6-22. INFECTIOUS WASTE
Infectious waste presents the same problems in the field as it does in garrison.
In the field, however, the problem is more acute because of the limited facilities.
Infectious waste requires meticulous collection and handling. Incineration is the only
approved method of disposal. Because improvised incinerators are much less efficient
than those of commercial design, they may not be satisfactory for moist combustibles.
The inclined plane incinerator with a vapor-type burner, loading hopper, and platform at
the top of the plane (figure 6-17) is the most efficient of the improvised incinerators--
particularly for wet combustibles; therefore, it is the recommended means for disposing
of infectious waste.
Section III. FIELD SANITARY DEVICES
A discussion of field water supply and waste disposal would not be complete
without the inclusion of field sanitary devices. Since the basic objective of providing
safe water supplies and sanitary waste disposal facilities is the prevention of disease,
sanitary devices cannot be over-looked. Field sanitary devices fall into two categories --
those that are for maintaining personal hygiene and those intended to keep food
handling and service equipment in a sanitary condition.
6-24. CLEANING OF UTENSILS
Food particles that are allowed to remain on food service utensils, whether used
for cooking, serving, or eating, may serve as breeding places for germs. This is the
reason for stressing the importance of thorough cleaning of food service utensils. The
preferred method of disinfecting utensils is with hot water; however, in some instances
in the field, hot water may not be available for cleaning cooking, serving, and eating
utensils. Following are two procedures (with and without hot water) for washing the
utensils of a unit in the field.
a. If Hot Water Is Available.
(1) Scrape utensils free of food particles and wash in warm water containing
soap or detergent.
Rinse in clear, potable water.
(3) Disinfect utensils by immersing them in clean water of 180F for 30
seconds. If a thermometer is not available to determine the temperature of the water,
heat the water to the boiling point.
(4) Dry utensils in the open air and place them where they are protected