Deployments Flashcards
(34 cards)
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?
60 minutes
List three different methods of disinfecting water?
Iodine tablet ( canteens for personal use) Chlorfoc water treatment and boiling.
What’s the biggest disadvantage of boiling to disinfect drinking water?
No hesidual protection against contamination
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?
Parts per million FAC or other level established for Amea of communication
In a deployed environment, how often should CE water protection/distribution personnel check the water from purification equipment for chlorine residual and pH?
Every 30 minutes of operating day
What’re the four types of diseases that occur in contingency operations?
Diarrheal, respiratory, skin and vector borne
In the field, what’re the countermeasures to prevent respiratory disease?
Immediate ventilation, head to foot and hand washing.
What’s the number one cause of skin disease in the field?
Breakdown in personnel hygiene and sanitation
Before we can make recommendations on how to avoid hazardous flora and fauna, what’s our primary consideration?
Research and be able to recognize hazardous species indigenes to the area of OPS
One of the most important countermeasures in the field is personal hygiene. How’s good personal hygiene maintained?
Proper hand washing, god Oracle hygiene showering/foot care
What’re PH responsibilities in the field?
Site selection, overall site setup, disease surveillance/disease prevention, training for deployed personnel
What’re some simple rules to follow to prevent food borne disease outbreaks under field?
Hot food (piping hot), avoid dairy ( some counties don’t pasteurize) eat food you must peel, bootle water, don’t consume ice
Which organizations receive field sanitation training from PH?
Security Forces, DFAC, Maintance, CE, medical teams
Who’s responsible for ensuring all 4EOX1 personnel are training in field sanitation?
PH OIC on NCOIC
How should semi perishable foods be stored?
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 in an acceptable manner?
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
Detect signs of illness, or evidence of infestation
Which food employees should NOT be allowed to work until they are examined by a medical officer?
Personnel with skin infections, boils, dhiarrea
When are utensils and equipment cleaned and disinfected?
After each use
How can utensils and equipment be disinfected
Immersed in boiling water for 30 seconds or in chlorine water no less than one minute
Why are food service facilities inspected in field conditions?
Standards are maintained, and identify issues that could result in FBI
List possible sources of water for a deployed unit
Existing public water supply, surface water, groundwater, bottled water
