What main aspect does food service management prioritize according to AR 30-22?

The primary focus of food service management according to AR 30-22 is the quality and safety of the food served. This is essential in maintaining the health and well-being of soldiers, as they rely on nutritious meals to sustain their physical and mental capabilities. Ensuring food safety involves adhering to strict hygiene standards, proper food handling procedures, and regular inspections to prevent foodborne illnesses.

The emphasis on quality means providing balanced meals that meet the dietary requirements necessary for diverse operational conditions. A strong commitment to food safety and quality helps build trust among service members in the food they consume, directly impacting their performance and morale. Additionally, adherence to these standards safeguards against potential health risks, thus reinforcing the overall mission readiness of military personnel.