You are assigned as one of the company's Field Sanitation Team members. Your commander told you that it is your responsibility to *construct and maintain* field waste disposal facilities. How do you respond to your commander? correct answer: The mission of the unit field sanitation team is to assi...
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You are assigned as one of the company's Field Sanitation Team members. Your commander told you that it is your responsibility to *construct and maintain* field waste disposal facilities. How do you respond to your commander? correct answer: The mission of the unit field sanitation team is to assist commanders in maintaining the health and
the well-being of the Soldiers assigned to the unit. They accomplish this by: *SUPERVISING
the placement, construction, and maintenance* of unit-level garbage disposal facilities and soakage pits; and the placement, construction, and
maintenance of field latrines and urinals and then conducting regular sanitation inspections.
2. Calcium Hypochlorite is a method used to disinfect canteens. As a Field Sanitation Team member, how do you instruct your company to purify water in a one-Quart Canteen? (5 steps correct answer: The following procedures are used to purify water in a one-quart canteen with calcium hypochlorite ampules:
1) Fill the canteen with the cleanest, clearest water available, leaving an air space of an inch or more below the neck of the canteen. 2) Fill a canteen cup half full of water and add the calcium hypochlorite from one ampule, stirring with a clean utensil until this powder is dissolved.
3) Fill the cap of a plastic canteen half full of the solution in the cup and add it to the water in the
canteen. Then place the cap on the canteen and shake it thoroughly. 4) Loosen the cap slightly and invert the canteen, letting the treated water leak onto the threads
around the neck of the canteen. 5) Tighten the cap on the canteen and wait at least 30 minutes before using the water for any purpose.
You are a member of the preventative medicine team. Your team was tasked to conduct an inspection of the Dining Facility. During the inspection, your team leader assigned you to inspect all four refrigerators
for proper temperature control. The refrigerators contain potentially hazardous food; (HOT/COLD) temperatures are reflected below. What is your back brief to your team leader for the following? a. Refrigerator#1= 135/41 Degrees Fahrenheit b. Refrigerator#2= 130/45 Degrees Fahrenheit c. Refrigerator#3= 125/42 Degrees Fahrenheit d. Refrigerator#4= 120/50 Degrees Fahrenheit correct answer: Properly maintain potentially hazardous foods; hot foods at a product temperature
of 135 degrees Fahrenheit or above and cold foods at a product
temperature of 41 degrees Fahrenheit or below. "Refrigerator#1" is the only "refrigerator" with hot and cold foods held at the proper temperature.
You have just completed a company FTX. You were assigned as the team leader for the nonhazardous solid waste disposal detail. During the FTX site recovery planning meeting, your commander asked you to explain the primary options for nonhazardous solid waste disposal. How do you respond to your commander? correct answer: The primary options for disposal of nonhazardous solid waste in the field are burning,
burial, or backhauling. Within the United States all solid waste generated during field exercises must be backhauled to garrison or picked up by contractors. During overseas training exercises, host-nation
requirements must be followed which normally require the same policies
of backhauling or contract disposal. If incineration, burning, or landfilling is used during contingency operations, additional security measures must be taken to deter scavenging by local populations.
You are feeling excellent about all the recommendations you have provided to your commander. Planning for the FTX is going just as expected. The last task is to designate a perfect location for your latrines.
What are some of the considerations for the placement of latrines? correct answer: Considerations for the placement of latrines. Latrines must be:
1) Located at least 300 feet (100 yards) downwind and downhill from unit food service facilities and at least 100 feet from any unit ground water source.
2) Latrines are not dug to the ground water level or in places where pit contents may drain into the water source.
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