(1) Contamination avoidance. Contamination avoidance includes using natural and fabricated barriers to prevent, or significantly reduce the spread of contamination. Also, using specific procedures for entry and exit between contaminated and uncontaminated areas reduce the potential for spreading contamination. Use of these barriers and procedures may reduce the subsequent need for detection and decontamination.
(2) Detection, measurement, and identification. These activities are essential for determining the presence, extent, and nature of NBC contamination. This information is essential in identifying the existence of uncontaminated supplies, or decontamination requirements.
(3) Decontamination. Decontamination removes the contaminant and provides food that is safe for consumption.
d. Decontamination. Decontamination efforts require an extensive amount of labor, time, and supplies. The use of hasty decontamination is emphasized. That is, decontaminate just enough to sustain operations and keep fighting, rather than to make a contamination-free environment. Normally, decontamination efforts will be limited to the packaging and packing materials. Food decontamination will only occur in critical situations where other food supplies are not available. Most decontamination is performed in or very near the AO. Before beginning decontamination procedures, divide exposed food items into groups based on protection of item at time of exposure. These groups establish priorities based on ease of decontamination and the ability to monitor the food.
(1) Group I—Canned or packaged items exposed only to a chemical agent vapor.
(2) Group II—Canned or packaged items that are contaminated on the outside with a liquid chemical agent, a biological agent, or radioactive fallout.
(3) Group III—Unpacked or poorly packaged items that have been exposed to any NBC agent.
(4) Group IV—Food contaminated through the food chain.