LOCATION DATE MAY 2009 N Liv
10. i Theme meals will be included throughout the cycle Theme special meals are important as morale boosters and also allow Culinary Specialists to use their individual talents With a few extra touches any meal can become fit for a special occasion Special meals include holiday meals cookouts brunches and birthday meals For example the menu for St Patricks Day could read Irish Stew rather than Beef Stew Meals on these days can be highlighted with one or more special dishes to commemorate the occasion along with printed menus and decorations SPECIAL OCCASION MEAL IDEAS January New Year s Day Martin Luther King Jr s Birthday February Black History Month Valentine s Day Presidents Day March St Patrick s Day Easter Sunday or April National Nutrition Month May Asian Pacific Heritage Month Mother s Day Armed Forces Day Memorial Day June Father s Day Flag Day July Independence Day September Labor Day 5 a Day Month October Columbus Day Navy Birthday Halloween November Veteran s Day Thanksgiving Marine Corps Birthday December Christmas 1 23 Food Service Operation Handbook 4 15 CHARACTERISTICS OF AN AESTHETICALLY PLEASING MEAL 1 MEAL CHARACTERISTICS Making a meal pleasing to the patron a Color Each meal should be colorful The colors will complement not contrast one another It is helpful to visualize the meal on a plate or to look at the meal on the stea
11. light comes on Rinses feed chute pulper tank and dam assembly Red indicator Power On light goes out Food Service Operation Handbook 21 Move detent over STOP button to out of way position 22 Depress START pulper for 2 minutes button and run 23 Depress STOP button move detent over STOP button 24 Fully open drain valve by turning handle 90 from closed position 25 Scrub all exterior surfaces faces with bristle brush and hot detergent solution 26 Rinse all exterior surfaces faces with hot fresh water 27 Turn system disconnect switch to OFF position and green indicator Run light comes on Will permit system s operation without water input Pulper drive motor starts Water inlet valve opens but no water enters Part of rinse water is pumped out through dam assembly Closes the water inlet valve and stops the pulper motor Opens bypass port to ship s drain systems drains pulper Ensures that all exterior surfaces are cleaned Remove wash water and water Dislodge waste particles Shut down completed Preparation for an Extended Period of Inactivity 1 The Navy Model 3 Pulper assembly disposes of food waste which contain solids or semi solids which may dry into rigid solids The procedure described in the shut down procedure end of day must be extended to include a more thorough cleansing of the internal passages if the unit
12. 7 12 MAINTENANCE REQUIREMENT CARD MRC OPNAV 4790 82 REV 2 82 Food Service Operation Handbook CHAPTER 8 FOOD SERVICE EQUIPMENT OPERATING SAFETY PROCEDURES 1 0 NAVAL SHIPBOARD FOOD SERVICE EQUIPMENT CATALOG GSMO EE 1 1 2 0 EQUIPMENT Icemaking Machines and Ice Flakers cecceccccceeeeeeeeeeeseeeeeeeeeeeeeeeeeeeeeeneeeeeeeees 2 1 Ee 2 2 leie Oe EE ies thee AA hia coy ea a te ean 2 3 Milk DISPONS NS EE 2 4 Noncarbonated Beverage Dispensers EENEG 2 5 Powdered Mix Ee EE 2 6 EE EE 2 7 RE BE le GE 2 8 el eh EE 2 9 Soft Ice Cream Milkshake Machine 2 10 Ve Ee Ee EE 2 11 Vegetable Peele rss tec ctis cesta neal ced radia as eaaa AN nee Gace AN eG ease Seameeeted 2 12 Utensil Washing dE en 2 13 Multiple Blade Bread Slicer 2 2 eas tdcsuedescesceagysetzedoadeded ented Eege EES Ed 2 14 Dishwashing Machine CONVEYOR cc cits cae ddencteerend ton ion eedeleedelnaemeeneneeteas 2 15 Dishwashing MaACMIAG 2 nats eegen Eege ege er Ae eeneg 2 16 Food Mixing Machine 20 Quan EE 2 17 Walk In Reefer fesgcceccrescctseccheesbincadebesueiasbaaabercheeis ENEE EES 2 18 Steam Jacketed Kettles wccsesadeeeanecieed esd uco eden ite dees tectaceaua alee dure ueeec end eduneeecaneeeas 2 19 Hot RE HE UE 2 20 Deep Fat Fryer Non Computer 2 21 Cookie Kette 2 22 Dough Mixer ele EE 2 23 Model 550 Frispo MaAviC eege 2 24 Pie Manu e le 2 25 Rotary Bread OAS UC tee deed deeg 2 26 Food Mixer 140 QUANT ccccsiccetepasuidevepten suds e e E A
13. A sterling silver SANDWICH TRAY of circular outline the perfectly plain center engraved with armorials 19 SANDWICH TRAY circular 19 diameter 3 units USS SAN FRANCISCO Protected Cruiser No 5 City of San Francisco CA Sterling Silver Wallace International Not indicated SAN FRANCISCO in Old English letters Diameter 19 inches Height 1 2 inches 33 troy ounces each Good 1 500 00 4 500 00 1 GENERAL Proper management of Presentation Silver dictates that a system must be in effect which enables the holder of Presentation Silver to adequately identify to the appropriate investigative body a complete description of the item s should it they become lost or destroyed Accordingly a photograph of each unique item shall be taken using a ruler in the photograph to indicate actual size as shown below For example for a punch service consisting of a punch bowl ladle a tray and twelve cups four separate photographs are required one each of the punch bowl the ladle the tray and one group photograph of the punch cups The photographs are to be 8 x 10 black and white color photographs are unacceptable due to distortion of silver and tendency to cover true condition of silver One copy of the entire set will be forwarded promptly after receipt of the silver to NAVSUP SUP 51 Two prints of each photograph will be retained by the ship as an additional means of inventory control These prints will accompany
14. Clean air conditioning filters and screens j General field day for certain staterooms as scheduled Stand by for inspection CLEAN AS SCHEDULED a Monthly turn mattresses over and vacuum underneath preferably during linen change b Quarterly send draperies curtains chair covers and bedspreads for dry cleaning c Quarterly shampoo carpets oa05 SUBMITTED BY APPROVED BY Leading CS Division Officer Wardroom Mess Wardroom Mess 4 29 Food Service Operation Handbook 2 7 ADDITIONAL STATEROOM CLEANING 1 CLEANING WASHBOWLS AND MIRRORS When cleaning washbowls and mirrors apply cleaning material to a clean damp cloth and wipe mirror first then the light with the cloth Wash mirror and light first so that any falling dust and water can be wiped up when cleaning the bowl a Clean all metal including faucets valves stoppers and chain b Rinse the cloth in running water add cleaning material and clean all porcelain surfaces inside and out Be sure to clean the underside of the rim above the overflow opening Clean the overflow drain opening using a thick fold of cloth or a wedge covered with the cloth Rinse the cloth again and rinse porcelain and metal surfaces with fresh water Dry and shine all surfaces with a clean dry cloth e Clean all exposed pipes below the basin If the pipes are nickel brass or copper polish as scheduled Also clean the bottoms of washbasins 2 SWEEPING THE DECK Decks must be
15. Close drain valve and strain the shortening back into the fry kettle through several thicknesses of cheesecloth or filter it back using a filter machine NOTE ADD AT LEAST 7 1 2 POUNDS OF NEW SHORTENING TO KETTLE DAILY IF EQUIVALENT WEIGHT HAS NOT BEEN ABSORBED BY FRIED FOODS REMOVE SUFFICIENT AMOUNT OF OLD SHORTENING TO ALLOW ADDITION OF NEW SHORTENING 6 Unscrew the drain nipple and the fryer is ready to operate when needed Do the following WEEKLY 1 Follow steps 1 2 and 3 above 2 Close drain valve and fill kettle with a solution of warm water and an approved strong detergent 3 Turn on electric supply to the fryer and bring the water to a gentle boil 4 Turn off electrical power Let the solution stand until the gum deposits are softened and the carbon spots and burned grease spots can be rubbed off Scrub the kettle walls then drain out the kettle and rinse it with clean water Turn on electrical power oN o Refill the kettle with clean water and boil again 9 Turn off electrical power 10 Drain and rinse well 11 Wipe dry with a clean cloth 12 Close drain valve and strain the shortening back into the fry kettle through several thicknesses of cheesecloth or filter it back using a filter machine NOTE ADD AT LEAST 7 1 2 POUNDS OF NEW SHORTENING TO KETTLE DAILY IF EQUIVALENT WEIGHT HAS NOT BEEN ABSORBED BY FRIED FOODS REMOVE SUFFICIENT AMOUNT OF OLD SHORTENING TO ALLOW ADDITION OF NEW SHORTENING 13
16. Figure 9 2 may be used to provide daily status of inoperative equipment to the Supply Food Service Officer Many afloat activities utilize the Inoperative Equipment Report for preparation of Supply Department Eight o Clock Reports The procedures listed in this section will initially appear to require additional time and effort when time is already in short supply The alternatives however are totally unacceptable Preventive maintenance is an effective tool in keeping equipment operational When properly performed equipment down time and cost of maintenance and man hours are reduced After all lubrication is cheaper than repair parts 2 54 Food Service Operation Notebook TROUBLE CALL WORK REQUEST LOG REPORTING COMPLETED TC WR DATE TIME GE PROBLEM PS DATE TIME ew NO TC TROUBLE CALL WR WORK REQUEST Figure 9 1 2 55 Food Service Operation Notebook INOPERATIVE EQUIPMENT REPORT DATE DATE EQUIPMENT REPAIR STATUS EST D DATE DOWN REPORTED OF REPAIR LEADING MS FOOD SERVICE OFFICER MESS DECK MASTER AT ARMS Figure 9 2 10 0 TRAINING 2 56 Food Service Operation Notebook 10 1 RESPONSIBILITY 1 GENERAL The primary objective of the food service attendants training program should be to acquaint food service attendants with sanitation requirements and improve efficiency Unlike other divisional training programs designed for advancement qualifications the food service attendants t
17. Food Service Management Combi Oven Commanding Officer Administrative Responsibility Commanding Officers Mess Convection Oven Conveyor Broiler Cookie Cutter Dropper Culinary Specialist Personnel Culinary Specialist Personnel Utilization Culinary Specialist Responsibilities And Duties Custody and Stowage Custom And Tradition Of Officers Messes IO Damaged Silver Decks Decontamination of Equipment and Spaces Decontamination of Food Items Deep Fat Fryer Computer Type Deep Fat Fryer Non Computer Descaling De staining Dinnerware And Silverware Dining Area And Associated Equipment Cleaning Procedures Dining Area And Associated Equipment During The Meal Dining Area And Associated Equipment Safety Precautions Dining Table Center Items Dining Tables Chairs And Benches Dishwashing Machine Dishwashing Machine Cleaning Dishwashing Machine Conveyor Dishwashing Machine Descaling Dough Divider Rounder Dough Mixer Horizontal Dough Sheeter Molder Doughnut Accumulating Conveyor Doughnut Glazer Duties Of A Wardroom Officer Im Electric Hot Food Table Electric Steam Table Enlisted Personnel Assignment And Utilization Equipment Chapter 8 Chapter 5 Chapter 5 Chapter 8 Chapter 8 Chapter 8 Chapter 5 Chapter 5 Chapter 5 Chapter 3 Chapter 5 Chapter 3 Chapter 2 Chapter 6 Chapter 6 Chapter 8 Chapter 8 Chapter 2 Chapter 2 Chapter 2 Chapter 2 Chapter 2 Chapter 4 Chapter 2 Chapter 8 Cha
18. Maintain rinse temperature Drain machine when finished After use clean and replace all internal removable components Pump can be reached for cleaning by removing inspection plate only when necessary NOTE Ware washing machines will be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer The plate will indicate the machine s design and operating specifications to include required temperatures for washing rinsing and sanitizing 8 18 Food Service Operation Handbook 2 14 MULTIPLE BLADE BREAD SLICER OPERATING AND SAFETY PRECAUTIONS 1 Carefully remove the slicer from the shipping box Install machine in accordance with installation instructions Ensure machine connection to power source and switch master switch to ON position Use the handle located on the front of the machine to raise the knife frame up until it remains in fixed position and bread rack pivots forward to open position 4 Place bread to be sliced in receiving trough and raise operating handle on right side of machine to automatically operate motor switch and start the knife frame on its downward slicing motion NOTE Switch will shut off automatically when knife frame reaches its bottom position 5 To remove sliced bread from machine place right and left hands against the respective ends of the sliced loaf and lift loaf out of rack Place it on bagging attachment for bagging When cutting rye bread
19. PA 17055 0791 or by email Presentation Silver Manager email is located on page two of the NAVSUP P 476 An annual report is required for all sets appraised at 90 000 or more a biennial report to be submitted in each odd numbered year is required for all sets appraised below 90 000 The report is to be submitted by email no later than 20 March An Excel Worksheet will be the accepted method for a silver inventory The report will include the following information in the following order a mo aos Ae H FP 3 3 12 Name and hull number of original recipient name of ship originally donated to Serial Number or Inventory number provided by NAVSUP Asset number ERP Provided by NAVSUP Command UIC Description of silver Quantity of a specific silver piece with identical characteristics example 24 punch cups Inscription or placard on the silver describing a donation or specific historical event Condition to be noted as follows 1 Excellent like new 2 Good almost new 3 Fair minor dents and scratches OR items for which an expert appraiser or silversmith recommends repairs not required in order to preserve historical value or 4 Poor broken missing parts repairs required Detailed description of the silver when the silver is in fair or poor condition Estimated or scheduled date of repair Manufacturer if known Date of last appraisal every five years is recommended Appraised value Ship
20. Seasoned Mixed Vegetables vice Mixed Vegetables or Fluffy White Rice vice Rice Menu items will be listed in the following order Appetizer Soup Entr es gravy sauce if required Starches 1 21 b d Food Service Operation Handbook Cooked vegetables Salads Breads spreads Desserts Beverages Healthy Option menu items will be identified Galleys should utilize the marketing technique most effective for the individual galley Posting on cycle menu menu boards beginning of serving lines or in front of the items on the serving line and specialty bars i e potato salad chili bar etc A special symbol such as a star or a heart can be placed next to the item on the cycle menu posted menu Additionally a sample plate displaying the healthy options using portion sizes as indicated by the Food Guide Pyramid may be placed at the beginning of the serving line These techniques provide a quick reference for those patrons desiring to select the healthy options Ensure serving line personnel are knowledgeable about the specific ingredients portion size and nutritional value of the foods they are serving Commands will be required to complete and properly display placards identifying the menu items with the nutritional data of each item being served on the serving line 4 14 FOOD COMBINATIONS SCHEDULING VARIETY INNOVATION 1 GENERAL a 1 22 Preparation methods will be varied in the same meal on the same day and throughou
21. The following is a list of items and their use a A nylon bristle scrub brush can be used for most general cleaning b Metal sponges made of corrosion resistant steel can be useful for hard to clean surfaces However this type sponge should never be used on surfaces that can be easily scratched stainless steel Formica plastic glass etc and should be discarded when signs of wear are noticed Steel wool is prohibited in all food service spaces Metal polish is prohibited on surfaces that come into contact with food 2 48 Food Service Operation Notebook e Clean soft wiping cloths which are disposable and lint free are ideal for wiping surfaces after they have been thoroughly cleaned f Hand dishwashing compound should be used for hand dishwashing of galley utensils and for cleaning surfaces that come in contact with food dining tables food preparation tables serving line beverage dispensing equipment etc g General purpose detergent should be used for removing dirt from bulkheads decks and over heads General purpose detergent should NOT be used for hand dishwashing or on surfaces which come into contact with food h Scouring powder is not recommended for use The powder contains abrasives which will scratch most surfaces and leaves a white powdery film when not thoroughly rinsed i Scrubbing deck brushes have bristles made of Palmyra fiber Use for loosening dirt deposits from deck surfaces For sanitation
22. WR GENERAL A rotational pool of enlisted personnel in pay grades E 1 through E 3 will be established to provide basic stateroom and associated space maintenance services in officers quarters aboard ship All personnel in pay grades E 1 through E 3 will be eligible for assignment to the rotational pool without exception and normally will remain in the pool for a period not longer than 90 days Petty officers will not be detailed to rotational pools except when E 3 and below personnel are not available Refer to OPNAVINST 3120 32C chapter 6 for FSA manning requirements STATEROOM AND LIVING SPACES Food service attendant personnel will be responsible for the following 5 10 3 4 1 2 3 Food Service Operation Handbook a daily bed making services and weekly bed linen changing only for commanding officers executive officers unit commanders and officers in paygrades O 5 and above or their equivalent b keeping all staterooms and associated living spaces clean by sweeping and dusting shining sinks mirrors and brightwork scrubbing urinals commodes and showers emptying wastebaskets daily vacuuming rugs and waxing tiles maintenance and cleaning of passageways and heads in officer s quarters and d ensuring that officers beds have clean linen and that soiled hand and bath towels are changed twice weekly FOOD SERVICE RELATED SPACES FOOD SERVICE AND FOOD PREPARATION As delineated in para 4 4 cleaning and
23. dishes often have filled or weighted bases These pieces are filled with plaster resin or cement to prevent them from falling over They are usually marked on the under side of the base cement filled weighted or weighted base to warn the user that they have been filled and are not solid These pieces should never be placed directly into water which can cause the filling to either melt or shift and the object become unbalanced f Lacquered Surfaces This is when a thin coating of chemical substance is put on the silver object to protect from tarnish and chemicals However these substances become yellowed and brittle over time leaving the exposed silver tarnished and hard to polish When the lacquer has become chipped exposing the silver it is best cleaned with a polishing mitt or treated cloth to prevent unsightly tarnish g Gilt Gold Wash Gilding is a coating of gold used to enrich the decoration with its gold appearance or to protect certain surfaces from acids and chemicals in food Itis easily recognized by its yellow color Polish should not be used on these surfaces as the coating will easily come off Instead use a mild soap and water and wipe gently to dry Do not rub these areas h Candle Wax Whenever candles have been used in table decorating it is almost certain that the melted wax will drip where it is not wanted Allow the wax to become cold and harden before trying to remove it from any surface Whe
24. etc Also use this speed for the food chopper attachment In many operations it is desirable to start on number 1 then change to a higher speed as the work progresses To lower the bowl pull the lift handle forward NOTE It is necessary to lower the bowl to change agitators this position also makes the bowl more accessible for filling 7 10 11 12 13 When raising the bowl move the lift handle a little beyond the vertical center until it is felt to touch the stop To mash potatoes or to cream butter start with the bowl down and raise it slowly into working position while the agitator is rotating When attaching an agitator bowl in the DOWN position slip the agitator up on the shaft and turn it until the driving pin in the shaft reaches the L shaped slot in the agitator shank The style B beater is commonly used for thin batters cakes and mashing potatoes The style D whip is best for whipping cream and beating eggs The E dough arm is for heavy bread doughs and the P pastry knife for cutting shortening into flour for pastry The S beater is used for sweet dough and the C wing whip for heavy whipping The attachment socket is for the size 12 attachments Before putting an attachment into the socket stop the motor then insert with a slight twist toward the left so that the stop stud in the attachment is tight against the side of the hole that receives it When in place
25. humidity control and circulating fan Proper temperature is 95 F and proper humidity is 95 percent Allow proof box to reach proper proofing temperature Normally 30 to 45 minutes are required for stable conditions Proof products in accordance with the appropriate Armed Forces Recipe Service NAVSUP P 7 Directions for Cleaning a Proof Box Step Procedure Clean interior after removing racks Clean bottom walls top and inside of door Scrape sides corners and guide rails with putty knife Scrub the bottom with long handled gong brush and hot machine detergent solution Rinse dry Wipe guide rails and ledges thoroughly Remove and clean water pan rinse wipe dry Scrub exterior Scrub top outside of door and sides with hot machine detergent solution rinse and dry Clean around proof box Scrub back of box and wall Scrub floor good behind and under machine if space permits if not flush with hot water Air dry Leave open to air 8 12 Food Service Operation Handbook 2 8 REACH IN REFRIGERATORS OPERATING AND SAFETY PRECAUTIONS 1 2 3 4 Maintain refrigerator temperature at 32 F 41 F Store only food items in refrigerator To avoid taste transfer do not store eggs and butter with fruits and vegetables Frost or glaze should not be allowed to accumulate more than 1 4 inch on surfaces or coils as compressor overload will result Daily Clean up spills and exterior surfaces with detergent a
26. is to remain idle for periods beyond 7 days 2 Either of the chemical disinfecting agents listed herein are recommended for use in sanitizing the Food Waste Disposal System a Disinfectant Food Service Chlorine lodine type NSN 6840 00 810 6396 directions for use are given on the package WARNING HAZARDOUS REACTIONS TO THE CHEMICAL OCCUR UPON EXPOSURE TO ACETONE M E KETONE AMMONIA ANILINE ALKALINE PYRIDINE AND FLAME OR SPARK b Sodium Hypochlorite Solution NSN 6810 598 7316 one gallon bottle dosage levels are GALLONS OF WATER 25 10 5 AMOUNT TO ADD 7 OZ 3 OZ 2 OZ NOTE Rinsing is not required after completing the following steps SHUT DOWN PROCEDURE FOR EXTENDED PERIOD Operation 1 Fully close drain valve by turning handle 90 from open position Result Close bypass port to ship s drain system Complete recommended 8 53 Food Service Operation Handbook 2 Remove feed chute hot fresh into pulper 3 Dump 5 gallons of water sanitizing solution tank Provides access to pulper for scrubbing Washes lower part of the shell impeller assembly pulper WARNING FOOD WASTES HAVE A HIGH BACTERIA CONTENT WEAR RUBBER GLOVES WHILE PERFORMING THE FOLLOWING STEPS DO NOT DRINK EAT OR SMOKE 4 Scrub feed chute and exposed posed gasket area with a bristle brush and hot sanitizing solution 5 Leave sanitizing solution in pulper tank for 10 minutes 6 Turn syste
27. peers and food service attendants by a Knowing your job and performing it effectively b Leading and guiding food service attendants not driving them c Being a fair but also firm leader d Being courteous cooperative and helpful to food service attendants and to the patrons of the food service facility e Setting a good example e g having the right attitude and maintaining an outstanding military appearance f Listening attentively and sincerely to patrons and food service attendants complaints and suggestions g Striving constantly to make food service attendants aware of their responsibilities to the crew members h Respecting the right of all food service attendants to dignity and self respect Afloat activities are required to take an actual count of personnel who consume a meal during in port periods As Mess Deck Master at Arms you are responsible for ensuring that an accurate count is taken One acceptable method is using a hand reciprocating counter clicker Upon securing the serving line the number of personnel who consumed the meal should be submitted to the Watch Captain 2 2 GENERAL GUIDELINES ASHORE 1 MDMAA DUTIES As Mess Deck Master at Arms at an ashore food service facility where civilian contract services are utilized your responsibilities should be more defined but are just as important The following guidelines will assist you in performing your duties a CONTRACT SPECIFICATIONS
28. r FOOD SANITATION TRAINING CERTIFICATE lt 4 BUREAU OF MEDICINE AND SURGERY This Certifies that MSCS R MANALAYSAY HAS COMPLETED A COURSE IN SANITARY FOOD SERVICE GIVEN AT Fi Naval Station Mayportpare _ l6 Nov 1976 S DEMONSTRATED UNDER ON THE IN DITIONS THE APPLICATION OF THE LES WHICH WERE THE S ECT e RL TION IN THE E NO MscCM D ALPHIN HMC F GAP GE RAYMED Stee g Cn F OODRGT M REFRESHER TRAINING COMPLETED ar NAS Jax Florida pw L May 1977 MSCS Marvin L METTS ar NAS Jax Florida par l6 ws las MSCS Gareld L MCPHERSON AT AT ar D DATE ero 30 67s20 1 fr aro 1972 700 207 3 2 1 Food Sanitation Training Certificate NAVMED 4061 1 Figure 10 1 2 61 Food Service Operation Notebook REPORT OF TRAINING ATTENDANCE Date MEMORANDUM From Mess Deck Master at Arms To Food Service Officer Subj Report of Training and Attendance Encl 1 Lesson Plan for Session Lesson Week of Date completed Personnel attending SS Go M Signature of MDMAA Figure 10 2 2 62 Food Service Operation Notebook TABLE RECOMMENDED QUANTITY OF DISHWASHING COMPOUND FOR SINGLE TANK MACHINES 1 The quantity of dishwashing compound used is dependent upon a The amount of wash water in the machine s tank b The hardness of water being used 2 Water hardness is the critical factor in determining the type a
29. spray or allow water to enter motor housing or crank mechanism Food Service Operation Handbook 2 15 DISHWASHING MACHINE CONVEYOR OPERATING AND SAFETY PRECAUTIONS Take caution not to damage component accessories which usually are appended on the side of the dishwashing machine Installation of the machine and component accessories shall be in accordance with the manufacturer s instructions Operating 1 Close all tank drains 2 Open water supply service valves turn main electrical disconnect on 3 Check to see that conveyor is cleared of objects that may cause jam up in machine 4 Check to see that all internal removable parts are properly installed 5 Turn on detergent dispenser 6 Fill tanks to desired level either manually by opening fill valves or by turning automatic tank fill switch to on position when machine is so equipped Tanks will fill in approximately 4 1 2 minutes Turn heat switch on or open all steam valves to tanks and booster Allow time for water in tanks to reach desired temperatures Machine is now ready for operation Start conveyor and pumps by depressing the proper push buttons then load dishes in correct manner for best cleaning General 1 2 Remove scraps from all dishware and utensils before placing on conveyor Maintain approximately 110 F 120 F pre wash 150 F 160 F wash 160 F 180 F rinse 180 F 194 F final rinse temperatures Always t
30. system equipment failures For scheduling purposes only no MRC is provided 1 Inspect dishwashing machine 2 Verify accuracy of dishwashing machine thermometer s NOTE Accomplish monthly and when thermometers are suspected of being out of calibration 3 Inspect in line strainer 4 Descale machine M 1 M 9R Q 1 U 1 EN MM2 EN MM2 EN MM3 0 2 2 0 None None None None INACTIVE EQUIPMENT MAINTENANCE The following requirements will be scheduled when equipment is inactivated for periods of prolonged idleness Lay Up Maintenance 1 Inspect dishwashing machine NOTE Use MRC M 1 1 Install approved fire retardant cover over dishwashing machine NOTE Accomplished as required to protect equipment Periodic Maintenance None Start Up Maintenance 1 Remove protective cover from dishwashing machine NOTE Accomplish if required Operational Test None LU 1 su 1 MAINTENANCE INDEX PAGE MIP OPNAV 4790 84 REV 2 82 1 1 1 Page 1 OF 1 SYSCOM MIP CONTROL NUMBER 6512 003 58 7 11 Food Service Operation Handbook Figure 2 Maintenance Requirement Card SHIP SYSTEM SUBSYSTEM MRC CODE 6512 Map SYSTEM EQUIPMENT RATES M H Dishwashing Machine EN MM2 2 0 6512DV MAINTENANCE REQUIREMENT DESCRIPTION TOTAL M H 1 Verify accuracy of dishwashing machine thermometer s ege TIME 2 0 SAFETY PRECAUTIONS
31. tighten the thumb screw and put a drop of oil in the oiler The attachment drive has three speeds governed by the shifter handle of the mixer For most attachments set the handle at number 1 Set the speed at number 3 for the tool grinder CAUTION The chopper attachment must never run faster than speed 1 when cutting meat when cutting vegetables it may run at the number 2 speed Use the motor switch to start and stop the motor before changing the speed of an attachment Cleaning Daily or after each use 1 2 3 4 Disconnect power to machine prior to cleaning Remove attachment bowl or accessory and preflush as required Scrub bowls attachments and accessories with long handled brush and 125 F detergent water solution Rinse thoroughly Air dry Sanitize Be sure to reach all food contact surfaces Wipe down main body of machine with mild detergent and warm water solution Rinse CAUTION Do not spray machine 8 23 Food Service Operation Handbook 2 18 WALKIN REEFER OPERATING AND SAFETY PRECAUTIONS General 1 To gain maximum use and performance this refrigerator must be installed and operated properly Assembly installation must be in strict accordance with manufacturer s instructions Operators of the unit must be thoroughly familiar with the various features of the unit The door latch is equipped with provisions for padlocking and inside door release mechanism which enables door to be opened f
32. 1 GENERAL Most foods will spoil unless special procedures are used to retard decomposition The principle methods used to preserve foods employ high temperatures to pasteurize the foods low temperatures to retard growth and enzymatic action use of preservative that alters water activity levels or alters pH and gamma or X ray radiation that sterilizes certain foods 2 PRESERVATIVES Certain agents are used as preservatives to inhibit microbial growth in food They include salt sugar and sodium nitrate and are used for curing and pickling meat and vegetables Other agents such as salicyclic acid and sodium benzoate are also used as preservatives Ordinarily salting is combined with curing and smoking to preserve some meats Smoking improves flavor and to a limited extent helps inhibit microorganisms 3 FREEZING Freezing at 0 F and below is an effective method of preserving certain foods The length of time foods may be stored frozen depends on some extent on the foods being frozen and on the temperature The colder and more constant the temperature the better Maintaining foods at 30 F or below is desirable 4 CHILLING Chilling food between 30 F and 40 F will prevent most pathogens and retard many spoilage microbes but will not prevent spoilage 5 COOKING Ordinary cooking may render foods digestible and palatable but cooking does not preserve them In fact it may expedite spoilage of protein foods meat milk and its pro
33. 6 3 storage Clean Utensils E 6 4 FOOD WASTE AREAS Garbage Grinder Safety Precautions and Operating Procecdures 7 1 Cleaning the Garbage Grinder AAA 7 2 Cleaning Garbage Trash Containers cccceceeeeeeeeeeeeeeeeeeeeeeeeneeeeeeetaeeeeetenaaeeeenes 7 3 CLEANING GEAR ESTABLISHING AND MAINTAINING REQUIREMENTS Proper SAG EE 8 1 Cleaning and SanmiZinGscccecsss bett EA EES det 8 2 Establishing and Maintaining Requirements AAA 8 3 PLANNED MAINTENANCE SUBSYSTEM FISSPONSIDI EY EN 9 1 Byori a 8721 0 Ms le DEE 9 2 Inoperative Equipment Report sisccctsctaccn ciditiedeihecntnveted ait Ron tedeiendteceeineiee 9 3 TRAINING Responsibilty EE 10 1 Secretary of the Navy Requirements AAA 10 2 Formal TAU UNG EE 10 3 Training Recordsiin Gees nay he ys a ee 10 4 On the Job Training DEE 10 5 Follow Up He le DEE 10 6 2 3 Table Table Il Table Ill Table IV Table V Table VI Food Service Operation Notebook Recommended Quantity of Dishwashing Compound for Single Tank Machines Recommended Quantity of Dishwashing Compound for Double Tank Machines Dishwashing Machine Detergent Automatic Dispenser Rinse Additive Automatic Dispensers for the Dishwashing Machines Instructions and Questionnaire for Incoming Food Service Attendants Check List for the Mess Deck Master At Arms Summary Review of Responsibilities Food Service Operation Notebook 1 0 INTRODUCTION 1 GENERAL Upon being assigned to the food service division you have assumed
34. AND GLASS LOWERATORS 1 GENERAL These dispensers are self leveling The cabinets are made of stainless steel with a spring platform which pushes the trays and dinnerware to the surface as they are used The spring tension may be adjusted according to the weight of the item being dispensed 2 DAILY CLEANING a The stainless steel should be cleaned rinsed and dried Follow the procedures for cleaning stainless steel surfaces b Some tray and bowl dispensers are combined in one unit 1 The bowl dispensers should be removed from the unit and the interior vacuumed and cleaned 2 Clean the unit exterior following the procedures for cleaning stainless steel surfaces 3 23 COMMERCIAL HOT AND COLD BEVERAGE DISPENSERS 1 GENERAL Hot and cold beverage dispensers such as cappuccino dispensers and juice dispensers require internal and external cleaning on a daily basis 2 28 Food Service Operation Notebook DAILY AND WEEKLY WORK SCHEDULE SPACE DINING AREA 1 Table condiments cleaned and refilled 2 Salt pepper sugar napkin dispensers put through H Re lt L X lt Lu or m Lu oc O L Lu m D D x X 3 Table tops and chairs cleaned using the two pan 4 Table bottoms stanchions and chair bottoms and legs X 5 Decks swept scrubbed and rinsed 6 Decks stripped and waxed 7 Overheads dusted and cleaned 8 Bulkheads cleaned 9 Bulkheads adjacent to the serving line cleaned 0 Ladders leading
35. All Culinary Specialists must be rotated into the positions of galley and pantry personnel under the close supervision of the leading mess petty officer to ensure their qualification in cooking This is necessary both for their own personal growth and to broaden the base skills upon which to establish duty sections 4 11 PUBLICATIONS 1 GENERAL A complete and current file of directives and guides for the use of the mess caterer and assigned personnel is essential to the proper operation of officers messes The presence and use of the necessary publications will assist in ensuring that the required standards of food preparation wardroom service and stateroom service are met Further a complete set of applicable directives must be available for the use of personnel preparing for advancement in the rate 5 0 OFFICERS QUARTERS AND MESSES AFLOAT PART A INTRODUCTION 5 1 CUSTOM TRADITION AND CEREMONY 1 INFLUENCE ON MILITARY SERVICE Custom tradition and ceremony exert a profound influence on human behavior throughout life This influence is particularly marked in the military service with customs traditions and ceremonies Such stimuli when understood and properly directed can be of incalculable value to esprit de corps It is on discipline that the strength of the Naval Service rests and ceremony to a marked degree enhances discipline Proper dignified ceremony is more often in keeping with good custom than the lack of it Every
36. C 4 6 Food Service Operation Handbook Vitamins and Minerals Vitamins and minerals are required for all bodily functions It is important to provide a variety of foods on your menu to ensure availability of all key nutrients Several key vitamins and minerals are discussed below 1 Vitamin A A good source of vitamin A will be on the menu every day Dark green and deep yellow fruits and vegetables such as broccoli sweet potatoes green peppers spinach carrots winter squash tomatoes and cantaloupe are good sources of vitamin A 2 Vitamin C A good source of vitamin C will be served daily Good sources include citrus fruit and or juice kiwi fruit cantaloupe cranberry juice strawberries tomato juice 3 Folate Good sources of folate will be offered daily Sources include oranges orange juice kiwi bananas strawberries spinach broccoli peas green leafy vegetables lentils cereals breads rice and pasta 4 Calcium In addition to milk at every meal other good sources of calcium such as yogurt cottage cheese and cheese should be offered daily 5 Sodium When serving a high sodium entr e such as ham corned beef cured meats or entr es prepared with soy sauce offer a lower sodium entr e such as fresh meat seafood or poultry MENU PLANNING NUTRITION STANDARDS FOR ENTR ES 1 ENTR ES Entr es for lunch and dinner meals a When serving two entr es per lunch dinner meal 1 A healthy option ent
37. F and 35 humidity Silica gels or dehumidifiers can be used to control humidity STORAGE CONTAINER The recommended storage container for presentation silver service is manufactured under federal specification Class 5 Cabinet AA F 363B GSA FSS and is covered under Federal Supply Schedule 71 III E FSC Group 71 Part Ill Section E Miscellaneous Furniture Insulated and Uninsulated Security Filing Cabinets Safes Vault Doors and Map and Plan Files Special Item S I National Stock Numbers are assigned to the basic container while special numbers are assigned to associated drawers or shelves The dimensions of the safe currently available from Mosler are Inside 25 3 4 high 19 1 4 wide 19 3 8 deep Outside 29 high 22 5 8 wide and 24 3 11 Food Service Operation Handbook 1 4 deep The recommended container if possible will weigh in excess of 500 pounds therefore weight and movement compensation will be required on most combatants as well as other type ships 4 0 INVENTORY 4 1 GENERAL 1 GENERAL Physical inventories of presentation silver and other valuable gifts are required to ensure that all items received are actually on hand and in good condition 4 2 INVENTORY REPORTS 1 PRESENTATION SILVER Each Command having custody of presentation silver will submit an itemized inventory report of such material to the Commander Naval Supply Systems Command Code SUP 51 P O Box 2050 5450 Carlisle Pike Mechanicsburg
38. Flush icemaking system Add 1 quart clean water to reservoir Catch ice in container Discard 4 Wash down storage bin with mild Inside should be scrubbed with plastic brush detergent solution Rinse Areas in and around motor insulation panels and condenser coils should be vacuumed or blown free of lint and dust Periodic weekly checks for cockroach infestation should be made Directions for Cleaning Water Reservoir At least once every 30 days clean out the water reservoir Step Procedure 1 Shut off power Use manual switch 2 Turn off water supply Shut water inlet valve 3 Remove entire water reservoir from Take out water inlet Pull out reservoir from top fittings of machine water inlet 4 Clean and descale Wash out reservoir with warm detergent water Rinse Use a scale removing solution if necessary to clean inside of possible sediment 5 Replace reservoir and reconnect power Refill reservoir and adjust water level in and water supply accordance with manufacturer s instructions 8 6 Food Service Operation Handbook 2 2 MEAT SLICER OPERATING AND SAFETY PRECAUTIONS 1 2 Meat slicer should be securely bolted to the dresser top and electrically grounded Keep knife guard in place at all times except when slicer is disassembled for cleaning and only when the power has been secured All Navy slicers are required to be hardwired with a bulkhead mounted switch make sure the switch is off before attempting any
39. Ice making Machines And Ice Flakers Inoperative Equipment Report Inventory Dinnerware And Silverware Inventory of Silver J Job Scheduling L Location And Designation Of Messes M Micronutrients Meal Style Procedures Meals Sold For Cash Meat Slicer Menu Planning and Food Preparation Mess Deck Master At Arms Assignments Of Food Service Attendants Mess Deck Master At Arms Chain Of Command Mess Deck Master At Arms Duties Afloat Mess Deck Master At Arms Duties Ashore Mess Deck Master At Arms Duties Of Food Service Attendants Mess Deck Master At Arms General Guidelines Afloat Mess Deck Master At Arms General Guidelines Ashore Mess Deck Master At Arms Inspection Procedures Mess Deck Master At Arms Muster And Inspection Mess Deck Master At Arms Prior To Inspection Mess Deck Master At Arms Responsibilities Mess Deck Master At Arms Supervisory and Management Tools Mess Deck Master At Arms Written Instructions Mess Operation Mess Publications Mess Service Mess Treasurer For Officers Messes Microwave Oven Milk Dispensers Mission Of Messes Afloat Model 550 Frispo Matic Multiple Blade Bread Slicer Chapter 8 Chapter 2 Chapter 2 Chapter 3 Chapter 4 Chapter 5 Chapter 1 Chapter 4 Chapter 5 Chapter 8 Chapter 1 Chapter 2 Chapter 2 Chapter 2 Chapter 2 Chapter 2 Chapter 2 Chapter 2 Chapter 2 Chapter 2 Chapter 2 Chapter 2 Chapter 2 Chapter 2 Chapter 5 Chapter 5 Chapter 5 Chapter 5 Chapter 8 C
40. NOTES CERAMIC TILE SYNTHETIC DETERGENT WET TILE WITH CLEAR MILD ABRASIVE WATER BEFORE POWDER OCCASIONALLY APPLYING CLEANER LINOLEUM SYNTHETIC DETERGENT PROMPT RINSING AND DRYING IMPORTANT RUBBER TILE SYNTHETIC DETERGENT RINSE AND DRY PROMPTLY TERRAZZO NEUTRAL SYNTHETIC WET WITH CLEAR DETERGENT WATER FIRST RINSE AND DRY THOROUGHLY VINYL TILE SYNTHETIC DETERGENT WET FLOOR WITH WARM CLEAR WATER FIRST STRATICA DECKING RECOMMEND A DO NOT USE ANY HARSH NEUTRAL DETERGENT SUCH AS JOHNSON STRIDE 1000 BRITISH NOVA LIQUID 99 OR BUTCHERS SUNDANCE ABRASIVES ON STRATICA DECKING 4 36 Food Service Operation Handbook Figure 15 Waxing Recommendations TYPE DECK TYPE FINISH NOTES CERAMIC TILE WATER EMULSION FLOOR MUST BE CURED WAXES AND NEUTRALIZED LINOLEUM EMULSIFIED RESINS AVOID USE OF VARNISH WATER EMULSION OR LACQUER SEALING WAXES SOLVENT COMPOUNDS LIQUID WAXES RUBBER TILE WATER EMULSION AVOID OILS AND WAXES SOLVENTS TERRAZZO EMULSIFIED RESINS AND SEAL TO PREVENT WATER EMULSION DUSTING AND STAINING WAXES VINYL ALL TYPES SOME SOLVENTS MAY ATTACK ADHESIVE 2 FLOOR WAXING It is not always necessary to completely wax a deck when only small areas are worn These areas can be cleaned and waxed separately taking care to avoid waxing over perfectly good areas This will prevent excess wax build up which will make tedious stripping projects unnecessary In rewaxing decks that h
41. Navy tradition and requires correct handling to prevent damages White cotton gloves should always be worn Bare hands will leave fingerprints or other marks which may be hard to remove Silver should be handled one piece at a time using both hands When setting silver down place the piece down gently and by itself Ask for assistance with bulky or heavy pieces 2 ROUTINE CARE Maintenance of presentation silver can be an easy matter if a regular program is established Itis recommended that presentation silver be cleaned every three months All surfaces should be lightly wiped down using a polishing mitt or polish saturated soft cloth A mild dishwashing liquid in hot water may be used to wash pieces by hands Silver should be immediately and thoroughly dried with a soft cotton or linen cloth 3 13 Food Service Operation Handbook NAVSUP REPORT 4001 1 15 March 2007 USS SOUTH WIND FFG 001 PRESENTATION SILVER INVENTORY Certification hereby certify that the following inventory is accurate to the best of my knowledge further certify that any change s from the prior year inventory report is are properly documented and supported in accordance with NAVSUP P485 Afloat Supply Procedures A B Jonah William Still A B JONAH CDR SC USN WILLIAM STILL LT SC USN Responsible Officer Assigned Custodian ITEM NO QTY U I DEPT DIV 01 01 EA COFFEE POT wild handle 11 5 high SUP S5 8 5 wide spout tip to handle sterling
42. The following is a list of presentation silver items and their appraised value Gift Cost if Known Appraised Value 1 ITEM DES xXX XXX XX XXX XXX XX 2 ITEM DES XXX XXX XX XXX XXX XX 3 ITEM DES XXX XXX XX XXX XXX XX TOTAL XXX XXX XX XXX XXX XX 2 In the interest of crew morale and development of closer ties between SHIP and DONOR recommend approval of acceptance of the gift s specified as gift s to the Navy COMMANDING OFFICER Copy to TYCOM LEVEL NAVSUP IF NOT ADDRESSEE Gifts other than presentation silver fall under the cognizance of the Curator of the Navy Appraised Value Reproduction Cost is defined as The total cost to reproduce an exact replica of the property at current costs using a similar or the same artist or craftsman materials and design as the original property 3 4 Food Service Operation Handbook 1 3 REQUESTS FOR PRESENTATION SILVER 1 GENERAL Previously assigned sets of presentation silver which have been turned in to storage may be reassigned by the Naval Supply Systems Command on a loan basis to active Fleet ships that submit justified requests When a ship has a particular need for a set of such silver a request will be submitted in a letter from the Commanding Officer or the prospective Commanding Officer to the COMNAVSUPSYSCOM ATTN SUP 51 Food Service Division The letter will state the purpose for which the silver is required and will indicate th
43. Unscrew the drain nipple and the fryer is ready to operate when needed Cleaning the Exterior Surfaces 14 Wipe off spilled or splashed shortening while still warm with a soft clean cloth 8 28 Food Service Operation Handbook 2 22 COOKIE CUTTER DROPPER OPERATING AND SAFETY PRECAUTIONS General 1 2 Uncrate machine with care and install in accordance with installation instructions Operators of the machine must be thoroughly familiar with machine parts Operating The depositor is started and stopped by an electrical toggle switch or push button The fingers that carry the cut off wire can be inched forward by quickly mapping the toggle ON or OFF If the depositor has a magnetic starter with push buttons hold in on the Stop and Start buttons and quickly operate the Stop button in and out CAUTION Keep hands clear of feed rolls and finger drive mechanism when depositor is in operation Before placing depositor into production it is beneficial to operate the depositor as though it is in production by completing the following 1 2 Be sure machine is in the OFF position Inch the finger bar forward as explained in the first paragraph until the leading ends of fingers are close to the die pads Tilt the hopper and attach the die to be used DO NOT start depositor with hopper tilted as this will damage the depositor Lower the hopper easily down into operating position loosen the fin
44. administrative burdens and undue hardships on all concerned A safety conscious operation with well trained personnel will result in reduced dish breakage a more pleasant atmosphere more efficient work habits and better food service In the final analysis safety is good management 2 SAFE WORKING CONDITIONS GENERAL It is necessary to have safe conditions before operations themselves can be made safe The following are conditions that should underline safety AMPLE WORKING SPACE All working spaces should have adequate clearance between equipment Overhead clearance should be adequate enough so as to preclude injury All food preparation counters should have adequate width and height so as to make the preparation area comfortable to work in SUITABLE STOWAGE FACILITIES Food stowage areas should have adequate stowage facilities for all food items and food preparation equipment with special emphasis on stowage of machine attachments and cutting devices ADEQUATE LIGHTING All food service spaces should have adequate lighting as well as proper light intensity for jobs to be performed For a good working environment it is necessary to have a well lighted space Adequate guards on low hanging fixtures are required so as to avoid personal contact with exposed bulbs GOOD INSULATION Steam and water lines located near food preparation spaces are required to have adequate insulation on all exposed pipes and valves GOOD HOUSEKEEPING A properl
45. all parts that come in contact with the ice cream mix lid hopper valve dasher freezer door all gaskets seals and O rings Place all parts in detergent solution and brush all surfaces Brush inside of freezing cylinder pay particular attention to the back wall and shaft connection Rinse all parts thoroughly and allow to air dry To Sanitize Prepare sanitizing solution calcium hypochlorite in accordance with package directions Wear disposable gloves when assembling machine Dip each part in solution as machine is assembled Pour remaining solution into hopper and brush solution over entire inside and lid Rotate dasher as solution runs through mixer Drain completely and the freezer is ready for the next batch of soft serve ice cream Food Service Operation Handbook 2 11 VEGETABLE CUTTER OPERATING AND SAFETY PRECAUTIONS 1 Never attempt to operate the machine with the blade guard raised 2 Do not use hands or any other thing to attempt to push vegetable under the blade guard If machine becomes clogged shut off at the circuit breaker box Required to be hardwired Observe product in the bowl carefully and unload when chopped satisfactorily When high speed gear attachment and slicing attachments are being used on the power take off hub use extreme caution since there are no safety switches on the accessories Always shut off the machine when opening or making adjustments 5 See operator s manual for complete instructions
46. and regional NAVSUP approved recipes The menu draft will include the food item and recipe number Menus for salad and dessert bars are to be included and attached to the menu draft a Drafting the menu Most meals are planned around the entr e dishes of meat fish or poultry Other meal items are planned to complement the main dishes Menus should be drafted as far in advance as practical Meat block A frequency chart for meat is known as a meat block Its purpose is to optimally distribute beef veal pork lamb fish poultry and other meat substitutes Careful attention should be given to balancing the variety of meats and meat substitutes to prevent the menu from becoming heavy on beef or light on fish It is important to consider items not only because of their popularity but also cost Meat is the largest single dollar investment in the menu A planned pattern of meat and meat substitutes on the menu will stabilize use of costly and popular meat items and make it easier to accurately predict menu requirements The Menu Draft will list each item in a meal with descriptive wording and the Armed Forces Recipe Service recipe numbers Indicate a recipe number for all menu items requiring a recipe for preparation Referencing the correct Armed Forces Recipe Service recipe number for each item eliminates guesswork The following steps illustrate the correct sequence in drafting the major components of a meal Step 1 En
47. and produce lower cooked yields for meat products For cakes open damper enough to exhaust moisture so that cakes will rise properly Convection Ovens With Stainless Steel Liners Step Procedure 1 Clean oven liners shelves and shelf Clean daily when oven is cold with mild supports detergent or soap and water For burnt on foods and grease which resist simple soap and water cleaning an abrasive cleaner sized into a paste may be employed Apply with stainless steel wool always rubbing with the grain Rinse with clear water and dry 2 Remove shelves and shelf supports Remove all shelves by pulling forward To clean liners and to occasionally clean lifting up and out Remove both right and blower wheel left shelf supports by lifting out When cleaning blower remove blower baffle by lifting up and pulling out Wire brush the wheel and wipe it up with a moist cloth Remove all loose particles 3 Replace the hardware Reverse the disassembly procedure 4 Clean oven exterior Wash all exterior surfaces daily with warm water and mild soap or detergent 8 41 Food Service Operation Handbook 2 32 CONVEYOR BROILER OPERATING AND SAFETY PRECAUTIONS 1 Turn master control switch conveyor switch and all heating element switches to ON 2 Allow broiler to preheat 15 to 20 minutes 3 Use only thawed meat 38 40 F internal temperature on the broiler 4 Follow manufacturer s instructions for guide settings on t
48. and qualified personnel are authorized to use food service equipment Be sure all safety devices to include interlock switches shielded toggle switches temperature pressure gauges steam relief valves and machinery guards are in place are in proper operating condition and that all parts are installed as directed by the manufacturer All electrical equipment must be secured before cleaning or adjusting The following guidelines apply for specific types of equipment CUTTERS AND CHOPPERS Guards are required for cutters and choppers as specified by the manufacturer including blade guard and interlock switches that render the machine inoperable when the guard is not properly positioned SLICERS Slicers are required to be located away from the traffic areas secured mounted guarded and grounded electrically a Keep knife guards in place at all times unless the slicer is unplugged and disabled for cleaning b Use the pusher not your hand to guide the product being sliced toward the blade c Always disconnect power cord prior to cleaning and reconnect only when ready to use d Never touch the blade with your hands Clean the blade with a clean detergent soaked cloth wiping from the inside to the outside e Always secure the machine when not in use f Always replace knife guards after cleaning machine GRINDERS A guard or feeding device must be installed on every grinder and kept in place while the machine is in use Do not put
49. and tuna salads Crisp relishes and green leafy salads are an enjoyable contrast with the hot heavier dishes of cold weather meals Salad bar components 1 Every salad bar will include a raw vegetable salad such as a tossed green salad Take advantage of the wide variety of fresh greens such as romaine escarole endive Chinese and red cabbage to add variety color and texture to tossed green salad 2 Assorted vegetables such as diced sliced shredded celery radishes carrots onions tomatoes cucumbers cauliflower broccoli flowerets and green pepper rings may be included Use seasonal fresh vegetables to the maximum extent possible 4 11 Food Service Operation Handbook 3 Additional salad bar items may include pickles olives bean sprouts bacon bits croutons garbanzo beans chick peas red beets diced hard boiled eggs diced cubed meat or cheese and cottage cheese 4 Specialty salads such as coleslaw pasta salad potato macaroni salad and marinated black bean salad should be added to the salad bar as often as possible 5 Salad dressings At least one reduced fat fat free dressing will be offered at each meal 6 Fruit When possible fresh fruits should be offered on the salad fruit bar If fresh fruit is not available canned fruit provides a suitable alternative A minimum of two types of fruit will be offered every meal MENU PLANNING NUTRITION STANDARDS FOR BEVERAGES 1 BEVERAGES Healthy beverag
50. and utensils are cleaned right the first time every time 2 PREPARATION FOR WASHING WASHING PREPARATION Before washing the cooking utensils scrape large food particles off and sort according to size and type You should have the necessary hand dishwashing supplies ready They are Dip and drain baskets Hand dishwashing compound clear or opaque Nylon bristle brush Arm length rubber gloves Water thermometer if a booster heater unit is not available Ao Go ES Scrub pad g Clean storage facilities for cooking utensils 3 WASHING AND SANITIZING GENERAL To determine the proper detergent solution compute by following the below procedures a Fill the wash sink with water using a measuring container The water temperature should be maintained at not less than 110 b Mark the water level with a permanent etched mark in the sink for future use c Add the proper amount of detergent needed The amount recommended is usually listed on the side of the container WASHING COKING UTENSILS Below are steps for washing cooking utensils a Scrub the surfaces thoroughly utilizing the detergent solution in the wash sink and a nylon bristle brush Pay particular attention to the edges and seams b Remove stubborn food particles with a scrub pad c Transfer each washed utensil to the next sink compartment for rinsing Ensure that the wash water s temperature is continually maintained at not less than 110 Replace the
51. are authorized to purchase geedunk and other specialty items using their non appropriated association funds If the officer and chief petty officer messes wish to serve special meals in lieu of that days Navy Standard Core Menu as promulgated by their respective TYCOM they may do so pending proper coordination with the FSO All items not adhering to that days NSCM must be purchased from the General Mess as a bulk sale and paid for accordingly All food items used for a special meal different from the authorized NSCM must be purchased as a bulk sale 1 2 SCOPE 1 GENERAL This publication applies to all officers messes afloat Recommendations for improvement to or deviations from the manual may be requested in writing via the chain of command to the Commander Naval Supply Systems Command SUP 05 1 3 MISSION 1 GENERAL Officers messes afloat are established for the purpose of promoting and maintaining the well being morale and efficiency of officers by providing dining lodging social and recreational facilities aboard ship 1 4 OFFICERS MESSES AFLOAT 1 GENERAL Officers messes are generally categorized by their members and are defined as follows in subparagraphs 2 5 5 3 Food Service Operation Handbook FLAG MESS When flag officers are regularly attached to ships they should establish their own mess and operate it with personnel assigned to their staff Normally the aide and staff division heads will be invited to
52. are properly indoctrinated to Navy standards b DUTY SECTIONS Due to the long working hours while assigned to food service duty it is recommended that the food service attendants be divided into two sections port and starboard to allow sufficient time off and still ensure full coverage for all meal periods Figure 2 3 is a normal in port routine for food service attendants For example the port section would report for work at 0530 hours one hour prior to serving breakfast and the starboard section would report for work at 0630 hours At approximately 1400 hours after all areas and equipment have been cleaned from the lunch meal the port section would commence liberty and the starboard section would remain on duty until secured by the Mess Deck Master at Arms or galley lead cook after the evening meal and all cleaning has been properly completed The port and starboard sections work schedule would be reversed each day 6 MUSTER AND INSPECTION PERSONAL HYGIENE The importance of personal hygiene cannot be overemphasized in food service Personnel should be physically clean and wear clean clothing Paper food service hats or hair nets should be worn to prevent hair from falling on food or falling where food is to be served or eaten Ball caps are not authorized for use in food service spaces Fingernails will be cleaned and closely trimmed free of polish or acrylic finishes Upon completion of food service duties individuals may
53. areas afloat also have carpeting Carpeting requires daily care which will keep the carpeting looking clean and bright The following pointers will assist you in prolonging the life of your expensive carpeting a Place a heavy duty mat at all entrances for personnel to remove rough soil from their shoes 2 20 Food Service Operation Notebook b Cover heavily traveled areas with runners made from the same fabric as the carpet or from rubber or plastic c Vacuum or sweep carpets after each meal In areas where there is very heavy traffic such as doorways it may be necessary to vacuum several times a day This will prolong the life of the carpet as abrasion from embedded sand or grit causes excessive wear d Clean up spills promptly The longer spills remain on the carpet the more likelihood of stains and the spilled material will be tracked to other areas of the carpet e When stains do appear try a dry cleaning solvent If this doesn t work use a detergent solvent that dries to a powder and can be removed with a vacuum cleaner f If wax or chewing gum or similar material is stuck to the carpet try placing a plastic bag filled with ice cubes on the material until it is frozen Scrape it off with a plastic instrument not used for food preparation When a thorough cleaning is necessary rotary brush shampoo or dry foam methods should be satisfactory for normally soiled carpets Steam cleaning is the best technique and is recommen
54. be minimized Know your limit on fats sugars and salt Ensure most of your fat sources come from fish nuts and vegetable oils Limit solid fats like butter margarine shortening and lard as well as foods that contain these fats Check the Nutrition Fact labels on products to ensure the products you purchase are low in saturated fats trans fats and sodium Choose foods and beverages that are low in added sugars Calories from added sugars contribute few if any nutrients A low fat style of eating allows room for use of some fats and high fat foods in moderation Select foods and fat oils that are high in unsaturated fat vice saturated fat and cholesterol A high intake of saturated fat and cholesterol is associated with an increased risk of heart disease and certain types of cancer Most of the added sugar in the American diet comes from soft drinks candy jams jellies syrups and sugar Consume these foods in moderation TABLE 3 1 SAMPLE DAILY FOOD PATTERNS AT FOUR CALORIE LEVELS Approximate calorie levels based on gender age and activity 1 600 calories less active women and some older adults 2 000 calories moderately active women 2 200 calories most children teenage girls active women and less active men Women who are pregnant or breastfeeding may need 300 500 more calories per day 2 800 calories teenage boys active men and very active women About About About About 1 600 2 000 2 200 2 800 Bread Group Servi
55. brush carbon from heating units with a soft wire brush 8 44 Food Service Operation Handbook 2 34 DOUGH DIVIDER ROUNDER OPERATING AND SAFETY PRECAUTIONS 1 Do not allow any part of the body to come in contact with working parts when the machine is in operation Keep hands free from under the divider heads Scale dough to proper weight place in dough pan and pull down handle to divide and round Weight of the finished dough pieces is controlled by the scaled weight of the bulk dough Shut machine off while removing dough pieces Directions for Cleaning Dough Divider Step Procedure Shut off power Disconnect switch when knife and ram are in the extreme backward position or turn divider by hand or move knives to the rear Prepare divider for cleaning DAILY Thoroughly clean these parts Sifter Scaling plunger Measuring chamber Ram Knife Hopper Conveyor belt Remove parts in this order Remove pan Remove pins and pull lever forward Depress trip to release knives Remove dropped knives with care Release ram with care Remove all plungers WEEKLY Remove frame trip bed plate knife frame and clean thoroughly 8 45 Food Service Operation Handbook Directions for Cleaning Dough Divider cont Step 3 Clean parts 4 Brush and clean frame 5 Replace parts 6 Test for operation 8 46 Procedure DAILY Base and frame Clean with hot machine dishwashing detergent solution rins
56. business related to those spaces 6 ASSOCIATION WITH MESS PERSONNEL GENERAL The mess personnel duties and their continuous presence in officers country produce an especially close relationship between the enlisted personnel and mess officers Successful wardroom operation depends upon the mutual trust and respect of this relationship which results from high levels of personal honesty and integrity Officers who do not display the qualities necessary for this special group should not be allowed to remain in the mess Each officer must by his her attitude and comments show the mess personnel his her recognition and appreciation of their importance to the mess the ship and the Navy Mess personnel are to be addressed courteously by name Each officer must ensure that others enjoying the privileges of his her mess observe these requirements PART B FACILITIES AND SERVICE 5 7 FACILITIES 1 GENERAL The ship structure and installed equipment in officers country is the basis upon which a proper facility can be built Within the limitations of funding the judicious expenditures of supplies and equipage and overhaul monies on allowed items must be exercised to obtain maximum levels of habitability Improvisations with tender assistance can correct many of the design deficiencies in our ships Finally the members of the 5 14 Food Service Operation Handbook mess must not be reluctant to expend their own efforts in the physical impro
57. by putting a little water in each tank CAUTION Before opening syrup tanks disconnect all lines and bleed pressure off slowly 8 38 Food Service Operation Handbook 2 30 COFFEE URNS OPERATING AND SAFETY PRECAUTIONS 1 2 3 4 Make coffee as needed according to the Armed Forces Recipe Service P 7 Hold coffee at 185 F for no longer than one hour Coffee held longer than one hour loses its good aroma and becomes bitter Remove coffee grounds immediately after water passes through coffee grounds Discard filter and coffee grounds after use Daily Between brews Clean coffee making equipment is required before your patrons can enjoy a good brew Deposits will form on all surfaces of the equipment and will contaminate successive brews unless the urn is cleaned frequently 1 2 Clean the urn immediately after a batch of coffee has been used up or disposed of Rinse with enough water to remove the sediment and old coffee from bottom of urn drain lines and faucet With a gallon or more of hot water in the urn brush the sides carefully with a bristle brush Drain and flush out with some more hot water until the water runs clean It is now ready for the next pot of coffee Daily At the end of the day or when securing the urn 1 5 Carry out the procedure above except it must be brushed and cleaned more thoroughly Use an accurately measured solution of 1 ounce of dishwashing compound Type 1 completely
58. by setting up a separate buffet table Where space is limited the counter space on the sideboard is used for the buffet serving line If a buffet table is used it should be located both to allow CSs convenient access to the pantry for filling the serving pans and to allow diners to easily use the serving line without being crowded by furniture or other diners If the sideboard area is to be used it should first be cleared of all non essential items b Placement of Linen This should be done in accordance with the guidelines in the section of Linen c Set Up the Chafing Dish Stands The chafing dish stand is composed of a stand or framework and a pan which is set on the stand Enough stands should be set up so that there is at least one for each food item served They should be placed in the serving area so that a diner can have ready access to them without leaning over the table Sufficient space should be left at the beginning of the serving line for the placement of plates silverware and napkins and at the end of the serving line for dessert items After the chafing dish pans have been set in place one inch of water is put into those pans that will be used for hot food Sterno heating units are then placed below the center of the pans containing water Ensure that there are no flammable items placed near these units as the set up continues Do not light the heating units at this time d Place the Sneeze Shield If a sneeze shield is a
59. charts and directions you will arrive at your destination on schedule There are no known shortcuts don t look for any at your activity either You will find your assignment offers challenges rewards and personal satisfaction for doing your part to achieve excellence in food service The reward though often intangible is significant the health well being and respect of your shipmates 1 1 RESPONSIBILITIES MESS DECK MASTER AT ARMS The Mess Deck Master at Arms serves as the command s official host to the patrons of the food service facility You are directly responsible to the food service officer or a designated representative who normally is the leading culinary specialist Your duties and responsibilities are as follows a In charge of all spaces and equipment in the dining area serving line scullery and waste handling areas except the equipment or areas under the cognizance of the leading culinary specialist b In coordination with the leading culinary specialist assign food service attendants to the service of food maintenance and cleanliness of the dining area and equipment operation of the scullery and handling and disposal of food waste c Muster food service attendants daily and thoroughly inspect for personal neatness and cleanliness d Supervise the cleaning of the dining area serving line scullery dinnerware and silverware e Ensure that all assigned equipment is operated in accordance with current inst
60. cleaning or adjustment Use a pusher not your hand to guide product being sliced Never touch the blade with your hands Clean the blade with a clean detergent soaked cloth wrapped around a pad or block Always replace knife guard as quickly as possible after cleaning Do not leave an unguarded blade unattended at any time After each use or at least daily wash all food contact parts with detergent and warm water Rinse thoroughly air dry and then reassemble Food Service Operation Handbook 2 3 MICROWAVE OVEN OPERATING AND SAFETY PRECAUTIONS 1 Keep inside of oven door and heating surface on the cabinet scrupulously clean at all times Do not use tools or abrasives on door closing surfaces at any time Do not allow oven door to be closed on any object including rags towels etc Do not attempt to defeat oven door safety interlocks 4 Do not operate oven with an empty cavity and keep all metal utensils out of the oven cavity at all times 5 Do not obstruct cooling vents in the oven housing 6 Keep the oven door closed when the oven is not in use Cleaning 1 Wipe up spills immediately 2 Do not allow food particles or grease to collect on plastic stirrer and light cover inner door and oven cavity front surface 3 Do not use scouring pads abrasive powders or other abrasive materials on any oven surfaces Daily 1 Turn power to OFF 2 Wipe the plastic stirrer cover with a cloth or sponge dampened in
61. comply with grooming standards contained in Chapter 2 of Navy Uniform Regulations NAVPERS 156651 Emphasize the need for clean hands and the necessity for washing hands frequently especially after visiting the toilet facilities Use of hand sanitizers are permitted although they should never be used as a substitute for regular hand washing INSPECTION Food service attendants should be mustered and inspected prior to commencing work At this time any noted discrepancies should be corrected prior to handling food or eating utensils The food service attendants should always present a neat squared away appearance to the dining patrons 7 PRIOR TO INSPECTION APPEARANCE STANDARDS You should set the example for good grooming standards Your appearance should be interpreted as your standard Inspect yourself prior to reporting to work to ensure that you present that squared away appearance Remember that the food service attendants look to you for guidance and direction you cannot expect a food service attendant to conform to Navy grooming standards if you do not adhere to those same standards UNIFORMS Ensure that there are sufficient food service uniforms and disposable food service hats available to permit food service attendants to change daily A laundry schedule for food service uniforms should be established by the Food Service Officer This schedule should provide for trousers aprons etc to be the first items washed that da
62. copy of the transfer document DD 1149 or DD 1348 1 A will be provided to Commander Naval Supply Systems Command Code SUP 51 P O Box 2050 5450 Carlisle Pike Mechanicsburg PA 17055 0791 within 30 days of transfer A legible copy of the receipt document DD 1149 or DD 1348 1 A including the name printed and signed command code phone number of the new holding custodian and date received will be forwarded to NAVSUP SUP 51 3 OTHER VALUABLE GIFTS Gifts other than presentation silver will be shipped directly to the Curator for the Navy Naval Historical Center Washington DC 20374 0571 5 3 TEMPORARY VAULT STORAGE 1 GENERAL When scheduled for a period of extended maintenance such as regular overhaul restricted availability or post shakedown availability and in the opinion of the Commanding Officer the level of industrial activity will create a significant security risk presentation silver or other valuable gifts must be transferred for temporary vault storage to the nearest FISC or Naval Shipyard In all such instances NAVSUP SUP 51 or the Curator for the Navy as appropriate will be advised by letter when the presentation silver or other valuable gifts are transferred As a minimum the letter will include the date of transfer transfer document number activity to which transferred and expected date of return Upon return of the presentation silver or other valuable gifts a letter report will be made to NAVSUP SUP 5
63. days of their careers Scuttlebutt has it that messcooking the previous term for food service attendant duty is a nasty job and that you will suffer all types of hardship and injustice This is not true There are times when the work is hard and the hours long but this is the case in most jobs aboard a Navy ship While serving in the food service division your future leading petty officers will be your customers There s a saying that If a sailor does a good job as a food service attendant then that sailor will perform in a similar manner when rated Many senior petty officers use this theory and closely watch the food service division for future strikers While assigned as a food service attendant the responsibility for the handling and service of food as well as the sanitation of the serving line dining area and related spaces will be delegated to you and your fellow food service attendants Keep in mind that the health and well being of your shipmates depend on how well you do your job Your attitude personal appearance and concern for your customers play an important role in providing excellent food service for the crew Rules and regulations are necessary in any organization In order to make your temporary assignment more meaningful while assigned to the food service division familiarize yourself with the following a Upon reporting to the Mess Deck Master at Arms you will be assigned to the Supply Departmen
64. efforts depend on how the food is served There is a proper sequence to be observed in good food service Good food service begins before the seating of wardroom members It depends very much on advanced planning and proper preparation TWO BASIC MEAL STYLES The two basic meal styles are formal and informal with variations within each style Different aspects of these styles will be discussed along with the peculiarities of each a Formal Service Formal meal service includes the semi formal style and the formal style of French service This type of meal requires more advanced planning detailed preparation and elaborate tableware than any of the other styles For these reasons this style is usually conducted only in commanding and flag officers messes and is normally used for occasions involving the entertainment of special guests The reference rules for this meal are covered more completely in the reference book entitled Service Etiquette Interpretation and application of these rules or guidelines for any officers mess afloat will usually be done by the senior CS in association with the mess president and or treasurer b Semi Formal Service This modification of the formal style service is used much more often For example it may be used daily in commanding and flag officers messes if there are no guests The preparation and service of this meal are not as elaborate as the formal style and require less time fa
65. f Complete filling tank s and close door s Start the machine and operate for 1 hour maintaining normal operating temperatures h Stop machine open drain valve s and completely drain acid solution from machine See note 3 i Inspect interior of machine Parts should be free of calcium or lime deposits and metal should be shiny j Repeat steps 3 through 8 if necessary k Close drain valve s and fill tank s with clean hot water Add two CUPS of dishwashing machine compound per tank Close door s start machine and operate for 5 minutes at operating temperatures m Stop machine and completely drain tank s n Refill and flush tank s with clear water to remove all traces of acid and detergent 2 39 Food Service Operation Notebook 3 GENERAL NOTES a 5 8 In the absence of orthophosphoric acid only USDA approved chemicals for descaling of dishwashing machine should be used Follow manufacturer s instructions If tank capacity in gallons is unknown multiply length inches x width inches x depth to overflow inches and divide product by 231 Shore stations and ships in port shall dispose of acid drains in accordance with local regulations DESTAINING DINNERWARE AND SILVERWARE 1 DESTAINING DISHWARE Dinnerware and silverware should be destained weekly or as necessary to remove unsightly stains The following procedures should be followed a b c 5 9 Place the prescribed amount of hot water
66. food service attendant without authorization by the Mess Deck Master at Arms is not permitted e Whatever your job assignment you will be expected to perform it as instructed by the Mess Deck Master at Arms Shortcuts are not allowed the end product will be less than acceptable and may possibly contribute to an injury or harm to an individual Remember that the supervisors who instruct in these jobs are highly knowledgeable and proficient Nonetheless should you come up with an idea for improvement bring it to your supervisor s attention 2 67 2 68 Food Service Operation Notebook Disagreements or misunderstandings while assigned to the food service division should be brought to the Mess Deck Master at Arms attention Do not attempt to settle it yourself Your supervisor is more experienced in handling such problems Keeping aware of changes within the Supply Department is of the utmost importance as food service regulations and procedures are constantly being updated and improved The Mess Deck Master at Arms will keep you informed of what s going on concerning your job as a food service attendant Your liberty will be regulated by the Mess Deck Master at Arms When on authorized liberty ensure that you return to your job on time and in a capable condition In the event of a bona fide emergency immediately notify your supervisor so that necessary arrangements may be initiated to assist you Food Service Operation Notebook
67. for on the job training pass by If you notice a person cleaning the mess decks table with only one bucket of water stop them and show them the correct procedure two pan method There are two major reasons for this first it teaches the person the correct method and second it re establishes your high standards If you permit someone to continue with the wrong method then both that individual and the other food service attendants will notice this oversight and interpret it to be either poor leadership or a decline in standards GOOD TRAINING PRACTICES Practice the following points a Set realistic goals that the food service attendants can understand b Realize that learning takes time Learning the daily details which later become routine requires many hours of hard work c Speed up the learning process by praising where warranted for encouragement is oil to the wheels of the mind Be careful to praise only when justified This again establishes your standards d Build good morale Inform food service attendants that they are a vital part of the food service organization Help them realize that their job is important e Recognize different mental and physical capabilities This information is necessary to place the right person in the right job f Finally adopt the principle that each job is a stage in training for a more responsible assignment TRAINING IN SPECIFIC TASKS In training a newly assigned food service attendant
68. heat griddle to 400 degrees Fahrenheit to prevent warping Season griddle surface with oil or fat to prevent sticking Cleaning 1 2 3 4 5 6 After each use clean the griddle with a spatula or griddle scraper Periodically check the grease container empty when necessary Once daily thoroughly clean the griddle backsplash sides front grease container and platens Clean steel surface with a damp cloth and polish with a soft dry cloth Re season griddle and platens with a light coat of oil or grease Wipe platen surfaces with a soft cloth moistened with water after each use NOTE Do not use chemicals or abrasive materials on the Teflon coated surfaces 8 60 Food Service Operation Handbook 2 45 SKITTLE OPERATING AND SAFETY PRECAUTIONS Operating 1 Press rocker switch to the ON position 2 Set thermostat to the desired temperature 3 Close lid until HEATER POWER ON light goes out 4 Start cooking 5 To shut down the unit turn thermostat and rocker switch to OFF position Cleaning Disconnect Power Before Cleaning Exterior After each use clean the stainless steel with a good commercial stainless steel cleaner or polish Interior 1 Use mild detergent plastic scouring pads and soft cloths 2 Rinse off cleaning agent with water wipe dry with soft cloth NOTE Never use cleaners containing chlorides or abrasive compounds Draw Off Valve Make sure stem is in the open position Unscrew t
69. heat held by the water Note The water warms faster if covered A food pan makes a great cover C Operation Operating the Hot Well is as simple as turning a knob Below is a list of steps from start to finish in SE the Cospolich Hot Well Check drain valve s It should be closed if using one 1 well and open if using more than one well Add water to the dry well Close valve s Drop in food pan with or without if pre heating food Turn knob on A higher number indicates a higher temperature The indicator light should glow red to indicate that the unit is on Unit will cycle on and off periodically prior to reaching maximum temperature When cycled off the light will be off If pre heating upon reaching adequate well temperature add pan with food Adjust thermostat setting to achieve desired food temperature Stir food products periodically to prevent sticking Periodically check water level in well Note When changing food pans or adding water use extreme caution The surrounding metal surfaces are hot 10 When finished turn control knob to off position 11 To drain water from well open valve s IRON OOND Maintenance amp Cleaning The Cospolich Hot Well unit is nearly maintenance free There are however a couple of things that if done routinely can extend the life and performance of the unit 8 66 Food Service Operation Handbook Cleaning is by far the most important thing that you
70. heating element Set heat control at 250 F and boil 10 20 minutes depending on need 7 Turn off heat Open drain Draw off cleaning solution 8 Scrub interior Using long handled brush scrub interior Flush out with water Clean basket with nylon brush and place back in kettle 9 Rinse and sanitize Fill kettle with water Add 1 2 cup vinegar to neutralize remaining detergent Turn on power and boil for 5 minutes TURN OFF HEAT Drain Rinse with clear water 10 Air dry parts Expose baskets and strainer to air and dry 11 Clean exterior While kettle is cool wipe off exterior with a grease solvent or a detergent solution Then rinse Weekly Cleaning Destain Deep Fat Fryer 1 Fill the kettle to shortening level with water Heat to at least 175 F or allow it to boil for 5 to 10 minutes Turn off heat 2 Add 2 tablespoons of destaining compound per gallon of water Let stand up to 1 hour Agitate solution and loosen particles remaining on the sides of kettle 3 Place screens and strainers in 175 F water containing 2 tablespoons of destaining compound per gallon Make sure water covers Allow to stand overnight Rinse thoroughly and air dry 4 Drain kettle and rinse thoroughly before replacing cleaned screen and strainer Self Cleaning Units 1 Lift calrod heating units and drain thoroughly 2 Turn on fryer set thermostat at 400 F for 2 minutes to allow heating units to burn clean 3 Turn off fryer and
71. if known E The name of the ship and hull number to which originally presented 5 The quantity of each item 6 The condition of each item 7 The date of receipt 8 Place of presentation 9 The receipt document number for reassigned silver or the accession number for gifts other than silver The accession number is the numeric or alphanumeric identification number that is assigned by the Curator for the Navy upon receipt of the initial inventory report 10 For presentation silver photographs of each unique piece 11 Appraised value and date of appraisal a Copy of inventories submitted to NAVSUP covering the most recent two year reporting periods b Copy of Financial Liability Investigation of Property Loss DD Form 200 if applicable submitted prepared during the most recent two year period c Copy of correspondence submitted to or received from NAVSUP for the most recent two year period d Copy of appraisal report 2 REFERENCE DATA The designated custodian is provided the following list for use in the performance of duties a Title 10 U S Code Section 7221 Acceptance and care of gifts to vessels b Title 10 U S Code Section 7546 Loan or gift of articles to ships sponsors and donors SECNAVINST 4001 2H Series Acceptance of Gifts OPNAVINST 4001 3 Policy and Procedures for the Management of Presentation Silver 3 10 3 3 1 2 3 Food Service Operation Ha
72. in a large utensil wash sink or steam jacketed kettle Dissolve destaining compound in hot water as per the instructions on the container Place the dinnerware glass or plastic in the destaining solution and allow to remain for 30 minutes A milder solution should be used for silverware Rinse dinnerware and silverware thoroughly with clear water place in the dishwashing machine for washing and sanitizing CARE OF PLASTIC DINNERWARE NON DISPOSABLE 1 PLASTIC DINNERWARE Many afloat and ashore food service activities use plastic dinnerware trays cups tumblers and bowls These items are very durable and will last a long time if properly cared for The following precautions will prolong the life of the plastic dinnerware a Inspect new items prior to placing them in service for cracks Those with cracks or damages should be rejected Ensure that food service attendants scrape food particles from dinnerware with a nylon bristled brush or rubber spatula DO NOT HIT DINNERWARE ON TRASH CANS this cannot be overemphasized Do not use abrasive pads or cleaning compounds to clean dinnerware These will scratch the hardened surface and make the dinnerware unsanitary Ensure that the dishwashing machine final rinse temperatures are maintained in accordance with manufacturer s instructions Temperatures in excess of 195 F will harm plastic dinnerware Plastic dinnerware should be inspected during washing and those with cracks or chi
73. in your classroom presentation you will earn the respect of your trainees and you will be more effective a The instructor should provide the motivation essential to learning b Use audio visual aids and or OJT improve the learning process Retention is better when visual aids or hands on training are used rather than audio aids c Be sure of facts It is well known that to relearn is more difficult than to learn correctly in the beginning d Retention of newly gained knowledge and skills is dependent upon repetitive exercise the instructor should provide ample time for trainees to practice newly acquired skills e The relationship that the instructor maintains with the trainee is extremely important While giving more guidance and help to the slower learner the instructor must plan interesting session related activities for fast learners to perform Otherwise the faster learners will probably become bored and lose interest f Formal presentations should not last over one hour It is also better to schedule formal training presentations in the morning when both you and the trainees are most alert 10 4 TRAINING RECORDS lis RECORDING TRAINING It is necessary that training be recorded The procedure for recording training should be simple but thorough Individual training folders although not required are recommended Training documentation should be in accordance with Type Commander TYCOM or command instructions If
74. is set on the table before the diners arrive and the soup is served after the diners have been seated The order of delivery to the diners will be according to the rules specified previously When the diners have finished the first course and the used china including the service plate and 4 19 3 Food Service Operation Handbook silverware has been removed the main course items are served Each food item will be ina separate serving dish and will be served in the following order a The entr e or meat dish is arranged on a meat platter and comes first Serving utensils usually a tablespoon and a main course fork are carried in the right hand while the platter is carried in the left The platter and serving utensils are offered on the left side of the first diner to be served When the first diner has served himself herself he she replaces the serving utensils on the platter which is then offered to the next diner There should be no need to touch the serving utensils again unless a diner leaves them in an awkward position for the next diner b The starch food item comes next It is served in an appropriate serving dish carried ona serving tray The tray is carried in the left hand and the serving utensils a tablespoon and main course fork are carried in the right hand They are offered to the first diner in the same manner as the entr es The vegetable comes next and is served in the same manner as the starchy food The gravy
75. local and NEC codes MODELS WIDRAIN SEE NOTES Mun Le nans Pom NOTE MOOELS WITH ORAIN 1 2 NPT STAINLESS COUPLING 1A 3 80 LONG Re CONTROL BOX _ 660 CONTROL TOP ee 2 00 6 1 MIN FROM Loss 2 WELL L meme 3 4 6 AN 6 WELL GENERAL SPECIFICATIONS MULTIPLE HOT FOOD WELLS Outside Dimensions HFW 2 WELL an c cla mn SEE ABOVE 48 LBS 21 8KG ee TS TS SC HFW 5 WELL Lea E A Wa SEE ABOVE HFW 6 WELL Sa otra ect aa SEE ABOVE ELECTRICAL SPECIFICATIONS Electrical Ratings Electrical Rating 640 4000 MIN FROM 00 2 CONTROL EOCE 29 1 0 DIA HOLES Shipping Weight 68 LBS 30 8KG 98 LBS 44 4 KG 118 LBS 53 5 KG 260 LBS 117 9 KG Max Amps 3 Phase HFW 2 WELL 208 240 10 0 11 6 om 4800 Sf erna S o S a zm W HFW 3 WELL 17 KE HFW 4 WELL HFW 5 WELL HFW 6 WELL 26 7 208 240 6000 8000 28 8 33 3 16 7 19 2 208 240 7200 9600 34 6 40 0 20 0 23 2 9600 1200 EA 208 1600 EA 240 OPERATION 1 Follow General Operating Instructions on page 3 1600 EA 208 CLEANING 1 Follow General Cleaning instructions on page 3 13 8 65 Food Service Operation Handbook 2 48 Regular Steam Table Thermostatic Controls The temperature of the Cospolich Hot Well is controlled using a thermostat The heating element will cycle on and off
76. machine should be thoroughly cleaned after each meal or use The procedures listed below should be followed a b 2 38 Turn the machine off Secure the steam and hot water valves to the final rinse mixing valve or the steam and hot water valves to the hot water booster heater Add 3 4 to 1 cups of dishwashing machine detergent to the rinse tank depending on the capacity of the rinse tank Turn the machine on and allow it to operate for 5 minutes Turn the machine off and secure the steam valve to the rinse tank Open the drain valves to the wash and rinse tanks open the doors and allow the machine to cool Remove the door s scrap screens metal frames wash and rinse spray arms including the spray arm caps pump intake strainer drain strainer and splash curtains Wash thoroughly in the utensil wash sink and rinse Food Service Operation Notebook h Using hand dishwashing detergent and water with a nylon brush thoroughly clean the inside and outside of the machine including all removable parts i e splash curtains spray arms caps etc Rinse with clean water to remove all loosened dirt and detergent i Reassemble the machine close the drain valves to the wash and rinse tanks j Fill the tanks 1 2 full of water open the steam valve to the rinse tank and allow the machine to reach normal operating temperatures in accordance with manufacturer s instructions k Turn the machine on and operate for 5 minutes
77. maintenance of food service and related spaces including food service areas food preparation areas and sculleries will normally be considered the responsibility of Culinary Specialist personnel However food service attendant personnel may be used to assist where it is impractical to rely solely on Culinary Specialists Similarly while food service is a Culinary Specialist responsibility the rotational pool may also be used to support this function including wardroom service and food preparation efforts 6 CPO CULINARY SPECIALIST DUTIES AND RESPONSIBILITIES GENERAL Culinary Specialists are responsible for performing the functions associated with the management and operations of messes and quarters afloat The functional elements described below and associated tasks duties contained within each functional area will normally be considered the responsibility of the Culinary Specialists In cases where it is impractical to rely solely on Culinary Specialists the rotational pool may be used to assist and support the Culinary Specialist personnel CPO MESS Culinary Specialist personnel are responsible for the following a supervising CPO mess personnel b determining the number of CPO s who will be aboard for meals c determining the number of guests expected and to be alert for unexpected guests while ensuring that CPO mess guests pay for their meal at the time services are rendered d ensuring that the proper number of tables and covers ar
78. mild detergent solution 3 Wipe all surfaces in the oven cavity with the dampened cloth or sponge and then dry with a clean cloth 4 Wipe the inner door surface and oven cavity front with mild detergent solution and dry Weekly Remove the air intake filter and wash in hot water to remove grease and dust Food Service Operation Handbook 2 4 MILK DISPENSERS OPERATING AND SAFETY PRECAUTIONS 1 Check temperature range which should be from 32 to 41 F 2 Cut milk dispenser tube with a clean sanitized instrument to a point not more than 1 4 inch below the termination of the dispensing mechanism 3 Fill milk dispensers and replenish as necessary during the meal 4 Wipe up spills immediately 5 Keep catch bowls or trays clean empty them as necessary 6 Always wipe off the bottom of the containers or cans before placing them in the dispenser 7 Do not reuse disposable cardboard milk containers dispose of them when empty Daily 1 Clean exterior with a mild detergent solution Rinse well with clear water to remove film Use of abrasives is to be avoided 2 Remove disassemble and wash the lift valves after each meal Defrosting milk dispensers When ice deposits have accumulated to a thickness of about 1 4 of an inch defrost the dispenser by securing the electric power and leaving the door wide open When the ice has melted wash the interior with warm solution of water and detergent rinse dry and reconnect the electri
79. mixing bowl and all outside surfaces of unit with mild detergent warm water solution Rinse with clean water and dry with soft lint free cloth Do not use abrasive cleaners To clean dispensing head remove jar ring and disassemble dispensing head as shown in operator s manual Wash disassembled parts in water then dry thoroughly with clean lint free cloths Reassemble dispensing head and attach to jar with jar ring MAKE SURE PRODUCT TUBE SEALS OFF DISPENSING HEAD PRODUCT CHUTE Position mixing bowl in unit Invert and position jar on jar support so rotor shaft of dispensing head seats on motor drive 8 58 Food Service Operation Handbook 2 43 COMBI OVEN The Combi Oven Steamer can cook using 1 Steam 2 Hot Air or 3 Steam and Hot Air Combined These modes of operation can be used separately combined or in sequence Check manual for detailed instructions Four Function Selector Switch Steam Mode Steam Stew Blanch Poach Reheat and Thaw Hot Air Mode Roast Broil or Bake Combi Mode Defrost Roast Bake Rethermalize or Reheat Cool Down Mode Allows unit to cool down rapidly with door open or shut OPERATING AND SAFETY PRECAUTIONS 1 Turn power on indicator light will come on 2 Setmode Steam Hot Air or Combi Steam amp Hot Air 3 Set time for desired cooking time When timer time expires the unit shuts off and the buzzer rings Move the selector to Stay On to stop the buzzer ringing 4 For Hot Air an
80. mop on hand for applying wax only It is important to remember that wax should always be applied THINLY AND EVENLY Care taken in this respect will not only produce a better job but will result in a longer lasting finish and make future deck finishing easier The deck must be clean and dry and free of all stripping materials before waxing 4 34 Food Service Operation Handbook Figure 13 Deck Care Information TYPE DECK COMPOSITION FEATURE CERAMIC TILE CLAY AND WATER CLEANS EASILY BUT MIXTURE GLAZED AND ALKALINE CLEANERS BAKED MAY RUIN GROUT BETWEEN TILES LINOLEUM FORMED OF BURLAP OR EASY TO MAINTAIN BUT CANVAS COATED WITH AVOID SOLVENTS AND LINSEED OIL EXCESS WATER POWDERED CORK AND ROSIN RUBBER TILE RUBBER NATURAL OR EASY TO MAINTAIN SYNTHETIC WITH INERT OILS GREASES AND FILLERS AND COLOR SOLVENTS MAY CAUSE PIGMENTS HARM TERRAZZO MARBLE OR GRANITE VERY DURABLE CHIPS MIXED WITH SHOULD BE MAINTAINED PORTLAND CEMENT AND WITH SYNTHETIC GROUND SMOOTH CLEANERS VINYL TILE VINYL PLASTICS VERY EASY TO MAINTAIN IMPERVIOUS TO ALMOST EVERYTHING STRATICA DECKING MINERAL FILLED ETHYLENE COPOLYMER WITH A DUPONT SURLYN SURFACE LOW MAINTENANCE EASY TO CLEAN NO STRIPPING NON WAXING NON BUFFING WITH A SIGNIFICANT REDUCTION IN WORKLOAD AFLOAT 4 35 Food Service Operation Handbook Figure 14 Cleaning Recommendations TYPE DECK CLEANING SOLUTION
81. next meal The serving line opens and closes at least three times a day 1 095 times a year 2 SERVING LINE SETUP Pre service setup supervising the serving line operation and cleaning the serving line in the galley are normally the responsibility of the culinary specialist however the Mess Deck Master at Arms may occasionally assume this responsibility A sample daily and weekly work schedule is illustrated in Figure 4 1 to assist in cleaning the serving line and associated equipment The following information will provide assistance with serving line operations 4 2 ELECTRIC HOT FOOD TABLE 1 HOT FOOD TABLE OPERATION a If the food table is designed for wet operation add water to cover the bottom of each unit Some units are designed for dry operation without water b Ensure that hot food placed on the electric hot food table is maintained at 135 F or above 2 HOT FOOD TABLE FOOD PLACEMENT The following procedure should be followed when placing food items on the hot food table prior to opening the serving line a Arrange the food items as determined by the lead cook to expedite service b Do not overfill food inserts use hot pads and exercise care when handling hot pans c Instruct and demonstrate correct serving techniques and procedures normally accomplished by the lead cook d Always check with the lead cook to ensure that all food items are in position and properly arranged and that personnel are p
82. of Heimlich Institute Foundation Inc Times art TERESANNE COSSETTA Food Service Operation Handbook THIS PAGE INTENTIONALLY LEFT BLANK 11 2 NAVSUP P 486 Food Service Management Index to Food Service Operation Handbook A Afloat Wardroom And Stateroom Service Acceptance of Gifts Accu Temp Griddle Advanced Foods Afloat Wardroom and Stateroom Service Alcoholic Beverages Wardroom Appraisal Ashore Food Service Facility Structure And Housekeeping B Biological Defense Bread Dispenser Bulk Ice Making Machine Bulkheads Bun Slicer Hotline Operating And Safety Precautions Butter Dispensers IO Carbonated Beverage Dispensers Care of Deck Coverings Care Of Plastic Dinnerware Non Disposable Care of Private Property Care of Quarters Afloat Carpeting Cereal Dispenser Chemical Defense Chemical Biological And Radiological Defense Chief Petty Officer Messing On Ships Clam Shell Griddle Cleaning And Sanitizing Cleaning Gear Cleaning Garbage Trash Containers Cleaning Gear Establishing And Maintaining Requirements Cleaning Gear Proper Usage Coffee Urns Chapter 4 Chapter 3 Chapter 8 Chapter 1 Chapter 4 Chapter 5 Chapter 3 Chapter 9 Chapter 6 Chapter 2 Chapter 2 Chapter 2 Chapter 8 Chapter 2 Chapter 8 Chapter 4 Chapter 2 Chapter 4 Chapter 4 Chapter 2 Chapter 2 Chapter 6 Chapter 6 Chapter 5 Chapter 8 Chapter 2 Chapter 2 Chapter 2 Chapter 2 Chapter 8 NAVSUP P 486
83. of the stateroom service the rotational pool may be required to pick up and deliver officers laundry Sorting and stowage of personal laundry however is the responsibility of individual officers See Section 5 NAVSUP Pub 486 App F for responsibilities and duties of enlisted personnel assigned to wardrooms staterooms afloat 2 4 STATEROOM CARE CLEANING Daily cleaning of staterooms is necessary but the extent to which spaces are cleaned may vary with circumstances Limited cleaning may be done each day with a major effort on field day or the workload may be spread over the entire week The advantages to spreading the workload over the entire week are a There can be a more equitable distribution of work b Cleaning schedules can conform to other schedules For example linens bedsheets pillowcases and towels may be issued on the day the officers send their laundry to the ship s cleaner laundry c More attention can be given to all jobs when they are performed throughout the week rather than crowded into one day 2 WORK SCHEDULING Work should be scheduled to make the most efficient use of available manpower and time Good daily cleaning makes field day much easier The following tasks should be considered as the minimum daily cleaning under ordinary circumstances a Dust furniture and sweep and mop deck b Clean mirror washbasin soap container and toothbrush holder c Empty wastebasket 3 CARE OF CLEANING MATER
84. or fruit juice will provide these important vitamins and minerals whole fruits especially fresh fruits with skins provide fiber whereas fruit juice does not Fruit juices should be consumed less often than fruit because they contain a higher caloric content than fruit Only juices containing 100 percent fruit juice can count as a fruit serving Fruit punches ades and drinks generally contain only small percentages of actual fruit juice and large amounts of added sugar Milk 2 to 3 Servings Daily Get Your Calcium Rich Foods Milk products provide protein vitamins and minerals Milk yogurt and cheese are the best dietary source of calcium and are necessary for the formation of strong bones and teeth Dairy products made from whole milk contain fat and cholesterol However low fat and fat free options e 1 or fat free milk low fat or fat free yogurt and reduced fat cheeses are available and generally contain equal amounts of calcium Lactose free products are also available which include calcium and calcium fortified foods and beverages Meat amp Beans Group 5 1 2 ounces Daily Meat poultry and fish supply protein B vitamins iron and zinc Other foods in this group such as dry beans eggs and nuts are similar to meats in providing protein and most vitamins and minerals The average healthy young adult requires approximately 5 to 7 ounces of cooked lean meat poultry or fish per day For example 6 ounces a day
85. or sauce is served last unless it is to be used only for the meat If so it is served immediately after the meat The gravy boat is also placed upon a serving tray The tray is carried in the left hand and the ladle in the right Both are offered to the first diner to be served The ladle should then be kept in the gravy boat as it is offered to other diners This type of service is best accomplished when there are four servers at each table so that each person can be responsible for serving only one item Fewer personnel can do this type of service if there are not many diners to be served When two or more persons are serving the food and a serving dish is close to being emptied the server should quickly return to the pantry for a refill While this is happening serving should stop until the refilled dish has been presented to the next diner To prevent long delays in service a space of two or three diners should be maintained between servers e When all diners have been served the main course bread and or rolls and butter can be brought to the dining table and placed in the center The amount will be determined by the wardroom supervisor Refills of food items are seldom available during a semi formal meal but if a diner asks for seconds the wardroom supervisor will decide if the request can be granted f If dessert is to be served it will be served to diners in the same order as the other food items after all the main course tablew
86. pastry with custard fillings creamed soups and sauces and leftover cooked poultry are highly susceptible to bacterial contamination and should be avoided when making special meals The Manual of Naval Preventative Medicine NAVMED P 5010 1 gives guidelines for safe food handling procedures Instead of meat spreads for sandwiches use sliced roast turkey chicken beef pork cheese and peanut butter and jelly If salad dressing is desired use individual packages Other items such as catsup mustard lettuce and tomato should be packed separately so that the sandwiches will not become soggy Foods known to cause discomfort for aircrews such as highly spiced and rich fatty foods should be avoided For some individuals beans raw onions cabbage soy bean products and carbonated beverages can cause intestinal gas at high altitudes On the other hand liquids and foods containing starch and sugar will help alleviate the effects of motion sickness reduced oxygen and fatigue The amount of water available may be limited and this should be taken into consideration when planning meals that include dehydrated or concentrated food items When refrigeration is not available for meals 1 Personnel responsible for meal preparation must strictly follow sanitary precautions N Foods must be held at constant refrigeration while in the galley Food must be eaten within 4 hours of issue o lt To ensure that customers ar
87. per 10 12 diners from the sideboard to the pantry and obtain enough coffee for the meal Place the pots on the sideboard coffee warmers Select at least one coffee pitcher for each dining table and place on the linen next to the coffee warmers Coffee servers should be filled just before serving and should not be placed on the warmers b Set Up Hot Tea or Chocolate Place hot water in a coffee pot and set on the coffee warmer Arrange tea serving pots next to the warmer The number of tea pots will be determined by the wardroom supervisor or through experience Tea bags and or hot chocolate packets should be placed next to the serving pots 3 SETTING UP EXTRA TABLEWARE a Determine Extra Tableware Requirements The required amount of extra tableware will normally be determined by the wardroom supervisor Considerations that may influence the amount of extra tableware required include occasional breakage of china during meals and the possibility of unexpected diners Additionally if a second seating of diners is required due to limited wardroom seating capacity sufficient tableware should be placed on the sideboard to permit quick resetting of the dining tables after the first seating has finished b Place the Extra Tableware Obtain and neatly place all necessary items on the covered portion of the sideboard Dishes and bowls may be stacked several high Cups and glasses should not be stacked especially during rough seas Silverware should b
88. periodically based on the users desired temperature setting The temperature is set by turning the black temperature control knob From the off position turning the knob clockwise will switch the unit on The knob contains graduated numbers The operating temperature increases as the numbers on the dial increase When not in use the knob should be turned to the off position This position has a detent to ensure that the switch is indeed off You should be able to both hear and feel a click when the unit is turned off The controls contain a red indicator light to visually notify you when the unit is on Operating Instructions A Adding Water The Hot Well units are designed to operate with water in the well The unit will run without water or dry However the heating is much more even and effective and the unit is more efficient with water placed in the well The water level should be no less than 1 deep and no higher than the bottom of the food pan The water level evaporates at a rapid pace especially at higher temperatures The water level should be checked periodically to ensure optimum performance B Pre Heating Using the well with water requires more time from ambient temperature until the food pan begins to get warming effects The heater must warm the volume of water which should take no more than 20 minutes Once the water is heated the thermostatic controls will allow the unit to run less due to the
89. purposes sponges and scrub brushes used for cleaning dining tables or surfaces that come in contact with food should be used solely for that purpose and kept separate from similar cleaning gear These items should be marked so as to eliminate their possible use in cleaning garbage trash containers toilet facilities etc 8 2 CLEANING AND SANITIZING 1 GENERAL CLEANING AND SANITIZING Effective cleaning and sanitizing procedures cannot be overemphasized to food service attendants Food service attendants should be fully aware of the hazards associated with careless procedures An example of a careless procedure would be cleaning a dining table with a nylon scrub brush which had been washed not sanitized prior to use Clean implies that the surface is free from dirt or impurities while sanitize means to effectively treat clean surfaces by an approved process that destroys bacteria 2 APPROVED SANITIZING METHODS The approved methods of sanitizing are hot water or chemical sanitizing a Hot water sanitizing all surfaces are completely immersed in or exposed to hot water of at least 171 F for at least 30 seconds this procedure is the preferred method for sanitizing food service utensils b Chemical sanitizing the use of a chemical sanitizing agent which requires immersion in or exposure to solutions containing sufficient concentration of the agent to destroy bacteria All contact surfaces must be wetted by the sanitizing so
90. s Navy Shortages of Culinary Specialist personnel must not be justification for reduction in standards such that properly served meals are not available in the mess at normal meal hours regardless of the number of officers aboard 2 WARDROOM SERVICE To maintain proper standards in wardrooms service must be organized to a b CG d Provide individual table service at the breakfast meal and on those special occasions deemed appropriate by the president of the mess and the commanding officer Individual service may also be necessary because of physical constraints of space or for other reasons and in this regard type commander and fleet commander guidance should be followed At all other meals family or buffet style food service will be used in officers messes afloat Provide duty watch service to tend the wardroom and provide food for the late watch Keep the wardroom clean and neat at all times Provide meal service in an efficient timely and courteous manner 3 STATEROOM SERVICE Minimum standards of stateroom service must be organized to a C Deliver and return laundry and dry cleaning from the ship s laundry as scheduled and requested Make up beds daily for commanding officers executive officers unit commanders and officers in paygrades O 5 and above or their equivalents Change bed linens weekly Maintain staterooms and associated spaces in a high standard of cleanliness 4 PANTRY LINEN SERVICE Lin
91. salad bar c Using the two pan method clean and rinse the salad bar and allow it to air dry 1 Special attention should be given to the drain to ensure that it is free of food particles and draining properly 2 Clean the sneeze shield the top and bottom of the refrigerated tier shelves and the legs and metal frames d Most refrigerated salad bars have a bottom section for the storage of salads and dressings This should also be cleaned after each meal Ensure that the drain and the gaskets around the doors are thoroughly cleaned e Ifthe exterior of the salad bar is made of stainless steel follow the cleaning procedures for stainless steel surfaces 3 13 REFRIGERATED MILK DISPENSERS 1 PROPER CARE OF MILK DISPENSERS Take care to ensure milk dispensers are properly cleaned and sanitized a Before each meal 1 Check the temperature utilizing the installed external gauge and the internal portable thermometer Temperature range should be 32 41 F 2 Fill the milk dispensers Wipe the bottom of containers or cans before placing them in the dispenser Do not reuse disposable cardboard milk containers 3 Cut milk dispensing tubes with a clean sanitized instrument at a point 1 4 inch below the dispensing valve opening Surgical scissors stainless steel paring knives or disposable plastic knives are recommended Scissors and paring knives should be sanitized after each use Plastic knives should be of the typ
92. serve himself herself The left hand should not rest on the table unless required for stability during rough seas The right hand is held behind the back or is used to offer serving utensils c Table service Table service involves the careful placement of filled serving utensils directly on the dining table Food items are then passed around the table for each diner to serve themselves d Self Service Self service is normally limited to buffet and cafeteria style meals Each diner takes their food from a serving line to the table 1 10 MEAL STYLE PROCEDURES 1 FORMAL STYLE As mentioned within the section on wardroom meal service the requirements for serving this style are quite elaborate and are open to much variation between general messes For these reasons the serving of this style of meal is not described here SEMI FORMAL STYLE In this style of individual service each item of food is brought to the dining table and offered to each diner Serving dishes other than the main course item are placed on serving trays before they are brought into the dining areas To prevent the serving dishes from sliding a clean damp cloth should be placed on the tray When all diners are seated individual servings of the first course soup and or salad or shrimp cocktail are brought to the dining table and placed on the service plate in front of the diner If both salad or shrimp cocktail and soup are to be served the salad or shrimp cocktail
93. shipping Constant Surveillance Signature Service Required will be used in the shipment of presentation silver Prior to shipping a declared value equaled to the appraised value will be made for insurance purposes All shipping cost associated with the transfer out or transfer in of presentation silver loaned to organizations outside of the Navy are the responsibility of the organization accepting the terms of the loan agreement 3 20 Food Service Operation Handbook CHAPTER 4 AFLOAT WARDROOM AND STATEROOM SERVICE 1 0 AFLOAT WARDROOM FOOD SERVICE IntrodUCtiON EE 1 1 FRAG ICON ENG EE 1 2 Re le asia ete a aa teas dea Mast enna aN 1 3 Types of Wardroom Meal Gervice AAA 1 4 Tabl ware EE 1 5 Dining Table Center Items c ccssccdteiecieneseediave Hedonic dices eed 1 6 Setting the Dining Table oe cresseece vets sack tees vortependeenn tee secbs devas st Seeeneaastatecmrdenceanealees 1 7 Setting the SIASDOA BE 1 8 Setting for TEE 1 9 Meal Style Procedures E 1 10 2 0 AFLOAT STATEROOM SERVICE deet e EE 2 1 Care of Quarters Alleat gesiess Ee ENNEN ee EERE ENEE 2 2 Using Culinary Specialists and Rotational Pool Personne 2 3 Stateroom Care vasateshenaceentepesugnadadanduucaderedatenkebe inate A aa A a aa E a A ERE 2 4 Care of Private Property EE 2 5 ee TI ee WEE 2 6 Additional Stateroom Ceaming 2 7 Care of Deck Coverings E 2 8 Carpet Carras n e E e ERE 2 9 Control of Linen Cleaning Equipment and Supplies 2 10 Personal LAUNATY scce
94. start mixer b Allow mixer to run for several minutes and push STOP button c Run bowl half way down to dump position and clean surfaces with hot water and a stiff brush then empty water and residue Clean dough seals in the following manner a Remove the two wing nuts and slide the pressure ring off at the studs b Grasp lugs of seal ring and pull ring out of bowl head c Flip seal garter out of seal groove by placing the index finger under garter at notch in bowl seal CAUTION Use finger to remove garter do not use tools to remove garter d After disassembling the seal wash all parts and allow them to dry e To replace bowl seals place garter around seal ring and push ring into bowl Place pressure ring over studs and finger tighten wing nuts 8 31 Food Service Operation Handbook 2 24 MODEL 550 FRISPO MATIC OPERATING AND SAFETY PRECAUTIONS General 1 2 Installation of this machine must be in strict accordance with the manufacturers instructions Operation of this machine is divided into four functions a The charging procedure which must be performed each operational day and also when machine has been idle for a long period of time b The AUTO operation mode where machine dispenses all of potato pieces and then charges itself for next cycle c The SINGLE operation mode where machine dispenses one portion of potato pieces When all of potato mix is used machine will then recharge itself for n
95. swept carefully every day which includes all corners Place chairs on bunks while sweeping Dampen the bristles of the broom slightly This allows trash to be swept up more easily and keeps dust from stirring up Staterooms that are carpeted should be vacuumed 3 SWABBING THE DECK Check the cleaning schedule to see how often decks must be swabbed When scheduled swab them after they have been swept Use a clean swab and hot soapy water For best results wring out the swab often Dry the deck immediately with a clean swab A wet deck is slippery and can cause accidents 4 WASHING PAINTWORK Weekly or when scheduled paintwork must be washed in staterooms To do this use hot soapy water and a clean rag Use even motions up and down on the bulkhead Rinse the suds off with clear water Wring out the cloth often Caution Never use salt water soap on bulkheads even for small spots The soap destroys the paint s shiny surface and makes the bulkhead more easily subject to soil 5 CARE OF BUNKS On the day when bed linens are scheduled to be changed clean the bunk springs and turn the mattress Reverse it from side to side and also from end to end This helps to prevent the mattress from getting lumps Changing the areas where head shoulders and hips rest also helps to prolong mattress life Do this once every month 6 CHANGING TOWELS Handling personal towels varies on different ships On some ships a supply of towels is issued to the o
96. that more than one piece of equipment exists n Date Month and year the MRC was prepared o SYSCOM MRC control number located vertically along the lower right side of the MRC EQUIPMENT GUIDE LIST EGL A 5 x 8 card is used when several identical pieces of equipment are listed under the same MRC card The EGL contains the following a Controlling MRC code b Name of equipment and serial number if applicable c Location of each piece of equipment CYCLE PMS SCHEDULE The Cycle PMS Schedule displays the planned maintenance requirements to be performed during the period between major overhauls of the ship The Cycle PMS schedule contains the following a Ship s name and hull number b Work center c Department head signature and date approved d MIP components listing of the MIP codes and their related system subsystems or equipment for which PMS requirements are to be scheduled in the cycle schedule e The annual semi annual multiple month 18 month and greater maintenance requirements and any related maintenance checks except daily and weekly to be completed during the cycle indicated f Every two weeks monthly every two months and quarterly maintenance requirements any related maintenance checks and situation requirements to be completed during each quarter QUARTERLY PMS SCHEDULE The Quarterly PMS Schedule displays the work centers PMS requirements to be performed during a specific three mo
97. the glaze pump without fluid in the pump or serious damage to the neoprene impeller will result Operating the machine with the flood plate installed will give product an all over glaze Removal of the flood plate will finish the product with glaze on one side only Pour the glaze into the glaze kettle until about two thirds full Turn the glaze pump motor on and adjust the speed of the pump to keep the distribution trough full without overflowing Turn the conveyor drive switch on Pay particular attention to manufacturer s lubrication instructions Cleaning Daily or after each use 1 Remove the glaze distribution trough from the end of the glaze tube 2 Place a suitable container under the opening in the glaze tube and then pump the glaze out 3 Replace the glaze distribution trough on the glaze tube Pour about 2 gallons of hot water in the glaze kettle 4 Switch the glaze pump and conveyor on and using a soft brush brush the glaze from the conveyor and side panels 5 Remove the glaze distribution trough from the glaze tube and pump the water out of the glaze tank into a suitable container Start the conveyor and stop with the conveyor coupling pin in an UP position The entire conveyor assembly can now be removed and washed with hot water The drip pan which is under the conveyor assembly should be removed and washed separately 8 Before each day s use wash with warm water and mild detergent solution rins
98. thing in common the wardroom is each officer s sea going home a home in which he she should be proud to entertain family and friends It is their club reading room and occasionally conference room The attitude and spirit of the wardroom permeates the entire ship The wardroom must be an institution in its own right and one that unites officers and creates among them the desire for cooperation and growth Whatever the event it is a place where members must conduct themselves within the ordinary rules of propriety common sense and good manners and habitually observe the rules of etiquette and the customs and traditions of the Naval service The wardroom should exhibit the maximum in habitability regarding meal preparation and general messes berthing arrangements appearance and decor and noise level The quality and variety of china silverware linen and equipment in the ship s allowance list are the minimum required and therefore must be maintained and augmented when necessary The service of varied well prepared and attractively presented meals must likewise be expected and required The achievement of high standards of facilities and food service depends upon the cooperation of all concerned mess members food service personnel and commanding officers 1 3 RESPONSIBILITIES 1 GENERAL The responsibilities for wardroom mess operations are a combination of regulation custom and tradition NAVSUP Publication 486 App F contains the bas
99. to the dining area cleaned 11 Doors leading to the dining area cleaned 12 Ventilation supply exhaust openings cleaned xi txt xl f 13 Refrigerated salad bar cleaned and defrosted x 14 Refrigerated milk dispenser cleaned III x 15 Refrigerated milk dispenser defrosted When ice reaches 1 4 inch thickness e a dd didded icl and cleaned 17 Carbonated beverage dispenser cleaned ix 19 Coffee un cleane O o o kkkkkkxkkli 20 Coffee urn destained 1 Butter dispenser cleaned Q D Di el D Si lt Q Z O dishwashing machine d E al al W i x TT TT x fruespay bef Pet TT Weonespay x Kl II fraurspay Pepe bet TT Ikonen EE SUNDAY CREED RE H Rieter enon men cleaned and rinsed 23 All serving table tops bottoms and legs cleaned 25 All cleaning gear thoroughly cleaned and sanitized 26 Tray bowl cup glass lowerators cleaned Steeg Wee sor WI al on TO BE USED IN CONJUNCTION WITH CLEANING INSTRUCTIONS Figure 3 1 2 29 Food Service Operation Notebook SECTION 4 SERVING LINE AND ASSOCIATED EQUIPMENT 4 1 BACKGROUND 1 SERVING LINE PLANNING The serving line is one of the keys to good service Extensive planning is required to ensure that all food items are properly arranged and easily accessible to the patrons Upon securing the serving line preparation should commence for the serving of the
100. to the rinse position for 10 seconds Release the handle which should return to the closed position 2 Most machines are automatically timed to allow for a 40 second wash a 10 second rinse and then shut off Open the door remove dish rack shake slightly to remove excess water and allow to air dry for at least 1 minute Place clean air dried dinnerware bottom side up in clean storage cabinet or dispenser Place a sanitized empty cylinder over clean air dried silverware invert and place in clean storage cabinet avoid hand contact with eating surfaces Machine temperatures should be checked frequently using a pocket thermometer 0 220 F to ensure accuracy of the external temperature gauges If the machine temperature gauges do not agree with the thermometer within 3 degrees the gauge must be calibrated or replaced OPERATING INSTRUCTIONS FOR DOUBLE TANK DISHWASHING MACHINES GENERAL Most enlisted dining facilities have double tank dishwashing machines installed The procedures listed below should be followed when operating the double tank dishwashing machine a b Close the drain valves to the wash and rinse sections of the machine Open the hot water fill valves and fill the tanks to the full mark on the water level indicator Inspect the inside of the machine to ensure that 1 Scrap screens are in place 2 Spray arms are capped and adjusted so that the spray hits the utensils directly 3
101. ugeet aneao tin oiu Sege eege EE EEN 2 11 Access RE en E 2 12 4 1 4 2 Food Service Operation Handbook THIS PAGE INTENTIONALLY LEFT BLANK Food Service Operation Handbook CHAPTER 4 AFLOAT WARDROOM AND STATEROOM SERVICE 1 0 AFLOAT WARDROOM FOOD SERVICE 1 1 INTRODUCTION 1 AFLOAT WARDROOMS This section is designed primarily for use in the operation of afloat wardrooms Procedures for performing the basic wardroom food service functions are presented as guidelines for establishing a uniform training program The text may also be used for self study on the job training or a point of reference However it should be noted that wardrooms and groups of officers have different characteristics and habits and wardroom operations will by necessity vary with the desires of the command the extent of the facilities and the number of personnel assigned Therefore questions regarding procedures in certain situations should be referred to the wardroom supervisor The information contained in this appendix has been gathered from various sources within and outside the Navy 1 2 BACKGROUND 1 WARDROOM TYPES There are different types of wardrooms many types of Officer Flag Officer messes Large ships may have a flag officer s mess a commanding officers mess senior and junior officer s messes and a warrant officers mess Small ships may have only a single officers mess Although the types of wardroom officer messes may vary they all have one
102. uioninde ashen end ldandaanaeeeeveneia ce eerie 4 13 Food Combinations Scheduling Variety Innovation 4 14 Characteristics of an Aesthetically Pleasing Mea 4 15 BOSCO E 4 16 Fret acca nates areata a Rasta EE EN 4 17 E le inug AE EE 4 18 Special M alS eege sites ees eege ee 4 19 5 0 Food Handling and Nutrient Retention Food Handing E 5 1 Food Preparation DEE 5 2 As Purchased AP and Edible Portion EP eeseseeecceeeeeeeeeeeeneeeeeeeeeeneensees 5 3 Temperature Monitoring EE 5 4 6 0 Advanced Food 7 0 Traditional Foods Food Service Operation Handbook 8 0 Special Meals 9 0 Food Presentation General Food Presentation Self Service Serving Lines 1 2 Food Service Operation Handbook 1 0 NUTRITION GUIDELINES 2005 Nine Dietary Guidelines For Americans 1 Adequate Nutrients Within Calorie Needs Weight Management Physical Activity Improving Eating Patterns Fats Carbohydrates Sodium Alcohol Food Safety GOON OO P WN The number of servings from each level of the pyramid is dependent upon individual calorie requirements Table 3 1 provides recommended servings for four different calorie levels a Grain Group 6 ounces Daily Make Half Your Grains Whole The Pyramid emphasizes whole grain and cereal foods as the base of a nutritious diet Wheat corn oats and other grains have very little fat and are cholesterol free These foods provide complex carbohydrates an important source
103. use the special brush provided for cleaning the inside of the bowl Be sure to scrub under the inside rim to prevent germs and odors from collecting there The special brush has an extending tuff of bristles for doing this job quickly Never use this brush on the outside of the stool or on the seat Wipe the seat with disinfectant Wash and dry the metal work Wiping it with an oily cloth as soon as it is dry will prevent a green tarnish from forming on the metal At least once a week decks in heads and showers must be scrubbed and bulkheads cleaned Soap dishes and shower heads must be cleaned rubber mats scrubbed shower curtains cleaned or changed if necessary and all brightwork polished in both areas Figure 11 shows an example of a cleaning bill for stateroom heads and showers PASSAGEWAYS AND VESTIBULES Passageways and vestibules are also important parts of the responsibilities of Culinary Specialists and rotational pool personnel and must be incorporated in the daily and weekly schedules Figure 12 is an example of a cleaning bill for passageways and vestibules 4 31 Food Service Operation Handbook Figure 11 Example of a Cleaning Bill for Stateroom Heads and Showers DATE From Leading CS Wardroom Mess To All Stateroom CSs and Rotational Pool Personnel Subj CLEANING BILL FOR STATEROOM HEADS AND SHOWERS 1 In order to have a more uniform cleaning system the following cleaning bill will be strictly adhered to by all personne
104. with a bristle brush and hot detergent solution 11 Turn system disconnect handle on electrical control panel to ON position 12 Replace feed chute 13 Move detent over STOP button to out of way position 14 Depress START pulper for 2 minutes button and run 15 Depress STOP button move detent over STOP button 16 Fully open drain valve by turning handle 90 from closed position 17 Fully close drain valve by turning handle 90 from open position 18 Remove feed chute 19 Fill pulper tank with approximately 5 gallons of hot fresh water rinse feedchute and allow to set for 2 minutes 20 Replace feed chute 8 52 Clear interior of extraneous material Closes bypass port to ship s drain system Washes lower part of the tank impeller assembly pulper Ensures that all interior faces are cleaned Red indicator Power On light comes on Red indicator Power On light goes out and green indicator Run light comes on START button in ready position will permit system s operation without water input Pulper drive motor starts Water inlet valve opens but no water enters Part of wash water is pumped out through dam assembly Pulper drive motor stops water inlet valve closes Open bypass port to ship s drain system drains pulper Closes bypass port to ship s drain system Provides access to pulper interior Red
105. 050 5450 Carlisle Pike Mechanicsburg PA 17055 0791 promptly upon release of the silver to the silversmith Upon return of the silver a copy of the dealer s invoice will be attached to the DD 1149 and forwarded to NAVSUP SUP 51 In either the transmittal of the DD 1149 or the DD 1149 with copy of the dealer s invoice a forwarding letter is not required 5 TURN INPROCEDURES TURN IN APPROVAL Presentation Silver on loan to a Fleet unit may be permanently turned in provided prior written approval has been obtained from NAVSUP SUP 51 The request for turn in shall include a statement indicating a All silver is in good condition no damaged items b There is no Financial Liability Investigation of Property Loss DD Form 200 outstanding c Two individual 8 x 10 black and white photographs are on file for each item assigned d The silver held has been appraised and a copy of the appraisal report is available e Location of supporting FISC Turn in of presentation silver or other valuable gifts will be accomplished by an itemized DD Form 1149 with photograph s attached and must cite specific NAVSUP authority Multiple sets of silver will be packed separately and the outside of the container appropriately marked with set name Shipment of presentation silver covered by this paragraph is not authorized turn in shall be made during a routine inport visit For presentation silver a copy of the itemized DD Form 1149 and copy
106. 1 or the Curator for the Navy as appropriate Inventory reports are still required by March 20 NAVSUP will accept letter and transfer document as your 3 18 Food Service Operation Handbook report if silver is still in storage during the reporting cycle It is required that tamper evident serialized seals be used on the storage containers for silver to be temporarily stored at the FISC s Ensure silver is prepared for stowage The silver remains under the custody of the transferring activity and FISC signs only for the containers not its contents Presentation silver in storage containers without serialized seals will not be accepted by the FISC 4 REPAIR GENERAL It is the obligation of each ship with presentation silver to provide responsible care and upkeep of its service The Pierside Procurement Specialist PPS should be contacted for assistance in obtaining repairs Presentation Silver in need of repair will be released only to a commercial silversmith The DD 1149 will be annotated with the name address and phone number of the silversmith Upon delivery of the presentation silver to the silversmith the name of the recipient will be printed below his or her signature and the date of turnover will be indicated First line in the description block will be Presentation silver described as follows A copy of the itemized receipt DD Form 1149 will be provided to the Commander Naval Supply Systems Command Code SUP 51 P O Box 2
107. 1 5 litre e One Third Size use 3 cups 0 7 litre e 4 Quart Round use 2 cups 1 2 litre e 7 Quart Round use 3 cups 0 7 litre e 11 Quart Round use 1 1 4 qts 5 cups 1 4 litre 2 Turn thermostat control to 10 setting or if equipped with infinite controls to 7 or HI Preheat for approximately 30 minutes 3 Place covered inset with preheated product into well 4 Readjust control after another 30 minutes of operation tothe 6 setting depending onthe amount and or thickness of product 5 Keep inset steamtable pan s covered to maintain ideal serving temperature 6 Do not let well run dry BON a Dry set up and operation procedures Units without drains 1 Turn thermostat control to 10 setting or if equipped with infinite controls to 7 or HI Preheat for approximately 30 minutes 2 Place covered inset with preheated product into well 3 Readjust control after another 30 minutes of operation to maintain desired temperature 4 Keep inset steamtable pan s covered to maintain ideal serving temperature General Cleaning Instructions 1 NEVER clean any electrical unit by immersing it in water Turn off before surface cleaning 2 Always clean equipment thoroughly before first use Clean unit daily Except where noted on charts Use warm soapy water Mild Cleansers amp PLASTIC scouring pads may be used to remove baked on food amp water scale 3 Turn off electrical units before cleaning or servicing All
108. 3 Chapter 4 NAVSUP P 486 Food Service Management U Unit Commanders Mess Using Culinary Specialist and Rotational Pool Personnel Utensil Washing Machines Utilization Of Enlisted Personnel Le Vegetable Cutter Vegetable Peeler l Walk In Reefer Wardroom and Stateroom Food Service Wardroom Mess Wardroom Service Wardroom Standards Waste Management Waste Management Operations Handling And Storage Guidance Waste Management Operations Training Chapter 5 Chapter 4 Chapter 8 Chapter 5 Chapter 8 Chapter 8 Chapter 8 Chapter 4 Chapter 5 Chapter 5 Chapter 5 Chapter 10 Chapter 10 Chapter 10
109. 6 7 Turn on electrical power to the machine Place a pie plate with a rolled untrimmed bottom crust in the bottom die and raise by pressing the counter balanced foot pedal The rotating head of the machine engages automatically and produces a crimped single crust pie shell For two crust pies use the optional trimming head and die Place a filled untrimmed two crust pie in the bottom die Raise pie with the counter balanced foot pedal and the pie crust will be trimmed and crisp sealed Trimmed dough will drop into catch pan for reuse Normal machine capacity is six to ten pies per minute Safety Precautions 1 2 Turn off the power at main disconnect for cleaning for removing and changing dies or rimmer crimper heads and when machine is not in use Keep hands and tools out of the area between the die and the head when machine is in operation Cleaning Daily or After Each Use 1 2 Turn off power to the machine at main disconnect Vacuum or blow off loose flour dust etc Removable parts such as the lower die rimmer crimper head and catch pans should be washed in a solution of warm water and an approved detergent Rinse thoroughly under hot water Dry thoroughly Wipe down surfaces of machine frame and permanently attached parts with a clean damp cloth Dry thoroughly CAUTION Do not hose down or spray machine 8 34 Food Service Operation Handbook 2 26 ROTARY BREAD TOASTER OPERATING A
110. 6 CMS TEE 3 7 4 0 ASSIGNMENT AND ADMINISTRATION OF ENLISTED PERSONNEL IN MESSES AFLOAT Culinary Specialist Personnel enk 4 1 Culinary Specialist Allowance EE 4 2 Culinary Specialist Assignments and Organtzaton 4 3 Wardroom Culinary Specialist Duties and Responsibilities cceceesssseeeeeeeeeeeeeee 4 4 Food Service Attendant Personnel Utilization and Duties Wardroom 4 5 CPO Culinary Specialist Duties and Hesponsibilttes ccececeeeeeeeeeeeneeeeeeeeeeeeeees 4 6 Food Service Attendant Personnel Utilization and Duties CO 4 7 Alcoholic BOVOraQeS E 4 8 Name Tags for Enlisted PF GrsOnme EE 4 9 Mess Personnel Training Programm ccceecceeeeeeeeeeeeeeeeeeeeeeeeeeneneneeeeeeseeeeesenenenees 4 10 Food Service Operation Handbook PUDIIGATIONS 335 ENA a Pon tad EE E ent ne Soe epee Gan 4 11 5 0 OFFICER S QUARTERS AND MESSES AFLOAT PART A INTRODUCTION Tel DR elt BECH ee EE 5 1 Een EE lee Ee EE 5 2 el 5 3 Quality of Facilities Service and Meals ccccccccssssseseeeeeeeeeeeeesseeeeeeeeeeeeesssessaaaes 5 4 Use of Wardroom and Giaterooms nennen n ennn nn a 5 5 Association with Mess Personmel nnmn ennenen 5 6 PART B FACILITIES AND SERVICE Ser UE ee eC oe oer 5 7 Ee ln En EE 5 8 SONVICE EE 5 9 Personal Service 5 2 Food Service Operation Handbook 1 0 AFLOAT MESSES 1 1 PURPOSE ALIGNMENT OF FOOD SERVICE ACCOUNTING OPERATIONS 1 GENERAL All afloat mess accounting operations to include Ch
111. A PA 19112 1403 FAX DSN 443 1094 Commercial 215 897 1094 8 5 Food Service Operation Handbook 2 0 EQUIPMENT 2 1 ICEMAKING MACHINES AND ICE FLAKERS OPERATING SAFETY PRECAUTIONS 1 GENERAL Check the machine periodically to see that temperatures are being maintained and enough ice is being produced The machinery and inner workings of icemakers are the responsibility of the engineering department Food service personnel should not enter the equipment only engineering and public works personnel Ensure that planned maintenance on icemaking equipment is carried out in accordance with the established schedules Weekly disconnect the electric power and remove ice in the collection bin Scrub out the bin area with a brush and mild detergent solution Flush with clean water until all traces of the detergent are gone Reconnect electric power FLAKE ICE MAKER DISPENSER Make sure all air vents are open and unobstructed at all times 2 Unless turned off for maintenance or cleaning leave machine turned on at all times 3 All housing parts and particularly doors and covers on the ice bin must be securely closed and attached at all times Directions for Cleaning Automatic Ice Flakers Without Disassembly Step Procedure 1 Shut off water Pour 1 quart cleaning solution slowly into water reservoir 2 Place a container below ice chute in Ice will be formed from cleaning solution bin and start ice machine Discard ice Shut off machine 3
112. ANUAL Page 13 41 OPERATION cont won t change or vary by the location on the griddle surface There are no hot or cold zones Heat Lamp It is normal for the heat light to cycle on and off This light indicates when the heaters are energized You will soon notice how little they are energized to maintain perfect surface temperatures on your griddle 8 62 Food Service Operation Handbook Grease Pan Use caution when emptying the grease pan The contents in this pan could cause severe burns The pan should be checked periodically and emptied as necessary to prevent an overflow or dangerous condition The grease can contents could cause severe burns Slowly remove the grease can from the griddle to avoid spilling the contents DAILY CLEANING Cleaning during the work shift can be performed with a sharp scraper When heavy cleaning at the end of a shift or periodically as needed the following is recommended e Turn the griddle off and allow it to cool to between 220 F and 240 F 104 F and 116 C Use water ice and or griddle cleaner as needed For example the 3M Scotch Brite Quick Clean Griddle System provides the Scotch Brite polishing pads quick clean liquid pad holder and squeegee Clean up is very easy using these tools with the quick clean liquid water ice or combinations of these liquids e Ifa griddle with grease on the cooking surface is cleaned at a high temperature using water or ice the grease may splatter a
113. Directions for Cleaning Vegetable Cutter Step Procedure Daily Preflush Scrub bowl and parts with long handled brush and 125 F detergent water Air dry Sanitize Be sure to reach all food contact surfaces Weekly 1 Shut off motor and disassemble for Lift out feeder pan Remove the following weekly cleaning adjusting ring perforated chopping plate knife food screw and chopping cylinder 2 Clean Run parts through dishwasher or wash in detergent water in pot and pan sink with brush Scrub vigorously until food particles are loosened 3 Rinse Sanitize and air dry If not machine cleaned adequately rinse to eliminate solution and sanitize in 180 F water 8 16 Food Service Operation Handbook 2 12 VEGETABLE PEELER OPERATING AND SAFETY PRECAUTIONS 1 Putin proper load of vegetables in accordance with name plate rating 2 Turn on water 3 Start machine and run until skin is removed 4 Open discharge door and allow load to empty into sink or container of clean water 5 Do not overpeel or product will be lost 6 Keep hands and all other articles out of peeler chamber while machine is running Directions for Cleaning Vegetable Peeler Step Procedure 1 Disassemble removable parts Remove lid and disk 2 Wash interior Flush with hot water and scrub thoroughly walls shoulders inside and outside of door Leave door open to air dry 3 Clean peel trap Remove raise lid strainer and stopper Flush in
114. EE K babe 2 27 Bun Slicer Hotline Operating and Safety Precautions cccccccceeeeeeeeeeeeeneeees 2 28 Carbonated Beverage Dispenser EEN 2 29 8 2 Food Service Operation Handbook COTS Ursini eat caret EE eg 2 30 Convection Oy EE 2 31 Ee UE 2 32 Deep Fat Fryer Computer Type 2 33 Dough DIViGOr ROUNG Eege gege tacts Eet iadiacetdnsaunieeebenadaaedeen 2 34 Belle WEE TEE 2 35 Doughnut Accumulating COnveyOl se cacicscreceeas Eege ege 2 36 Doughnut GAZ E 2 37 Food Waste Disposal System Somat Navy Model 3 2 38 Elle Ree mee er ee a eee erent or rere nee eens err ere 2 39 High Compression Steam Cooker Market Forge 2 40 Hot Chocolate Dispenser es eskaideegeenggd i EES AECSELE ENEE EE gek beets 2 41 Ice Tea DISPENSED cesi pages ReENeeERg EELER taseePencnutlanendene vides Graehsapdaadenaacons 2 42 COM NSIS OMS ies teeta See sees es exter egies E ed ona E acct Cotva E 2 43 Glan Shell Griddl emmy me ener gi ene ane ey ee me nr a ere amr rele ce 2 44 Ee EE 2 45 A cu Temp Gil EE 2 46 Electric Steam DE 2 47 Regular Steam Table EE 2 48 Food Service Operation Handbook CHAPTER 8 FOOD SERVICE EQUIPMENT OPERATING SAFETY PROCEDURES 1 0 NAVAL SHIPBOARD FOOD SERVICE EQUIPMENT CATALOG 1 1 GENERAL The following information is taken from the Naval Shipboard Food Service Equipment Catalog which is available on line on the Naval Surface Warfare Center Carderock Division s NSWCCD homepage and it should be noted that this
115. Food Service Operation Notebook d Navy Environmental and Natural Resources Program Manual OPNAVINST 5090 1B e Culinary Specialist Rate Training Manual f Military Requirements for PO 1 amp C current edition g Military Requirements for PO 3 amp 2 current edition h Navy Food Service NAVSUP P 476 published quarterly i NAVSUP published lesson plans are available on the NAVSUP Home Page at www navsup navy mil j Food Safety Training Program BUMED INST 4061 2 After each presentation evaluate the effectiveness and make pen and ink changes to your lesson plan This will assure you that in 3 months when the topic is presented again it will be even better The training program should have a means for measuring effectiveness of the instructor and trainees One means is by testing A written achievement test is the type most use A test could be administered monthly or at the end of each phase of instruction DEVELOPING A FORMAL TRAINING PROGRAM The procedures for developing a formal training program for food service attendants are a Know the requirement SECNAV NAVSUP Command Instructions NAVMED 5010 1 b Develop the plan A three month cycle is recommended Prepare a lesson plan for each topic Make pen and ink changes after each presentation Test for effectiveness If several trainees miss the same questions review your method of presentation CLASSROOM PRESENTATION If you apply the following rules
116. IALS The importance of the proper care of cleaning materials should be stressed to personnel assigned these duties Cleaning materials should be correctly stowed after each use to prevent loss or damage Mops should be washed rinsed and spread or hung to dry not stood in a corner to sour Obvious cleaning jobs such as washing dirty paintwork resulting from plumbing or electrical repairs should be performed as necessary and not put off until the day paintwork is scheduled to be washed The major cleaning jobs normally weekly are a Paintwork checked carefully and scrubbed as needed b Brightwork polished c Knife edges of hatches and edges of ports cleaned d Soiled towels removed and clean ones issued 4 27 4 Food Service Operation Handbook e Decks scrubbed and waxed INSPECTIONS Staterooms should be inspected frequently by the stateroom supervisor to ensure that these duties are being performed properly and to request any maintenance or repair work that must be done by the engineering department 2 5 CARE OF PRIVATE PROPERTY GENERAL One important rule to follow in cleaning staterooms is to avoid disturbing anything of a private nature that has been left laying about From time to time officers rush off leaving letters papers money or other valuables in sight These instances should be reported at once to the officer the wardroom leading CS or stateroom supervisor Furthermore papers books or letters should not b
117. ICER The senior enlisted person assigned is the leading food service petty officer responsible to the mess caterer for the supervision of food service personnel and the day to day details of mess management He she supervises and trains assigned personnel directs the procurement preparation and service of food and works out the details of menus and seating plans for the approval of the mess caterer and the president During meals he she stations himself herself in the wardroom to oversee the service and ensure that it is properly performed A good leading food service petty officer will quickly determine the preferences of the members of the mess and adjusts meal planning accordingly He she will have a thorough knowledge of food and of menu planning and will demonstrate great pride in his her work 4 4 WARDROOM CULINARY SPECIALIST DUTIES AND RESPONSIBILITIES 1 GENERAL Culinary Specialists are responsible for performing the functions associated with the management and operations of messes and quarters afloat The functional elements described below and associated tasks and duties contained within each functional area will normally be considered the responsibility of the Culinary Specialists In cases where it is impractical to rely solely on Culinary Specialists the rotational pool may be used to assist and support the Culinary Specialist personnel 2 WARDROOM Culinary Specialist personnel are responsible for the following a supervi
118. LY LEFT BLANK 2 72 Food Service Operation Handbook CHAPTER 3 PRESENTATION SILVER AND OTHER VALUABLE GIFTS 1 0 GENERAL e eet en sg canter SUG Reha Miata teat ade E aNd Muted EY ees 1 1 ACCEPIAMCS of Gifts tient ccc eege een Deeg 1 2 Requests for Presentation Gier 1 3 Classification for Reassignment Purposes AEN 1 4 2 0 RECEIPT Appraisal E 2 1 PIGDOM ONG CE IDL E 2 2 ite teen 2 3 Reassigned Silver sh Gaia EEN 2 4 3 0 CUSTODY AND STOWAGE RAI I A as 5 shen de a are eles wares onc Santino anes aa a a theta a tae comes an 3 1 UE 3 2 ele E 3 3 4 0 INVENTORY GCN EE 4 1 Invent ry Rep itS ecnin a pided staat iaaa EATE aiaa eaa ien 4 2 Ee Ai ME 4 3 Missing Damaged or Destroyed ltemS cccececcceesseeeeeceeeeeeeeeeeeseeeeeeeeeeeeeeeeesneeeeeees 4 4 Recovery of Missing BEE 4 5 5 0 TURN IN ETIT EE 5 1 Sia oe All ee 5 2 Temporary Va lt StoragE res menee ein aan n a E A E R E 5 3 Eegeregie 5 4 Turnin POCO EE 5 5 3 1 3 2 Food Service Operation Handbook THIS PAGE INTENTIONALLY LEFT BLANK Food Service Operation Handbook CHAPTER 3 PRESENTATION SILVER AND OTHER VALUABLE GIFTS 1 0 GENERAL 1 1 1 INTRODUCTION GENERAL Presentation silver and gold presents us with a vast number of time capsules each representing a unique exchange and many with a fascinating tale to tell The circumstances surrounding each presentation piece piques our curiosity and raises questions about specific p
119. M SERVICE CHAPTER 5 OFFICERS MESSES AFLOAT CHAPTER 6 CHEMICAL BIOLOGICAL RADIALOGICAL DEFENSE CHAPTER 7 SAFETY 3M CHAPTER 8 FOOD SERVICE EQUIPMENT OPERATING AND CLEANING PROCEDURES CHAPTER 9 ASHORE FOOD SERVICE FACILITY STRUCTURE AND HOUSEKEEPING CHAPTER 10 WASTE MANAGEMENT OPERATIONS CHAPTER 11 HEIMLICH MANEUVER INDEX Food Service Operation Handbook THIS PAGE INTENTIONALLY LEFT BLANK Food Service Operation Handbook CHAPTER 1 NUTRITION AND MENU PLANNING 1 0 Nutrition Guidelines Recommended Gervings eee ee eens ease ease eseseeeeeeeseeeeeeaeaed 1 1 2 0 Nutrients 3 0 Micronutrients 4 0 Menu Planning Process Ashore Cy Cle ET 4 1 Menu Planning PIO CEGUIGS scare 242 design A Cette 4 2 Menu ADPIOV EE 4 3 Menu e es oan pear REC PPP Tn ren ete Perc nnter er crerinr re Trea Er rere ye ees 4 4 EE I Ted EEN 4 5 Menu Planning Nutrition Standards for Entrees ccccceeeeeeeeeeeeneeeeeeeeneeeeeeesaneeees 4 6 Menu Planning Nutrition Standards for Starches ccccceceeeeeeeneeeeeeeeteeeeesseeeeees 4 7 Menu Planning Nutrition Standards for Vegetables sesssneneseseenneenneresrerrssrrne 4 8 Menu Planning Nutrition Standards for Desserts c cccceeeeeeeeeeeeeeeeeeneeeeeeeteeeees 4 9 Menu Planning Nutrition Standards for Salads Salad Bars Fruit Bars 0 4 10 Menu Planning Nutrition for Beverages 4 11 Healthy Ingredients E 4 12 Marketing Menu eng euugtgege eet B es nua
120. MMANDING OFFICER S MESSES The assignment of mess treasurer or wardroom officer duties to enlisted personnel for messes serving one officer such as a flag mess unit commander s mess or commanding officer s mess is encouraged when possible 5 DUTIES AND RESPONSIBILITIES OF THE MESS TREASURER OR WARDROOM OFFICER GENERAL The mess treasurer or wardroom officer is responsible for keeping an account of meals sold on a credit basis utilizing the NAVSUP FORM 1046 The treasurer will also keep accounts of and transact all receipts and expenditures of cash and provisions Officers charged with the custody or disbursement of public funds and members of embarked staffs are not eligible for the office of treasurer Specifically the mess treasurer or wardroom officer will a Exercise overall supervision of the operation of the mess including collection of mess bills and comprehensive advance planning b Assume responsibility for the receipt safekeeping deposit disbursement and accountability of funds c Ensure that all bills are paid before leaving port Should circumstances preclude payment the mess treasurer or wardroom officer will notify the commanding officer of the number and amount of unpaid bills on the day the ship leaves port d Compute the monthly mess bills e Collect basic charges and surcharges as applicable for all meals purchased made available from the general mess no later than 15 days following the end of the month i
121. ND SAFETY PRECAUTIONS Operating 1 Turn on the electrical power approximately fifteen minutes prior to use 2 After warm up set the conveyor speed to produce desired browness of toast 3 Turn knob on right side of the toaster only if jamming occurs in the unit 4 Place slices of bread on each conveyor rack as the conveyor turns 5 Remove finished toast from the drop tray Safety Precautions 1 Secure the electrical power when the toaster is not in use 2 Do not introduce any foreign objects into or allow parts of the body to come into contact with the toaster when in operation Cleaning Daily or After Each Use 1 Secure the power to the unit 2 Turn the knob on the right side of the toaster to ensure all the toast is out of the unit 3 Remove the catch tray and chute wash in a solution of hot water and an approved mild detergent sanitize in 180 F minimum water Allow all removable parts to air dry 4 Brush all crumbs out of the toaster and from around the base Clean the exterior of the toaster with a clean wet cloth and wipe dry 8 35 Food Service Operation Handbook 2 27 FOOD MIXER 140 QUART OPERATING AND SAFETY PRECAUTIONS Operating 1 Properly attach the mixing bowl prior to starting the machine 2 When shifting gears always disengage the clutch lever and move the shift lever to the desired position Re engage the clutch to activate the spindle 3 The bowl is raised and lowered by a power l
122. OPERTY A COUN Co OD RAMOUN D Es CIE RE 2 TO nclude ZIP Code R52704 USS JOUETT CG 29 R FEDERAL STOCK NUMBER DESCRIPTION AND CODING OF MATERIEL AND OR Su FEO ESTED S Kind Ka UNIT PRICE TOTAL COST I d e f h i Punch Bowl 15 Diameter Serving Tray 24 Diameter Punch Cups Date Recv d 28 Dec 95 by 16 TRANSPORTATION VIA MATS OR MSTS CHARGEABLE TO 17 SPECIAL AAN UED TOAL Miss TOTAL TOTAL DATE YYMMDD DESCRIPTION RECEIVED RECEIVED EXCEPT AS NOTED MMDD Sp Chart Bee Form 1149 DEC 93 RES CH 06 080 Previous editions are obsolete SN 0102 LF 017 7900 KE SE eg EE E AS 0 En nO DI D a If reassigned silver is received without a photograph contact NAVSUP SUP 51 An 8 x 10 inch black and white photograph of each unique piece received will be made for use as an additional means of inventory control Photographs of reassigned silver are not normally required by NAVSUP unless there is no photograph on file b If reassigned silver is received without an appraisal contact NAVSUP SUP 51 to check for NAVSUP file copy If an appraisal is required contact FISC contracting or pierside procurement for assistance Upon receipt of appraisal forward a copy to NAVSUP SUP 51 for file 3 0 CUSTODY AND STOWAGE 3 1 ACCOUNTABILITY 1 GENERAL Adequate protection and strict accountability of presentation silver is required to guard against damage or loss which if occurring may cause
123. READY button in normal manner and catch first dispensed portions in a fry basket Move charged basket from drop area and place an additional empty basket for second five portions Operator can now make a second five portion request by pushing READY button even though button is not illuminated This second request is stored in machine memory After automatic recharge takes place the second five portions will begin Move transfer tray slowly to distribute dispensed potato pieces evenly Place potato pieces into submerged fry basket After potato pieces are immersed in oil shake basket with up and down motion NOTE Fry potato pieces in approximately 350 F oil 8 32 Food Service Operation Handbook 11 After 1 1 2 minutes or when fry kettle timer sounds remove basket from fryer shake basket briskly and place fries under a red heat lamp 12 Check fries for sticking and breaking 13 If fried product sticks or breaks excessively perform Operation Checkout and or refer to product Troubleshooting guide in operator s manual Cleaning NOTE Failure to clean this machine could cause food poisoning or machine damage Daily or after each use 1 Move power switch to ON position and place transfer tray under the deflector plate 2 If red REFILL light is on refill product hopper 3 When ready light is on place PORTION CONTROL switch at AUTO and depress READY push button When potato pieces falling place POWER switch t
124. RMAT FOR FOOD SERVICE ATTENDANTS Date From Executive Officer To Name Division Subj FOOD SERVICE ATTENDANT DUTIES ASSIGNMENT TO Encl 1 Food Service Attendant Reporting Instructions Table V NAVSUP P 486 Appendix K Encl 2 Food Service Attendant Questionnaire Table V NAVSUP P 486 Appendix K 1 You are assigned to food service duties for this command to relieve on Check out and check in with the following personnel CHECK OUT LCPO Division Officer Department Head Postal Clerk Medical representative with slip showing that medical check has been made CHECK IN Mess Deck Master at Arms Leading CS Food Service Officer Personnel Office 2 For planning purposes you will be relieved on 3 Upon completion of the above return this form to the Food Service Officer Enclosures 1 and 2 will be completed during the indoctrination period Executive Officer Figure 2 1 2 12 NAME Food Service Operation Notebook FOOD SERVICE ATTENDANT INDOCTRINATION CERTIFICATION RATE DATE Purpose This sheet is designed to ensure that prior to commencing duty as a food service attendant an individual has received proper training in order to perform the duties with the necessary skills Upon completion of training an individual should be able to correctly answer the questions in enclosure 2 Table V NAVSUP P 486 Appendix K 1 certify that this individual h
125. ROYED ITEMS Presentation silver items and other valuable gifts which have been lost stolen or destroyed must be expended by means of survey The survey action will be initiated as soon as the loss or irreparable damage is discovered A detailed description of the circumstances relative to the loss or damage will be included in the DD Form 200 or in attachments thereto If the survey pertains to a missing item and it is suspected that the missing item may have been stolen the loss will be reported by letter to the Naval Criminal Investigative Service Headquarters NCISH Washington DC 20388 5380 in accordance with SECNAVINST 5500 4 series 3 16 Food Service Operation Handbook a All surveys of presentation silver determined to be missing or destroyed must be approved by NAVSUP not by the ship s Commanding Officer Missing or destroyed silver must be reported to NAVSUP SUP 51 within 48 hours after discovery via email naval message or saltsgram COMNAVSUPSYSCOM NFS as required by SECNAVINST 5500 4 After the initial notification of the missing or destroyed item s a letter report will be promptly submitted to the Naval Supply Systems Command ATTN SUP 51 briefly outlining the known facts surrounding the loss or destruction The letter will include as a minimum 1 A brief description and quantity of the item or items lost or destroyed 2 The name of the designated custodian 3 A telephone number if available 4 A stateme
126. SS DECK MASTER AT ARMS General Guidelines Afloat AEN 2 1 General Guidelines ASMOG isis ites sac cdeccccr secre caerntavcretvanwlonneteea steel Mengianisemtanads 2 2 Supervisory and Management Tools AAA 2 3 Duties of Food Service Attendants AAA 2 4 Assignments of Food Service Attendants e essenessesreeeeeerneessrrrnrerrnnnrsrnnreserrrn nee 2 5 Muster and ISO CHO Masato EE 2 6 LN deiere INSPECTION EE 2 7 Inspection Ste EE 2 8 Written INStrUctONS irienn ins so udu locale tice eege eg 2 9 3 0 DINING AREA AND ASSOCIATED EQUIPMENT Safety le Ee 3 1 NC lee Ir E 3 2 PUIG WIGS EE 3 3 Cleaning Procedures a ct c cs neta e a ed A T 3 4 Table Condiments 6 oh oe els sai Satake Pah eds ahaa en aaah chains ctioeadee oleae hives 3 5 Dining Tables Chairs and emt edtagrebt cudegueger eege Aer tege GEN 3 6 GE 3 7 erleedegen EES 3 8 Re E 3 9 CANCUN EE 3 10 Stainless Steel Surfaces EE 3 11 Steleto I TE N SEEE TT cat seven E EEES 3 12 Refrigerated Milk Dispensers 2 eetsggedddeur Ree See dese ege ee EN 3 13 Non Carbonated Beverage Dispensers ENEE 3 14 Carbonated Beverage Dispensers AEN 3 15 COTS LINN cerned dere eege diate eege deg Ee 3 16 Freeze Dried Coffee Dispensers AEN 3 17 Bulk lee Making Machinerieen deeg 3 18 Food Service Operation Notebook lce Dispensing Machines E 3 19 Soft Serve Ice Cream Machine AAA 3 20 Butter DISPGNSeIsyiicccccu rind naaa aan a eed eles Aa AEE 3 21 Tray Bowl Cup and Glass Lowerators nnet 3 22 Commercial Ho
127. Service Operation Handbook 8 0 FOOD PRESENTATION 8 1 GENERAL FOOD PRESENTATION 1 GENERAL Knowledge in menu planning creative food preparation plate presentation and marketing skills are essential for establishing healthy dietary patterns within the Navy Food must not only taste good but it must also look and sound appealing a APPLICABLE EQUIPMENT 1 Use the right size steam table pans to ensure an appetizing appearance of food Use shallow steam table pans for serving soft vegetables broccoli cauliflower and breaded or fried foods to prevent a soggy product Food items should be covered when appropriate to prevent shriveling and drying The use of clear dome lids allows patrons to easily view food items on the serving line 2 The use of proper serving utensils will promote traffic flow provide good sanitary practices and keep neat order of service lines Portion size appropriate for each food item is the Culinary Specialists responsibility and must be indicated on the Food Preparation Worksheet The portion size that is indicated on the Armed Forces Recipe Service card is a guide not a rule Keep in mind that the nutrition information provided for each recipe is based on the serving size listed on the card Periodically check excess tray waste and if there is food waste reduce portion sizes The patron who desires more may request larger portions For appropriate use of utensils see NAVSUP 7 Guideline Card A 4 T
128. Splash curtains are in place and not hanging closer than five inches to the conveyor Open the steam valve to the rinse tank until the temperature of the water is in accordance with manufacturer s instructions found on the data plate affixed to the machine by the manufacturer Open the steam and hot water valves to the final rinse mixing valve Adjust the mixing valve handle to the hot position to maintain a temperature range in accordance with manufacturer s instructions found on the data plate affixed to the machine by the manufacturer On machines with hot water booster heaters installed open the hot water and steam valves to the booster heater On machines without automatic detergent dispensers add the prescribed amount of detergent Table Il to the wash tank Push the start button to start the pumps and conveyor Run the machine for 2 minutes to thoroughly mix the detergent and bring the temperature of the wash tank up to a temperature 2 37 Food Service Operation Notebook specified in the manufacturer s instructions This can be found on the data plate affixed to the machine by the manufacturer Inspect the ends of the machine to ensure that the power sprays are operating properly During the operation of the machine keep a close watch on the temperature gauges and ensure that they are within temperature ranges specified in the manufacturer s instructions found on the data plate affixed to the machine by the manu
129. TE COFFEE CUP COFFEE SAUCER DEMITASSE CUP DEMITASSE SAUCER BOUILLON CUP E m 5 O bd SHERBET CUP SOUP BOWL DESSERT CEREAL BOWL Figure 4 China 4 11 Food Service Operation Handbook x Beverage Glass The beverage glass is set for lunch or dinner when milk iced tea or coffee or other chilled beverages are to be served It is a 10 ounce glass and is taller and narrower than the water glass y Water Glass The water glass is set for lunch or dinner unless another chilled beverage is to be served It is a 10 ounce glass and is used only for water It is wider and shorter than the beverage glass z Juice Glass The juice glass is normally used only at breakfast It is not set but is used to serve juice when ordered by the diner It is the smallest glass and contains 6 ounces Figure 5 Glasses BEVERAGE GLASS mi WATER GLASS co JUICE GLASS 1 6 DINING TABLE CENTER ITEMS 1 GENERAL Tableware items commonly placed in the center of the dining table are listed and discussed below These items include standard items that are typically used at every meal and related items which may be included on the basis of menu requirements 2 STANDARD CENTER ITEMS The standard center items listed below are normally set for all meals a Sugar Bowl The sugar bowl is a small silver oval shaped container with a short pedestal stand and lid It is always set with a sugar spoon b Salt and Pe
130. UCTION The galley captain chief should be willing to give hands on instruction and able to communicate exactly the expectations and goals of the Food Service Officer and Leading Culinary Specialist They should manage by observing food production and take corrective actions as necessary Proper planning from meal predications to proper menu acceptability is essential to a safe efficient and financially sound self serve operation Progressive cooking techniques along with utilization of prepared and advanced foods all need to be properly employed to ensure a successful operation Low acceptability items should be deleted from the menu 1 33 Food Service Operation Handbook 7 EXTENDED SERVING HOURS Traditionally serving lines are designed to feed the entire crew within two hours Extending the meal periods will decrease customer waiting times The Food Service Officer can create an alternating rotating schedule of galley operations to afford the crew a nutritious meal anytime and create off hours for galley cleaning 8 SANITATION GUIDELINES a 1 34 Clean plates and bowls will be provided each time the customer returns to the serving line Non commercially prepared salad dressings used in open containers must be discarded after each meal Potentially hazardous food must not be held for more than 4 hours between 41 F 135 F Food that has been held between 41 F 135 F for more than 4 hours is potentially hazardou
131. UTENSILS Eating and drinking utensils may be washed and anitized 1 to effect decontamination by manual methods as described in Manual of Naval Preventive Medicine NAVMED P 5010 1 The washing precautions noted in the instructions in this manual for machine dishwashing are equally applicable to manual dishwashing 5 PREVENTION OF RECONTAMINATION GENERAL Recontamination may be caused by secondary aerosols or clouds formed from particles bacteria or other organisms which having been deposited on a surface are stirred up into the air again by scuffing shaking or other mechanical action Although the degree of danger that these secondary aerosols represent has not been definitely established protective measures to suppress them should be taken Secondary aerosols may be suppressed by wetting surfaces with oil or water If oil is Used as a Suppressant it must not generate harmful vapors cooking oil is suggested and it must not be applied to walking surfaces which may create slippery conditions A suppressant should be used and traffic should be restricted in food preparation areas It is important to ensure that before entering food service spaces culinary specialists and all personnel eating in the dining area are as free as possible from contamination The medical and public works officers and the damage control assistant may be consulted on the decontamination of personnel Personnel should be indoctrinated in at least the objecti
132. a spoon is set at lunch or dinner when iced tea or coffee is to be served It has a smaller bowl and a longer handle than the teaspoon Soup Spoon The soup spoon is set at lunch and dinner when hearty soups or bouillon is to be served in the soup plate It is slightly longer than the teaspoon with an almost round bowl Dessert Cereal Spoon The dessert cereal spoon is set at breakfast or brunch when cereal is to be served It is also set at lunch or dinner when frozen jelled or liquid dessert is to be served The spoon is similar in shape to the teaspoon but is somewhat larger Bouillon Spoon The bouillon spoon is set for lunch and dinner when the bouillon cup is to be used It has a round bowl and is smallest of the eating spoons 4 10 Food Service Operation Handbook Main Course Plate The main course plate is set when lunch or dinner is to be served in either semi formal or family style It is not set for American a la carte cafeteria or buffet style meals The dinner plate is the largest meal plate Breakfast Plate The breakfast plate is used for breakfast or brunch Because these meals are normally served a la carte or buffet style the breakfast plate is usually not set as a part of the cover It is slightly smaller than the main course plate but is the same shape The breakfast plate can be used as an under liner for soup if a soup plate is to be used in serving Bread and Butter Plate The bread and butter plate is set w
133. able of Measuring Equivalents b SERVICE AREAS 1 30 1 General guidelines Coordinate menus with serving space available as overcrowding detracts from visual appearance and slows service Watch colors closely tomatoes clash next to red beets Careful arrangement of hot and cold foods is extremely important If possible personnel should be routed to avoid delay and unnecessary congestion in serving and dining areas If the physical setup allows salad bars should be situated to permit the patron to stop there first before approaching the hot food serving line Eliminating the stop at the salad bar enroute to the table will enable the hot food to be eaten while still hot If possible separate the dessert bar from the serving line and place it in the center of the dining area Using this setup the patrons can pick up desserts after eating the main course A reduction in the number of desserts consumed and a decrease in tray waste will usually be noticed 2 Hot Foods a A steam table should keep food hot without continuing the cooking process b All short order type items such as pancakes french toast and eggs should be served from the grill on a prepared to order basis Timing is important Food Service Operation Handbook Hot foods should be batch cooked and replenished as required Do not mix batches Avoid having hot vegetables stand in liquid on the steam table Cold Foods 3 Ensure items are properly chill
134. ace the tops and store the containers in a clean storage cabinet Condiments that require refrigeration must be refrigerated until the next meal to prevent spoilage 2 The following procedure should be accomplished weekly a Empty the salt and pepper shakers and the sugar dispensers into clean containers b Remove the napkins and the interior section spring from the napkin dispenser c Prewash the shakers dispensers and covers in detergent and water using a nylon bristled brush for hard to clean areas such as napkin holder edges and bottoms d Place the empty salt and pepper shakers sugar dispensers exterior of the napkin dispensers and all tops covers into the dishwashing machine e Allow the shakers dispensers and tops to air dry refill and store them in a clean storage cabinet 3 6 DINING TABLES CHAIRS AND BENCHES ale CLEANING THE DINING FACILITY a During the meal tables and seating areas should be cleaned using a mild detergent water solution as soon as each patron has finished eating and left the table b Before breakfast and after each meal 2 18 3 7 BULKHEAD CLEANING lt a b Food Service Operation Notebook Remove loose dirt papers food particles etc from table tops chairs and benches Using the two pan method thoroughly clean and rinse all surfaces Particular emphasis should be placed on the table edges and around metal rims Using the two pan method thoroughl
135. ad Pretzels cereal Crackers Spaghetti Rolls Rice Pasta White Bread Cereals Rolls Ready to eat cereals 1 6 Food Group Fruit Food Service Operation Handbook What counts as Variety from Citrus Melon Berry Other Fruits Other Fruits a serving within a Food Group 2 1 2 Cups Daily 1 medium apple Blueberries Apples Papaya Banana Cantaloupes Apricots Passion Fruit Orange Citrus Juices Asian Pears Peaches L Grapefruit Cranberries Bananas Pears 1 Melon wedge Grapefruits Cherries Pineapples 3 4 Cup 100 Honeydew melons Dates Plaintains Fruit Juice Kiwi Fruit Figs Plums Ye Cup Canned Lemons Fruit Juices Prickly Pears Fruit Oranges Guava Prunes Lo Cup Dried Raspberries Grapes Raisins Fruit Strawberries Mangos Rhubarb Tangerines Nectarines Star Fruit Watermelons Ugli Fruit Food Group Vegetables What Variety Dark Deep Starchy Dry Other counts as from Green Yellow Beans Peas Vegetables a serving within a Leafy legumes Food Group 2 Cups Ve Cup Beet Carrots Corn Black Beans Cauliflower Daily cooked Greens Pumpkin Green Black Eyed Celery include all vegetables Broccoli Sweet Peas Peas Chinese types Chard Potatoes Hominy Chickpeas Cabbage regularly Ye cup Collard Winter Lima Garbanzo Cucumbers use dark chopped Greens Squash Beans Kidney Eggplant green leafy raw Dandelion Potatoes Beans Green Beans vegetables vegetables Greens Rutabagas Mung Beans Green and
136. al Ovens air measuring dial oven Grill surface measuring grill stick type candy or deep fry Manual ware washing stick type pocket dial Food stick type pocket dial 6 0 ADVANCED FOOD 1 ADVANCED FOODS Advanced food is considered to be pre prepared food which eliminates traditional cook from scratch preparation procedures These foods are pre cooked cooked prepared pre assembled and pre breaded Items that are fresh chilled seasoned frozen sliced diced and shredded are included in this category Other items are ready to serve RTS or ready to eat RTE items which may require re heating cooking or served directly from the original container ADVANCED FOOD DESCRIPTIONS The following products are considered Advanced Food a Pre Cooked Cooked Preparation requires only re heating vice complete cooking These items can be served alone or as a component of another recipe Examples are pre cooked bacon oven roast chicken and corned beef b Prepared Pre Assembled Items containing two or more ingredients that have been assembled to create a complete recipe Preparation requires heat and serve or minimal preparation Items may be purchased frozen chilled canned or other dry packaging such as plastic foil or cardboard and may include entr es side dishes or pie fillings and desserts Examples Lasagna Pizza Salisbury Steak Beef Stew Macaroni and Cheese Baked Beans Refried Beans Chili Beef w BBQ sauce Ravio
137. alads 1 cup dinner salad 2 4 cups salad bar Vegetables 1 2 cup Cafeteria or restaurant portion coleslaw or beans at a barbecue restaurant Potato 1 small 3 oz 80 calories 3 inches long 1 2 cup 1 medium 6 oz 160 calories 5 inches long 1 large 8 oz 200 calories 6 inches long 1 huge 9 oz 250 calories 6 inches long meal in one potato Fruit 1 medium 3 inches across fruit 60 calories 1 large fruit apple banana pear 120 calories Fats 1 teaspoon margarine butter 45 calories 1 pat 1 tablespoon mayonnaise 100 calories typical amount on sandwiches 2 tablespoons dressing 160 calories typical amount on a dinner salad 1 small ladle restaurant 1 2 large ladle restaurant Ice Cream 1 2 cup 1 scoop 4 ounces Beverages 6 ounces typical juice portion 8 ounces common milk portion 4 ounces small glass of wine 12 ounces a can of beer or soft drink 1 1 2 ounces 1 jigger per alcoholic drink Ever Bite Counts 1993 The Balancing Act Nutrition and Weight Guide C Kostas M P H R D Dallas Texas The author has granted permission for reproduction of this page for educational purposes only 4 2 Food Service Operation Handbook FIBER a Function Fiber functions as the body s broom Fiber is not an actual nutrient since it does not supply any vitamins minerals or calories It does however perform vital functions b Sources There are two types of fiber solub
138. an extremely important and a most demanding leadership responsibility as MDMAA Mess Deck Master at Arms One commanding officer recently summed it up this way The Mess Deck Master at Arms is the most demanding leadership responsibility a petty officer will ever face due to the fact that most food service attendants have just begun their enlistment and are not only adapting to a new job but to a new way of life Many eyes will be watching you and to a large degree the health and well being of the crew members will depend on how efficiently you perform your job Food service is one of the most important morale factors affecting our sailors It can either be positive or negative Regardless of how well the food is prepared if the dining patrons are not provided with clean dry dinnerware the food is not properly served the dining area is not clean and orderly and good sanitation practices are not enforced it will have a negative affect on the crew s morale Always strive to provide the excellent services that you would desire and expect if you were the dining patron That s the positive approach This handbook is designed to provide you with step by step procedures for performing your duties and for training and supervising food service attendants If you are designated as Mess Deck Master at Arms you will find this handbook a very helpful and easy to follow reference Think of this handbook as a road map By following the plotted
139. and area assigned to USS Underway HULL CO s Stateroom Date of previous inventory Food Service Operation Handbook p Donor and donor date if known q Attach DD Form 200 when applicable 2 OTHER VALUABLE GIFTS Inventories of gifts other than presentation silver are required to be taken upon relief of the custodian upon change of command and upon inactivation of the ship Upon completion of the inventory both the custodian being relieved and the relieving custodian if applicable will report to the Commanding Officer that the inventory has been completed with an itemization of any missing or damaged items For inventories incident to change of command or inactivation of the ship an itemized inventory will be submitted to the Naval Historical Center Curator Branch Washington Navy Yard 901 M Street Southeast Washington DC 20374 5060 The inventory will be submitted by letter identified by NAVHISTCEN report symbol 4001 1 as soon as practicable after completion of the inventory The report will include the following a Description including inscriptions and quantity of each item Name of the donor Accession number assigned by the Curator for the Navy Identification and explanation of any damaged items app Copy of a completed DD Form 200 for any item which incident to inventory is determined to be missing or destroyed 4 3 CARE AND MAINTENANCE 1 GENERAL Presentation silver is a part of America s history and
140. and low maintenance costs make carpeting a far more 4 37 Food Service Operation Handbook desirable and flexible environmental control material than any hard surface material which performs a single function PREVENTIVE MAINTENANCE Maintenance time and costs can be greatly reduced and a good overall appearance of carpets can be maintained by eliminating soil and dirt before they are tracked into staterooms Placing mats outside or inside entryways will eliminate most of the soil from shoes before it can be tracked onto the carpet Critical high traffic areas such as hallways and entrance doors take the brunt of soiling Frequent vacuuming and preventive maintenance in the high traffic areas will reduce the amount of time required to maintain these areas MAINTENANCE PROGRAM Carpet maintenance requirements are directly related to the amount of traffic in the area a Daily Clean with vacuum cleaner along all traffic patterns It is extremely important to keep carpets as free as possible of loose sandy gritty soil Remove spots and stains as they occur if possible b Monthly Shampoo using a good commercial type steam cleaner in accordance with manufacturer s instructions Proper shampooing procedures require the use of a neutral synthetic detergent which is specially designed for cleaning carpets SPOTTING PROGRAM A separate spot cleaning program should be established especially for areas where accidental spillage occurs at a hi
141. and neat 2 Food service hats are correctly worn to prevent hair from falling on the food Do not permit personnel assigned to food service and food preparation areas to wear ball caps as they are not cleaned daily and are unsanitary 3 Hair conforms to navy grooming standards When facial hair is authorized for medical reasons it is kept clean trimmed to no longer than inch in length and covered with an appropriate mask while performing food service functions E Shoes are shined a O Oo lt Hands are clean and free of open lesions cuts scabs etc If any cuts or lesions are noticed instruct the person to report to medical 7 Fingernails are clean and closely trimmed free of polish or acrylic finishes 8 Jewelry as well as watches and bracelets are prohibited from food service spaces This does not apply to a plain ring such as a wedding band 2 9 WRITTEN INSTRUCTIONS 1 INDOCTRINATION INSTRUCTIONS The food service attendants have received written instructions during the indoctrination period in the form of Table V food service attendants reporting instructions This should be supplemented with frequent oral and written instructions on personal hygiene and grooming standards Signs instructing food service personnel to wash hands prior to returning to work shall be conspicuously posted at all entrances to food service and toilet areas 2 11 Food Service Operation Notebook CHECK IN OUT FO
142. ar guidelines or instructions for garnishing should be included on the Food Preparation Worksheet Rules for garnishing are as follows 1 The entire service setting should be viewed as a whole 2 Plan simple garnishes Do not sacrifice timely preparation of the meal just for the sake of garnishing 3 Vary the garnishes such as lemon twists or slices it should not become monotonous 4 Overcooked or improperly prepared food will not be helped by an attractive garnish 5 Use garnishes sparingly Beware of parsley overkill 6 Ensure the serving line is neat and attractive Use decoratively folded napkins or a draped tablecloth a small centerpiece or garnish to add color and interest to the serving area 8 2 SELF SERVE SERVING LINES 1 GENERAL The use of self service feeding style afloat will reduce Food Service workload in support of serving lines during meal times Self service feeding style allows sailors to serve themselves from the main serving line vice a food service attendant performing that function Although sailors serve themselves from the main serving line and the hot cold serving stations food service attendants will restock these serving stations and maintain proper sanitation This style of feeding is most efficient when additional hot and cold food serving stations are installed on the mess decks Studies have demonstrated the advantages of the self service feeding style include improved customer satisfact
143. are Injected in very small amounts into the dishwashing machine s final rinse section the rinse additive reduces the water s surface tension to allow dinnerware and silverware to dry more quickly with very little streaking and spotting However so called short cuts from the recommended washing procedures such as dinnerware not prewashed improper amount of dishwashing machine detergent added excessively loaded silverware cylinders or tray racks will make the rinse additive ineffective 2 OPERATION Operation and maintenance of the different types of rinse additive automatic dispensers varies depending upon the design and the manufacturer In any case consult the technical manual that accompanies the equipment Food service attendants assigned to the scullery should not tamper with this device except to add additive solution to clean the exterior or to adjust the valve regulating the rinse additive s rate of flow Both the rinse additive automatic dispenser and liquid additive are available 2 66 li Food Service Operation Notebook TABLE V INSTRUCTIONS AND QUESTIONNAIRE FOR INCOMING FOOD SERVICE ATTENDANTS Food service attendants have been an important part of the Navy from the beginning and will continue to be so as long as there are ships Most of the chief petty officers and senior enlisted personnel on board as well as numerous captains and admirals in today s Navy served as food service attendants in the early
144. are has been removed from the table Each diner is offered the dessert and is not served unless he or she replies in the affirmative INFORMAL MEAL STYLES a Family Style As with the semi formal style food items are delivered to the dining table in appropriate serving dishes after the diners are seated However for family style service the serving dishes are placed on the dining table and are not delivered or offered to each diner as is done in semi formal service The food items should be delivered to the dining table in the same order as for semi formal that is the entr e should be placed first starchy food second the vegetable third and the gravy or sauce last The number of serving dishes placed at each table will be determined by the wardroom supervisor Once all the serving dishes have been placed they should be carefully watched so that they may be refilled when needed When refills are obtained from the pantry or galley the serving dish should be returned to the same place it was picked up If soups or salads are 4 20 Food Service Operation Handbook to be served at a family style meal they usually are individually portioned and may be set in place before the diners arrive Desserts are served by presenting them to the individual as is done for the semi formal style of meal Bread and or rolls and butter will be placed on the table The quantity will be determined by the wardroom supervisor American Style For this st
145. are in need of beverage service Hot Beverage Once cold beverages have been offered and served coffee should be offered Refills should then be offered whenever the diner s cup becomes less than one half full or upon the diner s request for more Filled serving pitchers may be left on the dining table once several diners have been initially served coffee g Buffet Style Use the same procedures given for the cafeteria style meal 6 REMOVING TABLEWARE The removal of tableware during a meal is another task which takes place in the presence of diners After use dishes and silverware are often slippery and may contain food scraps making them hard to handle These factors combine to make the removal of tableware a task which requires care and skill Special care should be taken until one becomes more familiar with the tasks Practice will aid in the development of confidence and of a smooth polished performance which can be accomplished without hurrying the diner A few basic rules have been developed for the removal of tableware during a meal The rules are based on common sense and should be of considerable help in doing all the tasks 4 24 Food Service Operation Handbook involved Remember however that variations may occur in a specific general mess Thus if there is any question about what to do ask the wardroom supervisor a The first basic rule is to remove soiled tableware from the right side of the diner b The second ba
146. as passed a medical inspection and has been instructed in the following a b C The causes and dangers of food poisoning and contamination Personal hygiene when handling food both in serving of meals and in disposal of waste and scraps including a review of pertinent sections of General Sanitation Instructions Oral hygiene Senior Medical Representative PMT 2 certify that this person has been instructed in the following a 029 5 All pertinent supply instructions covering general Supply Department procedures and duties of food service attendants The proper care and cleaning of the dishwashing machine and other food service equipment Proper serving techniques for all types of food Proper disposal of waste and scraps Duties and performance both professional and military expected while assigned to the food service division Mustering time and location for quarters General Quarters station and other watch quarter and station bill assignments Leading Culinary Specialist 3 certify that this person has received an assignment of duties and has had all instructions and safety precautions explained Assigned to liberty section Mess Deck Master at Arms 4 have received and understand the above instructions have read the recommended readings and have successfully completed enclosure 2 Appendix K NAVSUP P 486 5 Interview by division officer Reporting Food Ser
147. ash kettle before and after each use with hot soapy water and rinse thoroughly with clean water Dry thoroughly Clean strainer before and after each use with hot soapy water Rinse thoroughly The stainless steel surface of the unit may be polished periodically with an approved stainless steel cleaner 5 Clean strainer draw off valve and draw off tube thoroughly after each use To clean draw off valve and tube remove the front end of the valve and brush Scrub with hot water 8 25 Food Service Operation Handbook 2 20 HOT DOG GRILL OPERATING AND SAFETY PRECAUTIONS General 1 Install machine in accordance with installation instructions 2 The fast heating rollers of the machine are capable of turning a large quantity of franks over at a slow even speed which causes the fat to self baste the franks while sealing in natural juices and flavors Cooking the frank is quick uniform and requires no constant attention 3 The machine is equipped with eight rollers with separate heating controls for each set of 4 which can be lowered or raised thereby providing flexibility in capacity depending on the demand Operating 1 Turn on main disconnect switch to machine 2 Turn both heat controls on high temperature and allow rollers to heat up for 10 minutes before turning on motor switch 3 Temperature Controls Front Control left hand side controls first four rollers nearest operator Rear Control right hand side controls
148. assigned equipment Food Service Operation Notebook SUMMARY REVIEW OF RESPONSIBILITIES 1 GENERAL Have you noticed the number of times effective has been used throughout this appendix According to the dictionary effective is producing a decided decisive or desired effect or the decisive accomplishment of a result or fulfillment of an intention Regardless of your intention in order to be effective the intention must be fulfilled Effective is certainly a very positive word All of the many items covered in this appendix are important things to know and follow Refer to this appendix often and soon the correct procedures will come automatically SUPERVISORY TECHNIQUES By following four very important supervisory techniques your effectiveness as well as the effectiveness of the food service attendants will increase immediately They are a Muster and inspect food service attendants each morning prior to beginning breakfast set up Use military procedure and be forceful b Train food service attendants both formally and on the job c Set your standard Require food service attendants to come up to it Don t compromise d Show interest berthing spaces laundry career planning etc In short be positive and effective and remember that your assignment as Mess Deck Master at Arms is more than a job It s a responsibility to your shipmates 2 71 Food Service Operation Notebook THIS PAGE INTENTIONAL
149. aste Management Guide and OPNAVINST 5090 1B Change 2 Guide to Environmental Compliance Afloat c If retention of plastic waste endangers the health or safety of crew members creates unacceptable nuisance conditions or compromises combat readiness overboard discharge is authorized provided it is properly packaged in a manner that will not separate in the ocean and weighted for negative buoyancy and dumped beyond 50 miles from any shoreline Discharges shall be recorded in the ship s deck log Log entry shall include 1 Date time and location of discharge 2 Approximate weight and cubic volume of the discharge and 3 Nature of the material discharged 10 3 Food Service Operation Handbook Upon completion of deployment Navy ships shall report by routine message to OPNAV N45 and the chain of command regarding discharges other than food waste into the in effect special area Special areas now in effect are the Baltic Sea the North Sea and the Antarctic Area Other special areas that have been designated but are not yet in effect are the Persian Gulf Red Sea Black Sea Mediterranean Sea Caribbean Sea and the Gulf of Mexico NON PLASTIC a Non plastic solid waste shall be discharged at sea only where permitted by law as defined above b Recyclable materials will be collected and recycled when practical without negatively impacting shipboard habitability and readiness No materials containing food residues will be retaine
150. ates etc remove nails and beware of broken glass Locate the heavier and bulkier materials on the lower shelves Avoid storage on top of food lockers or other high storage units Food containers should be covered except when in actual use or service Food containers will become contaminated by wire splinters and dirt if not opened properly Know where your firefighting equipment is located Items will not be stored where they would be in the way when equipment is needed for emergency use Flammable cleaning materials or other materials will be placed in specified lockers or in approved safety cans Maintain good housekeeping so as to reduce the hazards of fire and other accident hazards Place stores so that they do not protrude into the aisles from bins or shelves Be sure that light bulbs are guarded and that materials are stored no closer than 18 inches to any bulb To avoid toppling of cases and injury to personnel do not stack cases too high Use shelving of sturdy construction In storerooms afloat merchandise should be secured behind battens or lashed down Storerooms will be properly ventilated and smoking prohibited When lifting keep back straight bend knees and let leg muscles do the work If load is too heavy for one person to manage ask for assistance Use adequate and safe ladders avoid overreaching to get objects Store pesticides cleaning agents and chemicals in original containers away from food service areas
151. ation safety instructors are Independent duty Navy hospital corpsman must re qualify every three years Preventive medicine technicians Environmental health officers a9 5 p Personnel who supervise or train food service personnel and are successful graduates of a supervisor manager food safety training course approved by the Preventive Medicine Authority must re qualify every three years e Navy and Marine Corps food management teams provided the instructors are certified as required by SECNAVINST 4061 1 Series INSTRUCTOR TRAINING Navy and U S Environmental and Preventive Medicine Units should provide instructor training to supervisory personnel to qualify them to carry out local command food sanitation programs Food sanitation training shall be an integral part of existing divisional training programs both ashore and afloat 10 3 FORMAL TRAINING 1 TRAINING SCHEDULE AND PUBLICATIONS Now that you are aware of existing training requirements directives you should develop a 3 month training schedule In 3 months all of your material will have been covered and the food service attendants should have been rotated The following publications will help you greatly in the preparation of a 3 month training cycle and lesson plan development a Manual of Naval Preventive Medicine NAVMED P 5010 1 b Navy Customer Service Manual NAVEDTRA 12972 c Ship s 3M Maintenance Material Management Manual OPNAVINST 4790 4C 2 57
152. available in the supply system DISHWASHER DISPENSER PROCEDURES Below are procedures to be followed when using a dishwashing detergent automatic dispenser regardless of its make or type a b Consult the manufacturer s operating manual for specific instructions Add dishwashing detergent as necessary Many dispensers have an alarm feature which indicates when the detergent is running low Check the reservoir outlet daily to ensure that it is not clogged An effective procedure is to stir the detergent in the reservoir periodically to prevent caking and settling which could clog the outlet hole Daily check the sensing electrodes mounted in the wash tank to ensure that they are not coated with mineral scale or other foreign matter Clean the electrodes as necessary but at least once a week A nylon web pad is ideal for this type of cleaning Sensing electrodes are susceptible to corrosion from acid and should be protected from contact with the acid solution when descaling the dishwashing machine Ensure that periodic maintenance and calibration is performed by trained and authorized personnel as part of the planned maintenance subsystem 2 65 Food Service Operation Notebook TABLE IV RINSE ADDITIVE AUTOMATIC DISPENSERS FOR THE DISHWASHING MACHINES 1 GENERAL Rinse additive automatic dispensers installed on dishwashing machines are useful attachments designed to produce gleaming and virtually spotless dinnerware and silverw
153. ave not been stripped on in spot waxing decks care must be taken to avoid mixing types of finishes If a heavier coating is desired allow the first coat to dry thoroughly and then apply a second thin coat Steps in proper wax application are as follows a Rinse clean mop in clean water and wring thoroughly b Pour wax in bucket and saturate mop completely c Wring lower half of mop leaving heel saturated d Swing mop in side to side motion being careful to keep moist heat flat on deck and allowing fanning out strands to spread wax e If required apply second coat after at least 1 hour of drying time Two thin coats give higher gloss and last longer than a single heavy coat f Buff with the buffing machine if necessary for appearance To conserve wax and reduce maintenance decks should be rebuffed several times before rewaxing Decks may require only rewaxing in the traffic lanes once a week if dirty spots are promptly wiped up with a damp rag and these areas are immediately redone The most painstaking and careful maintenance of deck coverings may be wasted if the legs of furniture especially movable pieces are not properly equipped with rubber tips to prevent scratching and denting If such tips are not provided avoid dragging heavy objects across resilient deck covering 2 9 CARPET CARE 1 GENERAL The ability of carpets to perform the functions of many materials has long been recognized Overall safety factors
154. b h Daily the designated maintenance person checks the weekly PMS schedule Maintenance person selects the proper MRC from the holder in his her work center The SYSCOM MIP CONTROL number plus the periodicity code gives the maintenance person the MRC code which is found in the upper right hand corner of the MRC The MRC s are filed in numerical order by MRC code i e A 609 M 1 A609 M 2 6512 M 1 6513 W 1 etc Verify the correctness of the MRC using the MIP LOEP and change page Perform all maintenance of equipment listed on the EGL when EGL is attached to the MRC Accomplish the job using proper tools parts materials test equipment and procedures on the MRC Follow safety precautions Maintenance person reports to his her work center supervisor if a problem exists or when work is complete Maintenance person returns the MRC to the card holder PMS AUDIT SPOT CHECK Individual maintenance requirements will be audited periodically in order to determine the effectiveness of PMS accomplishment The food service division officer or other designated person should perform a PMS audit on at least one maintenance requirement MR per week The following steps should be taken a Select at random from the weekly or quarterly schedule a maintenance requirement that has been crossed off as being completed b Food Service Operation Handbook From the work center supervisor weekly schedule or accomplishment log ident
155. bber terrazzo 7 8 9 Terra cotta 5 Terrazzo Magnesite 6 Perma deck 10 Stratica normally found in dining areas and passageways DECK CLEANING METHODS The following method of cleaning is recommended for the above listed deck coverings 1 Prepare the cleaning solution Two tablespoons of general purpose liquid detergent to each gallon of warm not hot and fresh not salt water 2 Scrub Use a scrubbing machine with circular brush or stiff bristle push brush Apply solution and scrub well to loosen dirt Special attention should be placed on hard to get at areas such as under equipment around deck drains behind and under piping etc 3 Rinse Use clean fresh water and a clean mop Mop up cleaning solution and dirt a Change the rinse water frequently as it becomes dirty b Areas which have deck drains such as the scullery food waste area utensil washroom galley etc may be flushed with clean water to rinse Caution should be exercised during underway periods not to waste fresh water 4 Dry Remove remaining water with a clean mop until surface is barely damp and allow to air dry DECK SEALING Terrazzo magnesite and perma deck surfaces should be resealed when the surface becomes dull porous and difficult to clean 3 10 CARPETING 1 GENERAL Many of our dining facilities ashore have carpeting in the dining area Some officer and Chief Petty Officer dining
156. be members of the flag mess However the admiral may invite such staff officers as they desire to join the flag mess Staff officers not invited will become members of the ship s wardroom mess UNIT COMMANDER S MESS When a unit commander is regularly attached to a ship they may establish their own mess and operate it with personnel assigned to their staff Normally the commander s staff will be invited to be members of the mess However the commander may invite such staff members as they desire Staff officers not invited will become members of the ship s wardroom mess If those ships that do not have separate unit commander and wardroom mess food preparation and storage facilities the unit commander should join the wardroom mess and dine separately if desired rather than establishing a separate mess COMMANDING OFFICER S MESS The commanding officer of a ship may form his her own mess As a matter of custom the commanding officer of a large ship will have his her own cabin mess while on small ships such as destroyers the commanding officer generally eats in the wardroom mess This is necessary since on small ships the number of personnel assigned is insufficient to support two officer messes The ship s manpower authorization and strength will normally indicate whether or not the commanding officer is expected to have his her own mess WARDROOM MESS Officers aboard a ship other than those subsisting in a flag mess unit commander s mess o
157. binet is made of stainless steel with a coil spring platform which raises the bread as it is used The spring tension may be adjusted according to the weight of the item being dispensed The self leveling bread dispenser is usually recessed in the top of the serving line and should be cleaned after each use in the following manner 1 Remove dispenser and disassemble Remove platform and spring 2 Wash rinse sanitize and reassemble COUNTER TOP DISPENSER Bread is dispensed by lifting a lever which dispenses one slice at a time onto a tray The dispenser should be cleaned after each use in the following manner 1 2 3 4 Using a clean brush remove all bread crumbs Wipe the interior and exterior with a clean cloth using a mild detergent and water solution Wipe all areas using a clean cloth and clear water Wipe with a clean dry soft cloth Note Check with the watch captain for instructions on the disposition of bread prior to cleaning the dispenser 4 7 ROTARY TOASTER 1 GENERAL Rotary toasters are usually located on the serving line The following procedures should be followed when the toaster is utilized a b CG d Turn on electrical power approximately 15 minutes prior to using Prepare toast as needed ensure that it is hot and fresh for the patrons Keep hands dry when preparing toast to avoid possible electric shock Do not use metal objects to dislodge jammed toast Turn off the machine and
158. bler plastic Knife table Fork table Spoon dessert Spoon tea Dispenser napkin Dispenser sugar Salt shaker Pepper shaker MDMAA Leading CS Food Service Officer Note Column 2 plus column 3 should equal column 4 If 4 exceeds 2 plus 3 there is a gain 6 If 4 is less than 2 plus 3 there is a loss Figure 5 3 2 44 6 Food Service Operation Notebook 0 HAND DISHWASHING OF COOKING UTENSILS 6 1 BACKGROUND 1 6 1 6 1 2 GENERAL As Mess Deck Master at Arms your area of responsibility is extensive involving not only the dining area and scullery but on some occasions in the galley as well One of these instances is the washing of cooking utensils With the continuous inflationary cost of raw food products coupled with the Navy s program to upgrade the quality of food service it is very important that the cooking utensils in your food service facility be thoroughly cleaned Greasy improperly cleaned cooking utensils significantly effect an otherwise flavorful food item not to mention the added possibility of contamination By ensuring that food service attendants clean the cooking utensils properly you are not only doing your job well but also contributing to the overall effectiveness of the food service division Nothing is as irritating as reaching for a pan when the serving line is backed up and finding a greasy improperly cleaned sanitized pan Ensure that pans
159. bsite http 65 204 17 188 report doc_ufc htmland http criteria navfac navy mil 9 4 Food Service Operation Handbook THIS PAGE INTENTIONALLY LEFT BLANK Food Service Operation Handbook CHAPTER 10 WASTE MANAGEMENT OPERATIONS UE 1 0 lesen 2 0 Solid Waste Processing Equipment ws ciiiesisssrsscareaeseetendennetenpesazgel teetdeaatieestteaneend mane 3 0 Handling and Bee EE EE 4 0 TUNG EE 5 0 10 1 Food Service Operation Handbook THIS PAGE INTENTIONALLY LEFT BLANK Food Service Operation Handbook CHAPTER 10 WASTE MANAGEMENT OPERATIONS 1 0 REGULATIONS 1 PLASTICS Surface ships equipped with Plastic Waste Processors PWP are prohibited from discharging plastics into the sea Currently those ships without plastic processing capability or have non operating Plastic Waste Processors must retain all plastic waste onboard or retrograde transfer it to other ships Discharge of plastics is prohibited for all ships Exceptions to these retention requirements are allowed only when necessary for the purpose of securing the safety of the ship or the health of ship s force 2 BIODEGRADABLE TRASH AND FOOD WASTE Biodegradable trash paper and cardboard and food waste may be discharged beyond three nautical miles from any shoreline as long as it is pulped using the approved Naval Sea Systems Command NAVSEA developed pulpers 3 METAL AND GLASS Metal and glass that has been shredded and bagged so as to ensure negative buoyanc
160. bulletin boards and other designated areas should include appealing descriptive and accurate wording Recipe numbers will be omitted from posted menus 4 4 MENU CHANGES 1 MENU CHANGES The Commanding Officer or the designated representative may allow the Food Service Officer to make necessary changes to an approved menu This authorization occurs when the Commanding Officer signs the activity s cycle menu that contain the following preprinted statement The Food Service Officer is authorized to make changes to this menu when due to unusual or unforeseen circumstances it may be necessary to provide substitutions for food items not in stock or to permit timely use of perishable foods Permanent changes to the approved cycle menu must be approved by the chain of command 4 5 GENERAL NUTRITION 1 GENERAL NUTRITION Healthy Navy standards a Menus will offer healthy options to include a Healthy Navy entr e vegetable starch and dessert Healthy Navy standards are as follows Entr e 15 gm fat or less Side dish starch and vegetable 5 gm fat or less Desserts 5 gm fat or less b Smaller portions should not be promoted as a standard weight control practice Offer a balanced low fat diet to patrons concerned about weight control A diet consumed in smaller portions has an appearance of being severely restrictive and may contain more calories and fat than a well balanced diet consumed in average portion sizes
161. c power DO NOT use metal objects to scrape ice from cabinet walls Food Service Operation Handbook 2 5 NONCARBONATED BEVERAGE DISPENSERS OPERATING AND SAFETY PRECAUTIONS 1 GENERAL Noncarbonated beverage dispensers are often located on the serving line to dispense fruit juices lemonade and other popular beverages The majority of these machines have a self contained refrigeration unit and a recirculating pump to keep the solids associated with pulpy juices in suspension and promote uniform cooling The beverages are dispensed from a clear plastic tank a Fill the dispensing tank well in advance of each meal to ensure a properly chilled beverage Frequent resupply during the meal will minimize the temperature rise caused by adding an unchilled beverage to the tank b Turn off refrigeration unit when not in use and as soon as the tank is empty c Empty and clean the drip pans as required Daily or after each use 1 Turn off power to refrigeration unit 2 Drain fill with warm detergent water scrub the tank and flush through the dispensing valve Rinse away traces of detergent 3 Check the impeller assembly for cleanliness and wash away any syrup build up which could clog the pumping mechanism 8 10 Food Service Operation Handbook 2 6 POWDERED MIX BLENDER OPERATING AND SAFETY INSTRUCTIONS 1 Assemble cleaned and sanitized parts into the machine and lubricate with food grade lubricant in accordance with manufacturer s
162. caling This will remove rust lime and scale deposits and allow the unit to operate at maximum efficiency It is recommended that descaling be accomplished after the evening meal The following procedures should be followed for descaling a Fill the steam table with water to cover the coils and mineral deposits b Open the steam supply valve and bring the water to a boil c Turn off the steam supply valve and add the descaling compound as per the directions on the container d Allow the solution to remain in the steam table overnight e Brush the interior of the steam table with a nylon bristle brush f Drain and rinse with clear water to remove all loosened particles and descaling solution A stronger detergent solution may be required to thoroughly clean the interior of the steam table on a daily basis The following cleaning solution is recommended four tablespoons of dishwashing machine detergent and two tablespoons of general purpose detergent to each gallon of hot water DESCALING ELECTRIC TABLES If the electric hot food table is designed for dry operation the bottom of each receptacle may take on a straw colored appearance The discoloration of the stainless steel surface is due to the intense heat from the unit If the unit is designed for wet operation descaling may be accomplished by following the basic procedures for the steam table Some electric tables designed for wet operation have a drain line instal
163. can do to ensure reliable service from the Hot Well The stainless steel surfaces should be cleaned after every use The controls should be free of moisture dust and debris A warm solution of soapy water should be a sufficient cleaning solution for routine spills However a mixture of warm water and bleach can both clean and disinfect stubborn or heavy spills or stains The drain should be checked before or after every use to ensure that there are no obstructions preventing the flow of water In addition the seal of the Hot Well to the mounting surface should be checked monthly A faulty seal could result in liquid infiltration under the well and below the well mounting surface 8 67 Food Service Operation Handbook THIS PAGE INTENTIONALLY LEFT BLANK 8 68 Food Service Operation Handbook CHAPTER 9 ASHORE FOOD SERVICE FACILITY STRUCTURE amp HOUSEKEEPING 1 0 General Facility Structure and Housekeeping 9 1 9 2 Food Service Operation Handbook THIS PAGE INTENTIONALLY LEFT BLANK Food Service Operation Handbook CHAPTER 9 ASHORE FOOD SERVICE FACILITY STRUCTURE AND HOUSEKEEPING 1 0 GENERAL FACILITY STRUCTURE AND HOUSEKEEPING The following information may be used as a guide for all ashore food service activities including MWR facilities serving Rations In Kind patrons 1 Eating involves all the senses taste touch smell sight and hearing Proper food preparation and plate presentation is essential for a plea
164. center items All this should be completed before serving dessert Dessert dishes and silverware will then be removed when all diners are finished All other items are to be left on the table until the diners leave 4 25 Food Service Operation Handbook 2 0 AFLOAT STATEROOM SERVICE 2 1 INTRODUCTION 1 GENERAL This section is designed primarily for use in the operation and care of officers quarters afloat Procedures for performing the basic stateroom functions are presented as guidelines for establishing uniform stateroom maintenance training programs The text may also be used for self study for on the job training as a point of reference and for developing local lesson plans To effectively use the information contained herein especially in teaching newly assigned personnel it is recommended that the following method be used Step 1 Prepare the trainee tell how to do the job Step 2 Demonstrate the correct technique show how to do the job Step 3 Have the trainee perform under supervision while explaining what he she is doing 2 2 CARE OF QUARTERS AFLOAT GENERAL Staterooms are the berthing spaces for officers aboard ship They are like small bedrooms ashore It is here that officers sleep and keep their personal belongings Quarters for the commanding officer and for the flag officer if there is one aboard include a stateroom and private head facilities for each of these officers On some ships the executive off
165. cessary and provides beverage service Dessert items may be brought in and placed on the sideboard and served by the CS rotational pool personnel when the main course items have been removed from the dining table Food Service Operation Handbook American Style This type of service is used in most restaurants The main course plate is not part of the initial place setting Instead individual plates are prepared in the pantry or galley and placed before the seated diners This form of meal service is often provided in officers messes in medium sized ships and is often combined with other traditional forms of service In American service food is placed on plates in the galley and taken to the wardroom and served to each diner A la Carte Breakfast Style This type of service is usually provided at breakfast As with the American style the main plate is not part of the initial plate setting Instead the diner is given a menu or breakfast order form After the diner has decided what food he or she wants and how it is to be prepared the order is delivered to the pantry or galley and the food is prepared as requested It is placed on a plate and served to the diner as the American style of service Cafeteria Style This is the type of service that is used aboard some larger ships i e carriers tenders etc The diner does not normally serve himself herself rather the diner selects the desired items and the food service attendant places th
166. ch door and set timer at cooking time Cooking pressure is 9 to 10 pounds When cooking cycle is complete steam will be automatically exhausted and buzzer will sound Turn timer to OFF to silence buzzer Unlatch door and wait a few seconds for vapor to clear then open door and remove food CAUTION NEVER attempt to open door when cooker is pressurized With cooker pressurized and before starting to cook manually operate pressure relief valve briefly Directions for Cleaning High Speed Steam Cookers Routine Daily Cleaning Step Procedure Turn off main power switch Let Remove anti spill pan Drain chamber and chamber cool Disassemble replace drain plug Wash interior chamber walls door Use a mild detergent solution Scrub spray nozzle interior with plastic brush to remove stubborn food particles Soak cooking chamber shelves and Add about 2 quarts of detergent solution anti spill pan Rinse and let remain for short time Drain Rinse with clean hot water Clean exterior Scrub with brush and hot detergent solution legs side top back outside and inside of doors space between door and handle and gasket Rinse with hot water dry Polish stainless steel exterior with non abrasive cleaner DO NOT USE STEEL WOOL Replace parts Fill chamber with 6 quarts of water close chamber door Operate for a 5 minute cooking cycle Cleaning After Use or as needed Thoroughly clean cookers in which meat and star
167. ch piece of equipment or posted adjacent to it Food service attendants should read understand and comply with posted operating instructions and safety precautions Disconnect the electric power prior to cleaning equipment Food or liquid spilled on the deck is cleaned up immediately to prevent falls Exercise caution when handling hot pans serving line inserts etc to prevent burns Utilize hot pads or pan holders Personnel should wear full arm length rubber gloves not electric safety gloves when cleaning with hot water or strong detergents Loose fitting clothing will not be worn It is recommended use of hair pieces be avoided to preclude entanglement and flammable hazards PRE SERVICE SET UP 1 PRIOR TO MEAL SET UP The following items should be accomplished prior to serving the meal a b c d 3 3 Clean all areas and equipment Post update the current menu at the entrance to the serving line If tablecloths are to be used they should be placed on the tables evenly Set the tables with napkin dispensers salt and pepper shakers sugar dispensers and other condiments which will be used for the meal 1 Items should be arranged on the tables in a uniform manner 2 Ensure all condiments dispensers are clean and full Place clean dry dinnerware and silverware in the prospective positions for service Fill the non carbonated beverage dispenser with pre chilled beverage for juice Check the refrigerated milk d
168. chy foods are cooked frequently Remove pan racks door and anti spill pan Wash with a solution of hot detergent water Rinse with clean hot water Replace parts 8 56 Food Service Operation Handbook 2 41 HOT CHOCOLATE DISPENSER OPERATING AND SAFETY PRECAUTIONS CAUTION For initial operation and whenever dispenser experiences loss of water supply press and hold HOT WATER button until water flows from the dispensing spout before turning on the power switch This will fill the water tank and prevent premature heater burnout 1 Turn power switch on Red light will glow Tank should preheat in 15 minutes 2 Set beverage quantity selector switch small is for 6 oz cup large for 8 oz cup 3 Lift off cabinet hood remove hopper cover and loosely fill hopper with chocolate mix Replace cover and housing hood 4 Press and release CUP button Dispenser fills and shuts off automatically For hot water only press and hold hot water button until cup is almost full 5 For drink strength and quantity adjustments refer to the service manual Cleaning 1 The product handling system is basically self cleaning since each time the product is dispensed hot water flushes the water system 2 Weekly a complete cleaning should be accomplished Since a number of interrelated parts must be removed and replaced properly refer to the operating manual for complete instructions WARNING Do not use hot water for cleaning plastic
169. cilities and personnel The individual place settings are similar to those used for the informal meal styles Few center items are used other than salt and pepper shakers sugar bowls and creamers The method of serving meal items is what distinguishes semi formal from informal meal styles In the semi formal style each food item is arranged on a separate serving dish in the pantry and then offered to each diner Beginning with the meat or main course each course is carried into the wardroom separately The courses are presented to each diner in turn starting with the head of the table the senior guest or the individual designated by a buck Each diner selects desired items from the serving dishes and places them on his her plate while the serving dish is held Serving dishes are returned to the pantry after their contents have been offered to all the diners INFORMAL SERVICE Several types of informal service are used in the typical wardroom messes Each has its own advantages but all are faster and more convenient to use than the formal styles Those currently in use are called family American a la carte cafeteria and buffet styles a Family Style For this style of service food is arranged in serving dishes along with the use of serving utensils The dishes are then placed on the dining table and diners serve themselves and then pass the dishes around the table until all diners have been served The CS replenishes serving dishes as ne
170. come on the package Allow the solution to remain in the liner approximately 60 minutes at about 180 F Pass some of the solution down into the drain line and faucet Drain and thoroughly rinse until all traces of the compound have been removed Leave about a gallon of water in the urn SAFETY NOTE Hang a warning tag on the faucet while the urn is soaking with cleaning solutions NOTE To destain vacuum type coffee makers use a solution of one teaspoon of destaining compound per quart of warm water Fill lower bowl to within two inches from top Assemble unit apply heat and allow it to go through a regular cycle Let stand five minutes longer if badly stained drain and dry 8 40 Food Service Operation Handbook 2 31 CONVECTION OVEN OPERATING AND SAFETY PRECAUTIONS 1 Put in proper number of shelves to give shelf spacing for the product to be cooked 2 Set speed switch high for solid products like meats low for cakes and other fragile items 3 Close doors turn on main power switch and set thermostat for proper cooking temperature NOTE Fan and heating elements will not operate unless doors are closed Oven takes approximately ten minutes to preheat 4 When the doors are open ovens lose temperature very rapidly Load and unload as quickly as possible Use interior lights and glass doors to observe cooking progress 5 Use damper control wisely Wide open dampers waste heat cause heating elements to run continuously
171. connections are inside the end frames Slide out drip chutes and pan for cleaning Reassemble in order of disassembly 8 42 Food Service Operation Handbook 2 33 DEEP FAT FRYER COMPUTER TYPE OPERATING AND SAFETY PRECAUTIONS 1 Follow operating instructions on the decal on the front of the fryer and in the manual furnished by the manufacturer Set the thermostat knob on the left hand front panel to the required temperature Set the doneness control on the right hand front panel to get the proper coils for the food being fried This knob controls the computer Filter shortening daily after using the fryer Add at least 7 1 2 pounds of new shortening to the kettle daily If equivalent weight has not been absorbed by fried foods remove a sufficient amount of old shortening to assure new shortening has raised the shortening level up to the normal operating level If the fryer is not used for 30 minutes it will shut off automatically and must be restarted The time to heat the shortening to operating temperature at start up is approximately 6 minutes When the fryer is not in use power should be shut off and the cover should be placed on the fryer Safety Precautions 1 de Fryer shuts off automatically if shortening temperature reaches 430 F 460 F for any reason However periodically check the temperature while the fryer is in operation Never leave a fryer unattended while it is turned on Handle food only wit
172. container to be left outside the scullery to indicate that the patron should empty their tray k The dining area is secured for cleaning at the conclusion of the meal hour after all patrons have finished eating 3 4 CLEANING PROCEDURES 1 PROPER CLEANING TECHNIQUES Correct cleaning procedures cannot be overemphasized in food service The use of strong detergents salt water scalding water or abrasive cleaners may damage or dull the surface of some areas or equipment Throughout this handbook reference will be made to the two pan method for general cleaning of items such as tables chairs bulkheads and most equipment exteriors a The two pan method is described below 1 One pan containing 2 tablespoons of liquid detergent to each gallon of hot water 2 The second pan contains hot clear water or a sanitizing solution 2 17 Food Service Operation Notebook Pan One of the two pan method will ensure a thorough cleaning particularly in cracks crevices and hard to get at areas Pan Two will ensure that dirt removed by Pan One and all traces of detergent are removed You should ensure that the contents of the two pans are changed as the water becomes dirty A separate clean towel will be utilized in each pan to prevent the possibility of cross contamination b For hard to remove dirt and baked on food deposits the following solution is recommended 1 Two tablespoons of liquid detergent and four tab
173. contamination gear will be needed 1 8 RADIOLOGICAL CONTAMINATION 1 GENERAL Radioactivity may be inducted in exposed materials close to a nuclear burst or may result from bomb fission residues Most common will be dust although such items as soap table salt copper or brass may become radioactive as a result of the action of neutrons A person carrying radioactive particles can easily contaminate an otherwise safe object in an area If this person handles food the food likewise can become contaminated Radioactivity cannot be destroyed by cooking or sterilization or neutralized by chemical treatment Radioactive materials can only be removed by physical means It must be reduced to a limit of radioactivity set by command authority by removing the contamination physically or allowing it to decay The extent radioactivity is existing in any food space will be determined by survey with RADIAC Radiation Detection Indicator and Computation monitoring equipment If Food Service Operation Handbook the survey so indicates it may be necessary to reestablish the general mess in an area designated safe by the Commanding Officer 1 9 DECONTAMINATION 1 GENERAL Natural decay of radioactive substances commences immediately following the nuclear blast If the situation permits hazards to decontamination personnel can be reduced by delaying decontamination operations until natural decay has reduced radioactivity to a safer level The proces
174. content Condemn Liquid Blister Condemn Vapor Blister Low fat High moisture Dry food should be exposed to air for 48 hrs others to be washed with NaHCO3 peeled if possible and cooked by boiling Vapor Blister Low fat Low moisture Dry food should be exposed to air for 48 hrs others to be washed with NaHCO3 peeled if possible and cooked by boiling Vapor Blister High fat content Condemn Choking All Agents decompose in water wash food and expose to air for 24 hrs Food may be unpalatable and require disposal Cyanogens All Unlikely to have any effect 1 3 BIOLOGICAL DEFENSE GENERAL Current and emerging technology indicates that the most effective route for Biological Warfare Agents to gain entry into the body is the respiratory tract using aerosols 1 5 microns in diameter Biological warfare employing the oral route of entry through ingestion of deliberately contaminated food may be limited to small terrorist attack scenarios The deliberate use of heat stable toxins however such as staphylococcal enterotoxin which is frequently the cause of reported peacetime outbreaks of foodborne illness would make identification of a biological warfare attack very difficult Development of detectors the use of individual protective equipment and prophylaxis will be the best protection against biological warfare attack The general sanitation procedures discussed in this section are very important from a food sanitationviewpoint but will
175. ct for the Secretary of the Navy with regard to returns of gifts of presentation silver services under Title 10 U S Code Section 7545 and 7546 2 ACCEPTANCE OF GIFTS APPROVAL AUTHORITY In accordance with SECNAVINST 4001 2H the following officials are delegated gift acceptance authority for gifts of silver made to vessels of the Navy under 10 U S C 7221 a Only the Secretary of the Navy can accept gifts of a value in excess of 60 000 b Gifts of a value of 60 000 or less under Title 10 U S Code 7221 the Chief of Naval Operations the Vice Chief of Naval Operations and the Director of Navy Staff c Gifts of a value at less than 12 000 the Commander Naval Supply Systems Command A letter to the appropriate level of authority must be submitted requesting approval to accept the gift see sample on following page Commander Naval Supply Systems Command COMNAVSUPSYSCOM ATTN SUP 51 will be provided copies of all related correspondence These gifts become the property of the U S Navy and must be maintained intact as originally presented and safeguarded against damage and loss Food Service Operation Handbook SAMPLE ACCEPTANCE LETTER 4001 DRAFTER DOC DATE From Commanding Officer SHIP XXX 1000 To APPROPRIATE LEVEL Subj GIFTS TO SHIP FROM DONOR Ref a NAVSUP P 485 Afloat Supply Procedures 1 To accept a gift in accordance with reference a DONOR have has made unsolicited offers of gifts for SHIP
176. d Those that do not pass will be inspected for cracks and surface defects Cracked and badly scratched items should be disposed of immediately The other items still showing contamination should be given repeated washings until safe or should be segregated to await natural decay or disposal 6 DECONTAMINATING FOOD All foodstuff should be carefully monitored in areas of low background radiation so that greater accuracy can be achieved Foods in metal or glass packages will be safe Contamination will be on the exterior surfaces and can be removed by washing Food items in sealed dust proof packages will probably be safe if the wrapper is not broken Care must be taken with the disposal of the containers and wrappers Some vegetables can also be decontaminated if carefully washed dried monitored and peeled Nonperishable items that cannot be easily decontaminated such as flour sugar or salt should be set aside allowing natural radioactive decay to reduce the radioactivity to less hazardous levels Canned 6 13 Food Service Operation Handbook food should not be disposed of or segregated on the basis of high readings obtained from unopened containers Cans particularly those enameled may incur a high level of induced activity from zinc in the enamel and not so much from the iron in the can Glass because of its high salt content may turn in color Container radioactivity is not transferred to the contents and highly radioactive container
177. d Combi modes set the temperature The heat indicator light illuminates and stays lit until temperature is reached 5 For the Steam mode the adjustment knob controls the rate of steam production Turn clockwise to increase the steam 6 Use the Cool Down mode in preparation for cleaning In the Cool Down mode neither the temperature dial nor the timer will be operational The blower will function with the door open or closed Cleaning the Exterior 1 When the unit has cooled down wipe the exterior with a soft cloth saturated with light oil 2 Wipe dry with a clean soft cloth NOTE Do not spray exterior with water Cleaning the Interior daily when used 1 Cool oven to 140 degrees Fahrenheit If oven is cold turn on Steam mode for 3 to 4 minutes to warm the oven interior surfaces 2 Spray the interior of the oven with recommended cleaning detergent NOTE Never spray water into the unit when the temperature is above 212 degrees Fahrenheit 3 Let cleaner work for 15 to 20 minutes 4 Set oven on Steam mode and adjust timer for 20 minutes 5 Use the exterior hose to rinse the oven interior with water 6 Set oven on Steam mode and set timer for 5 minutes to remove all detergent residues NOTE Never scrape or scour the oven interior 8 59 Food Service Operation Handbook 2 44 CLAM SHELL GRIDDLE OPERATING AND SAFETY PRECAUTIONS 1 2 3 Manually adjust Top Platens to thickness of product being cooked Slowly pre
178. d be checked and refilled prior to serving the meal Wash rinse and sanitize containers before refilling Detachable hoses should be dipped in hot water prior to replacing to remove beverage syrup and clean O ring seals Weekly 1 Disconnect the electric power 2 Remove the top cover to the dispenser Clean the cover with detergent and water rinse and air dry 3 Vacuum or brush the compressor coils and the area around the compressor 4 Reassemble the dispenser 3 16 COFFEE URNS 1 COFFEE PREPARATION Good coffee is an asset to all food service operations The following guidelines will assist you a b Prepare coffee in small quantities use the exact amounts of coffee grounds and hot water prescribed by the leading culinary specialist Coffee should be used within 30 minutes and held no longer than one hour at 185 F After 1 hour coffee loses its good aroma and becomes bitter Remove and dispose of used coffee grounds immediately after preparing coffee lf a cloth urn bag is used it should be rinsed in clear hot water and placed in clean cold water until the next use 1 This prolongs the life of the urn bag and prevents absorption of foreign odors 2 Disposable paper filters are highly recommended 2 CLEANING COFFEE URN One of the most important factors in preparing good coffee is a clean coffee urn The following procedures should be followed a 2 24 Daily 1 Clean the urn immediately after t
179. d by using a sharp point to cut lines detailed patterns and create three dimensional patterns Flat chasing is made by a tool pressing into the object making a design that leaves its pattern on the inside surface Clean these areas by wiping gently without pressure using a specially treated polishing cloth or mitt Be sure to thoroughly wash out all traces of polish from the fine lines or it will dry detracting from the piece s appearance Oxidation This term is used to describe dark areas which are recessed or sunken in a decorative pattern Never try to polish out these places as they have been specially designed to create shade or accent parts of the design Oxidation creates contrasts of color and texture which is important to the appearance Polish only the upper surface and lightly wipe the recessed or sunken areas Wait for the polish to dry before removing using a soft bristled toothbrush to gently brush and lift away particles of polish A cotton tipped applicator is also useful Repousse This decoration appears to have been carved in the silver or stands away from the body of the object giving it a three dimensional look Clean with a polishing mitt or treated cloth to keep polish from settling in the details The appearance and treatment are similar to those for oxidized silver 3 15 5 4 1 2 Food Service Operation Handbook e Weighted Silver Lightweight silver objects particularly candlesticks and footed shallow
180. d onboard longer than necessary to process or properly dispose 3 0 SOLID WASTE PROCESSING EQUIPMENT 1 GENERAL In most cases the Auxiliary Engineering Department maintains the solid waste processing equipment Guidelines on equipment operation may be obtained by contacting the Naval Sea Systems Command NAVSEA 03L PROCESSORS Plastic Waste Processors PWP will melt and compress plastic into a disc at a 30 to 1 ratio The PWP includes a shredder melt unit and cooling unit The output discs weighing approximately 10 pounds are stored onboard until they can be off loaded onto a Combat Logistics Force CLF ship during an underway replenishment or return to shore PULPERS Pulpers will process paper food waste and cardboard into a non floating slurry that is authorized for overboard discharge Pulped materials will allow waste to be discharged near land greater than 3 nautical miles and during flight operations Available are a large pulper capable of pulping 500 pounds per hour and a small pulper capable of processing 100 pounds per hour Small pulpers will be installed on ships with a minimal waste stream and ships where a large pulper is not easily accommodated SHREDDERS The glass and metal shredder will compact at a three to one ratio The shredder is identical to the plastics shredder except it has combs in the shredding chamber All shredded waste will be placed in a burlap bag for authorized discharge Bags must be weighted fo
181. d technical and configuration justification for procurement Note Please plan ahead imminent deployment circumspect declarations of medical exceptions end of fiscal year dollars or other time related reasons are not generally considered valid reasons for consideration e Technical characteristics dimensions service or utility requirements electrical water steam air etc materials used in fabrication hardware integral design and primary function of equipment f Area where equipment is to be used to include compartment name and number g Maximum dimensions of location where equipment is to be installed to ensure adequate fit and accessibility for maintenance service If source of equipment item is a discount retail store recommend soliciting technical information from this source or obtaining name references of part number used by source In addition the following general notes have been compiled to provide guidance to repair activities during installation of all food service equipment included in this catalog There shall be no crevices or inaccessible voids which might harbor vermin cooking waste or other extraneous matter Access shall be provided to all areas requiring cleaning painting or treating with insecticide A clearance of 8 inches shall be provided under each piece of equipment to include deck mounted equipment except equipment with bedplate bases The following deck mounted equipment shall be leg mounted fo
182. d without added fat Reduced cholesterol eggs should be available Reduced fat fat free yogurt qualifies as a healthy entr e option for breakfast MENU PLANNING NUTRITION STANDARDS FOR STARCHES 1 HEALTHY OPTION STARCH Healthy option starch offered with each meal a d 4 8 A healthy option starch less than or equal to 5 grams fat will be offered each meal when serving 2 starches per meal When serving one starch per meal a healthy option starch will be provided at either lunch or dinner Starch options should include potatoes rice or pasta At breakfast assorted breads english muffins bagels and low fat muffins will be offered as a Healthy Navy alternate to high fat breakfast pastries At least one whole grain breakfast cereal will be offered daily Prominently display whole grain RTE cereals on the breakfast serving line Whole grain whole wheat bread will be offered at each meal MENU PLANNING NUTRITION STANDARDS FOR VEGETABLES 1 HEALTHY OPTION VEGETABLE Healthy option vegetable offered with each meal a A healthy option vegetable less than or equal to 5 grams fat will be offered at each lunch and dinner meal when serving 2 vegetables per meal When serving one vegetable per meal a healthy option vegetable will be provided at either lunch or dinner Small amounts of butter margarine 1 cup per 100 portions can be added to vegetables and still remain below 5 grams fat per serving No more than one sta
183. day meals on a day which is convenient for shipboard operations the meal which was regularly scheduled can be postponed until the next cycle BIRTHDAY MEALS Food service facilities are authorized to host monthly birthday meals utilizing NSCM line items on a day which is convenient for shipboard operations STEEL BEACH PICNICS Food service facilities are authorized to host special events such as steel beach picnics utilizing NSCM line items The meal which was regularly scheduled can be postponed until the next cycle THEME MEALS Theme meals are incorporated into the NSCM and can be moved to accommodate shipboard operations CHANGE OF COMMANDS AND COMMAND SPONSORED RECEPTIONS Menus can be created and should be derived from the NSCM load list The menu has to be fully funded by Official Representation Funds personal funds or other sources Use of the subsistence appropriation funds to defray the cost of food items is not authorized 0 FOOD HANDLING AND NUTRIENT RETENTION 1 FOOD HANDLING GENERAL The way food is handled greatly effects nutrient retention Growing conditions and degree of processing effect nutritional value Storage conditions are controlled by food service personnel These principles apply to minimize nutrient loss during storage a Store at recommended temperatures Provide ample air circulation to maintain recommended storage temperatures Provide cool dry ventilated conditions b c d Practice first in fi
184. dbook 2 Directions The compound will be dissolved in hot water to make a 0 5 percent approximate solution and will be used hot c Formula 3 1 Citric acid monohydrate granular form 2 Directions Citric acid will be dissolved by being stirred into hot water to make a three percent approximate solution 3 pounds in 12 gallons of water In use utensils will be immersed and metal surfaces will be sprayed 3 Except for citric acid the foregoing materials are commonly used and are readily available The suggested formulations are not intended to supplant agents specified in existing decontamination instructions They constitute the bare minimum as substitutes and will serve to meet immediate emergency requirements All chemical cleaning agents function most efficiently when hot The choice of method and cleaning agent to be used all depend on the nature of the surface to be decontaminated kind and degree of contamination time manpower and materials to do the work 4 DECONTAMINATING GALLEY EQUIPMENT AND DINING SPACES Conduct a radiological assay to determine the presence or absence of contamination with the food service spaces using radiological detection equipment Only readily accessible surfaces bulkheads and decks and all food contact surfaces must be decontaminated unless a significant penetration dose hazard exists in the spaces due to contamination in inaccessible locations Use conventional cleaning methods employin
185. ded for heavily soiled carpets Follow the carpet manufacturer s directions and recommendations and cleaning equipment operating instructions In addition be sure to read warning labels on cleaning solution containers some of these can be hazardous 3 11 STAINLESS STEEL SURFACES 1 GENERAL Stainless steel is being extensively used in food service areas at afloat activities not only for equipment but also for bulkheads and overheads Stainless steel is easy to maintain If properly cared for it presents a very impressive appearance and will shine like a mirror The following cleaning procedures are recommended a Stainless steel surfaces should be cleaned daily to prevent the buildup of dirt and grease deposits which if permitted to remain for a lengthy period will harm the finish Stainless steel requires exposure to air in order to remain bright and shiny b Use the two pan method for cleaning and rinsing Stainless steel has a polishing line or a grain like wood clean in the direction of this grain not against it Ensure that strong cleaning agents or rough abrasives are not used as they will scratch the surface c Do not permit the cleaning solution or a sanitizing solution to remain on the stainless steel for long periods as it will cause discoloration d Stainless steel surfaces should be wiped dry with a soft dry cloth after cleaning and rinsing e A silicone base polish is recommended for polishing sta
186. dispenser should be cleaned daily Remove the cereal boxes and wipe with a clean cloth using a mild detergent and water solution 2 33 Food Service Operation Notebook EXAMPLE DAILY AND WEEKLY WORK SCHEDULE SPACE SERVING LINE MONDAY TUESDAY WEDNESDAY THURSDAY SATURDAY SUNDAY BEFORE BREAKFAST AFTER EACH MEAL 1 Rotary toaster cleaned After each use mee e sevow TT EE Some esesman 1 1 Eames III 6 Plastic fruits vegetables and greens cleaned ES Or as necessary 7 Cleaning gear cleaned and sanitized After each use Gr pee ee pat ee ay cere EE TO BE USED IN CONJUNCTION WITH CLEANING INSTRUCTIONS Figure 4 1 2 34 Food Service Operation Notebook SECTION 5 SCULLERY OPERATIONS 5 1 BACKGROUND 1 SCULLERY OPERATIONS The scullery is one of the most important operations in food service All dinnerware silverware and some food preparation equipment pass through this area for washing and sanitizing It is essential that the scullery be scrupulously clean and the highest sanitation procedures be followed to prevent the growth of harmful bacteria which could cause serious illness The sample Daily Weekly Work Schedule Figures 5 1 and 5 2 will assist you in ensuring that the scullery and associated spaces and equipment are thoroughly cleaned You should be familiar with the operation and maintenance of scullery equipment and ensure that food service attendants follow the instruct
187. dissolved in 1 gallon of hot water Detergents are also good for cleaning but require a more extensive rinse to remove all traces of the detergent Baking soda is good for sweetening the urn but it is a relatively poor cleaning agent Clean the gauge glass with a narrow brush Check to see that the vents at the top of the gauge glasses are not fouled A clogged vent will cause inaccurate readings of the coffee level Rinse thoroughly to remove all traces of the cleaning agent Flush out the entire urn including the faucet with 180 F water for sterilization Leave about 1 gallon of water in the urn when it s secured The lid of the urn must be cleaned also since it is exposed to the coffee vapors which will eventually cause a buildup on the lid Leave the lid ajar when the urn is secured Remember to drain the old water out of the urn prior to making up a new batch of coffee SAFETY NOTE Never place any solid cleaning compounds directly into a coffee urn Some of the solid material may become entrapped in the drain lines or faucet This material would cause serious illness 8 39 Food Service Operation Handbook Destaining Procedures 1 2 3 5 6 Persistent stains may be removed by the periodic use of a destaining compound Be sure the jacket is at least 3 4 full of water then turn on the heat Fill the liner with hot water to the coffee line Add the destaining compound in accordance with the instructions which
188. dry Endive Taro Lentils Peppers beans and 1 cup leafy Escarole Breadfruit Lima Beans Lettuce peas raw Kale Navy Beans Mushrooms several vegetables Mustard Pinto Beans Okra times per lettuce Greens Split Peas Onions week spinach Romaine Radishes Lettuce Snow Peas 3 4 Cup Spinach Summer vegetable Turnip Squash juice Greens Tomatoes Watercress Turnips Vegetable Juice Zucchini 1 7 Food Service Operation Handbook Food Group Meat amp Dry Beans What counts as a serving Variety from within a Food Group Meat Poultry Fish Alternatives 5 1 2 Ounces Daily Lean meat poultry Beef Eggs without skin or fish Chicken Dry Beans Fish Dry Peas Legumes Count 1 egg L cup Ham Pork Nuts Seeds cooked beans or 2 Lamb Peanut Butter tablespoons peanut Organ Meats Tofu butter as 1 oz of meat Shellfish Turkey Veal Luncheon Meats Sausage Food Group Milk Yogurt Cheese What counts as al Variety fromwithina Lowfat Milk More Fat or serving Food Group Products Sugar 2 3 Servings Daily 1 cup milk Buttermilk Cheddar Cheese 3 servings for 8 oz yogurt Lowfat Cottage Chocolate Milk teenagers and young adults to age 24 and women who are pregnant or breastfeeding 1 1 2 oz natural cheese Cheese 2 oz processed cheese 1 Lowfat Nonfat Yogurt Lowfat Milk Skim Flavored Yogurt Frozen Yogurt Fruit Yogurt Ice Cream Ice Milk Food Gro
189. ducts eggs permitting active growth of both harmful organisms and those responsible for spoilage at certain temperatures Bacteria carry out the protein breakdown that brings on foul smelling rotting processes in these foods Temperatures used for boiling 212 F 100 C on top of a range or in a steam jacketed kettle are not sufficiently constant to ensure a complete destruction of spoilage organisms in most foods A product is safe only if cooked long enough to destroy the spore forming microorganisms and many kinds of heat enduring bacteria This destruction is not accomplished by ordinary 6 14 Food Service Operation Handbook baking at the oven temperatures used to bake most products During the baking process heat does not penetrate into the item being cooked Frying like baking is not effective in destroying heat resistant microorganisms because heat does not penetrate the interior of some foods before over browning occurs on the exterior PASTEURIZATION Foods can be preserved at least for short periods of time by the pasteurization process Pasteurization is a process of heating a substance usually a liquid to a sufficient temperature to destroy disease producing microorganisms without changing the composition flavor or nutritive value of the liquid Some spoilage microbes are destroyed in the process Milk is a good example of how pasteurization in combination with refrigeration or preservatives can extend the storage ti
190. e arranged by type and napkins should be pre folded and stacked near the silverware 4 SETTING UP THE COLD BEVERAGE SERVICE a Obtain Cold Beverage Take serving pitchers from the sideboard to the pantry Water will be made available even if another beverage is to be served Water and other cold beverages are pre chilled in the pantry and the glasses filled and placed on the table just before announcing the meal b Prepare Fruit Juices for Breakfast If fruit juices are called for in the breakfast menu a galley serving pan insert should be filled with enough ice to cover half the height of the glasses and then placed on the sideboard The juice glasses are then filled to the bulge with juice and placed in the ice to cool 1 9 SETTING FOR BUFFET SERVICE 1 GENERAL Buffet service is like cafeteria style service in that foods are placed in serving pans on a serving line or table The main difference between the two styles is that buffet diners serve themselves while cafeteria diners are served by food service personnel In either case the food is attractively arranged on a sideboard or on a separate serving table The area to be selected for the serving line set up will depend on the amount of space available in the wardroom The wardroom supervisor or the mess caterer should be asked for their buffet style preference before setting up the buffet serving line Buffet service has the advantage of reducing service personnel with the disadvan
191. e and dry Pistons Soak in bucket containing a solution of soda and water When dough has loosened remove and rinse under hot running water then dry Dip each piston in divider oil and wipe off excess before replacing cylinders that have been wiped or scraped free of all dough WEEKLY Soak pressure stems all screws and all removable parts in a solution of hot machine dishwashing detergent Scrub Rinse and air dry DAILY Vacuum or blow out all flour from divider conveyor belts drives and switchboxes Clean the face of yoke and floor dividers scraping if necessary Clean frame with mild detergent solution Rinse dry WEEKLY Clean flour sifter hoppers Wipe off all the exposed parts of divider and oil unpainted surfaces with divider oil Reposition all parts and return pressure stems and screws Replace washed pan under divider head to protect the conveyor belt Food Service Operation Handbook 2 35 DOUGH SHEETER MOLDER OPERATING AND SAFETY PRECAUTIONS 1 Refer to manufacturer s manual for adjustments and special instructions 2 Adjust drag boards for size of piece to be molded 3 Scale pieces to use correct weight from Duchess Divider NOTE It may be necessary to use more than divided piece from the duchess machine to round to desired finished weight 4 Turn machine on and place dough pieces on the belt between the drag boards 5 For sheeting only use roller part of the machine Directions for Cleanin
192. e aware of the safe time limit the meals are to be consumed with label the food with the following data E a Date and time of preparation b Prepared by and c Keep under refrigeration or eat by within 4 hours of issue 5 Holding or reusing these meals for later consumption is hazardous and should be avoided 6 Menu suggestions for special meals To increase the variety of food items for special meals utilize all of your resources i e made from scratch items pre prepared items individually wrapped items and boxed meals 1 28 Food Service Operation Handbook a The following food items are suggested for inclusion in breakfast meals 1 Fruit 2 Juice 3 Cereal Ready To Eat 4 Breads pastries 5 Spreads peanut butter jam margarine cream cheese 6 Snacks dried fruit nuts granola type bars cheese and crackers 7 Beverages cold or hot as applicable b The following food items are suggested for inclusion in lunch and dinner meals 1 Fruit 2 Juice 3 Entr e Sandwich 4 Salad or relishes raw vegetables pickles 5 Breads or roll 6 Accompaniments cranberry sauce applesauce 7 Condiment packets ketchup mustard mayonnaise dressings 8 Desserts canned fruit or pudding bakery items 9 Snacks dried fruit nuts granola type bars chips pretzels cheese and crackers 10 Spreads peanut butter jam margarine cream cheese 11 Beverages cold or hot as applicable 1 29 Food
193. e data weeks or months by the endurance level weeks or months to determine future requirements Usage X endurance level future requirements The use of a form Figure 8 1 will provide information such as a On hand balance b Excessive usage losses or breakage c Cost of previous supplies which can be used for supporting future budget information 2 50 Food Service Operation Notebook 3 ORDERING SUPPLIES Follow local supply procedures for ordering of supplies Check with the leading Culinary Specialist to ascertain the division s endurance levels prior to deployment When ordering be sure to make allowance for a Lead time in ordering and receiving b Ship s schedule duration of cruise available supply support etc 2 51 Food Service Operation Notebook Food Service Supplies Stock Record Item Brush Scrub Utensil NSN 9Q Required Stockage and Equipment 7920 00 061 0038 Inventory Objective Level 30 days ee el ordered Ordered 6 3000 e 10 7o20 oa oo reso 6 e mo 1 7 15 00 7 18 00 WS w o a 7 18 00 E LA oo OQ CO ch 7 22 00 7 27 00 7 31 00 INV ADJ CH CH 8 01 00 INV BF NEEN Note Recommend all items be inventoried monthly Fast moving items should be inventoried weekly Figure 8 1 2 52 Food Service Operation Notebook 9 0 PLANNED MAINTENANCE SUBSYSTEM 9 1 RESPONSIBILITY 1 GENERAL Public Works never fixes anything The E
194. e examined if left lying around These may concern official Navy matters or the officer s personal affairs In either case they are to be treated as private property If valuables or other items of a private nature must be moved when cleaning be sure they are put back where they were found PERSONAL PAPERS AND MONEY DO NOT TAKE PERSONAL PAPERS unless they are in the wastebasket The officer may have official Navy papers or personal letters on his her desk You are trusted not to look at these papers or take them away when cleaning DO NOT REMOVE MONEY or valuables which are left unsecured by the officer They may have been called away in a hurry and may have forgotten to take their wallet money or watch Notify the officer or the stateroom supervisor immediately You are trusted not to take valuables 2 6 JOB SCHEDULING GENERAL So that all weekly duties can be attended to jobs can be spread out over the week with some weekly jobs scheduled each day For example decks may be swabbed on Mondays bed linens changed on Tuesdays extra cleaning of heads and showers on Wednesdays and so on Major clean up must also be scheduled regularly If all jobs are carefully accomplished when scheduled getting the spaces ready for field day weekly inspection should be just a matter of taking care of daily duties and touching up any weekly jobs that need last minute attention A stateroom cleaning bill must be prepared Major stateroom clean up will be
195. e firmly secured to prevent the entrance of moisture which will prevent the dispenser from operating properly b The funnel assembly should be cleaned in accordance with the manufacturer s instructions as deemed necessary by the leading culinary specialist or if moisture enters the assembly Empty 2 25 Food Service Operation Notebook the freeze dried coffee wash and rinse the funnel assembly and dry the assembly parts under a heat lamp DO NOT dry with a cloth For instructions on adjusting the amount of freeze dried coffee dispensed and other maintenance information refer to the manufacturer s operating and maintenance manual 2 HOT TEA AND HOT CHOCOLATE DISPENSERS Dispensers for iced tea and hot chocolate are basically operated in the same manner as the freeze dried coffee dispenser See the manufacturer s operating and maintenance manual for specific cleaning and operating instructions 3 18 BULK ICE MAKING MACHINE 1 GENERAL This machine requires little maintenance by food service personnel but should be closely monitored Ice is easily contaminated therefore the following measures should be taken a Only authorized personnel should have access to the machine From a sanitation view point the ice bin should be locked The ice scoop should be stored dry outside the ice bin handle up or inside the bin at such a height as to preclude the possibility of being covered with ice If the ice is to be served it shou
196. e options offered at each meal a One percent low fat and or skim milk will be offered at each meal If chocolate milk is available offer low fat chocolate milk Deployed ships and overseas general messes are encouraged to use 1 low fat milk when available Pure 100 fruit juice is recommended vice fruit drinks containing large amounts of sugar and minimal fruit juice Energy drinks should only be considered a part of menu planning for activities feeding Special Forces or unique war fighter groups that need additional electrolytes in their diet BIB and powdered Gatorade and PowerAde products are available on the NSCM load list are the only products approved for use 4 12 HEALTHY INGREDIENTS 1 HEALTHY OPTION INGREDIENTS Healthy option ingredients offered with each meal a b C Substitute low fat fat free ingredients wherever possible For example mayonnaise sour cream yogurt and cheese products are available in low fat reduced fat or fat free versions Cholesterol free eggs can be substituted for regular table eggs Use 90 lean ground turkey or ground beef when possible NOTE If mixing ground turkey with beef the internal cooking temperature must reach 165 F or higher for 15 seconds 4 13 MARKETING MENU ITEMS 1 GENERAL a Menus are posted daily in the general mess to describe and merchandise meals Recipe numbers should not be posted on menu boards Utilize descriptive terms that sound appetizing i e
197. e provided to serve guests and CPO s e supervising the serving of all meals and ensuring that f meals are properly served and on time g CPO mess personnel uniforms are clean unwrinkled buttoned properly and that the rules and requirements of personal hygiene are observed h CPO mess personnel are attentive alert and do not lean on the sideboard or against the bulkheads during meal hours i avoiding waste of food and mess supplies of any kind and j assuring that the CPO mess and equipment are kept clean and neat at all times GALLEY Culinary Specialists are responsible for the following a preparing food for the CPO mess b keeping the galley clean and neat 5 11 4 5 4 1 2 4 1 4 1 Food Service Operation Handbook c keeping all cooking utensils ranges stowage places and other equipment clean and free from grease d disposing of garbage from the galley and e drawing stores for use in preparing food in the galley LIVING SPACES Culinary Specialists are responsible for the following a supervising personnel assigned to provide basic living space maintenance and b ensuring that all tasks and duties are performed in a timely and efficient manner DUTY WATCH Culinary Specialists are responsible for the following a keeping the CPO mess and associated spaces in good order b setting out food for CPO s having the late watch c keeping fresh coffee cream and sugar available and d a
198. e server should pour the beverage into them while they are on the table If the cup or glass is not conveniently placed for service carefully move it to a better location or if it cannot be reached politely ask the diner to move it The third guideline is that the order of service for beverages is the same as that for the serving of foods At breakfast order of service is not a problem since diners enter at random and are served on the first come first served basis At lunch or dinner when no guests are present the head of the table or the diner who has the buck in front of them will be served first The diner to the right will be served next and so on around the table If one guest is present this guest will be served first followed by the diner on the guest s right and so on around the table If more than one guest is present the guest of the senior officer is served first followed by the diner to the right and so on around the table The fourth guideline is to not fill serving pitchers to the tip when they are to be used for filling glasses or cups at the dining table A full pitcher is difficult to handle and feels quite heavy after a while Therefore pitchers should be filled to no more than one half to two thirds full Finally it is important to remember that each authorized mess may have certain rules for serving beverages The wardroom supervisor should be asked about these rules Specific guidelines for the various mea
199. e size and quantity of the items desired e g one set of silver service consisting of 1 large tray 1 large punch bowl 1 ladle and 12 punch cups If the requested silver is unavailable the requesting ship will be advised of any available items which most nearly correspond to the specific items requested or be placed on the waiting list until appropriate items are available It is recommended that only 2 or 3 items or a small coffee and tea service be assigned to submarines or ships with limited storage and security 1 4 CLASSIFICATION FOR REASSIGNMENT PURPOSES 1 GENERAL Presentation silver received by a ship as a gift is classified as namesake silver Namesake silver is assigned to a ship for as long as that ship remains in commission Unless unusual circumstances exist requests to turn in namesake silver will not be honored Presentation silver obtained from NAVSUP is transferred on a loan basis Presentation silver on loan may be turned in to the supporting FISC at any time provided prior approval is obtained from NAVSUP SUP 51 On rare occasions presentation silver on loan to a Fleet unit may become namesake silver when a new ship by the same name is commissioned such silver set as determined by NAVSUP 2 0 RECEIPT 2 1 APPRAISAL 1 GENERAL In such instances the new ship will have first priority to any or all of After receipt of new silver an appraisal must be promptly completed to determ
200. e thoroughly and dry all machine parts coming into contact with glaze and food product Weekly 1 To clean the pump and tank use the special large wrench provided to release the three nuts that tie the tank to the pump and the pump to the glaze tube 2 Release the clamp and remove pump body Disassemble pump 3 Examine the pump impeller and O rings for wear and damage 4 Wash parts in hot water dry and lubricate with white mineral oil 5 Reassemble by reversing the above procedure 8 49 2 38 Food Service Operation Handbook FOOD WASTE DISPOSAL SYSTEM SOMAT NAVY MODEL 3 OPERATING AND SAFETY PRECAUTIONS General The operator should become thoroughly familiar with the equipment and the operating instructions prior to starting the machine since visual observation of abnormal operation and rapid reaction to shut the machine down when conditions require it is essential to safe and sanitary operation Start Up Procedure 1 Serious damage to the cutting mechanism or the drive system can result from attempts to pulp metals or other non pulpable objects Before starting the system remove the feed chute and inspect inside of pulper tank for non pulpable items NOTE Non pulpable items must be removed prior to start up of the system The feed chute contacts an electrical interlock switch therefore the chute must be correctly positioned before the system can be started When the unit is started the water level in t
201. e which are individually wrapped and should be used only once and discarded b During the meal 1 Replenish milk containers as necessary 2 Keep bowls or catch trays clean empty as necessary 3 Wipe up spills immediately c After each meal 1 Clean the exterior follow the procedure for cleaning stainless steel surfaces You should ensure that the base of the machine around the legs metal seams and the edge under the dispenser opening and door are thoroughly cleaned 2 Remove and disassemble the metal dispensing valve Place all stainless steel parts in the dishwashing machine d Defrosting procedures 2 22 3 Food Service Operation Notebook Defrost when the ice reaches a thickness of 1 4 inch Remove milk containers and place under refrigeration while defrosting Turn off the electric power supply open the door and allow the machine to defrost freely Do not use metal objects to dislodge ice After defrosting clean the interior of the machine using the two pan method Special attention should be given to the door gaskets After defrosting cleaning and wiping dry with a clean cloth turn on the electric power supply 3 14 NON CARBONATED BEVERAGE DISPENSERS GENERAL Non carbonated beverage dispensers are usually located in the dining area to dispense fruit juices lemonade iced tea and other popular beverages These dispensers have a self contained refrigeration unit and a recirculating pump to kee
202. eaning system the following cleaning will be strictly adhered to by all personnel concerned Any deviation of schedule will be referred to the stateroom supervisor or a wardroom mess leading CS DAILY a Sweep down ladders vacuum if necessary Sweep swab and buff passageways and vestibule decks Wipe down ladder handrails with hot soapy water Clean around deck coaming or hatch openings Check angle iron ledges for gear adrift f Clean scuttlebutts WEEKLY a Spotcheck bulkheads and scrub down as required Sweep swab wax and buff decks Dust overhead light fixtures and air vents Clean baseboards and make sure all corners are completely cleaned Scrub down ladders and dust guards with hot soapy water Clean knife edges of hatches and ports Polish brightwork as scheduled CLEAN AS SCHEDULED a Strip wax once every two weeks or as scheduled b Check non skid deck treads replace when stripped or as required c Check for burned out bulbs and replace as required d Check for preservation and paint as required Quarterly ao e oaaog SUBMITTED BY APPROVED BY Leading CS Division Officer Wardroom Mess Wardroom Mess 4 33 Food Service Operation Handbook 2 8 CARE OF DECK COVERINGS 1 GENERAL Resilient coverings vinyl linoleum etc are provided for the interior decks of many ships today These coverings require special care Rough and improper maintenance quickly destroys the appearance and durability of
203. ecting improper depositing Lubrication of this machine is of vital importance and should be accomplished in strict accordance with manufacturer s instructions 10 Refer to operator s manual for mixing instructions for machine made cookies 8 29 Food Service Operation Handbook Cleaning 1 Before initial operation and after each day s use the feed rolls must be thoroughly washed and sanitized Do not delay in cleaning after operation as the material sets which makes taking it apart more difficult Move the finger shaft assembly so that the finger shaft is away from the hopper section i e toward charge end of the depositor Remove the hopper by removing the two wing nuts one on each bearing cap Replace nuts finger tightened Hinge the gear cover open at the far side of the hopper by tilting top of cover away from hopper Tilt feed rolls toward left and by lifting at finger bar side Loosen the two die screw knobs and remove die then hinge feed rolls back to operating position being careful not to allow it to drop Remove the two wing nuts one in each bearing cap at the end of feed rolls Pull stud pin out of link stud remove pin washer and slide end of drive link off of lever Holding it so it does not fall lower it gently Lift bearing caps off then lift each feed roll out DO NOT submerge drive clutch at end of drive feed roll in water or direct live steam against it This precaution is necessary to protect
204. ed of chains of smaller carbohydrate molecules simple sugars Complex carbohydrates are digested more slowly and provide the body with energy for a longer period of time than simple carbohydrates They also provide valuable sources of fiber and nutrients Sources include grains legumes and starchy vegetables 2 Simple Carbohydrates Simple carbohydrates are sugars such as glucose sucrose table sugar and fructose They are absorbed into the bloodstream very rapidly and provide a quick source of energy Simple sugars provide few if any nutrients other than calories Sources include table sugar honey jams jellies candy and skinless fruit Caloric value 4 calories per gram Requirements Carbohydrates should comprise 55 60 of an individual s total caloric intake The majority of these carbohydrates should be complex carbohydrate 3 FAT a Function Fat functions as a source of energy and as a vehicle to transport fat soluble vitamins Sources 1 Saturated Fat Excess saturated fats in the diet can lead to fatty deposits along the walls of vital arteries These deposits can restrict block the flow of blood leading to a heart attack or stroke Saturated fats are generally solid at room temperature Sources include foods of animal origin such as meat cheese whole milk butter some vegetable oils such as palm oil and coconut oil 2 Polyunsaturated Monounsaturated Unsaturated fats may help reduce the risk of hear
205. ed prior to service a ama oa A lt x Cold items should be served in a refrigerated unit or in trays or pans on a bed of ice If ice is used proper drainage is required Fresh fruits must be washed prior to serving Highly perishable desserts such as cream puddings and pies custards cream puffs and eclairs must be served chilled O lt Cold drinks and juices should be dispensed by machine 7 Butter patties should be served from a dispenser If a dispenser is not available the ready to serve patties may be placed on a tray and set over a container of ice on the serving line 8 Miscellaneous a Bread will maintain freshness if served from dispensers otherwise bread should be opened as needed To give a fresh baked quality to breakfast pastries such as coffeecakes and sweet rolls heat them in an oven 250 F for 8 to 10 minutes before serving Individual boxes of ready to eat cold cereal should also be served from dispensers If a dispenser is not available the individual packages should be arranged on a tray on the serving line To ensure adequate food temperatures are maintained during meal service serving areas should be set up in sufficient time for the serving equipment to reach appropriate temperatures Foods requiring temperature control will be set on the serving line as close to meal service as possible The quality of the food as well as temperatures are best maintained when the food is
206. ed to each department divided by work center MAINTENANCE INDEX PAGE MIP The Maintenance Index Page MIP lists all maintenance requirements for each particular piece of equipment see Fig P 1 MAINTENANCE REQUIREMENT CARD MRC The Maintenance Requirement Card MRC provides detailed procedures for performing maintenance requirements and tell who what when how and with what resources a specific requirement is to be accomplished It also states safety precautions which reduce the chance of costly or dangerous preventive maintenance errors The MRC contains the following see Fig P 2 a Ship system system subsystem and equipment MRC codes MIP series code Periodicity code Brief definition of the PMS action to be done mo aos Rates Recommended skill level of the maintenance person identified by rate or NEC Qualified maintenance personnel other than specified may be assigned g Manhours required to accomplish the maintenance action h Safety precautions Awareness to possible hazards to personnel or equipment while performing maintenance i Tools parts materials and test equipment Note Necessary to accomplish the maintenance action j Procedure Sequence of detailed steps to be followed in performing the maintenance action k Location Denotes the physical location of the equipment 6 Food Service Operation Handbook m EGL is placed in lieu of the physical location to alert maintenance personnel
207. eeding food waste into the feed Food waste ground and discharged chute Shut Down Procedures 1 The shut down procedures described herein assume that the Food Waste Disposal System is used continuously in a single run daily for disposal of all accumulated food waste However shipboard conditions may make it desirable to operate for more than one period during a day In such cases it is recommended that the interrupted runs in a single day be considered as temporary shut down in which case it is necessary to accomplish the following Temporary Shut Down Procedure 1 This procedure should be used if the equipment will be operated for particular time periods For instance a breakfast period a lunch period and a dinner period In between each period the following shut down procedure should be used Temporary Shut Down Procedure Operation Result 1 Allow the pulper to run for 5 minutes Clears the machine dam and associated after last pieces of waste are fed to the piping of any accumulations of waste machine 2 Depress STOP button and move Closes the water inlet valve and stops the detent over STOP button pulper motor WARNING DO NOT UNDER ANY CIRCUMSTANCES ATTEMPT TO CLEAN THE MACHINE OR PLACE YOUR HANDS INSIDE THE PULPER TANK DURING THIS TEMPORARY SHUT DOWN CYCLE 1 Use an approved clear liquid detergent to wash the interior exterior surfaces of the machine Detergent should be mixed with hot fresh water in acc
208. efrigeration system cools the dispensed drinks by means of an ice bank or block which is built up over an initial period of 5 to 7 hours after connection to electrical outlet Periods of inactivity for the dispenser are needed to replenish the ice banks Therefore except as required for repairs do not turn dispensers off between uses 2 On dispensers serving one non carbonated drink the extreme left hand valve is for non carbonated The small lever on the side of the valve is for plain cold water 3 Due to evaporation of water in the water bath inside the dispenser it will be necessary to periodically add water Low water level results in noisy operation and reduced cooling capacity Refer to operating manual 4 Make sure water lines to dispenser and carbonator are open at all times Refer to operating manual for restarting procedure after extended shut down CAUTION Do not remove exterior housing or put hands into operating compartment with electrical power connected Cleaning 1 To remove dispensing valves for cleaning or repair remove plastic cover from valve remove vertical latch pin from top center of valve body and pull valve body away from the valve plate Quick disconnect fittings automatically close and prevent liquid discharge All other valves will remain operational When replacing valves moisten the O ring on the inlet fittings with water Lines leading from the syrup tanks to dispenser can be cleaned in place
209. eft guide thumb screws and slide left guide toward the right guide to narrow chute or away from the right guide to widen chute tighten left guide thumb screw NOTE Operator will note that chute width and depth of cut adjustments are interrelated 5 Adjustments should be made liberally to allow for size irregularities of buns 6 The motor is equipped with manual reset thermal overload protection In the event that the motor becomes overheated and stops proceed as follows a Turn switch to OFF position b Allow motor to cool for approximately five 5 minutes c Reset by pressing red button on bottom side of motor Cleaning Daily or as required 1 Machine may be disassembled as required for cleaning CAUTION Disconnect machine prior to cleaning 2 Dip wash disassembled machine parts in warm water and a mild detergent solution Do not use abrasive cleaners Rinse and dry thoroughly with soft cloth NOTE Do not submerse base motor housing in water 3 Wash outside surfaces of base motor housing with mild detergent warm water solution Rinse with clean water and dry CAUTION Do not allow water to enter base 4 Reassemble machine Before each day s use wash with warm water and mild detergent solution rinse thoroughly and dry all machine parts coming into contact with bread product 8 37 Food Service Operation Handbook 2 29 CARBONATED BEVERAGE DISPENSER OPERATING AND SAFETY PRECAUTIONS 1 The r
210. em on his her plate For example salads desserts and some side dishes may be apportioned in dishes and the diner simply takes them from the serving line The main course vegetables starches and meat are portioned onto a plate by the food server as the diner selects them Buffet Style Self Serve Although buffet service is listed under informal style service it may also be used on formal occasions The requirements for formal use as for all formal service may be obtained from the references listed under formal meal style For both formal and informal use this type of service can be used when either space or serving personnel is limited and this is the preferred method of service to reduce workload The food is attractively arranged on a sideboard or serving table and the diners serve themselves It is customary to place silverware and other necessary dishes on the dining table so that the diners do not have to carry them Food Service Operation Handbook 1 5 TABLEWARE ITEMS 1 TABLEWARE Tableware items used for arranging individual place settings are listed and discussed below Some ship wardroom facilities may not have such infrequently used items such as pickle forks or egg cups but these items are presented to familiarize food service personnel with them a Main Course Knife The largest meal knife is always set for lunch and dinner meals b Breakfast Knife This is always set for breakfast and brunch Itis similar in shape t
211. en service will provide a b 5 16 Clean pantry towels daily Clean mess jackets in good repair and in proper sizes as required or prescribed by the mess president or mess caterer Food Service Operation Handbook 5 10 PERSONAL SERVICE 1 GENERAL The following services are considered of a personal nature and therefore are the sole responsibility of individual officers a Bed making and bed linen changing except as noted in para 5 9 3b b Care maintenance and orderliness of personal effects which include military uniforms uniform accessories and shoes c Sorting and stowage of personal laundry 5 17 Food Service Operation Handbook THIS PAGE INTENTIONALLY LEFT BLANK 5 18 Food Service Operation Handbook CHAPTER 6 CHEMICAL BIOLOGICAL AND RADIOLOGICAL DEFENSE 1 0 CBR Defense EE 1 1 Ghemical DetensSe ascii es Eege tn ele ae a 1 2 Biological RE 1 3 Decontamination of Equipment and Gpaces ne 1 4 Prevention Of Recontamination serena aA ALA EEA AET ES KA PANA EARN ERAST 1 5 Decontamination of Food Hems ccc ccccceccccecccceeccuueceeuececueueeuseceuuaeeuuaueeueaeeuuaeeuuaeesuaueeuanees 1 6 Radiological Detenise E 1 7 Radiological Contamination 22 cele de BeN ENEE SCENE SEENEN 1 8 DECONTAMINATION EE EE 1 9 FOOGiPESCIVall OMS kersa datek Suadonsidcnascecd ea e taadesasdencshie ie A 1 10 Additional ReferenGeS resi ee 2st eke des sco a teee theadsadedss deg di ues catcimensstsarutea dst eassadesser a
212. ent is discussed below HEAVY LIQUID CONTAMINATION Heavy liquid contamination is unlikely except from a direct hit However where the necessity of the local situation requires that the food service officer attempt recovery the following procedures are recommended a Spaces As no amount of washing or scrubbing of a porous surface that is heavily contaminated by a liquid chemical agent particularly mustard is likely to do much good heavily contaminated areas should be roped off or abandoned as unsalvageable Residual contamination on nonporous surfaces or other light contamination should be removed as described for light liquid contamination Utensils Metal glass or china utensils or any equipment not damaged by water should be immersed for 30 minutes in actively boiling water Add 1 cup of alkaline detergent to each 5 gallons of water This process should be followed by normal dishwashing procedures Large Equipment Large equipment unsuited for immersion in boiling water should be scrubbed vigorously with DS2 general purpose decontamination that is effective for all toxic chemical agents solution of hot water and an alkaline detergent rinsed disassembled and scrubbed again with particular attention to parts not reached by the first washing The equipment should be rinsed dried oiled greased and reassembled Any wooden items should be removed and destroyed Electrical Equipment Unless the electrical unit is encl
213. ent was performed on all equipment listed 7 The work center supervisor should question the technical accuracy of the MRC If it is incorrect or not clear in any way has a technical category B feedback report FBR been submitted 13 COORDINATING PERSONNEL a b 7 10 The work center supervisor initially organizes personnel by filling out the weekly PMS schedule based on the cycle and quarterly schedules Maintenance personnel from other areas such as the Electrical Division Air Conditioning and Refrigeration Steam and Heat or Damage Control are to perform the PMS 1 The senior CS is responsible for communicating with senior personnel from maintenance divisions to ensure that maintenance has been performed properly and on schedule 2 The senior CS reviews the MRC to ensure work was done properly and on schedule Food Service Operation Handbook Figure 1 Maintenance Index Page SHIP SYSTEM SYSTEM SUBSYSTEM OR EQUIPMENT Dishwashing Machine 6512 REFERENCE PUBLICATIONS DATE MAY 2009 SYSCO MRC CONTROL NO 4o0m 4 mIo MAINTENANCE REQUIREMENT DESCRIPTION PERIODICITY CODE RATER MAN HOURS RELATED MAINTENANCE 65 Z75J N 58 A7TT N 65 Z75K N 65 Z75L N A scheduling aid U MRC Unscheduled Maintenance Requirement is provided to assist in restoring system equipment to an operational condition Its use may be directed by a scheduled MRC scheduling air or
214. enu as much as possible A minimum of two fruits will be offered every meal The dessert menu should take into account personnel resources and skills preferences eye appeal climate and cooking facilities Each week s menu must be planned to provide an equitable distribution of favorite cakes pies fruit ice cream and cookies The baker s schedule should allow adequate time and oven space to make the desserts If bread and breakfast pastries are baked in the galley production schedules will be coordinated MENU PLANNING NUTRITION STANDARDS FOR SALADS SALAD BARS FRUIT BARS 1 SALAD BAR Salads and fruits offered with each meal a b C 1 20 A salad bar or a pre made fresh green salad will be served at lunch and dinner pending availability of ingredients A minimum of two different fruits will be served at breakfast lunch and dinner A salad bar menu will be planned to complement the cycle menu Avoid duplication of food flavors between the menus Several factors to consider 1 Seasonal availability Fresh fruits and vegetables in season are a refreshing change from the processed varieties so often served while the ship is underway Fresh fruit and vegetables should be served as often as their availability and the replenishment schedule allow 2 Temperature and climate Cool colorful salads are most welcome in warm weather Lighter meals for hot weather go well with hearty chilled salads such as potato macaroni
215. eople places and events that beg to be answered Presentation silver is considered to be priceless and many of the skills used in creating it are a lost art with irreplaceable artistic expression Title 10 U S Code Section 7221 authorizes the Secretary of the Navy to accept and care for gifts of silver and other valuable articles presented to United States ships by states municipalities organizations individuals or other sources and is the basic authority to expend operational funds to care for such gifts Presentation silver may consist of a single item e g a bowl a tray a candelabra or a group of items e g punch bowl set tea set dinner service Other valuable articles may consist of paintings portraits original historical documents engraved clocks or chronometers and other such items which the Commanding Officer considers to warrant continuing accountability The historical value and intrinsic worth of such material the continuing high level Navy and public interest it holds and the numerous inquiries of donors concerning its status require the maintenance of detailed current and accurate records for all items of presentation silver and other valuable gifts Presentation silver is the property of the U S Navy and cannot be authorized by assigned ship activity Commanding Officer to be loaned or returned to anyone without prior NAVSUP and CNO approval The Chief of Naval Operations is the delegated authority to a
216. er a period of time An approved de limer should be used for this purpose 8 21 Food Service Operation Handbook 2 16 DISHWASHING MACHINE OPERATING AND SAFETY PRECAUTIONS 1 Install machine in accordance with manufacturer s instructions 2 Filling Tank Open all water valves and fill tanks to level of overflow with hot water Turn main electrical disconnect on Place an approved detergent in the wash tank 4 Ensure that conveyor is cleared of objects that may cause jam up in machine Heat water in rinse tank by opening steam valve Temperature of water in wash tank will rise after machine is in operation The rinse tank fitted thermostat prevents operation of machine unless minimum temperature of 180 F is reached NOTE Do not change this setting if temperature in rinse tank falls below 175 F thermostat will stop motor and pump operation 6 In event rinse tank thermostat stops motor and pump due to low temperature add additional steam to bring temperature of rinse tank up over 180 F To resume operation press start button 7 Final rinse and sterilization spray Set lever on steam and water mixing valve to regulate mixture of steam and water desired The final rinse spray should be adjusted to temperature of about 190 F Operating 1 Press starting button to start pump 2 Place dishes loosely in baskets Turn cups upside down place bowls or deep dishes on end but tilt enough to allow for drainage of wa
217. erly or safety rules adhered to the possibility exists that you may be severely burned The following basic safety rules should be followed a The heating coils must ALWAYS be completely immersed in shortening If they are not then the possibility exists that the shortening may ignite b The deep fat fryer is required to be manned at all times while the deep fat fryer is in operation c The deep fat fryer will not be operated without deep fat fryer thermometers inserted in each separate fry kettle or attached to the individual fryer baskets Use of individual thermometers is not only a good safety practice but allows you to quickly check the accuracy of the units thermostats and make adjustments in your frying temperature as needed d When filling the deep fat fryer with new shortening ensure that the coils are packed with new shortening and that the level is at least 1 inch above the top of the coils e The maximum temperature that you may melt the solid shortening is 200 F f Melted shortening ignites at 475 F g Ensure that the deep fat fryer is calibrated and that all safety devices are in full operation CHINA AND GLASSWARE China and glassware is essential to your food service operation To ensure that you get the most out of your eating utensils follow these simple rules a Chipped or cracked dinnerware glassware is required to be discarded when discovered b Use care when handling glasses and dishes Do not stack them s
218. erved At the requested time the hot water and tea bag should be delivered to the diner Hot chocolate may also be available at breakfast If the diner orders this determine when they would like it served At the requested time either fill the tea pot with hot water and deliver it with a hot chocolate packet to the diner or prepare the hot chocolate for the diner by taking the cup and saucer from the dining table to the sideboard emptying the packet into the cup and mixing the correct amount of water with it Once prepared the hot chocolate should be delivered to the diner Coffee servers or other beverage pitchers are seldom left on the dining table during breakfast for service by the diner Because of few diners likely to be seated at any one time the beverage would soon become cold and stale Cafeteria Style 1 Cold Beverage For cafeteria style cold beverages may be placed on the table prior to diners entering the general mess If not the cold beverages should be offered to the diner as soon as they have passed through the serving line Refills should then be offered when their glasses becomes less than one half full Once the dining tables are full of seated diners serving pitchers of cold beverages may be left for self service The pitchers should be checked often during the meal and refilled as needed There may be several re settings of the dining table during this style of meal so it is important to remain alert for diners who
219. ervice and the cleaning and maintenance of these and related spaces are the responsibility of this rating Culinary Specialists are also assigned to supervise the work of rotational pool personnel who work in the food service and quarters areas ROTATIONAL POOL Rotational pool personnel are assigned to assist Culinary Specialists in providing services All personnel in pay grades E 1 and E 3 will be eligible for assignment to the rotational pool Petty officers shall not be detailed to rotational pools except when personnel E 3 and below are not available The duties normally assigned to rotational pool personnel include stateroom housekeeping maintenance and cleaning of officers country passageways and heads food service maintenance and cleaning and scullery duties Food Service Operation Handbook Rotational pool personnel may also be used to provide support service to include wardroom service and food preparation efforts when it is impractical to rely solely on CS personnel 1 4 TYPES OF WARDROOM MEAL SERVICE 1 2 3 GENERAL Normally family style is the most popular meal service provided in wardroom messes afloat Specific wardroom design number of food service personnel and the desires of the mess president and the commanding officer in many cases determine the type of service to be used However regardless of which style of service is used it must be executed properly The success of the best written menu and preparation
220. es Water that has been decontaminated must be protected against recontamination 1 7 RADIOLOGICAL DEFENSE 1 GENERAL Radiological nuclear defense includes all measures taken to reduce personnel injury and material damage from radioactivity Commanding Officers usually assign responsibilities for guidance in radiological defense to the engineering officer damage control assistant at sea and to the disaster control officer ashore Food service personnel shall be assigned duties within the overall damage control plan The specialized nature of the food service operation will require the following a Preliminary organization distribution and training of personnel to deal with blast damage and subsequent radioactive contamination b Emergency operation decontamination and recovery measures to cope with the situation Survival may depend on how all individuals and teams are trained in each area of responsibility Advance preparation will contribute to rapid recovery of functions essential to the mission All Culinary Specialists will be made thoroughly familiar with plans and procedures to be followed Personnel training should be accomplished with the advice and assistance of disaster control and medical officers During an emergency a realistic evaluation of the disaster situation will be made and initial steps toward recovery taken There will be advance planning to meet this situation Protective clothing monitoring equipment and de
221. ext cycle d The operational checkout which contains procedures for checking and adjusting the machine Operating 1 Connect main disconnect and plate machine POWER switch to ON Indicator in center of switch should illuminate indicating that power is connected to unit Ready button light should be visible within eight seconds and unit is now ready for charging If red REFILL indicator is also illuminated at this time adding french fry potato product mix to storage hopper will cause REFILL indicator to go out NOTE Only refill hopper when REFILL indicator is illuminated After charging cylinder in prescribed manner reassemble piston diaphragm cylinder slicer and cutter subassembly Now complete charging sequence by waiting for ready light to illuminate then depressing READY button This initiates a sequence which adds additional product and water into charging cylinder When READY button illuminates again unit is ready to operate and will dispense product upon request With PORTION CONTROL switch set at SINGLE potato pieces will be dispensed only when READY button is depressed Single portions double portions triple portions etc to a maximum of five portions may be obtained in this manner With PORTION CONTROL switch set at AUTO operator can actuate READY button causing unit to dispense one half the rehydrated product Unit will then automatically recharge its cylinder To receive ten portions actuate illuminated
222. f authorized trash can liners 7 1 GARBAGE GRINDER SAFETY PRECAUTIONS AND OPERATING PROCEDURES 1 GENERAL Consult the manufacturers operating instructions for the correct procedures to be followed when operating the garbage grinder 2 SAFETY PRECAUTIONS Follow safety procedures prior to operating garbage grinder a b Always check to be certain the sealing plate is locked in the open position and the hinged top of the feed chute hopper is locked shut when the grinder is to be used Turn on the flushing water by opening the valve to supply sufficient water to flush the ground food waste through the grinder Do not turn on excessive water as the lower half of the grinder compartment will flood Increase or decrease the amount of water as required during the grinding operation The grinder motor must be operating at full soeed before feeding food waste into it Stand in front of the grinder when feeding food waste into the grinder Pick out and discard all metal tableware glass dishes wood leather bones and cloth from food waste prior to feeding into the garbage grinder Corn husks and raw meat are not readily shredded and should be fed at a slow rate Bones larger than 1 4 inch in diameter for 400 pound hour grinder or 1 inch for the 1600 pound hour model should not be put into the grinder Place the food waste into the feed chute at the cut out end Rake or push the food waste through the feed opening provided in front o
223. f the hinged safety door of the hopper NEVER put your hand inside the hinged feed door while the grinder is operating The capacity of grinders is either 400 or 1600 pounds per hour Do not overload it Feed food waste at a rate of 7 pounds per minute about 1 gallon for the 400 pound per hour model and 28 pounds per minute 4 gallons for the 1600 pound per hour grinder Do not turn off the motor until the grinder is completely clear of food waste Before turning off the grinder flush the feed chute with clean water 2 47 Food Service Operation Notebook k After turning off the grinder disconnect the electric power supply open the hinged top of the hopper and flush the top sides and the interior of the grinder with clean water turning the rotor by hand so that the hammer and discs are cleaned Due to rigid Navy environmental pollution control standards always consult with the Food Service Officer to determine whether discharging garbage overboard is permitted Never operate the garbage grinder when the ship is in port in polluted water or congested anchorage 7 2 CLEANING THE GARBAGE GRINDER 1 GENERAL Cleaning of the garbage grinder after each use a Turn off the machine by pushing the Stop button secure power at the breaker ensure the tank is empty Never stop the grinder with food waste in it b Scrub the interior of the unit using a nylon bristle brush with detergent and hot water solution c Flush the mac
224. facturer Place the dish rack on the conveyor carefully and allow the conveyor to push the rack through the machine If the conveyor speed is properly set the utensils will receive a 20 second wash and a 20 second rinse As the dish rack approaches the end of the machine it will pass a lever which will actuate the final rinse Observe the final rinse temperature gauge for correct temperature Allow dinnerware and silverware to air dry for at least 1 minute after passing through the machine Place the clean air dried dinnerware and trays bottom side up in a clean storage cabinet or dispenser Place an empty cylinder over clean air dried silverware invert and place in a clean storage cabinet For every 30 to 45 minutes of continuous machine operation the wash section should be drained and the scrap trays cleaned Machine temperatures should be checked frequently using a pocket thermometer 0 200 F to ensure accuracy of the temperature gauges 2 TRIPLE TANK DISHWASHERS Some shore activities have triple tank dishwashing machines installed The procedures are basically the same with the following exceptions 1 2 5 6 The dishwashing machine consists of pre wash wash and rinse sections with a final rinse Refer to the manufacturer s operating and instruction manual for the pre set temperatures of the pre wash wash and rinse sections CLEANING THE DISHWASHING MACHINE 1 DISHWASHER CLEANING The dishwashing
225. fficer when reporting aboard The officer uses a clean one and puts the soiled one with clothes that are to go to the laundry On other ships the CSs or rotational pool personnel collect soiled towels exchange them for clean ones and put out clean ones on the days when towels are scheduled for changing This may be done twice a week or more often Follow the schedule of the ship 7 CHANGING PILLOWCASES To change a pillow case grasp the soiled case by the corners of the closed end and shake the pillow out Put the clean case flat on the bunk with its open end toward you Place the pillow on the bunk just in front of the clean case Open the case by grasping the corners near you and start sliding it onto the pillow Lift them and shake the pillow into the case 8 MAKING BUNKS The characteristics of a properly made up bunk are as follows a Square corners all four corners 4 30 10 Food Service Operation Handbook Bedspread 6 inches from head to mattress Blanket 6 inches from foot of bed centered from both sides aoo Pillow centered at the head of bed and even with 6 inch folded top sheet and e Bed sheet and bedspread tight and free from wrinkles CARE OF HEADS AND SHOWERS Heads must be cleaned thoroughly every day First flush the toilet Next put cleaner or disinfectant into the bowl and let it stand while you clean the outside adjoining pipes seat hinges and all around the base of the bowl After cleaning the outside
226. fine the force of the around thrust to your hands waist 5 Repeat until water no longer flows from the mouth 6 if the victim has not recovered proceed with CPR ben doing this maneuver remember you cannot get air into the lungs until the water is lt removed H 1 Lay the child face up on a firm surface 2 Kneel or stand at victim s feet or hold infant on your lap facing away from you 3 Place the middle and index fingers of both your hands below his rib cage and above his navel A Press into the victim s abdomen with a quick upward thrust Be gentle 5 Repeat until object is expelled UNCONSCIOUS to press into abdomen Possible food and z household choking 5 faazards for children 1 Place the victim on his or her back amp Nuts 2 Facing the victim kneel astride the victim s hips Hard or sticky candy gt Popcorn 3 with one of your hands on top of the other place the heel of your Raw carrots bottom hand on the abdomen below the rib cage and above the F navel Chunks of peanut butte A Use your body weight to press into the victim s abdomen with a ZS Balloons quick upward thrust Coins C 5 Repeat until object is expelled If the victim has not recovered keet va proceed with CPR Call local Red Cross for course information Sources American Red Cross Heimlich Institute Foundation Inc Heimlich maneuver is a registered service mark
227. fingers or hands against the feed screw or other grinding mechanisms On other models a multi hole plate is secured over the opening Plastic or metal stompers especially designated to prevent contact with the feed screw must be provided Always feed the grinder with the stomper not by hand MIXERS Food service mixers come in various sizes depending on the specific gallon capacity that the mixer is capable of holding You should never fill the mixer more than 2 3 full due to the uneven weight distribution DO NOT START MACHINE WITH THE CLUTCH ENGAGED IT CAN DAMAGE THE MACHINE OR DO PERSONAL HARM TO FOOD SERVICE PERSONNEL STEAM JACKETED KETTLES AND STEAMERS There are two different types of steam jacketed kettles in use afloat as well as ashore It is important to know which type your command has installed The following are basic principles to follow for each type kettle 7 5 Te Food Service Operation Handbook a Steam Jacketed Kettle Steam Supplied Steam is supplied to food service spaces for various operations including the use of steam jacketed kettles The food service division is required to ensure that the operating procedures are closely monitored or the steam kettle can become a potential lethal instrument To ensure the kettle is maintained properly follow the required PMS cards and operating instructions b Steam Jacketed Kettle Electric Steam is internally supplied through a sealed vacuum system Itis the respon
228. g Molder Step Procedure 1 Shut off power Clean once daily cleaning should proceed only when the machine is turned off for maximum safety 2 Blow out dough particles and flour Use air hose to clean hard to reach areas 3 Clean Use wet cloth to soften hardened dough on rollers scrapers deflectors DO NOT USE TOOLS OR COARSE ABRASIVES 4 Check conveyor belts Clean daily after each shutdown and during operation if dough particles stick 5 Paint rollers with divider oil Apply oil to soften any remaining dough after shutdown DO NOT USE RAGS to wipe up oil during operation Use a brush to apply oil every hour during run 8 47 Food Service Operation Handbook 2 36 DOUGHNUT ACCUMULATING CONVEYOR OPERATING AND SAFETY PRECAUTIONS 1 Prior to assembly the parts should be washed thoroughly with hot water anda mild detergent solution Rinse and dry Assemble in accordance with manufacturer s instructions The conveyor is operated by a simple on off switch located on the control center gear box When the machine is in use if the product is too large to pass under the sweep end remove the locating pin and elevate the sweep end CAUTION Do not operate machine without plexiglass cover in place 4 Conveyor speed is pre set by the manufacturer If it is necessary however the conveyor speed may be changed by changing gears in the control center gear box 5 Pay particular attention to manufacturer s lubrication instr
229. g relatively few serving personnel Once diners have been served from the serving line the dining tables must be attended so that beverages may be served and tableware removed as diners finish Place settings should be reset if there are to be more diners than space is available at one seating In this case as a diner finishes the meal the place at the table should be cleared quickly and silverware napkin beverage glass and other needed items replaced as quietly as possible so as not to disturb other diners However before removing tableware it is best to check with the departing diner to make sure that he is through eating The diner may merely be returning to the serving line for more food If this is the case remove only the empty used plates from this place setting and leave everything else as it is 4 21 Food Service Operation Handbook For cafeteria style service the serving line is usually kept open throughout the meal period unless the wardroom supervisor decides differently No matter how long the line is kept open it is important that sanitary conditions be maintained by keeping foods at proper temperatures and cleaning up spills as they occur Buffet Style Self Serve This type of service as with cafeteria style requires relatively few personnel Food is arranged on the serving line and the diners serve themselves The primary tasks are to keep enough food in the serving dishes and to keep the serving area tidy As hot fo
230. g two man teams to decontaminate the majority of interior spaces that have become contaminated These methods include scrubbing wiping and some paint removal as necessary working from top to bottom in line direction of any liquid flow Care should be taken to avoid electrical equipment especially controls that are not water proofed Bare metal surfaces should be given an initial scrubbing with alkaline detergents to remove grease films Citric acid solution should then be applied and allowed to remain for a minimum period of 10 minutes The surfaces should then be rinsed with clean fresh water allowed to dry and then monitored In the absence of citric acid vinegar may be used but it is less effective 5 DECONTAMINATING UTENSILS AND DINNERWARE The treatment for metal utensils should be carried out in essentially the same manner as for other metal surfaces namely a detergent wash followed by acid treatment When feasible the utensils should be immersed in the solution Tray cutlery and metal tableware should be given the same treatment as utensils Dishes and glass items present no particular cleaning problem if the glazed surfaces are without scratches and foreign deposits such as stains or hard water scale Plasticware may present some difficulty because of the relatively porous character of the surfaces scratches and the presence of foreign deposits Both glass and plasticware will be machine washed rinsed dried and each item monitore
231. ged as it becomes dirty and more detergent should be added Silverware should be soaked in warm water 120 125 containing 3 ounces of hand dishwashing compound per gallon of water as soon as possible after it is collected Scrub each piece with a nylon bristle brush paying special attention to the spaces between the tines of the forks Dish racks for machine washing should be loaded in the following manner 1 Dishes and trays should be stacked vertically in the openings provided ensuring that they do not overlap 2 Cups glasses bowls should be placed bottom side up in a single layer 3 Silverware should be placed eating end up in cylinders a maximum of fifteen pieces in each cylinder Use separate cylinders for knives forks and spoons This will ensure that water reaches all surfaces when the racks are placed in the dishwashing machine If time and space permit it is recommended that articles be washed in the following order Glassware silverware dishes cups bowls and trays OPERATING INSTRUCTIONS FOR SINGLE TANK DISHWASHING MACHINES 1 GENERAL Some enlisted dining facilities officer dining facilities and chief petty officer dining facilities have single tank dishwashing machines installed The procedures listed below should be followed when operating the single tank dishwashing machine a b 2 36 Close the drain valve Open the hot water and steam valves to the rinse mixing valve and adjust the va
232. ger wing screws and slide the fingers on shaft until fingers are between the pads of the die lock wing screws See operator s manual for setting cut off wire Use the outer most holes in fingers for 3 and larger dies each successive hole in finger is for dies with holes having smaller than 3 in 1 increments Start the depositor by placing the toggle switch in the ON position or by pushing the Start button The pans are carried on a pair of belts The spacing between the row of deposits can be varied as follows a stop the depositor b pull out on conveyor adjusting knob c slide sliding lock nut UP to increase spacing or DOWN to decrease spacing and release adjusting knob so it can engage detents in the square rod The gauge on square rod is approximate spacing per stroke in inches DO NOT try to change spacing while depositor is running Feed adjustment amount of deposit can be made when the depositor is operating or not A lock screw is provided so setting is not lost while operating The indicator plate does not indicate weight but is used for reference only The speed of the depositor strokes per minute and the conveyor speed can be changed in uniform by the machine speed adjusting hand wheel The adjustment must be made while the depositor is running Improper adjustment of the cut off wire may cause some pieces to be deposited upside down or in irregular rows See operator s manual for corr
233. ggressive training program Training pays good dividends and will definitely earn you the respect of the food service attendants n Be conscious of wasted time materials equipment Seek solutions to prevent waste o Review your area of responsibility periodically and make carefully planned recommendations for improvement p Accompany inspectors on sanitation inspections In addition food service attendants work unusually long hours and perform non skilled work which is not a part of a Navy rating Their performance however is critical to the effective operation of the food service division and an essential factor relating to the health and morale of the crew These circumstances combined with the fact that the food service attendant s duties involve continuous cleaning of the same areas and equipment make your job as a leader and supervisor unusually demanding Unlike some assignments there is never a lull in your duties your performance and the performance of those you supervise must be at a peak at all times 4 DUTIES OF FOOD SERVICE ATTENDANTS FOOD SERVICE ATTENDANTS Food service attendants are junior enlisted members detailed to the food service facility for duty in any of the following capacities a Serving of food on the serving line Cleaning and sanitation of food service spaces and equipment not used for food preparation Operation of the scullery and the handling and disposal of food waste Loading and unloading supp
234. gher rate There are many excellent commercial spot removal kits available for this type of use Spills should be attended to as soon as possible and never left for more than a day DUST AND DIRT Carpets are cleaned primarily to remove soil in an effort to restore the original color lengthen wear life by the removal of gritty soil and discourage mildew and other unsightly damages A good carpet care program will save time and money LOW MAINTENANCE Carpeting requires only about half as much time to maintain as hard surfaced decks It is recommended that demonstrations be obtained from professional carpet cleaners before starting your carpet care program 2 10 CONTROL OF LINEN CLEANING EQUIPMENT AND SUPPLIES GENERAL Aside from being expensive supplies afloat are limited A separate record should be kept for linens cleaning equipment and consumable supplies High and low limits for all items used should be established to assist in determining requirements 2 11 PERSONAL LAUNDRY GENERAL Taking officers clothes to the laundry is another duty that varies from ship to ship Individual ship schedules should be followed for taking care of personal laundry When clean laundry is returned to the stateroom the usual practice is to leave it out where the officer can check it to see that everything has been returned In the captain s or Admiral s mess it may be the responsibility of the attendant to check the clean laundry and put it awa
235. h degree of continuous vibration Also afloat a thorough inspection of machinery will always be made after firing the guns and upon completion of any structural tests to which the ship may be subjected c Lubrication Maintenance personnel should assume independent responsibility for proper lubrication of food service machinery and equipment 5 15 d Food Service Operation Handbook Speed of Machinery Under no circumstances will food service machinery be operated at a speed in excess of that prescribed by the manufacturer 5 9 SERVICE 1 GENERAL a Assigned Personnel Service is provided by the assigned personnel Except in the smallest ships the number of personnel authorized is designed to supply the full range of services defined by the skill required of the Culinary Specialist group rating Shortages of Personnel Shortages of food service personnel may occur from time to time to the extent of requiring a reduction in normal services Commanding officers must ensure an equitable distribution of services among all officers aboard Reduced services must be progressively restored as the number of food service personnel approaches the allowance level In a like manner a shortage of food service personnel will require streamlining of service This must be done by simplifying meals not by neglecting proper service Maintenance of Standards for Serving Meals Heavy demands are placed upon the time and energy of officers in today
236. h the implements provided for that purpose Avoid spattering hot shortening Foods which have been in water should be well drained before immersion in the shortening Keep all other water sources away from the operating fryer Wipe up spilled shortening immediately At all times keep the shortening level above the top of the heating coils and thermostat bulb Directions For Cleaning Deep Fat Fryers Step Procedure Turn off heating element Allow shortening to cool to 150 F 2 Drain and filter shortening after each Open the drain valve and catch the drained use shortening in container Drain entire kettle contents and filter into a container Place a clean shortening container into well or wash and replace original one 3 Remove baskets Scrape off oxidized shortening with a knife Remove all loose food particles from the heating units with a spatula or with a wire brush Flush down sides of kettle with a scoop of the hot shortening Soak basket and cover in deep sink in hot detergent water 4 Remove strained sediment container Clean off the sediment and place back in cup as often as necessary for cleaning the kettle Stir hot shortening and whirl cleaning sediment to center to permit settling in the sediment container Drain shortening and wipe off excess 8 43 Food Service Operation Handbook 5 Close drain Fill the tank with water and add water up to shortening level Add 2 ounces of dish compound 6 Turn on
237. hapter 8 Chapter 5 Chapter 8 Chapter 8 NAVSUP P 486 Food Service Management N Naval Shipboard Food Service Equipment Catalog Non Carbonated Beverage Dispensers Nutrients Nutrients Macronutrients Nutrients Micronutrients lo Officer Mess Bills Officers Association With Enlisted Personnel Officers Mess Treasurer Duties Operating Instructions For Double Tank Dishwashing Machines Operating Instructions For Single Tank Dishwashing Machines Overheads P Pantry Linen Service Personal Laundry Pie Rimmer Crimper Planned Maintenance Subsystem Responsibility PMS Standards Powdered Mix Blender Preparing Soiled Dinnerware And Silverware For Machine Washing Presentation Silver Pre Service Set Up Prevention of Recontamination Proof Box kd Radiological Contamination Radiological Defense Reach In Refrigerators Receipt of Presentation Silver Refrigerated Milk Dispensers Regular Steam Table Responsibilities Of Mess Caterer Responsibilities Of Officers Mess Treasurer Rotary Bread Toaster Rotational Pool Personnel Utilization Chapter 8 Chapter 8 Chapter 1 Chapter 1 Chapter 1 Chapter 5 Chapter 5 Chapter 5 Chapter 2 Chapter 2 Chapter 2 Chapter 5 Chapter 4 Chapter 8 Chapter 2 Chapter 7 Chapter 8 Chapter 2 Chapter 3 Chapter 2 Chapter 6 Chapter 8 Chapter 6 Chapter 6 Chapter 8 Chapter 3 Chapter 2 Chapter 8 Chapter 5 Chapter 5 Chapter 8 Chapter 5 NAVSUP P 486 Food Se
238. harder and will vary greatly depending on location department should assist in determining water hardness Water Hardness Soft Medium hard Hard Shipboard produced water may be considered soft quantities of detergent according to local water conditions Water in wash tank Gal 10 15 20 25 10 15 20 25 10 15 20 25 Type of compound 17 Amount Oz 3 Di 7 9 5 72 10 12 7 10 14 16 The engineering public works Amount Cup 11 3 1 214 Ashore dining facilities should adjust 2Add 1 2 the quantity shown after six racks have gone through the machine The quantities in the table are initial charges 3Engineering public works department should determine hardness of water Dishwashing compound Type II for soft water Dishwashing compound Type for hard water 2 64 1 Food Service Operation Notebook TABLE Ill DISHWASHING MACHINE DETERGENT AUTOMATIC DISPENSER DISHWASHER INSTALLATION Installation of a dishwashing detergent automatic dispenser is highly beneficial and strongly recommended It is designed to automatically feed the dishwashing machine s wash section whenever the dishwashing detergent concentration falls below the proper level The use of an automatic dispenser significantly reduces the food service attendant s work load and minimizes the wasteful use of dishwashing detergent DISPENSERS Dishwashing detergent automatic dispensers are
239. have little impact in reducing the effect of a biological warfare attack employing aerosols The instructions of the military commander should enable the supply officer to operate an enlisted messing facility under conditions following a biological attack The following instructions prescribe the protection that should employed in the decontamination of eating drinking and galley utensils food preparation equipment dining spaces food items and water in an area contaminated by biological agents In contrast with nuclear and chemical contamination it Food Service Operation Handbook probably will be impossible to locate or identify in a reasonable time specific items or areas that are contaminated with biological agents Similarly it will not be possible to measure the completeness or efficiency of the biological decontamination unless tedious laboratory procedures are used therefore all surfaces that would be health hazards if contaminated will be regarded as contaminated and treated accordingly 2 PRECAUTIONS IN BIOLOGICAL DEFENSE Decontamination teams should wear individual protective equipment including the MCU 2 P protective mask Precautions should be taken to prevent any personnel from entering uncontaminated spaces 3 CONTAMINATION BY BIOLOGICAL AGENTS When treating the problem of biological contamination it is assumed that there could be contamination of personnel of all exposed surfaces and of surrounding air These instructi
240. he coffee has been used Food Service Operation Notebook 2 Rinse with enough water to remove sediment and old coffee from the bottom of the urn liner drain lines and faucet 3 Add approximately 1 gallon of hot water to the urn liner and brush the sides carefully with a clean bristle brush A long handled bowl brush is recommended The brush should be labeled and used only for this purpose 4 Drain and flush with hot water until the water runs clear It is now ready for the next batch of coffee b After the dinner meal daily 1 Follow the above procedure and then proceed with the following cleaning method 2 Add an accurately measured solution of 1 ounce dishwashing machine compound completely dissolved in 1 gallon of hot water to the urn liner Use only thoroughly mixed solution of dishwashing machine compound and hot water Do not place solid cleaning agents in the urn liner as they may become entrapped in the drain line or faucet 3 Thoroughly brush the coffee urn liner and using a small pipette brush clean the gauge glass Clean the lid cover also as it is exposed to coffee vapors 4 Rinse thoroughly to remove all traces of the cleaning solution Flush the urn liner gauge glass and faucet with hot clear water 180 F to ensure that these items are sanitized 5 Place approximately 1 gallon of clean water in the urn liner when it is not in use and leave the lid cover ajar This will prevent the b
241. he coffee saucer is used with the bouillon cup Sherbet Cup The sherbet cup is a glass cup used to serve liquid desserts or shrimp cocktail at lunch or dinner It is always served on a dessert plate Egg Cup The egg cup is a small china cup without handles used to serve hard cooked eggs at breakfast or brunch It is used with a coffee cup saucer Dessert Cereal Bowl The dessert cereal bowl is used at lunch or dinner when jellied frozen or liquid desserts are to be served and at breakfast or brunch when cereal is to be served At breakfast when hot or cold cereal is to be served the dessert cereal bowl is placed in stacks of four or five along with the dining table center items At lunch or dinner when jellied frozen or liquid desserts are to be served the dessert cereal bowl is placed before the diner after the main course plate has been removed It may also be used with a tablespoon as a center item for serving horseradish sour cream applesauce or similar condiments It is smaller than the soup bowl Food Service Operation Handbook w Soup Plate The soup plate is used when hearty soup is to be served It may also be used for bouillon It is usually filled and brought from the pantry after the diners are seated The soup plate is a shallow plate which is slightly deeper and wider than the dessert cereal bowl It is the larger of the two i a COURSE PLATE A BREAKFAST oe O TEN A PLATE Es BREAD eee BUTTER PLA
242. he conveyor speed control Run a test hamburger patty If a hamburger is completely done throughout but is burned on the surface speed up the conveyor If hamburger is rare throughout slow down the conveyor Optimum speed produces a hamburger which is slightly pink at the center with a center temperature of 160 F The hamburger will finish cooking while being assembled into the bun and wrapped CAUTION Do not use utensils around the broiler which may be caught in the conveyor belt or serious damage will result 5 Keep grease drip pan emptied Cleaning 1 Clean gross soil from conveyor belt periodically during use Use a metal sponge NOT STEEL WOOL 2 After cooking is completed turn conveyor control to lowest setting at which the belt still moves With full heat on allow to run for ten minutes Use metal sponge to clean belt as above Turn machine off and secure power at the breaker panel 4 When the broiler has cooled unhook the conveyor at the open links provided and soak in a strong detergent solution to aid in cleaning 5 Outer top housing inner heat shield and hanging baffles lift off for soaking and cleaning Note position for reassembly Conveyor support rods slide out for cleaning Note correct positions for reassembly Loosen screws and remove side housing on the control box side to expose heater connection plugs Unplug heater assemblies and remove Heater frames may be cleaned but do not submerge in water as electrical
243. he hex bonnet nut Carefully remove the nut and stem assembly Clean valve body and tube using draw off brush provided with Legion Care Kit arwory Re assemble tighten bonnet nut by hand only Maintenance See manual for specific maintenance of unit such as actuator tension adjustment and re packing actuator with grease 8 61 Food Service Operation Handbook 2 46 ACCU TEMP GRIDDLE OPERATION SEASONING It is recommended that you clean your ACCU STEAM griddle thoroughly before turning your unit on To clean the griddle surface just simply wash the cooking surface down with a solution of mild soap and water and then rinse thoroughly with clean water Once the cooking surface has been cleaned set the thermostat to 200 F 93 C turn the griddle power switch to the On position and allow the griddle cooking surface to heat for 10 minutes Using a high temperature oil such as Pan and Grill Shortening Whirl or equivalent pour enough to cover the entire griddle surface Do not use standard vegetable oil to season the griddle cooking surface It may cause food to stick and result in improperly cooked food Work this seasoning oil into the griddle surface with a regular heavy duty scrub pad for about 5 minutes making sure that you scrub the seasoning oil over the entire griddle cooking surface After the entire griddle surface has been scrubbed with seasoning oil for 5 minutes simply wipe or squeegee off excess oil f
244. he pulper should stabilize approximately two thirds of the way up the inside of the pulper tank with a large vortex in the center of the pulper Water level may be observed by momentarily depressing the feed chute flexible curtain Do not attempt to feed food waste into the machine until normal water level is established Start Up Procedure Operation Result 1 Remove feed chute 2 Fully close drain valve by turning handle 90 from open position 3 Fully open water shut off valve gate by turning hand wheel fully counter clockwise 4 Turn system disconnect handle on electrical control panel to ON position 5 Move drain switch control arm to opposite rotation position from last previous run 6 Replace feed chute 7 Move detent over STOP button to out of way position 8 Depress START button 9 Wait one minute 10 Check water level 8 50 Inspect interior of pulper for non pulpable items Closes bypass port to ship s drain system Water admitted to inlet side of electrically operated water inlet valve Power available to pulper motor starter and water inlet valve red light on Equalize use of all cutting edges Green indicator Run light comes on START button in ready position Water inlet valve opens starts Pulper motor Water level stabilize in pulper tank and water dam Indicates proper water level Food Service Operation Handbook 11 Begin f
245. held in equipment used for cooking a warming box or appropriate cold storage areas 9 Self Service Items Protect food on display with sneeze guards or food shields in direct line between the food and the mouth or nose of an average person Use long handled serving utensils to avoid patron contact with food thus minimizing cross contamination In self serving area careful attention should be give to arrangement of food items to eliminate reaching over one container of food to get to another Do not let patrons use soiled plates or silverware for refills 1 31 Food Service Operation Handbook 10 MERCHANDIZING AND PLATE PRESENTATION c Merchandise your food by presenting items on the serving line in an attractive manner and your patrons will want to eat it Eye appeal is just as important as taste A well planned meal should contrast in color shape size and texture Foods within a meal should have harmonious colors and pleasing color contrasts A serving line of all red foods or all bland foods such as Navy bean soup roast veal buttered noodles summer squash and rice pudding is not eye appealing d A garnish is an ornament that is also used for flavor Some garnishes are used merely as a decoration others are planned to complement the flavor and texture of the dish as well as to add visual appeal Generally garnishes should be edible and should be an integral part of the food so that it will not be left on the plate Cle
246. hen bread toast and butter are to be served at lunch or dinner It is the smallest flat plate At breakfast it is used to deliver individual servings of toast and butter If rolls or doughnuts are to be served at breakfast bread and butter plates are stacked in the center of the table next to the cereal bowls Dessert Salad Plate The dessert salad plate is set with individual servings when salad is to be served at lunch or dinner It is also used to serve pies cakes or other dry desserts after the main course has been completed If shrimp cocktail is to be served in a sherbet cup the cup is placed on this plate The dessert salad plate is smaller than the breakfast plate Coffee Cup and Saucer This coffee cup and saucer are set for every meal Normally the cup is placed upside down on the saucer The diner turns it over when he she is ready to be served Demitasse Cup and Saucer This cup and saucer are set when demitasse a strong rich coffee is to be served at lunch or dinner These items are shaped similar to the coffee cup and saucer but are slightly smaller The cup is placed upside down until the diner is ready to be served Bouillon Cup The bouillon cup is set at lunch and dinner when bouillon is to be served Note however that bouillon may also be served in the soup plate at the discretion of the wardroom supervisor or the mess president The cup is similar in size and shape to the coffee cup except that is has two handles T
247. hese foods are NOT Advanced Foods They are fresh or processed by canning dehydration compression freezing or other methods to save labor and to reduce waste storage space and refrigeration requirements Fleet operations and ships varying characteristics have historically dictated a need for foods that save storage space and do not require refrigeration These foods can greatly extend the endurance of ships Some types of Traditional Foods are as follows 1 a Canned These foods are practical to use because they can be safely stored in a wide temperature range have a longer shelf life than fresh or frozen foods and are generally economical to use Waste such as skin seeds and bones has been removed They are cooked and ready to heat or chill and serve Canned foods available include fruits vegetables meats poultry fish and ice cream toppings along with many others Beverages Available as Bag in a Box BIB canned concentrated Ultra High Temperature UHT dehydrated or instant for many beverages coffee tea soda fruit juices milk flavored beverages Dehydrated The advantages of using dehydrated foods are the natural color flavor and texture of the food is preserved less storage space is required since water is removed and the food can be stored without refrigeration Different methods of dehydration are used according to the individual characteristics and reactions of the food item These are hot air vacuum
248. hine with hot clean water to remove all traces of detergent 7 3 CLEANING GARBAGE TRASH CONTAINERS 1 TRASH CONTAINER LINER USE AND CLEANING Garbage trash containers should be emptied and thoroughly cleaned inside and out after each meal use The use of authorized trash can liners should not preclude the cleaning of garbage trash containers on the prescribed frequency 2 CLEANING TRASH CONTAINERS To clean the containers remove large pieces of trash or food waste place 1 gallon of hot water and detergent solution in each can Vigorously scrub the inside outside and the bottom of each container with a nylon bristle brush If a live steam jet is available invert garbage trash container over it for 1 minute Rinse containers with hot fresh water Scrub the lids covers with a hot water and detergent solution and rinse Invert garbage trash containers and allow to air dry D ao 5 Trash cans must stay covered when not in use 8 0 CLEANING GEAR ESTABLISHING AND MAINTAINING REQUIREMENTS 1 GENERAL Throughout the preceding sections emphasis has been placed on when and how to clean specific areas and equipment This section discusses the use and care of the tools used and how to order consumables and maintain adequate supplies on hand 8 1 PROPER USAGE 1 CLEANING TOOL USAGE There are various kinds of tools used for cleaning but it is essential to select the type that eliminates the possibility of damaging the surface to be cleaned
249. ic regulations governing wardroom mess operation and procedures and details of duties and responsibilities for those involved in the operation of a wardroom 2 THE COMMAND The commanding officer is responsible for the proper operation of officers messes It cannot be expected that Culinary Specialists CSs other mess personnel or young officers on their initial assignment will assume this responsibility The commanding officer directly if he she is president of the mess or through the president if he she has his her own mess must not hesitate to exert positive and direct personal control if the operation or condition of the mess so dictates Group and division commanders in the administration of the ships under their command are responsible for ensuring that all of the officers messes within their command meet established standards Food Service Operation Handbook PRESIDENT OF THE MESS The senior line officer in succession to command who is a member of the mess normally is the president of the wardroom mess In smaller types of ships the commanding officer is president in larger ships the executive officer is usually president Officers of an embarked staff are not eligible for presidency of the ship s mess The president presides over the mess and is responsible for ensuring compliance with mess regulations and with the customs and traditions of wardroom living He she sets the example of conduct and behavior expected of his her me
250. icer and department heads also have separate quarters and head facilities Other officers are usually billeted two to a stateroom They share head facilities with officers of other staterooms Personnel assigned to the Admiral s and or Captain s messes are responsible for cleaning those quarters while the Culinary Specialists and rotational pool personnel assigned to wardroom stateroom areas are responsible for all other officers quarters Regardless of quarters assignment the cleaning procedures presented here are applicable for all officers berthing spaces NOTE NAVSUP evaluated the Reduced Stateroom concept of operations onboard the USS TARAWA LHA 1 during the period November 99 May 00 In the concept of operations Junior Officers Lieutenant Commanders and below performed daily cleaning tasks within their staterooms Officers in paygrades 05 and above Commanding Officers and Executive Officers continued to receive stateroom cleaning services from the assigned Food Service Attendants or Culinary Specialists Results indicated that approximately 7 hours per day were now available for additional S5 related duties During the July 2000 Afloat Supply Department of the Future ASDOF conference attended by Supply representatives from the Fleets and the Type Commanders the decision was made to allow Fleet wide implementation of this concept at the discretion of the Commanding Officer Although quarters stateroom work is not physically ha
251. ief Petty Officer Wardroom Commanding Officer and Flag Messes have been aligned within existing general mess operations Discontinuing mess accounting and singling up food service accounting for all messes other than the general mess will enable the supply department to reduce workload afloat and support the optimal manning initiative for the way ahead to food service distance support Commanders and commanding officers in the fleet will ensure that officers quarters and messes afloat operate within the principles concepts and guidelines of this publication All officer messes will subsist from the general mess All messes will use the standard general mess menu If deviation from the menu is required all additional food items will be purchased separately in the form of bulk sale in accordance with P 486 paragraph 6300 The use of subsistence appropriation funds SIK account to defray the cost of these additional food items is strictly prohibited a b C Officer s mess bills will be collected monthly Follow procedures for cash and credit sales of meals from the general mess as stated in paragraph 2201 and 2400 The general mess will claim the chief petty officer rations The officer s and chief petty officer s mess will remain a separate dining facility and will continue to promote well being traditional values and atmosphere They will not be open to unauthorized personnel or pay grades Officer and chief petty officer messes
252. ift controlled by a lever on the control panel Place the whip or beater in the bowl before raising the bowl With the power off attach the beater to the spindle Always use the recommended beater for the product to be mixed a Batter beater for mixing cake batter etc Wing whip for icings mayonnaise etc Balloon whip for thin mixtures Dough hooks for bread and roll dough Sweet dough beater for sweet yeast doughs SIO BL i gt E Pastry knife for cutting shortening into flour Safety Precautions Keep hands and utensils out of the mixing bowl when the beater is running Never attempt to attach or detach beaters when the spindle shaft is turning Do not wear loose clothing or jewelry when working with rotating parts Determine that bowl lugs are firmly seated on the pins before raising or lowering the bowl Do not allow anything to be placed under the bowl when it is in the raised position E tr cB GON e At any sign of unusual noise or operating condition secure the power immediately Cleaning 1 Secure the electrical power 2 Detachable parts such as beaters should be thoroughly washed in a solution of hot water and approved mild detergent Sanitize in the sanitizing sink and air dry Bowls should also be thoroughly washed in a solution of hot water and approved mild detergent If the sanitizing sink is large enough sanitize the bowls and air dry Chemical sanitizing may also be used 3 Wipe down exterior parts of the m
253. ify the individual who performed the maintenance requirement Have the maintenance person pull the MRC auditor should read the MRC and become familiar with the steps performed Proceed with the individual to the equipment selected to be checked Question the maintenance person The questioning should be of a general nature and related to the maintenance requirement Memorizing the card is not required but if the maintenance was done the person should be familiar with the MRC Inquiries should be made to determine whether 1 The person actually did the work If not a scheduling or supervisory problem exists If someone else did the work then the individual who actually did the maintenance should be questioned 2 All basic parts of the maintenance requirement were done e if parts of the MR required operation of the equipment is it in fact operable If there was a requirement to grease the chain drive was it greased If there is a requirement to calibrate the oven how was it done etc 3 Were basic safety precautions observed 4 The proper tools materials were used e g where did the maintenance person obtain the grease or solvent was test equipment properly calibrated etc 5 If disassembly is part of the procedure inspect the equipment for evidence of disassembly e g access plate hold down bolts mechanical guards etc 6 If an equipment guide list EGL was used determine if the maintenance requirem
254. in B 1 Riboflavin B 2 Niacin B 3 1 Function The B complex vitamins are water soluble They include Thiamin B 1 Riboflavin B 2 Niacin B 3 The main function of these vitamins is to help the body produce energy from carbohydrates 2 Sources a Thiamin B 1 Enriched grains liver b Riboflavin B 2 Milk products whole grains c Niacin B 3 Meat fish poultry peanut butter SODIUM 1 Function Sodium is a mineral that maintains proper fluid balance in the body and helps muscles relax contract properly Sodium has also been linked to high blood pressure People who are salt sensitive may have an increase in blood pressure when consuming excess sodium Approximately 30 of America s population is salt sensitive 2 Sources The main sources of sodium in the diet come from processed foods and table salt Salt is a mixture of sodium and chloride People often use the terms salt and sodium interchangeably One teaspoon salt 2400 mg sodium CALCIUM 1 Function Calcium is a mineral needed to build bones teeth and maintain bone strength 99 of body calcium is found in bones 2 Sources Dairy foods such as milk cheese and yogurt as well as dark green leafy vegetables Food Service Operation Handbook 4 0 MENU REVIEW PROCESS Ashore Only 1 MENU REVIEW All galleys are required to have their cycle menu reviewed by the NAVSUP dietitian annually Some of the benefits of submitting your menu fo
255. in the command As such commanding officers will exert positive control of the messes through their capacity as mess president or through the president of the mess if the commanding officer messes separately 3 3 MESS PRESIDENT 1 GENERAL In all officers messes afloat the senior line officer member of the mess in command or in succession to command will be the mess president This officer will preside over the mess and ensure the preservation of order In the absence of the mess president the senior line officer present in the mess will act as president The mess president exercises a command function and is responsible for mess administration The mess president presides over and maintains order ensures compliance with this publication and other mess regulations and upholds the customs and traditions of officer messing The president of the mess will set the example for conduct and behavior expected of mess members and will look after the welfare of mess members The mess president will no longer approve the menu Wardroom messes currently subsist from the General Mess using the authorized Core Menu All shipboard messes will serve the authorized Navy Standard Core Menu as promulgated by their respective TYCOM 3 1 2 3 3 1 Food Service Operation Handbook 4 MESS TREASURER OR WARDROOM OFFICER GENERAL A mess treasurer or wardroom officer will be appointed for each officers mess except in those instances when a wardr
256. ine the value of the silver Assistance in obtaining the appraisal may be obtained through FISC contracting or pierside procurement It is strongly recommended that silver be reappraised every 5 years Appraisal costs are chargeable to the ship s OPTAR If appraisal services are performed aboard ship the contractor must be accompanied by a crew member at all times The contractor must provide an appraisal of the reproduction cost of the silver as opposed to the fair market value Reproduction cost is defined as The total cost to reproduce an exact replica of the property at current costs using a similar or the same artist or craftsman materials and design as the original property For each appraisal conducted the contractor must provide an appraisal for each ship or activity to include the following information o ppo 5 p Quantity of each unique item Description dimensions and markings of each unique item Weight of each unique item Metallic content Manufacturer if available Name of ship include hull silver set originally donated to as determined by nscription 3 5 2 2 1 Food Service Operation Handbook Appraised value of each unique item h Appraised value of total number of each item e g twelve punch cups if available i Narrative justification of appraised value assigned j Appraised value of each complete silver set k Date of appraisal Name of ship or station silver for which appraisal was perfo
257. inless steel Before ordering stainless steel cleaners ensure that they meet the shipboard HAZMAT Hazardous Material requirements Stainless steel polishes will be used in accordance with Material Safety Data Sheets MSDS Stainless steel polishes shall not be utilized on food contact surfaces 3 12 SALAD BARS 1 NON REFRIGERATED SALAD BAR AND REFRIGERATED SALAD BARS a Salad bars may be set up on a self serve basis and must be equipped with a sneeze shield To assure all salad bar items remain below 41 F they must be pre chilled in a refrigerator and placed in pans or trays which are located on a bed of ice or on an electrically refrigerated salad bar unit Proper drainage is essential when ice is used The top sections of a refrigerated salad bar is normally controlled by a separate valve or switch In order to ensure all salad bar items remain below 41 F these units should be turned on approximately one hour prior to placing the salads on it 2 21 Food Service Operation Notebook b Refrigerated salad bars should defrosted and thoroughly cleaned after each meal Turn off the switch valve of the top unit and allow it to defrost freely Do not use any metal objects to remove the ice as it may puncture the coils and will scratch the surface 1 Cleaning procedures after each meal a Remove all inserts of salads and dressings and return them to the vegetable preparation room galley supervisor b Discard the ice or defrost the
258. instructions 2 Assemble powder funnel and O ring and install in the funnel opening in the machine top housing 3 With both switches in the OFF position position water fill switch for milkshake operation and water will automatically fill to proper level 4 Position AUTO switch to AUTO position which will start blending action and the refrigeration system 5 Add milkshake powder through the funnel Check powder in the funnel periodically and make sure powder is feeding down the funnel into the mix chamber CAUTION Do not put tools or fingers through funnel opening to the mix chamber 6 The four gallon batch takes about six minutes to blend and chill to 40 F When batch is done turn off both switches and draw off mix and store in refrigerator Cleaning 1 After each day s use disassemble clean and sanitize all parts of the machine which have come into contact with dry powder or powder and water mixture a Dispensing door Valve core Beater Beater drive shaft Powder funnel Sg SE Powder funnel vent tube g All O rings 2 Clean inside of mixing barrel and rear shaft bearing 3 Before each use sanitize assembled machine and drain Food Service Operation Handbook 2 7 PROOF BOX OPERATING AND SAFETY PRECAUTIONS 1 Make sure water is turned on to the proof box automatic feed or in manual fill machine and that the water reservoir is filled Turn on switches for heat
259. ion labor savings and a consistently faster throughput of patrons Challenges associated with self service feeding include required serving line design modifications possible increase in food waste and potentially degraded sanitation SERVING LINE CONFIGURATION The serving line should consist of 6 10 hot food wells designed to minimize the waiting time in serving lines The hot food wells will be capable of buffet style self service or cafeteria style service This may require minor modifications to the serving line such as raising of the serving line or relocation of current sneeze shield Proper serving utensils are necessary to comply with portion control standards Galley personnel will only need to re supply food items monitor temperatures and maintain cleanliness of the serving line An 1 32 Food Service Operation Handbook emphasis should be made on crew awareness and training on proper sanitation and hygiene Locating hand sanitizing solution dispenser units at the beginning of each self service line for crew use is suggested to improve sanitation MENU PLANNING Menu planning and food production is important to the overall success of the self serve concept Listening to food service personnel feedback and crewmember comments are essential and could save literally thousands of dollars Menus should have a wide variety of items to select from and salad bars should be large enough to offer a large variety of fresh salad
260. ions and procedures outlined in this section 2 SCULLERY ASSIGNMENTS Sufficient food service attendants should be assigned to the scullery to permit dining patrons to place the soiled dinnerware and silverware in the designated scullery opening Food service attendants should remove food particles paper etc and sort the dinnerware and silverware The garbage trash container should never be positioned outside the scullery to indicate that the patrons are required to empty their own tray 5 2 SAFETY PRECAUTIONS FOR THE DISHWASHING MACHINE 1 SAFETY INSTRUCTIONS All food service attendants assigned to the scullery should be thoroughly familiar with the safety and operating instructions for the dishwashing machine These instructions should be attached to the machine or posted to an area adjacent to it The following precautions should be observed during operation of the dishwashing machine a Exercise caution Personnel must keep their mind on the job Ensure that protective covers are in place on all external moving parts of the machine Ensure that the side doors of the machine are closed Do not put hands into the machine while the steam is turned on or the machine is operating pe oe 5 If a dish rack becomes jammed on the conveyor chain disconnect the electric power and steam supply prior to removing the rack f Personnel should wear arm length rubber gloves not electrical gloves and rubber aprons to prevent burns g An
261. ipment field no information was available and none is expected to be available If Pending appears no information was available at the time of publication but will be available at a later date A Surface Ship Hatchable entry in the remarks area means equipment will fit through a 26 inch by 66 inch oval hatch Gen Spec 624c doors A Submarine Hatchable entry means equipment will fit through a 25 inch diameter hatch A Modular entry means that the equipment was designed to be disassembled to allow entry into a submarine and or surface ship hatch and re assembled at place of installation Any equipment that is not an exact direct replacement and or requires movement to a different physical location could be subject to the SHIPMAIN Ship Change Document SCD process The SHIPMAIN process requirement must be coordinated with Naval Surface Warfare Center Carderock Division NSWCCD 974 4 If you wish to procure food service equipment that is not shown in this catalog a request must be submitted to NSWCCD Philadelphia for assessment of shipboard applicability Letter or facsimile shall be forwarded containing the following information a Requestor s name phone number and facsimile fax number b Requestor s activity or ship 10 11 12 Food Service Operation Handbook c Type of Food Service equipment manufacturer model number and manufacturer s point of contact and estimated cost of item d Vali
262. is the only catalog that identifies food service equipment approved for shipboard use The catalog can be accessed on line at https 90machinery navsses navy mil habitability fsc home asp 1 The catalog has been prepared to assist planning yards Naval Shipyards Supply Officers Food Service Officers Supervisors of Shipbuilding SUPSHIP Fleet Industrial Supply Centers FISC and any other personnel who are required to order food service equipment authorized for Naval ships and to provide information relative to dimensions weight and utility requirements Equipment and their manufacturers have been selected because of their known conformance to shipboard food service equipment standards 2 The catalog identifies Food Service equipment approved for use aboard U S Navy ships Food service equipment listed in the General Services Administration GSA catalog is not authorized for shipboard use Some equipment with the exception of utensils and small consumable appliances contained in the Forces Afloat Shopping Guide FASG may be duplicates of those contained in this catalog however this catalog shall be the only authority for all shipboard equipment 3 Each page provides information relative to procurement specific features sizes electrical or steam requirements and any other additional information needed to properly install the equipment in accordance with all applicable shipboard specifications If no entry appears in an equ
263. ispensing machine to ensure that 1 Milk containers are filled and dispensing tubes are cut properly 2 Bowls or catch trays are in place to collect spillage 3 A portable thermometer should be kept inside the milk dispenser to register the internal temperature Ensure the thermometer is not lost during the changing of milk containers DURING THE MEAL 1 TIME MANAGEMENT This is the timeframe in which all of your efforts and preparation should come together If you have planned properly and the food service attendants have been effectively 2 16 Food Service Operation Notebook trained the next hour or so should go smoothly On the other hand it could be a time of complete confusion if you haven t gotten organized Assignments of food service attendants should have already been made and each person should know precisely what is to be done You might want to review the topics discussed in Sections 1 and 2 which will be very beneficial to you during this time During the meal period both you and the food service attendants will be extremely busy Your area of responsibility is indeed large and will require great organizational ability Not only will you be required to maintain good order and discipline and be a good host but you as Mess Deck Master at Arms are responsible for ensuring that a Customers are treated courteously at all times Your function as host is extremely important b Only authorized personnel
264. it is generally due to the refrigerant being low even though the temperature is cold enough In the event either condition is present refer to operator s manual Cleaning 1 To clean the interior of the refrigerator use a solution of baking soda or borax and hot water These compounds act as deodorants and will not scratch or mar the finish 2 To prepare a soda solution mix one half teaspoon of ordinary baking soda to each quart of water 3 Clean the exterior of the cabinet with clear water or a weak solution of baking soda and warm water 4 Once a week wash door gasket rubber with mild soap and water followed by a fresh rinse NOTE Grease accumulation on door gaskets will shorten the life of the gaskets 8 24 Food Service Operation Handbook 2 19 STEAM JACKETED KETTLES OPERATING AND SAFETY PRECAUTIONS 1 Installation of steam kettle is to be in accordance with installation instructions 2 Do not tamper with or obstruct safety valve 3 Leave cover and drain open when not in use 4 Do not turn on steam unless water or food is in kettle 5 Do not put water in hot dry kettle 6 When heating a cold kettle turn the steam on gradually thus allowing the kettle to become warm before full pressure is applied After kettle becomes warm and before applying full pressure open the safety valve momentarily to release any air trapped within the jacket Cleaning 1 Do not use steel wool or any abrasive for cleaning 2 W
265. ixer with a solution of hot water and approved mild detergent rinse and wipe dry CAUTION Do not allow water to enter machine electrical compartments or gear case 8 36 Food Service Operation Handbook 2 28 BUN SLICER HOTLINE OPERATING AND SAFETY PRECAUTIONS WARNING Do not operate this machine without guards Operators should be thoroughly familiar with the safety guards and safety features of the machine 1 The machine is adjustable for width and height and can be adjusted to cut all the way through the bun or part way Maximum product size is 4 1 2 wide x 2 3 4 thick CAUTION Adjustments should be made with switch in the OFF position switch is located on the base of the machine 2 To adjust for thickness of bun turn knob located on top of guard This will increase or decrease the height of the chute 3 To adjust for the thickness of cut first loosen knob located on machine base under chute then turn the thumb screw which penetrates flange of base and underside of chute to obtain desired thickness and reset knob 4 To adjust for depth of the cut and the width of the bun loosen the two thumb screws located on the underside of the chute and slide the right guide assembly to the desired width Tighten right guide thumb screws Depth of cut has now been set Left guide adjustment also aids in adjusting chute for width of bun after depth of cut has been determined To make this adjustment loosen the two l
266. ks swept scrubbed and rinsed 2 Overhead cleaned 3 Bulkheads cleaned geseent 11 S vrsne nenw III E snene S S E gemeet 1x p p e e a a S 9 9 Dishwashing machine descaled machine descaled Or as necessary a a Dishwashing machine disassembled and thoroughly cleaned 11 Dinnerware and silverware inventoried and silverware inventoried a ee 12 Dinnerware and silverware destained Or as as 13 Cleaning gear cleaned and sanitized Px x x x x fx gt x TO BE USED IN CONJUNCTION WITH CLEANING INSTRUCTIONS Rin TUESDAY Ep WEDNESDAY f ron A COs pen Figure 5 1 2 42 Food Service Operation Notebook DAILY AND WEEKLY WORK SCHEDULE SPACE UTENSIL WASH ROOM 1 Overhead cleaned BEFORE BREAKFAST AFTER EACH MEAL 2 Bulkheads cleaned 3 Decks swept scrubbed and rinsed 4 Pot and pan storage racks cleaned 5 Sanitizing unit drained and flushed with clean water 6 Trash garbage containers inside amp out and lids thoroughly cleaned 7 Cleaning gear cleaned and sanitized 8 Deep sinks thoroughly cleaned SERRE Ee ae KEE CE Eee SERRE CEE Ree oe RERSEREC EE Ree CT Teel ele e EE TT IT I a WIRE ERE E e WWW WEEK TO BE USED IN CONJUNCTION WITH CLEANING INSTRUCTIONS Figure 5 2 2 43 Food Service Operation Notebook INVENTORY RECORD Date 2 3 Previous Amount On Hand Inventory Received This Date Tray plastic Bowl soup Dish sauce Cup plastic Tum
267. l 2 Grasp your fist with your other hand and press into your upper abdomen with a quick upward thrust x Repeat until object is expelled D gi OR 1 Alternatively you can lean over a fixed horizontal object table edge chair railing 2 Press your upper abdomen against the edge to produce a quick upward thrust s Repeat until object is expelled Food Service Operation Handbook CHAPTER 11 HEIMLICH MANEUVER Rescuer Do not slap the victim s back This could make matters worse THE BASIC fi HEIMLICH MANEUVER The victim d A person who is choking s cannot speak or breathe From behind wrap your arms around the victim s waist O Make a fist and place the thumb side of your fist against the victim s abdomen below the rib cage and above the navel Grasp your fist with your other hand and press into the victim s abdomen with a quick upward thrust Repeat until object is expelled Web site www heimlichinstit A DROWNING VICTIM Standing in a pool Buoyancy lightens victims weight TO SAVE AN INFANT 1 Stand behind the victim and wrap your arms around victim s waist 2 Make a fist and place the thumb side of your fist against the victim s upper abdomen below the rib cage and above the navel 3 Grasp your fist with your other hand and press into the victim s upper abdomen with a quick upward thrust A Do not squeeze the rib Arms cage con
268. l concerned Any deviation of schedule will be referred to the stateroom supervisor or wardroom mess leading CS DAILY a Clean wash basins and wipe down mirrors Refill soap and towel dispensers Clean utility sink and storage area Wipe down shower curtains Scrub down shower stalls Wipe down glass doors or stainless steel doors Scrub rubber mats and air dry Scrub clean and disinfect sanitize urinals and commodes use rubber gloves Wipe down partitions or dividers Sweep and swab deck with hot soapy water and disinfectant Replenish toilet paper Empty trash can m Clean and neatly stow all cleaning gear in locker WEEKLY a Scrub down bulkhead Clean overhead and light fixtures Scrub down shower curtains replace as required Descale urinals and commodes Wipe down and polish stainless steel and all other brightwork f Sweep swab and scrub deck with hot soapy water and disinfectant CLEAN AS SCHEDULED a Replace burned out bulbs as required b Replace missing curtain hooks rubber mats c Check for cold and hot water leaks zo Tere ao s 2905 SUBMITTED BY APPROVED BY Leading CS Division Officer Wardroom Mess Wardroom Mess 4 32 Food Service Operation Handbook Figure 12 Examples of a Passageways and Vestibules Cleaning Bill DATE From Leading CS Wardroom Mess To All Stateroom CSs and Rotational Pool Personnel Subj PASSAGEWAYS AND VESTIBULES CLEANING BILL 1 In order to have a more uniform cl
269. l must know the location of all equipment as well as who to notify in case of emergency All exits must be clearly designated as fire exits unlocked and free of debris The use of supplementary locks or chains on fire exits is prohibited SAFE CLOTHING The clothing that you wear during your working hours must be presentable and well taken care of Jewelry watches and bracelets are prohibited from food service spaces This does not apply to a plain ring such as a wedding band Safety shoes are required in all food 7 3 12 Food Service Operation Handbook service spaces and loose sleeved shirts ties or aprons should not be worn when using grinders mixers or saws COMPLIANCE WITH ORDINANCES REGULATIONS AND CODES All equipment installed in Navy galleys will be in accordance with National Restaurant Association guidelines Electrical equipment must be in accordance with the National Electrical Codes guidelines All circuit breakers must be legibly marked as to what that particular circuit services Integral electrical wiring on all equipment is mounted and secured properly There is no evidence of electrical shock hazards in any food service space 1 3 RECEIVING AND STOWAGE OPERATIONS 10 11 12 13 14 In general stowage compartments should be located away from sources of contamination maintained in good repair and kept clean When receiving food items the following procedures apply When opening boxes cartons cr
270. l styles are presented below Food Service Operation Handbook 5 FORMAL MEAL STYLE a Formal Style This style of meal is quite elaborate and requires considerable guidance to be done correctly Guidance should be obtained from the wardroom supervisor and from other references b Semi Formal Style 1 Cold Beverages Usually water is the only cold beverage served at semi formal style meals It is poured into the glasses before the diners are seated Water and another cold beverage are rarely served together However if another cold beverage is served water is always made available If two cold beverages are to be served both are usually poured before the diners are seated Remember beverages are served from the right Glasses should be filled to about one half inch from the top Try not to fill higher than this as a completely filled glass is difficult for a diner to handle without spilling Refills of cold beverages except milk should be offered during the meal to diners when their glasses become less than one half full Milk is refilled only upon request When refilling a cold beverage remember not to lift the glass off the table Always pour while the glass is on the dining table If ice cubes are available they should be offered first to diners needing refills Hot Beverages For semi formal meals the hot beverage most often served is coffee It normally is not offered to diners until the dessert course has been served A
271. last four rollers farthest away from the operator Each control has four heat settings HIGH MEDIUM LOW and OFF each independent of the other NOTE On medium heat it is normal for alternate rollers to be cold 4 5 6 Adjust temperature settings in accordance with manufacturer s instructions Never change franks that have been on high heat to lower heat as they will shrivel Franks should always be kept under refrigeration until they are ready to be used Keep at about 40 F but be careful not to store in a freezer as this will cause the franks to dehydrate and toughen the skin If drip pan collects an unusual amount of drippings a large amount of fat in frank is indicated This generally means a poor quality frankfurter If rollers show consistent black deposits a high sugar content is indicated and possibly a large cereal content Both indications reveal a poor quality frankfurter Cleaning Daily or after each use 1 2 3 Turn both switches on high heat and allow rollers to get very hot Turn on motor Clean rollers with a clean wet cloth Cold water or plain carbonated water lifts grease Always start at end of rollers and wipe toward center of rollers This prevents extra grease from entering bearings 8 26 Food Service Operation Handbook 2 21 DEEP FAT FRYER NON COMPUTER OPERATING AND SAFETY PRECAUTIONS General 1 Assembly and installation is to be in accordance with manufacturer s instructi
272. lated in the COSAL are minimum required quantities the quantities on hand are dictated by the usage necessary to meet the prescribed standards of service The full use of allowed equipment and supplies eliminates the need for practices not in keeping with the standards of wardroom living such as placing condiment bottles milk boxes and paper on wardroom tables Basic necessities for wardroom living are available through the Navy supply system but wardrooms are encouraged to add additional refinements to increase habitability Standard or non standard allowance items which are not in stock must be ordered from the supply system Non allowance items urgently required may be purchased commercially MAINTENANCE OF FOOD SERVICE EQUIPMENT a General Personnel other than maintenance personnel will not be permitted to make repairs If it becomes necessary to employ the services of a commercial establishment the cost of such services plus any parts supplies will be paid by a Voucher for Disbursement and or Collection NAVCOMPT Form 2277 charging the appropriation Operation and Maintenance Navy b Inspection In addition to a thorough inspection for cleanliness all food service machinery and equipment will be carefully examined by the personnel who operate the machinery for loose nuts bolts parts connections and the like before beginning operations This inspection each morning is especially important afloat where machinery is subject to a hig
273. ld be placed in clean glasses by the food service attendant Serving tongs should be used for ice cubes and a small spoon for crushed ice Patrons should not be permitted to serve themselves 2 ICE MACHINE CLEANING The following cleaning procedures should be followed a Daily 1 Clean the exterior of the machine using the two pan method 2 Wipe the inside of the ice bin cover Monthly 1 Disconnect the electric power supply and remove the ice from the bin 2 Thoroughly clean the interior of the bin with a mild detergent and water solution using a nylon bristle brush 3 Flush with clean water until all traces of detergent have been removed 4 Reconnect the electric power supply 3 ICE MACHINE MAINTENANCE The machinery and the internal workings of the ice machine are the responsibility of the engineering public works department Any problems relating to this equipment should be referred to the responsible personnel 3 19 ICE DISPENSING MACHINES 1 GENERAL These machines are highly appreciated by the dining patrons particularly during the hot months of the year The only cleaning involved by food service attendants is the exterior of the machine which should be cleaned daily using the two pan method Any problems relating to the machinery and internal workings of the ice dispensing machine should be referred to the engineering public works department It is recommended that the machine not be used
274. le and insoluble 1 Soluble fibers are those that dissolve in water and include pectins and gums Sources include apples bananas dried beans peas and oatmeal Soluble fiber may help lower blood cholesterol levels 2 Insoluble fibers are those that do not dissolve in water and include cellulose and lignin Sources include wheat bran whole wheat flour and fibrous material in fresh fruits and vegetables Insoluble fiber helps aid in digestion and may prevent constipation Caloric value Fiber has no caloric value Requirements 25 grams daily for women and 38 grams daily for men MICRONUTRIENTS GENERAL Vitamins and minerals perform a variety of specialized functions by the body Compared with the macronutrients protein carbohydrate and fat your body only requires vitamins and minerals in small amounts hence the name micronutrients Vitamins and minerals do not contain calories Each nutrient has a specific and unique function to perform so it is important to consume a diet containing a variety of foods to ensure adequate intake of all nutrients Vitamins are classified as either water soluble or fat soluble Water soluble vitamins are Vitamins B and C Fat soluble vitamins are Vitamins A D E and K a Water soluble vitamins 1 Dissolve in water and thus can not be stored by the body 2 Must be replenished on a daily basis 3 Are more fragile and may be washed out or destroyed in food preparation b Fat soluble vitamins
275. led for each unit making cleaning and descaling procedures easier Other tables do not have drains installed and the water solutions should be removed with a ladle or by wiping dry If this is the case personnel should wear rubber gloves and exercise caution to prevent being burned or coming into contact with the descaling solution The temperature control dials should be cleaned frequently The following procedures should be followed a Pull outward to remove dial b Wash with mild detergent and water solution rinse and dry with a soft cloth c Replace dials immediately to avoid possible damage or loss 4 5 SNEEZE SHIELD AND TRAY SLIDE RAIL 1 GENERAL The sneeze shield and tray slide rail are an important part of the serving line and should be thoroughly cleaned after every meal Cleaning should be accomplished using the two 2 31 Food Service Operation Notebook pan method giving particular attention to cracks crevices and the underside of the tray slide rail The following items should be observed during the cleaning procedure a Follow the procedure for cleaning stainless steel surfaces for areas adjacent to the serving line b Exercise care not to scratch the glass plastic glass surfaces of the sneeze shield c DO NOT use abrasive materials or cleaners 4 6 BREAD DISPENSER 1 GENERAL Bread dispensers are of two types the self leveling dispenser and the counter top dispenser a SELF LEVELING DISPENSER The ca
276. lespoons of Type or Type II dishwashing machine detergent to each gallon of hot water 2 You should read the label carefully on all cleaning products and ensure that they are not combined with any product containing bleach An example of a daily and weekly work schedule for cleaning areas and equipment in the dining area is illustrated in Figure 3 1 This schedule combined with the cleaning instructions in this section will ensure proper cleaning at the prescribed time and will assist you in supervising and assigning jobs to food service attendants 3 5 TABLE CONDIMENTS 1 TABLE CONDIMENTS Napkin dispensers salt and pepper shakers and sugar dispensers should be cleaned and refilled after each meal and during the meals as necessary Condiment bottles such as catsup hot sauce steak sauce ect Should b wiped after the meal and discarded when empty The following procedure should be used for cleaning a Remove the tops covers and place them in a container of hot water Tops covers may be placed in perforated dish rack and placed in the dishwashing machine b Thoroughly clean the exterior of the containers with a mild detergent and water solution using a clean soft cloth or disposable wiping cloth Special attention should be given to the necks of the condiment bottles and the bottom and edges of the napkin dispensers c After the tops covers have been cleaned and air dried or dried with a clean disposable cloth repl
277. li Lumpia Egg Rolls Assorted Hors d ouvres Au gratin Potatoes frozen or shelf stable dough products cookie dough frozen whole eggs egg whites and condensed or frozen soups stuffing mixes rice mixes and flavored potato mixes 1 26 C Food Service Operation Handbook Pre Breaded Items raw or pre cooked which have bread coating applied already Preparation requires only heating and serving These items are typically purchased in the frozen state Examples of breaded products are shrimp fish portions veal chicken pork patties onion rings and vegetables Pre Cut Sliced Diced Chopped Cubed Shredded Grated Items which have been pre cut sliced diced chopped cubed shredded or grated and are purchased fresh frozen or chilled Examples are sliced diced chopped cheeses pre cut raw vegetables and meats such as fajita strips and diced meat chicken turkey etc Ready to Serve RTS Ready to Eat RTE Items that are fully prepared as purchased They can be removed from the package and served as a stand alone item without any further preparation other than portioning Items may be purchased frozen chilled canned or in dry packaging such as plastic foil or cardboard Examples Pre made shelf stable or frozen cookies brownies cakes pies canned dry puddings canned meat spreads croutons ready made pie crusts ready made icing salsa pizza cocktail tartar and cheese sauces 7 0 TRADITIONAL FOODS TRADITIONAL FOODS T
278. lies for the food service facility oe 5 Night watch standing duties f Stateroom Wardroom duties 2 DUTIES Food Service Attendants assigned to the general mess are responsible for performing the following duties a Maintain general cleanliness and sanitation of bulkheads overheads decks and associated equipment in all food service spaces b Maintain cleanliness and sanitation of the mess dining area salad bars beverage bars hot bars condiment tables self service bars and galley steam tables Handle and dispose of all trash food waste and plastic waste in all food service spaces Maintain the cleanliness sanitation and descaling of the scullery pots and pans machine and the cleanliness of all deep sink areas in food service spaces e Maintain the cleanliness and sanitation of countertops Food Service Operation Notebook f Operate scullery and pots and pans equipment in order to sanitize all pans dishware silverware and cooking utensils g Wash cooking and baking gear in the galley and baking areas h Assist in transferring hot and cold foods to all serving line and self service bars tables Assist in setting up the salad bar hot bars condiment tables and galley steam tables i Fill and maintain non carbonated beverage dispensers milk machines soda machines hot drink dispensing machines and juice dispensers including the cutting of dispensing tubes j Set tables with napkin dispensers sal
279. linary Specialists wen embarked aboard naval vessels 3 COMMANDING OFFICERS MESSES Commanding officers messes and other small messes supporting a single officer will not be assigned more than two Culinary Specialists on a permanent basis Commanding officers may temporarily augment the Culinary Specialists assigned to their mess when entertaining guests to provide adequate service using Culinary Specialists from other messes on the ship 4 3 CULINARY SPECIALISTS ASSIGNMENTS AND ORGANIZATION 1 GENERAL In most ships personnel allowance do not provide Culinary Specialists to separately fill all assignments contained in this manual however Culinary Specialists along with food service attendants can be organized to perform all required functions Individuals of the Culinary Specialist rating should be assigned to officers messes and 5 8 Food Service Operation Handbook stateroom spaces in supervisory capacities for sufficient periods of time to provide for continuity in the performance of assigned duties and teamwork in coordinating total officer support efforts In this same regard those duties which are less desirable and which require only minimum technical and professional competence should be rotated among assigned Culinary Specialist personnel to the maximum extent possible This will ensure that all personnel assigned are provided an equal opportunity for professional growth and eventual advancement 2 LEADING MESS PETTY OFF
280. lish on a clean sponge put a thin coating of polish all over the silver and allow to dry briefly and then rinse off With a circular motion lightly rub a little polish over one area at a time When one area has become bright move to a new area Never press hard or scrub while polishing Wash off polish with a clean sponge being sure to clean out any carved or engraved areas Cotton tipped applicators can help in these areas These can be hard to polish and an attempt should not be made to remove all tarnish from these areas especially in those places where oxidation is used as accent Use a wet soft toothbrush or a Tampico brush to remove old polish that has dried in engravings and crevices by gently rubbing the surface to lift the polish out When polishing is completed rinse carefully to remove all traces of polish Dry thoroughly before returning to display cabinet or packing for storage 4 SPECIAL CONSIDERATIONS a Acid Etching This is a process by which an engraving or detailed design is painted on a silver item with warm wax After the wax hardened the object is placed in acid that eats away a layer of silver around the wax Due to the delicate nature of these designs use a specially made polishing mitt and be sure keep fingers straight when lightly wiping the surface Do not put any pressure on the engraving or design Engraving Flat Chasing Engraving is one of the most common ways to decorate silver and is performe
281. lution Immersion should be for at least one minute 3 SANITATION OF CLEANING GEAR Brushes mops and sponges should be properly cleaned and sanitized after each use to preclude transmission of germs The following methods of sanitizing different cleaning gear are recommended a Scrub brushes Brushes that are used for scrubbing dining tables or surfaces that come into contact with food should be cleaned after each use 1 Wash in hot water and detergent solution Pay particular attention to food particles between bristles 2 Rinse in hot running water dip in water to which a sanitizing agent has been added 3 Shake and hang to dry do not allow brushes to rest on bristles as this will cause the bristles to bend and mat Brushes that will not be damaged by hot water may be placed in the dishwashing machine for sanitizing b Scrub brushes brushes used for general cleaning 2 49 4 E 1 2 Food Service Operation Notebook 1 Hand wash with hot water and detergent solution 2 Rinse 3 Hang to air dry c Cellulose sponges clean at the end of each meal 1 Wash in hot water and detergent solution 2 Rinse in hot clear water 3 Boil for at least 5 minutes recommended or chemically sanitize 4 Wring out and air dry Should be discarded when exceedingly soiled stained or deteriorated d Mops clean after each use 1 Wash in hot water and detergent solution 2 Rinse in clean hot water
282. lve handle to the hot position Some machines have a hot water booster heater installed If this is the case open the hot water and steam valves to the booster heater Fill the tank with hot water to the top of the overflow pipe or the full mark on the water level indicator Check the following 1 Scrap screens are clean and in position 2 Spray arms assembled capped and properly adjusted so that water spray hits utensils directly 3 Temperature of wash tank is in accordance with manufacturer s instructions found on the data plate affixed to the machine by the manufacturer 4 When the rinse valve is open the rinse water temperature is in accordance with manufacturer s instructions found on the data plate affixed to the machine by the manufacturer Some machines will not operate unless the rinse temperature is at a 5 5 1 Food Service Operation Notebook specified temperature set by the manufacturer The rinse temperature should not be less than 165 F If the machine does not have an automatic detergent dispenser installed add the prescribed amount of detergent to the wash tank Push the start button and run the machine for 2 minutes two cycles to mix the detergent and water Open the door and place the dish rack in the machine Close the door and push the start button to start the wash cycle 1 Ifthe machine is manually operated allow for at least 40 seconds wash and then move the control handle
283. ly responsible for the care maintenance and orderliness of their personal effects Sorting and storage of personal laundry is the responsibility of the individual officer SUPPLY OFFICER Organizationally the facilities equipment and personnel of officers country are under the administration of the supply officer He she therefore must maintain particularly close liaison with the officials and members of the mess The supply officer is responsible for providing the consumable supplies soft goods and laundry and cleaning services available on the ship for the proper operation of the mess Because of the supply officer s organizational responsibilities in the wardroom commanding officers may consider the advantages of assigning the collateral duty of mess caterer the Wardroom Officer to the supply officer Appointment of the food service officer is especially advantageous for those ships whose officers subsist primarily from the general mess It should be realized however that a Supply Corps Officer reporting for his her first tour of duty in a ship with only one supply officer will have all he she can do to master his her own department Therefore assignment as mess caterer Wardroom Officer should be deferred for at least a year CULINARY SPECIALISTS Wardroom Culinary Specialists are responsible for performing and supervising functions associated with the management and operation of officers messes and quarters afloat Food preparation s
284. m disconnect handle on electrical control 7 Replace feed chute 8 Remove detent over STOP 9 Depress START button and run pulper for 2 minutes 10 Depress STOP button move detent over STOP button 11 Fully open drain valve by turning handle 90 from closed position 12 Turn system disconnect switch to OFF position 8 54 Ensures that all interior surfaces are cleaned Ensures that all crevices are soaked to sanitize interior Red indicator Power On light comes on Red indicator Power On light goes out and green indicator Run light comes on START button in ready position will permit systems operation without water input Pulper drive motor starts Water inlet valve opens but no water enters Part of sanitizing water is pumped out through dam assembly Pulper drive motor stops water inlet valve closes Opens bypass port to ship s drain system drains pulper Shut down completed Food Service Operation Handbook 2 39 GRIDDLE OPERATING AND SAFETY PRECAUTIONS 1 The griddle has separate thermostatic controls for each 9 to 12 inches of width Turn on only the amount of griddle surface required for the operation Set thermostats to required temperature and allow to preheat approximately twenty minutes Turn all thermostats to OFF when not in use Allowing a griddle to heat unused for long period of time wastes energy and
285. m table from the customer s side of the serving line A meal of baked fish steamed rice and seasoned corn provides no color contrast and is unappealing for the customer b Shape Each meal will consist of items that vary in shape The combination of hamburgers potato patties and sliced beets is an example of poor shape variety c Texture Food items that comprise a meal will vary in texture A good rule to follow is to include a crisp a firm and a soft food at every meal Avoid a meal containing all saucy items or all soft items d Flavor Avoid too many similar flavors in a meal as well as too many different flavors in one meal For example corn should not be scheduled with a meal containing cornbread or cornbread dressing or sweet potatoes with pumpkin pie Alternately a meal consisting of lasagna sweet and sour pork southwestern rice and southern style beans contains too many different flavors that do not complement one another Flavors represented throughout the meal should be complementary 4 16 SPEED LINES 1 GENERAL Speed lines provide quick grab and go items for those patrons not having the time to proceed through the serving line Attempts will be made to include healthy options on the speed line whenever possible In addition to burgers and fries healthy sandwiches such as grilled chicken sandwiches lean meat sandwiches wraps and ready made salads such as a Chef salad can be offered Seasoned oven fries p
286. machine or manually c Impermeable containers may be sanitized using any of the standard chemical methods such as bleach slurry sodium carbonate or DS2 followed by rinsing in potable water d Food packages that will not stand immersion should be wiped off with a solution of water containing 200 ppm available chlorine The food is to be thoroughly cooked before it is served e a a a Food Service Operation Handbook Food packed in sacks or other permeable containers e g fruit vegetables nuts etc can be decontaminated by immersion for at least 15 minutes in a 100 ppm free available chlorine solution or 30 minutes in a 50 ppm free available chlorine solution and by thoroughly rinsing with potable water before cooking or serving Head items such as lettuce cabbage celery etc must be broken apart before immersion FRESH OR CHILL ITEMS Foods That Can Be Peeled or Pared Foods that can be peeled or pared may be decontaminated by using the procedure described for food packed in sacks above All Other Fresh or Chill Items The use of heat is the most practicable means of decontaminating contaminated foods Thorough cooking will reduce contamination to a safe level so food can be consumed Specific methods to be followed in this form of decontamination are outlined under Additional Precautions later in this chapter FROZEN ITEMS Impermeable Containers Food items stowed in freezer space in impermeable contai
287. mes of many foods 1 11 ADDITIONAL REFERENCES 1 GENERAL Additional information on Food Service Operations in Chemical Biological and Radiological Defense can be found in the Army Field Manual FM 10 23 Part Five Nuclear Biological and Chemical Operations Chapter 13 Protection From Contamination and FM 4 02 7 Health Service Support in A Nuclear Biological and Chemical Environment Chapter 5 Food Protection and Food Decontamination Information on food and water vulnerability assessments maybe found in US Army CHPPM Technical Guide TG188 A commander may establish a multi discipline Food Security Action Team via his Anti Terrorism Officer ATO for conducting systematic review and assessment of installation food systems using principles of Operational Risk Management ORM Food Service Operation Handbook THIS PAGE INTENTIONALLY LEFT BLANK 6 16 Food Service Operation Handbook CHAPTER 7 SAFETY AND 3M PMS STANDARDS 1 0 SAFETY AND 3M PMS STANDARDS General Safe Working Conditions Receiving And Stowage Operations Safe Food Preparation Operations Equipment Used For Food Preparation 2 0 PLANNED MAINTENANCE SYSTEM PMS General 7 1 7 2 Food Service Operation Handbook THIS PAGE INTENTIONALLY LEFT BLANK Food Service Operation Handbook 1 0 SAFETY AND 3M PMS STANDARDS 1 10 11 1 GENERAL A well organized safety program will reduce accidents which result in time lost from the job additional
288. might come from 1 egg equals 1 oz of lean meat for breakfast 2 oz sliced turkey in a sandwich at lunch and a 3 oz cooked hamburger for dinner The following amounts equals one serving 2 1 2 to 3 ounces of lean beef pork lamb veal poultry or fish in addition 2 cup of cooked beans one egg 2 tablespoons of peanut butter or 1 3 cup nuts count as 1 ounce of meat Note 1 oz of any protein source provides 7 grams of protein The Meat Group is an excellent place to trim fat in the diet Contrary to popular belief red meat does not need to be avoided Choosing 90 lean red meat with 10 fat is a good choice In general choose lean cuts of meat and incorporate poultry and fish in addition to the red meats To reduce fat from the meat group choose lean meats Food Service Operation Handbook remove the skin from poultry eat more fish dry beans and peas When cooking meats broil roast bake or simmer instead of frying Eggs are an excellent source of protein and can be included in a healthy diet The egg yolk yellow is a concentrated source of cholesterol thus whole eggs should be consumed in moderation with the recommended maximum intake being 4 whole eggs per week Egg whites contain no cholesterol fat and can often be substituted for whole eggs in recipes If a recipe calls for 1 whole egg 2 egg whites can be substituted to yield an acceptable product f Fats Oils and Sweets Group Use Sparingly Fat oils and sweets should
289. n an order board The wardroom supervisor will describe how the order forms are to be coded and where they are to be placed While the main course is being prepared in the pantry begin serving the other ordered items The first item to be delivered after coffee has been offered will be fruit or fruit juice Next hot or cold cereals if ordered should be brought to the diner Quite often cold cereals are made available in the center of the dining table along with cereal bowls In this case a server must make sure that a filled cereal cream pitcher and sugar bowl are available After this has been done place butter and syrup next to the diners who have ordered pancakes or other such items As the diner completes the cereal check the pantry for the diner s next course The eggs pancakes or other cooked items should not be delivered until the diner has finished or nearly finished with the previous course of fruit or cereal Toast if ordered should be taken to the diner immediately after the main hot course has been delivered Cereal and fruit dishes should be removed if the diner has finished with them before the main course is delivered Cafeteria Style In this style of meal service the CS stands behind the serving line and serves individual portions of each food item at the diners request All food items are usually available on the serving line or are already in place on the dining table Thus this style of meal is quite efficient requirin
290. n the NAVSUP Form 1046 Special attention needs to be adhered to in order to ensure that the applicable meal rates and surcharges are applied to guests IAW the Sale of Meal Rates message and or quarterly NAVSUP Food Service Operation Handbook Notice 7330 Guests are not exempt from paying the applicable surcharge rates unless the Sale of Meal Rates message indicates otherwise 4 0 ASSIGNMENT AND ADMINISTRATION OF ENLISTED PERSONNEL IN MESSES AFLOAT 4 1 CULINARY SPECIALIST PERSONNEL 1 GENERAL Personnel of the Culinary Specialist rating and other enlisted personnel are assigned to officers country to provide food service to care for designated spaces and to man assigned battle stations In providing for the health and well being of the officers attached and releasing officers time for assigned duties food service personnel are performing a vital service to the ship and to the Navy The work of the food service personnel is a key factor in the morale of any wardroom For this reason it is essential that the work assignments be accomplished in an efficient and timely manner that service be prompt and cheerful that the compartments and rooms be clean at all times and that training be provided to ensure that custom and etiquette are observed It is equally essential that the officers recognize the importance of food service personnel by complimenting them for work well done The proper performance of food service personnel is the collecti
291. n the wax is hard many times it can be gently chipped or picked away from the object If some of it remains on the silver place a cloth soaked in hot water on the area to melt it slightly and carefully rub or ease away the wax with a cotton tipped applicator After the wax has been removed polish the area again lightly to protect the surface i Wood Surfaces Occasionally silver pieces have handles carved finials or other parts made of wood These should never be placed in water Keep the wooden parts looking attractive by rubbing a light coating of an oil based furniture polish into the wood Do not allow silver polish to dry on wooden parts or in areas where they join the body such as hinges SILVER CARE PRODUCTS Both FISC Norfolk Code 100S and the FISC San Diego Code 112 stock a supply of anti tarnish tissue paper flannel cloth storage bags and silver cleaning kits for your use To obtain these products contact FISC NV 757 443 1911 or DSN 646 1911 or FISC SD 619 556 0419 or DSN 526 0419 or contact your ship s LSR 4 MISSING DAMAGED OR DESTROYED ITEMS DAMAGED ITEMS Ifa presentation item or other valuable gift is damaged and repair is possible it will be repaired even though the cost to do so may not be considered economical The cost of such repairs are properly chargeable to the ship s OPTAR If an item is damaged to such an extent that it cannot possibly be repaired i e destroyed it will be surveyed MISSING OR DEST
292. n which the meals were purchased f Reimburse the food service officer for officer meals made available purchased from the general mess no later than 15 days following the end of the month in which the meals were sold 3 1 2 3 4 3 1 2 Food Service Operation Handbook g Reimburse the food service officer for provisions purchased from the general mess no later than 15 days following the end of the month in which the provisions were sold h Maintains accounts and transacts all receipts and expenditures of cash and provisions Shall render a statement of the mess account to mess members at the completion of each month and be able to produce the books of the mess when requested by the Commanding Officer or Executive Officer i Use a modified NAVSUP Form 1367 Monthly Financial Operating Statement for Messes Afloat to track all daily transactions in the wardroom j Will maintain the following records as supporting documents to assist in tracking all daily transactions 1 Records of Collection 2 Records of Expenditures 3 4 Records of Liabilities Payables 5 NAVSUP FORM 1046 Sale of Enlisted Dining Facility meals Records of Receivables Assets 6 MEAL PAYMENT METHODS MESSES SUBSISTING FROM THE GENERAL MESS Meals will be sold at the rate prescribed by the Department of Defense and published on the Office of the Under Secretary of the Navy Homepage www dtic mil comptrolle
293. nated water will obviously be ineffective Water used for decontamination must be allowed to drain freely from contaminated areas Aboard ship the evaporators are an effective means of obtaining potable water If a ship is in port the ship may be required to furnish safe potable water to the station Seawater in the neighborhood of an aerial burst to windward will be contaminated at the surface A subsurface burst will heavily contaminate seawater in the vicinity See NSTM Chapter 070 Radiological Recovery of ships after Nuclear Weapons Explosions or NAVEDTRA 10670C Rate Training Manual for Hospital Corpsman 1 A C for additional information on decontamination procedures 3 DECONTAMINATION BY CLEANING AGENTS When materials specifically designed for the removal of radioactive contaminants are available they will be used as instructed When specifically designated materials are not available the following formulas are suggested for general cleaning of galley surfaces a Formula 1 1 Detergent general purpose liquid water soluble type 1 1 2 Sodium phosphate tribasic technical phosphate type 2 1 2 pound 2 Water hot 12 gallons 100 pounds 3 Directions The sodium phosphate will be completely dissolved by being stirred into hot water The syrup liquid detergent will be added and stirred until thoroughly dispersed b Formula 2 1 Dishwashing compound machine granular free flowing 6 12 Food Service Operation Han
294. nd e drawing stores for use in preparing food in the galley PANTRY Culinary Specialists are responsible for the following a keeping the pantry and equipment clean and neat ensuring leftover food is stored properly in a sanitary manner polishing silverware and serving dishes taking inventory of all silver drawing and stowing stores mro ap o assisting in preparing food for the wardroom mess keeping the wardroom mess storeroom clean gt e disposing of all garbage from the pantry using proper plastic disposal procedures i handling all linens used in the pantry and j ensuring all dishes are washed STATEROOM AND LIVING SPACES Culinary Specialists are responsible for the following a supervising personnel assigned to provide basic officer stateroom and living space maintenance and ensure the availability of cleaning gear Cleaning gear lockers must be well equipped with adequate cleaning equipment and supplies in order to allow officers O 4 and below to maintain their living quarters b ensuring that all tasks and duties are performed in a timely and efficient manner DUTY WATCH Culinary Specialists are responsible for the following a keeping the wardroom and associated spaces in good order b setting out food for officers having the late watch c keeping fresh coffee cream and sugar available and d keeping the dishes washed and the pantry clean 5 FOOD SERVICE ATTENDANT PERSONNEL UTILIZATION AND DUTIES
295. nd amount of dishwashing compound to use Water produced by the ship s distilling plants is always very soft Water furnished from the pier is always harder and will vary greatly depending on location The engineering public works department should assist in determining water hardness Water Hardness Water in wash Type of Amount Oz Amount Cup tank Gall compound Soft 10 l4 312 Vp 15 d 52 2 3 20 II 7 1 Medium hard 10 1 5 2 3 15 Z 1 20 10 11 3 Hard 10 7 1 15 10 11 3 20 14 1 Shipboard produced water may be considered soft Ashore dining facilities should adjust quantities of detergent according to local water conditions Add 16 the quantity shown after six racks have gone through the machine The quantities in the table are initial charges 3Engineering public works department should determine hardness of water Dishwashing compound Type II for soft water Dishwashing compound Type for hard water 2 63 TABLE Il RECOMMENDED QUANTITY OF DISHWASHING COMPOUND FOR DOUBLE TANK MACHINES Food Service Operation Notebook 1 The quantity of dishwashing compound used is dependent upon a The amount of wash water in the machine s tank b The hardness of water being used 2 Water hardness is the critical factor in determining the type and amount of dishwashing compound to use Water produced by the ship s distilling plants is always very soft Water furnished from the pier is always
296. nd cause skin burns Be very cautious e Do not use a griddle stone or brick to clean the griddle e Do not use a water jet to clean the griddle Never leave a chlorine sanitizer in contact with the stainless steel longer than 10 minutes Longer contact can cause corrosion 8 63 Food Service Operation Handbook 2 47 Electric Steam Table GENERAL INFORMATION General Installation 1 Always clean equipment thoroughly before first use See general cleaning instructions 2 Check rating label for your model designation amp electrical rating 3 For best results use stainless steel countertops 4 All dimensions in parenthesis in centimeters unless noted General Operation Instructions All foodservice equipment should be operated by trained personnel Do not allow your customers to come in contact with any surface labeled CAUTION HOT Where applicable Never pour cold water into dry heated units Where applicable do not cook warm or hold food directly in liner pans well pans Always use steamtable pans insets etc Never hold food below 150 F 66 C Wet set up and operation procedures Units with drains 1 Add hot water 120 140 F 50 60 C to well pan e Four Thirds Size units 12 x 27 use 5 1 2 qts 1 1 3 gallon 5 1 2 litre e Full Size units 12 x 20 use 3 75 qts 15 cups 3 5 litre e Two Thirds Size units use 2 1 2 qts 10 cups 2 5 litre e Half Size units use 1 1 2 qts 6 cups
297. nd sanitizing eating and drinking utensils contained in this manual and the Manual of Naval Preventive Medicine b NAVMED P 5010 1 Decontaminated eating and drinking utensils should not be handled by any person who has previously handled contaminated utensils and should not be placed in contact with any surface that has been exposed to contamination Baskets or containers should hold silverware in a vertical position handle down during the washing and sanitizing procedure Additionally containers should be available into which the silverware may be inverted without being handled by workers If such containers are not available silverware should be laid flat in racks not to exceed one layer of utensils Particular care should be exercised in removing utensils from racks after decontamination to prevent recontamination d Sanitizing If properly operating dishwashing machines with the wash rinse and sanitizing rinse at the recommended temperatures are not available it will be necessary to manually wash and or manually sanitize the dishware in a deep sink steam jacketed kettle or other Food Service Operation Handbook container The sanitizing rinse may be hot water 170 F for 30 seconds or an approved chemical sanitizing agent e After Sanitizing After sanitizing cover the wash racks containing utensils with a cloth that has been sanitized by boiling or soaking in an approved sanitizing solution 5 HAND WASHING GALLEY
298. nd warm water Wipe dry Bi weekly Cleaning 1 2 Transfer all stored foods to protected temporary storage Remove shelving and loose equipment to wash sink filled with detergent solution Scrub with plastic bristle brush Rinse Sanitize with spray Leave door open to dry Scrub interior of box with hot detergent solution using plastic brush Clean corners doors gaskets openings hinges and latches Rinse Sanitize Periodically Clean and vacuum the following compressor condenser coils motor and related areas Food Service Operation Handbook 2 9 SALAD BAR OPERATING AND SAFETY PRECAUTIONS 1 Salad bars may be refrigerated or non refrigerated Non refrigerated salad bars will be filled with enough ice to properly cool the salad pans to ensure all salad bar items remain below 41 F Also ensure that the salad dressings are refrigerated After each meal the ice should be discarded and the salad bar cleaned 2 Refrigerated salad bars in use must be maintained at a temperature in order to keep the salad bar items below 41 F The electric power should be disconnected prior to cleaning Clean and defrost after each use Particular attention should be paid to the drain when cleaning the salad bar 3 Dispose leftover food from the salad bar as directed by the Watch Captain and or Food Preparation Worksheet or refer to NAVMED P 5010 3 5 11 4 Metal objects should not be used to scrape ice from the coils metal scrapers ma
299. ndbook e NAVSUPINST 4441 20 Series Fitting Out Guide for Prospective Supply Officers f JAG Manual Para 0217 0220 Report of Investigation Distribution g OPNAVINST 4440 4 Series Declassification Demilitarization and Stripping Procedures for Ships Programmed for Disposal h NAVSUP MANUAL P 485 VOLUME Ill Supply Ashore Para 23189 Strip Ship Material i OPNAVINST 5530 14E Navy Physical Security And Law Enforcement Program SECURITY The following excerpt from SECNAVINST 4001 1 Series is provided for appropriate information and action In addition to the historical value and intrinsic worth of presentation silver the continuing high level Navy and public interest in this material requires that these gifts be maintained intact as originally presented and safeguarded against damage or loss Commands with a presentation silver inventory valued at 90 000 or more should carefully evaluate their security procedures and consider integrating presentation silver security procedures into the ships SORM Consideration should be given to including display on Sounding and Security Watch CDO rounds installation of electronic sensors and any other security devices deemed necessary Security for stored presentation silver at all ashore locations to include FISC storage must store presentation silver in a secure location At a minimum a General Services Administration GSA government approved modular vault system or GSA governmen
300. ne Yes but rapidly fades f Decontamination of Food The effect of chemical agents on food depends on both the nature of the agent and the nature of the food These physical and chemical properties determine the degree of penetration of the food by the agent as well as whether any chemical reaction will take place This in turn determines whether decontamination is possible There is likely to be a requirement for military units to go completely over to using prepackaged foods in air tight containers Physical and chemical absorption of agents into food can take place In either event the taste smell and appearance of the food may be affected In addition food may become highly toxic without any change in outward appearance Field concentrations of phosgene and HCN would be unlikely to cause any serious contamination Unlike the case with water both liquids and vapors can cause spoiling of food The following table Table O 2 gives some effects of agents on foods Food Service Operation Handbook TABLE 2 Effects of Chemical Agents on Water Agents Food Type Action Liquid Nerve All Condemn Vapor Nerve Low fat High moisture Dry food should be exposed to air for 48 hrs others to be washed with NaHCO3 peeled if possible and cooked by boiling Vapor Nerve Low fat Low moisture Dry food should be exposed to air for 48 hrs others to be washed with NaHCO3 peeled if possible and cooked by boiling Vapor Nerve High fat
301. ners canned frozen strawberries for example may be decontaminated as outlined in Dry Items in this chapter Permeable Containers Food items stowed in freezer space in permeable containers frozen fruits or vegetables for example may be decontaminated by thorough cooking before use Not Contained in Outer Packaging Food items stowed in freezer space but not contained in outer packaging meat for example should be completely thawed and thoroughly cooked before eating ADDITIONAL PRECAUTIONS General Hands must be free of contamination during the opening operations to ensure that the contents do not become contaminated Opened Cans of Food Opened cans of fruit jam jelly or similar foods will be destroyed but opened cans of vegetables may be decontaminated by boiling the vegetables for a minimum of 15 minutes in a steam jacketed kettle 6 DECONTAMINATION BY HEAT a 6 10 Heat is the most practicable method of decontaminating foods In no case will decontaminated food be consumed until it is pronounced safe by a designated medical officer It is recommended that insofar as possible only foods contained in impermeable packages cans bottles jars be decontaminated and used for meal preparation Cooking Food items that are not packaged or those which are packaged in permeable containers may be cooked by either of the following methods 1 Ina pressure type cooker at 15 pounds pressure at 250 F 2 121 C f
302. ng for the ranks 05 and above This may include rack make up laundry transfer and pick up and head facility cleaning Additional cleaning requirements may be required for an embarked Flag and Commanding Officer lt aa Other duties as assigned by the Leading CS Refer to OPNAVINST 3120 32C chapter 6 for MAA and FSA manning requirements 2 5 ASSIGNMENTS OF FOOD SERVICE ATTENDANTS 1 FOOD SERVICE ATTENDANTS DUTIES Up to this point we have discussed responsibilities and supervision Now let s start with the first assignment of the food service attendants and the correct procedures to be followed while assigned to the food service division 2 1 2 j 1 2 Food Service Operation Notebook a INDOCTRINATION Personnel are detailed by the executive officer to perform food service duties usually for a 90 day period Figure 2 1 is a recommended check in out format Table V contains proposed instructions and a questionnaire for reporting food service attendants to be completed during an indoctrination period Figure 2 2 is a proposed format to be used to indicate that indoctrination has been completed Figures 2 1 and 2 2 should be used to establish minimum requirements They can be tailored to the unique needs of your ship station Don t be tempted to skip the indoctrination and leave the food service attendants to learn for themselves A good indoctrination program is an essential management tool to ensure new personnel
303. ngineering Department could care less about our equipment How many times have you heard these remarks when equipment breakdown occurs but how much did these statements accomplish toward repairing the piece of equipment Stop for a minute and think whose job is going to suffer the hardship of poorly maintained equipment 2 EQUIPMENT MAINTENANCE Equipment maintenance is the responsibility of the engineering or public works department They are responsible for assigning qualified personnel to a Conduct systematic inspections of all food service equipment b Lubricate bearings shafts and other moving parts c Make adjustments repairs before they develop into major defects 3 MDMAA RESPONSIBILITY As the Mess Deck Master at Arms you are responsible for the equipment under your cognizance and should familiarize yourself with the required preventive maintenance and the frequency in which it should be performed The procedure for performing planned maintenance subsystem varies from command to command and ship to shore however the end results should be the same It is up to you to make sure that the equipment located in your spaces receives scheduled maintenance In conjunction with the preventive maintenance subsystem you should ensure that a Arrangement for assignment of specific maintenance personnel is made with the engineering or public works department Only maintenance personnel are permitted to make repairs Equipment is
304. ngs 6 8 9 11 Fruit Group Servings 2 2 3 4 Vegetable Group Servings 3 4 4 5 Meat Group Servings 5 oz 6 oz 6 oz 7 oz Milk Group Servings 2 3 2 3 2 3 2 3 Total fat grams 53 65 73 93 Total added sugars tsp 6 10 12 18 Teenagers and young adults to age 24 and women who are pregnant or breastfeeding Values for total fat and added sugars include fat and added sugars that are in food choices from the five major food groups as well as fat and added sugars from foods in the Fats Oils and Sweets group What counts as a serving Table 3 2 provides recommended food items and serving sizes for each level of the pyramid 1 5 Food Service Operation Handbook TABLE 3 2 THE PYRAMID GUIDE TO DAILY FOOD CHOICES Food Group Bread Cereal Rice Pasta What counts as Variety from Whole Grain Enriched Added a serving within a Food Fat Sugar Group 6 oz of whole 1 slide bread Brown rice Bagels Biscuits grain products V bun English Buckwheat Cornmeal Cake unfrosted Daily muffin Bulgur Crackers Cookies 1 small roll Corn Tortillas English Muffins Cornbread biscuit Graham Crackers Farina Croissants Muffin Granola Flour Tortillas Danish 5 6 small Oatmeal French Bread Doughnuts crackers Popcorn Grits Muffins 3 4 large Pumpernickel Rolls Pie Crust crackers Bread Italian Bread Tortilla Chips Ye cup cooked Rye Macaroni Cereal Bread Noodles Rice Crackers Pancakes Pasta Whole wheat Waffles 1 oz ready to eat Bre
305. not operated in excess of speeds prescribed by the manufacturer Personnel are thoroughly trained in the operation of assigned equipment 2909 5 An inspection is conducted each morning of equipment for loose nuts bolts parts connections etc before beginning operation Culinary Specialists and Food Service Attendants that find loose nuts bolts or parts should try to identify their proper location checking all equipment in the area for missing parts Finding missing parts may be the difference between making a piece of equipment operational operational in a degraded capacity or inoperative f Proper cleaning is performed on a scheduled basis 4 NOTIFICATION The leading culinary specialist food service officer should be notified of any problems relating to the performance of preventive maintenance 9 2 TROUBLE CALL LOG 1 TROUBLE CALLS When equipment malfunction occurs a trouble call or work request OPNAV Form 4790 2K is normally used for requesting repairs A log Figure 9 1 should be maintained to provide current information of all equipment repairs This log if properly maintained should provide the following information a Recurring equipment malfunctions problems b Failure of responsible personnel to expedite repairs c Necessary information for completing the Inoperative Equipment Report 2 53 Food Service Operation Notebook 9 3 INOPERATIVE EQUIPMENT REPORT 1 GENERAL The Inoperative Equipment Report
306. nsfats are fats occur in low levels naturally in meat and dairy products Most trans fats in our diet come from processed foods including cookies cakes pastries and pies They are formed during a process of hydrogenation which adds hydrogen to a liquid fat making it solid This process saturates the fat which increases shelf life increases the smoke point and makes it easier to spread Transfats raise blood cholesterol and are a major risk factor for heart disease Buzz words to look for on nutrition fact labels for transfats are partially hydrogenated vegetable oil and palm kernel oil Essential Fatty Acids There are two types of essential fatty acids and both are polyunsaturated fatty acids They are linoleic acid Omega 6 and alpha linolenic acid Omega 3 Omega 6 fatty acids are found in vegetable oils such as corn safflower soybean cottonseed and sunflower oils mayonnaise salad dressings and margarine Omega 6 fatty acids tend to increase blood clotting and blood pressure Omega 3 fatty acids are found in canola oil walnuts flaxseed and soybean oil The body converts Omega 3 fatty acids into two other Omega 3 fatty acids known as DHA and EPA These other Omega 3 fatty acids can be found in fatty fish like salmon mackerel albacore tuna sardines herring Omega 3 fatty acids reduce the risk of heart disease and should be consumed more regularly than Omega 6 fatty acids Research shows more Omega 6 fatty acids are consumed in the Ame
307. nt regarding the feasibility of replacement After the issuance of the report the submission of a DD Form 200 is required in all cases where loss of presentation silver is involved Ensure the current edition of DD 200 is used When a missing or destroyed item of presentation silver is surveyed the original and one copy of the completed DD Form 200 will be forwarded immediately in a letter of transmittal to the Commander Naval Supply Systems Command Code SUP 51 P O Box 2050 5450 Carlisle Pike Mechanicsburg PA 17055 0791 for approval Only NAVSUP SUP 51 is authorized to approve the DD Form 200 When a missing presentation silver item which has been reported to the NCISH results in the issuance of a Report of Findings forward a copy to NAVSUP SUP 51 for file Since loss of presentation silver is a potential embarrassment to the Secretary of the Navy action will be taken to replace missing items with exact duplicates chargeable to ship s OPTAR If the manufacturer of the missing item cannot be determined or contacted NAVSUP SUP 51 may be able to assist in locating silver replacement sources A copy of all correspondence concerning replacement of missing presentation silver will be provided to NAVSUP SUP 51 When a missing or destroyed item other than presentation silver is surveyed a copy of the completed DD Form 200 will be forwarded immediately in a letter of transmittal to the Curator for the Navy However if the loss or damage i
308. ntation silver is the property of the U S Navy and cannot be authorized by the assigned ship or activity Commanding Officer to be loaned or returned to anyone without requesting in writing via NAVSUP to UNSECNAV for approval Direct any loan or return inquiries to COMNAVSUPSYSCOM SUP 51 Do not include presentations of the silver at decommissioning ceremonies unless the loan or return has been approved Any movement of silver transfer temporary storage etc must be reported to NAVSUP Code 51 5 2 STRIP SHIP 1 GENERAL When directed by competent authority to remove strip ship material any presentation silver or other valuable gifts on board will be transferred subject to the restrictions indicated in the following paragraphs 2 PRESENTATION SILVER Presentation silver together with 8 x 10 black and white photographs appraisal and copy of most recent inventory report submitted to NAVSUP will be turned in for temporary vault storage at the nearest FISC or Supply Department of the Naval Shipyard for safekeeping To ensure proper turn in procedures are in place it is recommended that the custodian of the silver contact the storage point and or NAVSUP for specific disposition instructions Broken or visibly damaged items will not be accepted for turn in Holders are expected to repair or survey broken damaged items prior to turn in All DD Form 200s for presentation silver require NAVSUP approval prior to turn in A legible
309. nth period The quarterly PMS schedule contains the following Work center Year a b c Quarter after overhaul d Department head signature e Date prepared f Months covered WEEKLY PMS SCHEDULE The Weekly PMS Schedule displays the planned maintenance schedule for accomplishment in a given work center during a specific week The weekly PMS schedule contains the following Work center code Date of current week Division officer approval signature MIP code minus the date code List of applicable components o ep np p Maintenance personnel assigned g h Food Service Operation Handbook Periodicity Outstanding major repairs etc 10 PERIODICITY CODE The periodicity code denotes the number of maintenance requirements needed for a certain piece of equipment The following are examples of periodicity codes 11 12 ze j k Ao 29 5 p D daily 2D every second day W weekly 2W every second week M monthly Q quarterly S semi annually A annually R situation requirement 18M every 18 months 48M every 48 months and LU lay up NOTE The numbers indicate sequence For example if a piece of equipment has four monthly checks they are identified as M 1 M 2 M 3 and M 4 Periodicity may indicate a combination of calendar and situation requirements For instance M 1R means that the check is to be done monthly or when some specified situation occurs PMS PROCEDURES a
310. o OFF Remove front cover lift cutter sleeve and cutterback Rotate slicer counterclockwise and remove slicer Lift and remove deflector plate Remove cylinder and slide piston from piston shaft Remove remainder of rehydrated potato product Remove diaphragm from piston E PE N er ae 0 Wipe all surfaces of the machine with a clean damp cloth Wipe dry CAUTION Do not use abrasives on rubber plastic or stainless steel surfaces Do not use solvents on plastic parts or place parts in automatic dishwasher Hard to remove dry product may be softened by soaking parts for a short time in warm water 11 Wash all removed parts in warm soapy water Rinse parts in clear clean water Submerge parts in sanitizing solution and allow parts to air dry 12 Check piston shaft and area around nozzle discharge and dry product discharge for dirt and product buildup Wipe clean as required NOTE Do not reassemble until machine has been charged 13 Install diaphragm on piston and install piston on shaft 14 Install cylinder and deflector plate 15 Install slicer and rotate slicer clockwise 16 Lift cutter sleeve install cutterback and front cover 17 See manufacturer s instructions and procedure for periodic major cleaning 18 Lubrication and de liming is to be in accordance with manufacturer s instructions 8 33 Food Service Operation Handbook 2 25 PIE RIMMER CRIMPER OPERATING AND SAFETY PRECAUTIONS Operating 1 2
311. o that there is danger of toppling Whether afloat or ashore remember STOW FOR SEA When stowing glasses and cups place them upside down in the stowage racks If you know of or suspect that there is broken glass or dishware in soapy water remove the broken pieces carefully Food Service Operation Handbook 2 0 PLANNED MAINTENANCE SYSTEM PMS 2 1 GENERAL 1 GENERAL PMS maintenance actions are the minimum actions required to maintain machinery and equipment in a fully operable condition and within specifications Preventive maintenance is set up for all equipment that might seriously damage the equipment or effect the safety of the operator if it should break down A good maintenance program should have the list of equipment that requires periodic inspection adjustment cleaning and lubrication A well maintained galley plays an important role in having an effective food service operation that contributes to saving labor and high morale PLANNED MAINTENANCE SYSTEM PMS a Ensures that preventive maintenance is completed when required b Provides a simple and standard means for planning scheduling controlling and performing preventive maintenance c Uses schedules and documents some of which are the following 1 Daily PMS schedule 2 Weekly PMS schedule and 3 Quarterly PMS schedule LIST OF EFFECTIVE PAGES LOEP The list of effective pages LOEP provides a listing of the maintenance index pages MIPs assign
312. o the main course knife but is slightly smaller c Bread and Butter Knife This is used only at lunch and dinner meals when bread is to be served It is the same size as the breakfast knife but has straight edges and a blunt tip BREAD AND BUTTER KNIFE Figure 1 Knives Food Service Operation Handbook x Ct SSA le 7 OYSTER FORK Figure 2 Forks Main Course Fork This is always set for lunch and dinner meals It is largest of the eating forks It is also used for serving meats starches and some vegetables Dessert Breakfast Fork This is always set for breakfast or brunch It is also set at dinner or lunch when dry desserts such as cake or pie are to be served This fork is similar in shape to the main course fork but is slightly smaller Salad Fork This is used only at lunch or dinner when salad is to be served It has four short tines one of which is slightly wider than the other three and has a notch or indentation at the end Oyster Fork This is used only at lunch or dinner when oysters or shrimp cocktails are to be served It is slightly smaller than the salad fork and has only three tines One of the two outer tines is wider than the other and is notched at the end Food Service Operation Handbook BOUILLION SPOON Figure 3 Spoons Teaspoon The teaspoon is set for every meal It is similar in size and shape to the common household teaspoon Iced Tea Spoon The iced te
313. ocedures of the command and the food service division treat customers courteously and respectfully Study and analyze the jobs for which you are responsible learn everything about the job or equipment and be able to apply your knowledge effectively Use previous food service facility records to determine trends and anticipate workloads and changes schedule food service attendants to meet work demands Ensure in advance the availability of needed materials and equipment Balance the workload among food service attendants in their work assignments Give special attention to new food service attendants Acquaint them with their jobs and their fellow workers fully explain the policies working conditions and expected standards Maintain discipline and good conduct and ensure strict adherence to established standards E 1 Food Service Operation Notebook i Keep your supervisor Leading CS or designated representative informed as to activities progress problems etc j Keep food service attendants fully informed as to how they are doing what they do well and where improvement is needed k Plan and conduct meetings with food service attendants to share information and ideas in order to promote enthusiasm and teamwork thus creating a positive atmosphere Encourage good health habits and personal hygiene standards Ensure proper grooming and strict conformance with uniform standards at all times m Pursue an a
314. od items are nearly depleted on the serving line go to the pantry or galley and place more portions of this food on a plate return to the serving line and neatly place the food onto the correct serving pan or dish Cold food items may be refilled in the same manner or the entire serving pan or dish may be replaced by a filled one Refilling should be done as smoothly as possible and with minimal disturbances to diners To prevent the entire serving line from halting try not to replace all items at the same time In addition to the serving line the dining tables also must be attended in the fashion described for cafeteria style meals Thus food items such as bread and butter should be refilled beverages served and place settings replaced as needed Finally desserts may be included on the buffet serving line or they may be served individually after diners have finished the main course The wardroom supervisor will decide how dessert is to be served 4 SERVING BEVERAGES Presented below are four general guidelines and several specific procedures for serving beverages a 4 22 The first guideline is that beverages are to be served from the diner s right if at all possible Otherwise check with the wardroom supervisor about how to serve the beverages in a way which disturbs the least number of diners The second guideline is that the server should never lift the diner s glasses or cups from the dining table to refill them Rather th
315. of beverages and breads will also be available MENU PLANNING Many factors effect the menu planner s choice of foods for the menu nutritional requirements food costs availability of supplies equipment skill level of galley personnel and manning levels a Monetary allowances determine the financial resources of the menu planner A menu writer must stay within the Basic Daily Food Allowance Careful planning will help eliminate rewriting of menus and making last minute substitutions b Seasonal availability of foods is important to the menu planner Menus should be adjusted to take advantage of seasonal changes in the supply of fresh produce Canned or frozen fruits juices and vegetables supplement the fresh menu items and are comparable in nutritive value c Equipment and storage facilities also effect the choice of menu items Avoid menus that require too much last minute preparation Plan a balance between foods that can be prepared in advance without deteriorating in quality and those that must be prepared just before serving time d The amount of manpower and skill level of galley personnel must be considered when planning a menu Balance labor intensive menu items with those that require minimal preparation Food Service Operation Handbook 4 2 MENU PLANNING PROCEDURES 1 MENU DRAFT The Leading Culinary Specialist will draft a menu using the following tools Cargo afloat NAVSUPNOTE 7330 crew preference surveys AFRS
316. of energy They also provide vitamins minerals and fiber 1 4 Food Service Operation Handbook When shortening butter oil or eggs are prominent in a recipe bread products can be quite high in fat Some examples of higher fat breads include croissants Danish pastries sweet rolls doughnuts and oversized muffins Higher fat grain starch items can include fried potatoes rice potato corn chips and assorted snack crackers Vegetable Group 2 1 2 Cups Daily Vary Your Veggies Vegetables are naturally low in fat and contain no cholesterol Vegetables are a good source of vitamins especially A and C fiber folate and minerals such as iron and magnesium Vegetables that are dark in color provide more nutrients Starchy vegetables such as corn peas and lima beans contain at least four times more calories than an equal quantity of a non starch vegetable such as green beans or broccoli 1 2 cup corn 80 calories 1 2 cup broccoli 20 calories Starchy vegetables also tend to be less nutrient dense than other vegetables meaning they do not contain as many nutrients Variety is the key a diet containing an assortment of different vegetables is the best way to ensure adequate intake of important vitamins and minerals Fruit Group 2 Cups Daily Focus on Fruits Fruits are low in fat and are cholesterol free Fruits and fruit juices provide important amounts of vitamins and minerals such as vitamins C A and potassium While either fruit
317. of most recent itemized inventory report submitted to NAVSUP will be forwarded by a letter of transmittal to the Commander Naval Supply Systems Command Code SUP 51 P O Box 2050 5450 Carlisle Pike Mechanicsburg PA 17055 0791 DO NOT SEND SILVER TO NAVSUP The locations for permanent storage turn in are FISC Norfolk and FISC San Diego only Additional FISC activities may be approved for temporary storage of silver as long as all security requirements are in place 3 19 Food Service Operation Handbook Please contact the FISC prior to transporting silver to the below addresses FISC NV Presentation Silver Manager FISC SD Presentation Silver Manager STORES SPECIALIST 3985 CUMMINGS RD LOGISTICS SUPPORT CENTER BLDG 116 2D FLOOR FISC NORFOLK SAN DIEGO CA 92136 1968 GILBERT ST STE 600 NORFOLK VA 23511 3392 2 SHIPMENT When authorized by proper authority material will be properly cleaned wrapped with in flannel bags or anti tarnish tissue paper then wrapped with bubble wrap and packaged prior to delivery of the material to the supporting FISC or Naval Shipyard for shipment An itemized DD 1149 will accompany shipment In the absence of a supporting activity to prepare the material for shipment every effort must be made to protect the contents during shipment The use of cardboard carton s as the external shipping container s is prohibited All silver must be shipped in a protective container or wood crate to prevent damage during
318. oint mixing position close the hinged part of the canopy and start the mixer STARTING The agitator is driven by a two speed motor through a starter that has over load and low voltage protection Starter is set into front of frame Push button control for agitator motor consists of BLOW FAST and STOP when bowl is tilted safety switch cuts off current With bowl anywhere from slightly open to dump position agitator will run only as long as SLOW button is held in NOTE If machine is equipped with JOG button hold both SLOW and JOG buttons in to run agitator with bowl open 4 6 RESTARTING Relay in starter box will cut off when the current in the event line voltage drops below safe limit or if motor over load occurs To restart motor wait approximately two minutes and press SLOW button TIMERS If mixer is equipped with one or two timers set low speed timer for desired low speed mixing set high speed timer for total mixing time and press SLOW button Lubrication of mixer is to be in accordance with manufacturer s instructions Cleaning 1 2 3 After finishing the last mix the bowl agitator dough seals and canopy must be cleaned Residue will harden if allowed to stand over a half hour period To clean bowl use the following procedure a Run bowl to loading position put approximately 10 gallons of hot water into bowl run bowl up to mix position and
319. ons 2 Check for accuracy of the thermostat A reading of more than five degrees difference from the setting of the thermostat knob requires recalibration of the thermostat NOTE Do not remove manufacturer s decals from unit 3 Do not leave fryer unattended while it is in operation 4 Do not operate deep fat fryer without thermometers inserted into each fry kettle or attached to individual fryer baskets Handle food only with the implements provided for the purpose Foods which have been in water should be well drained before immersion in the shortening Keep all other water sources away from the operating fryer 7 Wipe up fryer spills immediately Operating CAUTION DO NOT TURN ON THE POWER TO THE ELEMENTS WITHOUT FIRST FILLING THE FRY KETTLE Filling the Fry Kettle 1 Check to make sure that the thermostat sensing bulb inside the kettle is firmly held in the bracket attached to the back of the tank inside Tighten the screws in clamp holding the bulb if necessary Always check to make sure that the drain valve is completely closed before filling the fry kettle If the fryer is new it is advisable to fill the kettle with water and clean thoroughly as explained in the cleaning instructions in order to remove rust inhibitors and any foreign matter 4 Using approved liquid shortening fill the kettle an inch above the top of the elements before turning fryer on If the heating element surfaces are not covered when the frye
320. ons are intended for use in the event of suspected or known contamination The task is to decontaminate and prevent recontamination The major risk from transmission of infectious disease is from droplet nuclei tiny particles that do not settle readily Because of their size they can bypass the barriers in the upper airway and settle in the alveoli of the lungs Large particles will settle rapidly while they are less likely to be inhaled they can contaminate surface and foodstuffs Contamination on food and surfaces may be ingested with the food or carried from the surfaces to the mouth by hand to mouth contact Because of the current difficulty in rapidly detecting biological agents knowledge of contamination may although not necessarily be based on the occurrence of widespread or unusual sickness This sickness could be caused by contamination that had occurred several days or weeks before 1 4 DECONTAMINATION OF EQUIPMENT AND SPACES 1 INITIAL PROCEDURES After contamination has occurred decontamination measures should be carried out as described below so that recontamination will not occur Decontamination procedures and chemicals Steam application to surfaces when available is effective and may be used ashore and afloat Afloat Naval Ships Technical Manual NSTM Chapter 470 outlines a steaming procedure for decontaminating spaces Calcium hypochlorite 65 70 used as a one percent or 9 percent solutions in water with 0 5 pe
321. ontamination and heavy liquid contamination 4 VAPOR CONTAMINATION After surrounding areas have been decontaminated the enlisted messing facility should be aerated thoroughly and the entire food service space washed down inside and out with clean water All equipment and utensils used in the preparation and service of food should be washed carefully using normal procedures Spaces utensils and equipment then should be tested with the chemical agent detector kit and if necessary any of the prescribed procedures should be repeated 5 LIGHT LIQUID CONTAMINATION The food service spaces inside and out should be washed with hot water and an alkaline detergent such as standard dishwashing compound The application of the solution at high pressure will increase effectiveness During and after cleaning the spaces should be aerated If slight contamination remains the food service spaces should be heated to as high a temperature as possible for about 1 to 2 hours The spaces then should be opened and ventilated for 15 minutes This procedure should be repeated as necessary Food Service Operation Handbook testing at intervals with the M8 Chemical Agent Detector Paper M9 Chemical Agent Detector Paper tape or detector kits such as the M256 Chemical Agent Detector Kit Porous objects such as wooden benches will absorb liquid contamination to the extent that it probably will be necessary to destroy them Decontamination of utensils and equipm
322. oom mess officer is authorized and assigned for the wardroom mess per the ships manpower authorization A mess treasurer or wardroom officer will be appointed by the commanding officer for the wardroom mess see Appendix B for template and the commanding officer s mess using personnel assigned to the ship Flag officers and unit commanders will appoint a mess treasurer or wardroom officer from personnel assigned to their immediate staffs Frequent changes in personnel assigned mess treasurer or wardroom officer duties should be avoided ELIGIBILITY Commissioned officers warrant officers and enlisted personnel in paygrades E 6 and above are eligible to serve as mess treasurer or wardroom officers for officers messes afloat Individuals charged with the custody and disbursement of public funds are ineligible for service as mess treasurer or wardroom officer However the mess treasurer or wardroom officer may be assigned the duties and perform the functions of mess caterer and this practice is encouraged when possible on large ships i e carriers This assignment would be a primary duty vice the collateral duty of a mess caterer or a mess treasurer or wardroom officer Members of an embarked staff are ineligible for duties as treasurer for the wardroom and commanding officer s mess The assignment of mess treasurer or wardroom officer duties to enlisted members to officers messes with multiple members is discouraged FLAG UNIT COMMANDER AND CO
323. operly stored The storage area should be clean free of dirt grease food particles personal clothing etc otherwise they will be contaminated and your time and efforts will be wasted By adhering to the following rules your overall hand dishwashing operation will be a success a DO NOT allow the cooking utensils to come in contact with your clothing while transporting them to the storage area b Avoid handling the cooking surfaces c Store them face down to prevent dust dirt from accumulating 2 46 7 0 Food Service Operation Notebook FOOD WASTE AREAS 1 FOOD WASTE Garbage collection and disposal methods differ among various types of ships but a few sanitary requirements commonly govern these methods Garbage should be disposed of promptly to prevent contamination of spaces preclude buildup of offensive odors and eliminate a potential fire hazard Garbage collection areas should be thoroughly cleaned each day Trash and garbage should not be left in food service areas overnight as they attract insects and rodents The Mess Deck Master at Arms should ensure that a Food service attendants are properly trained in the operation and cleaning of equipment used in collecting and disposing of garbage b All garbage grinders and disposal units are operated in compliance with established instructions An adequate supply of garbage trash containers is available Garbage trash containers are kept clean and covered Recommend use o
324. opportunity should be used to develop pride and discipline by the example of ceremony 2 WARDROOM LIVING The customs and traditions of wardroom living are dictated by propriety good manners and common sense Since wardroom members are officers and gentlemen ladies the standards of social conduct deportment and dress expected of officers and gentlemen ladies must be required in the wardrooms of the fleet and expected of their members both afloat and ashore 5 2 WARDROOM STANDARDS 1 GENERAL To instill in their officers a respect for and habitual practice of these naval customs and traditions commanding officers must require the highest standards of service habitability and cleanliness in their wardroom and of neatness decorum and orderly manner of living by the members While the degree of formality must as a practical matter differ between an aircraft carrier and a destroyer escort because of differences in physical facilities and number of personnel assigned no ship in the fleet is 5 13 Food Service Operation Handbook so lacking in facilities or personnel that the minimum standards prescribed herein cannot be met 3 HABITABILITY GENERAL Wardroom country is each officer s seagoing home It should exhibit the maximum in habitability regarding meal preparation and dining facilities berthing arrangements appearance and decor lighting ventilation and noise level The structure and installed equipment provided in constr
325. or 15 minutes 3 Boiling for a minimum of 15 minutes Baking Certain contaminated items may be decontaminated by baking Only those items in the Armed Forces Recipe Service that specify an oven temperature of 400 F 204 C and above for a cooking period of 40 minutes or longer will be used to prepare baked items using contaminated ingredients Meats All meats except those contained in decontaminated impermeable containers canned meat items must be cooked to the well done stage at 325 F 167 C for about 2 Food Service Operation Handbook hours Guidance cards in the Armed Forces Recipe Service also include information on internal temperature indicating the well done stage 7 WATER CONTAMINATION a GENERAL The detection of water contamination and the completion of associated laboratory analysis are responsibilities of the medical department Biological decontamination of water is not difficult when regular water treatment facilities exist However more chlorine than normal will be needed to process the water If no water treatment facilities are available water contaminated by bacteria can be decontaminated by any of the following methods 1 Boiling for 5 minutes 2 Distilling if equipment is available 3 Using iodine tablets according to the direction found on the label A medical officer will approve the method and the completeness of the decontamination process before any water is used for drinking purpos
326. ordance with instructions for its use Shut Down Procedure End of Day Operation Result 1 Allow the Pulper to run for 5 minutes Clears the machine dam and associated after last pieces of waste are fed into piping of any accumulations of water the machine 2 Fully open drain valve by turning Opens bypass port to ship s drain system handle 90 from the closed position drain pulper 3 Depress STOP button and move Closes the water inlet valve and stops the detent over STOP button pulper motor 4 Fully close water supply shut off valve None 5 Turn system disconnect switch to Green indicator Run light goes off and all OFF position power is removed from system 6 Remove feed chute Exposes interior of pulper for inspection and cleanout 8 51 Food Service Operation Handbook WARNING FOOD WASTES HAVE A HIGH BACTERIA CONTENT BROKEN GLASS OR OTHER SHARP REFUSE MAY BE PRESENT INSIDE THE PULPER TANK AND JUNK BOX AND CUTTING MEMBERS HAVE SHARP EDGES EXERCISE EXTREME CAUTION WHEN REACHING INTO THESE AREAS WEAR RUBBER GLOVES WHILE PERFORMING THE FOLLOWING STEPS DO NOT DRINK EAT OR SMOKE 7 Remove accumulated debris from the pulper tank 8 Fully close drain valve by turning handle 90 from open position 9 Dump bucket full 2 gal of hot fresh water detergent solution into pulper tank 10 Wash down the feed chute the interior of the and pulper tank the gasket area
327. osed in a watertight seal water must not be used in the decontamination processes Electrical equipment should be decontaminated with DS2 or other solutions and methods as directed by the damage control assistant or disaster control officer Decontamination of Water In war all water from undetermined sources is considered contaminated There are no field methods for individuals or small units to decontaminate water sources Disinfection does not remove chemical agents Certain types of standard water purification equipment held by engineer quartermaster units are capable of removing chemical contaminants from water however some modification of procedures may be required Water that has been obtained from approved sources stored in impermeable containers and has retained its residual disinfectant can be considered safe for drinking provided that external decontamination of the container has been performed Any water source suspected of contamination should not be used unless the absence of contamination has been confirmed using a chemical testing kit The following table Table 1 gives some guidance on the effects of liquid chemical agents on water Food Service Operation Handbook TABLE 1 Effects of Liquid Chemical Agents on Water Effect of Agents on Water Chemical Taste Smell Color Toxicity Mustard Acid Bad Yellow Yes N Mustard Acid Bad Yellow Yes Arsenicals Acid Bad Yellow Turbid Yes Nerve Acid None None Yes Cyanogens Bitter None No
328. ottom of the urn liner from becoming burned and will permit the steam to escape 6 Remember to drain the water from the urn liner prior to preparing coffee 3 DE STAINING A COFFEE URN The coffee urn should be de stained at least weekly and more frequently if the urn liner becomes badly stained The following procedures should be followed a Be sure the urn water jacket is full and the urn is turned on b Fill the urn liner with hot water to the coffee line Add the de staining compound in accordance with the instructions on the container c Allow the solution to remain in the urn liner approximately 60 minutes Drain off some of the solution through the drain line and faucet and pour back into the urn liner Place a warning DO NOT USE sign on the coffee during the de staining process d Drain and thoroughly rinse until all traces of the de staining solution have been removed e Place approximately 1 gallon of clean water in the urn liner and leave the lid ajar until the next use 3 17 FREEZE DRIED COFFEE DISPENSERS 1 FREEZE DRIED DISPENSERS Many activities have freeze dried coffee dispensers which provide a fresh cup of coffee each time the dispensing button is pushed There is also a dispensing button for hot water which patrons may use to prepare hot tea or cocoa You should be familiar with the following a The freeze dried coffee is placed in a container which attaches to the funnel dispensing assembly This should b
329. ough seats for the expected number of diners arrange extra individual tableware on the sideboard unless a buffet is being served Place the dessert fork or spoon in the proper place on the table when serving the dessert For a buffet follow the procedures for placing silverware on the dining table or serving line as described in that section 4 15 Food Service Operation Handbook Figure 8 Basic Breakfast Brunch Cover Figure 9 Basic Lunch Dinner Cover 1 8 SETTING THE SIDEBOARD 1 GENERAL Most wardrooms are equipped with a waist high cabinet known as the sideboard Its storage spaces are used for storing wardroom linen and tableware and the top forms a counter for the placement of beverage services and extra tableware in preparation for a meal The sideboard may also be used for a buffet serving line on ships where the use of a separate buffet table is not practical This latter use is discussed in Setting the Buffet Serving Line The steps to be followed in preparing the sideboard for all other meals are outlined below 2 SETTING UP THE HOT BEVERAGE SERVICE The principal hot beverage used aboard ship is coffee Hot tea or hot chocolate may also be used if desired by wardroom members The hot beverage service should be set up following placement of the linen on the sideboard The steps outlined below will guide beverage service set up 4 16 Food Service Operation Handbook a Set Up Coffee Take coffee pots one each
330. p the beverages thoroughly mixed and promote uniform cooling The beverages are dispensed from a clear plastic tank 1 OPERATION Operation of the equipment is as follows a Fill the dispensing tank well in advance of the meal to ensure a properly chilled beverage Beverages should be prepared in advance and pre chilled b Empty and clean the drip pans as necessary and wipe up any spillage immediately Turn off the refrigeration unit and recirculating pump when the machine is not in use or the tank is empty DISPENSERThe dispenser should be disassembled and thoroughly cleaned after each meal use The following procedure should be followed a Turn off the electric power supply to the machine b Drain the beverage from the dispenser and check with the galley lead cook in regard to future use Do not discard the beverage unless directed c Disassemble the dispenser in the following manner 1 2 3 4 5 6 Remove the dispensing valves from the beverage tank Remove the cover drip pan re circulating spray tubes and magnetized agitators Remove the beverage tank from the machine Clean the exterior of the exposed dispenser using the two pan method Areas that are often overlooked are the base of the dispenser legs and the dispensing valve openings Wash the removed items in warm detergent and water rinse with clear water to remove all traces of detergent place in a sanitizing solution and allow to ai
331. parts use warm soapy water Rinse all parts thoroughly and dry Do not use abrasives and do not run through dishwashing machine 8 57 Food Service Operation Handbook 2 42 ICE TEA DISPENSER OPERATING AND SAFETY PRECAUTIONS CAUTION If dispenser will be without power supply for more than 45 minutes remove the tea jar to avoid clogging Duct heater must be operative to keep tea powder dry and free flowing 1 Lift off machine front cover lift jar and dispensing head out of the unit Unscrew jar and fill with powdered iced tea NOTE Jar must be clear and completely dry for proper dispensing Reinstall jar and dispensing head assembly and replace front cover 2 To adjust drink strength remove jar and dispensing head as above tap lightly on dispensing head with hand to remove tea from dispensing wheel invert the jar and turn strength adjuster on the dispensing head toward higher number to increase strength or to lower number to decrease strength of drinks Turn the adjustor until it snaps into the next notch Refer to manual for exploded view of parts of dispensing head Reinstall dispensing assembly and cabinet front before operation 3 If dispenser malfunctions refer to troubleshooting chart in the operating manual Cleaning Remove cup rest and drip tray and empty drip tray Remove front panel from unit Lift jar and dispensing head up and out of unit Remove mixing bowl by lifting front edge up and out Wash cup rest drip tray
332. per cover assembly Wash all parts in detergent and water rinse place in sanitizing solution remove and air dry a Use hand dishwashing compound for detergent b Store all sanitized parts in a clean area until the next use BUTTER DISPENSERS 1 GENERAL There are two types of butter dispensers One is electrically refrigerated and the other is refrigerated by filling the rear compartment with ice or a refrigerant packet which is stored in the freezer between uses Both types should maintain the temperature below 41 F This temperature will prevent the butter from melting but will keep it soft enough for easy spreading 2 DISPENSER PREPARATION a Prior to the meal 1 2 Connect the electric power supply if electric unit or fill with ice or place refrigerant packet in place if non electric unit Fill the dispenser with trayed butter pats During each use 1 2 Replenish butter pats as needed Clean up spills immediately After the meal 1 Remove butter pats and place under refrigeration 2 27 Food Service Operation Notebook 2 Electric unit Disconnect power supply wipe the exterior with a soft damp cloth DO NOT IMMERSE IN WATER 3 Non electric unit Discard ice or remove refrigerant packet and place in freezer wash dispenser in detergent and warm water solution rinse sanitize and wipe exterior with dry cloth Use hand dishwashing compound for detergent 3 22 TRAY BOWL CUP
333. pper Shakers The salt and pepper shakers may be all silver or they may be glass with silver tops The salt should always be kept loose and dry and both shakers should always be at least 3 4 full when placed on the dining table c Coffee Cream Pitcher The coffee cream pitcher is similar in size and shape to the sugar bowl but has a spout and no top 4 12 d Food Service Operation Handbook Centerpiece Most ships consider some type of centerpiece as standard The centerpiece usually consists of a silver fruit bowl containing either fresh or artificial fruit for breakfast or fresh or artificial flowers for lunch or dinner The Buck A buck is normally a small object such as a statue a model or a dummy weapon round which is used aboard some ships to designate which diner is to be served first The buck is not used at breakfast at brunch or when guests are to be served Figure 6 Standard Center Items I i COFFEE CREAM PITCHER SUGAR BOWL 3 MEAL RELATED CENTER ITEMS The meal related center items listed below and shown in Figure 7 are set at the indicated meals if the food items for which they are used are listed in the menu a Cereal Cream Pitcher The cereal cream pitcher is shaped like a small beverage pitcher with a modified hour glass design It has a handle on one side and a capacity of 16 ounces It is set only for breakfast or brunch when cereal is to be served Syrup Pitcher The syrup pitcher is similar in
334. ps set aside for disposition The Mess Deck Master at Arms should inspect each piece prior to disposition to determine cause and course of action to be taken to prevent recurrence 5 10 INVENTORY OF DINNERWARE AND SILVERWARE 1 DINNERWARE INVENTORY An adequate supply of dinnerware will be maintained so all personnel will have dinnerware that is air dried and at room temperature The number of patrons served at the most attended meal combined with a base percentage of each item of dinnerware may be used as a guide to ensure this requirement is met The following table provides an example of this process 2 40 ITEM PERCENT Bowl soup salad 80 Food Service Operation Notebook Cup coffee 60 Tumbler glass 150 Silverware 100 Plate 9 inch 100 Plate 6 3 4 inch 200 Dish 5 9 16 inch 80 Tray carrying 100 EXAMPLE 200 persons served multiplied by 80 base percent equals 160 soup bowls required Dinnerware and silverware should be inventoried every two weeks to ensure that a sufficient supply is available for service Dinnerware and silverware should be closely inspected at this time Dinnerware with cracks or chips and silverware that is badly bent should be discarded A local form or log book may be used to record the inventory Figure 5 3 illustrates a proposed inventory record 2 41 Food Service Operation Notebook EXAMPLE DAILY AND WEEKLY WORK SCHEDULE SPACE SCULLERY BEFORE BREAKFAST AFTER EACH MEAL 1 Dec
335. pter 2 Chapter 8 Chapter 2 Chapter 8 Chapter 8 Chapter 8 Chapter 8 Chapter 8 Chapter 5 Chapter 2 Chapter 8 Chapter 5 Chapter 8 NAVSUP P 486 Food Service Management In Facilities Facilities And Service Flag Mess Food Handling and Nutrient Retention Food Management Teams And Detachments Food Microbiology Food Mixer 140 Quart Food Mixing Machine 20 Quart Food Presentation Food Preservation Food Service In Chemical Biological And Radiological Defense Food Waste Disposal System SOMAT Navy Model 3 Freeze Dried Coffee Dispensers G Garbage Grinder Cleaning Garbage Grinder Safety Precautions And Operating Procedures General Facility Structure and Housekeeping Griddle Guests x Habitability Habitability Items Hand Dishwashing Of Cooking Utensils Preparation For Washing Hand Dishwashing Of Cooking Utensils Storage Of Clean Utensils Hand Dishwashing Of Cooking Utensils Washing And Sanitizing Heimlich Maneuver High Compression Steam Cooker Market Forge Hot Chocolate Dispenser Hot Dog Grill Ice Dispensing Machines Ice Tea Dispenser Chapter 5 Chapter 5 Chapter 5 Chapter 1 Chapter 5 Chapter 6 Chapter 8 Chapter 8 Chapter 1 Chapter 6 Chapter 6 Chapter 8 Chapter 2 Chapter 2 Chapter 2 Chapter 9 Chapter 8 Chapter 5 Chapter 5 Chapter 5 Chapter 2 Chapter 2 Chapter 2 Chapter 11 Chapter 8 Chapter 8 Chapter 8 Chapter 2 Chapter 8 NAVSUP P 486 Food Service Management
336. public criticism of the ship s Commanding Officer and embarrassment to the Secretary of the Navy The custody of presentation silver therefore will be entrusted to a responsible individual designated in writing by the Commanding Officer The designated custodian will be responsible for adequate security proper display care and preservation of all presentation silver items in his custody When utilizing presentation silver for command functions where the designated custodian will not have immediate direct control of the items sub custody records will be utilized Food Service Operation Handbook 3 2 CUSTODY 1 RECORDS The custodian of presentation silver is responsible for maintaining records conducting physical inventories and submitting required reports Records to be maintained are as follows a Controlled Equipage Custody Records will be maintained for presentation silver or other valuable gifts a presentation may consist of one item or a number of items If all items included in a presentation cannot be listed and properly identified in a single custody record separate custody records will be prepared for individual items or groups of items In addition to the requirements each custody record will include 1 Acard number to be consecutively assigned if more than one record is maintained 2 Complete description including the engraving and dimensions of each item 3 The name address and phone number of the donor
337. r Food Service Charges at Appropriated Fund Dining Facilities Tab G and in the annual NAVSUP Sale of Meal Rates and Ration Credit Conversion Factors Naval Message Mess treasurer or wardroom officers should contact the food service officer to obtain current prices PER DIEM Messes which subsist from the general mess are required to collect a surcharge for meals from those individuals subsisting from the mess on a temporary basis and who are drawing per diem Surcharge rates can be found on the Office of the Under Secretary of the Navy Homepage www dtic mil comptroller Food Service Charges at Appropriated Fund Dining Facilities Tab G and also in the annual NAVSUP Sale of Meal Rates and Ration Credit Conversion Factors Naval Message COLLECTION FOR MEALS SOLD ON A CREDIT BASIS The mess treasurer or wardroom officer is responsible for maintaining the NAVSUP Form 1046 and collecting money for the credit sale of meals PAYMENT METHODS For those activities on Navy Cash collections will be made through the Navy Cash Program Activities not on Navy Cash will be required to pay his her mess bill at the end of each month via check or cash 7 GUESTS POLICY Every officers mess must have a policy which distinguishes guests of individual members from guests of the mess MEMBER S GUEST The cost of a meal for a membere guest will be billed to the member at the end of each month The consumption of a meal of a guest of a member will be recorded o
338. r e less than or equal to 15 grams fat will be served at each meal 2 In addition to red meat beef pork veal lamb poultry and fish will be incorporated in the menu 3 Lean cuts of beef and pork will be utilized Refer to The New Professional Chef and The Art and Science of Culinary Preparation for additional information on lean cuts of meat When serving one entr e per lunch dinner meal 1 A healthy option less than or equal to 15 grams fat should be served for either lunch or dinner 2 In addition to red meat beef pork veal lamb poultry and fish will be incorporated in the menu 3 Lean cuts of beef and pork will be utilized Refer to The New Professional Chef and The Art and Science of Culinary Preparation for additional information on lean cuts of meat Only one fried entr e will be offered per day to reduce daily fat intake It is preferable to serve entrees that are baked roasted broiled poached or grilled If serving a fried entr e the alternate entr e will be a healthy option When a casserole entr e is served offer an alternate entr e containing pre portioned or sliced meat h 4 7 Food Service Operation Handbook When serving high fat cold cuts such as bologna offer lean cold sliced roast meats such as turkey or lean roast beef to provide a healthy option Serve gravy sauces on the side At breakfast a minimum of one egg entr e will be prepare
339. r negative buoyancy 4 0 HANDLING AND STORAGE GUIDANCE 1 GENERAL Procedures shall be developed for collecting and separating the waste Waste receptacles shall be placed at designated locations and labeled Plastics Only Biodegradable or Pulpables and Metal and Glass All food contaminated plastic glass and metal cans should be washed prior to processing to avoid possible safety and health problems during storage Clean plastic discs will enhance recycling 5 0 TRAINING 1 GENERAL Food service personnel will be provided training on operation source separation waste disposal and waste discharge restrictions Regular meetings should be held to ensure ship s policies are effective and comply with the law Training aids are available by contacting your local Food Service Management Team Additional guidance and samples of shipboard waste management plans may be acquired by contacting NAVSUP at 717 605 5623 DSN 430 5623 or NAVSEA at 703 602 0351 10 4 he Heimlich maneuver is an emergency technique for preventing suffocation when a victim s windpipe becomes blocked by an object or food Place this guide on the refrigerator orina convenient place for quick reference You may never have to use this procedure but it is a good idea to know the basics TO SAVE YOURSELF 1 Make afist and place the thumb side of your fist against your upper abdomen below the rib cage and above the nave
340. r review annually is to receive up to date nutritional educational material and new recipes Commands can expect a hard copy of their review mailed to them within 45 days after menu receipt NOTE NAVSUP dietitian will email receipt acknowledgement of the menu review The menu is evaluated in terms of compliance to the standards outlined in this chapter Menus are given a numerical score based on a 100 point scale A score of 90 or better indicates an acceptable menu Commands interested in having NAVSUP review their menu should contact the NAVSUP Nutrition Manager listed in the Contact Directory Page 4 P 476 Check with your TYCOM for any specific local requirements 4 1 CYCLE MENU 1 GENERAL A cycle menu works best for general messes Cycle menus save time and allow an easier and more thorough analysis than menus written weekly Cycle menus provide more accurate forecasting for ration costs requisition requirements and daily food preparation In deciding on the most desirable cycle length the variety and frequency of resupply the number of duty sections and the CS watch schedule should be taken into consideration An odd numbered day cycle allows each watch section the opportunity to prepare the entire cycle menu Every attempt will be made to offer a selective menu Selective menus offer one or more options for each meal category Ideally each menu should offer two or more entr es side dishes vegetables and desserts A variety
341. r air circulation and cleaning access ovens deep fat fryers ranges under counter and or upright refrigerators and freezers cold food counters ice machines and soft serve ice cream makers Equipment abutting other pieces of equipment dressers or bulkheads shall be installed in a manner to avoid grease or soil catching crevices Where the back or side of heat producing equipment adjoins a bulkhead an air space of not less that five inches shall be provided Dresser mounted equipment shall not be welded to the dresser Equipment shall be installed on four to six inch high round stock corrosion resistant CRES leg supports of suitable size in diameter for supporting the specified equipment and secured by bolting to the dresser Dressers shall be adequately reinforced to support dresser mounted equipment and to prevent excessive vibration when equipment is operated NFPA 96 should be used to reference issues concerning ventilation control and fire protection for general mess operations Thermostats for equipment like fryers ovens and grills should be calibrated per OPNAVINST 4790 4c All food service equipment will be COSAL supported Food Service Operation Handbook 13 Questions and comments concerning the catalog may be forwarded to COMMANDER CARDEROCK DIVISION NAVAL SURFACE WARFARE CENTER CARDEROCK DIVISION SHIPS SYSTEMS ENGINEERING STATION CODE 974 PHILADELPHIA NAVAL BUSINESS CENTER 5001 SOUTH BROAD STREET PHILADELPHI
342. r commanding officer s mess must join the wardroom mess This mess is normally the largest officers mess on a ship 5 OPERATION LOCATION AND DESIGNATION Officers messes afloat will be physically located aboard ships and will be operated as integral parts of the Navy Messes afloat will be designated as flag messes unit commander s messes commanding officer s messes and wardroom messes STATUS Messes afloat are instrumentalities of the United States Government Consequently they are established organized operated and controlled by official regulations issued by the Department of the Navy Furthermore they will not be operated for financial profit of any individual group or organization MESSES ASHORE Officers and chief petty officers messes afloat are not authorized to be physically located and operated ashore Such messes if operated ashore will be established and operated under the provisions of the BUPERSINST 1710 11C 2325 EXCLUSIONS This manual does not apply to commissioned officers messes ashore chief petty officers messes ashore troop messes on transport ships in service with the Military Sealift Command cabin passenger messes on commissioned ships of the transport type and general messes Food Service Operation Handbook 2 0 ADMINISTRATIVE RESPONSIBILITY 2 1 ADMINISTRATION AND TECHNICAL DIRECTION 1 GENERAL The Chief of Naval Operations has assigned the responsibility for providing administrative and
343. r dry Use dishwashing compound hand for detergent DO NOT use any abrasive cleaners and DO NOT place in the dishwashing machine remember the removable parts are of plastic material Reassemble the dispenser after it has air dried BASE CLEANING The base of the dispenser should have an extensive cleaning weekly or more often if necessary The following procedure should be followed a Disconnect the electric power supply b Remove the stainless steel cover from the front of the dispenser c Remove the side panels and screens 2 23 d e f Food Service Operation Notebook Wash and rinse all removed items be careful not to lose the metal screws Vacuum the exposed area of the dispenser and wipe with a damp cloth Reassemble the dispenser immediately 3 15 CARBONATED BEVERAGE DISPENSERS 1 GENERAL Many activities have carbonated beverage dispensers for dispensing soda These beverages are highly acceptable to the patrons and are especially good for morale The following procedure is recommended for cleaning a After each meal 1 Remove the beverage dispensing nozzles clean in hot water and replace 2 Remove the front stainless steel cover and clean clean the exposed interior section and replace cover 3 Pour hot water into the drain pan to flush all carbonated syrup from the drains 4 Disconnect the electric power and CO supply when the dispenser is not in use Syrup containers Containers shoul
344. r is turned on the element will become red hot and has the potential to cause damage to the fryer and personnel 5 As a further precaution to prevent burning or scorching the shortening keep the thermostat knob set at 200 F until all shortening between and above the element has melted Additional shortening can then be added until the desired frying depth has been reached 6 After filling fry kettle always check thermostat calibration See Thermostat Calibration and Recalibration Instructions in the operator s manual Frying 1 After filling the fry kettle select the proper temperature for the product to be fried Set the thermostat to this temperature NOTE DO NOT ATTEMPT TO FRY ANYTHING UNTIL THE PROPER TEMPERATURE HAS BEEN REACHED The indicator light will shut off when the set temperature is obtained 2 Fill each basket with food and lower them into the fry pot Sample frying times are given in the operator s manual These are average times and with a little practice proper load and time will be established Cleaning the Fry Kettle 8 27 Food Service Operation Handbook Do the following DAILY 1 Turn off electrical power 2 Screw drain nipple into drain valve Place a suitable container under the drain nipple and drain the fry kettle completely Flush out any sediment remaining in the kettle with a little hot shortening 4 Wipe off the elements and the inside of the fry kettle with a clean cloth
345. raining should be job oriented The need for an effective food service attendants training program is essential to the management of the dining area Needless to say training is the most important responsibility of a supervisor Unfortunately it is often either omitted or gundecked Gundecked training does not fool anyone because training is measured by effectiveness not signatures on training attendance sheets Food Service Management NAVSUP P 486 states The Mess Deck Master at Arms will in conjunction with the medical department administer a training program for food service attendants in sanitation scullery operation and food handling Your responsibility has been assigned now we begin 10 2 SECRETARY OF THE NAVY REQUIREMENTS 1 GENERAL In addition to NAVSUP P 486 the Secretary of the Navy issued SECNAVINST 4061 1C which delineates the Navy s food sanitation program The instruction states that initial and subsequent semi annual refresher training will be given to all food service workers employed for 30 days or longer Personnel assigned to food service duties for less than 30 days shall receive 2 hours initial training and orientation by responsible supervisors TRAINING AND INSTRUCTORS A minimum of 4 hours for initial training and 4 hours annual refresher training is required for all food service personnel All training programs must be conducted by qualified food sanitation safety instructors Qualified food sanit
346. rcent detergent Decontaminating Compound NSN 9G _ 6850 00 664 2008 is readily available and is recommended If the above detergent is not available Liquid Detergent 50 NSN 7930 00 282 9699 or equivalent may be substituted Disinfectants such as iodophor solutions germicidal or detergent or other disinfectants registered with the Environmental Protection Agency EPA may be used if chlorine is not available The medical department should be contacted for advice and recommendations as necessary when using these solutions If calcium hypochlorite is not available the deposits can be removed physical decontamination by the use of detergent solutions alone In addition to the CBR decontamination compound a variety of detergents or cleaning compounds are available including liquid chlorine bleach and other laundry and dishwashing compounds solvent emulsion and water emulsion cleaners 2 DECONTAMINATION OF VARIOUS TYPES OF EQUIPMENT a Large Equipment Large equipment those items too large to be immersed in sinks or run through dishwashing machines should be washed rinsed and decontaminated in the same manner as prescribed for interior surfaces of food service spaces The methods most suited to decontaminating large equipment are those involving the use of hypochlorite and detergent solutions Hypochlorites are corrosive to all metals that will rust and should not be allowed to come into contact with motors and other electrical equipment from
347. rchy vegetable i e corn peas baked beans pinto beans black eyed peas lima beans will be offered when serving two vegetables per meal Relish trays will include a variety of fresh vegetables If dip is to be served with the relish tray offer a low fat fat free variety Ideally two vegetables will be served at both lunch and dinner Vegetables should complement the entr e being served For example green beans complement spaghetti but harvard beets do not Vegetables will be prepared utilizing batch cooking techniques in order to preserve nutrients and provide flavorful and appetizing meals Vegetables served with cheese sauce or cream sauce are generally high in fat Recommend serving sauces on the side Only one fried vegetable will be served per day 4 9 Food Service Operation Handbook MENU PLANNING NUTRITION STANDARDS FOR DESSERTS 1 HEALTHY OPTION DESSERT Healthy option dessert offered with each meal a 4 10 A healthy option dessert less than or equal to 5 grams fat will be served with every lunch and dinner meal Examples include fruit low fat yogurt sherbet fruit ice gelatin angel food cake or appropriate healthy option dessert recipe Offer fruit selections as a dessert choice for the lunch and dinner meals Fresh fruit will be utilized to the greatest extent possible If canned fruit is utilized it should be packed in natural juice vice syrup packed Seasonal fruits will be incorporated into the m
348. rd it does require a sense of orderliness attention to detail and an understanding of the important role played by CS personnel in support of the ship It is not enough just to see that the bunk is made clothes are out of sight and trash cleaned away Staterooms must be thoroughly cleaned to include furnishings desks all corners ledgers and bulkheads The same cleanliness is required for heads showers passageways and vestibules in officer s quarters 4 26 Food Service Operation Handbook 2 3 USING CULINARY SPECIALISTS AND ROTATIONAL POOL PERSONNEL 1 GENERAL CS personnel are responsible for performing functions associated with the management and operation of officers messes and quarters afloat However a rotational pool of enlisted personnel in paygrades E 1 through E 3 is established to assist the CSs in providing maintenance cleaning and other services This pool will be formed of personnel from various divisions and squadrons if they are onboard These personnel are normally assigned to such duties by the executive officer Under the supervision of the Culinary Specialist the rotational pool may perform housekeeping duties and basic maintenance service Bedmaking service is provided ONLY to commanding officers executive officers unit commanders and officers in paygrades O 5 and above or their equivalents Maintenance and cleaning of passageways heads and showers are also the responsibility of the rotational pool As a part
349. receive head of the line and early meal privileges c An accurate head count is taken of all personnel consuming a meal d The flow of personnel through the serving line is regulated to suit the seating capacity of the dining area e Personnel are wearing the correct uniform or civilian attire and that all articles of clothing are worn correctly Greasy dirty uniforms or coveralls should not be permitted 1 Personnel should be informed of any uniform clothing discrepancies and corrective action should be taken prior to entering the serving line 2 Any uniform clothing discrepancy that is discovered after the patron has already been permitted to enter the serving line should be dealt with individually as the patron is leaving the dining area not while the patron is eating f Food service attendants are at their assigned duty stations at least 5 minutes prior to serving time g Tables chairs and benches are cleaned during the meal This not only ensures the dining patron a clean area to eat but aids in cleanup after the meal h Any spillage on the deck or serving lines is cleaned up immediately i Milk and beverage dispensing machines are refilled as needed and any spillage is cleaned up immediately j The scullery operation is arranged to permit the dining patron to place the soiled dinnerware tray in the appropriate scullery opening to be scraped and sorted by the food service attendant Never permit the trash garbage
350. remove toast by hand After each use a b 2 32 Disconnect the electric power supply and allow the toaster to cool Remove the catch tray and wash rinse in the utensil wash sink catch tray may be placed in the dishwashing machine Wipe down exposed surfaces with a damp cloth and brush all crumbs out of the inside of the toaster and from around the base Do not allow water or cleaning solution to come in contact with the conveyor chains as they will rust Food Service Operation Notebook e Remove the bread baskets and clean thoroughly Bread baskets may be placed in the dishwashing machine To remove baskets 1 Move each basket in turn to a position midway to the front of the machine 2 Press the left conveyor chain to the left and the pins will slip out of the holes in the basket a When replacing baskets be sure holes on each side are properly aligned with the pins on the conveyors so the basket will not be slanted when it goes through the toaster 4 8 CEREAL DISPENSER 1 GENERAL The cereal dispenser is usually located at an area adjacent to the serving line You should ensure that food service attendants a Fill the cereal dispenser prior to the meal if cereal is to be served b Replenish cereal as required providing maximum variety c Check for damaged cereal boxes and deliver these damaged boxes to the lead cook for disposition d Rotate stock oldest date of pack should be used first The cereal
351. resent to serve food items prior to opening the serving line 4 3 GENERAL OPERATIONS 1 GENERAL During the period the serving line is open particular attention should be directed towards a SERVING LINE CLEANING 1 Cleaning food spills immediately 2 Replenishing food items do not wait until the food insert is empty 3 Ensuring that personnel assigned to serving food items are courteous and follow serving instructions b CLOSING THE SERVING LINE Upon closing of the serving line the following procedure should be followed 1 Check with the lead cook as to the disposition of food items 2 Turn off the heat source a Close the steam valve on steam table b Turn the temperature control dials to the off position on the electric table 3 Open the drain valve s 2 30 Food Service Operation Notebook c HOT FOOD TABLE CLEANING After the hot food table has cooled the following procedure should be followed for cleaning 1 Remove all loose food particles Particular attention should be given to the drains 2 Using the two pan method thoroughly clean the interior and exterior of the hot food table DO NOT use abrasive materials or cleaners 4 4 DESCALING NOTE STRICT ADHERENCE TO SAFETY PRECAUTIONS MUST BE FOLLOWED WHEN DESCALING 1 DESCALING A STEAM TABLE Depending on the geographical location and the mineral content of the fresh water supply the steam table may require scheduled des
352. results in premature burn out of heating elements Periodically check the calibration of the thermostats by using an accurate surface thermometer or pyrometer Have thermostats calibrated as necessary Directions for Cleaning Griddles Step Procedure Shut off power Use manual switch Turn off heat Remove carbonized NEVER clean surface plate while hot grease after each use Allow plate to cool NEVER POUR WATER ON HOT PLATE Scrape surface with spatula or pancake turner Wipe clean with dry paper towels Use pumice stone block to clean hard to remove burned areas on plate after each use Clean grease and or drain troughs Pour hot detergent solution into small drain and brush Rinse with hot water Empty grease receptacles Remove grease from scrapings and supporting name with hot detergent solution rinse and dry Scrub guards front and sides of Using hot detergent solution wash off griddle grease splatter and film Rinse and dry 8 55 2 Food Service Operation Handbook 40 HIGH COMPRESSION STEAM COOKER MARKET FORGE OPERATING AND SAFETY PRECAUTIONS 1 Make sure drain plug is in place Pour 6 quarts of water into cooking chamber Note water level and keep replenished during operation Turn main power switch on turn timer to maximum setting and let cooker preheat approximately twenty minutes When water starts to boil cooker is ready for operation Turn timer OFF Put in pans of food close and lat
353. ribed by the Office of the Chief of Naval Operations and contained in OPNAVINST 1700 16 These beverages shall be purchased using funds of the hosting mess Under no circumstances shall general mess funds be used for the purpose of purchasing alcoholic beverages 9 NAME TAGS FOR ENLISTED PERSONNEL GENERAL The publication U S Navy Uniform Regulations NAVPERS 15665 Chapter 6 section 4 contains general regulations prescribing uniform apparel to be worn by Culinary Specialists and other food service enlisted personnel including the wearing of name tags indicating name rate and command to which assigned The wearing of 5 12 Food Service Operation Handbook nametags will assist officers and guests in correctly addressing the Culinary Specialist and other food service enlisted personnel during meals and at other times 4 10 MESS PERSONNEL TRAINING PROGRAM 1 General An effective training program for mess personnel is vital to establishing and maintaining proper mess standards A division officer s notebook with proper up to date records written delegation of duties and responsibilities and outlined training lessons with definite objectives is as important for the Culinary Specialist as for any other division in the ship It is a training program in which the commanding officer executive officer medical officer supply officer chaplain caterer and other officers including the junior ensign have an intimate and personal interest
354. rican diet c Caloric value 9 calories per gram d Requirements Fat should comprise no more than 30 of an individual s total caloric intake Only 7 10 of caloric intake should come from saturated fat Table 3 3 provides recommended Protein Carbohydrate and Fat intakes for various calorie levels Food Service Operation Handbook TABLE 3 3 RECOMMENDED PROTEIN CARBOHYDRATE AND FAT INTAKES FOR VARIOUS CALORIE LEVELS CALORIES GRAMS PROTEIN GRAMS CARBOHYDRATE GRAMS FAT PER DAY 15 total calories 55 total calories 30 total calories 1 200 45 165 40 1 500 56 206 50 1 800 68 248 60 2 000 75 275 67 2 200 83 303 73 2 500 94 344 83 2 800 105 385 93 3 000 113 413 100 3 500 131 481 117 4 000 150 550 133 4 500 169 619 150 Note The Nutrition Fact Label references 2 000 calories as a standard calorie level for comparison of food products Food Service Operation Handbook TABLE 3 4 TIPS FOR IDENTIFYING FOOD PORTIONS Meat Poultry Fish cooked 3 ounces size of a computer mouse amount in a sandwich amount in a quarter pounder cooked half chicken breast 3 inches across 6 ounces restaurant split chicken breasts 6 inches across common luncheon or cafeteria portion 8 ounces common evening restaurant portion Cheese 1 ounce 1 slice on sandwich or hamburger 1 inch cube or 1 wedge airplane serving 1 2 cup 1 scoop cottage cheese S
355. rmed The original of each completed appraisal and a legible copy of the invoice will be submitted within 15 days to Naval Supply Systems Command Presentation Silver Manager P O Box 2050 Code SUP 51 5450 Carlisle Pike Mechanicsburg PA 17055 0791 REPORT OF RECEIPT GENERAL Within 60 days of receipt of presentation silver a complete inventory of the donated items will be sent to Commander Naval Supply Systems Command Code SUP 51 P O Box 2050 5450 Carlisle Pike Mechanicsburg PA 17055 0791 or send email to the presentation silver manager listed on page two in the NAVSUP P 476 A cover letter will be submitted with the inventory report giving the date and place of presentation the name address and phone number of the donor and the name and address of the silversmith if known For gifts other than presentation silver the report will be sent to Naval Historical Center Curator Branch Washington Navy Yard 901 M Street Southeast Washington DC 20374 5060 A retained copy of the initial inventory report will be used to post receipts of new gifts to the controlled equipage custody records Food Service Operation Handbook SAMPLE APPRAISAL FORMAT USS CARL VINSON CVN 70 SANDWICH TRAY DESCRIPTION INVENTORY NO INVENTORY TITLE QUANTITY ORIGINAL OWNER DONOR METALLIC CONTENT MANUFACTURER DESIGN NO INSCRIPTION DIMENSIONS WEIGHT CONDITION VALUE FOR UNIT VALUE FOR SET 2 3 PHOTOGRAPHS
356. rom griddle surface Your griddle is now ready to use If you use chemicals to clean your griddle periodically or on a schedule you may need to repeat this process after the use of chemicals PREHEATING Turn On switch to the On position and set the thermostat to the desired temperature The griddle will increase its surface temperature at an average rate of 15 F 8 C per minute It takes approximately 22 minutes to raise the griddle from room temperature to its maximum temperature of 400 F 204 C The griddle will be preheated when the Heat light starts to cycle on and off Please use caution as temperatures on and around the griddle cooking surface could cause severe burns COOKING Begin cooking only after the griddle has been preheated to the desired temperature Please note these facts e You can cook all the way to the edges of the griddle surface because the temperature does not very across the entire cooking surface e You can turn the product to the same spot because the griddle has near instant heat recovery e It will always cook the same regardless of product load or surface coverage Accurate Cooking Temperatures Because of the inaccurate surface temperatures and long recovery times common with other griddles It is doubtful you were cooking at the set temperature or the temperature you wanted Adjust the temperature on your ACCU STEAM griddle and it AT2T 2742 1 Rev E ACCU STEAM ELECTRIC GRIDDLE OWNERS M
357. rom inside even when latch is padlocked NOTE An inside door release instruction label is attached to door interior DO NOT REMOVE THIS LABEL FOR ANY REASON 4 The strike part of the latch is adjustable to compensate for gasket wear As the need arises simply loosen two adjusting screws of the strike and move the sliding tongue forward or backward as required Then tighten the screws The alarm control should be set to operate the warning lamp at 61 F The hold back hook holds the door in the open position To release door simply press lever of the hold back hook The condensing unit with compressor and motor is lubrication sealed and is equipped with a relay overload protector The evaporator is of the forced circulation type in which the accompanying fan cycles warmer air over coils of evaporator and re circulates the air CAUTION Do not load refrigerator too close to the blower coil as this will block the air cycle 9 The refrigerator cabinet is equipped with an automatic defrosting system which eliminates the need for manual defrosting Operating 1 Before starting unit open liquid valve suction valve and discharge valve and make connection to the junction box 2 The pressure control is factory set to maintain a cabinet temperature of 35 F If adjustment is necessary be sure the temperature does not go below 32 F as the evaporator coil will be iced up 3 If acompressor operates for too long or too often
358. rovide an appetizing lower fat alternative to french fries Fresh fruit is an easy addition to any speed line and provides a healthy dessert option for those patrons desiring one Properly managed speed lines can encourage healthful eating and be successful in any general mess having the space and personnel to run them 4 17 BRUNCH 4 GENERAL The Brunch meal answers the patron s desire for a late breakfast and also provides the option of a more substantial mid day meal Generally all breakfast options are available as well as a typical lunch entr e item such as a sandwich or casserole Side dishes such as a starch and vegetable will accompany the lunch entr e Healthy options will also be available for the brunch meal The healthy option can be one of the breakfast entr es however it is preferable to offer a healthy sandwich or casserole as well 18 NIGHT MEALS GENERAL The night meal is designed as an alternate meal for those who did not receive a lunch or dinner meal Healthy option entr es and side dishes will be scheduled regularly throughout the night meal cycle 1 24 Food Service Operation Handbook 4 19 SPECIAL MEALS 1 5 5 1 HOLIDAY MEALS Food service facilities will be issued special menus and instructions via their TYCOMs for the Easter Thanksgiving and Christmas meals These will be made available by Food Flash naval message NKO and at each TYCOM level In addition each galley may serve its holi
359. rs use Care should be taken so that this coffee does not become too cold If it does the cold coffee should be emptied in the pantry and fresh coffee obtained 4 23 Food Service Operation Handbook d American Style Use the same procedures given under Family Style meals e Ala Carte Breakfast Style f a Cold Beverages Water is poured before seating the diners Upon taking a breakfast order juice if ordered will be the first item delivered after coffee has been offered Obtain juice in glasses from the pan on the sideboard Wipe ice from the outside of the glass with a clean cloth and place the glass to the diners right just above the end of their knife If milk is ordered by the diner it is usually obtained from the pantry Milk is to be delivered to the diner when it is requested or just after the hot food item is served So that there will be no question it is best to ask the diner when they would like their milk served If the diner requests refills of milk or juice remove the soiled glass from the dining table and use fresh glasses for the refills Always handle both soiled and fresh glasses as close to the bottom as possible Hot Beverages If coffee is requested it should be served immediately while the diner is deciding what to order Refills of coffee should be offered when the diner s cup becomes less than one half full If hot tea is requested the diner should be asked when they would like to have the tea s
360. rst out FIFO use of food items e Long storage times result in greater nutrient loss f Variable and excessive temperatures hasten nutrient loss 5 2 FOOD PREPARATION GENERAL Preparation methods affect nutrient content of food items Refer to AFRS simmering and steaming instructions for vegetables Avoid early preparation of all cooked foods Hot foods continue to cook losing nutrients color flavor and texture Progressive batch cooking techniques will be utilized Prepare the minimum quantity required to maintain an even flow of freshly cooked products to serving lines 1 25 Food Service Operation Handbook 5 3 AS PURCHASED A P AND EDIBLE PORTION EP 1 GENERAL The Issue column As Purchased A P on the Armed Forces Recipe Cards is utilized for the correct conversion of actual quantity needed to meet the yield size of 100 portions The Weight column is equivalent to the Edible Portion E P of the item needed to yield 100 portions Example Carrots fresh shredded Issue column is equivalent to 1 1 8 Ib A P to yield the Weight column of 1 Ib E P per 100 portions 5 4 TEMPERATURE MONITORING 1 GENERAL There are many types of thermometers used in food production to monitor storage temperatures as well as preparation temperatures Location Type of Thermometer Milk Dispenser air measuring spirit glass dial Refrigerator air measuring spirit glass dial Freezer air measuring spirit glass di
361. ructions f Inventory conduct bi monthly inventory and maintain adequate dinnerware and silverware to ensure that sufficient quantities will be available throughout the serving period g In conjunction with the medical department administer a training program to food service attendants in sanitation scullery operation and food handling h Maintain order and discipline in assigned areas Ashore your duties will be slightly different and will be covered more specifically in Section 2 Food Service Operation Notebook 1 2 CHAIN OF COMMAND 1 GENERAL The Mess Deck Master at Arms should ensure that the Leading MS or a designated representative is informed of any problems or changes in procedures Communication with superiors promotes good working relationships and eliminates the possibility of misunderstanding Remember over informing is better than under informing 2 0 HOWTO BE AN EFFECTIVE MESS DECK MASTER AT ARMS 2 1 GENERAL GUIDELINES AFLOAT 1 GENERAL As Mess Deck Master at Arms it is necessary that you demonstrate good leadership and supervisory qualities since many of the food service attendants have just recently enlisted in the Navy Demonstrating such qualities will have a lasting effect on their military enlistment or career Remember that the young sailors look to their supervisor for guidance and direction As Mess Deck Master at Arms you can excel as a Supervisor and can earn respect and cooperation of superiors
362. rvice Management S Safe Food Preparation Operations Safe Work Conditions Safety And 3M PMS Standards Safety Precautions For The Dishwashing Machine Salad Bar Scullery Operations Background Self Serving Lines Service Serving Line And Associated Equipment General Operations Setting the Buffet Service Setting the Dining Table Setting the Sideboard Skittle Sneeze Shield And Tray Slide Rail Soft Ice Cream Milkshake Machine Soft Serve Ice Cream Machine Solid Waste Processing Equipment Special Meals Stainless Steel Surfaces Stateroom Care Stateroom Service Status As Government Instrumentalities Steam Jacketed Kettles Subsisting From General Mess H Table Condiments Tableware Items Temporary Vault Storage Traditional Foods Traditional Foods Training Follow Up Training Formal Training Records Training Responsibility Training Secretary of The Navy Requirements Training On The Job Tray Bowl Cup and Glass Lowerators Trouble Call Log Turn In of Presentation Silver Types of Wardroom Meal Service Chapter 7 Chapter 7 Chapter 7 Chapter 2 Chapter 8 Chapter 2 Chapter 1 Chapter 5 Chapter 2 Chapter 4 Chapter 4 Chapter 4 Chapter 8 Chapter 2 Chapter 8 Chapter 2 Chapter 10 Chapter 1 Chapter 2 Chapter 4 Chapter 5 Chapter 5 Chapter 8 Chapter 5 Chapter 2 Chapter 4 Chapter 3 Chapter 1 Chapter 1 Chapter 2 Chapter 2 Chapter 2 Chapter 2 Chapter 2 Chapter 2 Chapter 2 Chapter 2 Chapter
363. s vegetables and fruits Salad bars can be procured that are large enough to have a separate soup tureen station ADDITIONAL FOOD BARS Installation of additional food serving bars on the mess decks will greatly increase the amount and variety of food offered a Speed line featuring hamburgers pizza chicken wings hot dogs etc Deli line featuring sandwich making items for patron self service Traditional featuring full meal two entr e starch and vegetable selections Potato bar featuring baked potatoes with a variety of toppings oe 5 Suggested food items for an extended mess deck serving line for hot and cold items 1 Buffalo wings 2 Pasta with sauce meat or meatless 3 Tacos ground beef or turkey 4 Fajitas beef chicken 5 Burritos 6 Baked fish or chicken 7 Rice 8 Nacho machine with chips FOOD CONSERVATION Waste from food comprises roughly 75 of all waste that is produced on a ship The self serve concept could contribute to this waste stream if not controlled One way of improving waste control would be monitoring the serving lines and scullery daily and reminders from the food service personnel to educate the crew Any food left over that is taken off the serving line must be discarded at the end of the meal period An additional means of controlling portions and waste is the arranging the serving line in the following order vegetables starches and main entr es FOOD PROD
364. s and will be discarded Serving utensils for self service must be stored in food with the handles extended above the rim Utensils should be cleaned and sanitized every four hours during continued use Desserts must be in individual dishes Soft serve ice cream should be dispensed from a dispensing machine Hard pack ice cream will be dispensed by a dedicated server only using a proper ice cream scoop and hot water to assist in dispensing The hot water used must be changed on a frequent basis Do not mix old food with new food when replenishing items on the serving line Once a food item has been depleted remove the pan discard the food and replace with new Provide a sneeze shield in a position to allow for self service of food and prevent contamination from patrons The sneeze shield shall be from 14 inches to 48 inches above food It must be positioned in a direct line between food and the mouth nose of the average patron Self Serve Serving Lines will be maintained in accordance with NAVMED Rev 8 99 P 5010 Chapter 1 Section Ill article 3 5 13 under the section titled Buffets Working closely with the local preventive medicine authority will ensure a safe food operation Food Service Operation Notebook CHAPTER 2 MESS DECK MASTER AT ARMS 1 0 INTRODUCTION Responsibilities sssrinin ninas neanke eiue Tania de ianledsovetdevesderankeabtacngvascease 1 1 Chain of Command EE 1 2 2 0 HOW TO BE AN EFFECTIVE ME
365. s can contain food that is safe to eat When surface contamination cannot be physically removed the food will be condemned All food will be inspected and approved by the medical officer 7 PRECAUTIONS IN DECONTAMINATION Personnel engaged in decontamination must wear individual protective equipment only if chemical weapons have also been used In the absence of chemical weapons team members should wear water resistant or water repellant clothing and rubber foot wear In order to prevent heat stress casualties from occurring particularly at high ambient air temperatures and relative humidity WGBT heat stress monitors should program work rest cycles Precautions will be taken to prevent any contaminated personnel or material from entering uncontaminated food storage or food service spaces All personnel and material must be monitored and cleared before entering spaces not requiring decontamination Cleaning gear items of protective clothing etc used in decontamination procedures should be segregated and disposed of as contaminated according to their level of contamination If contaminated items are brought accidentally into food spaces the contaminated items should be removed and pending decontamination of the effected areas these areas should be isolated Personnel who may have walked through such areas or who may have otherwise come in contact with radioactive particles shall be sent to a decontamination station 1 10 FOOD PRESERVATION
366. s discovered during an inventory incident to change of command or inactivation of the ship the copy of the completed DD Form 200 will be included with the inventory report When a missing item which has been reported to the NCISH results in the issuance of a Report of Findings the Curator for the Navy will be advised in order that a copy may be requested as required 4 5 RECOVERY OF MISSING ITEMS 1 GENERAL In the event that a presentation silver item or other valuable gift which was surveyed as missing is subsequently found written notification of the recovery will be promptly sent to the Naval Criminal Investigative Service Headquarters if notified of the loss and either Naval Supply Systems Command Food Service Division SUP 51 if a presentation silver item or to the Curator for the Navy if other than a presentation silver item The receipt of the recovered item will be posted to the custody record by reversing the previous survey entry 3 17 Food Service Operation Handbook 5 0 TURN IN 5 1 GENERAL 1 GENERAL Except for the circumstances mentioned in this section presentation silver will not be transferred loaned or removed from the ship without prior approval and disposition instructions from NAVSUP Except for the circumstances mentioned in this section valuable gifts other than presentation silver may not be transferred without prior approval and disposition instructions from the Curator for the Navy Prese
367. s of decontamination consists mostly of cleaning or removing the surface to the depth of the contaminated layer It will often be impossible to decontaminate meat fish etc due to absorption of radioactive salts found in the fallout This process neither neutralizes nor destroys the contamination but transfers it to another area where It presents less hazard The severity of contamination and its nature should be considered Because galley and dining spaces are usually protected it is likely that contamination will result from the deposit of finely divided solids or water droplets carried by the blast or otherwise airborne Some radioactive particles may lodge in porous surface materials Distribution and therefore levels of radioactivity will not be uniform There are various methods of removing contamination They differ in effectiveness in removing the contaminant in applicability to various surfaces and in rate of operation They fall into two general classes gross or rough decontamination and detailed contamination Gross decontamination consists of rapid washing down with large quantities of water from a fire hose or nozzle system Personnel aboard ship and in the field will be concerned with gross decontamination Detailed decontamination procedures are costly in time manpower and material and would be done only under direction of qualified personnel at shipyards 2 WATER DECONTAMINATION Efforts to decontaminate with heavily contami
368. scheduled regularly Some examples of major stateroom clean up are monthly turning over of mattresses and vacuuming underneath preferable during the week linen is changed quarterly shampooing of carpets and quarterly sending draperies chair covers and bedspreads for dry cleaning Figure Q 10 is an example of a stateroom cleaning bill 4 28 Food Service Operation Handbook Figure 10 Example of a Stateroom Cleaning Bill DATE From Leading CS Wardroom Mess To All Stateroom CSs and Rotational Pool Personnel Subj STATEROOM CLEANING BILL 1 In order to have a more uniform cleaning system the following cleaning bill will be strictly adhered to by all personnel concerned Any deviation of schedule will be referred to the stateroom supervisor or wardroom mess Leading CS DAILY a Clean wash basin mirror soap container and toothbrush holders b Make up beds for officers O 5 and above c Sweep and mop deck or vacuum carpet d Empty wastebaskets e Dust all furniture WEEKLY a Wash paintwork Polish brightwork Clean electric fans and wipe down light fixtures Dust locker tops shelves and overheads Replace soiled hand and bath towels and replace with clean ones as scheduled Deliver and pick up officers laundry as scheduled Replace stripped linens with fresh clean ones Leave linens on top of beds O 4 and below only as scheduled h Scrub and wax deck or spot check carpet and remove stains as scheduled i
369. service attendants eat at the prescribed times in order to be at their duty stations during the serving of the meal and to commence cleanup as soon as the meal secures The Mess Deck Master at Arms will decide when to secure the food service attendants after notifying the Leading MS AT SEA ROUTINE At Sea routine will be much the same with the possible exception of weekends 2 14 Figure 2 3 Food Service Operation Notebook DAILY MUSTER AND INSPECTION REPORT Rate Name Muster Trousers Shirt Belt Shoes Haircut Shave Hands Comments YIN JS U S U S U S U JS UsS US U E O IA N JIAINIAINIAIN IA IN JAINA IN S T S T S T SI TI S T S T S T IS A A A A A A A T T T T T T T MDMAA LEADING CS FOOD SVC OFF Figure 2 4 2 15 3 0 Food Service Operation Notebook DINING AREA AND ASSOCIATED EQUIPMENT 1 GENERAL Sections 3 through 7 discuss the food service areas and associated equipment which usually come under the cognizance of the Mess Deck Master at Arms 3 1 SAFETY PRECAUTIONS 1 EQUIPMENT SAFETY You should be thoroughly familiar with the operation and safety precautions pertaining to the equipment in your area Ensure that the following safety and operating precautions are observed a 3 2 Operating instructions and safety precautions should be attached to ea
370. service should be preformed by an APW authorized service agency GENERAL TROUBLESHOOTING Always Ask amp Check 1 Is the unit connected to a live power source 2 Check the circuit breaker 3 Is power switch on amp pilot light glowing 4 Check rating label Are you operating unit on proper voltage If the above checks out and you still have problems call an APW authorized service agency 8 64 Food Service Operation Handbook ALL MULTIPLE HOT FOOD WELLS MODELS HFW INSTALLATION 1 Follow General Installation Instructions on page 3 2 Make applicable Cut Out per above table Note Unit is designed for installation in stainless steel tops Optional wood mounting kit available 3 Apply putty tape to underside perimeter of the well rim outer edge 4 Apply a 1 4 6 bead of silicone sealant adjacent to the putty tape on the well flange 5 Drop well into opening from the top and push down until entire perimeter of rim is flush with the counter surface 6 From below the counter surfase insert an 8 to 10 20 to 25 cm flat tip screw driver into the locking ring tab slots and twist in a clockwise motion to lock well in place 7 Trim excess putty and sealant from around well rim 8 Mount control to front panel using hardware Maintain 4 10 2 clearance between well and front panel 9 Check nameplate for proper voltage Connect power Note Electrically connect units to comply with
371. sibility of the galley watch captain to ensure that the level of water does not go below the MIN level on the sight glass To recharge the system with new water it must be distilled You can obtain this water from either the ship s distilling plant or from shore sources of supply If tap water is used it can cause buildup of mineral deposits on the heating coils and decrease the effectiveness of the kettle c Hydrostatic Testing of Steam Jacketed Kettles Hydrostatic testing of steam jacketed kettles is required as per OPNAVINST 11000 16A ASHORE and NAVSEA Tech Manual Chapter 651 Commissary Equipment AFLOAT is required to be scheduled on the ship s preventive maintenance schedules The testing is required on an annual basis CUTLERY Knives are the most important tool in your food service operation A dull knife can cause more harm than a sharp knife so ensure that your knives are always kept sharp and clean Cutting boards made of plastic polyethylene or hard maple or equivalent close grained wood are required for use see P5010 1 Section 4 for additional guidance regarding the use of wood cutting boards and utensils in the general mess Each CS is required to clean his her own knives do not delegate them to the mess attendant KNIVES ARE NOT CAN OPENERS and should not be used as such DEEP FAT FRYERS The deep fat fryer has the potential to be an extremely dangerous piece of equipment If the deep fat fryer is not maintained prop
372. sic rule applies when more than one item is to be removed from the table Pick up the largest item first with your right hand and transfer it to your left hand behind the diner s back Then pick up the next largest item and stack it on top of the first item in your left hand Do not stack items in front of the diner before you remove them from the table This increases the chance of dropping tableware on the diner the floor or yourself c Third dishes are picked up from the dining table with silverware on them It is best to first move the silver to the right side of the dish and hold it with the thumb of the right hand as the dish is removed This prevents the silverware from sliding off the dish and gives the CS better control d Finally never try to carry more items than can be easily controlled and carried to the pantry or galley With experience one should be able to determine when enough tableware has been collected from the dining table Nothing is more disturbing to the diner and the CS than the crashing sound of tableware hitting the deck Further discussion of specific rules is presented under the various meal styles 7 FORMAL MEAL STYLE a Formal Style As mentioned in other sections the requirements for the serving of this style are quite elaborate and are open to much variation among general messes For these reasons nothing on the removal of tableware shall be presented here Guidance will be obtained from the wardroom super
373. silver a USS SOUTH WIND HULL crest front b One each part of coffee set c Presented to the USS SOUTH WIND FFG 001 by her sponsor Mrs Jeremy Slatter on the occasion of her commissioning August 14 1985 back Fair Broken handle and two dents on side April 10 2007 Wallace International February 05 2005 460 00 Ship and area assigned to USS UNDERWAY HULL CO S Cabin k Date of previous inventory Donor and Donor date if known Attach DD Form 200 when applicable for missing or damaged beyond repair silver 3 14 Food Service Operation Handbook 3 POLISHING Polishing requires special care and consideration Presentation silver may be cleaned professionally or by using polishing kits available from Fleet Industrial Supply Center Norfolk Code 432 757 443 1911 DSN 646 1911 or Fleet Industrial Support Center San Diego Code 431 619 556 0419 DSN 526 0419 Instant or dip type commercial cleaners are not approved for cleaning presentation silver Pieces with unique engravings or details require extra time and thought during polishing Allow enough space to move freely and cover the workspace with plastic to protect the surface The following procedures should be used to clean the silver a Using a container with hot water and a mild dishwashing liquid gently clean all sides with a thin damp sponge With the same sponge rinse the piece with water from another container Using a small quantity of po
374. sing wardroom mess personnel b determining the number of officers who will be aboard for meals c determining the number of guests expected and being alert for unexpected guests d ensuring that the proper number of tables and covers are provided to serve guests and officers e supervising the seating arrangement for meals seeing that the buck is in its proper place before each meal as applicable g supervising the serving of all meals and ensuring that h meals are properly served and on time i wardroom personnel uniforms are clean unwrinkled buttoned properly and that the rules and requirements of personal hygiene are observed j wardroom personnel are attentive alert and do not lean on the sideboard or against the bulkheads during meal hours k changing soiled linens and napkins L avoiding waste of food and mess supplies of any kind m assuring that the wardroom and equipment are kept clean and neat at all times and n assuring table and chair covers are cleaned quarterly drapes semiannually or as prescribed by the mess president or mess caterer 3 4 5 6 4 1 2 Food Service Operation Handbook GALLEY Culinary Specialists are responsible for the following a preparing food for the wardroom mess b keeping the galley clean and neat c keeping all cooking utensils ranges stowage places and other equipment clean and free from grease d disposing of garbage from the galley a
375. size and shape to the coffee cream pitcher except that the pouring spout is partially enclosed by a metal lip It is set only for breakfast or brunch when pancakes or waffles are to be served It is placed on a coffee cup saucer Silver Fruit Bowl The silver fruit bowl is a large hollow bowl It is used for serving fresh fruit for breakfast or brunch and is also set as a centerpiece containing artificial or real fruit for breakfast or artificial or real flowers for lunch or dinner Bread Tray The bread tray is a rectangular silver dish with rounded ends and perforated sides It is used primarily for breads but it may also be used for relishes such as carrot or celery sticks When used for breads an opened napkin is placed in the tray the bread is neatly arranged on the napkin and folded over the bread to retain freshness and warmth Cruet and Caster The cruet and caster consists of two stopper glass bottles placed on a small tray The bottles hold oil and vinegar salad dressings when salads are served at lunch or dinner Butter Dish The butter dish is a small rectangular china dish with rounded corners It may be used at all meals for serving butter patties At breakfast or brunch it may be used for serving jam or jelly packets 4 13 1 7 Food Service Operation Handbook g Pickle Fork The pickle fork is used only at lunch or dinner when pickles or other relishes are served It is placed on the relish bread tray BREAD TRAY
376. so that they do not become a fire hazard or interfere with serving during rough sea conditions i Lunch or Dinner with Guests A buck is not used if guests are present If there is only one guest he or she will be served first the diner to the right of the guest is served next and so on around the dining table If there are two or more guests the guest of the senior officer is served first the person to the right of the guest is served next and so on around the table 3 DELIVERY OF FOOD TO THE DINING TABLE a Foods are delivered to the dining table in various combinations of three basic methods 1 Individual service 2 Table service and 3 Self service The various meal styles typically employ combinations of these three methods The special characteristics of these methods are discussed below b Individual Service Individual service involves serving foods directly to each diner either by delivering single portions on individual plates or by presenting platters or serving dishes with utensils to each diner to permit self service Individual service is always done from the diner s left Plates are normally placed on the table with your left hand while your right hand is held behind your back In rough seas you may grasp the back of the diner s chair for stability The proper way of offering platters or serving dishes is to stand to the left of the diner and lower the serving dish with the left hand until the diner can easily
377. spray drum and freeze drying Examples are dehydrated shrimp cottage cheese instant potatoes garlic and chives cream substitute sour cream mix green beans dessert topping ice milk and milk shake mixes yogurt mix and American cheese among many others Fresh Frozen Foods commonly stocked are raw unseasoned unbreaded ground meats fish poultry fruits and vegetables A variety of fresh items such as breads rolls and pastries are available through local bakery contracts Other Other kinds of traditional foods are mixes for bakery items and pudding Additional items are salad dressings jams jellies gravy icing mixes condiments including individual portion packets dry and instant cereals and spices 1 27 7 0 1 Food Service Operation Handbook SPECIAL MEALS SPECIAL MEALS In flight and boat meals that are prepared and eaten away from general messes pose special problems Facilities for storage refrigeration and cooking aboard aircraft and service craft may be limited or lacking and thereby limit menu selections Special meals often must be held for several hours Careful consideration must be given to selection food items that can withstand delays between preparation and serving without risk of food borne illness or loss of quality Factors that effect choice of food items a Highly perishable foods C Sandwich fillings made with salad dressing chopped and ground protein foods eggs fish and shellfish
378. ssisting FSA s by keeping the dishes washed and the galley clean 7 FOOD SERVICE ATTENDANT PERSONNEL UTILIZATION AND DUTIES CPO GENERAL A rotational pool of enlisted personnel in pay grades E 1 through E 3 will be established to provide basic living space maintenance service in CPO quarters aboard ship All personnel in pay grades E 1 through E 3 will be eligible for assignment to the rotational pool without exception and normally will remain in the pool for a period not longer than 90 days Petty officers will not be detailed to rotational pools LIVING SPACES Rotational pool personnel will be responsible for the following a pick up and delivery of bed linen b keeping all living and associated spaces clean by sweeping and dusting shining sinks mirrors and bright work scrubbing urinals commodes and showers emptying wastebaskets daily vacuuming rugs and waxing tiles maintenance and cleaning of passageways and heads in CPO quarters operating scullery machine ware washing dish washing washing of pots and pans e assist as servers on serving lines and or during specific designated meal events as prescribed by the mess president or mess caterer 8 ALCOHOLIC BEVERAGES GENERAL Sherry wine and beer may be served to American or foreign visitors in wardroom and flag messes on naval vessels in support of diplomatic and community relations goals The authority accountability and control of these alcoholic beverages are presc
379. ssmates and looks after the welfare of mess members WARDROOM OFFICER TREASURER The Mess Wardroom Officer Treasurer is appointed by the commanding officer for the wardroom mess He she may also be assigned the responsibilities and duties of mess caterer when considered appropriate The mess treasurer shall keep accounts of and transact all receipts and expenditures of cash and provisions Officers charged with the custody or disbursement of public funds and members of embarked staffs are not eligible for the office of mess treasurer The mess treasurer shall render a statement of the mess account to the members as of the end of each month and be able to produce the books of the mess whenever called for by the commanding officer or the executive officer MEMBERS The members of the wardroom mess are individually and collectively responsible for adherence to wardroom customs and traditions and their own habits of neatness All officers regularly attached to the command normally are members of the appropriate mess Officers attached for temporary duty in excess of 30 days should join the mess Officers attached for less than 30 days need not join the mess but shall be accorded the comforts of the mess on a reimbursement basis Civilian personnel embarked are not eligible for mess membership However if they are of a status equivalent to naval officers they shall be accorded the comforts of the mess on a per diem basis All wardroom mess members are sole
380. supervisor b Plan the Place Setting There are two basic place settings one for breakfast or brunch 4 14 Food Service Operation Handbook c Breakfast Breakfast or brunch is normally served a la carte or buffet style For a la carte style each diner s meal is served with whichever cover items are offered For buffet style the diner obtains his her own items If cereal is to be served the dessert cereal spoon is set to the outside of the teaspoon d Lunch Dinner The basic lunch dinner setting applies to informal service If soup or shrimp cocktail is being served the breakfast plate is set as a serving plate For cafeteria buffet a la carte and American style meals the main course plate is not set Other changes in the basic settings are based on specific menu requirements Check each item on the menu to determine if a specific item of individual tableware is required As a general rule only six pieces of silverware should be set for any one meal but the oyster fork may be set as a seventh item Normally if more than six items are required each additional piece must be set with its related meal item For example if six items are already planned and dessert is to be served place the dessert fork or spoon in the proper place on the table when serving the dessert e Obtain Tableware Based on the plan for each place setting obtain enough tableware from the sideboard to arrange a place setting for each diner If there are not en
381. surable dining experience It is equally important to serve food in an attractive environment that is conducive to dining 2 Serving areas should be well lighted well maintained and free from dirt dust and food residue The area should be organized and adequately stocked with food and supplies A menu will be posted daily include all food items offered for the meals served that day and will be displayed at the front of the serving line The use of plastic paper or styrofoam tableware should be limited to take out orders only 3 The dining area will be kept neat clean and free from litter Flooring ceilings and walls will be kept in good repair no marks chips or discoloration and free from dirt dust and food residues Table top and chair coverings will be well maintained and clean The color scheme in the dining area should contain subtle complementing colors The quality intensity and distribution of lighting have an effect on the appearance of food and the overall comfort of the customers Warm lighting provides the best atmosphere in a dining area To enhance the dining atmosphere reduce the noise from the kitchen and dish washing areas Navy Food Service sanitation standards are established by BUMED and are published in the manual of Naval Preventive Medicine NAVMED P 5010 1 Ashore general messes refer to Unified Facilities Criteria UFC 4 722 01 27 JAN 03 Dining Facilities This publication can be downloaded from the following we
382. t Work schedules liberty leave policy personnel and similar inspections and berthing while assigned as a food service attendant will all be discussed and explained to you by the Mess Deck Master at Arms b Upon completion of your indoctrination period you will be assigned to a job in the food service area Some of the jobs may seem harder than others nonetheless they play a very important role in the overall image of the food service division Strive to do your best in whatever job you are assigned Your supervisors will readily notice your commendable performance and it will not go unrewarded Furthermore your reputation as a high caliber performer will remain with you beyond your duty as a food service attendant c You will muster for work as instructed by the Mess Deck Master at Arms When reporting to work you will be inspected by the Mess Deck Master at Arms for cleanliness and personal hygiene Always present a smart appearance your hair must be clean and in accordance with Navy grooming standards your fingernails must be clean and trimmed short your uniform must be clean and squared away and your shoes must be polished Additionally observe the wearing of hats and no smoking regulations at all times d It is expected that you will remain at your assigned station until all work is completed unless directed otherwise by the Mess Deck Master at Arms Relief of one food service attendant by or job switching with another
383. t approved armory or security vault door will be used GSA government approved high security padlocks may be used with security doors in place of vault doors only if location is within a secure space Clearance should be limited to the NAVSUP Presentation Silver Manager FISC Presentation Silver Manager Security Manager and the Primary and Alternate Presentation Silver Custodians Shore commands to include FISC storage should consider the installation of electronic security sensors IDS CAC Card entry or DVR Systems Reference OPNAVINST 5530 14E for additional guidance for the protection of precious metals 3 STOWAGE PREPARATION FOR STOWAGE Prior to placing presentation silver in storage all items will be carefully cleaned wrapped in anti tarnish tissue and protected with an outer layer of bubble wrap cushioning material It is extremely important to wrap silver in anti tarnish tissue paper before bubble wrap The bubble wrap causes the silver to sweat and will ultimately damage the silver if placed directly against the silver piece Soft flannel can be used as a substitute for the anti tarnish tissue paper Once the items are carefully wrapped they will be labeled to identify the item and placed in a sturdy container Sufficient packing material will be utilized to prevent damage of items from the motion of the ship STORAGE ENVIRONMENT Silver must be stored in clean dry and low humidity environment Recommend storage environment of 68 72
384. t 1 11 6 2 Food Service Operation Handbook THIS PAGE INTENTIONALLY LEFT BLANK Food Service Operation Handbook 1 0 CHEMICAL BIOLOGICAL AND RADIOLOGICAL DEFENSE 1 1 GENERAL SECNAVINST 3300 2b titled the DEPARTMENT OF THE NAVY DON ANTI TERRORISM AT PROGRAM is the implementation directive for DoD Directive 2000 12 which sets forth the DoD Antiterrorism Program Food safety and Bio Terrorism is a major concern today in all areas of food service Food and water security measures include those actions taken to detect prevent and mitigate the effects from intentional acts designed to disrupt or contaminate food and water sources Recent terrorist activities have made bio terrorism a real concern in the area of food safety It is imperative that Culinary Specialist are made aware of this danger and are prepared to meet this threat especially when dealing with overseas vendors and husbanding agents It is extremely important that steps are taken to ensure that subsistence is being procured from approved sources and that a thorough inspection of all food items has been completed prior to stowage onboard These steps are necessary in ensuring that the consumption of contaminated food is avoided at all cost eliminating the chance of illness injury or death The nature of the chemical biological and radiological contamination problems outlining basic defense measures and procedures to be followed when decontaminating eating drinking and galle
385. t and Cold Deverages A EEN 3 23 4 0 SERVING LINE AND ASSOCIATED EQUIPMENT Background EE 4 1 Electric Hot Food Table eege ege catia satiniaaitlensiossacolteak eerie 4 2 General Operations E 4 3 D scaliNg EE 4 4 Sneeze Shield and Tray Slide Hai 4 5 Bread DISPENSER moiran aaaea aa aa Ea AA ENa T AEEA Ra iasota 4 6 Rotary Toaster tciecesusenckstetisep tas siavenieeceapenen Graseenteed AANEREN 4 7 eege Eege Eed ER 4 8 5 0 SCULLERY OPERATIONS Geleet 5 1 Safety Precautions for the Dishwashing Machine 5 2 Preparing Soiled Dinnerware and Silverware for Machine Washing 006 5 3 Operating Instructions for Single Tank Dishwashing Machines 5 4 Operating Instructions for Double Tank Dishwashing Machines sseseessseseeenn 5 5 Cleaning the Dishwashing Machine iccisc cc ats eae Eed NEEN 5 6 Descaling Dishwashing Machines ccccccccsseseeeeecceeeeeseeeeseeeeeeeeeeeeeeenseeseeeeee 5 7 Destaining Dinnerware and Silverware ssssssesssseesssrrrrseererttsttrrssrrrrnrrrrnnressrrn neet 5 8 Care of Plastic Dinnerware Non Disposable ssssssesssrnneerneeeserrsserrnnnerrrnessene 5 9 Inventory of Dinnerware and Silverware cece eeeeeeeeeeeeeeeeeeeaeeeeenaeeetneeenenaees 5 10 10 0 Food Service Operation Notebook HAND DISHWASHING OF COOKING UTENSILS Giele Ern 6 1 Preparation f r Wasning EE 6 2 Washing and EI ses rice states aide d cendidentian nets saccenesdexteectepacetacetdaencsamtaeantes
386. t and pepper shakers sugar dispensers and all condiments required for the meal served k Maintain cleanliness and sanitation of all portable dispensing units Fill all dispensing units for the dining tables and beverage bar areas Maintain cleanliness and sanitation of all mess gear cleaning equipment mops buckets brooms m Place and remove tablecloths and table linens in food service dining areas Set table settings in wardroom and CPO dining areas Transfer and pick up dining linens from laundry Transfer and store messdeck and private mess china silverware and trays Maintain cleanliness and sanitation of carpets and upholstery furniture Maintain the cleanliness and sanitation of all dining facility ice dispensing machines a ete OS Prepare non carbonated beverages and coffee for juice line dispensers Assist in setting up individual servings of breads condiments desserts etc CT Oo Assist the Master at Arms with the twice monthly inventory of the general mess dinnerware and silverware Operate and maintain the cleanliness of garbage grinders Maintain the cleanliness and sanitation of garbage and trash containers Load and unload consumable supplies for the food service facility x Z lt E Assist the Bulk Storeroom Custodian with stores rotation store transfers to the galley and private messes and general storeroom cleaning Serve meals in flag and private messes z Maintain general stateroom cleani
387. t disease when substituted for saturated fats in the diet These 1 9 Food Service Operation Handbook fats are generally liquid at room temperature and come from plant sources Sources of polyunsaturated fats include safflower oil corn oil sunflower and soybean oil Sources of monounsaturated fats include peanut oil canola oil and olive oil Cholesterol Cholesterol is a fat like substance produced by the body and also found in foods of animal origin It does not contain any calories however excess dietary cholesterol may contribute to fatty deposits along the walls of vital arteries Sources include meats egg yolks whole milk whole milk cheeses and butter There are 2 types of cholesterol found in the body They are LDL and HDL Low density lipoprotein or LDL cholesterol is known as bad cholesterol Excess LDL builds up in your arteries and may lead to heart disease The higher the level of LDL the higher your risk of heart disease Lowering elevated LDL cholesterol can reduce the risk of having a heart attack A safe LDL cholesterol level is lt 130 mg DL High density lipoprotein or HDL cholesterol has earned the nickname good cholesterol That s because it is believed to remove cholesterol from the blood High levels of HDL in your blood may help to reduce your risk of coronary heart disease A low level can increase your risk of heart disease A safe level of HDL cholesterol is 40 59 mg DL Trans Fat Tra
388. t that time coffee should be transferred from the Silex type pot on the heater to the serving pots The coffee should then be politely offered to each diner from the right in the previously described order Cups should be refilled to about one half inch from the top If hot tea is requested and is available hot water and a tea bag should be put in a tea serving pot and immediately delivered to the diner Refills of coffee should be offered to diners when their cups become less than one half full As mentioned previously cups should be left on the table while being filled Remember also that coffee will become cold if left in the serving pitcher too long If this happens empty the cold coffee in the pantry or galley and refill the serving pitcher with fresh coffee c Informal Meal Service 1 Family Style a Cold Beverages Use the procedures described under semi formal style The only exception is if there is enough space serving pitchers of water or other cold beverages may be placed on the dining table after the initial service so that diners can serve themselves During the meal the serving pitchers should be checked and refilled as needed b Hot Beverages Again use the procedures listed under semi formal style with these variations 1 Offer coffee to the diners as soon as they have begun eating the main course and 2 After the initial serving filled coffee serving pots may then be left on the dining table for the dine
389. t the menu cycle For example potatoes can be served mashed baked oven fried or with a variety of seasonings Rice can vary from white brown or wild The Armed Forces Recipe Service AFRS will be used to the greatest extent possible The menu should incorporate an assortment of different recipes throughout the cycle including recipes from the latest AFRS updates Variety breads such as cornbread muffins garlic bread biscuits and similar items will be offered to complement the meal A choice of two or more spreads will be offered at each meal i e butter margarine jam jelly marmalade honey or peanut butter A different type of soup will be served for the second meal when two soups are offered on the day s menu Soup ingredients should differ from other menu selections of the meal Example avoid serving entr es containing tomato sauce with tomato soup baked beans with bean soup The type of soup must be specified on the menu Terms such as soup of the day will not be used Sandwiches will be served as the alternate entr e Menus that rely solely on sandwich meals may compromise crew satisfaction and nutrition Sandwich preparation can be labor intensive When less popular items are served an alternate item will be offered i e if liver is served offer a popular item such as chicken Avoid reliance on snack foods e potato chips as an accompaniment for sandwiches Food Service Operation Handbook
390. tage of possible food waste Buffets make it possible to display food attractively and are useful in providing fast service Buffets are also good for handling large numbers of people who wish to eat at different times Sanitation is an important consideration in preparing and serving all meals It becomes especially critical in the set up and operation of buffet or cafeteria serving lines Open serving pans and trays provide ideal sites for the growth and spread of disease carrying organisms Observing a few simple rules can greatly reduce the chance of infection Hot foods should 4 17 Food Service Operation Handbook always be held for service at temperatures 140 F or higher and cold foods held for service at temperatures 41 F or lower If these temperatures cannot be maintained the food should be discarded within four hours of the beginning of preparation Only limited amounts of food should be displayed on the serving line at any one time permitting the balance of the food to be kept in the pantry for easier temperature control Serving pans and trays may be refilled as necessary Finally a sneeze shield should be used whenever possible The principle tasks involved in setting up the buffet serving line are presented below and the serving line set up tasks should be done in the order listed and should be completed five minutes before serving time 2 INITIAL PREPARATIONS a Obtain Space for the Buffet Serving Line This is often done
391. taminated daily as long as the danger exists Also as long as the danger exists large equipment should be decontaminated before and after each meal and small equipment and utensils should be decontaminated after each use After decontamination the small equipment and utensils should be covered with a clean cloth Direct exposure to bright sunlight for an hour or more is an effective decontaminant for smooth nonabsorbent surfaces Most exterior surfaces of building and ships where rapid decontamination is not required will be decontaminated satisfactorily by environmental conditions sunlight and time Dirty dusty or porous surfaces tend to protect biological organisms from direct rays of the sun MACHINE WASHING GALLEY UTENSILS The machine dishwashing instructions given in this manual shall be scrupulously observed with qualified supervisory personnel stationed in the scullery a Additional Washing Precautions The interior walls of the scullery all working surfaces tables dish carts and sinks the interior and exterior of dishwashing machines and all other equipment used in the washing and sanitizing of eating and drinking utensils should be thoroughly washed rinsed and decontaminated sanitized After all surfaces and equipment have been decontaminated eating and drinking utensils should be brought to the scullery for decontamination Decontamination of such utensils must be accomplished by following the instructions for washing a
392. technical direction for the operation of authorized messes afloat to the Commander Naval Supply Systems Command Under the authority delegated by the Commander Naval Supply Systems Command the Deputy Commander for Support Services SUP 05 is responsible for administering the Navy Food Service Program Within the NAVSUP directorate for Support Services responsibility for the food service program is assigned to the Food Services Division SUP 51 SUP 51 issues directives and letters of guidance requires financial reports audits and inspections and provides technical assistance and training for managers and operating personnel 2 2 NAVY FOOD MANAGEMENT TEAMS AND DETACHMENTS 1 GENERAL Officers messes afloat may obtain technical assistance the Navy Food Management Teams and detachments These teams and detachments are field activities of NAVSUP Code 51 Procedures for requesting food management team assistance are described in NAVSUP P 486 Appendix H 3 0 ADMINISTRATION OF OFFICERS MESSES AFLOAT 3 1 FLEET AND UNIT COMMANDERS 1 GENERAL Fleet commanders and unit commanders in the administration of ships under their command are responsible for ensuring that officers quarters and messes under their cognizance are operated and maintained within the standards prescribed in this publication 3 2 COMMANDING OFFICERS 1 GENERAL Commanding officers are responsible for the proper operation and administration of the quarters and messes afloat
393. tell the person exactly what is expected and make sure they understand what they are being taught If possible give them a written job description and distribute basic guidelines Use the following method in teaching how to do a specific task or to operate or clean a piece of equipment a Prepare the trainee tell the person how to do the job b Demonstrate the correct technique show the person how to do the job 2 59 Food Service Operation Notebook c Have the person perform under supervision while explaining to you what they are doing Make training more realistic by preparing the food service attendants for the unusual or abnormal situations that may develop on the job Make sure that they thoroughly understand and can apply what they are being taught Extra time and effort spent in explaining and instructing during initial training will prove profitable 10 6 FOLLOW UP TRAINING 1 GENERAL Follow up training is conducted to improve on the job performance It may be limited to additional instruction or assistance in a specific aspect of the job Follow up on daily performance is the true measure of effective training closely observe on the job performance and offer constructive criticism when necessary Repeat training in any specific area of the food service attendant s performance that appears weak and continue to encourage and assist until the individual performs the job efficiently 2 60 Food Service Operation Notebook
394. ter 3 Place basket between the conveyor chain lugs NOTE Above listed temperatures are approximate Ware washing machines will be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine s design and operating specifications including required temperatures for washing rinsing and sanitizing Daily Cleaning The scrap trays of the machine are to be cleaned of garbage as follows a Before cleaning shut off steam water and electrical supplies Remove the lower manifold assembly Lift out scrap trays and at the same time remove pump suction strainer After cleaning and washing replace suction strainer and scrap trays in machine oe 5 Manifolds may be cleaned by inserting brass cleaning brushes directly into the tube pushing ball inwards When machine starts the ball will return to end of pipe f Install manifold assembly in proper position g Wipe down outside of hood 8 22 Food Service Operation Handbook 2 17 FOOD MIXING MACHINE 20 QUART OPERATING AND SAFETY PRECAUTIONS 1 2 3 6 Set the shifter handle at the desired speed and turn on the switch to start the motor To change speeds first turn off the motor then move the shifter handle to the desired speed Use number 3 speed for fast light work such as whipping cream beating eggs and mixing thin batters Number 1 or slow speed is for heavy mixtures such as breakfast rolls
395. terior with hot water scrub with stiff fiber brush while flushing Leave open to air dry 4 Clean parts Under hot running water scrub lid disk strainer and stopper Leave abrasive parts out to dry 5 Clean exterior Wipe or scrub with brush and hot detergent solution Safety Notes 1 Do not stop machine while product is being peeled Allow it to empty before opening 2 Never operate the peeler unless water has been properly applied Food Service Operation Handbook 2 13 UTENSIL WASHING MACHINES OPERATING AND SAFETY PRECAUTIONS 1 2 3 4 a Properly install all internal removable components Clean drain valve add sudsless detergent as required and lower all doors Open all supply valves and turn heat switch on Turn selector switch to Manual Tanks will be filled to proper level in approximately 2 1 2 minutes When wash water is heated to desired temperature machine will be ready for operation Open side doors and place rack of utensils in machine Do not overpack racks Lower side doors then turn selector switch to auto The machine will automatically wash rinse and shut off For continuous operation repeat steps 5 and 6 If manual operation is desired turn switch to manual and select wash or rinse as desired Machine will perform selected function after doors are lowered General Instructions aro N Remove scraps from all utensils before placing them in racks
396. the gift if and when it is transferred 3 7 Food Service Operation Handbook SAMPLE PHOTOGRAPH OF UNIQUE PIECE OF A SILVER SERVICE SET Welcome Home USS Portland LSD 372 Chamber Of Commerce i Norfolk Va April 1990 2 4 REASSIGNED SILVER 1 3 8 REPORT OF RECEIPT Within 30 days of receipt of presentation silver which formerly belonged to a ship that has been inactivated or otherwise disposed of the recipient command will forward a receipted copy of the itemized DD Form 1149 or DD Form 1348 1 A with an itemized inventory attached by letter of transmittal to Commander Naval Supply Systems Command Code SUP 51 P O Box 2050 5450 Carlisle Pike Mechanicsburg PA 17055 0791 A receipted copy of the DD Form 1149 will be used to post receipts of reassigned silver to custody records If reassigned silver is received without documentation contact NAVSUP SUP 51 and prepare a dummy receipt invoice DD Form 1149 as illustrated on the next page Food Service Operation Handbook SAMPLE DD FORM 1149 DUMMY RECEIPT INVOICE SHIPPING CONTAINER TALLY 1 234567 8 9 101112131415 16 1718 19 2021 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 REQUISITION AND INVOICE SHIPPING DOCUMENT GMB Ne 0704 0246 1 FROM Include ode OUISITION DA B 3 AUTHORITY OR PURPO COMNAVSUPSYSCOM ltr dtd 10 Nov 95 15 AIRMOVEMENT D ATOR OR PORT RE REN O OBJ BUR CONT NO UEAT AUTHORIZATION TRANS PR
397. the precision parts from corrosion Clean all exposed surfaces NOTE When re assembling feed rolls in machine place drive feed roll in its bearings The drive roll is the one with the clutch mounted on the outer shaft 7 Place the motor driven feed roll on top of the driver roll with gear teeth in mesh roll the driven feed roll into its bearings Replace bearing caps hopper and the two wing nuts Replace the drive link on the link stud place pin washer on stud and slip stud pin into and through hole in link stud 8 30 Food Service Operation Handbook 2 23 DOUGH MIXER HORIZONTAL OPERATING AND SAFETY PRECAUTIONS Uncrate mixer machine carefully to prevent damage Install in accordance with manufacturer s instructions Operating 1 FUNCTION OF POWER DUMP The function of the power dump is to place the bowl in the three working positions loading position for flour and other ingredients mixing position where bowl is up to stop point and closed by the canopy and dumping position for removal of dough Press the DOWN button until bowl is open far enough for loading and press STOP button Press UP button until bowl stops partially open then hold in UP button to complete closing LOADING To load flour and other ingredients open the hinged part of the canopy and run the bowl toward the dump position far enough to allow the flour and ingredients to be put into the bowl Run the bowl up to stop p
398. these decks When cleaning deck coverings scrub with a stiff bristle tampico brush or circular brush scrubbing machine or swab using a synthetic detergent cleaning solution Avoid excess water and use a limited quantity of detergent solution To prolong the life of the material and prevent loss of deck adhesion strong alkaline soap abrasive cleaning compounds or salt water should never be used All water cleaning compounds and dirt should be removed and the deck rinsed with clear water using a clean mop The trick to efficient mopping is to use a rhythmic side to side stroke rather than a back and forth stroke Do not try to over reach Stand erect and mop close to your feet moving slightly backward toward the buckets as the mop nears your feet Use fine steel wool or a rag moistened with paint thinner to remove stubborn grease and dirt See Figures Q 13 and Q 14 for more information on deck caring and cleaning recommendations After washing and drying the covering may be buffed without wax to a velvet sheen with a buffing machine or given a coat of wax except certain linoleum and allowed to dry without polishing In applying waxes see Figure Q 15 the same tools are used for mopping decks but with one essential condition the tools must be scrupulously clean The wringer and the bucket must contain no traces of cleaning solution and the mop must be perfectly clean and free of contaminants It is desirable to have a separate
399. to furnish ice except during meals If the machine becomes empty during service it should be immediately disconnected to prevent damage to the dispensing assembly 2 26 Food Service Operation Notebook 3 20 SOFT SERVE ICE CREAM MACHINE 1 ICE CREAM MACHINE CLEANING This machine is usually located in the dining area and the patrons serve themselves You should be familiar with the cleaning and sanitizing procedures a Prior to using b 3 21 C 1 2 3 Dip each part in sanitizing solution prior to assembly Reassemble the machine and lubricate parts as per tech manual Place remainder of sanitizing solution in the hopper move the switch to the wash position and run for one minute Drain completely the soft serve ice cream machine is now ready for use After each use 1 Remove the hopper cover and mix feed assembly move the switch to the wash position and draw off all remaining ice cream Rinse hopper and freezer with cold water draw off and move the switch to the off position Place 1 gallon of detergent and water 140 F solution into the hopper Move the switch to the wash position and operate for 2 minutes Draw off detergent and water solution Use hand dishwashing compound for detergent Rinse the machine interior with clean water Remove all detachable parts freezer door assembly and draw off plunger beater blades and beater drive shaft mix feed assembly and hop
400. to which a sanitizing agent has been added 3 Wring out and hang to air dry 4 Mops should be designated for food service use only and stored separately e Mop wringer and bucket clean after each use 1 Wash thoroughly with hot water and detergent solution 2 Rinse and allow to drain 3 Sanitize and store bucket upside down CLEANING GEAR STORAGE Cleaning gear mops buckets etc and cleaning supplies detergents disinfectants should be stored in an area specifically designated for that purpose These items will not be stored in a Food preparation or serving areas b Food storage cabinets or on food storage shelves c Cabinets or lockers with insecticide 3 ESTABLISHING AND MAINTAINING REQUIREMENTS GENERAL Planning is the basis for supervising an efficient operation It takes tremendous planning and forethought to maintain dinnerware and other related supplies in sufficient quantity to meet the requirements of your area of responsibility Prior to estimating requirements the desired endurance level weeks or months of supply should be established Consult with the leading Culinary Specialist or Food Service Officer concerning endurance level and ordering procedures Past usage data is necessary to establish requirements and endurance levels USAGE DATA ENDURANCE LEVELS To obtain usage data a form such as Figure 8 1 should be maintained for each individual item Once reliable data is obtained multiply the usag
401. tree Step 2 Starches and vegetables Step 3 Salads Step 4 Breakfast fruits and cereals Step 5 Desserts Step 6 Breads and breakfast pastries Step 7 Soups and beverages Foods on the Cycle Menu or the posted menu at the head of the serving line must be listed in the following order Accompaniments to a menu item should be written alongside or directly underneath it Breakfast Lunch or Dinner Fruit Juices Soup Crackers Cereals Main Entree Main Entree Gravy or Sauce if required Breakfast Pastry Starches Breads Butter Vegetables Jam Jelly Salad Dressings Food Service Operation Handbook Beverages Breads Butter Dessert Beverages ANALYZING THE DRAFT MENU The Food Service Officer will analyze the draft menu to ensure that meals are nutritionally balanced and reflect good management of food supplies equipment and personnel The Food Service Officer will review and note changes on the menu draft and return it to the Leading Culinary Specialist The menu draft will be used for preparing the daily Food Preparation Worksheet NAVSUP Form 1090 4 3 MENU APPROVAL 1 SMOOTH MENU The smooth menu will be submitted for command approval and signature when a new cycle menu is prepared Menus will list nutrient information containing calories carbohydrates protein and grams of fat This information will allow the crew to reference the nutrition information and make more educated food selection choices Menus posted on menu boards
402. uction is but a base upon which attractive and comfortable facilities must be built The guidance of the commanding officer and the interest and efforts of all officers are required 4 QUALITY OF FACILITIES SERVICE AND MEALS GENERAL The quality and variety of china silverware linens and equipment in the ship s allowance list are the minimum required and therefore must be maintained augmented as necessary and used when appropriate Alert attentive well trained and well groomed food preparation personnel must be expected and required The service of varied well prepared and attractively presented meals must likewise be expected and required The achievement of high standards of facilities and food service depends on the cooperation of all mess members which in turn must be elicited by the commanding officer 5 USE OF WARDROOM AND STATEROOMS GENERAL Wardroom and staterooms are officers country the seagoing home for officers aboard ships and should not be entered by others except when on official business or when invited When an officer has anyone in officers country for business or social purposes he she must keep in mind that he she is using the home of other officers as well For these reasons official business should be conducted in other parts of the ship to the maximum extent possible Wardroom pantries washrooms and storerooms are out of bounds to personnel other than mess members and mess personnel except for official
403. uctions Cleaning Daily or after each use 1 Disconnect machine from power source 2 Remove drip pans and exit chute for cleaning Conveyor and sweep assembly may be cleaned in place or removed as required Wash all parts with mild detergent and warm water solution Rinse and dry 3 Wipe down the rest of the machine with mild detergent and warm water solution Rinse CAUTION Do not at any time spray the control center gear box with water or allow water to enter 4 Reassemble machine parts 5 Before each day s use wash with warm water and mild detergent solution rinse thoroughly and dry all machine parts coming into contact with food products 8 48 Food Service Operation Handbook 2 37 DOUGHNUT GLAZER OPERATING AND SAFETY PRECAUTIONS 1 Prior to assembly the parts should be washed thoroughly with hot water and a mild detergent solution Rinse and dry Assemble in accordance with manufacturer s instructions The glazer operates with two separate control systems one for the conveyor and one for the glass pump Each is independently adjustable for speed The conveyor speed is pre set by the manufacturer If it is necessary however the conveyor speed may be changed by changing gear sets in the control center gear box The adjustable drive system of the glass pump is used to control the flow of glaze to the glaze distribution trough The speed is changed by turning the crank on the motor housing CAUTION Do not operate
404. up Fats Oils Sweets and Alcoholic Beverages Fats Oils Sweets Alcoholic Beverages Bacon Salt Pork Candy Beer 12 ounces Butter Margarine Corn Syrup Liquor 1 1 2 ounces Cream Dairy Nondairy Frosting Wine 5 ounces Cream Cheese Fruit Drinks Margarine Gelatin Salad Dressing Honey Table Syrup Shortening Jam Jelly Marmalade Sour Cream Maple Syrup Molasses Vegetable Oil Fish Oil 1 8 Food Service Operation Handbook 2 0 NUTRIENTS Nutrients are required by the body in order to sustain life During digestion food is broken down into nutrients which are absorbed into the bloodstream and carried to every cell of your body Carbohydrates proteins and fats are macronutrients needed by the body in large amounts Vitamins and minerals are micronutrients 1 PROTEIN a b Function Protein is necessary to build and repair body tissues Sources The primary sources of protein include meat fish poultry eggs dairy products nuts and legumes Caloric value 4 calories per gram Requirements Protein should comprise 15 of an individual s total caloric intake or approximately 1 2 gram protein per pound of body weight 2 CARBOHYDRATE a b Function Carbohydrates are the main source of fuel energy for the body Sources The primary sources of carbohydrates include whole grains cereals fruits vegetables and simple sugars 1 Complex Carbohydrates Complex carbohydrates are compos
405. urn off tank heat before draining tanks Clean and replace all internal removable parts daily Make sure spray pipes are free of foreign matter Shut off water electric steam and gas supply when machine is not to be used for extended period NOTE Above listed temperatures are approximate Ware washing machines will be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine s design and operating specifications including required temperatures for washing rinsing and sanitizing 8 20 Food Service Operation Handbook Cleaning For best results the dishwasher should be cleaned after each use The simple steps outlined below will ensure clean sanitized dishware 1 2 3 4 a Before cleaning shut off the steam water and electrical supplies Open drains and wait until tanks are empty Remove wash manifolds rinse manifolds scrap screens and suction strainers Clean dishwasher tank s preferably by using a hose Be careful not to bend or twist any ball or float arms Wipe down inside of hood Clean and replace suction strainers Clean and replace scrap screens Clean all spray pipes using the brush provided with the machine The end caps must first be removed Replace caps and install manifolds in their proper positions Wipe down outside of hood It is necessary periodically to remove lime deposits which may build up on the machine ov
406. utilized it is recommended that the individual training folder contain 2 58 Food Service Operation Notebook Check In Out format for Food Service Attendants Figure 2 1 Food Sanitation Training Certificate NAVMED 4061 1 Figure 10 1 Report of Training Attendance Figure 10 2 Health Card Health Certification These four items are considered sufficient for maintaining efficient training records and also to provide readily available personnel information concerning Food Service Attendants All items can be retained in a binder for organizational purposes a ers 10 5 ON THE JOB TRAINING 1 GENERAL This is an area where a small investment time will pay great dividends efficiency com pounded quarterly length of food service attendants tour of duty One well trained person can do the work of two or three poorly trained people Well trained personnel work better faster more efficiently are better motivated and create fewer discipline problems than poorly trained personnel ON THE JOB TRAINING Sections 3 4 5 6 7 and 8 provide excellent information for on the job training On the job training is definitely a learning process which is job or work oriented All training other than formal classroom type can be defined as on the job training It can either be group or one on one depending on the job and the number of trainees to be taught however always keep the groups as small as possible Never let opportunity
407. vailable put it in place Ensure that all food items to be served will be protected by this shield and that diners still have ready access to the foods e Place Necessary Eating Utensils on the Buffet Table Determine what plates bowls and other eating utensils will be needed to arrange these items neatly at the beginning of the serving line f Place dinner plates and other china next to the chafing dish stands but not so close that diners could burn their hands picking them up Do not stack china so high that it becomes unstable and thus presents a danger especially in rough seas g Napkins and silverware are usually placed on dining tables However at times when there are more diners than seats additional place settings will be kept on the sideboard and placed on the dining table as diners finish and depart If there are not enough CSs to do the resetting the napkins and silverware are to be placed on the buffet serving line next to the china and on the side away from the chafing dish stands h Arrange Decorations on Serving Table Decorations will be designated by the wardroom supervisor Decorations will usually consist of artificial or real flowers placed around the three sides of the serving area facing the diner They should not be placed near the heating units or positioned so that diners could easily knock them off the table It may be 4 18 Food Service Operation Handbook necessary to pin the decorations to the tablecloth
408. ve responsibility of all members of the wardroom 4 2 CULINARY SPECIALIST ALLOWANCE 1 GENERAL The Culinary Specialist allowance is established by the manpower authorization for each ship or command The number of Culinary Specialists assigned to a ship will vary considerably because of the size and design of the ship the number of officers assigned and the number of messes operated i e commanding officer s mess wardroom mess chief petty officers mess etc The manpower authorizations for ships do not in every instance specify the number of Culinary Specialists allocated to each mess In those cases the OPNAVINST 3120 32C which provides the percentages allowed should be used in the assignment of Culinary Specialists to more than one mess based on the size and numbers of members in each mess An inequitable distribution to serve the interests of a small mess operation and to the detriment of a larger mess operation will be prohibited 2 FLAG OFFICERS MESSES Embarked flag officer units are normally manned with Culinary Specialists but not with food service attendants Additional augmentations and or the use of shipboard Culinary Specialists are not authorized in the flag mess areas On occasions depending on the circumstances Food Service Attendants may be provided from the shipboard rotational pool but is not normally authorized and are highly discouraged Flag mess staff must ensure they bring their appropriate manpower support of Cu
409. vement of their wardroom since it is after all their home CAMARADERIE AND ESPRIT IN WARDROOMS To foster camaraderie and esprit in wardrooms and to improve the opportunity for informal discussion and association between junior and more senior officers commanding officers should modify facilities as feasible to provide for maximum seating at one service VENTILATION AND SOUND REPRODUCTION Efforts should be made to ensure adequate ventilation and sound reduction is maintained through insulation paneling etc IMPROVEMENTS IN DECOR Improvements in decor through the use of indirect lighting carpeting draperies pictures and furniture coverings should be pursued in a planned manner Professional advice in matters of arrangement and decor usually available without charge from quality establishments should be obtained whenever possible RECREATIONAL ITEMS Recreational items including radio stereo television and games should be provided ADEQUATE AND HABITABLE DINING AREA An adequate and habitable dining area for assigned Culinary Specialists and other enlisted mess personnel should be provided when practicable or in its absence mess personnel should be provided the option of dining in the general mess 5 8 EQUIPMENT 1 GENERAL An officers mess afloat cannot operate in keeping with the standards prescribed herein without adequate types and quantities of equipment and supplies The allowances of equipment and furnishings tabu
410. ves of biological defense It has been found that removing clothing will shake off organisms covering on the surfaces thereby setting up secondary aerosols Therefore in cold weather personnel in dining lines should remove outer garments and leave them outside food service spaces prior to entering Unauthorized personnel should not be permitted in the food service spaces 6 DECONTAMINATION OF FOOD ITEMS GENERAL The advice of the medical officer should be sought before any attempt is made to decontaminate food suspected of biological contamination DRY ITEMS Food stored in containers that are resistant to the passage of biological agents sealed containers of metal plastic glass or porcelain requires only the proper exterior decontamination be performed Paper labels and paper covers should be removed from the container identify contents of container using a grease pencil if necessary and one of the following methods of decontamination should be used a Immerse the container for one minute in a solution of warm water containing not less than 200 ppm available chlorine Check the concentration periodically to ensure the chlorine residual is maintained above 50 ppm A potable water rinse is not necessary Clean containers may also be immersed in hot water at least 170 F for 30 seconds b If the impermeable containers are soiled and require detergent cleaning they should be processed by dishwashing and sanitizing procedures either by
411. vice Attendant Food Service Officer Figure 2 2 2 13 0500 0530 0600 0625 0630 0715 0730 1015 1045 1125 1130 1230 1400 1530 1600 1640 1645 1730 1830 NOTE Food Service Operation Notebook NORMAL IN PORT ROUTINE FOR FOOD SERVICE ATTENDANTS All times to be adjusted to ship s routine policy Awake oncoming section port or starboard Report to dining area for muster and inspection commence preparation for breakfast Breakfast for food service attendants Awaken oncoming section port or starboard Duty section port or starboard at their assigned duty stations Breakfast for the crew Oncoming section port or starboard report to dining area for muster and inspection Secure breakfast commence clean up All food service attendants will muster for quarters instruction and inspection Commence preparation for the lunch meal Lunch for food service attendants All food service attendants at their assigned duty stations Lunch for the crew Secure lunch commence cleanup One section port or starboard secured from duty provided all areas and equipment are clean Commence preparation for the dinner meal Dinner for food service attendants Duty section port or starboard at their assigned duty stations Dinner for the crew Secure dinner commence cleanup Duty section port or starboard secured from duty provided all areas and equipment are clean Ensure food
412. visor and from the references Service Etiquette and the CS Rate Training Manual NAVEDTRA 10267 b Semi Formal Style The important factor to keep in mind for the removal of tableware during a semi formal style meal is that no items are removed until all diners have completed a course The tableware for that course then is removed in the same sequence that the diners were served When no guests are present the head of the table or the diner with the buck will have their course items removed first the diner to his her right next and so on around the table When no more than one guest is present the guest should have his her tableware removed first followed by the diner to their right and so on around the table Thus all tableware for a specific course will be removed before the next course is served The specific items to be removed after each course will be determined by what is to be served next Be careful not to remove items that are to be used in a later course If this should occur replace these items at the diner s place setting as soon as possible After the main course is completed all tableware should be removed from the individual place setting except for coffee cup and saucer teaspoon water glass and any silverware needed for dessert All center items should also be removed at this time with the exception of the sugar bowl creamer and centerpiece Individual place setting items should be removed first followed by the
413. water at the first appearance of grease or dinginess 2 45 Food Service Operation Notebook 3 RINSING COOKING UTENSILS When the cooking utensils are in the second sink compartment rinse each utensil thoroughly to remove all traces of detergent To ensure that this is done you should a Keep the rinse water clean at all times b Replace the rinse water as needed c Transfer each rinsed cooking utensil to the third sink compartment 4 SANITIZING COOKING UTENSILS The third sink compartment is designed to sanitize cooking utensils Ensure that a The water temperature is at least 171 F b The utensils are immersed in the water for at least 30 seconds 5 OTHER SANITIZING METHODS Many food service facilities do not have three compartment deep sinks To ensure that the cooking utensils are properly sanitized use one of the following methods a Place them in the dishwashing machine or b Use a large pan in lieu of the second sink compartment to remove all traces of detergent from each cooking utensil and utilize the second sink compartment for sanitizing The cooking utensils are placed on the clean end shelf to air dry after sanitizing DO NOT dry with a towel or dish cloth As a safety measure always ensure that arm length rubber gloves are worn during the entire hand dish washing operation 6 4 STORAGE OF CLEAN UTENSILS 1 COOKING UTENSIL STORAGE Ensure that sanitized cooking utensils are promptly and pr
414. which such hypochiorites could not be thoroughly wiped off As much equipment as possible should be covered with clean cloths after decontamination to prevent recontamination Hypochlorites identified as 6 7 3 Food Service Operation Handbook calcium hypochlorite high test hypochlorites which contain 65 70 percent available chlorine can be used This is the most concentrated form of hypochlorite or active chlorine available lts normal use is for disinfecting potable water potable water tanks potable water hoses etc NAVMED P 5010 6 This solution can be used after suitable dilution for decontamination or the calcium hypochlorite can be dissolved in 1 gallon of water which gives a solution of 5 000 ppm 0 5 percent available chlorine b Small Items of Equipment Small items of equipment that will not suffer damage by immersion should be washed rinsed and sanitized in the manner described here for eating and drinking utensils c Dining and Small Galley Utensils and Other Small Items Dinnerware small galley utensils and all other small items should be decontaminated Items not absolutely essential to the operation or the mess can be removed more easily than decontaminated ADDITIONAL PROCEDURES In addition to the initial procedures decontamination should continue for as long as it is determined by competent authorities that danger exists Interior surfaces except overhead and bulkhead surfaces out of reach should be decon
415. with hard crust place bottom of loaf against front side of rack When slicing large round loaves or long loaves lengthwise use the procedure as follows a Raise the frame b Start the knives by lifting the switch button located on top of the frame at right c Feed bread lengthwise upward through knives until uncut portion of bread can rest on receiving trough d Rest lower end of bread on receiving trough and raise the operating handle to complete slicing CAUTION Do not allow fingers or hands to come in contact with knives when operating machine 8 When slicing very hot bread or bread of a very sponge like soft texture with a well baked crust slightly retard downward motion of knife frame until knives have entered the hard crust 9 Follow procedures as outlined in operator s manual for removal and replacement of knife frames and for removal and replacement of knives in frames 10 Pay particular attention to manufacturer s lubrication instructions Cleaning Daily or after each use 1 Disconnect machine from power source 2 Machine parts coming in contact with bread products such as upper and lower knife frame assemblies bagging trough and holding rack should be removed and washed thoroughly in mild detergent and warm water solution Rinse and dry Reassemble parts in accordance with operator s manual 3 Wipe down machine exterior with mild detergent and warm water solution Rinse CAUTION Do not at any time
416. without detergent Turn the machine off close the steam valve to the rinse tank and open the drain valves to the wash and rinse tanks NOTE Follow the same basic procedures for the single tank dishwashing machine with the exception of steps 1 through 4 5 7 DESCALING DISHWASHING MACHINES NOTE STRICT SAFETY 1 PRECAUTIONS MUST BE FOLLOWED GENERAL The interior of the dishwashing machine and the manifold s should be inspected monthly for accumulation of calcium or lime deposits If deposits are evident the machine must be descaled 2 DESCALING A DISHWASHER Descaling the machine should be a part of the Planned Maintenance System PMS and is the responsibility of the food service division The descaling operation must be closely supervised from start to finish and personnel must wear face shields chemical safety goggles rubber gloves and rubber aprons when handling acid The following procedures will be followed a Drain wash rinse tank s if applicable b Install overflow pipe s scrap tray s screen s spray manifold s except final rinse and curtains inlet and discharge ends only Place final rinse spray manifold on top of scrap tray in wash tank Shut drain valve s Commence filling tank s to within 2 inches of top of overflow pipe s with clean hot water e Add 7 fluid ounces of orthophosphoric acid and 1 fluid ounce of rinse additive for each gallon of water per tank see notes 1 and 2
417. y 2 12 ACCESS TO STATEROOMS GENERAL Access to staterooms is a necessity in order to accomplish job requirements This access should not be abused To prevent conflict Culinary Specialists and rotational pool personnel should be aware of their responsibilities and accountability while in these working spaces and a check in and check out key control log should be maintained by the stateroom supervisor or wardroom leading CS 4 38 Food Service Operation Handbook CHAPTER 5 OFFICERS QUARTERS AND MESSES AFLOAT 1 0 AFLOAT MESSES ALIGNMENT OF FOOD SERVICE ACCOUNTING OPERATIONS EEGEN traced as 1 1 DOOD ts ise ieee atte eae N a er a Ga a 1 2 MISSION viscasesseasiantstectaseinetivessecagietagdevag eieclsbesdehetuetsduaistvcsetaddoisdccswabeita E ER EA REEE 1 3 Officers EE 1 4 Operation EE 1 5 2 0 ADMINISTRATIVE RESPONSIBILITY Administration and Technical Direction cccceceeceeececeeeeeeeeeeeeeeeeeeeeeeeeseeeeeneseneeenenenes 2 1 Navy Food Management Teams and Detachments cccccceeeeeeeeeeeeeeeeeeeeeeeeeeeeeteeess 2 2 3 0 ADMINISTRATION OF OFFICERS MESSES AFLOAT Fleet and Unit Commanders sees ENEE EENNEEAECNEEE Ee 3 1 Commanding OMCONS EE 3 2 Mess President EE 3 3 Mess Treasurer or Wardroom Officer ceceecceeeeenneeeeeceeceeeeeeeeeeeeeeeeeeeeeeeeneeeeeeeeaeeeeees 3 4 Duties and Responsibilities of the Mess Treasurer or Wardroom Officer 05 3 5 Meal Payment Methods eege Eeer Eege 3
418. y You should ensure that separate laundry bags are available for trousers and dungarees and food service attendants utilize them It is often found that the reason for food service attendants not having clean uniforms is not the fault of the laundry but that the food service attendants do not place them in the correct laundry bag or they fail to turn in pickup the laundry on schedule Lastly ensure that rubber aprons arm length 2 10 Food Service Operation Notebook rubber gloves rubber boots and ear protection for scullery operation are available for the food service attendants assigned to the scullery and the utensil washroom DAILY CHECKLIST Figure 2 4 provides a useful daily check sheet to use when mustering and inspecting food service attendants Maintain a file after being initialed by the food service officer leading culinary specialist to provide you with reference on any recurring appearance or tardiness problems 2 8 INSPECTION PROCEDURES 1 INSPECTION TECHNIQUES The following are some suggested inspection techniques a Muster food service attendants at the designated time s 1 Follow military procedures ensure that food service attendants line up in ranks do not hesitate to give them commands such as ATTENTION UNCOVER PARADE REST AT EASE etc This will not only make your job easier but will gain you the respect of the food service attendants b Inspect each person to ensure that 1 Clothing is clean
419. y clean and rinse the underside and legs of tables chairs and benches Special attention should be given to the table bottoms the base of chair legs table stanchions and metal seams BULKHEADS Daily bulkheads adjacent to the serving line should be cleaned and rinsed using the two pan method Weekly painted Formica tile and paneled surfaces should be cleaned and rinsed using the two pan method Special attention should be placed on seams cracks crevices and hard to get at areas Surfaces may be wiped with a clean dry cloth after rinsing to prevent spotting As necessary some areas such as borders door openings around beverage islands etc may require more frequent cleaning 3 8 OVERHEADS WEEKLY CLEANING OVERHEADS Weekly for areas without false overheads 1 a 209 5 f Pipes ventilation ducts wire ways etc should first be cleared of all loose materials and dust This may be accomplished by 1 Vacuuming 2 Blowing down with low pressure air Sweeping with a small bristle brush Overheads should be cleaned first so that dust particles do not fall on previously cleaned areas Cover or remove equipment and food as necessary to protect from falling dust particles Clean all areas with a mild detergent and water solution Clean and change filters in accordance with planned maintenance schedules 2 WEEKLY CLEANING FALSE OVERHEADS Weekly for areas with false overheads 3 9 1
420. y cleaned When should trash containers and lids be thoroughly cleaned The milk tubes should be cut at what length below the metal dispensing mechanism Explain the correct procedure for cleaning dining tables chairs and bulkheads Where is the laundry bag for food service attendants trousers located When should the clean trousers be returned from the laundry 2 69 Daily 1 Muster and inspect food service attendants 2 Review daily and weekly work schedule 3 Check food service attendants berthing space note laundry bag 4 Check temperatures of the dishwashing machine during operation 5 Review on the job safety 6 Check equipment for operating defects and report to leading MS FSO 2 70 Food Service Operation Notebook TABLE VI Weekly 1 Inventory fast moving consumable supplies 2 Check with Leading CS for receipt of provisions 3 Check dishwashing machine for scale mineral deposits 4 Clean ventilation exhaust filters 5 Check trouble call log inoperative equipment report and make follow up report Every Other Week 1 Inventory dinnerware and silverware CHECK LIST FOR MESS DECK MASTER AT ARMS Monthly 1 Ensure safety and operating instructions are updated and posted 2 Review food service attendants job rotation 3 Inventory all consumable supplies 4 Review Planned Maintenance Subsystem for
421. y cleaned and stowed operation will have a lasting impression on all parties involved Safety is a primary concern for all floor clutter and improper stowage can and will cause accidents to happen PROPER ENCLOSURES AND GUARDS FOR MACHINES Machinery does not cause physical harm to personnel people cause physical harm to each other To avoid personal injury of personnel knife guards and safety devices are required to be installed on all equipment that requires them You are further required to have all safety and operating instructions posted adjacent to all equipment and visible to all operators PROPER CARE OF FLOORS The floors in all areas require special attention they must be kept clean and dry to avoid personal mishaps Terazzo and tile floors may become especially slippery when weather is humid and will require additional attention to maintain a dry and safe condition CHAIRS AND TABLES Chairs and tables can be some of the most abused pieces of furniture in a food service operation All chairs and tables requiring repair must be accomplished so as to preclude injury to personnel Any damaged furniture must be removed until it is repaired FIRE SAFETY Fire can be the single most damaging casualty afloat as well as ashore It is up to you to ensure that your operation is fire safe and that all personnel follow fire safety procedures All fire extinguishers should be checked for leakage as well as charging on a monthly basis and personne
422. y damage or puncture the coils After each use 1 Run insert pans and trays through dishwashing machine 2 Wash and scrub table surfaces with detergent and plastic brush Rinse and allow to air dry 8 14 Food Service Operation Handbook 2 10 SOFT ICE CREAM MILKSHAKE MACHINE OPERATING AND SAFETY PRECAUTIONS 1 5 Assemble the machine in accordance with manufacturer s detailed instructions Pay close attention to lubrication instructions Sanitize the freezer with approved sanitizing solution Operate machine in wash cycle for two minutes then drain off all sanitizing solution Precharge the freezing cylinder with the amount of fresh mix recommended by the manufacturer With a container under the draw off spout open spout and hold open until pure mix starts to flow Set temperature control knob for product to be dispensed Set machine to automatic and allow freezer to operate and cycle off Assemble mix feed and install in machine reservoir Fill reservoir to fill line with mix Directions for Cleaning Soft Ice Cream Machines Before use sanitize all utensils that come in contact with mix Thoroughly clean and sanitize ice cream freezer and all component parts daily To Clean 1 Empty freezer and flush with cold water until water runs clear 2 Rinse again with warm water 120 F 3 Pour a 140 F solution of water and detergent into freezer and brush hopper as detergent runs through freezer 4 Remove
423. y machine malfunctions should be reported per established local procedures Do not try to fix the problem yourself h Wear hearing protection when the dishwashing machine is operating 2 DAILY INSPECTION During your daily inspection of the scullery you should ensure that a The ventilation exhaust openings are operating properly b All lights are operating c The protective rubber covers for electric on off switches are in place and are not damaged 5 3 PREPARING SOILED DINNERWARE AND SILVERWARE FOR MACHINE WASHING fi GENERAL It is important that all items be prewashed prior to being placed in the dishwashing machine This will ensure that all articles are clean and also prevent food particles paper from entering the wash section and clogging the spray arms which would reduce the machine efficiency The following procedures should be followed a Sort soiled dinnerware and silverware by type and size 2 35 5 4 Food Service Operation Notebook Scrape off food particles with a plastic nylon bristle brush with handle or a rubber spatula DO NOT HIT trays dinnerware etc especially plastic dinnerware AGAINST THE SIDE OF TRASH CANS This will break or damage the dinnerware Replacement items are extremely costly Prewash either by using a fine warm water spray or placing the items in the utensil wash sink 1 Hand dishwashing detergent should be used in the utensil wash sink 2 The water in the wash sink should be chan
424. y may be discharged once the ship is beyond 12 nautical miles from any shoreline 4 DEFINITIONS Food Waste Spoiled or unspoiled food substances such as fruits vegetables dairy products meat products food scraps and food particles a Pulped Waste Pulped or ground waste capable of passing through a screen with openings no greater than 12 millimeters 0 47 inch b Plastic Waste Styrofoam nylon vinyl polypropylene and similar synthetic materials produced by polymerization and any material that contains plastic e g punctured spray cans which contain plastic tubes 2 0 POLICY 1 GENERAL An internal instruction is required that outlines policy procedures and responsibilities for plastic waste storage and disposal A sample shipboard solid waste management instruction may be acquired via NSWCCD TR 63 97 25 All waste management policy information can be found at http navyseic dt navy mil solid solid htm 2 PLASTICS a All waste plastic shall be separated from other types of waste and placed into plastic waste only receptacles for the collection and processing in the Plastic Waste Processor Plastic waste whether processed or unprocessed shall be held onboard for disposal ashore b In the event that the Plastic Waste Processors are inoperative the ship shall retain plastic waste onboard by utilizing odor barrier bags for storage of waste in accordance with the instructions provided in NAVSUP NAVSEA PUB 726 Afloat Solid W
425. y utensils galley equipment and food preparation spaces are discussed in the following paragraphs 1 2 CHEMICAL DEFENSE 1 GENERAL Chemically contaminated food is difficult to decontaminate Due to limits in the ability to detect contamination that is bound to other materials the use of such food will always pose a major risk Methods are given for decontaminating eating drinking galley utensils dinnerware dining spaces food items and water 2 COMBINATION Descriptions of chemical agents methods of detection and identification of the various agents material equipment and clothing to be used by decontamination personnel and methods of decontamination to be employed in the recovery of various areas spaces materials and objects are published in NAVMED P 5059 NATO Handbook on the Medical Aspects of NBC Defense Operations NSTM Chapter 470 Shipboard BW CW Defense and Counter Measures and NAVMED P 5041 Treatment of Chemical Agents Casualties and Conventional Military Chemical Injuries Descriptions of Biological Warfare Agents are published in NAVMED P 5042 Treatment of Biological Warfare Agent Casualties 3 DECONTAMINATION OF FOOD SERVICE SPACES AND EQUIPMENT The degree of contamination of food food service spaces and equipment will depend on the chemical agents used and the factors involved such as the method of delivery the weather and various degrees of contamination vapor contamination light liquid c
426. yle of meal foods are portioned on individual plates in the pantry or galley and then delivered to the diners Food is served in the sequence previously described Plates should be delivered to the dining table in the order in which they have been prepared so that the food presented to the diners is as warm as possible Salads and or soups are also served either by presenting them individually or by placing them on the table before diners arrive Once the dinner plates have been placed bread and rolls and butter will be put on the table in the same manner as for semi formal style meals The dessert service will also be the same as for the semi formal style in which each diner is offered a serving A la Carte Breakfast Style A la carte means in accordance with the menu This style of service is most often used at breakfast Since diners enter the general mess at various times for breakfast the order of service is simply first come first served As diners seat themselves offer them menus and or breakfast order forms When it appears that a diner has made their selection return and ask if they are ready to order If so take the order and make sure all ordered items and instructions for their preparation are clearly identified e g whether or not eggs are to be prepared sunny side up or easy over The order form is coded to identify the diner i e Seat 6 at Table A and is then delivered to the pantry where it is placed in sequence o

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