you use it for 80 people.
For water conservation, DO NOT change all the
cans at the same time. Dispose of the wash water, clean the 32-gallon can,
refill it with fresh water, and rotate it in line for use as the final
The final rinse
becomes the first rinse. Set up the mess kit laundry about 15 meters (50
feet) from the kitchen. Make sure that personnel use the hand-dishwashing
d. Rations Transport. Make sure that personnel use soap and water to
clean the trucks that carry rations and ice from the supply source to the
kitchen. DO NOT put rations on the truck bed. Put ice and perishables into
an ice chest.
Make sure that all other items are on dunnage.
tops, the sides, and the backs of the trucks to keep out dirt.
rations from dirt and weather before, during, and after you unload them.
e. Trash Management.
Based on the scenario and host-nation's laws,
commanders must determine whether to burn, bury, backhaul, or use contractor
dumpsters to dispose of waste from field kitchens. Inform all personnel of
food waste, cartons, and cans often so that they do not cause odors and do
not attract insects or rodents. In the field kitchen, ensure that personnel
dispose of liquid and solid wastes in the proper manner. It may be possible
or required that you backhaul trash and garbage. Regardless of which method
of waste disposal you use, the unit is responsible for retrograding waste in
plastic trash bags. Ensure that personnel make waste as compact as possible
by nesting paper plates, cups, and empty tray pack containers. You can use
excess empty boxes as containers to hold empty, nested tray packs.
(1) Liquid Waste.
Dispose of liquid waste in a soakage pit or a
trench. Each soakage pit or trench must have a grease trap that strains out
solid matter, soap, and grease. The soil absorbs the liquid waste. Figure
1-9 shows how to build a grease trap and a soakage pit. If you expect your
unit to stay at a site for fewer than two weeks, have personnel dig a
soakage pit for every 200 diners. If you expect the unit to stay at a site
for two or more weeks, have personnel dig two pits for every 200 diners.
Use each pit on alternate days. If the groundwater level is close to the
surface, or if there is rock or clay near the surface, have personnel dig a
Figure 1-10 shows how to build a soakage trench with a
liquid or solid grease separately.