Combat ration pack
There are numerous situations within the Army environment which require diverse catering. These situations vary from group feeding arrangements from a kitchen when soldiers are in barracks, to providing a soldier with a combat ration pack, which can be either individual, or group style, whilst in the field. Army Catering Corps personnel may, where practicable, set up field kitchens during exercises or on operations to provide fresh rations. First let's look at the issues relating to Army rations.
Menu planning
Menus for the rations provided to soldiers are provided on a scientifically formulated basis to meet the nutritional needs of soldiers within the environment in which they are operating. Consideration is also given to providing variety in the soldier's diet.
Ration specifications
These are governed by the Australian Defence Force Food Specifications (ADFFS) and a Defence document known as SUPMAN 4. ADFFS is a detailed document covering food specifications, with SUPMAN 4 detailing a soldier's entitlement, or allowance for rations. Consideration of weight is given to Combat ration packs to minimise the weight a soldier must carry. Normally a soldier will carry only up to three days of rations during exercises or operations; however, this requirement will increase or decrease depending upon circumstances. Combat ration packs have a minimum shelf life of two years.
Meal preparation
Soldiers in the field may eat their rations hot or cold. Each soldier is provided with a small solid fuel stove and cooking containers to heat meals.
Water allowance
Soldiers are encouraged to drink sufficient water to remain hydrated. Thus the requirement for water varies according to environmental conditions. Generally, a minimum of three litres of water is required to sustain a soldier, but this requirement can increase considerably.
Ration contents
A typical combat ration used by a soldier in the field contains three meals for one day. This may include canned or freeze-dried meals, canned fruit, biscuits, coffee or tea making items, toilet paper, matches, and a small can opener. Food technology has changed the contents of these packs over the years. In particular freeze-dried foods and in the future, retort pouch technology.
Preparation of ration packs
The typical chain of events in preparing the packs involves:
*assessment to determine the number of packs needed
*evaluation of any changes to existing contents of different types of pack
*placement of orders to the Defence suppliers
*inspection of the components
*delivery to the ration packing contractor
*packaging
*distribution to meet Defence requirements.
Activity
1. Why is the weight of the ration pack an issue for army personnel?
2. Identify the Hazard Analysis Critical Control Points (HACCP) in the chain of events listed for preparing the ration packs.
3.Research and draw flow charts for the manufacture of:
a) canned meat casserole
b) freeze-dried meat casserole
c) meat casserole using retort pouch technology.
4. Explain why adequate hydration is an issue for army personnel. What are the functions of water in the body?
5. A can opener is the major tool of food preparation for army ration packs.
a) Investigate the functions of packaging and the types of packaging materials available.
b) Design a suitable package for one food item. Consider:
*packaging material
*opening
*resealable lid
*use as a container to eat from.
