Principles of the Food Service Data Feedback Program
a. Improve quality of subsistence. The program allows each soldier to help
improve and maintain the quality of subsistence delivered to installations and served in
b. Report on quality of subsistence. The program allows food service personnel to
report on the quality and usability of the food items issued to them for preparing meals.
These reports will consider factors such as available personnel, equipment, menus,
recipes, and facilities.
c. Provides necessary information to the Defense Supply Center-Philadelphia
(DSCP). The Food Service Data Feedback Program provides necessary information to
the DPSC. This information is necessary for the DSCP to initiate warranty action against
the contractor on items that do not meet specification requirements.
d. Means to test new or improved subsistence. The program provides the means for
the Army to service test a new or improved subsistence item that has been included in the
military supply system.
2. Completing a DD Form 1608. The Unsatisfactory Material Report Subsistence
(UMR) is a report on food items that are found unsuitable for the intended use in some
identifiable and measurable way. The report pertains to foods obtained through military
supply channels. Appendix A (Figure A-1) provides a sample DD Form 1608.
Application. The UMR applies to Army activities with:
(2) Food service operations.
(3) ACES commissaries that handle specification subsistence items.
(4) Veterinary food inspection activities.
(5) Other activities that perform quality assurance functions.
b. Preparer. The UMR is initiated by the individual who first identifies the
deficiency (the cook or food operations sergeant at a dining facility, Troop Issue
Subsistence Officer (TISO), or veterinary food inspector). The initiating activity should
place a sample on hold or request the veterinary activity to submit a sample to the
regional laboratory for detailed analysis.
c. Coordination. Preparation of the report may require timely coordination between
food service, TISA, commissary, and veterinary personnel.