ATP 4-41 - Army Field Feeding and Class I Operations

[Pages:21]ATP 4-41 Army Field Feeding and Class I Operations

DECEMBER 2015

DISTRIBUTION RESTRICTION. Approved for public release; distribution is unlimited. SUPERSESSION STATEMENT. This publication supersedes ATTP 4-41 dated 14 October 2010.

Headquarters Department of the Army

This publication is available at Army Knowledge Online (). To receive publishing updates, please subscribe at



Army Techniques Publication No. 4-41

*ATP 4-41 (ATTP 4-41)

Headquarters Department of the Army Washington, DC, 31 December 2015

Army Field Feeding and Class I Operations

Contents

Chapter 1 Chapter 2 Chapter 3

Page

PREFACE..............................................................................................................vi

INTRODUCTION ..................................................................................................vii

PART ONE ARMY FIELD FEEDING

ARMY FIELD FEEDING SYSTEM OVERVIEW ................................................ 1-1 Army Family of Rations ...................................................................................... 1-1 Capabilities ......................................................................................................... 1-2 Modular Force Feeding ...................................................................................... 1-2 Modular Force Class I Supply ............................................................................ 1-2 Planning.............................................................................................................. 1-3 Environmental Training and Integration ............................................................. 1-4 Army Field Feeding System In Chemical Biological Radiological and Nuclear Environments...................................................................................................... 1-4

SUBSISTENCE SUSTAINMENT AND RESPONSIBILITIES ........................... 2-1 Modular Force..................................................................................................... 2-1 Theater Sustainment Command ......................................................................... 2-1 Expeditionary Sustainment Command................................................................ 2-2 Sustainment Brigades......................................................................................... 2-2 Composite Supply Company or Quartermaster Supply Company..................... 2-2 Support Organizations ........................................................................................ 2-3 Support Personnel .............................................................................................. 2-4

CLASS I SUPPLY PLANNING .......................................................................... 3-1 Coordination ....................................................................................................... 3-1 Sequence for Training Exercises ....................................................................... 3-1 Sequence for Operational Deployments ............................................................ 3-2 Ration Mix and Ration Cycle .............................................................................. 3-2 Theater Feeding Plan Time Line ........................................................................ 3-3 Other Class I Planning Factors .......................................................................... 3-8 Distribution Methods ......................................................................................... 3-11

Distribution Restriction: Approved for public release; distribution is unlimited. *This publication supersedes ATTP 4-41 dated 14 October 2010.

i

Contents Chapter 4 Chapter 5

Chapter 6

Distribution Planning Factors ............................................................................ 3-12 Ration Accountability......................................................................................... 3-15 Theater Food Service Management Board.......................................................3-15

PART TWO RATIONS AND EQUIPMENT

RATIONS AND MENUS ..................................................................................... 4-1 Rations ................................................................................................................ 4-1 Individual Field Feeding ...................................................................................... 4-1 Group Field Feeding ........................................................................................... 4-4 Special Field Feeding.......................................................................................... 4-6 Meal Supplement and Meal Enhancements ....................................................... 4-8 Contingency Operations Menus........................................................................4-11 Health and Comfort Packs ................................................................................ 4-12 Shelf Life Planning Data ................................................................................... 4-13 Class I Ration Planning Data ............................................................................ 4-14

FIELD KITCHEN AND EQUIPMENT ................................................................. 5-1 Mobile Kitchen Trailer (MKT) .............................................................................. 5-1 Containerized Kitchen ......................................................................................... 5-3 Kitchen, Company Level Field Feeding .............................................................. 5-4 Assault Kitchen ................................................................................................... 5-7 Food Sanitation Center (FSC) ............................................................................ 5-8 Modern Burner Unit...........................................................................................5-10 M59 Field Range and Accessory Outfit ............................................................ 5-10 Insulated Food Container (IFC) ........................................................................ 5-11 Ice Storage Chests............................................................................................ 5-13 Multi Temperature Refrigerated Container System .......................................... 5-13 Lanterns ............................................................................................................ 5-14

PART THREE OPERATIONS

FIELD KITCHEN OPERATIONS........................................................................ 6-1 Waste Management ............................................................................................ 6-1 Predeployment .................................................................................................... 6-1 Field Kitchen Site Selection and Layout ............................................................. 6-3 Field Feeding Methods ....................................................................................... 6-5 Field Kitchens Operating Under A Push System ................................................ 6-6 Field Kitchens Operating Under A Pull System .................................................. 6-7 Strength Reporting .............................................................................................. 6-7 Estimating and Ordering Rations ........................................................................ 6-8 Ration Receipt, Storage and Issue ................................................................... 6-11 Residual Ration Procedures ............................................................................. 6-15 Personal Hygiene..............................................................................................6-17 Field Kitchen Safety .......................................................................................... 6-18 Serving Line Setup............................................................................................6-20 Field Kitchen Washing and Sanitizing...............................................................6-20 Cold-Weather Field Feeding .............................................................................6-23 Redeployment ................................................................................................... 6-24 Field Kitchen Records Maintenance and Review ............................................. 6-25

ii

ATP 4-41

31 December 2015

Contents

Chapter 7

Chapter 8

Appendix A Appendix B Appendix C

CLASS I OPERATIONS..................................................................................... 7-1 Deployment ........................................................................................................ 7-1 Class I Site Selection and Layout....................................................................... 7-1 Schedule Of Issues and Class I Point Operational Procedures ......................... 7-4 Class I Tracking .................................................................................................. 7-6 Class I Operations Under a Push System .......................................................... 7-6 Class I Operations Under a Pull System ............................................................ 7-9 Ration Break Methods ...................................................................................... 7-11 Inspections ....................................................................................................... 7-13 Subsistence Handling Principles ...................................................................... 7-15 Perishable Storage ........................................................................................... 7-15 Semiperishable Storage ................................................................................... 7-16 Pest Control ...................................................................................................... 7-18 Sanitation at Class I Points............................................................................... 7-19 Class I Point Safety .......................................................................................... 7-19 Redeployment .................................................................................................. 7-20

CONTINGENCY OPERATIONS ........................................................................ 8-1 Types of Operations ........................................................................................... 8-1 Feeding Standard ............................................................................................... 8-1 Coordination and Responsibilities ...................................................................... 8-2 Subsistence Supply ............................................................................................ 8-3 Transition Sequence........................................................................................... 8-4 Contracting Considerations ................................................................................ 8-5 Account Management......................................................................................... 8-8 Account Management Procedures ..................................................................... 8-8 Subsistence Prime Vendor (SPV)/Contractor Distribution Considerations ...... 8-12 Host Nation (HN) Support Dining Facility Operations ...................................... 8-12 Force Provider Food Service Operations ......................................................... 8-13

TRAINING ..........................................................................................................A-1

DEVELOPMENT OF AN AIRDROP OPERATIONAL SOP ..............................B-1

WATER TREATMENT AND WASTE MANAGEMENT .....................................C-1

GLOSSARY .......................................................................................... Glossary-1

REFERENCES .................................................................................. References-1

INDEX.......................................................................................................... Index-1

Figures

Figure 3-1. Requisitions and ration flow during training exercises ....................................... 3-12 Figure 3-2. Requisitions and ration flow in a theater ............................................................ 3-12 Figure 5-1. Heavy duty coated neoprene gloves.................................................................... 5-5 Figure 6-1. Recommended field kitchen site layout ............................................................... 6-5 Figure 6-2. Completed unit DA Form 5913 to a supporting field kitchen ............................... 6-9 Figure 6-3. Sample DA Form 3294 field kitchen to class I point .......................................... 6-11

31 December 2015

ATP 4-41

iii

Contents

Figure 6-4. Sample DA Form 3294 unit request and class I point issue on the same form................................................................................................................... 6-12

Figure 6-5. Sample DA Form 5914 ...................................................................................... 6-14 Figure 6.6.Sample DA Form 3034 ....................................................................................... 6-15 Figure 6-7. Sample DA Form 3294 used as a turn-in to a garrison dining facility ............... 6-16 Figure 6-8. Sample DA Form 3294 used as a turn-in to a class I point............................... 6-17 Figure 6-9. Food Sanitation Center wash lines using hot water and chemical

disinfecting........................................................................................................ 6-21 Figure 7-1. Suggested layout for a subsistence supply activity (SSA) class I

sustainment point ............................................................................................... 7-2 Figure 7-2. Suggested layout for a forward SSA class I point ............................................... 7-2 Figure 7-3. Sample DA Form 3294 field kitchen request to class I point............................. 7-10 Figure 7-4. Sample DA Form 3294 class I point consolidated ration request for

resupply ............................................................................................................ 7-11 Figure 7-5. Sample DA Form 3294 unit request and class I point issue on the same

form................................................................................................................... 7-12 Figure 7-6. Unit pile method of ration distribution ................................................................ 7-12 Figure 7-7. Item pile method of ration distribution ............................................................... 7-13 Figure 7-8. Temperature log ................................................................................................ 7-16 Figure C-1. A grease trap and soakage pit ............................................................................C-4 Figure C-2. A soakage trench and grease trap......................................................................C-4 Figure C-3. Inclined and cross-trench incinerators ................................................................C-5

Tables

Table 3-1. Theater feeding plan time line (condition based).................................................. 3-4 Table 4-1. Approved milk ....................................................................................................... 4-8 Table 4-2. Authorized enhancements .................................................................................... 4-9 Table 4-3. Package contents of the medical diet field feeding supplement......................... 4-11 Table 4-4. Health and comfort pack (HCP) component items ............................................. 4-12 Table 4-5. Shelf life planning factors.................................................................................... 4-13 Table 4-6. Ration pallet planning factors ............................................................................. 4-14 Table 4-7. Ground vehicle ration pallet positions................................................................. 4-15 Table 4-8. Pallet planning factors for 463L pallets and international standards

organization containers .................................................................................... 4-15 Table 5-1. Mobile Kitchen Trailer height, length, and width ................................................... 5-3 Table 5-2. Mobile Kitchen Trailer weight dry and wet ............................................................ 5-3 Table 5-3. Containerized kitchen data without trailer............................................................. 5-4 Table 5-4. Kitchen, Company Level Field Feeding/KCLFF-Enhancement operating

procedures.......................................................................................................... 5-6 Table 5-5. Major differences between Food Sanitation Center-90 and Food Sanitation

Center-2.............................................................................................................. 5-8 Table 5-6. Insulated food container national stock numbers ............................................... 5-12

iv

ATP 4-41

31 December 2015

Contents

Table 6-1. Characteristics of a good field kitchen site............................................................ 6-4 Table 6-2. Example of a class I spreadsheet ......................................................................... 6-9 Table 7-1. Example of a class I point schedule of issues while operating under the

pull system .......................................................................................................... 7-4 Table 7-2. General rules for class I safety program ............................................................. 7-19 Table A-1. Sample MOS training plan ....................................................................................A-5 Table A-2. Sample outline for training personnel ...................................................................A-6

31 December 2015

ATP 4-41

v

Preface

ATP 4-41 provides field food service doctrine through methods, techniques, and procedures for providing subsistence to Soldiers during the full spectrum of military operations. Because no two missions are the same, personnel must adapt the doctrine in this manual to fit the needs of the given situation and mission.

The principle audience for ATP 4-41is all members of the profession of arms. Commanders and staffs of Army headquarters serving as joint task force or multinational headquarters should also refer to applicable joint or multinational doctrine concerning the range of military operations and joint or multinational forces. Trainers and educators throughout the Army will also use this publication.

Commanders, staffs, and subordinates ensure that their decisions and actions comply with applicable United States, international, and in some cases host-nation laws and regulations. Commanders at all levels ensure that their Soldiers operate in accordance with the law of war and the rules of engagement. (See FM 27-10)

ATP 4-41 uses joint terms where applicable. Selected joint and Army terms and definitions appear in both the glossary and the text. Terms for which ATP 4-41 is the proponent publication (the authority) are italicized in the text and are marked with an asterisk (*) in the glossary. Terms and definitions for which ATP 4-41 is the proponent publication are boldfaced in the text. For other definitions shown in the text, the term is italicized an the number of the proponent publication follows the definition

ATP 4-41 applies to the Active Army, the Army National Guard /Army National Guard of the United States, and the United States Army Reserve unless otherwise stated.

The proponent of ATP 4-41 is the United States Army Quartermaster School. The preparing agency is the Joint Culinary Center of Excellence (JCCoE), United States Army Quartermaster School. Users of this manual are encouraged to recommend changes and submit comments for its improvement. Send comments and recommendations on DA Form 2028 (Recommended Changes to Publications and Blank Forms) to Commander, United States Army Quartermaster School (USA-QMS), Joint Culinary Center of Excellence, ATTN: ATSMCES-OC (ATP 4-41), 1831 Adams Ave, Fort Lee, Virginia 23801-1601, or submit an electronic DA Form 2028 by e-mail to: usarmy.lee.tradoc.mbx.leee-cascom-doctrine@mail.mil. In addition to submission of DA Form 2028, provide same comments and recommendations in MilWiki for rapid dissemination to doctrine authors and for universal review at .

vi

ATP 4-41

31 December 2015

 ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download