RESOURCE TYPING DEFINITIONS FOR MASS CARE
FIELD KITCHEN UNIT
DESCRIPTION

Field Kitchen Units are deployable feeding units, typically a trailer or tractor-trailer, set up at a stationary location to produce a significant quantity of meals with accompanying personnel.
RESOURCE CATEGORY
Mass Care
RESOURCE 
KIND
Unit
OVERALL FUNCTION
Field kitchens provide a centralized food production site to prepare and serve food to survivors and responders or for distribution by Food Service Delivery Units. Food service capabilities are based on a predetermined standard meal.
COMPOSITION AND ORDERING SPECIFICATIONS
The type of kitchen ordered depends on the number of meals needed
This resource is not recommended for short-term service delivery, and once this unit is delivered, it typically is not moved until demobilization
See Reference #2: Supplemental Aid to Resource Typing Definitions for Mass Care for additional ordering specifications

RESOURCE TYPES
TYPE I
TYPE II
TYPE III
TYPE IV
COMPONENT
METRIC / MEASURE
CAPABILITY




Equipment
Maximum Daily
Meal Count
Unit output:
meals served
20,000+ meals 
20,000 or fewer meals
10,000 or fewer meals
5,000 or fewer meals



NOTES:
Food service capabilities are based on serving sizes by volume of eight-ounce entree, six-ounce vegetable and six-ounce fruit
Personnel
Per unit
Management/ Oversight
1 Field Kitchen Manager 
Same as Type I
Same as Type I
Same as Type I



NOTES:
Deploying agency will determine the team structure and span of control as defined within Incident Command System (ICS) for managers and subordinates
Field Kitchen Manager is a supervisor or manager certified to a nationally recognized standard of food service preparation
Personnel
Per unit
Direct Services
& Support
40 workers
30 workers
20 workers
15 workers



NOTES:
Logistics for team operations are included in the reference Supplemental Aid to Typed Resource Definitions for Mass Care


COMMENTS 

* Consumable items such as food, water/ice, picnic packs, insulated food containers, and food safety supplies may not be delivered with the Field Kitchen Unit. The requestor should initiate the coordination of the supply and re-supply of these consumable items at the time the Field Kitchen is ordered. Additional consideration should be given to the coordination of extra vehicles, equipment, and supplies such as insulated food containers, fuel, etc.
* Compliance with food safety, sanitation, and solid waste and other public health requirements and standards are established and required by the Authority Having Jurisdiction (AHJ).

REFERENCES

1. Ensure food procurement system is addressed by referencing the National Voluntary Organizations Active in Disaster (NVOAD) Multi-Agency Feeding Plan Template (MAFPT) Guidance, http://www.nvoad.org/.
2. Draft Supplemental Aid to FEMA 508-9: Resource Typing Definitions for Mass Care
NATIONAL INCIDENT MANAGEMENT SYSTEM	FIELD KITCHEN UNIT

DRAFT – Pre-Decisional- Submission for FEMA Concurrence/ Final Release - DRAFT
JUNE 2012	1 of 2 
RESOURCE TYPING DEFINITIONS FOR MASS CARE