and utensils. Food service personnel must brief the unit representatives on
serving procedures, portion sizes, and sanitation practices.
returns the food containers to the field kitchen for cleaning before the
kitchen issues the next hot meal.
The following factors determine the field feeding procedures:
Availability of food service equipment and personnel.
Capability of the logistics system.
Level of commitment.
Availability of rations.
Total sanitation requirements.
Other considerations include the following:
Number of soldiers who are to be fed.
Unit and its mission.
Location of the unit.
You can tailor the Army Field Feeding System (AFFS) to meet the food service
requirements of divisional and nondivisional units.
For example, some
nondivisional units in the corps or the COMMZ may not require rapid
Therefore, the commander may decide to consolidate the mobile
kitchen trailers (MKTs) or the field kitchen operations near troop
Divisional and nondivisional units that require a high
degree of mobility and that move often on short notice can distribute MKTs
to operate in several locations.
a. Light Forces.
Under the AFFS for light divisions (airborne, air
assault, and light infantry), cooks and equipment are assigned at the
battalion level. By assigning resources to the battalions, commanders can
respond to changing tactical situations. One option that is available is to
have cooks prepare food in the brigade support area (BSA) or at the
battalion field trains and then send the food forward. A second option is
to send battalion cooks and equipment forward to prepare hot meals.
Commanders control these arrangements through division feeding plans or
b. Heavy Forces.
The addition of the kitchen company level field
feeding (KCLFF) to the heavy division gives commanders the flexibility to
send T Rations forward to remote locations for preparation and serving.
They have the option of preparing T Rations in the BSA and of sending them
forward using the T-Ration meal carrier or the insulated food container.