A field exercise can be planned, but access, weather and infrastructure may change. Menu and equipment decisions should use actual attendance, service points and local procedures.
Before the exercise, confirm meals and people, preparation and service locations, delivery windows, potable water, power, cleaning and waste arrangements with named owners.
From receipt through service, define lot, container, preparation and handoff timestamps, required readings and record owner. Take product conditions and storage or service steps from the approved plan and current local rules.
Document who decides if generator, water, cold equipment or access fails; which menu changes, where product is held and who coordinates resupply.
During the exercise, record start and arrival, delays, missing items, measurement gaps and waste returns. In the debrief, assign an owner and due date to each gap and verify it at the next exercise.
