thamks

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

2. 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.

4. Garbage managements
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

5. Food hygiene
The food hygiene domain includes food handling,
preparation, and consumption and storage practices
1. 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
2. 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.

6. Recommended
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

7. 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 so on.

8. 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

9. 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

11. Prepared by
By
DR . Ibrahim Abdi Hassan
Independent Consultant of
Humanitarian Issues.