Field Sanitation

Done by: SSGT Ronic Carter

 Outline of Module
❑ Unit 1- Introduction to Field Sanitation Operations
Lesson 1:
❑ Unit 2- Personal Hygiene and Preventive Measures

❑ Unit 3- Water Supply in the Fields

Lesson 2:
❑ Unit 4- Food Service Sanitation in the Fields

❑ Unit 5- Waste Disposal in the Fields

Lesson 3:
❑ Unit 6- Arthropods

❑ Unit 7- Rodent Management

Lesson 4:
❑ Unit 8- Inspection of a Ration store and a water treatment facility

Lesson 5: ❑ Unit 9- Practical

 Lesson 1

• Introduction to
Unit 1 Field Sanitation Operations
 Introduction
• Field sanitation is crucial for maintaining the health and well-being
of military personnel deployed in remote environments. It
encompasses measures to prevent the spread of diseases and
maintain a clean and hygienic living space.
• Storemen and logistics officers play a vital role in ensuring a safe
and hygienic environment for everyone in the field, they help to
promote:
• Good Personal Hygiene
• Safe Water Supply
• Food Service Sanitation
• Proper Waste Disposal
• Proper Arthropods Management
• Effective Rodent Management
 Components of Field Sanitation

• Personal Hygiene And Preventive Measures

• Water Supply In The Fields
• Food Service Sanitation In The Field
• Waste Disposal In The Field
• Arthropods Management
• Rodent Management
 TERMS AND DEFINITIONS
• Health threat: Refers to individual soldiers' health
issues, such as genetic conditions, chemical exposure, or
personal injuries e.g. diabetes and hazardous chemicals.
• Medical threat: Includes potential enemy actions and
environmental conditions that can harm soldiers' health
and combat effectiveness e.g. chemical attack, or
extreme heat.
TERMS AND DEFINITIONS
• Hazard: Any condition that can cause injury,
illness, death, or mission problems, e.g. a
broken limb, food poisoning, and equipment
failure.
• Disease and non-battle injuries (DNBIs):
Injuries or illnesses not related to combat but
which remove soldiers from duty, e.g. malaria
and broken arm outside of the battlefield.
 TERMS AND DEFINITIONS

• Risk management: A five-step process to identify and

control hazards, ensuring mission success.
1. Identify Hazards: Recognize potential dangers, like uneven terrain during a march.
2. Assess Hazards: Evaluate the severity and likelihood of these hazards causing harm.
3. Develop Controls: Create strategies to minimize risks, such as providing proper footwear for rough
terrain.
4. Implement Controls: Put these strategies into action.
5. Supervise and Evaluate: Monitor the situation and adjust controls as needed.
TERMS AND DEFINITIONS

• Risk assessment: The first two steps in risk

management, identifying and assessing hazards.
1. Identify Hazards: Recognize possible dangers, such as slippery
surfaces in the field.
2. Assess Hazards: Determine how likely and severe these dangers
are, for example, assessing the risk of soldiers slipping and getting injured.
 IMPORTANCE OF THE FIELD SANITATION (FS)

❑ Field Sanitation practices originated in World War II for

controlling diseases like malaria; and expanded to include
pest control.
❑ The following control measures were implemented
during WW II:
• Units were assigned specific tasks to manage mosquito
populations to control malaria.
• In 1956, responsibilities were expanded to include
managing pests like rodents, which can spread diseases.
IMPORTANCE OF THE FIELD SANITATION (FS)

The Field Sanitation Team is responsible for

maintaining the following:
• Hygiene
• Managing Water Supply
• Food Sanitation
• Waste Disposal
• Pest Control
Hygiene
• Promoting personal hygiene practices to
prevent the spread of infections among troops.
 Managing Water Supply

Ensuring water containers are clean and water is

properly chlorinated to prevent diseases like hepatitis
and dysentery.
Food Sanitation
Monitoring how food is transported, stored, and
prepared to prevent foodborne illnesses.
 Waste Disposal

Implementing proper waste disposal methods to avoid

creating breeding grounds for pests like flies and rats.
Pest Control
Controlling arthropods and other pests to reduce
the spread of diseases like malaria and typhoid.
 Lesson 1 Cont’d

Unit 2 Personal Hygiene and Preventive Measures

 What is Personal Hygiene?

• Personal hygiene refers to maintaining cleanliness of

one's body and clothing to preserve overall health and
well-being.
• When people don't learn these habits, or they become
overlooked, certain consequences may develop ranging
from social problems to potentially serious diseases.
 Aspects of Personal Hygiene
• washing or bathing, including cleansing oneself after
using the toilet
• brushing your teeth
• washing your hair
• washing your hands
• cleaning your body with soap and water
• wearing deodorant when possible
• keeping your clothing clean
Effects of Poor Personal Hygiene
❑ Body Odor: From the interaction of sweat and bacteria
produced from the apocrine glands, it produces body odor.

❑ Bad Breath: The bacteria grows on food particles that get

stuck in the teeth. When the bacteria digests this leftover,
they produce an odor that associates with bad breath.

❑ Urinary Tract Infection: Many infections are a result of

bacteria that reside in the intestines called the Escherichia
coli. When these bacteria manage to reach the urethra, it
moves to the bladder and kidneys which may result in
pain, fever and urinary tract problems.
Effects of Poor Personal Hygiene
❑ Dental Diseases: Bad breath is not the only by-product of
poor dental hygiene. It also leads to a series of dental
diseases. A plaque begins to form, at the start, where the
food particles and bacteria gather. The bacteria within the
plaque breaks down your teeth’s enamel when it releases
some acids. It leads to inflammation of gums, gingivitis and
gum disease. This disease destroys your teeth when it
causes an infection.

❑ Body Lice: Body lice are insects that grow in clothes and
beddings. These insects bite areas in the waist, armpit and
groin area as these are the most convenient for them to
creep into the skin from clothes. It is necessary to take
regular baths and wearing of fresh clothes regularly to avoid
these insects.
Promoting Personal Cleanliness in the Field

How to Promote Personal Cleanliness in the Field:

• Skin Care: Wash regularly, even if using sponge baths in the
absence of showers.
• Hair Care: Keep hair trimmed and clean; do not share
grooming tools.
• Hands: Keep fingernails short and clean.
• Clothing: Change out of dirty or wet clothes regularly to
prevent infections.
• Oral Hygiene: Brush teeth after meals and before sleep; if no
toothbrush, use a clean finger wrapped in tissue.
• Foot Care: Wash feet daily, dry thoroughly, use foot powder,
and wear properly fitting socks and boots to prevent blisters
and infections.
 Promoting Nutrition in the Field

How to maintain proper nutrition in the Field:

• A balanced intake of proteins, fats, carbohydrates,
minerals, and vitamins is essential for health.
• Supplements may be needed in special climates or
situations.
 Promoting Physical Fitness in the
Field
How to maintain Physical Fitness in the Field:
• Regular exercise and adequate rest are vital for
maintaining health and stamina.
Protection from the Environment
How to maintain Protection from the
Environment in the Field:
• Use protective equipment and clothing properly
to protect from the weather.
• Keep uniforms clean, use repellents, and wear
uniforms correctly.
• Avoid contaminated food and water, use
protective measures, and follow hygiene
practices.
 Mental Health Concepts

How to maintain Mental Health in the Field:

• Foster companionship and respect diverse beliefs.
• Seek help when needed, understand fear, and train
to handle stressful situations.
 Guidance for Avoiding Illness
in the Field
The following are Guidelines for Avoiding Illness in
the Field:
• Consume only approved foods and water.
• Use latrine facilities or dig cat-holes for waste.
• Maintain personal hygiene and avoid sharing
personal items.
• Prevent insect bites and avoid contact with
unsanitary conditions.
• Ensure sufficient sleep.
 Personal Hygiene and Female Soldiers

Females have different cleanliness requirements than

males, and to compensate for a lack of shower facilities,
certain items must be added to the packing list.
 Yeast infection

❑ A vaginal yeast infection is a fungal infection that causes irritation, discharge

and intense itchiness of the vagina and the vulva- the tissues at the vaginal
opening.
❑ It is Also called vaginal candidiasis. Limited showers increase difficulty in
maintaining good hygiene, especially during the menstrual period.
 Supplies:

❑Baby wipes: They have multiple uses and should be

mandatory for females to bring during operations or
training exercises.
 Supplies:

❑Panty liner/sanitary pads

❑Undergarments:
 Supplies:
❑Unscented, non-perfumed personal hygiene
supplies
❑Non-deodorant tampons with cardboard
applicators
❑Contraceptives supplies
 Lesson 2

Unit 3 • Water Supply in the Fields

WATER SUPPLY IN THE FIELD
 TERMS AND DEFINITIONS
❑a. Palatable Water: Water that looks, smells, and tastes good.
❑b. Potable Water: Water that is fit for human consumption.
❑c. Water Treatment: Procedures that are used to change the
chemistry of water to improve its quality.
❑d. Disinfection: A process of killing infectious agents outside the
human body by direct exposure to chemical or physical agents.
❑e. Chlorination: A treatment process that combines the water with
chlorine or chlorine compound.
TERMS AND DEFINITIONS

❑f. Chlorine Dosage: The total amount of chlorine or chlorine compound added
to a given amount of water.
❑g. Chlorine Demand: The amount of chlorine dosage used or consumed by
substances in the water.
❑h. Chlorine Residual: The amount of chlorine left in the water after the
chlorine demand has taken effect.
❑i. Parts per Million (ppm): The parts of chlorine present in a given volume of
water (concentration). This value may also be expressed as Milligrams per
Liter (Mg/L).
 Importance of Safe water
❑ Essential for health and mission success.
❑ Prevents waterborne diseases like hepatitis, typhoid,
and cholera.
❑ Indicator tests are used to check water safety.
 Water
requirements
❑The quantity of water required for
soldiers varies with the seasons of
the year, the geographical area, and
the tactical situation.
❑ Generally 3-6 gallons per day per
person in arid zones; more if showers
are available.
❑ Cold climates can require more
water due to physical exertion.
Responsibilities
❑ Quartermaster: The Quartermaster is
responsible for Setting up and operating
water treatment, and procuring and
distributing water.

❑ Unit Commander: Ensures a safe water

supply, enforces water discipline, and
educates soldiers on water safety.
 Water Discipline

Water discipline does not imply teaching soldiers to

do without water. It means using water intelligently
and not wasting it. It includes:
❑ Only drink approved water.
❑ Avoid wasting water.
❑ Protect water sources with good sanitary
practices.
 Water Sources

• Surface Water: Streams, ponds, • Ground Water: Wells, springs; less

rivers, lakes; usually contaminated. contaminated but harder to access.

• Rainwater: Collected from roofs. • Sea Water: Requires

distillation or demineralization.
 Factors to consider when selecting a water source

• Several factors must be taken into account when selecting a source

for your unit’s water in the field.
(1) The unit’s military situation e.g High-threat environment (in a combat zone), Remote
or low-threat area (safe zone).

(2) The quantity of water needed e.g. Large unit (battalion ) or extended mission, Small
reconnaissance team (squad).

(3) The accessibility of the source e.g. Easy access (nearby), Difficult access (a ravine or
behind enemy lines).

(4) The general quality of the source e.g. High-quality source (spring or a well), Low-
quality source (Stagnant ponds or heavily polluted rivers).

(5) The type of purification equipment available for use e.g Advanced
equipment (reverse osmosis systems), Basic equipment (purification tablets or small filters).
 Water Treatment

The objective of water treatment is to produce potable

water:
• Water treatment uses methods like coagulation,
filtration, and disinfection.
• Chlorination and iodine tablets are common
methods.
 Water treatment methods
. Coagulation: Add chemicals to clump particles together.

. Sedimentation: Let the clumped particles settle at the bottom.

. Filtration - Pass water through a filter to remove remaining particles and

impurities

. Distillation - Boil water to make steam, then condense the steam back to pure
water, leaving contaminants behind.
 Water treatment methods
. Disinfection - Kill harmful microorganisms using methods like chlorine, UV light,
or ozone

. Re-chlorination procedure using iodine tablets - Add iodine tablets to water

to kill pathogens, then wait for the iodine to work before drinking

.
Boiling: Boil water at a rolling boil for 5-10 minutes to kill pathogenic organisms.
 Chlorination
• To adequately disinfect water, the amount of chlorine to be added
depends on the intended use and the quality of the water. For general
purposes, such as drinking water, the following guidelines are typically
recommended:

• 1. Clear Water:
- Dosage: Add 2-4 milligrams of chlorine per liter of water (2-4 ppm).
- Contact Time: Allow the water to sit for at least 30 minutes after adding
chlorine to ensure adequate disinfection.

• 2. Cloudy or Contaminated Water:

- Dosage: Add 4-8 milligrams of chlorine per liter of water (4-8 ppm).
- Contact Time: Allow the water to sit for at least 30 minutes, preferably
longer, to ensure effective disinfection.
 Steps for Chlorinating Water

1. Measure Water: Determine the amount of water you

need to disinfect.
2. Calculate Chlorine: Figure out how much chlorine
you need based on dosage guidelines.
3. Prepare Chlorine Solution: Dilute liquid chlorine
(bleach) or follow instructions for tablets/granules.
4. Add Chlorine: Pour the calculated chlorine into the
water and mix well.
5. Wait: Let the water sit for at least 30 minutes to
ensure disinfection.
 Exercise 1

You were given 10 liters of clear water, calculate how

much chlorine is required to achieve a dosage of 3
mg/L.
 Answer

For 10 liters of clear water:

• Dosage: 3 mg/L
• Total Chlorine Needed: 3 mg/L multiply by 10 liters =
30 mg
 Lesson 2 Cont’d

Unit 4 • Food Service Sanitation in the Field

FOOD SERVICE SANITATION
IN THE FIELD
TERMS AND Definitions
❑Contamination: The unintended presence of harmful
substances or organisms in food.

❑Spoilage: The breakdown in the edible quality of food.

❑Potentially Hazardous Foods (PHFs): Foods that support

the rapid growth of bacteria, which may cause disease or
produce toxins.

❑Temperature Danger Zone: The temperature range most

conducive to bacteria growth and reproduction (between
4C and 60C).
TERMS AND Definitions
❑Cleaning: Physical removal of soil and food particles.

❑Sanitizing: Reduction of microorganisms by chemical

or physical means.

❑Food-Contact Surface: Surface of utensils or

equipment that normally come in contact with food.

❑Cross-contamination: Transfer of harmful

microorganisms from one food item to another.
Food-borne illness

• Any source of food can become contaminated if

proper food handling practices are not observed.
• Food handlers must maintain the highest sanitation
standards to help prevent disease transmission.
Food-borne illness

• Caused by bacteria like Campylobacter, E. coli, Listeria,

Salmonella, and Staphylococcus.
• Prevented by high sanitation standards and safe food
handling practices
 Sources of food contamination

In the field, there are five sources of food contamination.

❑1. Biological hazards.
❑2. Chemical hazards.
❑3. Physical hazards.
❑4. Cross-contamination.
❑5. Unsafe handling practices.
 Biological hazards

❑ Examples include: Bacteria (e.g., Salmonella in

undercooked chicken), viruses (e.g., Norovirus in
contaminated shellfish), parasites (e.g., Trichinella
in undercooked pork), fungi (e.g., molds producing
mycotoxins in grains), etc.
Chemical hazards

❑ Examples include: Pesticide residues on fruits and

vegetables, cleaning agents accidentally splashed
onto food, heavy metals like mercury in fish, food
additives in excess (e.g., sulfites causing allergic
reactions).
 Physical hazards

Examples include: Foreign objects like metal

shavings from machinery, glass fragments from
broken containers, hair, and fingernails found in food.
Cross-contamination

Examples include: Using the same cutting board for

raw meat and vegetables without proper cleaning in
between, spreading bacteria from raw chicken to
salad ingredients, and storing raw seafood above
ready-to-eat food in the refrigerator causing drips.
 Unsafe food handling practices

Examples include: Not washing hands after using the

restroom, not cooking food to the appropriate
temperature, leaving perishable food at room
temperature for too long, and improper storage of food
(e.g., not refrigerating leftovers promptly).
 Potentially Hazardous Foods (PHFs).

• Potentially hazardous foods (PHFs) are foods that

can support the growth of harmful pathogens causing
foodborne illnesses.
• They typically contain moisture, and protein, and are
slightly acidic.
• Examples include meats, dairy, poultry, salads,
chopped meats, and sandwich fillings, which are
particularly prone to harmful microorganism growth.
• Proper supervisory action is key to controlling these
risks.
Sanitary Practices in Food Handling

The following are some Sanitary Practices in Food

Handling:
• Preparing Food
• Storing food
• Transporting Food.
• Serving food.
• Cleaning and Sanitizing Utensils.
• Using the food service thermometer.
 Preparing Food
The temperature range for the temperature danger zone is from
41°F (5°C ) to 139°F (59°C).
- Safe Zone is 40°F (4°C) and below for cold foods. 140°F
(60°C) above for hot foods. Frozen food at 0°F (-18°C).
- Food can be in the danger zone for up to 4 hours during
preparation. After 4 hours, discard the food.
- Reduce food waste; in the field, don't keep potentially
hazardous leftovers.
- Serve food immediately after preparation or refrigerate it.
- Wash fresh fruits and vegetables with potable water and
approved disinfectants,
- Wash food items with a chlorine solution (1 tablespoon bleach
per gallon of water).
- Avoid certain fruits like strawberries if they can't be properly
disinfected.
 Storing Food

The temperature of the foods should always be checked

using a thermometer.
- Refrigerate food at 40°F or below.
- Freeze food at 0°F (-18°C).
- Use good sanitation practices to keep pests away.
- If necessary, use pesticides according to label
instructions.
- Store semi-perishables in dry areas on pallets.
- Keep dry items like flour and sugar in original or
properly lined containers.
- Avoid storing acidic foods in galvanized containers.
 Transporting Food
- Use Enclosed Vehicles to avoid contaminating the food
- Vehicles used for food transport must be clean and not
previously used for garbage or hazardous materials; if
so, vehicle must be properly cleaned before using.
- Protect Food from contamination by using clean tarps,
boxes, or bags.
- Transport potentially hazardous foods to troops in
Insulated Food Containers (IFC).
- Label containers with food details (name, time, and
temperature.)
- Ensure potentially hazardous foods are consumed
within 4 hours.
- Use covered serving utensils and provide disposable
gloves.
 Serving Food
- Inspect dining facilities for compliance with sanitation
standards.
- Inspect food upon delivery and maintain proper
temperatures (40°F or below for cold foods, 140°F or
above for hot foods).
- Ensure food handlers practice good hygiene and are
healthy.
- Avoid camouflage paint on the skin during food
handling.
- Ensure the facility has necessary supplies like gloves,
aprons, and hand-washing stations.
Cleaning and Sanitizing Utensils
❑To avoid the transfer of disease organisms from
food contact surfaces to food items, cooking
utensils should be washed, rinsed, and properly
stored after each use.
Using the food service thermometer

- Use only approved food service thermometers

- Calibrate the food service thermometer regularly.
- Avoid thermometers with mercury.
Using the food service thermometer

When using the food service thermometer:

❑Wash your hands before handling the thermometer.
❑Clean the thermometer with alcohol or a chlorine
solution.
❑Push the stem into the thickest part of the food and wait
for the needle to stop moving.
❑Note the temperature reading.
❑Calibrate
Are there any questions?