c. Procedure.
(1) Scrape the food scraps remaining in the mess kit into a garbage pit or
garbage can.
(2) Wash the kit in the first container of hot soapy water using a long-handled
brush.
(3) Rinse the kit in the second can of clear, hot (180o F or higher) water by
dipping it up and down several times. (If a thermometer is not available to determine
the temperature of the water, heat the water until it boils and keep the water boiling
throughout the washing period.)
(4) Disinfect the kit by putting it in the third container of clear, hot (180o F or
higher) water for 30 seconds. (If a thermometer is not available to determine the
temperature of the water, heat the water until it boils and keep the water boiling
throughout the washing period.)
(5) Remove the kit and shake it to remove the excess water. Allow it to dry
in the air. Replace the cover to keep out dust and vermin.
d. Alternate Procedure When Hot Water Is Not Available.
(1) Mess kit laundry setup. When hot water is not available, the mess kit
laundry is set up as follows:
(a) One can of the warmest water available and with soap or detergent
added.
(b) Two cans of disinfecting solution. Each can is prepared by dissolving
one package of food service disinfectant in 25 gallons of water.
(c) A new solution must be prepared after disinfecting 100 mess kits or a
separate three-can setup established for each 100 persons or fraction thereof.
(2) Procedure.
(a) Scrape the food scraps remaining in the mess kit into a garbage pit
or garbage can.
(b) Wash the kit in the first can of warm soapy water using a long-
handled brush.
(c) Rinse the kit in the second can by dipping the kit several times into
the disinfectant solution.
MD0535
3-11
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