Catering Publications

Combined Services Culinary Challenge 2010 - Forms

General information and exhibitors application form for the 2010 Combined Services Culinary Challange.

Date: 17 Mar 10

Daily Messing Rates

Daily Messing Rates information

Date: 28 Jun 06

Defence Estates Specification 42

Catering Equipment Specification

Date: 9 Feb 06

Defence Food Services Integrated Project Team Sustainable Procurement Action Plan

Defence Food Services Integrated Project Team Sustainable Procurement Action Plan

Date: 19 Dec 07

Design & Maintainence Guide 18: Design of Catering Facilities

This guide is prepared by Defence Food Servces IPT Staff primarily for use in contracts which include the provision of new build or refurbished Service kitchens, dining rooms or leisure facilities and the provision of new or replacement catering equipment.

Date: 3 Mar 06

Joint Service Publication 456 - Defence Catering Manual: Volume 4 - Catering, Retail and Leisure.

Joint Service Publication 456 - Defence Catering Manual: Volume 4 - Catering, Retail and Leisure.

Date: 29 Sep 06

Joint Service Publication 456 -Defence Catering Manual: Volume 3 Defence Food Safety Management

Joint Service Publication 456 -Defence Catering Manual:
Volume 3 Defence Food Safety Management

Date: 9 May 06

Joint Service Publication 456 -Defence Catering Manual: Volume 1 - Catering Management

Joint Service Publication 456 -Defence Catering Manual:
Volume 1 - Catering Management

Date: 9 May 06

Joint Service Publication 456 -Defence Catering Manual:Volume 2 - Catering Accounting Regulations

Joint Service Publication 456 -Defence Catering Manual:
Volume 2 - Catering Accounting Regulations

Date: 9 May 06

Quality Assurance / Quality Control Guide to the Local Purchase of Food - Code of Practice.

This Code of Practice is to be used when Service personnel are not fully conversant with extant food safety legislation or are not supported directly by trained catering personnel or QA/QC food procurement staff. It has been developed to be used in conjunction with to Volume 3 of JSP 456 – Defence Food Safety Management.The decision tree within Volume 3 Chap 3 must be followed when considering the utilisation of fresh rations on operations or exercise, in particular providing direction on the storage of fresh rations after procurement and prior to consumption. Furthermore, guidance and advice should be sought at the earliest opportunity, preferably from Service EH or catering/food services staff, prior to commencing procurement action.

Date: 19 Nov 07

Ten man Operational Ration Pack (ORP) recipe ideas

This recipe book has been devepoled to help get the most from the 10 man Operational Ration Pack (ORP).

All the recipes have been sent in by Chefs from the three Services, and each menu has been trialled by 3 Mobile Catering Support Squadron Royal Air Force.

Date: 30 Oct 08

The Commanders Guide to Fluid Intake

The human body must maintain its core temperature within a narrow range to survive. In hot climates, or during hard physical work, the body maintains a safe core temperature by evaporating sweat from the skin to lose excess heat. This guide provides information to Commanders on how to manage the available potable fluids in order to reduce the risk of dehydration-related heat illness.

Date: 18 Jan 07

The Commanders Guide to Nutrition

It is not just the health of military personnel that is considered to benefit from adequate nutrition, as general health improves, attention has turned to the role of nutrition in performance. The most important aid to physical and mental performance is a balanced diet providing sufficient calories to meet daily energy expenditure. This guide is designed to teach you and your staff the basics of good nutrition, and to help you to identify how nutrition can help to improve both the physical and mental performance of you and your troops.

Date: 18 Jan 07

UK Armed Forces Personal Guide to Nutrition

By choosing the right foods, you can improve your chances of staying healthy and fit by eating a balanced diet. This booklet shows you how to do that by making small changes to the foods you eat.

Date: 18 Jan 07

Vocational Catering - A Code of Practice

This Code of Practice has been designed to assist detachments, deployed on operations or exercise, prepare and serve food without the support of qualified Service catering staff. It is promulgated under JSP 456 Vol 3 -Defence Food Safety Management, which should be referred to for definitive policy.

Date: 19 Nov 07