Fort McCoy’s LRC food-service team earns perfect score on inspection [Image 3 of 5]

FORT MCCOY, WI, UNITED STATES

03.30.2023

Photo by Christopher Hanson 

Fort McCoy Public Affairs Office           

Members of the Fort McCoy food-service team, Fort McCoy Garrison leadership, and Roberta Sheffield and Franklin Booker with the Joint Culinary Center of Excellence at Fort Lee, Va., celebrate on March 31, 2023, at the Fort McCoy, (Wis.) Garrison Headquarters following the completion of the Army Food Management Assistance Team (FMAT) Inspection that was completed for the Fort McCoy Logistics Readiness Center (LRC) Food Program Management Office and LRC Supply Subsistence Management Office. The FMAT inspection took place March 29-31 at Fort McCoy, said Fort McCoy Food Program Manager Andy Pisney. The FMAT inspects each installation food program every 18 months in the Continental United States and every 12 months in overseas locations. The objectives of the FMAT inspections are to assist in raising the quality of the installation food service program and to increase the effectiveness by identifying programs that are functioning well or that may require improvement. Sheffield and Franklin Booker inspected the Fort McCoy LRC Food Program. They inspected the Food Program Management Office, contract surveillance, communication, administration, subsistence, food safety/sanitation, nutrition, facilities and equipment, resource management, and modernization. Out of a total of 57 points available on the inspection, the Fort McCoy LRC Food Program received 57 points — a perfect score. (U.S. Army Photo by Christopher Hanson/Fort McCoy Public Affairs Office)

• Date Taken: 03.30.2023
• Date Posted: 04.11.2023 13:54
• Photo ID: 7733946
• VIRIN: 230331-O-GQ656-472
• Resolution: 3941x2955
• Size: 0 B
• Location: FORT MCCOY, WI, US