Unit 2: Field Sanitation

Question 1

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

Answer 1

Diarrheal, respiratory, skin, and vectorborne

Question 2

Immunizations, living areas with adequate space and ventilation, head-to-foot sleeping arrangements, and frequent handwashing to reduce droplet and aerosol spread of respiratory diseases

Answer 2

countermeasures to prevent respiratory diseases

Question 3

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

Answer 3

Research and be able to recognize the hazardous species indigenous to the area of operations

Question 4

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

Answer 4

Proper handwashing, practicing good oral hygiene, showering, and foot care

Question 5

Who’s responsibilities in the field include site selection, overall site set-up, disease surveillance and disease prevention, and training for deployed personnel

Answer 5

public health

Question 6

Eat only foods served to you piping hot, (2) avoid dairy products; some countries do not pasteurize their dairy products, (3) eat only fruits and vegetables that can be peeled, by peeling you can remove any contamination, (4) do not eat food from streetside vendors, (5) drink only bottled water or carbonated beverages from approved sources, (6) do not drink local water or consume ice.

Answer 6

rules to follow to prevent foodborne disease outbreaks under field conditions

Question 7

Which organizations receive field sanitation training from public health?

Answer 7

Security police, civil engineering, dining hall, maintenance organizations, and medical teams

Question 8

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

Answer 8

To protect the foods from the sun, dirt, insects, rodents, and other sources of contamination

Question 9

(1) Store foods in clean, covered containers.
(2) Store containers at least 6 in from the floor/ground.
(3) Do not use galvanized containers for acidified foods.
(4) Store foods out of direct sunlight.
(5) Facilities should be insect and rodent proof

Answer 9

principles for storing food in field situations

Question 10

How should potentially hazardous foods be stored?

Answer 10

In accordance with the food code

Question 11

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

Answer 11

The ice should be potable

Question 12

How should semiperishable foods be stored?

Answer 12

In clean, sealable containers and protected from excessive heat and moisture

Question 13

To minimize contamination where should utensils and equipment be stored?

Answer 13

In protected areas

Question 14

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

Answer 14

To reduce insect and rodent feeding and breeding places

Question 15

What should be used to train permanently assigned food employees?

Answer 15

The food code

Question 16

Why should the food facility supervisor inspect food employees daily?

Answer 16

To detect signs of illness or evidence of infection

Question 17

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

Answer 17

Personnel with skin infections, boils, diarrhea, or any evidence of infection or illness

Question 18

When are utensils and equipment cleaned and disinfected?

Answer 18

After each use

Question 19

How can utensils and equipment be disinfected?

Answer 19

Immersing in boiling water for 30 seconds, or immersing in a chlorine water solution for at least one minute

Question 20

(1) To ensure basic standards are maintained.
(2) To identify potential problems that could result in a foodborne illness outbreak.
(3) To recommend ways to correct problems.
(4) To provide an opportunity to educate food service personnel in effective food sanitation procedures.

Answer 20

reasons why food service facilities are inspected in field conditions

Question 21

List possible sources of water for a deployed unit.

Answer 21

Existing public water supply, surface water, ground water, and bottle water

Question 22

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

Answer 22

Surface water, because it is generally the most accessible

Question 23

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

Answer 23

Sodium hypochlorite (liquid bleach) and calcium hypochlorite powder

Question 24

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?

Answer 24

60 minutes

Question 25

List three different methods of disinfecting water.

Answer 25

Iodine tablets (canteens for personal use), Chlor-Floc water treatment kit, and boiling

Question 26

What is the biggest disadvantage of boiling to disinfect drinking water?

Answer 26

There is no residual protection against recontamination

Question 27

A large trailer of water has been chemically treated with chlorine. What is the minimum chlorine residual necessary for drinking water to be considered safe?

Answer 27

Parts per million FAC or other level established for the area of operation

Question 28

(1) Built at least 100 yards from food facilities and unit ground water sources
(2) Not dug to ground water
level
(3) Built at least 30 yards from the border of unit area, but within reasonable distance for easy access
(4) Have a drainage ditch dug around the edges of it

Answer 28

basic sanitary requirements for latrines

Question 29

How many latrines are required for males and females?

Answer 29

Enough to service 4 percent of the male and 6 percent of the female population

Question 30

A latrine that is a hole, approximately 1 foot deep, covered and packed down with dirt after use, which is used for short stays for an individual’s use

Answer 30

a “cat-hole”

Question 31

What are the different types of latrines?

Answer 31

Cat-hole, straddle trench, deep pit, burn-out, mound, pail, and chemical latrines

Question 32

Where should urinal pipes and urinal troughs drain?

Answer 32

Into a soakage pit, deep pit latrine, or a chemical latrine

Question 33

What are the methods for garbage disposal?

Answer 33

Burial or incineration

Question 34

What are three ways to dispose of liquid waste?

Answer 34

Soakage pit, soakage trench, and evaporation beds

Question 35

What is the purpose of a grease trap?

Answer 35

To remove grease and other food particles from liquid wastes