A written SOP should include the FST's responsibilities in which of the following areas?

A written Standard Operating Procedure (SOP) for a Field Sanitation Team (FST) is essential to outline the specific responsibilities and protocols that ensure the health and safety of personnel in the field. The inclusion of all listed areas—food service sanitation, field water supply, and field waste disposal—within the SOP is crucial for comprehensive sanitation and hygiene management.

Food service sanitation covers the procedures implemented to maintain cleanliness and safety in food handling, preparation, and storage, which is vital in preventing foodborne illnesses. Ensuring that food is safely prepared and served protects the health of all personnel.

Field water supply is equally important, as access to safe drinking water is a fundamental requirement for maintaining hydration and overall health. The SOP must define methods for sourcing, treating, storing, and distributing water to prevent contamination and promote safe consumption.

Field waste disposal addresses the safe and responsible management of waste to minimize environmental hazards and health risks. Proper practices in waste disposal are essential to prevent disease vectors and maintain a clean living and working environment.

By encompassing all these areas in the SOP, the FST can ensure an organized and efficient approach to sanitation that addresses the most critical aspects of field hygiene management, thereby promoting the wellbeing of the teams involved.