cleaning and sanitizing

1. SANITATION IN
HOUSEKEEPING

2. Objectives:
-identify what is the difference
between cleaning and sanitation
-identify how should wet and dry
garbage be installed, stored and
disposed
-identify which conditions are
conductive to the proliferation of pests
like mosquitoes and flies

3. WHAT IS SANITATION?
It refers to the maintenance of healthy and hygienic conditions that is free from
disease-causing organisms.
• CLEAN means free from visible soil or dirt while
• SANITARY means free from disease-causing organisms and other harmful
contaminants which are often not visible to the eyes. One can find linen that is
without a spot , a glass that sparkles and a sink that is wiped-clear of dirt. But
this objects, although clean on the surface, but they are free of disease agents
and are therefore SANITARY they have been sanitized.

4. WHAT IS MICROORGANISM?
Microorganism are tiny, living and active beings that rapidly multiply in
numbers. These minute forms of life car only be seen with the aid of
microscope. Microorganism can live anywhere a human being can. They
can be found in abundance in or on nearly every particle life on earth. They
survive in hotter or colder temperatures and a wider range of atmospheric
conditions than do human.

5. Bacteria breeds in unsanitary, moist and slightly acidic
environment like;
• a dirty surroundings
• wet, un-disposed and uncovered garbage
• stagnant and dirty water cg crowded places like storerooms that are dirty
• un-disposed, uncovered left-over foods
• dirty and un-sanitized containers, pans and utensils

6. PREVENTION OF BACTERIAL CONTAMMINATION
To prevent the the entry and proliferation of bacteria in a house or building, unsanitary
conditions must be eliminated by way of;
1. Keeping all parts of the house clean and
free of dirt.
Cleanliness and order must be seen in all
comers, surfaces, under the fixtures,
baseboards and furniture, in the ceiling,
stockroom, inside cabinets and drawers,
bathrooms, kitchen, grounds, lounges and
bedrooms.

7. 2. Stagnant water in cans, pails, and drums (if one
is used) should always be covered so that # does
not become a breeding place for mosquitoes.
Insects are carriers of disease causing micro-
organisms.

8. 3. Moist foods and food leftovers must be
wrapped in plastic before they are thrown into
garbage cans.

9. 4. Since bacteria thrive in moist media, wet
garbage must be contained in garbage cans that
are underlined with plastic, to be tied, then
disposed immediately. They should always be
kept covered to prevent the entry of insect.

10. 5. Storerooms and closets must not be crowded
and Should be cleaned and fumigated from time
to time Unnecessary and unutilized materials
only serve are trash and must therefore be
eliminated.

11. 6. All critical areas for public use like sinks, and
wash rooms should always be sanitized with
sanitizing chemicals to kill existing bacteria.

12. 7. 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. Same thing must be done
with linen like towels and bed sheets.

13. 8. Personal items (glasses, linen, cutleries, etc )
used by sick people should be segregated and
also Sanitized to protect other house occupants
from contamination.

14. 9. Housekeepers are advised to protect
themselves from contamination by using
protective devices Hand gloves maybe used for
cleaning of sanitizing comfort rooms or
lavatories and face masks when doing a
fumigation to protect person from inhaling
chemicals

15. 10. All entrances and windows must be covered
with protective screen to prevent the entry of
insects.

16. 11. Automatic locks are also advised Likewise,
holes in walls, ceiling and else where are
possible source of entry of rats and cockroaches
and must be patched up immediately

17. 12. Protect the food from insects by covering
them 4 or by placing them inside refrigerator
when not being served of not consumed
immediately.

18. 13. Perishable tools should be stored in
appropriate temperature to prevent spoilage

19. 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.

20. 15. Avoid serving with bare hands, use serving
spoon Sick people must not be allowed to serve
or cook foods. Utensils used for tasting must be
set aside immediately.

21. 16. Patch up all holes in every pert of the house
especially in corners and ceilings since they
become an entry point and hiding place of
insects.

22. GARBAGE AND REFUSE MANAGEMENT
Garbage Containers
1. Garbage and refuse must be kept
containers that:
* are durable
* are easily cleanable
* are insect-proof
* are rodent-proof
* do not leak
* do not absorb liquids
2. Plastic bags and wet-strength paper
bags may be used to line these
containers. Theses bags may also be
used for storage inside the food service
establishment.
3. Cover all containers used in food
preparation and utensil-washing areas.

23. 4. Containers stored outside the
establishment must be:
*Easy to clean
*Provided with tight-fitting lids, doors,
or covers
*Kept covered when not in actual use
5. Keep drain plugs in containers
designed with drains, in place at all
times, except during cleaning.
6. Provide enough containers to hold
all the garbage and refuse that have
accumulated.
7. Clean containers frequently to
prevent insect and rodent attraction.
Clean thoroughly on the inside and
outside.
8. In washing containers, provide
suitable facilities, including hot water
and detergent or steam.
9. Liquid waste derived from
compacting or cleaning should be
disposed of as sewage.

24. GARBAGE STORAGE
1. Store garbage and refuse in a way that insects and rodents can not get into them.
2. Do not store unprotected plastic bags, wet-strength paper bags, or garbage outside the building.
3. Cardboard or other packaging materials that do not contain garbage do not have to be stored in
covered containers.
4. Garbage or refuse storage rooms must be made of easily cleanable, non-absorbent, washable
materials.
5. Room must be kept clean, be insect-proof and rodent-proof, and must be large enough to store the
garbage and refuse containers that accumulate. They should also be clean and covered from public
view.
6. Store outside garbage/ refuse containers, dumpsters, and compactor system on a smooth surface
of non - absorbent material, such as concrete or machine-laid asphalt that is kept clean and in good
repair.

25. Refuse Disposal
1. Garbage and refuse must be disposed of often enough to prevent odors and the attraction of
insects and rodents.
2. Keep areas around incineration facilities clean and orderly. If garbage or refuse is eradicated by
burning, use legal, controlled incineration that prevent particles from entering the atmosphere.
3. Do not place food scraps in protected sanitary containers.
4. Do not allow containers to overflow.
5. Do not stack refuse containers.
6. Report broken or refuse containers.
7. Keeps hands out of mechanized garbage disposal machines.

26. Waste Segregation
In the Philippines as well as in most countries there is a government
mandate that there will be no collection of garbage unless they are properly
segregated With the segregation scheme, it will be easier to identify the
proper method of garbage disposal whether to recycle, to compost, or
discard.
Waste can be segregated as
1. Biodegradable
2. Non biodegradable

27. Waste Segregation
Biodegradable waste includes waste, e.g. kitchen waste, Vegetable, flowers, leaves
from the and paper.
Non biodegradable waste be further segregated into:
Recyclable waste: Plastic, Paper, Glass, Metal
Toxic waste: Old medicines, Paints, Chemical, Bulbs, fertilizer, Batteries and shoe
polish.
Soiled- Hospital waste such as cloth soiled with blood and other body fluids.

28. Waste Segregation
Toxic and soiled waste must be disposed of outmost . In fact, it is believed
that a larger portion can be recycled, a part of it can be converted to
compost, and only small portion of it is real waste that has use and has no
to be discarded.

29. Waste Segregation
Household waste should be separated daily into different bags for the different
categories of waste such as wet and dry waste, which should be disposed of
separately. One should also keep a bin for toxic wastes such as medicines,
batteries, dried paint, old bulbs, and dried shoe polish. Wet waste, which
consists of leftover foodstuff, vegetable peels, etc., should be put in a compost
pit and the compost could be used as manure in the garden. Dry waste
consisting of cans, aluminum foils, plastics, metal, glass, and paper could be
recycled.

30. 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:
1. Recycling minimizes the use of landfills and incinerators in reducing waste
2. Recycling protects our health and environment when harmful substances are
removed from the waste stream.
3. Recycling conserves Our natural resources because it reduces the
need for raw materials.

31. Goods Made of Recycled Materials
One way of reducing waste is for lodging establishments to select items in
packages and containers made of recyclable materials such as:
1. Paper - newspaper, office paper, cardboard and other paper types
2. Yard trimmings - grass, leaves, and shrub and tree clippings are recycled by
composting.
3. Glass botties and jars (clear, green, and amber)
4. Aluminum beverage container
5. Other metal steel cans, auto bodies, refrigerators (coolants such as Freon
topically require special recovery and recycling procedures), and stoves
6. Batteries- both dry cell ( toy watch flashlight batteries) and wet cell (vehicle batteries)
7. Used motor - vehicle crankcase oil and oil filters.
8.Plastic- Soda bottle, Bags

32. 9. Other household items such as clothes and furniture are often recycled" by
donating them to charities or service groups that will repair and sell them or
distribute and use them. This is more correctly classified as "reuse" than
recycling"
1. Curbside collection, This program offers scheduled pickup of separated
recyclable products from the curb- like trash collection,
2. Drop-off centers are sites set up for us to leave materials for recycling. Thaw.
serve as convenient central pick-up locations for processors or recyclers.
3. Buy-back centers pay consumers far recyclable materials. Many people
recycle aluminum cans, plastic and glass pop bottles at buy-back centers.
4. Waste companies buy recyclables from offices, businesses, institutions,
schools, and industries. They may be contracted by a local government to
provide curbside collection to private homes.

33. Take advantage of businesses and organizations which provide
collection opportunities. For example, many grocery stores
collect bags for recycling, garages often accept used motor oil,
auto supply stores typically buy-back used vehicle batteries, and
scout groups collect newspapers as a fund raising event. Think
of ways to reduce the amount of material that gets added to the
waste stream.

34. PEST CONTROL
Pests and insects carry disease-causing organisms. Rodents for instance
usually carry bacteria that can use food spoilage and food poisoning. It is
therefore important for any housekeeper to understand how pets breed and
multiply so that appropriate preventive and control measures can be
undertaken.

35. Kinds of Pests, Their Biology and
Characteristics
A. Rats, Rodents or Mice
- eat tremendous amount of food of its size
- its hairs and dropping contaminate food
- can cause fire by gnawing electric wiring
- carrier of disease like typhoid fever and jaundice
- excellent climbers and good swimmers
- rest in secure places like borrows and double walls, between floors and piles of rubbish
- can squeeze through a 1/2 inc. hole
- can drop in 50 feet yet survive
- come in different kinds, color and sizes

36. Control Measures
1. Maintain proper sanitation. Without food they cannot survive so do not give
them access to food by covering all food and stagnant water.
2. Cover all possible entrances by using screen, by patching up holes and by closing
doors all the time.
3. Use rat poising or rat baiting to eliminate rats.
4. Destroy their hiding places like crowded storerooms. Decongest the stockroom,
fumigate and keep them clean.
5. Use rat proofing to gets rats out of the building. It is easier to kill rats that are
already inside.

37. B. Roaches (German, American, Oriental)
- They carry disease-causing bacteria on their bodies and deposit them on
food though their excreta,vomit and bodily contact.
- The female lays 25&40 eggs at one time, enclose in a leathery pouch
called ootheca (she lays 80-120 ootheca).
- Hatching of their eggs depends on the temperature and ranges from 4-5
weeks or 32-42 days.
- Flattened bodies allow them to hide in narrow cracks, crevices, cabinets,
hallow walls, plumbing areas, dark places and hard to reach areas.

38. Control Measure
1. Preventive - proper sanitation prevention af entrances and elimination of
harborages.
2. Corrective - application of liquid pesticides like residual knockdown and
spray insecticides.
3. Thorough and frequent treatment is recommended.

39. C. Flies
- Carriers of bacteria that cause variety of human diseases like typhoid,
dysentery, diarrhea, cholera, etc
- They feed on human and animal wastes; their bacteria stick to the mouth
foot and hair and are deposited on the food intended for human
consumption.
- They lay eggs 150 at one time , hatch in 24 hours or less and within 10
days after emergence from pupa.

40. Control Measure
1. Start with sanitation follow proper cleaning procedures, and promptly
remove wastes from the area.
2. Keep all garbage cans covered. Once disposed, clean throughly.
3. Treat all breeding places with larvicide.
4. Use residual spray, poison baits and space spraying control.
5. Open and clean floor drains at least weekly.
6. Food particles must not accumulate in floor walls and junctions.

41. D. Mosquitoes
- Blood-sucking insects that annoy man and other animals.
- They do not only transmit various diseases like malaria, yellow fever but they
also make potential recreational areas unsuitable for development.
- Female mosquitoes usually need a blood meal in order to survive and lay eggs.
Males do not feed the blood but on nectar and other plant juices.
- Eggs laid in pools, growing plants, canals, empty barrels, tin cans, etc. hatch in
one to 3 days depending upon weather conditions. Two or three days after
emergence the female mosquito thes her first blood meal and now ready to deliver
the first batch of eggs, ranging from 15 to 140 or an average of 57. Average life
span is 30 days.

42. Control Measure
1. Take proper measure to minimize the presence of rodents, flies, cockroaches and other insects around the premises.
2. Keep the premises in a condition that prevents the hiding or feeding of insects or rodents.
3. Implement a strong housekeeping program with the help of a licensed, reliable pest control company.
4. Opening to the outside must be protected against the entrance of rodents and flies by:
• Using tight-fitting, self-closing doors
• Closing windows
• Installing screen
• Controlling air currents
• Other means.
Screen doors must be self-closing. Screens for windows, doors, skylights, transoms, intake and exhaust air ducts, and other
openings to the outside must be tight and free of breaks.

43. Use of Pesticides/Insecticides
Pesticide label:
* highly toxic - danger (poison) skull/cross bone
* moderate low - warning (poison) skull/cross bone
* lightly toxic - caution (poison) skull/cross bone
* relatively non-toxic - caution

44. Methods of Application of
Pesticides/Insecticides
1. Spraying - refers to dispensing of pesticides or affected areas by the use
of sprayer or compressed air sprayer.
2. Misting - releasing pesticides chemicals with the use of misting machine.
3. Fogging - makes use of a gaseous from of pesticide coming from a
fogging machine that can reach high/unreachable areas.

45. Thank You!