FIELD SANITATION INSPECTION FORM

VERSION TWO: www.amazon.com/author/redbecker familyvictorynetwork@gmail.com

Please register into FVN, you are now a member by reading our Blogspot. See Alerts and Info page.

CB Channel 31, GMRS Channel 7. Follow Twitter @familydisaster for Global weather alerts, news sources and #globalhotspots. Navigate all 40+ pages in this Blogspot and share.

TO ALL MEMBERS: IF WE ARE AT GEMSTONE CODE SAPPHIRE, DIAMOND OR ONYX and there is a call for AN EVACUATION, then MANAGERS, PLANNERS, LOGISTICIANS, WAREHOUSERS, CHEFS, MAINTENANCE, MEDICAL PERSONNEL, SECURITY STAFF AND RECON TYPES need to DECIDE QUICKLY WITHIN A DAY OR TWO TO HOW TO ENHANCE FVN. WE JUST MIGHT HAVE TO RESTART CIVILIZATION SOMEWHERE AND WE WILL NEED ALL THE SUPPLIES THAT WE CAN GET AND HELP THAT WE WILL NEED. WE WILL BE SOMEWHERE SAFE AND GET THERE FAST!! IT’S US (FVN MEMBERS), THEM, OR THE LOST!!

 LET’S GET THE LOST INTO FVN.

 GET BUSINESSES, CLUBS, RELIGIOUS, ORGANIZATIONS AND OTHERS TO JOIN FVN TODAY!!!!!

FIXED AND FIELD SANITATION INSPECTION FORM

Lesson 90: Name of Site:____________________________________(mail to State)

Fixed or Field:______ Call sign:_________________________________________

Location of Site:_____________________________________________________

Site Manager:_____________________________ Cell:______________________

Site Asst. Mgr:______________________ CAS:___________________________

Site Operations Supv.:______________________ Logistics:__________________

Site Communications (with call signs):____________________________________

_________________________________________________________________

Site Security Supervisor and call sign:_____________________________________

Network 1:__________________ Net 2:________________ Net 3:_____________

WATER SANITATION INSPECTION: Are water barrels, jugs, and water cases on pallets or off the ground?_____ Is the filtering system for ground or well water satisfactory to maintain correct chlorine (5 p.p.m.) levels?_____ Is the chlorine percentage in the water tanks or trailers at 5 p.p.m.?_____ Are hand washing stations at 10 p.p.m. of chlorine and liquid soap, ‘no water soap’ with plenty of paper towels and recycle and trash cans?_____ Are the paper towels and toilet paper covered and checked several times a day?_____ Are there signs to wash or sanitize hands?_____ (16 drops bleach/gal.)

TOILETS AND PORTA-POTTY INSPECTION: Are latrine ditch boxes cleaned four or more times a day and lime put into it to lower the smell?_____ Are the latrine ditches reinforced with lumber or steel to prevent cave-ins?_____ Are latrine ditches pumped out at least one time a week?_____ Are latrine ditches at proper locations as stated on page 151?_____ Are porta-potties in the proper locations, cleaned four times a day, checked for toilet paper, hand satirizer, and lime or chemical put into the pan?____ Are the porta-potties pumped out three to four times a week with the solids removed to the cesspool?_____ Are there any other procedures to be done?_____

KITCHEN AND DINING INSPECTION: Are all food items off the ground or the floor onto shelves or pallets?_____ Are there 8-12 bleach buckets at various stations?____ Are the prep lines, hot and cold service lines and dining areas being constantly cleaned?_____ Is the cold food kept cold at 40 degrees Fahrenheit and the hot food kept hot at 140 degrees Fahrenheit?______________ Has raw pork and poultry been cooked to 180 degrees Fahrenheit and a temperature probe used?_____ Has raw beef, lamb, and fish cooked at 160 degrees Fahrenheit and a temperature probe used?____ Have the temperature probes been kept separate and sanitized immediately after use?____ Does the freezer have a temperature of zero degrees Fahrenheit?_____ Have frozen foods and meats been thawed out for a day in the refrigerator?___ Make sure that no thawed raw meats have been re-frozen?_____ Make sure that all raw meats are cooked within two days for use?_____ That there are ample sets of knives and cutting boards to prep raw meats, and another set for raw vegetables, and another for raw fruits, so that cross-contamination won’t occur?________ Are all those who work in and close the Kitchen and Dining Area (Chef, cooks, bakers, food prep, KP, refuse and diners) are consistently washing their hands?_____ That hands are being washed after using the bathroom?_____ After smoking?_____ After taking out the garbage?______ Before touching food?_______ After touching any raw meats?_____ Before touching clean dishes, pots and pans?_____ Are there rodent traps?_____ Is insecticide spray used at various times?_____ Are the Kitchen lines, areas and Dining Area generally kept clean twice for each three hour meal period?_____ That the Dining Area is properly sanitized at least three times an hour during meals and afterward?_____ Are there separate identified 55 gallon cans for compost (food), regular trash, paper, plastic, aluminum, tin and glass?______________ Has the refuse and recyclers picked up the cans twice for each meal?_____ Sanitation Specialists submit more inspection questions to redbecker2016@gmail.com for inclusion into a new printing or a new .PDF or newsletter.

SHOWER AND TUB INSPECTION: Have the various showers with pull flow faucets been cleaned after each person?_____ Clean the floor pans, concrete, brick pavers, or plywood on top of pallets using a 50 p.p.m. bleach mix or some other cleaner. Have all tubs for babies, children or special needs been cleaned after each use?_____ Has the general area for the shower point been cleaned and picked up?_____ Has the refuse and recyclers picked up the cans at least three times a day?____

LAUNDRY STATION INSPECTION: Has the laundry point or trailers been cleaned four times a day?_____ Have the machines been wiped down every hour inside and out?_____ Have the dryer traps and vents been cleaned several times a day?_____ Have the drying lines been wiped down at least three times a day?____ Are the Washer/Dryer ratios appropriate for the amount of evacuees/members?_____ Is the Laundry SOP being used for washing and drying priorities?_____ Have the refuse and recycles been picked up twice a day?______

REFUSE, RECYCLES, COMPOSTING, FUEL BRICKS AND SALVAGING SECTION INSPECTION LIST: Have the refuse, recycling and composting teams been making pick ups from the different site Sections?_____ Are these at the set times during the day?____ Are the different 55 gallon cans being used properly by evacuees/ members?____ Are there extra sets of 55 gallon cans labeled and being cleaned and rotated with the various Sections?_____ Is there a dis-assembly line at the recycle point for those refuse and recycling items that didn’t make it into the proper cans or bins?_____ Is there a porta-potty or latrine ditch at the recycle point and is it kept clean and proper under above SOP?_____ Are refuse, recyclers, composters, salvagers and others washing their hands prior to meals?_____ Do they change their clothes and pre-wash or shower themselves after their shift and going to a meal and bunk?_____ This includes anyone who treats water for drinking or for brown or Black water release or to make dung fuel bricks. In a field or evacuation site situation we all must be vigilant to stop germs and disease in all respects. That means you, your family and your Section!! If you, your Area, Metro, or State comes up with a better complete inspection form submit it to FVN-Red at redbecker2016@gmail.com .

Lesson 91: MORE ON ORGANIZING: No matter what the room or space that you have at home or work, you can organize with many items. Get clear or white large or extra-large plastic bins and label the bins with the contents. Get wall mounted blackboard with holes and holders to keep your tools organized or your kitchen utensils. There are many self-help books about organizing and taking care of yourself and your budget. I’m going to give you a few quick remedies and remember to follow the first 30 Lessons all over again.

If you are organizing your extended advanced bags, boxes or bins, then you will want to not have all the same type of eggs in the same basket. Make each bin self-reliant for a 72 to 96 hour period, so that you can grab one and be self-sufficient for those days. Also have various self-sufficient bins at second and third secure locations. Make sure to label the bins on the items that are stored in each bin.

EXTRA EVACUATION INSPECTION SOP NOTES: