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1. Training for hygiene
and sanitation activities
Hygieneand SanitationPromotion
June , 2015
Facilitated by:
Farah . R. Mohamud
CISP – School Feeding Program & Gardens Officer

2. Background.
Aims & Objectives.
What is Hygiene?.
What is Hygiene Promotion?.
What is Sanitation?.
Principles of Hand washing .
F Diagram.
Discussion about Hygiene Promotion
in IDPs Camps.
Training Out Line

3. Aims & Objectives
 The aim of any WASH program is to promote good
personal and environmental hygiene in order to
protect health.
 An effective WASH program relies on an exchange of
information between the agency and the disaster-
affected population in order to identify key hygiene
problems and culturally appropriate solutions.
 Ensuring the optimal use of all water supply and
sanitation facilities and practicing safe hygiene will
result in the greatest impact on public health

4. What is Hygiene?
 Hygiene: Hygiene is defined as the practice of
desirable personal behaviors, e.g., hand
washing with soap before eating and after
using toilet, taking regular bath, and
maintaining body cleanliness, that will promote
good health and prevent sickness.

5. What is Hygiene
Promotion?
Hygiene Promotion: Hygiene Promotion
refers to planned interventions that will
encourage and influence individuals to
adopt and practice desirable hygiene
behaviors hygiene aimed at reducing
disease transmission, prevent diseases and
promote good health, e.g., washing hands
before eating and after using of toilet, using
sanitary latrine, etc.

6. What is Sanitation?
Sanitation: Sanitation refers to the
physical means of collecting and disposing of
excreta and community liquid waste in a hygienic
way.
In the consultative process in Mongolia, sanitation is
described simply as “the proper means of collecting
and disposing of excreta and the community liquid
waste in hygienic way so as not to endanger the
health of individuals and the community as a whole
community level.

7. Principles of Hand washing
1. Wet hands with water
2. Apply soap to cover all surfaces of the hands
3. Rub hands palm to palm
4. Rub each palm over the back of the other hand
5. Rub palm to palm with fingers interlaced
6. Rub backs of fingers to opposing palms with
fingers interlocked
7. Rub each thumb clasped in opposing palm
8. Clasp fingers and circular rub opposing palm
9. Rinse well with water
10. Allow hands to dry completely before
touching anything else

8. F-Diagram transmission of
diseases

9. F Diagram.

10. Sessions of proper hygiene and
sanitation practices
1 - Personal Hygiene (Hand Washing Practices):
Good personal hygiene includes:
 Personal cleanliness
 Hand washing with soap
 Cleaning of teeth and cutting nails
 Washing one’s clothes

11. The critical times for hand washing
with soap are
 BEFORE EATING
 AFTER USING LATRINE
 AFTER CLEANING BABY BOTTOMS
 BEFORE COOKING FOOD
 BEFORE FEEDING BABIES

12. Hand washing before eating

13. SAFE DISPOSAL OF HUMAN EXCRETA
AND WASHING HANDS with soap or
ashes

14. Official rules for locating latrines in
relation to houses and wells should be
respected wherever possible.
 Any latrine always to be
sited a distance far from
the water sources at least
20 m away from it
 latrines should be sited
on the lower side of
sloped ground as
groundwater usually flows
away from a wel
 The privacy of the
entrance is especially
important as many people
do not like to be seen
entering a latrine
 Some guidelines
recommend building a
latrine about l0m from the
house because of smell
and flies

15. Domestic hygiene
 Disease organisms/bacteria are spread from
garbage to people through the environment and
through flies and other vectors/insects when it is not
properly disposed.
 There are different types of garbage: household
waste such as food waste, plastics, paper, glass,
tins, dust etc, medical (some of them are hazardous)
waste such as discarded medicines, used syringes,
expired drugs, used cotton pads, plastics, bottles,
chemicals including acids, human limbs after surgery
etc, liquid waste such as sewage water, household
kitchen waste water etc.
 Proper collection and disposal of these wastes is
necessary in order to keep our households and
surrounding/environment clean.

17. An appropriate way to manage garbage
at household level is to:
Bury or burn household refuse: Every family
should have a garbage pit where household
refuse is buried or burned regularly
Reduce quantity of refuse to be disposed:
The amount of refuse that needs to be
disposed at the household level can be
reduced

18. Food hygiene
The food hygiene domain includes food
handling, preparation, and consumption and
storage practices
Food preparation areas also vary widely,
especially in relation to socio-economic
conditions. In one household, the kitchen will be
an open space with a few pots and kitchen
utensils, whereas in another we may find a fully
equipped kitchen
Food hygiene also includes the use of safe
water for washing of vegetables and for
preparing food. Thorough re-heating of the food
is required if it has been left for more than two
hours.

19. Recommended practices for food
handling in prevention of the disease
entering into our body
 Always eat clean food
 Keep food-preparing surfaces clean. Germs grow in spots of dirt
or food
 Keep food clean and store in covered containers away from dirt,
flies, rats, mice, dogs, cats, goats, and other animals
 Thoroughly cook foods: Thorough cooking kills germs. Food
should be cooked all the way through, especially meat
 Eat cooked foods while it is cooked fresh
 Keep raw foods away from cooked foods. Raw food usually
contains germs. Cooked food can be contaminated by contact
with raw food. Knives, chopping boards, and food preparing
surfaces should always be cleaned after preparing raw food
 Use clean cloths for cleaning/wiping dishes or pans
 Wash vegetables and fruits with clean water before cooking or
eating them

20. Safe drinking water
 Water sources can be divided into the
following
 Underground water: natural shallow wells, bore wells
 Surface water: berkeds, ponds,
 Running water: streams, natural springs, rivers
 Safe Water Sources for drinking, cooking and washing
babies are water from hand pumps, taps and protected
shallow wells. Deep bore well water is safe for drinking
purposes.
 Unsafe water sources include water from unprotected open
wells, ponds, rivers, berkeds and dams. These sources are
generally unsafe as they are prone to contamination by
animals and

21. Water Collection, Transport and
Storage
 Most contamination occurs during the collection, transport and
storage of water. We must therefore follow the following
procedures in order to keep the water clean and safe to drink
 Handle water so that it remains protected from contamination and
therefore safe for you and your family to drink
 Do not put hands or other objects in the water being collected
(children should especially be instructed on the importance of this
point)
 Wash hands before collecting water
 Keep water collection containers. Containers used to collect,
transport and store water should be cleaned on the inside and
outside every day
 Store drinking water in clean containers and keep covered.
Covering containers will prevent germs from getting in
 Make a clean cup with a long handle (or a ladle) available for
taking water out of the container

22. To be continued
 Everyone taking water from the container should use this same
cup. This is to prevent germs from spreading from people’s
hands to the water and then on to other people who drink the
water
 Do not allow anyone to put his or her hands into the container
or to drink directly from it
 Keep animals out of the house and away from the water supply
source
 Keep faeces and wastewater (especially from latrines) away
from water to be used for cooking, drinking, bathing or washing
 Dispose of wastewater by guiding it to a garden or soak pit

24. Prepared by:
Farah .M. Mohamud