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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    sugar, and drinking water, and places them at point of use. Arranges utensils so eating surfaces will not be grasped by hands. Wraps spoons and forks in napkins and places them at the start or end of the serving line. If stacks of paper cups and bowls are inverted on clean trays, towels, or paper, they may be grasped easily. e. Sets up trash-disposal facilities, in collaboration with cleanup and sanitation group. f. When ready to serve, arranges containers of hot food on counters. Has proper serving utensils handy. g. Sets portion on each food item to be served. Assures there are enough servers for each station. h. Serves food attractively. Avoids overfilling and spilling. When serving thick soup or stew, sees that everyone gets a fair share of both meat and vegetables. i. Keeps prepared food covered when not being served. ]. Keeps serving area clean and neat “as you go.” 2. After meal is served. | a. Clears the serving counter. -b. Delivers leftover food to kitchen area. c. Disposes of trash and waste from serving area. D. Cleanup and Sanitation Group 1. Sanitation and cleanup includes the following: a. General cleanliness and sanitation of the area. b. Care and issuance of cleaning supplies to other team groups. c. Provision of handwashing facilities and drinking water. d. Dishwashing and general cleaning. 2. Before the meal is served. a. Plans specific tasks for each member of group. b. Issues cleaning supplies to other groups. ce. Cleans and sanitizes tables and serving counters. _d. Prepares facilities for collecting garbage and trash. e. Keeps kitchen utensils and dishes washed as meal is prepared. (See Dishwashing, sec. IT. ) 3. After the meal is served. a. Washes and sanitizes all soiled dishes and utensils. Stores properly.