Communicable Diseases and Field Sanitation.
Field Food Service Sanitation.
Paragraphs 3-1 through 3-14.
After completing this lesson, you should be able to:
Identify the sanitary controls required for
transportation, handling, storage, preparation,
and serving of food in the field.
Identify can defects and select those defects
that call for rejection.
Identify the necessary components of a mess kit
"laundry" and the proper method of setting them
Determine the required number of mess kit
"laundries" for a given troop strength.
After studying the assignment, complete the exercises of
this lesson. These exercises will help you to achieve the