MCRP_4_11_8A_Marine_Corps_Field_Feeding_Program.pdf

MCRP 4-11.8A

US Marine Corps

PCN 144 000095 00

DISTRIBUTION STATEMENT A: Approved for public release; distribution is unlimited.

Marine Corps Field Feeding Program

Unless otherwise stated, whenever the masculine gender is used, both men and women are included.

To Our Readers

Changes: Readers of this publication are encouraged to submit suggestions and changes through the Universal Need Statement (UNS) process. The UNS submission process is delineated in Marine Corps Order 3900.15_, Marine Corps Expeditionary Force Development System, which can be obtained from the on-line Marine Corps Publications Electronic Library:

http://www.marines.mil/News/Publications/ELECTRONICLIBRARY.aspx.

The UNS recommendation should include the following information:

• Location of change Publication number and title Current page number Paragraph number (if applicable) Line number Figure or table number (if applicable)

• Nature of change Addition/deletion of text Proposed new text

Additional copies: If this publication is not an electronic only distribution, a printed copy may be obtained from Marine Corps Logistics Base, Albany, GA 31704-5001, by following the instructions in MCBul 5600, Marine Corps Doctrinal Publications Status. An electronic copy may be obtained from the United States Marine Corps Doctrine web page:

https://www.doctrine.usmc.mil.

DEPARTMENT OF THE NAVY

Headquarters United States Marine Corps

Washington, D.C. 20380-1775

2 December 2013

FOREWORD

Marine Corps Reference Publication 4-11.8A, Marine Corps Field Feeding Program, provides guidance for commanders, staffs, logisticians, food service officers, supply officers, food technicians, mess chiefs, and food service Marines. It describes the Marine Corps’ food services support operations in an expeditionary environment in order to provide comprehensive informative coverage of food services operations in the Marine Corps.

The Marine Corps field feeding program (MCFFP) supports the Marine air-ground task force in an expeditionary environment through its flexible feeding methods. The MCFFP furnishes the capability to provide Marines the right meal, at the right place, at the right time. The feeding methods, rations, and equipment described in this publication provide commanders a variety of options to support sustained feeding operations in an expedi-tionary environment.

This publication supersedes Marine Corps Reference Publication 4-11.8A, Food Services References, dated 28 June 2004.

Reviewed and approved this date.

BY DIRECTION OF THE COMMANDANT OF THE MARINE CORPS

K. J. GLUECK, JR.

Lieutenant General, U.S. Marine Corps

Deputy Commandant for Combat Development and Integration

Publication Control Number: 144 000095 00

DISTRIBUTION STATEMENT A: Approved for public release; distribution is unlimited.

This Page Intentionally Left Blank

Marine Corps Field Feeding Program __________________________________________________________________________ iii

TABLE OF CONTENTS

Chapter 1. Fundamentals

Concept of Organization. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1 Command Element . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1 Ground Combat Element . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1 Aviation Combat Element . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1 Logistics Combat Element . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-1

Concept of Employment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-3 Organizational Responsibilities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-3

Deputy Commandant for Installations and Logistics . . . . . . . . . . . . . . 1-3 Defense Logistics Agency . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-3

Theater Class I (Subsistence) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-4 Deployment Planning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-4

Prepositioned Stocks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-4 Force Held Stocks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-4 Class I Availability . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-5 Tactical Feeding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-5

Tactical Food Services Support Responsibilities . . . . . . . . . . . . . . . . . . . . . 1-6 Unit Commander . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-6 Food Service Officer and Food Service Technician. . . . . . . . . . . . . . . 1-6 Mess Chief . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-6 Food Service Specialists . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-6 Mess Attendant Support . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1-6 Combat Service Support Food Personnel . . . . . . . . . . . . . . . . . . . . . . . 1-6

Chapter 2. Deployment Planning

Unit Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1 Concept of Support . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1

Support Structure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1 Shipboard Staffing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-2 Training Exercises . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-3 Contingency Operations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-4 War Reserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-4 Maritime Prepositioning Force . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-4 Requests for General or Direct Support . . . . . . . . . . . . . . . . . . . . . . . . 2-5 Marine Corps Air-Ground Combat Center Training Support . . . . . . . 2-5

Non-Class I Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-6 Ice Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-6 Fuel Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-6 Water Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-6 Security . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-6 Records, Logs, and Publications. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-6 Equipment Status . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-6 iv ____________________________________________________________________________________________________ MCRP 4-11.8A Deployment Databases . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-7 Class I Distribution System. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-7

Push System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-7 Pull System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-7 Distribution Variances . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-7

Weather Conditions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-8 Hot Weather . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-8 Cold Weather . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-8 Extreme Weather. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-8

Class I Site Selection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-8 Size . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-8 Concealment and Cover . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-8 Defense . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-11

Camouflage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-11 Field Mess Site Selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-11 Field Feeding Options. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-12 Redeployment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-13

Chapter 3. Rations and Sustainment

Planning Considerations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-1 Types of Rations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-2

Packaged Operational Rations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-2 Humanitarian Daily Rations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-3 Unitized Group Rations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-3 Enhancements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-3

Individual Ration Heating Devices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-6 Health and Comfort Pack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-6 Host Nation Feeding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-6

Host-Nation Support . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-7 Host Nation Messing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-7 Contract Feeding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-7 Field Support. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3-8

Acquisition and Cross-Servicing Agreements . . . . . . . . . . . . . . . . . . . . . . . 3-8

Chapter 4. Equipment

Field Food Service System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-1 Operational Characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-2 Physical Characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-2 Power Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-2 Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-2 Other Support Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-2 Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-2 Transportation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-3

Expeditionary Field Kitchen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-3 Operational Characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-3 Physical Characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-4

Marine Corps Field Feeding Program ___________________________________________________________________________ v Power Requirements. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-6 Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-6 Other Support Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-6 Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-6 Transportation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-6

Tray Ration Heating System. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-7 Enhanced-Tray Ration Heating System . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-8

Operational Characteristics. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-8 Physical Characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-10 Power Requirements. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-10 Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-10

Field Mess Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-10 Field Range Outfit, Gasoline . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-10 AirtronicTM Burner Unit with Powered Multifuel Burner Sled . . . . . . 4-10 Insulated Food Carrier, Stackable . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-14 Insulated Beverage Dispenser, Liquid . . . . . . . . . . . . . . . . . . . . . . . . . 4-15 Skid-Mounted, Tactical Quiet Generator Set (100 kW). . . . . . . . . . . . 4-15 Skid-Mounted, Tactical Quiet Generator Set (60 kW). . . . . . . . . . . . . 4-15 Refrigerated Field Container . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-16 Enhanced Refrigeration Unit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-17 Small Field Refrigeration System. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-18 Large Field Refrigeration System. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-19

Chapter 5. Safety and Sanitation

Combat Field Feeding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-2 Food and Water Risk Assessment . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-2 Food Management . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-2

Trash Management . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-3 Liquid Waste. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-3 Solid Waste. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-4 Backhauling Waste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-4

Protection from Contamination . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-5 Personnel Protection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-5 Subsistence and Water Source Protection . . . . . . . . . . . . . . . . . . . . . . 5-5 Subsistence and Water Source Inspection . . . . . . . . . . . . . . . . . . . . . . 5-5 Disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-5 Decontamination. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-5

Chapter 6. Storage and Turn-in Procedures

Types of Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-1 Perishable Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-1 Semiperishable Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-2

Material Handling Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-3 Packaged Operational Rations Handling in Freezing Temperatures . . . . . . 6-3 vi ____________________________________________________________________________________________________ MCRP 4-11.8A Sanitation at Storage Points . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-3 Personnel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-3 Area and Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-4 Pest Control. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-4 Insects . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-4 Rodents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-4

Inspections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-4 Visual Inspection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-5 Sampling Inspection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-5 Full Inspection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-5 Canned Goods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-5 Operational Rations Inspections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-5 Other Semiperishables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-5 Fresh Fruits and Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-5 Frozen Items . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-6

United States Army Veterinary Services . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-6 Marine Corps Field Feeding Program Accountability . . . . . . . . . . . . . . . . . 6-6

Ration Issue. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-6 Receipt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-6 Inventory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-6 Reconciliation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-6 Accounting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-7 Ration Turn-in. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-8 Accounting for Residuals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-8

Appendices

A Deployment Planning Considerations. . . . . . . . . . . . . . . . . . . . . . . . . A-1 B Deployment Checklists, Flowcharts, and Food Service

Capability Sets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . B-1 C Rations Transition Support Plan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . C-1 D Ice Requirements. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D-1 E Fuel Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . E-1 F Water Requirements for Temperate, Tropical, Arid, and Arctic Zones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . F-1

Glossary

References and Related Publications

CHAPTER 1

FUNDAMENTALS

The Marine Corps field feeding program (MCFFP) consists of the right mix of personnel, rations, equipment, and training in order to support the Marine air-ground task force (MAGTF) com-mander’s expeditionary maneuver warfare and peacetime feeding requirements.

Concept of Organization

The MCFFP has three main components: person-nel, equipment, and rations. Personnel and equip-ment are integrated at the lowest organizational level possible and support each unit’s mission statement. The management of rations and ration components is inherent to each element of the MAGTF. Therefore, the operation plan (OPLAN) should be designed to maximize the use of organic assets in support of mission requirements.

Command Element

The Marine expeditionary force (MEF) headquar-ters group supports the MEF command element’s initial flow of forces with organic resources using a mix of packaged operational rations (PORs) and unitized group ration-heat and serve (UGR-H&S).

This organic capability sustains the command ele-ment until the operational situation allows for either a general support or direct support capabil-ity to flow in and provide additional capability.

The logistics combat element (LCE) can be task-organized to provide personnel and equipment that will augment organic food service capabilities and ensure the highest quality support available within the unit’s mission, enemy, terrain and weather, troops and support available-time avail-able (METT-T).

Ground Combat Element

The ground combat element (GCE) has limited personnel and equipment to support a highly mobile combat operations; however, there is suffi-cient capability to provide PORs and UGR-H&S meals in forward static locations or by employing a mobile mounted concept of employment. This organic capability sustains the GCE until the oper-ational situation allows for either general support or direct support capability to flow in and provides additional support resources. The LCE is task-organized to provide personnel and equipment that will augment organic food service capabilities and ensures the highest quality support available within the unit’s METT-T.

Aviation Combat Element

Organic personnel and equipment of the Marine wing support squadron provide field feeding sup-port to the aviation combat element (ACE). The ACE’s field feeding capabilities allow it to sup-port the ACE’s range of military operations and METT-T considerations.

Logistics Combat Element

The food service company of the LCE provides an organic food service personnel and field food ser-vice equipment capability to the LCE, which sup-ports the range of military operations and METT-T considerations (see fig. 1-1 on page 1-2).

As the tactical and operational situation allows, personnel assigned to the food service company of the LCE provide general support and direct support food service capability to the GCE and command element. The LCE augments organic assets of the supported unit and should be task-organized to support mission requirements.

1-2 ___________________________________________________________________________________________________ MCRP 4-11.8A Le ge nd

M

EU

M ar in e ex pe di tio na ry u ni t

C

LB

co m ba t l og is tic s ba tta lio n

C

LR

(D S) co m ba t l og is tic s re gi m en t ( di re ct s up po rt)

C

LR

(G S) co m ba t l og is tic s re gi m en t ( ge ne ra l s up po rt)

He ad qu ar te rs

Re gi m en t

Co m m un ica tio ns Co m pa ny

Se rv ice C om pa ny

Fo od

S er vic e

Co m pa ny

La nd in g

Su pp or t

Co m pa ny

M

EU

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M ar in e

Lo gi st ics

G ro up

Co m ba t L og ist

Ba tta lio n

M ai nt en an ce

Se rv ice s Co m pa ny

Tr an sp or ta tio n Se rv ice s Co m pa ny

En gi ne er

S er vic es

Co m pa ny

Fo od

S er

Pl at oo n

M ai nt en ice s Co m pa ny

Tr an sp or ta tio n Se rv ice s Co m pa ny

En gi ne er

S er pa ny

Fo od

S er oo n

M ai nt en ice s Co m pa ny

Tr an sp or ta tio n Se rv ice s Co m pa ny

En gi ne er

S er pa ny

Fo od

S er oo n

CL

R

(G S)

He ad qu ar te rs pa ny

M ai nt en pa ny

M ot or Tr an sp or ta tio n

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Su pp ly Co m pa ny

He ad qu ar te ice C om pa ny

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M ot or Tr an sp or ta tio n

Co m pa ny

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M ed ica l B at ta lio n

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CL

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He ad qu ar te ice C om pa ny He ad qu ar pa ny

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F ig u re

-1

. N o ti o n al

L o g is ti cs

C o m b at E le m en t

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C h ar t.

Marine Corps Field Feeding Program ________________________________________________________________________ 1-3 Concept of Employment

The MCFFP supports the MAGTF commander in all theaters of operation. Deployed forces will subsist on a mix of rations that will consist of PORs, unitized group rations (UGRs), and enhancements. The family of field feeding equip-ment is used to prepare UGRs.

Food service is a command support service in that it is an inherent capability normally avail-able at the organizational level. As a command support service, it is a subfunction of services, categorized under the logistics warfighting func-tion. As logistics is a national and Service respon-sibility, so is food service and Class I. Class I in the joint arena is considered an area of common item support. Accordingly, responsibility for sup-ply of Class I after D+60 is normally assigned by the force commander to a Service component command, normally the dominant or most capa-ble Service provider. While allied nations are also responsible to provide their own Class I support, coalition efforts in the past have received at least temporary support from the most capable US Ser-vice until allied logistic capabilities mature. Dur-ing the first 60 days or before the establishment of a common item support manager, the Marine Corps has often supported these operations.

Organizational Responsibilities

The goal of food service support is to provide the right mix of personnel, rations, equipment, and training in order to support the MAGTF com-mander’s field feeding requirements.

Deputy Commandant for Installations and Logistics

The Deputy Commandant for Installations and Logistics (DC, I&L); Assistant Deputy Comman-dant for Facilities and Services (Code LF) is the principal staff advisor to the Commandant of the

Marine Corps on food service matters. The Assis-tant Deputy Commandant for Facilities and Ser-vices also serves at the Commander, Marine Corps Installations Command (MCICOM). The MCICOM G-4 provides policy guidance, super-vision, and technical assistance on the acquisi-tion, storage, issue, and accountability of subsistence items and equipment, facility design, sanitation issues, and contracted food services.

The Headquarters, Marine Corps (HQMC) I&L Department; Logistics Plans, Policies, and Strate-gic Mobility Division (Code LP); Logistics Plans and Operations Branch (Code LPO) is the desig-nated Marine Corps point of contact for WRM program matters in both deliberate and crisis planning. The Logistics Plans, Policies, and Stra-tegic Mobility Division is the approving authority for the release of ground WRM stocks during cri-sis execution. For budgetary planning, Class I training requirements and funding support are coordinated by the MCICOM G-4 with appropri-ate field commands. The MCICOM G-4 coordi-nates wi th the Mar ine Corps component commands, United States Marine Corps Forces Reserve (MARFORRES), and commands within the supporting establishment for the positioning of training stocks. Marine Corps Order (MCO) P4400.39, War Reserve Materiel Policy Manual, provides detailed information on responsibilities, planning, and withdrawal of Class I requirements during crisis execution.

Defense Logistics Agency

Defense Logistics Agency is a Department of Defense (DOD) agency. Defense Logistics Agency Troop Support is a primary level field activity of Defense Logistics Agency (DLA), and it is designated as a DOD executive agent for subsistence. It procures, inspects, stores, and dis-tributes subsistence supplies and is responsible for supplying PORs, UGRs, and ultra-high tem-perature (UHT) milk. In addition, DLA Troop Support is responsible for sourcing fresh fruits and vegetables.

1-4 ___________________________________________________________________________________________________ MCRP 4-11.8A Theater Class I (Subsistence)

Commanders are responsible for determining an operational feeding policy. A feeding concept is established early in planning to reduce potential problems during operations. The normal lead time for delivery of Class I in the continental United States (CONUS) is 30 days, and outside the conti-nental United States (OCONUS) the lead time is 60 to 90 days. The food service officer (FSO) at the component commander level makes recom-mendations regarding the implementation of the operational feeding policy and development of the feeding concept. Theater support in a joint operational environment is determined by the the-ater commander.

Class I support after D+60 is normally an Army mission. The US Army’s theater Class I supply procedures are addressed in Field Manual (FM) 10-23, Basic Doctrine for Army Field Feeding and Class I Operations Management.

Deployment Planning

Food service support is a critical part of any unit deployment, requires the same level of deliberate planning as other commodities, and is a part of the operational planning team’s logistical support plan. The senior FSO’s input is vital to planning, providing advice and planning considerations that support the unit’s time-phased deployment. Com-manders should ensure that the final OPLAN or operation order (OPORD) specifies the required movement of personnel and equipment and defines the basic load for rations to be carried by individuals who are deploying.

At the MEF level, commanders are responsible for determining operational feeding policy. This should be established early in the planning pro-cess to deconflict potential problems and incorpo-rate considerations for a time-phased approach to deployments and unit force flow into theater (or area of operations). The FSOs at the MEF G-4 and major subordinate command level make spe-cific recommendations to the commander regard-ing the implementation of the operational feeding policy and development of the feeding concept.

The MEF executes Class I support to the MAGTF using the LCE rations platoon.

Initially, deployment plans identify the use of PORs and, as the theater matures, progress to a meal selection of UGRs with A-ration enhance-ments when logistically supportable. While selec-tion of the ration is contingent upon the unit’s mission, the end state is to provide the best meal possible. Medical units’ deployment plans must include UGR-Bs augmented with the medical diet field feeding supplement. Types of rations will be discussed in chapter 3.

Prepositioned Stocks

Understanding prepositioned stocks for WRM and prepositioning objectives will be vital for operational planning teams and predeployment considerations. Marine Corps Order P4400.39 explains the purpose and intent for WRM and is supported through a performance-based agree-ment (PBA) between HQMC and DLA; HQMC I&L, Logistics Facilities and Services Division (Code LF) is the Marine Corps lead for this PBA.

The PBA provides amplifying guidance to own-ership and management responsibilities concern-ing operational rations, to include funding authorities and storage locations. Navy/Marine Corps Departmental Publication (NAVMC) 2907, Prepositioning Objective for Maritime Prepositioning Force and Marine Corps Preposi-tioning Program-Norway, provides the latest prepositioning objective for maritime preposi-tioning ships squadrons (MPSRONs) and Marine Corps Prepositioning Program Norway. The use of these references will be required for proper detailed planning and use of prepositioned assets.

Force Held Stocks

Landing force operational reserve material is prepositioned stocks for the specific purpose of

Marine Corps Field Feeding Program ________________________________________________________________________ 1-5 providing unit managed resources to ensure the Marine expeditionary unit (MEU) commander has 15 days of supply (DOS) of PORs on-hand to provide operational flexibility and Class I force sustainment.

Class I Availability

The area of operations Class I manager (with guidance from the commander) must determine the rations to be moved forward using a push sys-tem. Note that not all types of Class I may be available in each element of operations at the onset of hostilities. When the logistic support structure is in place, a pull system may be imple-mented. Using the pull system, the unit places a demand (ration request), and the LCE reacts to meet that demand.

Tactical Feeding

Tactical feeding is expeditionary feeding of for-ward units or elements and fixed base camps, whether in combat or in training. When support-ing units are on the move, field feeding must be highly mobile and flexible enough to meet the commander’s intent.

Base Camp Feeding

Base camp feeding is the traditional field mess.

Base camp feeding (feeding in a static environ-ment) can be employed in combat or training, depending on the mission. Frequently, the LCE and ACE operate in static environments condu-cive to this type of feeding. Logistical require-ments for displacing base camp feeding sites are sizable and must be exercised in training environ-ments in order to support the operational need.

Forward Feeding Unit

Under the current MCFFP, infantry units have food service specialists and equipment assigned to their table of organization and table of equip-ment, which provides commanders with a capa-bil i ty to employ resources as the tact ical situation permits. One option is to send food ser-vice Marines forward with a tray ration heating system (TRHS) mounted in a tactical vehicle to support dispersed units. This option requires pre-paring beverages at the field mess site, heating some of the rations on the move, and heating the remainder of the rations at the linkup site. A sec-ond option is for food to be prepared in the base camp field mess, sent forward in insulated con-tainers, and served.

Logistics Civil Augmentation Program

Theater support in a joint operational environ-ment, as determined by the theater commander, may be provided by contractors as part of the logistics civil augmentation program (LOGCAP) and in accordance with joint policy for base camp operations.

Logistics civil augmentation program is a US Army initiative for peacetime planning for the use of civilian contractors in wartime and other contingencies to provide preplanned logistics and engineering/construction support. These contrac-tors perform selected services to support US forces in support of DOD missions. Use of contractors in a theater of operations allows military units to support other missions or shortfalls and provides an additional means to adequately support the force. The LOGCAP is primarily designed for use in areas where no bilateral or multilateral agreements exist with the host nation. However, LOGCAP may provide additional support in areas with formal host-nation support (HNS) agree-ments, where other contractors are involved, or where peacetime support contracts exist. Addi-tionally, LOGCAP is available during CONUS mobilizations to assist the CONUS support base and help units get ready for war.

1-6 ___________________________________________________________________________________________________ MCRP 4-11.8A Tactical Food Services Support Responsibilities

Unit Commander

The unit commander responsible for field food service operations will ensure that:

The unit has all authorized field food service equipment listed in the table of equipment (ser-viceable and SL [stock list]-3 complete).

Personnel are trained and personnel support requirements are available.

Adequate transportation support capabilities are available to move food service personnel, equipment, rations, ice, water, fuel, trash, and residual rations.

Sufficient mess attendant support is available for field messes preparing UGR.

Personnel strength data (present for duty by Service component) is provided to the mess chief in a timely manner.

Food Service Officer and Food Service Technician

The FSO and the food service technician are responsible for advising commanders on the employment of available resources, assisting the mess chiefs, and assisting in resolving food ser-vice related problems. The FSO must be thor-oughly familiar with the MCFFP and provide assistance in field operations from as early as possible in the planning phase until the mission is complete.

Mess Chief

The senior food service Marine is generally des-ignated the unit mess chief and is central to the successful planning, execution, and operation of field feeding at all levels of the MAGTF. The mess chief must know all aspects of field food service operations and make the most efficient use of assigned personnel, equipment, facilities, and supplies.

Food Service Specialists

Food service specialists are trained to prepare all meals in the family of combat rations. Staffing is based on the feeding standard as established by the commander’s capability to serve two hot meals daily, which is METT-T dependent.

Mess Attendant Support

The commander is responsible for tasking sup-ported units with mess attendant support to the field mess. The use of the UGR increases the san-itation requirements as well as the overall work-load. Staffing of food service personnel is not designed to handle this increase without unit aug-mentation. The number of personnel required depends on the unit feeding strength, mission, and remote site feeding versus the consolidated feeding requirement.

Combat Service Support Food Personnel

The Marine logistics group coordinates the per-sonnel and equipment required to support the MAGTF’s Class I requirements.

Food service personnel sustain operations rang-ing from military support, to domestic relief oper-ations, to foreign humanitarian assistance, to peacekeeping operations and armed conflicts.

Field feeding operations will reflect the mission of the MAGTF element supported. The MCFFP adjusts for those differences and provides a vari-ety of equipment and rations to support any situa-tion. The primary mission of food service personnel is to provide food service and Class I support to deployed forces. The FSO may be required to provide technical assistance in the development of requirements documents for the contracting of food service support in situations that require the feeding of a civilian population during humanitarian support efforts.

CHAPTER 2

DEPLOYMENT PLANNING

Deployment of theater subsistence distribution activities and subsistence platoons should begin at the onset of theater operations. These person-nel, their equipment, and transportation assets should be in place to receive and forward the sub-sistence required to sustain the force. Their loca-tions should be planned and coordinated for compatibility with the overall layout of the the-ater distribution system. The FSO and unit mess chiefs must advise commanders (at each level) of any special requirements during initial planning phases. The MCFFP permits food service opera-tions in a variety of tactical situations, but they must be curtailed in chemical, biological, radio-logical, and nuclear (CBRN) environments.

Deployment planning begins with forecasting requirements to support the OPLAN and the com-mander’s intent. Food service planning in hostile environments must be flexible and tailored to support the tactical situation along the entire operational continuum.

When the theater of operations is initially acti-vated or if hostilities arise, all Class I distribution system components may not be in place; there-fore, units may not have the luxury of choosing the rations they will consume. The OPLAN and the approved feeding concept will identify when distribution units and equipment will be phased into the operation and when each type of ration should arrive in theater.

Additional food service factors that may be included in the OPLAN are environmental pro-tection, fuel, water, ice, waste disposal, subsis-t ence inspec t ions , r e s idua l s , s an i t a t ion inspections, refrigeration assets, transportation of Class I, and convoy support requirements. The deployment planning considerations provided in appendix A should be used as a guide for unit deployment planning. Additionally, appendix B provides checklists, flowcharts, and food service capability sets that can be used to assist in the deployment planning process.

Unit Preparation

Actual staffing of food service specialists and mess attendants are directly related to the type of operation and feed plan. Most OPLANs or OPORDs define a time-phased force flow, which is dependent on the operational environment. The OPLAN should also identify the planned use of prepositioned assets or WRM supporting the operation or exercise. The ration transition sup-port plan in figure 2-1, on page 2-2, illustrates MCFFP methodology.

Concept of Support

The MCFFP supports the MAGTF commander in all theaters of operation, using the com-mander’s intent and mission requirements as out-lined in the corresponding OPLAN or OPORD.

With this information, it is incumbent on the senior FSO within the unit to develop a concept of support to sustain the operation. The concept of support should be developed using all the information provided in this publication as well as the listed references.

Support Structure

The required number of food service specialists to support mission specific taskings should be determined by a subject matter expert (FSO/food

2-2 ___________________________________________________________________________________________________ MCRP 4-11.8A technician). The actual number of personnel will depend on the feed plan, equipment, location, and numbers of static or remote feeding sites:

Field food service system (FFSS) operations.

Sixteen food service specialists per FFSS. For specific structure, by grade, see unit table of organization.

Expeditionary field kitchen (EFK) operations.

Eight food service specialists per EFK. For specific structure, by grade, see unit table of organization.

Enhanced-tray ration heating system (E-TRHS) operations. Three food service specialists per E-TRHS. For specific structure, by grade, see unit table of organization.

TRHS operations. Three food service special-ists and one driver (when mobile mounted) per TRHS. For specific structure, by grade, see unit table of organization.

Other manpower considerations when supporting the field feeding mission include the following military occupational specialties (MOSs):

1141–electrician.

1142–electric equipment repair specialist.

1161–refrigeration mechanic.

1171–hygiene equipment operator.

1345–engineer equipment operator.

3531–motor vehicle operator.

Field mess attendants support is developed in coordination with type of equipment and rations being used to sustain the operation. Specific requirements will be commensurate with the level of food service expected from the com-mand. A traditional ratio of 1 mess attendant per 25 Marines being supported has been used for large-scale field feeding operations.

Note: In accordance with MCO P1000.6G, Assignment, Classification, and Travel Sys-tems Manual, food service specialist, MOS 3381, will not be assigned meal verification, cash collection, or mess attendant duties.

Shipboard Staffing

Navy personnel for shipboard messing are staffed to meet the requirements of the ship's crew. Addi-tional personnel are required to augment Navy food service specialists and messmen when Marines are embarked. Different Marine Corps

Equipment

UGR-H&S

FSR / MRE UGR-B MRE / FSR

TRHS - E-TRHS - EFK - FFSS

1 to 20Day 21+ 30 - 90+ Final 21

Figure 2-1. Rations Transition Support Plan.

Marine Corps Field Feeding Program ________________________________________________________________________ 2-3 food service specialist and messmen augmenta-tion ratios have been established by HQMC for the categories of total embarked Marines, enlisted Marines, staff noncommissioned officers, and officers (see table 2-1).

The embarked Marine shipboard staffing ratio is 1:72 food service specialists to Marines em-barked. A messman (food service attendant) ratio of 1:18 (1 messman for every 18 troops em-barked) will be used to compensate for the reduc-tion of total food service specialists.

The number of messmen furnished for the chief petty officer/staff noncommissioned officers mess will remain at a ratio of 1:15, and the num-ber of wardroom messmen assigned will remain equal to 12 percent of the embarked officer popu-lation. Additionally, updating development of memorandums of understanding memorandums of agreement between the embarking unit and the ship to detail modifications to specific augmenta-tion requirements that may be required.

Training Exercises

Food service specialists must be trained to operate effectively within the MCFFP. Military occupa-tional specialty specific training should include—

The operation and maintenance of all tables of equipment.

Subsistence requisitioning, receipt, storage, accountability, issuance, and distribution pro-cedures.

Safe food handling regulations.

Preparation and serving procedures.

Environmental stewardship responsibilities.

Sanitation procedures.

Operational planning.

Retrograde procedures.

In accordance with NAVMC 3500.35, food ser-vice specialists need to stay current with all unit training activities concerning military battle skills. Training plans should include unit specific tactics, techniques, and procedures such as, map reading, convoy operations and security, rear area security, setup and employment of crew-served weapons, and patrolling.

A “train as you expect to fight” mentality must be established to ensure a high state of readiness.

With this understanding, many of the steps involved in unit deployments will be the same whether deploying in support of exercises or real world events.

Basic training considerations are as follows:

Understand the commander’s intent: mission or the operation’s objective.

Define how food service will be used to sup-port the commander’s intent. Complete this by using the OPLAN and/or OPORD to define overall mission requirements (e.g., duration, personnel to be supported, force laydown, unit’s scheme of maneuver).

Use the rations transition support plan to develop a basic feed plan (use the feed plan

Table 2-1. Augmentation Ratios.

Embarked Troops Food Service Specialists

Messmen Total Augmentation Required

100 2 6 8

300 4 17 21

500 7 28 35

700 10 39 49

900 13 50 63

1100 15 61 72

1300 18 72 90

2-4 ___________________________________________________________________________________________________ MCRP 4-11.8A matrix found in appendix C or automated food management information system).

Determine organic table of equipment and table of organization to support mission require-ments.

Submit Class I requisition/request in accor-dance with published timelines.

Coordinate supporting activities required for the field mess (i.e., power, bulk and bottled water, fuel, materials handling equipment [MHE], or other support requirements).

Develop an embarkation plan per unit standing operating procedure (SOP).

Contingency Operations

During contingency operations, additional considerations to the concept of support include the following:

Determine required planning lead time.

Understand if the unit is deploying its own table of equipment, falling in on established allowances, or using prepositioned assets.

Coordinate with DLA Troop Support for (determine how long it will be before DLA Troop Support can source Class I support by using designated area coordinators or re-gional representatives)— Area food and water risk assessment.

Available sources of supply in the region.

Establish who the executive agent will be for Class I in the region.

Coordinate with US Army Public Health Com-mand (USAPHC) for approved sources of sup-ply if DLA Troop Support is not the initial Class I provider.

Develop Class I reporting procedures for sub-ordinate units.

War Reserves

The majority of Marine Corps Class I WRMs are owned and held by DLA, including those aboard MPSRONs, and they are maintained as protected USMC WRM levels. Rations are procured and held as landing force operational reserve material with Military Personnel, Marine Corps (MPMC) funding. The Logistics Plans, Policies, and Stra-tegic Mobility Division and Logistics Facilities and Services Division/MCICOM review, on an as-required basis, the methodology that calcu-lates all Class I items to support each MEF and United States Marine Corps Forces Reserve WRM for budgetary planning, and deterioration loss factor for UGR will be included in the com-putation. These requirements will be calculated for the full planned period of support required for the scenarios authorized for sustainability plan-ning in MCO P4400.39.

Computation of WRM for all Class I items is based on the approved force list, planned mobili-zation support requirements, and the food service portion of Annex D (Logistics) to the OPORD.

Meals, ready to eat (MREs) are held as WRMs and are Marine Corps managed. The ability of the Marine Corps to maintain adequate levels of MREs to meet peacetime training and MAGTF sustainment requirements is directly related to shelf l ife and stock rotation policies. The MCICOM G-4 is responsible for budgeting and satisfying these requirements. Assets will be positioned with Marine Corps forces only to the degree that timely stock rotation can be ac-complished. These stock levels should be equal to one-half the operating level plus the safety level for a Marine expeditionary brigade (MEB)-sized MAGTF. A shortfall in training requirements will affect the capability to sufficiently rotate WRMs.

Maritime Prepositioning Force

The purpose of prepositioned assets is to place military units, equipment, or supplies at or near the point of planned use or at a designated location to reduce reaction time and to ensure timely sup-port of a specific force during the initial phases of an operation. Field feeding equipment and Class I supplies are part of the maritime prepositioning force (MPF) capability and are designed to sup-port a notional, MEB-size element in accordance

Marine Corps Field Feeding Program ________________________________________________________________________ 2-5 with Marine Corps Bulletin 3501, Maritime Pre-positioning Force (MPF) Force Lists (F/L).

Prepositioning objectives are established by commodity for equipment and supplies, and they are published annually by table of authorized materiel control number (TAMCN) in NAVMC 2907. The following must be considered during MPF operations:

Equipment items needed to support the MPSRON are spread-loaded across vessels that make up the squadron.

A small amount of food service equipment, consisting of six E-TRHSs and supporting gear, is maintained on the weather deck of a desig-nated ship within the squadron.