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101-CLT-0198 (SL4) - Supervise Tactical Feeding Operation

Standards: Supervised personnel in a tactical environment at a field kitchen site and set realistic and attainable goals. Clearly delegated tasks and evaluated performance. Completed all performance measures accurately to ensure that the feeding mission was completed on time.

Conditions: As a supervisor in a field environment, given AR 30-22, FM 10?23, FM 21-10, FM 4-25.12, STP 21-24-SMCT, TB Med 530, the unit commander has directed you to supervise the field feeding mission.

Standards: Supervised personnel in a tactical environment at a field kitchen site and set realistic and attainable goals. Clearly delegated tasks and evaluated performance. Completed all performance measures accurately to ensure that the feeding mission was completed on time.

Performance Steps

1.   Ensure soldiers receive three quality meals each day.

a. Review the field menu for possible changes.

b. Plan to modify the menu using the appropriate forms and procedures.

c. Provide the essential nutrients by meeting the requirements of the basic food guide pyramid.

(1)  A variety of foods.

(2)  Reduced portion size.

(3)  Foods drained of excess fat and oil.

(4)  Baked items when fried foods are offered.

(5)  Meats trimmed of excess fat.

(6)  Fresh fruits.

d. Plan calories and portion sizes using field-feeding procedures based on operational plans.

2.   Ensure feeding site is camouflaged.

a. Determine the best available site for the field kitchen operations.

b. Select an area that provides good natural cover.

c. Erect camouflage net to supplement whatever natural concealment is available.

d. Use natural concealment or camouflage net to cover vehicles and field kitchen equipment.

e. Plan to place serving line and mess kit laundry line with maximum protection from the enemy by using natural concealment or camouflage net.

3.   Keep soldiers disbursed during feeding operations.

a. Select an area for operation that provides good natural concealment.

b. Select an area that has enough space to prevent crowding.

c. Place mess kit laundry line 50 feet (15 meters) from the field kitchen.

d. Establish and monitor the setup of serving lines during feeding time based on location, enemy activity, unit mission, weather, and visibility.

e. Apply one of the following serving-line concepts based on terrain, enemy activity, weather, visibility, and field kitchen equipment being used.

(1)  One-way staggered.

(2)  One-way straight.

(3)  U-shaped (MKT).

(4)  Two serving lines (MKT).

4.   Enforce preventive medicine standards.

a. Consult with the veterinary officer on food products that are suspected of being contaminated.

(1)  Inspect for contaminated subsistence.

(a)   Check canned foods for swellers, leaks, or springers.

(b)   Check meat, poultry, and seafood for abnormal odor or color.

(2)  Isolate subsistence, which may be contaminated, so it is not prepared and served.

(3)  Request a veterinary officer inspect food products that may be contaminated.

(4)  Request information on how to dispose of food products that are unfit for human consumption.

b. Consult with the veterinary officer on the shelf life of food products.

(1)  Request that officer inspect subsistence when expiration date has expired.

(2)  Request that officer inspect canned goods that have outward signs of deterioration.

c. Obtain certificate of unfitness from the veterinary officer when subsistence is damaged or destroyed and when condemnation loss or report of survey is being completed.

(1)  Prepare DA Form 3161, Request for Issue or Turn-in, for the disposition of unfit items (prepare separate DA Forms 3161 for perishable and semi-perishable subsistence items).

(2)  Ensure that veterinary or medical personnel, the TISO, and a witness each sign the proper statement on DA Form 3161 stating that the items listed have been inspected and are unfit for human consumption.

(3)  Ensure that items having no potential sale value are disposed of properly.

(4)  If using an automated system, enter and process items according to their disposition.

d. Coordinate with the veterinary officer on problems associated with sanitation, pest control, and the environmental condition of the field site.

(1)  Coordinate in assessing the adequacy of food service sanitation practices.

(2)  Ask for technical guidance and assist in presentation of food service sanitation training for non-supervisory personnel.

5.   Schedule meal times to fit operational plans.

a. Coordinate with the unit commander for unit mission data.

(1)  Review previously prepared SOPs, if available.

(2)  Determine the regulatory guidelines.

(3)  Examine work schedule and equipment layout.

(4)  Evaluate current procedures to ensure they are effective.

(5)  Verify that procedures to be used are within regulatory guidelines.

(6)  Select the procedures to be used.

(7)  Provide further guidance based on the unit mission, as needed.

b. Coordinate operation standards with the food advisor.

c. Coordinate with the food service officer.

d. Plan and develop the SOP.

(1)  Draft the SOP.

(2)  Finalize the SOP.

e. Coordinate with the ration breakdown point and the TISA for requesting and issuing schedules and available menus.

f.  Coordinate with the S-4 for supply requirements.

g. Organize the equipment based on the unit mission.

h. Inform the operating team of coordination accomplished.

i.   Implement the action plan, using the advanced party to set up the field feeding operation.

 

 

Performance Measures

GO

NO GO

1.   Ensured soldiers received three quality meals each day.

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2.   Ensured feeding site was camouflaged.

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3.   Kept soldiers disbursed during feeding operations.

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4.   Enforced preventive medicine standards.

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5.   Scheduled meal times to fit operational plans.

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Evaluation Guidance: Score the soldier GO if all performance measures are passed. Score the soldier NO GO if any performance measure is failed. If the soldier scores NO GO, show him what was done wrong and how to do it correctly.

References

 

Required

Related

 

AR 30-22

 

 

FM 4-25.12

 

 

FM 10-23

 

 

FM 21-10

 

 

STP 21-24-SMCT

 

 

TB Med 530