e. Other Equipment. NEVER let personnel use equipment until they are trained to
operate it. Always follow the manufacture's operating, safety, and maintenance
instructions. If the equipment is not working correctly, have the engineers check it. Do
not tinker.
f. Cleaning Products. Cleaning products can be very dangerous substances when
not used correctly. Many cleaning products are also hazardous chemicals. You should
(1) Ensure all personnel read labels and follow all instructions before using.
(2) Ensure all personnel do not mix cleaning products
(3) Ensure all personnel are trained.
(4) Ensure all personnel use appropriate protective clothing and equipment
provided for their protection.
19. Accidents. Accidents cost money through the loss of man-hours and damage to or
destruction of food and equipment. The resulting loss of personnel, subsistence, and
equipment could prevent Class I supplies from being issued to supported units in a timely
manner.
20. Fire Prevention. As a food service sergeant you must stress fire prevention during
training and daily operations. Fire prevention checks should be included in your safety
checklist.
a.
There are three classes of fires that you must become familiar with.
(1) Class A Fires Ordinary combustibles, such as wood, paper, or cloth.
(2) Class B Fires Flammable liquids and greases.
(3) Class C Fires Electrical fires.
b. Three things must be present to have a fire. These three things are known as the
fire triangle. They are
(1) Oxygen.
(2) Heat source.
(3) Fuel.
21. Fire Extinguishers. Fire extinguishers are classified by what they put out. Each
extinguisher breaks a different link of the fire triangle. Class A extinguishers cool the
source of the fire and eliminate the heat source. Class B extinguishers blanket the source
QM6321
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