Pub health term 3

• PD. 856 Chapter Il: Water Supply

  • Provides implementing rules and regulations that shall apply to all public and private water supply systems.
• Level I (Point source)

  • A protected well or a developed spring with an outlet but without distribution system.
  • Normally a spring or well that serves around 15 households.
• Level II (Communal faucet system or standposts)

  • A system composed of a source, a reservoir, a piped distribution network and communal faucets.
  • Usually, one faucet to serve 4-6 households.
• Level III (Waterwork system or individual house connections)

  • A system with a source, a reservoir, a piped distribution network and household taps.
  • One distribution system per household.
• Before water is used, distributed, or sold for drinking, it should pass the criteria on standards parameters and values for bacteriology, physical, chemical, biological, and radiological quality set by the Philippine National Standards for Drinking Water
• Water Treatment

  • Necessary to render potable water supply
  • Criteria for classifying and evaluating raw-water quality
• Group I: Water requiring disinfection only

  • Water from underground or surface subject to a low degree of contamination, and having a MPN of coliform organisms not exceeding 50 per 100mL
• Group Il: Water requiring complete treatment

  • Water from underground or surface sources having a MPN of coliform organisms 50 per 100ml, to not more than 5,000 per 100mL
• Chlorine

  • Most used as main water disinfectant.
  • Used to provide residual disinfection in the distribution system
• Chlorine dioxide

  • Breaks down to leave the inorganic chemicals chlorite and chlorate
• Ozone

  • Used as a primary disinfectant, however, cannot be monitors in drinking water, because it leaves no residues.
• Monochloramine

  • Used as a residual disinfectant for distribution and is usually formed from the reaction of chlorine with ammonia.
• Sanitary permit

  • Any person, firm or company engaged in water hauling and vending for human consumption shall secure a sanitary permit from the city /municipal health officer.
• Health Certificates

  • Water peddlers / haulers shall undergo physical and medical examinations to obtain a health certificate from the local health officer which shall be renewed every year.
• PD. 856 Chapter III: Water Establishments

  • Provides implementing rules and regulations that shall apply to all food establishments and facilities including those located in vessels, food containers and vehicles, and food sold in the street.
• Sanitary permit

  • Any person, firm or company engaged in food handling, preparation and vending shall secure a sanitary permit from the city / municipal health officer.
  • Permit shall be valid for l year (ending on the last day of December)
  • Shall be posted in conspicuous place.
• Health Certificate

  • Any person engaged in food handling, preparation, storage, and distribution shall undergo physical and medical examinations and immunization to secure a health certificate
  • Food handlers must observe good personal hygiene.
• Quality and Protection of food

  • All foods must be obtained from sources approved by the local health authority.
• Meat

  • Shall come from a duly licensed slaughterhouse inspected and approved by the veterinarian or the regulatory authority.
• Fish, shrimps, prawns, shellfish, seaweeds, other sea foods, brackish water foods or surface water foods

  • Shall come from aquaculture farms or ponds that are not polluted by sewage, chemicals, radioactive waste, and other toxic substances.
• Vegetables and Fruits

  Shall come from safe sources where the soil is not contaminated by night soil, sewage and toxic chemicals.
• Milk and Milk products

  Shall come from approved sources and shall meet the standards and quality established by the regulatory authority.
• FOOD SAFETY

  • The responsibility of every person involved in food service.
• Biological

  • Microbial contaminants that may cause a food-borne illness (bacteria, virus, fungi, parasites, or biological toxins)
• Physical

  • Any foreign object that accidentally find its way into the food.
• Chemical

  • Refers to any chemical substance that causes food-borne illness
  • Examples are pesticides, cleaning products, preservatives, and sanitizers
• Non-perishable Foods

  • These includes dried, canned, or ready-to-eat food products with long shelf life
  • Must be stored in the following manner:
  • In a designated shelf, rack or cupboard that is dry and away from direct sunlight
  • Recommended storage temperature is 10-150C or as prescribed in the labeling
• Perishable Foods

  • Refers to foods most likely to spoil, decay or become unsafe to consumers if not refrigerated Must be stored in the following manner:
  • Shall be kept at or below 7 °C except during preparation or when held for immediate serving.
  • Recommended storage temperature are:
  • Frozen foods: not more than -12 °C
  • Meat and fish: 0-3 °C
  • Milk and milk products: 5-7 °C
  • Fruits and vegetables: 7-10 °C
• Environmental Sanitation

  • Is the promotion of hygiene, and the prevention of disease and other consequences of ill-health
• Environmental factors

  • These are environmental factors which impact on the infectious agents and transmission of disease.
• Sanitation

  • The act of hygiene promotion and disease prevention through the maintenance of sanitary conditions (as by removal of sewage and trash)
• Sustainable Sanitation Promotion Program

  • A DOH program to fulfil the following objectives:To promote behaviour, change in the individual / household and community to stop the practice of open defecation, proper use of sanitary toilets, and proper hand washing.
  • To promote behaviour, change in the institutional level in order to generate support from local government and non-government units.
• Zero Open Defecation Program (ZODP)

  • A DOH program in partnership with UNICE to attain a common goal of providing a sanitary toilet facility for every household in a community.
  • In 2015, 7.4 million Filipinos do not have access to sanitary facilities and are possibly resorting to open defecation.
• P.D. 856 Chapter XVII: Sewage Collection and Disposal, Excreta Disposal and Drainage

  • Implementing rules and regulations for public and private sewage and excreta collection and disposal system.
• Type l

  • Non-water carriage toilet (e.g. Pit latrine, Bored Hole Latrine)
  • Toilet facilities requiring small amounts of water to wash into the receiving space. (e.g. water sealed latrine)
• Type II

  • On-site toilet of water carriage type with water-sealed (flush type) with septic tank
• Type III

  • Water carriage type connected to sewerage system to treatment plant
• RA 9003: "Ecological Solid Waste Management Act of 2000

  • Aims the reduction of solid waste through source reduction and waste minimization measures, treatment, and disposal of solid waste in accordance with ecologically sustainable development.
  • Also aims to ensure the proper segregation, collection, transport, storage, treatment, and disposal of solid wastes through the formulation and adoption of the best possible environmental practice.
• Reduce - Is cutting back on the amount of trash we make - Ex: Use of tumblers and eco bags to reduce the use of plastics.
• Recover - to recover and reuse wastes without any pre-processing - Ex: waste oils that cannot be refined can be reused in vehicles.