When using emergency cooking facilities or
equipment, do not use galvanized containers for storage
of liquids or for cooking any foods and beverages. This
is particularly so for acid foods. Pails and garbage cans
are examples of galvanized containers.
containers are coated with zinc that dissolves on contact
with food acids. Poisoning from this source can result
in serious and sometimes fatal illness. Only use these
containers to store foods such as flour, sugar, beans, and
other bulk dry items.
The field dishwashing unit (fig. 11-12) consists of
five corrugated cans placed in line to form a battery. As
many such batteries may be used as needed to handle
the flow of traffic during the meal period. The
recommended battery is made up as follows:
Contains prewash warm water,
detergent, and a long-handled scrub
brush attached. Change the prewash
water as frequently as necessary to avoid
carry-over of grease and food particles
into the rest of the system.
Contains hot water (120°F to 140°F) with
an adequate amount of detergent so
washing is accomplished quickly and
This can should have a
long-handled scrub brush attached.
Contains actively boiling water for first
Contains actively boiling water for
One battery will accommodate 80 people.
After washing the utensils thoroughly in the wash
cans, immerse them for a total of 30 seconds in the two
rinse cans. When the rinse water is actively boiling, this
procedure will achieve sanitation. Hot water is the
preferred method of sanitation, but chemicals may be
After the battery has been secured, scrub the cans
thoroughly, flush them, and invert them to allow
complete draining and drying. Mark each can for its
designated use. This will aid in restricting use of each
can to the purpose that it is intended.
For complete information on field dishwashing and
sanitation, refer to the Manual of Naval Preventive
Medicine, NAVMED P-5010, chapter 9, and the
Standard Organization and Regulations of the U.S.
Navy, OPNAVINST 3120.32. The contents of these
publications will aid you in combating health hazards
that are ever-present in these areas.
Cleaning Field Kitchen Equipment
Field messes range from primitive cooking
accomplished in a tent to semipermanent structures with
piped-in water, concrete decks, and portable galley
equipment. Some of these field messes may have
stainless steel surfaces for food preparation, although
only wooden surfaces may be available in others.
Regardless of the type of structure, cleanliness will be
the key to the prevention of foodborne illness outbreaks.
The following information provides general cleaning
guidance and should be used together with chapter 1 of
the NAVMED P-5010:
. Thoroughly clean and sanitize all preparation and
serving equipment after each meal period.
. Make all needed repairs to equipment as soon as
l Clean and sanitize all food contact surfaces as
described in chapter 1 of the NAVMED P-5010.
l Install all foodservice equipment off the
ground and protected from contamination by dust and
. Cover wooden surfaces with clean, heavy
wrapping paper or waxed paper. Discard the paper after
each meal period. If piper is not available, wipe down
the surfaces, scrub with an approved sanitizing solution,
and air-dy after each meal period.
l Encourage the use of disposable eating utensils.
The benefits of reduced disease risk and water and fuel
savings outweigh the solid waste disposal disadvantage.
. Pesticides should only be applied by certified
The job of servicing and cleaning of the field range
cabinet is simple but important. Keep the cabinet as
mechanically efficient as the burner unit for peak
Your first step in servicing the cabinet
should always be to inspect for defects. Check the
structure of the cabinet to make sure it is free of holes,
dents, and broken welds. Check the rails to make sure
they are straight, undented, and firmly welded into the