ENVIRONMENTAL SANITATION

Environmental Sanitation is defined as the study of all factors in man’s physical

environment, which may exercise a deleterious effect on his health, well-being and
survival.

Goal:
To eradicate and control environmental factors in disease transmission through
the provision of basic services and facilities to all households.

Environmental and Occupational Health Office ( EOHO )

- responsible for the promotion of healthy environmental conditions and prevention
of environmental related diseases through appropriate sanitation strategies.
- responsible for conceptualizing new programs or projects to contend with
emerging environmentally related health problems
- promotes and provides technical assistance programs

Components
W ater Supply Sanitation Program
Proper Excreta and Sewage Disposal Program
Insect and Rodent Control
Food and Sanitation Program
Hospital W aste Management Program
Strategies on Health Risk Minimization
W ater Supply Sanitation Program

3 Types of Approved W ater Supply and Facilities

Level I Level II Level III

Point Source Communal faucet system or Waterworks system or
stand posts individual house connections
Level III
Protected well or developed Source of reservoir, A piped source, reservoir, a piped
spring with an outlet but with distribution network, distributor network and
out a distribution system communal faucets households tap
Rural areas Rural areas that are urban areas where population
Serves around 15 to 25 clustered densely is dense
households not more than 25 meters
Outreach: not more than 250 from the farthest user
meters from the farthest user deliver 40 to 80 liters per
Yield or discharge: 40 to day to 100 households A system with a source, a
140 liters per minute one faucet per 4 to 6 reservoir, a piped distributor
households network and household taps
A protected well or a that is suited for densely
developed spring with an A system composed of a populated urban areas.
outlet but without a source, a reservoir, a piped
distribution system for rural distribution network and
areas where houses are communal faucets located
thinly scattered. at not more than 25 meters
from the farthest house in
rural areas where houses
are clustered densely.

. Unapproved type of water facility:

Open dug wells
Unimproved springs
Wells that need priming

Certification of potability of an existing water source is issued by the

SECRETARY OF HEALTH.

Disinfection of water supply sources is required on the following:

Newly constructed water supply facilities
Water supply facility that has been repaired or improved
Found to be positive bacteriologically by lab analysis
Open dug wells
Unimproved springs
Surface water
Waterworks/ Water system and Well Construction
Well sites shall require approval of the secretary of health
Well construction shall comply with sanitary requirements of the DOH

USE OF CHLORINE SOLUTION

• The use of chlorine solution is another way of ensuring safe drinking water. To
prepare a stock solution of chlorine:
• 1. Put 1 teaspoonful of 60-75% chlorine in 1 liter of water.
2. Mix the solution until the chlorine is dissolved. This is the stock solution.
• The stock solution should be:
• * placed in a plastic or glass bottle with a bottle cap.
• * stored in a cool, shady placed away from direct sunlight.
* used for 1 week only

Proper Excreta and Sewage Disposal System

Level 1 Level 2 Level 3

Non-water carriage toilet On site toilet facilities of the Water carriage types of
facility: water carriage type with toilet facilities connected
- Pit latrines water sealed and flushed to septic tanks an/or to
- Reed Odorless type with septic vault/tank sewerage system to
Earth Closet disposal facilities. treatment plant.
- Bored-hole
- Compost
- Ventilated
improved pit

Toilets requiring small

amount of water to wash
waste into receiving space:
- Pour flush
- Aqua-privies
Proper Solid W aste Management
- refers to satisfactory methods of storage collection and final disposal of solid wastes.

Household Community
Burial Sanitary landfill or controlled tipping
Deposited in 1m x 1m deep pits
covered with soil, located Excavation of soil deposition of
25m away from water supply. refuse and compacting with a solid
Open Burning cover of 2 feet.
Animal feeding
Composting Incineration
Grinding and disposal sewer

2 Major Components
Garbage
Rubbish

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.

DOH AO #1
- requires all laboratories to use Formalin Ether Concentration Technique
( FECT ) instead of the direct fecal smear in the analysis of stools of foodhandlers.
- this will enable laboratories to identify food handlers with parasitic infection and treat
them before they are allowed to work in food establishment.
All ambulant vendors must submit a health certificate to determine present of intestinal
parasite and bacterial infection

Food establishment shall be rated and classified as:

Class A- Excellent
Class B- Very Satisfactory
Class C- Satisfactory
3 Points of Contamination
Place of production processing and source of supply
Transportation and storage
Retail and distribution points
 HOSPITAL WASTE MANAGEMENT
Goal:
To prevent the risk of contraction nosocomial infection from type disposal of
infectious; pathological and other wastes from hospital.

MRDS ( Municipal refuse Disposal System )

utilized by hospitals to dispose hospital waste

Policies:
All newly constructed/ authorized and existing government and private hospitals shall
prepare and implement a Hospital W aste Management ( HMW ) as a requirement
for registration and renewal of licenses.
Use of appropriate technology and indigenous resources
Training of all hospital personnel
Public information campaign on health and environmental hazard shall be the
responsibility of the hospital administration.

HEALTH RISK MINIMIZATION

Anti- smoking Belching Campaign and Air Pollution Campaign
Zero Solid W aste Management
Toxic, chemical, and Hazardous W aste Management
Red Tide Control and Monitoring
Integrated Post Management and Sustainable Agriculture
Pasig River Rehabilitation Management

NUTRITION AND FOOD SUPPLY

NUTRITIONAL GUIDELINES
1. Eat a variety of food every day.
2. Breastfeed infants exclusively from birth to 4-6 months, and then, give
appropriate foods while continuing breastfeeding.
3. Maintain children's normal growth through proper diet and monitor their growth
regularly.
4. Consume fish, lean meat, poultry, and dried beans.
5. Eat more vegetables, fruits and root crops.
6. Eat foods cooked in edible/cooking oil daily.
7. Consume milk, milk products or other calcium-rich foods such as small fish and
dark green leafy vegetable every day.
8. Use iodized salt but avoid excessive intake of salty foods.
9. Eat clean and safe food.
10. For healthy lifestyle and good nutrition, exercise regularly, do not smoke, and
avoid drinking alcoholic beverages.
Four Rights in Food Safety

Right Source:
• Always buy fresh meat, fish, fruits & vegetables.
• Always look for the expiry dates of processed foods and avoid buying the
expired ones.
• Avoid buying canned foods with dents, bulges, deformation , broken seals
and improperly seams.
• Use water only from clean and safe sources.
• W hen in doubt of the water source, boil water for 2 minutes.

Right Preparation:
• Avoid contact between raw foods and cooked foods.
• Always buy pasteurized milk and fruit juices.
• W ash vegetables well if to be eaten raw such as lettuce, cucumber,
tomatoes & carrots.
• Always wash hands and kitchen utensils before and after preparing food.
• Sweep kitchen floors to remove food droppings and prevent the harbor of
rats & insects.

Right Cooking:
• Cook food thoroughly. Temperature on all parts of the food should reach 70 degrees
centigrade.
• Eat cooked food immediately.
• W ash hands thoroughly before and after eating.

Right Storage:
• All cooked foods should be left at room temperature for NOT more than two hours to
prevent multiplication of bacteria.
• Store cooked foods carefully. Be sure to use tightly sealed containers for storing food.
• Be sure to store food under hot conditions (at least or above 60 degrees centigrade) or
in cold conditions (below or equal to 10 degrees centigrade). This is vital if you plan
to store food for more than four to five hours.
• Foods for infants should not be stored at all. It should always be freshly prepared.
• Do not overburden the refrigerator by filling it with too large quantities of warm food.
• Reheat stored food before eating. Food should be reheated to at least 70 degrees
centigrade.

Rule in Food Safety: “When in doubt, throw it out!”

Nutrition and Adequate Food Supply

Goal
The improvement of nutritional status, productivity and quality of life of the population
through adoption of desirable dietary practices and healthy lifestyle.

Coverage
Philippine Food and Nutrition Programs
Directed to the provision of nutrition services to the DOH’s identified priority vulnerable
groups: infants, pre-schoolers, women of child bearing age (also included are the
pregnant and lactating mothers) and the elderly.
Objectives: to decrease the morbidity and mortality rates secondary to Avitaminoses
and other nutritional deficiencies among the population mostly composed of infants
and children.

3. Food Fortification Program

Fortification is the addition of a micronutrient deficient in the diet to a commonly and
widely consumed food or seasoning. It involves:
Incorporation of Monosodium Glutamate (MSG) with vitamin A to reduce clinical signs of
Xereopthalmia
The use of FIDEL salt in lieu with the national Salt Iodization Program
F- ortification for
I- odine
D- efficiency
EL- imination

4. Nutrition Surveillance System

- a system of keeping close watch on the state of nutrition and the causes of
malnutrition within a locality, which involves periodic collection of data and analysis
and dissemination of analyzed information.