PROBLEMS OF OBTAINING SAFE SUPPLIES IN THE FIELD
a. For those food service facilities in the field involved in preparing potentially
hazardous foods, obtaining safe food supplies is a special problem. Inspected food
supplies may not always be available. Foods procured locally may be heavily
contaminated. In areas where human excreta are used as a fertilizer or where
gastrointestinal and parasitic diseases exist, the risk of foodborne disease is especially
high. In this case, raw fruits and vegetables must be approved for use by the medical
authority. When approved for use, this produce must be washed in potable water and
then thoroughly disinfected.
b. Hot water, a food service disinfectant, or a chlorine solution may be used as a
disinfectant. To prepare the disinfectant:
FSN 6840-00-810-8396) should be used. Personnel should follow the preparation
procedure stated on the label.
(2) The water must be heated to at least 180 F.
(3) In an emergency, a chlorine solution may be used. Three level messkit
spoonfuls of calcium hypochlorite (FSN 6850-270-8225) are placed in a 32-gallon
container. One canteen cup of 5% liquid chlorine bleach per 32-gallon container may
also be used. This will produce a 250 ppm chlorine solution.
c. To disinfect the food items, personnel should:
(1) Immerse the items in 160 F water for 1 minute.
(2) Immerse the items in the food service disinfectant for 30 minutes.
(3) Immerse the items in the 250 ppm chlorine solution for 30 minutes.
a. It is important to avoid illness among troops in the field. Illness is an enemy
and can cause casualties and loss. In particular, foodborne illness is a constant threat
to combat troops.
b. History presents many examples of the effect of foodborne illness on troops.
The two examples given in this lesson were the experiences of American troops in
North African and Middle Eastern countries during World War II and in the Lebanon
intervention of 1958. Good hygiene and basic countermeasures against foodborne
illness could have lowered the disease rate significantly.