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NAVY FOOD SERVICE

Navy’s Master Load List

Simplifies the Task of

Sustaining Key Supplies

Culinary Specialist Seaman Trinity Peet prepares fried
ham for Sunday brunch in the galley of the aircraft
carrier USS Dwight D. Eisenhower (CVN 69). (Photo
by Petty Officer 3rd Class Andrew J. Sneeringer, USN)

reparing the more than 80 million meals Navy Food to support the Navy Standard Core Menu (NSCM),” said
Service serves to sailors every year is a job that de- NAVSUP Navy Food Service Director Lt. Cmdr. Scott A.
Pmands a high level of coordination and planning to Wilson, SC, USN. “This list also provides the prime vendor
maintain sustainable supply levels for galleys ashore and knowledge of what they need to source.”
aboard ships around the world. Navy Food Service teams rely on dependable supply
Navy Food Service simplifies the supply process by align- levels of the items needed to satisfy the Navy’s daily menu
ing its menus to a streamlined catalog of standard ingredients requirements. Being out of stock forces the culinary teams
for use across all galleys afloat and ashore. This master load to scramble for substitutes or come up with alternatives,
list (MLL) is managed by Naval Supply Systems Command rather than disappoint sailors and/or risk not meeting di-
(NAVSUP) and advises subsistence prime vendors (SPV) of etary requirements.
the platform-specific ingredient requirements.
“The master load list identifies ingredients required LIVING DOCUMENT
Last year, the Navy’s MLL purchases totaled over $360
million, and the careful coordination of that volume is
complicated by changes that occur throughout the year
as items are regularly added or deleted.
“The MLL is a living document,” Wilson said. “When
it comes to adding and deleting items, there are several
variables that play into that process. The majority of MLL
changes come from our suppliers and manufacturers who
may have a discontinued product that requires replace-
ment. Other changes result from creating new recipes and
adding new ingredients to the MLL.
Culinary Specialist Seaman Jennifer Potrykus Lastly, items that are slow movers are
prepares broccoli in the aft galley of the air-
craft carrier USS Dwight D. Eisenhower (CVN removed from the MLL to improve
69). (Photo by Mass Communication Special- inventory turnover rates and prevent
ist 3rd Class Christopher A. Michaels, USN) out of stock outcomes on ship orders.”
– Continued
10 GOVERNMENT FOOD SERVICE • JULY 2017