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Training Requirements for Food Service
The Performance Qualification Standards (PQS) are a series of tasks that must be performed by the AUXFS and signed off by a "Qualified" AUXFS and/or a unit FSO (CS2 and above). These tasks are similar to those required of an CS3 Striker candidate. ALL TASKS MUST BE COMPLETED.
A completion of Basic AUXFS Class with a minimum of 18 hours of instructions, including sanitation course by a qualified AuxFS instructor.
Introduction to Risk Management (IRM) - As of January 2020, TCT requirements were removed and IRM placed in this field for recording the one-time completion of this mandatory course.
Basic Health Screening Guidelines
- You MUST receive a Medical Personnel Screening from a Coast Guard Medical Officer or a licensed personal Medical provider to clear that you are safe to handle food service responsibilities.
- Initially Vaccinated against Hepatitis A shoot from a Coast Guard Clinic or a Personal Medical Provider. AND a Booster vaccination shoot is required after 6-12 months of initial vaccination and proof thereof will be submitted to their appropriate AUXFS officer.
- A-01 Scale 3 recipes to change number of servings.
- A-02 Perform the following cutting techniques: Dice, Mince, Chop and Slice.
- A-03 Cook two items from an approved menu.
- A-04 Prepare brewed coffee.
- A-05 Cook at least one of the following meats using the dry heat method.
- A-06 Cook at least one of the following meats using the moist heat method.
- A-07 Prepare one soup, either thick or thin.
- A-08 Prepare eggs "Cooked to Order" using each technique as Easy-over, Scrambled, Omelet.
- A-09 Prepare items for chilled salad bar.
- A-10 Prepare one cooked salad.
- A-11 Cook a fresh and frozen vegetable product.
- A-12 Cook a pasta, potato or rice product.
- A-13 Prepare a dessert using a mix or refrigerated product.
- A-14 Set up the serving line.
- B-01 Maintain safe serving temperatures in steam table and chilled salad bar.
- B-02 Sharpen a knife
- C-01 Store and Label leftovers correctly.
- C-02 Clean and Sanitize food and non-food contact surfaces within mess and galley.
- C-03 Demonstrate correct hand washing process.
- C-04 Health Certification, per ALCOAST 300/15.
* These hours are Coast Guard Operational Support hours and are submitted on 7030H forms as 07D and appropriately recorded in AUXDATA. "AUXFS DUTY" and location/details must be included in the remarks section in the 7030H forms to insure proper entry in AUXDATA. A failure to compete minimum hours will result in the revocation of AUXFS certification and removal of certification in AUXDATA.
Auxiliary Food Service Manual
AUXFS ADSO-FS and SO-FS Job Description
AUXFS DSO-FS Job Description