Sanitation

Procedure Steps:
1. Monitor Holding Temperatures:
- Ensure that potentially hazardous foods are not held at temperatures between 40°F and 140°F for more than four hours cumulatively.
2. Dispose of Food as Garbage:
- If food has been held in this temperature range for more than four hours, it must be disposed of as garbage.
3. Maintain Proper Temperatures:
- Keep hot foods at 140°F or above and cold foods at 40°F or below to prevent bacterial growth.

Notes:
• This rule is critical in preventing foodborne illness, especially in field messes where refrigeration may be limited.

Procedure:

1. Heat milk to a temperature sufficient to destroy pathogenic microbes.
2. Maintain the specified time and temperature for each pasteurization method:
- Vat Pasteurization: 145ºF (63ºC) for 30 minutes.
- HTST Pasteurization: 161ºF (72ºC) for 15 seconds.
- UHT Pasteurization: 203º-308ºF (95º-153ºC) for 3 seconds or less.
3. Rapidly cool the milk after pasteurization to prevent bacterial regrowth.

Details:
• Pasteurization is critical in eliminating pathogens such as Coxiella burnetii, which causes Q fever.
• Even a small drop in temperature (e.g., 4ºF or 2.2ºC) can allow some organisms to survive.
• This process also reduces the number of nonpathogenic bacteria that contribute to milk souring.

Purpose: To prevent illness from consuming spoiled or unsafe food.

Procedure:
1. Do not eat food that is old, smells bad, or appears discolored, as it may be poisonous.
2. Avoid eating canned food if the can is swollen or squirts when opened, especially with canned fish.
3. Be careful with chicken that has been left for several hours after cooking and only give freshly prepared food to children, elderly people, and very sick individuals.
4. If consuming leftover cooked foods, heat them again until they are very hot before eating.

Notes:
• Spoiled or contaminated food can cause severe illness or even death in vulnerable populations.
• Always check the condition of canned goods before opening them.

Procedure:

1. Inspect cattle regularly for signs of disease.
2. Identify any infected animals through veterinary examination or diagnostic testing.
3. Remove all infected animals from the herd to prevent the spread of milk-borne diseases.
4. Ensure proper disposal or treatment of infected animals in accordance with health and safety regulations.

Details:
• This step is critical for preventing contamination of milk before it is collected.
• Infected animals may carry pathogens such as Coxiella burnetii, which can cause Q fever.
• Regular veterinary oversight is essential to maintain herd health.

Procedure:

1. Verify the cook’s understanding of hygiene: Do not assume that a local or expatriate cook understands kitchen hygiene principles.
2. Check for potential disease carriers: Be aware that the cook may be a carrier of bacteria (e.g., Staphylococcus) and take precautions accordingly.
3. Treat for worms if necessary: Consider deworming the cook to prevent transmission of parasites through food.
4. Do not allow sick individuals to cook: If the cook is ill, they should not be responsible for food preparation.
5. Maintain high standards of hygiene in cooking: Ensure that all food is prepared under clean conditions and that the kitchen remains sanitary at all times.

Procedure:

1. Monitor food supply chains for potential contamination or disruptions during public health emergencies.
2. Implement strict hygiene and sanitation protocols in food production, processing, and distribution facilities.
3. Conduct regular testing of food products to detect pathogens such as avian influenza viruses.
4. Collaborate with regulatory agencies to enforce food safety standards and ensure compliance.
5. Provide clear communication to the public about food safety measures and any potential risks associated with the food supply.

Procedure:

1. Handle foods according to Chapter 1 of this manual and the following guidelines:
2. Avoid potentially hazardous foods in field situations due to increased risk of contamination.
3. Discard improperly handled potentially hazardous food items as garbage.
4. Prohibit chopping and grinding of meat in the field.
5. If meats need to be pre-sliced, protect them carefully and refrigerate or cook immediately.
6. Frozen foods should be thawed under refrigeration whenever possible.
7. When thawing at room temperature (due to lack of refrigeration), ensure the following:
a. The product must be cooked as soon as possible after thawing.
b. Room temperature must not exceed 80°F (26.7°C).
c. Meat, poultry, and fish must remain in their original sealed wrappers or containers.

Procedure:

1. Frozen foods will keep in home freezer units for varying periods, depending on the amount and kind of food, initial temperature, and freezer construction.
2. Cook frozen meats or other foods soon after they thaw to preserve them for later use.
3. Quickly refreeze partially thawed items before they completely thaw to maintain quality and usability.

Procedure Steps:
1. Soak Produce in FAC Solution:
- Soak fruits and vegetables obtained from local economies where night soil is used as fertilizer in a 100 ppm FAC solution for 15 minutes or a 50 ppm FAC solution for 30 minutes.
2. Rinse with Potable Water:
- Thoroughly rinse the produce with potable water after soaking to remove any contaminants.

Notes:
• This procedure is essential in areas where night soil is used as fertilizer, as it helps prevent foodborne illness.

Action Steps:
1. Ensure hygienic food preparation, including washing hands before handling any food.
2. Store food in clean, dry containers to prevent contamination.
3. Avoid cross-contamination between raw and cooked foods.
4. Regularly clean cooking surfaces and utensils with soap or disinfectant.

Procedure Steps:
1. Scrupulous Maintenance of Ice Machines:
- Ensure that ice machines are maintained regularly to prevent bacterial growth.
2. Avoid Self-Service Operation:
- Do not operate ice machines as self-service equipment; use an ice scoop made of impervious material.
3. Proper Scoop Storage and Sanitation:
- Store the ice scoop in a metal bracket inside the ice storage bin.
- Mount the bracket at a level where the scoop will not be covered with ice when the bin is full.
- Wash and sanitize the scoop daily to prevent contamination.
4. Discourage Individual Use of Ice Chests:
- Discourage individuals or groups from using personal ice chests in field messes.

Notes:
• Bacteriological testing requirements are detailed in Chapters 1 and 6 of this manual.

Procedure:

1. Practice strict sanitation in the storing, handling, and eating of food to avoid digestive upsets or more serious illnesses.
2. Minimize door openings to reduce contamination risks.
3. If gas or electric service is not restored within 12 hours, prioritize consuming perishable items from your refrigerator before they spoil.
4. Discard decomposing foods immediately to prevent cross-contamination with other food items.

Procedure:

1. Separate raw and cooked food: Raw meat must be prepared on a separate chopping board and knife, away from already cooked food.
2. Use designated tools for specific tasks: Have separate utensils for handling raw meat and other raw foods to prevent cross-contamination.
3. Wash hands before all kitchen work: This is essential to avoid spreading bacteria or contaminants.
4. Properly cook food: Ensure that all food is cooked thoroughly, served hot on clean plates, and eaten promptly without being left around or reheated.
5. Avoid high-risk foods in certain conditions: Consider banning lettuce, broadleaf vegetables, and shellfish from the menu if they are likely to be contaminated or unsafe in the field.

Purpose: To prevent foodborne illness from undercooked meat or fish.

Procedure:
1. Only eat meat and fish that is well cooked.
2. Ensure that roasted meat, especially pork and fish, has no raw parts inside.
3. Raw pork carries dangerous diseases, so it must be thoroughly cooked before consumption.
4. Check the meat carefully to ensure no uncooked portions remain after roasting.

Notes:
• Undercooked meat can cause serious illness or even death in vulnerable individuals (e.g., children, elderly, immunocompromised).
• Use a meat thermometer if available to confirm that the internal temperature has reached safe levels.

Procedure:

1. Conduct regular medical check-ups for all individuals involved in handling milk or working in dairy facilities.
2. Screen for infectious diseases such as tuberculosis, typhoid fever, bacillary dysentery, diphtheria, and scarlet fever.
3. Ensure that personnel with active infections are excluded from handling milk until they have completed appropriate treatment.
4. Maintain records of all medical examinations to ensure compliance with health standards.

Details:
• This is a key step in preventing the introduction of pathogens into the milk supply chain.
• Personnel must be trained on hygiene and sanitation practices to minimize contamination risks.

Procedure:

1. Ensure that all equipment and containers used after pasteurization are clean and sanitized.
2. Avoid any contact between the milk and potential contaminants, including personnel with active infections or unclean hands.
3. Store milk in a clean, sealed container to prevent recontamination.
4. Monitor storage conditions continuously to ensure no contamination occurs post-pasteurization.

Details:
• Contamination after pasteurization can reintroduce pathogens into the milk supply.
• Sanitary practices must be strictly followed by all personnel involved in handling and storing milk.

Procedure:

1. Store pasteurized milk at a temperature that inhibits microbial growth.
2. Maintain the storage temperature below 40ºF (4.4ºC) to slow down the lag phase of microorganisms.
3. Monitor and record temperatures regularly to ensure compliance with safety standards.
4. Ensure that milk is not exposed to fluctuating or high temperatures during storage.

Details:
• Proper temperature control extends the shelf life of pasteurized milk.
• This technique helps prevent spoilage due to bacterial activity, even after pasteurization.

Procedure:

1. Inspection Classification: The commissary store can be likened to a supermarket, and its operations are similar in many ways.

2. Source of Supplies: Most items sold are obtained directly from contractors and wholesalers; however, some products come from government-owned stocks of perishable and semiperishable issue items.

3. Veterinary Inspection Responsibility: The veterinary specialist assigned to commissary store activities will perform Classes 4, 5, and 7 inspections.

Groups of Microorganisms:
Fruits may be contaminated by three types of microorganisms:
1. Spoilage organisms – Cause spoilage and decay.
2. Organisms essential to fermentation – Play a role in the fermentation process.
3. Pathogenic organisms – Can cause disease.

Intestinal Diseases:
• Fruits are more likely than other food types to transmit intestinal diseases such as cholera, dysentery, diarrhea, and typhoid fever.
• These diseases are caused by soil and water-borne organisms that can contaminate fruits.
• Fresh fruits like apples, bananas, grapes, lemons, oranges, and peaches are common vehicles for disease transmission due to their frequent consumption raw and lack of proper cleaning before eating.

External Contamination:
• The flesh of fruits is generally sterile.
• Disease-transmission potential comes from external contamination rather than internal microbial growth.
• Even a break in the skin of citrus fruits does not lead to bacterial contamination due to high acid content that kills most bacteria.
• Contaminated grapes used in wine production are less concerning, as pathogenic organisms are destroyed during fermentation.
• Packaging and packing materials can contaminate fresh fruits. For example:
- Anthrax spores were found on hides used for shipping lemons from Spain to England.
- Staphylococcus aureus is a common contaminant of fresh fruits and may be introduced into salads, leading to food poisoning if the salad provides a suitable growth medium at temperatures favorable to these bacteria.
• Contamination typically occurs through:
- Direct contact with soil on farms.
- Dust on farms.
- Handling during packing sheds or markets.

Procedure:

1. All messmen working in a field galley must receive food handlers' physicals as specified in Chapter 1 of this manual.
2. Screening is essential due to the increased risk of sanitation issues during field operations.
3. Ensure that food handlers are free from disease, acne, cuts/scratches, and maintain high personal hygiene standards.
4. Provide handwashing stations with soap and water for messmen and cooks.
5. Conduct physicals prior to deployment to ensure readiness and establish contact with supervisory personnel.

Procedure:

1. Supervise Operations: The commissary officer is responsible for supervising all operations of the commissary store, including annexes.

2. Manage Inventory and Supplies: This includes receiving, inspecting, storing, protecting, selling, and inventorying commissary resale supplies.

3. Coordinate Veterinary Food Inspections: The commissary officer must coordinate veterinary food inspections as required by AR 40-657.

4. Maintain Sanitary Standards: Ensure compliance with sanitary standards outlined in AR 40-5 and MIL-STD-903C, Sanitary Standards for Commissaries.

5. Proper Storage of Supplies: Follow the guidelines provided in the Army Commissary Operating Manual and its annexes for proper storage of resale supplies.

Procedure:

1. Assess whether a semiperishable food item should be destroyed after reaching the limit of the 'safe' storage period:
- False: The item does not necessarily need to be destroyed immediately upon reaching the safe storage period, but it must be evaluated for quality and safety before further use.

2. Ensure that any items beyond their safe storage period are inspected and either used promptly or discarded if compromised.

Procedure:

1. Follow official instructions issued locally during emergencies regarding food safety.
2. Instructions will specify the type of disaster and its effect on milk and other foods.
3. Adhere strictly to these guidelines; do not listen to or spread rumors about food safety.

Procedure Steps:
1. Treat Hydrated Foods as Fresh Food Items:
- Once foods requiring hydration (e.g., powdered eggs) are hydrated, they must be handled as fresh food items to prevent contamination.

Notes:
• This ensures that hydrated foods are treated with the same care and attention as freshly prepared foods.

Overview:
Fruits and vegetables are often underestimated as vehicles for transmitting pathogenic organisms. While this may be partially valid in countries with high sanitary standards like the United States, they remain a significant factor in disease transmission globally, especially in regions with poor sanitation.

Unsanitary Growing Conditions:
• Human fecal material is commonly used as fertilizer in parts of the world such as the Orient.
• Vegetables grow in close contact with soil and can be contaminated by organisms causing cholera, dysentery, and typhoid fever.
• Fruits and vegetables are often processed and distributed under less sanitary conditions than animal-origin products.

Quality Control:
• The laxity in growing, processing, and distributing fruits and vegetables has not been justified.
• These foods remain a major factor in disease transmission.
• Reducing their role as vehicles for disease can significantly reduce illness and suffering.
• Military veterinary personnel must be well-versed in the microbiology of these foods.

External contamination is the primary concern for vegetable safety, as their edible parts are grown in or near the ground, making them susceptible to soil microorganisms, dust, and contaminated irrigation water. Washing vegetables may not effectively remove contaminants and can sometimes spread them further within the vegetable (e.g., in leafy greens like lettuce).

Steps to mitigate external contamination:
1. Inspect vegetables for visible dirt or debris before handling.
2. Avoid washing leafy vegetables unless absolutely necessary, as this may increase internal contamination.
3. Use clean water and proper sanitation practices during processing and packing of vegetables to reduce the risk of introducing new contaminants.
4. Be cautious with fertilizers, especially in areas where human fecal material is used, as it can serve as a vehicle for disease transmission.
5. Ensure that irrigation water is free from contamination to prevent microbial introduction into soil and crops.

Procedure Steps:
1. Prepare Sandwiches Close to Serving Time:
- Prepare sandwiches as close to serving time as possible to minimize contamination risk.
2. Use Individual Condiment Packets:
- Provide condiments such as mayonnaise and relish in individual packets only.
- Apply these condiments by the patron, not by staff.
3. Prohibit Salad Fillings:
- Prohibit the use of salad-type fillings such as egg, tuna, and poultry to reduce contamination risks.

Notes:
• This procedure ensures that sandwiches are prepared in a safe and hygienic manner.

Purpose: To prevent the spread of disease through food contamination.

Procedure:
1. Do not allow flies or other insects to land on or crawl over food, as they carry germs that can cause illness.
2. Keep food scraps and dirty dishes cleaned up promptly to avoid attracting flies and breeding germs.
3. Protect food by covering it with lids, placing it in boxes, or storing it in cabinets with wire screens.

Notes:
• This is especially important in areas where there are large numbers of flies or other pests.
• Keeping the environment clean around food storage and preparation areas helps reduce the risk of disease transmission.

Purpose: To prevent the spread of germs from chicken to other foods.

Procedure:
1. Wash your hands thoroughly with soap and water after preparing chicken, before touching any other food or surfaces.
2. Use separate cutting boards, utensils, and plates for raw chicken to avoid cross-contamination.
3. Clean all surfaces that came into contact with raw chicken using disinfectant or boiling water.

Notes:
• Chicken can carry germs that cause diarrhea, so it is critical to follow these steps carefully.
• If soap and water are not available, use an alcohol-based hand sanitizer as a temporary alternative.

Procedure Steps:
1. Prohibit Saving Leftovers:
- In field messes where refrigeration is limited and serving lines cannot maintain proper holding temperatures, saving leftovers is strictly prohibited.
2. Dispose of Leftovers as Garbage:
- All leftovers must be disposed of immediately as garbage to prevent food contamination.

Notes:
• This procedure is essential in maintaining hygiene standards and preventing the spread of foodborne illness.

Procedure:
1. Store food in airtight containers to prevent contamination by insects, rodents, and other pests.
2. Keep food separate from waste, human excrement, and other contaminants.
3. Cook food thoroughly using clean cooking equipment and fuel sources.
4. Wash hands with soap and water before handling food.
5. Avoid consuming raw or undercooked food to prevent the spread of disease.

Details:
• Food should be stored at least 1 meter above ground level to prevent contamination by moisture and pests.
• If no airtight containers are available, use natural materials like leaves or bark to cover food.
• In cold climates, ensure that food is stored in insulated containers to prevent freezing and spoilage.

Procedure Steps:
1. Avoid Room Temperature Exposure:
- Ensure that potentially hazardous foods are not left at room temperature once thawed.
2. Notify Medical Department Representative:
- Inform the medical department representative about any thawing activities or issues.
3. Do Not Refreeze Thawed Foods:
- Thawed foods must never be refrozen to prevent bacterial growth and foodborne illness.

Notes:
• This procedure is critical in preventing food contamination, especially in field messes where refrigeration is limited.

Procedure Steps:
1. Use Small Quantities for Serving Line Placement:
- When placing items requiring refrigeration on the serving line, place them in small quantities.
2. Replenish as Needed:
- Replenish refrigerated items as needed to maintain proper temperatures and prevent contamination.

Notes:
• This procedure helps ensure that refrigerated foods are handled safely in field messes.

Procedure Steps:
1. Limit Self-Service to Prepackaged Items Only:
- Authorize self-service areas only for prepackaged items such as individual cartons of milk, salt, pepper, syrup, catsup, mustard, and mayonnaise.
2. Display Milk Cartons Properly:
- Display individual cartons of milk in drainable trays containing ice.
- Ensure the top portion of the carton is not submerged in the ice to prevent contamination.

Notes:
• This procedure ensures that self-service areas are used safely and hygienically.

Procedure Steps:
1. Serve Food by Qualified Personnel Only:
- All food, except self-service items, must be served by a physically qualified and properly trained cook or messman.

Notes:
• This ensures that food is handled in a safe and hygienic manner.

Procedure:

1. Ensure that the temperature of the meat processing area does not exceed 50°F (10°C) during operations.

2. If the temperature is between 50°F (10°C) or below, clean and sanitize all equipment and areas every 8 hours or at the end of the shift, whichever comes first.

3. If the temperature is between 51°F (11°C) and 60°F (15°C), completely disassemble, clean, and sanitize all equipment and contact surfaces used in processing every 4 hours, requiring a mid-shift cleanup.

4. If the temperature exceeds 60°F (15.5°C) during raw meat processing, cease operations immediately, return the product to the cooler, and thoroughly clean and sanitize the area until the room temperature returns to 55°F (12°C) before resuming limited operations with small quantities of meat at or below 45°F (7°C).

Purpose: To prevent the spread of disease from contaminated fruit.

Procedure:
1. Do not eat fruit that has fallen to the ground without washing it thoroughly first.
2. Avoid allowing children to pick up and eat food that has been dropped on the ground, even if it appears clean.
3. Wash the fruit under clean running water until all dirt and debris are removed.

Notes:
• This is especially important in areas where there may be animal feces or other contaminants on the ground.
• Ensure that children understand this rule to prevent accidental ingestion of harmful germs.

Procedure:

1. Use granular, absorbent, anti-slip compounds approved by the USDA for spot application to floors of meat-handling coolers where meat juices or blood drip.

2. The use of sawdust is prohibited for this purpose.

3. In coolers where meat handling, hamburger grinding, or sausage grinding occurs, limit compound usage to areas directly under hanging meat.

4. Remove and replace all compounds used on floors at least daily.

5. Use new, clean brown paper or corrugated cardboard, firmly secured to the floor for safety, in meat-handling coolers and processing rooms.

6. Replace these materials daily as well.

Procedure:

1. When processing raw pork, all equipment used must be completely disassembled, cleaned, and sanitized before processing other meat items.

2. Personnel handling raw pork must change aprons and wash/sanitize hands prior to handling any other product.

3. Ensure that these procedures are followed strictly to prevent cross-contamination and maintain hygiene.

Procedure:

1. Daily cleaning is required for meat display cases that have meat drippings or other residue.

2. For other meat display cases, perform a thorough cleaning and sanitization weekly, including emptying the case, washing with a general-purpose detergent, rinsing, sanitizing, and drying.

3. Meat display cases containing only prepackaged meat items must be cleaned and sanitized every two weeks.

4. Ensure that all steps are followed to maintain hygiene and prevent cross-contamination.

Procedure:

1. Perform a rough cleaning of the equipment.

2. Apply an alkaline detergent for thorough cleaning.

3. Sanitize the surfaces using an approved chemical sanitizer.

4. If necessary, rinse the equipment with clean water.

5. Allow the equipment to air dry completely before reuse.

6. Ensure that all steps are followed in sequence and that the water temperature used during sanitizing is between 120-140°F.

Procedure:

1. Ensure an ample supply of hot water, suitable detergent, and approved chemical sanitizer is available at all times for cleaning and sanitizing meat market equipment, product contact surfaces, display trays, and other immersible articles.

2. These supplies must be accessible to staff responsible for cleaning and maintaining the meat market area.

3. The chemical sanitizer used must be USDA-approved, and water temperature during use with a chemical sanitizer must be between 120-140°F.

4. For hot water sanitizing, the water temperature must be 170°F, and utensils must remain in contact with the water for 30 seconds.

Procedure:

1. Ensure that walls, floors, ceilings, dunnage, trolleys, hooks, trees, and permanent shelving in the meat processing room, refrigerated storage rooms, or refrigerators are kept in good repair.

2. These surfaces must be clean and free of chipping or peeling paint, mold, and objectionable odors at all times.

3. Floors and all equipment and utensils in the meat market must be cleaned and sanitized daily, or more frequently if necessary.

4. Regular inspections should be conducted to ensure compliance with these standards.

Procedure:

1. Ensure that electrically operated meat market equipment (e.g., power saws, meat slicers, grinders) is kept clean and in good operating condition.

2. If the equipment has been down for more than 3 hours during a shift, it must be completely disassembled, cleaned, and sanitized before further use that day or at the end of the shift, whichever comes first.

3. At the end of each day's operation or work shift, all equipment must be disassembled, cleaned, and sanitized according to manufacturer guidelines or military technical manuals.

4. Ensure compliance with these procedures to maintain hygiene and prevent contamination.

Procedure:

1. Ensure that refrigeration areas are free from objectionable odors, mold, and maintained in a clean and sanitary condition.

2. Coolers and freezers must be capable of maintaining the necessary temperatures and humidity levels for food preservation.

3. Commissary personnel designated by the commissary officer must conduct temperature checks on all display cases and storage refrigerators/freezers at least three times daily and once on nonworking days, recording the date, hour, temperature, and checker's initials.

4. Chill meat (red meat, poultry, waterfoods) display cases must maintain a temperature between 29°F (-2°C) and 35°F (2°C).

5. Frozen food display cases must be capable of maintaining an air temperature of 0°F (-18°C) or lower.

6. Ensure that products are never stored above the load line in display cases to allow for proper air circulation.

Procedure:

1. Gather supplies: You will need a large container or pot, a thermometer, and access to a heat source.
2. Heat the milk: Place the milk in the container and bring it to a temperature of 60°C (140°F).
3. Maintain temperature: Keep the milk at this temperature for approximately 30 minutes.
4. Cool the milk: After the time has elapsed, allow the milk to cool down to room temperature before storing it in a clean container.
5. Store properly: Ensure that the pasteurized milk is kept in a cool, dry place and consumed within a safe timeframe.

Purpose:
• To eliminate harmful bacteria that may be present in raw milk.
• To make the milk safer for consumption, especially in areas where refrigeration is not available.

Notes:
• This process should be done carefully to avoid scorching or burning the milk.
• Always use clean equipment and containers to prevent contamination.

Procedure:

1. When handling cooked or ready-to-eat items (e.g., luncheon meats, bulk cheeses) in the raw meat area, ensure they are protected from cross-contamination.

2. Personnel handling fresh prepackaged poultry or waterfoods must wear outer garments (aprons) dedicated solely to these products and wash/sanitize hands before handling other items.

3. Ensure that packaging materials used for food contact are never placed on the floor and are treated like edible food products.

4. Use disposable plastic bags (liners) in barrels collecting fat and meat scraps, ensuring that they do not exceed 6 to 8 inches from the top before being removed and delivered to rendering personnel at the outside door.

5. Rendering company personnel must be prohibited from entering cooler or food handling areas, and scraps must be collected at least once a week or more frequently if needed.

Procedure:

1. Ensure an ample supply of hot water is available for cleaning handtools, equipment parts, display trays, and other immersible articles used in the produce market.

2. Storage refrigerators and display cases must be emptied, washed, cleaned, and sanitized at least once a week with intermittent daily cleaning.

3. The floor in the processing room must be kept free of fruit and vegetable debris.

4. Floors in processing and display areas must be washed with appropriate cleaning agents and dried thoroughly at the end of each day.

5. Ensure that scales and their immediate areas are clean.

6. Maintain a separate holding cooler and a dedicated cutting/trimming/preparation/processing/packaging area for produce.

7. Sanitation procedures for packaging must be the same as those for food items.

8. Ensure that storage facilities are clean, sanitary, and in good repair.

9. Immediately dispose of or isolate any product that has spoiled, become contaminated, or is otherwise unfit for human consumption.

Procedure:

1. All commissary facilities must have separate refrigerated coolers for red meats, poultry, and waterfoods.

2. Larger commissaries must have a dedicated cutting/trimming/reparation/processing/packaging area for each of these products.

3. Smaller commissaries must clean and sanitize the surrounding areas between processing different food products.

4. Ensure that red meats, poultry, or waterfoods are not held outside refrigerated coolers for more than three hours in an unsafe temperature range:
- For the Army: 45°F (7°C) to 140°F (60°C)
- For the Navy: 40°F (4.5°C) to 140°F (60°C)

5. During tempering of edible raw products, the maximum air temperature permitted is 38°F.

- Work in a clean kitchen with clean floors, counter tops, cabinets and range, and clean equipment.

• Keep utensils that handle raw meat and poultry scrupulously clean. That means scrubbing, washing, and rinsing knives and cutting boards between each type of cutting or chopping task.

• Work with clean food. Wash, scrub, and rinse vegetables in several waters, lift food out of the water to drain, and don't let water drain off over food.

• Work with clean dishcloths and towels, clean hands, and clean clothes.

• Wash your hands each time you touch something other than food, such as your hair, your face, the phone, a child, or a pet.

- Get out all the necessary equipment. Wash it and ready all ingredients before you start to follow recipe directions, so there'll be no delays and no chance for food to spoil.

• Remember to protect your hands when working with hot foods. Use hot pads and tongs.

• Be extra cautious with large pots or kettles of boiling water or food. Don't move them, but keep them on the range and work there.

• Avoid any sudden changes in temperatures when working with can-or-freeze jars. Putting a hot jar on a counter or in a cold draft could cause it to break.

Steps:

1. Dig a cat-hole to use for excreting waste when on the move. Cover it sufficiently to prevent flies from spreading germs and to keep unwanted animals out of your bivouac area.
2. Use a straddle trench latrine for short bivouacs (1–3 days).
3. Construct deep pit latrines for temporary camps lasting more than 3 days.
4. Use individual waste collection bags on the march, convoys, or in isolated areas. Seal and transport the waste until it can be burned or buried safely.
5. Use a pail latrine or burn-out latrine when chemical toilets are not available, the ground is too hard, or the soil is very wet. Burn the contents daily until they are dry and odorless. Any remaining ash should be buried.

Procedure:

1. Choose the location:
- Select an area at least 50 meters away from buildings, water sources, and wells.
2. Dig the pit:
- Dig a pit that is 1 to 2 meters wide and 2 to 5 meters deep.
3. Ensure proper depth above water table:
- The bottom of the pit should be at least 1 meter above the water table to prevent contamination.
4. Line with clay or rocks:
- Line the inside of the pit with a layer of clay or rocks that is at least 10 centimeters thick for protection and drainage.
5. Build a ridge around the top: Create a raised edge to keep surface water from entering the pit.
6. Add a fence: Build a fence around the area to prevent animals from accessing the pit.
7. Cover waste with soil or lime:
- After placing waste in the pit, cover it with 10 centimeters of soil mixed with lime for disinfection and pest control.
8. Seal when full: When the waste reaches within ≤ meter of the surface, cover it with ≤ meter of soil and seal it with a layer of concrete at least 90 centimeters thick.

Steps for Proper Waste Disposal:

1. Bury or store all garbage and human waste at least 100 feet away from water wells or open water.
2. Keep flies, roaches, and animals out of the sewage and garbage.
3. Wash or clean your hands whenever you handle something dirty and before handling anything that will go into your mouth or someone else’s mouth.

Toilet Usage During Emergencies:

1. If the toilet bowl and seat in your home are still usable (not wrecked), scrub the bowl clean using one part laundry bleach to ten parts of water (10:1). When clean, drain the bowl and dry it.
2. Line the bowl with a plastic or paper bag. Line the inside of the first bag with a sturdy plastic bag and lay the toilet seat on it to keep it open.
3. Use the toilet as you normally do. After every use, sprinkle the waste with the bleach/water solution mentioned above or cover it with a layer of sawdust, wood shavings, lime, dry dirt, grass clippings, etc.
4. Limiting the liquids that go into the bowl will make it easier to change the bags.
5. When the bag is full or you can’t stand the smell anymore, carefully tie the top of the bag tightly closed, remove it and replace with another bag.
6. Dispose of the waste using the instructions below.

Alternative Toilet Options:

1. If your toilet bowl is not usable, use a five-gallon bucket, wooden box, or some other container sturdy enough to sit on.
2. Sit the seat from your toilet on the bucket or make one from layers of heavy cardboard glued together, two boards laid across the top with a gap between them, or cut a seat from plywood.
3. Line with bags as outlined above.
4. Dispose of the full bags using the instructions below.

1. If the emergency will only last for a day or two, you can use “cat holes” outside. These are small, one-time personal use holes you dig in the ground and squat over. The hole should be deep enough to cover your waste at least six inches deep when filled.
2. Do not do this any closer than 100 feet from open water or water wells or the germs in the sewage will get into the water.

1. If the emergency will last more than a week and your toilet or bucket commode no longer will do the job, you need to make a latrine.
2. Use a shovel or posthole diggers to dig a pit four to six feet deep and about one foot wide.
3. Place a bucket, box, barrel, or anything with a hole in it that you can sit on over the pit.
4. Whatever you use must cover the pit tightly so that flies cannot get in while no one is using it.
5. The seat and box must be cleaned regularly with the bleach water solution mentioned above and kept tightly covered when not in use.
6. When the pit fills to within eighteen inches of the top, fill the hole in with clean dirt and mound it over. Cover the mound to keep animals from digging it up.

Disposing of Wastes:

1. All wastes must be buried no closer than 100 feet from the nearest open water or water well or the germs will get into the water.
2. Buried wastes must be covered with at least eighteen inches of dirt and protected from animals digging it up.

Garbage Disposal:

1. Garbage is trash that has food or anything else in it that would attract insects, rats, and other animals. It should not be allowed to accumulate where these pests can get into it.
2. If garbage service is expected to resume in a few days, then dry garbage should be tightly sealed in bags or kept in tightly covered garbage cans.
3. Liquid wastes that don’t have a lot of fat in them can be poured out outside if kept more than 100 feet away from open bodies of water and water wells.
4. Liquids that do have a lot of fat should be buried to prevent attracting flies and roaches.
5. If garbage service is out for more several weeks and you are unable to store it, then it should be buried. Garbage should be buried no closer than 100 feet from open water or water wells.
6. Crush containers to make them smaller.
7. Garbage must be covered by at least eighteen inches of dirt.
8. If burial is not possible, then it will have to be burned. To burn garbage you must use a metal barrel with holes in the bottom and a grate or screen over the top to act as a spark arrester to prevent wildfires. Only dry garbage should be burned. Wet garbage should be buried.

Infant Waste Disposal:

1. If you have a baby in your home, it is best to keep an ample supply of disposable diapers on hand for emergency use.
2. If these are not available, emergency diaper needs can be met by lining rubber pants with cleansing tissue, toilet paper, scraps of cloth, or other absorbent materials.
3. To help ensure proper sanitation, it is imperative that you store a sufficient supply of disposable diapers, disposable wipes, and plastic garbage can liners.
4. Change infants and toddlers regularly and keep them clean.
5. Dispose of the soiled diapers in the plastic garbage can liners and keep them tightly sealed when not in use to help prevent the spread of disease.
6. Be sure to wash your own hands regularly when working with infants (especially after each diaper change).

Disease Prevention:

• Typhoid fever, amoebic dysentery, diarrhea, infectious hepatitis, salmonella and giardiasis are diseases that spread rapidly in times of emergency and threaten all, yet are all diseases that can easily be controlled by simply following the rules of good sanitation.

Garbage Storage Tips:

1. Garbage should be drained before being placed in storage containers.
2. If liquids are strained away, garbage may be stored for a longer period of time without developing an unpleasant odor.
3. After straining, wrap the garbage in several thicknesses of old newspapers before putting it into your container. This will absorb any remaining moisture.
4. A tight-fitting lid is important to keep out flies and other insects.

Final Disposal Options:

1. All stored garbage should be buried if collection service is not restored and if unpaved yard areas are available—keep a shovel handy for this purpose. Dig a hole deep enough to cover it with at least 18-24 inches of dirt, which will prevent insect breeding and discourage animals from digging it up.
2. Other rubbish may be burned in open yard areas (if permission is granted by authorities under existing conditions) or left at dumps established by local authorities. Can should be flattened to reduce their bulk. Do not deposit ashes or rubbish in streets or alley ways without permission. Such material may interfere with the movement and operation of firefighting and other emergency equipment.

Procedure:

1. Clean and disinfect the birth area thoroughly after delivery.
2. Any materials contaminated with blood (including the placenta) must be disposed of properly to prevent the spread of germs.
3. Follow safe disposal methods for tools, waste, and other contaminated items.
4. Refer to page 67 in *A Book for Midwives* for detailed instructions on how to safely dispose of birth-related waste.

Steps to Dispose of Human Waste Properly in the Field:

1. Dig a latrine pit, at least 20 feet away from any water source, campsite, or food preparation area to prevent contamination.
2. Use a shovel or other digging tool to create a hole approximately 6-8 inches deep and wide enough for comfortable use.
3. Cover the waste with soil or sand, ensuring that it is buried at least 4-6 inches below the surface after each use to minimize odor and prevent pests.
4. Use a separate container for fecal matter if available, storing it in a secure location away from food and water sources until it can be disposed of properly.
5. Avoid using natural waste areas such as streams or rivers, as this may contaminate the environment and pose health risks to others.
6. Maintain latrine pits regularly, ensuring that they are not overflowing or becoming a breeding ground for pests or disease-carrying organisms.
7. Use disinfectants or other cleaning agents to sanitize the area around the latrine pit, reducing the risk of bacterial growth and odor.
8. Educate all individuals on proper disposal techniques, ensuring that everyone follows the same guidelines to maintain hygiene standards.
9. Monitor for signs of disease or illness, seeking medical attention immediately if symptoms such as diarrhea, vomiting, or fever occur after improper waste disposal practices.
10. Dispose of used disinfectants and cleaning agents properly, following local regulations if applicable to prevent environmental contamination.

Additional Tips:
• Use a trowel or other digging tool to create the latrine pit for easier use and maintenance.
• Ensure that all individuals are aware of the location of the latrine pit and follow proper disposal guidelines at all times.
• Regularly check the latrine pit for signs of overflow or contamination, addressing any issues promptly to prevent health risks.

Warnings:
• Do not dispose of human waste near food preparation areas or water sources, as this may lead to serious health risks and environmental contamination.
• Avoid using natural waste areas such as streams or rivers, which can pose a risk to both humans and wildlife.
• Seek medical attention immediately if signs of infection (e.g., diarrhea, vomiting, fever) occur after improper waste disposal practices.

Title: Dispose of Sharp Wastes Safely

Procedure:
1. Use a container made of metal or heavy plastic with a lid or tape to close it for sharp wastes (e.g., needles, syringes).
2. When the container is half full, add 5% bleach solution.
3. Seal the container closed and bury it deep in the ground.

Details:
• Sharp wastes can injure anyone who finds them, so they must be contained properly.
• Used cotton or gauze, disposable needles and syringes, plastic gloves, and other materials from dental procedures are considered waste and should not be thrown in regular trash.
• These wastes carry germs and can spread infections to you and others.
• Wear gloves when handling any type of waste.

Procedure for Disposing of Human Waste in an Emergency:

1. If damage exists only in the water lines, you can still use the toilet:
- Turn off the main water valve.
- Use water from a swimming pool, jacuzzi, or other available source (don’t waste drinking water).
- Pour water directly into the bowl; this will flush the waste down.

2. If damage is suspected in the sewer lines, do not flush the toilets:
- Remove the water from the toilet bowl and line it with two sturdy plastic bags.
- Fold the bags down over the sides and put absorbent material such as kitty litter or shredded newspaper into the inner bag.
- Defecate directly into the inner bag. Use toilet paper sparingly and put used tissues into the same bag.
- Sprinkle disinfectant directly onto the feces (do not use dry bleach; powdered hydrated lime is recommended and can be purchased at hardware, home, and garden centres).
- Replace the cover and wash your hands.

3. Use a separate bucket for containing urine:
- A bucket that can be tightly covered should be used.
- Put used toilet paper into the emergency toilet.

4. Always keep the lid down on the toilet when not in use.

5. Alternative waste containers:
- A sturdy bucket with a tight-fitting lid, small trash can, or portable toilet can serve as an alternative to your toilet.
- Line containers with a durable plastic bag and follow the above instructions.

6. Disposal of used waste bags:
- Keep used waste bags in a container well away from human activity and label it “Human Waste”.
- Follow instructions from emergency personnel for disposal.

7. Urine disposal:
- The urine bucket can be emptied in an area that is not near a well, spring, or other water supply, nor subject to flooding.
- Pour the urine into a hole 45-60 centimetres (18-24 inches) deep and fill it in afterwards with dirt.

Handling of contaminated remains must be done with full protective measures to prevent secondary contamination.

• Key Considerations:
- Persons handling biologically contaminated remains should be in full protective posture unless otherwise modified by medical personnel.
- Contaminated remains must be interred in accordance with appropriate Joint Service and NATO doctrine and procedures (see JP 3-11).

Action Steps:
1. Ensure that all personnel handling contaminated remains are fully protected using appropriate gear.
2. Follow established protocols for the burial of biologically contaminated remains to prevent further spread of agents.

Procedure for Handling Garbage in an Emergency:

1. Strain any leftover liquids from garbage and bury the residue in the same way as urine.
2. After straining, wrap solids in layers of newspaper and store them in plastic garbage bags.
3. Place the garbage bags into a large garbage can with a tight-fitting lid.
4. Keep the garbage can in an area away from human activity.
5. Ensure that pets and other animals cannot access the container.
6. Wash your hands with soap and water after handling human waste and garbage.

Why waste disposal is critical:

Proper waste management is essential to prevent the spread of disease and maintain unit integrity. If not handled correctly, waste can attract flies, rats, and other vermin, leading to outbreaks of diseases such as:

• Dysentery
• Typhoid
• Cholera
• Plague

Additionally, zoonotic diseases like rabies may occur from exposure to infected animals that scavenge for food in improperly managed waste areas.

Key points:
• Waste accumulation can compromise the health and operational readiness of a unit.
• Proper disposal prevents contamination of water sources and food supplies.
• It reduces the risk of disease transmission through vectors like flies and rodents.

Action Steps:
1. Use long drops or composting toilets for sewage disposal.
2. Ensure that sewage drainage is not into the drinking water catchment.
3. Regularly inspect and maintain sanitation systems to prevent contamination of water sources.

Who is responsible:

1. Unit commanders are ultimately responsible for waste disposal within their area of command.
- If no facilities exist, they must arrange for construction, operation, and closure.
2. Medical department personnel provide technical assistance with:
- Fabrication of field waste disposal systems.
- Location planning.
- Maintenance of facilities.
3. PREVMED personnel are responsible for:
- Inspecting facilities before initial use to ensure proper construction and location.
- Conducting daily inspections to verify sanitary operation.

Key points:
• Coordination between commanders, medical staff, and engineers is essential.
• Regular inspection ensures compliance with sanitation standards.

Safe Disposal of Contaminated Filters from Collective-Protection Systems

1. WARNING: Burning filters contaminated with chemical agents or toxins may produce a downwind vapor hazard.
- Warn units located downwind of the burning area.
2. After burning:
- Cover ashes with excavated dirt.
- Mark the site with contamination markers.
3. Disposal of any filters after normal maintenance in peacetime requires special handling and disposal as hazardous waste.
- This includes all mask filters, canisters, and collective-protection equipment filters.
4. Material determined to be hazardous waste must be transported, stored, treated, and disposed of according to regulations for hazardous waste.

Overview: Proper waste water disposal is critical in extreme cold and summer conditions with permafrost.

Drain Construction Steps:
1. Dig or Blast Deep Pits: Create pits to serve as drainage points.
2. Fill with Large Rocks: Use rocks to prevent clogging and ensure stability.
3. Cover with 50 cm (20 in) of Earth: This provides insulation and protection from freezing conditions.
4. Durability: These drains can last six months under range conditions.

Procedure:

1. Use a 5-gallon paint can, bucket, or large waterproof wastebasket to collect both urine and excrement.
2. Place the container near the air-exhaust end of the shelter.
3. Keep it tightly covered when not in use using a piece of plastic tied over the top.
4. This helps keep out insects, reduce odors, and prevent gas buildup.
5. If the container becomes full or begins to stink badly while covered, move it outside the shelter still covered to keep out flies.
6. For comfort, especially for older individuals, consider bringing a toilet seat from home.
7. Add padding on the edge of the bucket for those who need to sit down.
8. An improvised seat made from plywood or board can be used as an alternative.
9. If only one container is available and it is almost filled, periodically dump the wastes outside, unless fallout is still being deposited.

Procedure for Proper Waste Disposal in Field Conditions:

1. Identify a suitable location for waste disposal that is at least 200 feet away from water sources, campsites, and trails.
2. Dig a shallow pit (approximately 6-8 inches deep) to serve as a latrine or waste container.
3. Line the pit with plastic sheeting if available to prevent contamination of soil and groundwater.
4. Dispose of human waste directly into the pit and cover it with dirt, sand, or leaves after each use.
5. Separate solid waste (e.g., food scraps, paper) from human waste and dispose of it in a separate container or designated area.
6. Use biodegradable materials for waste disposal whenever possible to minimize environmental impact.
7. Ensure that all waste is properly covered and concealed to avoid attracting wildlife or insects.
8. Regularly inspect the waste disposal site for signs of contamination or overflow, and relocate it if necessary.
9. Avoid burning waste unless absolutely necessary, as this can release harmful fumes and pollute the air.
10. Follow local regulations or guidelines for waste management in the specific environment.

Procedure for Safe Disposal of Used Syringes:

1. Sterilize the syringe before disposal to prevent the spread of infections.
2. Seal the sterilized syringe in a box or tin to ensure it is not accessible to others.
3. Dispose of the sealed container at the garbage dump following local waste management guidelines.

Important Notes:
• Used syringes can be dangerous if handled improperly, especially for individuals who may reuse them.
• Always prioritize safe disposal methods over sending syringes directly to a garbage dump without proper containment.

Procedure:

1. Handle the placenta with clean hands and gloves to prevent contamination.
2. Place the placenta in a sealed, disposable container or bag.
3. Dispose of the placenta safely, following local regulations for medical waste disposal.
4. Avoid contact with the placenta after disposal to maintain hygiene.

Notes:
• Safe disposal of the placenta is crucial to prevent infections and ensure proper sanitation.
• This procedure should be followed in all settings, whether at home or in a healthcare facility.

Definition and categories of waste:

Waste includes all refuse generated from human or animal activities. The following types are identified:

1. Human Wastes: Feces and urine.
2. Liquid Wastes: Bathing water, kitchen liquids (e.g., dishwater).
3. Garbage: Organic waste such as food peelings, slicings, and other semi-solid or solid material from food service operations.
4. Rubbish: Non-organic refuse including boxes, cans, paper, and plastics.

Importance of classification:
• Proper categorization ensures appropriate disposal methods are used for each type of waste.
• Incorrect handling can lead to environmental contamination or disease outbreaks.

Procedure:

1. Have all occupants urinate in the bucket and defecate into a piece of plastic.
2. Urine can be safely dumped outside as it contains few harmful organisms.
3. Use two thicknesses of thin plastic, such as that used to cover freshly drycleaned clothes, to hold bowel movements of several persons.
4. Gather the plastic around the excrement to form a bag-like container.
5. Tie the plastic closed near its upper edges with a string or narrow strip of cloth.
6. Do not tie it so tightly as to be gas-tight.
7. Each day's collection should be gently tossed outside.
8. As the excrement rots, the gas will leak out through the tied end of the plastic covering.
9. Flies will be attracted in swarms but will not be able to get into the plastic to contaminate their feet or lay eggs.

Title: Acquire and Store Trash Bags for Waste Disposal

Procedure:
1. Purchase one box of 13-gallon trash bags and one box of 33-gallon trash bags.
2. Ensure the quantity is sufficient for at least 30 days of use.
3. Store them in a dry, accessible location.
4. Use the trash bags to dispose of waste safely and efficiently during emergencies.

Notes:
• Trash bags are essential for waste disposal when traditional methods may be unavailable during emergencies.
• Ensure that they are stored safely and are ready for use at any time.

Title: Acquire and Store a Burn Barrel for Waste Disposal

Procedure:
1. Purchase two burn barrels.
2. Ensure the quantity is sufficient for at least 90 days of use.
3. Store them in a safe location away from flammable materials.
4. Use the burn barrel to dispose of household garbage safely and efficiently.
5. Install a spark arrestor on top of the barrel to prevent accidental fires.

Notes:
• Burn barrels are useful for waste disposal when traditional methods may be unavailable during emergencies.
• Ensure that the area around the burn barrel is clear and well-ventilated.

Title: Acquire and Store a Spark Arrestor for Burn Barrel Safety

Procedure:
1. Purchase two spark arrestors.
2. Ensure the quantity is sufficient for at least 30 days of use.
3. Install the spark arrestor on top of the burn barrel to prevent sparks from escaping.
4. Regularly inspect and maintain the spark arrestor to ensure it functions properly.

Notes:
• Spark arrestors are essential for preventing accidental fires when using a burn barrel.
• Ensure that the spark arrestor is securely attached and in good condition.

Procedure for Constructing and Maintaining Soakage Pits

1. Purpose: Soakage pits are used to dispose of wastewater from the food service area, ensuring proper drainage.
2. Construction considerations:
- Ensure proper separation of grease and scrap food particles from wastewater before disposal into soakage pits.
- Grease must be contained and not allowed to enter drainage ditches, evaporating beds, leaching fields, or soakage pits as it can clog soil, attract vermin, breed flies, and cause offensive odors.
3. Determine pit size:
- Consider the following factors when determining the required soakage pit volume:
- Duration of operation
- Number of personnel involved
- Amount of drainage generated per day
- Expected period of use
- Absorbent quality of the soil substrate
4. Refer to diagrams: Diagrams for soakage pits, trenches, and grease traps are found in article 9-27 of this chapter.

Important Notes:
• Soakage pits must be constructed with proper engineering and maintained regularly to ensure functionality.
• Always follow local regulations and environmental guidelines when constructing and using soakage pits.

Purpose: To incinerate large amounts of rubbish in temporary or extended camps.

### Materials Required:
• Sheet metal plane
• Three telescoped 55-gallon drums (with ends removed)
• Grate (made from scrap metal)
• Wood or oil fuel for fire
• Drained garbage

### Procedure:
1. Construct the Inclined Plane Incinerator:
- Insert a sheet metal plane through three telescoped 55-gallon drums, with both ends removed.
- Lay the drums on an incline.
- Extend the sheet metal plane about 2 feet beyond the upper end of the inclined drums to serve as a loading or stoking platform.
- Place a grate at the lower end of the inclined drum/plane mechanism.
2. Set Up and Use the Incinerator:
- Provide a wood or oil-fed fire under the grate until it becomes hot.
- Add drained garbage to the stoking platform in small amounts.
- As the garbage dries, push it down the inclined plane in small quantities and allow it to burn on the grate.

### Notes:
• The incinerator is effective for burning wet garbage where burial is not possible.
• It should be located at least 50 yards from the camp area and away from flammable materials.
• Only dry, solid waste should be burned. Wet materials may disrupt the air draft and reduce efficiency.

Purpose: To construct a soakage pit for the disposal of liquid wastes in field messes.

Materials Required:
• Shovel
• Suitable contact medium (rocks, flattened tin cans, rubble, bricks, broken bottles)
• Small gravel or crushed stones (optional)
• Ventilating shafts made of scrap materials (4 to 6 inches square) (optional)
• Screen, straw, or grass for covering ventilating shafts

Steps:
1. Dig a pit that is 4 feet square and 4 feet deep.
2. Fill the pit with a suitable contact medium such as rocks, flattened tin cans, rubble, bricks, broken bottles, or any other material that allows liquid to seep into the ground.
3. Optionally, place a layer of small gravel or crushed stones on top of the contact medium.
4. If ventilating shafts are used:
- Construct them from scrap materials measuring 4 to 6 inches square.
- Ensure they extend 6 to 12 inches above the surface and reach within 6 inches of the bottom of the pit.
- Drill numerous holes in the sides of the underground sections of the shafts.
- Cover the tops with screen, straw, or grass.
5. Mark the location clearly as a soakage pit for future reference.

Notes:
• One soakage pit will service a field mess serving 200 people or less.
• If the mess is to remain operational for 2 weeks or more, construct and use two pits on alternating days.
• Each washing or drinking device should have its own soakage pit under it.
• Pits are also recommended under water trailers.
• When a soakage pit becomes clogged, close it by covering the opening with soil and mark it as: 'SOAKAGE PIT CLOSED (date)'.
• Soakage pits may vary in size depending on the volume of liquid waste they need to handle.

Purpose: To construct an evaporation bed in locations where soakage pits and grease traps are impractical.

Materials Required:
• Shovel
• Topsoil (for forming a dike)

Steps:
1. Mark off an 8 foot by 10 foot rectangle for the evaporation bed.
2. Remove the top soil and use it to form a dike around the perimeter of the bed.
3. Spade the area to a depth of 10 to 15 inches, then rake it into a series of ridges and depressions:
- The ridges should be about 6 inches higher than the depressions.
4. In operation, flood one bed with liquid wastes up to the top of the ridges.

Notes:
• Evaporation beds are recommended for short-term use in hot, dry climates, where soakage pits cannot be dug or where the soil is too hard (frozen or rocky) to absorb moisture.
• Each evaporation bed should provide 3 square feet of evaporation area per person per day for field mess wastes and 2 square feet per person per day for bathing wastes.
• Beds should be spaced so that waste can be distributed evenly among them.

Procedure:

1. Select a location for the cat hole that is at least 50 feet away from water sources, food preparation areas, and sleeping quarters.
2. Dig a hole with a diameter of 8 to 12 inches and a depth of 6 to 12 inches.
3. Remove the soil from the hole and set it aside for later use.
4. Deposit feces into the hole immediately after defecation.
5. Cover the feces with tightly compacted earth that was originally removed from the hole.
6. Compact the soil thoroughly to prevent odor and contamination.
7. Repeat steps 2 through 6 for each use, ensuring that a new cat hole is dug at least 10 feet away from previous holes to avoid cross-contamination.

Important Notes:
• The cat hole should be used only in situations where other latrines are not available (e.g., during marches or short halts).
• Ensure the area around the cat hole is kept clean and free of debris.
• After use, avoid walking near or disturbing the cat hole to prevent spreading pathogens.

Materials needed: A metal or hard plastic box.

Steps:
1. Find a suitable container: Choose a sturdy box made of metal or hard plastic.
2. Cut the lid: Make a long hole in the lid that is wide on one side and gets narrower on the other side.
3. Use the box for disposal: When you have finished using a disposable syringe, insert the needle into the box and slide it down to the narrowest point.
4. Remove the needle safely: Pull up on the syringe so that the needle falls off into the box.
5. Dispose of the syringe: The plastic syringe can be sterilized and thrown into a waste pit (see below for details on waste disposal).

Notes:
• Ensure the hole is cut correctly to allow safe disposal of needles without risk of injury.
• Always use gloves when handling used needles.

Procedure:

1. If staying in a shelter for weeks and no sufficient waste containers are available, dig a waste-disposal pit.
2. Locate the pit about 3 feet from the shelter, in the down-wind direction (usually the air exhaust end of an earth-covered shelter).
3. Surround the pit with a ring of mounded, packed earth that is 6 inches high to prevent surface water from heavy rains from running into it.
4. Once fallout is no longer being deposited, quickly putting or dumping wastes outside is not hazardous.

Procedure:

1. Trash and rubbish may be burned in open yard areas if local regulations allow.
2. Dispose of trash at dumps established by local authorities when possible.
3. To reduce bulk, flatten cans and break bottles before disposal.

Procedure:

1. Identify body wastes: These include blood, stool, and the placenta.
2. Use appropriate disposal methods:
- Bury body wastes deep in the ground.
- In many communities, it is customary to bury the placenta with other special objects as part of a ritual.
3. Protect yourself: Always wear gloves when handling body wastes to prevent infection.
4. Consider cultural practices: Burying the placenta may have spiritual or communal significance and should be done respectfully.

Procedure:
1. Separate all trash into appropriate categories.
2. Clean the trash before disposal.
3. Dispose of each category in the designated bins outside the BFC.
4. Bag each category of trash separately.
5. Use extra bags available in the BFC bay if needed.

Procedure for managing waste when there is no water:

1. Prepare alternative waste disposal methods if there is a power cut or lack of water, as you will not be able to flush your toilet.
2. Urinate in the toilet even if it cannot be flushed.
3. Discard toilet paper in a garbage can or bucket with a lid.
4. Dispose of excrement using one of these methods:
- Fit a plastic bag or garbage bag into your toilet bowl.
- Use a portable toilet or a bucket with a lid.
5. Cover the excrement with compost litter or sawdust to reduce odor and maintain hygiene.
6. Dispose of waste properly by following local guidelines from your municipality.

Items to keep at home for this procedure:
• Toilet paper
• Plastic bags or garbage bags
• Wet wipes, hand sanitizer
• Compost litter or sawdust
• Diapers, menstrual pads
• Bucket with a lid

Additional items to keep at home:
• Camping stove, gas burner, fuel
• Torch, headlamp
• Home pharmacy and first aid kit
• Tin opener
• Matches, fire striker
• Fuel in the car tank or a charged battery
• A month’s supply of prescription medicines or disposable products (e.g., for diabetes)

Procedure:

1. Identify the type of waste:
- Infectious waste (e.g., blood, bodily fluids)
- Sharps (needles, broken glass)
- Chemical waste (drugs, solvents)
- General waste (paper, packaging)

2. Segregate wastes:
- Use separate containers for each type of waste.
- Label all containers clearly with the type of waste they contain.

3. Handle infectious waste:
- Place in a leak-proof, puncture-resistant container.
- Seal tightly and dispose of according to local regulations.

4. Dispose of sharps:
- Use a sharps container designed for safe disposal.
- Do not recap needles; place directly into the container.

5. Handle chemical waste:
- Store in a secure, well-ventilated area away from heat and ignition sources.
- Dispose of according to local regulations for hazardous materials.

6. Dispose of general waste:
- Place in regular trash bins.
- Ensure bins are covered and emptied regularly.

7. Follow local guidelines:
- Adhere to all local, national, or international regulations for waste disposal.
- Consult with local health authorities if unsure about proper procedures.

Purpose: To dispose of rubbish by incineration in camps expected to last more than one week.

### Materials Required:
• Incinerator (barrel or inclined plane type)
• Drained garbage
• Soakage pit
• Shovel or digging tool

### Procedure:
1. Separate Liquids from Solids:
- Strain the garbage through a coarse strainer, such as an old bucket or 55-gallon drum with holes punched in the bottom.
2. Process Liquid Waste:
- Run liquid waste through a grease trap and into a soakage pit.
3. Incinerate Solid Waste:
- Use either a barrel incinerator or an inclined plane incinerator to burn the solid waste.
4. Dispose of Ash and Noncombustibles:
- After burning, bury the ash and noncombustible materials with the garbage in a designated pit.

### Notes:
• Incinerators must be located at least 50 yards from the camp area and away from flammable materials.
• Only dry, solid waste should be burned. Wet materials may disrupt the air draft and reduce efficiency.
• Ensure that soakage pits are properly maintained to prevent contamination.

Procedure:

1. Separate garbage from trash to prevent odor and insect nuisances.
2. Drain liquid waste from garbage before storage to extend its shelf life without developing an unpleasant odor.
3. Wrap garbage in double thicknesses of newspaper, then place it in a container with a tight-fitting lid for secure storage.
4. Never dump garbage on the ground, as it will attract rats, skunks, and other scavengers.
5. If collection by authorities is not possible, bury garbage in a hole deep enough to cover it with at least 18 to 24 inches of dirt to prevent insect breeding and discourage animals from digging it up.

Safe Disposal of Dental Waste

Proper disposal of dental waste is essential to prevent the spread of disease and ensure safety. Follow these steps:

1. Segregate waste into categories: infectious, sharps, chemical, and general waste.
2. Infectious waste (e.g., blood-soaked gauze, used swabs) should be placed in yellow or red bags labeled for biohazardous materials.
3. Sharps (needles, broken glass, scalers) must be disposed of in puncture-resistant containers with a tight-fitting lid to prevent accidental injury.
4. Chemical waste (e.g., mercury amalgam, solvents) should be stored separately and disposed of according to local regulations for hazardous materials.
5. General waste can be disposed of normally if it does not pose any risk.
6. Ensure that all containers are clearly labeled with appropriate warnings.
7. Regularly clean and disinfect waste disposal areas to prevent contamination.
8. Follow local laws and guidelines for the disposal of medical waste.

Materials needed: Bleach (5% solution), a waste pit.

Steps:
1. Prepare the waste: Place used medical items such as plastic gloves, syringe barrels, or cloth soaked in blood into a container.
2. Sterilize the waste: Soak the items in 5% bleach solution for 20 minutes to sterilize them.
3. Dispose of the waste: When the disposal box is half full, pour 5% bleach solution into it, seal it closed, and bury it deep in the ground.
4. Choose a safe location: Find a place away from where people get their drinking water and away from where children play.
5. Dig a waste pit: Create a safe waste pit to bury all sterilized wastes.

Notes:
• Never burn plastic gloves, syringes, or any other plastics, as burning them produces poisonous smoke and ash.
• Ensure the waste is buried deep enough to prevent contamination of water sources or exposure to children.

Materials:
• Chemical toilet unit (usually provided by a contractor)

Usage Steps:
1. Ensure the chemical toilet is obtained through a contracted service that provides pumping and cleaning services.
2. Use the chemical toilet as per the manufacturer’s instructions, ensuring it is properly sealed after use to prevent odor or spillage.
3. Regularly check for any signs of malfunction or damage to the unit.

Maintenance Steps:
1. Monitor the contractor's performance closely to ensure that pumping and cleaning services are carried out regularly and effectively.
2. Ensure that waste is removed in a timely manner to prevent overflow or contamination.
3. Inspect the chemical toilet periodically for leaks, cracks, or other signs of wear and replace parts as needed.
4. Keep the area around the chemical toilet clean and free from debris.

Important Notes:
• Ensure that the contractor is reliable and has a good track record with sanitation services.
• If any issues arise with the unit, contact the contractor immediately for repairs or replacement.

Materials:
• Screened 55-gallon drum
• Waste oil (to be placed inside the drum)
• 3-inch diameter pipe
• 1½-inch diameter pipe
• Soakage pit
• Covered windbreak
• Fresh sand or dirt for periodic spreading around the barrel

Installation Steps:
1. Place a screened 55-gallon drum in an area with access to a soakage pit.
2. Add waste oil to the bottom of the drum, ensuring it forms a layer that covers the entire base.
3. Insert a 3-inch diameter pipe into the top of the drum so that urine can flow into the oil layer.
4. Connect a 1½-inch diameter pipe from the 3-inch pipe to direct overflow into the soakage pit.

Usage and Maintenance Steps:
1. Urine enters through the screen on top of the waste oil and sinks to the bottom of the drum.
2. As urine accumulates, the liquid level rises in the 3-inch diameter pipe until it overflows into the 1½-inch diameter pipe and drains into the soakage pit.
3. The oil layer acts as a barrier against odors and flies.
4. Construct a covered windbreak around the urinoil to protect it from flooding with rainwater.
5. Periodically spread fresh sand or dirt around the barrel to maintain hygiene and absorb excess moisture.
6. One urinoil serves approximately 100 men.

Important Notes:
• Ensure that the soakage pit is deep enough and not prone to clogging.
• Regularly check for any signs of leakage or damage to the drum or pipes.

Purpose: To dispose of rubbish when incineration is not feasible and the camp is expected to be short-term.

### Materials Required:
• Shovel or digging tool
• Pit (for burial)

### Procedure:
1. Dig a Pit:
- Dig a pit large enough to accommodate the day’s garbage.
2. Prepare Waste for Burial:
- Flatten cans and break down boxes to reduce volume.
3. Bury Rubbish:
- Place the flattened waste into the pit and cover it with soil.
4. Repeat as Needed:
- When the first section is full, cover it and mound dirt over it.
- Dig a new section for the next day’s garbage and repeat the process indefinitely.

### Notes:
• This method is suitable only for short-term camps (less than one week).
• Ensure that pits are not located near water sources or in areas where contamination could occur.

Purpose: To dispose of the placenta in a safe and hygienic manner to prevent infection and protect the community from germs.

1. Burying is an effective method for disposal:
- Dig a deep pit to prevent animals from digging it up.
2. Alternatively, burn the placenta completely to ensure all germs are destroyed.
3. Some cultures may choose to dry or use the placenta as medicine, but these methods should be done with caution and proper hygiene.
4. If you bury the placenta, make sure it is placed in a clean location away from water sources.
5. See page 67 of *A Book for Midwives* for more information on protecting the community from germs that live in blood.

Procedure:

1. Avoid using burn barrel latrines for urine disposal if alternative methods are available, as they require additional fuel to promote complete burning.
2. Mix 4 parts diesel fuel with 1 part gasoline (mogas) until the contents of the barrel are sufficiently covered.
3. Ignite the mixture using a long stick or pole used to stir the mixture. Ensure that sticks or poles less than 4 feet in length are replaced for safety.
4. Continue burning until the contents of the barrels are reduced to fine ash, which may take more than one attempt.
5. Burial of ashes is acceptable if buried to a depth of at least 12 inches. Scattering ashes over ground surfaces is not recommended.

Purpose: Ensure proper waste management during quarantine without special precautions if individuals remain asymptomatic.

Steps:
1. Follow standard waste removal procedures for all waste generated by quarantined individuals.
2. No additional precautions are required as long as the individual remains asymptomatic.
3. Ensure that waste is disposed of in accordance with local regulations and public health guidelines.

Notes: Waste management should be coordinated with local authorities to ensure compliance.

Procedure:

1. Proper disposal of liquid and solid wastes will greatly enhance pest control operations in any given area.
2. Methods for disposal include compacting, burial, or burning.
3. In many cases, local contractor recycling may be used.
4. In peacetime, consult with local civilian health authorities prior to selecting a disposal method.
5. The method employed may vary from area to area depending on environmental and tactical situations.
6. Solid wastes are not to be buried or burned in close proximity to the galley or messing areas.

Procedure:

1. Collect water from a safe source (e.g., rainwater, river, lake).
2. Bring the water to a rolling boil for at least one minute.
3. Allow the boiled water to cool before use.
4. Store in clean containers and keep them sealed to prevent contamination.

Note: Boiling is an effective way to kill pathogens that cause diarrheal diseases.

How to pasteurize water using a solar cooker and the Water Pasteurization Indicator (WAPI):

1. Pour water into a black pot or jar used for cooking.
2. Insert the WAPI: Place the WAPI with the washer end down and wax end up into the water. Ensure that the washer touches the bottom of the container, and the wax is higher. Carefully replace the lid.
3. Orient the cooker accordingly, following the specific instructions for your type of solar cooker.
4. Place the pot or jar in the cooker.
5. Allow water to heat: Leave the water in a sunny location for at least 1 hour per liter (quart) of water.
6. Determine if pasteurization has occurred: When the wax on the WAPI melts and falls to the bottom, the water is safely pasteurized. If you don’t have a WAPI, measure the temperature or observe boiling as an alternative method.
7. Repeat steps 5 and 6 until pasteurization has been confirmed.
8. Allow the water to cool before drinking: Once pasteurized, let the water sit until it reaches a safe temperature for consumption.

Important Notes:
• Keep pasteurized water covered until use to prevent recontamination.
• Avoid letting fingers or unclean objects touch clean water.
• If unsure about the safety of the water, re-pasteurize it.
• Pasteurization does not remove dangerous chemicals, such as arsenic. It is also not the same as sterilization (which kills all microorganisms, including heat-resistant spores).

Procedure:

1. Wash containers with soapy water.
2. Fill the containers with a 10 per cent bleach solution.
3. Let the solution sit for five minutes, then empty and air dry the container.
4. Strain any sediment or particles from the water you are purifying by pouring it through several layers of paper towels, cheesecloth, or coffee filters.
5. Use one of the following purification methods:
- Boil the water for seven to 10 minutes.
- Add liquid household bleach as follows:
- For 1 litre (1 quart) of clear water: add 2 drops of bleach.
- For 4 litres (1 gallon) of clear water: add 8 drops of bleach.
- For 20 litres (21 quarts) of clear water: add 2.5 ml (½ teaspoon) of bleach.
- For 1 litre (1 quart) of cloudy water: add 4 drops of bleach.
- For 4 litres (1 gallon) of cloudy water: add 16 drops of bleach.
- For 20 litres (21 quarts) of cloudy water: add 5 ml (1 teaspoon) of bleach.
6. Shake the container to mix the bleach and water thoroughly.
7. Let the water mixture stand for 30 minutes before using.
8. Check for a faint chlorine scent after treating. If there is no scent, add the same amount of bleach again and let it stand for another 15 minutes.

Important Notes:
• Use only household liquid bleach that contains 5.25 per cent sodium hypochlorite.
• Do not use scented bleaches, coloursafe bleaches, or bleaches with added cleaners.
• Do not use granular forms of bleach; they are poisonous.

Procedure:

1. Use water purification tablets, which are available at drug stores.
2. Follow all package instructions carefully for proper usage and dosage.
3. Ensure the water is treated as per the manufacturer’s guidelines before consumption.

Note: If no drinking water is available, liquids may be obtained from canned fruits, vegetables, and soft drinks.

Materials: Protective gloves, well-ventilated area, non-metallic containers

1. Do not inhale chlorine concentrate over a long period of time.
2. Work in a well-ventilated area to avoid inhalation risks.
3. Never use metallic containers during the production or handling of concentrated chlorine solutions.
4. Avoid drinking the concentrated solution, as it is not toxic but has an extremely unpleasant taste.
5. Do not spill concentrated chlorine on clothing, as it acts as a bleach and can cause damage.

Important Notes:
• These precautions are essential to ensure safe handling of chlorine during production and use.
• Always store chlorine in secure, non-metallic containers away from children and direct sunlight.

Objective: Ensure access to clean drinking water when standard filtration systems fail.

### Steps:
1. Carry Backup Water Purification Options:
- Include Potable Aqua Water Purification Tablets (50) as a backup method for purifying water.
2. Use Bleach for Disinfection:
- Add two drops of 8.25% unscented chlorine bleach per liter of water to disinfect it.
3. Utilize Potassium Permanganate:
- Add a few crystals of potassium permanganate to make the water slightly pink. If the water turns purple, you have added too much.
4. Use Sawyer Mini Water Filter Syringe:
- The Sawyer Mini Water Filter comes with a syringe that can be used for:
- Flushing out debris from the filter.
- Serving as an irrigation syringe for wounds in emergency situations.

Boiling water is essential to ensure it is safe for use during births.

1. If the water in your community may carry germs, boil the water before using it.
2. Boiling should be done until the water reaches a rolling boil and continues for at least 1 minute (or longer at higher altitudes).
3. Use the boiled water for washing hands or cleaning tools before a birth.
4. Allow the water to cool before use if necessary.

Note: This is especially important in areas where the water supply may be contaminated with germs that can cause infections.

Materials: Chlorine (in tablet, powder granule, or liquid form), clear water, timing device

1. Ensure the water is clear before beginning the chlorination process.
2. Add chlorine to the water according to calculated dosage requirements.
3. Allow 30 minutes for the chlorine to react with germs in the water.
4. Check residual chlorine levels using a WataTest or similar tool after treatment to confirm that the water is protected from recontamination during storage.

Important Notes:
• Chlorine kills 99% of pathogens, including viruses, bacteria, and parasites.
• Residual chlorine ensures continued protection against contamination during storage.
• This method is rapid (30 minutes) and effective for large volumes of water.

- If the test with raw water indicates unsafe water, disinfect the water.

• If the test with raw water indicates safe water, carry out another test at a later date or with another water source.

• If the SODIS-treated water or chlorinated water indicates unsafe water, repeat the test. Make sure that:
- The water has been disinfected properly
- The water quality test was conducted correctly

Procedure for Disinfecting Water Using Bleach:

1. For initial storage of water, add 1 scant teaspoon of ordinary household bleach per 10 gallons of water.
2. Ensure the container is sealed after adding the bleach to prevent contamination.
3. When removing small quantities from a large container (e.g., a waterproof bag), follow these steps:
- First pour some water into a pot or medium-sized container.
- From this intermediate container, pour small amounts into individual cups.
4. Avoid dipping directly with a cup to reduce contamination risk.
5. The cleanest method for removing small quantities of water is by using a flexible tube to siphon the water out.

Action Steps:
1. Ensure clean drinking water is available and uncontaminated by sewage and wastewater.
2. If the purity of the water is uncertain, boil it or filter it before consumption.
3. Regularly check that drinking water catchments are not contaminated by improper waste disposal.

Procedure:

1. Fill a container with clear water: Use any non-metallic container of suitable size.
2. Add salt to the water: Add approximately 400g of salt per litre of water.
3. Mix thoroughly: Shake or mix the solution for at least 30 minutes to dissolve as much salt as possible.
4. Check for remaining salt: Ensure there is visible excess salt at the bottom of the container. If not, add more salt and repeat from step 2.
5. Label and store: Store the saturated brine in a clearly labelled, clean, opaque, tightly-closed, non-metallic container. Keep it away from light and children.

Important Notes:
• Never use metallic containers for this procedure.
• Ensure the solution is properly sealed to prevent contamination or evaporation.

Procedure:

1. Prepare the brine solution: Follow the procedure for preparing saturated brine as outlined above.
2. Set up the Mini-WATA device: Ensure the device is plugged into a direct current power source (6-18V) from a solar panel with a minimum of 10W output.
3. Fill the bottle: Fill a standard 0.5L plastic bottle with the saturated brine solution until it is full.
4. Insert Mini-WATA device: Insert the Mini-WATA unit into the neck of the 0.5L bottle and secure it properly.
5. Electrolysis process: Connect the clips to the solar power supply (to the “+” terminal of the panel). Bubbles should immediately form in the bottle, indicating the start of the electrolysis process.
6. Wait for completion: Allow the device to run for 5 hours under direct sunlight to produce approximately 0.5L of concentrated chlorine solution (6g/L or 6000 ppm).
7. Remove and clean the device: After the process is complete, unplug the device from the power source. Remove it from the water, rinse it thoroughly with clear water, and store it.
8. Store the concentrate: Transfer the concentrated chlorine solution to a clearly labelled, opaque, tightly-closed, non-metallic container. Store it in a dark place away from light and children.

Important Notes:
• The device must only be used by a responsible person who has read the user guide thoroughly.
• In case of accidental contact with the solution, rinse well with water and avoid inhalation.
• Never use metallic containers for storage or during the procedure.

Purpose: To purify water using sunlight to kill germs.

Procedure:
1. Use a clean, clear bottle or clear plastic bag to hold the water.
2. Place the container in direct sunlight for at least 6 hours.
3. If the water is cloudy, leave it exposed to sun for at least 2 days.
4. This method will kill most germs in the water, making it safe to drink.

Notes:
• This is a low-cost and effective method for purifying water when boiling is not feasible.
• Ensure that the container is clear so sunlight can pass through effectively.
• Avoid using this method if the water contains high levels of turbidity or chemical contaminants, as it may not be sufficient to remove them.

Procedure:

1. Fill a clean container with water.
2. Bring the water to a rolling boil over high heat.
3. Boil for at least one minute to ensure all germs and bacteria are killed.
4. Allow the boiled water to cool before using it, especially if it will be used for drinking or preparing food.

Notes:
• Boiling water is an effective method of sterilization in areas where clean water may not be available.
• This procedure should be followed during pregnancy, labor, and postpartum care.

Materials: Chlorine production equipment, logs for chlorine usage

1. Calculate the amount of drinking water needed based on two litres per person per day.
2. Determine the required amount of chlorine to treat that volume of water.
3. Organise the production of chlorine:
- Assign a responsible person from the Safe Water Club to oversee maintenance, equipment management, and log-keeping for chlorine usage.

Important Notes:
• This procedure ensures consistent and safe water treatment in school environments.
• The designated individual must be trained in proper chlorine handling and storage.

Objective: Explore the costs of pasteurizing drinking water and of treating diseases caused by unsafe water.

Steps:
1. Research the cost of solar water pasteurization systems.
2. Compare these costs to traditional methods of water treatment (e.g., boiling, chemical treatments).
3. Investigate the health impacts of untreated water on communities.
4. Analyze the economic and health benefits of using solar cookers for water pasteurization.
5. Document findings and present them to relevant stakeholders.

Materials: Equipment for chlorine production, storage containers

Advantages of Local Chlorine Production:
• Ensures quality control, as the production process is monitored locally.
• Independent from external supply chains, making it more reliable in remote or resource-limited areas.
• Can be produced on demand, allowing for flexibility and responsiveness to water treatment needs.

Important Notes:
• Local production requires proper training, equipment, and storage facilities.
• It is particularly beneficial in schools and communities where consistent access to commercial chlorine may not be available.

Procedure:

• Use 8 drops of Betadine solution per 30 minutes in clear water.
• Use 16 drops of Betadine solution per 30 minutes in cloudy water.
• Use 8 drops of Betadine solution per 60 minutes in cold water.

Notes:
• This method is a form of chemical disinfection, not filtration.
• Always ensure the correct dosage based on water clarity and temperature to achieve effective disinfection.

Materials: None required

Key Disadvantages and Limitations of Using Chlorine for Water Disinfection:
• Requires relatively clear water, as turbid or cloudy water may reduce effectiveness.
• Alters the taste and odour of treated water, which can affect consumer acceptance.
• Not effective against chemical contamination, such as heavy metals or industrial pollutants.
• Lower protection from certain organisms, like *Cryptosporidium*, even with proper chlorine use.
• Concentrated solutions require careful handling, to avoid health and safety risks.
• Dosage is a main challenge, as incorrect amounts can lead to under-treatment or over-chlorination.
• Not always available locally, which may limit its use in some regions.

Important Notes:
• These limitations must be considered when deciding on the best water treatment method for a specific context.
• Chlorine is most effective when used as part of a broader water safety strategy.

Materials: Cups

1. Taste the water with the children.
- This confirms that you have safely produced a concentrated chlorine solution and treated your water with it.
- Ensure all participants are aware of what they are tasting and that this is part of verifying water safety.

2. After five hours, return to the production site:
- Ask one child to check the chlorine concentration using the WataTest.
- Label the treated water and store it properly.
- Rinse the Mini-WATA with clear water.
- Store all materials in a secure place for future use.

Important Notes:
• This step is crucial to confirm that the water has been adequately disinfected.
• The WataTest ensures accurate chlorine concentration levels.

Procedure:

• Understand the pore size limitations of filters to determine their effectiveness against different pathogens:

1. Parasitic eggs and larvae: Require a filter with a pore size of 20 micrometers (um).
2. Giardia, *E. histolytica*: Require a filter with a pore size of 5 um.
3. Cryptosporidium: Require a filter with a pore size of 1 um.
4. Enteric bacteria: Require a filter with a pore size of 0.2 um.
5. Viruses: Too small for field water filtration (require a pore size of 0.01 um).

Important Notes:
• Filters cannot remove viruses or some smaller parasites like Cryptosporidium unless they are specifically designed for that purpose.
• Always use filters in combination with chemical disinfection methods to ensure complete pathogen removal.

Materials: None required

Key Advantages of Using Chlorine for Water Disinfection:
• Most widely used disinfection method worldwide, with proven effectiveness.
• Kills 99% of pathogens, including viruses, bacteria, and parasites.
• Reliable and rapid, requiring only 30 minutes to treat water.
• Residual chlorine provides ongoing protection against recontamination during storage.
• Low cost makes it accessible for large-scale use in communities and schools.
• Easy to use with minimal training required.

Important Notes:
• Chlorination is a highly effective method when used correctly, but requires proper handling of chlorine solutions.
• It is particularly useful in areas where access to other disinfectants may be limited.

Steps:

1. Dig a cat-hole to use for excreting waste if your unit is on the move. Ensure it is covered sufficiently to prevent flies from spreading germs and to keep unwanted animals out of the bivouac area.
2. Use a straddle trench latrine for short bivouacs or field training exercises—1 to 3 days in duration.
3. Construct deep pit latrines for temporary camps lasting more than 3 days.
4. Use individual waste collection bags on the march, on convoys, or for small groups in isolated areas. Seal and transport the waste with you until it can be burned or buried safely.
5. Use a pail latrine or burn-out latrine when chemical toilets are not available, the ground is too hard, or the soil is very wet. Burn out the latrine daily by adding sufficient fuel to incinerate excrement until it is dry and odorless. Any remaining ash should be buried.

Procedure:

1. Identify and use a designated latrine or toilet area that is at least 20 meters away from any water source.
2. Ensure the latrine has proper waste containment to prevent runoff into nearby water sources.
3. If no latrine is available, dig a hole in a location that is not near drinking water and cover it after use.
4. Avoid defecating anywhere close to where water is collected or stored.

Note: Contaminated water can lead to serious illness and death.

Procedure:

1. Immediate Action: If a body is discovered in a shelter, act quickly to prevent odor and health risks.
2. Containment Bag: Use large plastic trash bags taped together to create a secure container for the body.
3. Perforation: Perforate the bag with a few pinholes to allow gas pressure to escape safely.
4. Outdoor Disposal: As soon as the odor becomes evident, move the body outside and place it in the prepared container.
5. Avoid Sealing Completely: Avoid sealing the body in an airtight bag, as this can cause the bag to burst due to internal gas pressure.

Procedure:

1. Choose the appropriate latrine system based on the expedition type:
- *For mobile or short-stay sub-camps:* Use an earth pit or trench at least 1.25m deep and 30cm wide.
- *For static base camps:* Construct long-drop latrines that are at least 4m deep with a seat, fly-proof cover, and grab rail/foot-rest if necessary.
2. In unstable soils (e.g., sandy deserts): Use old oil drums (with perforated holes halfway up) to reinforce the sides of trenches or pits, and add sticks between the edges to prevent sand from filling them.
3. Ensure latrines are located more than 50m away from wells, kitchens, and other water sources to avoid contamination.
4. Use ash from fires in trenches to help control odours.
5. Store toilet paper in a tin to keep it dry, prevent ants, and stop it from blowing away.
6. Provide hand-washing facilities near latrines, using soap on a string and ensuring the bowl is a different colour from kitchen bowls for hygiene purposes.
7. Establish procedures for disposal of waste materials such as paper, tampons, etc., away from the latrine area.
8. Consider local and religious requirements when planning latrines (e.g., menstrual flow management in bear-prone areas or specific needs for women).
9. Ensure that local people understand how to use your facilities correctly, especially if they are expected to share them.
10. Clean and dry the latrine area daily using a long-handled brush with soapy water.
11. Check regularly that all components (seats, lids, boards) are in good working condition and replace or repair damaged parts as needed.
12. Use mesh-covered duckboards around the toilet to prevent slips and provide stability in muddy areas.
13. Mark latrine sites clearly for night-time use, and encourage expedition members to carry a torch to check under seats for potential hazards like snakes.
14. Have a fixed rope inside long-drop latrines as a safety line in case of emergencies.
15. Plan for post-expedition cleanup of the latrine area, ensuring it is safe and hygienic after the expedition ends. In areas with permanent frost, all excreta must be stored and removed for proper disposal.

Purpose: To prevent the spread of disease and maintain a healthy environment.

Procedure:
1. Burn all garbage that can be burned.
2. Garbage that cannot be burned should be buried in a special pit or place far away from houses and drinking water sources.
3. Ensure that waste is disposed of in a way that minimizes the risk of disease transmission.

Notes: Improper disposal of garbage can attract pests and spread disease.

### Procedure: Set Up and Maintain a Latrine in the Field

Steps:
1. Select a location for the latrine at least 50 meters away from water sources, campsites, and food preparation areas.
2. Dig a hole approximately 30 cm deep and wide enough to accommodate a person sitting comfortably.
3. Line the hole with a tarp or plastic sheet to prevent direct contact between waste and soil.
4. Place a small stick or marker at the edge of the hole to indicate its location for future use.
5. Cover the hole after each use with dirt, sand, or leaves to minimize odor and deter animals.
6. Dig a new hole when the current one is full (approximately every 10-20 uses), ensuring that all waste is buried at least 30 cm below ground level.
7. Maintain cleanliness around the latrine area, regularly removing any debris or spilled materials.
8. Use toilet paper sparingly and dispose of it in the hole, not outside the latrine site.
9. Store extra toilet paper and cleaning supplies in a dry container to prevent contamination.
10. Monitor for signs of disease outbreaks, such as unusual illness or complaints from personnel using the latrine.

Details:
• If possible, use portable chemical toilets or waste containers instead of digging holes, especially in areas where soil is unstable or water tables are high.
• In cold climates, dig deeper holes to prevent freezing and ensure proper decomposition.
• When using a latrine, always sit on the hole, not stand over it, to avoid spreading contaminants.
• If latrines cannot be dug, use buried waste bags or containers as an alternative.

Warnings:
• Never dig a latrine in areas with high water tables or near drinking water sources, as this can contaminate the water supply and cause disease outbreaks.
• Avoid using contaminated materials to cover waste, such as animal feces or soil from polluted areas.

Procedure for closing a latrine when it becomes full or is to be abandoned:

1. Insecticide Application: Using an approved, residual insecticide:
- Spray the pit contents.
- Spray the side walls.
- Spray the ground surface for about 2 feet extending out from the mouth of the pit.

2. Filling the Pit:
- Fill the pit to ground level with successive layers of earth.
- Pack each layer down before adding the next one.

3. Mounding and Final Spraying:
- Mound the pit over with at least one foot of compacted dirt.
- Spray again with insecticide.

4. Marking: When the tactical situation permits, place a rectangular sign on top of the mound stating: “LATRINE CLOSED (date).”

Procedure for constructing and using an urinoil (urine disposal system):

1. Improvised Urinoil: An urinoil may be improvised from a 55-gallon drum, as shown in the drawing.

2. Installation Location:
- Place the urinoil on a soakage pit when possible.
- Install it with a French drain if a soakage pit is not available.

3. Purpose: The urinoil is used for the disposal of urine in field conditions, helping to manage liquid waste and prevent contamination.

Procedure for the maintenance and upkeep of latrines:

1. Enclosure: After construction, enclose latrines in shelters to:
- Facilitate insect control.
- Allow for routine cleaning.
- Ensure privacy.
- Protect from flooding with rainwater.

2. Drainage: Dig drainage ditches around latrines to prevent surface runoff from flooding them.

3. Toilet Paper Supply:
- Provide sufficient amounts of toilet paper daily.
- Cover rolls with inverted tin cans to protect the paper from moisture.

4. Hand Washing Facilities:
- Install a simple, easily operated hand washing device outside each latrine.
- Keep these devices filled with hand soap and potable water.

5. Cleaning and Disinfection:
- Sweep and scrub all surfaces of each latrine daily.
- Disinfect the seats using a mild chlorine solution.

6. Trash Receptacles: Provide a convenient trash receptacle inside latrine enclosures and empty it daily.

7. Butt Kits: Provide and maintain butt kits outside each latrine, and empty them daily.

8. Urine Tube Screens: Construct urine tube screens in the shape of a cone with the apex pointing up.

9. Closure and Privacy:
- Keep doors and seat lids closed when not in use.

10. Identification: Mark or number each latrine to facilitate cleaning and inspection schedules.

Procedure for Proper Rubbish Disposal

1. Dispose of rubbish daily: Prevent smell, flies, and infectious diseases by regularly removing waste.
2. Burn rubbish before disposal: Burn all materials (including the top layer of grass or leaves from grease traps) to reduce volume and eliminate odors.
3. Designate a burning area: Choose a site away from the main camp for burning.
4. Use a shallow pit for fire containment: Ensure it is safe and controlled.
5. Remove lids from containers before burning: Prevent small explosions by removing lids from tins, glass, etc.
6. Flatten items like tins: Use a mallet to flatten metal cans for easier burning.
7. Create a rubbish pit on a slight gradient: Promote drainage of rainwater and prevent waterlogging.
8. Avoid using petrol to ignite fires: Petrol is highly flammable and dangerous.

Objective: Maintain sanitation to prevent disease transmission.

Steps:
1. Locate latrines at least 200 feet from water sources and away from shelter to avoid contamination.
2. Wash hands thoroughly before preparing food or handling water using available soap substitutes if necessary.
3. Clean all eating utensils after each meal with clean water or by scrubbing with sand or soil.
4. Prevent insect bites by wearing long clothing, using insect repellent, and sleeping under a net if possible.
5. Dry wet clothing as soon as possible to prevent fungal infections and hypothermia.
6. Eat a varied diet to ensure proper nutrition.
7. Aim for 7-8 hours of sleep per day to maintain physical and mental health.

Notes: Proper sanitation is essential in preventing illness during survival scenarios.

Procedure for determining the number of chemical toilets required based on personnel count:

1. Use the following ratio to determine the number of chemical toilets:
- 1 to 15 personnel: 1 toilet
- 16 to 35 personnel: 2 toilets
- 36 to 55 personnel: 3 toilets
- 56 to 80 personnel: 4 toilets
- 61 to 110 personnel: 5 toilets
- 111 to 150 personnel: 6 toilets
- Over 150 personnel: Add 1 toilet for each additional 40 persons.

2. If females are not involved in the exercise, urinals may be substituted for some of the seat type latrines. However, the number of seats should not be reduced to less than 2/3 of the number specified.

3. Personnel must maintain a current telephone number for the contract service and order chemical toilets at the ratio displayed in Table 9-6.

Procedure:

• In areas with high permafrost tables and cold weather conditions, garbage cannot be buried.
• Collection and Storage: Garbage must be:
- Collected in central locations
- Moved to the rear as transport becomes available
• Alternative Disposal Methods: If transport is not available, garbage should be:
- Dropped into ravines or valleys
- Covered with bulldozers for concealment and environmental protection

Procedure:

1. Physical Separation:
- Ensure the salvage area is physically separated from all other product storage areas.
2. Daily Cleaning:
- Clean the salvage area daily.
3. Sorting Salvageable Items:
- Separate salvageable items from non-salvageable items.
4. Hazardous Item Handling:
- Do not place damaged hazardous items in the salvage area at any time.

Purpose: Proper management of latrines and garbage to maintain hygiene and prevent disease.

Procedure:
• Refer to Chapter 3, Section 1, Articles 307 and 308 for detailed instructions on latrine construction, waste disposal, and garbage management in cold weather environments.

Steps to Manage Waste:

1. Designate specific areas for waste disposal and ensure they are clearly marked.
2. Use sealed containers for storing food waste, human waste, and other refuse.
3. Separate organic waste from non-organic waste for proper disposal.
4. Bury human waste at least 50 meters away from water sources and food preparation areas.
5. Dispose of non-organic waste in designated bins or bags and transport it to a safe location for disposal.
6. Regularly clean and disinfect waste storage containers to prevent the spread of disease.
7. Use gloves when handling waste to protect against contamination.
8. Ensure that all personnel are trained on proper waste management protocols.
9. Maintain a logbook to track waste management activities and any issues encountered.
10. Inspect waste disposal areas regularly for signs of contamination or pests.

Warnings:
• Never dispose of human waste near water sources or food preparation areas.
• Avoid using the same container for multiple types of waste without proper separation.
• Ensure that all personnel follow hygiene protocols consistently.

Procedure:

1. Prevent Spread: Ensure plastic bags are well distributed throughout the shelter to catch vomit and keep it off the floor.
2. Containment Options: If plastic bags are unavailable, use buckets, pots, or a newspaper folded into a cone to collect vomit.
3. Hygiene Measures: Immediately clean up any vomit using appropriate sanitation methods to prevent the spread of illness and maintain morale.
4. Disposal: Dispose of used containers in a designated waste area following proper sanitation protocols.

Purpose: Maintain a clean and safe camp environment.

Procedure:
1. Sort waste and recyclables and keep them in proper containers.
2. Check for and clean up any pollutant spills immediately.
3. Ensure that all hazardous materials are stored properly and labeled according to regulations.

Baffle Grease Trap Construction and Maintenance:

1. Materials Required:
- A watertight container divided into three equal-sized chambers by hanging baffles.
- 2-inch diameter outlet pipe.

2. Assembly Steps:
- The first baffle hangs to within 1 inch of the bottom of the container.
- The second baffle hangs to a point half the depth of the box.
- The outlet pipe is inserted 6 to 8 inches below the upper edge of the last (exit) chamber and extends outward to the center of and 1 foot below the surface of a soakage pit or trench. Alternatively, it may terminate in an evaporation bed.

3. Initial Setup:
- Before use, fill the trap with cool water to cause grease to solidify and rise to the surface.

4. Operation Steps:
- Liquid waste is strained before flowing into the entrance chamber of the trap.
- The baffle prevents grease from reaching the outlet and flowing into the soakage area.

5. Maintenance Steps:
- Skim trapped grease from the first (entrance) and second chamber at least daily and bury it.
- Empty and scrub the trap with hot, soapy water as often as necessary to keep it operating efficiently.

6. Purpose:
- This is the most effective device for removing grease from liquid kitchen waste.

Objective: To construct a latrine that is functional and hygienic in cold weather conditions.

Procedure:
1. Select an appropriate location: Choose a site at least 100 meters away from the campsite and water sources to prevent contamination.
2. Dig the pit: Excavate a hole of sufficient depth (approximately 30-50 cm) in the ground, ensuring it is large enough to accommodate waste without overflowing.
3. Line the pit with materials: Use available materials such as plastic sheeting or tarps to line the pit and prevent contamination of the surrounding soil.
4. Cover the pit: Place a cover over the pit to protect it from wind, snow, and animals that may be attracted to waste.
5. Mark the location: Clearly mark the latrine site with signs or other indicators to alert personnel of its presence and ensure proper use.
6. Maintain hygiene standards: Ensure that all personnel follow established hygiene protocols when using the latrine to prevent the spread of disease.
7. Monitor usage and conditions: Regularly check the latrine for overflow, damage, or other issues that may affect its functionality.
8. Dispose of waste properly: Follow established procedures for the disposal of any waste materials or contaminants that may be generated during use.

Details:
• The latrine should be constructed in a location that is accessible to all personnel but not near living quarters or food preparation areas.
• Use of appropriate materials and techniques will help ensure the latrine remains functional even in extreme cold weather conditions.
• Regular maintenance and inspection are essential to prevent the spread of disease and maintain hygiene standards.

Objective: To dig a garbage pit that is functional and hygienic in cold weather conditions.

Procedure:
1. Select an appropriate location: Choose a site at least 50 meters away from the campsite and water sources to prevent contamination.
2. Excavate the pit: Dig a hole of sufficient depth (approximately 30-50 cm) in the ground, ensuring it is large enough to accommodate waste without overflowing.
3. Line the pit with materials: Use available materials such as plastic sheeting or tarps to line the pit and prevent contamination of the surrounding soil.
4. Cover the pit: Place a cover over the pit to protect it from wind, snow, and animals that may be attracted to waste.
5. Mark the location: Clearly mark the garbage pit site with signs or other indicators to alert personnel of its presence and ensure proper use.
6. Maintain hygiene standards: Ensure that all personnel follow established hygiene protocols when using the garbage pit to prevent the spread of disease.
7. Monitor usage and conditions: Regularly check the garbage pit for overflow, damage, or other issues that may affect its functionality.
8. Dispose of waste properly: Follow established procedures for the disposal of any waste materials or contaminants that may be generated during use.

Details:
• The garbage pit should be constructed in a location that is accessible to all personnel but not near living quarters or food preparation areas.
• Use of appropriate materials and techniques will help ensure the garbage pit remains functional even in extreme cold weather conditions.
• Regular maintenance and inspection are essential to prevent the spread of disease and maintain hygiene standards.

Constipation is a common issue during extreme cold, often due to the discomfort of defecating.

### Steps:
1. Ensure adequate water intake to help prevent constipation.
2. Maintain a low-protein, high-roughage diet to support regular bowel movements.
3. Avoid delaying defecation due to discomfort or inconvenience.
4. If possible, use designated latrines located downwind from the position and buried after use.

### Additional Notes:
• In tactical situations, soldiers may dig ‘cat holes’ in rocky or frozen ground, away from water sources.
• Waste can be covered with snow and ice, pushed into a crevasse, or covered with stones in rocky areas above the timberline.

Burial of Garbage in Pits or Trenches:

1. When to Use:
- For overnight halts or when troops are on the march or in camps for less than one week.

2. Location Requirements:
- At least 100 feet away from any natural water source and from the field mess (further if insects, vermin, or odor become a problem).

3. Pit Construction Steps:
- Dig a 4-foot square pit that is 4 feet deep.
- The pit will service 100 people for one day.
- When the pit is filled with garbage to within 1 foot from the top, cover it with compacted dirt and mound an additional 1 foot of dirt on top.

4. Trench Construction Steps:
- For stays of 2 days or more, dig a continuous trench that is 2 feet wide, 4 feet deep, and long enough to accommodate the garbage generated.

5. Purpose:
- To safely dispose of solid or semisolid wet wastes resulting from food preparation, cooking, and serving.

Procedure:

1. Use a large pot or kettle to bring water to a rolling boil.
2. Boil for 1 full minute, keeping in mind that some water will evaporate.
3. Let the water cool before drinking.
4. Improve taste: Put oxygen back into boiled water by pouring it back and forth between two clean containers. This also improves the taste of stored water.

Procedure:

1. Fill a pot halfway with water.
2. Tie a cup to the handle on the pot’s lid so that the cup will hang right-side-up when the lid is upside-down (make sure the cup is not dangling into the water).
3. Boil the water for 20 minutes.
4. Collect distilled water: The water that drips from the lid into the cup is distilled and free of most contaminants, including heavy metals, salts, and other chemicals.

Procedure:

1. Use only regular household liquid bleach that contains 5.25 to 6.0 percent sodium hypochlorite.
2. Avoid scented bleaches, color safe bleaches, or bleaches with added cleaners.
3. Use newly opened or unopened bleach because the potency of bleach diminishes over time.
4. Add 16 drops (1/8 teaspoon) of bleach per gallon of water, stir, and let stand for 30 minutes.
5. Check for chlorine odor: The water should have a slight bleach odor. If it doesn’t, repeat the dosage and let stand another 15 minutes.
6. Do not use other chemicals such as iodine or water treatment products that do not contain 5.25 to 6.0 percent sodium hypochlorite as the only active ingredient.

To prevent disease transmission, the following barriers can be implemented:

• Latrine/Toilet: Proper sanitation facilities to manage human waste.
• Washing hands: Regular and thorough handwashing with soap and water.
• Safe water storage: Storing water in clean, covered containers to prevent contamination.
• Boiling: Boiling water for at least 1 minute (or 3 minutes at higher altitudes) to kill pathogens.
• SODIS method: Using solar disinfection by placing clear plastic bottles filled with water under direct sunlight for several hours.
• Chlorination: Adding appropriate amounts of chlorine-based disinfectants to water according to recommended guidelines.

Procedure:

1. Treat all water of uncertain quality before using it for drinking, food washing or preparation, washing dishes, brushing teeth, or making ice.
2. Check for contaminants: Contaminated water can contain microorganisms that cause diseases such as dysentery, cholera, typhoid, and hepatitis.
3. Pre-treatment: Before treating, let any suspended particles settle to the bottom or strain them through coffee filters or layers of clean cloth.
4. Select a method: Choose from boiling, chlorination, or distillation based on available resources and needs.
5. Ensure materials are available in your disaster supplies kit for the chosen water treatment method.

Procedure:

1. Understand the effectiveness of different water treatment methods:
- Boiling: Kills microbes but does not remove other contaminants.
- Chlorination: Kills microbes but does not remove other contaminants.
- Distillation: Kills microbes and removes other contaminants (heavy metals, salts, and most chemicals).
2. Choose the appropriate method based on your needs and available resources.
3. Consider combining methods for more thorough treatment when necessary.

Procedure:

To filter turbid water before chlorine treatment:

1. Prepare Materials: Use a clean cloth (such as a cotton towel or fine mesh fabric) and a container.
2. Set Up Filter: Place the cloth over the mouth of the container or stretch it tightly over a frame to create a filtration surface.
3. Pour Water Through Cloth: Slowly pour the turbid water through the cloth into the container below.
4. Collect Clarified Water: The filtered water will collect in the container and should be clearer than the original, making it suitable for chlorine treatment.

Notes:
• This method is effective when testing equipment or advanced filters are not available.
• Ensure that the cloth is clean to avoid introducing contaminants.

Procedure:

To check the turbidity (clarity) of water before adding chlorine:

1. Create a 60 cm Tall Bottle: Use two PET bottles to create a bottle that is at least 60 cm tall by cutting one horizontally below the tap level and fitting another bottle into it.
2. Draw Black Cross on Paper: On a white piece of paper, draw a small black cross.
3. Place Bottle Over Cross: Fill the 60 cm tall bottle with water and place it over the black cross on the paper.
4. Observe Clarity:
- If you can see the cross clearly: The water is clear enough for treatment without additional filtration.
- If you cannot see the cross: Filter the water before adding chlorine to ensure effective disinfection.

Notes:
• This method is useful when testing equipment is unavailable.
• Turbidity should be less than 5 NTU (Nephelometric Turbidity Units) for optimal chlorine effectiveness.

Materials: User guide 'Use of active chlorine concentrate', 20-litre jerrycan

1. Explain and demonstrate the treatment of water by adding chlorine according to the user guide 'Use of active chlorine concentrate'. Repeat the activity 'Chlorination – step-by-step' from lesson 'Chlorination' (see page 52).
2. Ask one of the children to treat the water in a 20-litre jerrycan by adding chlorine and ask the others to comment.

Steps to Treat Water for Safe Consumption in the Field:

1. Boil water for at least 3 minutes (at sea level) or until it reaches a rolling boil, ensuring that all contaminants are eliminated.
2. Use chemical treatment tablets, following the manufacturer's instructions carefully and allowing sufficient time for the chemicals to work effectively.
3. Filter water through a portable filter, ensuring that it is designed to remove bacteria, viruses, and parasites from the water source.
4. Use UV light purification devices, following the manufacturer's guidelines and ensuring that the device is used in direct sunlight or under clear conditions for maximum effectiveness.
5. Store treated water in clean containers with tight-fitting lids to prevent recontamination.
6. Avoid using untreated water for drinking, cooking, or washing food, as it may contain harmful pathogens.
7. Monitor the quality of treated water, ensuring that it is clear and free from any visible contaminants before consumption.
8. Educate all individuals on proper treatment techniques, ensuring that everyone follows the same practices to maintain safety standards.
9. Dispose of used chemical tablets or filters properly, following local regulations if applicable.
10. Seek medical attention immediately if symptoms such as diarrhea, vomiting, or fever occur after consuming untreated water.

Additional Tips:
• Use a combination of methods (e.g., boiling and filtering) for maximum effectiveness in removing all types of contaminants.
• Ensure that the chemical tablets are not expired and are stored in a cool, dry place to maintain their potency.
• Check the UV light device regularly to ensure it is functioning properly before use.

Warnings:
• Do not consume water that has been treated with chemicals or filtered if the container is not clean or sealed properly.
• Avoid using chemical tablets in areas where they may come into contact with food or other materials.
• Seek medical attention immediately if signs of infection (e.g., diarrhea, vomiting, fever) occur after consuming untreated water.

Procedure:

To treat water using chlorine produced by the Mini-WATA:

1. Follow User Guide: Refer to the user guide for “Use of active chlorine concentrate” for detailed instructions.
2. Determine Chlorine Quantity:
- For average quality water: Use 0.25 ml of chlorine per litre of water to be treated.
3. Adjust Based on Local Vessels: Modify the amount of chlorine added based on the size and type of vessels available locally for easier measurement and application.

Notes:
• The quantity of chlorine needed depends on the initial water quality.
• Ensure that the water is clear before adding chlorine to maximize effectiveness.

Purpose: Determine the correct amount of granular calcium hypochlorite needed to achieve a desired free available chlorine (FAC) level in water.

Procedure:
1. Identify the volume of water to be treated in gallons.
2. Determine the desired FAC level in parts per million (PPM).
3. Use the provided dosage chart for granular calcium hypochlorite to find the corresponding amount of chlorine needed based on the volume and PPM.
4. Dissolve a measured amount of calcium hypochlorite granules in a clean container with water, stirring thoroughly until the granules are partially dissolved.
5. Allow undissolved granules to settle at the bottom of the container; only use the clear supernatant liquid for disinfection.
6. Pour the supernatant into the water to be disinfected and ensure thorough mixing by adding it when the container is partially filled, then filling with additional water.
7. After 30 minutes, test the FAC level using a calorimetric test kit.
8. If the FAC is below the desired level, add more chlorine and retest after another 30 minutes.
9. Repeat until the required FAC level is achieved.

Notes:
• The quality of water (organic/inorganic content) affects chlorine demand and may require adjustments to the dosage rate.
• Not all granules will dissolve; only use the clear liquid portion for disinfection.

Objective:
• Understand chlorination and its advantages/drawbacks
• Know the five steps of chlorine production with Mini-WATA
• Be confident in using the Mini-WATA kit and solar panel
• Capable of producing chlorine, keeping logs, maintaining equipment, and treating water for school

Preparation Steps:
1. Read Background Information:
- Review lesson materials on chlorination.
- Read four Mini-WATA user guides.

2. Prepare Materials:
- Prepare 0.5 litre of liquid chlorine solution at a concentration of 6 g/l.
- Prepare three water samples with different amounts of chlorine: no chlorine, right amount of chlorine, and too much chlorine.

Lesson Implementation:
1. Practical Exercises:
- One person practices each step of chlorine production at the front while others observe and comment.
- Repeat all steps multiple times to ensure Safe Water Club members become familiar with the process.

2. Log Keeping and Equipment Maintenance:
- Ensure participants learn how to keep logs of chlorine production and maintain equipment.

Purpose: Disinfect water using calcium hypochlorite granules (HTH) by creating a concentrated solution and applying it to the water.

Procedure:
1. Measure the volume of water to be disinfected in gallons.
2. Determine the desired FAC level based on the source of water and safety guidelines.
3. Prepare a small amount of HTH concentrate by dissolving a measured quantity of calcium hypochlorite granules in a clean container with water, stirring thoroughly.
4. Allow undissolved granules to settle at the bottom; only use the clear supernatant liquid for disinfection.
5. Pour the supernatant into the water to be disinfected and ensure thorough mixing by adding it when the container is partially filled, then filling with additional water.
6. After 30 minutes, test the FAC level using a calorimetric test kit.
7. If the FAC is below the desired level, add more chlorine and retest after another 30 minutes.
8. Repeat until the required FAC level is achieved.

Notes:
• Ensure proper agitation during mixing for even distribution of chlorine.
• Use only the clear supernatant liquid; discard undissolved granules.

Materials: Opaque plastic container, paper, pen

1. Explain and demonstrate the proper storage of chlorine in an opaque plastic container.
2. Explain the importance of labeling the container with the following information:
- The concentration of chlorine obtained.
- The production date.
- The expiry date.
3. Ask one child to prepare a label and stick it on the container with the chlorine concentration.
4. Choose with the children a storing place that is cool and shielded from sunlight and store the container properly.

Procedure:

After producing chlorine with the Mini-WATA, follow these steps:

1. Transfer to Opaque Container: Store the produced chlorine in an opaque plastic container.
2. Label Container: Clearly label the container with the following information:
- Chlorine concentration (in g/l)
- Date of production
- Expiry date
3. Store Properly: Place the container in a cool, dark location away from direct sunlight to prevent degradation and ensure safety.

Notes:
• Always use opaque containers to avoid light exposure, which can affect chlorine stability.
• Labeling is critical for tracking usage and ensuring proper handling.

Materials: User guide 'WataBlue', 3 water samples with different amounts of chlorine

1. Explain the concept of free residual chlorine:
- Free residual chlorine stops the water from becoming recontaminated.
- It indicates that enough chlorine was used to treat the water.
- The amount of free residual chlorine depends on the water contamination.
- Very contaminated water needs more chlorine.

2. Present the three water samples to be tested and ask the children to describe how they smell:
- Sample 1: Not enough chlorine
- Sample 2: Too much chlorine
- Sample 3: Right amount of chlorine

3. Explain the test of free residual chlorine with WataBlue according to the user guide 'WataBlue'. Demonstrate the WataBlue test with the three examples. Use new pipettes for each sample to avoid contamination:
- A white sample indicates that there is not enough chlorine in the water.
- A light blue sample indicates the right amount of chlorine to hinder recontamination.
- A dark blue sample indicates that too much chlorine was added and the water will have a bad taste.

4. Ask the children to identify the sample with the right amount of chlorine.
5. Ask one of the children to practice the procedure and ask the others to comment.

Procedure:

1. Choose an appropriate location for the water treatment station that is easily accessible to users.
2. Construct a sturdy platform or structure to hold containers used in the chlorination process (e.g., buckets, mixing tanks).
3. Ensure there is access to clean water and chlorine tablets or solution for use in the treatment process.
4. Follow the recommended dosage of chlorine based on the volume of water being treated (typically 1-2 drops per liter of water for basic disinfection).
5. Mix the chlorine with the water thoroughly, ensuring even distribution.
6. Allow the treated water to sit for at least 30 minutes before use to ensure complete disinfection.
7. Collect and store the treated water in clean containers.
8. Regularly inspect and maintain the station to ensure it remains functional and hygienic.

Notes:
• Chlorination is a widely used method of water treatment that effectively kills pathogens.
• It requires careful adherence to dosage guidelines to avoid under or over-chlorination.

Procedure:

1. Choose an appropriate location for the water treatment station that is easily accessible to users.
2. Construct a sturdy platform or structure to hold containers used in the SODIS method (e.g., clear plastic bottles).
3. Ensure there is adequate sunlight exposure at the site, as this is essential for the SODIS process.
4. Provide instructions on how to use the SODIS method: fill clear bottles with water and expose them to direct sunlight for at least 6 hours (or 2 hours if the water is clear and in a tropical climate).
5. After treatment, collect the water from the bottles and store it in clean containers.
6. Regularly inspect and maintain the station to ensure it remains functional and hygienic.

Notes:
• The SODIS method relies on sunlight to kill pathogens in water.
• It is a simple, low-cost method that can be used in areas without access to electricity or advanced filtration systems.

Purpose:
To educate children on the safe use of chlorine in water treatment.

Procedure Steps:
1. Explain Chlorine Properties:
- Demonstrate that liquid chlorine has a very strong smell.
- Emphasize that it is not toxic but should never be drunk (it tastes extremely bad).
- Warn against spilling on clothing as it acts like bleach.

2. Practise with Jerrycans:
- Use two 20-litre jerrycans to practice chlorination following the user guide 'Use of active chlorine concentrate'.

3. Test and Discuss Results:
- After waiting 30 minutes, test for residual chlorine using WataBlue reagent kit.
- Ask children:
- Can you smell the chlorine now?
- Is the water safe to drink now?

4. Label and Store Chlorinated Water:
- Write 'Chlorinated water' three times on a paper and stick it to the jerrycans.
- Store chlorinated water safely for future use (see page 66).

Materials Required:
• 0.5 litre of liquid chlorine
• 2 jerrycans (20 litres each)
• User guides: 'Use of active chlorine concentrate' and 'WataBlue reagent kit'
• Drawing materials

Procedure Steps:
1. Educate Children on Chlorine Safety:
- Ask children to smell the liquid chlorine.
- Explain that the smell is very strong, and they should never drink from the bottle (it is not toxic but has a bad taste).
- Warn them not to spill it on their clothes as it acts like bleach.

2. Select Storage Location:
- Look with children for an easily accessed place in the school to install the jerrycans.

3. Practise Chlorination Process:
- Get the schoolchildren to practice chlorinating two jerrycans of water following the steps in the user guide 'Use of active chlorine concentrate'.

4. Test for Residual Chlorine:
- Wait 30 minutes, then test the presence of free residual chlorine using WataBlue reagent kit as per instructions in the 'WataBlue reagent kit' user guide.

5. Discuss Results with Children:
- Ask children to smell and drink the treated water.
- Discuss:
- Can you smell the chlorine now?
- Is the water safe for drinking now?

6. Label Chlorinated Water:
- Ask them to write 'Chlorinated water' three times on a piece of paper and stick it to the jerrycans.

7. Store Safely:
- Store chlorinated water safely for future water quality tests in the next lesson (see page 66).

Purpose: Create a 1:100 bleach solution for general household cleaning of surfaces.

Materials Required:
• Bleach (unscented, 6% sodium hypochlorite)
• Water

Steps:
1. For small quantities:
- Mix ½ tsp bleach with 1 cup of water (2.5 ml bleach to 250 ml water).
2. For moderate quantities:
- Mix 2 tsp bleach with 1 quart of water (10 ml bleach to 1000 ml water).
3. For large quantities:
- Mix 3 tbsp bleach with 1 gallon of water (100 ml bleach to 10 liters water).

Notes:
• This solution is suitable for general cleaning, not disinfection.
• Always use unscented household bleach (6% sodium hypochlorite) for best results.

Steps:
1. Present the "Clean household" image to the group and guide them in identifying good practices.
2. List the following as examples of good behaviours:
- Protected water source
- Presence of a latrine
- Animals tied securely
- Adequate distance between house and animals
- Water storage container with a lid
- Clean living environment
- Use of waste disposal containers

Action Steps:
1. Hand washing with soap is a priority for infection control.
2. Wash hands before and after handling food, using the toilet, or coming into contact with potentially infectious materials.
3. Ensure that soap production is part of your preparedness plan in austere environments.

Procedure:

To maintain personal hygiene, follow these steps:

1. Wash hands frequently with soap and water for at least 20 seconds, especially after using the restroom, before eating, and after handling waste.
2. Keep skin clean and dry to prevent infections.
3. Brush teeth regularly with clean water and toothpaste.
4. Use personal hygiene items such as toothbrushes, razors, and towels in a hygienic manner.
5. Change into clean clothing daily and ensure that all clothing is washed regularly.
6. Maintain proper nail care to prevent the accumulation of dirt and bacteria.

Warnings:
• Poor hygiene can lead to infections and disease transmission.
• Always use clean water for washing.

Objective: Prevent the spread of intestinal infections through proper hygiene practices.

Steps to Follow:
1. Wash hands thoroughly with soap and water before eating, after using the toilet, and after handling feces or contaminated objects.
2. Ensure that children wash their hands after bowel movements and before eating.
3. Avoid letting animals (such as pigs, dogs, chickens) come into living areas where food is prepared or consumed.
4. Keep the environment clean by regularly cleaning floors, surfaces, and areas where feces may be present.
5. Use a latrine or out-house for defecation to prevent contamination of the surrounding area.
6. Do not allow children to play in areas contaminated with animal or human feces.
7. Wash hands thoroughly before preparing food and after handling any person who may have been exposed to fecal matter.
8. Ensure that all family members understand the importance of cleanliness in preventing infections.

Warnings/Contraindications:
• Do not use contaminated water for washing hands or preparing food.
• Avoid contact with animals known to carry intestinal parasites unless proper hygiene measures are followed.
• If there is a high incidence of diarrhea, worms, or other intestinal infections in the community, it may indicate poor overall sanitation and nutrition practices.

Additional Notes:
• Cleanliness and good nutrition are both essential for preventing death from diarrhea (see p. 154 and Chapter 11).

Objective: Prevent the spread of germs by promoting good hygiene practices.

Procedure:
1. Provide staff with information on hand hygiene (e.g., CDC resources at www.cdc.gov/cleanhands/).
2. Ensure access to soap, water, and alcohol-based hand sanitizers in all common areas.
3. Educate employees on proper cough etiquette (e.g., covering coughs and sneezes with tissues or elbows, not hands).
4. Display hygiene reminders in high-traffic areas of the workplace.
5. Regularly clean and disinfect shared surfaces and equipment.

Contaminated clothing must be washed thoroughly to prevent the spread of germs.

1. If body fluids get on your clothing, wash them immediately. Use soap and water or a disinfectant solution.
2. Wash all contaminated clothing after any exposure to blood, amniotic fluid, or other bodily fluids. This includes aprons, shirts, or any protective gear used during procedures.
3. If body fluids get into your eyes or mouth, rinse them for several minutes with clean water or saline solution (water mixed with a small amount of salt).

Note: Proper washing and rinsing are essential to prevent the spread of infections and protect both midwives and patients.

Procedure for Disinfecting Utensils and Dishes in Shelters:

1. After eating, clean utensils and dishes immediately to prevent bacterial growth.
2. For plastic or non-metallic utensils:
- Lick them clean after use.
3. To disinfect, either:
- Boil the utensils, or
- Dip them into a chlorine bleach solution:
- Mix 1 tablespoon of Clorox-type bleach to 1 quart of water.
4. Ensure that all surfaces are fully submerged in the solution for effective disinfection.
5. Allow the utensils to air dry before reuse.

Objective: Ensure proper feeding and hygiene for the patrol.

Steps:
1. Perform security and weapons maintenance prior to mess time.
2. Normally no more than half of the platoon eats at one time.
3. Rangers typically eat 1 to 3 meters behind their fighting positions.
4. Conduct rest/sleep as necessary for future operations.
5. The PL states the alert posture and stand-to time.
6. Develop a plan to ensure all positions are checked periodically, OPs are relieved periodically, and at least one leader is always alert.
7. Conduct stand-to at times specified by unit SOP (e.g., 30 minutes before and after BMNT or EENT).
8. Distribute or cross-load ammunition, meals, equipment, etc., as needed for resupply.
9. The PSG and medic ensure a slit trench is prepared and marked.
10. All Soldiers must brush teeth, wash face, shave, wash hands, armpits, groin, feet, and darken (brush shine) boots daily.
11. The patrol will not leave trash behind.

Why it's important: Good personal and environmental hygiene helps prevent the spread of diseases.

Personal hygiene practices include:
• Regular hand washing (especially at critical times)
• Keeping nails short and clean
• Bathing regularly with clean water
• Covering wounds with a clean bandage

Environmental hygiene practices include:
• Keeping living areas clean and free from waste
• Proper disposal of human and animal waste
• Ensuring access to safe drinking water and sanitation facilities
• Maintaining cleanliness in food preparation and storage areas

Why it's important: Hand washing is the single most important hygiene practice to prevent disease transmission.

The 3 x 3 method includes:
• Three key steps of hand washing:
1. Wet hands with clean water
2. Apply soap and lather thoroughly, including between fingers, under nails, and the backs of hands
3. Rinse hands well with clean water and dry them using a clean towel or air dryer
• Three critical times for hand washing:
1. Before eating or handling food
2. After using the toilet or changing a child’s diaper
3. After touching animals, garbage, or contaminated surfaces

Materials needed:
• Soap/ash/detergent
• Hand washing station with clean water and containers/vessels

Steps for Proper Use of a Toilet or Latrine:

1. Safe disposal of faeces: Ensure that all faeces are disposed of in the pit.
2. Hygienic anal cleansing: If there is no water available in the toilet, children can carry a bucket of water to the toilet. Avoid throwing paper or other materials into the pit, as they could rapidly fill the pits or lead to regular clogging of the pipes. If such materials are collected separately, they must be disposed of or burned carefully.
3. Toilet/Latrine cleaning: Clean the toilet after use to maintain hygiene and prevent the spread of disease.
4. Washing hands with soap: After using the toilet, wash your hands thoroughly with soap to reduce the risk of infection.

Additional Notes:
• Ensure that children understand the importance of proper sanitation and hygiene practices.
• If there is no toilet or latrine in school, a single pit latrine can be constructed by the Safe Water Team or with the help of students.
• Demonstrate how to use the toilet/latrine properly, including squatting so that all faeces drop down the hole.
• Emphasize the importance of not engaging in open defecation due to its health risks.

Procedure:

1. Wet hands with clean water.
2. Apply soap, lathering the palms, backs of hands, between fingers, and under nails.
3. Rub hands together vigorously for at least 20 seconds to create a rich lather.
4. Rinse hands thoroughly with clean water until all soap is removed.
5. Dry hands using a clean towel or air dryer.

Notes:
• Handwashing should be done before and after handling the mother, baby, or any medical equipment.
• This procedure helps prevent the spread of infections during pregnancy, labor, and postpartum care.

Procedure:

1. Pay special attention to personal hygiene after using the toilet and before preparing food.
2. Keep your home tidy: Regularly clean surfaces and throw away waste products and spoiled food to prevent bacteria growth and attract vermin.
3. If the main toilet is unavailable, create an emergency toilet by placing a double carrier bag around the toilet seat or a bucket.
4. Double-knot the bags after use and place them in regular waste containers for disposal.

Procedure:

1. Keep wet wipes, hand sanitiser and disposable gloves in a readily accessible location for use when water is unavailable.
2. Use hand sanitiser regularly, especially after using the toilet or before preparing food.
3. Dispose of waste properly: Keep extra toilet paper and waste bags on hand to maintain cleanliness.
4. If anyone in the household uses nappies or sanitary products, keep an additional supply available.

Procedure:

1. Wash the body regularly with clean water, including washing the genitals.
2. Keep the living environment clean to reduce the risk of infections spreading.
3. Ensure access to clean water for personal hygiene and cooking.
4. Encourage regular handwashing, especially before eating or after using the bathroom.

Benefits:
• Regular washing helps prevent infections.
• Clean environments reduce the spread of germs.
• Access to clean water is essential for maintaining health.

Procedure:
1. Wear clean, dry clothing at all times to prevent the spread of disease and maintain personal hygiene.
2. Change into clean clothes daily or more frequently if necessary due to exposure to contaminants.
3. Wash clothing regularly using soap and water when possible.
4. Store clean clothing in a separate container or bag to prevent contamination.
5. Use insect repellent on clothing to protect against vector-borne diseases.

Details:
• Clothing should be washed at least once per week if no additional exposure is expected.
• If no soap is available, use an alcohol-based solution (minimum 60% alcohol) to clean clothing.
• In cold climates, ensure that clothing is dried thoroughly before wearing to prevent the growth of bacteria and fungi.

Proper hand washing with soap is essential for preventing the spread of pathogens.

### When to Wash Hands:
• Before cooking or preparing food
• Before eating or before feeding children
• After defecating and after changing or cleaning babies

### How to Wash Hands (3 Steps):
1. Wet hands with water and apply soap/ash/detergent
2. Rub the front and back of your hands, between fingers, and under nails at least three times
3. Rinse thoroughly with clean water and dry hands completely

### Duration:
• Wash for a minimum of 20 seconds to ensure effectiveness.

> Note: Washing hands with water alone is significantly less effective than washing with soap.

Procedure:
1. Wet hands with clean water.
2. Apply soap and lather thoroughly, ensuring to cover all surfaces of the hands, including the backs of hands, between fingers, and under nails.
3. Rub hands together for at least 20 seconds.
4. Rinse hands thoroughly with clean water.
5. Dry hands using a clean towel or allow them to air dry.

Details:
• Use soap whenever possible to ensure effective removal of germs.
• If no soap is available, use an alcohol-based hand sanitizer (minimum 60% alcohol) and rub until the product is fully absorbed.
• Handwashing should be performed before eating, after using the bathroom, after handling waste, and after any activity that may contaminate hands.

Procedure:

1. Wash all meat of blood before cooking.
2. Wash hands thoroughly with clean water after handling dead animals.
3. Ensure that no blood or meat residue remains on your hands or tools used for preparation.

Notes:
• This helps prevent the spread of disease and infection.
• Always maintain high standards of hygiene when preparing food in survival situations.

Dish Washing

1. Boil water: Fill the frying-pan with water and place it over the fire until it boils.
2. Clean pan: Pour out the water; the pan will have practically cleaned itself.
3. Scrub griddle: Clean the griddle with sand and water.
4. Clean greasy utensils: Jab greasy knives and forks into the ground to remove grease.
5. Final wash: Wash all items in hot water and dry them with a cloth.
6. Avoid greasing cloth: Do not use the cloth first, as it will get greasy.

Procedure:

1. Use strong metal drums for food storage: This is the best solution to prevent rodent damage and disease transmission (e.g., Lassa fever from _Mastomys natalensis_ rats).
2. Avoid using refrigerators for scientific specimens: If specimens need to be kept at low temperatures, they must be stored in a separate refrigerator.
3. Keep the camp kitchen refrigerator clean:
- Store raw meat at the bottom of the fridge and cooked food above it.
- Do not overfill the refrigerator.
- Avoid opening and closing the door too frequently to maintain temperature stability.
4. Use hanging insect-proof larder cupboards: These are useful for storing food flat and keeping insects away.
5. Be cautious of food odours attracting animals: Bears or other large animals may be drawn to camps by subtle food smells, leading to dangerous encounters.

Procedure for Storing Food Sanitarily in Expedient Shelters:

1. Use plastic containers or metal containers with tight lids for the best protection against pests and moisture.
2. If using paper or plastic coverings, place them inside plastic bags and suspend the bags from the ceiling of the shelter entryway:
- This provides good protection against bugs and some protection against moisture for a few weeks.
3. Ensure that airflow is not obstructed in the entryway if heat becomes an issue.
4. Apply a small amount of insect repellent or grease to the string or wire used to suspend the bags, which will prevent crawling insects from reaching the food.
5. In hot weather, cook food promptly and eat it within half-an-hour after cooking.
6. Canned foods should be consumed shortly after opening to avoid spoilage.
7. Clean and disinfect utensils, bowls, etc., immediately after use to prevent bacterial growth and insect attraction.

Procedure:

1. Be alert for improper sanitary procedures in food storage facilities such as commissary stores, post-exchange, dry storage, and/or cold storage.

2. Identify the following improper sanitary procedures:
- Improper temperatures: Use Subcourse MD0694, *Basic Food Inspection Procedures*, to determine the temperature of a storage area.
- Improper relative humidity: Measure humidity using a sling or wall-mounted psychrometer.
- Improper storage procedures: Refer to sections I through III of this lesson for proper storage procedures and precautions.
- Improper sanitary conditions: Refer to paragraph 1-5 of this subcourse for sanitation requirements.
- Improper sanitary practices by personnel: Refer to paragraph 1-5t for requirements regarding cleanliness and health of personnel.

Objective: Ensure proper storage conditions for chilled and frozen subsistence to prevent spoilage.

Procedure:
1. Store chilled and frozen subsistence at appropriate temperatures, avoiding extremes that could cause rapid deterioration.
2. Maintain favorable humidity levels and ensure proper air circulation in the storeroom.
3. Avoid unsanitary conditions in storage areas to prevent contamination by microorganisms such as bacteria and fungi.
4. Conduct frequent inspections of stored items to identify and remove any decayed or spoiled products promptly.
5. Keep a temperature log maintained by warehouse personnel, and ensure the quality assurance representative (QAR) verifies that proper storage temperatures are consistently maintained.

Notes:
• Spoilage can spread rapidly from decayed items to surrounding food.
• Proper temperature control is essential for preserving product quality and minimizing losses.

Objective: Implement precautions to ensure the proper storage of perishable subsistence.

Procedure:
1. Segregate and mark shipments so that the oldest lots are issued first (FIFO). However, if necessary, issue a lot more quickly to avoid spoilage or when another lot is in better condition for continued storage.
2. Maintain inventory control to ensure accountability of stored items.
3. Ensure proper temperature and humidity levels, as well as air circulation, in the storage room.
4. Stack items on pallets with the following clearances:
- A 4-inch wall clearance.
- A 2-foot ceiling clearance.
- Sufficient working aisles to allow for free air circulation from fans and/or air duct systems.
5. Avoid storing meat items directly on the floor; use pallets to allow air circulation under all stored items.
6. Do not stack egg cases more than five high to prevent pressure damage.
7. For quick-frozen fruits and vegetables, transfer them promptly to a low-temperature storage space upon delivery.
8. When fresh fruits and vegetables are stored in a tight compartment at temperatures of 40ºF or higher, ensure that fresh air is introduced before personnel enter the room, as carbon dioxide levels may reach dangerous concentrations.

Procedure:

1. Review DOD 4145.19-R-1 (Chapter 5, Section V) for recommended approximate storage life under optimum conditions.
2. Inspect items thoroughly to determine their remaining shelf life, as the period of safe storage becomes uncertain if exposed to extremes in temperature, humidity, or air circulation.
3. Consider factors affecting deterioration, including:
- Age: Natural deterioration inherent in foodstuffs.
- Microorganisms: Bacteria, yeasts, and molds cause gas formation, objectionable odors, and taste changes.
- Insects: Attack both natural and manufactured food, especially at temperatures between 60ºF and 90ºF.
- Rodents: Physically destroy food and contaminate it with excreta and hairs; they also carry disease.
- Environmental factors:
- Freezing: Can cause rupture or texture changes in canned goods, but not dry products like grains or dehydrated foods.
- Heat (high temperatures): Accelerates natural deterioration, chemical reactions, and insect infestation.
- Moisture (humidity): Promotes bacterial/mold growth, insect infestation, and product degradation (e.g., caking of sugar/salt).
- Air circulation: Facilitated by raising containers off the floor with pallets and allowing free airflow.
- Light: Causes color changes and flavor loss in foods with edible oils/fats in transparent packaging.

Procedure:

1. Storage Facilities:
- Ensure storage facilities are clean, sanitary, and in good repair.
2. Use of Shelves and Pallets:
- Use shelves, cabinets, dunnage, or pallets where necessary to protect materials from contamination.
3. Isolation of Unfit Products:
- Isolate product unfit for human consumption from good product.
4. Separation of Hazardous Materials:
- Separate hazardous products (pesticides, insecticides, toxic materials) from all food products.
- Never store, transport, or display them together.

Procedure:

1. Weekly Cleaning of Bakery Display Cases:
- Empty and thoroughly wash refrigerated display cases with a general purpose detergent weekly.
- Rinse, sanitize, and dry the areas completely.
2. General Maintenance of Refrigeration Areas:
- Ensure refrigeration areas are free from objectionable odors and mold.
- Maintain clean and sanitary conditions at all times.
3. Temperature Checks:
- Conduct temperature checks three times each working day and once on nonworking days.
4. Storage Temperatures:
- Chill items (dough, dairy products, milk, eggs) must be stored and displayed below 40°F (4.4°C).
- Frozen products must be stored or displayed at a temperature of 0°F (-18°C) or below.

Procedure:

1. The veterinary food inspection specialist must report all deficiencies noted during inspections.

2. Report the deficiencies to the supervisor immediately.

3. Complete the appropriate form according to local Standard Operating Procedures (SOP).

Procedure:

1. After Spillage or Leakage:
- Clean and wash display cases and storage refrigerators immediately after spillage or leakage of products.
2. Weekly Cleaning:
- Empty and thoroughly wash display cases and storage refrigerators with a general purpose detergent weekly.
- Rinse, sanitize, and dry the areas completely.
3. Daily Inspection:
- The inspector must examine dairy display cases several times each day, checking for code dates and operational defects such as tears or punctures in packages.

Objective: Ensure proper allocation of space in installation-type cold storage facilities within the Continental United States.

Procedure:
1. Install five refrigerated rooms, each designated for a specific purpose:
- One freezer room for frozen items.
- One chill room for carcasses and chilled meats.
- One chill room for shell eggs and dairy products.
- Two chill rooms for fresh fruits and vegetables.
2. If authorized, attach a central meat processing facility immediately adjacent to the cold storage facility, but ensure that each operation is separate and distinct from one another.

Notes:
• This configuration supports short-term storage and distribution of perishable subsistence.

Steps to Store Food Safely:

1. Use sealed containers for storing food to prevent contamination and pests.
2. Keep food separate from waste, cooking areas, and latrines.
3. Store food at a height above the ground to avoid contact with moisture or animals.
4. Label all food containers clearly with the contents and date of storage.
5. Use cool, dry places for storing food if possible.
6. Regularly inspect stored food for signs of spoilage or contamination.
7. Ensure that all personnel are trained on proper food storage protocols.
8. Maintain a logbook to track food storage locations and any issues encountered.
9. Use first-in, first-out (FIFO) principles when using stored food to ensure freshness.
10. Discard expired or spoiled food immediately to prevent the spread of disease.

Warnings:
• Never store food in areas with high insect activity or near waste disposal sites.
• Follow manufacturer instructions carefully when using chemical treatments for pest control.
• Ensure that all personnel follow hygiene protocols consistently.

Purpose: Maintain proper humidity levels to prevent moisture-related damage to stored items.

Procedure:
1. Use a psychrometer (either wall-mounted or sling type) to measure relative humidity in storage areas.
2. Ensure psychrometers are used according to manufacturer instructions for accurate readings.
3. Monitor and control humidity levels based on the specific needs of stored items, as outlined in DOD 4145.19-R-1 (see appendix A, Table 5-7).
4. If humidity is too high:
- Excess moisture may condense on surfaces and items, leading to spoilage.
5. If humidity is too low:
- The air will extract moisture from stored items, causing them to dry out and lose flavor and quality.
6. Adjust storage conditions as needed to maintain optimal relative humidity for the specific items being stored.

Procedure:

1. Refer to Table 5-6, titled *"Storage life of frozen subsistence at 0ºF or below,"* from DOD 4145.19-R-1 (see Appendix A) for guidance.

2. The storage life is defined as the total elapsed time from the date of packing to the date of issue for immediate consumption.

3. Use the approximate storage life provided in the table as a best estimate based on experience with subsistence procured and stored according to applicable specifications and regulations.

4. Be aware that specific lots may show signs of quality loss approximately 20% of the time, even if stored properly.

5. Establish surveillance inspection procedures from the time of receipt until the item is issued and consumed.

6. Determine the frequency of inspections based on actual experience with various products and as prescribed in pertinent military publications.

Purpose: Prevent odor and quality degradation by storing incompatible subsistence items separately.

Procedure:
1. Divide the cold storage warehouse into five rooms, each designated for specific types of food:
- Fresh-Fruits-and-Vegetables Room (35ºF): Store highly perishable fruits and vegetables like apricots, pears, lettuce, and celery.
- Eggs-and-Dairy Products Room (35ºF): Store items such as butter, shell eggs, cheese, and fresh milk.
- Frozen Foods Room (0ºF or below): Store frozen subsistence items.
- Meat Chill Room (35ºF): Store fresh chilled meat and meat products.
- Ventilated Storage (50ºF): Store non-highly perishable fruits and vegetables like potatoes, bananas, and onions.
2. Avoid storing incompatible items together:
- Apples and pears with potatoes: Potatoes will impart an unpleasant earthy taste and odor to apples and pears.
- Ethylene-producing fruits (e.g., apples, pears, bananas) with lettuce, carrots, cucumbers, green peppers, or squash: These items may cause damage such as russeting, bitterness, or loss of color.
- Apples and citrus fruits with meat, eggs, and dairy products: Meat, eggs, and dairy products will absorb odors from apples and citrus fruits.
3. Refer to DOD 4145.19-R-1 (see appendix A, pages A-2 and A-3) for detailed storage compatibility groups.

Procedure:

1. Daily Cleaning:
- Ensure floors are kept clean and free of all debris.
- Empty, clean, and remove trash from waste receptacles at least daily or more often as necessary.
2. Checkout Counters:
- Clean checkout counters daily and keep them free of all extraneous materials.
3. Shopping Carts and Shelves:
- Keep shopping carts and shelves clean at all times.

Procedure:

1. Protect the receiving area from dust, sun, rain, and snow.
2. Ensure adequate lighting and ventilation in the receiving area.
3. Provide proper drainage to prevent water accumulation.
4. Maintain a sanitary environment at all times.
5. Make the inspection room accessible to both the receiving area and cold storage facilities.
6. Design the inspection room to be large enough for product movement, inspection, and sample handling.
7. Construct and maintain the inspection room in accordance with the highest sanitary standards to prevent contamination of products and samples.

Purpose: Ensure chilled subsistence items are stored at the correct temperature to preserve quality and safety.

Procedure:
1. Store chilled subsistence items in a temperature range of 32º to 35ºF (0º to 1.7ºC).
2. Use refrigerated rooms with specific temperatures as follows:
- Fruits and Vegetables Chill Room: 35ºF (1.7ºC)
- Eggs and Dairy Chill Room: 35ºF (1.7ºC)
- Frozen Food Room: 0ºF (-17.8ºC) or below
- Meat Chill Room: 35ºF (1.7ºC)
- Ventilated Storage: 50ºF (10.0ºC)
3. Ensure that the 35ºF chill room for fruits and vegetables is used for highly perishable items, while the 50ºF ventilated storage is used for non-highly perishable items like potatoes, bananas, and onions.
4. Monitor and record temperatures regularly using an indicating type thermometer and a 24-hour-recording thermometer.
5. Ensure thermometers are accurate and in working condition.
6. Maintain temperature records at the beginning and end of normal operating hours to promptly identify and correct fluctuations.

Objective: Ensure proper stacking and storage practices to prevent damage, spoilage, and ensure accessibility of semiperishable items.

### General Precautions:
• Stacking Height: Avoid stacking items so high that the bottom layers are crushed or burst. Also, avoid stacking too high near ceilings where temperatures are higher.
• Pallet Use: Always use pallets to raise subsistence off the floor. This prevents moisture absorption and damage from ground contact.
• Air Circulation: Ensure air can circulate around individual lots by proper stacking. Avoid storing bagged items or those requiring fumigation in large masses against walls or in corners, as this hinders cleaning and inspection.
• Cross-Stacking: Use palletized storage to facilitate handling and reduce breakage. Cross-stack items properly to keep stacks solid and prevent toppling.
• Spacing Requirements: Maintain adequate space between lots and walls/partitions to allow for cleaning, vector control measures, and air circulation.
• Labeling and Rotation: Clearly mark semiperishable subsistence items with the date of packing. Segregate oldest lots (based on date of pack) so they are issued first unless newer lots show signs of deterioration or spoilage.

Objective: Ensure semiperishable subsistence items are stored safely to prevent spoilage and maintain quality.

### General Considerations:
• Definition: Semiperishable items include canned, dried, and dehydrated foods such as salt, sugar, flour, coffee, and cereal. These do not require refrigeration but can still spoil if mishandled or stored improperly.
• Storage Duration: The length of storage should be based on the date of packing, not the date of receipt.
• Container Impact: Storage containers significantly affect an item's keeping period. For example, flour in bags versus cans and coffee in vacuum-packed cans preserves flavor better than bagged or pouched versions.

### Key Factors Affecting Storage:
• Temperature and Humidity: Safe storage periods depend on temperature, humidity, handling care, protection from weather, quality of food upon receipt, and packing. At extreme temperatures or under combat conditions, safe storage times become uncertain.
• Relative Humidity: The preferred relative humidity is 50–55%. Above 60%, metal cans may rust, and boxed or bagged foods may develop mustiness or mold.

### Storage Periods:
• Safe Storage Limits: These are not absolute but serve as guidelines. Subsistence that has reached the limit of its safe storage period should be consumed as soon as possible, even if it is still fit for consumption.
• Beyond Safe Storage Period: Items stored beyond their safe period must be inspected carefully for spillage, leakage, or damage. If still good, they should be issued first over newer stocks.

### Reference Material:
• Use Table 5–8, "Dry storage of semiperishable subsistence," in DOD 4145.19-R-1 (see Appendix A) as a guide for optimal storage life.

Important: Only use water that has been properly disinfected for drinking, cooking, making any prepared drink, or for brushing teeth.

### Steps to Boil Water:
1. Filter murky or colored water through clean cloths or allow it to settle. It is better to both settle and filter the water before boiling.
2. Bring the water to a rolling boil (a full, vigorous boil) for at least 1 minute at sea level. At higher altitudes (above 5,000 feet), boil for 3 minutes.
3. Allow the boiled water to cool before use.
4. Aerate the water by pouring it back and forth between containers to improve taste, or add a pinch of salt per quart or liter of boiled water if desired.

### Notes:
• Boiling is the surest method to kill disease-causing microorganisms like *Giardia lamblia* and *Cryptosporidium*, which are frequently found in rivers and lakes.
• Boiled water can be stored in clean, sealed containers for later use.

If you have a well that has been flooded, the water should be tested and disinfected after flood waters recede. If you suspect your well may be contaminated, contact your local or state health department or agriculture extension agent for specific advice.

Important: Only use water that has been properly disinfected for drinking, cooking, making any prepared drink, or for brushing teeth.

### Steps to Disinfect Water with Chlorine Bleach:
1. Filter murky or colored water through clean cloths or allow it to settle. It is better to both settle and filter the water before disinfection.
2. Measure the correct amount of chlorine bleach:
- For clear water: Add 2 drops of unscented household chlorine bleach per liter (or quart) of water.
- For cloudy or murky water: Add 10 drops of unscented household chlorine bleach per liter (or quart) of water.
3. Mix the solution thoroughly and let it stand for at least 30 minutes.
4. Aerate the water by pouring it back and forth between containers to improve taste, or add a pinch of salt per quart or liter of boiled water if boiling is not an option.

### Notes:
• Ensure that the bleach used contains a chlorine compound (not scented or colored).
• Do not use this method for water with high levels of organic matter or turbidity, as it may reduce effectiveness.

Procedure for Superchlorination of Water Containers and Distribution Systems:

1. Preparation of Supernatant:
- Make up a supernatant of HTH (calcium hypochlorite) as previously discussed.
- Use sufficient HTH to chlorinate the total volume of the water container or distribution system to at least 100 ppm FAC (a higher concentration may be desirable depending on contamination levels).
- Refer to Table 9-3 for the amount of calcium hypochlorite granules or sodium hypochlorite bleach required based on the volume of the container or pipes.
- Use Figure 9–3 to estimate the volume of water in a pipe for use in a distribution system.

2. Application of Supernatant:
- Add the supernatant to a partially filled container or distribution system.
- Fill the container or pipes with additional water to ensure complete coverage.

3. Monitoring FAC Levels:
- Determine the resulting FAC using a DPD kit.
- Dilute the water sample 1:10 with distilled water for accurate measurement within the range of the DPD kit.

4. Holding Time and Concentration Requirements:
- Maintain an FAC level of at least 50 ppm during the 4-hour contact time.
- If the FAC drops below 50 ppm, repeat the process.

5. Safety Precautions During Superchlorination:
- Clearly display the warning “Poison Do Not Drink” on all sides of the container or at all water outlets during the superchlorination process.

Purpose: To ensure that turbid (cloudy) water is properly treated before chlorination to avoid ineffective disinfection.

Materials Required:
• 60 cm high bottle
• Filter materials (if needed)
• Syringe
• Chlorine solution
• Jerrycan (20 litres)

Steps:
1. Test Water for Turbidity:
- Pour a sample of water into a 60 cm high bottle to observe its clarity.
- If the water appears cloudy or turbid, it needs to be filtered before chlorination.

2. Filter Turbid Water (if needed):
- Use appropriate filtration methods (e.g., sand and charcoal filter) to remove particulate matter from the water.
- Ensure that the filtered water is clear before proceeding with chlorination.

3. Measure Chlorine Dosage:
- Use a syringe to measure 5 ml of chlorine concentrate (based on the concentration and type of product used).

4. Add Chlorine to Water:
- Pour the measured amount of chlorine into the clear water in the 20-litre jerrycan.

5. Mix Thoroughly:
- Shake the container vigorously to ensure even distribution of chlorine throughout the water.

6. Store and Wait:
- Rinse the syringe with clean water after use.
- Allow the treated water to sit for 30 minutes before consumption, as this time is needed for chlorine to kill all microbes.

If bottled water is not available, boil water to make it safe. Boiling will kill most types of disease-causing organisms that may be present. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for boiling. Boil the water for one minute, let it cool, and store it in clean containers with covers.

Purpose: To teach the correct method of chlorinating water to ensure it is safe for consumption.

Materials Required:
• 0.5 litre of liquid chlorine
• 1 jerrycan (20 litres)
• 1 syringe
• User guide 'Use of active chlorine concentrate'

Steps:
1. Introduce Chlorination:
- Show the images labeled 'Chlorination' and explain that chlorination is the process of adding chlorine to water to purify it.
- Highlight that chlorine kills 99% of germs, including viruses, bacteria, and parasites.

2. Explain Different Forms of Chlorine:
- Discuss how chlorine can be found in various forms (tablets, powder granules, liquid solution).
- Note that liquid chlorine can be produced using a simple device with salt and water.
- Emphasize the importance of reading instructions for each product before use.

3. Labeling Chlorine Solution:
- Show the container with 0.5 litre of liquid chlorine and explain the need to label it properly with concentration, production date, and expiry date.

4. Measure Chlorine:
- Use a syringe to take a 5ml sample of chlorine concentrate.
- Explain that the amount of chlorine needed depends on the type and concentration of the product being used.

5. Treat Water with Chlorine:
- Ensure the water is clear before adding chlorine. If turbid, test using a 60 cm high bottle and filter if necessary.
- Add the measured amount of chlorine to the clear water in the 20-litre jerrycan.

6. Mix and Store:
- Shake the container vigorously to ensure even distribution of chlorine.
- Rinse the syringe with water after use.

7. Wait for Reaction:
- Explain that the water is ready for consumption in 30 minutes, as this allows time for chlorine to destroy all microbes and prevent recontamination.

8. Discuss Advantages and Drawbacks:
- Present a balanced view of chlorination's benefits (effective disinfection) and potential drawbacks (taste, safety if misused).

If boiling is not possible, disinfect water using household bleach. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for disinfection. Add 1/8 teaspoon (or 8 drops) of regular, unscented, liquid household bleach for each gallon of water, stir well, and let it stand for 30 minutes before use. Store disinfected water in clean containers with covers.

To disinfect water and eliminate Giardia cysts:

1. Boiling is the most effective method: bring water to a rolling boil for at least one minute (or three minutes at elevations above 5,000 feet) to kill all Giardia cysts.
2. Heat treatment: At a water temperature of 54°C (129°F), Giardia cysts are killed in 10 minutes.
3. Chemical disinfection:
- Use chlorine dioxide, iodine, or ozone as alternatives to boiling when heat is not available.
- Follow manufacturer guidelines for the correct dosage and contact time required to ensure Giardia cysts are inactivated.
4. UV light treatment: Portable UV water purifiers can be used to destroy Giardia cysts, but they require proper maintenance and should only be used on clear water.
5. Filtering:
- Use a filter with an absolute pore size of 1 micron or smaller, as this can physically remove Giardia cysts from water.

### Disinfection of Water Containers and Systems

#### When to Perform Disinfection
Mechanical cleaning and chemical disinfection must be accomplished when one or more of the following conditions exists:

1. Prior to placing a new container or system into service.
2. Prior to using containers or systems that have an accumulation of rust, scale, or sludge.
3. When there is evidence of contamination (human, animal, or chemical).
4. In extreme water emergencies, fuel oil containers can be converted for potable water use. In this event, special attention must be given in removing all fuel oil residues from these containers before disinfection and use.
- Containers whose contact surfaces are not readily accessible for inspection and cleaning (e.g., 5 gallon gas cans) must never be used for the storage of potable water.
- Fuel oil hoses must never be used for potable water because of possible chemical reactions between the fuel and the rubber compounds within the hose.
5. Whenever system components have been dismantled or replaced for the purpose of repair or alteration.

#### Mechanical Cleaning Procedures
1. Drain the container or system.
2. Scrub the interior surfaces with a soft brush and a detergent solution, taking care not to damage the interior lining. Be sure to scrub all gaskets, lids, and spigot openings.
3. If available, use high pressure water or steam to rinse the container.
4. Open all valves, lids, taps, or spigots and allow the detergent solution to drain out through the system.
5. Rinse all surfaces thoroughly with potable water. Several rinsings may be necessary.
6. Superchlorinate the container or system as described in Article 9–11.3.b.

Procedure for Maintaining Required Chlorine Residual in Public Water Systems:

1. Public Water Supply Systems:
- Maintain a free available chlorine (FAC) residual of 5.0 parts per million (ppm) after 30 minutes of contact time.
- Ensure the FAC level remains at a minimum of 2.0 ppm throughout the distribution system.

2. Engineering Water Points:
- Maintain an FAC level of 5.0 ppm at the standpipe or fill-hose.

3. Water Tankers, Trailers, Bladders, and Cans:
- Maintain between 5.0 ppm and 2.0 ppm FAC when filled at an approved engineering water point.
- Maintain 5.0 ppm FAC when used as a “source” for a distribution (piping) system.

4. Distribution (Piping) System:
- Maintain 5.0 ppm FAC at the source and 2.0 ppm FAC at the spigot.

5. Lyster Bags and Canteens:
- Maintain 2.0 ppm FAC when filling from an approved water source.
- Chlorinate to 5.0 ppm FAC initially, then maintain at 2.0 ppm FAC when filling from an unapproved or raw water source.

Overview: Boiling is a simple and effective method to purify water by killing germs through heat.

Steps:
1. Fill a clean pot or container with the water you want to treat.
2. Place the container on a heat source (stove, fire, etc.).
3. Bring the water to a rolling boil (a continuous and vigorous boil).
4. Boil for at least one minute (at sea level; adjust time based on altitude if necessary).
5. Allow the water to cool before consumption.

Notes: This method is reliable but requires access to fuel or electricity. It may not be suitable in emergency situations where resources are limited.

Steps to Disinfect Water:

1. Collect water from a clean source if possible, or use water that has been filtered.
2. Boil water for at least 1 minute (or 3 minutes at high altitudes) to kill pathogens.
3. If boiling is not feasible, use chemical disinfectants such as chlorine tablets or iodine drops according to the manufacturer's instructions.
4. Mix the disinfectant with the water and let it sit for the recommended time (usually 30 minutes to several hours).
5. Filter the water through a clean cloth or sand if necessary to remove large particles.
6. Store disinfected water in sealed containers and label them clearly.
7. Use disinfected water only for drinking, cooking, and personal hygiene.
8. Regularly inspect stored water for signs of contamination or spoilage.
9. Ensure that all personnel are trained on proper water disinfection protocols.
10. Maintain a logbook to track water sources, disinfection methods, and any issues encountered.

Warnings:
• Never use contaminated water for drinking or cooking.
• Follow the manufacturer's instructions carefully when using chemical disinfectants.
• Ensure that all personnel follow hygiene protocols consistently.

Overview: The Solar Water Disinfection (SODIS) method uses sunlight to kill germs in water. It is a simple and effective technique that requires only transparent PET bottles and sunlight.

Steps:
1. Clean a transparent PET bottle thoroughly with soap and water.
2. Fill the bottle with clear, untreated water (avoid turbid or cloudy water unless pretreated).
3. Place the bottle in direct sunlight, ensuring that it is fully exposed to UV-A rays.
4. Leave the bottle in the sun for at least six hours during daylight (preferably on a sunny day with no clouds).
5. After six hours, the water is disinfected and can be safely consumed.

Notes: This method works best when the water is clear and not turbid. If the water is cloudy or contains visible particles, pretreatment methods such as filtration or sedimentation should be used first to improve effectiveness.

Overview: Chlorine is a chemical disinfectant used to kill germs in water. It can be applied in tablet, liquid, or granular form.

Steps:
1. Choose the appropriate form of chlorine (tablet, liquid, or granular) based on availability and instructions.
2. Measure the correct dosage as specified by the manufacturer or local guidelines for the volume of water being treated.
3. Add the measured amount of chlorine to the water container.
4. Stir the water thoroughly to ensure even distribution of the disinfectant.
5. Allow the water to sit for at least 30 minutes before consumption, unless otherwise specified by the product instructions.

Notes: Always handle chlorine with care due to its chemical nature. Use gloves and avoid direct contact with skin or eyes. Ensure proper ventilation when working with chlorine products.

Materials needed:
• 3 jerrycans (20 litres)
• 1 syringe
• WataBlue kit for residual chlorine measurement
• User guide 'Use of active chlorine concentrate'
• Images: Lesson 5
Purpose: This toolkit is essential for teaching and practicing water disinfection with chlorine.

Steps to Prepare the Toolkit:
1. Gather all listed materials in a dedicated container or bag for easy access during lessons or field demonstrations.
2. Ensure that each item is clearly labeled (e.g., 'Chlorine Syringe', 'WataBlue Kit') to avoid confusion.
3. Include printed copies of the user guide 'Use of active chlorine concentrate' and any relevant images from Lesson 5 for visual aids during instruction.
4. Verify that all equipment is in working condition before use (e.g., syringe is clean, jerrycans are leak-proof).

### Procedure: Preparing and Using Active Chlorine Concentrate for Disinfection

1. Dilution of Chlorine Solution:
• For drinking water chlorination, use the following dilutions:
- 1 litre of concentrate produced using 3 litres of clear water.
- Add 5 mL of WataTest reagent to the diluted solution.

2. Application for Disinfection and Cleaning:
• Use active chlorine concentrate with the following dilutions depending on the task:
- Washing food, dishes & crockery, kitchen utensils, work surfaces, floors, bathrooms, latrines, laboratory equipment, pipettes & tubes, boxes of human samples.
- For general disinfection and cleaning, use a dilution ratio of 1:4000 (e.g., 1 litre of concentrate to 4,000 litres of clear water).

3. Disinfection Process:
• If the water is cloudy or dirty, filter it before treatment.
• Add the appropriate amount of active chlorine concentrate to the water based on its quality and intended use.
• For average-quality water, treat about 4 m³ with the necessary quantity of active chlorine concentrate.

4. Post-Treatment Steps:
• After adding the chlorine solution, rinse the syringe thoroughly and wait 30 minutes to allow it to act on any microbes.
• The treated water should be stored in a clean, opaque, and closed container.

5. Safety and Supervision:
• Only chlorinate clear water before treatment.
• Residual chlorine level for drinking water should be between 0.5 and 1 ppm.
• Drinking water chlorination should always be performed under the supervision of a qualified person.

Overview: Pretreatment of turbid water is necessary to improve the effectiveness of disinfection methods like chlorination, filtration, or SODIS.

Steps:
1. Use a clean cloth, sand, or other locally available materials to remove large particles from the water.
2. Pour the water through the cloth or sand filter to reduce turbidity and sediment.
3. Allow any settled particles to settle at the bottom of the container before decanting the clearer water for further treatment.

Notes: Pretreatment is especially important when using methods that rely on light (like SODIS) or chemical reactions (like chlorination), as turbid water can reduce their effectiveness.

Overview: Filtration removes impurities from water using a physical barrier or chemical process.

Steps:
1. Choose an appropriate filter based on availability and local conditions (e.g., cloth, sand, charcoal, or commercial filters).
2. Prepare the filter by cleaning it thoroughly with soap and water if necessary.
3. Pour the water through the filter to remove visible particles, sediment, and some microorganisms.
4. Collect the filtered water in a clean container for further treatment if needed (e.g., chlorination or boiling).

Notes: Filtration alone may not fully disinfect water but can significantly improve its clarity and reduce the risk of disease-causing organisms.

Procedure:

1. Ensure all personnel maintain proper personal hygiene, including washing hands, brushing teeth, and keeping clothing clean.

2. Provide access to sanitation facilities and supplies such as soap, water, and waste disposal containers.

3. Monitor the cleanliness of living areas and ensure they are free from pests or disease-causing organisms.

4. Implement a schedule for regular cleaning and sanitation checks.

Procedure:

1. Hand Washing:
- Wash hands before beginning work.
- Wash hands upon returning to work after using toilet facilities, eating, smoking, or otherwise soiling their hands.
- Keep hands clean throughout the workday.

2. Prohibited Activities in Food Handling Areas:
- Eating, expectorating, or use of tobacco in any form must be prohibited in each room and compartment where food products or supplies are prepared, stored, or otherwise handled.

3. Personal Appearance Standards:
- Personnel must not wear fingernail polish or insecure jewelry.
- All persons engaged in receiving, testing, processing, manufacturing, packaging, or handling food products must wear clean, white, or light-colored washable or disposable outer garments.
- Hairnets, headbands, caps, beard nets, or other effective hair restraints to effectively cover hair must be worn so as to prevent contamination of food and food contact surfaces.

4. Storage of Personal Effects:
- Employees' personal effects must not be stored in production areas.

Additional Notes:
• These measures are essential for preventing contamination of food and ensuring the health of personnel and consumers.

Steps to Maintain Personal Hygiene in the Field:

1. Wash hands frequently, especially before eating, after using the bathroom, and after handling waste or contaminated materials.
2. Use soap and clean water for handwashing, ensuring that all surfaces of the hands are thoroughly cleaned for at least 20 seconds.
3. Dry hands completely with a clean towel or disposable paper towels to prevent the spread of germs.
4. Shave regularly, using clean razors and following proper hygiene practices to avoid cuts or infections.
5. Trim fingernails and toenails regularly, ensuring that they are kept short to reduce the risk of harboring bacteria or parasites.
6. Wear clean clothing daily, changing into fresh clothes as needed to maintain a hygienic environment.
7. Use personal hygiene products such as deodorant and toothpaste, following proper usage guidelines to maintain cleanliness.
8. Store personal items in clean containers, ensuring that they are not exposed to contaminants or pests.
9. Monitor for signs of infection or illness, seeking medical attention immediately if symptoms such as fever, rash, or swelling occur.
10. Educate all individuals on proper hygiene practices, ensuring that everyone follows the same standards to maintain overall health and safety.

Additional Tips:
• Use hand sanitizer with at least 60% alcohol when soap and water are not available.
• Ensure that all personal items such as toothbrushes, razors, and deodorant are stored in a clean and dry place.
• Wash clothes regularly using appropriate detergents to maintain cleanliness and prevent the spread of germs.

Warnings:
• Do not share personal hygiene products with others to avoid spreading infections or illnesses.
• Avoid using expired or contaminated personal care products, as they may cause harm or irritation.
• Seek medical attention immediately if signs of infection (e.g., fever, rash, swelling) occur after improper hygiene practices.

Objective: Ensure all personnel practice good personal hygiene and follow sound camp/field sanitation procedures.

Procedure:
1. All personnel must take responsibility for preserving their own well-being and promoting the health of their unit or command.
2. Practice good personal hygiene, including regular handwashing, proper waste disposal, and maintaining cleanliness in living quarters.
3. Follow sound camp/field sanitation procedures as outlined by preventive medicine guidelines to prevent illness and injury.

Procedure: Plan for Personal Hygiene

Steps:
1. Establish a hygiene schedule that includes daily bathing, oral care, and sanitation.
2. Provide access to clean water, soap, and personal hygiene supplies.
3. Educate personnel on the importance of maintaining personal cleanliness.
4. Monitor compliance with hygiene protocols to prevent illness and maintain morale.

Details:
• Personal hygiene is essential for preventing disease and maintaining unit readiness.
• Leaders must ensure that all personnel have access to necessary resources for proper hygiene.
• Hygiene planning should be integrated into daily routines and operational schedules.

Objective: Reduce the risk of contracting flu by minimizing hand-to-face contact with contaminants.

Steps:
1. Wash hands frequently with soap and water for at least 20 seconds, especially after touching public surfaces or before eating.
2. Use alcohol-based hand sanitizer (at least 60% alcohol) when soap and water are not available.
3. Avoid touching your face (eyes, nose, mouth) with unwashed hands.
4. If you must touch potentially contaminated objects (e.g., doorknobs, gas pumps), use disposable gloves to minimize direct contact.
5. After removing gloves, wash or sanitize hands immediately.

Notes:
• Hand washing is one of the most effective ways to prevent flu transmission.
• Contaminants can be picked up from seemingly clean objects and transferred directly into your body through face contact.