Deployments

Question 1

After adding two iodine purification tablets to a canteen of water and shaking for 5 minutes, how much context time is required before the water is considered safe to consume?

Answer 1

60 minutes

Question 2

List three different methods of disinfecting water?

Answer 2

Iodine tablet ( canteens for personal use) Chlorfoc water treatment and boiling.

Question 3

What’s the biggest disadvantage of boiling to disinfect drinking water?

Answer 3

No hesidual protection against contamination

Question 4

A large raider of water has been chemically treated with chloride m. What’s the minimum chlorine residual necessary for drinking water to be considered safe?

Answer 4

Parts per million FAC or other level established for Amea of communication

Question 5

In a deployed environment, how often should CE water protection/distribution personnel check the water from purification equipment for chlorine residual and pH?

Answer 5

Every 30 minutes of operating day

Question 6

What’re the four types of diseases that occur in contingency operations?

Answer 6

Diarrheal, respiratory, skin and vector borne

Question 7

In the field, what’re the countermeasures to prevent respiratory disease?

Answer 7

Immediate ventilation, head to foot and hand washing.

Question 8

What’s the number one cause of skin disease in the field?

Answer 8

Breakdown in personnel hygiene and sanitation

Question 9

Before we can make recommendations on how to avoid hazardous flora and fauna, what’s our primary consideration?

Answer 9

Research and be able to recognize hazardous species indigenes to the area of OPS

Question 10

One of the most important countermeasures in the field is personal hygiene. How’s good personal hygiene maintained?

Answer 10

Proper hand washing, god Oracle hygiene showering/foot care

Question 11

What’re PH responsibilities in the field?

Answer 11

Site selection, overall site setup, disease surveillance/disease prevention, training for deployed personnel

Question 12

What’re some simple rules to follow to prevent food borne disease outbreaks under field?

Answer 12

Hot food (piping hot), avoid dairy ( some counties don’t pasteurize) eat food you must peel, bootle water, don’t consume ice

Question 13

Which organizations receive field sanitation training from PH?

Answer 13

Security Forces, DFAC, Maintance, CE, medical teams

Question 14

Who’s responsible for ensuring all 4EOX1 personnel are training in field sanitation?

Answer 14

PH OIC on NCOIC

Question 15

How should semi perishable foods be stored?

Answer 15

Clean, sealable containers and protected from excessive heat and moisture.

Question 16

To minimize contamination where should utensils and equipment be stored?

Answer 16

In protected areas

Question 17

Why do food and other kitchen wastes need to be disposed of quickly in an acceptable manner?

Answer 17

Reduce insect and rodent feeding and breeding places

Question 18

What should be used to train permanently assigned food employees?

Answer 18

The food code

Question 19

Why should the food facility supervisor inspect food employees daily

Answer 19

Detect signs of illness, or evidence of infestation

Question 20

Which food employees should NOT be allowed to work until they are examined by a medical officer?

Answer 20

Personnel with skin infections, boils, dhiarrea

Question 21

When are utensils and equipment cleaned and disinfected?

Answer 21

After each use

Question 22

How can utensils and equipment be disinfected

Answer 22

Immersed in boiling water for 30 seconds or in chlorine water no less than one minute

Question 23

Why are food service facilities inspected in field conditions?

Answer 23

Standards are maintained, and identify issues that could result in FBI

Question 24

List possible sources of water for a deployed unit

Answer 24

Existing public water supply, surface water, groundwater, bottled water

Question 25

Which water source is most commonly selected for use in the field

Answer 25

Surface ater due to its accesability

Question 26

What two chemical agents are most commonly used for chlorinating water in the field by the military?

Answer 26

1. Sodium Hypochlorine(Liquid bleacj)/ Calcium Hyprocite Powder

Question 27

Why should vehicles used to transport food to be clean and covered

Answer 27

Protect foods from sun, dirt, insects, rodents, or other sources of contamination.

Question 28

List the principles of storing food in field situations

Answer 28

1. Clean and covered 2. Don’t use galvanized containers for acidified food 3. Out of sun

Question 29

How should potentially hazardous foods be stored?

Answer 29

In accordance with food code

Question 30

What is the requirement for ice chest and ice that comes in contact with food or food contact surfaces?

Answer 30

Ice should be potable

Question 31

What are the methods for garbage disposal?

Answer 31

Burial or Incineration

Question 32

What are three ways to dispose of liquid waste?

Answer 32

Soakage pit, Soakage trench, and evaporation beds

Question 33

What is the purpose of a grease trap?

Answer 33

To remove grease and other food particles from liquid waste

Question 34

Which element of an effective ergonomics program is the first step for effectively dealing with ergonomic hazards?

a. Worksite analysis
b. Medical Managment
c. Traning and Education
d. Hazard prevention and control

Answer 34

Ed