A simple yet effective means of reducing the number of disease agents that could invade the body.
What is personal hygiene
100
Food that supports the rapid growth of bacteria,which may cause disease or produce toxins.
What is a potentially hazardous food (PHF)
100
Water that looks, smells and tastes good
What is palatable water
200
A Soldier that is not a battle casualty, but is lost to his unit by reason of disease or injury.
What is Disease Non-Battle Injury DNBI
200
Contracted from contaminated water and food and has a catastrophic impact on the fighting force.
What is diarrheal disease
200
Common foot problems.
What are Blisters, ingrown toenails and athelet's foot infection.
200
Temperature range most conducive to bacteria growth and reproduction
What is the temperature danger zone 41 - 134 degrees F.
200
Amount of chlorine left in the water after chlorine demand has taken effect.
What is chlorine residual.
300
Directs commanders of all company sized units to appoint and train two unit field sanitation teams (a primary and an alternate) during deployment.
What is AR 350-1
300
May be beneficial in small quantities, but when spilled in large quantities can be harmful or even deadly to humans
What are toxic industrial materials (TIMs)
300
When used in conjuction with the DoD arthropod repellent system, this is your primary defense against the diseases spread by arthropods.
What is the uniform.
300
Reduction of microoganisms by chemical or physical means.
What is sanitizing?
300
6 oz. Calcium Hypochlorite, half gram spoon and HACH Aquacheck Test stips.
What are the contents of chlorination test kit?
400
Ultimately responsible for enuring the health of the troops.
Who is the Commander
400
An incapacitating health threat
What is cold weather?
400
A healthy mind and a healthy body.
What is total health.
400
Biological, chemical, physical, cross contamination and unsafe food handling practices.
What are 5 sources of food contamination.
400
The rules of water discipline.
What is drink approved water only, prevent water waste, and protect water sources with good sanitary practices.
500
Inspect water trailers, direct field food sanitation operations, direct field waste disposal operations, control arthropods in unit area
What are roles of the field sanitation team.
500
The individual Soldier is responsible putting into practice, the commander is responsible for implementing and enforcing, and FST is responsible for advising the commander and training the units Soldiers
What are the three principles of PMM
500
Contains detailed information of female Soldier readiness.
What is TG 281
500
5 bacteria that cause the most reported food-borne illness.
What are Campylobacter, Escherichia coli, Listeria monocytogenes, Salmonella, and Staphylococcus
500
6 oz Calcium Hypochlorite, half gram spoon and HACH Aquacheck test strips for total and free chlorine.