1. Training for hygiene
and sanitation
activities
Hygiene and Sanitation
Promotion
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
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
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.
16.
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
