FM MCRP D FIELD HYGIENE AND SANITATION HEADQUARTERS , DEPARTMENT OF THE ARMY AND COMMANDANT, MARINE CORPS. This page contains the US Army Field Manual on Field Hygiene and Sanitation. Field Hygiene and Sanitation (FM ) [The United States Army] on Amazon. com. *FREE* shipping on qualifying offers. The purpose of this publication is to.
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It causes headache, sleepiness, coma, and death. The individual, however, must learn to make him- self comfortable and to obtain rest under condi- tions less than ideal.
If you are a seller for this product, would you like to suggest updates through seller support? They use other special equipment in removing chemical, biological, and radiological contami- nants.
It is added to the water in the sanitayion dosage necessary to de- stroy the disease-producing organisms chlorine demand with some remaining to indicate that the demand has been satisfied and to serve as a con- tinuing disinfectant chlorine residual.
Army Field Manual FM 21-10 (Field Hygiene and Sanitation)
The filtered water must, therefore, be disinfected to make it safe for drink- ing. If buried for short stays, cover daily. The water in small amounts increases the efficiency of this burner, as fielx becomes steam when it hits the heated plate. The term wastes includes all types of refuse resulting from the living activities of humans or animals.
Clothing easily be- comes contaminated with any disease germs that may be present in the stool, in the urine, or in secretions of the nose and throat. Inspect unit food service operations. One of the prime responsibilities of a dining facility supervisor is to train food handlers to use sanitary methods in the handling of food.
If a pipe is used, it must be cut long enough to extend above the water level. Spigot handles should operate freely.
Refrigerators should be cleaned frequently with soap and hot water. In order to provide large quantities of water for troops in the field, engineer troops use equipment developed especially for this purpose, such as mo- bile water purification units and distillation units.
Full text of “FM Field Hygiene and Sanitation”
Part of his off-duty time should be devoted to pleasant recrea- tion such as social and religious activities, avoca- tions, hobbies, and sports. General 73 II. Assemble the compressed air sprayer. This steam aids burning by shattering the oil into very small droplets which burn more readily than large drops.
Remove or loosen excess clothing when working or in heated areas to prevent sweating. The streams of water from the No.
Being very light, these germ particles float in the air from long periods of time. Exercise Regular exercising of muscles and joints is neces- sary in maintaining physical stamina and good health.
Certain medical department personnel serve under the surgeon as technical advisors in disease sanitatlon vention, hygiene, sanitation, and nutrition.
It is a well-known fact that the indi- vidual who has good mental and physical health has good resistance to sanihation. The Army’s charac- ter guidance program and the Air Force’s moral leadership program are aids to the commander in promoting and maintaining a healthy mental and moral attitude among the personnel under his sanltation.
Even with the relatively good sanitation maintained in the American Army camps of World War II, records show a total of nearly 1, hospital admissions for filth-borne dis- eases during that period. Make sure service members are using the mess kit laundry correctly. The two-thirds portions are used as washing containers ; the one- third portions are used as needed for supports or shields as illustrated in figure Tighten the cap and wait 30 minutes before drinking the water.
In order to control the sources of infection, the Army and the Air Force must work closely with the civilian agencies con- cerned.
The rod must project sufficiently on each side of the drum to remain securely in the notches which are cut into the overhead frame. Brackish Water — Highly mineralized water that contains dissolved solids in excess of ppm A; below.
Drinking water is a must in order to prevent heat injury.
Always check the container and the insert seals to ensure that they are intact and in good condition to aid in keeping food at its required temperature. Such foods must not be held over from one meal to another. Since the boiling water must come in contact with all parts of the produce, each batch to be dipped should be small and loosely arranged.
Individuals who are ill are sent to f, medical facil- ity and are returned to food handling duties sanittion they are no longer infectious. CAUTION Always wash your hands and chemical resistant hygkene, respirator, goggles, and other personal protective equipment with soap and water after spraying. For his protec- tion against these forces of nature, he is provided with the best equipment available.
FM – Field Hygiene and Sanitation –
The body should be washed fre- quently from head to foot with soap and water. Use caution to avoid stings from disturbed insects. Require frequent showering and laundering of bedding and clothing once a week at a minimum. A person who harbors disease organ- isms but who is not ill is called a carrier.