f. Sanitation Center.
Use the sanitation center (Figure 1-12) to
ensure that standards are met for field kitchen sanitation and for the
Disposing of waste.
Cleaning and maintaining equipment.
Inspecting, storing, and handling food.
After personnel erect the tent, extendable, modular, personnel (TEMPER),
ensure that they assemble the equipment correctly.
following components make up
Three field sinks and three sink covers.