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Maritime Logistics Community News : Winter 2011
47 NAVY SUPPLY NEWSLETTER WINTER 2011 Framework are currently under review. When completed, the DCM will be amended to include Chapter Four ---'Food Supply System', and Chapter Five ---'Rations Accounting'. Until chapters four and five are completed, SUPMAN 4 will govern ration scales and scales of issue. The 11 completed chapters provide policy and procedural direction on the following topics: • Chapter 1--'Catering Management and Organisation within the ADF'. • Chapter 2--'Nutrition and Healthy Eating'. • Chapter 3---'Menu Planning'. • Chapter 6---'Food Safety Management'. • Chapter 7---'Operational Catering'. • Chapter 8---'Risk Management'. • Chapter 9---'Personnel Management'. • Chapter 10---'Mess and Accommodation Governance'. • Chapter 11---'Catering Equipment Management (including clothing)'. • Chapter 12---'Catering Audits and Evaluations'. • Chapter 13---'Working with Contractors'. What is new? The DCM has taken a back to basics approach by providing a 'one-stop-shop' reference for all Defence catering issues. The DCM aligns and standardises process and procedures across the three Services and therefore facilitates the easy integration of catering staff within a Tri-Service catering environment. This is particularly important as the ADF increasingly carries out operations in a joint environment. Additionally, the DCM is written clearly and concisely so that junior personnel without supervision can employ the correct policies and procedures in the workplace. Look out for: The DCM offers helpful 'tool boxes' and compendiums to provide catering personnel with simple and standardised instruction on common catering topics. Several examples of these include: • Food safety tool box to assist in producing a complete food safety management plan; • Ready to eat food tool box to assist the preparation of food for consumption within an uncontrolled environment; • Developing a Mess Constitution for all Messes instruction; and • ADF food safety recall instruction. Importantly, the DCM modernises Defence catering and nutrition policy. For those personnel who have been frustrated with the ADF Fresh Food Specifications (ADFFF), these have been reviewed. The previous ADFFFs were complex, unenforceable and impractical. The revised specifications are user friendly, measurable, practical, modern and enforceable and will improve contract management for the delivery of this function. Look at the table for a comparison of the old and new ADFFFs for the detailed requirements of eggs. The DCM has certainly presented information with greater clarity and practicality. Implementation. The DCM is applicable to all Defence Personnel responsible for the provision, support and management of catering at both national support bases and deployed locations. The three Services and the Defence Support Group must implement and promulgate the process and procedures outlined in the DCM within six months of the issue of this instruction. To ensure the successful transition of the DCM, it is vital that Unit Commanders and managers encourage the dissemination of the DCM to subordinates and ensure that local operating procedures and standing orders reflect the policy and procedural direction outlined in the DCM. Naturally, Supply Officers and Navy Cooks will become well versed in the information contained in the DCM. An electronic copy of the DCM is also available as a web resource on the Defence Restricted Network and can be found at: http://defweb.cbr. defence.gov.au/home/documents/departmental/manuals/deflogman/ logmanpart2.htm Old Detailed Requirements. Eggs, whole liquid, frozen shall comply with the following: a. Moisture content -- not more than 760g/kg of the finished product; b. Standard plate count -- 5 samples shall be taken; no count shall exceed 1 x 104 per g and not more than 2 counts shall exceed 1 x 103 per g; c. Coliforms -- 5 samples shall be examined; no count shall exceed 100 per g and not more than 1 shall exceed 10 per g; d. Coagulase positive staphylococci -- 5 samples shall be examined; coagulase positive staphylococci shall be absent in 0.01g in at least four of the five samples and not more than one sample shall show the presence of coagulase positive staphylococci in 0.01 g; and e. Salmonella -- absent in 5 samples each of 25 g. Egg, Whole, Liquid, Frozen shall be free of shell and foreign matter, and shall have a uniform yellow colour. Egg, Whole, Liquid, Frozen shall, when thawed IAW good commercial practice, form a smooth paste on mixing and no off flavours or off odours shall be evident. Egg, whole, liquid, frozen shall be packed IAW best commercial practice in tinplate cans. New Detailed Requirements. Quality. Eggs whole shall be free of poultry' faeces or faecally and contaminated material, including contamination from the packaging. Eggs whole shall not be cracked, damaged or leaking shells. Egg Products shall be pasteurised or heat treated to ensure the product complies with the microbiological criteria specified in the FSANZ Standard 1.6.1. Temperature. All egg products fresh liquid, frozen or dried shall be delivered product within the specified temperature range as detailed within FSANZ, with frozen egg products not to exceed --18ºC and fresh egg products not to exceed 5ºC. and dried products as stated in the individual product specification. Colour. Eggs whole or egg products shall have a uniform yellow colour for the yolk and clear albumen (for fresh) with the colour characteristics of the product and shall not have off or offensive odours or tastes. Variety. Defence shall only accept eggs whole that are farmed from the following: a. free range; and b. barn laid. Minimal nominal weight for eggs whole shall not be less than 55g per individual egg.