Conditions needed for growth
Health habits:
Rest
Exercise
Posture
Recreation
Grooming:
Hair
Teeth
Skin
Hands
Feet
Bathing
Clothing
Importance of Sanitation
State and local sanitation laws and
TB MED 530
Army requirements
Storage of food:
Raw
Cooked
Storage of dry materials:
Flour
Cereal
Sugar
Potentially Hazardous Foods:
Temperature Danger Zone (41 - 140
degrees Fahrenheit)
Basic Microbiology
Sanitation in the field
Waste disposal requirements, methods
FM 21-10
and expedients used to dispose of
kitchen wastes in the field, necessity for
pure water and water discipline.
Food conservation
The need for economy in the use of
FM 10-23
food, the causes of waste, and the
Chapters 2, 3, 5,
importance of waste control;
7, 12, & 13
established procedures to reduce food
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