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Army Field Feeding and Class I Operations

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Army Field Feeding and Class I Operations ATTP 4-41 (FM 10-23) Army Field Feeding and Class I Operations OCTOBER 2010 DISTRIBUTION RESTRICTION. Approved for public release; distribution is unlimited. Headquarters, Department of the Army This publication is available at Army Knowledge Online (www.us.army.mil) and General Dennis J. Reimer Training and Doctrine Digital Library at (http://www.train.army.mil). *ATTP 4-41 (FM 10-23) Army Tactics, Techniques, and Procedures Headquarters No. 4-41 (FM 10-23) Department of the Army Washington, D.C., 14 October 2010 ARMY FIELD FEEDING AND CLASS I OPERATIONS Contents Page PREFACE ............................................................................................................. vi PART ONE ARMY FIELD FEEDING Chapter 1 ARMY FIELD FEEDING SYSTEM OVERVIEW ................................................ 1-1 Army Family of Rations ...................................................................................... 1-1 Capabilities ......................................................................................................... 1-2 Modular Feeding ................................................................................................. 1-2 Modular Class I Supply ...................................................................................... 1-2 Planning .............................................................................................................. 1-3 Environmental Training and Integration ............................................................. 1-4 AFFS in CBRN Environments ............................................................................ 1-4 Chapter 2 SUBSISTENCE SUSTAINMENT AND RESPONSIBILITIES ........................... 2-1 Modular Force .................................................................................................... 2-1 Theater Sustainment Command ........................................................................ 2-1 Expeditionary Sustainment Command ............................................................... 2-2 Sustainment Brigades ........................................................................................ 2-2 Subsistence Platoons ......................................................................................... 2-2 Support Organizations ........................................................................................ 2-3 Support Personnel .............................................................................................. 2-4 Chapter 3 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 Ration Mix and Ration Cycle Planning Factors .................................................. 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 FM 10-23, 18 April 1996. i Contents Distribution Planning Factors ............................................................................ 3-13 Ration Accountability ........................................................................................ 3-15 Theater Food Service Management Board ....................................................... 3-16 PART TWO RATIONS AND EQUIPMENT Chapter 4 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 ....................................................... 4-7 Contingency Operations Menus ....................................................................... 4-11 Health and Comfort Packs ................................................................................ 4-12 Shelf Life Planning Data ................................................................................... 4-13 Class I Ration Planning Data ............................................................................ 4-14 Chapter 5 FIELD KITCHEN EQUIPMENT .......................................................................... 5-1 Technical Manuals .............................................................................................. 5-1 Mobile Kitchen Trailer ......................................................................................... 5-1 Containerized Kitchen ......................................................................................... 5-4 Modular Field Kitchen ......................................................................................... 5-5 Kitchen, Company Level Field Feeding .............................................................. 5-7 Assault Kitchen ................................................................................................. 5-10 Food Sanitation Center ..................................................................................... 5-10 Immersion Heaters ............................................................................................ 5-12 Modern Burner Unit ........................................................................................... 5-13 M59 Field Range and Accessory Outfit ............................................................ 5-14 Field Kitchen Tents ........................................................................................... 5-15 Individual Ration Heating Devices .................................................................... 5-15 Insulated Food Container .................................................................................. 5-16 Ice Storage Chests ........................................................................................... 5-17 Refrigerated Container System ........................................................................ 5-17 Multi Temperature Refrigerated Containerized System ................................... 5-18 Water Sterilizing Bags ....................................................................................... 5-18 Lanterns ............................................................................................................ 5-20 PART THREE OPERATIONS Chapter 6 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 ................................................ 6-7 Field Kitchens Operating Under a Pull System................................................... 6-7 Strength Reporting .............................................................................................. 6-8 Estimating and Ordering Rations ........................................................................ 6-8 Ration Receipt, Storage and Issue ................................................................... 6-12 Residual Ration Procedures ............................................................................. 6-16 ii ATTP 4-41 14 October 2010 Contents Personal Hygiene ............................................................................................. 6-19 Field Kitchen Safety .......................................................................................... 6-20 Serving Line Setup ........................................................................................... 6-22 Field Kitchen Washing and Sanitizing .............................................................. 6-23 Cold-Weather Field Feeding ............................................................................ 6-27 Redeployment .................................................................................................. 6-28 Field Kitchen Records Maintenance and Review ............................................ 6-29 Chapter 7 CLASS I OPERATIONS..................................................................................... 7-1 Deployment ........................................................................................................ 7-1 Class I Site Selection and Layout ....................................................................... 7-1 Schedule of Issues and Class I Point Operational
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