“We served over 1,000 personnel in one hour,” said Sgt. 1st Class Susan Porter, DFAC Contracting Officer Representative on Camp Virginia. This works out to be 17 customers per minute. Any restaurant back home would be ecstatic to see this type of through put in their business.
The DFAC serves four meals a day to the permanent party soldiers and the transient Soldiers coming out of Iraq. As the draw down continues, the influx of transient soldiers is expected to increase sustainably, compared to the original numbers of transient soldiers the BSB had when they assumed camp command In August.
Each meal is randomly sampled and saved for quality control/assurance as part of the overall management of the dining facility. Food preparation is continuously monitored for sanitation techniques, temperatures and quality beginning with meal preparation through meal serving.
Not only is Porter responsible for the food safety and preparation, her staff also constantly monitors the Soldiers walking through the door to ensure they are in compliance with the uniform policy established by the camp commander.
Soldiers like to work out and grab a quick bite to eat; however, sweaty PTs potentially can be just as unsanitary as poor food preparation.
All customers wash their hands before entering the dining facility to reduce transmission of illnesses.
“This group is the hardest working group on camp. They are working at 1/2 of their required staff and they’re still able to do this. It’s nothing short of amazing what they are capable of doing,” said Command Sgt Maj. James Kampsen.
Story by Capt. Sara Behr, 134 Brigade Support Battalion
Date Taken: | 11.08.2011 |
Date Posted: | 11.18.2011 13:45 |
Story ID: | 80229 |
Location: | KW |
Web Views: | 51 |
Downloads: | 0 |
This work, Supporting the Draw Down – One Meal at a Time, by CPT Sara Behr, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
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