Marine Corps Field Feeding Program

MCRP 4-11.8A

Marine Corps Field Feeding Program

U.S. Marine Corps

DISTRIBUTION STATEMENT A: Approved for public release; distribution is unlimited.

PCN 144 000095 00

To Our Readers

Changes: Readers of this publication are encouraged to submit suggestions and changes thatwill improve it. Recommendations may be sent directly to Commanding General, MarineCorps Combat Development Command, Doctrine Division (C 42), 3300 Russell Road, Suite318A, Quantico, VA 22134-5021 or by fax to 703-784-2917 (DSN 278-2917) or by E-mail [email protected]. Recommendations should include the following information:

● Location of changePublication number and titleCurrent page numberParagraph number (if applicable)Line numberFigure or table number (if applicable)

● Nature of changeAdd, deleteProposed new text, preferably double-spaced and typewritten

● Justification and/or source of change

Additional copies: A printed copy of this publication may be obtained from Marine CorpsLogistics Base, Albany, GA 31704-5001, by following the instructions in MCBul 5600,Marine Corps Doctrinal Publications Status. An electronic copy may be obtained from theDoctrine Division, MCCDC, world wide web home page which is found at the following uni-versal reference locator: https://www.doctrine.usmc.mil.

Unless otherwise stated, whenever the masculine gender is used, both men and women are included.

DEPARTMENT OF THE NAVYHeadquarters United States Marine Corps

Washington, DC 20380-1775

28 June 2004

FOREWORD

Marine Corps Reference Publication (MCRP) 4-11.8A, Marine Corps Field FeedingProgram, provides guidance for commanders, staffs, logisticians, food service officers,supply officers, food technicians, mess chiefs, and food service Marines. It describesthe Marine Corps’ food services support operations in an expeditionary environment,and incorporates procedures developed during the Marine Corps Combat DevelopmentCommand food service quick response study and field trials. Tactics, techniques, andprocedures from other Service manuals that apply to Marine Corps operations havebeen incorporated to provide comprehensive, informative coverage of food servicesoperations in the Marine Corps.

The Marine Corps field feeding program (MCFFP) supports the Marine air-ground taskforce (MAGTF) in an expeditionary environment through flexibility in feeding meth-ods. The MCFFP furnishes the capability to provide Marines the right meal, at the rightplace, at the right time. Feeding methods, rations, and equipment described providecommanders a variety of options to support sustained feeding operations in an expedi-tionary environment.

This publication supersedes MCRP 4-11.8A, Food Services References, dated 27 Septem-ber 2001.

Reviewed and approved this date.

BY DIRECTION OF THE COMMANDANT OF THE MARINE CORPS

Publication Control Number: 144 000095 00 DISTRIBUTION STATEMENT A: Approved for public release; distribution is unlimited.

iii ____________________________________________________________________________________________________ MCRP 4-11.8A

MARINE CORPS FIELD FEEDING PROGRAM

TABLE OF CONTENTS

Chapter 1. FundamentalsMission Statement. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1Concept of Organization . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1

Command Element (CE). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1Ground Combat Element (GCE). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1Aviation Combat Element (ACE) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1CSSE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1

Concept of Employment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1Responsibilities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-2

Deputy Commandant for Installations and Logistics . . . . . . . . . . . . . . 1-2Defense Logistics Agency . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-2Defense Supply Center Philadelphia. . . . . . . . . . . . . . . . . . . . . . . . . . . 1-2

Theater Class I (Subsistence) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-2Deployment Plans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-3Class I Availability . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-3Tactical Food Service Responsibilities . . . . . . . . . . . . . . . . . . . . . . . . . 1-3

Tactical Feeding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-4Base Camp Feeding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-4Forward Unit Feeding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-4

Chapter 2. Rations and MenusPackaged Operational Rations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-2

Meal, Ready to Eat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-2Ration, Cold Weather . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-2Meal, Cold Weather . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-2Meal, Religious . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-2Humanitarian Daily Rations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-3

Unitized Rations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-3Unitized Group Ration-Heat and Serve . . . . . . . . . . . . . . . . . . . . . . . . 2-3Unitized B-Ration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-3Unitized Group Ration-B . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-3

Enhancements and Supplements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-4Enhancements to POR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-4Enhancements to Unitized Rations . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-4Bread, Shelf Stable and Ultra High Temperature Milk . . . . . . . . . . . . 2-5

Individual Ration Heating Devices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-5Canteen Cup Stand . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-5Ration Supplement, Flameless Heater . . . . . . . . . . . . . . . . . . . . . . . . . 2-5Fuel Bar, Trioxane . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-5

Health and Comfort Pack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-5

iv ____________________________________________________________________________________________________ MCRP 4-11.8A

Chapter 3. MCFFP EquipmentField Food Service System

TAMCN: C5810, NSN: 7360-33-201-2934 . . . . . . . . . . . . . . . . . . . . . . . 3-1Operational Characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-1Physical Characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-1Power Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-1Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-2Other Support Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-2Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-2Transportation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-2

Tray Ration Heating SystemTAMCN: C6621, NSN: 7310-01-295-7479 . . . . . . . . . . . . . . . . . . . . . . . 3-3

Field Mess Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-4Range, Outfit, Field, Gasoline, Model M59

w/M-2 Burner and AccessoriesTAMCN: C5820, NSN: 7360-00-082-2153,TM 10-7360-204-13P w/Ch 10 AB . . . . . . . . . . . . . . . . . . . . . . . 3-4

M2 Burner Unit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-6Container, Food GB-7

TAMCN: C4881, NSN: 7330-01-484-6756,TM 10757A-12 and P . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-7

Container, Beverage GB-3TAMCN: C4546, NSN: 7330-01-484-8988,TM 10756A-12 &P . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-8

Generator Set, Skid Mounted, Model Mobile Electric Power-0007BTAMCN: B1045, NSN: 6115-00-036-6374, TM 074648-12 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-9

Generator Set, Skid Mounted, Tactical Quiet, MEP-806BTAMCN: B1021, NSN: 6115-00-462-0291, TM 09244A . . . . . . 3-9

Heater, Immersion, Liquid M-67TAMCN: C4980, NSN: 4540-00-469-6593,TM 5-4550-202-12&P w/Ch 6 . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-10

Refrigerated Container, Field, 8 by 8 by 10 FeetTAMCN: B1710, NSN: 4110-01-107-9078,TM 08407A-13/1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-10

Enhanced Refrigeration Unit, 4,500 BTU,Model VM405 Max ELTAMCN: B1645, NSN: 4110-01-468-9792,TM 10673A-10/1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-11

Chapter 4. Deployment PlanningHost-Nation Feeding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-1

Host-Nation Support . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-2Host-Nation Messing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-2Contract Feeding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-2Field Support. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-2

v _____________________________________________________________________________________________________ MCRP 4-11.8A

Unit Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-2Manpower Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-2Shipboard Staffing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-3Equipment Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-3Fuel Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-4Class IX Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-4Water Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-5Ice Requirements. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-5Security . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-5Records and Logs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-5Equipment Status . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-5Training. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-5

Unit Deployment Database . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-5Unit Deployment Listing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-5Automated Information System for Deployment Support . . . . . . . . . . 4-5

Class I Distribution System. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-6Push System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-6Pull System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-6Distribution Variances . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-6

Hot Weather Field Feeding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-6Cold Weather Field Feeding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-6Unit Movement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-6Class I Site Selection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-7

Size . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-7Concealment and Cover . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-7Defense . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-7

Camouflage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-7Field Mess Site Selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-10Field Feeding Options. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-10

Semipermanent Site . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-10TRHS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-10

Preparing for Redeployment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-12

Chapter 5. Class I Storage, Issue, and Turn-In ProceduresTypes of Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-1Perishable Storage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-1

Temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-1Humidity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-1Air Circulation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-1Product Compatibility . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-1Storage Precautions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-1

Semiperishable Storage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-2Correct Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-2Freezing Temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-2High Temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-2High Humidity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-2

vi ____________________________________________________________________________________________________ MCRP 4-11.8A

Exposure to Light . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-2Handling MREs in Freezing Temperatures . . . . . . . . . . . . . . . . . . . . . . . . . 5-3Storing and Handling RSFHs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-3

Packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-3Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-3Transportation (Bulk Pack Only) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-4Transportation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-4

Sanitation at Storage Points . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-4Personnel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-4Area and Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-4

Pest Control. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-4Insects . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-4Rodents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-5

Inspections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-5Canned Goods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-5UGR-H&S. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-6Other Semiperishables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-6Fresh Fruit and Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-6Frozen Items . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-6

MCFFP Accountability . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-6Ration Issue. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-6Receipt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-6Inventory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-6Reconciliation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-7Accounting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-7Ration Turn-in. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-8Accounting for Residuals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-8

Chapter 6. Safety and SanitationCombat Field Feeding. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-2Food Management. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-2Trash Management . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-3

Liquid Waste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-3Solid Waste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-3

Protection from Contamination. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-5Personnel Protection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-5Food Protection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-5Disposal. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-5Decontamination . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-5

Marine Corps Field Feeding Program _________________________________________________________________________ vii

AppendicesA Deployment Planning Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A-1B Water Requirements for Temperate, Tropical, Arid, and Arctic Zones . B-1C Glossary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-1D References and Related Publications . . . . . . . . . . . . . . . . . . . . . . . . . . . D-1

TablesTable 4-1. Equipment Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-3Table 4-2. Average Life Expectancy of Field Equipment . . . . . . . . . . . . . . 4-3Table 4-3. Items Requiring Consideration for a PEB. . . . . . . . . . . . . . . . . . 4-4

FiguresFigure 3-1. FFSS Deployment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-1Figure 3-2. Tray Ration Heater View. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-3Figure 3-3. M59 Field Range Outfit w/M2 Burner . . . . . . . . . . . . . . . . . . . 3-4Figure 3-4. M59 Field Range Accessory Kit . . . . . . . . . . . . . . . . . . . . . . . . 3-5Figure 3-5. M59 Field Range w/M2 Burner in Top Position . . . . . . . . . . . . 3-5Figure 3-6. M59 Field Range w/M2 Burner in Bottom Position . . . . . . . . . 3-6Figure 3-7. M2 Burner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-6Figure 3-8. Insulated Food Container (7-Gallon) . . . . . . . . . . . . . . . . . . . . . 3-7Figure 3-9. Insulated Beverage Container (5-Gallon) . . . . . . . . . . . . . . . . . 3-8Figure 3-10. GB-3 Insulated Beverage Container (3-Gallon) . . . . . . . . . . . 3-9Figure 3-11. Refrigerated Container, Field. . . . . . . . . . . . . . . . . . . . . . . . . . 3-10Figure 4-1. Rear Area Class I Supply Point . . . . . . . . . . . . . . . . . . . . . . . . . 4-8Figure 4-2. Forward Area Class I Supply Point . . . . . . . . . . . . . . . . . . . . . . 4-9Figure 4-3. Recommended FFSS Layout . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-11Figure 6-1. Soakage Trench with Grease Trap. . . . . . . . . . . . . . . . . . . . . . . 6-3Figure 6-2. Inclined and Cross-Trench Incinerators. . . . . . . . . . . . . . . . . . . 6-4

CHAPTER 1FUNDAMENTALS

Mission Statement

The Marine Corps Field Feeding Program(MCFFP) consists of the right mix of personnel,rations, equipment and training in order to sup-port the Marine air-ground task force (MAGTF)commanders expeditionary maneuver warfareand peacetime feeding requirements.

Concept of Organization

The MCFFP has three main elements: a family ofrations; equipment to support storage, distribu-tion, and preparation of rations; and food serviceand support personnel to operate the program.

Command Element (CE)

The Marine expeditionary force (MEF) headquar-ters group (MHG) will provide organic food ser-vice personnel and tray ration heating system(TRHS) capability to the MEF CE. Personnelassigned to the food service company of the com-bat service support element (CSSE) will providefield food service system (FFSS) capability to theMEF CE.

Ground Combat Element (GCE)

The food service section of the battalion/regimentwill provide organic food service personnel andTRHS capability to the regiment. Personnelassigned to the food service company of theCSSE will provide FFSS capability to the GCE.

Aviation Combat Element (ACE)

The food service section of the Marine wing sup-port squadron (MWSS) will provide organic food

service personnel and TRHS and FFSS capabil-ity to the Marine aircraft wing.

CSSE! The food service company of the CSSE will

provide organic food service personnel andTRHS and FFSS capability to the CSSE.

! Personnel assigned to the food service com-pany of the CSSE will provide FFSS capabilityto the GCE and CE.

! The rations platoon will provide Class I supportto the CE, GCE, ACE, and CSSE.

Concept of Employment

The MCFFP supports the MAGTF commander inall theaters of operation. Deployed forces willsubsist on a mix of rations that will consist ofpackaged operational rations (PORs), unitizedrations, and enhancements. The FFSS and TRHSwill be used in the preparation of unitized rations.

Food service is a command support service inthat it is an inherent capability normally avail-able at the organizational level. As a commandsupport service, it is a subfunction of services,categorized under the warfighting function oflogistics. As logistics is a national and Serviceresponsibility, so is food service and Class I.Class I in the joint arena is considered an areaof common item support (CIS). Accordingly,responsibility for supply of Class I after D+60is normally assigned by the force commander toa Service component command, normally thedominant or most capable service user. Whileallied nations are also responsible to providetheir own Class I support, coalition efforts inthe past have received at least temporary sup-port from the most capable United States (US)

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Service unti l al l ied logist ics capabil i t iesmatured. During the first 60 days or before theestablishment of a CIS manager, the MarineCorps has often supported these operations.

Responsibilities

The goal of food service support is to providenutritional meals. It includes management andoperation of field messes and equipment that pre-pare and serve food and management responsibil-i t i e s o f o rde r ing and accoun t ing fo r a l lsubsistence from the time of receipt until the timeof consumption.

Deputy Commandant forInstallations and Logistics

The Deputy Commandant for Installations andLogistics (DC, I&L), Facilities and ServicesDivision, Services Branch, Food Service andSubsistence (LFS-4) is the principal staff advisorto the Commandant of the Marine Corps (CMC)on food service matters. LFS-4 is responsible forreviewing, coordinating, evaluating, and justify-ing programs and budgets. LFS-4 provides fieldand garrison policy guidance, supervision, andtechnical assistance on the acquisition, storage,issue, and accountability of subsistence items andequipment, facility design, sanitation issues, andcontracted food services. LFS-4 also works withDefense Supply Center Philadelphia (DSCP) todevelop plans for using excess stocks and rotat-ing war reserve materiel (WRM).

The DC, I&L (Logistics Plans, Policies, andStrategic Mobility Division, Logistics Opera-tions and Sustainment Center [LPO]) is the des-ignated Marine Corps point of contact forWRM program matters in both deliberate plan-ning and in crisis planning. Logistics Plans,Policies, and Strategic Mobility Division (LP)is the approving authority for the release ofground WRM stocks during crisis execution.LFS-4 is the Marine Corps representative forWRM budgeting and funding requirements and

industrial preparedness planning during deliber-ate planning. Marine Corps Order (MCO)P4400.39, War Reserve Materiel Policy Man-ual, provides detailed information on responsi-bilities, planning, and withdrawal of Class Irequirements during crisis execution.

Defense Logistics Agency The Defense Logistics Agency (DLA) is a USDepartment of Defense (DOD) agency. TheDirector, DLA reports to the Under Secretaryof Defense for Acquisition, Technology andLogistics through the Deputy Under Secretaryof Defense (Logistics and Materiel Readiness).DLA provides worldwide logistics support forthe missions of the Military Departments andthe unified combatant commands during peaceand war. It also provides logistics supportto other DOD components and certain Federalagencies, foreign governments, internationalorganizations, and others as authorized.

Defense Supply Center Philadelphia DSCP is a primary level field activity of theDLA. It procures, inspects, stores, and distrib-utes subsistence supplies. The OperationalRations Business Unit is responsible for supply-ing PORs, unitized rations, bread shelf stable(BSS), and ultra high temperature (UHT) milk.The Produce Business Unit is responsible forsupplying fresh fruits and vegetables through theprime vendor program. DSCP operates a numberof storage and distribution centers. Under theWorldwide Information Management System, theMarine Corps submits requirements for warreserve stock by National Stock Number (NSN)to DSCP. Requirements are based on contingencyplans for deployment.

Theater Class I (Subsistence)

Class I support after D+60 is normally an Armymission. The US Army’s theater Class I supply pro-cedures are addressed in Field Manual (FM) 10-23,Basic Doctrine for Army Field Feeding and Class I

Marine Corps Field Feeding Program _________________________________________________________________________ 1-3

Operations Management. At the Marine Corpsforces/MEF level, force commanders are responsi-ble for determining operational feeding policy. Afeeding concept is established early in planning toreduce potential problems during operations. Thenormal lead-time for delivery of Class I in the conti-nental United States (CONUS) is 30 days, and foroutside the continental United States (OCONUS) is60 to 90 days. The food service officer (FSO) at theMEF G-4 and major subordinate command levelmakes specific recommendations to the com-mander regarding the implementation of the opera-tional feeding policy and development of thefeeding concept.

Deployment Plans

Deployment plans should call for using PORs ini-tially and, as the theater matures, progressing to ameal selection of unitized rations with A-rationenhancements. While selection of the ration iscontingent upon the unit’s mission, the end stateis to provide the best meal possible. Medicalunits’ deployment plans must include the unitizedB-ration (UBR) or unitized group rations - B(UGR-B) augmented with the medical diet fieldfeeding supplement.

Class I Availability

Not all types of Class I may be available in eacharea of operations (AO) at the onset of hostili-ties. The AO Class I manager (with guidancefrom the commander) must determine the rationsto be moved forward using a push system. Whenlogistics personnel, rations, transportation, andequipment are in place, a pull system may beimplemented. Using the pull system, the unitplaces a demand (ration request), and the CSSEreacts to meet that demand.

Tactical Food Service Responsibilities

The unit commander responsible for field foodservice operation will ensure that—! The unit has all authorized field food service

and supporting equipment listed in the table ofequipment (T/E).

! Authorized administrative, Navy PreventiveMedicine Unit (PMU), and supply personnelare available and trained.

! The unit basic load (normally 3 days of supply[DOS] of PORs) is on hand.

! Adequate transportation support capabilitiesare available to move food service personnel,equipment, rations, ice, water, fuel, trash, andresidual rations.

! Sufficient mess attendant support is availablefor field messes preparing unitized rations.

! Personnel strength data (present-for-duty byservice component) is provided to the messchief in a timely manner.

Food Service Officer /Food Service TechnicianThe FSO’s and food service technician’s respon-sibilities are to advise commanders, assist themess chiefs, and assist in resolving food service-related problems. The FSO must be thoroughlyfamiliar with the MCFFP, and provide assistancein field operations from as early as possible in theplanning phase until the mission is complete.

Mess Chief The senior food service Marine is generally des-ignated the unit mess chief and is central to thesuccessful planning, execution, and operation offield feeding at all levels of the MAGTF. Themess chief must know all aspects of field foodservice operations and make the most efficientuse of assigned personnel, equipment, facilities,and supplies.

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Food Service PersonnelThe MCFFP provides food service Marines toprepare all meals in the family of rations. Staffingis based on the feeding standard as established inChapter 2, MCFFP Rations and Menus. TheMCFFP gives commanders the capability to servetwo hot meals daily—mission, enemy, terrain andweather, troops and support available-time avail-able (METT-T) dependent.

Mess Attendant Support The commander is responsible for tasking sup-ported units with providing mess attendant sup-port to the field mess. The use of the UBRincreases the sanitation workload. Staffing offood service personnel is not designed to handlethis increase without unit augmentation. Thenumber of personnel required depends on the unitfeeding strength, mission, and remote site feedingversus the consolidated feeding requirement.Consult with the FSO when determining requiredmess attendant staffing.

Combat Service Support Materiel readiness branch in the force servicesupport group coordinates the personnel andequipment to support the MAGTF’s Class Irequirements in an operational theater. Combatservice support units support these requirementsonce the theater has matured sufficiently toaccommodate the family of rations.

Food service personnel support Marines in mili-tary operations ranging from military support todomestic relief operations to foreign humanitar-ian assistance to peacekeeping operations toarmed conflict. Differences in feeding operationsamong the CE, GCE, ACE, and CSSE will reflectthe differing missions of each element. TheMCFFP adjusts for those differences and pro-vides a variety of equipment and a family ofrations to support any situation. Although meth-ods of feeding and accountability are designed tosupport military personnel, they could apply tofeeding a civilian population needing assistance.

However, the primary mission of food servicepersonnel is to provide food service and Class Isupport to deployed forces. FSOs may berequired to provide assistance in the develop-ment of requirements documents for the contract-ing of food service support in situations thatrequire the feeding of a civilian population.

Tactical Feeding

Tactical feeding is expeditionary feeding of for-ward units or elements and fixed base camps,whether in combat or in training. When support-ing units are on the move, field feeding must behighly mobile. Employment of the traditionalfield mess or FFSS is usually not recommendedin supporting rapidly moving units.

Base Camp FeedingBase camp feeding is the traditional field mess orthe FFSS. Base camp feeding (feeding in a staticenvironment) can be employed in combat ortraining, depending on the mission. Frequently,the CSSE and ACE operate in static environ-ments conducive to this type of feeding. Logisti-cal requirements for displacing base campfeeding sites are sizable and not recommended.

Forward Unit FeedingUnder the current MCFFP, infantry units havefood service Marines and equipment assigned totheir table of organization (T/O) and T/E, provid-ing commanders a capability to employ resourcesas the tactical situation permits. One option is tosend food service Marines forward with a TRHSmounted in a high mobility multipurpose wheeledvehicle (HMMWV) cargo carrier to support dif-ferent/separate units. This option requires prepar-ing beverages at the field mess site, heating someof the rations on the move, and heating theremainder of the rations at the site. A secondoption is for food to be prepared in the rear at thefield mess and sent forward in insulated contain-ers and served.

CHAPTER 2RATIONS AND MENUS

The MCFFP family of field rations authorizedfor use for field feeding consists of POR, unitizedrations, and A-ration enhancements. Under cer-tain conditions, field contract meals and hostnation messing are also authorized. Unitizedrations include unitized group ration-heat andserve (UGR-H&S), UBR, and unitized groupration-B (UGR-B). PORs include meals, ready toeat (MREs); religious meals (kosher and Halal);ration, cold weather (RCW); meal, cold weather(MCW); BSS; and UHT milk. A-ration enhance-ment should be added to PORs and unitizedration meals to increase dietary fiber and troopacceptance. NSNs, prices, and identification (ID)of all Class I are listed in the DLA 8900 FederalSupply Catalog Price List.

The approved Marine Corps field feeding policyis one POR and two hot meals per day. Ideally,PORs should be served for lunch, and hot mealsserved for breakfast and dinner. The primaryrations for hot meals during all field feeding arethe UBR or UGR-B and UGR-H&S. [Note: Aheated MRE does not constitute a hot meal.] Theinclusion of two unitized ration meals in the stan-dard of three quality meals per day is based onunits having the required food service, supportpersonnel, and equipment necessary for imple-mentation. Commanders should not attempt tofeed unitized ration meals if these requirementsare not available.

The POR is designed for individual or smallgroup feeding when the tactical situation is sounstable that a field mess cannot be established.The MRE is best used when the levels of combatare intense or unit activity precludes the use of aprepared unitized ration. Examples of the righttime and place for Marines to use the MRE arewhen conducting combat operations in fightingpositions or widely dispersed at remote sites.PORs should not be used as the sole daily diet

beyond 21 days. The UGR-H&S is used as abridge between the POR and the UBR or UGR-B.The UBRs and UGR-B are best used when unitsare located in more stable or uncontested regionson the battlefield or AO. These meals requiremore time and resources to prepare and dependupon a secure area and the logistical capability todeliver, prepare, and serve all components.

Operational planning shall be based on the fol-lowing ration mix:! Days 1 to 21 consist of PORs (MRE, RCW or

MCW).! Days 22 to 90 consist of the following compu-

tation of the total personnel to be fed—" 20 percent—PORs, three meals per day." 30 percent—UGR-H&S, two meals per day/

POR, one meal per day." 50 percent—UBR/UGR-B, two meals per

day/POR, one meal per day.! Fuel bar, trioxane (FBT) are computed two

FBTs per one POR.! Unitized ration meals shall be introduced into

the feed plan as soon as the tactical, opera-tional, and logistical situation permits. (Thefeed plan is the standard introduction of appro-priate rations mission, enemy, terrain andweather, troops, and support available-time-available (METT-T) dependent.)

Note: RCW/MCW will be used in a coldweather environment.

Patients in field hospitals will receive three hotUBR or UGR-B ration meals daily augmentedwith the medical diet field feeding supplement.MREs are authorized for patients in hospitalsonly in emergency situations when other rationsare not available. Perishable supplies will beadded to the menu as they become available.

A ration is an amount of food that is nutritionallyadequate to feed one person for one day. The

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Marine Corps uses a family of rations. Majorsubordinate command FSO/food technician/messchief will provide commanders the guidance inchoosing the appropriate ration that best supportstheir tactical and logistical situations.

Packaged Operational Rations

Meal, Ready to Eat

The MRE is the Marine Corps primary POR. EachMRE is designed to sustain an individual engagedin heavy activity such as military training or duringactual military operations. MREs are packagedmeals designed for consumption as individualmeals or in multiples of three as a complete day’sration. Except for the beverages, the entire meal isready to eat. The MRE also contains a ration sup-plement, flameless heater (RSFH) in each flexiblepouch to heat the entrée. Each meal provides anaverage of 1,250 kilocalories (13 percent protein,36 percent fat, and 51 percent carbohydrates). Eachbox contains 12 meals. The net weight per case isapproximately 22 pounds; size is 1.02 cubic feet.The ration has a shelf life of 3 years when stored at80°F, and 6 months when stored at 100°F.

Ration, Cold Weather

The RCW is used to sustain an individualengaged in operations or training in cold weatherenvironments or under arctic conditions. Theindividual prepares the food items. If all compo-nents are hydrated, the water requirement is 90ounces. The RCW consists of one full day’s(ration) feeding packaged in two flexible mealbags made of white camouflage material. Eachbox contains six rations. Each ration providesapproximately 4,500 kilocalories (8 percent pro-tein, 32 percent fat, and 60 percent carbohydrate).The net weight per case is approximately 21.31pounds; size is .90 cubic feet. The ration has ashelf life of 3 years when stored at 80°F, and 6months when stored at 100°F.

Meal, Cold Weather

The MCW is used to sustain an individualengaged in operations or training in coldweather environments or under arctic condi-tions. It will not freeze, contains extra drinkmixes for countering dehydration during coldweather activities, and is packaged in a whitepouch. MCWs are designed for consumptioneither as individual meals or in multiples ofthree as a complete day’s ration. The individualprepares the food items. If all components arehydrated, the water requirement is 34 ounces permeal. Each meal provides approximately 1,540kilocalories (15 percent protein, 35 percent fat,and 50 percent carbohydrates). Each box con-tains 12 meals. The net weight per case isapproximately 15 pounds; size is 1.02 cubicfeet. The ration has a shelf life of 3 years whenstored at 80°F, and 6 months when stored at100°F. The MCW will replace the RCW upondepletion of the RCW stock.

Meal, Religious

Religious meals consist of kosher and Halalmeals. These meals feed those individuals in theMilitary Service who have been commandscreened and whose religious preferencesrequire them to maintain a strict Kosher or Halaldiet. These meals are designed for consumptionas individual meals or in multiples of three as acomplete day’s ration. Each meal consists ofone kosher or Halal certified entrée and reli-giously certified/acceptable complementaryitems sufficient to provide the recommendeddaily nutritional requirements. It is totally self-contained meal, however, it is not combined in aflexible meal pouch. Each case of religiousmeals contains two intermediate boxes, one boxwith 12 entrées and one box with 12 component/accessory items. Except for the beverages, theentire meal is ready to eat. Each meal also con-tains a RSFH for heating the entrée. Each mealprovides an average of 1,200 kilocalories (11 to


13 percent protein, 37 to 40 percent fat, and 48percent carbohydrates). Each box contains 12meals. The ration has a shelf life of 10 months.Due to the short shelf life of these meals, theyshould be provided in the fly-in echelon, perMCO P4400.39.

Humanitarian Daily Rations

The Department of State is responsible forhumanitarian daily rations (HDRs). Combatantcommanders are responsible for transporting theHDRs. When they arrive on site, nongovernmen-tal agencies or embassies assume responsibility.These rations are designed for feeding large pop-ulations of displaced persons or refugees underemergency conditions. Rations are not funded foror consumed by the military, per MCO P4400.39.

Unitized Rations

Unitized Group Ration-Heat and Serve

The UGR-H&S consists of thermally processed,pre-prepared, shelf-stable food items packagedor unitized in 50-man modules designed for shortterm group feeding situations or forward feedingof maneuver units or when the tactical, logistical,and operational situations preclude establishingan organized field mess. The UGR-H&S is abridge between the POR and the UBR. Long-term sole subsistence on UGR-H&S will havethe same effect on physiology and morale asPORs. This ration requires no refrigeration,unless A-ration enhancements are added to themenu. The UGR-H&S menu includes 7 breakfastmeals and 14 lunch/dinner meals. UGR-H&Sitems include entrées, starches, vegetables, anddesserts. UGR-H&S items are packaged in her-metically sealed rectangular pans; however,some vegetables are packaged in #10 cans. Eachmodule also contains related items such as dis-posable items (tableware, trays, cups, and trashbags) to feed 50 individuals. The ration is

designed to have a shelf life of 18 months at80°F. Each meal, when supplemented with A-ration enhancements, provides an average of1,450 kilocalories (14 percent protein, 32 percentfat, and 54 percent carbohydrates). Each moduleconsists of three boxes; the weight per module isapproximately 124.5 pounds; size is 5.25 cubicfeet. There are eight modules (24 boxes/400meals) per pallet. Trained food service Marinesmilitary occupational specialty (MOS) 3381, arerequired to prepare the UGR-H&S rations usingthe TRHS.

Unitized B-Ration

The UBR consists of canned/dehydrated itemspackaged or unitized in 100-man modules and isdesigned to sustain groups of military personnelwhen the tactical, logistical, and operational situ-ation permits establishment of an organized fieldmess. This ration requires no refrigeration, unlessA-ration enhancements are added to the menu.The UBR menu includes 10 breakfast meals and10 lunch/dinner meals. UBR menu items includeentrées, starches, vegetables, desserts, drinkmixes, juices and bread mixes. Each module alsocontains related items such as disposable items(tableware, trays, cups, and trash bags) to feed100 individuals. The ration is designed to have ashelf life of 24 months at 80°F. Each meal pro-vides an average of 1,435 kilocalories (13 percentprotein, 33 percent fat, and 54 percent carbohy-drates). Each module consists of six boxes; theweight per module is approximately 229.1pounds; size is 12 cubic feet. There are two mod-ules (12 boxes/200 meals) per pallet. Trainedfood service Marines (MOS 3381), are requiredto prepare the UBR.

Unitized Group Ration-B

The UGR-B consists of canned/dehydrated itemsunitized in 50-man modules and is designed to sus-tain groups of military personnel when the tacti-cal, logistical, and operational situation permits

2-4 ___________________________________________________________________________________________________ MCRP 4-11.8A

establishment of an organized field mess. Thisration requires no refrigeration, unless A-rationenhancements are added to the menu. The UGR-Bmenu includes 7 breakfast meals and 14 lunch/din-ner meals. UGR-B menu items include entrées,starches, vegetables, desserts, drink mixes, juices,and bread mixes. Each module also containsrelated items such as disposable items (tableware,trays, cups, and trash bags) to feed 50 individuals.The ration is designed to have a shelf life of 18months at 80°F. Each meal provides an average of1,300 kilocalories (approximately 15 percent pro-tein, 30 percent fat, and 50 percent carbohydrates).

Each module consists of three boxes; the weightper module is approximately 125 pounds; size is5 cubic feet. There are eight modules (24 boxes/400 meals) per pallet. Trained food serviceMarines, are required to prepare the UGR-B. TheUGR-B will replace the UBR upon depletion ofthe UBR stock.

Enhancements and Supplements

An enhancement is the subsistence item added tothe meal for nutritional purposes (fresh fruits andvegetables, milk, and bread, etc.). A supplementis the authorized monetary allowance to be addedto the cost of the meal for procurement of theenhancement items.

For security and safety purposes, A-rationenhancements that are not provided by a DSCP-approved prime vendor must be certified as anapproved source of supply before procurement.Local procurement of food will not be madewithout coordination and approval of a veteri-nary service team or Navy PMU.

A-ration enhancements are perishable items thatrequire refrigeration and increase transportation,fuel, equipment, and water requirements. Theworkload, liquid and solid waste disposal, andsanitation requirements for food service person-nel are also increased. Concurrent with the intro-

duction of perishable rations into the theater ofoperations, refrigerated transportation and storageassets are required from the receiving theater sub-sistence distribution activity to the using fieldmess. Refrigeration sources include existing T/Eassets (organic tactical refrigeration, refrigeratedInternational Organization for Standardization[ISO] containers from maritime prepositioningships[MPS], and contracted refrigeration).

Enhancements to POR

A-ration enhancements are authorized for usewith POR (MRE, RCWor MCW) only whenPORs are the sole daily diet. A-ration enhance-ment items will be limited to hot/cold beverages,soups, fresh fruits, and/or vegetables. The amountof monetary supplement authorized for PORenhancements is limited to 8 percent per PORbox cost. The cost of the BSS and UHT milk isnot included in the authorized 8 percent supple-mental allowance. Although BSS is not pack-aged in the POR box due to limited space, it isconsidered a component, rather than an enhance-ment, to the POR.

Enhancements to Unitized Rations

When tactical, operational, and logistical situa-tions permit, A-ration enhancements may beadded to UBR, UGR-B, and UGR-H&S meals toprovide a complete menu. Authorized A-rationenhancements consist of bread, milk, cereal,fresh fruits, vegetables, etc. The supplementalallowance of the enhancements will not exceed15 percent of the module cost of the primaryration consumed. Overseas exercises that mustpay a higher cost for enhancement items areauthorized a supplemental allowance not toexceed 25 percent of the module cost of the pri-mary ration consumed. BSS and UHT milk costsare not included in the 15 percent (CONUS) and25 percent (OCONUS) supplemental allowancefor exercises.


Bread, Shelf Stableand Ultra High Temperature Milk

Bread and milk must be available with each unit-ized ration meal. Bread may be pouched or fresh,milk may be UHT or whole milk. Two half-pintcontainers of milk are served for breakfast withcereal and one half-pint container is served forlunch and/or dinner. BSS and UHT milk shouldbe used before fresh commercial items.

Individual Ration Heating Devices

There are three individual ration heating devicesavailable for Marines to heat POR entrée pack-ets, dehydrated entrées in the RCW and MCW,and water for instant soups and beverages.These devices are the canteen cup stand, RSFH,and FBT.

Canteen Cup Stand

This reusable, lightweight, aluminum stand fitsover the standard canteen cup for travel. Thestand allows the Marine to heat the POR entréeby immersing it in a canteen cup of hot water.Water is heated by the standard FBT heat tabletor, if necessary, any other combustible material.The stand can also be used to heat water forsoups, beverages, and dehydrated entrée items.

Ration Supplement, Flameless Heater

The RSFH is a water-activated, exothermic,chemical heating pad. It is packaged with eachMRE to heat the main entrée items. It is listed inFederal Supply Catalog 8900-SL and may also berequisitioned (in bulk pack) separately. See chap-ter 6 for storage and issue procedures.

Fuel Bar, Trioxane

The FBT is a compressed, solid fuel bar used forheating water in a canteen cup. An MRE entréecan be placed in the canteen cup for heating orthe heated water can be used for POR hot bever-age mixes and hydrating of the MCW and RCWentrées. Packaged three bars per box, each barwill burn approximately 7 to 9 minutes. If indi-vidual heating devices are not available, eachMRE requires one fuel bar with each meal forheat ing beverages. Each MCW and RCWrequires two fuel bars for heating water tohydrate components and beverages.

Health and Comfort Pack

The DC, I&L, Logistics Plans, Policies, and Strate-gic Mobility Division, Logistics Capabilities Cen-ter, Supply Chain Capabilities Team (LPC-3) isresponsible for policy guidance on the acquisitionof health and comfort packs (HCPs). The HCP isclassified as a gratuitous item under Class I viceClass VI (personal demand/nonmilitary sales). AnHCP is a Service contingency item designed toprovide health and comfort items for male andfemale personnel. HCPs are delivered into theateras outlined in DLA Regulation 4145.36, Opera-tional Rations and Health and Comfort Items, oruntil forward area exchange facilities are estab-lished. HCPs are not held in peacetime as part ofWRM. To meet MAGTF deployment timelines,Commander, Marine Corps Logistics Commandprovides an initial 30-day requirement for HCPs toDSCP. HCP requirements are calculated/regis-tered during deliberate planning and are based onthe initial 30 DOS to support the MAGTF.

CHAPTER 3MCFFP EQUIPMENT

Field Food Service SystemTAMCN: C5810, NSN: 7360-33-201-2934

The FFSS is configured within three 8 by 8 by20-foot shelters (figure 3-1) that meet ISO con-tainer dimensions. FFSS shelters do not havethe same load capacity or stacking weight asSeries One ISO freight containers. The stack-ing weight for the first 18 systems fielded is49,600 pounds. All other systems will have astacking weight of 224,000 pounds for ship-board storage aboard MPS. The FFSS is a com-binat ion of the Marine rapid deploymentkitchen (MRDK), which is configured withintwo shelters and the field sanitation unit (FSU)within one shelter. The FFSS is capable of pre-paring 850 meals during a 4-hour period (thisdoes not include set-up time of approximately3 hours) twice daily. The FSU provides thecapability to properly clean and sanitize foodservice equipment and miscellaneous food ser-vice components while providing sufficient hotwater for general sanitation. With the excep-tion of the M1959 field range componentsidentified in the user’s logistics support sum-mary (ULSS) for retention, the FFSS replacesthe M1959 f ield range outf i t with an M2burner , f ie ld range accessory outf i t , andimmersion water heater when fielded.

Operational Characteristics

The FFSS will be used to support designated ele-ments of the MAGTF with two hot meals daily.The commander can use the FFSS in expedition-ary operations to provide meals that enhance unitmorale, performance, and health while meetingnutritional standards identified by the US NavyBureau of Medicine and Surgery. Meals may beserved from the FFSS at the preparation site orplaced in insulated food containers for remotefeeding. The set up and operating range for theFFSS is from –24°F to 125°F. The normal allow-able range for setup of the FFSS is no more than5 percent slope. Under extreme conditions it cango as high as 6.5 percent of slope. A slope greaterthan 6.5 percent will hinder the operational capa-bilities of the FFSS.

Physical Characteristics

The FFSS is comprised of three shelters. Theweight of each shelter for the first 18 systemsfielded is 9,920 pounds; total weight per FFSS is29,760 pounds. The weight of each shelter forall other systems is approximately 14,000pounds; total weight per system is in excess of42,000 pounds.

Power Requirements

The FFSS requires an external generator or elec-trical power source to provide electrical powerfor all operations. The FFSS utilizes three-phase,120/208 volts, 50/60 hertz (Hz), alternating cur-rent (AC), capable of North Atlantic Treaty Orga-nization (NATO) conversion. The FFSS ispowered by two 100 kilowatt (kW) 60 Hz orthree 60 kW 60 Hz generators typically employedfor operational scenarios, as well as conventionalcommercial power sources.Figure 3-1. FFSS Deployment.

3-2 ___________________________________________________________________________________________________ MCRP 4-11.8A

An electric power distribution buss duct will befielded separately from the FFSS. The buss ductwill enable the system to be powered by either ofthe 100kW generators, and refrigeration units can beused with the addition of a third 100 kW generator.Additionally, the buss duct enables the system to bepowered by three 60kW generators. Electricrequirements for the FFSS are as follows.

MaintenanceThere are two levels of maintenance: operatorand contractor logistics support (CLS). Operatormaintenance includes proper care, use, opera-tion, cleaning, inspecting, preserving, lubricat-ing, adjusting and testing, replacing parts, minorassemblies and subassemblies as prescribed in theFFSS technical manual. CLS will repair systemsthat exceed the operator level of maintenance fora period of 60 months.

Gaining commands are responsible for assigningat least two personnel to register and becomeusers of the ARPA website (www.arpa-ffss.com).Unit website users will be able to update andmaintain maintenance logs and purchase partsand supplies for their FFSS.

Other Support EquipmentEmployment of the FFSS requires transportation,container handling vehicles and equipment, watercapability of 1,200 gallons per 850 personnel permeal, refrigeration units, general purpose tents,food and beverage containers, and gray water dis-posal containers. Each system will be providedwith a pump (SL-3) to push gray water beyond50 feet or into a gray water storage container.

StorageThe first 18 systems procured shelter stackingweight is limited to 49,600 pounds. All other sys-tems procured shelter stacking weight will beincreased to 224,000 pounds. When preparing theFFSS for shipment, units must ensure that FFSSshelters are not positioned on ship or in containerstorage yards, where the stacking load imposedexceeds the shelters’ maximum stacking weight.On the outside and at the end of each shelter is aCertification for Safe Container data plate thatidentifies the stacking weight for that FFSS shelter.

TransportationThe FFSS is transportable by air, land, and sea.

Transportability and Naval IntegrationWhen configured for transportation, the FFSScomplies with Department of Transportationguidelines and regulations related to containersafety and handling, as well as commercial han-dling regulations pertaining to ISO containers.

Rail TransportabilityThe FFSS is rail transportable without damage ordegradation to the system. The system is railtransportable in CONUS and NATO countrieswithout restrictions. When loaded on a 50-inch(127-centimeter) high rail car, the FFSS has adimensional profile within the Association ofAmerican Railroads outline diagram and theGabarit International de Chargement as specifiedin MIL-STD-1366, Interface Standard for Trans-portability Criteria.

MRDK (2 containers) 144 kWFSU Subsystem (1 container) 54 kW

Total* 198 kW* Note: 198 kW is the maximum electrical power required to support the FFSS when 100 percent of the equipment is in use at the same time. This does not include refrigeration units external to the FFSS.

ARPA Support Service, Incorporated6992 N.W. 82 AvenueMiami, FL 33166-2765Phone: 305-477-3992Fax: 305-477-2339Toll Free (US): 888-477-7257E-mail: [email protected](Contact Combat Equipment and SupportSystems Project OfficerProgram Manager—Infantry CombatEquipment for access:Commercial 703-432-3331 or DSN 378-3331)


Aircraft TransportabilityThe FFSS meets the minimum requirements ofMIL-HDBK-1791, Designing for Internal AerialDelivery in Fixed Wing Aircraft, for C-17, C-141,and C-5 air transport. Although the manufacturercertifies that the FFSS meets air transportabilityrequirements for Naval Air Systems Command(NAVAIR) C-130 and external helicopter lift(CH-53 type aircraft), transport by external heli-copter lift and NAVAIR C-130 was not verifiedand therefore not approved.

Marine TransportabilityThe FFSS is Marine transportable per MIL-STD-1366 and withstands, without damage, the shock,rolling (not to exceed 15°), and pitching (not toexceed 10°) normally experienced on the deck orin the hold of a cargo vessel.

Ground TransportabilityThe Marine Corps’ wheeled medium and heavytactical transportation fleet can transport the

FFSS. The FFSS is transportable over primaryand secondary roads, as well as cross-countryterrain. The FFSS allows for movement andhandling by container-handling vehicles, andother commercial apparatus designed to accom-modate the weight and dimensions of the con-figured system.

Technical Manual (TM) 10879A-12, Field FoodService System, and the ULSS provide detailedinformation on the fielding, system require-ments, operation, maintenance, and safety proce-dures for the FFSS.

Tray Ration Heating SystemTAMCN: C6621, NSN: 7310-01-295-7479

The TRHS (figure 3-2), TAMCN: C6621, NSN:7310-01-295-7479, is comprised of a tray rationheater (TRH) and associated collateral and sup-port equipment that compose a component of the

Beverage

Container

Heater Tank

Side Loading Pan

Carriers Maintenance

Kit

Table

Clamp

Tables

Fire

Extinguisher

Tool

Box

Utensil

Box

Figure 3-2. Tray Ration Heater View.

3-4 ___________________________________________________________________________________________________ MCRP 4-11.8A

MCFFP. When installed on a HMMWV cargocarrier, the TRHS is a fully mobile system withheat-on-the-move capability. The TRHS is capa-ble of preparing 250 UGR-H&S rations per mealin remote areas or 500 meals in a ration day withreplenishment. The system also supports nonmo-bile feeding requirements. The purpose of theTRHS is to bridge the gap from the use of MREsto the operational field mess. The TRHS consistsof a stainless steel hot-water tank and a multi-fuel, airtronic burner that operates from an exter-nal fuel source (5-gallon can). The airtronicburner will operate for approximately 10 continu-ous hours on 5 gallons of fuel. A thermodiscmaintains a water temperature between 180°Fand 200°F. The TRHS will heat 18 tray packs or12 tray packs and five #10 cans at a time to serv-ing temperature in about 40 minutes. Wheninstalled on the HMMWV cargo carrier, theTRHS uses vehicular electrical power. If theTRHS is not HMMWV cargo carrier-mounted, itcan be plugged into any 120 VAC, 60 Hz source.It is designed to operate effectively in coldweather down to -25°F.

The TRHS can be fully installed on a HMMWVcargo carrier without materials handling equip-ment (MHE). Easily installed, ratchet-operatedtie down straps secure the TRH as well as the col-lateral equipment. Each TRHS is equipped withsupport items including serving tables, servingutensils, insulated beverage containers, side-load-ing pan carriers, can opener, and a rain cover kit.

When the HMMWV cargo carrier arrives at thefeeding location, serving tables and equipment aredeployed, and a serving line is established. Hot traypacks are taken from the heater or side-loading pancarriers, opened, and served. TM 09211A-14 & P/1,Operation and Maintenance Manual for the TrayRation Heating System, provides detailed informa-tion on the operation, maintenance, and safety pro-cedures for the TRHS.

Field Mess Equipment

Range, Outfit, Field, Gasoline,Model M59 w/M2 Burner and AccessoriesTAMCN: C5820, NSN: 7360-00-082-2153,TM 10-7360-204-13P w/Ch 10 AB

The M59 field range outfit (see figure 3-3) is por-table and can be adapted to many different cook-ing configurations. One field range outfit may beused to cook for up to 50 people. Field ranges canalso be grouped together to cook for more than50 people. Each field range comes with pots,pans, and cooking and serving utensils. Oneaccessory kit is authorized for every two ranges(see figure 3-4).

The M59 field range can be used to bake, roast,boil, grill, and deep-fat fry foods by putting theburner unit in the correct position. The range mayalso be used as a hot line or steam table. Theburner unit can be used in either the top or bot-tom position. Figure 3-5 shows the field range

Figure 3-3. M59 Field RangeOutfit w/M2 Burner.


with the burner unit in the top position. When theburner unit is used in the top position, slide shut-ters on the field range cabinet are opened. Whenthe unit is in the bottom position, the slide shut-ters on the field range cabinet are closed. Figure3-6 on page 3-6 shows the field range with theburner unit in the bottom position.

WARNINGBefore placing a burner uni t in e i therposition, check to be sure that the otherposition is empty. Operating a field rangewith two burner units could lead to injuryor death.

Figure 3-4. M59 Field Range Accessory Kit.

Figure 3-5. M59 Field Range w/M2 Burner in Top Position.

3-6 ___________________________________________________________________________________________________ MCRP 4-11.8A

Figure 3-6. M59 Field Range w/M2 Burnerin Bottom Position.

M2 Burner Unit

The M2 burner unit (see figure 3-7) is the heatsource for the M59 field range. The M2 burnerunit has a U-shaped fuel tank. The mess chiefmust ensure that the cooks operate burner

units safely and in a manner that protects theenvironment. They must be trained in fire pre-vention and control.

Fire Prevention and Environmental Protection Ensure that all personnel follow these rules whenoperating the M2 burner unit:

! Make a firm, level, and well-drained foundation,free of combustible material, for the range.

! Ensure that the burner unit is at least 50 feetfrom any open flame before filling.

! Locate the gasoline storage area 50 feet fromthe field mess tent.

! Never pressurize the tank while the flame isburning or when the burner is hot, as escapinggasoline vapors will ignite.

! Wipe up spilled fuel on the burner unit. Vaporsfrom spilled fuel can catch fire or explode ifthey contact the burner flame or heat from ahot burner.

! Do not permit fuel spills to absorb into theground. Place contaminated dirt in plastic bagsfor retrograde and disposal.

! Do not operate the burner unit when the pres-sure gauge reaches or exceeds 25 pounds persquare inch (ppi).

! Do not operate a burner unit with a pressuregauge that has not been equipped with the correctsafety color code indicator (green 0 to 25 ppi, yel-low 25 to 35 ppi, and red 35 to 60 ppi).

! Do not operate the M2 burner unit with acracked or broken lens on the air pressuregauge.

! Do not tighten joints while the burner unit is inoperation.

! Never put more than one burner unit in theM59 range.

Fire Fighting All personnel must know what to do if an uncon-trolled fire starts while using the M2 burner unit.If an uncontrolled fire starts—

! Try to close the flame valve. Once closed, pullthe burner unit from the range cabinet. If theFigure 3-7. M2 Burner.


flame valve cannot be closed, use a fire extin-guisher to put out the fire in the cabinet.

! Remove the burner unit from the kitchen afterthe fire is out.

! Release the air pressure from the fuel tank by loos-ening the fuel tank filler cap after the unit cools.

WARNINGDo not operate the burner in an unventilatedspace. Buildup of carbon monoxide gas couldlead to injury or death.

TM 10-7360-204-13&P, Range Outfit M-59, pro-vides detailed information on the operation,maintenance and safety procedures for the M59field range w/M2 burner and the field rangeaccessory outfit.

Container, Food, GB-7 TAMCN: C4881,NSN: 7330-01-484-6756, TM 10757A-12 and P

Insulated food containers (see figure 3-8) areused to keep foods hot or cold.

Characteristics! Maintain temperature for a 4-hour period.! Capable of holding 7 gallons of liquid.

Preheating! Pour 2 quarts of hot water into the container.! Let stand for at least 15 minutes.! Close the container lid and secure the latches.! Drain water.! Put hot food in the transporter and replace the

cover.! Close and fasten the container lid by securing

the latches.

Chilling and FillingBefore cold food can be placed in the container,the following procedure is performed:

! Put crushed ice or two quarts of ice water inthe container.

! Close the container lid and secure the latches.! Let stand for 30 minutes.

1-5

1-4

1-6

1-7

1-1

1-2

1-3

1-3A

Figure 3-8. Insulated Food Container (7-Gallon).

NSN Item Identification1-1 7330-01-484-8988 Container, Food, Molded in Stainless Steel liner, NATO-green1-2 7330-01-490-0720 Container, Lower Half, Stainless Steal Liner, NATO-green1-3 5310-01-487-6092 Clamp, Pullover, Stainless Steel1-3A N/A Screw, Stainless Steel, M5x81-4 7330-01-490-0718 Lid Assembly, Outer, with Gasket, NATO-green1-5 N/A Lid, Outer, NATO-green1-6 5330-01-487-6529 Gasket, Seal, Out Lid1-7 7330-01-490-0719 Lid, Inner, Stainless Steel, with Gasket

3-8 ___________________________________________________________________________________________________ MCRP 4-11.8A

! Pour ice or water from the container.! Put food in the container and fasten the lids.! Close and fasten the container lid by securing

the latches.

Labeling ContainersWhen filled, each food container is labeled on thecontainer, with the menu item, number of servings,date, time the item was placed in the container, and“Consume by or Discard” (fill in the time; 4 hoursafter the container was filled) on the tape.

Cleaning the ContainerThe insulated food container and the inserts arecleaned before and after every use. Inserts and

gaskets are removed and washed in hot, hand-dishwashing compound solution; the parts arerinsed and sanitized in water at least 170°F to180°F. After washing the gaskets from the foodcontainer, allow them to air dry.

Container, Beverage, GB-3TAMCN: C4546, NSN: 7330-01-484-8988,TM 10756A-12 &P

The 5-gallon beverage container (figure 3-9) is aSL-3 component of the TRHS. The 3-gallon, GB-3 beverage container (figure 3-10) is to be usedfor all other liquid dispensing requirements. Bothwill be cleaned in accordance with the guidelinesfor the food containers.

NSN 7320-01-213-6160

NSN 5330-01-255-2588

1

2

3

NSN 5340-01-249-6786

4

NSN 5305-00-497-7401

5

NSN 7330-01-250-7730

6

NSN 7320-01-245-9048

1 through 5

NSN 7310-01-245-6937

1 and 2

NSN 7320-01-255-8174

Figure 3-9. Insulated Beverage Container (5-Gallon).


Generator Set, Skid Mounted,Model Mobile Electric Power-007BTAMCN: B1045, NSN: 6115-00-036-6374,TM 074648-12The model mobile electric power (MEP)-007B is aself-contained source of AC electrical power. A 100kW synchronous, brushless generator is directlydriven by a turbocharged, six-cylinder diesel engine.Both the engine and generator are mounted on awelded I-beam skid base and contained within a steel-paneled housing enclosure. The generator set is pro-vided with the controls, instruments, and accessoriesnecessary for its operation, monitoring, and control.An MOS 1345 (Equipment Engineer Specialist)is required to start and maintain this generator. Thisgenerator and/or the MEP-806B tactical quiet genera-tor are key elements of the field mess, and planning

guidance should be addressed with utilities personnelprior to the set up of any field mess.

Generator Set, Skid Mounted, Tactical Quiet, MEP-806B TAMCN: B1021,NSN: 6115-00-462-0291, TM 09244AThe MEP-806B is a fully enclosed, self-con-tained, skid-mounted, tactical quiet 60kW 50/60 Hz portable unit. It is equipped with con-trols, instruments, and accessories necessaryfor operation as a single unit or in parallel withanother unit of the same class and mode. Itrequires an MOS 1345 to set up, start, andmaintain this generator. This generator is a keyelement of the field mess, and planning guid-ance should be addressed with utilities person-nel prior to the set up of any field mess.

1-3

1-2

1-9

1-101-11

1-12

1-13

1-1

1-3

1-4

1-5

1-7

1-6

1-8

1-8

1-9

1-9A

1-9A

Figure 3-10. GB-3 Insulated Beverage Container (3-Gallon).

NSN Item Identification1-1 7330-01-484-6756 Container, Beverage, 3 Gallon, NATO-green1-2 7330-01-490-0722 Lid, Assembly, NATO-green1-3 4820-01-487-5787 Valve, Assembly1-4 N/A Lid, Rotation Molded, NATO-green1-5 5330-01-487-6411 Gasket, Seal, Lid1-6 7330-01-490-0723 Lid, Stainless Steel, insert1-7 4820-01-487-5786 Valve, fixation, Ventalation1-8 5305-01-487-5798 Screw, Stainless Steel, M4x101-9 5340-01-487-5808 Clamp, Pullover, Stainless Steel1-9A N/A Screw, Stainless Steel, M4x81-10 7330-01-490-0721 Container, Lower Half, NATO-green1-11 5330-01-487-5815 Seal, Tap1-12 4730-01-487-5803 Tap adapter1-13 4510-01-487-6523 Vent Tap, Tomlinson1-14 7690-01-487-5813 Label, Self Adhesive, Roll 250 Labels

3-10 __________________________________________________________________________________________________ MCRP 4-11.8A

Heater, Immersion, Liquid M-67TAMCN: C4980, NSN: 4540-00-469-6593,TM 5-4550-202-12&P w/Ch 6

The M-67 water heater is maintained, set up, andoperated by food service personnel. It providesmany units within the Marine Corps with hotwater for field sanitation. The FSU will replacethe immersion water heater.

Refrigerated-Container, Field, 8 by 8 by 10 FeetTAMCN: B1710, NSN: 4110-01-107-9078,TM 08407A-13/1

The refrigerated container is an insulated 350cubic foot capacity container without a refrigera-tion unit (see figure 3-11). The overall refriger-ated container assembly is a one-piece, welded-steel frame with permanently assembled, riveted-aluminum alloy panels. It contains:

! Sixteen 18- by 42-inch wire shelves. Two setsof four shelves are arranged against the rightinterior wall, and two sets are arranged againstthe left wall.

! Four tie-down rings are mounted on the inte-rior left and right walls to aid in securingitems.

! Two drains are provided in the floor of thecontainer.

! A thermometer is mounted on the exterior frontpanel near the left side of the door assembly.

! A light bulb switch is mounted on the exteriorfront panel that controls a 100-watt incandes-cent bulb in the container. The switch includesan incandescent light.

The container may be lifted by crane or forklift. Itshould be placed on a flat level surface or plat-form capable of withstanding 250 pounds persquare foot. It is advisable to pick a shaded areato increase the efficiency of the refrigerator. Theenhanced refrigeration unit (ERU) will fit into thecavity on the back wall of the container. A 208/230 volt, 50/60, three-wire cable is required (pro-vided by the user) to power the receptacle on theback wall of the container for the lighting circuit.This unit is usually located with the engineers orutility personnel of a unit and is task-organizedwhen needed.

Figure 3-11. Refrigerated Container, Field.

Marine Corps Field Feeding Program ________________________________________________________________________ 3-11

Enhanced Refrigeration Unit, 4,500 BTUs, Model VM405 Max ELTAMCN: B1645, NSN: 4110-01-468-9792,TM 10673A-10/1

The ERU must be operated by MOS 1161(Refrigeration Mechanic) personnel. Food servicepersonnel will ensure temperatures are moni-tored and recorded in accordance with the NavyMedical Directive (NAVMED) P5010, Manual ofNaval Preventive Medicine. Characteristics, capa-bilities, and features follow.! Provides refrigerated or heated air for an

enclosed space.! Maintains temperature of enclosure at any set-

ting between 0°F and 40°F, in ambients of -65°Fto 125°F.

! May be mounted in any 8 by 8 by 10-foot fieldcontainer.

! Operational weight is 474 pounds and designedto be highly portable and easily installed.ERUs have lifting slots that allow for the useof a forklift during installation of the refrigera-tion box.

! Electric, motor-driven, and requires a 208/230volt, 3-phase 60 Hz or 200 volts, 2-phase 50Hz. The ERU operates on tactical or commer-cial power.

! Uses R-404a as its refrigerant.! Equipped with an automatic defrost cycle to

prevent excessive buildup of frost and ice onthe evaporator coil.

! One piece condenser/evaporator refrigeration unit.

CHAPTER 4DEPLOYMENT PLANNING

Food service support is an essential part of anyunit deployment. Food service planning shouldbe subject to the same level of deliberate plan-ning. It should parallel other planning effortsand coincide with operational phasing events.Commanders should ensure that deploymentplans specify the earliest possible movement ofpersonnel, equipment, and basic loads of rations.Deployment planning begins with forecastingrequirements. Food service planning in hostileenvironments must be tailored to support thetactical situation along the entire operationalcontinuum. It must maintain a high level of sat-isfaction for Marines subsisting in the field.Mission-specific requirements must be identi-fied early in the process.

Commanders, operations planners, logisticians,and FSOs must determine Class I requirementsthat will satisfy tactical needs in the deploymentplanning process. When a theater is initially acti-vated or if hostilities arise, all Class I distributionsystem components may not be in place. Unitsmay not have the luxury of choosing the rationsthey will consume. The operation plan (OPLAN)and the approved feed plan will identify whendistribution units and equipment will becomeoperational and when each type of ration will beavailable for issue.

Deployment of theater subsistence distributionactivities and subsistence platoons should beginat the onset of theater operations. These person-nel, their equipment, and transportation assetsshould be in place to receive and forward the sub-sistence required to sustain the force. Their loca-tions should be planned and coordinated forcompatibility with the overall layout of the the-ater distribution system. The FSO and unit messchiefs should advise commanders (at each level)of any special requirements during initial plan-ning phases. The MCFFP permits food service

operations in a variety of tactical situations, butthey must be curtailed in nuclear, biological, andchemical (NBC) environments.

To establish Class I support in theater, unitsdeploy with a basic load of MREs. The TRHS/FFSS should be implemented in the feed plan assoon as possible. Additional factors included inoperational planning are environmental protec-tion, fuel, water, ice, waste disposal, subsistenceinspections, residuals, sanitation inspections,refrigeration requirements, transportation ofClass I and convoy support. Marine CorpsForces, Pacific Order P10110.2/Marine CorpsForces, Atlantic Order P10110.2, SOP for FoodService, is an excellent resource guide for foodservice planning and operating stages of expedi-tionary and tactical feeding operations. Thechecklist in appendix A should be used fordeployment planning.

Host-Nation Feeding

One of the first planning factors to consider ishost-nation feeding. Host-nation feeding consistsof four categories: food service host-nation sup-port (HNS) and host-nation messing (HNM),contract feeding, and field support. When feasi-ble, MAGTF plans should make maximum use ofHNS available within the theater of operations.HNS can augment MAGTF elements’ organicfood service capabilities; however, HNM andcontract feeding is not a substitute for essentialMAGTF organic capabilities and should be con-sidered when organic capabilities are not feasible.

Written agreements of support and payment forall HNM/contract feeding, and approval of afunding source will be accomplished prior to sup-port being provided.

4-2 ___________________________________________________________________________________________________ MCRP 4-11.8A

Host-Nation Support

An HNS agreement may be entered into by the USgovernment and friendly host nations. There aretwo types of HNS agreements: wartime and peace-time. Food service HNS consists of selected sub-sistence items procured from the local economyand prepared by Marine Corps food service per-sonnel. Generally, items consist of A-rationenhancements (produce, milk, bread) and are usedto enhance unitized rations and PORs. If a unitanticipates the need for HNS, it must notify theappropriate headquarters to ensure that a currentagreement is in effect. The applicable HNS agree-ment letter that specifies support and reimburse-ment must be submitted with the unit’s QuarterlySubsistence Financial Report (QSFR). The unitreceiving HNS must ensure all billing documentsare retrieved before departing the host nation. Allsubsistence provided by a host nation must beinspected by US Army veterinary personnel.

Host-Nation Messing

HNM consists of bulk food purchased for USmilitary organizations (as opposed to individualservicemembers), with the host nation or contrac-tor providing the food and its preparation. HNMinvolves Marine Corps personnel subsisting in ahost-nation facility in which the Marine Corpswill reimburse the host nation for the meals pro-vided. HNM differs from HNS in that theMarines actually receive full messing support in aforeign military or civilian dining establishmentand, in most cases, no food service Marines orattendants are needed. Units requiring HNM mustidentify the requirement 90 days before support isprovided. Procedures to obtain billing documentsmust be coordinated with the host nation early inthe planning process to ensure that all paperworkis compiled in a timely manner at the end of theoperation or exercise.

Contract Feeding

At times, units will operate in areas where a civil-ian contractor or host nation government provides

meals through CLS agreements. Contract feedingis any feeding that is prepared by a contractor(CONUS/OCONUS) or host nation governmentoutside the Service’s mess hall, where individualmeals are provided. This method of feedingMarines should be used only when all efforts toobtain subsistence support from other military/host-nation sources have been exhausted. Anauthorized US federal contracting agent/contin-gency contracting officer, usually at a militaryinstallation or embassy nearest the feeding site,must negotiate contract-feeding requirements. Allnonfood costs incurred by the contractor (labor,equipment, materials, etc.) must be paid for withunit operation and maintenance, Marine Corps(OMMC) funds. The subsisting unit collects allaccounting data pertaining to the subsistence oper-ation before departing the AO.

Field Support

This method of feeding is when the contractor orhost nation procures only bulk food from anapproved source of supply. The military Servicesset up a field mess and prepare their own meals.

Unit Preparation

Manpower Requirements

Actual staffing of food service Marines and atten-dants is related to the type of operation, feedplan, and rations.

Support Structure! CE and GCE—Structured to provide organic

support for TRHS feeding. ! ACE—Structured to provide organic support

for TRHS and FFSS feeding. ! CSSE—Structured to provide organic support

for TRHS and FFSS feeding. Additionally,when tasked by higher headquarters, providesFFSS support, including all equipment andpersonnel to CE/GCE.


! Food Service Marines—To be determined byunit subject matter expert (FSO/food techni-cian) dependent on the feed plan, type ofrations, equipment, location, and numbers ofstationary/remote feeding sites.

! FFSS Operations—Sixteen Marine food servicespecialists, MOS 3381, per FFSS. For specificstructure, by grade, see unit T/O.

! TRHS Operations—Three Marine food ser-vice specialists, MOS 3381, and one driver,per TRHS. For specific structure, by grade,see unit T/O.

Other manpower considerations supporting theFFSS include the following MOSs:

! 1141, Electrician.! 1142, Electric Equipment Repair Specialist.! 1161, Refrigeration Mechanic.! 1171, Hygiene Equipment Operator.! 1181, Fabric Repair Specialist.! 1345, Engineer Equipment Operator.! 3531, Motor Vehicle Operator/Field Mess Atten-

dants—One mess attendant per 25 personnelbeing supported. In accordance with MCOP1000.6G, Acts Manual, Marine food service spe-cialist, MOS 3381, will not be assigned meal veri-fication, cash collection or mess attendant duties.

Shipboard Staffing

Shipboard staffing guidance of an assignmentratio of Marine food service specialists to sup-port Marines embarked is currently under revi-sion. The food service MOS does not possess thestructure to staff above the requirement of 1 foodservice specialist per 72 Marines embarked.Staffing above this ratio will not allow command-ers to provide food service support to other oper-ational mission requirements.

Equipment Requirements

Equipment requirements are largely determined bythe number of personnel supported (see table 4-1).

Table 4-1. Equipment Requirements.

Repair or replacement of T/E gear (Class IX) isdetermined by the age of the equipment, hours ofoperation, handling during transportation, andhow well the maintenance program has been per-formed. Table 4-2 shows the average life expect-ancy of field equipment.

Table 4-2. Average Life Expectancyof Field Equipment.

Ratio

NomenclatureEquipment Quantities Personnel

Food Containers 1 25Range Outfits w/M-2 1 50Accessory Outfits 1 (per 2 range

outfits)Container, Beverage (3 gal) 1 25Container, Beverage (5 gal) 1 40Tents G/P Medium 1 125ERU 4-E W/350 cubic feet 1 250Refrigerator 1 250Water Trailer, 400 gal 1 250TRHS 1 250FFSS 1 850

Equipment Average Life ExpectancyM-59 Range Cabinet IndefiniteM-2A Burner 10 yearsGenerator for M-2A 450-500 operating hoursImmersion Water Heater 10 yearsFood Container 5 yearsContainer, Beverage 5 yearsTRHS 10 yearsFFSS 10 years

4-4 ___________________________________________________________________________________________________ MCRP 4-11.8A

Fuel Requirements

To feed 700 Marines for 7 days (two hot meals,UBR/UGR-B or UGR-H&S) the amount of fuelis determined by using the following guidelines:

FFSSOne per 850 personnel. Fuel is required for generators.

M-2 BurnerOne per 50 personnel

700 Marines by 50 = 14 M-2 burners

14 M-2 burners x 2 gal = 28 gal per meal

28 gal x 14 meals = 392 gal

TRHSOne per 250 personnel

700 divided by 250 troops (per 90 minutes) =2.8 x 90 = 252 minutes

252 minutes divided 60 = 4.2 hours

4.2 hours x 14 meals = 58.8 (59) hours

5 gallons of fuel will burn continuously forapproximately 10 hours.

59 divided by 10 = 5.9 (5 gallons of fuel) or30 gallons

The 30 gallons of fuel will support 59 hours ofcontinuous burning. The TRHS will automati-cally shut off and turn on when the switch isplaced on automatic, allowing for more than10 hours of use. The estimated 90 minutes per250 servings is based on using multiple feed-ing sites.

Class IX Requirements

Pre-expendable bin (PEB) requirements can beauthorized by unit commanders. The PEB isapplied to the operating cost of the exercise.Table 4-3 contains items requiring considerationfor a PEB.

Table 4-3. Items Requiring Consideration for a PEB.

Type of Equipment Class IX

Ranges/M-2A

Burners

• Generators• Pre-heaters• Air input valves• Drain plugs• Retaining springs• Air pressure gauges• Air pumps

Accessory Outfits Cover gasketsContainer, Beverage Faucet assemblies/gaskets

TRHS

• Airtronic burner (complete)• Assorted filters (air and fuel)• Assorted gaskets (lid, front mounting plate, fuel sump,

compressor, air filter, etc.)• Assorted O-Rings (atomizing chamber, compressor,

cross-over tube, etc.)• Power cords• Misc hoses• Electronic troubleshooting box• Low level sensors• Photo cell power cord• Probe sensor• Thermosdisc

• Fuel line• Fuel pump• Assorted screws, nuts and bolts (flathead, locking nuts, hex cap screws, etc.)

• Assorted pins (retainers, cotter pins, clips, etc.)• Compressor air line• Hose clamps• Fluorsilicone membrane• Photo cell light socket• Spare igniter• Mercury tilt switch


Water Requirements

The water capacity of the empty TRHS is 30 gal-lons. When tray packs are inside the TRHS, theapproximate amount of water required for properheating is 10 gallons. When using the UBR, anaverage of 75 gallons of water per day (two hotmeals) is required to prepare food and beveragesfor 100 people. When using the UGR-B, an aver-age of 25 gallons of water per day (two hotmeals) is required to prepare food and beveragesfor 50 people. Additional water is required forgeneral sanitation, and cleaning and sanitation offield food service equipment and utensils.

Ice Requirements

The planning factor for potable ice is based on6 pounds per Marine per day in a temperateclimate, and 11 pounds per Marine per day inan arid climate. Although ice is Class I, it willnot be purchased with subsistence funds; oper-ational or exercise OMMC funds will be used.

Security

Procedures for securing subsistence, supplies,funds, and equipment must be established inadvance and include requirements for specialitems such as concertina wire or locks, and dutiesof guard personnel patrolling subsistence andsupply stocks.

Records and Logs

Food service personnel should maintain recordsof training, equipment (maintenance and replace-ment), ration accounting, personnel supported,and after action reports.

Equipment Status

Equipment status should be determined beforenotification of a deployment or operation. All

required replacement parts and equipment areordered as the need is identified.

Training

Food service specialists, MOS 3381, must betrained to operate effectively within the MCFFP.Training should include a working knowledge ofthe operation and maintenance of T/E, subsis-tence requisitioning, receipt and storage of sub-sistence, accountability, issue and distributionprocedures, safe food handling, preparation andserving, environmental stewardship responsibili-ties, sanitation procedures, and retrograde. Mili-tary skills unit training should include mapreading, convoy operations and security, rear areasecurity, crew-served weapons, and patrolling.

Unit Deployment Database

Unit Deployment Listing

There is a distinct difference between the auto-mated information system (AIS) garrison data-base plan and the unit deployment list (UDL).The garrison database lists all T/E assets and theircontainers, but the UDL shows only those theunit will deploy to meet the logistics needs of theunit commander. The end product shows the unitlift footprint and provides visibility of all theMAGTF’s food service equipment.

Automated Information Systemfor Deployment Support

Unit AIS contains deployment databases to iden-tify lift requirements. The unit AIS garrison data-bases reflect all T/E assets to include embarkboxes and containers on hand at the unit level.Depending on the level of information detailmaintained by the unit, the database may includethe NSN, item ID, and the package ID.

4-6 ___________________________________________________________________________________________________ MCRP 4-11.8A

Class I Distribution System

Push System

A push system is used to initially fill the supplypipeline during conflict. During limited durationor high-intensity conflict, the push system may beused exclusively without conversion to the pullsystem. Under a push system, the materiel man-agement center and/or the planning cell deter-mine the type and quantities of rations to beshipped to each Class I supply point. Types andquantities of rations ordered and shipped underthe push system are based on anticipated troopstrength, unit locations, type of operation, andfeeding capabilities. A push system ensures thatrations are available in the operational area. How-ever, a sufficient quantity of the type rationsdesired may not be in the correct location to sup-port units, and units have limited control over thetype of rations sent to them.

Pull System

MCFFP policies and procedures are based on apull system. A pull system has the lowest userelement placing a demand on the Class I supplysystem. Subsistence is sent forward to satisfy therequest from the user element. A pull system pro-vides tighter control of available subsistence,while being responsive to the user.

Distribution Variances

The actual Class I distribution system may differfrom one unit’s mission or deployment toanother. Factors to consider include Class I sup-ply point locations, issue schedules, method ofdistribution (unit or item pile), and Class I issuetimes (day or night). Specifics of the Class I dis-tribution system for deployment planning are alsoavailable from various unit documents, such asannex D, (logistics) of the operation order(OPORD) or letters of instruction and directives.

Hot Weather Field Feeding

With temperatures exceeding 140°F under tentsduring the lunch hours, cooking and serving foodcould produce heat casualties. Because of theextreme heat, M-2 burners are not filled untilthey are ready to be used. Continuous mainte-nance is required to reduce malfunctions ofequipment due to sand and dirt. Marine CorpsWarfighting Publication (MCWP) 4-11.6, BulkLiquid Operations, contains water planning fac-tors based on unit size and climatic conditions.

Cold Weather Field Feeding

When preparing meals in cold weather conditions(32°F or below), preventive maintenance and ade-quate deployment testing of all equipment are criti-cal and must not be neglected. The failure rate ofequipment increases in extreme cold environ-ments, causing a need for more repair parts. Foodservice Marines require additional time and assis-tance in preparing rations and performing othertasks in extreme cold weather environments. Thistime requirement must be included in all planning.At temperatures below -20°F, maintenance requiresup to five times the normal amount of time. Day-light is also limited in extreme cold weather cli-mates. The minimum caloric requirement forMarines operating in an extreme cold weather envi-ronment is 4,500 calories per day. This may be sat-isfied by using either, one RCW or three MCW(each 4,620 Kcal (kilocalorie)/day) or four MREs(5,000 Kcal/day). Menus must be designed to allowfor the increased calories required.

Unit Movement

Food service personnel may be required to servemeals or warm and cool beverages for convoyrest halts, railheads, and staging areas. Plannersshould ensure appropriate food service assets


accompany the unit and are on hand at the recep-tion site.

Class I Site Selection

Each Class I point must be accessible to its sup-ply sources and customer units. Depending onMETT-T factors, Class I distribution points maybe collocated with water points. An area withcover and good drainage is selected near the mainsupply route; permanent buildings should be usedwhen possible. Roads should be able to handleheavy traffic in a variety of weather conditionsand be wide enough for the supply vehicles. Theground where rations are positioned must be ableto support their weight. Directional signs areerected inside Class I points to avoid traffic con-gestion and accidents.

Size

The site should be large enough to handle the esti-mated volume of Class I supplies and equipment.A parking area is needed for vehicles stopping atthe checkpoint, loading and unloading supplies,bringing in and taking out refrigerated trailers, andMHE. Class I sites must be large enough to affordsome dispersion of supplies to lessen the chance ofenemy destruction. Dunnage is used to keep thesupplies off the ground, and tents and tarpaulinsare used to provide protection when buildings arenot available. Lighting must be adequate for safetyand security. The perimeter should be fenced andcheckpoints established at each exit and entrance.Figure 4-1 on page 4-8 shows the suggested lay-out for a rear area Class I supply point. Figure 4-2on page 4-9 shows the suggested layout for a for-ward area Class I supply point.

Concealment and Cover

Because of the large amounts of supplies storedat a Class I point, it is extremely difficult to cam-ouflage or conceal all of the subsistence. If treesare available, the palletized rations are placedunder them. All trucks and MHE should be cam-ouflaged with netting. When possible, terrain fea-tures should be used to protect the Class I pointfrom enemy fire.

Defense

Three-strand concertina wire is used to define thesite’s perimeter. The concertina wire is inter-laced with sensors, trip flares, and antipersonnelmines to provide early warning of the enemy’sapproach. The condition of the perimeter ischecked by security patrols daily. Fighting posi-tions are included as part of the unit’s overalldefensive plan. Light and noise discipline areenforced as required by METT-T.

Camouflage

The subsistence supply point and field mess areamust be camouflaged to keep enemy aircraft,ground forces or infrared sensors from detection.Precautions follow.

! Do not let the troops gather in large groups toeat.

! Make sure the area and equipment cannot beseen from the air.

! Screen the dining area from ground observa-tion if it is set up near combat or hostile areas.

! Bury or retrograde disposable dishes and uten-sils, tin cans, and litter from packaged rations.

4-8 ___________________________________________________________________________________________________ MCRP 4-11.8A

Open Storage of

Semiperishable Rations

Open Storage of


Open Storage of


Covered Storage of

Perishable Rations

Refrigerated Van

(Freezer)

Refrigerated Van

(Freezer)

Refrigerated Van

(Chill)

Refrigerated Van

(Chill)

Covered Storage of

Perishable Rations

Open Storage of


XX

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XX

X

XX X

XX

X

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XX

X X X X X XX

X X

X X

X XXX

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X

X X X X X X X X X X X X X XX X X X X X

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XX

XX

XX

XX

XX

XX

XX

X

Parking

Area

Exit

Trucks Returning to Rear Trucks Going Forward

Figure 4-1. Rear Area Class I Supply Point.


Figure 4-2. Forward Area Class I Supply Point.

Truck

Park

MREs

Item

Pile

Entrance ExitControl

Point

Trucks Returning

To Supply Source

Truck to Truck Issue

of Fresh Meat or

Other Perishables

X X X X X X X X XX X X X X X X X

XX

XX

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X

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To Supply SourceTo Supported Units

Trucks to Supported Unit

Routing

Trucks From Supply Source

Routing

4-10 __________________________________________________________________________________________________ MCRP 4-11.8A

! Camouflage the area where refuse is buried.Class I personnel must be aware of policy onretrograde or disposal of condemned rations.Make sure food service and Class I personnelare aware of the policy on garbage disposal intheir AO.

! Camouflage equipment and other items thatmight reflect light and keep them out ofsunlight.

! Use light discipline when required. In blackoutconditions, cease all field kitchen operationsand eat MREs during these periods. Ensure theration breakdown points use appropriate light-ing during night operations.

Field Mess Site Selection

The unit commander or his representative speci-fies the general location of the field mess site.However, the mess chief must consider the char-acteristics of a good field site.

! Good natural cover shields troops from theenemy and protects them from sun, heat, andcold winds.

! Good access roads lets supply trucks movefreely.

! High and dry ground near a protected slopeensures good drainage and protection from thewind.

! Enough space eliminates crowding of thetroops and facilitates spreading out the equip-ment so that personnel can work efficiently.

! Near source of potable water used in prepara-tion of foods and beverages.

! Sandy loam or graveled soil allows excesswater to seep away and helps soakage pits andtrenches work well.

! Level ground facilitates the set up of the FFSS.

The following should also be considered inselecting and setting up the field feeding site:

! Tactical or nontactical operation.! Extent of time the area will be occupied.

! Method of solid waste disposal (burn, bury,back-haul).

! Resupply operations.! Use of tents or buildings.! Billeting area location.! Convenient water source for purification when

needed.! Location away from heads or any source of

contaminants.

Figure 4-3 suggests placement of a rear area fieldmess when using the FFSS. The field mess areashould be camouflaged to hinder detection byenemy aircraft, ground forces or infrared sen-sors. Passive measures should include disper-sion, camouflage, cover and concealment, lightand noise discipline, survivability moves, cover-ing vehicle tracks into the field kitchen site, andstaggering ration distribution to eliminate conges-tion of the site.

Field Feeding Options

Semipermanent Site

The semipermanent site is located in the rear areafor an indefinite time. Since some units may notrequire rapid mobility, a semipermanent site maybe established near troop concentrations. Insu-lated food containers would be used to transporthot food to nearby units that require a largerdegree of mobility.

TRHS

The TRHS can be located close to the forward unitsand is operated for short durations. Its use shouldbe limited to short periods of time for smaller unitswith a highly mobile mission. Long-term sole sub-sistence on UGR-H&S will have the same effect onphysiology and morale as MREs. Which option touse is determined by the following:

! Availability of equipment and personnel.! Capability of the logistics system.

Marine Corps Field Feeding Program ________________________________________________________________________ 4-11

! Level of commitment.! Availability of rations.! Total sanitation requirements.! The number of personnel to be fed.! Feeding times.! Location.! Mission.

Each field feeding method can be tailored to meetthe requirements unique to each using unit.

Established field mess sites may be required toprovide messing support to units operating in orpassing their area who require support. Food ser-vice personnel should be responsible for the trans-portation, setup, and feeding of units away fromthe field mess. Food service personnel shouldaccompany meals sent to remote sites to ensureproper sanitation and portion control. Remotefeeding requires intensive management by com-manders and food service personnel. Remote feed-ing may be accomplished by various methods.

D

C

A

B

Dining

Area

50 feet

50Ft

Garbage

Incinerator Fuel

TRHS

150Ft

90Ft

301/4Feet

Water

Port-a-Jon

300Ft

90Ft

300Ft

Storage

Tent

Hand-

Washing

Hand-

Washing

Gray Water

Holding

Tank

Refrigerator

Generator

Fire

Extinguisher

Fire

Extinguisher

Road

Bivouac Area

Figure 4-3. Recommended FFSS Layout.

4-12 __________________________________________________________________________________________________ MCRP 4-11.8A

When practical, the TRHS may be deployed toremote sites for hot meal preparation. Three foodservice Marines should accompany this equipment.

When staging prepared subsistence, dunnageshould be used, and the area should be coveredwhen possible. Staging can be by unit, meal oritem. The staging area must be supervised by afood service Marine to ensure that units receivethe proper amount of rations and instructions insanitation and serving.

Preparing for Redeployment

Planning Class I and food service requirementsfor redeployment is equally as important as plan-ning for deployments. The mess chief mustensure that enough Class I supplies are availableto sustain the unit enroute to its home station. Ifresiduals are present at the end of the exercise ordeployment, excess Class I supplies are turned into the supporting supply activity. Attention to

detail and coordination with commander and staffwill ensure smooth unit movement.

Following the correct procedures for closing thefield mess and Class I AOs is extremely impor-tant. Consideration must be given to the environ-mental impacts caused by soakage pits, greasetraps, trash pits, and incinerators. Several USArmy FMs (5-20, Camouflage; 21-10, Hygieneand Sanitation; and 21-10.1, Unit Field Sanita-tion Team) provide information on closing thefield site. Chapter 3 of this publication detailshow to clean and maintain equipment beforemovement back to home station.

The unit must be prepared to provide food servicesupport during redeployment. The commanderand unit embarkation officer should be the firststop in gathering information. They will providethe specifics of when, how, and where the unitwill move. They will also provide specific foodservice needs such as convoy rest halts, railheadsupport, and overnight commitments.

CHAPTER 5CLASS I STORAGE, ISSUE, AND TURN-IN PROCEDURES

Types of Storage

A covered storage area is in a walled and roofedstructure. An open storage area provides protectionthat can vary from no protection, to the protectionby tarpaulins, tents, huts or sheds. Class I sup-plies, even semi-perishables, keep best in coveredstorage. However, the rapid turnover in the fieldeliminates many long-term storage problems.

Supplies are stored so that those with the oldestdate of pack are easily issued first. To preventtotal destruction in the event of enemy attack,perishable and semiperishable subsistence arestored and disposed in separate locations.

Perishable Storage

It is important that proper temperatures, humid-ity, and air circulation are maintained and onlycompatible products are stored together.

Temperature

Perishables stored below prescribed tempera-tures can suffer chill damage. Per NAVMEDP5010, chapter 9, temperature for storing frozensubsistence should not exceed 0°F. During trans-portation, the temperature should not exceed10°F. For ice cream, the recommended tempera-ture is -10°F and should not exceed 0°F at anytime. Chilled items should be stored at 34°F to41°F. Each storage container (mobile or fixed) isequipped with a thermometer that must bechecked frequently, at a minimum, twice a day.

Humidity

Prescribed humidity levels prevent items fromgaining or losing moisture. A high humidity level

allows moisture to condense on an item and beabsorbed. A humidity level that is too low allowsthe item to dry out.

Air Circulation

Proper circulation of refrigerated air is the primefactor in keeping the temperature in all parts ofstorage spaces at recommended levels. Pallets areused to raise containers off of the floor and permitthe free circulation of air. Containers are stacked toensure a 4-foot wall clearance and a 2-foot ceilingclearance, with adequate working space betweenstacks. Fan or duct systems maintain proper circu-lation. Items should not be stacked in front of therefrigeration unit or the fan in prefabricated units.

Product Compatibility

Storing incompatible products together mayresult in color loss, taste changes, and odorabsorption. Products should be grouped accord-ing to compatibility. Odor-absorbing items suchas potatoes should not be stored with odor-pro-ducing items such as apples or citrus fruits.

Storage Precautions

As soon as frozen items are delivered, theyshould be transferred to freezer storage. If theproduct’s temperature is higher than the tempera-ture in the freezer, the shipping containers areplaced on pallets or hand trucks to allow the air tocirculate and reduce the product temperature asquickly as possible. The containers should bestacked more compactly once a uniform tempera-ture is achieved. Items that have thawed are neverrefrozen. Items are not stacked so high that con-tainers on the bottom are damaged, and the con-tents are crushed and bruised. Items are stored sothat the oldest lots, by date of pack, are issuedfirst (first in, first out). The only exception to this

5-2 ___________________________________________________________________________________________________ MCRP 4-11.8A

first in, first out rule is when older lots are in bet-ter condition than newer ones. If perishables arestored properly, they should show no major lossof quality within 20 percent of their storage life.

Semiperishable Storage

Semiperishables are not as susceptible to spoilageas perishables. They may spoil if they are han-dled or stored incorrectly or if they are kept fortoo long. Properly storing and protecting semi-perishables ensures that products are tasty andsafe for consumption during their shelf life andpossibly beyond.

Note: after veterinary personnel inspect aproduct, they may extend its shelf life.

Correct Storage

Items are not stacked so high that boxes and theircontents are damaged. Items are not placeddirectly on the floor. Bagged items should not bestored in corners, and no subsistence should bestored directly against walls. MRE cases may bestacked up to four pallets high. In open storage,items should be placed on pallets and organizedfor ease of access.

Freezing Temperatures

For dry or low moisture semiperishable items,freezing temperatures do little or no damage.Freezing may cause damage to the packaging ofitems that have water as content. Can seams(commercial and tray pack) may rupture, andMRE pouches may be cut or punctured. Thisdamage can lead to serious health risk if items arenot properly handled and inspected by veterinarypersonnel. Metal cans are not generally engi-neered for freezing. Frozen cans and MREpouches should not be rough handled as this maycompound the likelihood of damage to the pack-aging. Storage life of semiperishable rations isextended by lower temperature storage (from

50°F to as low as 32°F). Frozen storage is notrecommended.

High Temperatures

High storage temperatures encourage the growthof bacteria and molds, promote insect infestation,and shorten the approximate storage life of semi-perishable items. The serviceable storage life ofMREs decreases as storage temperatures increase.UGR-H&S have been designed to have a mini-mum shelf life of 18 months when stored at 80°For 6 months at 100°F. In fixed warehouse facili-ties, semiperishable items should not be stacked sohigh that they are damaged by higher tempera-tures near ceilings (hot air rises). Items should notbe stacked near hot water heaters, steam, heatpipes or in metal buildings and trailers withoutadequate ventilation to prevent heat build up. Fansshould be used to provide ventilation and to pre-vent excessively high temperatures. Food itemsshould not be stored in direct sunlight. In openstorage, natural cover can help reduce damagefrom direct sunlight and high temperatures.

Note: Refrain from covering UHT milk and/or other subsistence items with black plasticin a field environment. Black plastic intensi-fies temperatures and causes rapid deterio-ration of subsistence.

High Humidity

Avoid high humidity when possible because itencourages the growth of bacteria and molds andpromotes insect infestation. High humidity alsocauses dry items to absorb moisture, making themcake and harden. Loss of flavor and discolorationmay also occur in some items. Humidity also causesmetal containers to rust and boxes to weaken.

Exposure to Light

Items packed in clear containers may lose theirflavor as a result of over-heating and maybecome discolored when exposed to light for pro-longed periods. Clear containers should be boxedor in areas with reduced light exposure.


Handling MREs in Freezing Temperatures

The flexible film pouch used for MRE items—such as the entrée or wet pack fruit—becomesless flexible or more brittle at temperatures below0°F. The contents of the pouch freeze in randomshapes, creating sharp edges or points. Theseedges and points may cut, puncture or otherwisedamage the pouch if roughly handled. When thecontents are thawed, bacteria can begin to growand the food becomes unfit for consumption.

The following procedures will reduce the possi-bility of damaged pouches and foodborne ill-nesses. MREs that become frozen duringexercises should be kept frozen until issued forimmediate consumption. If frozen MREs arereturned to storage and thawed, they must be seg-regated and marked with a placard stating, “Hold,previously frozen, returned to heated storage on(date), cleared for issue (date [minimum of 30days after returned to heated storage]).”

Frozen MREs are tempered to ensure that thecenter of pallets or boxes reaches room tempera-ture (77°F). MREs are held at this temperaturefor 30 days and then inspected by the Army Vet-erinary Service prior to issue.

The time and temperature period stated will allowthe contents of the pouches to react, if spoilagebacteria are present. Rations not intended for freez-ing should not be frozen. The product quality willdeteriorate with each freeze/thaw cycle, but thefood will remain wholesome as long as the pouchis not damaged. The MRE should not be cycledthrough more than five freeze/thaw cycles.

Storing and Handling RSFHs

Packaging

RSFHs are packed in both case lots (boxes), andas individual units within the MRE pouch. Inbulk pack, each RSFH heater pad is packaged in

a sealed polyethylene bag. Twelve RSFHs arepacked into a plastic shrink-wrap sleeve. Eachbox contains 24 unit packs (288 RSFHs). Eachpallet of RSFHs contains 30 boxes and 8,640heater pads. Pallets are wrapped in polyethylene,covered with a top cap, and strapped to protectthe shipping boxes.

Storage

Because RSFHs packaged within the MRE boxare not regulated by the Department of Transpor-tation, no special handling or storage is required.The following guidelines are applicable to bulkstorage of the RSFH. Specific storage guidelinesare in DOD Regulation 4145.19-R-1, Storage andMaterials Handling.

The installation fire protection officials are noti-fied of location of stored RSFHs. They mayimpose local storage decisions. Handling andstoring RSFHs present no health hazard beyondthat of combustible materials.

Boxes are stored in dry storage areas where pro-tection against the elements is provided. Wrap-ping or use of tarpaulins on pallets will aid in theprevention of water damage.

Boxes are stored under sprinkler systems that meetDOD standards. When possible, end bays shouldbe used for the storage of RSFHs. Stacks ofRSFHs are to be arranged for access to the stack’sinterior and removal to outdoors for fire fighting.

Quick response to fire detection and use of appro-priate fire fighting agents are important. Firefighting agents are to be present for both Class Aand Class D protection. Any damaged boxes mustbe removed from storage and inspected, and thecontents repackaged in the required container ordisposed of properly. Damaged boxes should beconsidered for first issue as a distressed item.

The RSFH is activated according to the instruc-tions, and then disposed of as ordinary waste. Itmay also be incinerated in a waste facility ensur-ing that all material is burned thoroughly. Unused

5-4 ___________________________________________________________________________________________________ MCRP 4-11.8A

RSFHs will be collected and returned to therations issue point.

Transportation (Bulk Pack Only)

All transport vehicles (including air and seacargo containers), other than military, are tohave placards on the cargo that read “Danger-ous When Wet.”

Transportation

Vehicles used to transport subsistence should beclean, free of moisture, and have pallets to keepsubsistence off the bed of the truck. The front andrear flap should be lowered and secured duringtransport. Vehicles used to transport food are notto be used to transport garbage or petroleumproducts while transporting subsistence. The bedof the truck should be free of harmful protru-sions such as nails that could puncture food con-tainers. Refrigerated or insulated vehicles shouldbe used to transport perishables when time, dis-tance, and outside temperature could cause thetemperature to rise above required safe levels forrefrigerated and frozen items.

Sanitation at Storage Points

Sanitation in a subsistence supply activity mustbe maintained per NAVMED P5010. Contami-nated food can cause illness and death. Food thatmust be disposed of is a loss to the governmentand can have an adverse impact on missionaccomplishment. Environmental protection lawsand regulations must be followed when dispos-ing of subsistence.

Personnel

Personnel handling Class I subsistence should beneat, clean, and free of disease and infectionbefore they are allowed to handle subsistence.They should not smoke or chew tobacco whenhandling subsistence. Disposable gloves used inhandling fresh foods should be impermeable to

contamination. Personnel must wash their handsthoroughly before starting work, before eating,after breaks, and after using the head.

Area and Equipment

Storage areas should be kept clean, orderly, andfree of garbage at all times. Garbage should bedisposed of in approved containers with tight-fit-ting lids. Spilled food should be cleaned up assoon as possible to prevent insect and rodentinfestation. Scales and MHE should be keptclean. Hand-washing facilities should be readilyavailable for food service personnel.

Pest Control

Food service personnel must assist in prevent-ing pest infestation by maintaining properlyestablished and sanitary operations. Pest-proof-ing the storage area, food deprivation, and useof appropriate extermination measures can con-trol pests. When pests are discovered in the stor-age area, the preventive medicine activity mustbe notified immediately.

Insects

Incoming supplies should be inspected carefullyfor infestation and empty cartons should beremoved from the premises promptly. In fixedfacilities, screens should be used on outsidedoors. When supplies are received, doors andscreens should be open for the shortest time pos-sible. Cracks in the walls and floors should befilled. Heads should be kept clean. Garbage cansshould be kept covered with tight-fitting lids, andthe contents disposed of promptly. Subsistenceshould be stored on pallets away from walls toeliminate hiding places, facilitate inspection andcleaning, and allow proper air circulation. If at allpossible, subsistence should be on shelves ordunnage a minimum of 6 inches off the floor orground, and a minimum of 4 inches away fromthe walls to permit cleanup of spills. In open stor-age, supplies should be covered with tarpaulins or


clear plastic when practical. Broken containers offood should be cleaned up quickly and com-pletely. If areas do become infested, insecticidesare used for control.

Rodents

The first step in rat and mouse control is to pre-vent their entry into the storage facility. Holesshould be covered or filled in, and doors shouldclose tightly. The next step is to eliminate rodenthiding places by keeping subsistence on palletsaway from walls. Finally, their food sourcesshould be eliminated by proper garbage disposaland good housekeeping. If areas become infested,traps and poison baits can be used for elimina-tion. A medical authority from the preventivemedicine activity must approve the use of poisonbaits; approval is based on compliance with envi-ronmental stewardship principles. All environ-mental laws and regulations must be adhered toin the use of poison baits.

Inspections

Subsistence supplies are inspected upon receiptand then periodically until they are consumed.Inspections ensure that only food fit for con-sumption is received and issued.

Inspections should be performed on all subsis-tence items before they are accepted. Thisinspection ensures that items are received ingood condition and in the authorized quantities.A representative of the Army Veterinary Serviceis responsible for inspecting all animal-originand perishable subsistence as it is received at asupply point. The veterinary food inspector onreceipt does not inspect semiperishables unlessrequested by the accountable officer for localprocurement. If the subsistence is wholesome,complies with contract requirements, and thecontractor can be identified from containermarkings or shipping documents, the veterinary

food inspector stamps the delivery documents.Veterinary food inspectors are also responsiblefor conducting inspections on subsistence instorage to detect early signs of deterioratingfood. Cases of semiperishables that pass inspec-tion are stamped with an inspection test date(ITD). The ITD indicates the approximateremaining shelf life. Rejected items are reportedto the accountable officer who then initiatesappropriate disposal action. There are threetypes of inspections: visual, sampling, and full.

Usually, food service and supply Marines per-form the visual inspection. The inspector checksthe outside of the Class I item or its container fordamage or deterioration. The Army VeterinaryService should inspect damaged containers, suchas broken boxes and dented cans.

In sampling, the veterinary food inspectorchooses a number of units at random and inspectsthem thoroughly. If any of the samples are dam-aged or deteriorated, the veterinary food inspec-tor performs a full inspection. Items used duringsampling inspections are accounted for onDepartment of Army Form 3161, Request forIssue or Turn-In, as an identifiable loss.

Full inspections should be conducted when pro-curing i tems from sources not previouslyapproved. The veterinary food inspector thor-oughly examines all units of a particular item orshipment. Damaged or deteriorated items are setaside, and the veterinary food inspector advisesthe accountable officer on disposition.

Canned Goods

Individual cans should be inspected when thereis reason to believe they may be damaged. Ifboxes are broken or bent , they should beopened, and each can inspected. The veterinaryfood inspector should inspect cans that arerusted, swollen, leaking or dented, and thosethat have been stored for a long period of timeor exposed to high temperatures.

5-6 ___________________________________________________________________________________________________ MCRP 4-11.8A

UGR-H&S

Tray packs are inspected for damage such asswelling, rust, and gray spotting. Tray packs withany of the following defects should be set asidefor further inspection and destruction:

! Leaks from a pinhole, fracture or incompleteseal where the contents of tray packs are on theoutside of the container.

! Rust that actually penetrates the tray packcausing leakage or excessive end seam rust thatcannot be removed with a soft cloth and wouldenter the product when the tray pack is opened.

! Dents that are so severe that they cause leakageor affect usability.

! Swollen or outwardly distended tray lids bulg-ing from internal pressure or swells caused byphysical damage such as dents or overheating.

! Buckles or bends in the top that extend into theend seam of the tray pack.

! Gray spots.

Other Semiperishables

Semiperishables in jars, cardboard containers,and paper bags will spoil if they are mishandledor improperly stored. Containers should beinspected for signs of insects or rodents and dam-age from moisture or mishandling. Products inclear containers should be inspected for colorchanges. If any of these signs are evident, a veter-inary food inspector should be called.

Fresh Fruits and Vegetables

Fresh fruits and vegetables should be inspectedon receipt and every day while in storage. Fruitsand vegetables must also be inspected for insectinfestations including fruit flies, roaches, andworms. Preventive medicine and veterinary per-sonnel must be notified if insects are seen. Aneffective test to determine if fruit and produce arefit for consumption is to cut them open and tastethem. Freezer-damaged items will appear glassy,and chill-damaged items may be discolored andhave an off-flavor.

Frozen Items

Frozen items, including meat, should be frozensolid when received. If thawed, they must be usedimmediately if approved by the veterinary foodinspector. Thawed items should never be refro-zen. Packages are checked on all sides for ice,which is a sign that they have thawed and beenrefrozen. Icy packages should be checked by theveterinary food inspector.

MCFFP Accountability

Ration Issue

Class I supplies used during field operations willnormally be picked up by the using unit at thematerial readiness branch issue point. Uponreceipt of the rations, appropriate accountingmeasures are the responsibility of the receivingunit. Manual or automated means will be used toreflect the receipt and issue of each item. Unit-ized rations are recorded under a single NSN foreach module type. A-ration enhancements will beaccounted for by the unit they are issued (can,pound, etc.).

Receipt

Receipts must be obtained from approved localvendors or the ration issue point when rations arereceived. When receiving rations, food servicepersonnel should conduct a quality and quantityinspection at the time of receipt to determine thecondition of cans and packing materials and toverify the quantities received by signing and dat-ing the forms provided. Food service personnelshould keep a copy of all receipts for properaccounting and reconciliation.

Inventory

A daily running inventory of subsistence items onhand in the field mess must be maintained. Thisinventory is kept using manual or approved auto-mated accounting methods.


Reconciliation

When supported by the US Army, a financialrecord is maintained by the Troop Issue Subsis-tence Activity (TISA). Unit commanders willensure field mess financial records are recon-ciled regularly before departing. If the TISA isautomated, an account update is provided to thefield mess on a scheduled cycle. A copy of thefinal document will be included in the unit’sQSFR. The food service Marines maintain allinvoices and reconcile all transactions for pricechanges and quantity received before closingthe operation.

Accounting

Subsistence accounting must be performed in amanner that subsistence supplies are efficientlyreceived, stored, and issued to the using units. Togive management personnel sufficient data toproperly manage subsistence supplies, the follow-ing management control forms are used. Theseforms can be manual or automated forms.

! Subsistence issue receipts.! Stock record and inventory control cards.! Inventory, requisition, and issue forms.! Daily cost analysis.! Financial status.

Subsistence accounting is closely monitored andfrequently audited by DOD agencies due to thelarge monetary value associated with subsistencesupplies. Therefore, all subsistence accountingmust be kept as accurate and up-to-date as possi-ble. During wartime, the method for accountingis combat accountability. During peacetime, theprescribed method of accounting is completion ofthe QSFR. A QSFR will be prepared for eachoperation by the using unit. The QSFR will thenbe submitted by the using unit, via the appropri-ate chain of command, to the MEF not later than15 calendar days following the end of the opera-tion/quarter. Operations that cross over quartersmust close out accounting documents at the endof the quarter and begin a new quarter of account-

ing. This will allow submission of the quarterlyQSFR required by the MEF. The QSFR, with allsupporting documents, will be retained by theusing unit for 2 years for audit purposes. Sup-porting documents will include the following:

! QSFR.! Daily Man-Day Fed Reports (Navy Marine

Corps [NAVMC] 565-1) for each day of feeding.! Consolidated Man-Day Fed Report (NAVMC

565-1) for each operation.! Voucher for Disbursement and/or Collections

(SF 1080, Voucher for Transfer betweenAppropriations and/or Funds or DD Form1131, Cash Collection Voucher).

! Applicable HNS and/or HNM billing documents.! Copies of invitational travel orders (ITOs) for

foreign military personnel (if applicable).! Applicable inter/intraservice support agreements

or memorandums of understanding (MOUs). ! POR and unitized ration receipt/turn-in

documents.! Subsistence Total Order and Receipt Elec-

tronic System Web or other vendor receipt/turn-in documents.

! Veterinary Service Food Sample Record (Med-ical Command [MEDCOM] Form 57-R).

! Subsistence issue receipts.! Stock record and inventory control cards.! Inventory, requisition, and issue forms.! Daily cost analysis.! Financial status.

The submission to the MEF will include thefollowing.

! QSFR.! Consolidated Man-Day Fed Report (NAVMC

565-1) for each operation.! Voucher for Disbursement and/or Collections

(SF 1080 or DD Form 1131). ! Applicable HNS and/or HNM billing documents.! Copies of ITOs for foreign military personnel

(if applicable).! Applicable inter/intraservice support agree-

ments or MOUs.

5-8 ___________________________________________________________________________________________________ MCRP 4-11.8A

! A consolidated quarterly QSFR of all fieldfeeding, listing each operation separately willbe submitted from each MEF to Headquarters,Marine Corps (HQMC) (LFS-4) not later than15 days after the last day of each quarter.

The QSFR provides accurate accounting of mili-tary personnel, Marine Corps subsistence fundsto HQMC (LFS-4) for the purchase and con-sumption of unitized rations, PORs, A-rationenhancements, contract feeding and HNS. Addi-tionally it provides the numbers of personnel fedby category. This report also documents histori-cal data and justification for budget submissions,as required by higher headquarters, as well asdetailed documentation of budget execution tothe Fiscal Division, HQMC.

Combat accountability is a modification to normaloperating accounting and reporting procedures andis used primarily during war. When the CMCauthorizes combat accountability, the force com-mander may suspend formal accounting for Class Isupplies. Additional guidance will be publishedaccordingly; however, a monthly combat account-ability subsistence report, with the type and valueof the food items received and the number of per-sonnel fed by category, will be compiled by theusing unit and forwarded to higher headquartersand HQMC (LFS-4) monthly.

Ration Turn-in

Before leaving the field exercise or operation, themanager in possession of rations should contactthe veterinarian to schedule a “ration inspection”appointment, before contacting the rations pla-toon for turn-in. Rations platoon will not acceptrations not previously inspected by local veteri-nary personnel. All unopened modules of unit-ized rations, boxes of MREs and BSS, andcontainers of UHT milk are turned in at the endof the field operation or deployment.

Prior to being veterinarian inspected, rations mustbe segregated and documented according toration type, lot number, date of pack, and quan-

tity. Supporting documentation must accompanythe rations to be inspected. Once rations are seg-regated, they should be loaded into the ISO con-tainers accordingly, not randomly stacked. Anyproblems that were experienced with the rationsduring the exercise or operation, e.g., swollencans, rusty cans, insects, etc., should be docu-mented and provided to veterinarians at the timeof their inspection to determine the proper samplesize selection and disposal method.

To assist veterinary personnel, the unit possess-ing the rations will provide the personnel tounload and sort the rations for the inspection.Once the veterinary personnel have completedtheir inspection and documented findings, unitswill then make an appointment with the rationplatoon for final turn-in.

Veterinary personnel are not responsible forinventory control and documentation at the timeof inspection. Rations not properly annotatedwith the required information will not beaccepted for inspection and will require arescheduled inspection. Veterinary personnel willdocument nonconforming actions by the unit andissue memorandums to appropriate commandsfor action as deemed necessary.

The exercise manager maintains completeresponsibility for all rations until turned in to therations issue point.

Accounting for Residuals

Residuals are open cases of PORs and unitizedrations that have remaining component items forfuture use. POR boxes (not individual meals)that have been opened can be transferred for useduring a future exercise or maintained by the unitfor 30 days. UBR, UGR-B, and UGR-H&S com-ponents (tray packs are not authorized for use ingarrison mess halls) can be transferred to anotherfield mess or supporting garrison mess hall on anon-reimbursable basis. All rations, eitherunopened or opened, must be inspected by theveterinary services before transfer or turn-in.

CHAPTER 6SAFETY AND SANITATION

Field conditions in modern warfare can bealtered rapidly and require foresight to deal withenvironmental stresses. Urban warfare mayrequire troops to deploy into an area that previ-ously had modern public utilities such as potablewater lines, sanitary sewers, and waste disposal.Areas such as this can change overnight into anurban disaster area where all water, food, andservices are suspect of contamination or havebeen destroyed.

Field food service Marines will have to set up afield mess site, set up and operate sanitationunits, construct and maintain field expedienthand-washing devices, dig soakage pits, and dis-tribute food to areas away from the field messarea. These inherent tasks result in long workinghours. Augmentation with mess attendants isessential. The number of personnel requireddepends on unit feeding strength, mission, type ofration, and remote site feeding versus consoli-dated feeding.

Field food service equipment is inherently differ-ent from that used in garrison. Therefore, allauthorized T/E equipment must be operational,and an adequate preventive maintenance pro-gram in place. Marines should be properly trainedin the use and safety of field mess equipmentbefore they attempt to use it. This is particularlyimportant when using food service equipmentthat is operated with combustible fuels. Equip-ment TMs provide specific guidelines on the safeoperation of equipment.

NAVMED P5010, chapter 9, provides guidanceon field food service sanitation. Keeping the fieldmess area safe and sanitary takes more time inthe field than in garrison. Food and water sup-plies may not be as carefully controlled as theyare in garrison. Regular and careful inspection offood is of paramount importance and can help

prevent food borne illnesses. Entire armies havebeen defeated by such disease outbreaks result-ing from the mishandling of food and food-related waste. To prevent these diseases, the foodservice personnel must—

! Obtain food and water from approved sources.! Prevent food contamination by ensuring the

use of proper food handling, storage, and uten-sil/equipment cleaning procedures.

! Retard the growth of microorganisms throughthe use of proper time and temperature controls.

! Train and motivate personnel in food sanita-tion standards and in personal health andhygiene matters.

! Dispose of all types of food-related waste (gar-bage, rubbish, and liquid kitchen waste) as out-lined in NAVMED P5010, chapter 9.

! Clean vehicles used for transporting rations.

Perishable rations (A-ration enhancements)require refrigeration. Therefore, extreme careshould be used in their handling. Improper han-dling increases the potential for foodborne illness.

FSOs should prepare local standing operatingprocedures (SOPs) clearly outlining the unit’ssystem for meal distribution.

The situation will dictate whether there will be acentral distribution site or whether food serviceMarines will transport the meals.

Because of limited facilities in the field, the useof proper sanitary measures is even more impor-tant than it is in garrison mess halls. The follow-ing measures are emphasized:

! Food handlers should keep serving containerscovered, unless actually in use, to protectagainst flies.

6-2 ___________________________________________________________________________________________________ MCRP 4-11.8A

! Field dish washing is accomplished by either athree-compartment sink or the use of the FSU.The first can/compartment in the wash linecontains hot (but not boiling) soapy water. Thesecond and third compartments hold boilingwater. The proper temperature for each sink orcompartment is listed in NAVMED P5010,chapters 1 and 9.

Combat Field Feeding

Logistical support areas in the theater are highpriority targets for enemy NBC employment.Sophisticated delivery systems for NBC muni-tions allow the enemy to employ such munitionsfrom the forward edge of the battle area to therearmost boundaries of the theater. The maincountermeasure to this threat is the ability to con-tinue operations while subjected to an NBCattack. Marines must still receive rations, with-out delay, that are safe to consume. Although thesubsistence may be safe, contaminated cookingutensils and equipment may require the use ofPORs. The tactical situation and the priorities ofdecontamination will determine how long PORswill have to be consumed.

Mess chiefs should provide safety guidelinesthrough daily meetings and SOPs. Guidelinesshould be developed to stop unsafe practices andworking conditions, and careless use of equip-ment. Marines must be taught to recognize andrectify unsafe conditions.

Mounted UGR-H&S can openers are used whenpossible. If mounted can openers are not avail-able, the hand-held can openers are used. Marinesmust exercise caution when opening UGR-H&Swith hand-held can openers. Knives and othersharp instruments should not be used to open cor-ners that the can opener missed. Heated, swollencans should be tilted in a safe direction to avoidburns from hot juices.

Food service personnel must always be alertwhen they prepare or serve food. Burns, colli-

sions, and falls are common accidents in fieldmesses. Training can curtail unsafe working con-ditions and careless use of equipment. Accidentscost money through the loss of man-hours anddamage or destruction of food and equipment.The resulting loss of personnel, subsistence, andequipment could impact negatively on missionaccomplishment. For detailed information onsafety refer to DOD Regulation 4145.19-R-1.

Food Management

All food service and mess attendant personnelshall be certified as food handlers by medicalauthorities in accordance with the current editionof NAVMED P5010.

When A-ration enhancements are added to theunitized ration meals, adequate refrigeration sup-port must be provided. Where adequate refrigera-tion capability is not available, unitized rations orPORs will be used exclusively.

Insulated food containers will be cleaned andsanitized before use. Per NAVMED P5010, chap-ter 9, containers will be pre-chilled or pre-heatedas appropriate prior to filling. Food will bebrought to safe temperatures prior to placementin containers. Potentially hazardous food held ininsulated food containers for more than 4 hourswill be discarded as food waste.

Individually packaged condiments are preferredin the field; however, condiments may be dis-pensed from sanitary dispensers.

Field-expedient hand washing facilities will beprovided at food preparation areas.

Waste will be disposed of to minimize insect androdent attraction. Garbage and rubbish will beburied, incinerated or disposed of according tolocal requirements.

Fresh fruits and vegetables grown in areas wherehuman excreta is used as fertilizer, or where gas-trointestinal or parasitic diseases are expected to be


prevalent will not be consumed raw except withthe approval of appropriate medical authorities.

Note: When authorized for consumption,fruits and vegetables, including leafy vegeta-bles, may be eaten raw if thoroughly washedin clean potable water, then disinfected.Where food service disinfectant is not avail-able, emergency disinfection of fruits andvegetables may be accomplished by thor-oughly washing, then soaking for 30 minutesin a 200-parts per million chlorine solutionor by immersion in potable water at 160 °Ffor 1 minute. The chlorine solution is pre-pared by mixing 1 tablespoon of householdliquid bleach (NSN 6910-00-598-7316) with1 gallon of cool potable water.

Trash Management

Based on the scenario and federal, state, local orhost-nation laws, commanders will determinewhether to burn, bury, back-haul or use dump-sters to dispose of waste from field mess sites.The policy on garbage disposal in an AO must be

disseminated. Waste must be removed from thekitchen area at least daily. Proper disposal ofkitchen waste is also essential in limiting the bat-tlefield signature.

Liquid Waste

Liquid waste disposal requires a soakage pit ortrench equipped with a grease trap that strains outsolid matter and grease. The soil absorbs the liq-uid waste. Two pits are needed so that each pitcan rest every other day. In porous soil, a soakagepit 4 feet (1.2 meters) square and 4 feet (1.2meters) deep will handle 200 gallons (760 liters)of liquid per day. If the ground water level isclose to the surface or if there is rock or clay nearthe surface, a soakage trench is dug. Figure 6-1shows how to build a soakage trench with agrease trap. Due to environmental concerns, liq-uid/solid grease may require separate disposal.

Solid Waste

Solid waste disposal is either buried, burned orback-hauled according to procedures described inthe following paragraphs.

Soakage

Trenches

Burlap

Gravel Pail with Perforated Bottom

12" Ashes

or

Sand

8'

4"

4'18"

Figure 6-1. Soakage Trench with Grease Trap.

6-4 ___________________________________________________________________________________________________ MCRP 4-11.8A

BuryingDuring peacetime, most state and foreign coun-try laws prohibit burying trash. However, duringwartime, if the unit will be at a site for less than 1week, solid waste may be buried in pits ortrenches. These pits or trenches must be at least90 feet (27 meters) from the dining area and atleast 90 feet (27 meters) away from any watersource used for cooking or drinking. If the unitwill be at the site for only 1 day, the garbage pitis used. If the unit will be at the site for 2 days to1 week, a garbage trench is used. Prior to dis-posal, cans are flattened, boxes are broken up,and UGR-H&S cans are nested.

BurningDuring peacetime, most state and foreign coun-try laws prohibit burning trash. During wartime,

if the unit is going to be at the site for more than1 week, solid waste may be burned in an openincinerator, either inclined or cross-trench. Incin-erators will not burn wet garbage; liquid wastemust be separated from the solid waste. This canbe done by straining the garbage through a coarsestrainer, such as an oil bucket, can or a 55-gallondrum with holes in the bottom. The liquid ispoured through a grease trap into a soakage pit ortrench, and then remaining solids are burned.Garbage that will not burn must be buried orhauled to a disposal site. Field incinerators mustbe at least 150 feet (45 meters) from the mess tentand dining areas so that the odor will not affectthe Marines. Figure 6-2 shows how to buildinclined and cross-trench incinerators.

Note: Incinerators make smoke and should notbe used if it is detrimental to force protection.

Waste

Receptacle

Crimp

and

Join

Inclined Incinerator

Oil Drum

Vent Holes

Concrete

Block

Supports

Scrap

Steel

Screen

Cross-Trench Incinerator

Figure 6-2. Inclined and Cross-Trench Incinerators.


Backhauling WasteWhen the OPLAN calls for returning waste to adesignated disposal point, the mess chief mustarrange for transportation support. Waste shouldbe bagged or boxed when possible.

Protection from Contamination

Personnel Protection

Generally, food is not prepared or served in anenvironment contaminated by NBC agents. Whilefood service Marines have the basic understand-ing to detect contamination, the responsibility ofdecontamination of subsistence items falls to theveterinarians, naval medical personnel, and NBCspecialists. It is important that operations continueonly after ensuring adequate individual protection.Field messes must be decontaminated and movedto uncontaminated areas and decontaminatedbefore food service operations can resume.

Food Protection

Food must be protected from NBC contamina-tion. Procedures for subsistence protection mustbe a part of OPLANs and SOPs at all levels offood service operations. Consuming contami-nated food may cause illness, injury or death.Food stored outdoors should be under overheadcover as mustard agents will damage or degrademost protective wraps. Some food items may bedecontaminated and consumed, however, decon-tamination is often a difficult and time-consum-ing process. Subsistence must be stored in waysto provide maximum protection in the presenceof NBC contaminants. Planning for storage maymean the difference between having edible ornonedible subsistence. Foods that are packed incans, bottles, airtight foil or film wraps, as well asfood packaged in sealed boxes or multilayered

wrappings, may be stored outdoors or in partiallyprotected areas. Foods not packaged in this man-ner must have interior covered storage to protectfrom NBC contamination.

Food Inspection Food or water that may be contaminated bynuclear fallout or biological or chemical agentsmust be inspected. The Army Veterinary Servicehas the sole responsibility for monitoring and rec-ommending food decontamination or dispositionprocedures. The Navy PMU handles water. Iffood or water becomes contaminated, it must notbe consumed unless it is first decontaminated orapproved for consumption. Equipment or person-nel may contaminate food or water that is other-wise free from contaminat ion, therefore,equipment and personnel must also be inspected.

Disposal

Generally, food and water in airtight containerscan be consumed after the containers have beendecontaminated. Except in extreme emergencies,unprotected food and water are discarded. Unpro-tected food and water are decontaminated onlywhen there is no practical alternative. All dis-posed contaminated items must be marked andtreated as NBC hazard.

Decontamination

Foods that cannot be decontaminated are disposedof according to local laws or military regulations.If food preparation equipment or food service per-sonnel have been exposed to NBC agents, theymust be decontaminated. Personnel are decontami-nated with the M291-series decontamination kit.Food service equipment should be decontami-nated by power-driven decontamination equipmentor by steam cleaners. A hot water and soapy washmust follow to ensure all decontaminates areremoved before food products can be prepared.

APPENDIX ADEPLOYMENT PLANNING CHECKLIST

Mission

! What is the unit’s mission?! What are the geographical, climatic, and envi-

ronmental factors impacting on missionaccomplishment?

! What is projected length of mission?! Evaluate logistic support plan and annex D,

Logistics Support to the OPORD.! What headquarters is directing the deployment?

" Are supporting units specified?" When does the external support begin?" What support will the unit receive?" Is there a deployment contingency plan?" What food service personnel and equipment

are included in the deployment plan? Dothey travel with the unit? Who supports iffood service personnel and equipment arenot included in the initial deployment?

" Is there an internal logistical support plan orClass I portion of annex D of the OPORD?

" Should the basic load of days of supply ofClass I be issued to the individual Marine be-fore deployment?

" Will the basic load be consumed during theoperation?

" Have the supply source and operational datesfor Class I been identified?

" What are lead times for ration/supply requests?" What is the method of Class I distribution?" What is the flow of requisitions and Class I

to using units?" What are Class I requirements to the sup-

porting organization?" Where are supply and service locations

(Class I, water, fuel, and landfill)?" What is the trash removal plan?" Are units trained in trash removal/disposi-

tion procedures?

" What is the subsistence retrograde plan?" Are veterinary personnel available for sub-

sistence support requirements?" If there are HNS facilities, do they meet US

sanitation guidelines? (Refer to NAVMEDP5010)

" Has funding for the HNS been established?

Personnel

! Evaluate mission requirements to determinepersonnel needs.

! Determine status of personnel, experience,training, and capabilities.

! Evaluate projected workload to determinemess attendant support requirements.

! Determine tours of duty for food servicepersonnel.

! Determine training requirements, to includefamiliarization with unit/local SOPs and envi-ronmental standards in the AO.

! Are personnel trained in accountabilityprocedures?

! What are cash meal payment and/or field mealreimbursement procedures?

! Review medical threat briefing with particularattention to potable water supply, chlorineresidual, food borne illnesses of local popula-tions, and sanitary quality of local food supply.

Equipment

! Review T/E, consolidated memorandum receipts,and temporary loan receipts for equipment todetermine shortages, if any.

! Evaluate status of equipment on hand to deter-mine maintenance requirements.

A-2 __________________________________________________________________________________________________ MCRP 4-11.8A

! Evaluate workload and mission to determinesupplemental equipment and storage needs.

! Evaluate spare parts on-hand and ordershortages.

! Evaluate projected ration mix to determinerefrigeration and ice requirements.

! Evaluate type and number of vehicles to deter-mine packing and loading plans.

! Evaluate maintenance support to determineresupply of equipment and spare parts in thefield.

! Ensure equipment is prepared and inspectedbefore embarkation and all items are includedin the UDL/load plan.

Supplies

! Evaluate projected workload and mission todetermine requirements for all disposable andexpendable supplies.

! Determine required stock levels. Prepare loadlist for required items.

! Project fuel consumption to determine needs.! Forecast daily potable water consumption to

determine water needs. ! Evaluate mission support to determine re-sup-

ply procedures for fuel, water, and disposables.

Subsistence

! Determine ration accounting methods. Procureappropriate forms and establish procedures.

! What is the menu and ration cycle?! Determine the feed plan, ration mix/theater,

and menu/type of rations needed.! Has the menu been published and distributed?

! Have enhancements been requested andprogrammed?

! Have warming and cooling beverages beenconsidered, ordered, and funded?

! Determine number of personnel to subsist.Establish amounts of rations to request.

! Evaluate issue and request cycle from supplyactivity to determine timely submission ofration requests, reports, and forms.

! Determine daily need for ice to be requested.Is there a need for potable ice?

! Evaluate food storage procedures to determinesecurity needs.

! Review inventory management procedures toreduce/control waste, loss, and excessiveresiduals.

Miscellaneous

! Check publications and forms needed for thedeployment.

! Determine local waste disposal procedures andlocations.

! Coordinate plans for site selection and layoutof the field mess.

! Determine meal-serving periods.! Coordinate with supported units. Determine

feeding level requirements and the need forremote site feeding.

! Establish deployment teams for sending theTRHS forward to deployed units.

! Review equipment operations, safety, and sani-tation requirements with team.

! Identify any site-specific environmental issues.! Coordinate with NBC personnel for potential

decontamination support.

APPENDIX BWATER REQUIREMENTS FOR TEMPERATE,

TROPICAL, ARID, AND ARCTIC ZONES

Temperate Zones

Daily Gallons-Per-Man RequirementsSustaining Minimum

CompanyDrinking 1.5 1.5Personal Hygiene 1.7 0.3Field Feeding 0.3 0.8

Subtotal 3.5 2.6+10% Waste 0.6 0.3

Total 3.9 2.9BattalionDrinking 1.5 1.5Personal Hygiene 1.7 1.0Field Feeding 2.8 0.8

Subtotal 6.0 3.3+10% Waste 0.6 0.3

Total 6.6 3.6Regimental Landing TeamDrinking 1.5 1.5Personal Hygiene 1.7 1.0Field Feeding 2.8 0.8Division-Level Medical Treatment 0.4 0.4

Subtotal 6.4 3.7+10% Waste 0.6 0.4

Total 7.0 4.1MEFDrinking 1.5 1.5Personal Hygiene 1.7 1.0Field Feeding 2.8 0.8Division-Level Medical Treatment 0.4 0.4Hospital-Level Medical Treatment 0.7 0.7

Subtotal 7.1 4.4+10% Waste 0.7 0.4

Total 7.8 4.8

__________________________________________________________________________________________________
B-2 MCRP 4-11.8A
Tropical Zones


CompanyDrinking 3.0 3.0Personal Hygiene 1.7 0.3Field Feeding 0.3 0.8Heat CasualtyTreatment 0.2 0.2

Subtotal 5.2 4.3+10% Waste 0.5 0.4

Total 5.7 4.7BattalionDrinking 3.0 3.0Personal Hygiene 1.7 1.0Field Feeding 2.8 0.8Heat CasualtyTreatment 0.2 0.2

Subtotal 7.7 5.0+10% Waste 0.8 0.5

Total 8.5 5.5Regimental Landing TeamDrinking 3.0 3.0Personal Hygiene 1.7 1.0Field Feeding 2.8 0.8Heat Casualty Treatment 0.2 0.2Division-Level Medical Treatment 0.4 0.4

Subtotal 8.1 5.4+10% Waste 0.8 0.5

Total 8.9 5.9MEFDrinking 3.0 3.0Personal Hygiene 1.7 1.0Field Feeding 2.8 0.8Heat Casualty Treatment 0.2 0.2Division-Level Medical Treatment 0.4 0.4Hospital-Level Medical Treatment 0.9 0.9

Subtotal 9.0 6.3+10% Waste 0.9 0.6

Total 9.9 6.9

_________________________________________________________________________
Marine Corps Field Feeding Program B-3
Arid Zones


CompanyDrinking 3.0 3.0Personal Hygiene 1.7 0.3Field Feeding 0.3 0.8Heat CasualtyTreatment 0.2 0.2Vehicle Maintenance 0.2 0.2

Subtotal 5.4 4.5+10% Waste 0.5 0.5

Total 5.9 5.0BattalionDrinking 3.0 3.0Personal Hygiene 1.7 1.0Field Feeding 2.8 0.8Heat CasualtyTreatment 0.2 0.2Vehicle Maintenance 0.2 0.2

Subtotal 7.9 5.2+10% Waste 0.8 0.5

Total 8.7 5.7Regimental Landing TeamDrinking 3.0 3.0Personal Hygiene 1.7 1.0Field Feeding 2.8 0.8Heat Casualty Treatment 0.2 0.2Vehicle Maintenance 0.2 0.2Division-Level Medical Treatment 0.4 0.4Centralized Hygiene 1.8 0.0Construction 0.5 0.0Aircraft Maintenance 0.2 0.2

Subtotal 10.8 5.8+10% Waste 1.1 0.6

Total 11.9 6.4MEFDrinking 3.0 3.0Personal Hygiene 1.7 1.0Field Feeding 2.8 0.8Heat Casualty Treatment 0.2 0.2Vehicle Maintenance 0.2 0.2Division-Level Medical Treatment 0.4 0.4Hospital-Level Medical Treatment 2.8 2.8Centralized Hygiene 1.8 0.0Construction 1.5 0.0Aircraft Maintenance 0.2 0.2Laundry 2.1 0.0

Subtotal 16.7 8.3+10% Waste 1.7 0.9

Total 18.4 9.5

__________________________________________________________________________________________________
B-4 MCRP 4-11.8A
Arctic Zones


CompanyDrinking 2.0 2.0Personal Hygiene 1.7 0.3Field Feeding 0.3 0.8

Subtotal 4.0 3.1+10% Waste 0.4 0.3

Total 4.4 3.4BattalionDrinking 2.0 2.0Personal Hygiene 1.7 1.0Field Feeding 2.8 0.8

Subtotal 6.5 3.8+10% Waste 0.7 0.4

Total 7.2 4.2Regimental Landing TeamDrinking 2.0 2.0Personal Hygiene 1.7 1.0Field Feeding 2.8 0.8Division-Level Medical Treatment 0.4 0.4

Subtotal 6.9 4.2+10% Waste 0.7 0.4

Total 7.6 4.6MEFDrinking 2.0 2.0Personal Hygiene 1.7 1.0Field Feeding 2.8 0.8Division-Level Medical Treatment 0.4 0.4Hospital-Level Medical Treatment 0.7 0.7

Subtotal 7.6 4.9+10% Waste 0.8 0.5

Total 8.4 5.4

APPENDIX CGLOSSARY

Section I. Acronyms and Abbreviations

AC. . . . . . . . . . . . . . . . . . . . . . alternating currentACE . . . . . . . . . . . . . . . aviation combat elementAIS . . . . . . . . . . . .automated information systemAO. . . . . . . . . . . . . . . . . . . . . . .area of operationsBSS . . . . . . . . . . . . . . . . . . . . . .bread, shelf stableBTU . . . . . . . . . . . . . . . . . . . British thermal unitBUMED . . . . . . . . . . . . . . . . US Navy Bureau of

Medicine and SurgeryCE . . . . . . . . . . . . . . . . . . . . . . command elementCIS . . . . . . . . . . . . . . . . . . common item supportCLS . . . . . . . . . . . . . . contractor logistics supportCMC . . . . . . . .Commandant of the Marine CorpsCONUS. . . . . . . . . . . . . continental United StatesCSSE . . . . . . . . .combat service support elementDC, I&L . . . . . . . . . . . . Deputy Commandant for

Installations and LogisticsDLA . . . . . . . . . . . . . . Defense Logistics AgencyDOD . . . . . . . . . . . . . . . . Department of DefenseDOS . . . . . . . . . . . . . . . . . . . . . . . days of supplyDSCP . . . . . Defense Supply Center PhiladelphiaERU . . . . . . . . . . . . . enhanced refrigeration unitF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . FahrenheitFBT . . . . . . . . . . . . . . . . . . . . . . fuel bar, trioxaneFFSS . . . . . . . . . . . . . . . field food service systemFM . . . . . . . . . . . . . . . . . . . . . . . . . . field manualFSO . . . . . . . . . . . . . . . . . . . food service officerFSU . . . . . . . . . . . . . . . . . . . field sanitation unitG-4 . . . . . . . . . . . . . . . . . .Army or Marine Corps

component logistics staff officer(Army division or higher staff,

Marine Corps brigade or higher staff)Gal. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . gallonGCE . . . . . . . . . . . . . . . . ground combat elementGP . . . . . . . . . . . . . . . . . . . . general purpose (4-3)HCP. . . . . . . . . . . . . . . . .health and comfort packHDR . . . . . . . . . . . . . . . humanitarian daily rationHMMWV . . . . . . . . . high mobility multipurpose

wheeled vehicleHNM . . . . . . . . . . . . . . . . . . . host-nation messingHNS . . . . . . . . . . . . . . . . . . . .host-nation supportHQMC . . . . . . . . . . Headquarters, Marine CorpsHz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . hertz

ID . . . . . . . . . . . . . . . . . . . . . . . . . . identificationISO . . . . . . . . . . . . . . . International Organization

for StandardizationITD . . . . . . . . . . . . . . . . . . . . . inspection test dateITO . . . . . . . . . . . . . . . . . invitational travel orderKcal . . . . . . . . . . . . . . . . . . . . . . . . . . . kilocaloriekW. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . kilowattLFS-4 . . . . . . . . Facilities and Services Division,

Services Branch, FoodService and Subsistence,

Headquarters, Marine CorpsLP . . . . . . . . . . . . . .Logistics Plans, Policies, and

Strategic Mobility Division,Headquarters, Marine Corps

LPC-3 . . . . . . . . . . .Logistics Plans, Policies, andStrategic Mobility Division,

Logistics Capabilities Center,Supply Chain Capabilities Team,

Headquarters, Marine CorpsLPO. . . . . Logistics Plans, Policies, and Strategic

Division, Logistics Operationsand Sustainment Center,

Headquarters, Marine CorpsMAGTF . . . . . . . . . Marine air-ground task forceMCFFP . . . Marine Corps Field Feeding ProgramMCO . . . . . . . . . . . . . . . . . . . Marine Corps OrderMCRP . . . . . .Marine Corps reference publicationMCW . . . . . . . . . . . . . . . . . . . meal, cold weatherMCWP . . .Marine Corps warfighting publicationMEDCOM . . . . . . . . . . . . . . .Medical CommandMEF . . . . . . . . . . . . . Marine expeditionary forceMETT-T . . . . . . . . . . mission, enemy, terrain and

weather, troops and supportavailable-time available

MHE . . . . . . . . . . . materials handling equipmentMHG . . . . . . . . . . . . . . . . . . . . . . MEF HQ groupMOS . . . . . . . . . . military occupational specialtyMOU . . . . . . . . . memorandum of understandingMPS . . . . . . . . . . . maritime prepositioning shipsMRDK . . . . . . Marine rapid deployment kitchenMRE . . . . . . . . . . . . . . . . . . . . . meal, ready to eatMWSS. . . . . . . . . Marine wing support squadron

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NATO . . . . . .North Atlantic Treaty OrganizationNAVAIR. . . . . . . . Naval Air Systems CommandNAVMC . . . . . . . . . . . . . . . . Navy Marine CorpsNAVMED . . . . . . . . . . . Navy Medical directiveNBC . . . . . . . . .nuclear, biological, and chemicalNSN . . . . . . . . . . . . . . . . National Stock NumberOCONUS . . . . . . . . . . . . . outside the continental

United StatesOMMC . . . . . . . . . . . operation and maintenance,

Marine CorpsOPLAN . . . . . . . . . . . . . . . . . . . . .operation planOPORD. . . . . . . . . . . . . . . . . . . . . operation orderPEB . . . . . . . . . . . . . . . . . . . .pre-expendable binPMU . . . . . . . . . . . . . . . preventive medicine unitPOR . . . . . . . . . . . . . packaged operational rationQSFR . . . . . . . . . . . . . . . . Quarterly Subsistence

Financial Report

RCW . . . . . . . . . . . . . . . . . . ration, cold weatherRSFH . . . . . . ration supplement, flameless heaterSOP . . . . . . . . . . . . standing operating procedureT/E . . . . . . . . . . . . . . . . . . . . . table of equipmentTISA . . . . . . . . .Troop Issue Subsistence ActivityTM . . . . . . . . . . . . . . . . . . . . . . technical manualT/O . . . . . . . . . . . . . . . . . . . table of organizationTRH . . . . . . . . . . . . . . . . . . . . . tray ration heaterTRHS . . . . . . . . . . . . . tray ration heating system UBR . . . . . . . . . . . . . . . . . . . . . unitized B-rationUDL . . . . . . . . . . . . . . . . . . . unit deployment listUGR-B . . . . . . . . . . . . . . unitized group ration-BUGR-H&S . . . . . . . . . unitized group ration-heat

and serveUHT . . . . . . . . . . . . . . . . . ultra high temperatureULSS. . . . . . . . .user’s logistics support summaryUS . . . . . . . . . . . . . . . . . . . . . . . . . United StatesWRM . . . . . . . . . . . . . . . . . .war reserve materiel

Marine Corps Field Feeding Program _________________________________________________________________________ C-3

Section II. Definitions

A-ration enhancements—Perishable items thatare added to the meal for nutritional purposes(fresh fruits, vegetables, milk, bread, etc.).

bread, shelf stable—An enhancement to themeal, ready to eat, individually packed in a flexi-ble pouch. It is in the form of a miniloaf or roll,provides 200 calories (mostly carbohydrates), andis available in both white and whole wheat.

combat accountability—A modification of nor-mal (peacetime) operating accounting and report-ing requirements, rendered necessary by combatconditions and implemented only when directedby the appropriate authority.

common-service feeding—The provision ofmeals by one Military Service to entitled enlistedpersonnel of another Service for which individ-ual or Service reimbursement is not required.(From MCO 10110.34E)

contract feeding—Any feeding that is preparedby a contractor (inside/outside the continentalUnited States) or host nation government outsidethe Service’s mess hall, where individual mealsare provided.

cross-service feeding—The provision of mealsand/or bulk subsistence to members of Reservecomponents, other Military Services, and for-eign governments which requires reimburse-ment from the agency receiving support. (FromMCO 10110.34E)

field duty—Service by a member when themember is subsisted in a Government mess orwith an organization drawing field rations asdefined in Joint Federal Travel Regulations,Volume 1.

field feeding—Feeding of packaged operationalrations or unitized ration while deployed on exer-cises/operations in an expeditionary/ austereenvironment.

field mess—A galley operated in the field, usingfield food service equipment.

field support—A method of feeding where thecontractor or host nation procures only bulk foodfrom an approved source of supply. The militaryservices set up a field mess and prepare its ownmeals. Written agreements of support and pay-ment, and approval of a funding source will beaccomplished prior to support being provided.

food service host-nation support—Consists ofselected subsistence items procured from thelocal economy and prepared by Marine Corpsfood service personnel.

food service Marine—An enlisted Marine ingrades private through master gunnery sergeantwho possesses military occupational specialty3381, Food Service Specialist.

food service officer—A limited duty officer,chief warrant officer, or warrant officer who pos-sesses military occupational specialty 3302.Food service officers are generally assigned atthe Marine expeditionary force and major subor-dinate command level only. Also called FSO.

fuel bar, trioxane—A compressed, solid fuel barused for heating water in the canteen cup forpackaged operational rations. Also called FBT.

health and comfort pack—A Service contin-gency item designed to provide necessary healthand comfort items for male and female personnel.Also called HCP.

host-nation feeding—Host nation feeding mayconsist of four types of support: host-nation sup-port, host-nation messing, contract feeding, andfield support.

host-nation messing—Consists of bulk food pur-chased for US military organizations (as opposedto individual servicemembers), with the hostnation or contractor providing the food and itspreparation. Host-nation messing differs fromfood service host-nation support in that theMarines actually receive full messing support in aforeign military or civilian dining establishment.Also called HNM.

C-4 __________________________________________________________________________________________________ MCRP 4-11.8A

meal, cold weather—The meal, cold weather isused to sustain an individual engaged in opera-tions or training in cold weather environments orunder arctic conditions. Also called MCW.

meal, ready to eat—The Marine Corps pri-mary packaged operational ration. This pack-aged operational ration is designed to provideprepackaged individual meals containing foodcomponents that are ready to eat. It is suitablefor use in the combat zone and under circum-stances where resupply is established or plannedbut operational conditions preclude other meansof preparing subsistence. Also called MRE.(From MCO 10110.34E)

mess attendant—An enlisted Marine outside the3300 occupational field detailed to the food ser-vice platoon who assists in the serving of foodand cleanup.

packaged operational ration—Rations com-posed of semiperishable items specially pack-aged, precooked, or prepared for personnelconducting combat operations in fighting posi-tions or widely dispersed at remote sites. Thepackaged operations ration is designed for indi-vidual or group feeding when the tactical situa-tion will not permit a field mess to be established.Packaged operational rations include the meal,ready to eat; meal, cold weather; ration, coldweather; bread, shelf stable; and ultra high tem-perature milk. Also called POR.

ration, cold weather—Rations used to sustain anindividual engaged in operations or training incold weather environments or under arctic condi-tions. Also called RCW.

ration supplement, flameless heater—A chemi-cal reaction heater developed to heat meal, readyto eat and meal, cold weather entrees. Alsocalled RSFH.

tray ration heating system—Composed of atray ration heater and associated collateral and

support equipment that form a component whosesingular purpose is the preparation of unitizedgroup rations, heat and serve. The tray rationheating system is a mobile system with heat-on-the-move capability to feed 250 hot unitizedgroup rations, heat and serve meals to personnelin remote areas. It is capable of being installedon a high mobility multipurpose wheeled vehiclecargo carrier. Also called TRHS.

ultra high temperature milk—An enhance-ment to operational rations, and is packaged in 8oz. containers in four flavors (white, chocolate,strawberry, and vanilla.) Also called UHT milk.

unitized B-ration—Consists of semiperishableitems, mainly canned and dehydrated, which donot require refrigeration. They are designed tosustain groups of military personnel when thetactical, logistical, and operational situation per-mits establishment of an organized field mess.UBRs are unitized in 100-portion modules, undera single NSN. Also called UBR.

unitized group ration-B—Consists of semiper-ishable commercial items, mainly canned/dehy-drated which do not require refrigeration. Theyare designed to sustain groups of military person-nel when the tactical, logistical, and operationalsituation permits establishment of an organizedfield mess. Unitized group ration-Bs are unit-ized in 50-man serving modules. The unitizedgroup ration-B will replace the unitized B ration.Also called UGR-B.

unitized group ration-heat and serve—Consistsof thermally processed, pre-prepared, shelf-sta-ble food designed for short term group feedingsituations or forward feeding of maneuver unitsor when the tactical, logistical, and operationalsituation precludes establishment of an organizedfield mess. Unitized group ration-heat and serveare unitized in 50-man serving modules, under asingle National Stock Number. Also calledUGR-H&S.

APPENDIX DREFERENCES AND RELATED PUBLICATIONS

Department of Defense Regulation4145.19-R-1 Storage and Material Handling

Navy Medical (NAVMED)P5010 Food Service Sanitation

Field Manuals (FMs)5-20 Camouflage10-23 Basic Doctrine for Army Field Feeding and Class I

Operations Management21-10 Hygiene and Sanitation21-10.1 Unit Field Sanitation Team

Technical Manuals (TMs)08407A-13/1 ISO Refrigerated Container FieldTM 10673A-10/1 Enhanced Refrigeration Unit, 4500 BTU09211A-14&P/1 TRHS10879A-12 FFSS10757A-12&P Container, Food GB-710756A-12&P Container, Beverage GB-35-4540-202-12&P w/Ch 6 Immersion Water Heater10-7360-204-13&Pw/Ch10/A&B) The Range Outfit Field08955B/08958B-14&P/1 QuadCon4700-15-1H w/Ch 2 The Ground Equipment Record Procedures10-8340-211-13 Maintenance Manual for Tent General Purpose5-1080-200-13&P Maintenance Manual for LTWT Camouflage

Screen Support System

Marine Corps Orders (MCOS)P1000.6 Acts Manual par. 3312P4400.39 War Reserve Materiel Policy ManualP10110.14 Food Service SOPP10110.25 Standard B-Rations for the Armed ForcesP10110.42 Armed Forces Recipe Service CardsP10110.43 Armed Forces Recipe Service Index of Recipes10110.34 U.S. Marine Corps Food Service and Subsistence Program10110.40 Policy for Requisition, Issue and Control

of Packaged Operational Rations

D-2 __________________________________________________________________________________________________ MCRP 4-11.8A

Marine Corps Forces, Pacific (MARFORPAC) Order/ Marine Corps Forces, Atlantic (MARFORLANT) Order P1011.2/P10110.2 SOP for Food Service

Miscellaneous PublicationsFederal Supply Catalog 8900-SLSupply Bulletin 10-495-1Marine Corps Bulletin 10110, Meal Rates and Reimbursement PolicyMIL-STD-1366, Interface Standard for Transportability CriteriaMIL-HDBK-1791, Designing for Internal Aerial Delivery in Fixed Wing Aircraft

Marine Corps Field Feeding Program

Documents

Transcript of Marine Corps Field Feeding Program