f. Sanitation Center.
Use the sanitation center (Figure 1-12) to
ensure that standards are met for field kitchen sanitation and for the
following:
o
Disposing of waste.
o
Cleaning and maintaining equipment.
o
Dishwashing.
o
Inspecting, storing, and handling food.
After personnel erect the tent, extendable, modular, personnel (TEMPER),
ensure that they assemble the equipment correctly.
Figure 1-12.
Sanitation Center
(1) Components.
The
following components make up
the sanitation
center:
o
Three field sinks and three sink covers.
1-33
QM3511
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