Food Unit staff determine the food and hydration needs of personnel assigned to the incident and plan menus, order food, provide cooking facilities, cook and serve food, maintain food service areas, and manage food security and safety.Efficient food service is especially important for extended incidents. Food Unit staff anticipate incident needs, such as the number of people who will need to be fed and whether the incident’s type, location, or complexity predicates special food needs.

A hose tip spout designed to provide the maximum reach of water without feathering.

Mobile medical treatment and transportation.

Act of connecting a control line to another fireline or an intended firebreak.

Someone with sufficient skill, knowledge, or experience in a given field so as to be capable of drawing inferences or reaching conclusions or opinions that an average person would not be competent to reach. The expert's opinion testimony should aim the judge or jury in their understanding of the fact at issue. 

Any piece of (fire) equipment having a full complement of personnel.

A temporary fireline constructed at right angles to the control line and used to hold a backfire in check as a means of regulating the heat or intensity of the backfire.

An ignition device suspended under a helicopter, capable of dispensing ignited fuel to the ground for assistance in burning out or backfiring.

NWCG standards establish common practices that enable efficient and coordinated national interagency wildland fire operations. These standards may be comprised of requirements, guidelines, procedures, processes, best practices, specifications, techniques, and methods. NWCG standards are interagency by design; however, the decision to adopt and utilize them is made independently by the individual member agencies and communicated through their respective directives systems.

For ground observation purposes, a change of at least 45 degrees in the direction of a significant wind, which occurs in a relatively short time frame.