PHILIP A. CONNELLY AWARDS PROGRAM

HANDBOOK

1 May 2020

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Table of Contents

Summary of Change ................................................................................................................. 3 Connelly Awards Program Summary ………………………………………………………………... 4 Program Crest ………………………………………………………………………………………….. 5 Competition Details ………………………………………………………………………………….. 6-7 Philip A. Connelly Biography …………………………………………………………………………. 8 Administrative Notes……………………………………………………………………………….. 9-10 Terrorism Info ……………………………………………………………………..........................10-11 Glossary of Common Abbreviations/Acronyms ….................................................................12-15 Military Ranks …………………………………………………………………………………………...16 SOP – Evaluation Process …………………………………………………………………………….17 Entrance/Exit Briefing ………………………………………………………………………………18-19 Evaluation Plan ………………………………………………………………………………………... 19 Awards Announcements and After Evaluation Requirements …………………………………… 20 Expanded Checklist – Garrison ………………………………………………………………….. 20-27 Required Publications for Garrison Dining Facilities ……………………………………………… 28 Evaluation Checklist – Garrison …………………………………………………………………….. 30 Evaluation Checklist Continuation Page .................................................................................. 31 Recap of Evaluation Scores – Garrison ……………………………………………………………. 32 Field Category Evaluation Criteria Guidelines …………………………………………………….. 33 Expanded Checklist – Field ……………………………………………………………………… 34-40 Required Publications for Field Kitchen Operations …………………………………………... 41-43 Evaluation Checklist – Field ……………………………………………………………………… 44-45 Recap of Evaluation Scores – Field …………………………………………………………………46 PAO Worksheet ………………………………………………………………………………………..47

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Summary of Change

Philip A. Connelly Program Handbook This revision dated 31 April 2020.

o Revises Field Category expeditionary method of evaluation

o Adds pre-deployment and field kitchen setup.

o Adds evaluation criteria for Army National Guard and Reserve

o Revises the page order of booklet to reflect current additions (throughout).

o Revises multiple formatting, doctrine and wording errors in handbook (throughout).

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Summary

Philip A. Connelly Awards Program For Excellence in Army Food Service

ESTABLISHED 23 March 1968 to recognize excellence in Army Food Service. NAMED FOR The late Philip A. Connelly, former President of the International Food

Service Executives Association (IFSEA), responsible for obtaining IFSEA’s sponsorship.

COSPONSORS National Restaurant Association (NRA) / National Restaurant Association

Education Foundation (NRAEF) and the Department of the Army.

NRA hosts awards recipients at annual conference and provides civilian executives to chair committees in conduct of worldwide evaluation.

Army administers program and awards ceremonies; provides military members on evaluation committees; and funds all program costs other than NRA evaluator’s travel and winner’s package.

CATEGORIES Military Dining Facilities – garrison feeding operations

Active Army Field Kitchen – field kitchen operations Army National Guard Field Kitchen - field feeding operations U.S. Army Reserve Field Kitchen – field feeding operations

COMPETITION Multi-level, starting at lowest military echelon; Army Sustainment Command

(ASC), Army Service Component Command (ASCC), Army Commands (ACOMs) and Army National Guard (ARNG) submit finalist nominees in the appropriate categories to Joint Culinary Center of Excellence (JCCoE), U.S. Army Quartermaster School (USAQMS) for evaluation.

EVALUATORS Provided by USAQMS and the NRA. WINNER’S First place winners are selected from ASC and ACOMs’ finalists in each

category. DA evaluation will be conducted 02 January- 31 March annually. The results are announced 10 April annually.

AWARDS Certificates of Achievement will be presented to the winners at the

conclusion of the DA level evaluation. Winning teams (two team members) will attend the NRA annual conference and awards ceremony in Chicago, and will be presented with a trophy and plaque. Also, one junior NCO and two junior Soldiers will attend a one-week training exercise at the Culinary Institute of America in Napa, CA. Winning teams will also be recognized throughout multiple Army publications as a result of their accomplishments. Runner up teams will receive an award.

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Significance of Insignia

Philip A. Connelly Award for Excellence in Army Food Service A disc with a narrow border bearing a sun in splendor of thirteen straight rays between thirteen five-pointed stars, the sun divided by a wavy band and crossed vertically by a stylish ear of wheat, all within a continuous scroll an arched convex at top and concave at base reversed and perpendicular at each side, lined with three crescents conjoined points inward and bearing the inscription at top "Philip A. Connelly Award" and in base "Excellence in Army Food Service." The thirteen stars represent the United States, and the sun, as a symbol of provider, intelligence and order, denotes the overall mission of the Army Food Service Program and also refers to its worldwide scope of operation. The wavy band simulates flowing water and with the sun alludes to the continuing rejuvenation and to the cleanliness aspects of the unit's program, while the wheat symbolizes bread, the staff of life. The crescent, used as a mark on Army rations during the last century, relates to subsistence. The "Circle" and the thirteen five-pointed stars simulate the rim of the wheel of the insignia of branch, Quartermaster Corps, the thirteen rays being suggestive of the spokes.

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Competition Details The Philip A. Connelly Awards Program was established on 23 March 1968 to recognize excellence in Army Food Service. The program is named for the late Philip A. Connelly, former president of International Food Service Executives Association (IFSEA). On 1 January 2014, the Army partnered with National Restaurant Association (NRA). The NRA and the military will strive to build on the high standard of excellence previously maintained with IFSEA. In accordance with AR 30-22, paragraph 2-21, the Director, Joint Culinary Center of Excellence will administer the annual Philip A. Connelly Program. Much of the professionalism associated with today's Army Food Program is a direct result of the Connelly competition and the invaluable support provided by NRA. The bowls and plaques provided to competition winners are important tangible rewards for significant accomplishments. The greatest value to the profession is improvements in the quality of food and food service afforded the Soldier diner. During Connelly competition events, culinarians are exposed to the highest level of expertise in the Military and Civilian industry alike. For many, these experiences awaken a new sense of personal responsibility for professional development. The Connelly competition represents a personal challenge to individual Soldiers. The end result is a proliferation of outstanding effort as one individual inspires another to seek the satisfaction found in performing a job well. The relationship between NRA and the Army represents an important interface in innovative, planning and training while ensuring the Army's conformity with the latest techniques, trends and innovations that impact current and future readiness. Increased public interest, such as that represented by NRA’s sponsorship of the competition, leads to greater command interest in local food service programs; more emphasis is placed on equipment replacement and facility renovation programs; and the overall food service operation is thus improved. Specialized training scholarships provided to competition winners via the National Restaurant Association Education Foundation with the Culinary Institute of America. Bringing new inspiration, personal motivation, innovation and improved techniques into Army dining facilities. The target group for attendance is one junior Non-Commissioned Officer and two junior enlisted 92G from the winning units of each of the four Connelly categories (Current total of twelve). Finally, the Connelly Awards Program has helped to instill in Army Culinary Specialists a sense of prestige and dignity. As a result, the Army Food Program continuously assumes its place of honor among other military professions.

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The Connelly competition is comprised of four categories: Active Army Garrison, Active Army Field, Army National Guard Field and Army Reserve Field. Field food service operations are an organic element and provide food service to a unit in the field. Army commands conduct multi-level competitive evaluations from March through September for each DA finalist category above. (Exception – FORSCOM selects two DA finalists in the Active Army field category.) The garrison evaluation encompasses two complete meals, breakfast and lunch. All facets of the operation will be examined during this period with the greatest emphasis placed on food quality and customer acceptance. During the Active Field Kitchen category two consecutive meals will be prepared consisting of a Heat and Serve Breakfast and a UGR-A lunch. The UGR-A-SO must be served with the UGR-A lunch meal. During the Reserve and National Guard categories one meal (lunch), will be evaluated consisting of line item A-rations. The U.S. Army Quartermaster School and NRA provide evaluators for the DA phase of the competition. A winner and runner-up is selected in each of the categories. The Department of the Army, Headquarters Department of the Army-G4 will announce the results of the Connelly competition through an ALARACT message once all evaluations are completed. The Philip A. Connelly office at Fort Lee does not release the results, NO EXCEPTIONS!

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In Dedication

Philip a. Connelly

“Epitome of Professionalism”

Born in Framingham, Massachusetts in June 1907, Philip A. Connelly became a leader in his chosen profession -- Food Service Management. He worked diligently and earnestly throughout his life to promote professionalism in food service, in both the civilian industry and military services. As a result of his dedicated purpose and positive influence, civilian and military food service programs are more closely aligned and personnel in these programs now have uniform goals in education, training, career development and job opportunity.

His Acknowledgments And Awards

• Executive in Numerous Food Service

Organizations • Chaired Armed Forces Service Committee,

National Defense Effort • Recognized in Congressional Record

Acknowledged by Presidents • 1962 Peter Gust Economou Award Most

Outstanding Contribution to Industry Food Service

• Served on Evaluation Committees Air

Force, Navy and Army • President, International Food Service

Executives Association • Named Father of Armed Forces Food

Service Awards • Obtained Sponsorship U.S. Air Force

Hennessey Award • Founded - U.S. Navy Ney Award U.S. Army Best Mess Award • Awarded: Navy Distinguished Service

Award • Army Outstanding Civilian Service Award

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Administrative Notes

1. Civilian Travel Authorization: a. Invitational Travel Orders will be provided to evaluator assigned to active team. b. Access to Post Exchange (PX) and commissary consistent with local policy while overseas – military evaluators will assist when problems arise. c. Provide civilians with emergency medical care during evaluation tour. 2. Documents Readily Available During Tour: a. Travel Orders – Multiple copies required. b. Employee identification card (with photo). c. Civilian passport (Official Duty). d. Shot record. e. Medical identification bracelet, records or documentation identifying medical problems. If medical emergency arises while traveling, military representatives will assist in arranging care at medical facility. f. Airline Tickets: Tickets are an individual responsibility. 3. Point of Contact – Emergency Situations: a. Contact for families is through the Connelly Program Office. b. Weekday hours are: 7:30 AM – 4:30 PM (EST) (804) 734-3304/3019 c. Weekends and after 5:00 PM on weekdays: 23rd QM Brigade Staff Duty Office (804) 734-6885 4. Clothing Guidance:

a. Travel – Uniforms not required for military. Dress Casual (Sports Jacket/Slacks)

b. Official Duty Military:

(1) In-Briefings – Army Operational Camouflage Pattern (OCP) uniforms for all garrison and field in-briefs.

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(2) Civilian Participant will wear recommended National Restaurant Association attire (Chef Smock, Polo Shirt, etc.…) to support evaluation and in brief.

(3) Evaluations – OCP with white smock (Lab coat) for garrison evaluations and

OCP’s for all field evaluations.

c. Official Duty – Civilians: In-briefings (Field and Garrison) business casual wear.

(1) Field – Dress casual, rugged clothing, boots or sturdy shoes, warm layered outer wear. (2) Garrison – Business wear or dress casual with white smock (lab coat) 5. Money – Trip Costs: Minimize cash to be carried – Use debit and/or credit card. 6. General Information: Military members are responsible for any questions reference dress, protocol, invitations, briefings, public affairs information, or issues. 7. General Recommendations:

a. Carry individual travel clocks. b. In overseas areas, consider use of postal service versus hand carrying packages home. 8. NRA International Ceremony: All evaluators are encouraged to attend the NRA Ceremony scheduled annually in May. Military evaluators will attend as Army funding is available. Evaluators will be recognized during the Joint Services Awards Ceremony.

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Terrorism Self-Protection Measures Terrorism continues to be a major problem worldwide. U.S. military personnel are often singled out by terrorists during attacks. Any member of the U.S. military can become a target, not just high-ranking leaders. The following guidelines are offered as protection during foreign travel. 1. General Information.

a. Establish points of contact. Evaluators’ whereabouts should be known at all

times. Ensure rooms are not near exit stairs or lower floor level facing the street. Also remember to secure room key once inside.

b. Vary personal routines whenever possible. c. Carry identification showing blood type and any special medical condition. Keep

one week’s supply of essential medication on hand. d. Know what to do in emergencies. Familiarization with local phone systems,

location of U.S. consulates, embassies and military installations. Keep phone numbers handy. Avoid public demonstrations, protests, or areas that are known to be hostile to Americans.

e. Avoid traveling alone and dangerous or urban areas. Drive with doors locked

and windows up. Always give your vehicle a thorough visual inspection for tampering, wires and attachments before entering it.

f. Avoid popular off-base establishments or places that are known to cater to

American civilian and/or military. These areas have been targeted recently by bombings, assassinations, and physical intimidation of U.S. citizens and/or service members.

2. Air Travel Instructions.

a. All references during travel arrangements should be made without noting military

rank. b. Baggage ID should not identify military rank, insignia, or duty station. c. Do not loiter in public sections of the airport. When possible, proceed

expeditiously through security checkpoints to secure areas to await flight. d. Do not discuss military association with anyone. e. Be aware hijackers may not reveal themselves at the same time. A lone hijacker

may be used to draw out security personnel for neutralization by the other hijackers.

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f. Blend with other passengers as much as possible. g. If traveling on a tourist passport, remember that this is only a shallow attempt to

conceal DoD affiliations.

(1) Tourist passports will be surrendered in response to a general demand for identification.

(2) DoD employee status should be confirmed when directly confronted. Be

prepared to explain that travel is via personal passport and no deceit was intended. (3) DoD employees should limit the number of documents in their possession

that confirm their affiliation with DOD. Unnecessary documents should be placed in checked baggage.

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Glossary of Military Terms And Acronyms

ACRONYM TERMS BRIEF EXPLAINATION A-Rations Ration Type Food Products from a commercial

source that are not package as operational government rations prepared using fresh, refrigerated, or frozen foods

AAFES ARMY/AIR FORCE Network of exchange EXCHANGE SYSTEM stores used by military. ACofS ASSISTANT CHIEF Position on Command Staff. OF STAFF ADC ASST DIVISION Second in Command at COMMANDER Division Level, usually 1 star. ADT ACTIVE DUTY FOR Two-week training period for TRAINING Reserve Component personnel. AFFS-F ARMY FIELD FEEDING Equipment advances in support of field SYSTEM – FUTURE feeding efficiency AFMIS ARMY FOOD MANAGEMENT Automated system of accounting INFORMATION SYSTEM under development. AFN ARMED FORCES Communications network for military NETWORK radio and television. AG ADJUTANT GENERAL Commander of Guard Forces within a state. ARCS ARMY RATION CREDIT Accounting system used in Army SYSTEM Dining Facilities. ARNG ARMY NATIONAL GUARD Federal and state reserve force AT Annual Training Yearly training period conducted by all ARNG & USAR

components for two weeks. Army G-4 DEPUTY CHIEF OF STAFF Provides oversight of integrated logistics FOR LOGISTICS policies, programs, and plans in support of Army Force Generation BDE BRIGADE A unit consisting of more than one Battalion. BDFA BASIC DAILY FOOD Amount of money required to ALLOWANCE subsist one soldier for one (1) day – broken into percentages: 20% - Breakfast. 40% - Lunch/Dinner BN BATTALION A unit consisting of 3-5 companies and commanded by a LTC

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ACRONYM TERMS BRIEF EXPLAINATION CPAC CIVILIAN PERSONNEL Responsible for hire of civilian ADVISORY CENTER personnel CID CRIMINAL INVESTIGATION Self explanatory DIVISION CIF CENTRAL ISSUE FACILITY Supply point for other than subsistence. CINCUSAREUR COMMANDER-IN-CHIEF, Often referred to as CINC. U.S. ARMY, EUROPE CK CONTAINERIZED KITCHEN Self explanatory CO COMMANDING OFFICER Rank varies depending on level of Command. COR CONTRACTING OFFICERS Appointed to perform technical and REPRESENTATIVE administrative actions in support of a contract CPS CULINARIAN’S PRODUCTION DA Form 3034 written production SCHEDULE schedule in dining facility. Covers items to be prepared; who prepares; time for preparation; special Instructions; recipe to use; quantity; use of leftovers and the disposition of all subsistence for each meal served. CUL MGMT NCO CULINARY MANAGEMENT NCO Military manager of a dining facility or field feeding kitchen, formerly Food Operations SGT CWO CHIEF WARRANT OFFICER Grades of W2, 3, 4, and 5 are commonly referred to as Chief. W1s are often referred to as Mister DA Form 5416 Field Category Training Used as the scoresheet to evaluate

Field Evaluation Checklist competition

DD Form 1544 CASH MEAL PAYMENT SHEET Called “Cash Sheet”. Used to account for meals sold for cash in dining facility or field. DA Form 3980-R DINING FACILITY Maintained by both troop issue and ACCOUNT CARD Culinary NCOs for all accounts operating under ARCS. DPW/DOL DIRECTOR OF LOGISTICS Responsible for Logistics/QM DIRECTOR OF PUBLIC WORKS functions at installation level FSO FOOD SERVICE OFFICER Appointed by Company Commander FSC Field Sanitation Center Sanitation equipment used to clean and

sanitize food service equipment

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ACRONYM TERMS BRIEF EXPLAINATION FSR FIRST STRIKE RATIONS Compact, eat-on-the-move rations for use in high intensity combat operations. FST Field Sanitation Team The FSTs job is to help the commander protect the health of his soldiers. GFSU GARRISON FOOD SERVICE UNIFORM New 92G uniform FY16/17 fielding IFC INSULATED FOOD CONTAINER A container to keep food hot/cold MBU MODERN BURNER UNIT Primary heat source for cooking and sanitation within the AFFS. MKT MOBILE KITCHEN TRAILER Complete kitchen unit mounted on

Trailer chassis that can be towed by a 2 ½ ton or 5 ton truck. MRE MEAL READY-TO-EAT Individual ration designed to sustain an

individual engaged in heavy activity such as military training or during actual military operations when normal food service facilities are not available. OCP OPERATIONAL CAMOUFLAGE Army’s newest utility uniform pattern. PATTERN T-RATION HEAT AND SERVE RATION Combat ration served in a tray IN A TRAY pouch which is heated in hot water. SSMO SUBSISTENCE SUPPLY Activity which issues subsistence to MANAGEMENT OFFICE dining facility. May be called Class or Ration breakdown. UGR A UNITIZED GROUP RATION A Operational ration prepared by 92Gs to sustain military personnel during worldwide operations that allow organized food service operations; designed to maximize the use of commercial items and to simplify the process of providing quality food service in a field environment. UGR H&S UNITIZED GROUP RATION Tray pack components are thermally HEAT AND SERVE processed, pre-pared, shelf-stable foods, and currently in hermetically sealed, half- sized steam table containers UGR-A- SO UNITIZED GROUP RATION Mostly hand held items that provide more SHORT ORDER variety and alternate menu choices when served with the UGR-A USARC U.S. ARMY RESERVE Organizational element in Reserve COMMAND Component Force. VET VETERINARIAN Medical officer who conducts sanitation inspections of food service facilities.

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U.S. Army Command Structure

ACOM - Army Command TRADOC U.S. Army Training and Doctrine Command AMC U.S. Army Materiel Command FORSCOM U.S, Army Forces Command USARC U.S. Army Reserve Command

ASCC- Army Service Component Commands

ARCENT U.S. Army Central EUSA Eight United States Army (KOREA) USAREUR U.S. Army, Europe & 7th Army USARNORTH U.S. Army North USARSO U.S. Army, South USARPAC US ARMY, PACIFIC USARAF U.S. Army Africa USASOC U.S. Army Special Operations Command ASC Subordinated command of AMC (assumed INCOM

roles) Provides oversight to Army Field Support Brigades and Logistics Readiness Centers

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Military Ranks

GEN General 4 Stars Commands Army Commands or top DA staff LTG Lieutenant General 3 Stars Commands Corps, CONUS Army

or major command or top DA staff

MG Major General 2 Stars Commands Division, Installation Or major activity BG Brigadier General 1 Star Assistant Division Commander – or command staff position COL Colonel Eagle Commands Brigade or Command staff position LTC Lieutenant Colonel Silver Commands Battalion or staff Oakleaf position MAJ Major Gold Battalion Executive Officer or Oakleaf brigade staff officer position CPT Captain 2 Silver Bars Commands Company or serves in a staff position 1LT First Lieutenant 1 Silver Bar Company executive officer or serves in a staff position 2 LT Second Lieutenant 1 Gold Bar Usually platoon leader – Performs assigned duties

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Standard Operating Procedures Connelly Award Evaluation Teams

1. Sequence of events at each installation, location or unit: a. Check-in and occupy lodging. b. Present in-briefing. c. Conduct evaluation. d. Present exit-briefing & awards. e. Check-out of lodging. f. Coordinate Depart.

The sequence may be altered if necessary because of limited time or other local circumstances.

2. The in-brief will be conducted before the evaluation.

3. Garrison evaluations will be conducted on normal duty days (Monday-Friday) only. Two per week will be scheduled. Evaluations for National Guard & Reserve Component units will be conducted either during weekend IDTs or ATs. Active Army field kitchen evaluations will be conducted IAW training dates provided by Army commands. Garrison and Field evaluations on the same installation or country will be conducted during the same week.

4. Team harmony and integrity is mandatory! Public evidence of differing opinions among evaluation team members is not acceptable. Discussions among team members may take place on site, but when opinions differ, discussions will be conducted away from evaluation site.

5. Evaluation Team will record notes of their observations. The primary focus of all observations is quality food production and service to all diners. Secondary focus is on effective command support. Notes should be used as a basis for discussions and scoring, and later as a source of data for written reports. Civilian evaluators will use the DA form 5415 and 5416, respectively. They will provide input and capture key industry critiques on a QMS provided checklist.

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Briefing Format

1. The purpose of the briefing is to cover the following topics and set the scene for the evaluation. a. Purpose of awards program. b. Sponsorship of awards program by NRAEF. c. Highlights of evaluation. (1) Categories of evaluation. (2) Evaluation period. (3) Function of each evaluator. d. Results are CONFIDENTIAL.

e. Results will be announced via HQDA All Army Activities (ALARACT) message upon completion of evaluations of all categories. There are NO EXCEPTIONS to the ALARACT notification. Please do not call the Philip A. Connelly Program office. f. Acknowledge command’s interest in the Army Food Program. g. Outline travel itinerary and name participating commands. h. Timely submission of photographs/slides, dependents attending conference at own expense, etc.). i. Presence of “interested” staff not recommended. 2. Past experience has shown that the above briefing has been fairly informal and in many cases only a few of the items are covered. The USAQMS officer member will take the lead initially during the briefing; however, all members are expected to participate in the conversation and the NRAMF Chairperson must be prepared to discuss NRA’s role in support of the program (see sample briefing format).

Exit Briefing Format

1. If an exit brief is required, it should cover:

a. Positive aspects of the Army Food Program which were observed.

b. Acknowledge hospitalities and courtesies that were extended to the team.

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Evaluation Plan

1. Active Army Field evaluations are conducted within a 24-hour period and will include a breakfast and lunch meal. The Army National Guard and Army Reserve evaluations are conducted within a 24-hour period and will include a lunch meal only. The active Army garrison evaluations will begin with cooks mount and end after the lunch meal. Field evaluations will begin one hour prior to the breakfast meal’s serving time. 2. All facets of the food service operation will be evaluated. 3. At the conclusion of the lunch meal, each evaluating member will personally address the assembled food service staff. Topics to be discussed by each member are as follows: a. The USAQMS members will describe the Connelly Program, (goals, and the current year’s program). A Recognition Plaque will be presented and is awarded to each finalist facility. A Certificate of Achievement (COA) will be presented to staff members, as appropriate. Stewardship should be applied when requesting submitting COA by-name rosters to the PAC office. For example, personnel not working in support of the evaluation should not receive COAs. Additions to the COA roster will be handled on a case-by-case basis. b. The National Restaurant Association’s evaluator will describe the functions of NRA/NRAEF and the goal of the Connelly Program and the evaluator will make additional remarks as deemed appropriate. The NRA will also present designated personnel with an NRA Certificate of Achievement. 4. Each evaluator member will use the Evaluation Checklist to record scores. An informal recapitulation sheet will be used to summarize all members' scores. The checklist will be completed during the nightly discussion. 5. The total score by each committee member will be added to the members’ total scores. The grand total of all committee members’ total scores will be the final score for that facility and will determine rank among finalists. An After Action Report (AAR) must be completed within 5 days of the evaluation and a copy submitted to the USAQMS Connelly Program office.

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Awards Announcements and After Evaluation Requirements

1. Procedures to select and report winners and runners-up:

a. When all finalists have been evaluated and scored, the Philip A. Connelly office will complete a final tabulation and review of all scores. Final validation of the scores will be confirmed by the Director, JCCoE Special Programs.

b. Ranking finalists and subsequent selection of winners and runners-up will be

based solely on point scores. The winner in each competitive category will be the finalist having the highest point score in that category.

2. In cases where natural disasters, national emergencies, and pandemics occur were travel restrictions or unit movement prevent evaluations from being completed the ACOFs G4 will make a determination to cancel the Connelly Awards evaluations. When over 70% of the evaluations have been completed for a given category a winner will be selected from that category that has been evaluated. Finalist that are not evaluated will be recognized as finalist by Department of the Army. 3. When deployments prevent finalist from participating, the runner up finalist can substitute the finalist and represent the command. Every effort will be made to use the same evaluation dates chosen by the finalist team to avoid scheduling conflicts for the other finalist teams. Coordination will be made with JCCoE to ensure timely packet submission and travel coordination of evaluators.

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Evaluators’ Expanded Checklist Philip A. Connelly Awards for Excellence in Army Food Service

Garrison Competition

1. Supervision and Training.

a. Supervision of Operation. Managers and supervisors should properly supervise culinary personnel during all phases of the operation and be available to answer questions and take corrective actions as needed. Adequate supervision also involves providing necessary instruction before and during completion of a task. Managers and supervisors are responsible for the supervision of military and civilian culinary personnel and dining facility attendants. Supervisors should demonstrate good leadership techniques and set a positive example for personnel. Supervision should be sufficient to ensure serving lines are checked prior to and during meal serving periods. Area of evaluation includes dining facility standard operating procedures.

b. MOS Proficiency Training and Commercial Certification Training (92G

Credentialing Apprenticeship Program). A critical step in developing a good dining facility is developing a good training program. An efficient operation cannot be maintained without trained people. Training should be conducted IAW AR-30-22, DA PAM 30-22, TM 4-41.11, TB MED 530, STP 10-92G1-SM-TG and STP 10-92G25-SM-TG. All culinary personnel should be cross-trained and rotated in all aspects of dining facility operations. This is especially necessary with non-school trained personnel. The DFM should use the STP to plan, conduct and evaluate individual training.

c. Effective Use of Manpower. Managers and supervisors will develop and

maintain work schedules that result in the equitable use of all personnel. Culinarians should be assigned to shifts to provide adequate off-duty hours and as close as practical to a normal 40-hour per week schedule. Military and civilian culinary attendants should be assigned properly and instructed in their duties. Refer to AR 30-22 and TM 4-41.11 for further scheduling information. When dining facility operations or functions are contracted, the Installation Food Program Manager is responsible for ensuring qualified personnel, including those assigned to perform quality assurance inspections or act as quality assurance evaluators (QAE) are adequately trained. Additional information on contracting of food service functions can be found in AR 30-22.

d. Required Publications for Operations. Required publications either hard copy or

digitally accessible will be on hand IAW AR 30-22, DA PAM 30-22, TM 4-41.11 and TM 4-41.12. Each publication covers specific aspects of food service operations and is beneficial to the culinary staff in the overall operation of the dining facility. If a disc is used the NCOIC should have a dedicated laptop available for publications’ review.

e. Food Protection Program. Supervisors should ensure food is prepared in a clean

and sanitary environment IAW TB MED 530. Managers are responsible for ensuring

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culinary personnel are properly trained on food sanitation and safety procedures and verification of training must be on file. All supervisors should have documented training.

f. Cost Consciousness. The status of the dining facility account should be

consistent with what is authorized. When excess subsistence accrues, immediate action should be taken to reduce subsequent requests in order to effectively utilize excesses. Care should be exercised in the handling of china, glassware, and flatware to minimize breakage or loss. Time is also an important factor in cost consciousness. 2. Dining Facility Administration

a. Preparation/Use of Production Schedule. The Production Schedule should be prepared and posted prior to each meal and completed after each meal. Production schedule files will be reviewed and those related to the meal prepared. A separate Production Schedule must be prepared for each meal served IAW DA PAM 30-22 and TM 4-41.11.

b. Dining Facility Utilization. The dining facility must provide historical data that

conveys effective participation rates by supported diners. The evaluation team will be assess consistent usage up to a 365 day period or an identified quarterly/quarters’ period prior to the DA-level evaluation. Facilities conveying consistent participation will be awarded the highest point values.

c. Quality Control/Food Service Officer Responsibilities. The Food Service Officer

(FSO)/Quality Control Officer will be familiar with all duties and responsibilities as required by AR 30-22 and DA PAM 30-22. The designated leader will ensure his/her required assessments are conducted as required.

d. Dining Facility Account Status. The Monthly Earnings and Expenditures Record

will be accurate and up to date. Account statuses are subject to assessment during all periods of the evaluated fiscal year. The account status the day of the evaluation is not indicative of whether or not the facility is effective operating within regulatory guidance.

e. Dining Facility Records File. All administrative records should be

Maintained as prescribed by AR 30-22, TM 4-41.12 and AR 25-400-2 Army Records Information Management System (ARIMS) and the Army Food Management Information System (AFMIS) End Users’ Manual. The Administration NCO will open files as necessary per the evaluators’ request.

f. Kitchen Requisition Form (DA Form 4552 in AFMIS). The Kitchen Requisition

Form will be used to manage high dollar and sensitive subsistence items. The Kitchen Requisition Form is also used to document the disposition of all self-serve items, condiments, and SOP items IAW DA PAM 30-22, 3-24. Review the DA Form 4552. For non-automated dining facilities, use the manual Disposition of Subsistence, DA Form 3034-2

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3. Headcount Procedures

a. Headcounter Duties. Headcounter duties are performed by unit members or civilian dining facility employees. Personnel assigned as headcounters will be thoroughly briefed by DFAC manager or representative on their duties and responsibilities. A detailed headcount standing operating procedure (SOP) will be used for briefing purposes. Specific procedures, administration, and duties of the headcounter are contained in AR 30-22, DA PAM 30-22 and TM 4-41.11.

b. Cash Collection Procedures. The correct meal rates should be collected from

each diner required to reimburse the Government for meals. The DD Form 1544, Cash Meal Payment Sheet, should be properly signed by each diner. Blank and completed cash meal payment sheets and collected cash should be properly safeguarded to minimize the possibility of theft or accidental loss. Turn-in of cash should be made to the Finance and Accounting Officer or designated financial institution, in accordance with AR 30-22. The documents and vouchers supporting each turn-in of cash should be properly completed and should be safeguarded with the same care as the cash and Cash Meal Payment Sheets per AR 30-22 and DA PAM 30-22. Headcounter Point of Sale (POS) procedures will be in accordance with the POS Handbook. Manual procedures will be used if power is down. The headcounter will enter correct diner information at the POS station. The designated dining facility 92G NCO will provide consistent oversight of cash collection procedures

c. Procedures for Personnel Authorized Subsistence-in-Kind (SIK). Personnel in

this category will have a Meal Card (DD Form 714) in their possession (DD Form 2A for Reserve Components). The headcounter will verify use of correct forms. 4. Requisition/Receipt/Storage Procedures

a. Food Requisition & Receipt Procedures. Scales will be available and used to check subsistence upon receipt in the dining facility. An accurate count should be made of all canned and boxed subsistence received in the dining facility. Receiving personnel will inspect all subsistence for damage or deterioration. The receiving procedures in practice should be consistent with good management. Refer to TM 4-41.11 and DA Pam 30-22 for further detailed information.

(1) Review dining facility receipt procedures to determine requisition practices, i.e., quantities requested versus quantities required.

(2) Ensure correct use and preparation of DA Form 5914-R, Operational Ration/Box Lunch Control Sheet, to reflect data pertaining to requisitioning, receiving, accounting for and reporting the use of Operational Ration/Box Lunches. Refer to DA Pam 30-22 for specific guidance concerning the review of dining facility accounts.

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a. Proper Storage of Subsistence. All subsistence will be properly stored to ensure proper rotation of stock and to prevent contamination of subsistence items. All food stored in the refrigerator will be adequately covered, labeled and arranged to permit air circulation. Refrigerators and freezers will be maintained at the proper temperatures and equipped with serviceable thermometers. Storage procedures should be consistent with good management practices and IAW TB Med 530. Cleaning supplies should not be stored with subsistence. For additional information on storage of subsistence, see TM 4-41.11 and TB Med 530.

b. Authorized Receiving Personnel. Receiving personnel will be trained in the

proper procedures to be used in weighing and counting subsistence to ensure receiving documents accurately reflect data before signing for supplies. All personnel authorized to receive subsistence will be annotated on a valid DA Form 1687 (Signature Card) or DD Form 577 (Appointment/Termination Record). Receiving personnel will ensure that they receipt for only subsistence items actually received. Receiving personnel will know what actions must be taken when subsistence does not appear to be suitable for use in the dining facility or when documentation accurately reflect quantities received. 5. Food Safety/Protection

a. Appropriate thermometers on hand and in use. Ensure the correct types of thermometers are on hand and being used within the dining facility as required in TB MED 530. Additional information for thermometer use is contained in TB MED 530.

b. Proper Thawing Procedures. Frozen foods should be thawed in a tempering unit

at a temperature not to exceed 41 degrees Fahrenheit or under cool potable running water (temperature not to exceed 70 degrees Fahrenheit) or quick thawed as part of the cooking process. Frozen foods may also be thawed in general refrigeration units operated at a temperature not to exceed 40 degrees Fahrenheit. TM 4-41.11 and TB MED 530.

c. Overall Dining Facility Sanitation. The facilities will be clean, well-lighted and

ventilated. Signs required by TB Med 530, alerting food handlers to sanitation practices, will be posted. Proper sanitation will be practiced in the food preparation areas at all times. Toilet and hand washing facilities will be adequate. The dining tables, chairs and individual condiment containers will be properly cleaned after each meal. The trash and garbage will be disposed of properly. For further information on sanitary requirements, see TB Med 530.

d. Ware Washing Detergents and Disinfectants. Dining facility attendants have

received instructions and know the proper methods for operating the mechanical dishwashing equipment, to include the water temperatures. Dining facility attendants will also know emergency sanitizing procedures, including the name of the available approved sanitizers. If needed, bilingual signs should be posted. All utensils and food contact surfaces of equipment used in the preparation, serving and the storage areas of food items will be thoroughly cleaned prior to use. Cooking utensils, pots and pans

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should be cleaned and air-dried. The method of storage should provide adequate air circulation. Additional information on ware washing procedures can be found in TB Med 530.

e. Integrated Pest Management Program. An Integrated Pest Management

Program will be in effect, to include records of when and how often the Pest Controller visits the facility and what work was done. Screens and air curtains/fly deterrent will be properly installed and in good repair. Breeding area for insects and rodents in and about the dining facility will be eliminated through proper storage and removal of refuse and garbage. For further information concerning insect and rodent control, see TB Med 530.

f. Hazardous Communication Program (HAZCOM). Chemicals that bear the EPA’s

registration or HAZCOM label shall be kept in their original containers when required by LAW. IAW chapter 7, TB Med 530.

g. Food Risk Management (FRM). Food Risk Management will be conducted IAW

DA PAM 30-22, 3-7, Table 3-1, DA Form 7458 (Risk Management Data Log-Cooking) and DA Form 800 (Risk Management Data Log-Hot or Cold Serving) properly completed. Both forms should be prepared for each meal. 6. Command Support

a. Command Interest and In-Briefing. There should be indication that commanders or their representatives are assisting and supporting dining facility operations through informal visits and periodic meal attendance. The degree of command interest will be assessed in dining facility operations and the command food program. Local regulations, policies and directives will be established and implemented. Participation during enlisted dining facility advisory councils is encouraged. The quality and command support during in-briefings is pertinent in order for the evaluation team to obtain an effective overview of the unit, its leaders and the mission.

b. Recognition of Individuals. The command will have an energetic, ongoing

program to provide personal recognition to culinary personnel through individual competitive programs, such as “Chef of the Quarter”. Plaques, citations and/or commendations earned by both the dining facility and individual members will be displayed in the dining area, foyer, or lobby and not the manager’s office. Commands should have record of their personnel being recognized prior to the DA-level evaluation.

c. Community Interest/Publicity. Information on food service operations, local

competitions and individual and dining facility awards will be made a matter of public interest through publicity releases to local publications, news media, and authorized military on-post publications. Public affairs representatives should be available to capture the DA-level evaluation and bring attention to the local food program.

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d. Timely submission of Packets IAW AR 30-22, section 3-50. The responsible command will notify the Director, Joint Culinary Center of Excellence, in memorandum format of the garrison finalists. It preferred that all packets being submitted by the highest level food advisory team to ensure a quality review in advance of submission. It is also recommended that packets be uploaded via the highly effective Army Aviation and Missile Research, Development and Engineering Center (AMRDEC) safe upload site at: https://safe.amrdec.army.mil/SAFE/Welcome.aspx. For further information, see AR 30-22 or DA PAM 30-22. 7. Appearance/ Attitude of Culinary Personnel

a. Appearance of Personnel. All culinary personnel will wear the prescribed uniform to include an apron. All personnel, including dining facility attendants, will be inspected by the immediate supervisor daily prior to the start of the shift. Note: Military personnel will wear the food service uniform IAW DA PAM 670-1. Units that have been fielded the new Garrison Food Service Uniform (GFSU) will wear it IAW JCCoE guidance until the updated AR 670-1 and DA PAM 670-1 have been released.

b. Attitude and Courtesy of Personnel. All culinary personnel will display a positive

attitude toward their work in both the preparation and serving of the meal. Servers will be courteous to all diners. They will attempt to provide each diner with complete, personalized service.

c. Work Habits of Personnel. All culinary personnel will work progressively and

keep their production and serving areas in order.

8. Food Preparation and Quality

a. Meal preparation and quality should be supported with a production schedule that is reflective of the manager’s intent to incorporate innovative ideas and industry trends to support the customer. The production schedule should have a minimum of annotations or change by the shift leader.

b. All menu items should be prepared in accordance with the appropriate recipe

card listed. Any exceptions to the recipe should be supported by the SOP or production schedule. Recipe cards will be displayed and used, not simply displayed for sight.

c. Progressive cooking methods should be used for all food items whenever

possible. Quality food production should be applied to ensure supported personnel receive food that is acceptable to the palate.

d. Effective palatability is dependent upon quality cooking and menu development. All food items will be set and checked prior to serving with the exception of food intended for assembly.

e. Steam tables/hot food tables and cold bars will be used to maintain foods at their proper serving temperature throughout the meal IAW TB MED 530. After reviewing the

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recipe card, the responsible culinary specialist should assemble, measure, and/or weigh all ingredients before being used.

a. Breakfast: use above evaluation standards b. Short Order: use above evaluation standards c. Main Line: use above evaluation standards d. Outside service area – salad, pastries, outside line, fitness bar: use above

evaluation standards 9. Serving and Troop Acceptability

a. Completeness of the Menu on the Serving Line. The Dining Facility Manager or Shift leader will ensure the serving line is checked prior and during the meal to ensure all items listed on the Production Schedule are prepared, properly merchandised and served. The menu will be prominently posted and contain the calorie content of all food items offered so that diners can determine, prior to entering the serving line, what is being served and their caloric values. A variety of condiments should be offered and further support the quality of the meal served. Review the menu and the caloric value.

b. Innovative Menu Development and Marketing. The facility manager will apply

innovative menu development principles and be awarded accordingly during scoring. The manager should employ and discuss actions he/she has taken to assess and effectively compete with installation and external competitors. The dining facility’s menu should be properly advertised and social media and communications options must be easily accessible and discussed during the DA-level evaluation.

c. Portion Control. Each server will know the correct portion size for the food items

served. When self-service is used, the proper type and size of utensil and dish should be available to minimize excessively large helpings and possible plate waste. Additional information on portion control can be found in TM 4-41.11.

d. Nutritional Program. Culinary personnel should have basic nutritional

knowledge. Installation Training Programs should be provided to assist culinary personnel in the implementation of the nutritional standards. Training programs will be based on established DA policy and guidance. Calorie information will be posted and available to all diners; low calorie alternatives offered should be offered. Additional nutrition requirements can be found in AR 30-22 and AR 40-25, Nutritional Allowances, Standards, and Education.

e. Diner Acceptability (pro/con). In addition tasty and nutritious meals, diner

preferences should also be taken into account. Direct comments from the diners will generally provide sufficient data to make a determination.

f. Proper procedures for Serving Line Replenishment. Comparable menu items

should be available for the first and last diner. DFAC SOPs should provide specific replenishment instructions.

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g. Proper use of Leftover. Whenever possible, seconds should be served prior to

the close of the regular meal serving period when it is determined that sufficient food exists to do so. This is often the best method for utilizing leftovers when a few (5 to 10) servings of an item are left. Serving seconds is also advisable for food items (potentially hazardous foods) which are not authorized for reuse as a leftover. Large quantities of one or more food items left over will generally indicate that too much has been prepared, was improperly prepared, progressive cookery was not followed, or the food item concerned has low troop acceptability. For additional information on leftovers and their use and disposition, see AR 30-22, DA PAM 30-22 and TB MED 530. 10. Dining Area, Equipment and Facilities

a. Overall Facility and Equipment Readiness Level. The manager should ensure he/she is properly updating equipment replacement records within the AFMIS system. Responsible advisory teams should ensure they are communicating and providing timely budget updates to the food program manager’s office. Equipment readiness should levels should have validations in place that convey effective support.

b. Use & Maintenance of Equipment/Equipment Replacement Record (DA Form

3988). There should be adequate equipment to perform the mission. The proper equipment should be used for the job being performed. Only authorized cleaning and lubricating materials should be used on food service equipment. Daily, weekly and required cleaning of all food service equipment should be performed in a timely manner. Refer to TM 4-41.11 and the Operator’s Maintenance Manual for details. There should be evidence of a program for acquisition and replacement of equipment support of the food service program. The written and telephone work request files should be used as input in preparing the equipment replacement record because, if properly maintained, these files and forms will provide information on defective and worn-out equipment. For additional information on equipment replacement, see AR 30-22 and DA PAM 30-22.

c. Employment of Equipment In Support of Innovation. The facility manager and

shift leaders should seek to meet or exceed the actions of their military and civilian competitors. During normal dining facility operations facilities should be awarded maximum points in this area if they use innovative items such as pizza ovens, rotisserie ovens, induction cookers, blenders and trendy sandwich bar initiatives to name a few. If a facility is employing garrison-supported feeding they may have opportunities to display trendy equipment actions in support of Soldiers at those locations.

d. Work Order Submission/Follow-up. A Work Order Log should be available in the

dining facility for all work requests submitted to the facility’s Engineers. There should also be evidence that follow-up action is being taken on a timely basis, when required.

e. Safety Program. Standard Operating Procedure is updated and applied during

daily operations. Training is conducted and documented. Deliberate Risk Assessment

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Worksheet (DD 2977) is completed and approved. Adequate safety signage should be posted as appropriate. For details on safety, see TM 4-41.11 and TB MED 530.

f. Arrangement & Decor. The arrangement of the dining area should be conducive

to the operation. There should be sufficient tables and chairs to provide adequate seating. Aisle ways should be wide enough to permit free-flowing traffic patterns, with a minimum of cross traffic. The overall décor should be similar to a first-class civilian facility that operates with cafeteria style service. Lighting should be adequate and should complement the décor. Too much décor is aesthetically undesirable, complicates cleaning, and may reduce dining space.

g. Energy Conservation. Energy conservation practices are evident as specified in

the Army’s energy Management Program or the Installation/Command Program. Required practices will be followed.

h. Temperature and Sound Level. The dining area should be comfortable and

properly ventilated. Customers should feel comfortable dining during all seasons. The facility manager needs to ensure he/she properly submits temperature control work orders in a timely manner. The noise level in the dining facility should not be offensive. Measures should be employed to minimize excessive noise from the scullery and kitchen areas, which can make conversation in the dining area difficult. Piped-in music, if available, should not drown out conversation and it should be of the easy listening.

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Required Publications for Garrison Dining Facilities

AR 25-400-2 The Army Records Information Management System AR 30-22 The Army Food Service Program AR 40-25 Nutrition Allowances, Standards, and Education AR 40-657 Veterinary Medical Food Inspection and Laboratory Service AR 420-49 Utilities Service AR 190-51 Security of Army Property at Unit and Installation

Level AR 710-2 Inventory Management Supply Policy Below Wholesale AR 725-50 Requisition, Receipt, and Issue System AR 735-5 Basic Policies and Procedures for Property Accounting DA PAM 738-750 Army Maintenance Management System (TAMMS) AR 670-1 Wear and Appearance of the Uniform

Related Publications AR 30-16 Food Service Data Feedback Program AR 420-55 Food Service Related Equipment AR 600-38 Meal Card Management System End Users’ Manual (AIS Manual) 25-L37-AJK-ATT-EM-4 (for AFMIS) DA PAM 738-750 The Army Maintenance Management System DA PAM 30-22 The Army Food Program FM 8-34 Food Sanitation for the Supervisor ATP 4-41 Basic Doctrine for Army Field Feeding TM 4-41.11 Dining Facility Operations TM 4-41.12 Food Program Operations TB 43-0002-22 Maintenance Expenditure Limits or FSC Group 73 TB 43-0002-33 Maintenance Expenditure Limits or FSC Group 41 TB 750-97-71 Maintenance Expenditure Limits or FSC Group 71 TB MED 530 Tri-Service Food Code TM 5-536 Kitchen Equipment Operations and Maintenance TM 10-412 Armed Forces Recipe Service

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Field Kitchen Competition

Purpose: To establish a standard measurable criteria for the conduct of the HQDA Philip A. Connelly Field Kitchen Category competitive evaluations. Background: The Philip A. Connelly Awards Program is designed to recognize excellence in Army food service; therefore, each competing unit will compete at its highest level of mission capability. The field kitchen evaluation focuses on the expeditionary feeding capabilities for evaluated teams while measuring leadership, teamwork and technical skill to establish field feeding operation. The desired end state is to prepare a UGR-A Lunch /Dinner Menu and an UGR H&S Breakfast menu within 24 hrs. of arriving at the local training area. Sample Sequence of Events:

a. Day zero, evaluators arrive and conduct in-brief with unit. (Convey brief, movement to field-scenario dependent)

b. Day one evaluation begins with the evaluators observing convey brief, movement

to field, (if not conducted during day 1), field kitchen setup, site improvements. Meal preparation: UGR H&S, UGR A-Lunch/Dinner-scenario dependent.

c. Day two (if required) kitchen site improvement continues and meal preparation.

To support range control and digging permit requirements – the following items may be pre-established – soakage pit (if authorized, dining tent, ration / admin tent, cold storage capabilities and unit command post. Additionally, personnel field sanitation provisions such as contracted field latrines for bivouac areas and feeding site should be pre-established to support unit operations. As a result of various types of units competing, scenarios should be tailored to meet the unit’s Mission Essential Tasks List (METL). Authorized enhancements are outline in DA Pam 30-22 and local Subsistence Supply Management Policy. The Army’s Field Food and CL I Operations is outlined in AR 30-22, DA PAM 30-22 and ATP 4-41.

a. The use of UGR-A, UGR-A-SO and UGR-H&S rations increases the potential for waste, thereby requiring increased management attention at all levels of requisitioning and preparation. The use of residuals and authorized enhancements is highly encouraged.

b. The objective at the end of all training is to maintain as close to a zero balance as

possible between main entrée's and meals drawn. The documentation of main entrée/main issued for consumption, turn-in, transfer, or destruction will be available for evaluation.

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Reserve Component Guidelines: Reserve and National Guard evaluation guidelines for are listed in page 42 of this handbook. Evaluation checklist for the Reserve component will be listed separately on the JCCoE PAC website. All units will prepare the same meals. ARNG/USAR will choose the final meal prior to the evaluation period.

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Evaluators’ Expanded Checklist Philip A. Connelly Awards for Excellence in Army Food Service

Field Kitchen Competition (Active Component)

1. Pre-Deployment

a. Command Support and In-Brief. There should be an indication that the Commander and/or his representative is assisting and supporting the field kitchen operation. Commanders are responsible for ensuring the highest standard for food service, food operation and equipment is maintained. Commanders ensure suspense dates for the Philip A. Connelly are met IAW AR 30-22. Command teams should be involved with the in-brief and team’s plan of execution.

b. WARNO/OPORD/ FRAGORD Scenario. Culinary Teams will have a working

knowledge of procedures to follow when the unit is alerted with a WARNO to move from garrison to a field location IAW OPORD. A copy of the OPORD/FRAGOS/Scheme of Maneuver must be furnished to the PAC evaluation team.

c. Subsistence Requisition. The Commander and Culinary Management NCO of

the unit have coordinated to ensure that all of the administrative requirements and required support prior to the exercise to open the field account (Memorandum request, DA Form 4187 for Field Duty Status FAO, Strength and Feeder Report) are conducted IAW AR 30-22, DA PAM 30-22 & ATP 4-41.

d. Material Support. The authorized amount, availability, and use of MTOE equipment outlines material support (spare parts, fuel, and cleaning supplies) to be provided by the command. Items listed in the OPORD or MTOE should be on hand IAW the units SOP.

e. Kitchen Police/Detail Assigned. The supported unit should provide KP support to

the Culinary Team. Army unit MTOE Culinary Specialist staffing was not designed to handle the field kitchen sanitation workload without unit supplementation. The number of personnel required depends on the unit’s feeding strength, mission, and remote site feeding requirements. Consult with the Culinary Management NCO, Food Advisor and Brigade SOP when determining required KP staffing.

f. Hand Receipt Verification. Accountability of equipment and records will be on

hand for evaluator review. Equipment on site will match hand receipts. Unit’s authorized MTOE should be considered when ordering/receiving equipment.

g. Load Plans (Class I / Supplies /Equipment). A vehicle load plan is a clear visual

plan that illustrates where Class I, equipment and personnel are located in vehicles IAW unit current SOPs. All information will be annotated on DA Form 7598 IAW FM 4-01. Class I should be stored at the right temperature in a clean storage container.

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h. Operator Licensing. The Commander and Culinary Management NCO has coordinated to ensure that all Culinary personnel are licensed on assigned Army Motor Vehicles (AMVs), trailers and field kitchen equipment IAW AR 600-55 as required.

i. Vehicle Maintenance Check. Units should be following TM and SOPs

established for scheduling Preventive Maintenance Checks and Services (PMCS) of equipment at both the field location and garrison area. Additional information on maintenance scheduling may be found in DA Pamphlet 738-750 IAW BDE Maintenance SOP.

2. Movement to Field

a. Prior to movement to the field site, the evaluators will observe participants

conduct tactical movement using organizational assets to perform the feeding mission. A Movement Plan has been prepared IAW OPORD and a copy will be provided to the PAC evaluators

b. Convoy Safety Brief. The convoy safety brief should cover at a minimum the

following:

(1) Risk Management. Complete the five-step Risk Management Process. (2) Route Selection. Complete map reconnaissance, and provide strip maps,

checking the entire route (3) Convoy Organization, Operation and Communication. (4) Vehicle speed restrictions. (5) Convoy signs placed on first and last vehicle. (6) Fire extinguishers, BII, warning triangles, first aid kits are in every vehicle

and drinking water. (7) Ground guides have road guard vests and a flashlight. (8) Vehicle/convoy ID and Communications. (9) Logistical Support. (Recovery Vehicle, Medical, Escort Vehicles). (10) Convoy Personnel Briefing (11) Refueling and Maintenance Halts. Sufficient supplies of gasoline and oil

must be available. Place maintenance vehicles and equipment at rear of convoy. (12) Vehicles transporting explosive and hazardous materials shall be inspected

and provided a DD Form 626 (Motor Vehicle Inspection). (13) Pre-accident plans include reporting and trail officer to care for injured and

damaged vehicles.

3. Site Selection/Set-Up

a. Site Security. When establishing the field kitchen site based on METT-TC IAW with unit Field Security SOP maximum use of natural cover and concealment should be considered. Good defensive positions, noise and light discipline will enhance the security of the kitchen site.

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b. Kitchen Set-Up to Time. Equipment setup (MKT, CK, and Sanitation Center), will be set-up in accordance with standards outlined in ATP 4-41 and TMs.

c. Field Kitchen Site Layout / Protection from Elements. Kitchen location should

be on high and dry ground to ensure good drainage. Latrines should be located downwind and way from field site. Site layout IAW ATP 4-41.

d. Troop Support / Traffic Flow / Accessibility. Field kitchen should provide the

best possible support to the troops, i.e., comfort, safety. Site layout should provide for a smooth flow of traffic (ring route) as depicted in ATP 4- 41

4. Food Service Administration

a. Field Standard Operating Procedures (SOP) In Use. Unit SOPs for field kitchen

operations will be available and posted and all Culinary Team members must be familiar with them (See ATP 4-41). A separate copy should be available for the evaluation team.

b. Required & Recommended Publications/Forms (Hardcopy & On Disc). All

publications (ARs, ATPs, ATTPs, CTAs, DA PAMs, FMs, STPs, TBs, TCs, and TMs) required for the operation, sanitation, safety and maintenance of all field kitchen equipment should be on hand, to include vehicle -load plan. All publications (ATP, DA PAMs, TBs, FMs, TMs and ARs) required for the operation and maintenance of all field kitchen equipment should be on hand, to include vehicle-loading plan. All required forms for the operation of the field kitchen will be on hand. NOTE: All required publications must be hard copy or digitally accessible to team members.

c. Historical Records. The unit requesting support from the field kitchen provides

this forecast as a present-for-day strength to the supporting field kitchen on DA Form 5913, IAW ATP 4-41, AR 30-22, DA PAM 30-22 and memorandum request.

d. Records for Field Feeding on Hand IAW ARIMS. Documents, file folders and

dummies folders will be labeled IAW ARIMS AR 25-400-2 for the current fiscal year (FY).

5. Subsistence Management

a. Ration Cycle. During field exercises, a ration mix of Meal Ready-to-Eat (MRE),

and A-Rations (UGR-H&S/UGR-A/S/O) will normally be used during unit feeding, except ARNG and USAR units will use A- Rations and not UGRs. For additional information on the requisitioning and accounting procedures for subsistence and operational rations, see AR 30-22, and ATP 4-41. Discrepancies should be posted and initialed on the receiving document prior to it being signed.

b. Accountability. All authorized Culinary Personnel requesting and receiving rations

will be documented on a signature card, DA Form 1687 or Appointment/Termination

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Record Authority Signature, DD Form 577 signed by the Commander IAW AR 30-22. Review the ration request/issue/turn-in slip, DA Form 3294/DA5914. Review the vendor receipt (National Guard/Reserve).

c. Transportation & Storage Procedures. Vehicles used for transporting

subsistence items to the unit should be clean and properly equipped to protect subsistence from insects, and other causes of contamination. Vehicles should not be used for transporting materials which could contaminate subsistence. It is essential that extra precautions be initiated to protect food items from contamination during storage at the field kitchen location. Food shall be protected from contamination by storing food is a clean dry location IAW TB Med 530 For additional information on request, receipt and storage of supplies, see ATP 4-41, AR 30-22, DA PAM 30-22 ATP 4-25.12 and TB Med 530.

d. Request and Use of Potable Ice. Ice will be issued under the guidance of the

Subsistence Supply Management Office (SSMO) or other approved local sources. Ice must be protected from contamination during transportation and storage. Ice used for chilling perishable foods will not be used for chilling beverages.

e. Subsistence Security Procedures (ATP 4-41). Subsistence supplies should be

protected to prevent loss or contamination from enemy action, pilferage or threat during receipt, storage, and use. IAW (ATP 4-41)

f. Warming and Cooling Beverages. The Culinary Team should request and

provided soup, hot cocoa, coffee, or cold beverages and condiments as appropriate. These products should be readily available and visible to all diners even when normal meal service hours have ended. IAW DA PAM 30-22 ATP 4-41

g. Inventory Management. Culinary Teams should conduct a 100 percent physical

inventory upon receipt of issues. Inventory procedures will be IAW AR 30-22 and DA Pam 30-22, Chapter 3. The inventory will be managed to maintain accountability and prevent loss of subsistence and funds.

h. Cost Consciousness (Food Management). Care should be exercised to

requisition and prepare only the quantities or type of food required for the immediate needs of the unit within the BDFA.

6. Personnel Management & Training

a. Food Handling Training. Culinary personnel must be certified in the Food Safety

and Protection Course, no exceptions. Culinary Management NCO should coordinate with preventive medicine personnel to conduct food handling classes as a requirement prior to personnel drawing subsistence. Subsistence suspected of being contaminated or otherwise unfit for human consumption, must be inspected and approved by veterinary service personnel before use or disposal. Proper food service field sanitation practices are especially important and must be practiced in food preparation areas at all

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times. Safe food handling procedures and practices are discussed in DA PAM 30-22, ATP 4-41 and TB MED 530 STP 10-92G1-SM-TG & STP 10-92G25-SM-TG.

b. Operator’s Knowledge of MTOE Equipment. All Culinary personnel will be

licensed in AMVs, trailers and field kitchen equipment and will know how to safely operate and conduct Preventive Maintenance Checks and Services (PMCS).

c. : On-The-Job Training (OJT) Program. A training program should be

established IAW Soldier Training Publication (STP) 92G skill level I-5 and UTN digital job book ATP 4-25.12 and TB Med 530. The Culinary Management NCO will maintain the Field Expedient Leaders Book and NCO Leader Book to include METL on all Culinary Team Member. Care should be exercised to ensure job rotation is practiced for training purposes and the training is documented. Units being evaluated should be able to convey their enduring plan on field training and readiness before, during and beyond the evaluation date.

d. Effective Use of Manpower. All personnel are expected to be gainfully employed

during the evaluation. Care should be exercised to ensure job rotation is practiced for training purposes and training is documented. Authorized MTOE and up to-date manning levels should be employed including rank distribution, full use will be made of all assigned personnel.

7. Equipment Maintenance & Management

a. Proper Use and Maintenance of Equipment. Authorized MTOE and hand

receipted equipment being used and maintained properly in accordance with the appropriate TMs, FMs & ATP 4-41.

(1) NCOICs train and license culinary personnel on the proper use, PMCS,

maintenance and completing appropriate forms of equipment.

(2) Effective use of all equipment for remote site feeding (LOGPAC) operations (AK, MTRCS and Insulated Food Containers)

b. Safety Equipment in Place / Practices. All personnel should be aware and

adhere to safety practices outlined in AR 385-10 and DA PAM 385-10. The Army Safety Program, the unit SOPs, and appropriate TMs and FMs. Weather and environmental changes may dictate the need to make on-the-spot safety adjustments in order to prevent unnecessary injuries to personnel.

c. Scheduling of Maintenance. Units should follow SOP’s established for

scheduling Preventive Maintenance Checks and Services (PMCS) of equipment at both the field location and garrison area. Additional information on maintenance scheduling may be found in DA Pamphlet 738-750 IAW BDE maintenance SOP.

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8. Food Preparation / Quality

a. Food Handling Procedures. Proper food service field sanitation practices are especially important and must always be practiced in food preparation areas. Safe food handling procedures and practices are discussed in DA PAM 30-22, ATP 4-41 and TB MED 530.

b. Menu Adjustments. The Culinary Management NCO should seek to make

quality improvements beyond the standard menu items. He/she should seek the use of enhancements that effectively increase the quality of meals served to each diner. Trendy additions such as a seasoning or infusion of a local ingredient will increase the unit’s chance for maximum points in this area. The Culinary Management NCO should coordinate with the responsible food advisory team to ensure the field SOP captures options for innovative production.

c. Adherence to Production Schedule. Culinary Team should adhere to the posted

production schedule. For detailed instructions on the preparation of the Production Schedule, see AR 30-22 and DA PAM 30-22 and ATP 4-41.

d. Nutritional Initiatives. Menu planning should incorporate the nutrition principles

as provided by regulation and Go for Green Army; also include selection, recipes, ingredients, and preparation techniques. The FA and Culinary Management NCO will educate culinary personnel concerning nutrient requirements and for soldiers using the Go for Green Army initiatives IAW AR 40-25. Enhancement items may provide Culinary Management NCO an opportunity to offer more nutritious options to field diners.

e. Use of Appropriate Recipes (TM 10-412 / SOP / Instructions). All menu items

should be prepared in accordance with the appropriate recipes listed on the Production Schedule, instruction on the containers or unit SOP. The Culinary Management NCO should supervise all Culinary Team Members and ensure they have the recipes on hand or available via TM 10-412 recipe card and adjusted cooking times.

(1) Meats, Short Order and Sauces. All meats will be prepared to correct

temperature IAW TM 10-412. Short order entrees, mostly handheld, that can be served alongside the UGR-A as an alternative dinner choice. Sauces and seasoning will help enhance each meal.

(2) Starches and Vegetables. Starches and vegetables should be prepared

as close to serving time as possible. An effort to maximize progressive cookery of these items should be evident. Starches enhance the meal with sauce and protein.

(3) Salads and Dressings. Salads should be crisp, colorful and include available enhancements such as tomatoes, cucumbers, carrots etc. as noted on the menu. The salad should be complimented by dressing options that include at least two low Cal salad dressing options.

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(4) Assorted Breads and Pastries. Assorted Breads and Pastries will be served to augment the meal. Bread should be fresh and properly displayed.

(5) Assorted Fresh Fruits. Seasonal fresh fruit will be available to the diners. Fruits noted on the menu should be on hand. Fruits need to be properly washed and served IAW the approved field SOP and TB MED 530.

(6) Beverages. Hot and Cold Beverages must be available at all meals to include at a minimum coffee, water, iced tea, and milk products...

(7) Use of residual rations. The evaluated team will demonstrate how to use residual UGR menu items and the incorporation of them into the menu.

f. Food Palatability. All food items offered to the diners should be well prepared,

have pleasing aroma, flavor and texture; and visibly appealing. Care should be used in seasoning food to prevent over flavoring. Plate waste is a good indication of food palatability. 9. Field Food Safety

a. Food Sanitation Center Set-Up / Temperature. The procedures for the removal of

edible garbage, trash and/or other kitchen waste will be in accordance with ATP 4-41, the unit field SOP, and local environment policies. The procedures for cleaning and sanitizing of cooking and serving equipment will be in IAW ATP 4-41, Safety Data Sheets (SDS) and TB MED 530. Food service disinfectants will be on hand and culinary personnel will be familiar with their use. Sanitation Teams (KPs) must understand sanitation requirements and which items are authorized for use. Food sanitation center wash line will be as follow; 110-120-degree Fahrenheit wash, 120-140- degree Fahrenheit rinse, 171-degree Fahrenheit or higher for 30 seconds to sanitize.

b. Environmental Compliance. Culinary Management NCO and personnel should

ensure proper management of resources and the protection of our environment must be integrated into all training and operations planning. Commanders must stay current with local, state, federal and host nations (HN) laws and unit SOPs regarding environmental concerns.

c. Water Procurement / Purification. Potable water will be obtained from an

approved source approved by Preventive Medicine (PVTMED). Water trailers will be inspected and certified by medical authorities and FST team. Water conservation procedures for food preparation, cooking, and sanitation should be practiced , IAW ATP 4-41, ATP 4-44, ATP 4-44, TB MED. 530 & TB MED 577..

d. Hand Washing Facilities. Hand washing devices should be located at

appropriate places such as the outside the latrines, near the field kitchen, between the Headcount station and field kitchen, dining area, bivouac area and other locations as

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needed. There should be a hand washing station designated for Culinary Team Members only. See ATP 4-41 and TB MED 530.

e. Personal Protection Equipment on Hand / In Use. Culinary Team Members

should observe all safety precautions and utilize all required PPE outlined IAW Safety SOP, appropriate Equipment TM and ATP 4-41.

f. add 10. Headcount Operations / Cash Collection

a. Management of Funds / Meal Payments. All headcount procedures and payment

for meal collections will be followed IAW AR 30-22, DA PAM 30-22, Headcount SOP and AR 600-38. The following will be observed during the evaluation:

(1) Payment for Meals. When the unit is in field status, procedures for payroll

deduction should be enforced by the commander establishing the field feeding account. If payroll deduction is not feasible, cash collection procedures must be established.

(2) Strength and Feeder Reports. The Culinary NCO or authorized representative

must ensure daily Strength and Feeder Reports are provided by the unit and all funds collected by an assigned headcounter when payroll deduction is not feasible for unit personnel or visiting participants IAW AR 30-22, DA PAM 30-22 and AR 600-38.

(3) Headcount Procedures / Cash Collection Verification. The correct DOD Meal Rate price should be collected from each diner required to reimburse the government for each meal consumed.

b. Headcount Orientation. Personnel performing the duties of headcounter should be properly briefed by the designated Culinary Management NCO. Written headcount instructions and SOP will contain, as a minimum, procedures for Strength and Feeder report data current meal rates, applicable forms completely filled out with instructions, and close-out procedures. .

c. Control Record. Review the Control Record for the Field Kitchen (DA form 3546)

and Cash Meal Payment Book (sheet) DD Form 1544 upon completion of meal. Funds collected WILL NOT be turned in to the garrison dining facility for the Connelly. The DD Form 1131 should be generated to capture the sale of operational rations. The Connelly competition is not a garrison-supported field feeding mission. The Culinary Management NCO will turn in all funds in to the Food Service Officer (FSO) IAW AR 30-22, DA PAM 30-22.

11. Serving / Troop Acceptability

a. Menu and Serving Line. The menu items being served should be posted so all

soldiers eating the meal may review it beforehand. Serving line should be properly arranged to expedite service. Information on the arrangement of the serving line can be found in ATP 4-41. Warmer adapters should be used to set up a hot line in lieu of

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serving out of insulated food containers whenever possible. Units applying innovative use of their equipment will receive the highest point totals. The mobile kitchen trailer, CK and the dining area offer quality options for improvements to meal service.

b. Serving Utensils. Appropriate and sufficient serving utensils should be on hand

and in use to insure correct serving portions. Utensils should meet the requirements of the applicable technical manual. Exceptions should be properly captured in the field kitchen SOP.

c. Serving Line Eye Appeal and Garnishment. Eye appeal plays a large part in the

overall food program and cannot be overlooked. Food items served should be garnished and the serving line should be set to ensure color and appeal to the diner.

d. Portion Control and Plate Presentation. Portion control is an area of key

importance in the field. Each server should know the correct portion sizes of food items. Portions served should be the same size as indicated on the recipe card and as annotated on the Production Schedule. Smaller portions should only be served upon diner request.

e. Proper Procedures for Replenishment. The proper procedures for replenishing

the serving line will be used IAW TB MED 530 and ATP 4-41 f. Remote Site Feeding Use of Equipment. Culinary Team should use all available

Field Feeding Platforms in order to maximize efforts for supported personnel. g. Menu and Serving Line Verification. The menu items served need to match the

posted menu and Production Schedule provided to the troops and leaders. Evaluators will review the menu for completeness.

h. Proper Serving Temperatures. Food should be held and served at appropriate

temperatures (Correct temperatures maintained throughout the meal service) and annotated on proper HACCP form DA 7438-R IAW TB MED 530.

i. Appearance of Personnel. Each member of the Culinary Team should be in a

complete, appropriate uniform per unit RSOP or OPLAN. Individual Load Bearing Equipment and weapons should be properly grounded and secured as prescribed in the unit MOI/SOP.

j. Attitude of Personnel / Effective Customer Service. Culinary Team Members

should display a motivated, knowledgeable, courteous and personable demeanor. Culinary Team members should provide great customer service.

k. Customer Feedback (Random selection 5% Of Total Headcount). Direct

comments from diners will generally provide sufficient data to make a determination on the quality of the items served. This can also be observed by amount of discarded food products in waste containers.

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Evaluators’ Expanded Checklist Philip A. Connelly Awards for Excellence in Army Food Service

Field Kitchen Competition (ARNG, USAR)

Units should reference the Memorandum of Instruction (MOI) for initial guidance on site set-up and operations to standardize expectations. At no time will unit be allowed to retrieve items from home station during evaluation. The following documents will be submitted to the evaluators one week prior to the evaluation via https://safe.apps.mil/. All documents will be submitted IAW MOI.

a) Assumption of Command b) Signature Authority c) OPORD/MOI d) DA Form 5913 (Request Block) or Equivalent e) USAR- Approved AFMIS request or subsistence requisition f) MTOE g) Hand receipts and sub hand receipts h) Field SOPs i) KP support list (DA Form 6) j) Load Plans (DA Form 7598) k) Operator License (DA Form 348) l) Production Schedule (DA Form 3034)

1. Pre-Deployment. Upon notification of a training exercise or operational deployment, the following areas should be looked at. (ATP 4-41 para 6-2).

a. Command Support and In-Brief. (10 points) Commanders will ensure that all suspense dates for the Philip A. Connelly are met IAW AR 30-22. Commanders are responsible for ensuring that the highest standards for food service are met and ensure that all food operations and equipment is maintained. Company Commander/1SG should be involved with the in-brief and team’s plan of execution. Higher levels of command (BN, BD, GO Level Chain of Command (or representatives)) are encouraged to attend the meal service and the out-brief/ceremony after the meal. Evaluators may ask attending commanders or representatives how they have supported 92G and food operations throughout the year and their knowledge of Philip A. Connelly program. Unit will provide copy of assumption of command and signature authority in the pre-evaluation packet.

b. OPORD / FRAGORD Scenario. (10 Points) Culinary Teams will have a working knowledge of procedures to follow when the unit is alerted to move from garrison to a field location IAW unit OPORD. OPORD should include real world scenarios based on your unit mission and not necessarily combat related. Overview of the OPORD field feeding scenario should be included in the brief and all scenarios will include enemy forces in the area. OPORD will be included in in the pre-evaluation packet. (ATP 4-41, para 1-11). For additional instructions refer to MOI.

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c. Subsistence Requisition. (5 points) The Commander will ensure all suspense dates are met for the unit being supported and ensure all of the administrative requirements are complete prior to exercise. For additional instructions refer to MOI.

d. Material Support. (5 points) The authorized amount, availability, and use of

MTOE equipment outlines material support (spare parts, fuel, and cleaning supplies) to be provided by the command. Items listed in the OPORD or MTOE should be on hand IAW the units SOP. At no time will unit be allowed to retrieve items from home station during the evaluation.

e. Hand Receipt Verification. (5 points) All hand receipts will be signed with copies

on hand. Equipment on site will match hand receipt. All Food Service sub hand receipts must be present at the field site. (STP 101-92G-4133).

f. Kitchen Police/Detail Assigned. (20 points) Army unit MTOE Culinary Specialist

staffing was not designed to handle the field kitchen sanitation workload without unit supplementation. The supported unit should provide KP support to the Culinary Team. The number of personnel required depends on the unit’s feeding strength, mission, and remote site feeding requirements. Consult with the Culinary Management NCO, Food Advisor and Brigade SOP when determining required KP staffing. (ATP 4-41 para 2-38). For additional instructions refer to MOI.

g. Load Plans (Class I / Supplies /Equipment). (20 points) A vehicle load plan is a

clear visual plan that illustrates where Class I, equipment and personnel are located in vehicles IAW unit SOPs. All information will be annotated on DA Form 7598 IAW FM 4-01. Class I should be stored at the right temperature in a clean storage container. At no time will unit be allowed to retrieve items from home station during evaluation. Points will be deducted for equipment on-site that is not included in the load plan.

h. Operator Licensing. (15 points) Culinary Teams must ensure all personnel are

licensed on assigned vehicles, trailers, generators, MBU, etc. License must be current and signed. (AR 600-55, STP 101-92G-2163).

i. Vehicle Maintenance Check. (15 points) Units should be following SOPs

established for performing Preventive Maintenance Checks and Services (PMCS) of equipment at both the field location and garrison area. DA Form 5988-Es and DA Form 2404s should be signed with copies on hand for inspection. (ATP 4-41, para 6-9)

2. Movement to Field. Reserve Components evaluators will not observe the actual convoy. (ATP 4-41 para 6-12). For additional instructions refer to MOI.

c. Convoy Safety Brief. (20 points) The unit will conduct tactical movement using

organizational assets. The convoy safety brief should cover at a minimum the following:

(14) Deliberate Risk Assessment Worksheet, DD Form 2977 must be completed and signed.

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(15) Strip Map with route selection. Complete map reconnaissance and check the entire route.

(16) Convoy Organization and Operation. (17) Vehicle speed restrictions. (18) Convoy signs placed on first and last vehicle. (19) Fire extinguishers, BII, warning triangles, and first aid kits are in every

vehicle. (20) Ground guides have road guard vests and a flashlight. (21) Vehicle/convoy ID and Communications. (22) Logistical Support. (Recovery Vehicle, Medical, Escort Vehicles). (23) Convoy Personnel Briefing. (24) Refueling and Maintenance Halts. Sufficient supplies of gasoline and oil

must be available. Place maintenance vehicles and equipment at rear of convoy. (25) Vehicles transporting explosive and hazardous materials shall be inspected

and provided a DD Form 626 (Motor Vehicle Inspection). (26) Pre-accident plans include reporting and trail officer to care for injured and

damaged vehicles.

3. Site Selection/Set-Up

a. Kitchen Set-Up to Time. (30 points) Equipment setup (MKT, CK, and Sanitation Center) will be set-up in accordance with standards outlined in ATP 4-41 and TMs. Evaluators will observe four food service specialist and a supervisor set-up MKT in approximately 30 min according to ATP 4-41 para 5-3. Set up of CK is four trained food service specialist and a supervisor in approximately 45 minutes (ATP 4-41 para 5-11). Food Sanitation Center will be set up by 4 person in one hour (ATP 4-41 para 5-28). This is a timed event and points will be deducted for exceeding the allotted time accordingly. (STP 101-92G-1256, STP 101-92G-2151, STP 101-92G-3275, STP 101-92G-1518, STP 101-92G-1257, STP 101-92G-1514, STP 101-92G-1519, STP 101-92G-1520, STP 101-92G-3266).

b. Site Selection/ Site Setup. (25 points) This subsection is specific to security risk

assessment and force protection. Risk assessment and force protection planning must be integrated into all class I and field kitchen operations. Force protection planning at all operational levels minimizes the risk of losses due to hostile actions. Food service leaders must enforce standards regarding maintaining active camouflage, enforcement of light and noise discipline at field kitchens and class I operations, incorporating the use of organic security elements, and team developed field fortifications. Culinary management leaders conduct risk assessments and implement appropriate force protection measures as required. (ATP 4-41 para; 1-13, 6-8, 7-9, AR 525-13, ATP 5-19, STP 101-92G-3106 & STP 101-92G-3255).

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c. Field Kitchen Site Layout / Protection from Elements. (30 points) When establishing the field kitchen site, maximum use of natural cover and concealment should be considered. Kitchen field selection IAW ATP 4-41 para 6-13 and table 6-1. Kitchen site layout showing recommended distances for the sanitary and safe operation of the field kitchen should be IAW ATP 4-41 para 6-14 and figure 6-1. Site should be level, kitchen location should be on high and dry ground to ensure good drainage and location away from latrines or any source of contamination. Good defensive positions that protect the field kitchen from enemy observation and fires while providing observation and fires into the possible engagement area, use noise and light discipline will enhance the security of the field kitchen site. (STP 101-92G-3255, STP 101-92G-4140).

d. Traffic Flow / Accessibility. (20 points) Field kitchen should have a smooth flow of foot traffic through the serving line and field sanitation center should have an access point for vehicles returning insulated containers from remote feeding. Ration drop off point and trash collection point should have road access to prevent vehicles from driving in kitchen area. Water trailer should be accessible to refill and not disrupt flow of traffic. Establish entry/exit points that have a natural flow and do not interfere kitchen operations. (SPT 101-92G-3255).

4. Food Service Administration

e. Field Standard Operating Procedures (SOP) In Use. (15 points) Field SOPs for

kitchen operations will be available and posted, all Culinary Team members should be familiar with them. See ATP 4-41 para 6-7 for complete list of SOPs that should be maintained in the field kitchen. One copy should be available for the evaluation team. Units should follow their SOPs. Additional SOPs may be listed in MOI. (STP 101-92G-4131).

f. Recommended Publications / Forms (On Disc). (15 points) Units should maintain

current references and TMs for field operations and equipment field manuals (FMs), TMs, and Army regulations (ARs) are available electronically. These references are necessary for establishing and implanting correct operational and tactical procedures. NOTE: These publications must be hard copy: AR 30-22, DA PAM 30-22, ATP 4-41, TB MED 530, TM 4-41.11, TM 4-41.12, and TC 4-02.3, ATP 4-25.12 Remainder of publications can be digitally accessible in the absence of hard copies. For additional instructions refer to MOI.

g. Records for Field Feeding on Hand IAW ARIMS. (5 points) All records of field

operations must be maintained per requirements of the Army Record Information Management System (ARMIS). (ATP 4-41 para 6-86). Documents, file folders and dummies folders will be labeled IAW ARIMS AR 25-400-2. All records of Army field feeding will be reviewed for completeness and accuracy. ATP 4-41, para 6-86, ATP 4-41, para 6-87, AR 30-22, AR 25-400-2. See MOI for ARIMS Labels.

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5. Subsistence Management

a. Ration Cycle. (5 points) During the evaluation the Reserve Components will utilize a ration mix of Meal Ready-to-Eat (MRE) and A-Rations. Ration cycle is published in the OPORD. (AR 30-22, ATP 4-41, para 3-5 and para 3-6, STP 101-92G-4141). NGB and USAR meal for evaluation will be posted in MOI.

b. Accountability. (20 points) All authorized Culinary Personnel requesting and receiving rations will reference MOI for documents required by NGB and USAR. Culinary personnel will have vendor receipt and grocery order on site for review. Rations must be accounted for at all times. Commercial vendor receipt and GPC approval will be available on site. All required forms are listed in Required Form List. (AR 20-33, DA PAM 30-22, ATP 4-41 para 3-65, 6-87, STP 101-92G-5106, STP 101-92G-5205).

c. Transportation & Storage Procedures. (10 points) Vehicles used to transport

subsistence should be clean, free of moisture, and have pallets to keep subsistence off the bed of the truck. Subsistence vehicles are not to be used to transport garbage or petroleum products while transporting subsistence. It is essential that extra precautions be initiated to protect food items from contamination during storage at the field kitchen location. For additional information on request, receipt and storage of supplies. (ATP 4-41 para 7-40).

d. Request and Use of Potable Ice. (10 points) Ice will be issued under the

guidance of the Subsistence Supply Management Office (SSMO) or other approved local sources. Ice must be protected from contamination during transportation and storage. Ice used for chilling perishable foods will not be used for chilling beverages. (ATP 4-41 para 6-36, TB MED 530 para 3-303.12, STP 101-92g-4118). For additional instructions refer to MOI.

e. Subsistence Security Procedures. (10 points) Subsistence supplies should be

protected to prevent loss or contamination from enemy action, pilferage or threat during receipt, storage, and use IAW ATP 4-41 para 7-10. Procedures for securing subsistence, supplies, funds, and equipment must be established in advance. Include requirements for special items such as sand bags and concertina wire for fighting positions and security. Locks for containers or storage should also be included. Subsistence must be inventoried and secured to prevent contamination, theft, and loss due to improper storage. Discuss duties of guard personnel patrolling subsistence and supply stocks. Subsistence being transported in containers and vehicles must be secured to prevent possible tampering while transported to the supported units. Unit will perform security operations IAW the OPORD. (AR 30-22 para 3-25, AR 190-13, AR 190-51, ATP 4-41 para 6-8, para 7-10, STP-101-92G-3106, STP 101-92G-2168, STP 101-92G-4103). For additional instructions refer to MOI.

f. Warming and Cooling Beverages. (10 points) The Culinary Team should request

warming and cooling beverages as appropriate. These products should be readily

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available and visible to all diners even when normal meal service hours have ended. Warming and cooling beverages are used to provide additional beverage consumption in cold or hot training environments. Items considered warming beverages are coffee, hot tea, hot chocolate, and soup. Cooling beverages are cool water with or without a flavored beverage base. Warming and cooling beverages will be on a separate production schedule; this is an addition to the main menu. (DA PAM 30-22 Appendix F, Para F-12, ATP 4-41 para 4-50. TM 4.41.11 para9-4). For additional instructions refer to MOI.

g. Inventory Management. (20 points) Culinary Teams should conduct a 100

percent physical inventory upon receipt of issues. The inventory will be managed to maintain accountability and prevent loss of subsistence. Review and evaluate current inventory of class I supplies. (AR 30-22, DA Pam 30-22 Appendix F-6, DA Form 3234). For additional instructions refer to MOI.

h. Cost Consciousness (Food/Energy Management). (15 points) Energy use is a

significant cost to the Army. Wasting energy is the same as throwing away edible food. Without effective conservation programs, we cannot control costs and the resultant shortages of fuel and power will adversely affect mission accomplishment. Care should be exercised to requisition and prepare only the quantities or type of food required for the immediate needs of the unit. Compare DA Form 5913 request and actual headcount at end of dining service. Overhead lights should be turned off when not needed. MBUs not in use should be turned off. (TM 4-41.11 para 1-25, 6-13, STP 101-92G-3259).

6. Personnel Management & Training

a. Food Handling Training. (20 points) All food service personnel should coordinate with certified individuals (person-in-charge) or medical representatives to receive 4 hours of food sanitation refresher training annually. Copies of certificates of training will be available to review. (DA PAM 30-22 para 3-9 a.4, TB MED 530 para 2-501 through 503). For additional instructions refer to MOI.

b. Operator’s Knowledge of MTOE Equipment. (15 points) All Culinary Team

Members must know how to safely operate all field kitchen equipment from heating equipment to major end items used to operate mobile field kitchens. Culinary Team Members will provide the evaluator with the proper technical manual for each equipment item, upon request. (ATP 4-41 Chapter 5, STP 101-92G-2163). Evaluators may check on the following:

(1) Setup and Feeding Capability (2) Equipment site selection / Equipment site requirements (Size) (3) Configuration / Basic components and accessories of equipment (4) Operational Procedures- include normal and extreme conditions (5) Movement requirements- transportation requirements-Prime mover (6) Maintenance (7) Load out / pack out procedures

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(8) Supervisor safety brief- DA Form 2977 with brief to team (9) Supervisor responsibilities and Safety procedures and equipment (PPE)

c. On the Job Training Program. (10 points) Training Records/Progress Chart will

be maintained for each Culinary Team Member. A training program should be established IAW Soldier Training Publication (STP) 92G skill level 1-5. Care should be exercised to ensure job rotation is practiced for training purposes and the training is documented. Units being evaluated will provide the 92G job book. (ATP 4-41, Appendix A-10, STP 101-92G-2163).

d. Effective Use of Manpower. (15 points) All personnel are expected to be

gainfully employed during the evaluation. Care should be exercised to ensure job rotation is practiced for training purposes and training is documented. Authorized manning levels should be employed including rank distribution, full use will be made of all assigned personnel. (STP 101-92G-2163).

7. Equipment Maintenance & Management

a. Proper Use and Maintenance of Equipment. (30 points) Authorized equipment is being used and maintained properly in accordance with the appropriate TMs and FMs. Each equipment will have maintenance report (DA Form 5988-E or DA Form 2404) to include insulated food containers, drink containers, MBUs) DA Pam 750-3 (ATP 4-41 A-20, para 3-46, 5-43, 5-44, 5-45, 5-46, 5-47, 6-17). Para 4c is for vehicles- this is for kitchen items. Maintenance records for food service equipment, water trailer. If items are broken have they ordered parts? Items not operational we need to look at their maintenance records.

b. Safety Equipment in Place / Practices. (25 points) All personnel should be aware and adhere to safety practices outlined in AR 385-10 Chapter 13 Tactical Safety 13–1. The Army Safety Program, the unit SOPs, and appropriate TMs and FMs. Weather and environmental changes may dictate the need to make on-the-spot safety adjustments in order to prevent unnecessary injuries to personnel. Supervisors should monitor work schedules to ensure food service specialists receive proper rest and sleep periods. Research indicates accident rates and severity of accidents both increase when personnel are tired. Food service specialists must always be alert when they cook or serve food. Burns, collisions, and falls are common accidents in field kitchens. Carbon monoxide fumes can injure and kill Soldiers in unventilated tents/work areas. If food service specialists are rushed or engaged in horseplay while cooking and serving food, accidents are more likely to occur. Field food service equipment safety of use messages are up to date and being used. (ATP 4-41 para 6-59).

c. Scheduling of Maintenance. (10 points) Units should follow SOP’s established for

scheduling Preventive Maintenance Checks and Services (PMCS) of equipment at both the field location and garrison area. Additional information on maintenance scheduling may be found in DA PAM 750-8 para 2-2 d. (3). (ATP 4-41 Chapter 5).

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8. Food Preparation / Quality

a. Food Handling Procedures. (30 points) The culinary management NCO or shift leader must inspect all food handlers each day as they report for work. The NCO’s inspection should be both visual and verbal to identify all personnel for illness, disease, and injuries. Send personnel who exhibit signs of illness to the medical unit for an examination. Personnel are responsible for reporting any symptoms of infection or disease before they begin work or at the time a problem develops. Fingernails must not have nail polish or embedded jewelry, must be trimmed, and must not extend beyond the fleshy tip of the finger. False nails or nail extensions are prohibited. Personnel handling food must wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service/single-use items. Do not wear any jewelry. Plain wedding bands and a medical bracelet or necklace are acceptable, but ornate rings, ear rings, nose rings, lip rings, bracelets, watches and similar items that collect soil and may catch in machinery or on sharp or hot objects are not authorized. When handling food, always place emphasis on preventing contamination of the food product. Ensure proper techniques are used when handling utensils and equipment. Proper food service field sanitation practices are especially important and must always be practiced in food preparation areas. Observe proper tasting procedures. Soldiers should wear plastic food safe gloves when serving food and when preparing ready to eat products. Cooking temperatures will be annotated on DA Form 7800. (TM 4-41.11 para 5-13 through 17. ATP 4-41 para 5-13, para 6-4, para 6-56 and TB MED 530).

b. Menu Adjustments. (20 points) The Culinary Management NCO should seek to make quality improvements beyond the standard menu items. He/she should seek the use of enhancements that effectively increase the quality of meals served to each diner. Trendy additions such as a seasoning or infusion of a local ingredient will increase the unit’s chance for maximum points in this area. The Culinary Management NCO should coordinate with the responsible food advisory team to ensure the field SOP captures options for innovative production. Any changes to menu including adjustments, enhancements or omissions must be made to evaluation team by NCOIC (TM 4-41.11).

c. Adherence to Production Schedule. (20 points) Culinary Team should adhere to

the posted production schedule. The production schedule provides all the information a culinary specialist needs for preparing a meal. For detailed instructions on the preparation of the Production Schedule see AR 30-22, DA PAM 30-22 para 3-24 and figure 3-6 Appendix F, TM 4-41.11 para 7-1). For additional instructions refer to MOI.

d. Nutritional Initiatives. (10 points) Menu planning should incorporate the nutrition

principles as provided by regulation and Go for Green Army; also include selection, recipes, ingredients, and preparation techniques. Enhancement items may provide Culinary Management NCO an opportunity to offer more nutritious options to field diners. (STP 101-92G-4106 and STP 101-92G-5104) For additional instructions refer to MOI.

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e. Use of Appropriate Recipes (Armed Forces Recipes/SOP/Instructions). (20 points) All menu items should be prepared in accordance with the appropriate recipes listed on the Production Schedule, instruction on the containers or unit SOP. The Culinary Management NCO should supervise all Culinary Team Members and ensure they have the recipes cards on hand. TM 4-41.11 para 7-3, 7-4 Food service personnel must refer to these recipes and instructions for quantities of ingredients; methods of combining; cooking methods, cutting methods, times and temperatures for cooking; and the number and size of servings the recipes will yield. (STP 101-92G-1410, STP 101-92G-2164).

(1) Meats and Sauces. (15 points) All meats will be prepared to correct

temperature according to recipe card. Careful preparation must be followed to ensure appetizing quality products are presented for diner service and to prevent food waste. Sauces and seasoning will help enhance each meal. Meat is an important part of the diner’s diet and nutritional needs. For this reason, it must be prepared, cooked and served properly. (ATP 4-41 para 6-44, TM 4-41.11 para 12-13, STP 101-92G-1152, STP 101-92G-1170).

(2) Starches and Vegetables. (15 points) Starches and vegetables should be

prepared as close to serving time as possible. An effort to maximize progressive cookery of these items should be evident. Starches enhance the meal with sauce and protein. Starches and vegetables should complement the meats being served. Starches, such as rice and pasta products, can be used in a variety of hot dishes. Vegetables are a good source of fiber and provide a large part of the vitamins and minerals needed in a well-balanced diet. Therefore, they should be prepared so that they retain maximum nutritional value. (ATP 4-41 para 6-43, TM 4-41.11 Chapter 13).

(3) Salads and Dressings. (15 points) Salads should be crisp, colorful and

include available enhancements such as tomatoes, cucumbers, carrots etc. as noted on the menu. The salad should be complimented by dressing options that include at least two low Cal salad dressing options. (TM 4-41.11 para 15-13 thru 15-22, STP 101-92G-1169).

(4) Assorted Breads. (15 points) TM 4-41.11 Assorted Breads will be served

to augment the meal. Bread should be fresh and properly displayed. (STP 101-92G-1171) For additional instructions refer to MOI.

(5) Deserts. (20 points) For additional instructions refer to MOI. (6) Assorted Fruits. (15 points) Seasonal fresh fruit will be available to the

diners. Fruits noted on the menu should be on hand. Fruits need to be properly washed and served IAW the approved field SOP. Fruits provide a balance of nutrients in our diet and should be a part of each meal. Fruits are vitamin-rich, high in fiber, low in calories and they add color to the meal. (TM 4-41.11 Chapter 15).

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(7) Beverages. (15 points) Beverages should be available at all meals. Beverages add enjoyment to the meal and provide liquids that help regulate the bodily processes. Beverages will be set up in an area off of MKT/CK in a designated location at field site. UHT milk will be used for meals. (TM 4-41.11 Chapter 18). Coffee (para 18-2), Tea (para 18-5), water (para 18-11).

f. Use of Residual Rations. (15 points) Residual rations can be incorporated in future feeding requirements thereby preventing a loss to the government. Proper management of the inventory helps to maintain a balanced dining facility account. (ATP-4-41 para 6-52, TM 4-41.11 para 2-10).

g. Food Palatability. (15 points) All food items offered to the diners should be well

prepared, have good eye appeal and enhance the meal. Care should be used in seasoning food to prevent over flavoring. Plate waste is a good indication of food palatability. Culinary specialist and NCOIC should sample the food for palatability. (TM 4-41.11 para 8-3, STP 101-92G-3282).

9. Field Food Safety

a. Food Sanitation Center Operations. These include the following categories:

(1) Garbage and Waste. (10 points) The procedures for the removal of edible garbage, trash and/or other kitchen waste will be in accordance with ATP 4-41 Appendix C. Commanders will determine, based on the scenario and federal, state, or local laws, whether to burn, bury, backhaul, or use dumpsters to dispose of waste from field kitchens. Inform all personnel of the policy on garbage disposal in an area of operations. Waste must be removed from the kitchen area at least daily. Accumulated waste will attract rodents and insects. Proper disposal of kitchen waste is also essential in limiting the battlefield signature your unit leaves for the enemy.

(2) Cleaning and Sanitizing. (10 points) The procedures for cleaning and

sanitizing of cooking and serving equipment will be in IAW ATP 4-41para 6-64. The FSC provides the primary means to wash and sanitize field kitchen components. Dishwashing procedures used in the field follows the same five steps employed in garrison: scrape, wash, rinse, sanitize, and air dry. The culinary management NCO must ensure that a thermometer is available to continually spot check water temperatures in each sink or can. In the wash sink add 20 gallons water and add 12 ounces of hand-dishwashing compound.

(3) Disinfectants. (10 points) Food service disinfectants will be on hand and

culinary personnel will be familiar with their use. ATP 4-41 para 6-76. Properly washed and rinsed food equipment and utensils may be sanitized using a 100-parts per million (ppm) chlorine solution. The sanitizing rinse water must be maintained between 75 and 110 degrees Fahrenheit to achieve the prescribed sanitizing concentration. Water that is too hot will cause the chlorine to dissipate (escape) rapidly from the water. When using a chlorine bleach solution for sanitizing, completely immerse items for a minimum of 15

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seconds, then shake off excess water and allow items to air dry on a clean rack. To prepare a 100-ppm chlorine solution, mix 2 tablespoons of (unscented) chlorine bleach with 4 gallons of water. A sink containing 20 gallons of water will require 10 tablespoons (or 2/3 cup) of bleach.

b. Environment Compliance. (10 points) Culinary Teams should ensure proper management of resources and the protection of our environment must be integrated into all training and operations planning. The Army’s environmental vision is to be a national leader in environmental and natural resource stewardship for present and future generations. Environmental stewardship and environmental risk management must be an integral part of all unit training, deployments, and operations. (ATP 4-41 para 1-14.) Field kitchen operations generate a large quantity of liquid and solid waste (trash and garbage). All waste must be disposed of according to federal, state or local laws. Field kitchen waste disposal procedures are discussed in Appendix C. (ATP 4-41 para 6-1, STP 101-92G-3283).

c. Water Procurement / Purification. (15 points) 92Gs should know bulk water planning factors, water consumption rates and water procurement. IAW ATP 4-41 para 3-34 & ATP 4-44, Appendix A. Water will be obtained from a source approved by range control. Water trailers will be inspected and certified by medical authorities. Water conservation procedures for food preparation, cooking, and sanitation should be practiced. Water trailers will be disinfected IAW TB Med 577 and ATP 4-41 Appendix C.

d. Hand washing Facilities. (15 points) Hand washing devices should be located at

appropriate places such as the bivouac area, outside the latrines, near the kitchen, dining area, and other locations as needed. There should be a hand washing station designated for Culinary Team Members only. Hand wash stations should have water, soap, paper towels and garbage container with lid. (ATP 4-41 para 6-58 and TB MED 530).

e. Personal Protection Equipment on Hand / In Use. (20 points) Culinary Team

Members should observe all safety precautions and utilize all required PPE outlined IAW Safety SOP, appropriate Equipment TM. Neoprene or other suitable heavy duty rubber dishwashing gloves and aprons are used by personnel working at the wash, rinse, and sanitizing sink. (ATP 4-41 para 6-65). Safety Data Sheets (SDS) should be on hand for all chemicals. 92G make use of all guards, hot pads, railings and other protective devices are available. (ATP 4-41 Appendix B). 10. Headcount Operations / Cash Collection

a. Management of Funds / Meal Payments. (15 points) All headcount procedures and payment for meal collections will be followed IAW AR 30-22, AR 600-38, para 3-9 (d), para 4-1, para 4-4, and para 6-2, DA PAM 30-22, Appendix D, Headcount SOP.

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(1) Payment for Meals. USAR and NGB will be in BA or AT status. Officers and AGR soldiers will pay the standard meal rate for meals. For additional instructions refer to MOI.

(2) Strength and Feeder Reports. The Culinary NCO or authorized

representative must ensure daily DA Form 5913, Strength and Feeder Reports are provided by the unit and all funds collected by an assigned headcounter IAW AR 30-22 para 3-1(l), AR 600-38, DA PAM 30-22, para F-1, STP 101-92G-5205- Monitor Army Field Feeding System (AFFS) Requisitioning and Accounting Procedures. For additional instructions refer to MOI.

(3) Headcount Procedures / Cash Collection Verification. The correct food cost

should be collected from each diner required to reimburse the government for each meal consumed. The Standard Meal Rate will be used. For additional instructions refer to MOI.

b. Headcount Orientation. (15 points) The following will be observed by evaluators:

NCOIC will conduct headcount brief to headcounter prior to start of meal service. Observe headcount procedures to ensure that proper identification (CAC) is being presented to the head counter, and is being checked by the headcounter. Personnel performing the duties of headcounter should be properly briefed by the designated culinary personnel. Written headcount instructions and Headcount SOP will contain as a minimum, procedures for the proper identification of authorized diners, cash collection procedures, and the use of headcount forms procedures for Strength and Feeder report data. Illustrated sample copies of forms will be included in the SOP. (STP 101-92G-4109, STP 101-92G-4100, STP 10-92G-3260). For additional instructions refer to MOI.

c. Control Record. (15 points) STP 101-92G-3161, STP 10-92G-3260. For additional instructions refer to MOI. 11. Serving / Troop Acceptability

a. Menu and Serving Line. (15 points) Ensure that all menu items are available for

diners. The serving line should be properly arranged to expedite service. Information on the arrangement of the serving line can be found in ATP 4-41 para 6-63. Regardless of how the serving line is set up, use the following sequence to ensure that hot foods are served last and that condiments and beverages do not slow down the serving lines. Warmer adapters should be used to set up a hot line in lieu of serving out of insulated food containers whenever possible. The mobile kitchen trailer, CK and the dining area offer quality options for improvements to meal service.

b. Serving Utensils. (5 points) Appropriate and sufficient serving utensils should be on hand and in use to insure correct serving portions. Utensils should meet the requirements of the applicable technical manual. Utensils used should match the BII from the TM. Exceptions should be properly annotated in the field SOP. (TM 4-41.11 para 5-15).

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c. Serving Line Eye Appeal and Garnishment. (10 points) Eye appeal plays a large part in the overall food program and cannot be overlooked. Food items served should be garnished and the serving line should be set to ensure color and appeal to the diner. Use a garnish that is eye-appealing in shape, color and texture. Garnish only food items, not the serving line or service table. Use garnish that is edible and do not over garnish. (TM 4-41.11 Para 7-46).

d. Portion Control and Plate Presentation. (15 points) Portion control is an area of key importance in the field. Each server should know the menu item they are serving and the correct portion size of each food item. Portions served should be the same size as indicated on the recipe card and as annotated on the Production Schedule. The last diner through the line should receive the same portion as the first. Smaller portions should only be served upon diner request. (ATP 4-41 para 8-42).

e. Proper Procedures for Replenishment. (10 points) Do not bring food to the serving line and dump it in an empty or almost-empty serving pan. Instead, take the serving pan to the kitchen and replace it with a fresh pan of items. The proper procedures for replenishing the serving line will be used. (TM 4-41.11 para 8-8).

f. Remote Site Feeding. (25 points) Culinary Team should use all available Field

Feeding Platforms in order to maximize efforts for supported personnel. Mandatory labeling of all food containers will be accomplished by the culinary management team. Labeling will include, as a minimum, the contents of each IFC and the time to discard the product. Serving products after the maximum 4 hours is prohibited for obvious food safety reasons. (TM 4-41.11 para 9-3, ATP 4-41 para 6-17, STP 101-92G-1264). For additional instructions refer to MOI.

g. Menu and Serving Line Verification. (10 points) Once the line is set up, NCOIC

check menu items against those listed on the posted menu and production schedule. Evaluators will review the menu for completeness. (TM 4-41.11 para 8-3, STP-92G-1355, STP-92G-2164, STP-92G-2103).

h. Proper Serving Temperatures. (25 points) Food should be held and served at

appropriate temperatures IAW TB 530 3-501.16. Serve hot foods HOT—135 degrees Fahrenheit or more—and cold foods COLD—41 degrees Fahrenheit or less. Serving temperatures will be annotated on DA Form 7800.

i. Appearance of Personnel/ Effective Customer Service (10 points). Each member of the Culinary Team should be in a complete, appropriate uniform. Individual Load Bearing Equipment and weapons should be properly grounded and secured as prescribed in OPORD. Team Members should display a motivated, knowledgeable, courteous and personable demeanor. Culinary Team members should provide great customer service. (TM 4-41.11 para 5-10).

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j. Customer Feedback (Random selection 5% Of Total Headcount). (10 points) Evaluators will solicited comments from diners will generally provide sufficient data to make a determination on the quality of the items served. This can also be observed by amount of discarded food products in waste containers. (TM 4-41.11 para 8-9.)

Required Publications for Field Kitchen Operations AR 25-400-2 The Army Records Information Management System (ARIMS) AR 30-22 The Army Food Service Program AR 600-38 Meal Card Management System DA PAM 30-22 Operating Procedures for the Army Food Program ATP 4.41 Army Field Feeding and Class I Operations TM 4-41.11 Dining Facility Operations TM 4-41.12 Food Program Operations ATP 4-25.12 Unit Field Sanitation Teams TC 4-02.3 Field Hygiene and Sanitation FM 3-11.4 Multiservice Tactics, Techniques, and Procedures for Nuclear, Biological, and Chemical (NBC) Protection FM 3-11.5 Multiservice Tactics, Techniques, and Procedures for Chemical, Biological, Radiological, and Nuclear Decontamination FM 20-3 Camouflage, Concealment, and Decoys TM 5-4540-202-12&P Operator, Organization and Direct Support Manual - Immersion Heater w/Changes

TM 10-412 Armed Forces Recipe Service

TM 10-7360-204-13&P Operator, Organization and Direct Support

Maintenance Manual – M59 Field Range TM 10-7360-206-13 Kitchen Field Trailer Mounted

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TM 10-8340-205-23 Organization and DS Maintenance Repair Parts and Special Tool List Text TM 10-8340-244-13&P Tent Extendible, Modular Operator’s Unit, and Direct Support Maintenance TM 10-7310- 281-13&p Manual for Modern Burner Unit (MBU) & (MBU-V3 TM 10-7360-206-23&P Unit and Direct Support Maintenance Repair Parts 092792 TM 10-7360-211-13&P Food Sanitation Center (FSC) TM 10-7360-226-13&P Containerized Kitchen with Trailer TM 9-2330-267-14&P Trailer, Tank, Water 400 Gallon 1 ½ Ton, 2 Wheel TM 9-6115-673-13&P 2KW Military Tactical Generator Additional Publications Standard Operating Procedures IAW AR 30-22, DA PAM 30-22, and ATP 4-41

• Procedures for Establishing and Disestablishing Field Kitchen Site • Headcount, Cash Collection and Cash Turn-In Procedures (include samples

forms) • Procedures for Requesting, Receiving, Storing, Issuing, and Accounting for

Subsistence (include samples an instructions of forms) • Field Kitchen Preparation • Sanitation Procedures for Class I Site or Field Kitchen, Dining Area, Storage

Areas, • Wash Line, and Mess Kit Laundry Lines, Sanitation Centers, and Water Trailers • Safety and Security Procedures for Class I Sites, Kitchen, Dining Area, Supplies, • Subsistence, Vehicles, Equipment, and Cash • Equipment Maintenance (including vehicles) • Vehicle Loading Plans and Procedures (list necessary equipment needed for

mobilization) • Contents of Basic Load for Subsistence. • Environmental Protection Requirements for Handling Fuels, Liquids, and Solid

Wastes • Procedures for coordination for inspection and assistance from supporting

Veterinary and Preventive Medicine Units • Tactical Food Service Operations • Nuclear, Biological, and Chemical • Field Sanitation in Contingency Operations- Tactics, Techniques, and

Procedures Handbook

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• Loading Plans to Include FORSCOM Form 285-R • Hand Receipts

Additional Publications for all Equipment. STP 10-92G1-SM-TG Soldier’s Manual and Trainer’s Guide for Food Service Specialist Skill Level 1 STP 10-92G25-SM-TG Soldier’s Manual and Trainer’s Guide for Food Service Specialist Skill Level 2, 3, 4 and 5 TM 9-2330-213-14&P Trailer, Tank, Water 1 ½ Ton, 2-Wheel TM 9-2330-328-14&P Containerized Kitchen Trailer 7 ½ Ton, 4 Wheel TM 10-8340-211-13 Tent General Purpose, Small, Medium, and Large TB MED 577 Sanitary Control and Surveillance of Field Water Supplies TB MED 530 Tri-Service Food Code Additional notes for evaluation checklist

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