mcrp 4-11.8a marine corps field feeding program 4-11.8a marine corps...marine corps reference...

MCRP 4-11.8A

US Marine Corps

PCN 144 000095 00

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

Marine CorpsField Feeding Program

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

To Our Readers

Changes: Readers of this publication are encouraged to submit suggestions and changes through the Universal Need Statement (UNS) process. The UNS submission process is delineated in Marine Corps Order 3900.15_, Marine Corps Expeditionary Force Development System, which can be obtained from the on-line Marine Corps Publications Electronic Library:

http://www.marines.mil/News/Publications/ELECTRONICLIBRARY.aspx.

The UNS recommendation 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 changeAddition/deletion of textProposed new text

Additional copies: If this publication is not an electronic only distribution, a printed copy may be obtained from Marine Corps Logistics Base, Albany, GA 31704-5001, by following the instructions in MCBul 5600, Marine Corps Doctrinal Publications Status. An electronic copy may be obtained from the United States Marine Corps Doctrine web page:

https://www.doctrine.usmc.mil.

DEPARTMENT OF THE NAVYHeadquarters United States Marine Corps

Washington, D.C. 20380-1775

2 December 2013

FOREWORD

Marine Corps Reference Publication 4-11.8A, Marine Corps Field Feeding Program,provides guidance for commanders, staffs, logisticians, food service officers, supplyofficers, food technicians, mess chiefs, and food service Marines. It describes theMarine Corps’ food services support operations in an expeditionary environment inorder to provide comprehensive informative coverage of food services operations in theMarine Corps.

The Marine Corps field feeding program (MCFFP) supports the Marine air-ground taskforce in an expeditionary environment through its flexible feeding methods. The MCFFPfurnishes the capability to provide Marines the right meal, at the right place, at the righttime. The feeding methods, rations, and equipment described in this publication providecommanders a variety of options to support sustained feeding operations in an expedi-tionary environment.

This publication supersedes Marine Corps Reference Publication 4-11.8A, Food ServicesReferences, dated 28 June 2004.

Reviewed and approved this date.

BY DIRECTION OF THE COMMANDANT OF THE MARINE CORPS

K. J. GLUECK, JR.Lieutenant General, U.S. Marine Corps

Deputy Commandant for Combat Development and Integration

Publication Control Number: 144 000095 00

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

This Page Intentionally Left Blank

Marine Corps Field Feeding Program __________________________________________________________________________ iii

TABLE OF CONTENTS

Chapter 1. Fundamentals

Concept of Organization. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1Command Element . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1Ground Combat Element . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1Aviation Combat Element . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1Logistics Combat Element . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1

Concept of Employment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-3Organizational Responsibilities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-3

Deputy Commandant for Installations and Logistics . . . . . . . . . . . . . . 1-3Defense Logistics Agency . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-3

Theater Class I (Subsistence) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-4Deployment Planning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-4

Prepositioned Stocks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-4Force Held Stocks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-4Class I Availability . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-5Tactical Feeding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-5

Tactical Food Services Support Responsibilities . . . . . . . . . . . . . . . . . . . . . 1-6Unit Commander . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-6Food Service Officer and Food Service Technician. . . . . . . . . . . . . . . 1-6Mess Chief . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-6Food Service Specialists . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-6Mess Attendant Support . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-6Combat Service Support Food Personnel . . . . . . . . . . . . . . . . . . . . . . . 1-6

Chapter 2. Deployment Planning

Unit Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1Concept of Support . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1

Support Structure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1Shipboard Staffing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-2Training Exercises . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-3Contingency Operations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-4War Reserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-4Maritime Prepositioning Force . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-4Requests for General or Direct Support . . . . . . . . . . . . . . . . . . . . . . . . 2-5Marine Corps Air-Ground Combat Center Training Support . . . . . . . 2-5

Non-Class I Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-6Ice Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-6Fuel Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-6Water Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-6Security . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-6Records, Logs, and Publications. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-6Equipment Status . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-6

iv ____________________________________________________________________________________________________ MCRP 4-11.8A

Deployment Databases . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-7Class I Distribution System. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-7

Push System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-7Pull System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-7Distribution Variances . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-7

Weather Conditions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-8Hot Weather . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-8Cold Weather . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-8Extreme Weather. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-8

Class I Site Selection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-8Size . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-8Concealment and Cover . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-8Defense . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-11

Camouflage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-11Field Mess Site Selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-11Field Feeding Options. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-12Redeployment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-13

Chapter 3. Rations and Sustainment

Planning Considerations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-1Types of Rations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-2

Packaged Operational Rations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-2Humanitarian Daily Rations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-3Unitized Group Rations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-3Enhancements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-3

Individual Ration Heating Devices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-6Health and Comfort Pack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-6Host Nation Feeding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-6

Host-Nation Support . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-7Host Nation Messing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-7Contract Feeding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-7Field Support. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-8

Acquisition and Cross-Servicing Agreements . . . . . . . . . . . . . . . . . . . . . . . 3-8

Chapter 4. Equipment

Field Food Service System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-1Operational Characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-2Physical Characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-2Power Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-2Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-2Other Support Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-2Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-2Transportation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-3

Expeditionary Field Kitchen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-3Operational Characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-3Physical Characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-4

Marine Corps Field Feeding Program ___________________________________________________________________________ v

Power Requirements. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-6Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-6Other Support Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-6Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-6Transportation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-6

Tray Ration Heating System. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-7Enhanced-Tray Ration Heating System . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-8

Operational Characteristics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-8Physical Characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-10Power Requirements. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-10Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-10

Field Mess Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-10Field Range Outfit, Gasoline . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-10AirtronicTM Burner Unit with Powered Multifuel Burner Sled . . . . . . 4-10Insulated Food Carrier, Stackable . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-14Insulated Beverage Dispenser, Liquid . . . . . . . . . . . . . . . . . . . . . . . . . 4-15Skid-Mounted, Tactical Quiet Generator Set (100 kW). . . . . . . . . . . . 4-15Skid-Mounted, Tactical Quiet Generator Set (60 kW). . . . . . . . . . . . . 4-15Refrigerated Field Container . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-16Enhanced Refrigeration Unit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-17Small Field Refrigeration System. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-18Large Field Refrigeration System. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-19

Chapter 5. Safety and Sanitation

Combat Field Feeding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-2Food and Water Risk Assessment . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-2Food Management . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-2

Trash Management . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-3Liquid Waste. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-3Solid Waste. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-4Backhauling Waste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-4

Protection from Contamination . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-5Personnel Protection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-5Subsistence and Water Source Protection . . . . . . . . . . . . . . . . . . . . . . 5-5Subsistence and Water Source Inspection . . . . . . . . . . . . . . . . . . . . . . 5-5Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-5Decontamination. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-5

Chapter 6. Storage and Turn-in Procedures

Types of Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-1Perishable Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-1Semiperishable Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-2

Material Handling Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-3Packaged Operational Rations Handling in Freezing Temperatures . . . . . . 6-3

vi ____________________________________________________________________________________________________ MCRP 4-11.8A

Sanitation at Storage Points . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-3Personnel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-3Area and Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-4Pest Control. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-4Insects . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-4Rodents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-4

Inspections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-4Visual Inspection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-5Sampling Inspection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-5Full Inspection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-5Canned Goods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-5Operational Rations Inspections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-5Other Semiperishables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-5Fresh Fruits and Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-5Frozen Items . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-6

United States Army Veterinary Services . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-6Marine Corps Field Feeding Program Accountability . . . . . . . . . . . . . . . . . 6-6

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

Appendices

A Deployment Planning Considerations. . . . . . . . . . . . . . . . . . . . . . . . . A-1B Deployment Checklists, Flowcharts, and Food Service

Capability Sets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . B-1C Rations Transition Support Plan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-1D Ice Requirements. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-1E Fuel Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . E-1F Water Requirements for Temperate, Tropical, Arid,

and Arctic Zones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . F-1

Glossary

References and Related Publications

CHAPTER 1FUNDAMENTALS

The Marine Corps field feeding program (MCFFP)consists of the right mix of personnel, rations,equipment, and training in order to support theMarine air-ground task force (MAGTF) com-mander’s expeditionary maneuver warfare andpeacetime feeding requirements.

Concept of Organization

The MCFFP has three main components: person-nel, equipment, and rations. Personnel and equip-ment are integrated at the lowest organizationallevel possible and support each unit’s missionstatement. The management of rations and rationcomponents is inherent to each element of theMAGTF. Therefore, the operation plan (OPLAN)should be designed to maximize the use oforganic assets in support of mission requirements.

Command Element

The Marine expeditionary force (MEF) headquar-ters group supports the MEF command element’sinitial flow of forces with organic resources usinga mix of packaged operational rations (PORs) andunitized group ration-heat and serve (UGR-H&S).This organic capability sustains the command ele-ment until the operational situation allows foreither a general support or direct support capabil-ity to flow in and provide additional capability.The logistics combat element (LCE) can be task-organized to provide personnel and equipmentthat will augment organic food service capabilitiesand ensure the highest quality support availablewithin the unit’s mission, enemy, terrain andweather, troops and support available-time avail-able (METT-T).

Ground Combat Element

The ground combat element (GCE) has limitedpersonnel and equipment to support a highlymobile combat operations; however, there is suffi-cient capability to provide PORs and UGR-H&Smeals in forward static locations or by employinga mobile mounted concept of employment. Thisorganic capability sustains the GCE until the oper-ational situation allows for either general supportor direct support capability to flow in and providesadditional support resources. The LCE is task-organized to provide personnel and equipment thatwill augment organic food service capabilities andensures the highest quality support availablewithin the unit’s METT-T.

Aviation Combat Element

Organic personnel and equipment of the Marinewing support squadron provide field feeding sup-port to the aviation combat element (ACE). TheACE’s field feeding capabilities allow it to sup-port the ACE’s range of military operations andMETT-T considerations.

Logistics Combat Element

The food service company of the LCE provides anorganic food service personnel and field food ser-vice equipment capability to the LCE, which sup-ports the range of military operations and METT-Tconsiderations (see fig. 1-1 on page 1-2).

As the tactical and operational situation allows,personnel assigned to the food service companyof the LCE provide general support and directsupport food service capability to the GCE andcommand element. The LCE augments organicassets of the supported unit and should be task-organized to support mission requirements.

1-2 ___________________________________________________________________________________________________ MCRP 4-11.8A

Lege

nd:

MEU

- M

arin

e ex

pedi

tiona

ry u

nit

CLB

- co

mba

t log

istic

s ba

ttalio

n

CLR

(DS)

- co

mba

t log

istic

s re

gim

ent (

dire

ct s

uppo

rt)

CLR

(GS)

- co

mba

t log

istic

s re

gim

ent (

gene

ral s

uppo

rt)

Head

quar

ters

Regi

men

t

Com

mun

icatio

nsCo

mpa

ny

Serv

ice C

ompa

ny

Food

Ser

vice

Com

pany

Land

ing

Supp

ort

Com

pany

MEU

CLB

Mar

ine

Logi

stics

G

roup

Com

bat L

ogist

ics

Batta

lion

Mai

nten

ance

Se

rvice

s Co

mpa

ny

Tran

spor

tatio

n Se

rvice

s Co

mpa

ny

Engi

neer

Ser

vices

Co

mpa

ny

Food

Ser

vices

Pl

atoo

n

Mai

nten

ance

Se

rvice

s Co

mpa

ny

Tran

spor

tatio

n Se

rvice

s Co

mpa

ny

Engi

neer

Ser

vices

Co

mpa

ny

Food

Ser

vices

Pl

atoo

n

Mai

nten

ance

Se

rvice

s Co

mpa

ny

Tran

spor

tatio

n Se

rvice

s Co

mpa

ny

Engi

neer

Ser

vices

Co

mpa

ny

Food

Ser

vices

Pl

atoo

n

CLR

(GS)

Head

quar

ters

Co

mpa

ny

Mai

nten

ance

Co

mpa

ny

Mot

orTr

ansp

orta

tion

Com

pany

Supp

ly Co

mpa

ny

Head

quar

ters

&

Serv

ice C

ompa

ny

Mai

nten

ance

Co

mpa

ny

Mot

orTr

ansp

orta

tion

Com

pany

Supp

ly Co

mpa

ny

Engi

neer

Sup

port

Batta

lion

Med

ical B

atta

lion

Dent

al B

atta

lion

Food

Ser

vice

Sect

ion

CLR

(DS)

Com

bat L

ogist

ics

Batta

lion

Com

bat L

ogist

ics

Batta

lion

Com

bat L

ogist

ics

Batta

lion

Com

bat L

ogist

ics

Batta

lion

Head

quar

ters

Co

mpa

nyHe

adqu

arte

rsCo

mpa

ny

Head

quar

ters

&

Serv

ice C

ompa

nyHe

adqu

arte

rs

Com

pany

Head

quar

ters

Co

mpa

nyHe

adqu

arte

rs

Com

pany

Fig

ure

1-1

. No

tio

nal

Lo

gis

tics

Co

mb

at E

lem

ent

Org

aniz

atio

nal

Ch

art.

Marine Corps Field Feeding Program ________________________________________________________________________ 1-3

Concept of Employment

The MCFFP supports the MAGTF commander inall theaters of operation. Deployed forces willsubsist on a mix of rations that will consist ofPORs, unitized group rations (UGRs), andenhancements. The family of field feeding equip-ment is used to prepare UGRs.

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 logistics warfighting func-tion. As logistics is a national and Service respon-sibility, so is food service and Class I. Class I inthe joint arena is considered an area of commonitem support. Accordingly, responsibility for sup-ply of Class I after D+60 is normally assigned bythe force commander to a Service componentcommand, normally the dominant or most capa-ble Service provider. While allied nations are alsoresponsible to provide their own Class I support,coalition efforts in the past have received at leasttemporary support from the most capable US Ser-vice until allied logistic capabilities mature. Dur-ing the first 60 days or before the establishmentof a common item support manager, the MarineCorps has often supported these operations.

Organizational Responsibilities

The goal of food service support is to provide theright mix of personnel, rations, equipment, andtraining in order to support the MAGTF com-mander’s field feeding requirements.

Deputy Commandant for Installations and Logistics

The Deputy Commandant for Installations andLogistics (DC, I&L); Assistant Deputy Comman-dant for Facilities and Services (Code LF) is theprincipal staff advisor to the Commandant of the

Marine Corps on food service matters. The Assis-tant Deputy Commandant for Facilities and Ser-vices also serves at the Commander, MarineCorps Installations Command (MCICOM). TheMCICOM G-4 provides policy guidance, super-vision, and technical assistance on the acquisi-tion, storage, issue, and accountability ofsubsistence items and equipment, facility design,sanitation issues, and contracted food services.

The Headquarters, Marine Corps (HQMC) I&LDepartment; Logistics Plans, Policies, and Strate-gic Mobility Division (Code LP); Logistics Plansand Operations Branch (Code LPO) is the desig-nated Marine Corps point of contact for WRMprogram matters in both deliberate and crisisplanning. The Logistics Plans, Policies, and Stra-tegic Mobility Division is the approving authorityfor the release of ground WRM stocks during cri-sis execution. For budgetary planning, Class Itraining requirements and funding support arecoordinated by the MCICOM G-4 with appropri-ate field commands. The MCICOM G-4 coordi-nates wi th the Mar ine Corps componentcommands, United States Marine Corps ForcesReserve (MARFORRES), and commands withinthe supporting establishment for the positioningof training stocks. Marine Corps Order (MCO)P4400.39, War Reserve Materiel Policy Manual,provides detailed information on responsibilities,planning, and withdrawal of Class I requirementsduring crisis execution.

Defense Logistics Agency

Defense Logistics Agency is a Department ofDefense (DOD) agency. Defense LogisticsAgency Troop Support is a primary level fieldactivity of Defense Logistics Agency (DLA), andit is designated as a DOD executive agent forsubsistence. It procures, inspects, stores, and dis-tributes subsistence supplies and is responsiblefor supplying PORs, UGRs, and ultra-high tem-perature (UHT) milk. In addition, DLA TroopSupport is responsible for sourcing fresh fruitsand vegetables.

1-4 ___________________________________________________________________________________________________ MCRP 4-11.8A

Theater Class I (Subsistence)

Commanders are responsible for determining anoperational feeding policy. A feeding concept isestablished early in planning to reduce potentialproblems during operations. The normal lead timefor delivery of Class I in the continental UnitedStates (CONUS) is 30 days, and outside the conti-nental United States (OCONUS) the lead time is60 to 90 days. The food service officer (FSO) atthe component commander level makes recom-mendations regarding the implementation of theoperational feeding policy and development ofthe feeding concept. Theater support in a jointoperational environment is determined by the the-ater commander.

Class I support after D+60 is normally an Armymission. The US Army’s theater Class I supplyprocedures are addressed in Field Manual (FM)10-23, Basic Doctrine for Army Field Feedingand Class I Operations Management.

Deployment Planning

Food service support is a critical part of any unitdeployment, requires the same level of deliberateplanning as other commodities, and is a part of theoperational planning team’s logistical supportplan. The senior FSO’s input is vital to planning,providing advice and planning considerations thatsupport the unit’s time-phased deployment. Com-manders should ensure that the final OPLAN oroperation order (OPORD) specifies the requiredmovement of personnel and equipment anddefines the basic load for rations to be carried byindividuals who are deploying.

At the MEF level, commanders are responsiblefor determining operational feeding policy. Thisshould be established early in the planning pro-cess to deconflict potential problems and incorpo-rate considerations for a time-phased approach todeployments and unit force flow into theater (orarea of operations). The FSOs at the MEF G-4

and major subordinate command level make spe-cific recommendations to the commander regard-ing the implementation of the operational feedingpolicy and development of the feeding concept.The MEF executes Class I support to theMAGTF using the LCE rations platoon.

Initially, deployment plans identify the use ofPORs and, as the theater matures, progress to ameal selection of UGRs with A-ration enhance-ments when logistically supportable. While selec-tion of the ration is contingent upon the unit’smission, the end state is to provide the best mealpossible. Medical units’ deployment plans mustinclude UGR-Bs augmented with the medical dietfield feeding supplement. Types of rations will bediscussed in chapter 3.

Prepositioned Stocks

Understanding prepositioned stocks for WRMand prepositioning objectives will be vital foroperational planning teams and predeploymentconsiderations. Marine Corps Order P4400.39explains the purpose and intent for WRM and issupported through a performance-based agree-ment (PBA) between HQMC and DLA; HQMCI&L, Logistics Facilities and Services Division(Code LF) is the Marine Corps lead for this PBA.The PBA provides amplifying guidance to own-ership and management responsibilities concern-ing operational rations, to include fundingauthorities and storage locations. Navy/MarineCorps Departmental Publication (NAVMC)2907, Prepositioning Objective for MaritimePrepositioning Force and Marine Corps Preposi-tioning Program-Norway, provides the latestprepositioning objective for maritime preposi-tioning ships squadrons (MPSRONs) and MarineCorps Prepositioning Program Norway. The useof these references will be required for properdetailed planning and use of prepositioned assets.

Force Held Stocks

Landing force operational reserve material isprepositioned stocks for the specific purpose of


providing unit managed resources to ensure theMarine expeditionary unit (MEU) commanderhas 15 days of supply (DOS) of PORs on-handto provide operational flexibility and Class Iforce sustainment.

Class I Availability

The area of operations Class I manager (withguidance from the commander) must determinethe rations to be moved forward using a push sys-tem. Note that not all types of Class I may beavailable in each element of operations at theonset of hostilities. When the logistic supportstructure is in place, a pull system may be imple-mented. Using the pull system, the unit places ademand (ration request), and the LCE reacts tomeet that demand.

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 and flexible enough to meet thecommander’s intent.

Base Camp Feeding

Base camp feeding is the traditional field mess.Base camp feeding (feeding in a static environ-ment) can be employed in combat or training,depending on the mission. Frequently, the LCEand ACE operate in static environments condu-cive to this type of feeding. Logistical require-ments for displacing base camp feeding sites aresizable and must be exercised in training environ-ments in order to support the operational need.

Forward Feeding Unit

Under the current MCFFP, infantry units havefood service specialists and equipment assigned

to their table of organization and table of equip-ment, which provides commanders with a capa-bil i ty to employ resources as the tact icalsituation permits. One option is to send food ser-vice Marines forward with a tray ration heatingsystem (TRHS) mounted in a tactical vehicle tosupport dispersed units. This option requires pre-paring beverages at the field mess site, heatingsome of the rations on the move, and heating theremainder of the rations at the linkup site. A sec-ond option is for food to be prepared in the basecamp field mess, sent forward in insulated con-tainers, and served.

Logistics Civil Augmentation Program

Theater support in a joint operational environ-ment, as determined by the theater commander,may be provided by contractors as part of thelogistics civil augmentation program (LOGCAP)and in accordance with joint policy for base campoperations.

Logistics civil augmentation program is a USArmy initiative for peacetime planning for the useof civilian contractors in wartime and othercontingencies to provide preplanned logistics andengineering/construction support. These contrac-tors perform selected services to support US forcesin support of DOD missions. Use of contractors ina theater of operations allows military units tosupport other missions or shortfalls and providesan additional means to adequately support theforce. The LOGCAP is primarily designed for usein areas where no bilateral or multilateralagreements exist with the host nation. However,LOGCAP may provide additional support in areaswith formal host-nation support (HNS) agree-ments, where other contractors are involved, orwhere peacetime support contracts exist. Addi-tionally, LOGCAP is available during CONUSmobilizations to assist the CONUS support baseand help units get ready for war.

1-6 ___________________________________________________________________________________________________ MCRP 4-11.8A

Tactical Food Services Support Responsibilities

Unit Commander

The unit commander responsible for field foodservice operations will ensure that:

The unit has all authorized field food serviceequipment listed in the table of equipment (ser-viceable and SL [stock list]-3 complete).

Personnel are trained and personnel supportrequirements are available.

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 UGR.

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

Food Service Officer and Food Service Technician

The FSO and the food service technician areresponsible for advising commanders on theemployment of available resources, assisting themess chiefs, and assisting in resolving food ser-vice related problems. The FSO must be thor-oughly familiar with the MCFFP and provideassistance in field operations from as early aspossible in the planning phase until the missionis 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 efficient

use of assigned personnel, equipment, facilities,and supplies.

Food Service Specialists

Food service specialists are trained to prepare allmeals in the family of combat rations. Staffing isbased on the feeding standard as established bythe commander’s capability to serve two hotmeals daily, which is METT-T dependent.

Mess Attendant Support

The commander is responsible for tasking sup-ported units with mess attendant support to thefield mess. The use of the UGR increases the san-itation requirements as well as the overall work-load. Staffing of food service personnel is notdesigned to handle this increase without unit aug-mentation. The number of personnel requireddepends on the unit feeding strength, mission,and remote site feeding versus the consolidatedfeeding requirement.

Combat Service Support Food Personnel

The Marine logistics group coordinates the per-sonnel and equipment required to support theMAGTF’s Class I requirements.

Food service personnel sustain operations rang-ing from military support, to domestic relief oper-ations, to foreign humanitarian assistance, topeacekeeping operations and armed conflicts.Field feeding operations will reflect the missionof the MAGTF element supported. The MCFFPadjusts for those differences and provides a vari-ety of equipment and rations to support any situa-tion. The primary mission of food servicepersonnel is to provide food service and Class Isupport to deployed forces. The FSO may berequired to provide technical assistance in thedevelopment of requirements documents for thecontracting of food service support in situationsthat require the feeding of a civilian populationduring humanitarian support efforts.

CHAPTER 2 DEPLOYMENT PLANNING

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 must advise commanders (at each level) ofany special requirements during initial planningphases. The MCFFP permits food service opera-tions in a variety of tactical situations, but theymust be curtailed in chemical, biological, radio-logical, and nuclear (CBRN) environments.

Deployment planning begins with forecastingrequirements to support the OPLAN and the com-mander’s intent. Food service planning in hostileenvironments must be flexible and tailored tosupport the tactical situation along the entireoperational continuum.

When the theater of operations is initially acti-vated or if hostilities arise, all Class I distributionsystem components may not be in place; there-fore, units may not have the luxury of choosingthe rations they will consume. The OPLAN andthe approved feeding concept will identify whendistribution units and equipment will be phasedinto the operation and when each type of rationshould arrive in theater.

Additional food service factors that may beincluded in the OPLAN are environmental pro-tection, fuel, water, ice, waste disposal, subsis-t ence inspec t ions , r e s idua l s , s an i t a t ioninspections, refrigeration assets, transportation ofClass I, and convoy support requirements. Thedeployment planning considerations provided in

appendix A should be used as a guide for unitdeployment planning. Additionally, appendix Bprovides checklists, flowcharts, and food servicecapability sets that can be used to assist in thedeployment planning process.

Unit Preparation

Actual staffing of food service specialists andmess attendants are directly related to the type ofoperation and feed plan. Most OPLANs orOPORDs define a time-phased force flow, whichis dependent on the operational environment. TheOPLAN should also identify the planned use ofprepositioned assets or WRM supporting theoperation or exercise. The ration transition sup-port plan in figure 2-1, on page 2-2, illustratesMCFFP methodology.

Concept of Support

The MCFFP supports the MAGTF commanderin all theaters of operation, using the com-mander’s intent and mission requirements as out-lined in the corresponding OPLAN or OPORD.With this information, it is incumbent on thesenior FSO within the unit to develop a conceptof support to sustain the operation. The conceptof support should be developed using all theinformation provided in this publication as wellas the listed references.

Support Structure

The required number of food service specialiststo support mission specific taskings should bedetermined by a subject matter expert (FSO/food

2-2 ___________________________________________________________________________________________________ MCRP 4-11.8A

technician). The actual number of personnel willdepend on the feed plan, equipment, location, andnumbers of static or remote feeding sites:

Field food service system (FFSS) operations.Sixteen food service specialists per FFSS. Forspecific structure, by grade, see unit table oforganization.

Expeditionary field kitchen (EFK) operations.Eight food service specialists per EFK. Forspecific structure, by grade, see unit table oforganization.

Enhanced-tray ration heating system (E-TRHS)operations. Three food service specialists perE-TRHS. For specific structure, by grade, seeunit table of organization.

TRHS operations. Three food service special-ists and one driver (when mobile mounted) perTRHS. For specific structure, by grade, see unittable of organization.

Other manpower considerations when supportingthe field feeding mission include the followingmilitary occupational specialties (MOSs):

1141–electrician. 1142–electric equipment repair specialist.

1161–refrigeration mechanic. 1171–hygiene equipment operator. 1345–engineer equipment operator. 3531–motor vehicle operator.

Field mess attendants support is developed incoordination with type of equipment and rationsbeing used to sustain the operation. Specificrequirements will be commensurate with thelevel of food service expected from the com-mand. A traditional ratio of 1 mess attendant per25 Marines being supported has been used forlarge-scale field feeding operations.

Note: In accordance with MCO P1000.6G,Assignment, Classification, and Travel Sys-tems Manual, food service specialist, MOS3381, will not be assigned meal verification,cash collection, or mess attendant duties.

Shipboard Staffing

Navy personnel for shipboard messing are staffedto meet the requirements of the ship's crew. Addi-tional personnel are required to augment Navyfood service specialists and messmen whenMarines are embarked. Different Marine Corps

Equipment

UGR-H&S

FSR / MRE UGR-B MRE / FSR

TRHS - E-TRHS - EFK - FFSS

1 to 20Day 21+ 30 - 90+ Final 21

Figure 2-1. Rations Transition Support Plan.


food service specialist and messmen augmenta-tion ratios have been established by HQMC forthe categories of total embarked Marines, enlistedMarines, staff noncommissioned officers, andofficers (see table 2-1).

The embarked Marine shipboard staffing ratio is1:72 food service specialists to Marines em-barked. A messman (food service attendant) ratioof 1:18 (1 messman for every 18 troops em-barked) will be used to compensate for the reduc-tion of total food service specialists.

The number of messmen furnished for the chiefpetty officer/staff noncommissioned officersmess will remain at a ratio of 1:15, and the num-ber of wardroom messmen assigned will remainequal to 12 percent of the embarked officer popu-lation. Additionally, updating development ofmemorandums of understanding memorandumsof agreement between the embarking unit and theship to detail modifications to specific augmenta-tion requirements that may be required.

Training Exercises

Food service specialists must be trained to operateeffectively within the MCFFP. Military occupa-tional specialty specific training should include—

The operation and maintenance of all tables ofequipment.

Subsistence requisitioning, receipt, storage,accountability, issuance, and distribution pro-cedures.

Safe food handling regulations.

Preparation and serving procedures. Environmental stewardship responsibilities. Sanitation procedures. Operational planning. Retrograde procedures.

In accordance with NAVMC 3500.35, food ser-vice specialists need to stay current with all unittraining activities concerning military battleskills. Training plans should include unit specifictactics, techniques, and procedures such as, mapreading, convoy operations and security, rear areasecurity, setup and employment of crew-servedweapons, and patrolling.

A “train as you expect to fight” mentality must beestablished to ensure a high state of readiness.With this understanding, many of the stepsinvolved in unit deployments will be the samewhether deploying in support of exercises or realworld events.

Basic training considerations are as follows:

Understand the commander’s intent: missionor the operation’s objective.

Define how food service will be used to sup-port the commander’s intent. Complete this byusing the OPLAN and/or OPORD to defineoverall mission requirements (e.g., duration,personnel to be supported, force laydown,unit’s scheme of maneuver).

Use the rations transition support plan todevelop a basic feed plan (use the feed plan

Table 2-1. Augmentation Ratios.

Embarked Troops Food Service Specialists

Messmen Total Augmentation Required

100 2 6 8

300 4 17 21

500 7 28 35

700 10 39 49

900 13 50 63

1100 15 61 72

1300 18 72 90

2-4 ___________________________________________________________________________________________________ MCRP 4-11.8A

matrix found in appendix C or automated foodmanagement information system).

Determine organic table of equipment and tableof organization to support mission require-ments.

Submit Class I requisition/request in accor-dance with published timelines.

Coordinate supporting activities required for thefield mess (i.e., power, bulk and bottled water,fuel, materials handling equipment [MHE], orother support requirements).

Develop an embarkation plan per unit standingoperating procedure (SOP).

Contingency Operations

During contingency operations, additionalconsiderations to the concept of support includethe following:

Determine required planning lead time. Understand if the unit is deploying its own

table of equipment, falling in on establishedallowances, or using prepositioned assets.

Coordinate with DLA Troop Support for(determine how long it will be before DLATroop Support can source Class I support byusing designated area coordinators or re-gional representatives)— Area food and water risk assessment. Available sources of supply in the region.

Establish who the executive agent will be forClass I in the region.

Coordinate with US Army Public Health Com-mand (USAPHC) for approved sources of sup-ply if DLA Troop Support is not the initialClass I provider.

Develop Class I reporting procedures for sub-ordinate units.

War Reserves

The majority of Marine Corps Class I WRMs areowned and held by DLA, including those aboardMPSRONs, and they are maintained as protectedUSMC WRM levels. Rations are procured and

held as landing force operational reserve materialwith Military Personnel, Marine Corps (MPMC)funding. The Logistics Plans, Policies, and Stra-tegic Mobility Division and Logistics Facilitiesand Services Division/MCICOM review, on anas-required basis, the methodology that calcu-lates all Class I items to support each MEF andUnited States Marine Corps Forces ReserveWRM for budgetary planning, and deteriorationloss factor for UGR will be included in the com-putation. These requirements will be calculatedfor the full planned period of support required forthe scenarios authorized for sustainability plan-ning in MCO P4400.39.

Computation of WRM for all Class I items isbased on the approved force list, planned mobili-zation support requirements, and the food serviceportion of Annex D (Logistics) to the OPORD.

Meals, ready to eat (MREs) are held as WRMs andare Marine Corps managed. The ability of theMarine Corps to maintain adequate levels ofMREs to meet peacetime training and MAGTFsustainment requirements is directly related toshelf l ife and stock rotation policies. TheMCICOM G-4 is responsible for budgeting andsatisfying these requirements. Assets will bepositioned with Marine Corps forces only to thedegree that timely stock rotation can be ac-complished. These stock levels should be equal toone-half the operating level plus the safety levelfor a Marine expeditionary brigade (MEB)-sizedMAGTF. A shortfall in training requirements willaffect the capability to sufficiently rotate WRMs.

Maritime Prepositioning Force

The purpose of prepositioned assets is to placemilitary units, equipment, or supplies at or nearthe point of planned use or at a designated locationto reduce reaction time and to ensure timely sup-port of a specific force during the initial phases ofan operation. Field feeding equipment and Class Isupplies are part of the maritime prepositioningforce (MPF) capability and are designed to sup-port a notional, MEB-size element in accordance


with Marine Corps Bulletin 3501, Maritime Pre-positioning Force (MPF) Force Lists (F/L).

Prepositioning objectives are established bycommodity for equipment and supplies, and theyare published annually by table of authorizedmateriel control number (TAMCN) in NAVMC2907. The following must be considered duringMPF operations:

Equipment items needed to support theMPSRON are spread-loaded across vesselsthat make up the squadron.

A small amount of food service equipment,consisting of six E-TRHSs and supporting gear,is maintained on the weather deck of a desig-nated ship within the squadron. This capabilityset is designed to be offloaded quickly in orderto support quick reaction missions (as directed)or the arrival and assembly stage of an MPFoff-load.

Each MPSRON contains a basic load that ismeant to sustain the force until follow-on sup-port can be established. Ration shelf life limitsClass I stockage levels to a point that can berotated and managed according to annual train-ing events. A total requirement to support theforce list, as published in MCBul 3501, is notattainable. The senior food service Marineresponsible for operational support must befamiliar with the specific Class I prepositioningobject ive associated with the designatedMPSRON. Using unit force flow numbers, mostMPSRONs contain enough MREs to support theinitial 15 DOS (to a notional MEB-sized force);therefore if the force size is smaller, then theDOS will increase, making force size informa-tion critical to the planners in order to make thebest use of deployment lead time. Follow-onClass I should be requested in accordance withthe PBA and can be shipped via air or sea.

Requests for General or Direct Support

General support or direct support relationshipsexist between the MAGTF’s LCE and its GCEand command element and will serve as the

primary means of generating and filling missionrequirements. The originating request shouldflow through established routes from thesupported unit to the designated supporting unit.On occasions when mass unit deploymentsprevent the LCE from supporting organicrequirements and general support/direct supporttasking, shortfalls will be forwarded to the MEFfor MEF-wide sourcing. When tasked, the LCEprovides personnel and field feeding capabilitycommensurate wi th the suppor ted uni t ’srequirement. The LCE augments the supportedunit’s organic capability in order to execute thefield feeding mission. The LCE possesses allTAMCNs associated with the family of fieldfeeding equipment and can employ any or all ofits capability as required. Although, both generaland direct support scenarios are METT-T driven,a standard support plan is not possible due todiffering planning factors. To ensure a consistentlevel of support, the following planning factorsmay apply:

General support scenarios may call for theLCE to establish a static feed site that supportsbase camp operations at a logistic hub, whichsupports transient unit populations as well asintrinsic personnel.

Direct support scenarios may require the LCEto establish a base camp feed site for GCE unitsin forward operating bases. In this case, organicpersonnel and equipment would either bepooled for large group feeding or pushed tounit supported battle positions throughout theirarea of operations. The LCE will serve as theoverall direct support coordinator of food ser-vice operations for the specific tasking.

Marine Corps Air-Ground Combat Center Training Support

Numerous exercises are conducted at the MarineAir-Ground Task Force Training Command,Marine Corps Air-Ground Combat CenterTwenty Nine Palms each year. Units are requiredto coordinate training Class I requirements withthe exercise support detachment when training at

2-6 ___________________________________________________________________________________________________ MCRP 4-11.8A

Camp Wilson. Units must contact the exercisesupport detachment S-4 when requesting Class Isupport and provide a complete feed plan 45 daysin advance of the training exercise.

The training center has a limited field food ser-vice equipment allowance pool so units request-ing to train aboard Marine Corps Air-GroundCombat Center will need to bring their own fieldfeeding equipment. Equipment may be providedwhen requested through Twenty-nine Palms Basefood service office. If the unit has a requirementto train on a specific piece of gear, the requestmust state the details of the requirement so thebase food service can coordinate the support.Mess attendant duties at Camp Wilson are sup-ported with a civilian contract so that unit person-nel can maximize training opportunities. Foodservice specialist support is provided while atCamp Wilson through a staffing agreementbetween I and II MEF to fill the table of organi-zation allocations.

Non-Class I Requirements

Ice Requirements

The planning factor for potable ice is based on 6pounds per Marine per day in a temperate cli-mate and 11 pounds per Marine per day in an aridclimate. Although ice is a Class I item, it will notbe purchased with subsistence funds; Operationsand Maintenance, Marine Corps (O&MMC)funds will be used. Additional ice calculationplanning factors can be found in appendix D.

Fuel Requirements

The planning factor for fuel requirements in sup-port of food service equipment depends on thespecific platform the unit is using (fuel calcula-tions can be found in app. E). It will be importantto determine if fuel for power generation require-ments are being supported by the engineers orfood service. Once this determination is made, itis the responsibility of the unit mess chief to

ensure the proper levels of DOS are maintainedthroughout the operation.

Water Requirements

Water is an essential element in the MCFFP;therefore, proper planning considerations mustbe adhered to in an effort to ensure safety. Thewater capacity of the empty TRHS is 40 gallons.When tray packs are inside the TRHS, the ap-proximate amount of water required for properheating is 10 gallons. When using the UGR-B,an average of 25 gallons of water per day isrequired to prepare food and beverages (two hotmeals) for 50 people. Additional water is requiredfor general sanitation and cleaning of field foodservice equipment and utensils (water calculationplanning factors can be found in app. F). SeeMarine Corps Warfighting Publication 4-11.6,Petroleum and Water Logistics Operations, forwater planning factors based on unit size and cli-matic conditions.

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. Using approved sources of supplyhelps eliminate the risk of food tampering andensures that food vendors have security measuresin place to protect the integrity of the supplychain down to the using unit.

Records, Logs, and Publications

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

Equipment Status

Equipment status should be determined beforenotification of a deployment or operation. Allrequired replacement parts and equipment areordered as the need is identified.


Deployment Databases

The unit automated information system (AIS)contains deployment databases that identify liftrequirements. Unit AIS garrison databases reflectall table of equipment assets to include embarkboxes and containers on-hand at the unit level.Depending on the level of information main-tained by the unit, the database may include thenational stock number (NSN), item identifica-tion, and the package identification.

There is a distinct difference between the unitAIS garrison database plan and the unit deploy-ment list (UDL). The unit AIS garrison databaselists all table of equipment assets and their con-tainers. The UDL shows only those assets the unitwill deploy to meet the logistic needs of the unitcommander, which shows the unit lift footprintand provides visibility of the entire unit’s foodservice equipment.

Deploying units (MEU, MEB, and MEF) estab-lish an equipment density list (EDL) allowanceand determine sourcing agencies for equipment insupport of operational requirements. The EDL isa TAMCN list of items required to support adeployment. The EDL reflects all equipmentbeyond each element's table of equipment as wellas other equipment determined necessary byhigher headquarters. Equipment received in sup-port must be loaded onto a unit’s consolidatedmemorandum receipt and into mechanized allow-ance list upon receipt; reconciliation with unitsupply must ensure all EDL items match the con-solidated memorandum receipt and mechanizedallowance list.

Class I Distribution System

Push System

A push system is used to initially fill the supplypipeline during conflict. During limited duration

or high-intensity conflict, the push system may beused exclusively without conversion to the pullsystem. Under a push system, the materiel man-agement center of the LCE and/or the MAGTFplanning cell determines the type and quantitiesof rations to be shipped to each Class I supplypoint. Types and quantities of rations ordered andshipped under the push system are based onanticipated troop strength, unit locations, type ofoperation, and supported unit feeding capabili-ties. A push system ensures that rations are avail-able in the operational area, and ration types andvariety will mature as the operational situationstabilizes. An intermediate rations break pointwill need to be established in the rear operatingarea. The purpose of the break point will be toensure that large bulk containers, which are directshipped from the ration assembler with a singlemenu, are reassembled into mixed container loadsfor forward movement; thereby ensuring thatmultiple menus are available to the using units.

Pull System

The MCFFPs policies and procedures are basedon a pull system. A pull system has the sup-ported unit placing a demand on the Class I sup-ply system. Class I is sent forward to satisfy therequest from the supported unit. This system pro-vides asset visibility and single point of controlover subsistence supplies, while being respon-sive to supported units.

Distribution Variances

The actual Class I distribution system may differbased on the METT-T. Factors to considerinclude Class I supply point locations, convoyschedules, method of distribution (unit or item),types of rations, and Class I issue time. Specificsof the Class I distribution system for deploymentplanning are also available from various unit doc-uments, such as Annex D (Logistics) of theOPORD or letters of instruction or directives.

2-8 ___________________________________________________________________________________________________ MCRP 4-11.8A

Weather Conditions

Hot Weather

When conducting field operations where theambient temperature is routinely above 90 °F,careful planning must be conducted to ensure asafe operating environment is established andmaintained. In these conditions, temperatures canexceed 140 °F under tents during mid-day hours,cooking and serving food during these extremeconditions increase the risk of heat casualties.

Cold Weather

When preparing meals in cold weather conditions(32 °F or below), preventive maintenance andadequate deployment testing of all equipment arecritical and must not be neglected. The failurerate of equipment increases in extreme cold envi-ronments, causing a need for more repair parts.Food service Marines require additional time andassistance in preparing rations and performingother tasks in extreme cold weather environ-ments. This time requirement must be included inall planning. At temperatures below -20 °F,maintenance requires up to five times the normalamount of time. The minimum caloric require-ment for Marines operating in an extreme coldweather environment is 4,500 calories per day.Menu planning; cold weather (MCWs), use ofmeals; and Class I supply/resupply requirementsmust be designed to allow for the increased calo-ries required in these environments.

Extreme Weather

Extreme weather conditions have adverse effectson equipment operations as well. A continuouspreventive maintenance program is required toreduce malfunctions of equipment due to sand,dirt, and corrosion.

Class I Site Selection

Each Class I point must be accessible to thesource of supply and the supported units. Class Idistribution points may be collocated near otherclasses of supply and supply distribution points.An area with cover and good drainage is selectednear the main supply route; permanent buildingsshould be used when possible. Roads should beable to handle heavy traffic in a variety ofweather conditions and be wide enough for vehi-cle mobility. The ground where rations are posi-tioned must be able to support their weight.Directional signs are erected inside Class I pointsto avoid traffic congestion and accidents andallow for proper site management.

Size

The site should be large enough to handle the esti-mated volume of Class I supplies and MHE. Aparking area is needed for vehicles stopping at thecontrol point, loading and unloading supplies, andbringing in and taking out refrigerated trailers andMHE. Class I sites must be large enough to affordsome dispersion of supplies to lessen the chance ofcollateral damage that may be caused by enemyindirect fire. Dunnage can be used to keep the sup-plies off the ground. Tents, sunshades, and tarpau-lins should be used to provide protection whenbuildings are not available. Lighting must be ade-quate for safety and security. The perimeter shouldbe fenced and control points established at eachexit and entrance. Figure 2-2 and figure 2-3, onpage 2-10, show the suggested layout for a reararea and forward area Class I supply point.

Concealment and Cover

Because of the large amounts of supplies storedat a Class I point, it is extremely difficult tocamouflage or conceal all of the subsistence. Iftrees are available, the palletized rations are


placed under them. All trucks and MHE shouldbe camouflaged with netting. When possible,

terrain features should be used to protect theClass I point from enemy fire.

Trucks returning to rear

Parkingarea

Exit

Open storage ofsemiperishable rations



Covered storage ofperishable rations

Refrigerated van(freezer)

Refrigerated van(chill)

Refrigerated van(freezer)

Refrigerated van(chill)

Covered storage ofperishable rations


Trucks going forward

XX

XXX

X X X

XX X X X

X

XX

XX

XXX

X

X

XX

XX

XX

XX

XX

XX

XX

XX

XX

XX

X

XX

XX

XX

XX

XX

XX

XX

XX

XX

XX

XXX

XX

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

X

Figure 2-2. Rear Area Class I Supply Point.

2-10 __________________________________________________________________________________________________ MCRP 4-11.8A

Legend:

Truckpark

MREs

Itempile

Entrance Exit

Trucks returningto supply source

Truck to truck issueof fresh meat or

other perishables

To supported units To supply source

Controlpoint

Trucks to supported unit

Routing

Trucks from supply source

Routing

XX

XX

XX

XX

XX

XX

XX

XX

XX

XX

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

X

XX

XX

XX

XX

XX

XX

XX

XX

XX

XX

XX

Figure 2-3. Forward Area Class I Supply Point.

Marine Corps Field Feeding Program _______________________________________________________________________ 2-11

Defense

Three-strand concertina wire is used to define thesite’s perimeter. The concertina wire is inter-laced with sensors to provide early warning of theenemy’s approach. The condition of the perimeteris checked by security patrols daily. Fightingpositions 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 concealed to prevent detection by enemyaircraft, ground forces, or infrared sensors. Pre-cautions are as follows:

Do not let Marines gather in large groups to eat. Make sure the area and equipment cannot be

seen from the air. Screen the dining area from ground observa-

tion if it is setup near combat or hostile areas. Bury or retrograde disposable dishes and uten-

sils, tin cans, and litter from packaged rations. Camouflage the area where refuse is buried.

Note: Class I personnel must be aware ofpolicy on retrograde or disposal of con-demned rations. Make sure food service andClass I personnel are aware of the policy ongarbage disposal in their area of operations.

Camouflage equipment and other items thatmight reflect light and keep them out of sun-light.

Use light discipline when required. In blackoutconditions, cease all field kitchen operationsand eat PORs.

Field Mess Site Selection

The unit commander specifies the general loca-tion of the field mess site. However, the mess

chief must consider the following characteristicswhen selecting a good field site:

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

Good access roads let supply trucks movefreely.

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

Adequate space eliminates crowding of Marinesand facilitates spreading out the equipment sothat personnel can work efficiently.

A nearby source of potable water is needed foruse in preparation 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 setup of the equip-ment.

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. Tents and building usage. Billeting area location. Convenient water source for purification when

needed. Location away from heads or any source of

contaminants.

Figure 2-4, on page 2-12, suggests placement of arear area field mess when using the EFK; similarconsiderations could be applied using other fieldfeeding platforms. The field mess area should becamouflaged to hinder detection by enemy air-craft, ground forces, or infrared sensors. Passivemeasures should include dispersion, camouflage,cover and concealment, light and noise discipline,survivability moves, covering vehicle tracks into

2-12 __________________________________________________________________________________________________ MCRP 4-11.8A

the field kitchen site, and staggering ration distri-bution to eliminate congestion of the site.

Field Feeding Options

Field feeding options include either a semiperma-nent site or the use of TRHS. The semiperma-nent site is located in the rear area for anindefinite time. Since some units may not requirerapid mobility, a semipermanent site may beestablished near troop concentrations. Insulatedfood containers would be used to transport hotfood to nearby units that require a larger degreeof mobility. The TRHS can be located close tothe forward units and is operated for short dura-tions. Its use should be limited to short periods oftime for smaller units with a highly mobile mis-sion. Long-term sole subsistence on UGR-H&Swill have the same effect on physiology and

morale as MREs. Use the following to determinewhich option to employ:

Availability of equipment and personnel. Capability of the logistic system. Level of commitment. Availability of rations. Total sanitation requirements. The number of personnel to be fed. Feeding times. Location. Mission.

Each field feeding option 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 through their area. Food service person-nel should be responsible for the transportation,setup, and feeding of units away from the field

Insulated beveragecontainers

Insulated foodcontainers

UGR-BGray water disposal

container

Externalgenerator

Water trailer(potable)

Field refrigerationsystems

EFK exit

EFKentrance

General purposetent 2

General purposetent 1

Meals, Readyto Eat EFK

Walkway

Figure 2-4. Recommended Expeditionary Field Kitchen Layout.


mess. Food service personnel should accompanymeals sent to remote sites to ensure proper sanita-tion and portion control. Remote feeding requiresintensive management by commanders and foodservice personnel.

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.

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 en route to its home station. If

residuals are present at the end of the exercise ordeployment, excess Class I supplies are turned into the supporting supply activity. Attention todetail and coordination with the commander andstaff will ensure smooth unit movement.

Following the correct procedures for closing thefield mess and Class I areas of operations isextremely important. Consideration must begiven to the environmental impacts caused bysoakage pits, grease traps, trash pits, and inciner-ators. For more information on closing the fieldsite, MCWP 3-17.6, Survivability Operations,and MCRP 4-11.1D, Field Hygiene and Sanita-tion, provide information on closing the field site.

The unit must be prepared to provide food servicesupport during redeployment. The commander andunit embarkation officer should be the first stop ingathering information. They will provide the spe-cifics of when, how, and where the unit will move.The mess chief is responsible for ensuring thatlogistical requirements are identified to the S-4officer. They will also provide specific food ser-vice needs such as convoy rest halts, railhead sup-port, and overnight commitments.

2-14 __________________________________________________________________________________________________ MCRP 4-11.8A


CHAPTER 3 RATIONS AND SUSTAINMENT

The MCFFP supports the MAGTF commander inall theaters of operation. Deployed forces willsubsist on a mix of rations that will consist ofPORs, UGRs, and A-ration enhancements asdescribed in MCO 10110.14M, Marine CorpsFood Service and Subsistence Program.

A ration is an amount of food that is nutritionallyadequate to feed one person for one day (3 meals).Major subordinate command FSO/food techni-cian/mess chief will provide commanders withoptions for choosing the appropriate ration thatbest supports the commander’s tactical situation.

See the DLA Troop Support’s webpage atwww.troopsupport.dla.mil for more informationon types of rations available, menus, and rationspecification.

Unitized rations include UGR-H&S, UGR-B, andUGR-A. Packaged operational rations includeMREs, first strike ration (FSR), religious meals(i.e., kosher and Halal), and UHT milk. A-rationenhancements should be added to PORs and unit-ized ration meals to increase dietary fiber andtroop acceptance. Under certain conditions, fieldcontract meals and host nation messing (HNM)are also authorized.

Planning Considerations

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 UGR-B and UGR-H&S. The UGR-A is byexception only, primarily due to the logisticalrequirement for distributing the ration. TheUGR-A is primarily used by the US Army, who

is better equipped to support the use of thisration. The inclusion of two UGRs in the stan-dard of three quality meals per day is based onunits having the required personnel and equip-ment necessary for implementation.

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. The FSR is a 24-hourration, designed for long-range patrols andmakes a viable option for the first 72 hours ofconflict due to its cube and weight reductionsover other PORs. Examples of the right time andplace for Marines to use the POR can includeconducting combat operations in fighting posi-tions or when widely dispersed at remote sites.Packaged operational rations should not be usedas the sole daily diet beyond 21 days and FSRshould not be the sole diet beyond 3 consecutivedays. The UGR-H&S is used as a bridge betweenthe POR and the UGR-B. The UGR-B should beused when units are located in more static regionson the battlefield or area of operations. Thesemeals require more time and resources to prepareand depend upon a secure area and the logisticalcapability to sustain operations.

Operational planning shall be based on the fol-lowing ration mix:

Days 1 to 21 consist of PORs (FSR or MRE). 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

and POR, one meal per day. 50 percent—UGR-B (or by exception

UGR-A), two meals per day and POR, onemeal per day.

3-2 ___________________________________________________________________________________________________ MCRP 4-11.8A

Unitized ration meals are introduced into the feedplan as soon as the tactical, operational, andlogistical situation permits. The feed plan is astandard form supplied by the FSO to plan for theintroduction of standard ration mixes in accor-dance with the unit mission and is METT-Tdependent. See Appendix C for an example.

Patients in field hospitals will receive three hotUGR-B ration meals daily and these meals areaugmented with a medical diet field feeding sup-plement as necessary. Meals, ready to eat areauthorized for patients in hospitals only in emer-gencies or when other rations are not available.Perishable supplies will be added to the menu asthey become available.

Types of Rations

Packaged Operational Rations

Meal, Ready to Eat

The MRE is the Marine Corps’ primary POR.Each MRE is designed to sustain an individualengaged in heavy activity such as military trainingor during actual military operations. Meals, readyto eat are packaged meals designed for consump-tion as individual meals or in multiples of three asa complete day’s ration. Except for beverages, theentire meal is ready to eat. The MRE also containsa ration supplement, flameless heater (RSFH) ineach flexible pouch to heat the entree. Each mealprovides an average of 1,250 calories (13 percentprotein, 36 percent fat, and 51 percent carbohy-drates). Each box contains 12 meals. The netweight per case is approximately 22 pounds andthe size is 1.02 cubic feet. The ration has a shelflife of 3 years when stored at 80 °F and 6 monthswhen stored at 100 °F.

First Strike Ration

The FSR is a compact, eat-on-the-move assaultration designed for short durations of highlymobile and/or high intensity combat operations.

The FSR is substantially reduced in weight andcubic size, which enhances warfighter consump-tion, nutritional intake, and mobility. Theintended purpose of the FSR is for usage duringthe first 72 hours of a conflict in lieu of usingMREs, which are heavier and more voluminous.The FSR has nine packs per shipping containerconsisting of three each of three different menus.

Note: This is a ration or the equivalent toone full day of food for one person. One ra-tion equals three meals. Therefore, one FSRwould be used in lieu of three MREs.

The net weight per case is approximately 29pounds and the size is .99 cubic feet. The netweight per pallet is approximately 1,442 poundsand the size is 52.3 cubic feet.

Meal, Religious

Religious meals consist of kosher and Halalmeals. These meals feed those individuals in theMilitary Service who have been commandscreened and whose religious preferences re-quire 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 entree and reli-giously certified/acceptable complementaryitems sufficient to provide the recommendeddaily nutritional requirements. It is a self-con-tained meal; however, it is not combined in aflexible meal pouch. Each case of religiousmeals contains 2 intermediate boxes: 1 box with12 entrees and 1 box with 12 component/acces-sory items. Except for the beverages, the entiremeal is ready to eat. Each meal also contains aRSFH for heating the entree. Each meal pro-vides an average of 1,200 calories (11 to 13 per-cent protein, 37 to 40 percent fat, and 48 percentcarbohydrates). Each box contains 12 meals. Theration has a shelf life of 10 months. Due to theshort shelf life of these meals, they should be pro-vided in the fly-in echelon, per MCO P4400.39.


Note: All requests for religious meals are tobe submitted using the annual operationalration requirement to allow for processingand delivery.

Humanitarian Daily Rations

The Department of State is responsible forhumanitarian daily rations. Combatant command-ers are responsible for transporting the humani-tarian daily rations. When they arrive on site,nongovernmental organizations or embassiesassume responsibility. These rations are designedfor feeding large populations of displaced personsor refugees under emergency conditions. Inaccordance with MCO P4400.39, humanitariandaily rations are not funded for or consumed bythe military.

Note: MCFFP family of combat rations arenot intended for or authorized for humani-tarian feeding.

Unitized Group Rations

See table 3-1, starting on page 3-4, for a list ofUGR specifications.

Enhancements

An enhancement is the subsistence item added tothe meal for nutritional purposes (e.g., fresh fruitsand vegetables, milk, bread). A supplement is theauthorized monetary allowance to be added to thecost of the meal for procurement of the enhance-ment items.

For security and safety purposes, A-rationenhancements that are not provided by a DLATroop Support-approved prime vendor must becertified as an approved source of supply beforeprocurement. Local procurement of food will notbe made without coordination and approval of anArmy veterinary service team or Navy preven-tive medical unit.

A-ration enhancements are perishable items thatrequire refrigeration and increase transportation,

fuel, equipment, and water requirements. Theworkload, liquid and solid waste disposal, and san-itation requirements for food service personnel arealso increased. Concurrent with the introduction ofperishable rations into the theater of operations,refrigerated transportation and storage assets arerequired from the receiving theater subsistencedistribution activity to the using field mess.Refrigeration sources include existing table ofequipment assets (i.e., organic tactical refrigera-tion, refrigerated International Organization forStandardization [ISO] containers from MPSRONs,and contracted refrigeration).

Enhancements to Packaged Operational Ration

A-ration enhancements are authorized for usewith POR (FSR or MRE) only when PORs arethe sole daily diet. A-ration enhancement itemswill be limited to hot/cold beverages, soups, andfresh fruits and vegetables. The amount of mone-tary supplement authorized for POR enhance-ments is limited to 8 percent per POR box costthat was consumed. The cost of the UHT milk isnot included in the authorized 8 percent supple-mental allowance.

Enhancements to Unitized Group Rations

When tactical, operational, and logistical situa-tions permit, A-ration enhancements may beadded to UGR-H&S, UGR-B, and UGR-A mealsto provide a complete menu. Authorized A-rationenhancements consist of bread, milk, cereal, freshfruits, fresh vegetables, etc. The supplementalallowance of the enhancements will not exceed15 percent of the module cost of the primary rationconsumed. Overseas exercises that must pay ahigher cost for enhancement items are authorizeda supplemental allowance not to exceed 20 percentof the module cost of the pr imary ra t ionconsumed. The UHT milk costs are not includedin the 15 percent (CONUS) and 20 percent(OCONUS) supplemental allowance for exercises.

3-4 ___________________________________________________________________________________________________ MCRP 4-11.8A

Table 3-1. Specifications for Unitized Group Rations.

Unitized Group Ration-H&S (UGR-H&S)

Purpose First group of rations made available to warfighters in theater.Used in combination with the MRE for daily feeding.Decreases inventory-carrying costs and simplifies ordering, distribution, and logistical processes while providing warfighters with top-quality, easy to prepare meals.

Characteristics Does not require refrigeration.Pre-cooked and shelf stable for up to 18 months at 80 °F (27 °C).Polymeric tray container (primary shelf stable food component) contains pre-prepared and thermally processed or baked entrees, side dishes, and desserts, allowing a critical reduction in preparation time.Food is hermetically sealed within the trays and can be heated by simply submerging the tray in boiling water for 30 to 45 minutes.Consists of 3 breakfast and 14 lunch/dinner menus.One module is a self-contained menu, unitized into three fiberboard cartons that include food components, disposables (serving trays and utensils), and trash bags.A single module feeds 50 warfighters.One pallet contains 8 modules (400 meals).Average weight of module: 124.5 lbs (56.7 kg).Average cubic size of module: 5.25 cu ft (.15 m3).

Nutritional Data(including mandatory supplements)

Each meal provides an average of 1,450 calories:–10 percent protein–35 percent fat–55 percent carbohydrates

Unitized Group Ration-B (UGR-B)

Purpose Primarily used by the Marine Corps.Designed to meet requirements for providing Marines with high quality group rations that do not require refrigeration and are quick and easy to prepare.All ingredients are shelf stable, with an emphasis placed on including commercial products in all menus.Marine cooks utilize the ingredients to prepare a high quality, group serving meal that follows standard recipe.

Characteristics Consists of 5 breakfast and 14 lunch/dinner menus.Incorporates a balance of dehydrates and commercial items.One module is unitized into three fiberboard cartons that contain shelf stable ingredients, disposable serving trays, utensils, and trash bags.Each module provides 50 meals.Each pallet contains 8 modules (400 meals).Modules are assembled at Government depots and have a shelf life of 18 months at 80 °F (27 °C).Average weight of module: 125 lbs (56.7 kg).Cubic size of module: 5.25 cu ft (.15 m3).

Nutritional Data(including mandatory supplements)


Unitized Group Ration-A (UGR-A)

Purpose Designed to maximize the use of commercial items and to simplify the process of providing high quality food service in a field environment.Only military operational ration that contains frozen food components; therefore, it is based on a build-to-order assembly process that requires refrigerated/frozen storage and a field kitchen for preparation.


Table 3-1. Specifications for Unitized Group Rations. (Cont’d)

Characteristics Contains semiperishable food items and perishable/frozen type entrees to provide an A-ration meal in the field.Configured into individual meal modules for ease of ordering, distribution, and preparation.Consists of 7 breakfast and 14 lunch/dinner menus.Contains all food items (with the exception of mandatory supplements [breads, milk, cold cereal] and optional enhancements [fresh fruit, vegetables, salad]) and disposable items (cups, compartment trays, napkins, utensils, trash bags) necessary to feed 50 individuals.In CONUS requires a 2 to 10 day order ship time and a 3 month remaining shelf life at 80 °F (27 °C).OCONUS requires a 45 to 75 day order ship time with a 9 month remaining shelf life at 80 °F (27 °C).One module serves 50 warfighters.One pallet contains 10 modules (500 meals).Average weight of module: 124.5 lbs (56.7 kg).Cubic size of module: 5.25 cu ft (.15 m3).

Nutritional Data (including mandatory supplements)


Unitized Group Ration-Enhanced (UGR-E) Note: All requests for UGR-Es must go through MCICOM G-4 for approval.

Purpose Designed to provide a complete, hot meal for up to 18 warfighters in remote locations where group field feeding would not otherwise be possible.A compact, self contained module that does not require cooks or a field kitchen for preparation.Food is heated in 30 to 45 minutes with a simple pull of a tab and is served in trays to warfighters like a cook-prepared meal.

Characteristics Provides all of the items necessary for a complete meal to serve up to 18 warfighters, including group serving polymeric trays, drink pouches, snack/candies, compartmented dining trays, disposable eating and serving utensils, condiments, bev-erage bases, napkins, wet-naps, and a trash bag.“Kitchen in a carton” provides a protein-based entree, starch, vegetable, and dessert, all of which use polymeric tray containers.Uses a safe, exothermic chemical reaction similar to that of a flameless ration heater to heat food. (Heaters containing a magnesium-iron compound are sandwiched between the four polymeric trays. With the pull of a tab, a saline solution is dis-tributed to the heaters and the reaction is initiated.)Optional enhancements like fresh fruits and UHT milk are also available.Consists of 4 breakfast menus, 8 lunch/dinner menus, and 1 holiday menu.Contains all food items and disposable items (cups, compartment trays, napkins, utensils, and trash bags) necessary to feed 18 individuals.Shelf stable for a minimum of 18 months at 80 °F (27 °C).One module serves 18 warfighters.One pallet contains three layers of six modules per layer (324 meals).Average weight of module: 43 lbs (20 kg).Cubic size of module: 1.9 cu ft (.05 m3).

Nutritional Data (including mandatory supplements)

Each menu provides an average of 1,300 calories:–12 percent protein–38 percent fat–50 percent carbohydrates

3-6 ___________________________________________________________________________________________________ MCRP 4-11.8A

Ultra-high Temperature Milk

Milk must be available with each unitized rationmeal and may be UHT or whole milk. Two, half-pint containers of milk are served for breakfastwith cereal and one, half-pint container is servedfor lunch and dinner. The UHT milk should beused before procuring fresh commercial items.

Individual Ration Heating Devices

The RSFH is the only flameless heater availableto heat POR entree packets, dehydrated entrees inMCW, and water for instant soups and beverages.The RSFH is a water-activated, exothermic,chemical heating pad packaged with each MREor MCW.

Health and Comfort Pack

The HQMC I&L Department; Logistics Plans,Policies, and Strategic Mobility Division; Logis-tics Capabilities Center; Supply Chain Capabili-ties Team (Code LPC-3) is responsible for policyguidance on the acquisition of health and com-fort packs (HCP). The HCP is classified as a gra-tuitous item under Class I vice Class VI (personaldemand/nonmilitary sales). An HCP is a Servicecontingency item designed to provide health andcomfort items for male and female personnel.Health and comfort packs are delivered into the-ater until forward area exchange facilities areestablished. Health and comfort packs are notheld in peacetime as part of WRM. To meetMAGTF deployment timelines, Marine CorpsLogistics Command provides an initial 30-dayrequirement for HCPs to DLA Troop Support.Health and comfort pack requirements are calcu-lated/registered during deliberate planning andare based on the initial 30 DOS to support theMAGTF. Table 3-2 shows types of HCPs.

Host Nation Feeding

One of the first OCONUS planning factors toconsider is host nation feeding. Host nation feed-ing consists of four categories: food service HNS,HNM, contract feeding, and field support. Whenfeasible, MAGTF plans should make maximumuse of HNS available within the theater of opera-tions. Host-nation support can augment MAGTFelements’ organic food service capabilities; how-ever, HNM and contract feeding is not a substi-tute for essential MAGTF organic capabilities butshould be considered when organic capabilitiesare not feasible.

Table 3-2. Types of Health and Comfort Packs.

Type Size ContentsI 58 lbs, 2.91 cu ft Toothbrush

ToothpasteDental flossRazorsShaving creamSoap (bar)Foot powderTissuesShampooDeodorant stickLip balmBody wipesPlastic bagsSunscreen lotionToilet paperEye drops

Supplemental Items:Laundry detergentSewing kitBand-aids

II (female) 18 lbs, 1.86 cu ft Sanitary napkinsTamponsPanty shieldsPlastic bagsPonytail holdersHairbrushCombBobby pinsPersonal hygiene body wipes

III (male & female)

25 lbs, 1.86 cu ft Personal hygiene body wipes


Written agreements of support and payment forall HNM/contract feeding and approval of afunding source will be accomplished prior tosupport being provided.

Host-Nation Support

An HNS agreement may be entered into by theUS Government and friendly host nations. Thereare two types of HNS agreements: wartime andpeacetime. Food service HNS consists of selectedsubsistence items procured from the local econ-omy and prepared by Marine Corps food servicepersonnel. Generally, items consist of A-rationenhancements (produce, milk, bread) and areused to enhance unitized rations and PORs. If aunit anticipates the need for HNS, it must notifythe appropriate headquarters to ensure that a cur-rent agreement is in effect. The applicable HNSagreement letter that specifies support and reim-bursement must be submitted with the unit’squarterly subsistence financial report (QSFR).Subsistence provided by a host nation must beinspected by US Army veterinary personnel.

Host Nation Messing

Host nation messing consists of bulk food pur-chased for US military organizations (as opposedto individual Service members), with the hostnation or contractor providing the food and itspreparation. Host nation messing involves MarineCorps personnel subsisting in a host nation facil-ity in which the Marine Corps will reimburse thehost nation for the meals provided. Host nationmessing differs from HNS in that the Marinesactually receive full messing support in a foreignmilitary or civilian dining establishment and, inmost cases, no food service Marines or atten-dants 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 in

the 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 providesmeals through contracted logistics supportagreements. Contract feeding is any feeding–where individual meals are provided–that isprepared by a contractor (CONUS/OCONUS) orhost nation government outside the Service’smess hall. This method of feeding Marinesshould be used in accordance with the guidelinesspecified in MCO 10110.14M and only after allefforts to obtain subsistence support from othermilitary/host nation sources have been exhausted.A contracting agent/contingency contractingofficer, usually at a military installation orembassy nearest the feeding site, must negotiatecontract feeding requirements. All nonfood costsincurred by the contractor (e.g., labor, equipment,materials) must be paid for with unit O&MMCfunds. The subsisting unit collects all accountingdata pertaining to the subsistence operationbefore departing the area of operations.

Military Personnel, Marine Corps Subsistence In Kind Funds

The MPMC subsistence in kind (SIK) funds areused to procure bulk subsistence items fromdirect support stock control (prime vendor) orother contracted commercial sources. Bottledwater and ice are not considered food items forpurchase and must be procured using O&MMC1106 funds.

When contract feeding/HNS is provided, MPMCSIK funds may be used to pay for raw subsistenceitems. Under these conditions, the SIK accountwill only reimburse contract or host nation costsat the discounted meal rates for the breakfast anddinner meals. Units are required to use MREs for

3-8 ___________________________________________________________________________________________________ MCRP 4-11.8A

the lunch meal under all field conditions. Con-tract feeding or host nation contract costs abovethe discounted meal rates must be paid with unit/exercise O&MMC 1106 funds (e.g., contractlabor, overhead, profit).

Operations and Maintenance Marine Corps Funds

Operations and maintenance Marine Corps fundsare used to support base operational expenses andtraining costs (this includes consumable sup-plies, cleaning gear, fuel, repair parts, etc.). Addi-tionally, O&MMC funds are used for contract orhost nation costs above that allocated from theMPMC account.

Field Support

This method of feeding occurs when the contrac-tor or host nation procures only bulk food from anapproved source of supply. The Military Servicesset up a field mess and prepare their own meals.

Acquisition and Cross-Servicing Agreements

Occasionally, United States forces will conductmultinational training exercises with foreignmilitary forces. United States Code, Title 10,Armed Forces, subtitle A, part IV, chap. 138,subchapter 1, sec. 2341-2350, Acquisition andCross-Servicing Agreements, authorizes DOD toenter into mutual logistic support agreementswith the defense departments of foreign nations.When conducting a multinational exercise, theofficer scheduling and conducting the exerciseshould determine the appropriate reimburse-ments for messing support for each participantbased on existing acquisition and cross-servic-ing agreements. If in doubt, the unit comptrollerwill have information on all existing agree-ments and should be the point of contact todetermine if an acquisition and cross-servicingagreement is in place.

CHAPTER 4 EQUIPMENT

Field Food Service System

TAMCN C5810NSN 7360-33-201-2934

The FFSS is configured within three 8 ft x 8 ft x20 ft shelters (see fig. 4-1) that meet ISO con-tainer dimensions. The FFSS shelters do not havethe same load capacity or stacking weight as SeriesOne ISO freight containers. The stacking weightfor the first 18 systems fielded is 49,600 pounds.All other systems will have a stacking weight of

224,000 pounds for shipboard storage aboardMPSRONs. The FFSS is a combination of theMarine rapid deployment kitchen, which is con-figured within two shelters and the field sanitationunit (FSU), that is configured within one shelter.The FFSS is capable of preparing 850 mealsduring a 4-hour period (this does not include setuptime of approximately 3 hours), twice daily. TheFSU provides the capability to properly clean andsanitize food service equipment and miscel-laneous food service components while providingsufficient hot water for general sanitation.

12 3 4 5

6

7

8

9

10

11

12

13

14

15

16

25

17 18 19 20

21

26 27 28 29 30

22 2423

1

Legend:

1 - lights2 - service counters3 - red light stainless steel4 - hot serving line 5 - can opener6 - steam jacket kettle7 - small grill8 - center table9 - scale10 - combination oven

11 - water heater12 - water pump13 - skillet14 - skillet15 - fry kettle16 - fire extinguishers 17 - double sinks18 - floor drain19 - cutting boards20 - first aid kit

21 - scraping area22 - floor drain23 - sinks24 - service locker25 - doorway26 - electronic control panel27 - personal lockers28 - storage shelves29 - heating boiler30 - water pump

Figure 4-1. Field Food Service System.

4-2 ___________________________________________________________________________________________________ MCRP 4-11.8A

Technical Manual (TM) 10879A-12, Field FoodService System, and the user’s listed supportsummary provide detailed information on thefielding, system requirements, operation, mainte-nance, and safety procedures for the FFSS.

Operational Characteristics

The FFSS supports designated elements of theMAGTF with two hot meals daily. It is nearingthe end of its service life and is being replaced bythe EFK. The commander can use the FFSS inexpeditionary operations to provide meals thatenhance unit morale, performance, and healthwhile meeting nutritional standards identified bythe US Navy Bureau of Medicine and Surgery.Meals may be served from the FFSS at the prepa-ration site or placed in insulated food containersfor remote feeding. The setup and operatingrange for the FFSS is from -24 °F to 125 °F. Thenormal allowable range for setup of the FFSS isno more than 5 percent slope. Under extremeconditions, it can go as high as 6.5 percent ofslope. A slope greater than 6.5 percent will hinderthe operational capabilities 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; the total weight perFFSS is 29,760 pounds. The weight of eachshelter for all other systems is approximately14,000 pounds; the total weight per system is inexcess of 42,000 pounds.

Power Requirements

The FFSS requires an external generator orelectrical power source to provide electricalpower for all operations. The FFSS utilizes 3phases, 120/208 volt, 50/60 Hz, alternatingcurrent, capable of North Atlantic TreatyOrganization (NATO) conversion. The FFSS ispowered by two 100 kW, 60 Hz or three 60 kW,60 Hz generators typical ly employed foroperational scenarios, as well as conventionalcommercial power sources.

An electric power distribution bus duct has beenfielded separately from the FFSS. The bus ductwill enable the system to be powered by either ofthe 100 kW generators, and refrigeration units canbe used with the addition of a third 100 kW gener-ator. Additionally, the bus duct enables the systemto be powered by three 60 kW generators. Electricrequirements for the FFSS are as follows:

Marine rapid deployment kitchen (2 contain-ers): 144 kW.

FSU subsystem (1 container): 54 kW. Total: 198 kW.

Note: 198 kW is the maximum electricalpower required to support the FFSS when100 percent of the equipment is in use at thesame time. This does not include refrigera-tion units external to the FFSS.

Maintenance

Operator maintenance includes proper care, use,operation, cleaning, inspecting, preserving, lubri-cating, adjusting, and testing and the replacing ofparts, minor assemblies, and subassemblies asprescribed in the TM 10879A-12. Contractedlogistics support has expired. Maintenance costabove the crew/operator level is to be paid for bythe using unit.

Other Support Equipment

Employment 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 beyond 50feet or into a gray water storage container.

Storage

When preparing the FFSS for shipment, unitsmust ensure that FFSS shelters are not positionedon ship or in container storage yards, where the


stacking load imposed exceeds the shelters’ max-imum stacking weight. On the outside and at theend of each shelter is a Certification for SafeContainer data plate that identifies the stackingweight for that FFSS shelter.

Transportation

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

Transportability and Naval Integration

When 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 Transportability

The 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-in.(127-cm) high rail car, the FFSS has a dimen-sional profile within the Association of Ameri-can Railroads outline diagram and the GabaritInternational de Chargement as specified in Mili-tary Standard (MIL-STD)-1366E, Interface Stan-dard for Transportability Criteria.

Aircraft Transportability

The FFSS meets the minimum requirements ofMilitary Handbook (MIL-HDBK)-1791, Designingfor Internal Aerial Delivery in Fixed Wing Aircraft,for C-17, C-141, and C-5 air transport. Althoughthe manufacturer certifies that the FFSS meets airtransportability requirements for Naval Air Sys-tems Command (NAVAIR) C-130 and externalhelicopter lift (CH-53 type aircraft), transport byexternal helicopter lift and NAVAIR C-130 wasnot verified and therefore not approved.

Marine Transportability

The FFSS, series 20 through 43, are Marinetransportable per MIL-STD-1366E and withstand

(without damage) the shock, rolling (not toexceed 15 degrees), and pitching (not to exceed10 degrees) normally experienced on the deck orin the hold of a cargo vessel.

Ground Transportability

The Marine Corps’ wheeled medium and heavytactical transportation fleet can transport the FFSS.The FFSS is transportable over primary and sec-ondary roads, as well as cross-country terrain. TheFFSS allows for movement and handling by con-tainer-handling vehicles and other commercialapparatuses designed to accommodate the weightand dimensions of the configured system.

Expeditionary Field Kitchen

TAMCN C0034NSN 7360-01-579-1956

The EFK (see fig. 4-2 on page 4-4) is a self con-tained mobile feeding platform. The EFK is anISO container in mobile expandable containerconfiguration mounted on the MCC20 trailer (seefigs. 4-3 and 4-4 on page 4-5). The system iscomposed of two tilt skillets, two ovens, twoTRHSs, and a 3-sink field sanitation unit.

The components all use the AirtronicTM burneras their heat source. It also includes two, reach-instyle refrigerators. The two TRHSs, one fixedoven, one mobile oven, handwashing sink, andthe field sanitation unit are mounted on casters toallow the components to be moved into place onthe wing walls of the EFK. All other componentsare mounted to the floor.


The EFK is used to support designated elementsof the MAGTF with 500 hot meals twice a day.The commander can use the EFK in expedition-ary operations to provide meals that enhance unitmorale, performance, and health while meetingnutritional standards identified by the US Navy

4-4 ___________________________________________________________________________________________________ MCRP 4-11.8A

Bureau of Medicine and Surgery. Meals may beserved from the EFK at the preparation site orplaced in insulated food containers for remotefeeding. The setup and operating range for theEFK is from -24 °F to 125 °F and the storagerange is from -25 °F to 160 °F.


The EFK is comprised of one ISO container, 8 ftx 8 ft x 20 ft, mounted on the MCC20 trailer. Theweight of each system is 23,000 pounds. Thisweight includes the trailer, container, and

container contents. The EFK’s physical specifi-cations are as follows:

Trailer overall dimensions

Length: 28 ft 3 in. Width: 97 in. Container lock height: 47 in. Total height with containerized shelter: 143 in. Height (without containerized shelter): 47 in.

Ground clearance

Frame rail: 28 ¾ in. Axle: 11 ¾ in.

Refrigerator

Tilt skillet

Tilt skillet

Oven

Oven

Handwashing sink

Sink

Sink

Sink

Three-sink field sanitation unit

MCC20 trailer mount

Refrigerator

Mechanical room

Pre

para

tion

tabl

eP

repa

ratio

nta

ble

TRHS

TRHS

Figure 4-2. Expeditionary Field Kitchen.


MCC20 trailer width: 97 in. (2438.39 mm)

96 in.(2438.39 mm)

339 in.(8610.6 mm)

240 in.(6096 mm)

143 in.(3632.2 mm)

47 in.(1193.8 mm)

256.81 in.(6622.88 mm)

86.69 in.(2201.81 mm)

Figure 4-3. Trailer-Mounted Expeditionary Field Kitchen.

Figure 4-4. Expeditionary Field Kitchen with Sides Expanded.

4-6 ___________________________________________________________________________________________________ MCRP 4-11.8A

Weights

Curb (no load): 8,380 lbs. Maximum cargo: 20,000 lbs. Gross (loaded): 28,380 lbs.

Note: Listed maximum loads obtainable onlywith approved center of gravity approvedshelter or flat rack systems.

Power Requirements

The EFK requires an external generator or electri-cal power source to provide electrical power forall operations. The current power requirementsare 6 kW for the EFK. The EFK utilizes three-phase, 208 volt, 50/60 Hz, alternating current,capable of NATO conversion. The EFK is pow-ered by a 10 kW, 60 Hz power supply or genera-tor typically employed for operational scenarios,as well as conventional commercial powersources. The EFK generator (TAMCN B0891,NSN 6115-01-275-5061) was purchased for theengineer community, and it is an associatedTAMCN that deploys with the EFK.

Maintenance

There are two levels of maintenance for the EFK:operator/crew and field. Operator/crew mainte-nance includes proper care, use, operation, clean-ing, inspecting, preserving, lubricating, adjusting,and testing, and the replacing of parts, minorassemblies, and subassemblies as prescribed bysupply maintenance recoverability (SMR) codes.Any repair of the system that exceeds the opera-tor level of maintenance based off SMR codeswill be done at the field level.

Other Support Equipment

Employment of the EFK requires transportationvia the medium tactical vehicle replacement(MTVR), water capability for 500 personnel permeal, refrigeration units, general purpose tents,and gray water disposal containers.

Storage

The container of the EFK is ISO certified andcan be stacked nine high when removed fromthe trailer.

Transportation

The EFK is transportable by air, land, and sea.

Transportability and Naval Integration

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

Rail Transportability

The EFK is rail transportable without damage ordegradation to the system. The system is railtransportable in CONUS and NATO countrieswithout restrictions. When loaded on a 50-in.(127-cm) high rail car, the EFK has a di-mensional profile within the Association ofAmerican Railroads outline diagram and theGabarit International de Chargement as specifiedin MIL-STD-1366E.

Aircraft Transportability

The EFK meets the minimum requirements ofMIL-HDBK-1791 for C-17, C-141, and C-5 airtransport. Although, the manufacturer certifiesthat the EFK meets air transportability require-ments for NAVAIR C-130 and external helicop-ter lift, the user should contact the projectmanager, Combat Support Equipment, CombatSupport Systems, Marine Corps System Com-mand for updated information.

Marine Transportability

The EFK is Marine transportable per MIL-STD-1366E and withstands (without damage) the shock,rolling (not to exceed 15 degrees), and pitching(not to exceed 10 degrees) normally experiencedon the deck or in the hold of a cargo vessel.


Ground Transportability

The Marine Corps’ MTVR is the prime mover ofthis system. The EFK mounted on its MCC20trailer and towed by the MTVR is transportableover primary and secondary roads, as well ascross-country terrain.

Tray Ration Heating System

TAMCN C6621NSN 7310-01-295-7479

The TRHS (see fig. 4-5) is comprised of a trayration heater and associated collateral and sup-

Heater tank

Beveragecontainer

Side loadingcarriers

Maintenance kit

Table clamp

Tables

Fireextinguisher

Tool box Utensil box

Figure 4-5. Installed Tray Ration Heating System, Tailgate View.

4-8 ___________________________________________________________________________________________________ MCRP 4-11.8A

port equipment that compose a component ofthe MCFFP. When installed on a high mobilitymultipurpose wheeled vehicle (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 permeal in remote areas or 500 meals in a rationday with replenishment.

The system also supports nonmobile feedingrequirements. The purpose of the TRHS is tobridge the gap from the use of PORs to the opera-tional field mess. The TRHS consists of a stainlesssteel hot water tank and a multifuel, AirtronicTMburner that operates from an external fuel source(5-gallon can). The AirtronicTM burner will oper-ate for approximately 10 continuous hours on 5gallons of fuel. A thermodisc maintains a watertemperature between 180 °F and 200 °F. TheTRHS will heat 18 tray packs or 12 tray packs andfive #10 cans at a time to serving temperature inabout 40 minutes . When instal led on theHMMWV cargo carrier, the TRHS uses vehicularelectrical power. If the TRHS is not HMMWVcargo carrier-mounted, it can be plugged into any120 volts, alternating current (VAC), 60 Hzsource. It is designed to operate effectively in coldweather down to -25 °F.

The TRHS can be fully installed on a HMMWVcargo carrier without MHE. Easily installed,ratchet-operated tie down straps secure the trayration heater as well as the collateral equipment.Each TRHS is equipped with support itemsincluding serving tables, serving utensils, insu-lated beverage containers, side loading pan carri-ers, can opener, and a rain cover kit.

When the HMMWV cargo carrier arrives at thefeeding location, serving tables and equipmentare deployed and a serving line is established.Hot tray packs are taken from the heater or sideloading pan carriers, opened, and served. Thesystem can also be operated in a static environ-ment (see fig. 4-6). The equipment can be takenoff the vehicle and placed in a shelter or by using

the fly tent included with the TRHS. The TRHSwill need an electrical connection of 110 volts,single phase outlet from shore power, a generator,or a vehicle with NATO slave plug capabilitypulled in close to the TRHS.

TM 09211A-14&P, Operation and MaintenanceManual for the Tray Ration Heating System, pro-vides detailed information on the operation, main-tenance, and safety procedures for the TRHS.

Enhanced-Tray Ration Heating System

TAMCN C00357BNSN 4520-01-564-3917

The E-TRHS (see fig. 4-7) is comprised of theTRHS, the small field refrigeration system (SFRS)with shelving and tie down equipment, two M-59field ranges, two powered multifuel burner (PMB)sleds, and a collateral material kit. All the items fitwithin the SFRS for transport. A detailed pack-outof the equipment is included in TM 09211A-14&P/Supplement 1, Operation Manual andComponent List for the Enhanced Tray RationHeating System (ETRHS); Supplement to TrayRation Heating System (TRHS), for the E-TRHS.The SFRS is an associated TAMCN, TAMCNB0075, that deploys with the E-TRHS.


The E-TRHS will be used to support designatedelements of the MAGTF with 350 hot mealstwice a day. The commander can use the E-TRHSin expeditionary operations to provide meals thatenhance unit morale, performance, and healthwhile meeting nutritional standards identified bythe US Navy Bureau of Medicine and Surgery.Meals may be served from the E-TRHS at thepreparation site or placed in insulated food con-tainers for remote feeding. The addition of therefrigerated container allows for the use of thefull family of combat rations.


SFRS

UGR

Side loadingpan carriers

TRHSM59 field ranges

Dispenser, liquid, insulated,beverage containers

Carrier, food,insulated, stackable

Figure 4-6. Tray Ration Heating System in Static Environment.

UGR

Side loading pan carriers

TRHS

Dispenser, liquid, insulated,beverage containers

Figure 4-7. Enhanced-Tray Ration Heating System.

4-10 __________________________________________________________________________________________________ MCRP 4-11.8A


The E-TRHS is comprised of one ISO certifiedrefrigerated container, 8 ft x 8 ft x 6.5 ft.

Power Requirements

The E-TRHS requires an external generator orelectrical power source to provide electrical powerfor all operations. The current power require-ments are 5 kW for the E-TRHS. The E-TRHSutilizes 3-phase, 208 volt, 50/60 Hz, alternatingcurrent, which is capable of NATO conversion.The E-TRHS is powered by a 10 kW, 60 Hzpower supply or generator typically employed foroperational scenarios, as well as conventionalcommercial power sources. The generator(TAMCN B0891, NSN 6115-01-275-5061) for theE-TRHS was purchased by the family of combatrations for the engineer community and is an asso-ciated TAMCN that deploys with the E-TRHS.

Maintenance

There are two levels of maintenance: operator/crew and field. Operator/crew maintenanceincludes proper care, use, operation, cleaning,inspecting, preserving, lubricating, adjusting, andtesting, and the replacing of parts, minor assem-blies, and subassemblies as prescribed by SMRcodes. Any repair of the system E-TRHS thatexceeds the operator level of maintenance basedoff SMR codes will be done at the field level.

Field Mess Equipment

Field Range Outfit, Gasoline

NSN 7360-00-082-2153

The M59 field range outfit (see fig. 4-8) isportable and can be adapted to many different

cooking configurations. One field range outfitmay be used to cook for up to 50 people. Fieldranges can also be grouped together to cook formore than 50 people. Each field range comeswith pots, pans, and cooking and serving utensils.One accessory kit (NSN 7310-01-535-6997) isauthorized for every two ranges (see fig. 4-9 onpage 4-12).

The M59 field range can be used to bake, roast,boil, grill, and deep-fat fry foods. The range mayalso be used as a hot line or steam table.

AirtronicTM Burner Unit with Powered Multifuel Burner Sled

NSN 7310-01-442-8340NSN 7310-01-535-6986

The AirtronicTM burner (NSN 7310-01-442-8340)(see fig. 4-10 on page 4-13) is the heat source forthe M59 field range, E-TRHS, TRHS, and theEFK. The burner is inserted into the PMB sled(NSN 7310-01-535-6986) (see fig. 4-11 on page4-13). The sled is then placed only in the bottomof the M59 field range. The mess chief mustensure that the cooks operate the PMB sled (withburner installed) safely and in a manner that pro-tects the environment.

Maintenance

There are only operator/crew maintenance tasks.Operator/crew maintenance includes proper care,use, operation, cleaning, inspecting, preserving,lubricating, adjusting, and testing and the replac-ing of parts, minor assemblies, and subassembliesas prescribed by SMR codes. Any repair of thesystem that exceeds the operator/crew level ofmaintenance will require the burner to be turnedinto the repairable issue point for exchange of aworking burner.


42 in.

27 in.

Weight 114 lbs. (w/o heat source)

24 in.

Figure 4-8. M59 Field Range Outfit.

4-12 __________________________________________________________________________________________________ MCRP 4-11.8A

1

3

910

11

12

7

8

15

1613

14

18

17

5

4

6

2

Legend:

1 - scraper2 - roll3 - baking rack set (tray 1)4 - baking rack set (tray 2)5 - baking rack set (tray 3)6 - chest

7 - stone8 - opener9 - lubrication oil10 - wrench11 - screwdriver (flat)12 - fire extinguisher

13 - eggwhip14 - butcher steel15 - chain (hook end)16 - chain (loop end)17 - antiseize compound18 - can

Figure 4-9. M59 Field Range Accessory Kit.


Primary control

Overflow safetydevice

Fuel sumpFuel pump

Flame tube

Combustionchamber

Atomizingchamber

Variable firing rate control

Combustion airinlet shutter

Upper fan housing

Ignitor(internal)

Louver

M59 field range

Airtronic burner installed in sledTM

Figure 4-10. Airtronic TM Burner.

Figure 4-11. AirtronicTM Burner, Sled Installed.

4-14 __________________________________________________________________________________________________ MCRP 4-11.8A

Fire Prevention and Environmental Protection

Ensure that all personnel follow fire preventionand environmental protection rules when operat-ing the PMB sled and burner.

WARNING

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

Insulated Food Carrier, Stackable

TAMCN C4880 NSN 7360-01-576-1586

Insulated food containers (see fig. 4-12) areused to keep foods hot or cold. These contain-ers will maintain the temperature of food for a4-hour period. Food containers will hold 5 gal-lons of liquid.

Preheating Instructions

Perform the following procedures to preheat food:

Pour 2 quarts of hot water into the container. Close the container lid and secure the latches.

Let stand for at least 15 minutes. Drain water. Put hot food in the transporter and replace the

cover. Close and fasten the container lid by securing

the latches.

Chilling and Filling Instructions

Before cold food is placed in the container, per-form the following procedures:

Put crushed ice or 2 quarts of ice water in thecontainer.

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

After the crushed ice or ice water has been insidethe container for 30 minutes, perform the follow-ing procedures:

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.

16.5 in.(41.9 cm) 24.5 in.

(62.5 cm)

9.5 in.(28 cm)

Figure 4-12. Insulated Food Carrier, Stackable.


Labeling Containers

When filled, each food container is required to belabeled on the container with the menu item, num-ber of servings, date, time the item was placed inthe container, and “Consume by or Discard” (fillin the time the food is to be consumed by, which is4 hours after the container was filled).

Cleaning the Container

The insulated food container and the inserts arecleaned before and after every use. Inserts and gas-kets are removed and washed in hot, dishwashingcompound solution and the parts are rinsed andsanitized in water that is at least 170 °F to 180 °F.After washing the gaskets from the food con-tainer, allow them to air dry before reinsertingthem in the container.

Insulated Beverage Dispenser, Liquid

TAMCN C4546NSN 7330-01-093-7371

The 5-gallon beverage container (see fig. 4-13 onpage 4-16) is a SL-3 component of the TRHS andis to be used for all other liquid dispensing require-ments. The container will be cleaned in accordancewith the guidelines for the food containers set forthin TM 09211A-14&P/Supplement 1.

Skid-Mounted, Tactical Quiet Generator Set (100 kW)

TAMCN B1045 NSN 6115-01-296-1463

The model mobile electric power (MEP)-807Askid-mounted generator set is a self-containedsource of alternating current electrical power. A100 kW synchronous, brushless generator isdirectly driven by a turbocharged, 6-cylinder diesel

engine. Both the engine and generator are mountedon a welded I-beam skid base and contained withina steel paneled housing enclosure. The generatorset is provided with the controls, instruments, andaccessories necessary for its operation, monitoring,and control. An MOS 1142 (engineer equipmentelectrical systems technician) is required to set up,start and maintain the generator. This generatorand/or the MEP-806B tactical quiet generator arekey elements of the field mess, and planning gui-dance should be addressed with utilities personnelprior to the set up of any field mess. Detailedinformation on the operation, maintenance, andsafety procedures for the MEP-807A are providedin TM 07464C-10/1, Operators Manual forGenerator Set, Skid Mounted, Tactical Quiet.

Skid-Mounted, Tactical Quiet Generator Set (60 kW)

TAMCN B1021 NSN 6115-00-462-0291

The MEP-806B is a fully enclosed, self-con-tained, skid-mounted, tactical quiet 60 kW 50/60Hz portable generator unit. It is equipped withcontrols, instruments, and accessories necessaryfor operation as a single unit or in parallel withanother unit of the same class and mode. Itrequires an MOS 1142 to set up, start, and main-tain the generator. This generator is a key elementof the field mess, and planning guidance should beaddressed with utilities personnel prior to the setup of any field mess. Detailed information on theoperation, maintenance, and safety procedures forthe MEP-806B are provided in TM 09244B/09245B-14/1, Operator, Unit, Direct Support andGeneral Support Maintenance Manual, Genera-tor Set, Skid Mounted, Tactical Quiet.

4-16 __________________________________________________________________________________________________ MCRP 4-11.8A

Refrigerated Field Container

TAMCN B1710 NSN 4110-01-107-9078

The refrigerated field container is an insulated con-tainer without a refrigeration unit (see fig. 4-14).The overall refrigerated field container assembly isa one-piece, welded steel frame with permanently

assembled, riveted aluminum alloy panels. It con-tains the following:

Sixteen 18 in. x 42 in. wire shelves. Two setsof four shelves are arranged against the rightinterior wall and two sets are arranged againstthe left.

Four tiedown rings mounted on the interior leftand right walls to aid in securing items.

Lid assembly

5-gallon insulatedbeverage container Pullover

clamp

Tapassembly

Stainlesssteel screw

Figure 4-13. Insulated Beverage Container (5-gallon).


Two drains in the floor of the container. A thermometer mounted on the exterior front

panel near the left side of the door assembly. A light bulb switch mounted on the exterior

front 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.It should be placed on a flat level surface orplatform capable of withstanding 250 poundsper square foot. It is advisable to pick a shadedarea to increase the efficiency of the refrigera-tor. The enhanced refrigeration unit (ERU) willfit into the cavity on the back wall of the con-tainer. A 208/230 volt, 50/60 Hz, 3-wire cable isrequired (provided by the user) to power thereceptacle on the back wall of the container forthe lighting circuit. This unit is usually locatedwith the engineers or utility personnel of a unit

and is task-organized when needed. Detailedinformation on the operation, maintenance, andsafety procedures for the refrigerated field con-tainer are provided in TM 08407A-13/1, Refrig-erated Container, Field, 8’ x 8’ x 10’.

Enhanced Refrigeration Unit

TAMCN B1645NSN 4110-01-468-9792

The ERU (model VM405 Max EL) must beoperated by MOS 1161 (refrigeration and airconditioning technician) personnel. Food servicepersonnel will ensure that the temperatures aremonitored and recorded in accordance with theNaval Medical Publication NAVMED P-5010-1,Manual of Naval Preventive Medicine. Detailedinformation on the operation, maintenance, andsafety procedures for the ERU is provided inTM 10673A-12/2, Enhanced Refrigeration Unit

120 in.(3048 mm)

96 in.(2438.39 mm)

96 in.(2438.39 mm)

Figure 4-14. Refrigerated Field Container.

4-18 __________________________________________________________________________________________________ MCRP 4-11.8A

4,500 BTU/HR, 208/230 Volt, 50/60 Hertz,Model VM405 Max EL. Characteristics, capabil-ities, and features are as follows:

Contains 4,500 BTUs. Provides refrigerated or heated air for an

enclosed space. Maintains temperature of enclosure at any

setting between 0 ºF and 40 ºF, in ambient of-65 ºF to 125 ºF.

Is capable of being mounted in any 8 ft x 8 ft x10 ft field container.

Weighs 474 pounds. Is easily installed with the use of a forklift. Has lifting slots that allow for the use of a fork-

lift during installation of the refrigeration box. Operates on tactical or commercial power (elec-

tric, motor-driven, and requires a 208/230 volts,3-phase 60 Hz or 200 volts, 2-phase 50 Hz).

Uses R-404A as its refrigerant.

Is equipped with an automatic defrost cycle toprevent excessive buildup of frost and ice onthe evaporator coil.

Is a one piece condenser/evaporator refrigera-tion unit.

Small Field Refrigeration System

TAMCN B0075 NSN 4130-01-156-7655

The SFRS brings together the transportationbenefits of the triple container (TRICON;somet imes a l so iden t i f ied as Tr icons orTriCons) and the refrigeration capabilities oftraditional refrigeration units that normallyrequire their own transportation to field feedingsi tes . The SFRS (see f ig. 4-15) is knowncommercially as the TRICON. One SFRS unit isstructurally compatible to be mixed and matched

96 in.(2438.39 mm)

77 in.(1955.8 mm)

96 in.(2438.39 mm)

Figure 4-15. Small Field Refrigeration System.


with other SFRS units to form units that areequivalent to ISO 20-foot containers using thesupp l i ed connec t ing coup le r s . De ta i l edinformation on the operation, maintenance, andsafety procedures for the SFRS is provided inTM 11609A-OI, Operator/Crew and Field LevelMaintenance Manual for Small Field Refri-geration System. Characteristics, capabilities,and features are as follows:

Four-way fork-lift pockets. 3 connecting couplers per TRICON. Internal lighting, dual voltage source, 115/230

VAC. Air curtains in sliding track across door. 31-day recording thermostat. 208/230 VAC, 3-phase, 60 Hz. Transportable by USMC MTVR or logistics

vehicle system. Easily converts from refrigerated storage for

rations with temperatures from 33 ºF to 40 ºFto frozen rations at temperatures from -5 º F to32 ºF in ambient environments up to 122 ºF.

Weight: 3,520 lbs.

The SFRS will also be fielded as part of the E-TRHS for transportation of the E-TRHS and itscomponents, which will be used to set up a fieldkitchen.

Large Field Refrigeration System

TAMCN B0049 NSN 4130-01-562-9914

The large field refrigeration system comprises an8 ft x 8 ft x 20 ft insulated container that meetsISO Type 1, 20-foot standards (ISO-20). Charac-teristics, capabilities, and features are as follows:

Dual mode to refrigerate or freeze perishableitems.

Ambient temperature of enclosure: -25 ºF to135 ºF.

Refrigerant: R-404A. Operational weight: 8,500 pounds. Designed to be portable and has lifting slots

that allow for the use of a forklift during instal-lation of the refrigeration box.

208 VAC/3-phase, 4-wire power requirement.

4-20 __________________________________________________________________________________________________ MCRP 4-11.8A


CHAPTER 5 SAFETY AND SANITATION

Field conditions in expeditionary operations canchange rapidly and require foresight to deal withenvironmental stresses. Urban warfare may requireMarines to deploy into an area that previously hadmodern public utilities such as potable water lines,sanitary sewers, and waste disposal. Areas such asthis can change overnight into an urban disasterarea where all water, food, and services have thepotential of being contaminated or destroyed.

Food service specialists will have to establish afield mess site, setup and operate sanitation capa-bility, provide field expedient handwashingdevices, and dig soakage pits, if required. Aug-mentation with mess attendants is essential toensure mission accomplishment. The number ofpersonnel required depends on unit personnel endstrength, mission, type of rations being prepared,and type of feeding (e.g., remote site feeding,base camp feeding).

All authorized table of equipment must be mis-sion capable and part of a cyclic preventive main-tenance program. Marines must be properlytrained in the use and safety of field mess equip-ment. Equipment TMs provide specific guide-lines on the safe operation of equipment.

NAVMED P-5010-1 provides guidance on fieldfood service sanitation. Keeping the field messarea safe and sanitary takes more time and precau-tions than in garrison operations. Food and watersupplies must be carefully controlled and main-tained in secure locations. Regular and carefulinspection of food is of paramount importance andcan help prevent foodborne illnesses or threat of

contamination. Mishandling of food and watersupplies leaves the unit susceptible to foodborneillness or enemy contamination. To prevent thesethreats, the food service personnel must—

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

use of proper food handling, storage, and sani-tation procedures.

Prevent the growth of microorganisms usingproper temperature controls.

Train personnel in food sanitation standardsand in personal health and hygiene matters.

Dispose of all food-related waste as outlined inNAVMED P-5010-1.

Ensure vehicles used for transporting rationsare sanitary.

Ensure food and water storage areas aresecured and monitored.

Ensure perishable rations are refrigerated;therefore, extreme care should be used to pre-vent the potential for foodborne illness.

Prepare well defined OPLANs for field messrequirements. The OPLAN will dictate feedingsupport requirements.

The use of proper sanitary measures is ex-tremely critical. The following measures mustbe emphasized:

Food handlers should keep serving containerscovered, unless actually in use.

Dishwashing is accomplished using a three-com-partment sink. The proper temperature and chem-icals used are listed in NAVMED P-5010-1.

5-2 ___________________________________________________________________________________________________ MCRP 4-11.8A

Combat Field Feeding

Logistical support areas in the theater are highpriority targets for enemy CBRN employment.Sophisticated delivery systems for CBRN 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 CBRN threat is the ability tocontinue operations while subjected to a CBRNattack. Marines must still receive rations— with-out delay—that are safe to consume. Althoughthe subsistence may be safe, contaminated cook-ing utensils and equipment may require the use ofPORs. The tactical situation and the priorities ofdecontamination will determine how long PORsare 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.

Marines should use caution when operating canopeners. Knives and other sharp instrumentsshould not be used to open corners that the canopener missed. Heated, swollen cans should betilted in a safe direction to avoid burns from hotjuices.

Food service personnel must always be alertwhen they prepare or serve food. Burns, colli-sions, and falls are common accidents in a fieldmess. Training can curtail unsafe working condi-tions and careless use of equipment. Accidentscost money through the loss of man hours andthrough damaged food and equipment. Theresulting loss of personnel, subsistence, andequipment could negatively affect mission suc-cess. For detailed information on safety, refer toDOD Regulation 4140.1-R, DoD Supply ChainMateriel Management Regulation, and MCO4450.14, Joint Service Manual (JSM) for Storageand Material Handling.

Food and Water Risk Assessment

In some areas of operations, availability ofapproved sources of supply for subsistence andwater (bottled) may not be available. In thesecases, commanders are required to have a foodand water risk assessment completed. Army vet-erinary personnel are required to complete theseassessments for operational commanders. Techni-cal Guide 248, Guide for Deployed PreventiveMedicine Personnel on Health Risk Manage-ment, provides amplifying guidance.

When an operational commander determines thatcontracting lodging and messing support is moreeconomical than establishing a field mess, a foodand water risk assessment must be conducted.Additionally, when a host nation is providing sub-sistence support, a food and water risk assessmentmust be conducted on those sources of supply.

Food Management

All food service and mess attendant personnelmust be certified as food handlers by medicalauthorities in accordance with the current edi-tion of NAVMED P-5010-1. Food service spe-cialist personnel must ensure that the followingtasks are completed:

When A-rations are added to the UGR meals,adequate refrigeration support must be pro-vided. Where adequate refrigeration capabil-ity is not available, UGR or PORs will beused exclusively.

Insulated food containers will be cleaned andsanitized before use. Per NAVMED P-5010-1,containers will be prechilled or preheated asappropriate. Food will be brought to safe tem-peratures prior to placement in containers.

Potentially hazardous food held in insulatedfood containers for more than 4 hours will bediscarded.

Individually packaged condiments are pre-ferred in the field; however, condiments maybe dispensed from sanitary dispensers.


Field expedient handwashing facilities will beprovided at food preparation, serving, andentry areas.

Waste will be disposed of to minimize insectand rodent attraction. Garbage will be buried,incinerated, or disposed of according to localrequirements.

Fresh fruits and vegetables grown in areaswhere human excreta is used as fertilizer orwhere gastrointestinal or parasitic diseases areexpected to be prevalent, will not be consumedunless approved by the appropriate authorities(US Army veterinary or medical personnel).

Note: When authorized for consumption,fruits and vegetables, including leafy vegeta-bles, may be eaten raw if thoroughly washedin clean potable water, and 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, backhaul, or use dump-sters to dispose of waste from field mess sites.The policy on garbage disposal in an area ofoperations must be disseminated. Waste must beremoved from the kitchen area daily.

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 liquidwaste. Two pits are needed so that each pit can restevery other day. In porous soil, a soakage pit 4 ft(1.2 meters) square and 4 ft (1.2 meters) deep willhandle 200 gallons (760 liters) of liquid per day. Ifthe ground water level is close to the surface or ifthere is rock or clay near the surface, a soakagetrench is dug. Figure 5-1 below shows how tobuild a soakage trench with a grease trap. Due toenvironmental concerns, liquid/solid grease mayrequire separate disposal per local regulations.

Soakagetrenches

12 in.18 in.

Burlap

Gravel pail with perforated bottom

Ashesor

sand

Liquid kitchenwaste

12 in.

8 in.

4 in.

Figure 5-1. Soakage Trench with Grease Trap.

5-4 ___________________________________________________________________________________________________ MCRP 4-11.8A

Solid Waste

Solid waste disposal is buried, burned, or back-hauled according to procedures described in thefollowing subparagraphs.

Burying

During peacetime, most state and foreign coun-try laws prohibit burying trash. However, duringwartime, if the unit will be at a site for less thanone week, solid waste may be buried in pits ortrenches. These pits or trenches must be at least90 ft (27 meters) from the dining area and at least90 ft (27 meters) away from any water sourceused for cooking or drinking. If the unit will be atthe site for only one day, the garbage pit is used.If the unit will be at the site for two days to oneweek, a garbage trench is used. Prior to disposal,cans are flattened and boxes are broken down.

Burning

During 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 than

one week, solid waste may be burned in an openincinerator, either inclined or cross-trench. Liquidwaste must be separated from solid waste. Thiscan be done by straining the garbage through acoarse strainer, such as an oil can or 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 ft (45 meters) from the mess tentand dining areas so that the odor will not affectthe Marines. Figure 5-2 shows how to buildinclined and cross-trench incinerators.

Note: Incinerators make smoke and shouldnot be used if it is detrimental to force pro-tection.

Backhauling Waste

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

Inclined Incinerator Cross-Trench Incinerator

Oil drum

Vent holes

Scrap steelscreen

Concrete blocksupports

Wastereceptacle

Crimp andjoin

Hill or inclinedembankment

Figure 5-2. Inclined and Cross-Trench Incinerators.


Protection from Contamination

Personnel Protection

Generally, food is not prepared or served in anenvironment contaminated by CBRN agents.While food service Marines have the basic under-standing to detect contamination, the responsibil-ity of decontamination of subsistence items fallsto the Army veterinarians, Navy medical person-nel, and CBRN specialists. Field messes must bedecontaminated before food service operationscan resume.

Subsistence and Water Source Protection

Subsistence and water sources must be protectedfrom CBRN contamination. Procedures must be apart of OPLANs and SOPs at all levels. Consum-ing contaminated food or water may cause ill-ness, injury, or death. Food stored outdoorsshould be covered as mustard agents will dam-age or degrade most protective wraps. Some sub-sistence and water may be decontaminated andconsumed; however, decontamination is often adifficult and time-consuming process. Subsis-tence and water must be stored in ways that pro-vide maximum protection in the presence ofCBRN 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 multilayeredpackaging, may be stored outdoors or in partiallyprotected areas. Foods not packaged in this man-ner must have interior covered storage to protectfrom CBRN contamination.

Subsistence and Water Source Inspection

Food or water sources that may be contaminatedby nuclear fallout or biological or chemicalagents must be inspected. The Army VeterinaryService has the sole responsibility for monitoringand recommending food decontamination or dis-position procedures. The Navy preventive medi-cal unit tests bulk water sources. If food or waterbecomes contaminated, it must not be consumedunless it is first decontaminated or approved forconsumption. Equipment or personnel may con-taminate food or water that is otherwise free fromcontamination, therefore, equipment and person-nel 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 CBRN hazard.

Decontamination

Foods that cannot be decontaminated are dis-posed of according to local laws or military regu-lations. If food preparation equipment or foodservice personnel have been exposed to CBRNagents, they must be decontaminated. Food ser-vice equipment should be decontaminated bypower-driven decontamination equipment or bysteam cleaners. A hot water and soapy wash mustfollow to ensure all decontaminants are removedbefore food products can be prepared.

5-6 ___________________________________________________________________________________________________ MCRP 4-11.8A


CHAPTER 6 STORAGE AND TURN-IN PROCEDURES

Types of Storage

A covered storage area is in a walled and roofedstructure. An open storage area provides protec-tion that can vary from no protection to protectionby tarpaulins, tents, huts, or sheds. Class I sup-plies, even semiperishables, 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 packing 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 temperaturescan suffer chill damage. Per NAVMED P-5010-1,temperature for storing frozen subsistence shouldnot exceed 0 °F. During transportation, the temper-ature should not exceed 10 °F. For ice cream, therecommended temperature is -10 °F and shouldnot exceed 0 °F at any time. Chilled items shouldbe stored at 32 °F to 41 °F. Each storage container(mobile or fixed) is equipped with a thermometerthat must be checked 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 causesthe item to dry out.

High Humidity

Avoid high humidity when possible because itencourages the growth of bacteria and mold andpromotes insect infestation. High humidity alsocauses dry items to absorb moisture, makingthem cake and harden. Loss of flavor and dis-coloration may also occur in some items. Humi-dity also causes metal containers to rust andboxes to weaken.

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 up off the floor and per-mit the free circulation of air. Storage containersare stacked to ensure a 4-foot wall clearance anda 2-foot ceiling clearance, with adequate work-ing space between stacks. Fan or duct systemsmaintain proper circulation. Items should not bestacked in front of the refrigeration unit or the fanin 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 the

6-2 ___________________________________________________________________________________________________ MCRP 4-11.8A

product’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 packing, are issuedfirst (first in, first out). The only exception to thisfirst in, first out rule is when older lots are in bet-ter condition than newer ones as determined byan Army veterinarian. If perishables are storedproperly, they should show no major loss of qual-ity within 20 percent of their storage life.

Semiperishable Storage

Semiperishables are not as susceptible to spoilageas perishables. They may spoil if they are handledor stored incorrectly or if they are kept for toolong. Properly storing and protecting semiperish-ables ensures that products are safe for consump-tion during their shelf life and possibly beyond.

Note: Only Army veterinary personnel caninspect a product and 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. Packaged opera-tional ration cases may be stacked up to three pal-lets high. In open storage, items should be placedon pallets and organized for 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 (com-mercial and tray pack) may rupture, and POR

pouches may be cut or punctured. This damagecan lead to serious health risk if items are notproperly handled and inspected by Army veteri-nary personnel. Metal cans are not generally engi-neered for freezing. Frozen cans and POR pouchesshould not be rough handled as this may com-pound the likelihood of damage to the packaging.Storage life of semiperishable rations is extendedby lower temperature storage (from 50 °F to aslow as 32 °F). Frozen storage is not recommended.

High Temperatures

High storage temperatures encourage the growthof bacteria and molds, promote insect infestation,and shorten the approximate storage life ofsemiperishable items. The serviceable storage lifeof PORs decreases as storage temperatures in-crease. Unitized group rations have been designedto have a minimum shelf life of 18 months whenstored at 80°F or 6 months at 100°F. In fixedwarehouse facilities, semiperishable items shouldnot be stacked so high that they are damaged byhigher temperatures near ceilings (hot air rises).Items should not be stacked near hot waterheaters and steam or heat pipes or in metalbuildings and trailers without adequate venti-lation to prevent heat buildup. Fans should beused to provide ventilation and to prevent ex-cessively high temperatures. Food items shouldnot be stored in direct sunlight. In open storage,natural cover can help reduce damage from directsunlight 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.

Exposure to Light

Items packed in clear containers may lose theirflavor due to over-heating and may become dis-colored when exposed to light for prolonged peri-ods. Clear containers should be boxed or placedin areas with reduced light exposure.


Material Handling Equipment

Personnel managing the Class I lot need to befamiliar with MHE requirements for the operation.

Note: As with other areas, this will beMETT-T dependant, and it could be impact-ed by executive agent theater support.

Depending on the size and duration of the opera-tion, unit organic assets may not be sufficient tomanage a large Class I lot. Many suppliers areconforming to commercial standards, which uti-lize 20-ft and 40-ft containers for shippingrations. The Class I lot may need a variety ofMHE on-hand to accommodate material han-dling operations. Typical organic assets include:

Extended boom forklift. Rubber-tired, articulated-steering, multipur-

pose tractor. 5k tactical forklift.

Kalamar lift truck and pallet jacks are additionalassets that may be required for larger operationsand may require advanced or special planning.

Packaged Operational Rations Handling in Freezing Temperatures

The flexible film pouch used for POR items—suchas the entree or wet pack fruit—becomes less flex-ible and more brittle at temperatures below 0 °F.The contents of the pouch freeze in randomshapes, creating sharp edges or points. These edgesand points may cut, puncture, or otherwise dam-age the pouch if roughly handled. When the con-tents are thawed, bacteria can begin to grow andthe food becomes unfit for consumption.

To reduce the possibility of damaged pouchesand foodborne illnesses, the following proce-dures should be followed:

PORs that become frozen during exercisesshould be kept frozen until issued for immedi-ate consumption.

Frozen PORs that are returned to storage andthawed must be segregated and marked with aplacard stating, “Hold, previously frozen,returned to heated storage on (date), cleared forissue (date [minimum of 30 days after returnedto heated storage]).”

Frozen PORs are tempered to ensure that thecenter of pallets or boxes reaches room temper-ature (77 °F).

PORs are held at room temperature for 30 daysand then inspected by the Army VeterinaryService prior to issue.

Note: The time and temperature period stat-ed would allow the contents of the pouchesto react if spoilage bacteria are present.

PORs not intended for freezing should not befrozen.

PORs should not be cycled through more thanfive freeze/thaw cycles.

Note: The product quality will deterioratewith each freeze/thaw cycle, but the food willremain wholesome as long as the pouch isnot damaged.

Sanitation at Storage Points

Sanitation, as a subsistence supply activity, mustbe maintained in accordance with NAVMED P-5010-1. Contaminated food can cause illness anddeath. Food that must be disposed of is a loss tothe Government and can have an adverse impacton mission accomplishment. Environmental pro-tection laws and regulations must be followedwhen disposing of subsistence and the flamelessration heater.

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 and ready to eat items

6-4 ___________________________________________________________________________________________________ MCRP 4-11.8A

should be impermeable to contamination. Person-nel must wash their hands thoroughly beforestarting work, before eating, after breaks, andafter using the head.

Area and Equipment

Storage areas should be kept clean, orderly, andfree of garbage at all times. Garbage should be dis-posed of in approved containers with tight-fittinglids. Spilled food should be cleaned up as soon aspossible to prevent insect and rodent infestation.Scales and MHE should be kept clean. Handwash-ing facilities should be readily available.

Pest Control

Personnel assigned to the Class I supply pointmust assist in preventing pest infestation bymaintaining properly established and sanitaryoperations. Pest-proofing the storage area, fooddeprivation, and use of appropriate exterminationmeasures can control pests. When pests are dis-covered in the storage area, the preventive medi-cine activity must be 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 pos-sible, subsistence should be on shelves or dun-nage a minimum of six inches off the floor orground, and a minimum of four inches away fromthe walls to permit cleanup of spills. In open stor-age, supplies should be covered with tarpaulins orclear plastic when practical. Broken containers of

food should be cleaned up quickly and com-pletely. If areas do become infested, insecticidesare used for control.

Rodents

The first step in rodent control is to prevent theirentry into the storage facility. Holes should becovered or filled in, and doors should closetightly. The next step is to eliminate rodent hidingplaces by keeping subsistence on pallets awayfrom walls. Finally, their food sources should beeliminated by proper garbage disposal and goodhousekeeping. If areas become infested, traps andpoison baits can be used for elimination. A medi-cal authority from the preventive medicine activ-ity must approve the use of poison baits; approvalis based on compliance with environmental stew-ardship principles. All environmental laws andregulations must be adhered to in the use of poi-son baits.

Inspections

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

Inspections must be performed on all subsistenceitems before they are accepted. This inspectionensures that items are received in good conditionand in the authorized quantities. The accountableofficer is responsible for inspecting all subsis-tence as it is received at a supply point. TheArmy veterinary food inspector on receipt doesnot inspect semiperishable items coming from anapproved source of supply unless requested bythe accountable officer for local procurement. Ifthe subsistence is wholesome, complies with con-tract requirements, and the contractor can beidentified from container markings or shippingdocuments, the Army veterinary food inspectorstamps the delivery documents. Army veterinaryfood inspectors are also responsible for conduct-ing inspections on subsistence in storage to detect


early signs of deteriorating food. Cases of semi-perishables that pass inspection are stamped withan inspection test date. The inspection test dateindicates the approximate remaining shelf life.Rejected items are reported to the accountableofficer who then initiates appropriate disposalaction. There are three types of inspections:visual, sampling, and full.

Visual Inspection

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.

Sampling Inspection

In sampling, the Army veterinary food inspectorchooses a number of units at random and inspectsthem thoroughly. If any of the samples are dam-aged or deteriorated, the Army veterinary foodinspector performs a full inspection. Items usedduring sampling inspections are accounted for onDepartment of Army Form DA 7539, Request forVeterinary Laboratory Testing & Food SampleRecord, as an identifiable loss.

Full Inspection

Full inspections should be conducted prior to pro-curing i tems from sources not previouslyapproved. The Army veterinary food inspectorthoroughly examines all units of a particular itemor shipment. Damaged or deteriorated items areset aside, and the Army veterinary food inspectoradvises the accountable officer on disposition.

Canned Goods

Individual cans should be inspected when there isreason to believe they may be damaged. If boxesare broken or bent, they should be opened, andeach can inspected. The Army veterinary foodinspector should inspect cans that are rusted,swollen, leaking, or dented, and those that have

been stored for a long period of time or exposedto high temperatures.

Operational Rations Inspections

Packages are inspected for damage such as swell-ing, rust, and gray spotting. Packages with any ofthe following defects should be set aside for fur-ther 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 so severe they cause leakage or affectusability.

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, anArmy veterinary 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 Army veterinarypersonnel must be notified if insects are seen. Aneffective test to determine if fruit and produce arefit for consumption is to cut them open and taste

6-6 ___________________________________________________________________________________________________ MCRP 4-11.8A

them. Freezer-damaged items will appear glassy,and chill-damaged items may be discolored andhave an off-flavor.

Frozen Items

Frozen products should be checked for signs ofthawing and refreezing (packages are checked onall sides for ice, which is a sign that they havethawed and have refrozen). If there are signs ofthawing, Army veterinary food inspectors shouldperform an open package inspection prior tousage. The findings and recommendations for dis-posal will be presented to the accountable officer.

United States Army Veterinary Services

As the DOD executive agent for veterinary ser-vices, the US Army Veterinary Service isresponsible for all aspects of military veterinarymedicine, which includes food wholesomenessand food safety assurance mission. Regional vet-erinary service support commands are responsi-ble for the development of a product verificationprogram that will ensure the quality of foodordered at the food establishment. This programincludes cursory spot checks, specific productaudits, and special audits directed by DefensePersonnel Support Activity or at the customer’srequest. Veterinary services should be utilized tothe fullest extent possible by all Navy andMarine Corps food establishments. The follow-ing services are available:

Training of ordering activity (receiving) per-sonnel in evaluating food products at receipt,to include delivery vehicle sanitation and spe-cific commodity knowledge.

Laboratory examination of food products. Development of the approved lists of food

suppliers and the publication of USAPHC Cir-cular 40-1, Worldwide Directory of SanitarilyApproved Food Establishments for ArmedForces Procurement.

Marine Corps Field Feeding Program Accountability

Ration Issue

Class I supplies used during field operations willnormally be picked up by the using unit at thematerial readiness branch issue point (rationswarehouse). Upon receipt of the rations, appro-priate accounting measures are the responsibilityof the receiving unit. Manual or automated meanswill be used to reflect the receipt and issue ofeach item. Unitized group rations and PORs arerecorded under a single NSN for each moduletype. A-ration enhancements will be accountedfor by the pack size or unit of issue (e.g., can,pound). Accountability for receipt and issue ofClass I will remain the same regardless of thetype of distribution system (i.e., push or pull).

Receipt

Receipts must be obtained from approved localvendors or the ration issue point when rations arereceived. When receiving rations, personnelshould conduct a quality and quantity inspection atthe time of receipt to determine the condition ofcans and packing materials and to verify the quan-tities received by signing and dating the formsprovided. Personnel should keep a copy of allreceipts for proper accounting and reconciliation.

Inventory

A daily running inventory of subsistence itemson-hand in the field mess must be maintained.This inventory is kept using manual or approvedautomated accounting methods.

Reconciliation

When supported by the US Army, a financialrecord is maintained by the troop issue subsis-tence activity. Unit commanders will ensure fieldmess financial records are reconciled regularlybefore departing. If the troop issue subsistence


activity is automated, an account update is pro-vided to the field mess on a scheduled cycle. Acopy of the final document will be included in theunit’s QSFR. Personnel must maintain all invoicesand reconcile all transactions for price changesand quantity received before closing the 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.

All subsistence accounting must be kept accurateand up-to-date. During wartime, the method foraccounting is referred to as combat accountability(rations issued equals rations consumed). Duringpeacetime, the prescribed method of accounting iscompletion of the QSFR. A QSFR will be pre-pared for each operation by the using unit. TheQSFR will then be submitted by the using unit, viathe appropriate chain of command, to the MEF nolater than 15 calendar days following the end ofthe operation/quarter. Operations that cross overquarters must close out accounting documents atthe end of the quarter and begin a new quarter ofaccounting. This will allow submission of thequarterly QSFR required by the MEF. Supportingdocuments will include the following:

QSFR. NAVMC 565-1, Man-Day Fed Report, for

each day of feeding. Day folders for each day of feeding:

Subsistence issue receipts. Stock record and inventory control cards.

Inventory, requisition, and issue forms. Daily cost analysis/financial status.

NAVMC 10789, Meal Verification Record, ifapplicable (copy of personnel status report forall block signatures).

NAVMC 10298, Cash Meal Payment Sheet, ifapplicable.

NAVMC 565-1, consolidated for each opera-tion, if applicable.

Voucher for disbursement and/or collections(SF 1080, Voucher for Transfer BetweenAppropriations and/or Funds, or DD Form1131, Cash Collection Voucher), if applicable.

Applicable HNS and/or HNM billing docu-ments.

Copies of invitational travel orders for foreignmilitary personnel, if applicable.

Applicable inter-Service/intra-Service supportagreements or memorandums of understanding.

POR and UGR 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(Medical Command Form 817, Quality Assur-ance Representative’s Correspondence, or DAForm 7539.

The submission to the MEF will include the fol-lowing:

QSFR. NAVMC 565-1, consolidated for each opera-

tion. Voucher for disbursement and/or collections

(SF 1080 or DD Form 1131). Applicable HNS and/or HNM billing docu-

ments. Copies of invitational travel orders for foreign

military personnel, if applicable. Applicable inter-Service/intra-Service support

agreements or memorandums of understanding. A consolidated quarterly QSFR of all field

feeding, listing each operation separately will

6-8 ___________________________________________________________________________________________________ MCRP 4-11.8A

be submitted from each MEF to MCICOM G-4no later than 15 days after the last day of eachquarter.

The QSFR must be maintained at the reportingMSC for 2 fiscal years (plus current year).

The QSFR provides accurate accounting ofMPMC subsistence funds (MPMC 1105) toMCICOM G-4 for the purchase and consumptionof UGRs, PORs, A-ration enhancements, contractfeeding, and HNS. Additionally, it provides thenumbers of personnel fed by category. Thisreport also documents historical data andjustification for budget submissions, as requiredby higher headquarters, as well as detaileddocumentation of budget execution to the HQMCPrograms and Resources Department (CodeP&R), Fiscal Division (Code RFD).

Combat accountability is a modification to nor-mal operating accounting and reporting proce-dures and is used during wartime or contingencyoperations. When the Commandant of the MarineCorps authorizes combat accountability for pro-curement of Class I using MPMC 1105 funding,reporting guidance will be provided to the forcecommander. When the Marine Corps is the execu-tive agent for Class I operations/funding, amplify-ing guidance may be published accordingly in theapplicable annex of the OPORD. A monthly com-bat accountability subsistence report—with thetype of food items, value of the food itemsreceived, and the number of personnel fed by cate-gory—will be compiled by the using unit and for-warded to higher headquarters and MCICOM G-4.

Ration Turn-in

Before leaving the field exercise or operation, themanager in possession of rations should contactthe veterinarian to schedule a ration inspectionappointment before contacting the rations platoonfor turn-in. Rations platoon will not accept rationsnot previously inspected by local Army veterinary

personnel. All unopened Class I items are turnedin at the end of the field operation or deployment.

Prior to being veterinarian inspected, rations mustbe segregated and documented according toration type, lot number, date of packing, andquantity. Supporting documentation must accom-pany the rations to be inspected. Once rations aresegregated, they should be loaded into the ISOcontainers accordingly, not randomly stacked.Any problems that were experienced with therations during the exercise or operation (e.g.,swollen cans, rusty cans, insects) should be docu-mented and provided to veterinarians at the timeof their inspection to determine the proper samplesize selection and disposal method.

To assist Army veterinary personnel, the unitpossessing the rations will provide the personnelto unload and sort the rations for the inspection.Once Army veterinary personnel have completedtheir inspection and documented findings, unitswill then make an appointment with the rationplatoon for final turn-in.

Army 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 a re-scheduled inspection. Army veterinary personnelwill document nonconforming actions by the unitand issue memorandums to appropriate com-mands for action as deemed necessary. The com-mand’s field mess manager maintains completeresponsibility for all rations until turned in to therations issue point.

Accounting for Residuals

Residuals are open cases of PORs and UGRs thathave remaining component items for future use.Packaged operational ration boxes (not individualmeals) that have been veterinary inspected anddeemed safe can be transferred for use during a


future exercise or maintained by the unit for 30days. In accordance with guidance and proper coor-dination with base or installation FSO, UGR-A,UGR-B, and UGR-H&S components can be

transferred to another field mess or supportinggarrison mess hall on a nonreimbursable basis.Residual rations cannot be donated or provided toany external organization.

6-10 __________________________________________________________________________________________________ MCRP 4-11.8A


APPENDIX A DEPLOYMENT PLANNING CONSIDERATIONS

Mission

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

environmental factors impacting missionaccomplishment?

What is the projected length of mission? Was the logistic support plan and Annex D

(Logistics) to the OPORD evaluated? 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? Do theytravel with the unit? Who supports if food ser-vice personnel and equipment are not includedin the initial deployment?

Is there an internal logistic support plan orClass I portion of Annex D (Logistics) to theOPORD?

Should the basic load of Class I DOS be issuedto the individual Marine before 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 support-

ing organization? Where are the supply and service locations

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

procedures?

What is the subsistence retrograde plan? Are Army veterinary personnel available for

subsistence support requirements? If there are HNS facilities, do they meet US sani-

tation guidelines? (refer to NAVMED P-5010-1) 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 service per-sonnel.

Determine training requirements, to includefamiliarization with unit/local SOPs and envi-ronmental standards in the area of operations.

Determine if personnel are trained in account-ability procedures.

Determine cash meal payment and/or fieldmeal reimbursement procedures.

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

Equipment

Review table of equipment, consolidated mem-orandum receipts, and temporary loan receiptsfor equipment to determine 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 order short-ages.

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 resupply

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.

Determine if the menu has been published anddistributed.

Determine if enhancements have beenrequested and programmed.

Determine if warming and cooling beverageshave been considered, 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. Isthere a need for potable ice?

Evaluate food storage procedures to determinesecurity needs.

Review inventory management procedures to re-duce/control waste, loss, and excessive residuals.

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 TRHSforward to deployed units.

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

Identify any site specific environmental issues. Coordinate with CBRN personnel for potential

decontamination support. Identify forms for daily folder. Procure US Government laptop computer. File copies of invoices for operational rations

and/or enhancements ordered.

APPENDIX B DEPLOYMENT CHECKLISTS,

FLOWCHARTS, AND FOOD SERVICE CAPABILITY SETS

SECTION I. CHECKLISTS

Predeployment Checklist

Projected/Submitted Completed Action Required

Review local standard operating procedures

Site survey (trash/gray water disposal)

Feed plan submitted to appropriate channels

Rations requests (30 days CONUS, 90 days OCONUS)

Enhancements submission

Submit environmental request (if applicable)

Predeployment equipment checks

Heavy equipment lift requirements identified and submitted

Joint limited technical inspection (if required)

Bill of materials list submitted

Personnel (cooks/messmen) identified

Cooks/messmen physicals completed

Personnel gear inspections

Contractor (S-4/supply officer) requests submitted

Daily cost analysis financial preparations (deployable computer)

Embark staging (date and location)

Power, water, and fuel requirements submitted

Supporting equipment (e.g., 6 containers together, tents, water bladders) plus additional items as needed

Preventive medical unit point of contact (name)

Army veterinary point of contact (name)

Contact made with motor transport representative (name)

Contact made with engineer/generator mechanic (name)

Camp commandant/company GySgt (name)

Notes:

B-2 __________________________________________________________________________________________________ MCRP 4-11.8A

Post-Deployment Checklist

Projected/ Submitted Completed Action Required

Collect and retain true-bills/1348s

Schedule veterinary appointment

Rations turn in

Equipment repairs using exercise cost job order num-ber (JON)

Submit subsistence financial report

After action report

Notes:

Marine Corps Field Feeding Program _________________________________________________________________________ B-3

SECTION II. FLOWCHARTS

Equipment and Personnel Planning Flowchart

When computing equipment and personnel, mul-tiple feeding locations (e.g., base camp, forward

operating base sites) should be taken into ac-count. Use the following equipment and person-nel planning flowchart as a guide and submitrequests through appropriate channels.

What type ofrations will be

used?

No No

YesHow many base camps /forward operating bases /

personnel?

Submit request to the LCEfor equipment andpersonnel support.

Receive equipment andpersonnel and integrate

into the feed plan.

Run operation accordingto the unit’s

OPLAN / feed plan.

Return equipment andpersonnel that is notorganic to the unit.

Is the amountof organicequipmentsufficient to

supportfeeding

requirements?

Do you havethe necessarypersonnel forthe requiredequipment?

B-4 __________________________________________________________________________________________________ MCRP 4-11.8A

Inspection of Rations Flowchart (receiving and storage)

The following flowchart should be used wheninspecting rations. Remember to—

Look for noticeable defects (e.g., broken seals,boxes, leaking cans).

Look for abnormal colors and odors beforeusing products.

Verify expiration date. Use your local Army veterinary service for all

inspections; if the Army veterinary service isnot available, contact preventive medicine unit.

Record results from inspections on appropriateforms according to the product and/or status ofproduct after inspection.

Inspect, by Army veterinary service personnel,all rations upon turn in for proper disposition.

Visually inspect all rationsupon delivery and storageduring the duration of the

operation

Did it pass inspection?

Contact local veterinary service orpreventive medicine unit for

inspection

Did it pass inspection?

Return to appropriateauthority and replace

product.

Store and use rations asstated by manufacturer or

NAVMED P5010-1.

Contact veterinary service for inspection or unusedrations prior to turn in.

No

No

Yes

Yes

Marine Corps Field Feeding Program _________________________________________________________________________ B-5

SECTION III. FOOD SERVICE CAPABILITIES SETS

MEF Headquarters Group

10 TRHS feeds 250 each = 2500 total2500 total capability to support planning factor

Infantry Regiment


Infantry Battalion


Marine Wing Support Squadron

7 TRHS feeds 250 each = 1750 total1 E-TRHS feeds 350 each = 350 total2 EFK feeds 700 each = 1400 total3500 total capability to support planning factor

Marine Logistics Group

15 TRHS feeds 250 each = 3750 total10 E-TRHS feeds 350 each = 3500 total18 EFK feeds 700 each = 12600 total19850 total capability to support planning factor

B-6 __________________________________________________________________________________________________ MCRP 4-11.8A


APPENDIX CRATIONS TRANSITION SUPPORT PLAN

Time Flow

O+1 O+2 O+3 O+4 O+5 O+6 O+7 O+8 O+9 O+10 O+11 O+12 O+13 O+14 O+15 Subtotal

Personnel 5056 6083 7007 7839 8588 9261 9868 10413 10904 11346 16159 16159 16159 16159 16159

MREs (3 meals)

15168 18249 21021 23517 25764 27783 29604 31239 32712 34038 48477 48477 48477 48477 48477 501,480

MREs (1 meal)

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

UGR-H&S 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

UGR-B 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Time Flow


Personnel 16159 16159 16159 16159 16159 16159 16159 16159 16159 16159 16159 16159 16159 16159 16159

MREs (3 meals)

48477 48477 48477 48477 48477 0 0 0 0 0 0 0 0 0 0 242,385

MREs (1 meal)

0 0 0 0 0 16159 16159 16159 16159 16159 16159 16159 16159 16159 16159 161,590

UGR-H&S 0 0 0 0 0 32318 32318 32318 32318 32318 32318 32318 32318 32318 32318 323,180

UGR-B 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Time Flow Grand Total Meals Grand Total in BX/MOD

MREs (3 meals) 743,865 61,989

MREs (1 meal) 161,590 13,466

UGR-H&S 323,180 6,464

UGR-B 0 0

C-2 __________________________________________________________________________________________________ MCRP 4-11.8A

Time Flow


Personnel 18324 18324 18324 21189 23768 26089 28178 30058 31750 33273 46973 46973 46973 46973 46973

MREs (3 meals)

10994 10994 10994 12713 14261 15653 16907 18035 19050 19964 28184 28184 28184 28184 28184 290,485

MREs (1 meal)

14659 14659 14659 16951 19014 20871 22542 24046 25400 26618 37578 37578 37578 37578 37578 387,314

UGR-H&S 18324 18324 18324 21189 23768 26089 28178 30058 31750 33273 46973 46973 46973 46973 46973 484,142

UGR-B 10994 10994 10994 12713 14261 15653 16907 18035 19050 19964 28184 28184 28184 28184 28184 290,485

Time Flow


Personnel 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973

MREs (3 meals)

28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 422,757

MREs (1 meal)

37578 37578 37578 37578 37578 37578 37578 37578 37578 37578 37578 37578 37578 37578 37578 563,676

UGR-H&S 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 704,595

UGR-B0 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 422,757


MREs (3 meals) 743,865 61,989

MREs (1 meal) 161,590 13,466

UGR-H&S 323,180 6,464

UGR-B 0 0

Marine Corps Field Feeding Program ________________________________________________________________________ C-3

Time Flow


Personnel 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973

MREs (3 meals)

28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 422,757

MREs (1 meal)

37578 37578 37578 37578 37578 37578 37578 37578 37578 37578 37578 37578 37578 37578 37578 563,676

UGR-H&S 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 704,595

UGR-B 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 422,757

Time Flow


Personnel 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973

MREs (3 meals)

28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 422,757

MREs (1 meal)

37578 37578 37578 37578 37578 37578 37578 37578 37578 37578 37578 37578 37578 37578 37578 563,676

UGR-H&S 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 46973 704,595

UGR-B 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 28184 422,757


MREs (3 meals) 845,514 70,460

MREs (1 meal) 1,127,352 93,946

UGR-H&S 1,409,190 28,184

UGR-B 845,514 16,910

C-4 __________________________________________________________________________________________________ MCRP 4-11.8A

Notes:

1. MRE unit of issue is box (12 meals per box): 48 boxes per standard warehouse pallet; 12 meals per box x 48 boxes per pallet = 576 meals per pallet.

(Special note: 760 boxes fit in a 20 foot ISO container).

2. UGR-H&S unit of issue is each (“each” is one module of 50 portions; 1 portion is 1 meal): each mod-ule comes in 3 boxes; 24 boxes (8 modules) per standard warehouse pallet; 50 portions per module (3boxes) x 8 modules (24 boxes) per pallet = 400 portions per pallet.

3. UGR-B unit of issue is each (“each” is one module of 50 portions; 1 portion is 1 meal): each modulecomes in 3 boxes; 24 boxes (8 modules) per pallet; 50 portions per module (3 boxes) x 8 modules (24boxes) per pallet = 400 portions per pallet.

Days 1-30

Days 31-60

Days 61-90 Totals

Total BRK

Total BRK

Total DIN

Total DIN

Total MREs

Total Cost (dollars)

By BX/MOD By BX/MOD By BX/MOD By BX/MOD Modules Pallets Modules Pallets Pallets Rations

MREs(3 meals)

61,989 59,437 70,460 191,886 N/A N/A N/A N/A 3,998 16,394,663

MREs(1 meal)

13,466 79,249 93,946 186,661 N/A N/A N/A N/A 3,889 15,948,313

MREs(total)

75,455 138,686 164,406 378,547 7,886 32,342,976

UGR-H&S 6,464 23,775 28,184 58,423 29,211 3,651 29,211 3,651 17,016,325

UGR-B 0 14,265 16,910 31,175 15,588 1,948 15,588 1,948 9,783,916

LegendGrand Total

91,486,188

BRKBXDINMOD

breakfastboxdinnermodule

Imagery Intelligence __________________________________________________________________________________________ A-1

APPENDIX DICE REQUIREMENTS

The planning factor for potable ice is based on—

6 pounds for each Marine per day in a temperate climate. 11 pounds for each Marine per day in an arid climate.

Although ice is a Class I item, it will not be purchased with subsistence funds;operational or exercise O&MMC funds will be used.

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

Temperate climate 6 lbs per Marine per day. 700 Marines x 6 lbs = 4,200 lbs per day. 4,200 lbs x 7 days = 29,400 lbs for 7 days.

Arid climate 11 lbs per Marine per day. 700 Marines x 11 lbs = 7,700 lbs per day. 7,700 lbs x 7 days = 53,900 lbs for 7 days.

D-2 __________________________________________________________________________________________________ MCRP 4-11.8A


Imagery Intelligence __________________________________________________________________________________________ A-1

APPENDIX EFUEL REQUIREMENTS

To feed 700 personnel for 7 days (two hot meals, UGR-B or UGR-H&S; 14 hotmeals total) the amount of fuel is determined by using the following guidelines:

Field food service system One per 850 personnel. Fuel requirements depend on the quantity and type of generators used; for

additional information coordinate with bulk fuel and utilities.

TRHS One per 250 personnel. 700 personnel divided by 250 personnel per TRHS = 2.8 TRHS. 2.8 TRHS x 90 minutes of fuel consumption per TRHS per meal = 252 minutes.

Note: The estimated 90 minutes per 250 servings is based on using multiplefeeding sites.

252 minutes divided by 60 minutes per hour = 4.2 hours. 4.2 hours per meal x 14 meals = 58.8 (59) hours. 5 gal of fuel will burn continuously for approximately 10 hours. 59 hours divided by 10 hours = 5.9 10-hour periods. 5 gallons of fuel per 10-hour period x 5.9 10-hour periods = 30 gallons. 30 gallons of fuel will support 59 hours of continuous burning.

Note: The TRHS will automatically shut off and turn on when the switchis placed on automatic, allowing for more than 10 hours of use.

E-2 ___________________________________________________________________________________________________ MCRP 4-11.8A


APPENDIX FWATER REQUIREMENTS FOR

TEMPERATE, TROPICAL, ARID, AND ARCTIC ZONES

Temperate Zones Daily Gallons-Per-Man Requirements

Sustaining Minimum

Company

Drinking 1.5 1.5

Personal hygiene 1.7 0.3

Field feeding 0.3 0.8

Subtotal 3.5 2.6

+10% Waste 0.4 0.3

Total 3.9 2.9

Battalion

Drinking 1.5 1.5



Subtotal 6.0 3.3

+10% Waste 0.6 0.3

Total 6.6 3.6

Regimental Landing Team

Drinking 1.5 1.5



Division-level medical treatment 0.4 0.4

Subtotal 6.4 3.7

+10% Waste 0.6 0.4

Total 7.0 4.1

MEF

Drinking 1.5 1.5




Hospital-level medical treatment 0.7 0.7

Subtotal 7.1 4.4

+10% Waste 0.7 0.4

Total 7.8 4.8

F-2 ___________________________________________________________________________________________________ MCRP 4-11.8A

Tropical Zones Daily Gallons-Per-Man Requirements

Sustaining Minimum

Company

Drinking 3.0 3.0



Heat casualty treatment 0.2 0.2

Subtotal 5.2 4.3

+10% Waste 0.5 0.4

Total 5.7 4.7

Battalion

Drinking 3.0 3.0




Subtotal 7.7 5.0

+10% Waste 0.8 0.5

Total 8.5 5.5


Drinking 3.0 3.0





Subtotal 8.1 5.4

+10% Waste 0.8 0.5

Total 8.9 5.9

MEF

Drinking 3.0 3.0






Subtotal 9.0 6.3

+10% Waste 0.9 0.6

Total 9.9 6.9

Marine Corps Field Feeding Program ________________________________________________________________________ F-3

Arid Zones Daily Gallons-Per-Man Requirements

Sustaining Minimum

Company

Drinking 3.0 3.0




Vehicle maintenance 0.2 0.2

Subtotal 5.4 4.5

+10% Waste 0.5 0.5

Total 5.9 5.0

Battalion

Drinking 3.0 3.0





Subtotal 7.9 5.2

+10% Waste 0.8 0.5

Total 8.7 5.7


Drinking 3.0 3.0






Centralized hygiene 1.8 0.0

Construction 0.5 0.0

Aircraft maintenance 0.2 0.2

Subtotal 10.8 5.8

+10% Waste 1.1 0.6

Total 11.9 6.4

MEF

Drinking 3.0 3.0







Centralized hygiene 1.8 0.0

Construction 1.5 0.0

F-4 ___________________________________________________________________________________________________ MCRP 4-11.8A

Arid Zones (cont’d) Daily Gallons-Per-Man Requirements

Sustaining Minimum

Aircraft maintenance 0.2 0.2

Laundry 2.1 0.0

Subtotal 16.7 8.6

+10% Waste 1.7 0.9

Total 18.4 9.5

Arctic Zones Daily Gallons-Per-Man Requirements

Sustaining Minimum

Company

Drinking 2.0 2.0



Subtotal 4.0 3.1

+10% Waste 0.4 0.3

Total 4.4 3.4

Battalion

Drinking 2.0 2.0



Subtotal 6.5 3.8

+10% Waste 0.7 0.4

Total 7.2 4.2


Drinking 2.0 2.0




Subtotal 6.9 4.2

+10% Waste 0.7 0.4

Total 7.6 4.6

MEF

Drinking 2.0 2.0





Subtotal 7.6 4.9

+10% Waste 0.8 0.5

Total 8.4 5.4

GLOSSARY

SECTION I. ACRONYMS

ACE . . . . . . . . . . . . . . . aviation combat elementAIS . . . . . . . . . . . automated information systems

C . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . CelsiusCBRN . . . . . . . chemical, biological, radiological,

and nuclearcm . . . . . . . . . . . . . . . . . . . . . . . . . . centimeter(s)CONUS. . . . . . . . . . . . . continental United Statescu. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .cubic

DC, I&L . . . . . . . . . . . . Deputy Commandant forInstallations and Logistics

DLA . . . . . . . . . . . . . . Defense Logistics AgencyDOD . . . . . . . . . . . . . . . . Department of DefenseDOS . . . . . . . . . . . . . . . . . . . . . . . days of supply

EDL. . . . . . . . . . . . . . . . . . equipment density listEFK. . . . . . . . . . . . . . expeditionary field kitchenERU . . . . . . . . . . . . . enhanced refrigeration unitE-TRHS . . . . . . . . . . . . . . . .enhanced-tray ration

heating system

F . . . . . . . . . . . . . . . . . . . . . . . . . . . . . FahrenheitFFSS . . . . . . . . . . . . . . . field food service systemFSO . . . . . . . . . . . . . . . . . . . . food service officerFSR . . . . . . . . . . . . . . . . . . . . . . . first strike rationFSU . . . . . . . . . . . . . . . . . . . . field sanitation unitft . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . foot/feet

G4 . . . . . . . . . . . . assistant chief of staff, logisticsgal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . gallonGCE . . . . . . . . . . . . . . . . ground combat element

HCP. . . . . . . . . . . . . . . . .health and comfort packHMMWV . . . . . . . . . high mobility multipurpose

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

in. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . inchesISO . . . . . . . . . . . . . . . International Organization

for Standardization

kg . . . . . . . . . . . . . . . . . . . . . . . . . . . .kilogram(s)kW. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . kilowatt

lb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . pound(s)LCE. . . . . . . . . . . . . . . . logistics combat elementLOGCAP . . . . . . . . . logistics civil augmentation

program

m3 . . . . . . . . . . . . . . . . . . . . . . . . . .cubic meter(s)MAGTF . . . . . . . . . Marine air-ground task forceMCFFP . . . . . . . . . . . . . . . . . . Marine Corps field

feeding programMCICOM . . . . . . . . . . . . . . . . . . . . Marine Corps

Installations CommandMCO . . . . . . . . . . . . . . . . . . . Marine Corps orderMCW . . . . . . . . . . . . . . . . . . . meal, cold weatherMEB . . . . . . . . . . . Marine expeditionary brigadeMEF . . . . . . . . . . . . . Marine expeditionary forceMEP . . . . . . . . . . . . . . . . . .mobile electric powerMETT-T . . . . . . . . . . . . . mission, enemy, terrain

and weather, troops andsupport available-time available

MHE . . . . . . . . . . . materials handling equipmentMIL-HDBK . . . . . . . . . . . . . . military handbookMIL-STD . . . . . . . . . . . . . . . . . military standardmm . . . . . . . . . . . . . . . . . . . . . . . . . .millimeter(s)MOS . . . . . . . . . . military occupational specialtyMPF . . . . . . . . . . . maritime prepositioning forceMPMC . . . . . . Military Personnel, Marine CorpsMPSRON . . . . . . . . . . . . maritime prepositioning

ships squadronMRE . . . . . . . . . . . . . . . . . . . . . meal, ready to eatMTVR. . . . .medium tactical vehicle replacement

NATO . . . . . . North Atlantic Treaty OrganizationNAVAIR. . . . . . . . Naval Air Systems CommandNAVMC . . . . . . . . . . . . . . . . Navy/Marine Corps

departmental publicationNAVMED. . . . . . . . . . naval medical publicationNSN . . . . . . . . . . . . . . . . . national stock number

O&MMC. . . . . . . . .Operations and Maintenance,Marine Corps

OCONUS . . . . . . . . . . . . . outside the continentalUnited States

Glossary-2 __________________________________________________________________________________________ MCRP 4-11.8A

OPLAN . . . . . . . . . . . . . . . . . . . . . .operation planOPORD. . . . . . . . . . . . . . . . . . . . . operation order

PBA. . . . . . . . . . . . performance-based agreementPMB . . . . . . . . . . . . . . .powered multifuel burnerPOR. . . . . . . . . . . . . . packaged operational ration

QSFR . . . . quarterly subsistence financial report

RSFH . . . . . . ration supplement, flameless heater

SFRS . . . . . . . . . . small field refrigeration systemSIK . . . . . . . . . . . . . . . . . . . . . subsistence in kindSL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . stock listSMR . . . . . . . supply maintenance recoverabilitySOP . . . . . . . . . . . . .standing operating procedure

TAMCN . . . . . . . . . . table of authorized materielcontrol number

TM . . . . . . . . . . . . . . . . . . . . . . technical manualTRHS . . . . . . . . . . . . . tray ration heating systemTRICON . . . . . . . . . . . . . . . . . . . . triple container

UDL . . . . . . . . . . . . . . . . . . . unit deployment listUGR . . . . . . . . . . . . . . . . . . unitized group rationUGR-H&S . . . . . . . . . unitized group ration-heat

and serveUHT . . . . . . . . . . . . . . . . . ultra-high temperatureUS . . . . . . . . . . . . . . . . . . . . . . . . . . United StatesUSAPHC. . . . . . . . . . .United States Army Public

Health Command

VAC . . . . . . . . . . . . . . . volts, alternating current

WRM . . . . . . . . . . . . . . . . . .war reserve materiel

Marine Corps Field Feeding Program _______________________________________________________________ Glossary-3

SECTION II. DEFINITIONS

combat accountability—A modification ofnormal (peacetime) operating accounting andreporting requirements, rendered necessary bycombat conditions and implemented only whendirected by the appropriate authority.

contract feeding—Any feeding that is preparedby a contractor (inside and/or outside the conti-nental United States) or host nation governmentoutside the Service’s mess hall, where individualmeals are provided.

field feeding—Feeding of packaged opera-tional rations or unitized ration while deployedon exercises/operations in an expeditionary/austere environment.

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

field support—Feeding in which the contractoror host nation procures only bulk food from anapproved supply source. The Military Servicesset up a field mess and prepare their own meals.Written agreements of support, payment, andapproval of a funding source is accomplishedprior to support being provided.

food service host-nation support—Selectedsubsistence items procured from the localeconomy and prepared by Marine Corps foodservice 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 at theMarine expeditionary force and major subordi-nate command level only. Also called FSO.

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

host nation feeding—Feeding that consists ofone or more of the following types of support:host-nation support, host nation messing, contractfeeding, and field support.

host nation messing—Bulk food purchased forUS military organizations (as opposed to indi-vidual Service members), with the host nation orcontractor providing the food and its prepara-tion. Host nation messing differs from foodservice host-nation support in that the Marinesactually receive full messing support in aforeign military or civilian dining establish-ment. Also called HNM.

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

packaged operat ional rat ion—Rat ionscomposed of semiperishable items speciallypackaged, precooked, or prepared for personnelconducting combat operations in fighting posi-tions or widely dispersed at remote sites. Thepackaged operational 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-hightemperature milk. Also called POR.

Glossary-4 __________________________________________________________________________________________ MCRP 4-11.8A


REFERENCES AND RELATED PUBLICATIONS

Federal Issuances

United States Code, Title 10, Armed Forces

Department of Defense Issuances

Department of Defense Regulation (DODR) 4140.1-R DoD Supply Chain Materiel Management Regulation

Military-Standard (MIL-STD)1366E Interface Standard for Transportability Criteria

Military-Handbook (MIL-HDBK)1791 Designing for Internal Aerial Delivery in Fixed Wing Aircraft

Army Publications

Field Manual (FM)10-23 Basic Doctrine for Army Field Feeding and Class I Operations Management

United States Army Public Health Command (USAPHC) Technical Guide248 Guide for Deployed Preventive Medicine Personnel on Health

Risk Management

United States Army Public Health Command (USAPHC) Circular40-1 Worldwide Directory of Sanitarily Approved Food Establishments for Armed

Forces Procurement

Marine Corps Publications

Marine Corps Bulletin (MCBuls)3501 Maritime Prepositioning Force (MPF) Force Lists (F/L)10110 Meal Rates and Reimbursement Policy

Marine Corps Orders (MCOs)10110.14_ Marine Corps Food Service and Subsistence Program4450.14 Joint Service Manual (JSM) for Storage and Material HandlingP1000.6_ Assignment, Classification, and Travel Systems ManualP4400.39 War Reserve Material Policy ManualP10110.42_ Armed Forces Recipe ServiceP10110.43_ Index of Recipes Armed Forces Recipe Service

Marine Corps Warfighting Publication (MCWP)4-11.6 Petroleum and Water Logistics Operations

References-2 _______________________________________________________________________________________ MCRP 4-11.8A

Marine Corps Reference Publications (MCRPs)4-11.1D Field Hygiene and Sanitation4-11.01 Waste Management for Deployed Forces

Technical Manuals (TMs)10879A-12 Field Food Service System08407A-13/1 Refrigerated Container, Field, 8’ x 8’ x 10’ 10673A-12/2 Enhanced Refrigeration Unit 4,500 BTU/HR, 208/230 Volt, 50/60 Hertz, Model

VM 405 Max EL11609A-OI Operator/Crew and Field Level Maintenance Manual for Small Field

Refrigeration System09211A-14&P Operation and Maintenance Manual for the Tray Ration Heating System09211A-14&P Operation Manual and Component List for the Enhanced Tray Ration

Heating System (ETRHS); Supplement to Tray Ration Heating System (TRHS), Supplement 1

07464C-10/1 Operators Manual for Generator Set, Skid Mounted, Tactical Quiet09244B/09245B-14/1 Operator, Unit, Direct Support and General Support Maintenance Manual,

Generator Set, Skid Mounted, Tactical Quiet

Navy/Marine Corps Departmental Publications (NAVMCs) 2907 Prepositioning Objective for Maritime Prepositioning Force and Marine

Corps Prepositioning Program-Norway3500.35 Food Service Training and Readiness Manual5-56-1 Man-Day Fed Report10789 Meal Verification Record10298 Cash Meal Payment Sheet

Navy Publications

Medical Publication (NAVMED)P-5010-1 Manual of Naval Preventive Medicine, Chapter 1 – Food Safety

mcrp 4-11.8a marine corps field feeding program 4-11.8a marine corps...marine corps reference...

Documents