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Figure  11-11.-Diagram  showing  positioning  of  equipment  used  to  feed  550  personnel. Trash Cans Locate the trash or garbage cans (area 5) where they will  be  easily  accessible  for  both  food  preparation  and cooking. Salad  Bar The salad bar (area 6) should be at the head of the serving  line.   This  will  allow  the  troops  to  make  their selection  of  the  cold  foods  first.  This  also  will  prevent a bottleneck in the serving line. Improvised  Grill The improvised grill would be the next piece of equipment  in  line  (area  7).  This  will  permit  all griddle-fried foods to be prepared and served to the troops as they move through the line. Improvised  Serving  Line The serving line should be located next (area 8). All hot foods not served from the improvised grill are served from the serving line. Condiment Table The condiment table (area 9) should be the last in line.  This  permits  the  troops  to  select  the  condiments they wish without interfering with the normal flow of traffic. Finally, check the placement of the equipment with your  diagram.    Keep in mind that the diagram should reflect the actual location of the equipment. At this point, each piece of equipment should be placed where it may be used most practically. FIELD SANITATION Due to limited facilities in a combat area, the use of proper  sanitation  measures  cannot  be  overemphasized. Every precaution should be taken to prevent food from becoming  infected  and  utensils  from  becoming contaminated. Rigorously enforce all personal hygiene measures. Place a corrugated can of boiling water at the head of the serving line so dinnerware and trays can be predipped.  Predipping  will  partially  sterilize  utensils and, in cold weather, will give them a desirable warmth. 11-12

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