SANITATION

Rainier C. Moreno-Lacalle

PD 856 (1978)

• Sanitation Code of the Philippines

ENVIRONMENTAL SANITATION

• Defined as the study of all factors in ma’s physical environment, which may exercise a deleterious effect on his health well-being and survival

Factors to Environmental Sanitation

• Water Sanitation• Food Sanitation• Refuse and garbage disposal• Excreta disposal• Insect vector and rodent control• Housing• Air pollution• Noise• Radiological protection• Institutional sanitation• Stream pollution

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.• • When 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.• • Wash 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.

• • Wash 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!”

• Safe water sources include deep well, artesian well, improved dug well springs, rain water and piped water

• Water from deep well is safe if the well is not more than 100 feet in depth and is drilled or driven

• Toilets, septic tank, garbage MUST be 25 meters/ 70 feet away from the water source

• Boil water at least 2-3 minutes after boiling point

Artesian wells

• Shallow or deep well where water is under pressure and may not rise above the ground level

Develop/Improve Well

• Shallow well dug up manually and provided with concrete casing and cover

Spring

• Are natural flow of water as a result of ground seepage

• Rain water is safe if properly collected and stored, the roof is clean, divert down spot and discard rain water collected during the first 5-10 minutes to remove dirt and rain

• Toilets, septic, garbage, etc should be 25 meters/ 70 feet away from the water source

• Boiling, chlorination, filtration and holozone tablets are used to make water potable for drinking

• Boil water at least 2-3 minutes after the boiling point

• If the solution turns charcoal black after using the PHC medium to test for the potability of water, it indicates presence of water producing bacteria (coliform pollution)

Approved types of water supply facilities

1. LEVEL I

• POINT SOURCE

• Protected well or a developed spring with an outlet but without a distribution system

• Normally serves around 15-25 HH and its outreach must not be more than 250 meters from the farthest user

• The yield discharge is generally from 40-140 liters per minute

2. LEVEL II

• COMMUNAL FAUCET SYSTEM or STAND-POSTS

• Composed of a source a reservoir, a piped distribution network and communal faucets, located at not more than 25 meters from the farthest house

• Designed to delivery of 40-80 liters of water per capital per day to an average of 100 HH

3. LEVEL III

• WATERWORKS SYSTEM or INDIVIDUAL HOUSE CONNECTIONS

• System with a source, a reservoir, a piped distributor network and HH taps

• Suited for densely populated urban areas

KINDS OF TOILETS FACILITIES

LEVEL I

• Non water carriage facilities

• examples: pit latrines, reed odorless earth closet,

• Toilet facilities requiring small amount of water

• Examples: pour flush toilet and aqua privy

LEVEL II

• Are on site carriage type with water sealed and flush type with a septic tank disposal facilities

LEVEL III

• Are water carriage types connected to septic tanks or to sewerage treatment plant

Pail system

• Uses a pail of box to receive excreta and disposed later when filled. It includes “ballot system” wherein excreta is wrapped in a piece of paper or plastic and thrown later

• “ENTENG EBAK”

• OPEN PIT PRIVY– Consist of a pit covered by a platform with a

hole. The hole is usually not covered

CLOSED PIT PRIVY

-a pit privy covered with a covered toilet hole

• Bore-hole latrine– Consist of deep (usually more than 10 feet)

but relatively narrow (less than 2 ft) hole made with boring equipment

Over Hang

-toilet house is constructed over a body of water (stream, lake or river) into which excreta is allowed to fall freely

• Antipolo type– Toilet house is elevated and the shallow pit is

extended upwards to the flatform (toilet floor) by means of pipe made by clay, metal, aluminum or board

Board Hole Latrine

-an antipolo type, bored-hole latrine or any pit privy wherein water sealed toilet bowl is placed instead of the simple platform hole

Flushing type

• Water is disposed by flushing water through pipes (sewers) into a public sewerage system or into an individual disposal system like an individual septic tank

DISPOSAL SYSTEM

• Open Dumping- refuse and/or garbage piled in a dumping place (With/without pit) with no soil covering

• Open Burning- regularly piles refuses/garbage and later burned in an open air

• Sanitary Land Fill- refuse is places in a pit and covered when filled up

• Composting- involves burying or stacking of alternative layers of organic based/garbage and treated soil arranged so as to rapidly hasten decay and decomposition