paisanjr
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Royal Thai Army updates catering standards and supplemented with COVID-19 preventive measures, in order to ensure a good quality of life for the army personnel.
The army reviews the current catering standards and supplements them with COVID-19 preventative measures. An objective is to improve the quality of life for the soldiers so that they are able to train and ready to help people in every situation.
The policy of General Narongphan Jitkaewthae, Commander in Chief, places emphases on benefits and welfare of the soldiers, so he encourages all unit commanders to take good care of them. For example, food must be fresh, clean, delectable, nutritious, and adequate so that they are satisfied, strong, and healthy and then have high morale. The army, more specifically Quartermaster Department, ran an online mess sergeant course for the officers who work in the mess of the units countrywide from 2 August to 17 September 2021. The course attempted to raise qualities and standards of the junior ranks mess by inviting experts (both inside and outside the army) in nutrition, cooking, catering, and services to instruct them in culinary practices. Moreover, the class laid stress on compliance with the COVID-19 cooking safety regulated by Department of Disease Control so as
not to spread illness. Such measures include maintaining good hygiene in kitchen areas, separating raw and cooked food, heating food with high temperature, keeping raw materials
in proper temperature, using clean water and safe materials, wearing personal protective equipment such as head caps, gloves, and medical or face masks during cooking, and serving meals for each soldier in a separate set of tableware. Furthermore, the trained officers went over the principles of nutrition again in this class, particularly the dietetics guided by Ministry of Public Health, so the consumers could get proper nourishment with all nutrients and suffcient energy. Consequently, the units are instructed to serve eggs, milk, soy milk, and healthy drinks for breakfast and to provide a special meal once a week in order to strengthen the immune system and raise the soldiers' morale. The commander in chief approves a proposal for an increase in food funds, which is the same standard for all units and conforms with his policy on quality of life. The ultimate goal is that the soldiers live
comfortably and consume nutritious food because not only will they have good morale, but they will also be strong and ready for training and helping people in every situation.
The army reviews the current catering standards and supplements them with COVID-19 preventative measures. An objective is to improve the quality of life for the soldiers so that they are able to train and ready to help people in every situation.
The policy of General Narongphan Jitkaewthae, Commander in Chief, places emphases on benefits and welfare of the soldiers, so he encourages all unit commanders to take good care of them. For example, food must be fresh, clean, delectable, nutritious, and adequate so that they are satisfied, strong, and healthy and then have high morale. The army, more specifically Quartermaster Department, ran an online mess sergeant course for the officers who work in the mess of the units countrywide from 2 August to 17 September 2021. The course attempted to raise qualities and standards of the junior ranks mess by inviting experts (both inside and outside the army) in nutrition, cooking, catering, and services to instruct them in culinary practices. Moreover, the class laid stress on compliance with the COVID-19 cooking safety regulated by Department of Disease Control so as
not to spread illness. Such measures include maintaining good hygiene in kitchen areas, separating raw and cooked food, heating food with high temperature, keeping raw materials
in proper temperature, using clean water and safe materials, wearing personal protective equipment such as head caps, gloves, and medical or face masks during cooking, and serving meals for each soldier in a separate set of tableware. Furthermore, the trained officers went over the principles of nutrition again in this class, particularly the dietetics guided by Ministry of Public Health, so the consumers could get proper nourishment with all nutrients and suffcient energy. Consequently, the units are instructed to serve eggs, milk, soy milk, and healthy drinks for breakfast and to provide a special meal once a week in order to strengthen the immune system and raise the soldiers' morale. The commander in chief approves a proposal for an increase in food funds, which is the same standard for all units and conforms with his policy on quality of life. The ultimate goal is that the soldiers live
comfortably and consume nutritious food because not only will they have good morale, but they will also be strong and ready for training and helping people in every situation.
