NAVSUP FLC Yokosuka trains Fleet Culinary Specialists

Base Info
Sgt. 1st Class Anthony Smith, U.S. Army veterinary food safety instructor and a member of NAVSUP FLC Yokosuka’s NFMT, discusses food safety sanitation with 7th Fleet Culinary Specialists (CSs) Feb. 23 at the Commander Fleet Activities Yokosuka (CFAY) Commodore Matthew C. Perry General Mess, also known as the “Jewel of the East.”
Sgt. 1st Class Anthony Smith, U.S. Army veterinary food safety instructor and a member of NAVSUP FLC Yokosuka’s NFMT, discusses food safety sanitation with 7th Fleet Culinary Specialists (CSs) Feb. 23 at the Commander Fleet Activities Yokosuka (CFAY) Commodore Matthew C. Perry General Mess, also known as the “Jewel of the East.”

NAVSUP FLC Yokosuka trains Fleet Culinary Specialists

by: Sky M. Laron, NAVSUP FLC Yokosuka Director of Corporate Communications | .
FLEACT Yokosuka | .
published: February 23, 2016

YOKOSUKA, Japan – Naval Supply Systems Command (NAVSUP) Fleet Logistic Center (FLC) Yokosuka Navy Food Management Team (NFMT) personnel trained 7th Fleet Culinary Specialists (CSs) on food safety sanitation Feb. 23 at the Commander Fleet Activities Yokosuka (CFAY) Commodore Matthew C. Perry General Mess, also known as the “Jewel of the East.”

Excellence  in  foodservice  is  essential  to  the  health and  morale  of  Navy  members  and  to  the  overall readiness of the Operating Forces, which is why CS training is so important.

“The Navy fights on its stomach and good food helps maintain high crew morale,” said Sgt. 1st Class Anthony Smith, U.S. Army veterinary food safety instructor and a member of NAVSUP FLC Yokosuka’s NFMT. “It’s also important to ensure the food is safe.”

Refresher training on food safety prevents possible food borne illnesses from occurring, keeping everyone mission ready, according to Smith.

The NFMT provides training during every ship assist visit they conduct but this was a special training event being provided to assist junior Sailors in their upcoming advancement exams, according to Smith.

“I want to advance and touch up on more information for culinary management,” said Culinary Specialist Seaman Ernest Ferrell, a training attendee who works in the USS John S. McCain (DDG 56) wardroom.

“Sometimes in the galley on the ship things come up and if you don’t have the information you need you’re out of luck,” said Ferrell. “I want to thank [NAVSUP FLC Yokosuka, NFMT] for putting this training together, it really helps and it’s going to help me a lot for my exam.”

The mission of the NAVSUP FLC Yokosuka NFMT is to aid ships and shore activities in raising the quality and standards of food service. They accomplish their mission through a number of activities, including crew food service training, galley equipment and sanitation inspections and evaluation of unit food service operations.

NAVSUP FLC Yokosuka, one of eight fleet logistics centers under NAVSUP Global Logistics Support (GLS), is the Western Pacific region's largest U.S. Navy logistics command, headquartered just 26 miles due south of Tokyo, the enterprise networks more than 20 sites and fuel terminals from Misawa, Japan, to Sydney, Australia; Diego Garcia in the Indian Ocean to Guam with a mission to serve the Asia Pacific Region’s forward deployed maritime Warfighter with 24/7 operational logistics support integrating an extensive service provider network to deliver fuel, material, mail and supply chain services across the U.S. Navy’s largest geographical area of responsibility (AOR).

NAVSUP GLS provides global logistics for a global Navy. The organization is made up of approximately 6,300 military and civilian logistics professionals operating from 105 locations worldwide providing an extensive array of integrated global logistics and contracting services to Navy, Marine Corps, joint operational units, and allied forces across all warfare enterprises.

Tags: Yokosuka Naval Base, Base Info
Related Content: No related content is available