AF Form 3588: Quarterly Check It Out Checklist (NAF)

AF Form 3588: Quarterly Check It Out Checklist (NAF) – U.S. Air Force personnel working with Nonappropriated Fund (NAF) facilities, such as base cafeterias, snack bars, or food service operations managed under Services (SV) or Medical facilities, use AF Form 3588 for quarterly evaluations. This official checklist supports the “Check It Out” program, which promotes healthier food choices for Airmen and their families.

The form helps facility managers and reviewers assess compliance with nutritional standards, identify healthier menu items, provide nutrition information, and maintain high standards for food service in NAF operations.

What Is AF Form 3588?

AF Form 3588, titled Quarterly Check It Out Checklist for Nonappropriated Fund Facilities, is an official Air Force form (previously referenced as AF IMT 3588) used to evaluate how well NAF food facilities implement the “Check It Out” healthier eating initiative.

“Check It Out” identifies and promotes menu items lower in fat, calories, and cholesterol using a specific logo and nutrition labeling. The quarterly checklist ensures facilities consistently offer and promote these options, supporting Air Force health and wellness goals.

Key details:

  • Purpose: Score facilities on nutrition information availability, item identification, preparation methods, portion control, and menu offerings.
  • Frequency: Completed quarterly (Quarters 1–4).
  • Users: Reviewers at NAF facilities (cafeterias, short-order lines, salad bars, etc.).
  • Submission: Send the completed form to the installation Health Promotion Manager.

Download the current AF Form 3588 PDF directly from the official Air Force e-Publishing site: https://static.e-publishing.af.mil/production/1/af_sg/form/af3588/af3588.pdf.

Note: There is a companion form, AF Form 3587, for Appropriated Fund (APF) facilities. Always use AF Form 3588 specifically for Nonappropriated Fund operations.

Who Uses AF Form 3588 and Why?

NAF facilities operate on revenue from sales rather than direct congressional appropriations. These include many base dining options outside of traditional appropriated fund dining halls. The form ensures these customer-funded operations align with broader Air Force health promotion efforts.

Reviewers (often health promotion staff, facility managers, or designated inspectors) use the checklist to:

  • Verify nutrition information (fat, calories, cholesterol) is available to customers.
  • Confirm healthier items are clearly marked with the “Check It Out” logo.
  • Evaluate menu offerings, preparation methods, and accessibility of healthy choices.
  • Provide feedback and drive continuous improvement in food service quality.

The program ties into Air Force wellness initiatives by encouraging lower-fat, lower-cholesterol options while maintaining appealing and accessible food service.

How the AF Form 3588 Checklist Works?

The form uses a simple YES / NO / N/A format with assigned point values. Reviewers answer each question during a site visit and calculate a total score.

Rating Scale (out of approximately 40 points):

  • EXCELLENT: 36–40 points
  • GOOD: 28–35 points
  • FAIR: 20–27 points
  • NEEDS IMPROVEMENT: Below 20 points

Critical items (marked with an asterisk ) must be answered *YES to achieve a “GOOD” rating or higher.

Main Checklist Categories and Examples

The form covers several key areas of food service operations:

  1. Nutrition Information and Identification (High-point items)
    • Availability of fat, calorie, and cholesterol content for “Check It Out” items.
    • Use of the official “Check It Out” logo on healthier selections.
    • Accurate identification per serving guidelines (e.g., entrées ≤15g fat and ≤100mg cholesterol; non-entrées ≤3g fat and ≤10mg cholesterol).
  2. Portion Control and Preparation
    • Portion sizes match provided nutrition info.
    • Total calories from fat stay under 30% when selecting one healthier item per category.
    • Eye-appealing presentation and accessible placement of healthy options throughout meal periods.
    • Use of unsaturated oils, non-stick sprays, vegetable oil for frying, and reduced-fat alternatives.
  3. Beverages, Dairy, and Breakfast Items
    • Availability of skim, 1%, or 2% milk; low-fat/nonfat yogurt; 100% fruit juice; diet sodas.
    • Reduced-cholesterol eggs or substitutes; whole grain breads; low-fat breakfast options.
  4. Salad Bar, Fruits, Vegetables, and Sides
    • Fresh fruit availability.
    • Vegetables cooked without added butter, margarine, salt, or heavy sauces.
    • Low-fat salad dressings, reduced-fat cheese, and plain fresh vegetables on the salad bar.
  5. Desserts, Sauces, and Short-Order Line
    • Reduced or nonfat dessert options (e.g., fresh fruit, gelatin, sherbet, low-fat frozen yogurt, angel food cake).
    • High-fat sauces/gravies offered separately when requested.
    • At least one healthier choice clearly identified on the short-order line per meal.
  6. Additional Requirements
    • Program in place to respond to customer comments and feedback.

Reviewers document the base, facility name (specify SV or Medical), quarter, inclusive dates, reviewer name, date, total points, and any comments.

Step-by-Step: How to Complete AF Form 3588?

  1. Prepare — Review the “Check It Out” program guidelines and the form instructions.
  2. Conduct the Review — Visit the facility during normal operations. Observe menu boards, preparation areas, serving lines, and customer information.
  3. Answer Questions — Mark YES, NO, or N/A. Award points only for YES responses (some items have higher point values).
  4. Calculate Score — Sum the points and determine the overall rating.
  5. Document — Add comments explaining any NO responses or improvement opportunities.
  6. Submit — Forward the completed form to the installation Health Promotion Manager.

Tip: Questions marked * are mandatory for higher ratings. Focus on accurate nutrition labeling and logo usage first.

Importance of the “Check It Out” Program in the Air Force

Promoting healthier eating in military dining facilities supports readiness, physical fitness, and long-term health of service members. By using AF Form 3588 quarterly, NAF operations demonstrate commitment to evidence-based nutrition standards while remaining responsive to customer preferences.

Regular use of this checklist helps facilities:

  • Reduce offerings high in fat and cholesterol.
  • Increase visibility and availability of better-for-you choices.
  • Gather actionable feedback for menu planning.
  • Official AF Form 3588 PDF Download: Air Force e-Publishing
  • Air Force Instruction (AFI) 34-301: Nonappropriated Funds Personnel Management and Administration (governs broader NAF policy).
  • Installation Health Promotion or Services Squadron offices for “Check It Out” program guidance.
  • Companion form: AF Form 3587 for Appropriated Fund facilities.

Stay compliant — Always download the latest version of AF forms from the official Air Force e-Publishing website. Forms and instructions can be updated, so verify the current edition before use.

If you manage or review an Air Force NAF food facility, incorporating the AF Form 3588 Quarterly Check It Out Checklist helps maintain high standards and supports the health of the Total Force community.

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