Development of a Security Program

Dining Facility Security Program
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Assigned and attached personnel.

Serviceable equipment.

8. Awareness Phase. To ensure that the plan operational phase is sound and that the

plan is workable and practical, all personnel must be aware of their duties and

responsibilities. Contents of the plan must dictate requirements and courses of action, to

include the interface of security personnel. Extracts of the plan must be provided key

personnel to ensure areas of responsibility are executed. Also, supervisors will brief all

personnel on appropriate duties and responsibilities and monitor their actions to ensure a

successful plan exists.

9. Development of a Security Program. When developing a security program, the plan

must involve an integrated approach as to who, what, when, where, and how. Refer to

FM 19-30, Appendix F, for a general outline of a detailed physical security plan.

10. Evaluation of a Security Plan. This is an important element of any plan to ensure the

plan's overall appropriateness and workability. Sound evaluation procedures will identify

plan deficiencies and allow for necessary corrections and adjustments.

a. Evaluation of the plan will actually acquaint all personnel with their

responsibilities.

Methods of evaluation should include:

(1) Testing in which all portions of the plan are exercised individually and

collectively.

(2) Testing conditions which are as close as possible to real world conditions

and which simulate appropriate security threats.

11. Quarterly Physical Security Review. Perfect or absolute security should always be

your goal a designated individual will review security procedures used in the dining

facility. The review will be conducted quarterly, and the results of the review will be

provided to the commander. The review will determine if the security requirements are

being followed. However, a state of absolute security is impossible to attain. The

commander will conduct a quarterly review of all physical security practices in use in

your dining facility. This review will ensure that:

a. Keys and padlocks are used to protect foodstuffs and subsistence storage

facilities are controlled as outlined in AR 190-18.

b. Operational rations on parked vehicles are stored in locked, enclosed vans,

trailers, or armored vehicles or under the surveillance of a responsible unit member or

guard.

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