Who is accountable for implementing guidelines related to food service operations?

The Commanding Officer is accountable for implementing guidelines related to food service operations because they hold the overall responsibility for the command and must ensure that all aspects of operations align with Navy directives and policies. The Commanding Officer provides the necessary leadership and resources to ensure that food service operations meet dietary, safety, and operational standards. They are ultimately responsible for the welfare of the personnel and the quality of life aboard the ship or in the command, which includes proper food service management.

While other roles, such as the Food Service Officer or Supply Officer, play essential parts within the food service operations — such as managing inventory, overseeing the preparation and serving of meals, and ensuring compliance with health and safety regulations — these roles operate under the guidance and authority of the Commanding Officer. The TYCOM (Type Commander) provides support and establishes policies, but it is the Commanding Officer who is accountable at the local level for adherence to these guidelines in their command.