Royal Navy catering management
Contents
1. 2 1 Are HACCP routines and current food safety policy fully understood by all catering services personnel Is documentation annotated with the ships specific requirements if appropriate 2 2 Are the temperature recordings of High Risk Foods taken on completion of the cooking process and prior to presentation for service Has all high risk food retained at the end of a meal been recorded correctly and are both of the above recorded on the Daily Food Safety Management page 2 3 Is an effective audit trail maintained for rechauffe dishes Is the dish reheated to above 75 C for 2 mins 82 C for Scotland and any waste ditched on completion 2 4 Is high risk food cooked in advance chilled sufficiently within 90 minutes to 8 C or below and held under temperature control with a sufficient audit trail maintained check correct completion of the Advanced Food Preparation Record Where improvised chilling methods are used and the cooling process begins at 63 C is the drop in temperature being correctly monitored 2 5 Are industrial catering containers labelled with the date of opening and refrigerated iaw manufacturers instructions where applicable 2 6 Have operating temperatures been recorded for refrigeration and freezer units thrice daily and are reasons for abnormal temperatures defects recorded including weekly verification checks as required 2 7 Are digital temperature probes used correctly and are they cleaned using bacterial wipes prior2. LOCKED IN ROUTINE OPERATE AUDIBLE ALARM CONTINUOUSLY SWITCH LIGHTS ON amp OFF PERSONNEL TRAPPED IN FRIDGE RAISE ALARM IS AUDIBLE ALARM SOUNDS RAISE ALARM IF LIGHTS ARE FLASHING INFORM OOW OOD SCC amp CS STAFF ATTEMPT TO GAIN ACCESS TO FRIDGE THE NEAREST EDBA IS LOCATED AT WARNING BRATT PAN NOT TO BE OPERATED AS A DEEP FAT FRYER NO SMOKING CAUTION 1 CHEMICALS USED IN THIS MACHINE MAY CAUSE DERMATITIS 2 CORRECT PPE TO BE WORN WHEN OPERATING THIS MACHINE CAUTION DANGER OF STEAM AND BOILING WATER 2 CARE TO BE TAKEN WHEN OPENING To be Sited Sited adjacent to cool room and freezer room doors and alarm switches Sited adjacent to fridge audible alarm and all fridge indication lights Sited adjacent to fridge audible alarm and all fridge indication lights Sited on or adjacent to all bratt pans Sited on entry to all food related areas Sited on or adjacent to all dishwashing machines Sited on or adjacent to all steam and combi ovens CAUTION SHARP IMPLIMENTS STOWED WITHIN Sited on all draw fronts and cupboards containing sharp objects HOT FRESH WATER Sited as applicable COLD FRESH WATER Sited as applicable SALT WATER CLEANING GEAR ONLY Sited as applicable Sited as applicable Amendment 002 13 31 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ Sign To be Sited 1 POTATO PEELER DO NOT
3. to and after use Have the probes been calibrated correctly Are the wipes in date 2 8 Are the 14 food allergens clearly listed in an obvious place e g on a menu menu board or is an information pack held at the service point 2 9 Have all allergens that are contained within the dishes produced been correctly annotated on the Allergen Record JSP 456 DCM Pt 2 Vol 1 Chapter 5 Annex B and is this held in the GMR Part 1 2 10 Is adequate signage displayed informing the customer to speak to a member of the food services staff for clarification of ingredients of dishes on offer Amendment 002 13 21 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ MANAGEMENT ORGANISATION ES NO COMMENTS 2 11 Is colour coded food preparation equipment being correctly used for tasks and stored separately thus reducing the cross contamination risk 2 12 Are refrigerators stored correctly and where possible are raw foods held in a separate refrigerator or stored below other foodstuffs Is all prepared food covered and correctly labelled with the time and date it was prepared and the E don time and date it is to be used by 48 hours Are defrosting routines correctly adhered to and thawing meats correctly labelled with the time and date the defrosting process started 2 13 Are disposable protective aprons used when preparing raw meats 2 14 Is the sink water for washing and rinsing changed regularly and piping hot 2 15 Is mess gear being
4. 25 Plum Tomatoes 1 Tin AU eee eee 2 20 baguettes to be baked off in the morning watch for filled rolls on the 18 11 10 B Tomato Soup home made 4Gallons law Egg Mayo for rolls B 60 2 Blocks CY ne ee A 10 Ham for lunch rolls A 20 Filled Rolls 20 ES ee C 20 Beef for sandwiches B 80 Chipped Potatoes QF 4 Pkts W couronna B 60 Mushy Peas 1 Pkt TENE itini Signature of Duty LCH Amendment 002 13 29 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ CHAPTER 13 Annex E SAFETY SIGNS AND WARNINGS Sign To be Sited Sited over canopy above the deep fat fryer working units with fryer incorporated and all galley exits Sited adjacent to the deep fat fryer Sited adjacent to the deep fat fryer and remote operating handle Sited on or adjacent to all microwaves Sited on or adjacent to all food lifts and vertiflo hatches Sited adjacent to all gravity feed slicers slicing and mixing machinery Sited adjacent to remote fire handles galley power breakers ventilation isolating switches and crash stops Sited adjacent to all galley entrances and exits Sited adjacent to all mixing machinery Sited adjacent to all power driven machinery including all scullery and pantry equipment Amendment 002 13 30 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ
5. OVER LOAD MACHINE 2 FILL ONLY WHEN MACHINE IS RUNNING 3 ENSURE POTATOES ARE FREE FROM STONES Sited adjacent to the potato peeler NO ENTRY TO UNAUTHORISED PERSONNEL Sited as applicable Boom E So oe oN GREASE FILTERS CLEAN WITH HOT SOAPY WATER DAILY CLEAN SURROUNDS DAILY CLEAN TRUNKING DAILY ENSURE REGULAR DEEP CLEANING GARBAGE DISPOSAL UNIT GDU NO BONES NO METAL OBJECTS NO PLASTICS DO NOT USE ALONGSIDE DO NOT USE WITHIN 3 MILES OF LAND ISOLATE DURING MAN OVERBOARD OBSERVE ALL MARPOL REGULATIONS Sited adjacent to grease filters on the canopy Sited adjacent to all garbage disposal units GDU s Amendment 002 13 32 JSP 456 Pt 2 Vol 1 V1 0 Dec 14
6. Ship s Company within the quickest possible time while the Ship remains closed up at State 1 1338 State One Preparations The following actions should be carried out prior to Action Stations and the Ship assuming State 1 a Hot and Cold drinks as appropriate should be distributed throughout the Ship at nodal points prior to assuming State 1 Amendment 002 13 14 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ b Action Snacks should be bagged up and labelled before being delivered to the appropriate location and given to the I C or another responsible rating Furthermore Action Messing relay cards at a ratio of 1 4 should be issued to I Cs in readiness for Action Messing 1339 Securing for Action During periods of increased tension or war there will be a requirement for all storerooms offices and domestic areas to be fully secured for action This will inevitably reduce instances of personal injury damaged equipment and blocked suction strainers In order to achieve this it is recommended that at least 45 minutes be allowed from completion of a meal prior to going to action stations Once this evolution has been practised it may be possible to reduce the preparation time to 30 minutes 1340 Securing Compartments The following arrangements should be followed a During CBRNDC State 3 all unoccupied compartments are to be secured with rim locks and one inch padlocks b During CBRNDC State 1 and 2 all compartments shoul
7. a Embarking provisions to the maximum capacity b The control of issues to conserve stocks whilst at the same time presenting nutritionally balanced menus e The dispersal of essential foodstuffs throughout the Ship 1335 Types of Messing There are two basic situations to be catered for Defence Watch Messing and Action Messing Additionally there may be a requirement for emergency messing not covered previously and also messing of landing parties and disaster control parties 1336 Defence Watch Messing The normal state for a HM Ship operating in tension or war will be the two watch defence system Under this method the chefs are allocated to the galleys and working in two watches whereby their watch changes are outside of the meal times should provide a restaurant service for officers and ratings The Ship s Company normally works six hour long watch routines and regular cooked meals are prepared and served for a period of half an hour each side of the watch change Where possible normal daily menus should be produced with the addition of a fourth snack type night meal Between these meals snacks and drinks should be available from the galley either on demand or at very short notice The following should also be considered a Heat Exhaustion Particular attention should be paid to the problems of heat exhaustion of galley staff when operating in the completely or partly shut down state All equipment should continue to function as
8. are getting value for money e If at any time the Chandler does not meet the expected standards of service or quality the Agent should be instructed to intervene and the Deputy Fleet Logistics Coordinator DFLC and the NCHQ WOCS are to be informed CMT 1 is to be annotated accordingly The LO LSO should consider instructing the Agent to change the Chandler in consultation with the DFLC f If a different chandler is used who does not have a negotiated MLS PB Local Purchase regulations apply in accordance with para 1317 Amendment 002 13 6 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ g All purchases are to be checked on delivery for quality and quantity in accordance with CMT1 h Payment is not to be made direct to the Chandler or Agent the LO LSO is to check the final statement against the TRICAT Local Purchase Payment Sheet and then validate and endorse individual invoices and the Agents final Summary of Services for Central Payment 1319 Accounting Administration Instructions for Local Purchase of Provisions in Non PAC Ports Ships visiting foreign ports where the PAC is not being used are in the first instance to request Host Nation Support HNS through the Embassy If HNS is not available and local purchase is authorised the following procedures are to be followed a LO LSO is to request for a minimum of three chandlers on arrival in the visit letter LOGREQ b On arrival the LO LSO should conduct competitive tendering
9. circumstances at the time but the principles above for defence watches and action messing provide the basis for planning The most vital are a On call provision of drink and food for personnel who will be busy and may be exhausted shocked or cold b The control and flow of numbers through the eating spaces commensurate with the ability to produce food C An organisation for the distribution of snacks to personnel at work if they cannot be released to take a centrally provided meal d Adequate dispersal and proper control of stocks to conserve food Amendment 002 13 17 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ 1351 Messing of Landing Parties and Disaster Control Parties The Ship s organisation for providing rations for landing parties should be capable of dealing with the maximum number of personnel that could be landed by the Ship at any one time and at whatever notice required The LO should make plans in conjunction with the XO and Officer Commanding Royal Marines OCRM when borne and the following considered a Initial Food Supply Unless food supply has been arranged from shore sources to operate immediately on the day of landing 24 hr ORP when available are to be issued prior to disembarkation Where time permits pasties or packed meals should be made by the catering staff and distributed to the landing party prior to disembarkation to provide the short term feeding solution Ideally this should include chocolate
10. cleaned and dried correctly prior to stowage 2 16 Are there any foods past their best before or use by dates oo Too 2 17 Is raw meat preparation being conducted correctly away from cooked foodstuffs oo ee 2 18 Where Tea Towels are used for drying utensils crockery or cutlery are they replaced regularly L3 i e when wet or dirty Used cloths to be placed in laundry bag 2 19 Are main provision cold rooms correctly stored temperatures correctly monitored and BB recorded including weekly calibration tests and are Man Trap Alarms being proven and recorded iaw JSP 456 Pt 2 Vol 1 Art 1321 f 2 20 Where fitted are blast chiller records run correctly and used in accordance with manufactures instructions 2 21 Are there any emergent defects have they been recorded and has any hastening action been taken is there a full audit trail Amendment 002 13 22 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ 3 MESSING SUPPORT Objectives To provide advice and guidance on the adequate preparation of messing areas for each meal and those subsequent levels of service are sufficient to deliver a hygienic and pleasant dining environment MESSING SUPPORT YES NO COMMENTS 3 1 e Are Before and After meals routines in place and are they effective e Are Lowerators utilised where available and power isolated when not in use e Are all cups glasses plates non slip mats and cutlery correctly cleaned and
11. correctly diluted Amendment 002 13 23 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ 5 FOOD STANDARDS Objectives To achieve and maintain a nutritional and balanced diet delivering high standards of food provided to the Ship s Company FOOD STANDARDS YES INO COMMENTS 5 1 Is food cooked correctly and when feasible is batch cooking being adhered to 5 2 Are foods only removed from refrigerators when needed for cooking service 5 3 Is the food well presented at all service points pz 5 4 Do all service points offer A variety of textures and appearance of choices i e stew pastry individual portions etc A variety of protein choices Potato rice pasta dishes that compliment the protein choices Vegetable choices that compliment the protein choices Are all the relevant menu accompaniments for that menu available to the customer 5 5 s there a sensible balance between home cooked and convenience foods taking into EE consideration the Ship s programme galley work load and available equipment 5 6 Is a Healthy Option available and are they being proactively advertised ELI 5 7 Do recipes and cooking methods promote the reduction of Dietary fat and more specifically saturated fat Salt and other sodium sources Refined carbohydrates sugar 5 8 Where possible are the healthiness of recipes being improved by ingredient choices or methods of cooking without detriment to the end product 5
12. join the unit A full TRICAT back up is to be conducted at the end of each working day and is to be recorded on the Duty Caterer s Management page Annex C All back ups are to be filed on the unit s external USB device and recorded accordingly b Part 2 1 Duty Caterers Roster 2 Cleaning Cards and relevant COSHH data sheets 3 Catering Management Supersession Certificate 4 TRICAT min max stock levels including Endurance prints and dormant demands 5b Fridge Failure Routines including call out numbers 6 TRICAT Manual Accounting Fallback Procedures and Templates 7 Lift Log 8 Dispersed Stock Plan 9 Electronic copies of all extant Catering Publications 1332 Galley Management Record GMR The GMR is set up in two parts Part 1 is to be kept in the Galley and Part 2 held in the Galley Office a Part 1 1 Duty Watch Roster 2 A copy of the Weekly Menu 3 The GMR pages for the week Annex D Amendment 002 13 12 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ 4 Daily Food Safety Management Record page JSP 456 Pt 2 Vol 3 3B1 5b The Advanced Food Preparation page JSP 456 Pt 2 Vol 3 3B2 6 Allergen Record Page JSP 456 Pt 2 Vol 1 5B 7 Blast Chiller Record page JSP 456 Pt 2 Vol 3 3B5 1 8 Weekly Cleaning Record sheet 9 HACCP Flow Charts JSP 456 Pt 2 Vol 3 10 10 Point code for food handlers JSP 456 Pt 2 Vol 3 Ch 4 Attachment 1 Part 2 1 Monthly Probe
13. 1301 Sponsor NCHQ CHAPTER 13 RN CATERING MANAGEMENT Augmented Manpower Levels in HM Ships and Submarines As laid down in BR3 Ch 59 and BR 2002 Ch 3 ships companies are to be augmented with catering services personnel when embarking additional forces on HM Ships Submarines and RFA Vessels The following scales in Table 13 1 and Table 13 2 are to be used where practical Table 13 1 Augmented Manpower Requirements Chef EMF OR6 OR4 OR2 TOTAL 20 50 1 1 51 100 2 2 101 150 1 2 3 151 250 1 3 4 251 350 1 2 3 6 351 500 1 2 4 7 Table 13 2 Augmented Manpower Requirements Steward EMF OR6 OR4 OR2 TOTAL 20 50 1 1 51 100 2 2 101 150 1 2 3 151 250 1 3 4 a Embarked Forces Catering Services ranks are to be employed within the ships CS Watch Routine and IAW rank and trade b Where possible augmented personnel are to be borne solely for duties within the 1302 host unit However when practical i e for RM EMF embarked forces CS ranks are to be released from employment to carry out mandated EMF training and 48 hours prior to disembarking In all cases close liaison between the embarked forces and LO SR CS is essential C If the above manpower requirements cannot be achieved it must be identified at the earliest planning stage If unresolved advice should be sought from respective manpower pools i e MASF SQ
14. 9 Does the menu promote an increased consumption of fruit fibre rich foods and vegetables to improve diet and promote healthy eating 5 10 Has the menu offered sufficient choice and a nutritionally balanced meal to the customer 5 11 Catering for Diversity Have National and Religious diversities been considered and prepared for where necessary Have medical conditions and committed lifestyle choices Vegan Vegetarian Allergens etc been considered and prepared for where necessary General comments by person conducting Messing Evaluation Check Bl Name Rank Amendment 002 13 24 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ Line Managers Comments Name Rank LO s Comments Name Rank Amendment 002 13 25 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ CHAPTER 13 Annex B COMMANDING OFFICERS DECLARATION The Products of Animal Origin Third Country Imports England Regulations 2004 and Animal By Products Regulation 2003 Disposal of Catering Waste from a means of transport operating internationally ENGLAND ONLY am the Owner Captain Ship s Master Pilot responsible of the disposal of catering waste from delete as appropriate of Name of vessel and relevant identification number declare that all ships stores have been completely emptied cleaned and disinfected following our last international voyage and that Name of Vessel has not left the EU since stores were replenishe
15. Calibration Records for the Hannah hand held probes JSP 456 Pt 2 Vol 3 3C 1 or 3C 1 1 2 Cleaning Cards and relevant COSHH data sheets 3 Completed Fit to Handle Food Certificates for all food handlers JSP 456 Pt 2 Vol 3 4A 4 Induction briefs Catering Circulars 04 1 1 5b Galley Management Supersession Certificate 6 FCAT 1013 for Dispersed Feeding leaving the Ship only JSP 456 Pt 2 Vol 3 3B6 1 7 Pest Management Record JSP 456 Pt 2 Vol 3 3H 1 8 Record of internal galley fire exercises 1333 Galley Routines The Senior Catering Services person Galley Manager is responsible for preparing and promulgating the Galley Routines which should include a b e f Standing Orders Watch Bill TORS Cleaning Routines Working Routines Sea and harbour Induction Routines Details of all Galley routines are to be authorised by the LO and incorporated in Logistic Department Standing Orders LDSOs 1334 Messing in times of Tension or War The LO LSO in consultation with the Executive Officer XO is to draw up arrangements for feeding the Ship s company in times of tension or war These arrangements are to be exercised in peacetime in line with PRISM Additional instructions Amendment 002 13 13 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ on stockholding and their dispersal are contained within BRd 2002 BRd 2170 1 and LDSO s Particular attention is to be paid to
16. DN s 3 Cdo Bde Caterer Logistics Branch OR CM SO2 and the augmentation cell ACMP d A further requirement for communal party personnel may be required in liaison with the host Executive Department e When EMF organisations such as COMUKTG Bde Staff or Aviation are embarked and the combined numbers exceed those in Tables 13 the ship is to liaise 3 Cdo Bde Caterer in order to meet the requirement Stock Levels in HM Ships and Submarines The optimum Endurances laid down in the Confidential Supplement to Chapter 3 of BRd 2002 0301 provides a target that MUST be achieved by the Senior Catering Services Rating Food requirement is best established from Ships usage data providing guidance to each LO LSO To provide the information needed to calculate storing requirements Ships are to record the following information Amendment 002 13 1 a Maximum Stockholding This should be the holding necessary to maintain a balanced diet based on endurance items only when the Ship is stored to maximum JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ endurance supported by a TRICAT endurance print and dormant demands Details are to be held in the Catering Management Record Part 2 CMR Pt 2 b Minimum Stockholding This should be the minimum stockholding necessary based on endurance items only to maintain a 14 day balanced diet not including ORP or SER Information should be supported by a TRICAT endurance print along with dormant demands
17. Q Note Whenever changing from Ship to Fleet Portion sizes the Ship s Company should be informed of the change and the reasons why The calculated difference between Fleet portion size and Consumption is 15 1309 Ships Usage Data In peacetime this cannot necessarily be used to establish the maximum possible provision capacity required in a war role because storing intervals have to be extended and recourse to regular replenishment of fresh provisions will not be available In planning extended Endurance the use of substitutes and alternative foods in place of frozen items must be considered to allow maximum space for refrigerated items which have no alternative When selecting canned dried and boned items to provide a balanced provisions holding at maximum Endurance great care must be taken to ensure the necessary variety nutritional value and quality of food COMPLIANCE MANAGEMENT 1310 Governance and Compliance Management a NCHQ is required to report legislative accounting and procedural compliance to the Permanent Under Secretary on an annual basis Logistics compliance is included in this process through the Fleet Audit Committee Compliance will be assessed using the Compliance Management Tool CMT managed through a 4 Tier reporting system b The CMT is an Excel Spreadsheet based facility which enables the recording of checks as they are completed Using a traffic light colour coding system and with the ability to record commen
18. Record GMR Page Main Galley Date Location Duty LCH Daily S71 Numbers 80 Galley Manager POCS Example 23 08 1 1 Portsmouth LLogs Example HACCP Number of Menu Highlight Food that requires probing Quantities Menu Reference Notes these notes are produced at the discretion of 1 Line Portions Examples below LO amp Galley Manager in order to assist the galley team Evening Meal Numbers 80 1 All orders pertaining to food production and B 40 Roast Beef 7 5 KG CETTE food service are to be adhered to at all times B 40 10 Birds TAW elas i leoi 2 All foods are to be batch cooked B 80 Roast Potatoes 40 Kg IAW c 3 Strict adherence to recording of temperatures B 80 10 Heads FAW ae debe scies 4 Correct dress to be worn JSP 456 Vol 1 1352 B 80 Baton Carrots 8 Kg IB nA 5 All galley stores to be supervised JSP 456 B 80 Apple and Blackberry Crumble with Custard 2 Tins D bone 6 Duty LCH to supervise the Communal Party WARDROOM STARTER Signature of Galley Manager Amendment 002 13 28 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ B Grilled Bacon PRK J law B 25 GriledSausage 1Pkt law 1 20 packed meals for Range Party to be collected B 25 Eggs to Order 1 Tray Tall OR OS from the Catering Office at 0745 on 18 11 10 by PO B 25 Baked Beans 2 Tins A nm Black B
19. a requesting use of their refrigerator space or for provision of supplies 6 Adjust menus to suit stock holdings 7 On completion of repairs survey contents of the fridge with the LO and the Medical Officer 8 Discard meat etc only if it constitutes a danger to health otherwise retain and de store for destruction on arrival at port 9 Inform WLSG NCHQ 1323 Storage of Provisions in a Refrigerated Compartment The following points are to be adhered to when storing refrigerated compartments a The area around the unit cooler is to be kept clear to allow for unobstructed air flow b If there is a requirement to cram stow the free flow of chilled air around each compartment should be restricted as little as possible and for the minimum amount of time Staff are to re stow frequently to reduce the height of provisions and to prevent hot spots Do not stow 1 One foot either side and below the unit cooler 2 Three feet in front of the unit cooler 3 One foot between the deck head and the top surface of any provisions Amendment 002 13 9 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ C When the Ships refrigerators can not meet the required Quick Frozen QF temperatures of a minimum of 18 C quantities of QF products are to be kept to a minimum No ice cream is to be stored unless it can be kept at a minimum temperature of 18 C d Galley ready use refrigerators are not to be stowed above the load line o
20. agged and secured until the action is over Note Although there is no set time to achieve Quarters Messing Ships are recommended to try and achieve the serial within 45 minutes as trained for at OST 1347 Fluids Adequate supplies of fluids such as soup and hot or cold drinks according to the climate should always be available for distribution at short notice These are best provided in small urns or flasks which can easily be secured and re supplied 1348 Alternative Emergency Cooking Facilities The LO LSO should give thought to what emergency facilities could be arranged if action damage rendered all the Ship s galleys inoperable details of which should be in the LDSOs 1349 Dispersal of Stocks During periods of tension and war 3 days stock is to be dispersed to Shelter Stations During certain CBRNDC states of readiness consideration should be given to using shelter stations within the citadel for this purpose see BRd 2170 1 This is to act asa reserve against damage to storerooms and for action messing Attention is drawn to the need for adequately secure stowages if long periods are to be involved so that an accurate estimation of remaining provisions endurance can be made Details of these stowages are to be entered in LDSOs and CMR Pt 2 1350 Emergency Messing Other emergencies e g collision may make it necessary to mess the Ship s company in other than the normal peacetime routine These arrangements will depend on the
21. and held in CMR Pt 2 Note RFAs are to include 7 days Emergency Provisions EPs if no ORP SER is held C Dispersed Stock The maximum stock levels indicated in BRd 2002 can be enhanced by the utilisation of cram stow techniques and the use of pre identified dispersed storage locations around the Ship These locations should be identified and estimates made details are to be held in CMR Pt 2 1303 Readiness States The readiness states the Naval Service adhere to are listed in the RN Plan which cascades directly from The Strategy for Defence SfD Readiness is a generic term covering readiness time and readiness state Readiness time is the period required for elements of a forces to be ready to deploy from their home base or current location to undertake specific MTs appropriately manned equipped trained and support to conduct the allocated task Readiness state is an assessment of the capability of a FE at a given point in time to conduct the full spectrum of MTs Note Readiness Categories aligned with NATO can be found in the RNP and range from RO to R11 1304 Review of Stock Levels The maximum and minimum stockholding line items and figures are to be reviewed quarterly on change of LO LSO Senior Catering Services Rating and after extended periods deployed from base port These figures are to be recorded in the CMR Pt 2 When Ships anticipate falling below minimum stock levels they are to report to the Fleet Commande
22. ards every 30 days for the benefit of Galley staff who are to take first aid actions The SSEP HFEP should attend but they must stand back initially to allow Galley fire proceedures to be completed by Galley staff The exercise and any comments are to be recorded in the GMR Pt 2 Major fire exercises on board should take place every 90 days and should include the Galley as well as Flight Deck Hangar and Main Machinery Space fires 1358 1399 Reserved Amendment 002 13 19 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ CHAPTER 13 Annex A MESSING EVALUATION CHECK FORM 1 FOOD SAFETY AND SAFETY GENERAL Objectives To provide advice and guidance to ensure that intrinsically safe and hygienic methods are used for food production in all food preparation areas and that commensurate general working practices are evident in non production Food Service areas FOOD SAFETY AND SAFETY GENERAL YES INO COMMENTS 1 1 Were the following Personal Hygiene routines enforced e Do all Food Handlers and visitors wash their hands on entry to Food Service Compartments and is appropriate headgear worn e Do Food Handlers ensure hands are washed prior to commencement of work and between tasks e Are all Food Handlers wearing the correct protective clothing is it clean well maintained and are long sleeves rolled down e Are Food Handlers removing aprons and hats when leaving the Galley Servery Pantry e Are personal items of jewellery removed be
23. awn Out in By Sign Out In By Sign 1 No 1 Store 0800 DOG qes uses 1300 TOO oaas LM 2 No 2 Store 0800 Q900 casares kakara 1300 t400 S casa O essem 3 Main Freezer 0800 POU s besssos oixeirxrs 1300 1400 inse aiaosa 4 F amp V Room 0800 OJO mens iso 1300 7400 Donieanum ss 5 Potato Room 0800 0900 ingens aedes 1300 1400 sessen l smek 6 Dairy Room 0800 OJOO arsine tasses 1300 FAO mas s Specific Daily Instructions POLOG CS to add instructions Defects occurred during the working day TRICAT Daily Back Up Time 1600 Signature Supplementary Issues End of Working Day Tasks to be completed before secure and signed for Ensure the Galley has all the required provisions for breakfast the next day Ensure all fridge and freezer temperatures have been correctly recorded on the unit doors Ensure that all weekly and daily cleaning tasks have been completed All Catering Service areas are correctly secured All gash has been ditched NIDN AWN gt All storeroom and fridge keys are locked in the Catering Office keyboard The Duty LLogs Galley has details of your whereabouts in the event of an emergency Duty Caterer Signature LLogs Signature Amendment 002 13 27 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ CHAPTER 13 Annex D GALLEY MANAGEMENT RECORD GMR PAGE HMS EXAMPLE Galley Management
24. bars biscuits and the provision for hot cold drinks b Main Feeding Once the party is ashore consideration should be given to the longer term type and style of feeding This is dependant on the availability and quality of provisions ashore and the ability for the Ship to re supply the prevailing conditions ashore and the expected duration for which the landing party will remain landed Where group feeding is possible consideration should be given to landing catering support Any subsequent landing of rations must take place in accordance with a recognised routine agreed with the Ship and the headquarters ashore A few days reserve rations in the form of dry provisions should normally be held ashore When catering for the numbers ashore additional allowances of provisions may be needed for prisoners refugees interpreter etc Consideration should be given to producing hot food on board and transporting it in suitable containers SAF Jars to landed personnel using FCAT 1013 Dispersed Feeding Record JSP 456 Pt 2 Vol 3 Ch 3 Appendix 6 C Provisions Re Supply Where it is not possible to obtain provisions from local sources and the party is to be provisioned from the Ship fresh and frozen provisions should be landed daily by either boat or helicopter transfer Guidance for the safe handling preparing and cooking of provisions in austere environments can be found in JSP 456 Pt 2 Vol 3 Ch 3 1352 Water Purifying Tablets NSN6850 99 225 1833 T
25. between the chandlers taking prices ability to meet the order advice from military attach consular staff and port guide comments into account Copies of the price lists including those from chandlers not selected are to be retained for audit C If only one chandler is available then CMT 1 is to be annotated accordingly d The chandler should be informed of the following 1 Failure to meet quality quantity and service standard will lead to rejection or cancellation of orders without notice 2 All deliveries are to be accompanied by properly prepared invoices 3 Any discounts allowed are to be clearly shown on invoices and the final statement e TRICAT demands are to be submitted to the selected chandler f The LO LSO to ensure that excessive prices are not charged and that they are getting value for money g The Senior Caterer must ensure that any excessively over priced commodities not affecting endurance i e ready made larder products are not demanded where basic ingredients are available and could be used to produce the same end product h Local purchase provisions deemed solely for repayment are to be taken on charge at cost price and charged accordingly to the relevant repayment mess i All purchases are to be checked on delivery for quantity and quality in accordance with CMT1 j Payment should be made prior to leaving the port The LO LSO is to cross check the final statement against the TRICAT Local Pu
26. d Signed Print Name Dated Contact details Address Telephone Fax Email address Alternatively please give details of your shipping agent management office or other contact Please return this form to your local SVS office www defra gov uk animalhealth Please keep a copy of this form for your own records DATA PROTECTION STATEMENT DEFRA and its agencies will hold and use your information to update you on any changes to the policy and rules concerning the disposal of international catering waste If you do not wish to receive this information please contact your local SVS office or email iahimports defra gsi gov uk You have the right to see the data DEFRA and the SVS holds about you and correct any inaccuracies In limited circumstances we may be required to release information including personal data and commercial information on request under the Environmental Information Regulations or the Freedom of Information Act 2000 However we will not permit any unwarranted breach of confidentiality nor will we act in contravention of our obligations under the Data Protection Act 1998 Amendment 002 13 26 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ CHAPTER 13 Annex C DUTY CATERERS MANAGEMENT PAGE HMS EXAMPLE DUTY CATERERS MANAGEMENT PAGE Duty Caterer AB Logs Example 13 Dec 14 Date Catering Keys Drawn from Keyboard Time Time Drawn Time Time Drawn Key Dr
27. d be unlocked with the exception of NAAFI storerooms and Wardroom wine stores which should remain locked on padlock only Keys for these padlocks should be held at the relevant section bases and SCC HQ1 1341 Dining Hall and Galley Arrangements at Action Attention should be paid to the following points when preparing these compartments for action a General Securing All shelf battens must be in place and all utensils stowed Tubs and other large portable items must be securely lashed down All loose small and potentially dangerous items must be secured or stowed properly b Action Dress Chef ratings closed up in the galley at action stations must wear action working dress with sleeves rolled down and anti flash gear Ratings actually employed in preparing food may remove anti flash gloves for the minimum time necessary to complete the task When anti flash is relaxed by the Command chef ratings should wear hats and don aprons C Protection of Food from Contamination All food must be covered to prevent contamination e g from dust dislodged from vent trunkings and elsewhere during the course of action Food which has been prepared for the next meal should be labelled stowed in refrigerators and covered properly d Deep Fat Fryers Deep fat fryers must be switched off and drained of oil with thermostats set to their lowest setting On no account are fryers to be drained down before the oil is cool For safety reasons drained off oi
28. dried after meals prior to stowing e Has fruit been washed prior to service e Do the DAR s containing perishable foods have their temperatures recorded thrice daily e Are chilled drinks machines regularly cleaned as per cleaning routines 8 2 Are Dish Washing Machines working correctly and stripped and cleaned after each meal 0 3 Are messing support areas afforded the correct levels of manning and supervision at all times 8 4 Personal food items should not be stored within catering or domestic refrigerators Are any NEN present 9 5 Where fitted are cold display counters running effectively at below 8 C correctly maintained and lean 4 DOMESTIC CLEANLINESS Objectives To provide advice and guidance on standards of cleanliness in all food service areas and to establish if cleaning schedules are correctly conducted and supervised to ensure standards are delivered and maintained DOMESTIC CLEANLINESS YES NO COMMENTS 4 1 Inspect each compartment for appropriate levels of cleanliness e Are the cleaning routines effective being correctly conducted and supervised e Are cleaning schedules correctly signed on completion e Is gash kept to a minimum and removed on a regular basis Are staff conversant with the current waste management regulations e Is the correct colour coded cleaning gear being used in each compartment e s Six Stage cleaning taking place e I sanitizer being used regularly and
29. e Security Office is to be notified to arrange access for transport into the Naval Base Additionally craneage including a slinger or a jumbo fork lift and an electrician must also be arranged for both the delivery and return of the unit CATERING SERVICES MANAGEMENT 1330 Management Logs in the Catering Services Areas In order for inspecting authorities to accurately audit the catering management logs and ensure that compliance as well as due diligence is being adhered to and practiced throughout catering services areas the following logs and their contents are mandatory requirements directed by NCHQ a Catering Management Record Part 1 and 2 b Galley Management Record Part 1 and 2 6 Food Safety Training Log d Dining Hall Log Amendment 002 13 11 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ e Lift Log f CMT electronically g Defect and Husbandry Log JSP 456 Pt 2 Vol 3 0349 h Crown Laundry Verification Log 1331 Catering Management Record CMR The CMR is set up in two parts although it is acceptable to have both parts contained in a single log a Part 1 1 Duty Caterers Management page Annex C 2 Weekly Cleaning Record sheet 3 Weekly Refrigerator Temperature Record pages JSP 456 Pt 2 Vol 3 3B4 Note All authorised TRICAT laptop users are required to sign a copy of SyOps A nominal list of all trained TRICAT users is to be retained in CMR Pt 1 This is to be updated as new personnel
30. er processing Check 3 Stocktaking Check 4 Catering Accounting Actions Amendment 002 13 3 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ Check 5 Endurance Levels Check 6 Messing Evaluation Check Check 7 Cash Casual Meals Check 8 Crown Laundry Account Verification Check 9 Training Documentation Check 10 Training CMT Tier 1 Check 11 Training Conducted Check 12 Departmental Manpower Training Requirements Check 13 Internal Audit LANDING AND DISPOSALS OF PROVISIONS IN UK FROM HM SHIPS SUBMARINES AND RFAs 1311 Regulations for Landing and Disposal of Provisions The landing of provisions is strictly controlled by the Department of Environment Food and Rural Affairs DEFRA The regulations issued by DEFRA are designed to prevent contamination of the food chain by restricting importation of food into the UK and DEFRA must always be informed when it is intended to land provisions in the UK Under Intervention Board Agriculture Policy IBAP rules all food which has attracted a Common Agriculture Policy CAP refund regardless of its intended destination ashore is to be declared on landing to HM Revenue amp Customs HMR amp C 1312 ICW Once a vessel has docked in a foreign port outside of the EU regardless of whether they have taken on catering stores or not subsequent catering waste is then classed as ICW The following rules apply see JSP 456 Pt 2 Vol 3 a Cooked and proc
31. essed food products are to be disposed off as ICW Furthermore packaging that has come into direct contact with the food stuff is also classed as ICW b Waste must be kept double bagged in separate covered and leak proof containers There is no requirement to double bag waste if using the ICW Gash Bags NSN 8105 99 701 2641 G ICW is to be disposed of in ICW food skips marked Category 1 By Product for Disposal Only and is NOT to be disposed of in normal waste skips which would cause cross contamination Cat 1 Food Waste Skips are to be requested by LOGREQ prior to arriving alongside in the UK whether returning to base port or a commercial port d Used frying oil is also to be classed as ICW and therefore disposed of correctly Frying oil is not to be ditched into ships sullage tanks or anywhere else it could potentially cause further contamination The original frying oil containers should be utilised until the oil can be disposed of legally d On returning to the EU all food waste is still classed as ICW until the Captain or Commanding Officer has signed a declaration to state that the ships storerooms have been completely emptied cleaned disinfected and restocked in the EU This declaration can be found at Annex B Amendment 002 13 4 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ 1313 Regulations for the Transfer of Provisions HM Ships Submarines and RFAs are not to transfer provisions to any shore units Provisions may on
32. f Technical and Safety Data Sheets can be found at Molecular Products These are to be retained in the Catering Management Record Part 2 1325 Temperature Recording of a Main Refrigerated Compartment The temperature reading is to be taken and recorded as follows a The temperature reading from the external gauge outside each main refrigerated compartment is to be taken thrice daily and recorded on the Refrigerator Temperature Record page using the template in JSP 456 Pt 2 Vol 3 Ch 3 Appendix 4 b A weekly performance verification of the internal air temperature is to be checked using a Hanna probe and the reading recorded on the Refrigerator Temperature Record page 1326 Temperature Recording of a Mobile Refrigerated Compartment MRC Instructions at 1324 regarding temperature control are also applicable to a MRC Additionally the normal checks conducted by the ME Department on the Ship s main refrigerated compartments are to continue and are to include the MRC Amendment 002 13 10 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ 1327 Temperature Recording of a Galley Ready Use Refrigerator Domestic Automated Refrigerator DAR amp Cold Counter The temperature reading is to be taken and recorded as follows a The temperatures are to be recorded in accordance with JSP 456 Pt 2 Vol 3 Ch 3 b The temperature reading is to be taken from the external gauge digital display Units with a digital temperature display are to be verif
33. f the Ship Amendment 002 13 16 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ d Simple all in dishes including vegetables that provide sufficient sustenance should be used which require minimum preparation cooking time and serving utensils Where possible and if stocks allow disposable plates and cutlery should be used to consume meals However the Ship s Company must ensure that they carry their own service issue drinking mug when action stations are sounded e All personnel should be encouraged to dine at the central feeding location however battle damage command implications may mean that not all personnel will be able to get to the central feeding position to obtain action messing Therefore there may be a requirement for dispersed feeding to transport hot food to groups of personnel throughout the Ship e g RAS teams bridge teams flight deck crews Insulated containers are ideally suited to this task 1346 Provision of Quarters Messing The aim of this feeding is to provide food to personnel during a lull in the action when it is not practicable for them to be released from their action station The AMT will prepare food which is to be delivered to I Cs of sections for distribution to personnel using the Action Snack s list Hot rolls pies and pasties are ideal or simple all in one dishes can be delivered using SAF Jars and disposable eating utensils All waste generated as a result of the feeding evolution is to be b
34. fore carrying out food preparation with the exception of one smooth wedding band 1 2 Are food and non food items stored separately 1 3 Are COSHH cupboards clearly marked with appropriate signage correctly stowed and in date eyewash bottles within the vicinity Are chemicals stored below or separate from equipment and PPE Is there appropriate signage to direct personnel to PPE Are all decanted chemicals liquids clearly marked with contents 1 4 Is Sea State Seven SS7 posture being adhered to 1 5 Is the Galley clean and tidy taking into consideration the ongoing working tasks Clean as you go policy 1 6 Are Sharps Knifes Cutting Machine blades held in stowage marked with Sharps within signage 1 7 Are steam heat drills applied prior to opening equipment warning shout and are they instinctive amongst food handlers Additionally are doors cracked to allow steam heat escape prior to opening Amendment 002 13 20 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ 2 MANAGEMENT ORGANISATION Objectives To provide advice and guidance on the effective management of the Galley and food preparation areas whilst endeavouring to provide the highest level of food service within available resources To ensure that the Galley Management Record is maintained correctly and shows a complete audit trail with an accurate record of Due Diligence Documentation MANAGEMENT ORGANISATION NES No COMMENTS
35. g all available equipment to provide food within the quickest time and briefed to the AMT thereby providing the Command with maximum flexibility The aim should be to prepare cook serve and re secure in the shortest time possible Note Although there is no set time to achieve Action Messing Ships are recommended to try and achieve the serial within 75 minutes as trained for at OST 1344 Main Meal at Action In order that 75 of personnel are closed up at their action station at all times the following routine is recommended It will allow a Ship s Company to be fed quickly and all catering areas to be re secured within the Fleet Standard Time The following routine should be followed a A card relay system should be used to manage the feeding b All personnel are fed from the JRDH with the exception of larger Ships which may be required to use more than one galley dining area C Personnel eat standing using disposable plates and cutlery d Hot cold drinks are provided in the JRDH e Fresh fruit provided as personnel leave the dining area 1345 Managing the Main Meal In order to maximise efficiency it is recommended that a The Catering Services Senior Rate assumes overall control liaising with DCO throughout b Catering staff or local damage control and repair parties dispense hot cold drinks e Where possible additional hands should be detailed to assist in cleaning collecting the gash and to maintain the secure state o
36. hese tablets are for use by landing parties when there is any doubt about the purity of the local water supply or with aircraft survival equipment Each box contains 960 tablets and their estimated shelf life is 5 years Details of holdings are to be recorded in the CMR Pt 2 The quantity of tablets to be carried by HM Ships is as follows a LPD LPH and above 21 BX b Other Ships 11 BX 1353 Galley First Aid The Galley Manager is to ensure that a fully stocked First Aid Box including in date and sealed eye wash bottles is available in the Galley along with a list of trained First Aid personnel 1354 Galley Dress Food Handlers are to wear clean MOD issue whites Dorchester jacket sleeves rolled down blue check chefs trousers cloth cap and an apron when employed preparing producing and serving food Caps and aprons are to be removed when leaving the Galley 1355 Galley Keys and Breakers A strict key routine to include the locking off of galley electrical breakers whenever the galley is unattended is to be in existence Routines including security of Galley keys are to be authorised by the LO LSO and included in LDSOs 1356 Galley Safety Information Signs Details of all information signs are listed at Annex E Amendment 002 13 18 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ 1357 Galley Fire Exercises Galley fire exercises are to be carried out in accordance with BRd 9274 Maintanance of Operational Requirements and Stand
37. ied weekly using a Hanna probe and the calibrated reading recorded on the refrigerator Temperature Record page or in the case of Galleys in the Daily Food Safety Management Record page If DAR temperatures are taken daily using the Hanna probe there is no need to conduct an additional verification check C The temperature of a DAR need not be recorded unless high risk food items are stowed within d Servery or dining hall cold counters are to be used for display meal service only and are not to be used as storage compartments for food Food displayed in cold counters is to be considered as high risk and incorporated within the HACCP routines 1328 Provision of a MRC The Defence Container Management Service are currently responsible for the provision of a MRC which is provided for either a refrigerator failure or to store provisions whilst maintenance is undertaken on the main refrigerator In the first instance the WLSG are to be contacted prior to requesting a MRC as they may be able to provide a local solution For normal requirements a minimum of 48 hours notice is to be given whenever possible The following information will be required a Ship s UIN b MRC type and quantity C Delivery address and required delivery date d Estimated duration e Temperature settings required 1329 MRC Delivery Arrangements Ships are to seek assistance and advice on these arrangements from the relevant WLSG organisations The relevant Bas
38. l should be stowed in oil drums and properly secured e Water Supplies Reserves of hot and cold water must be available Boiling coppers tilting kettles and other containers that can be secured are to be filled with water f Master Switches All electrical supplies should be isolated at source and at the main breaker prior to assuming State 1 On completion of action messing all equipment and power supplies are to be returned to this state g Use of Cooking Equipment Permission is to be sought from SCC HQ1 prior to switching on any cooking equipment before starting meal preparations h IT Systems All DII and TRICAT systems are to be closed down during action stations with the exception of operational terminals Amendment 002 13 15 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ 1342 Action Snacks An Action Snack is provided when it is not possible to undertake Action or Quarters Messing and usually consists of a high energy bar The Ship s Company should be split into normal groups of convenient size according to the location of their action stations A breakdown of all groups their size the names of the personnel the number of snacks the name of the I C his her location and their contact telephone number should be issued in the form of a LOTEM Annex to LDSO s It is imperative that these details are updated frequently Ten percent extra snacks should be issued to each group to take into account flexibility errors in compi
39. ling the figures and mobile personnel When ordered by the Command l Cs of sections are to issue the Action Snacks to the personnel listed contained in LDSO s Any shortfalls should be communicated to the Action Messing Team AMT so that the shortfall can be amended AMTs are to replenish the hot and cold drinks sited throughout the Ship on a regular basis In addition to this each drink container must have a routine for replenishment attached including a contact telephone number Consideration should be given to bagging up a second issue of snacks to provide maximum flexibility to the Command 1343 Action Messing Teams At a suitable time when the threat is low the Command will initiate Action Messing by issuing the order Action Messing Teams close up On arrival in the galley the team should carry out an initial survey to ensure the Galley has no visible signs of battle damage Permission should be sort before power is restored to the Galley Once power has returned an equipment survey is to be carried out to establish the availability of the cooking equipment essential services power lighting ventilation and water Damage and equipment requiring repair should be reported to the maintainer via the SCC At this point the I C of the AMT must make a decision as to whether Action Messing is possible and how long it will take The Command via the DCO should be briefed accordingly A simple effective plan for cooking should be formulated utilisin
40. long as the Ventilation State will allow Strict discipline in equipment operation can do much to reduce heat levels in galleys In the fully closed down state and in the partially relaxed condition it may be found unacceptable to operate more than one feeding station due to excessive heat Under these conditions where more than one galley exists all personnel should be fed from the General Mess b Organisation The precise organisation to be adopted may vary from Ship to Ship and will have to be sufficiently flexible to take account of the operational environment and restrictions In planning the defence watch messing organisation useful guidance can be obtained from the handbook on Operating in a Nuclear Environment G Communal Staff Dining Hall and scullery staff should be detailed on the Whole Ship Watch and Station Bill and these may differ from normal cruising watch personnel Arrangements should be made for the NAAFI canteen to open each side of a watch change 1337 Messing at Action Stations When the Ship s company is closed up for prolonged periods at action stations it is essential that food and drink is available at short notice when ordered by the command Snacks and beverages should be provided on an as required basis but when closed up for extended periods it may be necessary for the Logistics Officer to provide a more substantial meal should the Command so decide Action Messing takes the form of a hot meal served to the
41. ly be landed for destruction or for transfer to other eligible Naval vessels HM Ships Submarines and RFAs having returned to the UK with foreign purchased products still on board may continue to use this food whilst alongside 1314 Minimising Destruction Costs The destruction of food is expensive both in terms of the write off of the food itself and the cost of destruction HM Ships Submarines and RFAs planning to de store are therefore to ensure programme permitting that stocks of provisions are reduced to the absolute minimum prior to the event and authority to transfer provisions at a reduced price is to be requested through NCHQ to DFS Units intending to fall below their minimum Endurance levels are to e mail the Fleet Commander Northwood for authority to do so and copy in the NCHQ WOCS NAVY LOG INFRA OPS CS WO RN 1315 Instructions for the Disposal of Provisions No provisions may be landed for disposal without written authority being granted by NCHQ Approval will only be forthcoming in the case of Ships paying off entering refit or following a refrigerator failure Units intending to land provisions for disposal are to forward the following details to NCHQ a Reasons for de store b Priced lists of provisions to be disposed of e Where the disposal is to be undertaken Furthermore contact is to be made with the appropriate WLSG at the earliest opportunity to facilitate early planning Once written authority has been recei
42. ovisions but it is the responsibility of the LO LSO to ensure that excessive prices are not charged and that unnecessary expenditure is not incurred by the Exchequer Details on the process by which the PAC is operated can be found in BRd 2002 Ch 6 The following regulations are to be adhered to Amendment 002 13 5 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ a The PACRF should ask for the agent to nominate a ships chandler b The agent should be asked to provide price comparisons from a standard list of basic provisions to ensure that value for money can be demonstrated These price comparisons should be obtained prior to placing an order C The Senior Caterer must ensure that any excessively over priced commodities not affecting endurance i e ready made larder products are not demanded where basic ingredients are available and could be used to produce the same end product d Local purchase provisions deemed solely for repayment are to be taken on charge at cost price and charged accordingly to the relevant repayment mess e If at anytime the selected chandler does not meet the expected standards of service or quality the Agent should be instructed to intervene CMT 1 is to be annotated accordingly and NCHQ informed as a matter of routine The LO LSO should even consider instructing the Agent to change the chandler f All purchases are to be checked on delivery for quantity and quality in accordance with CMT 1 g Payment is no
43. r Northwood for authority to do so and copy in the NCHQ WOCS NAVY LOG INFRA OPS CS WO RN 1305 Provision Endurance Tables lt is often essential for operational reasons to predict the provision endurance of ships accurately All surface Ships carrying a LO LSO are to complete this task at least quarterly and always prior to deployment The TRICAT endurance print option will provide the caterer with all relevant data to complete this task 1306 Weekly Logistics and Sustainability Report When completing the WLSR the Senior Catering Services Rating is to use both Fleet Portion and Consumption endurance prediction data These quantities are to be shown separately on the WLSR The prediction of the Days Endurance shown on the top of the WLSR is always to be based on embarked fully victualled personnel in accordance with BRd 2002 with the lowest Number of Days Stock Consumption from the following a Meat and Fish b Vegetables C Potatoes Rice and Pasta 1307 Fleet Days Endurance The Fleet Days Endurance figure shows the endurance which should be achieved with strict portion control when issuing cooking and serving 1308 Ship s Days Endurance Ship s Days Endurance Consumption figure shows the Endurance which could be achieved without changing the standard portions to which the Ship s Company will have become accustomed to during normal operating programmes Amendment 002 13 2 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCH
44. r cram stowed Where possible keep raw and cooked prepared foods in separate units and always keep cooked prepared foods above raw foods 1324 Ethysorb Ethylene Removal Ethylene gas given off naturally as fruit and vegetables ripens will reduce shelf life and increase wastage Controlling ethylene gas levels after storing will extend the life cycle of valuable endurance items allowing them to be held for a much longer period of time Ethysorb Tubes will assist in extending the life span of fruit and vegetables The following procedures are to be followed a The best positioning of the Ethysorb Tubes is 2 5 5 0 cm from each blower unit Where blowers are not fitted the rack is to be hung in a position where the air circulation is greatest b There is no recommended replacement date for the tubes however caterers are to annotate the date on the end of the tube when they were installed and carry out monthly checks against quality If the pellets when crushed appear brown in colour throughout then the tube is to be replaced c The Ethysorb Tubes and Retaining Straps can be ordered through the Supply Chain using the following NSN s 1 5340 993181079 Ethysorb Tubes 2 5340 994226108 Retaining Straps d Unused Ethysorb Tubes are to be stored along with all other non food catering stores and their location within the compartment annotated e Ethysorb Tubes are to be double bagged sealed and disposed of as General Waste
45. rchase Payment Sheet and certify the account for payment 1320 Solid Support Pack SSP The SSP offers an opportunity to demand frozen and dry food stocks from the UK MOD Food Supply Contractor and this will be delivered using 20 or 40 ft temperature controlled ISO containers The opportunity to use the SSP is limited to certain ports and conditions and the LO LSO should consider the use of the SSP in their pre deployment Amendment 002 13 7 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ planning in consultation with NCHQ Authority to use the SSP is required from the FLC or NCHQ WOCS REFRIGERATED STORAGE IN HM SHIPS 1321 General Day to day operation and use of refrigerated compartments requires specific instructions to be followed to ensure that the unit functions correctly and that the provisions stored within remain safe to consume Such instructions also allow early fault detection and swift corrective action to be undertaken LO LSOs are to ensure that their staffs are fully briefed on the correct storing monitoring inspection and temperature recording procedures for refrigerated compartments Additionally the CMR Standing Orders and orders for duty personnel must state quite clearly the routine to be carried out in the event of refrigerator failure with particular reference to the remedial actions to be undertaken outside of normal working hours 1322 Refrigerated Compartments Instructions for Personnel The following instruc
46. remove sufficient stocks to last until arrival alongside being as quick as possible from then on ensure refrigerators remain closed until de storing commences There is usually 24 36 hours to play with before the air temperature rises and the meat contents of the fridge takes over as the cooling agent until it is completely thawed 3 Utilise remaining stocks of fresh fruit and vegetables 4 Top up domestic refrigerators DARs with dairy products 5 Ascertain composition of stocks from stock record to assess the volume of work involved in de storing Amendment 002 13 8 JSP 456 Pt 2 Vol 1 V1 0 Dec 14 Sponsor NCHQ 6 Inform WLSG Port Agency Contractor NCHQ requesting either i Assistance on arrival ii Provision of Mobile Refrigerated Container MRC ready for de store iii Assistance of Base EHO to ascertain if stocks will be suitable to re embark upon completion of repairs iv ICW Cat 1 Food Waste Skip if disposal of food is required 7 Liaise with the EWO for manpower 8 Plan what meat to use when the doors are opened 9 Plan demands for daily deliveries h Refrigerator Failure at Sea 1 Inform the CO through the LO 2 Remove large quantities of stock from the refrigerators cook as much as possible and stow in ready use refrigerators 3 Take over all DARs and stock with dairy produce 4 Keep refrigerator doors closed until positive repairs are possible 5 Signal other ships in the are
47. t to be made direct to the chandler or agent The LO LSO should cross check the final statement against the TRICAT Local Purchase Payment Sheet and then validate and endorse individual invoices and the agents final Summary of Services for central payment 1318 Accounting Instructions for Local Purchase of Provisions using the Multinational Logistics Services Provision Basket MLS PB NCHQ has negotiated with MLS the port agency contractor for a fixed price provisions basket containing 2 lists of items known as the Basic and Enhanced lists These prices are fixed for a term of 4 months are only valid in the ports directed by NCHQ and the following regulations are to be adhered to a Provisions are to be ordered using the MLS PB Order Form issued by NCHQ and are to be sent to the Port Agency Contractor no later than 5 days before the expected date of arrival b Provisions in the Basic MLS PB are to be re valued to the current Core Price List C Provisions in the Enhanced MLS PB cannot be re valued and must be entered on TRICAT with a local number and taken on charge at the published price The LO LSO is to ensure that the catering account is able to afford these items d Units can still purchase provisions that are not listed on the MLS PB s but these items must be entered on TRICAT with a local number and taken on charge at the cost price The LO LSO is to ensure that the catering account is able to afford these items and that they
48. tions are to be adhered to by all personnel responsible for or who use refrigerated storage in HM Ships a Catering Services Refrigerator Temperature Records Refrigerator Temperature records are to be maintained by catering staff and are to be used to record the relevant information detailed at 1325 b Completion of Records The Refrigerator Temperature Record page is to be completed thrice daily and filed with the end of month catering account C Entering Refrigerated Compartments A minimum of two persons are to be present when opening and working in refrigerated compartments d Openings Openings of refrigerated compartments should normally be restricted to a maximum of 2 per day for no longer than 15 minutes on each occasion When openings in excess of 15 minutes are required for storing ship or stocktaking the ME Department are to be informed in advance so that temperatures can be monitored and managed e Plastic Curtains f fitted plastic curtains are to remain in use and not tied back f Refrigerator Alarms Weekly Test A weekly refrigerator alarm test is to be conducted liaising with SCC HQ1 to test the reaction of members of the Ship s Company The results of this test are to be recorded on the Refrigerator Temperature Record page g Refrigerator Failure near a Port 1 Inform the Commanding Officer through the LO as it may be possible to advance the ETA 2 In order to reduce the number of fridge openings
49. ts each tier of checks is assessed by the next highest level on a risk professional judgement basis and ultimately requires the Tier 3 to report to NCHQ Tier 4 that compliance is met or not e Detailed responsibilities can be found in The Queen s Regulations for the Royal Navy BRd 2 Chapter 12 however at unit level self accounting checks on procedures and accounting practices standards are the responsibility of the Catering Services Senior Rating Tier 1 and the Logistics Officer Tier 2 Tier 1 checks completed by Tenders will be reviewed at the Tier 2 level by the Waterfront Logistics Support Group WLSG d A series of 13 checks summarised below on the various aspects of catering accounting and food services management including food hygiene safety procedures and HACCP are to be completed at the appropriate periodicity using CMT Tier 1 checks are to be carried out by the rating carrying out the task but ultimately the responsibility for the checks remains with the sub departmental Senior Rating Senior Logistics Catering Services rating borne Note The surprise Messing Evaluation Check see Annex A is to be formally conducted by the Senior Caterer monthly and verified by the Logistics Officer and is to be retained with that period s account for audit e Summary of CMT checks Check 1 Quality and Quantity checks of provision deliveries including temperature control requirements Check 2 Verification of delivery vouch
50. ved the unit in conjunction with WLSG staff will make all the necessary arrangements for the destruction LOCAL PURCHASE OF PROVISIONS 1316 Regulations for the Local Purchase of Provisions The following regulations apply for the local purchase of provisions a Shore Establishments in UK Local purchase of non core range commodities can only take place with DFS approval see JSP 456 Pt 2 Vol 2 Ch 4 b Ships Submarines in UK Naval Bases Local purchase of non core range commodities can only take place with DFS approval see JSP 456 Pt 2 Vol 2 Ch 4 C Ships Submarines in Other UK Ports The PFM contractor will only supply provisions to those commercial ports listed in the MOD Food Supply Contract User Manual In all other commercial ports ships are authorised to local purchase provisions after having first sought advice from NCHQ d Ships Submarines Visiting Gibraltar Cyprus and Falkland Islands See JSP 456 Pt 2 Vol 2 Ch 2 and the MOD Food Supply Contract User Manual e Ships Submarines in Foreign Ports As a matter of course Ships Submarines are to use the Port Agency Contract PAC as detailed in BRd 2002 Ch 6 and the Solid Support Pack SSP in accordance with para 1320 In ports where the PAC does not exist Local Purchase should be made in accordance with para 1319 1317 Accounting Administration Instructions for Local Purchase of Provisions Using Port Agency Contract There is no monetary limit on the local purchase of pr
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