Meals should be planned so that there will be a minimum of leftover food. In the
absence of mechanical refrigeration, food left from a meal is not to be held until the next
meal. Items held at unsafe temperatures or which have been placed on the serving line
are not to be held over for reuse and must be discarded as waste. Prepared
refrigerated items that have not been placed on the serving line may be retained for no
more than 24 hours. Prepared hot items may be retained for 24 hours if chilled rapidly
and maintained at a product temperature of 45o F or below; however, this procedure is
seldom practicable in the field.
Section III. CLEANING OF FACILITIES AND EQUIPMENT
3-12. CLEANING FIELD DINING FACILITIES
A dirty, unsightly dining facility is usually an indication of poor sanitation
throughout the establishment. If personnel can be trained to keep the kitchen and
dining area neat and clean, they can also be trained in the vital matter of sanitary food
handling. Food particles left on dishes, mess kits, and other items can become a
breeding place for disease-producing organisms.
a. Kitchen. Tables, stoves, and ice chests must be kept clean. Covered cans
should be placed at convenient places in the kitchen to collect wastes. If the kitchen is
in a tent, the ground and surrounding area must be well policed.
b. Storage. Supplies should be stored above the ground on platforms about a
foot high. These platforms can be made of scrap lumber.
c. Ice Chests. Ice chests must be cleaned frequently with soap and hot water.
A sour smell may develop from spilled foods.
d. Tables. Tables, if used, should have solid tops without cracks or crevices in
which food particles can lodge. If material for solid tops cannot be found, tabletops can
be made of smooth boards. When this is done, the center board should be removable
for easier cleaning. Kitchen and dining tables should be scrubbed immediately after
using. The presence of old food particles promotes the growth of bacteria and gives a
sour, unpleasant odor to the establishment.
e. Ranges. Ranges should be cleaned after each meal to prevent dirt and
grease from accumulating and being baked onto the metal.
3-13. CLEANING COOKING AND SERVING UTENSILS
Cooking and serving utensils must be cleaned and disinfected after each use.
They should be washed using hot water whenever possible. If sufficient hot water is not
available, chemical disinfection agents may be used. These methods are given below: