ENVIRONMENTAL SANITATION

Refers to all factors in mans physical environment, which may exercise a deleterious effect on his health well-being and survival. Is a branch of public health that deals with the study of preventing illnesses by managing the environment and changing peoples behavior to reduce exposure to biological and non-biological agents of disease and injury - John Tomarro

TRIAD: MAN DISEASE AGENT - ENVIRONMENT

Change the peoples behavior to manipulate environment and reduce their exposure to biological and non-biological disease agent

Food safety practices

Ingestion of clean foods and drinking H20

Prevention of disease

Manipulate the manipulate environment to prevent production or presence of disease agents. Increase mans resistance or immunity to diseaseagents

COMPONENTS:
Water Supply Sanitation Program Food and Sanitation Program Refuse and garbage disposal Excreta disposal Insect and Rodent Control Housing Air pollution Noise Radiological Protection Institutional sanitation Stream Pollution

Major Environmental Health and Sanitation Programs

HEALTH AND SANITATION

Environmental health and sanitation is still a health problem in the country. Diarrheal diseases ranked first in the leading causes of morbidity among the general population. Other sanitation related diseases are pneumonia, tuberculosis, intestinal parasitism, schistosomiasis, malaria, infectious hepatitis, filariasis and dengue hemorrhagic fever which are controlled and/or eradicated by health programs with environmental sanitation components but still afflicting a great number of the population.

WATER SUPPLY AND SANITATION PROGRAM Approved types of water supply facilities: LEVEL I (Point Source) A protected well or a developed spring with an outlet but without a distribution system, generally adaptable for rural areas where the house are thinly scattered. A Level 1 facility normally serves around 15 to 25 households and its outreach must not be more than 250 meters from the farthest user. The yield or discharge is generally from 40 to 140 liters per minute. LEVEL II (Communal Faucet System or Stand-Posts) A system composed of a source, a reservoir, a piped distribution network and communal faucets, located at not more than 25 meters from the farthest house. The system is designed to deliver 40-80liters of water per capital per day to an average of 100 households, with one faucet per 4to 6 households. Generally suitable for rural areas where houses are clustered densely to justify a simple piped system. LEVEL III (Waterworks System or Individual House Connections) A system with a source, a reservoir, a piped distributor network and household taps. It is generally suited for densely populated urban areas. This type of facility requires a minimum treatment of disinfection.

PROPER EXCRETA AND SEWAGE DISPOSAL PROGRAM Approved types of toilet facilities: LEVEL I Non-water carriage toilet facility no water is necessary to wash the waste into the receiving space. Examples are pit latrines, reed odorless earth closet. Toilet facilities requiring small amount of water to wash the waste into the receiving space. Examples are pour flush toilet and aqua privies. LEVEL II on site toilet facilities of the water carriage type with water-sealed and flush type with septic vault/tank disposal facilities. LEVEL III water carriage types of toilet facilities connected to septic tanks and/or to sewerage system to treatment plant. In rural areas, the blind drainage type of wastewater collection and disposal facility shall continue to be the emphasis until such time that sewer facilities and off-site treatment facilities shall be made available to clustered houses in rural areas. Conventional sewerage facilities are to be promoted for construction in Poblacions and cities in the country as developmental objectives to attain control and prevention of fecal-water-borne diseases; Other policies embodied in Code of Sanitation of the Philippines shall be pursued and enforced by the local government units

Other policies embodied in Code of Sanitation of the Philippines shall be pursued and enforced by the local government units.

Food Sanitation Program

Policies:

Food establishment are subject to inspection (approved of all food sources containers and transport vehicles) Comply with sanitary permit requirement Comply with updated health certificates for food handlers, helpers, cooks All ambulant vendors must submit a health certificate to determine present of intestinal parasite and bacterial infection DOHs Administrative Order no. 1 requires all laboratories to use Formalin Ether Concentration Technique Destruction or banning of food unit for human constipation Training of food handles and operators on food sanitation

4 RIGHTS IN FOOD SAFETY: 1. Right Source Always buy fresh meat, fish, fruits and vegetables. Always look at the expiry date. Use water only from clean and safe sources 2. Right Preparation Avoid contact between raw foods and cooked foods. Always buy pasteurized milk and fruit juices. Wash vegetables well if to be eaten raw such as lettuce, cucumber, tomatoes and carrots. 3. Right Cooking Cook food thoroughly and ensure that the temperature on all parts of the food should reach 70 degrees centigrade Eat cooked food immediately. 4. Right Storage All cooked foods should be left at room temperature for NOT more than TWOHOURS to prevent multiplication of bacteria. Store cooked foods carefully. Be sure to use tightly sealed containers for storing food. RULE IN FOOD SAFETY: When in doubt, throw it out!

3 POINTS OF CONTAMINATION

Place of production processing and source of supply Transportation and storage Retail and distribution points

HOSPITAL WASTE MANAGEMENT PROGRAM Disposal of infectious, pathological and other wastes from hospital which combine them with the municipal or domestic wastes pose health hazard to the people. Most hospital utilize the municipal refuse disposal system (MRDS) for disposing hospital wastes. At this point policies have been set to prevent the risk of contracting nosocomial diseases

PO L I C I E S All newly constructed and existing government and private hospitals shall prepare and implement a Hospital waste Management Program as a requirement for registration of license.

The use of appropriate technology and indigenous materials for HWM system shall be adopted. Training of all hospital personnel involved in waste management shall be an essential part of hospital training program.

RECENT NATIONAL AND INTERNATIONAL ENVIRONMENTAL LAWS AND DOH POLICIES AFFECTING ENVIRONMENTAL HEALTH and SANITATION 1. Stockholm convention on persistent organic pollutants (POPS).These POPs are called the dirty dozen of pesticides, industrial chemicals and unintentional by-products of burning 2. R.A. 6969 Toxic substances and hazardous and nuclear waste control act of 1990nuclear waste control act of 1990 Regulating the of importation, use, movement, treatment and disposal of toxic chemicals and hazardous and nuclear waste in the Philippines. 3. R.A. 8749 Clean air act of 1999 provides a comprehensive air pollution management and control program to achieve and maintain healthy air.

4. R.A. 900 3Ecological Solid Waste Management Act of 2000 it declares the adoption of a systematic, comprehensive, and ecological solid waste management program as a policy of the state. 5. R.A. 9275 Clean air act of 2004 this law aims to established wastewater treatment facilities that will clean wastewater before releasing into the bodies of water like the rivers and seas.

ENVIRONMENTAL HEALTH SERVICE (EHS) OF DOH IS RESPONSIBLE FOR

Promotion of healthy environmental conditions & prevention of environmental related diseases through appropriate sanitation strategies Promotion & implementation of sanitation programs through the Department of Health Field Health Units Conceptualization of new programs/projects to contend with emerging environmentally related health problems

WATER SUPPLY SANITATION PROGRAM

1. Potable Free from any particles that might cause illness to an individual Ways to make Water Potable: Boiling: minimum of 3 minutes to maximum of 10 minutes for drinking Sterilization: 30 minutes after the water starts to boil Filtration: makes use of filter paper or cotton cloth to separate solid particle from liquid if water comes from river