o
Keep knives in racks when you are not using or cleaning them.
o
DO NOT palm vegetables and fruits when you cut through them.
o
DO NOT leave a knife or another sharp-edged tool lying on a
worktable. It might get covered with vegetables or other foods
and be a hazard to the person who cleans the table.
o
DO NOT try to catch a falling knife.
Always step back and let it
fall.
o
DO NOT leave knives lying around to be washed later. As soon as
you are through using a knife, clean it and put it away.
o
DO NOT soak knives.
Remove them from the water immediately.
o
DO NOT carry knives when your hands are full.
o
DO NOT use knives to open cans.
c. Opening Tray Packs. Instruct personnel to consider safety when they
open T Rations, especially when they use handheld can openers. They can cut
themselves seriously when they open a tray pack with the hand-held can
opener.
These can openers leave very sharp edges on the pans.
Use the
mounted T-Ration openers when possible.
DO NOT use knives or other sharp
implements to open corners that the fully modified can opener misses. The
P38 can opener is included in each module for this purpose and for
contingency purposes when the hand-held can opener is not available. Also,
instruct personnel to tilt heated, swollen cans slightly to the right or to
the left when they open them to prevent burns from juices that squirt from
the cans.
d. Cooking and Serving Food. Burns, collisions, and falls are common
accidents in field kitchens. If food service personnel are in a hurry while
they cook and serve food, accidents are more likely to occur.
To avoid
accidents in the food preparation area, ensure that the FSS teaches food
service personnel these precautions:
o
Keep a fire extinguisher handy.
o
Operate burners and ranges according to the instructions in the
operator's manuals.
QM3511
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