c. Food service operations in the field include both field facilities, with very
limited or no cooking and refrigeration capacity, and full-service type facilities, with
complete or partial cooking and refrigeration capacity.
d. The distinction between field and full-service facilities is important since the
method of handling food is quite different.
e. The goal of field food service operations is to supply soldiers with sufficient
and safe nutrition so they can accomplish their mission.
f. At the front lines, there is neither the time nor the space to provide the
cooking and refrigeration equipment necessary to prevent the growth of microorganisms
in food. Food must be supplied to the soldier in a form that limits the danger from
contamination of potentially hazardous foods and that is ready-to-eat and portable.
Foods provided in a dehydrated state or that have been preheated and sealed in airtight
containers or pouches meet these requirements.
g. In the field, the threat from foodborne illness comes in three major ways:
(1) From not burying food waste.
(2) From buying foods from local vendors.
(3) From not maintaining hot and cold prepared foods at safe temperatures
on those occasions when prepared foods are brought up to the front line.
h. To counter this threat, each soldier must:
(1) Bury food waste.
(2) Avoid buying food items from local vendors.
NOTE: In addition, foods prepared behind the front lines and brought up to soldiers at
the front must be transported and maintained at 140 F and above for hot foods or 45 F
and below for chilled foods.
i. Soldiers must bury food waste because exposed food will attract flies and
pests that carry the microbes causing serious diseases.
j. Soldiers must avoid buying local foods and beverages since these items can
be contaminated for a variety of reasons.
k. Prepared foods must be maintained at safe temperatures in order to
discourage rapid bacterial growth in potentially hazardous foods. This would occur if
these foods were allowed to enter the temperature danger zone.