SANITATION

Rainier C. Moreno-Lacalle
 PD 856 (1978)‫‏‬
• Sanitation Code of the Philippines
 ENVIRONMENTAL SANITATION
• Defined‫‏‬as‫‏‬the‫‏‬study‫‏‬of‫‏‬all‫‏‬factors‫‏‬in‫‏‬ma’s‫‏‬
physical environment, which may exercise
a deleterious effect on his health well-
being and survival
Factors to Environmental Sanitation
• Water Sanitation
• Food Sanitation
• Refuse and garbage disposal
• Excreta disposal
• Insect vector and rodent control
• Housing
• Air pollution
• Noise
• Radiological protection
• Institutional sanitation
• Stream pollution
 Right Source:

• •‫‏‬Always‫‏‬buy fresh meat, fish, fruits &

vegetables.
• •‫‏‬Always‫‏‬look‫‏‬for‫‏‬the‫‏‬expiry dates of processed
foods and avoid buying the
• expired ones.
• •‫‏‬Avoid‫‏‬buying‫‏‬canned foods with dents,
bulges, deformation , broken seals
• and improperly seams.
• •‫‏‬Use‫‏‬water‫‏‬only‫‏‬from‫‏‬clean and safe sources.
• •‫‏‬When‫‏‬in‫‏‬doubt‫‏‬of‫‏‬the‫‏‬water‫‏‬source,‫‏‬boil‫‏‬water‫‏‬
for 2 minutes.
 Right Preparation:

• •‫‏‬Avoid‫‏‬contact‫‏‬between‫‏‬raw foods and cooked

foods.
• •‫‏‬Always‫‏‬buy‫‏‬pasteurized milk and fruit juices.
• •‫‏‬Wash vegetables well if to be eaten raw such
as lettuce, cucumber,
• tomatoes & carrots.
• •‫‏‬Always‫‏‬wash hands and kitchen utensils
before and after preparing food.
• •‫‏‬Sweep‫‏‬kitchen‫‏‬floors‫‏‬to‫‏‬remove food
droppings and prevent the harbor of
• rats & insects.
 Right Cooking:

• •‫‏‬Cook‫‏‬food‫‏‬thoroughly.‫‏‬Temperature‫‏‬on‫‏‬
all parts of the food should reach 70
• degrees centigrade.
• •‫‏‬Eat‫‏‬cooked‫‏‬food‫‏‬immediately.
• •‫‏‬Wash‫‏‬hands‫‏‬thoroughly‫‏‬before and after
eating.
 Right Storage:

• •‫‏‬All‫‏‬cooked‫‏‬foods‫‏‬should‫‏‬be‫‏‬left‫‏‬at‫‏‬room‫‏‬temperature‫‏‬for‫‏‬NOT more than

• two hours to prevent multiplication of bacteria.
• •‫‏‬Store‫‏‬cooked‫‏‬foods‫‏‬carefully.‫‏‬Be‫‏‬sure‫‏‬to‫‏‬use‫‏‬tightly sealed containers for
• storing food.
• •‫‏‬Be‫‏‬sure‫‏‬to‫‏‬store‫‏‬food‫‏‬under‫‏‬hot‫‏‬conditions‫(‏‬at‫‏‬least‫‏‬or‫‏‬above‫‏‬60 degrees
• centigrade) or in cold conditions (below or equal to 10 degrees
• centigrade). This is vital if you plan to store food for more than four to five
• hours.
• •‫‏‬Foods‫‏‬for‫‏‬infants‫‏‬should‫‏‬not‫‏‬be‫‏‬stored‫‏‬at‫‏‬all.‫‏‬It‫‏‬should‫‏‬always‫‏‬be‫‏‬freshly
• prepared.
• •‫‏‬Do‫‏‬not overburden the refrigerator by filling it with too large quantities of
• warm food.
• •‫‏‬Reheat‫‏‬stored‫‏‬food‫‏‬before‫‏‬eating.‫‏‬Food‫‏‬should‫‏‬be‫‏‬reheated to at least 70
• degrees centigrade.
 Rule in Food Safety
• “When in doubt, throw it out!”
• Safe water sources include deep well,
artesian well, improved dug well springs,
rain water and piped water

• Water from deep well is safe if the well is

not more than 100 feet in depth and is
drilled or driven
• Toilets, septic tank, garbage MUST be 25
meters/ 70 feet away from the water
source
• Boil water at least 2-3 minutes after boiling
point
 Artesian wells
• Shallow or deep well where water is under
pressure and may not rise above the
ground level
 Develop/Improve Well
• Shallow well dug up manually and
provided with concrete casing and cover
 Spring
• Are natural flow of water as a result of
ground seepage
• Rain water is safe if properly collected and
stored, the roof is clean, divert down spot
and discard rain water collected during the
first 5-10 minutes to remove dirt and rain
• Toilets, septic, garbage, etc should be 25
meters/ 70 feet away from the water
source
• Boiling, chlorination, filtration and
holozone tablets are used to make water
potable for drinking
• Boil water at least 2-3 minutes after the
boiling point
• If the solution turns charcoal black after
using the PHC medium to test for the
potability of water, it indicates presence of
water producing bacteria (coliform
pollution)‫‏‬
Approved types of water
supply facilities
 1. LEVEL I
• POINT SOURCE
• Protected well or a developed spring with
an outlet but without a distribution system
• Normally serves around 15-25 HH and its
outreach must not be more than 250
meters from the farthest user
• The yield discharge is generally from 40-
140 liters per minute
 2. LEVEL II
• COMMUNAL FAUCET SYSTEM or
STAND-POSTS
• Composed of a source a reservoir, a piped
distribution network and communal
faucets, located at not more than 25
meters from the farthest house
• Designed to delivery of 40-80 liters of
water per capital per day to an average of
100 HH
 3. LEVEL III
• WATERWORKS SYSTEM or INDIVIDUAL
HOUSE CONNECTIONS
• System with a source, a reservoir, a piped
distributor network and HH taps
• Suited for densely populated urban areas
KINDS OF TOILETS
FACILITIES
 LEVEL I
• Non water carriage facilities
• examples: pit latrines, reed odorless earth
closet,
• Toilet facilities requiring small amount of
water
• Examples: pour flush toilet and aqua privy
 LEVEL II
• Are on site carriage type with water sealed
and flush type with a septic tank disposal
facilities
 LEVEL III
• Are water carriage types connected to
septic tanks or to sewerage treatment
plant
 Pail system
• Uses a pail of box to receive excreta and
disposed later when filled. It includes
“ballot‫‏‬system”‫‏‬wherein‫‏‬excreta‫‏‬is‫‏‬wrapped‫‏‬
in a piece of paper or plastic and thrown
later
• “ENTENG‫‏‬EBAK”
• OPEN PIT PRIVY
– Consist of a pit covered by a platform with a
hole. The hole is usually not covered

CLOSED PIT PRIVY

-a pit privy covered with a covered toilet hole
• Bore-hole latrine
– Consist of deep (usually more than 10 feet)
but relatively narrow (less than 2 ft) hole made
with boring equipment

Over Hang
-toilet house is constructed over a body of
water (stream, lake or river) into which excreta
is allowed to fall freely
• Antipolo type
– Toilet house is elevated and the shallow pit is
extended upwards to the flatform (toilet floor)
by means of pipe made by clay, metal,
aluminum or board

Board Hole Latrine

-an antipolo type, bored-hole latrine or any pit
privy wherein water sealed toilet bowl is
placed instead of the simple platform hole
 Flushing type
• Water is disposed by flushing water
through pipes (sewers) into a public
sewerage system or into an individual
disposal system like an individual septic
tank
 DISPOSAL SYSTEM
• Open Dumping- refuse and/or garbage piled in a
dumping place (With/without pit) with no soil
covering
• Open Burning- regularly piles refuses/garbage
and later burned in an open air
• Sanitary Land Fill- refuse is places in a pit and
covered when filled up
• Composting- involves burying or stacking of
alternative layers of organic based/garbage and
treated soil arranged so as to rapidly hasten
decay and decomposition