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substances is the responsibility of the medical officer, as
is the use of measures to prevent breeding of flies.
However, it is up to you to keep flies off the food in the
galley and feeding areas. When flies are present, food
servers should keep covers on serving containers except
when they are actually placing food on trays.
Use traps or flyswatters freely. Sticky flypaper can
be made by heating castor oil (five parts by weight) and
powdered resin (eight parts) until the resin is dissolved
Do not boil this solution. Apply it to glazed paper while
it is still hot or paint it on iron hoops or wire strands.
Wires so painted should be cleaned and recoated every
2 or 3 days.
RODENTS.— The rodent is an ever-present
menace to operations in the field. Rodents such as rats,
mice, and ground squirrels are reservoirs for plague,
endemic typhus, tularemia, and many other debilitating
diseases. When operations become more stable and
semipermanent or permanent camps are established, the
additional hazard of the destruction of material must be
considered.
The distribution of rodents may be
considered universal. Therefore, the problem of their
control is encountered during operation in any
geographical location.
Rodent control is the responsibility of the medical
officer, but the proper handling of food and the prompt
disposal of trash and garbage are essential and lie within
your domain.
Food supplies should be stored on
elevated platforms. If possible, all food stores should
be packaged in ratproof containers. When buildings are
used, all doors should be self-closing and tight-fitting.
All other openings in excess of 1/2 inch should be closed
with material resistant to gnawing rodents or screened
with 1/2-inch mesh hardware cloth. Chapter 6 of the
NAVMED P-5010 has additional information on the
destruction of rodents.
LOADING KITCHEN EQUIPMENT
Make sure there is a loading plan for the equipment.
Prepare the equipment for transport by
disconnecting it as outlined in the appropriate manuals.
Be sure to drain water and fuel from water pumps, water
heaters, and fuel tanks.
You should inspect and inventory the equipment
before loading it to make sure all parts are present and
undamaged You can then pack the equipment into the
original crates.
11-15
If you are moving to a new site, items that will be
needed last should be loaded first. This equipment is
heavy. Follow all safety rules while loading the
equipment. Improper handling can result in damage or
loss of equipment and personnel.
Distribution of the equipment in the truck is
important. Improper distribution (underloading and
overloading) can cause damage to the equipment and the
vehicle. Load all heavy items on the bottom. Load
equipment only as high as the truck will allow.
Finally, make one last check to make sure all
equipment is properly secured against movement and
protected from weather.
Following the correct procedures for closing the
field kitchen area of operations is extremely important.
You must consider the environmental impacts caused by
soakage pits, grease traps, trash pits, and incinerators.
Also, you must understand the battlefield signature that
a haphazardly closed field kitchen site can leave for
enemy forces. FM 5-20, Camouflage, and FM 21-10,
Field Sanitation and Hygiene (Army field manuals),
provide information to help you properly close your
field kitchen site.
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