Department of Defense

INSTRUCTION

NUMBER 1338.10

June 5, 1991

ASD(P&L)

SUBJECT:  Department of Defense Food Service Program


References:  (a)  DoD Directive 1338.10, subject as
above, June 12, 1979 (hereby canceled)

(b)  Title 10, United States Code, Sections 4561, 6081-6085,
and 9561

(c)  Executive Order 11399, "Delegating Certain Authority
of the President With Regard to Army and Air Force Rations,"
March 28, 1967

(d)  DoD 1338.10-M, "Manual for the Department of Defense
Food Service Program," November 1978, authorized by
this Directive

(e)  through (h), see enclosure 1

1.  REISSUANCE AND PURPOSE 

This Instruction:

1.1.  Reissues reference (a) to update terminology and
to establish policy for the Department of Defense Food
Service Program.

1.2.  Implements references (b) and (c).

1.3.  Establishes the objectives and assigns responsibilities
for carrying out the Department of Defense Food Service
Program.

1.4.  Continues authorization to publish reference (d),
which establishes standard procedures for operation
of the program, in accordance with DoD 5025.1-M (reference
(e)).

2.  APPLICABILITY AND SCOPE 

2.1.  This Instruction applies to the Office of the
Secretary of Defense (OSD), the Military Departments
(including the Coast Guard during time of war when it
is operating as a Military Service in the Navy), and
the Defense Logistics Agency (DLA), (hereafter referred
to collectively as "DoD Components").   The term "Military
Services," as used herein, refers to the Army, the Navy,
the Air Force, and the Marine Corps.

2.2.  The Assistant Secretary of Defense (Production
and Logistics) (ASD(P&L)) may exclude special activities
from operating under this Instruction.

3.  DEFINITIONS 

3.1.  Food Allowances 

3.1.1.  Basic Daily Food Allowance (BDFA).   A computed
monetary value of a ration.

3.1.2.  Special Food Allowance.    A computed monetary
value of a ration necessary for the subsistence of a
person participating in operational missions when the
BDFA is not sufficient or practical, such as flight
feeding, field feeding, submarine feeding, and space
feeding.

3.1.3.  Supplemental Food Allowance.    A percentage
increase to the BDFA required for the subsistence of
a person due to unusual or extraordinary circumstances.

3.2.  Food Cost Index.    A prescribed list (enclosure
2) of food components and quantities that represent
the allowance for 100 standard rations.   It is used
to compute the BDFA and satisfies the requirements of
references (b) and (c).

3.3.  Food Service.    Includes related research and
development (R&D); nutrition; acquisition and distribution
of food, supplies and equipment; menu and recipe planning;
meal preparation and serving; sanitation; design and
layout of facilities; personnel; training; and accounting
and reporting.

3.4.  Ration.    A quantity of nutritionally adequate
food required to subsist one person for one day.

4.  POLICY 

It is DoD policy to provide the highest quality and
cost-effective food service to authorized military and
civilian personnel.

5.  RESPONSIBILITIES 

5.1.  The Assistant Secretary of Defense (Production
and Logistics) (ASD(P&L)), in administering the Department
of Defense Food Service Program, shall:

5.1.1.  Provide overall policy guidance and direction
for the program through the Department of Defense Food
Planning Board.   The Board shall consist of a representative
of each DoD Component (including the Marine Corps) and
shall be chaired by a representative of the ASD(P&L).
  Specific procedures for operation of the Board shall
be contained in 1338.10-M (reference (d)).

5.1.2.  Sponsor legislation for the program.

5.1.3.  Establish and maintain uniform menu standards
and a recipe system for use within the Department of
Defense.

5.1.4.  Provide for the establishment and maintenance
of DoD 1338.10-M (reference (d)) in accordance with
DoD 5025.1-M (reference (e)) to provide standard procedures
for the operations of the Department of Defense Food
Service Program.

5.1.5.  Ensure timely and responsive interchange of
information and data among elements of the Department
of Defense, other Governmental Agencies, and appropriate
food equipment and food service industry representatives.

5.1.6.  Recommend changes to the food cost index to
ensure that it reflects an accurate representation of
food items for computation of the BDFA.   Required changes
shall be coordinated with the Military Services.

5.1.7.  Assist the Comptroller of the Department of
Defense (C, DoD) in the following:   (1) Establishing
a uniform management system for the Department of Defense
Food Service Program; (2) The review of plans, programs,
and budgets of the DoD Components for the program.

5.2.  The Director, Defense Research and Engineering
(DDR&E) shall provide policy and guidance for the R&D
phase of the Department of Defense Food Service Program.
  In developing policy and guidance, the DDR&E shall
coordinate with the other DoD Components concerned.

5.3.  The Assistant Secretary of Defense (Health Affairs)
(ASD(HA)) shall provide policy and guidance for sanitation
methods, nutrition education, and nutritional standards.
  In developing policy, the ASD(HA) shall coordinate
with the other DoD Components concerned.

5.4.  The Comptroller of the Department of Defense (C,
DoD) shall:

5.4.1.  Ensure that the management systems for the program
provide programming, budgeting, accounting, and reporting
information.

5.4.2.  Establish and incorporate into DoD 1338.10-M
(reference (d)) a uniform accounting and reporting system
for the program.

5.4.3.  Review the programs, budgets, and reports on
the results of the operations of the Military Services
and the DLA concerning the Department of Defense Food
Service Program.

5.4.4.  Establish appropriate meal rates based on reported
and budgeted costs for appropriated fund dining facilities
and provide them to the ASD(P&L) for publication in
DoD 1338.l0-M (reference (d)).

5.5.  The Secretaries of the Military Departments in
addition to the responsibilities outlined in subsection
5.6., below, shall prescribe regulations containing
uniform food allowances based on the food cost index,
uniform menu standards, and the recipe system.   To
ensure that the policy of uniform feeding and food costs
among the Military Services is preserved (particularly
in the provision of supplemental and special food allowances),
these regulations shall be submitted to the ASD(P&L)
for review and approval upon issuance.   Regulations
developed shall conform to the policies contained in
this Instruction and incorporate the following:

5.5.1.  The circumstances under which supplemental food
allowances and special food allowances are authorized.

5.5.2.  The BDFA based on the prices that are effective
during the specific accounting period for which the
monetary value is computed.

5.6.  The DoD Components shall:

5.6.1.  Ensure the maintenance of positive, dynamic,
and continuing programs in support of food service.

5.6.2.  Ensure that policies, objectives, and standards
for such programs are consistent with this Instruction.

5.7.  The Director, Defense Logistics Agency (DLA),
in addition to the assignment as the DoD Integrated
Materiel Manager for subsistence, shall maintain DoD
1338.10-M (reference (d)), consistent with DoD 5025.l-M
(reference (e)), and coordinate changes with the Military
Services.

6.  EFFECTIVE DATE AND IMPLEMENTATION 

This Instruction is effective immediately.   Forward
one copy of implementing documents to the Assistant
Secretary of Defense (Production and Logistics) within
120 days.

Enclosures - 3 

E1.  References, continued

E2.  Food Cost Index

E3.  Criteria and Standards for the Department of Defense
Food Service Program

E1.  ENCLOSURE 1

REFERENCES, continued

(e)  DoD 5025.l-M, "Department of Defense Directives
System Procedures,"December 1990, authorized by DoD
Directive 5025.1, December 23, 1988

(f)  DoD Directive 5000.11, "Data Elements and Data
Codes Standardization Program," December 7, 1964

(g)  DoD Directive 7920.1, "Life-Cycle Management of
Automated Information Systems (AISs)," June 20,1988

(h)  Public Law 95-457, "The DoD Appropriation Act,"
Section 811 (92 stat. 1231)

E2.  ENCLOSURE 2

FOOD COST INDEX

Effective Date:  DAY/MONTH/YEAR

COMPONENT

UNIT OF ISSUE

QUANTITY PER 100 

Bacon, Sliced                                      
                                                   
         

LB.          

  5.812

Beef, Patties, W/Soy

LB.

  8.778

Beef, Pattie, Mix (Bulk), W/Soy

LB.

10.934

Beef, Oven Roast

LB.

  9.243

Beef, Stewing

LB.

  8.207

Chicken, Cut-up (RTC)

LB.

13.229

Fish, Fillets, Perch

LB.

  1.509

Fish, Portions, Perch

LB.

  1.547

Shrimp, Bread

LB.

  1.983

Tuna, Canned, 4 LBs.

LB.

  0.965

Frankfurters

LB.

  3.930

Ham, Pullman, Sectioned & Formed

LB.

  4.741

Pork Loin Boneless

LB.

  7.368

Pork Sausage, Patties

LB.

  3.040

Turkey, Boneless, Raw

LB.

  4.264

Butter, (C8900-PL:   BDFA price)

LB.

10.000

Cheese, Processed, American

LB.

  3.125

Eggs, Shell, Fresh

Dozen (12.5LBS.)

10.000

Milk, Fresh, Homogenized,

Gallon

  3.576

Milk, Fresh, Homogenized, Lowfat

Gallon

21.424

Apples, Fresh

LB.

16.825

Bananas, Fresh

LB.

20.686

Oranges, Fresh

LB.

14.527

Fruit Cocktail, #10 Can

LB.

  3.790

Peaches, Sliced,#10 Can

LB.

  3.897

Pears, Halves, #10 Can

LB.

  2.802

Pineapple, Sliced #10 Can

LB.

  4.355

COMPONENT

UNIT OF ISSUE

QUANTITY PER 100 

Juice, Grape, Frozen

LB.

  5.143

Juice, Orange, Frozen

LB.

13.04

Juice, Apple, #3 CyVCan

LB.

  6.298

Juice, Pineapple, #3 Cy1/Can

LB.

  5.271

Cabbage, Fresh

LB.

  7.531

Carrots, Fresh

LB.

  3.698

Celery, Fresh

LB.

  5.904

Cucumbers, Fresh

LB.

  5.592

Lettuce, Fresh

LB.

15.253

Onions, Dry

LB.

10.161

Potatoes, White, Fresh

LB.

29.867

Tomatoes, Fresh

LB.

  9.765

Beans, Green, #10 Can

LB.

  8.733

Beans, White, W/Pork, #10 Can

LB.

  8.631

Corn, Whole Grain, #10 Can

LB.

  8.350

Tomatoes, #10 Can

LB.

16.461

Broccoli, Frozen

LB.

28.997

Potatoes, French Fries, Frozen

LB.

28.744

Bread, White

LB.

21.180

Bread, Whole Wheat

LB.

  9.473

Rolls, Hamburger

LB.

  6.847

Cake Mix, Yellow

LB.

19.303

Cereal, Assorted, Individual Packages

LB.

  2.403

Flour, Wheat, GP, 10 LB. Bag

LB.

18.197

Macroni, 10 LB. Bag

LB.

  3.637

Rice, Parboiled, 10 LB. Bag

LB.

  3.960

Sugar, Granulated, 10 LB. Bag

LB.

31.250

Jam, Strawberry, 2LB. Jar

LB.

  1.891

Jelly, Grape, 2LB. Jar

LB.

  1.859

Shortening Compound, 50 LB. Cube

LB.

  2.916

Salad Oil, 1 GAL. Can

LB.

  1.337

Shortening, Deep Fry, 5 QT. Can

LB.

  3.881

Catsup, #10 Can

LB.

  7.786

Salad Dressing 1 GAL. Jar

LB.

  4.080

Coffee R&G, 3LB. Can

LB.

12.500

SUBTOTAL

=_________

CONDIMENTS & ACCESSORY FOODS -Add 2% of Subtotal

=_________

GRAND TOTAL (Value of Basic Daily Food Allowance for
100 Persons)

=_________

DIVIDED BY 100 (Value of Basic Daily Food Allowance
for One Person)

=_________

 NOTE:

1.  The unit price for the butter component shall be
the special price established by the DLA.   This price
represents the sum of 70 percent of the price of surplus
donated butter and 30 percent of the price of regular
butter.   Installations not receiving subsistence support
from DLA shall use the price of regular butter.

2.  The basic daily food allowance computed from the
above index may be increased by 25 percent for Thanksgiving
Day and Christmas Day.

E3.  ENCLOSURE 3

CRITERIA AND STANDARDS FOR THE DEPARTMENT OF DEFENSE

FOOD SERVICE PROGRAM

E3.1.1.  Military enlisted members are entitled to a
ration for each day on active duty, except when they
are entitled to a basic allowance for subsistence or
per diem instead of subsistence.   The BDFA for normal
operating conditions shall be prescribed for enlisted
members.

E3.1.1.1.  A supplemental food allowance, not to exceed
15 percent of the BDFA, may be prescribed for any dining
facility if either of the following conditions exists:

E3.1.1.1.1.  The facility is feeding an average of less
than 100 members per day.

E3.1.1.1.2.  The facility is supporting an authorized
complement of less than 150 members per day.

E3.1.1.2.  The Military Services may prescribe the supplemental
food allowance, provided:

E3.1.1.2.1.  The dining facility is operating under
conditions warranting the increase.

E3.1.1.2.2.  The installation commander certifies that
consolidation with other dining facilities is not practical.

E3.1.1.3.  All requests for a supplemental food allowance
that cannot be authorized within these conditions shall
be submitted on an individual basis to the ASD(P&L)
for approval.

E3.1.1.4.  A special food allowance may be prescribed
by the Military Services when it is required to support
operational missions.   Examples are flight feeding;
field feeding (combat, maneuvers); submarine feeding;
and space feeding.

E3.1.2.  An additional allowance may be authorized for
approved experimental food items that have potential
military feeding applications.

E3.1.3.  The Department of Defense Food Service Program
shall contain, as a minimum, the following management
features:

E3.1.3.1.  Improved uniform application of food service
training and career incentives.

E3.1.3.2.  Modern, standardized and automated management
methods developed in accordance with DoD Directives
5000.11 and 7920.1 (references (f) and (g)), encompassing:

E3.1.3.2.1.  Menu standards and a recipe service.

E3.1.3.2.2.  Food acceptability determination.

E3.1.3.2.3.  Requisitioning and inventory control.

E3.1.3.2.4.  Sanitation methods.

E3.1.3.2.5.  Program management information.

E3.1.3.3.  Centralized and consolidated food service
facilities.

E3.1.3.4.  A viable research, development, testing,
and engineering program to provide innovation in foods,
nutrition, nutrition education, preservation, packaging,
equipment, and feeding systems.

E3.1.3.5.  A uniform food allowance that will permit
management flexibility in the Department of Defense
Food Service Program.   Accounting and reporting for
food allowance shall include positive, auditable head
count criteria that shall identify entitlement classification
of persons fed (such as, in-kind, common-service, cash,
payroll deduction).

E3.1.3.6.  Operational direction to ensure preparation
and serving of foods are consistent with contemporary
standards of good quality commercial food service.

E3.1.4.  Food service operating and management personnel
at all levels shall continually strive to attain the
highest quality food service both efficiently and effectively
by application of the latest food service management
techniques.   The following basic standards are established
to assist in this effort:

E3.1.4.1.  Personnel authorized to subsist in appropriated
funded facilities shall be provided meals that are based
on menus supported by prescribed DoD recipes.   Meals
shall be adequate nutritionally and, to the extent possible,
reflect the consumers' food preferences within cost
and availability constraints.

E3.1.4.2.  Meals sold to authorized personnel shall
be at rates sufficient to provide reimbursement of operating
costs and food costs to the appropriations concerned,
as required by the general provisions of the DoD Appropriation
Act (reference (h)).

E3.1.4.3.  Cafeteria-style feeding, using salad bars,
bulk beverage dispensers, a la carte menus, and optional
short order meals for those not desiring regular meals
shall be used wherever practical.   The preferred dinnerware
is either plate service or compartmented trays, whichever
is more practical under local conditions.

E3.1.4.4.  Dining facility appointments shall be designed
to ensure a pleasant dining environment.   The decor
shall be consistent with that found in first-class commercial
cafeteria dining establishments.   Appropriated funds
shall be used for this purpose.

E3.1.4.5.  Food service personnel engaged in the preparation
and serving of foods shall be attired neatly in appropriate
food service uniforms.

E3.1.4.6.  Food service personnel shall be provided
formal training in food service management and operations.
  At least 50 percent of the personnel should be graduates
of formal Military Service schools.   Structured on-the-job
training shall be furnished by specially trained Service-sponsored
food management teams.

E3.1.4.7.  Food Service management systems shall be
detailed and controlled sufficiently to provide standard,
accurate, and timely common data throughout the Department
of Defense and comparable management presentations on
the results of food service operations for use in planning,
programming, and budgeting for food services.

E3.1.5.  DoD 1338.10-M (reference (d)) shall contain
supplemental policies and uniform procedures for application
by all DoD Components.   The Manual shall not be reproduced
at the individual DoD Component level; however, it may
be supplemented to incorporate provisions that are unique
to an individual DoD Component.