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EFMB STUDY GUIDE (COMPLETE)
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EFMB STUDY GUIDE (COMPLETE)
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EFMB STUDY GUIDE (COMPLETE)Procedures that are used to change the chemical, physical, or microbiological quality of water ✔ Ans - Water Treatment
A process of killing infectious agents outside the body by direct exposure to chemical or physical agents. ✔ Ans - Disinfection
A water treatment process that uses chlorine or a chlorine compound. ✔ Ans - Disinfection
A total contact time of at least ____ minutes is required for satisfactory water disinfection. ✔ Ans - 30 minutes
____ and _______ will cause chlorine to evaporate/dissipate more rapidly; therefore, periodic rechlorination of water may be required. ✔ Ans - Heat & Sunlight
To rechlorinate a full 400-gallon water trailer with calcium hypochlorite, mix ____ (MRE) spoonfuls of calcium hypochlorite from the 6- ounce bottle (or ___ ampules) with 1/2 canteen cup of water. ✔ Ans - 1 MRE Spoonful of calcium hypochlorite in 6 ounces of water or 22 ampules with 1/2 canteen cup of water
Boiling water at a rolling boil for ___ to ___ minutes kills most organisms that are known to cause intestinal diseases. In an emergency, even boiling water for ___ seconds will help. ✔ Ans - 5-10 minutes, 15 seconds
True or False. Vehicles used for transporting food must be clean and completely enclosed, if possible. Vehicles used for transporting garbage, trash,
petroleum products, or similar materials may be used for transporting food even if the vehicles haven't been properly cleaned and sanitized. ✔ Ans - False
______ hours cumulative time is the maximum such food can be in the danger zone and not be a health hazard. After _____ hours in the danger zone, enough bacteria may have grown in the food to cause foodborne disease outbreaks. ✔ Ans - 3 hours, 4 hours Food items that can support the rapid growth of foodborne disease microorganisms are called potentially hazardous foods (PHF). Any temperature between ___°F and ___ °F is in the DANGER ZONE. ✔ Ans - 41 degrees-139 degrees (Fahrenheit)
The six factors that most often cause foodborne disease outbreaks are failure to: 1.) Refrigerate potentially hazardous cold foods and maintain a product temperature of _____°F or below. 2.) Cook food to proper temperature. 3.) Maintain potentially hazardous hot foods at a product temperature of _____°F or above.
4.) Protect foods from cross-contamination.
5.) Use proper transportation and storage practices.
6.) Protect food contact surfaces, pots and pans, eating utensils, and cutting boards from contamination. ✔ Ans - 1.) 40 degrees Fahrenheit or below
3.) 140 degrees Fahrenheit or above
In a standard mess kit laundry line, what is in each can? ✔ Ans - 1rst can- Scraps (it's where the food goes)
2nd can- Hot soapy water (120-140 degrees Fahrenheit)
3rd can- Clear boiling water
4th can-Clear boiling water
Each mess kit laundry setup of four cans will support up to how many personnel? ✔ Ans - 80 personnel
Latrines are located at least _______ yards downwind and gradient from the food service facility. They are also located at least ______ feet from any unit ground water source. ✔ Ans - at least 100 yards (90 meters) from food at least 100 feet (30 meters) from ground water supply
Garbage must not be buried within ___ _____ of any natural source of water, such as a stream or well, used for cooking or drinking. ✔ Ans - 100 feet (30
meters) Liquid and solid wastes produced under field conditions may amount to ____ pounds per person per day, especially when shower facilities are available. ✔ Ans - 100 pounds (45 kilograms)
Liquid kitchen waste accumulates at the rate of ___ to ___ gallons per man per day. ✔ Ans - 4-19 Liters per man per day
In temporary bivouac areas (1 to 3 days), the ________ latrine is used unless more permanent facilities are provided for the unit. During short halts when troops are on a march, each soldier uses a brief relief bag or a ______ latrine. ______ latrines are the preferred human waste disposal devices for use during field exercises or missions. ✔ Ans - 1-3 days= straddle trench latrine
short halts= cat hole latrine or brief relief bag
missions and exercises= chemical latrines
3 types of injuries? which one is an emergency? ✔ Ans - Heat Cramps, Heat
Exhaustion, and Heat Stroke. Heat stroke is a medical emergency.
Two categories of Cold Injuries ✔ Ans - Freezing and Non-Freezing
3 influencing factors of cold injuries ✔ Ans - Agent Factors, Environmental Factors, and Host Factors
Name at least 6 host factors that influence cold injury. ✔ Ans - Age, Rank, Previous Cold Injury, Fatigue, Discipline, Training, and Experience.
Name the 3 environmental factors associated with cold injuries. ✔ Ans - Weather, Clothing, and Combat action
True or False. Tobacco and alcohol decrease peripheral circulation and make a
soldier more susceptible to frostbite. ✔ Ans - True
True or False Blood pressure medications increase the circulation making the soldier more susceptible to injury to the extremities. ✔ Ans - False,Blood pressure medications reduce the circulation making the soldier more susceptible to injury to the extremities.
Malaria is a serious disease occurring most commonly in tropical and semitropical regions. It is caused by a microscopic parasite carried by the
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