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
The American Red Cross
TYCOM disaster relief funding
A business (contractor responsible for causing
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
activitys 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.
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
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
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