FSH 1809.12 - JOB CORPS CIVILIAN CONSERVATION CENTER HANDBOOK 1/83 WO AMENDMENT 1 CHAPTER 300 - JOB CORPS PROPERTY MANAGEMENT 310 - PROCUREMENT OF PERSONAL PROPERTY 310.4 - Responsibility. The Forest Service is responsible for providing logistical support for its Civilian Conservation Centers, including procuring supplies, equipment, and materials necessary to operate and maintain the centers. 311 - References 1. 20 CFR 684.120, Property Management and Procurement. 2. Interagency agreement (sec. 011). 3. FSM 6410, 6314.9, 6555.1, 5335.4; FSH 6309.31, sub- chapter H4-4.50. 312 - Sources of and Procedures for Procurement. At Forest Service Civilian Conservation Centers property shall be procured in accordance with Forest Service regulations. These are some of the sources: 1. Federal Government Excess. This is property obtained through GSA, that has been declared excess to the needs of various Federal agencies, but is still serviceable and available for use by other Federal agencies. It is acquired generally at no cost; however, the receiver must pay any incidental packing, handling, and transportation costs. 2. Acquisition from Government Sources. When required property cannot be obtained from excess, acquisitions may be made from one or more of the following sources: a. GSA Self-Service Stores. These are retail outlets, principally for small amounts of administrative supplies and office items. The use of these stores is encouraged to minimize stocking and thereby reduce recordkeeping. b. GSA Stores Stock. These are standard stock items identified in the Federal Service Stock Catalog. c. GSA Supply Schedule and Supply/Service Contracts. These are GSA contracts with commercial organizations providing supplies and services, recreational and avocational supplies and equipment, and supplies for and repair of office machinery. d. Defense Supply Agency (DSA). A source principally for food, clothing, and medical supplies. e. Veterans Administration (VA). A source principally for medical supplies. f. Public Health Service (PHS). A source principally for medical supplies. 3. Purchases from Non-Government Sources. Purchases from non-government sources are made in accordance with Forest Service procurement regulations. 313 - Records. Centers shall maintain property records in accordance with the Forest Service property accounting systems and the instructions in this handbook. 320 - CLOTHING 321 - Purpose and Amount of the Cash Clothing Allowances. (20 CFR 684.83) The civilian clothing purchase allowance shall be the preferred method of providing clothing for corpsmembers. All corpsmembers shall be allowed $317 during the first year of enrollment. This allowance is designed to purchase clothing that will adequately cope with the weather conditions usually associated with the center, as well as enhance the appearance of the corpsmember. Corpsmembers shall be required to purchase with part of their civilian clothing purchase allowance: (1) an all- weather outer garment with a removable liner where climate conditions require it, (this garment could be a rain coat at centers located in areas that have warm weather all year), and (2) personal items, such as undergarments and toiletries, as indicated by the Center Director. There can be no hard and fast rule as to when a corpsmember should receive the clothing allowance because of the many and varied local conditions and circumstances. Center Directors should be reasonably assured that a corpsmember will continue in the program before granting the civilian clothing purchase allowance. The allowance should be granted in increments. Allowance payments should be scheduled to withhold some funds for clothing necessary for the next season. These allowances do not include the purchase of special vocational clothing which will be furnished by the center and will remain organizational equipment, but does include special clothing for pregnant corpsmembers. 321.1 - Supplemental Allowance. A supplemental clothing allowance of $103 is authorized upon satisfactory completion of 1 year's service. This allowance shall be used only to purchase additional or replace civilian clothing. Supplemental allowance by increments or in full shall be allocated at the discretion of the Center Director. Again, corpsmembers may choose their own civilian wardrobe after purchasing certain personal required items indicated by the Center Director. They should be encouraged to purchase conservative and presentable civilian clothing. This allowance does not include the purchase of special vocational clothing which shall be purchased by the center and remain organizational equipment, but does include special clothing for a pregnant corpsmember. 321.2 - Suggested Purchasing, Storage and Distribution Methods. Merchandising suggestions are offered as follows; 1. Contact local merchants before the actual purchase of civilian clothing. The merchants should be given a plan such as the price range and type of clothing which may be purchased. Discounts should be arranged where possible. 2. Inform corpsmembers that the remainder of the clothing allowance may be used for purchasing accessories, but only for purposes directly connected with the individual's wardrobe. They should also be advised that part of the clothing allowance is being withheld to purchase out-of-season clothing at a later date. 3. Center Directors may wish to buy mandatory items in bulk quantity and sell them to corpsmembers at cost. Arrangements may be made to present vouchers to the suppliers to avoid storage and transportation responsibilities for the center. 4. Government surplus clothing may be used particularly for the required items when those items are available. The actual value of the items, including transportation costs per unit, shall be subtracted from each corpsmember's clothing allowance. These monies shall be placed in the center operating fund and each corpsmember shall receive ETA-6-108 (Oct 78), Receipt For Miscellaneous Cash Collection. 322 - Requisitioning Procedures. Clothing shall be ordered in accordance with requisitioning procedures. 323 - Clothing Issue Procedures and Accountability Records 323.1 - Clothing Issue Procedures. Suggestions for issuing individual clothing: 1. Arrange supply room bins and shelves methodically. Fitting should be done at the last station in the issue line. 2. Plan to issue duffel bags at the first station, followed by underwear, socks, shoes, outer garments, and hats. 3. Instruct corpsmembers to take showers before reporting to the supply room for clothing. 4. Prepare a clothing receipt form for each corpsmember and inspect it for accuracy. 5. Explain issue procedures. 6. Inspect clothing receipt forms for accuracy before allowing corpsmembers to leave the supply area. 7. Mark individual clothing issued to enrollees or corpsmembers to identify the owner. Markings shall be on the inside of the garments for better appearance. 323.2 - Accountability for Clothing 1. General Accountability. The area in which clothing is stored and issued must afford maximum protection for all stored items. Access to this area must be restricted to authorized personnel. Normal inventory management procedures shall be used, except where modification is necessary to meet special requirements to ensure the proper accountability of all clothing. 2. Corpsmember Responsibility. Enrollee orientation shall include instruction in: a. Proper care and protection of issue clothing. b. Rules and procedures relating to the replacement of clothing. c. Enrollee liability for clothing. Each enrollee and corpsmember shall be provided with a storage locker or footlocker that can be locked for the protection of clothing and other personal effects. Whenever possible, each personal locker should be provided with locker hasps and locks. The hasps shall be securely fastened in a manner that will deter forcible entry. Enrollees and corpsmembers shall be held financially liable when it is clearly established that they did not take proper care of their issue clothing, or when there is positive evidence that they willfully damaged, destroyed, sold, or wrongfully disposed of issue clothing. In addition, they are subject to any other disciplinary action the Center Director considers appropriate. A reasonable amount of consideration shall be shown when the objectives are character guidance and education. The amount of financial liability shall be the appraised value before damage or loss. Clothing shall be depreciated at a monthly rate of 10 percent of the initial cost of the item, provided depreciation does not exceed 50 percent of such cost. When an enrollee or corpsmember is found financially liable, JC Form 12, Job Corps Living Allowance and Allotment Change Notice, shall be used to effect collection. The form shall be prepared in duplicate, and the amount of the charge and the reason therefore shall be shown in item 9E. A statement in duplicate acknowledging responsibility for payment shall be included with JC Form 12 and signed by the enrollee or corpsmember. In the event the enrollee or corpsmember refuses to sign item 9E, the Center Director shall indicate such refusal on the statement. Retain the duplicates, and forward the originals to the Army Finance Center, Indianapolis, Indiana 46249, so the charge may be deducted from the readjustment allowance upon separation from the Job Corps. 323.3 - Records of Clothing Issue. A record shall be maintained of the clothing issued to each enrollee who shall receipt for such clothing. Form FS-6400-20, Corpsman Clothing Issue-Civilian Conservation Center, shall be used for this purpose. The form may be requisitioned from the Central Supply section. When a corpsmember is transferred, a copy of the clothing issue record shall be forwarded with other personnel records. When a corpsmember is separated, the quantity of each item retained by the corpsmember shall be entered in the balance column. The completed record shall become a part of the inventory management records. When a clothing issue record is lost, a showdown inspection of personal clothing shall be conducted to establish an actual inventory upon which to base a new record. 323.4 - Clothing Turn-Ins and Replacements. Turn-ins are required for replacements, except when there is an administrative determination of credit. All replacements and related turn-ins or credits are to be recorded on the clothing issue record, except that credit shall not be given for turn-ins in excess of issues. These overages shall be treated as found-in-camp excess, if legitimate ownership cannot be determined. Used items shall be handled as excess and unused items shall be returned to stock. Any return to stock must be properly recorded on the inventory records. 323.5 - Retention of Clothing by Corpsmembers. When separated under honorable conditions, a corpsmember may keep all clothing as prescribed. 324 - Protective, Occupational, and Organizational Clothing. Clothing classified as protective, occupational, or organizational is Government property for which accountability records must be established. This type of property, including hard hats, wet weather overalls, winter parkas, and logger boots is not to be retained by corpsmembers. Such items shall be returned to the supply room when no longer required or prior to separation. Such clothing shall be inspected and cleaned or repaired, as necessary, at Government expense before being returned to stock. 325 - Alterations, Repair, and Cleaning 325.1 - Alterations. The proper fit of outer garments is a Job Corps standard, and alteration of clothing to meet this standard shall be at Government expense. Strange or unusual designs or changes shall not be permitted. A regular tariff size must not be altered to another regular tariff size (for example, from size 36R to size 34R) unless there is a critical shortage of a particular size. 325.2 - Repair and Cleaning. Corpsmembers are responsible for keeping their personal clothing clean and repaired. Laundry facilities are provided to corpsmembers free of charge for this purpose, but the cost of dry cleaning must be borne by the corpsmembers. Centers without laundry facilities may launder corpsmembers clothing at Government expense until laundry facilities are available at the center. Protective, occupational, and other organizational type clothing is Government property and is to be repaired and cleaned at Government expense. 326 - Work Clothing Special Insignia. Center Directors are authorized to design, purchase, and issue patches to identify corpsmembers as representing an honor group fire crew. The patch can help motivate and aid in developing team spirit. It shall be limited to work clothing and shall not be worn on other corpsmember dress clothes. Judgment should be exercised to ensure that the design, procurement, and issuance of patches are in good taste, as well as prudent and meaningful. 330 - HEALTH EQUIPMENT AND SUPPLIES Health equipment and supplies shall be acquired and maintained in accordance with the instructions in this handbook and Forest Service procurement regulations. When buying equipment, pay particular attention to the model and series to be sure that the item secured is compatible with present day technology and will be acceptable to the practitioners recruited for Job Corps. Provision must be made in ordering health equipment for unusually delicate equipment. For such equipment additional instructions, such as special handling or inside delivery, must be agreed upon. Give consideration to the ability of the Forest to install and/or mechanically maintain such technical equipment. The source of such equipment may be determined by the ability of the supplier to provide these additional services or by the ability of the Forest to secure these services from a separate local source. Health supplies and equipment may be acquired from General Services Administration, the Department of Health and Human Services, the Veterans Administration, and the Defense Logistics Agency. (See ETH 330, TS-P which lists standards for minimum health facilities and equipment.) 331 - Procurement of Health Supplies and Equipment. The Department of Health and Human Services issues a catalog entitled "Public Health Service Medical Supply Catalog" which includes a listing of health supplies, unit of issue, and cost per unit. All Civilian Conservation Centers are on the Department of Health and Human Services distribution list for this catalog. Address all orders for the catalog to: U.S. Department of Health and Human Services Public Health Service Supply Service Center Perry Point, Maryland 21902 Make purchase orders from the Supply Service Center (SSC) in accordance with Forest Service procedures and regulations. 331.1 - GSA, Defense Logistics Agency, and Veterans Administration Information and procedures for ordering supplies and equipment from these 3 agencies are available from the Forest budget and finance officer. 340 - PROGRAM-RELATED SUPPLIES The Forest Service is responsible for the procurement and security of all tools, equipment, and materials necessary to carry out Civilian Conservation Center programs. Procedures outlined in this section apply only to meeting vocational equipment requirements, procuring industrial plant equipment, and acquiring recreational equipment and supplies. The Catalog of Materials for Job Corps, including various program manuals, lists those program materials available and where to get them. 341 - Vocational Tool Storage. Secure and control all hand tools, both powered and nonpowered, as well as nonattached accessories, jigs for machinery, and test equipment. Maintain adequate control to place the responsibility for any missing or damaged items and to support a perpetual inventory. Secure and control repair parts and components from a central storeroom, maintaining receipt and issue documents to provide auditable records of source, cost, and usage. Keep complete records of all turned-in parts and return components to stock for reissue after being reworked. This is in accordance with Forest Service procedures (FSM 6400). 342 - Corpsmember Awareness of Equipment Costs. It is suggested that corpsmembers be advised of the cost of equipment such as installed machinery, test equipment, and powered hand tools, particularly items which cost more than $25. 343 - Purchase of Tools by Corpsmembers. When possessing tools of the trade is a prerequisite to employment, centers may develop plans for the sale of tools to corpsmembers. Such plans shall not be implemented until approved through normal Forest Service channels to the Department of Labor. Proposed plans shall include the following information: 1. Vocational offering and DOT code. 2. Number of corpsmembers normally engaged in this vocational offering at the center. 3. Number of completers per month. 4. List of required tools including the price of each item, the total price of the tool kit, and the proposed source of supply. In accordance with procurement regulations, sources must be carefully screened to find the best quality of tools for the least cost. 5. Anticipated center cost for storage space and personnel required to purchase, stock, inventory, and sell tools to corpsmembers. Anticipated costs must be balanced against the corpsmembers' ability to pay for the tools. 6. A brief narrative justification for the sale of tools to corpsmembers. All centers shall forward their plans through normal Forest Service channels. The Job Corps national office shall review all plans and prepare responses to the centers through appropriate channels. 350 - FOOD SERVICE PROGRAM (20 CFR 684.81) 350.2 - Objectives. The objectives of the food service program are to provide: 1. An adequate variety, quantity, and quality of subsistence within cost limitations that will maintain high dietary standards for corpsmembers. 2. Adequate facilities and operating personnel for the receipt, inspection, and storage of subsistence supplies; and for the preparation and serving of food. 3. Training for the personnel required to operate the mess hall. 350.4 - Personnel Mess Duties and Responsibilities 350.41 - Center Director. The Center Director is responsible for the proper feeding of the corpsmembers on the center, proper operation of the mess hall, and for making adequate inspections of all aspects of the mess hall operations. The Director should exercise close surveillance over the mess hall to ensure that the highest standards of food service and sanitation are being maintained. The Director shall make certain that an adequate number of mess hall personnel are assigned and that the personnel are properly trained, that the proper number of meals are being prepared in the mess hall, and that all subsistence supplies issued to the mess hall and the food prepared from the supplies are being conserved and controlled. The Director is responsible for the daily monitoring of food service activities. The objective of such inspections is to ensure that high standards of sanitation, food conservation, and food preparation are maintained (sec. 521.3). Each mess hall-inspection check shall cover building, equipment, and personnel. The mess hall inspection shall include, as a minimum, the items listed in TM 10-405, chapter 2. Smoking is not permitted in any area where food is prepared or served. The Center Director shall designate areas within the food-service activity where smoking is permitted. The Director shall arrange for subsistence inspections that provide (1) quality control of local procurements, and (2) inspections at the point of receipt for all incoming shipments. These inspections must be accomplished by qualified personnel. 350.42 - Center Administrative Officer. The administrative officer shall supervise the operation of the mess hall facilities. Duties and responsibilities include: 1. Obtaining the required subsistence, equipment, and supplies necessary for operating the mess hall and feeding the corpsmembers. 2. Making frequent inspections of the mess hall to see that all food is properly stored according to its perishability; that the menu is being followed and that only authorized substitutions are made; that the cooks' worksheet is carefully followed for details of preparation, cooking, and serving; that leftovers are kept to a minimum and used to the fullest extent; that all mess hall equipment is properly maintained and used; that all phases of sanitation are enforced; and that stored food is not spoiled. 3. Inspecting the serving line to see that foods are being served attractively; sampling prepared foods to determine their palatability. 4. Supervising supply and equipment records and mess hall accounts. 5. Establishing and inspecting the headcount operation to ensure that correct procedures (counting properly, completing forms properly, charging correct cash rates) are observed and to ensure accuracy and completeness. 6. Ensuring that cash for meals is properly collected, recorded, safeguarded, and turned in. 7. Ensuring that unauthorized personnel are not subsisted. 350.43 - Center Staff. To help attain the goals of the Job Corps program, center staff members are encouraged to eat with corpsmembers to provide supervision and set proper eating examples and social patterns. As a general policy, staff members should sit with the corpsmembers, and should not eat at staff tables. As a general rule, such meals shall be taken on an established schedule to facilitate meal planning and payroll deductions. Center Directors shall establish any controls necessary. 350.44 - Lead Cook. The lead cook is responsible for the operation and control of the mess hall, and is in charge of every detail of mess operation. Duties and responsibilities should include: 1. Preparing or supervising the actual preparation, cooking, and serving of food. a. Inspecting serving lines to determine the quantity and quality of food being served. b. Determining corpsmembers acceptance of food items and making changes in the menu. c. Taking all necessary steps to ensure the proper use of food and the elimination of food waste, including switching perishable items when necessary to prevent spoilage. 2. Establishing operating and working procedures for cooks and other kitchen personnel and preparing written standard operating procedures. Knowing the amount of manpower required for the various duties in the mess hall and assigning duties as necessary for operation of the mess hall. Establishing shifts and shift schedules for food-service employees that will prevent such personnel from working excessively long hours, reduce overtime, and allow for a reasonable amount of time off. 3. Inspecting food-service personnel and facilities using TM 10-405, chapter 2, as a checklist. 4. Holding daily meetings with mess hall personnel to discuss the preparation, cooking, and serving of foods, problems concerning the mess hall, and ways to improve overall operation. 5. Instructing mess hall personnel and supervising instruction of the mess hall staff. Planning training of corpsmembers in the art of food preparation. 6. Making recommendations for promotion and assignment, as well as for training. Developing subordinates for future positions of mess hall responsibility. 7. Preparing headcount standard operating procedure and instructing persons detailed to this duty. 8. Being responsible for receiving, accounting for, and turning in cash from meals sold and the cash-meal sales record. Ensuring that only authorized persons are allowed to consume food in the mess hall and that all are properly reported. 9. Inspecting mess hall personnel for cleanliness. Observing their rules of personal hygiene, mess hall sanitation and safety when preparing food. 10. Checking appliances and equipment frequently, reporting shortages, and recommending necessary repairs. 11. Reporting all breakage promptly to the administrative officer. 12. Estimating the number of meals required and preparing the requisition for the food supplies needed. 13. Preparing and maintaining the mess hall account, records, and related reports. 14. Planning the food service for temporary camps. Assigning additional personnel to work on these special functions. 15. Maintaining order in the mess hall at all times. 16. Ensuring that the mess hall building, equipment, and area are kept in a sanitary condition. 17. Checking kitchen utensils often to be sure they have been cleaned and returned to their proper places after use. 18. Making sure mess hall building, equipment, food, and cash are secure (see appropriate sections that follow). 19. Seeing that the mess hall is in order; that all windows and doors are secured; that foods are properly stored; and that lights, except low-wattage nightlights in the kitchen, are turned off before the mess hall is closed at night. 350.45 - Other Cooks. The primary duty of all cooks is to prepare, cook, and serve food. A cook must know how to prepare a wide variety of foods in small or large quantities, using standard Army recipes and the center's cooking equipment. It is a cook's responsibility to see that the food prepared meets the highest standards of nutrition, taste, and attractiveness. Cooks are also responsible for much of the immediate on-the-job training of the cooks' helpers. 351 - References. Each Center Director shall be provided with a standard packet of authorized food-service publications, which provide guidance for establishing and operating a center food- service program. See exhibit 1. Department of the Army Technical Manual 10-405, hereinafter referred to as TM 10-405, is included in these publications. The procedures in chapter 2, sections I through X, TM 10-405, apply as noted herein to Civilian Conservation Center mess hall operations. Only the categories of personnel and in some instances, forms, are changed to fit employee title and Job Corps regulations. Portions of TM 10-405 not referenced herein may be used as the Center Director or lead cook deems appropriate for adapting to the center mess hall operation. TM 10-405 is primarily for use of the Center Director, administrative officer, lead cook, and others concerned with operation of the Civilian Conservation Center mess hall. TM 10- 405 describes pertinent procedures in the receipt, inspection, and storage of subsistence supplies and for the preparation and serving of food. (See JCH 830 Food Service Managers Handbook.) Exhibit 1 Job Corps Food-Service Reference Publications 1/ AR 30-40 Rations AR 30-41, C 7, 9, 10 Field Rations AR 30-46, C 1, 2, 3 Subsistence Report and Field Ration Request AR 40-5 Preventive Medicine FM 21-10 Military Sanitation TA 50-911 2/ Equipment for Food Service Facilities Serving Field In- stallations, Troop and Hospi- tal Trains, and Army Vessels 10-100 (20-4) C 1, 2, 3 Allowance of Quartermaster Expendable Supplies TB QM 33 Poultry and Eggs TB QM 39 Guide for Use of Standard Dishwashing Supplies TB QM 50-1 Holiday Meals 3/ TB QM 50-4 Beverages TB QM 50-8 Spices, Herbs, and Other Seasonings TB QM 53 Preparing and Serving Cold Suppers TM 10-405 Army Mess Operations TM 10-412 Recipes TM 10-412-1 Army Recipes (Meat, Poultry, Fish, Gravies, Sauces, and Dressings) TM 10-412-2 Army Recipes (Eggs, Cheese, Sandwiches) TM 10-412-3 Army Recipes (Vegetables and Legumes) TM 10-412-4 Army Recipes (Salads and Salad Dressings) TM 10-412-7 C 1 Army Recipes (Appetizers, Beverages, and Soups) TM 10-415, C 3 Operations of Garrison Mess Equipment SB 10-260 Master Menu for (Month) SB 10-260-1 Recapitulation of Master Menu Issue for (Month) 1/ Additional copies are to be requested through the Washington Office Division of Administrative Services. 2/ Supersedes TA 20-4 C 1 3/ U.S. Army Quartermaster's School Attention: Publications Branch Fort Lee, VA 23801 352 - Use of Corpsmembers. Corpsmembers enrolled in culinary vocational training may be used to perform tasks related to food preparation and service. The lead cook is responsible for the on-the-job training of the corpsmembers and assigns them specific duties with the cooks or other supervisory mess hall personnel. Duties of these cook- trainees may be to slice meat; to store rations; to wash, peel, cut, and dice fruits and vegetables; to operate mechanical equipment; to serve predetermined portions of food from the serving line; and to clean equipment, preparation area, and utensils as directed. Routine housekeeping tasks within mess hall and kitchen may also be assigned to cooktrainees on a rotating duty system as part of the work experience program related to corpsmembers living to prepare them for responsibilities of citizenship through development of good work habits and a responsible attitude toward their duties as members of the center community. Corpsmember kitchen aides may also be provided on a roster basis at the minimum rate of two for a mess serving 50 or fewer persons per meal, and one for each additional 50 persons, or major fraction thereof, served. The duties of kitchen aides may be divided into six main groups which will serve as the basis for assignment of duties. In a small mess two or more of these duties may be assigned to one person; in a large mess it may be necessary to detail several corpsmembers to each duty. The main duties of kitchen aides are listed below; however, other duties may be assigned by the lead cook and cooks. 1. Cleaning and maintaining storerooms. 2. Preparing fruits and vegatables for cooking. 3. Cleaning the dining room and kitchen. 4. Washing dishes or trays and tableware; operating the mechanical dishwasher. 5. Washing pots, pans, and all cooking utensils. 6. Collecting and disposing of all waste materials. 353 - Food Services Conferences. Conferences are considered an important tool in food-service management. Suggested types of conferences and meetings are listed in TM 10-405. Such conferences also serve as an administrative and communications device. The scope of the monthly meeting should not be limited to a discussion of the daily operating problems of the food- service activity. While such discussion is necessary for efficient operation, the agenda also should include new food items available, equipment innovations suggested, and improved techniques. A chairperson should be appointed by the Center Director to conduct the monthly food-service conference. This conference should be attended by designated staff members and corpsmember representatives. 354 - Mess Accounting 354.1 - Meal Rates. Meal rates shall be established by the individual conservation center except in those cases where the Regional Forester determines that costs for all centers within a Region are similar enough to warrant a Regional rate. Meal rates shall be sufficient to recover the approximate cost of the food and its preparation (20 CFR 684.81). This includes all direct costs separately identified in the accounting system for food, purchased meals, kitchen and dining hall supplies, and salaries, as well as a proportionate share of other directly associated costs. These include center maintenance supplies and materials or contracted services, utilities and fuel, commercial laundry service or commercial linen and uniform service, maintenance salaries, and transportation related to mess activities. Indirect costs, such as communications, office and adminis- trative supplies and services, managerial and clerical personnel, and training costs, as well as one-time costs, such as mess hall construction, kitchen and dining hall equipment, and change of station costs for kitchen and dining hall personnel, shall not be included in the meal rate. The meal rate shall be calculated by dividing the total of the previously described costs by the total number of meals served and then rounding the result to the next 10 cents. Rates shall be reviewed and revised, if necessary, at least once every 2 years. Costs used in determining the rates should cover a period of at least 3 months. Regional Foresters shall supplement this section with Regional direction regarding rate computation or Regional rates, where appropriate. 1. Government Employees Other Than Corpsmembers and VISTA's a. Center staff personnel shall be charged for meals by payroll deduction. b. All other Government employees, whether or not they are in travel status, shall pay cash for meals. All such proceeds shall be deposited to the Job Corps appropriation as a reimbursement. c. As a general policy, groups of employees or work crews engaged in project work, not related to the Civilian Conservation Center, should be discouraged from obtaining meals at the center. The Center Director may, through advance arrangements, authorize such a practice for a small crew if it is compatible with efficient management of the subsistence operation. In such cases, billings for reimbursement to Job Corps appropriation shall be sent to the home unit of these crews (supported by copies of the applicable meal records). Such meals shall be handled by payroll deduction, except in the case of fire crews. Fire crews should generally be on a fire within the same Forest as the Job Corps center. Therefore, such billings may be made directly to the FFF appropriation of that Forest rather than to the home Forest of these crews. Billings and deductions, where applicable, shall be at the rate established by the Region. 2. Unofficial Visitors a. Upon approval of the Center Director or authorized representative, unofficial visitors may eat in a Job Corps mess. Examples are relatives and friends of corpsmembers and VISTA's, staff members' families, and salesmen. Cash collection shall be made and deposited to the Job Corps appropriation as a reimbursement. b. Occasional unofficial visitors, such as advisory committees and chambers of commerce, need not be charged for the value of meals provided they have a direct interest in the Job Corps program. The Center Director shall determine that such interest exists and secure Regional Department of Labor approval prior to furnishing of meals without charge. c. Upon approval of the Center Director or his authorized representative, children of realtives and friends of corpsmembers and VISTA's center staff may eat occasional meals in the dining hall without charge. 354.2 - Meal Records and Collections. Each center employee accepting payments for meals must be designated as a collection officer and furnished a personal copy of FSH 6509.14, Collection Officer Handbook. Accounts must be audited periodically as provided in FSM 6531.42f. Separate meal record forms shall be maintained as specified below. 1. Form FS-6500-119, Meal Record Sheet (Regular Unit Employees) shall be maintained to record meals taken by center staff. A copy of this form shall be used as a basis for recording meals to be deducted on the time reports for these employees. 2. Form FS-6500-134, Meal Record (Job Corps Center) shall be maintained to record meals taken by persons other than staff, corpsmembers, and VISTA's. Provision is made on this form for indicating amounts collected, free meals, and meals to be billed to other units. Unit identification should be indicated to the extent necessary to permit the deposit of cash collections to the proper account, and to permit billing to the proper unit. 3. To conserve the time of the collection officer and to facilitate the collection for meals, a deposit box (metal or wood) with a slot, equipped with a lock, shall be placed immediately adjacent to the meal record for visitors (form 6500- 134). A large sign should be placed in a prominent position near the entrance to the mess hall informing all persons, other than corpsmember and VISTA's, of the requirement to sign the appropriate meal record. Information shall also be provided regarding payment for the meal by visitors, and instructions to deposit money in the box provided for this purpose. This collection procedure eliminates the need for using meal tickets. The collection officer shall remove the collections from the deposit box immediately after each meal has been served, reconciling the amounts collected with form 6500-134. 354.3 - Use of Working Capital Fund - Project Mess Facilities. When it is determined to be in the best interests of both the Job Corps and regular Forest Service programs, mess facilities, at project locations, operating under Working Capital Fund procedures may be utilized, on a planned basis, by corpsmembers and center staff. This provision is intended to cover instances where the Job Corps project work crew is located at the same site as a regular Forest Service project work crew. Centers shall be billed at the appropriate Working Capital Fund billing rate for all meals taken by Corpsmembers and staff. When Job Corps staff are not in travel status, meal deductions shall be made on the time and attendance report at the established rate. When in travel status, a one-fifth deduction shall be made from the travel voucher for each meal. Meals at such Working Capital Fund mess facilities may not be paid for in cash. 355 - Food Procurement and Storage 355.1 - Supply Source. The Center Director shall take action through the Forest Supervisor to obtain nonperishable subsistence supply support by contacting the nearest General Services Administration (GSA) regional office. If subsistence support by the Defense Supply Agency (DSA) is the most practicable, the General Services Administration regional office will make the initial contact with DSA to arrange for center subsistence supplies. Centers are not authorized to request or receive subsistence support from military bases, camps, or stations, unless GSA has made such arrangements for them. Requisitions to the DSA subsistence centers shall be placed in accordance with requisitioning procedures set forth in section 322. Requests for support, which cannot be satisfactorily agreed upon, shall be referred to the Washington Office Administrative Services Staff, giving name and location of center, the nature of support to be provided, date support is needed, center capacity expressed in number of enrollees, and other pertinent data. The Veterans Administration and the Forest Service have entered into an agreement whereby VA is willing to act as a source of supply to Civilian Conservation Centers for nonperishable subsistence. This source of supply may be used when GSA or DSA sources are not available. Each Region should make its arrangements with the VA regional headquarters serving the area in which the center is located. Further assistance and details are available from the Washington Office Administrative Services Staff. Where geographic location precludes the use of these sources, or where adequately documented cost studies justify use of a commercial source, such may be used by Forest Supervisors in accordance with applicable Federal procurement regulations, Agriculture procurement regulations and Forest Service procurement regulations. 355.2 - Procurement of Nonperishables. Before a center is activated, the appropriate GSA regional office must be alerted in advance to the requirements for nonperishable subsistence support. This is usually done by contacting the GSA supply service officer who will assist in making the necessary arrangements, especially in those instances where the stores depot does not normally stock subsistence items. Nonperishable items should be requisitioned at least 1 month in advance of the actual need date. 355.3 - Procurement of Perishables. Planning for the procurement of perishables shall take into consideration the refrigerated- storage capacity of the center. A 3-day supply is recommended as a maximum for most perishables. Perishable subsistence should be secured from sources as near the center as possible considering sources of supply, economy of purchases, food standards, adequate delivery and perishable food storage facilities at the center. Subsistence deliveries should be scheduled as close to consumption dates as possible and a constant review maintained of outstanding orders to permit timely adjustment in the event corpsmembers-on-board strength varies greatly from forecasts. All sources and products utilized for local procurement of meat, poultry, and dairy products shall be approved by the Food Safety and Quality Service, meat quality and poultry and dairy quality divisions. All fish and fish-food products should be inspected by the Fish and Wildlife Service, Department of the Interior. 355.4 - Receipt, Inspection, and Storage. Procedures for the receipt and storage of subsistence items are provided in TM 10- 405. Items susceptible to pilferage or misuse shall be kept under lock and key. They should be carefully dispensed and supervised by authorized food-service personnel. Only food-service staff members should be permitted to have or use keys to the supply storage. Care must be exercised to prevent the misuse of such items as coffee, sugar, yeast, fruits and fruit juices, cheese, precooked meats, extracts with an alcoholic base, and such seasoning as mace and nutmeg. Bread and pastry may be baked on centers depending on local conditions. Wheat-flour stocks should be kept at a minimum, as shown in the nonperishable section of SB 10-260-1, Recapitulation of Master Menu Issue. If pastries are purchased, soft wheat flour and the confections shown on the master menu for the baking of pastries should not be ordered. Procedures shall be established to include, as a minimum, the following instructions for receiving and storing meat products: 1. Designate one individual to receipt for order. 2. When it is required that a meat-grading certificate accompany the shipment, make certain it is received and listed on the certificate. 3. Check meat items and/or containers for proper Department inspection acceptance and grademarks. 4. Check weights for accuracy. 5. Be sure any discrepancies are noted on the receipt copies of the order and report promptly to the procurement officer. 6. Place chilled products in cooler and frozen products in the freezer as soon as possible. 7. Remove wrappings from chilled fresh products. Hang large items, such as carcasses, rounds, and ribs, on meat-hooks and place smaller items on shelves. 8. Remove wrappings from smoked-meat cuts and hang on hooks or place on shelves, as applicable. 9. Remove covers from containers of chilled ground or diced meat. 10. Store new products to the rear of previously received items. This will ensure that older stock will be used first. 11. Remove or obliterate all Department-acceptance markings before discarding empty containers. 355.5 - Subsistence Inventory. A policy of allowing nonperishable inventory on hand not to exceed a 30-day supply should be adopted, which will result in closer control of deliveries. Inventory should be taken at least once each month. Stock records should be maintained by line item providing for entry of receipts and issues and calculation of book-inventory quantities and dollar value. Reconcilation of bookstock inventory and actual-stock inventory should be made immediately after posting each on hand quantity to the stock record. The actual inventory quantities shall be entered on the stock records as the beginning inventory for the next period. Adequate controls should be established within the system at the points of receipt and issue, using receiving documentation and requisition authorization. The ability to provide an auditable means of tracing the movement of all food and food-connected supplies is of prime importance in discovering losses and taking corrective action. This includes a receipt system between the warehouse and the kitchen, where applicable, and a record of quantities prepared for each meal and the number of persons served. All losses or gains between the book inventory (result of last inventory plus receipt and minus issues) and the physical inventory will be recorded as inventory adjustment on form FS-6400-3, Center Subsistence Cost Summary (Civilian Conservation Center). This report is submitted monthly to the Forest Supervisor. Centers shall remove from accountability any inventory adjustments in subsistence which do not exceed 1 percent of the net raw food costs for the reporting period. However, any adjustment in excess of 1 percent of net raw food costs will be submitted to the Forest property management officer for relief of accountability. Justification and full details of adjustment will accompany such requests for relief. 356 - Mess Facilities. Mess personnel should be familiar with the main structural features of the mess building, as well as with the location of all utilities. Knowledge of the building is important in emergencies such as fire, a major breakdown of utilities, or damage caused by storms. To learn the location of all utility systems and their emergency shut-off points, mess personnel should make a close inspection of the building and study the floor plans and all utility diagrams. Mess personnel are responsible for: 1. Performing preventive maintenance, such as: a. Oiling door hinges and springs. b. Cleaning screens and light fixtures. c. Keeping floors and others parts of the mess building clean. 2. Reporting all building defects and utility defects (gas, water, electricity, plumbing, and heating) to the Center Director. 3. Defrosting built-in mechanical refrigerators. Mess personnel should be able to shut down the equipment in emergencies. All other refrigerator maintenance should be performed by commercial repairmen. 356.1 - Building Security. The lead cook is responsible to the Center Director for the security of the building and the property in the building and shall (1) see that storage facilities of the mess are locked when they are not in use and that all windows are fastened and doors locked when the mess is not occupied; and (2) exercise strict control over his complete set of mess keys to prevent their falling into the hands of unauthorized persons. 356.2 - Equipment Care. Guidelines for equipment authorized for use in Civilian Conservation Center messes are being developed. Regional policy applies in substituting, deleting, or replacing equipment items. The lead cook shall ensure that all personnel who use mess equipment know how to operate it and perform such preventive maintenance as is required. Regardless of prior training, all operators of equipment shall be instructed in the proper operation of equipment when they are first assigned to duty. It is the duty of supervisory mess personnel to check frequently to see that operators are properly following instructions. Center mess personnel are responsible for the maintenance and inspection of kitchen equipment. This includes: 1. Cleaning and caring for the equipment as outlined in TM 10-405, chapter 2. 2. Making daily checks and inspections of equipment to ensure good working conditions and to make certain that the equipment is not being used beyond safe operating limits. 3. Reporting to center administrative officer any damage, deterioration, or improper functioning of the equipment because of normal wear and tear or accidental damage. If any item of mess equipment fails to give satisfactory service because of defect in design, construction, or operation, the trouble should be reported through channels to the Forest Supervisor. 356.3 - Equipment Replacement. The lead cook must be familiar with the expendable and nonexpendable items for the mess that are available through supply channels, and with the procedures for obtaining supplies and equipment from the supply officer. Methods of obtaining relief from responsibility for property are covered in FSM 6400. 357 - Food Preparation and Serving. The Master Menu, Supply Bulletin 10-260, should be used as a guide for developing a split menu for lunch and dinner, consisting of two entrees, two vegetables in addition to potatoes or other starchy foods, two salads, and two desserts. Milk shall be available at all meals. Supply Bulletin 10-260, Master Menu, and 10-260-1, Master Menu Recapitulation Sheet, shall be forwarded automatically to Regional Foresters for distribution to Center Directors by the Washington Office Administrative Services Staff, 3 to 6 months in advance of need. Centers are authorized to serve the main meal in the evening, instead of at noon, as is generally shown on the master menu. The Master Menu, SB 10-260 provides: 1. A menu for each meal for a 31-day period. 2. A reference to a recipe number published in the TM 10-412 series and actual preparation instructions for dishes for which recipes are not so published. 3. Quantities of subsistence components required to feed 100 people, which may be adjusted according to the actual number being fed. 4. An "Issue Chart" section listing subsistence supplies needed for a special meal and providing space for cost information. 357.1 - Health Examinations. The Center Director shall ensure that all food-service personnel are examined for communicable diseases and food handlers' certificates are issued by competent professional personnel. Arrangements for initial and periodic physical examinations shall be made by the Center Director and a file of food-handlers' certificates shall be maintained by him, TM 10-405, ch. 2. 357.2 - Uniforms. Food-service personnel shall be furnished an appropriate uniform on daily and/or as-needed basis. All food- service personnel shall wear neat, clean, white clothing while on duty. Jackets need not be worn during warm weather. A clean white cap shall be worn at all times when on duty. When aprons are used, extreme care must be taken to ensure that soiled aprons are not worn during the meal period. Trousers (or dresses), jackets, shirts, caps, and aprons are authorized for purchase and issued as cook's whites to corpsmembers and kitchen employees. Laundering shall be at Government expense. Where linen service is available, it may be more economical or administratively advantageous to arrange for such service. The following items are available: 1. From General Services Administration stores stock: a. Food-handling aprons with bib, white, cotton drill. b. Food-handling aprons, without bib. c. Food-serving aprons, white, cotton drill. d. Cap, food-handling, paper. 2. Through Federal supply schedule contracts in FSS group 84: a. White cotton coats. b. White trousers. Federal supply schedule contracts are primary sources. White shirts are listed on table of allowances 9A. Do not order cook's whites, other than white shirts, from DPSC. Cook's whites shall be furnished and controlled in the same manner as organizational and/or protective clothing (sec. 321). 357.3 - Food Preparation. Every effort should be made to adhere to the best standards in food preparation given in the TM 10-412 series on menus. Preliminary preparation procedures are vital to satisfactory food preparation. The cook should see that preparation, particularly the actual cooking or baking, meets requirements for the particular item as well as the demands of economy and sanitation. Fruits and vegetables shall be carefully trimmed, washed, and stored under refrigeration until needed. Special attention shall be given to instructing corpsmembers in proper procedures in order to avoid waste. This instruction shall include the use of machine and hand-preparation methods, as well as the use of the proper equipment and utensils for the work to be done. Continual supervision shall be given at all times to ensure that correct procedures are followed. Cooking and baking shall be scheduled so that preparation is completed as near to serving time as possible. When possible, cooking shall be done in relatively small quantities and as near the time of serving as possible. No dish or item shall be brought to the serving counter for service until the cook in charge of the meal has carefully inspected it for flavor, seasoning, appearance, consistency, and temperature. 1. Medical Diets. The Center Director shall have medical diets prepared upon the request of medical representative for the center. 2. Lunches a. Hot Lunches. It is desirable to provide hot meals through the use of food containers for corpsmembers working at job sites more than 20 minutes away from the center. Sandwich menus may be used when no other feeding plan is feasible. The exact type of meal served to corpsmembers working away from the center is at the discretion of the Center Director. b. Sack Lunches. The lead cook should be advised by the work programs officer or work leader at least 24 hours in advance of any need for sack lunches so adequate time will be available to prepare the lunches and revise the noon meal accordingly. As a minimum, sack lunches shall contain: two meat or cheese sandwiches, fresh fruit, beverage, carrot or celery sticks, cookies or other pastry, candy bar, and raisins or other high- energy food. Lunches may be modified to fit local conditions and available foods, provided the caloric content and nutritional value remain approximately the same. The Center Director may authorize issue of sack lunches or other food for weekend or holiday recreation trips away from the center. The Center Director may arrange with the lead cook to make evening snacks available to corpsmembers as deemed necessary. The Center Director shall enforce the rule that eating in the dormitory is prohibited. Food should not be taken into the dormitory or other buildings. Food, even crumbs, invites rats, mice, and other pests which can cause fire and other kinds of damage. 357.4 - Mess-Serving Procedures. Generally, food should be served cafeteria style, utilizing chinaware and trays, with service to include table setup before meals and cleanup after meals. When a part of an approved vocational training program, table service may be substituted for cafeteria service. The Center Director shall ensure that food quantities available to corpsmembers are not limited. However, efficient mess management demands the use of portion control to reduce waste. Food-service personnel should make a concerted effort to determine optimum-size servings that will provide an adequate portion for the majority of corpsmembers. This should not preclude any corpsmember returning to the serving line for additional food at any meal. 1. Dining Room Maintenance. The dining room shall always be neat and clean and tables and chairs well maintained. The lead cook is responsible for establishing suitable procedures for issuing tableware and cups. Tables shall be present with suitable condiment dispensers. Cleaning procedures shall include, as a minimum, the steps listed in TM 10-405, chapter 2. 2. Dining Room Supervision. The lead cook shall arrange for proper supervision at the serving counters, including the conduct of attendants and those being fed. Suitable and expeditious cleanup procedures shall be established to become effective as the corpsmembers leave the dining room. Ordinarily, this will involve setting up receiving stations near the exit, and requiring each corpsmember to put trays and dishes on the receiving table. Center Directors should promote the attractiveness of dining halls through the use of window draperies, pictures, and corpsmember art displays. Technical Manual 10-405, chapter 2, provides directions and guidelines for creating the proper atmosphere for the dining room. 3. Serving Counter. The serving counter should permit satisfactory display and serving of both hot and cold foods and should be neatly arranged with suitable utensils. The food-service staff is responsible for transporting the food from the preparation area, setting up the serving counter, providing an ample supply of food until the last person has been served, and keeping the serving counter neat and clean. Counter attendants shall be properly instructed in serving techniques and the size of portions. Self-service shall be practiced to the greatest extent possible. Suitable procedures shall be established for dispensing tableware and cups. Centers should use milk, juice, bread, butter, and condiment dispensers for quantity control and promotion of sanitary conditions. Sneeze guards should be installed on all serving lines. 4. Serving Hours. Dining rooms shall be open only the minimum number of hours required for the service of the morning, noon, and evening meals. When an unusual requirement, such as a late meal, is approved by the Center Director, the cooks must be given advance notice of such requirements. Staff and corpsmembers on food-service duty shall eat their meals at a time designated by the cook in charge. The staff and corpsmembers should not be permitted to eat or drink from subsistence stocks between meals except for preparation. Preparation by mess personnel of special dishes for their own consumption is strictly prohibited at all times. Strict observation of these rules will avoid unnecessary problems. 5. Serving Techniques. When food is served in a haphazard and an unattractive fashion, less will be eaten and more will be wasted. Mess personnel must be scrupulously clean and neat in appearance. Foods should be cut, portioned, and served neatly. The maximum size of portions to be served should be determined in advance, and no variation should be permitted. The way in which the food will be arranged on the tray should be planned, and the server should know just where on the tray the food item is to be placed. Dressings should be served according to the wishes of the individual diner. Warm foods should be served promptly and should be kept warm while they are being served. Sufficient servers should be assigned to the serving line to provide quick and efficient service. Procedures that must be followed are listed below. a. Servers must look clean and neat. Hair should be recently cut, and fingernails should be trimmed and clean. Soiled clothing must never be worn. b. Food must always be served with utensils. c. The lead cook or one of the other cooks should show the servers the size of each portion to be served and the proper way in which the portion should be placed in the tray, cup, or bowl. An ice cream scoop, if available, should be used for serving such items as mashed potatoes. Sticky foods should be scraped from utensils; these foods should not be slapped onto the tray. d. Small quantities of food should be placed in steamtable inserts when inserts are filled for the first time, and inserts should be refilled as needed. Slices of roast, steaks, and veal cutlets should be laid evenly in one layer only in the inserts or other containers and should be replenished as required. When vegetables are cooked in a steamer, they should be cooked and served in the flat steamtable pans, if possible. 5. Meat should be carved on the serving line if an electric meat slicer is not available. If a slicer is available, meat should be sliced in the kitchen and slices should be stacked neatly in the container and placed on serving line. Slices must be uniform for good portion control and attractive appearance. When the insert has been emptied, it should be replaced with another insert containing meat already sliced and laid out in even rows. 357.5 - Safety. Mess personnel shall be made aware of potential hazards in the mess hall. The accident-prevention practices and safety measures contained in TM 10-405, chapter 2, and standards in the Health and Safety Code Handbook (FSH 6709.11) are applicable to mess operations. Access to the food-service area shall be limited to persons having assigned duty there. 358 - Job Corps Participation in Child Nutrition Programs. Upon passage in 1975 of Public Law 94-105, which amended the National School Lunch Act and the Child Nutrition Act of 1966, Job Corps became eligible to participate in these programs. In general, the residential Job Corps Centers were eligible to participate in school nutrition programs under an expanded definition of "school." New regulations in 7 CFR 210, 215, 220, 230, and 235 dated January 9, 1981, deletes Job Corps except for receipt of dairy products, oils, and grains as defined in 7 CFR 250.8(b).