Field Sanitation - ATP 4-25.12 - Chapter 4

Question 1

How do unit field sanitation team assist in preventing food-borne illness?

Answer 1

 Unit-level food handling personnel and facilities to ensure a high level of personal hygiene, cleanliness, and sanitation.
 Procedures for food being transported to remote feeding sites.
 Unit feeding sites for safe recommended distances in relation to waste disposal sites and latrine facilities.
 Placement and maintenance of handwashing/sanitizing facilities.

Question 2

What 8 pathogens account for the majority of food-borne illness in the US?

Answer 2

 Campylobacter.
 Clostridium perfringens.
 Escherichia coli.
 Listeria monocytogenes.
 Toxoplasma gondii.
 Norovirus.
 Salmonella.
 Staphylococcus aureus.

Question 3

To prevent food-borne illnesses all Soldiers who handle and prepare foods must not work when
suffering from an __ or ___, and maintain high standards of personal hygiene and sanitation to prevent contamination of foods.

Answer 3

Illness or injury

Question 4

Who is the first line of defense for enforcing measures to prevent food-borne illness in the field?

Answer 4

Unit Field Sanitation teams

Question 5

What are the five major risk factors related to food handling behaviors?

Answer 5

 Improper holding temperatures.
 Inadequate cooking.
 Contaminated equipment.
 Foods from unsafe sources.
 Poor personal hygiene.

Question 6

What are potentially hazardous foods?

Answer 6

Food products that generally have a history of association with illness in the absence of temperature control

Question 7

What temperature range should hazardous foods be maintained at?

Answer 7

hot foods: 135 degrees F or above

cold foods: 41 degrees F or below

Question 8

What are examples of potentially hazardous foods?

Answer 8

Ground meat, Chopped ham, Poultry, Fish, shellfish, and crustaceans, Eggs (except those treated to eliminate Salmonella), Milk and dairy products, Heat-treated plant food (cooked rice, beans, or vegetables).

Question 9

What are the components of effective hand washing stations?

Answer 9

 Water (potable).
 Soap (soap is always the primary method to clean hands).
 Paper towels.
 Trash cans.
 Alcohol-based hand sanitizer (hand sanitizers must have a minimum one full minute of contact
time to maximize effectiveness).

Question 10

Mandatory labeling of all food containers will be accomplished by the food operations team. Labeling will include:

Answer 10

The contents of each insulated food container and the time to discard the product.

Question 11

What is the maximum time that food (hot or cold) may be held in insulated containers?

Answer 11

4 hours

Question 12

Subsistence should be stored on pallets away from walls to eliminate hiding places and
to facilitate what?

Answer 12

Inspection and cleaning

Question 13

The first step in rat and mouse control is to?

Answer 13

Prevent their entry into the storage facility

Question 14

Who makes the final approving decision to use poison baits?

Answer 14

The medical authority.