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Figure 11-11.-Diagram showing positioning of equipment used to feed 550 personnel.
Trash Cans
Locate the trash or garbage cans (area 5) where they
will be easily accessible for both food preparation and
cooking.
Salad Bar
The salad bar (area 6) should be at the head of the
serving line. This will allow the troops to make their
selection of the cold foods first. This also will prevent
a bottleneck in the serving line.
Improvised Grill
The improvised grill would be the next piece of
equipment in line (area 7). This will permit all
griddle-fried foods to be prepared and served to the
troops as they move through the line.
Improvised Serving Line
The serving line should be located next (area 8). All
hot foods not served from the improvised grill are served
from the serving line.
Condiment Table
The condiment table (area 9) should be the last in
line. This permits the troops to select the condiments
they wish without interfering with the normal flow of
traffic.
Finally, check the placement of the equipment with
your diagram. Keep in mind that the diagram should
reflect the actual location of the equipment. At this
point, each piece of equipment should be placed where
it may be used most practically.
FIELD SANITATION
Due to limited facilities in a combat area, the use of
proper sanitation measures cannot be overemphasized.
Every precaution should be taken to prevent food from
becoming infected and utensils from becoming
contaminated. Rigorously enforce all personal hygiene
measures.
Place a corrugated can of boiling water at the head
of the serving line so dinnerware and trays can be
predipped. Predipping will partially sterilize utensils
and, in cold weather, will give them a desirable warmth.
11-12
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