Field Sanitation Flashcards
What are the four types of diseases that occur in contingency operations?
Diarrheal, upper respiratory illness (URI), skin, and vectorborne
In the field, what are the countermeasures to prevent respiratory diseases?
Immunizations, living areas with adequate space and ventilation, head-to-foot sleeping arrangements, and frequent handwashing
What is the number one cause of skin disease in the field?
Breakdowns in personal hygiene
Before we can make recommendations on how to avoid hazardous flora and fauna, what is our primary consideration?
Research and Recognition
One of the most important countermeasures in the field is personal hygiene. How is good personal hygiene maintained?
Proper handwashing, good oral hygiene, showering, and foot care
What are the public health responsibilities in the field?
Site selection, site setup to include disease surveillance and prevention, and training
What are the simple rules to follow to prevent foodborne disease outbreaks under field conditions?
Eat piping hot food, avoid dairy, eat fruits and vegetables that can be peeled, no street vendors, and drink only bottled drinks
Why should vehicles used to transport food be clean and covered?
To protect food from the sun, dirt, insects, rodents, and other sources of contamination
List the principles for storing food in field situations.
Store in clean/covered containers
6 inches above ground
Do not use galvanized containers to store acidic food to prevent toxins
Avoid sunlight
When in tents, bury the flaps and use screens to avoid rodents
What is the requirement for ice used in ice chests and ice that comes in contact with food or food contact surfaces?
Must be potable
How should semi-perishable foods be stored?
In clean/sealable containers and protected from excessive heat and moisture
To minimize contamination, where should utensils and equipment be stored?
In protected areas
Why do food and other kitchen wastes need to be disposed of quickly and in an acceptable manner?
To reduce insect and rodent feeding and breeding places
What should be used to train permanently assigned food employees?
The food code
Why should the food facility supervisor inspect food employees daily?
For signs of illness or evidence of infection
Which food employees should not be allowed to work until they are examined by a medical officer?
Personnel with skin infections, boils, diarrhea, or other signs of illness
When are utensils and equipment cleaned and disinfected?
After each use
How can utensils and equipment be disinfected?
By immersing them in boiling water for 30 seconds or in a chlorine solution for one minute
After adding two iodine purification tablets to a canteen of water and shaking for five minutes, how much contact time is required before the water is considered safe to consume?
60 minutes
