a. The size of your site should be large enough to handle all estimated field supplies and
equipment. When in a combat zone, the site must be large enough to store supplies over a large
amount of space to lessen effects of destruction.
b. Theater Storage. In a theater, you can estimate the total area needed for subsistence
supplies by multiplying the cubic feet of food space needed; per-person-per-day by the number
of troops supported. A Rations require refrigerated space. B Rations do not require refrigerated
space; but the B Ration supplements do. UGRs (20 meals for 400 people) fit in one 20 foot
container.
c. Concealment and Cover. It is difficult to camouflage all subsistence. If there are trees at
your site, place the palletized rations under them. Camouflage trucks and materials handling
equipment with authorized netting. When possible, use natural terrain to protect the kitchen's
supply point from enemy fire.
d. Defense. When possible, use three-strand concertina wire to define the site's perimeter.
Include defensive positions as part of the unit's overall defensive plan. Enforce light and noise
discipline, as the situation requires.
6. Field Area Layout. The field kitchen area should be camouflaged to hinder detection by
enemy aircraft, ground forces, or infrared sensors. Each piece of equipment must be located to
ease meal preparation. Ensure your specific layout meets the following criteria.
a. Cover. Select good, natural cover for your layout to shield troops from enemy
observation and to protect them from harsh weather conditions.
b. Roads. The site should have good access roads that let supply trucks move freely.
c. Ground. Select high and dry ground near a protected slope to ensure good drainage and
protection from the wind.
d. Space. Be sure there is enough space to avoid crowding the troops. There should be
enough space around the field kitchen to allow staggering the serving lines. There also must be
space to facilitate spreading equipment out for work efficiency.
e. Water. The site must be near a source of potable water to use in preparation of food and
beverages.
f. Soil. Select a site with sandy loam or gravelly soil that lets excess water seep away and
that facilitates soakage pits and trenches.
g. Gasoline Cans. Gasoline should be at least 50 feet from the kitchen and other areas in
which there are burner units. Mark off the area so personnel are aware of the presence of
gasoline.
QM 6322
4-6
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