CHAPTER 6 SANITATION IN HOUSEKEEPING

What is Sanitation? Sanitation refers to the maintenance of healthy and hygienic conditions that is free from disease-causing organisms.

CLEAN- means free from visible soil or dirt. SANITARY- means free from disease-causing organism and other harmful contaminants which are often not visible to the eyes.

What are Microorganisms and how do they multiply? The word microorganism is coined from the Greek word micro (meaning small) and organism (meaning living beings).

Bacteria breeds in unsanitary, moist and slightly acidic environment like: y y y y y y Dirty surroundings Wet, un-disposed and uncovered garbage Stagnant and dirty water Crowded places like storerooms that are dirty Un-disposed, uncovered left-over foods Dirty and un-sanitized containers, pans and utensils

Prevention of Bacterial Contamination 01. Keeping all parts of the house clean and free of dirt. 02. Stagnant water in cans, pails, and drums should always be covered so that it does not become a breeding place for mosquitoes.

03. Moist foods and food leftovers must be wrapped in plastic before they are thrown into garbage cans. 04. Since bacteria thrive in moist media, wet garbage must be contained in garbage cans that are underlined with plastic, to be tied, and then disposed immediately. 05. Storerooms and closets must not be crowded and should be cleaned and fumigated from time to time. 06. All critical areas for public use like sinks, and wash-rooms should always be sanitized with sanitizing chemicals to kill existing bacteria. 07. Re- usable personal items like glasses, cutleries and other eating utensils should not just be washed with soap and water but must also be sanitized from time to time with sanitizing detergents. 08. Personal items (glasses, linen, cutleries, etc.) used by sick people should be segregated and also sanitized to protect other house occupants from contamination. 09. Housekeepers are advised to protect themselves from contamination by using protective devices. 10. All entrance and windows must be covered with protective screen to prevent the entry of insects. 11. Automatic locks are also advised. 12. Protect the food from insects by covering them or by placing them inside refrigerators when not being served or not consumed immediately. 13. Perishable foods should be stored in appropriate temperature to prevent spoilage. 14. All utensils, containers and equipment used for cooking and serving must be washed and if possible sanitized immediately after using since the food residues in them can be a breeding place of bacteria and insects. 15. Avoid serving with bare hands, use serving spoon. 16. Patch up all holes in every part of the house especially in corners and ceilings since they become an entry point and hiding place of insects.

GARBAGE AND REFUSE MANAGEMENT  Garbage Containers 01. Garbage and refuse must be kept containers 02. Plastic bags and wet-strength paper bags may be used to line these containers. 03. Cover all containers used in food prepartion and utensil-washing areas. 04. Containers stored outside the establishment. 05. Keep drain plugs in containers designed with drains, in place at all times, except during cleaning. 06. Provide enough containers to hold all the garbage and refuse that have accumulated. 07. Clean containers frequently to prevent insect and rodent attraction. 08. In washing containers, provide suitable facilities, including hot water and detergent or steam. 09. Liquid waste derived from compacting or cleaning should be disposed of as sewage.  Garbage Storage 01. Store garbage and refuse in a way that insects and rodents can not get into them. 02. Do not store unprotected plastic bags, wet-strength paper bags, or garbage outside the building. 03. Cardboard or other packaging materials that do not contain garbage do not have to be stored in covered containers. 04. Garbage or refuse storage rooms must be made of easily cleanable, nonabsorbent, washable materials. 05. Rooms must be kept clean, be insect-proof and rodent-roof, and must be large enough to store the garbage and refuse containers that accumulate. 06. Store outside garbage/ refuse containers, dumpsters, and compactor systems on a smooth surface of non-absorbent material,such as concrete or machine-laid asphalt that is kept clean and in good repair.

 Refuse Disposal 01. Garbage and refuse must be disposed of often enough to prevrent odors and the attraction of insects and rodents. 02. Keep areas around incineration facilities clean and orderly. 03. Do not place food scraps in protected sanitary containers. 04. Do not allow containers to overflow. 05. Do not stack refuse containers. 06. Report broken or refuse containers. 07. Keeps hands out of mechanized garbage disposal machines.

 Waste Segregation 1. Biodegradable waste includes organic waste, e.g. kitchen waste,vegetables,fruits,flowers,leaves from the garden and paper. 2. Nonbiodegradable waste can be further segregated into: a. Recyclable waste b. Toxic waste c. Soiled Recycling and Segregation of Waste Recycling means separating,collecting,processing,marketing,and ultimately using a material that would have been thrown away.

Advantages of Recycling: 01. Recycling minimizes the use of landfills and incinerators in reducing waste. 02. Recycling protects our health and environment when harmful substances are removed from the waste stream. 03. Recycling conserves our natural resources because it reduces the need for raw materials.

Goods Made of Recycled Materials 01. Paper 02. Yard trimmings 03. Glass 04. Aluminum 05. Other metals 06. Batteries 07. Used motor oil 08. Plastics 09. Other household items

Some measures that are being adopted to facilitate recycling of waste: 01. Curbside collection 02. Drop-off centers 03. Buy-back centers 04. Waste companies

PEST CONTROL Kinds of Pests, Their Biology and Characteristics A. B. C. D. Rats, Rodents or Mice Roaches ( German,American,Oriental) Flies Mosquitoes

Uses of Pesticides/Insecticides Pesticide Label:

o o o o

Highly toxic Moderate low Lightly toxic Relatively non-toxic

Methods of Application of Insecticides/Pesticides 01. Spraying refers to dispensing of pesticide on affected areas by the use of sprayer or compressed air sprayer. 02. Misting releasing pesticide chemicals with the use of misting machine. 03. Fogging makes use of a gaseous form of pesticide coming from a fogging machine that can reach high/unreachable areas.