3-2. Standards
As a food service officer, you must know the following standards:
Introduction
General standard.
Menu standard.
Preparation and serving standard.
Training standard.
Use these standards to evaluate food service operations in the garrison. By using
these standards, you determine whether improvement is needed in the areas of
menu planning, menu testing, new subsistence surveying, menu board assistance,
and other related nutritional matters.
The installation food service program and the nutrition program comply with
General
AR 40-25. These programs adequately meet the daily nutritional needs of the
standard
soldier. Apply the following standards when you develop the installation
nutrition program:
Ensure that the installation dietitian or the medical department activity
(MEDDAC) representative has an integral responsibility in developing the
total installation nutrition program.
Plan the nutritional adequacy of food service menus within the framework of
the Use Food Guide Pyramid (Basic 4 Food Groups).
Use SB 10-264 (Nutrient Values of Master Menu Recipes and Food Items) for
all nutrient values.
Make sure that a salad bar is available at lunch and dinner meals, it resources
permit. Ensure that a breakfast fitness bar is available at the breakfast meal if
resources permit.
Adhere to the nutrition standards on weekdays, weekends, and all holiday.
Continued on next page
3-3
QM3510
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