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File: 110196_aacaa_02.txt1st para not readable refer to image file 6 (U) lndustrial hygiene surveys continue to be conducted by our 8iE technician. Most shops perform less sophisticated war! than home station, and fewer tonal hazards. A zinc chromate pricer is being used by structural maintenance personnel. The spraying, however, is minimal, and is accomplished outdoors with good ventilation. Several aye injuries have occurred due to aircraft wash soap contacting the conjunctive. These 1ncldences seem to be related to poor fitting goggles. This matter has been coordinated with ground safety, and better fitting goggles are on order Hazardous noise remains difficult to monitor since no equipment exists here to monitor noise over time. However, workers in high noise shops are all on the hearing conservation program at their respective home stations, Additionally, supervisors age actively monitoring their workers for use of hearing protection 7. Water monitoring is performed weekly. No significant water problems have been noted recently. For several weeks, residual chlorine levels had dropped to zero, associated with an increase in ambient temperature. Civil engineering has since increased the amount of chlorine added to the water supply. Coliform Colony counts have remained at zero througbout this time. specla should be made of several water samples Yielding false posltlves using the M272 chemical agent water test kit. Water samples from local sources were initially collected using whirl-pak thio-bags. These samples tested positive for lewisite and cyanide. Later testing with same source water collected in a container without chemical additives yielded negative results. We believe the thiosulphate in the whirI-paks was responsible for the false positive tests. This was passed on to CENPAF/SG via message, and we appreciate the fact that SG recognized the astuteness of our BEE technician in determining the source of the false pave. 8.(U) Environmental health continues regular monitoring if food and sanitation facilities. The base dining facility continues to function with good sanitation practices. The produce and meat -
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