Environmental Sanitation

Definition: the study of all factors on mans physical environment, which may exercise a deleterious effect on his well-being and survival. Environmental Factors: Water sanitation Food sanitation Refuse and garbage disposal Excreta disposal Insect and vermin control Pollution Control (air, noise) Radiological protection Institutional sanitation Stream pollution

R.A. 8749 Clean Air At; provides for air pollution control; contains provisions on use of unleaded gasoline & incinerators, and control of vehicular emissions R.A. 9275 Clean Water Act; requires wastewater treatment facilities that will clean wastewater before releasing into bodies of water. R.A. 9003 Ecological Solid Waste Management Act R.A. 6969 Toxic Substances and Hazardous and Nuclear Waste Control

Water Sanitation I. Methods of water analysis determine potability: to

Physical examination of water for its appearance, odor and taste; can be done by anybody Chemical test for chemical attributes of water, such as pH and presence of Cl, Fe Bacteriological test for the presence of indicator organisms, such as Coliforms; when water is Coliform (+), it is contaminated by human excreta

The Environmental and Occupational Health Office (EOHO) (under the National Center for Disease Prevention and Control Program of the DOH) Responsible or the promotion of healthy environmental conditions and prevention of environmental related diseases thru appropriate sanitation strategies. on Environmental

Approved types of water facilities

Level I (point source) Description A protected well or spring No distribution system Adaptable for rural areas Within 250m from the farthest user, serves 15-25 houses Composed of a source reservoir, a piped distribution network & communal faucets Located not more than 25m from the farthest house Suited for urban areas Each household has a tap Water undergoes treatment at the water facility

Legislations Sanitation

P.D. 825 Anti-littering Act; provides for penalty for improper disposal of garbage P.D. 856 Sanitation Code; provides for the control of all factors in mans environment that affect health

II (communal faucet or stand-post) III (waterworks system/ individual household

connection)

Simple, cheap and easy to construct with local materials Easy to maintain With adequate protection against the elements and provides desirable privacy

Household Treatment of Water Boiling Filtration Chemical disinfection o Chlorine is the most frequently used, although it is not effective in destroying amoeba Na hypochlorite (Chlorox) contains 20-30% available chlorine; dose used is from 1-5 ppm depending upon the turbidity, with the more turbid water requiring higher doses

Approved types of toilet facilities:

Lev el I Description -Non-water carriage toilet ex. Pit latrine -Toilet facilities requiring small amount of water to wash the waste into the receiving space; ex. Pour flush toilet & aqua privy On-site toilet (water carriage type) with water-sealed and flush type with septic tank Water carriage type connected to sewerage system to treatment plant

II III

Treatment of Public water supply: 1. Sedimentation 2. Flocculation/Coagulation the addition of a coagulant (alum) to form flocs that will settle to the bottom 3. Aeration water is sprinkled into the air to allow water to absorb oxygen to improve its palatability 4. Filtration 5. Disinfection with chlorine a residual of at least 0.1 pm in tap water is desirable 6. Fluoridation to prevent dental caries in the population drinking the water; must not exceed 1.5 ppm to prevent dental fluorosis (fluorine toxicity)

Types of toilets: Antipolo toilet Aqua privy of excreta disposal

Other types facilities:

Trench latrine/temporary toilet Chemical Cat hole

III.

Food Sanitation

Policies re: food establishments: 1. Inspection/approval of all food sources, containers, transport vehicles 2. Sanitary permit

II.

Excreta and Waste Disposal

Criteria for acceptable excreta disposal facilities: Sanitary

3. Health certificates for food handlers, cooks and cook helpers (for intestinal parasites and bacterial infection like typhoid) 4. Destruction of food unfit for

consumption 5. Training of food handlers operators on food sanitation and

Open dumping

V. Insect and Vermin Control Pest control methods Mosquito Control Project C = Chemically mosquito net L = Larva-eating fish E = Environmental sanitation treated

6. Classification of food establishments: Class A-Excellent Class B-Very Satisfactory Class C-Satisfactory

4 Rights in Food Safety: 1. Right source 2. Right preparation 3. Right cooking 4. Right storage Rule: When in Doubt, throw it out! IV. Solid Waste Management Solid waste management: sorting/waste segregation need for

A = Anti-mosquito soap: soap with basil or citronella N = Neem and other aromatic plants Biological Environmental Educational T Chemical

Aedes mosquito control methods The most vulnerable stage in the life cycle of the mosquito is the larva (wriggler) Triple A o o o Asin Alcohol Aciete (oil)

Refuse all solid and semi-solid wastes except human excreta Garbage biodegradable wastes Rubbish/trash biodegradable wastes non-

Methods of solid waste management Recycling other names: o o o o Total recycling Waste recovery method Zero waste management Volume reduction method

Sanitary land-fill burying Incineration burning