DA Form 5416: Field Category Training Evaluation Checklist – U.S. Army food service professionals and unit leaders preparing for field operations or competitions need reliable tools to ensure excellence in field feeding. DA Form 5416, officially titled the Field Category Training Evaluation Checklist (or Field Category Competition Checklist in some contexts), serves as a standardized evaluation tool for assessing field kitchen performance.
This form plays a key role in training, readiness evaluations, and the prestigious Philip A. Connelly Awards Program, which recognizes outstanding Army food service operations.
What Is DA Form 5416?
DA Form 5416 is a Department of the Army (DA) form used to evaluate units during field feeding exercises, training events, and competitive assessments at the Department of the Army (DA) level.
For use of this form, see DA PAM 30-22; the proponent agency is DCS, G4 (Deputy Chief of Staff, G-4).
It provides a structured checklist with major categories and sub-items to help evaluators score performance objectively. The form supports both training evaluations and formal competitions, ensuring consistent standards across Active Army, National Guard, and Army Reserve field feeding teams.
Current Version: The form referenced in official Army publications (e.g., ARN17930_A5416_final.pdf) reflects updates aligned with current food service doctrine.
Purpose and Key Applications
- Training Evaluations: Commanders and food service advisors use it to assess and improve field feeding capabilities during exercises, deployments, or routine training.
- Philip A. Connelly Awards Program: This is the primary tool for evaluating Active Army, National Guard, and Army Reserve field kitchen categories. The program, cosponsored by the National Restaurant Association and the Army, honors excellence in food service and boosts morale and readiness.
- Readiness and Compliance: It ensures adherence to food safety, sanitation, accountability, and operational standards in austere environments.
Evaluators score across categories totaling up to 1,000 points in updated versions, covering everything from pre-deployment planning to serving line performance.
Main Evaluation Categories on DA Form 5416
The checklist organizes into 11 major categories (numbers may vary slightly by version; refer to the current PDF). Key areas include:
- Predeployment — Command support, OPORD/FRAGO, subsistence requisition/accountability, material support, hand receipt verification, load plans, operator licensing, and vehicle maintenance.
- Movement to Field — Convoy safety briefs and procedures.
- Site Selection/Set-Up — Kitchen setup timing, site security, layout/protection from elements, troop support/traffic flow.
- Food Service Administration — Field SOPs, publications/forms, records per ARIMS, previous training.
- Subsistence Management — Ration cycle, accountability, storage/transport, ice use, security (per ATP 4-41), inventory, cost consciousness.
- Personnel Management & Training — Food handlers training, equipment knowledge, on-the-job training, manpower utilization.
- Equipment Maintenance & Management — Proper use/maintenance, safety equipment, PMCS scheduling.
- Food Preparation Procedures — Handler procedures, menu adjustments, production schedule adherence, nutritional initiatives, recipe use (TM 10-412).
- Field Food Safety — Sanitation center setup/temperatures, environmental compliance, water procurement/purification, handwashing facilities, PPE.
- Headcount Operations / Cash Collection — Fund management, orientation, control records.
- Serving / Troop Acceptability — Menu/serving line, utensils, eye appeal/garnishment, portion control, replenishment, temperatures, customer service/feedback.
Each category includes specific standards (STD) and scoring space for objective evaluation.
How to Use DA Form 5416 Effectively?
- Download the Official Form: Access the latest version directly from Army Publishing Directorate.
- Preparation Tips: Review DA PAM 30-22 (Operating Procedures for the Army Food Program) and related publications like ATP 4-41 for field feeding operations.
- Evaluation Best Practices: Use during full-cycle field exercises. Combine with hands-on training for culinary specialists (MOS 92G). Focus on food safety, troop acceptability, and resource conservation.
- Scoring: Local commands may adapt sub-phase scoring, but DA-level competitions use standardized methods.
Units excelling in these areas often achieve higher readiness ratings and may qualify for Connelly recognition, including scholarships, trophies, and national acclaim.
Why This Form Matters for Army Readiness?
High-performing field feeding directly supports Soldier nutrition, morale, and operational effectiveness—critical in garrison, training, and deployed environments. DA Form 5416 helps standardize excellence, reduce waste, ensure food safety, and prepare units for real-world missions.
Pro Tip for U.S. Army Personnel: Incorporate this checklist into unit SOPs and pre-deployment checklists. Regular self-assessments using DA Form 5416 can significantly improve performance before formal evaluations or competitions.
Official Download
Download DA Form 5416 (PDF): https://armypubs.army.mil/pub/eforms/DR_a/pdf/ARN17930_A5416_final.pdf
For full guidance, consult AR 30-22 (Army Food Program) and DA PAM 30-22.