can be found here: FSM RESTORES or you may even find it in our new
Q: What version of FSM should we currently be working with?
FSM 250-02.05.0 (effective November 2001)
When, and what is the next version of FSM coming out?
FSM Version 250-02.05.00 was released November 2001.
How often should I request a NFMT assistance visit?
Although not required, NAVSUP Publication 486 recommends afloat activities request and receive an assistance visit every 24 months and shore activities every 30 months. If your activity is anticipating an upcoming inspection, increased pitfalls or you have many new personnel, an assist visit will give your activity current insight of your operations. Additionally, current training in the form of formal classroom and hands-on OJT is conducted by the NFMT in your facility for the realistic approach you need to accommodate the ever changing dynamics of modern food service.
Remember, "Assisting--Not Inspecting" is our motto!
How do I request a NFMT assistance visit?
Simply notify the NFMT supporting your activity or follow the guidelines outlined in NAVSUP Publication 486, Appendix H. For afloat activities, NFMT assistance visits ARE more beneficial to an activity when conducted underway. This ensures a captive audience, realistic personnel feeding, and a reduction of activities associated with in port operations which greatly reduce the NFMT's ability to conduct an adequate assessment and training to all personnel assigned to the food service division.
Can an activity request specific types of training or assistance to include dates and times?
Absolutely! The NFMT will accommodate your activity's training and assistance needs to include your schedule. Details will be worked out between your activity and the NFMT supporting you.
What does the NFMT do during an assistance visit?
The assist visit is an unbiased evaluation (reported only to your activity) and training in the form of OJT in areas such as: Proper food service techniques, management, production, service of food, sanitation, food safety, food inspection and stowage, training and accounting, menu planning and nutrition, progressive cookery, proper serving techniques, food service safety, fire prevention, personal hygiene, use of facilities, equipment and personnel, automated records, FSM, financial returns, Prime Vendor and automated ordering procedures, equipment maintenance and minor repairs and many other specialized training areas.
