COMDTINST 4061.5B — Culinary Operations Management

COMDTINST 4061.5B governs policies and standards for culinary operations and support of Coast Guard Dining Facilities.

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  • Publication number: COMDTINST 4061.5B
  • Title: CULINARY OPERATIONS MANAGEMENT
  • Date: 7/26/2023
  • Proponent: CG-1113

View COMDTINST 4061.5B on armypubs.army.mil

It addresses CGDF establishment, organization, staffing, menus, food procurement, allowances, inventory control, and emergency feeding. It requires controls for purchases, records, sanitation, meal sales, and food inventories.

Applies to: All Coast Guard unit commanders, commanding officers, officers-in-charge, deputy/assistant commandants, chief of headquarter directorates must comply with the policies contained.

Topics covered

  • Coast Guard Dining Facilities
  • CGDF establishment and disestablishment
  • Meal rates and allowances
  • Menu development
  • Food procurement
  • Inventory management
  • Emergency feeding
  • Culinary staffing

Questions and answers

What approval is required to establish a new Coast Guard Dining Facility?

CO/OICs do not have the authority to establish permanently a new CGDF under their command without authorization from CG-1113. (paragraph 4)

What restrictions apply when CGDFs sell meals to paying patrons?

Sales must not impact meals provided to regular patrons. (paragraph 1)

Can an FSO change the menu for paying patrons?

The FSO must not change menus to accommodate paying patrons. (paragraph 3)

What trans fat rule applies to food served in CGDFs?

The use and serving of trans fats in menu items served in CGDFs is prohibited.

What food sources may CGDFs use for procurement?

All CGDFs must use a government resource as their primary source of procuring food items and to the maximum extent possible. (paragraph 4)

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