DA Form 3034: Production Schedule Guide & PDF

DA Form 3034: Production Schedule Guide & PDF – DA Form 3034, officially titled Production Schedule, is a key document in the U.S. Army Food Program. It helps plan, document, and manage meal production in dining facilities (DFACs), whether in garrison or field environments.

Table of Contents

What Is DA Form 3034?

DA Form 3034 is the official Production Schedule used by Army food service personnel. It provides written guidance to cooks for preparing meals and documents subsistence items used. A separate form is prepared for each meal (breakfast, lunch, dinner, etc.).

The form is referenced in DA PAM 30-22, Operating Procedures for the Army Food Program, with the proponent agency being the Deputy Chief of Staff, G-4 (DCS, G4). The current version is dated March 2006 (superseding earlier editions like July 2002).

Download the official fillable PDF here: DA Form 3034 Production Schedule

Purpose and Importance in Army Food Service

The Production Schedule ensures:

Efficient meal planning and preparation.
Accurate documentation of projected vs. actual headcounts and portions.
Accountability for subsistence items.
Compliance with food safety and operational standards.
Support for inventory management and waste reduction.

It is mandatory for every meal regardless of DFAC size, type of subsistence (excluding operational rations in some cases), or location. It pairs with the Kitchen Requisition for managing high-dollar and sensitive items.

Key Sections and How to Fill Out DA Form 3034

The form includes specific columns and blocks for detailed meal planning. Here is a breakdown based on official guidance:

Header Information (Blocks 1-6)

1. Unit: Enter the full unit designation.
2. Serving Period: Specify the time frame for meal service.
3. Date (YYYYMMDD): Date the meal is served.
4. Meal: Mark the appropriate box (e.g., Breakfast [BR], Lunch [L], Dinner [D]).
5. Projected Headcount: Estimated number of personnel to be fed.
6. Actual Headcount: Record after service.

Production Details (Columns 7-14)

7. Person Assigned: Name or identifier of the cook responsible for each item.
8. Recipe Number: From the master menu or TM 10-412.
9. Recipe Name: Full name of the menu item.
10. Prep Time: Start time for preparation.
11. Portions to Prepare: Quantity needed based on headcount.
12. Actual Portions Prepared: What was actually made.
13. Leftover/Discard: Record any excess or waste.
14. Special Instructions: Notes on preparation, modifications, or hazards.

Signatures (Blocks 15-16)

15a/15b: Food Operations Sergeant (FOS) or Manager signature and rank.
16a/16b: Shift Leader signature and rank.

Tip: Use the automated system when available for efficiency, but the manual DA Form 3034 remains essential for documentation.

Who Uses DA Form 3034?

92G Food Service Specialists (cooks and supervisors).
Food Operations Sergeants (FOS).
DFAC managers and shift leaders.
Units operating field kitchens (with some variations for A/B meals).

It is a core skill in 92G training, including preparing both manual and automated versions.

Best Practices and Compliance

Prepare one form per meal.
Integrate with risk management logs (e.g., DA Form 7458 for cooking).
Maintain records per ARIMS (typically 6 months active for dining facility operations).
Use it alongside headcount sheets (DA Form 3032) and inventory records (DA Form 3234).
Focus on minimizing waste while meeting menu standards and nutritional requirements.

Proper use supports the overall Army Food Program goals of efficiency, readiness, and resource stewardship under AR 30-22.

Common Questions About DA Form 3034

Is the form still current?
Yes. The March 2006 version is the standard referenced in current Army publications.

Can it be used in the field?
Yes. Field kitchens use it (with adaptations for operational rations in some scenarios) to ensure proper preparation and accountability.

Where to get training or examples?
Refer to DA PAM 30-22, TM 10-412 (recipe book), and unit food service training. Many quartermaster resources provide filing and procedural guidance.

For the most accurate and up-to-date information, always consult official Army publications on armypubs.army.mil and your local Food Program manager.

This guide is for informational purposes and draws from official U.S. Army sources. Policies may be updated—verify with current regulations for your unit.