The stockage objective for food items should be the total of the operating level plus the safety level in terms

of days of supply . The operating level of supply is the amount of material required to sustain operating requirements between replenishment periods. The safety level of supply is generally the quantity required to be on hand, in addition to the operating level, to permit continued operations if a minor interruption of normal replenishment or unpredictable fluctuations in demand occur. Stockage objectives for ships are issued by the appropriate type commander. Stockage objectives for food items for activities in Alaska, Hawaii, and overseas are issued by the fleet commanders through their logistics agents.

Continental United States (CONUS) activities maintaining inventories of food items in end-use accounts, who requisition and stock food items under the appropriation Operation and Maintenance, Navy (O&MN) Subsistence Account, as authorized by the Navy Food Service Systems Office (NAVFSSO), should use the stockage levels recommended in the NAVSUP P-486, volume I.

A low limit and a high limit should be established for each item of stock at the beginning of each accounting period. Low limits and high limits should be adjusted as necessary for the following reasons:

Increase or decrease in crew size

Figure 12-1.-Stockage objective for food items.

Expected operations

Change in crew preference

Changes in the menu

Any other factors affecting the consumption of the items being ordered

Low Limit

The low limit is the stock position that signals the need to begin replenishment action. There will be no low limit for perishable subsistence items except when that item has a storage life greater than the high limit number of days' endurance established by the fleet or type commander.

To compute the low limit for subsistence items, use the following formula:

Total quantity consumed during the previous accounting period (less surveys and transfers) divided by

90 (days in an accounting period) times number of days' endurance for the low limit as established by the fleet or type commander equals low limit.

High Limit

The high limit is the maximum quantity of subsistence to be maintained on hand to sustain current operations. The high limit for perishable subsistence items will not exceed the storage life of that item times the total quantity from the previous accounting period less surveys and transfers divided by 90.

To compute the high limit for subsistence items, use the following formula:

Total quantity consumed during the previous accounting period (less surveys and transfers) divided by 90 (days in an accounting period) times number of days' endurance for the high limit as established by the fleet or type commander equals high limit. EXTENDED ENDURANCES

The meal summaries in appendix F of the NAVSUP P-486, volume 1, show how many times each menu item can be served, using the 45-day endurance base stocks

listed. Consider these meal summaries and local acceptance when adapting the 45-day SEB onboard storage capabilities and as a basis for planning a readiness menu for implementation during extended operations or when replenishment are delayed.