- 10-1: Classification
- 10-2: Composition
- 10-3: Accessories
- 10-4: Materials
- 10-5: Insignia and accouterments
- 10-6: General guidelines
10-1: Classification
The female food service uniform is the daily work uniform for all female enlisted Soldiers in CMF 92 who hold food service MOSs, when prescribed by CTA 50–900 and by the commander (see fig 10–1). The garrison food service supervisor uniform is described in paragraph 10–2b.
10-2: Composition
a. The female food service uniform consists of:
(1) Dress.
(a) Dress, women’s. The dress will be of an approved specification or pattern. It is knee-length with short sleeves and has a front button closure system, wing-tip collars, and a belt.
(b) Dress, maternity, white. The dress is any plain, white, unadorned commercial design, in an easy-care, durablepress and soil-release material, with wing collars suitable for placement of rank and branch insignia, as prescribed. Fabric content must comply with NFPA standards. Any closure method is acceptable, but it may not cause safety hazards or degradation of appearance.
(2) Slacks and tunic.
(a) Uniform, women’s, tunic and pants, hospital duty. The uniform will be of an approved specification or pattern.
The tunic is an over-the-hip style with winged collars, short sleeves, and side pockets; the pants are straight-legged.
(b) Pantsuit, women’s, cotton/polyester, white.
(c) Slacks and tunic, maternity, white. The slacks and tunic may be any plain, white, unadorned commercial design. The fabric is an easy-care, durable-press, and soil-release material, with wing collars suitable for placement of rank and branch insignia, as prescribed. Fabric content must comply with NFPA standards. Any closure method is acceptable, but it may not cause safety hazards or degradation of appearance.
Note: Not all components listed in paragraphs a and b are worn together. Either a dress, the slacks with tunic, or the pantsuit is worn.
(3) Undershirt, white (see para 20–28).
(4) Undergarments (see para 20–28).
(5) Footwear (see para 10–3f).
(6) Headgear, beret (see para 4–10b). The beret is authorized for wear with hospital duty uniforms when outside the
medical treatment facility.
b. The garrison female food service supervisor uniform consists of (in addition to items listed in paragraphs a(3) through (6)):
(1) Blouse, women’s, food service, white. Commercial, short-sleeved blouse with a front button closure (local
procurement according to CTA 50–900).
(2) Skirt, women’s food service, black (local procurement according to CTA 50–900).
(3) Slacks, women’s, food service, black (local procurement according to CTA 50–900).
10-3: Accessories
The following accessories are normally worn with the female food service utility uniform:
a. Belt, web, with open-faced black buckle (see para 20–2d through e).
b. Coat.
(1) Black, all-weather (see para 20–7).
(2) Coat, cold-weather (field jacket) (see para 4–3h and fig 4–2).
c. Windbreaker, black (see para 20–30).
d. Gloves.
(1) Black, utility (see para 20–11a).
(2) Black, leather, unisex, dress (with black overcoat or all-weather coat only) (see para 20–11b).
e. Scarves (see para 20–21).
(1) Black (with black overcoat or all-weather coat only) (see para 20–21a).
(2) Olive-green 208 (with field jacket only) (see para 20–21b).
f. Footwear.
(1) Boots, combat (see para 20–3).
(2) Shoes, oxford, black (see para 20–23a).
g. Socks (see para 20–24).
(1) Tan, green, or black, tan; cushion sole (worn with boots only) (see para 20–24a).
(2) Black, dress (worn with shoes only) (see para 20–24b).
h. Stockings, sheer (see para 20–24d).
i. Sweater.
(1) Cardigan, white, unisex (worn only with food service utility uniform) (see para 20–26b).
(2) Cardigan, black, unisex (worn only with food service supervisor uniform) (see para 20–26a).
(3) Pullover, black, unisex (worn only with food service supervisor uniform) (see para 20–26c).
j. Smock, food inspector’s, and other organizational clothing and equipment as determined by the commander, according to CTA 50–900 and CTA 50–970.
k. Handbags (see para 20–12).
(1) Black, clutch-type, optional purchase (see para 20–12a).
(2) Black, shoulder (see para 20–12d).
l. OCIE as determined by the medical facility commander for wear within the medical treatment facility, according to CTA 50–900 or CTA 8–100.
10-4: Materials
The fabrics are white, cotton and polyester, durable press and black, polyester, durable press.
10-5: Insignia and accouterments
The following insignia are authorized for wear on the female food service uniform:
a. Grade insignia, nonsubdued (see para 21–5 through 21–8).
b. Headgear insignia (see para 21–3).
c. Nameplate (see para 21–25c).
d. Organizational flash (see para 4–10b).
10-6: General guidelines
a. The food service uniform is worn with the smock tucked into the trousers. The commander may authorize exceptions to the prescribed wear of the smock for health and safety reasons. The black belt with black open-faced buckle is worn with this uniform. The food handler’s apron and food handler’s caps are worn only within the immediate vicinity of the dining facility. No insignia is worn on the food handler’s cap. Soldiers will wear the food handler’s cap only while in the dining facility.
b. The optional purchase, white unisex cardigan is authorized for wear as an outer garment with the food service uniform while on duty. However, Soldiers may not wear the white cardigan when serving or preparing food. Soldiers may wear the white unisex cardigan buttoned or unbuttoned while indoors; when outdoors, with the exception of pregnant Soldiers, they will wear the cardigan buttoned. Soldiers will wear the collar of the smock outside the sweater so rank is visible. When a cold-weather coat or other authorized cold-weather outer garments are worn, personnel may wear the olive-green scarf and the utility gloves, but they are not required to do so. Personnel may wear the optional purchase, black windbreaker (see para 20–30), except in formation. Black oxford shoes or combat boots are worn with the food service uniforms, unless CTA 50–900 authorizes other footwear. Soldiers will not blouse the trousers when wearing boots. Soldiers will wear either black socks or sheer stockings with the black oxfords, with the pantsuit, or with the tunic with slacks. Sheer stockings are worn with the food service uniform dresses. The slacks are not bloused when wearing boots.
c. The food service supervisor may wear the white blouse, black slacks or skirt, black oxford shoes, and the beret, when authorized by the commander. Food service supervisors may wear the black unisex cardigan buttoned or unbuttoned while indoors; when outdoors, they will button the sweater. The black belt with brass buckle is worn with this uniform. The food inspector’s smock is authorized for wear with the food service supervisor uniform only while in the dining facility.
d. The food service utility and food service supervisor uniforms are organizationally issued utility uniforms. However, Soldiers retain these uniforms for as long as they are assigned to food service duties.
e. Issuing the food service maternity uniform to female personnel has no bearing on issuing the maternity service uniform (chap 15) or the maternity work uniform (chap 5).