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Equipment Display/SetupMaintenanceDriver LicenseAdministrationPreparation Guide forCommand Logistic Review Team (CLRT)1
Containerized Kitchen (CK)and/orMobile Kitchen Trailer (MKT)1.Set up the CK according toTM-7360-226-13&P.OR2.Set up the MKT according toTM 10-7360-20313Containerized Kitchen is shown .2
Containerized Kitchen (CK)and/orMobile Kitchen Trailer (MKTHave Basic Issue Items (BII)displayed as illustrated.3
Containerized Kitchen (CK)and/orMobile Kitchen Trailer (MKTBIICan, Water will be set up asillustrated.4
Containerized Kitchen (CK)and/orMobile Kitchen Trailer (MKTBIIBeverage Dispensers will be set upas illustrated. Faucet assembly willbe removed and placed inside thedispenser.5
Insulated FoodContainers1.2.3.Set up the food containers asillustrated.Remove the Lid Cover Gasketand place inside the container.Make sure the all pan covergaskets seams are clean.6
Insulated FoodContainersAnother example.7
Food Sanitation CenterSet up the Food Sanitation Center asillustrated.DO NOT set up the tent just thecomponents/equipment.Figure 1-1Food Sanitation Center, MajorComponents/Equipment Orientation(tent cut-away).1.TENT2.LANTERN, GASOLINE ORELECTRIC LIGHT3.STORAGE RACK ASSEMBLY4.SINK ASSEMBLY5.BURNER UNITS6.DRAIN TABLE7.WORK TABLEReference: TM 10-7360-211-13&P1-4 Change 78
Water Trailers1.2.3.4.5.Manhole cover gasket - check forholes, rips, tears, and cleanliness.Plug under the water trailer –check to ensure it is not cracked.Inside the Trailer – check forcleanliness and serviceability.Water faucets – check forcleanliness and serviceability.Break lines – check to ensure theyare not dry rotted. This willdeadline the water trailer.Container Exterior – On both sideswill be marked:“Potable Water Only”Any faults must be annotated on DAForm 5988-E.9
Modern Burner Unit(MBU)1.2.3.4.All MBUs should have theModification Work Order(MWO) completed to bring theMBU to the version of the MBUV-3.If the MWO was not completedthis must be annotated on DAForm 5988-E.Proper cleaning of the MBU andcomponents must be completed.The burner top pan and tubemust be clean; especially the airvents on the regulator and floatvalve assemblies. Allconnectors, including those onthe power cables must be cleanedwith a dry brush. Battery packand power converter housingwill be cleaned with a soapydamp rag to remove dust andstains. DO NOT use steel orstainless steel scrubbing pads onany surface other than the burnertube and top pan as they willbecome damaged.Reference TM10-7310-281-13&P(page 0009 00-2)10
Hand Wash Station1.2.Check for cleanliness andserviceability.The hand wash station will nothave any soap and/or waterresidue.11
Ice Machines1.2.3.4.Ice machines must be free ofmold and mildew; especiallythe seals.The vents must be free of dustand debris.Need to have on handdocumentation on when thelast service was performed.The ice scoop will be storedoutside the ice machine.12
RefrigeratorThermometers1. ALL refrigerators in the DiningFacility AND the ContainerizedKitchen (CK) MUST have arefrigerator thermometer placedinside.13
FIRE EXTINGUISHERS1.2.3.4.5.6.7.Make sure all fire extinguishers are inspected monthly andannually and annotated on extinguisher tags. This informationcan be presented on a spreadsheet which shows location, typeand inspections being conducted monthly and annually.Reference: 29 CFR 1910.157All Dining Facility Kitchens will have fire extinguishers.Containerized Kitchens (CK) - BII consists of 4 each. TM107360-226-13&P.Mobile Kitchen Trailer (MKT) – BII consists of 2 each. TM107360-206-13.Food Sanitation Center (FSC) – BII consists of 1 each. TM107360-211-13&P.2KW Military Tactical Generator Set – AdditionalAuthorization List consists of 1 each. TM9-6115-673-13&P10KW Generator Set – Additional Authorization List consists of1 each. TM9-6115-642-1014
FIRE EXTINGUISHER TYPESIAW TM 5-4200-200-10 Table of DA Approved Fire Extinguishers for Army UsersNSN:4210-00-889-2221Extinguisher, Fire, Dry Chemical, Potassium, Bicarbonate Base (purple K), 2 l/2 lb, disposable,DESCRIPTION: Sealed Pressure Type . Fed. Spec. A-A-393, TYPE III, Class 2, Size 2 I/2, with mounting bracket.USAGE:On general purpose vehicles, material handling equipment, construction equipment; in tents & bunkerswhere liquid fuel heaters are used; on food preparation equipment in food processing areas.NSN:4210-00-775-0127Extinguisher, Fire, Dry Chemical, Potassium Bicarbonate Base (Purple K), 5 lb, Fed. Spec. A-ADESCRIPTION: 393, Type I, Class 2, Size 5, with mounting bracket. (C10-A-A-393)On food preparation equipment and areas; in vehicles used for transporting five or more passengers,flammable Class A or B explosives, or other hazardous materials which the vehicle to be marked orUSAGE:placarded in accordance with AR 55-355.NSN:4210-01-149-1356Extinguisher, Fire, Dry Chemical, Potassium Bicarbonate Base (Purple K), 5 lb. Disposable,DESCRIPTION: Commercial Item Description A–A–393, Type 1, Class 2, Size 5, with mounting bracket.On food preparation equipment food sanitation system and general purpose vehicles.USAGE:15
Food Service Equipment that needs to be loaded intoThe Standard Army Maintenance System – Enhanced (SAMS-1E):The SAMS-1E is used at the unitand field levels to managemaintenance actions, workloadsand resources. This computersystem replaced the Unit LevelLogistics System – Ground(ULLS-G).All reportable items and items thatrequire a service will be loaded intothe SAMS-1E.Food Service Sergeant can requestfrom the unit’s SAMS-1E operatoror the Field Maintenance shop torun a “Major End Item Report”.The report will show all of theunit’s equipment that is loaded intothe SAMS-1E. Assault Kitchens (AK)Containerized Kitchens (CK)Food Sanitation Centers (FSC)Generators – ALLKitchen Company Level Field Feeding(KCLFF)Mobile Kitchen Trailer (MKT)Modern Burner Units (MBU) – Each MBUMUST Be loaded individually.Multi-Temperature Refrigerate ContainerSystemsTrailer, WaterVehicles ALL16
Food Service EquipmentDA Form 5988-E or DA Form 2404, a copy MUST be maintained on ALL Food ServiceEquipment and placed in the Food Service Files under – 738 Maintenance Files KE 5988-E.Note: DA Form 5988-E is an automated document that can be printed out of the SAMS-1E on each piece ofequipment.17
Driver LicenseAll Food Operations Personnel mustbe properly licensed to operate allFood Service Equipment.Must have on hand a copy of allsoldiers driver license in the FoodService Files (DA Form 348-E).The CLRT Checklist specifies thefollowing equipment:Modern Burner Units (MBUs)GeneratorsLMTV (Prime Mover for MKT/CK)Pintle Tow - If a soldier is qualified;this must be on their license.18
AdministrationThe CLRT placed special emphasis on the following regulationsand requirements that MUST be on hand: AR 30-22 dated 24 July 2012. DA PAM 30-22 dated 6 February 2007 TB MED 530 dated 30 April 2014 Your State SOP File Labels (ARMIS) – must identify each file by month andkeepIDT and AT folders separate. The unit’s last Annual Review. Food Service Officer Appointment Orders. Field Sanitation Team Memorandum – Primary E-5 and above,two additional soldiers with a total of three soldiers on the team(NO Cooks). Cater Meals must have on hand: Menu and Vendor Receipts. Have DA Forms 1379/1379E (Record of Reserve Training) for theFY with the Food Service Records during the time of Food Servicerecord review. 19
Remarks The CLRT is strict on following the Area 13 FoodService management checklist(Unit Level)dated July 2014.Units that are missing vital regulations, SILs,procedures, SOPs, etc., State food servicepersonnel will provide this information to theselected units.20
DA Form 5988- E or DA Form 2404, a copy MUST be maintained on ALL Food Service Equipment and placed in the Food Service Files under – 738 Maintenance Files KE 5988-E. Note: DA Form 5988- E is an automated document that can be printed out of the SAMS- 1E on each piece of equipment. 17 . Driver License All Food Operations Personnel must be properly licensed to operate all Food Service .
