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Unit Field Sanitation Team

*
FM 4-25.12
FIELD MANUAL
HEADQUARTERS
NO. 4-25.12
DEPARTMENT OF THE ARMY
Washington, DC, 25 January 2002
UNIT FIELD SANITATION TEAM
TABLE OF CONTENTS
Page
PREFACE
................................................................................................ iv
CHAPTER
I. General ..................................................................................... 1-1
1-1. Introduction ................................................................................ 1-1
1-2. Objective of Field Sanitation Team Training ......................................... 1-1
1-3. Responsibilites ............................................................................. 1-1
1-4. General Guides ............................................................................ 1-1
1. UNIT FIELD SANITATION TEAM DEVELOPMENT
Section
II. Master Schedule (20 Hours) ........................................................... 1-2
CHAPTER
I. Introduction: Relationship Between the Incidence of Disease and the
Environment .......................................................................... 2-1
2-1. Importance of the Field Sanitation Team ............................................. 2-1
2-2. The Medical Threat ....................................................................... 2-1
2-3. The Individual in a Field Environment ................................................ 2-4
2-4. Duties of the Field Sanitation Team ................................................... 2-4
2-5. Preventive Medicine Measures ......................................................... 2-5
2. INSTRUCTORS REFERENCE MATERIAL
Section
II. Water Supply ............................................................................. 2-6
2-6. Importance of Water in the Practice of Sanitation ................................... 2-6
2-7. Responsibilities for the Production of Potable Water in the Field ................ 2-8
2-8. Terms and Definitions.................................................................... 2-8
2-9. Sources of Water .......................................................................... 2-9
2-10. Water Treatment ........................................................................ 2-10
Section
III. Food Service Sanitation .............................................................. 2-16
2-11. Importance of Sanitary Practices in Food Handling .............................. 2-16
2-12. Factors that Most Often Cause Foodborne Disease Outbreaks .................. 2-16
2-13. Transportation of Food ................................................................ 2-17
2-14. Storage of Food ......................................................................... 2-17
2-15. Personal Hygiene of Food Handlers ................................................. 2-20
2-16. Cleaning and Sanitizing Utensils ..................................................... 2-21
2-17. Physical Facilities ....................................................................... 2-21
2-18. Preparing and Serving Food .......................................................... 2-22
2-19. Inspection of Food Service Facilities ................................................ 2-23
DISTRIBUTION RESTRICTION: Approved for public release; distribution is unlimited.
*This publication supersedes FM 21-10-1, 11 October 1989.
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