In Camp.—You will usually have plenty of food but continual inspecting is necessary to have it properly cared for, prepared and served. The kitchen must be kept clean: company commanders inspect daily and insist on the following:
1. Have cooks and enlisted men come to attention at the command of the first man who sees you approach.
2. Have all refrigerators opened, and put your head in far enough to detect any bad odors.
3. Check the bill of fare and see that food not consumed one day is utilized later—waste bread for bread pudding, for example.
4. See that doors close properly, that windows are screened and roof is tight—allow no flies.
5. Have floors, tables and refrigerators scrubbed daily.
6. Have the ground around the mess shack raked and thoroughly policed. Towels hung out to dry must be so hung as not to fall to the ground. Raked ground does not allow flies to build undisturbed.
7. Taste the coffee and look in the coffee bins.
8. Inspect pans, knives, meat grinder (have latter taken apart for you occasionally).
9. See that the mess sergeant looks after the incinerator properly; that he makes the cooks use what he tells them to. Cooks should not be allowed to help themselves to things; the mess sergeant should weigh out or set out just what is to be used each day.