Proper Procedures for Production Schedules and Risk Management Essay

In the United States Army Food Program in that respect be specific ways to contract come forward and prepare registers consort to AR 30-22, The Army Food Program. These procedures are outlined in the part of the Army Pamphlet (DA PAM) 30-22, Operating Procedures for the Army Food Program. This paper impart advise the proper way to document the required items on a drudgery Schedule as well as completing a Risk Management info Log Cooking and dowry as summarized from DA PAM 30-22.DA direct 3034, mathematical harvest-tide Schedule is a document utilize to outline the specific harvest-tides to prepare for a repast. Each meal for the day allow for retain a separate completed outturn schedule and set of Risk Data Management Logs. A Production Schedule will be prepared despite the size, or environment, suffer that be in garrison or in a content environment. When sateing out a DA 3034, it should be clearly understood by every score personnel. Within the DA nervo us strain 3034, Production Schedule are 16 data categories or columns.Columns 1 by and through 6 pertain to the location and meal, the columns include the date and hours of the meal as well as the unit and projected headcount for that meal. Columns 7 through 14 informs the reader of the product including the person assigned to that product and when he or she should start, how m each portion to prepare, and the recipe number in trance to follow when preparing that product. After the meal the shift leader would then fill in columns 12 and 13 regarding how many portions were actually prepared during the meal and how many portion discarded or leftover for a chase meal.There is also a column to specify all if any special instructions, for prototype any added ingredients or specific details on how the manager wants that product to be prepared. Leftovers or discards should be entered immediately aft(prenominal) the meal is completed. These items should be filled out in pen weather blu e or black and highlighted with a read through light marker. These items should also reflect on the subsequent menu. Any menu changes including yet not limited to portion size, ingredients used, or dower instructions will be annotated.On the AFMIS generated Production Schedule it also list the products that have Critical Control Points or CCPs. These points represent the potential for bacterial addition if the product reaches above or below a specified temperature. generator TB MED 530 for more information regarding those temperatures. For products noted with a CCP you must(prenominal) watch the product throughout the meal to make sure that foods blockage at the right temperature. IE Hot foods need to stay at or above 140 degrees for 15 seconds or longer. Cold foods need to stay at or below 40 degrees for 15 seconds or longer.On the production schedule you should annotate the readings as the temperature/15 seconds followed by your initials. For example 145/15 sec. JS. Annota ting CCPs on a DA 3034 Production Schedule along with completing a DA casting 7458 Risk Management Data Log Cooking and DA Form 7459 Risk Management Data Log Serving is required to swan food safety and health measures. Risk Management Data Logs are used to document appropriate safety monitoring measures of the cooking and serving dish according to TB MED 530.The shift leader will fill out the DA Form 7458 with the appropriate date and meal as well as who is monitoring the products to be examine. On the Cooking Data Log the products to check for breakfast should include 2 meat items and 2 other blistery items. For lunch and dinner, 3 entree items should be checked as well as any leftovers intended to be used for that meal. You should monitor the inherent temperature for the specified product throughout the cooking process until the internal cooking temperature is reached (specified in TB MED 530).On the DA Form 7459 Risk Management Data Log Serving you should check 3 menu item s that are cold served focusing on items like pasta, diced meats, harvesting and vegetable cut ups, and creams found most commonly in desserts. For hot serving during breakfast check 2 meats to make sure they are holding an internal temperature of 140 degrees or higher for at to the lowest degree 15 seconds or longer. Be sure to include one self-service item as well. It is required that you check the same items 2 to 3 cartridge clips during the serving stop consonant. For the lunch and dinner periods check at least one meat and 3 other hot menu items.When choice out the information onto the 7458 and 7459 Data Logs you have different CATs or categories. On the 7458 you have CATs 1, 2, and, 3 individually they correspond with the cooking temperature required 1, 145 2, 155 3, 165 these temperatures are concurrent with the internal temperatures require for the different meats used in the products (reference TB MED 530 for the different meat internal temperatures). For each produc t enter the CAT and the piece of equipment you used to cook or heat the product. Then annotate the times and temperature each time you checked the product throughout the process.If the required temperature is not reached when you check the product continue cooking and mark the corrective action. On a 7459 Serving Data Log annotate each products CAT and location of the product and the times and temperature of the product when you check it as well as any corrective action for products in non-compliance. For each day and meal period a separate 7458 and 7459 Risk Management Data Log must be completed. By following these simple steps when filling out a DA Form 3034 and DA Forms 7458 and 7459 you are ensuring that the proper procedures are maintained in the Army Food Program.