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Page Title: Navy Food Service Systems Office Guidance
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Figure  13-2.-Certification  of  rations  issued  form
Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
Navy Food Management Team Assistance - 14164_284
accounting procedures for this class of personnel are described  in  the  Expenditures  and  Accounting  section of the NAVSUP P-486, volume I. Disasters and/or emergencies also may occur ashore and in port. To feed personnel under such conditions, the CO must issue a directive declaring an emergency or disaster exists, and subsistence must be provided to persons other than those normally authorized to subsist. The following actions should be taken to refund the Navy for meals furnished to victims of such a disaster: . Individuals should be requested to pay (the sale of meal rates) at the time of receipt of the meal. If collections cannot be made, appropriate information such as name, address, and signature should be obtained. Individuals  also  should  be  informed  that  collection  may be  effected  later. .   If   unable   to   collect   from   individuals,   then reimbursement  should  be  obtained  from  one  of  the following   organizations: The  American  Red  Cross Navy Relief TYCOM  disaster  relief  funding A  business  (contractor  responsible  for  causing an  evacuation) Other  disaster  relief  organizations .  FSOs  finding  collection  efforts  from  ashore sources  unsuccessful  should  request  permission  to waive collection. This request should be made to the Navy  Comptroller  (NAVCOMPT)  through  the  chain  of command. Should NAVCOMPT grant approval, the activity’s Operations and Maintenance, Navy (O&M,N) fund  will  be  charged  the  cost  of  feeding  the  individuals. Catastrophic  disasters  or  emergency  feeding  ashore or in port usually requires feeding large numbers of personnel.  This  is  especially  so  if  multiple  supporting ships  or  stations  are  involved.  A  responsible  officer  in command, normally the local area commander, must issue a directive declaring that an emergency exists. Then  subsistence  may  be  provided  to  personnel  other than those normally authorized to be subsisted. Under these circumstances, ration credit should be taken as previously  described  unless  otherwise  directed  by NAVFSSO.   NAVFSSO   should   be   immediately contacted for guidance on the proper accounting and feeding procedures for these personnel. This is because the  size  of  the  operation  may  require  unusual management  actions  or  clarification  to  ease  resolution for  involved  activities. Subsistence All  bulk  subsistence  storerooms  including refrigerated storerooms used to keep chilled and frozen food  are  accountable  spaces.  The  subsistence  issue room,  if  used,  is  also  an  accountable  space.  These storage spaces must be maintained in an orderly fashion. Food items must stored according to appendixes I and J of  the  NAVSUP  P-486,  volume  I,  and  NAVMED P-5010-1. A  jack-of-the-dust  must  be  appointed  to  be responsible to the accountable FSO for the safekeeping of all food stored in these spaces. Even small ships with few MSs should assign a jack-of-the-dust this primary responsibility.  This  is  a  full-time  job  that  involves receiving,  storing,  and  issuing  subsistence,  and completing all the appropriate documentation. All food in these spaces must be recorded on the inventory cards maintained  by  the  records  keeper. Special Use of the Messdecks Under certain circumstances, functions other than messing may periodically be held in the dining area of a GM. This is so regardless of how large or small a messing  facility  may  be.  These  circumstances  may include training, meetings, or special events that include games  and  contests. You should make sure all events of this nature are coordinated  and  scheduled.  Coordination  involves informing  key  personnel  such  as  your  chain  of command and any other personnel that may be affected. You should schedule all events so normal routine is not interrupted.  This  includes  the  proper  and  timely preparation  for  meal  service,  actual  meal  service,  and cleaning up after meal service. NAVY FOOD SERVICE SYSTEMS OFFICE GUIDANCE NAVFSSO   has   two   main   responsibilities. NAVFSSO   establishes   and   monitors   all   policies, procedures,  programs,  and  regulations  concerning  the management,  administration,  and  operation  of  all  Navy GMs and afloat private messes. Volumes I and II of the NAVSUP P-486 contain detailed information on the administration  of  GMs  and  afloat  private  messes respectively. 13-5

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