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Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
Chapter 2 - Receipt, Inspection, Expenditure, and Storage of Food Items
The following paragraphs prescribe the methods to be  used  in  decontaminating  eating,  drinking,  and  galley utensils;  galley  and  foodservice  equipment;  and messing areas that are contaminated by chemical agents. Vapor  Contamination After   the   surrounding   areas   have   been decontaminated, the entire general mess should be aerated  thoroughly  and  the  entire  area  washed  down inside and out with safe water. All equipment and utensils used in the preparation and service of food should  be  washed  carefully  using  normal  procedures. Spaces, utensils, and equipment should then be tested with the chemical agent detector kit and, if necessary, any of the prescribed procedures should be repeated. Light Liquid Contamination The messing area inside and out should be washed with hot water. You may add an alkaline detergent, such as  a  standard  general-purpose  detergent,  and  if  applied at   high   pressure,   it  will  increase  the  water’s effectiveness. As an alternative method, for mustard gas, you may apply a bleach solution to all surfaces. After washing down, aerate the entire area. If slight contamination  remains,  the  area  should  be  heated  to  as high a temperature as possible for about 1 to 2 hours. Then the spaces should be opened and ventilated for 15 minutes. Repeat the procedure as necessary, testing at intervals with a chemical agent detector kit. Porous objects, such as meat blocks and wooden benches, may absorb  liquid  contamination  to  the  extent  that  they  will have to be destroyed. Metal, glass, or china utensils or any equipment that is not damaged by water should be immersed for 30 minutes in actively boiling water. Add 1 cupful of alkaline detergent to each 5 gallons of water. Upon  completion  of  the  boiling  process,  you  should follow  normal  dishwashing  procedures.  Plastics generally  cannot  withstand  boiling  water  and  should  be destroyed. Heavy Contamination of Liquid Heavy contamination of liquid is unlikely, except from a direct hit, in which case recovery of the space and contents will be a major undertaking. However, when such is the case, the following procedures are recommended. Space   should   be   roped   off   or   abandoned   as unsalvageable, as no amount of washing or scrubbing of a porous surface that is heavily contaminated by a liquid chemical agent (particularly mustard gas) is likely to do much  good. Metal, glass, or china utensils or any equipment that is not damaged by water should be decontaminated in the same manner as prescribed for light contamination of  liquid  discussed  earlier. Large  equipment  unsuited  for  immersion  in  boiling water should be scrubbed vigorously with DS2 solution or   hot   water   and   an   alkaline   detergent,   rinsed, disassembled, and scrubbed again paying particular attention to any parts not reached in the assembled state that are reachable in the disassembled state. Then, the equipment should be rinsed, dried, oiled, greased, and reassembled. Wooden items should be removed and destroyed. On electrical equipment, unless the electrical unit is enclosed in a watertight seal, water must not be used in the  decontamination  process.  Electrical  equipment should be cleaned with trichloroethane or DS2 solution. All greases must be removed, bearings cleaned, and the equipment  regressed. Trichloroethane  and  DS2  are  toxic  chemicals. Protective clothing and respirators should be worn when they are used, and the MSDSs should be consulted for additional  precautions. Careful inspection must be made of the general situation  before  large  quantities  of  food  or  water suspected  of  chemical  agent  contamination  are destroyed. Contaminated  food  and  water  must  be destroyed in some cases; in other cases, they may be salvaged by special decontamination procedures. In any event, the responsibility belongs to the medical department  to  determine  whether  food  or  water contaminated   by   chemical   agents   should   be decontaminated  or  destroyed. 1-23

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