(NOTE: In the absence of food service disinfectant, disinfection may be accomplished
by soaking for 30 minutes in a 250 ppm chlorine solution. Refer to the chart in
AMOUNT OF WATER REQUIRED
FOR A SOLUTION OF:
DISINFECTING AGENT AND AMOUNT
1 Level Mess Kit Spoonful Calcium Hypochlorite
5 Level Mess Kit Spoonfuls 5% Bleach (3.2 fl oz)
1 Level Mess Kit Spoonful 5% Bleach (0.6 fl oz)
1 Ampule Calcium Hypochlorite (0.5 g)
Figure 3-2. Table for preparation of disinfecting solutions.
(3) Remove the produce from the wash solution and immerse it in another
solution prepared in the same way as was the solution in paragraph (2) above. Leave
the produce in this solution for 10 minutes and stir it occasionally to ensure that the
surfaces are kept thoroughly wet.
(4) Remove the produce from the solution and rinse it thoroughly in potable
(5) Dispose of the food service disinfectant solutions. These solutions are
not to be used more than once. Fresh solutions must be prepared for each batch of
c. Disinfection by Boiling. An alternate method of disinfecting produce is by
dipping it in boiling water for 15 seconds or by immersing it in 160o F water for one
minute. Placing the produce in net bags will make dipping and draining quick and easy.
Since the water must come in contact with all parts of the produce, each batch to be
dipped should be small and loosely arranged. Leafy vegetables should be treated by
chemical disinfection (paragraph a above) since boiling water will wilt the outer leaves.
Only pasteurized fluid milk and fluid milk products from an approved source may
be used or served. In the field, milk and fluid milk products are served in individual,
single service, disposable containers of a pint or less. Such containers must be the
original unopened containers in which the product was packaged at the milk plant.
When field dining facilities are equivalent to garrison dining facilities (mechanical