Leadership Food Service

Leadership & Food Service

A command can influence and support a culture of physical readiness and lethality by reshaping and enhancing the physical and nutritional environment. Command Leadership, Command Fitness Leaders (CFLs), Assistant Command Fitness Leaders, and Food Service Officers (FSOs) can utilize the resources below to ensure their Sailors have access to high-performance foods, safe dietary choices, and professional resources. 

These resources provide leadership with the policy frameworks, training courses, and environmental assessment tools required to assess, improve, and enforce nutrition and dining facility standards across ships, stations, and military installations.

Armed Forces Recipe Services (AFRS).  The official standardized recipe database that ensures all meals prepared on ships or shore bases meet strict portion, culinary, and military nutritional standards. Registration is required to gain access to the site. 

CFL/ACFL Dietary Supplement Training (OPSS).  Mandatory dietary supplement training required by DODI 6130.06 for all Service members and those who provide health-related services. Equips fitness leaders with training to educate their crew on being supplement savvy. 

DHA-PM 6015.01 (MTF Uniform Business Office Operations).  The Military Health System (MHS) Uniform Business Office (UBO) manual. Dictates business processes, billing, and accounting for nutrition/meal programs within MTF operations.

DoD 1338.10 Food Service Program.  The foundational DoD manual (DoDM) establishing administrative procedures, joint oversight committees, and operational baselines for all military dining.

DoD Food Service Charges (Tab G).  Contains the official meal rate and surcharge sheets set by the DoD Comptroller for personnel eating at appropriated dining facilities.

DODI 6130.05 DoD Nutrition Committee.  Establishes the DoD Nutrition Committee charters and procedures, tasking them with formulating Joint Military Dietary Reference Intakes (MDRIs).

Go For Green (G4G) Program Requirements & Resources.  Policy and marketing assets to run the Go For Green® dining hall labeling initiative. Standardizes food labeling (Green/Yellow/Red) to guide diners toward high-performance eating.

Military Nutrition Environment Assessment Tool (M-NEAT).  A DoD standardized app/spreadsheet tool used to evaluate accessibility to healthy food on military installations and ship venues. Scores help to improve the eating environment of dining facilities, vending, and snack lines.

NAVMED P-5010-1 Tri-Service Food Code (2019).  The regulatory framework for sanitary standards in military food service. Mandates cold/hot holding, prep sanitization, and safety audits to prevent foodborne illness outbreaks.