AETC rates Altus Food Services best of best

  • Published
  • By Michael Fletcher
  • 97th Air Mobility Wing
ALTUS AFB, Okla. --  Altus Air Force Base's food service division of the 97th Services Squadron is the recipient of the John L. Hennessy Award for being the single category winner in the Air Education and Training Command for 2007. Last year Altus was runner-up to Randolph Air Force Base, Texas. 

Food Service is competing against single category food service operations from the rest of the Air Force major commands in the United States and abroad. 

Air Force and civilian culinary experts will start their inspection in January. At each baase they will spend three days inspecting food operations before heading to the next single category contestant. The Air Force-level Hennessy award will be presented in May 2007. 

"Winners of the Air Force-level competition will travel to Chicago, Ill., where they will be formally recognized by both military and the civilian food service industry experts," Maj. Pamela D. Backeberg, services squadron commander, said. "They will be elegantly dined and will eat food prepared by nationally and internationally recognized chefs as special thanks for their hard work and culinary talents. The Air Force-level inspection will evaluate kitchen, serving and dining operations, sanitation and repair, as well as the management, training, personnel and readiness."
 
"I've heard civilian inspectors marvel at the cleanliness of military dining facilities," Major Backeberg added. "Our efforts combined with military public health inspections ensure we maintain our high standards."
 
"Food service is a constantly evolving field," said Kevin Burnett, 97th Services Squadron combat support chief. "We prioritized our [Center for Disease Control] training program to meet mission requirements and nine of our new Airmen have upgraded with a 100 percent pass rate."
 
Food Service updated their 5-year plan, purchased modern food production equipment and developed tracking systems for both inventory and menu items. The flight kitchen was upgraded with commercial equipment, reducing food preparation times by 15 percent. 

"We're focused on our customers - the students and permanent party patrons," Major Backeberg said. "Our weekly international heritage meals are an absolute favorite, as well as new nutritional deli-wraps and deli-sandwiches added to our 'grab n' go' selection." Five new healthy choice menu selections also foster healthy eating habits. Headcount has increased by 20 percent this year.
 
All this while maintaining an impeccable facility that received 10 out of 12 public health "Excellent" ratings and managed a million dollar, 55,000-hour mess attendant contract.
 
"Our 24 food service personnel won nine AETC awards at squadron level and brought home the Education and Training Command Food Excellence Award, recognition that we are certainly the best of the best," Major Backeberg said.