Field Sanitation Team Training Module 4.1 Already Graded A+

Field Sanitation Team Training Module 4.1 Already Graded A+
1. What should be considered regarding safe water?



A) Only its taste and smell

B) Only its color and clarity

C) Its clearness, freedom from objectionable odors, tastes, and colors

D) Only its temperature



Correct answer: C) Its clearness, freedom from objectionable odors, tastes, and colors



2. What are the main contributors to waterborne diseases?



A) Airborne diseases

B) Waterborne diseases

C) Foodborne diseases

D) Environmental diseases



Correct answer: B) Waterborne diseases



3. What are the requirements for acceptable water?



A) It should be hot and clear

B) It should be cold and cloudy

C) It should be clear and free from objectionable odors, tastes, and colors

D) It should be murky and have a strong smell



Correct answer: C) It should be clear and free from objectionable odors, tastes, and colors

, 4. Who is responsible for performing bacteriological examination of water?



A) Unit Commander

B) Quartermaster

C) Corps of Engineers

D) FST



Correct answer: D) FST



5. What is the primary responsibility of the Unit Commander regarding water?



A) To ensure an adequate supply of water

B) To operate bulk water treatment systems

C) To make soldiers aware of water safety precautions

D) To select water sources



Correct answer: A) To ensure an adequate supply of waterwhen should inspection be done on 400
gallon water buffalo?




which location on a collapsible water container is highly susceptible as a point of contamination?

filler holes

what are the areas of a lyster bag that must be inspected prior to use?

interior,cover,spigots,site

required contact time when disinfecting a canteen with iodine tablets

30 mins

amount of calcium hypocvhlorite slurry that is added to a full canteen with a CBRN compatible cap