FIELD SANITATION TEAM TRAINING
TRAINING STUDY SHEET 2026 UPDATED
QUESTIONS AND ANSWERS
◉what information should FST members know about storing and
transporting food. Answer: food items need to be immedicately
inspected upon receipt
bacteria grow in temperatures between 41 and 139 degrees
during food preparation, food can tolerate up to 4 hours in the
danger zone
◉what is a good practice for controlling contamination during food
preparation. Answer: proper supervision
◉what guidelines should soldiers follow for preparing field rations.
Answer: unitized group rations heat and serve are to be served
when refrigeration is not available
if unitized group rations heat and serve has been heated but not
opened it can be reheated
if unitized group rations heat and serve has been reheated and not
used ...
,◉what does the NCOIC inspection include to ensure that food and
food service supplies are kept free from.... Answer: adequate
supplies
clean uniforms
healthy personnel
◉what is the process for cleaning a mess kit in the field. Answer:
remove the food scraps into a clean trash container, wash the kit in
soapy water heated to 120-150...
◉what procedures should be taken to transport food. Answer:
vehicles transporting food must be completely enclosed
food must be protected with tarps, boxes, or bags
insulated food containers must be used for transportation
pre-heat the container prior to transporting hot food
◉what procedure should food handlers use to wash and disinfect
fruits and vegetables during food preparation. Answer: wash with
potable water then with food service disinfectant
◉unclean hands are the most common source of food
contamination. what needs to be supplied in food preparation.
Answer: hand-washing devices, warm water, soap, and paper towels
, ◉what is the first step in using the bimetallic dial thermometer to
check the temperature of food. Answer: wash your hands and
sanitize the thermometer with alcohol or chlorine solution
◉who should FST members notify when in doubt about the quality
of the food in storage. Answer: Veterinary Services Unit
◉what is the difference between cleaning and sanitizing. Answer:
cleaning is the removal of soil and food particles from a surface and
sanitizing is the reduction of...
◉what is the primary source of food contamination and disease.
Answer: food handlers sanitation
◉what type of urinal is to be used when the unit is going to be in one
area for a long period of time and a more.... Answer: urine trough
◉How do you describe each type of latrine. Answer: E. cat hole
A mound
C deep pit
D burnout
F pail
B chemical
G straddle trench
TRAINING STUDY SHEET 2026 UPDATED
QUESTIONS AND ANSWERS
◉what information should FST members know about storing and
transporting food. Answer: food items need to be immedicately
inspected upon receipt
bacteria grow in temperatures between 41 and 139 degrees
during food preparation, food can tolerate up to 4 hours in the
danger zone
◉what is a good practice for controlling contamination during food
preparation. Answer: proper supervision
◉what guidelines should soldiers follow for preparing field rations.
Answer: unitized group rations heat and serve are to be served
when refrigeration is not available
if unitized group rations heat and serve has been heated but not
opened it can be reheated
if unitized group rations heat and serve has been reheated and not
used ...
,◉what does the NCOIC inspection include to ensure that food and
food service supplies are kept free from.... Answer: adequate
supplies
clean uniforms
healthy personnel
◉what is the process for cleaning a mess kit in the field. Answer:
remove the food scraps into a clean trash container, wash the kit in
soapy water heated to 120-150...
◉what procedures should be taken to transport food. Answer:
vehicles transporting food must be completely enclosed
food must be protected with tarps, boxes, or bags
insulated food containers must be used for transportation
pre-heat the container prior to transporting hot food
◉what procedure should food handlers use to wash and disinfect
fruits and vegetables during food preparation. Answer: wash with
potable water then with food service disinfectant
◉unclean hands are the most common source of food
contamination. what needs to be supplied in food preparation.
Answer: hand-washing devices, warm water, soap, and paper towels
, ◉what is the first step in using the bimetallic dial thermometer to
check the temperature of food. Answer: wash your hands and
sanitize the thermometer with alcohol or chlorine solution
◉who should FST members notify when in doubt about the quality
of the food in storage. Answer: Veterinary Services Unit
◉what is the difference between cleaning and sanitizing. Answer:
cleaning is the removal of soil and food particles from a surface and
sanitizing is the reduction of...
◉what is the primary source of food contamination and disease.
Answer: food handlers sanitation
◉what type of urinal is to be used when the unit is going to be in one
area for a long period of time and a more.... Answer: urine trough
◉How do you describe each type of latrine. Answer: E. cat hole
A mound
C deep pit
D burnout
F pail
B chemical
G straddle trench
