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SMALL ASHORE GENERAL MESS CATEGORY

***WINNER***
CROSS HALL GALLEY, NSB NEW LONDON, CONN.

Commanding Officer: Capt. Paul Whitescarver
Executive Officer: Cmdr. Cory Dyer
Supply Officer/Food Service Officer: Lt. Mark Booc
Leading Culinary Specialist: CSCS (SW) James Havens
Total Number of Culinary Specialists: 42
Total Number of Civilians (contractors): 54
Total Number of Meals Served Per Day: 1,100

ments done by Navy Food Manage-
ment teams, as well as Ney evaluators.
The checklists are also recommend-
ed as a useful tool for all internal food
service self-assessments.
General mess inspections vary in
frequency. A ship participates in a
Board of Inspection and Survey (IN-
SURV) every three to five years from
the time it is commissioned.
An ashore general mess must com-
plete an annual five-star accreditation
review to ensure that quality and nutri-
tious meals and service are being pro-
vided to customers and to ensure that
all applicable policy is being followed.
General messes conduct a self-assessment
before a validation review from CNIC.
This process determines nomina-
tion for participation in the annual
Capt. Edward F. Ney memorial awards
competition.
NAVSUP P-486 establishes policy for
the operation and management of Navy
general messes afloat and ashore. The
procedures are designed to assist food
service personnel in the proper perfor-
mance of their assigned duties and to
aid them in understanding and fulfilling
the responsibilities of their individual
tasks with general mess operations.
It defines in detail the actions of
general mess personnel in prepar-
ing meals, professional guidance
on nutrition, automated financial
management, managing inventory,
maintaining accountability for stock
and money, monitoring use and con-
sumption, and preparing reports for
headquarters. —GFS
GOVERNMENT FOOD SERVICE • MAY 2018 17