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The United States Army Food Program operates under specific guidelines detailed in AR 30-22, The Army Food Program,with the procedures outlined in Department of the Army Pamphlet (DA PAM) 30-22, Operating Procedures for the Army Food Program.This essay provides guidance on the accurate documentation of required items on a Production Schedule (DA Form 3034) and the completionof Risk Management Data Logs – Cooking (DA Form 7458) and Serving (DA Form 7459), as summarized from DA PAM 30-22.
The DA Form 3034, Production Schedule, serves as a crucial document for outlining specific products to be prepared for each meal.Irrespective of the size or environment, whether in garrison or a field setting, a Production Schedule is mandatory for every meal of the day.This form consists of 16 data categories or columns, each playing a distinct role in meticulous meal planning.
Columns 1 through 6 pertain to the location and meal specifics.
They include the date, hours of the meal, unit information, and projectedheadcount.
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These details ensure a comprehensive understanding of the meal's context, enabling efficient planning and execution.
Columns 7 through 14 focus on the product details. This encompasses the assigned personnel, preparation start times, portion quantities,and recipe numbers. Post-meal, columns 12 and 13 are completed, indicating the actual portions prepared and those discarded or left overfor subsequent meals. Special instructions, such as added ingredients or specific preparation details, should be explicitly mentioned.
AFMIS-generated Production Schedules highlight products with Critical Control Points (CCPs).
These points represent potential bacterialgrowth if the product deviates from specified temperature ranges, outlined in TB MED 530. It is imperative to monitor temperatures diligentlyduring the meal to ensure food safety. Hot foods must maintain a temperature of at least 140 degrees for 15 seconds or longer, while cold foodsshould stay at or below 40 degrees for the same duration.
Annotating CCPs on the DA 3034 Production Schedule, alongside completing DA Form 7458 Risk Management Data Log - Cooking and DA Form7459 Risk Management Data Log - Serving, is essential for upholding food safety and health measures.
The DA Form 7458 serves as a comprehensive log for monitoring the cooking process. The shift leader fills it out with the date, meal,and the personnel responsible for monitoring the products. Specific items to check for breakfast, lunch, and dinner are detailed, with particularemphasis on entree items and leftovers intended for use in that meal.
Monitoring the internal temperature of specified products throughout the cooking process is critical. The internal cooking temperature must reachthe levels specified in TB MED 530. The shift leader annotates the readings as temperature/15 seconds, followed by initials. Correctiveaction is taken if the required temperature is not reached during the checks.
The DA Form 7459 is dedicated to monitoring the serving process. Three menu items that are cold-served, such as pasta, diced meats,fruits, vegetable cut-ups, and creams found in desserts, are checked. For hot serving during breakfast, two meats are checked for temperaturemaintenance at 140 degrees or higher for at least 15 seconds. It is required to include one self-service item as well. The same items are checked2 to 3 times during the serving period for consistency.
When filling out the information on the 7458 and 7459 Data Logs, various categories (CATs) are considered. CATs 1, 2, and 3 correspond with cookingtemperatures required (>145, >155, >165), aligning with the internal temperatures needed for different meats, as detailed in TB MED 530.Each product's CAT and the cooking equipment used are documented, along with the times and temperatures checked throughout the process.
If the required temperature is not reached during the checks, the corrective action is noted. A separate 7458 and 7459 Risk Management Data Logmust be completed for each day and meal period.
Adhering to these meticulous documentation processes in the U.S. Army Food Program is vital for more than just administrative accuracy.Compliance with these procedures ensures not only smooth meal planning and execution but also plays a crucial role in upholding food safetyand health measures, critical components of the United States Army Food Program.
Practical examples and scenarios help elucidate the application of these outlined procedures. For instance, corrective actions for non-compliancein temperature control might involve adjusting cooking times or temperatures, reflecting the real-world challenges cooks might face. These examplesserve as practical guides for those responsible for meal preparation in various settings, be it garrison or field environments.
It's also important to note that these procedures are dynamic, subject to updates and changes. Continuous training and awareness programs arenecessary to keep all personnel involved in the food program abreast of any revisions to the guidelines. Regular communication channels, trainingmodules, and access to updated manuals contribute significantly to maintaining the highest standards of food safety within the Army.
In conclusion, meticulous documentation through DA Form 3034 and DA Forms 7458 and 7459 is not just a bureaucratic necessity buta fundamental aspect of the Army's commitment to providing safe and nutritious meals. By following these detailed steps, the U.S. Army ensuresthat its food program remains a benchmark for efficiency, safety, and health in various operational environments.
Strategic Documentation for Army Food Safety Excellence. (2016, Nov 17). Retrieved from https://studymoose.com/proper-procedures-for-production-schedules-and-risk-management-essay
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