Environmental Health Past Paper PDF

ENVIRONMENTAL HEALTH  The Philippine government takes this course of action through EO No. 489: Institutionalizing the INTER-AGENCY...

ENVIRONMENTAL HEALTH  The Philippine government takes this course of action through EO No. 489: Institutionalizing the INTER-AGENCY OUTLINE COMMITTEE ON ENVIRONMENTAL HEALTH (IACEH) with DOH secretary as chairperson and DENR secretary as I Objectives II Environmental Health vice chairperson III Water Sanitation  VISION: Healthy settings for all Filipinos IV Food Sanitation Program  MISSION: Provide leadership in ensuring healthy settings V Proper Excreta and Sewage Disposal Program  GOAL: Reduction of environmental and occupational VI Hospital Waste Management related diseases, disabilities and deaths through health VII Laws and Policies VIII Solid Waste Management promotion and mitigation of hazards and risks in the IX Sanitation environment and workplaces. X Vermin and Vector Control ROLES OF IACEH SPECIFIED BY LAW INCLUDES THE XI Built Environments TASK OF OBJECTIVES  Coordinating At the end of the lesson, the students are expected to:  Monitoring  Define environmental health  Evaluating Health Programs (private and government  Discuss the different environmental health indicators agencies) maintained by the public health nurses in the Philippines  Note: To perform above role National Environmental  Differentiate the pollutants from each of the elements of the Health Action Plan (NEHAP) had been created. environment; and NEHAP identified the 7 Components of Environmental  Familiarize the various Implementing Rules and Health assigned to the members if IACEH namely: Regulations of the Sanitation Code of the Philippines. o S olid waste ENVIRONMENTAL HEALTH o W ater  Is the science and practice of preventing human injury o A ir and illness and promoting well-being by: o T oxic and hazardous waste o Identifying and evaluating environmental sources of o O ccupational health hazardous agent and o F ood safety o Limiting exposure to hazardous physical, chemical o S anitation and biological agents in air, water, soil, food and o Note: In July 2010, this has been expanded to include other environmental media or settings that may CLIMATE CHANGE adversely affect human health. ENVIRONMENTAL HEALTH RECORDS  The characteristics of environmental conditions that affect the quality of health. It is the aspect of public health that MANAGEMENT is concerned with those forms of life, substances, forces,  Maintenance of EHR is one of the responsibilities given to and conditions in the surroundings or person that may exert a city, municipality, and provincial health nurses. an influence on human health and well-being (DOH, 1998).  Field Health Service Information System (FHSIS) is the  Comprises of aspects of human health including quality of current data management used by the DOH life that are determined by physical, chemical, biological,  Data collection begins with the midwife and BHW. In 2008 social, and psychosocial factors in the environment. It version of FHSIS, a midwife is tasked to maintain a monthly also refers to the theory and practice of assessing, record of the environmental health programs correcting, controlling, and preventing those factors in EIGHT ENVIRONMENTAL HEALTH INDICATORS THAT the environment that can potentially affect adversely NEED TO BE MONITORED the health of present and future generations (WHO,  Household with access to improved or safe water – 1993). stratified to Levels I, II, and III.  Government takes the responsibility for providing an  Household with sanitary toilets. environment that supports the right of the people to lead  Household with satisfactory disposal of solid waste healthy lives.  Household with complete basic sanitation facilities 1  Food establishments Sanitary permit  Food establishments with sanitary permits  The written certification of the city or municipal health officer  Food handlers or sanitary engineer that the establishment complies with  Food handlers with health certificates the existing minimum sanitation requirements upon THE 2008 VERSION OF THE FHSIS PRESENTS THE inspection conducted in accordance with PD 552 and 856 FOLLOWING DEFINITIONS and local ordinances Households with access to improved or safe water supply Food handlers  Refers to those covered by or have access to any of the  Refer to the person who handle, store, prepare, or serve three levels of safe water resources that conforms to the any food item, drink, or ice, or who come in contact with any national standards for drinking water eating or cooking utensils or foo vending machine  Note: The interest of public health nurses as collators and LEVEL I LEVEL II LEVEL III consumers of FHSIS data is to compare the number of food A system with a A system source, a handlers of those who have active health certificates. Protected well or composed of a reservoir piped Health Certificate a developed source, a distribution spring with an reservoir, a network and  A written certification using the prescribed form, issued by Description outlet but without piped distribution household taps. the municipal or city health officer to a person after passing a distribution network and Requires the required physical and medical examinations and system communal minimal immunizations. faucets treatment or disinfection WATER SANITATION Rural areas where houses GENERAL REQUIREMENTS OF SAFE DRINKING WATER Rural areas Densely- COVERS THE FOLLOWING Suitable are clustered where house are populated urban Area thinly scattered densely to justify areas  Microbial quality tested through the parameters of total a simple piped coliform, fecal coliform, and heterotrophic plate count water system  Chemical and physical quality tested through the Number of 15 to 25 Average of 100 More than 100 parameters of pH, chemical specific levels, color, odor, Household households household households turbidity, hardness and total dissolved solids Served  Radiological quality tested through the parameters of Distance Not greater than Not more than Reaches even gross alpha activity, gross beta, and radon from 250 meters from 25 meters from outlying Farthest the farthest the farthest 3 KEY COMPONENTS OF WATER SAFETY PLANS communities Household house house 1. SYSTEM ASSESSMENT – determine if the drinking water 40-80 liters per supply chain as a whole can deliver water of quality that Water Yield capita per day, At least one 40-140 liters per meets health-based targets. or with one faucet faucet per miter 2. OPERATIONAL MONITORING – identify control measures Discharge per 4 to 6 household households in drinking water system that will collectively control identified risks and ensure that the health-based targets are Households with sanitary toilets met, and to rapidly detect any deviation from the required  Refers to households with their own flush toilets performance. connected to septic tanks and/or sewerage system or any 3. MANAGEMENT PLANS – to describe actions to be taken other approved treatment system, sanitary pit latrine, or during normal operations or incident conditions. ventilated improved pit latrine. The national target for this component is 91% (96% for urban and 86% for rural areas) WATER SUPPLY AND SANITATION PROGRAM 1. Approved types of water facility Households with complete basic sanitation facilities 2. Access to safe and potable water  Refers to those that satisfy the presence of the following 3. Unapproved types of water supple basic sanitation elements, namely: 4. Water quality and monitoring o Access to safe water 5. Disinfection of water supply o Availability of a sanitary toilet 6. Waterworks/water system and construction of wells o Satisfactory system of garbage disposal PROVISIONS IN THE IMPLEMENTING RULES AND Food establishments REGULATIONS (IRR) OF THE CODE OF SANITATION OF  Refer to those where food or drinks are manufactured, THE PHILIPPINES (PD 856) CHAPTER II WATER SUPPLY processed, stored, sold, or served, including those that are  Washing and bathing within a radius of 25 meters from any located in vessels well or other source of drinking water is prohibited.  No artesians, deep, or shallow well shall be constructed within 25 meters from any source of pollution (including 2  septic tanks and sewerage system). Drilling a well within a 3. Food establishments should comply with updated health 50-meter distance from a cemetery is also prohibited. certificates for food handlers, helpers, cook.  No radioactive source or material shall be stored within a 4. Food establishments should destroy or ban food that is radius of 25 meters from any well or source of drinking unfit for human consumptions. water unless the radioactive source is adequately and 5. Food handlers and operator of food establishments should safely enclosed by proper shielding. be trained on food sanitation.  No dwelling shall be constructed within the catchment area 6. Food establishments shall be rated and classified as: of protected spring water resource, and it shall be off limits o Class A – Excellent to people and animals. o Class B – Very Satisfactory o Class C - Satisfactory EMERGENCY WATER TREATMENT 7. Ambulant food vendors shall comply with the requirement PRETREATMENT PROCESS of acquiring a health certificate which include monitoring the presence of intensification parasite and bacterial infection 1. AERATION – to remove volatile substances, reduce carbon 8. Promotions and monitoring of household food sanitation dioxide content, and oxidized dissolved minerals. A and intensification of food hygiene education shall be method for aeration is to rapidly shake a container that implanted though health education and the provision of IEC is partially full of water for about 5 minutes. materials. 2. SETTLEMENT – done by allowing water to stand undistributed in the dark for a day. This process causes IRR OF CHAPTER III OF PD 856 IN SANITATION death to more than 50% of most harmful bacteria and REQUIREMENTS FOR THE OPERATION OF FOOD settling of suspended solids. ESTABLISHMENTS 3. FILTRATION – done by utilizing filters to block particles  Sanitary permit from the city or municipality that has while allowing water to pass through. Filters include clean jurisdiction over the business. Food establishments on cloth, sand and ceramics. board sea crafts (application must be filed in the vessels DISINFECTION PROCESS port of origin), must be posted in a conspicuous place in the establishment. 1. BOILING – the water should be brought to a “rolling boil” and kept in that state for at least 1 minute. At higher  Health Certificate on all employed in a food establishment, altitudes, the water should be kept in a rolling boil state for must be clipped on the upper left portion of the garment at least 3 minutes. while working. 2. CHEMICAL DISINFECTION – can be done using various  No person shall be allowed to work of food handling if chemicals but the most widely used remains to be chlorine afflicted with communicable disease including boils, as it can kill viruses and bacteria. infected wounds, respiratory infections, diarrhea, and 3. SOLAR DISINFECTION (SODIS) – this can be done by gastrointestinal upset. filling transparent plastic containers 1 to 2 liters in size with  Food preparation and storage rooms should never be used clear water and exposing them to direct sunlight for about 5 or be directly connected to a sleeping apartment or toilet. hours.  No animals can be kept in a food area.  Floors and ceilings must be made of materials that can be WATER STORAGE AND CONSUMPTION cleansed.  Wide-necked containers with thigh fitting lids are best for  Adequacy of lighting, sufficiency of ventilation, and water storage as they are easy to clean between use. minimum space requirement.  Hands and utensils may come in contact with water,  Handwashing basins, appropriate toilet facility, water therefore educating people about proper washing supply, and refuse management wastes. techniques is of high importance.  Utensils must be scrapped from all food particles and be washed in warm water (49 °C) with soap. FOOD SANITATION PROGRAM  If running water is not available, the wash water shall be FOOD SAFETY changed frequently. The utensils are subjected to one of the  NEHAP defined food safety as the assurance that food will ff. bactericidal treatments: not cause any harm to the consumer when it is prepared o Immersion for at least 30 seconds in clean hot water and eaten according to its intended use. (77 °C)  RA 9711 Food and Drug Administration Act was enacted in o Immersion for at least 1 minute in lukewarm water 2009 to strengthen the FDA in safeguarding the safety and containing 55-100ppm chlorine solution quality of processed foods, drugs, diagnostic, reagents, o Exposure to steam for at least 15 minutes to 77°C or medical device, cosmetics, and household substances. for 5 minutes to at least 200°C  Ambulant food vendors shall sell only bottled drinks, and POLICIES prepacked food. They are prohibited from selling foods that 1. Food establishments are subject to inspection (approval of requires the use of utensils. all food sources, containers, and transport vehicles) 2. Food establishments should comply with the sanitary permit requirement for all food establishments 3  FOUR RIGHTS OF FOOD SAFETY TWO WAYS OF EXCRETA DISPOSAL  Right SOURCE HOUSEHOLD COMMUNITY  Right PREPARATION  Burial – deposited in 1  Sanitary landfill –  Right COOKING meter x 1 meter pits excavation of soil,  Right STORAGE – involves keeping food safe to eat. The covered with soil, located deposition of refuse and following should be observed: 25m away from the water compacting with a solid o Cooked food should not be left at room temp for supply; no intention to dig cover of 2 feet more than 2 hours to prevent multiplication of up later for use as fertilizer microorganisms  Open Burning – o Store food in tightly sealed conditions refuse/garbage regularly o If food is to be stored in a hot condition, the piled and later burned in temperature should be >60°C the open air o If food is to be stored in a cold condition, the  Animal Feeding – temperature should be