Page 5 - Div Newsletter Feb 2019 FINAL APPROVED

Have you noticed a new entry in the Auxiliary
Directory under Officers of Division 114-06?

D11 SR Auxiliary Food Service

As of 2019, Division 6 now has its own SO-FS. Staff Officer – Food
Services is now part of the Division 6 family which has been assigned to
Frank A. Gonzales of Flotilla 06-06.

What does the SO-FS do? We asked Frank about this and this is what he
wrote about it:

The Auxiliary food service, formerly known as Aux Chef, is an operational
program within the auxiliary intended to directly support the Coast
Guard. We prepare and serve food to CG units on an “as needed basis” on
cutters and land based locations, or anywhere the CG has responded to a
calamity/disaster.
Frank A. Gonzales, SO-FS
The AUX-FS program was developed on the East Coast in response to a plane disaster in the early ‘90’s. At that
time, the need to serve quality, safe food to emergency first responders was recognized. The use of Auxiliarists
could free up additional CG personnel to perform other needed response functions.
The program was expanded to the West Coast approximately eight years ago. At that time, a request went
throughout the district for volunteers to be trained in safe food handling and preparation techniques. Every
member of the Aux FS program must have two Hepatitis A shots.
The training includes preparing hot foods, cold foods, and sanitizing cooking utensils, dishes, and work
surfaces. All chefs must be trained to recognize how food is cross-contaminated, food temperature
maintenance, safe handling of food, and many other areas. These areas of knowledge formed the basis of the
required PQS. Each qualified FS personnel must have completed their PQS under an approved trainer.
To get involved in the program, please contact Barry Chapman, the DSO-FS, at 818-781-5236.

The Scuttlebutt Newsletter EDITOR: Rudy Lopez Jr, SO-PB
D11sr Division 6 626.482.4246 rlopezjr.cgaux@gmail.com P a g e | 5