PROCEDURE

I. TECHNOLOGICAL HAZARDS
1. STRUCTURE COLLAPSE
A. BEFORE/ PREPAREDNESS & MITIGATION

Every building inside the school campus shoud

be assessed whether it is in a good condition
before the schools opening. This is done
through the help and assistance of Provincial
Engineers, DepEd engineers and the Bureu of
Fire Protection (BFP)
Buildings that were evaluated as in poor
condition should immediately undergo repair or
rehabilitation
Warning systems in every building should be
maintained properly to ensure that itll be able to
function during a disaster
Unsafe structures shall be mark as off-limits for
the safety of the students.
B. DURING/ RESPONSE

Remain composed, do not panic and

immediately vacate the building.
Perform a head count before and after leaving
the building to ensure that all occupants were
able to evacuate to safety.
First aid should be applied to any people who
were injured or were casualties to the disaster.
In such cases immediately transport the
individuals to the nearest hospital to redeive
proper medical treatment.
C. AFTER/ RECOVERY AND REHABILITATION

Secure the area, make sure that no individuals

will wander to areas that are prone to hazards
and also ensure that assembly points could be
categorized as safe havens.
With the help of engineers evaluate and assess
damaged structures
The extent of damage to the buildings should be
reported to the authoritis for them to devise a
plan concerning rehabilitation and recovery.
Buildings that were severely damaged should be
condemmed with the approval of the authorities
since severely damaged buildings also serves as
potential hazard
2. ELECTRICAL BLACKOUT
A. BEFORE/ PREPAREDNESS & MITIGATION

Conduct a check on all electric transmission

lines and other part of distribution system in the
school to mitigate or reduce any possible
electrical hazards.
Emergency lightings should be installed in dark
places and stairs
Secure that gas lamps/candles is readily
accessible during a disaster
Flashlights are available and could easily be
accessed. Make sure that there are extra
batteries
B. DURING/ RESPONSE

Turn-off and disconnect all electrical equipment

and appliances in each buildings and rooms to
avoid damages in case of momentary power
surge.
Stay calm and stay put on one place to avoid
other possible hazards.
C. AFTER/ RECOVERY AND REHABILITATION

Check electrical switches and outlets

Wiring should be hanged accordingly to their
proper poles
Any loose wires/ hanging on trees should be
avoided to prevent any injury

3. FOOD POISONING
A. BEFORE/ PREPAREDNESS & MITIGATION

Persuade the students not to patronize junk

foods since it has adverse effects on ones
health
The school should have a canteen that is
approved by the school heads and personnel.
Policies related to canteen operation must be
strictly enforced:
a. Properly cooking the food
b. Thorough washing/ cleaning of raw food
c. Proper storage of cooked food
d. Appropriate hygience should be observed
inside kitchens
e. Ensure that food is protected from any
form contact from pests (e.g cockroaches,
 rodents, insects) that could potenitally
contaminate the food
Ask Students to wash their hands often.
The School Clinic must be operational and is
ready if ever a food poisoning takes place
a. DURING/ RESPONSE
Stay Calm
Induce Vomiting
Prevent dehydration
a) Drink water, broth, or an electrolyte
solution, which will replace the minerals
that you lose with vomiting and diarrhea
b) If vomiting and diarrhea lasts for more
than 24 hour, drink an oral rehydration
solution
c) In severe cases bring the person to the
nearest hospital for intravenous fluid
treatment
Seek for medical assistance in cases of
complication since an individual may be at risk to
contract hepatitis,typhoid fever, diarrhea,
cholera, dysentery, amoebiasis etc.
c. AFTER/ RECOVERY AND REHABILITATION
Cleanliness, safeness and proper hygiene
should be ensured with the facilities and food
handlers together with the process of cooking
food
Continue encouraging the students to patronize
the canteen.
Limit the students from purchasing any form of
street food since these kinds of food are more
prone to contamination.