ID
9-508-1000
Name
Field Kitchen Unit
Status
Published
Version
1.19
Updated
5/8/2024 3:15:13 PM
Original Release
06/19/2014
Last Major Release
Description
The Field Kitchen Unit deploys as an operational feeding unit pulled by a truck or trailer and set up at a fixed central location, with personnel capable of producing a significant quantity of meals
Resource Category
Mass Care Services
Primary Core Capability
Mass Care Services
Secondary Core Capability
Resource Kind
Unit
Overall Function
The Field Kitchen Unit:
1. Provides a centralized food production site that prepares and serves food to survivors and responders OR that provides meals for Food Service Delivery Units to deliver
2. Prepares food service based on a defined standard meal
Composition and Ordering Specifications
1. Discuss logistics for deploying this unit, such as working conditions, length of deployment, security, lodging, transportation, support equipment/supplies and meals, prior to deployment
2. Requestor orders the kitchen unit type based on the number of meals necessary per day
3. This unit requires a truck or truck/trailer combination for initial delivery to the field location
4. This resource is not intended for short-term service. Once this unit is delivered to the site, it typically remains in one place until demobilization
5. Requestor coordinates access to fuel (gasoline, diesel, propane) and supporting services (freshwater replenishment, wastewater removal)
| Supporting Core Capabilities |
|---|
| None |
| Components | ||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Component | Notes | |||||||||||||
| Minimum Personnel Per Team | Not Specified |
| ||||||||||||
| Management and Oversight Personnel Per Unit | None |
| ||||||||||||
| Support Personnel Per Unit | 1. The deploying agency/organization determines the unit structure and span of control for managers and staff, per NIMS guidelines 2. Personnel are trained in safe food handling practices |
| ||||||||||||
| Daily Meal Output Per Unit | 1. Food service capabilities are based on the number of meals served, using the following serving sizes: eight-ounce entrée, six-ounce vegetable; and six-ounce fruit, or equivalent 2. Operational requirements guide actual serving sizes provided during an incident or event |
| ||||||||||||
| Personal Protective Equipment (PPE) Equipment Per Team Member | PPE is mission specific and may vary by working environment; it includes protective footwear, protective clothing for skin exposure, eye and ear protection, respirators, gloves and masks |
| ||||||||||||
| Electronics and Communications Equipment Per Team Member | Not Specified |
| ||||||||||||
| Notes |
|---|
| References |
|---|
| Reference |
| FEMA, NIMS 508: Food Service Delivery Unit |
| FEMA, NIMS 509: Field Kitchen Manager |
| FEMA, National Incident Management System (NIMS), October 2017 |
| FEMA, National Response Framework, October 2019 |
| Published Versions | ||
| Version | Publish Date | Document Type |
|---|---|---|
| 1.19 | 5/8/2024 3:15:13 PM | |
| 1.18 | 10/19/2021 8:23:51 AM | |
| 1.17 | 11/18/2019 2:46:48 PM | |
| 1.16 | 9/28/2018 5:06:07 PM | |
| 1.15 | 8/21/2014 5:05:33 PM | |
| 1.14 | 8/11/2014 8:28:43 PM | Unavailable |
| 1.13 | 6/19/2014 9:05:25 PM | Unavailable |
| 1.12 | 6/19/2014 9:00:33 PM | Unavailable |
| 1.11 | 6/19/2014 8:17:45 PM | Unavailable |
| 1.10 | 6/19/2014 8:17:28 PM | Unavailable |
| 1.9 | 6/19/2014 8:13:10 PM | Unavailable |
| 1.8 | 6/19/2014 8:11:54 PM | Unavailable |
| 1.7 | 6/19/2014 8:10:55 PM | Unavailable |
| 1.6 | 6/19/2014 8:09:03 PM | Unavailable |
| 1.5 | 6/19/2014 8:08:25 PM | Unavailable |
| 1.4 | 6/19/2014 8:07:05 PM | Unavailable |
| 1.3 | 6/19/2014 7:20:06 PM | Unavailable |
| 1.2 | 6/19/2014 2:52:44 PM | Unavailable |
| 1.1 | 4/8/2014 6:25:24 PM | Unavailable |
| 1.0 | 12/12/2013 5:23:41 PM | Unavailable |