NAVSUP FLC Bahrain Heats Up the Galley for Culinary Training


Story Number: NNS190411-02Release Date: 4/11/2019 8:45:00 AM
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By Javani G. Jones, NAVSUP FLC Public Affairs

MANAMA, Bahrain (NNS) -- Naval Supply Systems command (NAVSUP) Fleet Logistics Center (FLC) Bahrain culinary specialists conducted training for local ships throughout the Fifth Fleet area of operations, March 15, 2019. The purpose of the training was to increase Sailors’ knowledge of sanitation practices and proper operation procedures for dining areas.

As the first culinary specialist at NAVSUP FLC Bahrain, Senior Chief Culinary Specialist (CSCS), Lakesia Jackson developed a continuous process improvement program to ensure Sailors get hands on experience and education in food handling.

NAVSUP FLC Bahrain provided on-the-job training to food service personnel through various methods of instruction for all phases of food service including management, serving of food, sanitation, production and accounting. CSCS Jackson trained over 35 Sailors on proper procedures of food hygiene.

“The key objective for these trainings is to make sure Sailors maintain high standards while continuing to serve safe and enjoyable meals in the galley. Proper handling of food helps to ensure over 600 Sailors on various ships are safe from health risks,” said CSCS Jackson.

CSCS Jackson reviewed Navy publication “Food Service Management General Messes” with junior culinary specialists, reviewed lesson modules and created hands-on cooking activities. NAVSUP FLC Bahrain reservist CSCS Donald Walton helped with the training by ensuring galley spaces were clean and healthy for good sanitary standards.

“We performed quality assurance sanitation evaluations on ships ensuring proper handling of food products,” said CSCS Donald Walton, NAVSUP FLC Bahrain, senior enlisted culinary specialist reserve command.

CSCS Jackson and Walton instilled management awareness for food service personnel. Jackson conducted a question and answer session to test skills, while Walton placed special emphasis on high-quality food preparation and food service safety precautions. NAVSUP FLC Bahrain culinary specialists’ evaluated sanitation requirements for all food service equipment in order to prevent an outbreak of a food borne illness in accordance of the Department of the Navy policies and procedures.

NAVSUP FLC Bahrain is one of eight FLCs under Commander, NAVSUP. Headquartered in Mechanicsburg, Pennsylvania, and employing a diverse, worldwide workforce of more than 22,500 military and civilian personnel, NAVSUP's mission is to provide supplies, services, and quality-of-life support to the Navy and joint warfighter.

 

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