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Page Title: Chapter 11 Field Kitchens
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CHAPTER 11 FIELD KITCHENS At  some  point  you  may  be  assigned  to  an amphibious or naval mobile construction battalion and accompany it ashore as a member of a landing party. A landing  party  usually  consists  of  100  personnel  and  has 2 or 3 MSs assigned. As an MS, you should be prepared to provide food for those troops you accompany. You also  will  probably  become  involved  in  locating  the proper site for the field kitchen and in its construction. This chapter will present to you the skills needed to accomplish  the  following: l l l l l l Select field kitchen sites Plan a layout of field kitchen facilities Unpack and set up kitchen tents Unload and arrange field kitchen equipment in the kitchen tents Clean  and  reload  field  kitchen  equipment Pack and store field kitchen tents FIELD KITCHEN SIGHT SELECTION AND  LAYOUT  CHARACTERISTICS Naturally, you will want the best available site for your field kitchen. The general area in which personnel will  be  fed  is  normally  determined  by  the  shore  party commander. You, the MS, may have to recommend the selection of a particular site. PLANNING THE LOCATION There are several details to look for when you pick a site. Figure 11-1 lists the characteristics of a good field site.  It  also  explains  why  these  characteristics  are important. Type of Terrain If there is danger of bombing or other enemy action, select a location that provides good natural cover and is well  shielded  from  observation. High, dry ground near a slope that provides good drainage is desirable. A good water supply should be nearby,  with  an  access  road  for  kitchen  traffic  only,  if possible. Your galley away from the heads. should be at the proper distance Figure 11-1.—Characteristics of a good field site. Water  Supply You  should  regard  all  water  in  the  field  as contaminated until bacterial analysis reveals it to be potable. It   may   become   contaminated   during distribution and storage. Consider all untreated water unsafe until a medical representative approves it for use. During the initial phase of amphibious operations, each unit may carry its own water or depend on a local supply. The local supply of water must be disinfected and placed in  sterilized  lyster  bags  (36-gallon  canvas  bag)  or canteens. The responsibility for the adequacy and safety of the water under these conditions normally falls largely on the unit medical officer. However, you should be familiar with chapter 5, “Water Supply Ashore,” of the Manual  of  Naval  Preventive  Medicine,  NAVMED 11-1

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