101-CLT-0198 (SL4) - Supervise Tactical Feeding Operation

1.   Ensure soldiers receive three quality meals each
day.

a.
Review the field menu for
possible changes.

b.
Plan to modify the menu
using the appropriate forms and
procedures.

c.
Provide the essential
nutrients by meeting the
requirements of the basic food guide
pyramid.

(1) 
A variety of foods.

(2) 
Reduced portion size.

(3) 
Foods drained of excess
fat and oil.

(4) 
Baked items when fried
foods are offered.

(5) 
Meats trimmed of excess
fat.

(6) 
Fresh fruits.

d.
Plan calories and portion
sizes using field-feeding procedures
based on operational plans.

2.   Ensure feeding site is camouflaged.

a.
Determine the best
available site for the field kitchen
operations.

b.
Select an area that
provides good natural cover.

c.
Erect camouflage net to
supplement whatever natural
concealment is available.

d.
Use natural concealment
or camouflage net to cover vehicles
and field kitchen equipment.

e.
Plan to place serving
line and mess kit laundry line with
maximum protection from the enemy by
using natural concealment or
camouflage net.

3.   Keep soldiers disbursed during feeding operations.

a.
Select an area for
operation that provides good natural
concealment.

b.
Select an area that has
enough space to prevent crowding.

c.
Place mess kit laundry
line 50 feet (15 meters) from the
field kitchen.

d.
Establish and monitor the
setup of serving lines during
feeding time based on location,
enemy activity, unit mission,
weather, and visibility.

e.
Apply one of the
following serving-line concepts
based on terrain, enemy activity,
weather, visibility, and field
kitchen equipment being used.

(1) 
One-way staggered.

(2) 
One-way straight.

(3) 
U-shaped (MKT).

(4) 
Two serving lines (MKT).

4.   Enforce preventive medicine standards.

a.
Consult with the
veterinary officer on food products
that are suspected of being
contaminated.

(1) 
Inspect for
contaminated subsistence.

(a)  
Check canned foods
for swellers, leaks, or
springers.

(b)  
Check meat, poultry,
and seafood for abnormal odor or
color.

(2) 
Isolate subsistence,
which may be contaminated, so it
is not prepared and served.

(3) 
Request a veterinary
officer inspect food products that
may be contaminated.

(4) 
Request information on
how to dispose of food products
that are unfit for human
consumption.

b.
Consult with the
veterinary officer on the shelf life
of food products.

(1) 
Request that officer
inspect subsistence when
expiration date has expired.

(2)  Request that
officer inspect canned goods that
have outward signs of
deterioration.

c.
Obtain certificate of
unfitness from the veterinary
officer when subsistence is damaged
or destroyed and when condemnation
loss or report of survey is being
completed.

(1) 
Prepare DA Form 3161, Request
for Issue or Turn-in, for the
disposition of unfit items
(prepare separate DA Forms 3161
for perishable and semi-perishable
subsistence items).

(2) 
Ensure that veterinary
or medical personnel, the TISO,
and a witness each sign the proper
statement on DA Form 3161 stating
that the items listed have been
inspected and are unfit for human
consumption.

(3) 
Ensure that items
having no potential sale value are
disposed of properly.

(4) 
If using an automated
system, enter and process items
according to their disposition.

d.
Coordinate with the
veterinary officer on problems
associated with sanitation, pest
control, and the environmental
condition of the field site.

(1) 
Coordinate in assessing
the adequacy of food service
sanitation practices.

(2) 
Ask for technical
guidance and assist in
presentation of food service
sanitation training for
non-supervisory personnel.

5.   Schedule meal times to fit operational plans.

a.
Coordinate with the unit
commander for unit mission data.

(1) 
Review previously
prepared SOPs, if available.

(2) 
Determine the
regulatory guidelines.

(3) 
Examine work schedule
and equipment layout.

(4) 
Evaluate current
procedures to ensure they are
effective.

(5) 
Verify that procedures
to be used are within regulatory
guidelines.

(6) 
Select the procedures
to be used.

(7) 
Provide further
guidance based on the unit
mission, as needed.

b.
Coordinate operation
standards with the food advisor.

c.
Coordinate with the food
service officer.

d.
Plan and develop the SOP.

(1) 
Draft the SOP.

(2) 
Finalize the SOP.

e. Coordinate with the ration
breakdown point and the TISA for
requesting and issuing schedules and
available menus.

f. 
Coordinate with the S-4
for supply requirements.

g.
Organize the equipment
based on the unit mission.

h.
Inform the operating team
of coordination accomplished.

i.  
Implement the action
plan, using the advanced party to
set up the field feeding operation.

1.   Ensured soldiers received three quality meals each
day.

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2.   Ensured feeding site was camouflaged.

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3.   Kept soldiers disbursed during feeding operations.

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4.   Enforced preventive medicine standards.

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5.   Scheduled meal times to fit operational plans.

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AR
30-22

FM
4-25.12

FM
10-23

FM
21-10

STP
21-24-SMCT

TB
Med 530