SAFE WATER, TOILET, FOOD SANITATION

Environmental Sanitation - study of all factors in man's physical environment

Included in these factors are:

Water sanitation

Food sanitation

Refuse and garbage disposal

Excreta disposal

Insect vector and rodent control

Housing, air pollution, noise

Stream pollution

SAFE WATER PROGRAM

Level 1: Point Source - 15-25 households (250 meters away from house)

Level 2: Stand Post/Communal - 4-6 households (25 meters away from house)

Level 3: Waterworks System - individual house connection (NAWASA)

PROPER EXCRETA

Level 1: Non Water Carriage (Pit Latrine and Aqua Privies) - rural

Level 2: Water Carriage - with septic tank, flushed type - rural

Level 3: Sewerage System - flushed type with septic tank going to treatment plant - urban

FOOD SANITATION PROGRAM

4 Rights in Food Safety:

Right Source: fresh

Right Preparation: wash hands

Right Cooking: 100C (life of tomato sauce in room temperature is only 2 hrs), foods cooked with vinegar
lasts for 6 hrs, pwede lang isangag ang kanin if nairef. Do not reheat and reheat -- bacteria will multiply

How many minutes will you boil the drinking water? Upon boiling point - 2mins only

Right Storage
Rule: When in doubt, throw it out