and rice in their original containers.
Place them into metal containers
with tightly fitted lids to protect them from excessive heat and moisture.
Store vegetables, such as potatoes and onions, in a dry place on dunnage.
This permits air to circulate around them and retards decay and spoilage.
Improper storage causes loss from rodent or insect infestation or from
deterioration because of excessive heat or moisture.
c. Prepared Foods.
Store prepared food in preheated or prechilled
insulated containers. However, NEVER store acidic foods and citrus drinks
in galvanized containers. Acidic foods and drinks dissolve zinc, and zinc
can cause severe metal poisoning.
d. T Rations. If you receive T Rations at the field kitchen the day
before cooks will prepare them, store the rations the same way as you store
semiperishables.
Store excess items properly until you use or transfer
them.
e. Meals Ready to Eat.
Store
MREs the same as you
store
semiperishables.
Like semiperishables,
MREs can be affected by
heat,
humidity, insects, and rodents.
PART D - SUBSISTENCE OPERATIONS
1.
Unit Movement.
Unit movement to the deployment site may take as little as one hour or it
may involve many hours of extended travel.
The unit movement control
officer and the division or the corps transportation officer prepare the
unit movement plan. You must coordinate with them for detailed information
concerning the following:
o
When the units will deploy.
o
How they will deploy (air or ground).
o
Unit-movement timetables.
o
Convoy routes.
Movement information from the home station to the deployment location is
vital. You may require food service personnel to serve meals or warming and
cooling beverages for convoy rest halts, railheads, and alert holding areas.
2.
Field Kitchen Site Selection.
The unit commander or the food service officer (FSO) specifies the general
location of the field kitchen site.
However, the FSS must consider the
characteristics of a good field site.
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QM3511
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