Basic course in emergency mass feeding : pocket manual / Developed jointly by Federal Civil Defense Administration and the American National Red Cross.

  • Federal Civil Defense Administration
Date:
1957
Catalogue details

Licence: Public Domain Mark

Credit: Basic course in emergency mass feeding : pocket manual / Developed jointly by Federal Civil Defense Administration and the American National Red Cross. Source: Wellcome Collection.

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    ie 8. receives, checks, stores, and allocates supples to team. . units. Assigns jobs to team members. area. Maintains liaison with other feeding itis ee es the disaster area. Recruits and assigns licensed drivers for anitomotive units In mobile operations. oO OTE Cuee OO +5 1 12: Follows menus, recipes, and work schedules. Schedules preparation of food to have it ready and in good condition at serving time. . Plans, collects, and assigns necessary equipment and food ingredients. . Arranges work space for efficiency. - . Delivers food to serving counters. . Coordinates duties with those of the serving and cleaning groups. . Keeps working area clean. . Arranges for proper storage or disposal of leftovers. . Delivers soiled utensils to dishwashing unit. . Keeps close watch for spoiled or contaminated food. Consults with supervisor for proper disposal] action. Keeps necessary fires going and water at boiling temperature for general use. Adheres to sanitation and safety regulations. iP Before food is served. a. Assigns specific tasks for each member of the serving group according to menu. b. Arranges serving space for efficiency. Systematizes food arrangement on counter—cold foods first, hot foods last. | c. Establishes lines for movement of dite from serv- ing counter to eating area. d. Assembles serving utensils, eating equipment, and food accompaniments—such as salt, pepper, cream,