FINALS 2

• Environmental Health


  A branch of public health devoted to preventing illness through managing the environment and changing people's behavior to reduce exposure to biological agents of disease and injury
• Environmental Sanitation


  The control of every factors in the physical environment such as water, air, soil, excretal and food as well as insect/rodent, chemical, solid and liquid wastes which have a significant effect on the physical development, health and survival
• Importance of Environmental Sanitation

  • It promotes health
  • It prevents disease transmission
  • It eliminates breeding places of the insects and rodents that carry germs
  • It improves the quality of life
  • It protects the environment from pollution
• Goal of Environmental Sanitation

  • Water sanitation
  • Food sanitation
  • Community waste management
  • Rodent control
  • Vector control
  • Air pollution control
  • Occupation health
  • Radiologic health
  • Sanitary housing
  • Disaster management
• Level I (Point source) water supply

  Protected well (shallow and deep well / developed spring or rainwater) with an outlet but without a distribution system, normally serves around 15 – 25 households, the farthest user is not more than 250 meters from the point source
• Level II (Communal Faucet System / Stand Posts) water supply


  System composed of a source, a reservoir, a piped distribution network and a communal faucet located not more than 25 meters from the farthest house, generally suitable for rural and urban areas where houses are clustered densely populated areas, usually one faucet serves 4-6 households
• Level III (Waterworks System) water supply


  System with a source, transmission pipes, a reservoir and a piped distribution network for household taps, generally suited for densely populated areas, e.g. MWSS, Maynilad, Manila Water
• Types of Water


  • Potable water
  • Polluted water
  • Contaminated water
• Sources of Water


  • Rainwater
  • Surface water
  • Underground water
  • Piped water
• Impurities in Water


  • Physical impurities
  • Chemical impurities
  • Biologic/Bacteriologic impurities
  • Radiologic impurities
• Examinations of Water


  • Physical Examination
  • Chemical Examination
  • Microbiological Examination
  • Radiological Examination
• Physical Examination of Water

  • Turbidity
  • Color
  • Odor
  • Taste
• Chemical Examination of Water

  • Hardness / Softness
  • pH (alkalinity / acidity)
  • Organic nitrogen
  • Toxic substances
• Microbiological Examination of Water

  • Multiple Tube Fermentation (test for coliform, E. coli)
  • Membrane Filtration Method / Standard Plate Count (enumerating coliforms or total viable population of bacteria)
• Methods of Treatment of Water

  • Filtration or straining
  • Boiling of water for at least 2 -5 mins
  • Chemical disinfection - Chlorination
  • Aeration
  • Softening
  • Fluoridation
  • Coagulation or sedimentation with chemicals in setting basin
  • Use of physical disinfectants like heat and radiation
  • Contact treatment - removal of taste, odor, color of water by the use of activated charcoal as absorbent
• Public Health Importance of Food

  • Nutrition - food provides essential nutrients needed by our body
  • Disease - food serves as vehicle/reservoir for food-borne diseases
  • Food-borne infection - caused by living organisms such as bacteria and parasite entering the body with food as vehicle for transmission
  • Food borne or intoxication - caused by bacterial toxins or chemicals, may also be naturally occurring poisons present in plants, mushrooms, fishes and spoiled foods
• Terms Associated with Food Sanitation

  • Food Control
  • Food Management
  • Food Technology
  • Food Handlers
• Four Rights in Food Safety

  • Right Sources
  • Right Preparation
  • Right Cooking
  • Right Storage
• Methods of Food Preservation

  • Refrigeration (cooling)
  • Drying
  • Salting
  • Pickling or souring
  • Sugaring
  • Smoking
  • Canning & Sterilization
• Ways Foods May Be Altered

  • Mixing
  • Substitution
  • Subtraction of valuable constituents
  • Concealing inferiority
  • Addition of adulterants
  • Misbranding
  • Foods from sick animals or contaminated vegetables
• Types of Refuse


  • Garbage
  • Rubbish
• Garbage


  Solid wastes resulting from the processing, preparation and consumption of foods (ex. Left over vegetables, animals and fish materials), serve as breeding place of flies and other insects, harborage of rats and other vermin, offensive odor, may be fed to hogs
• Rubbish


  Combustible- discarded furniture, paper, yard trimmings, considered as fire hazard
• Mixing


  If any substance has been mixed or added so as to increase the quantity but lowers the quality
• Substitution


  Fraudulent substitution of cheaper article
• Subtraction


  Subtraction of valuable constituents
• Concealing inferiority


  Concealing inferiority
• Addition of adulterants


  Addition of adulterants
• Misbranding


  Imitation, mislabeling
• Foods from sick animals or contaminated vegetables

  Foods from sick animals or contaminated vegetables
• Waste materials


  • Human excreta
  • Garbage
  • Refuse
  • Industrial waste
• Refuse


  Solid and semi-solid waste material other than human excreta
• Types of refuse


  • Garbage
  • Rubbish
  • Ashes
• Garbage


  Solid wastes resulting from the processing, preparation and consumption of foods (ex. Left over vegetables, animals and fish materials)
• Garbage


  • Serve as breeding place of flies and other insects
  • Harborage of rats and other vermin
  • Offensive odor
  • Garbage fed to hogs
• Rubbish


  • Combustible- discarded furniture, paper, yard trimmings. Considered as fire hazard
  • Non-combustible- tin cans, ceramic, glass waste, metals. Breeding places of mosquitoes and other insects, can cause wound injuries
• Ashes


  • Left over from burning wood and charcoal
  • Irritant to eyes and nose
• Types of waste according to use

  • Household waste
  • Hazardous waste
• Household waste


  • Biodegradable- waste that can decompose in the soil after a long period of time
  • Non-Biodegradable- waste that do not decompose in the soil
• Hazardous waste


  • Also known as industrial wastes
  • Immediate and long-term risk to man, animals, plants and environment
  • Any discarded solid or liquid that: Contains carcinogenic compounds, Catches fire easily (gasoline, tinners), Reactive or unstable enough to explode or release toxic fumes