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Stockag Objective for Food Items
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Mess Management Specialist 1 & C - Military manual for maintaining a mess hall
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Procurement Publications - 14163_262
l l l l Expected   operations Change in crew preference Changes in the menu Any other factors affecting the consumption of the  items  being  ordered Low Limit The low limit is the stock position that signals the need to begin replenishment action. There will be no low limit for perishable subsistence items except when that item has a storage life greater than the high limit number of  days’  endurance  established  by  the  fleet  or  type commander. To compute the low limit for subsistence items, use the  following  formula: Total  quantity  consumed  during  the  previous accounting period (less surveys and transfers) divided  by 90 (days in an accounting period) times number of days’ endurance for the low limit as established by the fleet or type commander equals low limit. High  Limit The  high  limit  is  the  maximum  quantity  of subsistence to be maintained on hand to sustain current operations. The high limit for perishable subsistence items will not exceed the storage life of that item times the total quantity from the previous accounting period less  surveys  and  transfers  divided  by  90. To compute the high limit for subsistence items, use the  following  formula: Total  quantity  consumed  during  the  previous accounting period (less surveys and transfers) divided  by 90 (days in an accounting period) times number of days’ endurance for the high limit as established by the fleet or type commander equals high limit. EXTENDED  ENDURANCES The meal summaries in appendix F of the NAVSUP P-486, volume I, show how many times each menu item can be served, using the 45-day endurance base stocks listed.  Consider  these  meal  summaries  and  local acceptance when adapting the 45-day SEB onboard storage  capabilities  and  as  a  basis  for  planning  a readiness menu for implementation during extended operations or when replenishment are delayed. DETERMINING  PROVISIONS REQUIREMENTS You are always required to have enough food items on board to provide for a specific period. This means enough  food  to  provide  a  balanced  diet.  Your  fleet commander  specifies  this  period,  in  days,  and  this period   varies   among   fleets   and   among   type commanders.  You  are  responsible  for  carrying  out  the directives you receive on maintaining specific quantities of  food  items. Requirements Fast frigates are expected to carry a 45-day stock. You should be ready to get underway whenever required and not worry about replenishing for at least 45 days. You should have enough of the right kinds of foods aboard  to  provide  a  balanced  diet  during  deployment. Normally,  fleet  commanders  specify  that  ships  should replenish  every  2  weeks  while  they  are  in  the  United States. The fleet commander also may specify that all ships   top   off   storerooms   (fill   the   storerooms   to capacity). This will enable ships to stay at sea for a maximum  period  without  replenishment. These requirements may not be valid on your ship. When you report on board a ship for duty, check the fleet commander’s instructions for the actual requirements in your area. Five  steps  should  be  considered  when  you  are determining  your  requirements.  These  steps  are  proper for either general or private messes. Step one of your loading out is determining your present stock level; this can be done by checking your Stock Tally, NAVSUP Form 209, and your Subsistence Ledger, NAVSUP Form 335, for quantities on hand. In step two you determine the capacity of the total storage area and then divide that figure into dry, chill, and freeze storage areas. Figuring space availability will be discussed later in this chapter. Step three should be the planning of your menus. Menu planning is discussed in detail in chapter 7, but to keep  this  section  on  procurement  in  a  logical  order,  a brief mention of menus will be made now. 12-3

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