Transcription

Army Regulation 30–22Food ProgramArmy FoodProgramHeadquartersDepartment of the ArmyWashington, DC17 July 2019UNCLASSIFIED

SUMMARY of CHANGEAR 30–22Army Food ProgramThis major revision, dated 17 July 2019––oUpdates responsibilities (chap 2).oUpdates the roles of senior commanders (chap 3).oAdds guidance on the use of a field safe during field exercises (para 3–29).oUpdated Army policy on field feeding (chap 4).

HeadquartersDepartment of the ArmyWashington, DC17 July 2019*Army Regulation 30–22Effective 17 August 2019Food ProgramArmy Food ProgramHistory. This publication is a major revision.for feeding military personnel. Also, in- identifies key internal controls that must becluded is guidance for the implementation evaluated (see appendix B).of the U.S. Department of Agriculture FoodSupplementation. SupplementationRecovery Program.of this regulation and establishment of comApplicability. This regulation applies mand and local forms are prohibited withto the Regular Army, Army National out prior approval from the Deputy ChiefGuard/ Army National Guard of the United of Staff, G–4 (DALO–ZA), 500 Army PenStates, and U.S. Army Reserve, unless oth- tagon, Washington, DC 20310–0500.erwise stated. It also applies to all conSuggested improvements. Users aretracted operations in appropriated fundinvited to send comments and suggestedArmy dining facilities, unless otherwiseimprovements on DA Form 2028 (Recomstated. During mobilization, the proponentmended Changes to Publications and Blankmay modify chapters and policies containedForms) directly to the Deputy Chief ofin this regulation. This regulation is not apStaff, G–4 (DALO–SPT), 500 Army Penplicable to cadet mess dining facilities attagon, Washington, DC 20310–0500.U.S. military academies, which are govCommittee management. AR 15–1erned by DOD 7000.14–R.requires the proponent to justify establishProponent and exception authority.ing/continuing committee(s), coordinateThe proponent of this regulation is the Depdraft publications, and coordinate changesuty Chief of Staff, G–4. The proponent hasin committee status with the U.S. Army Rethe authority to approve exceptions orsources and Programs Agency, Departmentwaivers to this regulation that are consistentof the Army Committee Management Ofwith controlling law and regulations. Thefice (AARP–ZA), 9301 Chapek Road,proponent may delegate this approval auBuilding 1458, Fort Belvoir, VAthority, in writing, to a division chief within22060–5527. Further, if it is determinedthe proponent agency or its direct reportingthat an established “group” identifiedunit or field operating agency in the gradewithin this regulation, later takes on theof colonel or the civilian equivalent. Activcharacteristics of a committee, as found inities may request a waiver to this regulationthe AR 15–1, then the proponent will folby providing justification that includes alow all AR 15–1 requirements for establishfull analysis of the expected benefits anding and continuing the group as a commitmust include formal review by the activtee.ity’s senior legal officer. All waiver requests will be endorsed by the commander Distribution. This regulation is availaor senior leader of the requesting activity ble in electronic media only and is intendedand forwarded through higher headquarters for the Regular Army, the Army Nationalto the policy proponent. Refer to AR 25–30 Guard/Army National Guard of the UnitedStates, and the U.S. Army Reserve.for specific guidance.Summary. This regulation encompasses garrison, field, and subsistence supply operations. Specifically, this regulationcomprises Army Staff and major Armycommand responsibilities and includes responsibilities for the U.S. Army InstallationManagement Command and subordinateregions. It also establishes policy for theadoption of an à la carte dining facility andfor watercraft to provide subsistence whenunderway or in dock. Additionally, the regulation identifies DOD 7000.14–R as thesource of meal rates for reimbursement purposes; delegates the approval authority forcatered meals and host nation meals fromHeadquarters, Department of the Army tothe Army commands; and authorizes theuse of the Government purchase card forsubsistence purchases when in the best interest of the Government. This regulationallows prime vendors as the source of garrison supply and pricing and provides gar- Army internal control process. Thisrison menu standards in accordance with regulation contains internal control proviThe Surgeon General’s nutrition standards sions in accordance with AR 11–2 andContents (Listed by paragraph and page number)Chapter 1Introduction, page 1Purpose 1–1, page 1References and forms 1–2, page 1Explanation of abbreviations and terms 1–3, page 1*This regulation supersedes AR 30–22, dated 24 July 2012.AR 30–22 17 July 2019UNCLASSIFIEDi

Contents—ContinuedResponsibilities 1–4, page 1Records management (recordkeeping) requirements 1–5, page 1Objectives 1–6, page 1Food service and subsistence programs 1–7, page 1Files 1–8, page 1Chapter 2Responsibilities, page 1Assistant Secretary of the Army (Acquisition, Logistics and Technology) 2–1, page 2Chief, National Guard Bureau 2–2, page 2Deputy Chief of Staff, G–1 2–3, page 2Deputy Chief of Staff, G–3/5/7 2–4, page 2Deputy Chief of Staff, G–4 2–5, page 2Deputy Chief of Staff, G–8 2–6, page 4Chief, Army Reserve/Commanding General, U.S. Army Reserve Command 2–7, page 4Chief of Engineers 2–8, page 5The Surgeon General/Commanding General, U.S. Army Medical Command 2–9, page 5Assistant Chief of Staff for Installation Management 2–10, page 6Commanders of Army commands, Army service component commands, and direct reporting units 2–11, page 6Commander, U.S. Army Forces Command 2–12, page 7Commanding General, U.S. Army Training and Doctrine Command 2–13, page 7Commanding General, U.S. Army Material Command 2–14, page 7Commanding General, U.S. Army Pacific Command 2–15, page 9Commander, U.S. Army Installation Management Command 2–16, page 9Commanders, Regional Readiness Sustainment Commands 2–17, page 9Senior commanders (continental United States and overseas) 2–18, page 10Unit and organization commanders 2–19, page 10Subsistence supply managers 2–20, page 10Chapter 3Garrison Food Service Operations, page 10Section IInstallation Food Service Operations, page 10Roles of senior commanders 3–1, page 10Army policy on the establishment of appropriated fund dining facilities 3–2, page 12Establishing a unit or consolidated Regular Army dining facility 3–3, page 12Establishment of an à la carte dining facility 3–4, page 12Establishment of a Reserve Component dining facility 3–5, page 12Establishment of senior Reserve Officers’ Training Corps cadet dining facilities 3–6, page 12Disestablishment of appropriated fund dining facilities 3–7, page 13Utilization review 3–8, page 13New construction and modernization, and renovation of a Regular Army dining facility 3–9, page 13Food Service Management Plan 3–10, page 13The Food Program Management Office 3–11, page 14The food program manager and other food service advisory personnel 3–12, page 14Food service action plans 3–13, page 15Operational review requirements 3–14, page 15Installation food service financial management 3–15, page 15Relief from loss 3–16, page 15Financial liability investigation of property loss instructions 3–17, page 16New subsistence items 3–18, page 16Section IIDining Facility Operations, page 16Responsibilities of unit and organization commanders 3–19, page 16iiAR 30–22 17 July 2019

Contents—ContinuedMeal service schedule 3–20, page 17Requisitioning and receiving authorizations 3–21, page 17Menus 3–22, page 17Menu planning 3–23, page 18Menu standards 3–24, page 18Safeguarding subsistence 3–25, page 18Inventory management 3–26, page 19Production schedule and kitchen requisition 3–27, page 19Headcount policies 3–28, page 19Cash meal payment books and cash collection 3–29, page 20Headcount summary 3–30, page 21The à la carte system 3–31, page 21The à-la-carte system for medical treatment facilities’ dining facilities 3–32, page 22Reserve Component Subsistence System 3–33, page 22Basic daily food allowance 3–34, page 23Monthly earnings and expenditures record 3–35, page 24Dining facility account status 3–36, page 24Supplemental allowances 3–37, page 24Subsisting personnel 3–38, page 24Reimbursements 3–39, page 25Section IIISpecial Situations, page 26Unit request for support at a local training area 3–40, page 26Operational rations 3–41, page 26Box lunches 3–42, page 26Contracting of food service functions 3–43, page 27Commercial support 3–44, page 28Catered meals 3–45, page 28Interservice support agreement 3–46, page 28Unsatisfactory subsistence reporting 3–47, page 29Other special situations 3–48, page 29Equipment replacement 3–49, page 31Section IVSpecial Programs, page 31The Philip A. Connelly Program 3–50, page 31The U.S. Army Culinary Arts Training 3–51, page 33U.S. Army Culinary Arts Team 3–52, page 33Food management assistance teams, transition assistance teams, and pre-acceptance teams 3–53, page 33Energy, Water and Waste Management 3–54, page 34Safety Program 3–55, page 34The Food Donation Program 3–56, page 35Section VFood Service Management Boards, page 35Food service management boards 3–57, page 35Food safety, food defense and nutrition training 3–58, page 37Nutrition programs 3–59, page 37Chapter 4The Army Field Feeding System, page 37Section IGeneral, page 37Introduction 4–1, page 38Army policy for field feeding 4–2, page 38AR 30–22 17 July 2019iii

Contents—ContinuedRoles 4–3, page 38Unit request for garrison class I support 4–4, page 39Cold weather training and operations 4–5, page 39Unit basic load 4–6, page 39Special food allowance 4–7, page 40Travel rations 4–8, page 40Religious operational rations 4–9, page 40Section IIOperational policy, page 40Field kitchen operations 4–10, page 40Class I support activity 4–11, page 41Subsistence supply management office 4–12, page 41Medical field feeding 4–13, page 41Contingency operations 4–14, page 42Chapter 5Subsistence Supply Management Offices and Branches, page 42Section IGeneral, page 42Introduction 5–1, page 42Responsibilities 5–2, page 43Approving authority 5–3, page 44Troop issue subsistence management report 5–4, page 44Appointment and duties of the subsistence supply manager 5–5, page 44Subsistence supply management office equipment and designs 5–6, page 44Section IIOperations, page 44Subsistence supply management office accounting 5–7, page 45Sources of supply 5–8, page 45Ordering subsistence 5–9, page 45Receiving subsistence 5–10, page 45Turn-in of subsistence 5–11, page 46Pricing and price lists 5–12, page 46Basic daily food allowance and other allowances 5–13, page 46Storage of subsistence 5–14, page 46Inventories 5–15, page 46Subsistence supply management office support 5–16, page 47Issues to Regular Army, Reserve Components, and other organizations, activities, and services 5–17, page 47Excesses, transfers, disposals, and losses 5–18, page 47Section IIIOther situations, page 47Ice and bottled water 5–19, page 48Operational rations 5–20, page 48Religious operational rations 5–21, page 48Health and comfort items 5–22, page 48Veterinary Service personnel withdrawals 5–23, page 48U.S. Military, U.S. Coast Guard, and Army and Air Force Exchange Service All Food Activities messages 5–24, page 48AppendixesA. References, page 50B. Internal Control Evaluation, page 55ivAR 30–22 17 July 2019

Contents—ContinuedTable ListTable 3–1: Training schedule, page 23GlossaryAR 30–22 17 July 2019v

Chapter 1Introduction1 –1. PurposeThis regulation prescribes policies, responsibilities, objectives, and standards for the implementation and management ofArmy subsistence and food service programs in garrison, field, and contingency operations.1 –2. References and formsSee appendix A.1 –3. Explanation of abbreviations and termsSee the glossary.1 –4. ResponsibilitiesResponsibilities are listed in chapters 2, 3, 4, and 5.1 –5. Records management (recordkeeping) requirementsThe records management requirement for all record numbers, associated forms and reports required by this regulation areaddressed in the Army Records Retention Schedule––Army (RRS–A). Detailed information for all related record numbers, forms and reports are located in Army Records Information Management System (ARIMS)/RRS–A athttps//www.arims.army.mil. If any record numbers, forms, and reports are not current, addressed and/or published correctly in ARIMS/RRS–A, see DA Pam 25–403 for guidance.1 –6. Objectivesa. Provide the policies necessary to ensure that Soldiers are offered safe, nutritionally balanced, sufficiently varied, andappealing meals that are time phased appropriately in environments that range from fixed installation dining facilities(DFACs), extended delivery options to contingency operations.b. Prescribe the policies for establishing and conducting recognition programs for food service operations and personnel.c. Implement the Army’s food service strategy to:(1) Improve Soldier’s readiness.(a) Improve health, weight, and physical fitness test scores.(b) Improve Soldiers’ cognitive and physical performance.(2) Increase utilization of Army DFACs, satisfaction surveys, reduce total cost, decrease waste, and increase convenience.(3) Optimize DFACs to the right size and location.(4) Improve inventory and headcount management, auditability, ease of use, and increase efficiencies.1 –7. Food service and subsistence programsThe specific objectives and policies of the food service and subsistence programs are delineated as follows:a. Garrison food service operations for the Regular Army (RA) and Reserve Components (RCs) are in chapter 3 of thisregulation.b. Field training operations, local training areas, and deployments for the RA and RCs are in chapter 4 of this regulation.c. Subsistence supply for RA and RCs are in chapter 5 of this regulation.1 –8. FilesFiles and the disposition of all documents related to the Army Garrison Food Service, the Army Field Feeding System(AFFS), and subsistence supply management office (SSMO) operations will be maintained in accordance with AR25–400–2. Disposition of files will be in accordance with DA Pam 30–22.Chapter 2ResponsibilitiesAR 30–22 17 July 20191

2 –1. Assistant Secretary of the Army (Acquisition, Logistics and Technology)The ASA (ALT) is the principal staff advisor on research, development, acquisition, and logistics of Army materiel.2 –2. Chief, National Guard BureauThe CNGB will—a. Determine policy for the U.S. Army National Guard (ARNG), Army National Guard of the United States (ARNGUS)Food Service Program.(1) Oversee the Food Service Program for all ARNG and/or ARNGUS units.(2) Establish training criteria for the ARNG and/or ARNGUS pursuant to U.S. Army Training and Doctrine Command(TRADOC).(3) Exercise supervision and assist in policy determination over the ARNG and ARNGUS Food Service Program.b. Prepare the ARNG and ARNGUS subsistence budget for submission to Headquarters, Department of the Army(HQDA).c. Oversee the management of their respective food service programs and will ensure that:(1) Serviceable equipment is available and that a viable program of instruction for user operation and maintenance isestablished.(2) Maximum effort is made to provide formal training to all food service operational and management personnel.(3) An awards program to recognize outstanding food service operations and personnel is established.(4) A food service officer (FSO) and/or food service technician is designated as a central point of contact for mattersrelating to the ARNG and ARNGUS Food Service Program.d. Ensure funding requirements are included within the annual budget for:(1) Travel of key food service personnel.(2) Annual reviews for inactive duty training (IDT) and annual training (AT).(3) The annual command FSMB.(4) Food service training of subordinate personnel.(5) Philip A. Connelly Program and State Food Service Awards Program evaluations.(6) Unannounced cash counts and verification of Department of Defense (DD) Form 1544 (Cash Meal Payment Book).(7) Food service staff assistance visits.(8) State food management teams.(9) The ARNG and ARNGUS Food Service Program to ensure that maximum results are achieved at the least cost tothe Government.(10) Ensure appropriated funds funding requirements distributed through the comptroller into the DCS, G –4 allotments.(11) Support DCS,G–4 recommendations of modified tables of organization and equipment (MTOE) and authorizedgarrison food service equipment.(12) Reviews and verifies transactions from the DCS, G–4.2 –3. Deputy Chief of Staff, G –1The DCS, G–1 will—a. Serve as principal advisor on matters pertaining to plans, policies, and programs for personnel.b. Develop policies concerning food service personnel selection, utilization, evaluation, classification, and career development.c. Establish policies for enlisted Soldier subsistence entitlements.2 –4. Deputy Chief of Staff, G –3/5/7The DCS, G–3/5/7 will provide overall coordination for––a. Developing and validating organizational, operational, and materiel concepts.b. Training military food service personnel.c. Coordinating, Funding, and Reimbursing for Institutional Training Directed Lodging and Meals support as requiredwith U.S. Army Sustainment Command (ASC).2 –5. Deputy Chief of Staff, G –4a. The DCS, G–4 is the Army General Staff proponent for the Army Food Program. The DCS, G–4 will—(1) Serve as the principal advisor for the food service program to the Secretary of the Army, the Chief of Staff, U.S.Army, the Army Staff, and all other elements of HQDA.2AR 30–22 17 July 2019

(2) Develop plans, policies, programs, doctrine, and standards for managing the Army Subsistence and Food ServiceProgram.(3) Coordinate food service matters with the Office of the Secretary of Defense, other military services, and privateindustry.(4) Provide guidance to the Director, Joint Culinary Center of Excellence (JCCoE) on worldwide Army food servicepolicy. Provide policy guidance for the establishment and management of subsistence war reserves.(5) Develop subsistence budget requirements and coordinate with the Assistant Secretary Army (Financial, Management and Comptroller) and the DCS, G–1.(6) Establish annual mandatory Army commands (ACOMs), Army service component commands (ASCCs), and directreporting units (DRUs) requisitioning objectives for operational rations.(7) Develop food service program and budget requirements in coordination with U.S. Army Installation ManagementCommand (IMCOM) and U.S. Army Materiel Command (AMC). The installation food service program includes baseoperations (BASOPS) and operational requirements for DFAC operations, contracting, equipment replacement, equipmentmaintenance, DFAC décor and noninstalled equipment costs for military construction, Army (MCA) projects, and operation of SSMOs (management decision evaluation package–F).(8) Support the ARNG and ARNGUS Food Service Program to ensure that maximum results are achieved at the leastcost to the Government.(9) Schedule, solicit, evaluate, and consolidate pursuant to the program objective memorandum (POM).(a) The IMCOM region for BASOPS.(b) ASC funding requirements for operation of DFACs and any contracts to support DFAC operations (full-food service(FFS) and dining facility attendant (DFA); equipment replacement; DFAC decor and equipment costs for MCA projects;and operation of subsistence supply management offices (SSMOs)) and funding for tables of distribution and allowances(TDAs) authorized positions.b. The Director, JCCoE receives direction and guidance from the DCS, G–4 in matters pertaining to the w