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The Naval Supply Systems Command (NAVSUP) Fleet Logistics Center Puget Sound's Navy Food Management Team (NFMT) conducted a one-day hog processing course on December 17 for Navy Culinary Specialists (CS) from the USS Nevada (SSBN 733) (Gold Crew) at Naval Base Kitsap-Bangor. This specialized training aimed to teach the students how to hand process a hog into pork cuts, which is a skill not frequently used in their regular duties.

The course included instruction on knife handling, sanitation, and meat fabrication techniques, providing hands-on experience in creating quality pork products. The NFMT Training facility, which also offers classes in seafood processing and baking, is focused on enhancing the education of culinary personnel to improve food quality and morale. The program was introduced in 2023 and is part of broader training efforts to support Navy culinary staff.