PLAN FOR SAFE WATER
- Know the location of approved water distribution points.
Make sure your unit has an adequate supply of—
- Iodine water purification tablets (1 bottle for each individual).
- Field chlorination kits.
- Bulk chlorine.
- Chlor-Floc� kits.
Ensure water trailers and tankers (400 gallon and above) are inspected by PVNTMED personnel semiannually.
Inspect water containers before use.
Check the residual chlorine of bulk water supplies (5-gallon cans, water pillows, water
trailer) before drinking and at least daily thereafter. (See Tasks 7 and 8, Appendix A.)
PLAN FOR SAFE FOOD
- Ensure food service personnel maintain foods at safe temperatures.
- Inspect food service personnel daily and refer for medical evaluation those with
illness and/or skin infections.
- Make sure foods, drinks, and ice purchased from civilian vendors are approved by
the command medical authority.
- Supervise the use of the mess kit laundry/sanitation center.
- Ensure food service personnel and service members use handwashing devices.
- Ensure all food waste is transported to an approved disposal site, buried, or burned
daily (at least 30 meters from food preparation area and water source).
PLAN FOR THE CONSTRUCTION AND MAINTENANCE OF FIELD SANITATION DEVICES
- Determine type of field waste disposal devices required.
- The primary type of human waste disposal devices in bivouac areas are the
chemical toilets. Individual waste collection bags are the primary type used
when on the march.
- The type of improvised waste disposal used will depend on the mission, length
of stay in the area, terrain, and weather conditions. When chemical toilets are
not available, the burn-out latrine is the preferred improvised waste disposal
device.
NOTE
Always check local, state, federal, or host-nation regulations for restrictions
or prohibitions on using standard or improvised field devices and waste
disposal in the field.
- Select locations for field latrines.
- As far from food operations as possible (100 meters or more). Downwind and
down slope, if possible.
- Down slope from wells, springs, streams, and other water sources (30 meters or
more).
- Set up, construct, and maintain latrines (see Task 9, Appendix A, for requirements).
- As soon as the unit moves into a new area, detail service members to set up
chemical toilets or dig latrines. (See previous NOTE.)
- Detail service members to clean latrines daily.
- Instruct the FST to spray the latrines with insecticide as necessary (not the pit
contents).
- Always provide handwashing facilities at the food service facilities and the
latrines. Make use of handwashing devices at latrines mandatory.
- Cover, transport, burn, or bury waste daily.
- Use the FST to train service members and unit leaders in PMM against food-/
water-/wasteborne diseases.
|
