| |
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
|
