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When you are planning menus for extended,
unreplenished periods, the use of specialty items such
as pizza crusts, potato chips, or ice-cream cups should
be ordered in quantities that will not tax your storage
spaces. The use of cycle menus is extremely important
in preparing for deployment. Cycle menus are always
an excellent management tool, but especially valuable
when you are preparing for an extended deployment.
For more information on cycle menus, refer to the
menu planning section of the Foodservice Operations
Manual, NAVSUP P-421. If you have cycle menus
already prepared, review them closely. Make changes
and substitutions where necessary to use more stable
food items such as dehydrated peppers instead of fresh
peppers and dehydrated potatoes instead of fresh
potatoes. Custom foods should be used to their fullest
extent when you are planning for deployment. Fresh
produce has a higher acceptability; therefore, you
should stock what you can, considering the spoilage
factor and the storage capacity.
When you are considering requirements for a
deployment, think storage capacity and custom finds.
The term custom food is used to describe the various
types of laborsaving and spacesaving processed foods
that are authorized for Navy messes. The basic forms of
custom foods are canned, dehydrated (including
dehydrated compressed), and frozen. Custom foods are
economical spacesavers and, if properly used, will
reduce the operating cost of the mess.
In step four you should determine the quantities of
food items that are necessary for a specific period, such
as the time between replenishment and your next
scheduled replenishment.
The word scheduled is emphasized because you
should allow for unforseen circumstances when your
scheduled replenishment date cannot be met. For
example, inclement weather could cause the
postponement of replenishment, supply ships may not
be available, or the supply center maybe out of an item
or items.
In step five you should be able to identify the
available supply source(s). You may be required to help
the supply officer, FSO, or mess caterer requisition and
procure food items; in some instances, you must
perform these duties on independent duty. In either case,
your experience, your knowledge, and your planned
menus will be extremely valuable to you when you are
preparing requisitions.
Procurement Publications
Certain publications are required when you
requisition or purchase food items. The Federal Supply
Catalog (FSC), Group 89, Subsistence, is used to
requisition food items. Refer to contract bulletins when
you purchase food items under contract. Defense
Logistics Agency (DLA) contract bulletins also may list
resale food items. These items are not authorized for
GM use.
The FSC furnishes the identification and
management data for items required by the Army, Air
Force, Marine Corps, and Navy. It provides the official
source of identification for Department of Defense
(DOD) supply and procurement activities. The stock list
(fig. 12-2) is published annually and updated by the
publication of cumulative change bulletins.
Group 89 (except class 8965) contains items for
which activities in the DOD have recorded
requirements. Part I, Alphabetical List, is a list of all
food items arranged in alphabetical sequence by
subgroups within each of the following classes:
8905
Meat, Poultry, and Fish
8910
Dairy Foods and Eggs
8915
Fruits and Vegetables
8920
Bakery and Cereal Products
8925
Sugar, Confectionery, and Nuts
8930
Jams, Jellies, and Preserves
8935
Soups and Bouillon
8940
Special Dietary Foods and Food
Specialty Preparations
8945
Food Oils and Fats
8950
Condiments and Related Products
8955
Coffee, Tea, and Cocoa
8960
Beverages, Nonalcoholic
8970
Composite Food Packages
Part I contains a list of all food items arranged in
alphabetical sequence by subgroups within each FSC
class. It also contains descriptive and related
management data.
Part II, Ration Components, contains those ration
components that are authorized for requisitioning by
military services.
12-4
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