Study Notes on Environmental Health and Sanitation

EOHO is under the National Center for Disease Prevention and Control Program of the Department of Health.
Responsible for the promotion of healthy environmental conditions and prevention of environment-related diseases.
Key activities include:
- Water quality surveillance
- Evaluation of food establishments
- Proper solid and liquid waste management
- Sanitation of public places
- Disaster area sanitation management
- Impact assessment of environmentally critical projects
- Enforcement of sanitation laws, rules, and regulations.
Provides technical assistance on sanitation programs through the Department of Health's Centers for Health and Development (CHDs) in the Philippines.
Aimed at eliminating and controlling environmental factors in disease transmission at households.

The environmental health and sanitation program addresses the pressing health problems in the country.

Diarrheal diseases are the leading cause of morbidity among the general population.
Other sanitation-related diseases include:
- Pneumonia
- Tuberculosis
- Intestinal parasitism
- Schistosomiasis
- Malaria
- Infectious hepatitis
- Filariasis
- Dengue hemorrhagic fever
The Department of Health has the authority to act on these issues under the Sanitation Code of the Philippines (PO 856, 1978).
A call for standardized and intensified implementation of environmental health and sanitation programs to improve quality of life.

There has been an increase in access to safe water supply, but inadequate knowledge and poor practices lead to contamination.
Risks associated with drinking water from old pipes that may suck in sewage due to wear and tear.

Established policies on:
- Approved Types of Water Facilities:
- Level I (Point Source):
  - Description: A protected well or developed spring without a distribution system; serves 15-25 households within 250 meters.
  - Yield: 40 to 140 liters per minute.
- Level II (Communal Faucet System):
  - Description: Comprises a source, reservoir, a piped network, and communal faucets.
  - Serves an average of 100 households with a design to provide 40-80 liters per capita per day.
- Level III (Waterworks System):
  - Description: A system with a source, reservoir, piping, and household taps; suited for urban areas.
Unapproved Types of Water Facilities:
- Include sources that are not reliable (e.g., open dug wells).
Water Quality Monitoring:
- Municipalities must create an operational plan for water quality surveillance annually, using area program-based approach, following standards set by the Department of Health.
- Only accredited laboratories may examine drinking water.

Potability certification is issued by the Secretary of Health or a local health authority.
Disinfection required for:
- Newly constructed or repaired water facilities.
- Sources testing positive for bacteria.
- Collection containers prone to contamination.

Prior approval from the Secretary of Health is needed for well construction sites.
Compliance with sanitary requirements is mandatory.
Water systems should supply safe and sufficient water, encouraging personal hygiene and sanitation.

Increase in households with sanitary toilet facilities but also an increasing number of individuals without access.
Health surveys indicate underutilization of toilets by children in homes with facilities.

Approved Types of Toilet Facilities:
- Level I: Non-water carriage and pit latrines.
- Level II: On-site, water carriage with flushed type facilities.
- Level III: Water carriage options connected to treatment systems.
Promotion of conventional sewerage systems in urban areas to prevent fecal-related diseases.

Changes in diets with increased fast food consumption introduce risks of food-borne infections.

Inspection and Approval: All food establishments subject to sanitary inspections.
Health certificates for food handlers must monitor for diseases.
Required use of Formalin Ether Concentration Technique (FECT) for stool analysis of food handlers.

Right Source:
- Buy fresh produce and check expiry dates on processed foods.
- Use only clean water, boiling if uncertain about safety.
Right Preparation:
- Prevent cross-contamination.
- Wash fruits and vegetables thoroughly.
Right Cooking:
- Ensure food reaches at least 70 degrees Celsius.
Right Storage:
- Store cooked food properly to minimize bacteria growth, ensuring temperatures above 60°C or below 10°C.

Infectious and hazardous waste disposal issues in hospitals due to lack of proper treatment facilities.

Requirements for hospitals on waste management programs to renew licenses.
Training for personnel involved in waste management is essential.
Public information campaigns about health hazards from improper waste management.