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Page Title: Field Dishwashing
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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. These 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. Field Dishwashing 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: First can: Second  can: Third can: Fourth can: Fifth can: Garbage  waste 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 adequately. This  can  should  have  a long-handled  scrub  brush  attached. Contains actively boiling water for first rinse. Contains actively boiling water for second rinse. 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 used. 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 practical. 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 vermin. .  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 personnel. 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 performance. 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 cabinet. 11-13

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