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Pest Control - 14163_256
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Chapter 12 Foodservice Administration - 14163_259
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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