Kat Stevens said:
Well, that's really cool that you've cooked a gazillion field meals and not gone down with 4 days of rotten guts because you tried to keep bacon viable for 5 days in plus temperatures. I've eaten one or two crew served meals myself since 1979, and there's a reason they've been mostly done away with. So no, not just inconvenient, potentially dangerous.
If you're eating bacon that's been sitting in the heat for five days, that's either a supply problem or a personal problem, either way, a life lesson.
Though you're quite right, it is potentially quite dangerous, and certainly rations are far safer and easier, but it can be done, choosing foods that "keep" (Bacon, yeah, probably a bad idea, and in all fairness, he did originally ask about buying bacon and eggs, which no, I've never bothered to cook in the field on my own) over time is a hardly an advanced wilderness survival skill (If you're looking for a reference, try the Boy Scouts Handbook).
Sanitation in the field is also another serious issue, keeping pots and such clean in the field is "inconvenient" so as a result, definitly dangerous. But this is where the chain command comes in, have a master-corpral tell a corpral to watch a private scrub a pot. (Of course, you'd also have to either use disposable plates/cutlery or watch the section scrub their kfs/plate/cup)
So if it's issued fresh, and used immediately after issue, then I maintain, it can be done. But it's inconvenient
Now that being said, honestly, I barely trust most of my troops with a fork, let alone cooking perishable foods.