(2) Prerinse the utensils or mess kits in the second can (at 110 to 120 degrees
Fahrenheit), and dip them a few times to get the suds off. Shake off the excess water.
(3) Rinse them again in the third can (to 170 degrees Fahrenheit) for at least 30
seconds; this will sanitize the utensils or mess kits.
(4) Shake off excess water, and let the items air dry.
c. Without Boiling Water. When you do not have boiling water
(1) Scrape food scraps into a garbage can, pit, or trench; prewash items if you can.
(2) Wash items in hand dishwashing compound solution.
(3) Rinse the items in clean water.
(4) Disinfect items by swishing them in a chlorine iodine water solution for least one
minute.
4. Sanitation Center. The sanitation center provides a means for effectively cleaning and
sanitizing feeding and preparation equipment and utensils in a field environment. By avoiding or,
when possible, eliminating health hazards in your field situations, you can aid in the
accomplishment of a sanitary and successful field mission. The sanitation center is housed in a
tent, extendable, modular, personnel tent (TEMPER). It consists of the equipment listed below.
ITEM
QUANTITY
Sink, field with covers
3
Table, drain
2
Table, work
1
Rack, storage
2
Burner Unit
3
Gasoline Lantern
1
Drain Hose Assembly
1
Fire Extinguisher
1
Thermometers (for sink)
3
Bracket, thermometer
3
Trash Barrels, plastic
2
Rack, sink, immersion
2
Adapter, sink
2
Table 3-1. Sanitation center inventory.
5. Field Kitchen Site Selection. The unit commander or Food Service Officer (FSO) specifies
the general location of the field kitchen site. However, you must consider the characteristics of a
good field site. The site you select for your field operation must be easily accessible, of sufficient
size, and have adequate natural camouflage.
QM 6322
4-5
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