ENVIRONMENTAL HEALTH AND SANITATION

1. ENVIRONMENTAL
HEALTH AND
SANITATION
BY ROMMEL LUIS C. ISRAEL III

2. “A branch of public health that deals with the study
of preventing illnesses by managing the
environment and changing people’s behaviour to
reduce exposure to biological and non-biological
agents of disease and injury.”
-John Tomarro

3. MAN - DISEASE AGENT - ENVIRONMENT
TRIAD
MAN
ENVIRONMEN
T
DISEAS
E
AGENT
1. Change people’s
behavior
2. Prevent production
of disease agents
3. Increase man’s
immunity or resistance
to disease agents

4. Environmental health mainly focuses on
preventing diseases, which is more cost-effective than
curing and treating diseases.

5. WHAT IS ENVIRONMENTAL SANITATION?
•Study of all factors in man’s physical
environment, which may exercise a deterious
effect on his health well-being and survival.

6. WHO IS RESPONSIBLE?
Environmental and Occupational Health Office
(EOHO) - under the National Center for Disease
Prevention and Control Program of the DOH
(Department of Health)
-Promote and provide technical assistance on
sanitation programs
-elimination and control of environmental factors in
disease transmission in all households

7. STRATEGIES
?
Water Quality
Surveillance
Evaluation of Food
Establishments
Proper Solid & Liquid
Waste Management

8. Sanitation
Management of
Disaster Areas
Rules Regulations and
Standards
STRATEGIES
?

9. Impact
Assessment of
Environmentally
Critical Projects
STRATEGIE
S?

10. MAJOR ENVIRONMENTAL HEALTH AND
SANITATION PROGRAMS
1. HEALTH AND SANITATION
- Controlled by health programs but still afflicting great number of population
- Disease examples: Diarrheal diseases, Tuberculosis, Intestinal parasitism,
Malaria, Dengue hemorrhagic fever, etc.
2. WATER SUPPLY SANITATION PROGRAM
-Steady increase in the number of household having access to safe water
supply sources
-However, there are still insufficient knowledge and inappropriate practices
in the handling of water from the source up to the storage that could
contaminate drinking water

11. The DOH has set some policies on the
following areas:
Approved types of water supply facilities
LEVEL I (Point Source)
LEVEL II ( Communal Faucet System or Stand-Posts)
LEVEL III ( Waterworks System or Individual House Connections)

12. - Unapproved types of water supply
facilities
Open dug
wells

13. - Unapproved types of water supply
facilities
Unimproved
springs

14. - Unapproved types of water supply
facilities
Wells that need priming

15. - Access to safe and potable drinking water
- Water quality and monitoring surveillance
• The examination of drinking water shall be performed only in private or government
laboratories duly accredited by the DOH
• Certification of potability of an existing water source is issued by the Secretary of Health or
his duly authorized representative (local health authority)
• Disinfection of water supply sources is required on the following: Newly constructed water
supply facilities, water supply facility that has been repaired/improved, water supply sources
found to be positive bacteriologically by laboratory analysis, subject for recontamination

16. 3. PROPER EXCRETA AND SEWAGE DISPOSAL
PROGRAM
Level I – Non-water carriage toilet facility
Level II – on site toilet facilities of the water carriage type with water-
sealed and flush type with septic tank disposal facilities
Level III – water carriage types of toilet facilities connected to septic
tanks and/or to sewerage system to treatment plant

17. 4. FOOD SANITATION
PROGRAM
-Food establishments shall be appraised as to the following sanitary conditions:
• Inspection/approval of all food sources, containers, transport vehicles
• Compliance to Sanitary Permit requirements for all Food establishments
• Provision of updated Health Certificate for food handlers, cooks and cook helpers which include
monitoring as to presence of intestinal parasites and bacterial infection
• DOH Administrative Order no. 1 – 2006 requires all laboratories to use Formalin Ether
Concentration Technique (FECT) instead of the direct fecal smear in the analysis of stools of food
handlers
• Destruction or banning of food unit unfit for human consumption
• Training of food handlers and operators on food sanitation

18. • Food establishments shall be rated and
classified as follows:
Class A – Excellent
Class B – Very
Satisfactory
Class C – Satisfactory
• Household food sanitation are to be promoted and monitored and food hygiene
education to be intensified through health education and provision of IEC materials

19. FOUR RIGHTS IN FOOD
SAFETY
•Right Source
•Right Preparation
•Right Cooking
•Right Storage

20. RIGHT SOURCE
• Always buy fresh meat, fish, fruits & vegetables
• Always look at the expiry dates of processed foods and avoid buying the
expired ones
• Avoid buying canned foods with dents, bulges, deformation, broken seals
and improper seams
• Use water only from clean and safe sources
• When in doubt of the water source, boil water for at least 2 minutes

21. 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 to prevent the harbour of rats
and insects

22. 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
• Wash hands thoroughly before and after eating

23. 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. Microbial
organisms easily multiply within the 10-60 degrees centigrade temperature.
• Food for infants should always be freshly prepared and not to be stored at all
• 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

24. RULE IN FOOD SAFETY
“When in doubt,
throw it out!”

25. 5. HOSPITAL WASTE MANAGEMENT PROGRAM
-Disposal of infectious, pathological and other wastes from hospital which combine
them with the municipal or domestic wastes pose health hazards to people.
-In order to prevent nosocomial diseases, policies have been set:
POLICIES
• All new constructed/authorized hospitals shall prepare a Hospital Waste
Management (HWM) Program as a requirement for registration/renewal of license
• Training of all hospital personnel involved in waste management shall be an
essential part of hospital training program

26. • DOH Hospital Waste Management guidelines/policies shall be guided by
existing legislative health and environmental protection laws policies on
waste management
• Local ordinances regarding the collection and disposal techniques shall be
institutionalized

27. 6. PROGRAM ON HEALTH RISK MINIMIZATION DUE TO
ENVIRONMENTAL POLLUTION
-Urban growth which increases economic and industrial developments in the country
exposes the population to serious environmental hazards
-The population requires appropriate Environmental Health and Sanitation
Services to protect them from repercussion of these activities