D. Ration Size and Quality

· Provide standardized scoops (tin cans, buckets) to measure out rations and train people to use them properly. Flexible scoops should be avoided as the sides can be squeezed to reduce the ration. Horizontal slits are sometimes punched into the scoops at the fill line to prevent over-scooping.

· If local measurements are commonly used and understood, the metric ration should be converted. For example, the common units of food measurement in Haiti are the marmite and the kola bottle. The following table provides the conversion rates of these local measurements into kilograms:

Local Measures Conversion Table (Haiti)

· If the ration size changes frequently, scales may be more practical than scoops.

· If scales are too time consuming and cumbersome, rations can be pre-measured and pre-packaged at the warehouse for distribution to the sites.

· If meats are part of the ration, remove ice and make uniform cuts before distribution.

· Sacks and oil cartons should be examined to insure that they are completely empty at the end of the distribution.