Food Sanitation in the Field.
Paragraphs 3-1 through 3-10.
After completing this lesson, you should be able to:
Identify the significance of foodborne illness in
Identify the reasons for foodborne disease
outbreaks among combat troops described in
Identify whether various descriptions apply to
field or full-service operations.
Identify the purpose of food service in the field.
Identify the limitations on providing food to
soldiers in the field.
Identify the three practices that cause
foodborne illness among combat troops and
the dangers associated with each practice.
against foodborne illness in combat.
have been violated in descriptions of foodborne
illnesses among combat troops.
Identify the major problems involved in
obtaining safe foods in the field.
3-10. Identify the authority responsible for approving
foods obtained in a high-risk area in the field.
3-11. Identify the three methods of disinfecting foods
in the field.