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ISSUE CONTROLS AND PROCEDURES.–
Repeated use of your menus and breakout guides allows
you to adjust breakout requirements to match the
quantities actually needed for preparation of the meals
by yielding breakout information that closely reflects
actual requirements.
When you review a document requesting an issue,
you should make sure it reflects only the items actually
needed and in the correct quantities.
Authorization.– Documents requesting breakouts
to the galley must be approved by the FSO or a person
designated in writing by the FSO. The FSO establishes
controls to account for each issue document. Issue
documents are prepared in triplicate and approved by
the senior MS on duty. The original should be forwarded
to the FSO on the morning following the date of issue.
Documentation.– Issues to the GM must be made
either on a NAVSUP Form 1282 or a NAVSUP Form
1059, each prepared in triplicate. Issue procedures were
discussed in detail in chapter 2.
RETURN OF UNUSED ISSUES TO STOCK
ON HAND.– Return all unused and unprepared food
items remaining in the galley after completion of meal
periods to the issue storeroom at the end of each day.
The NAVSUP Form 1282 containing the daily issues
should be changed to document items and quantities
returned and reflect any quantities issued to the galley.
The NAVSUP Form 1282 should be signed by both
the senior MS on duty and the issue-storeroom
custodian.
FREQUENT SPOT INVENTORIES.– Frequent
(twice weekly recommended) counting of fast-moving
and high-cost items is advisable to maintain financial
control of GM accountability. When spot inventories
are conducted, all affected records should be
adjusted.
Key Custody and Controls
Afloat Supply Procedures, NAVSUP P-485, and
Food Service Management, NAVSUP P-486, describe
current security information.
The basic rules set down by the NAVSUP P-485 for
key security are as follows:
l Supply spaces must be kept locked when not in
use.
l Custody and responsibility for any space must
rest with the person in charge of that space.
l Permission for entry of persons not ordinarily
authorized to have access must be obtained from the
supply officer, FSO, or a delegated representative.
. No space should be secured in such a manner that
access by use of ordinary damage control equipment is
hindered in an emergency.
l Keys to supply space padlocks must not be taken
from the ship and should be turned in to the key locker
when the custodian goes ashore. Keys to GM working
spaces may be passed between watch captains and not
locked in the key locker.
. Whenever an original or duplicate key is lost, a
new lock must be placed in use.
l Combinations to locks must not be recorded in
writing except for a written combination in a sealed
opaque envelope. This envelope must be signed over the
flap by both the custodian and the accountable officer
in the presence of one another and retained in the
accountable officer’s safe.
. All key padlocks must be of 1 1/2-inch size.
. All keyless padlocks used must be of the
three-combination, manipulation-resistant type.
Aboard submarines, because of unique space
limitations, damage control purposes, and the necessity
for storing material in widely separated small spaces, it
is not feasible to keep all supply spaces locked. Fleet,
type, and local instructions make necessary provisions
for appropriate deviations.
Train your personnel to lock the padlock on the
staple and remove the key whenever they enter a
storeroom or other locked supply department space.
This procedure prevents keys from being locked in the
storeroom and locks from being lost or switched by
unauthorized personnel. It also prevents members from
being locked in the space by a passerby who may think
the space has been left unlocked by oversight.
LOCK GROUPINGS AFLOAT.– Aboard ship,
the locks of the foodservice division are integrated with
those of the rest of the supply department. Locks and
keys for individual spaces are grouped by the following
functional areas:
. Group I spaces consist of all supply department
and general stores spaces, including storerooms, special
lockers, and related spaces.
. Group II spaces consist of foodservice spaces
including the galley, bake shop, bread room, vegetable
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