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Food and Water Sanitation

At the end of this presentation, the students should be able to:

Discuss the different sources of water and its importance to human

Classify water supply based on:
o Sources
o Types
Discuss the different characteristics of water
Describe the different factors that contribute to water pollution
Discuss ways in managing water pollution

What is Environmental Health?

Public health programs designed to protect the public health from hazards which exist
or could exist in the physical environment.
--Minnesota SCHSAC Environmental
Health

Core Functions of Public Health

Assessing the publics health
Promoting sound policies
Assuring effectiveness
Environmental Links to Health Concerns
Drinking Water
Food
Land
Built Environment
Indoor Air
Emergencies

Importance of Water:
Water is needed in all aspects of life.
Water is an essential pre-requisite for social well-being and economic
productivity.

Therefore, adequate supplies of GOOD, QUALITY water should be maintained for the
entire population while preserving the hydrological, biological and chemical functions of
the ecosystem.
Water Distribution on Earth
The amount of water on earth does not change because of the hydrologic cycle.
However, mans activities have altered the natural water quality. When humans abstract
water from rivers and other waterbodies for irrigation, hydropower, industrial
requirements and domestic supply, the quality of water that is eventually discharged
back is no longer the same.
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Sources of water supply

- Surface water
- Ground water
- Rainwater

Types of Water Supply

Level 1 point source
- a protected well or a developed spring with an outlet but without
distribution system

Level 2 - communal faucet system

- a system composed of a source, a reservoir, a piped distribution network
and communal faucets; 1:4 (faucet : HH)

Level 3 - waterworks system

- a system with a source, a reservoir, a piped distribution network and
household taps; for densely populated urban areas

Characteristics of Water

1. Physical Characteristics of Water

Turbidity - caused by impurities in suspension
o Inert suspensions of floating substances that are carried by water in its
passage through the hydrologic cycle (rainfall, percolation, runoff,
evaporation)

Color - caused by substances in solution

Taste and odor due to biological components

2. Chemical Characteristics of Water

pH or alkalinity - due to presence of ions
hardness - due to Calcium and Magnesium
salinity - indicates possible sewage pollution

3. Biological Characteristics of Water

Refers to the presence of microorganisms, parasites, microscopic plants
and animals
Bacteria responsible for the breakdown of complex substances, or are
parasitic or pathogenic or both
Include microscopic and macroscopic plant and animal life
Include plankton, insect and crustacean larvae and algae responsible for
the taste and odor that water acquires
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Biological index of pollution:

0-8 = clean water
8-20 = slightly polluted
20-60 = polluted water
60-100 = grossly polluted water

4. Radiological Characteristics of Water

- Result of nuclear weapons testing

Parameters of Water Quality

1. Biochemical oxygen demand (BOD)
Amount of oxygen used over a 5-day period by microorganisms as they
decompose organic matter in sewage at a temperature of 20oC
Indicates amount of biodegradable organic waste in untreated and treated
municipal and industrial wastewater

2. Chemical oxygen demand (COD)

Used to test wastewater that contains non-biodegradable compounds or
compounds that inhibit microbial activities
High values indicate high levels of organic pollutants
Total solids
Refers to matter suspended or dissolved in water or wastewater
Includes total suspended solids (TSS) and total dissolved solids (TDS)
TSS total solids retained by filter
TDS total solids that pass through filter
High levels can cause health problems for aquatic life

3. Coliforms

Used as an indicator organism

Indicates fecal contamination
Standards: <2000 colonies/100ml for non-contact sports; <200 colonies/100ml
for contact sports; <14 colonies/100 ml for shellfish harvesting
Causes of contamination: septic tank failure, poor pasture, animal keeping
practices
Nitrogen and phosphorus compounds
Essential for the growth of microorganisms and plants
Excessive amounts can lead to eutrophication heavy input of inorganic
nutrients to surface waters that promote the growth of weeds and algae in
slow moving surface waters

4. Heavy metals
Arsenic, total mercury, cadmium, organophosphate, chromium cyanide, lead
Cause damage or death to plant and animal life
Present with toxins that are harmful to aquatic life and humans
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5. Oil and grease

Arise from the use or manufacture of fats and oils or from activities that involve
these substances

6. pH
Measure of the concentration of hydronium ions (H+) in water
Pure water: ph7
Should be between 6.5-8.5

7.Temperature
Affects biological activity, the action of toxins and oxygen concentration
Solubility of oxygen decreases with increasing temperature
Rate of biological activity doubles for every 10 to 15oC rise or decrease within
the range of 5 to 35oC

Protective Measures:
Presidential Decree No. 856
CODE ON SANITATION OF THE PHILIPPINES

To protect drinking water from contamination, the following measures shall be observed:

a. Washing clothes or bathing within a radius of 25 meters from any well or other source
of drinking water is prohibited.
b. No artesians, deep or shallow well shall be constructed within 25 meters from any
source of pollution.
c. No radioactive sources or materials shall be stored within a radius of 25 meters from
any well or source is adequately and safely enclosed by proper shielding.
To protect drinking water from contamination, the following measures shall be observed:

d. No person charged with the management of a public water supply system shall
permit any physical connection between its distribution system and that any other water
supply, unless the latter is regularly examined as to its quality by those in charge is
made and found to be sage and potable .

e. The installation of booster pump to boost water direct from the water distribution line
of a water supply system where low-water pressure prevails is prohibited.

Pollution - The unfavorable alteration of our surroundings, wholly or largely as a by-

product of mans action, through direct and indirect effects of changes in energy
patterns, radiation levels, chemical and physical constitution and abundance of
organisms

Water Pollution
- the introduction into fresh or ocean waters of chemical, physical, or biological
material that degrades the quality of the water and affects the organisms
living in it.
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- This process ranges from simple addition of dissolved or suspended solids to

discharge of the most insidious and persistent toxic pollutants (such as
pesticides, heavy metals, and nondegradable, bioaccumulative, chemical
compounds).

Sources of Water Pollution

1. Direct (Point source) - occur when the polluting substance is emitted directly into
the waterway; ex. pipe spewing toxic chemicals directly into a river
2. Indirect (Non-point source) - occurs when there is runoff of pollutants into a
waterway, for instance when fertilizer from a field is carried into a stream by
surface runoff

Specific sources
1. Domestic sewage - waste water that is discarded from households
sanitary sewage, such water contains a wide variety of dissolved and
suspended impurities
likely to contain disease-causing microbes
2. Agricultural Run off
Routine applications of fertilizers and pesticides for agriculture and
indiscriminate disposal of industrial and domestic wastes
Specific sources
3. Industrial effluents
Waste water from manufacturing or chemical processes in industries
Industrial waste water usually contains toxic wastes and organic pollutants

Effects of Water Pollution

- unsuitable for drinking, recreation, agriculture, and industry
- diminishes the aesthetic quality of lakes and rivers
- contaminated water destroys aquatic life and reduces its reproductive ability.
Eventually, it is a hazard to human health.

Water - borne diseases - caused by ingestion of water contaminated by human or

animal feces
- cholera, typhoid, amebic or bacillary dysentery
Water -washed diseases - caused by poor personal hygiene and skin or eye
contact with contaminated water
- scabies, trachoma and flea, lice and tick borne diseases,
conjunctivitis, leptospirosis

Water - based diseases - caused by parasites found in intermediate organisms

living in water
- schistosomiasis, dracunculiasis
Water-related diseases - caused by insect vectors which breed in water
- dengue, filariasis, malaria, onchoceriasis, trypanosomiasis
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Strategies to prevent water-borne diseases

1. water quality control
inspection and survey of water supply sources
water sample collection and bacteriological examination
chlorination of water supply sources
improvement/upgrading of provincial water laboratories
2. proper excreta disposal

3. Water purification
- production of hygienically safe and aesthetically pleasing water from a
polluted or contaminated source

Purification in nature:
1. Evaporation and condensation
2. Aeration exchange of gases between atmosphere and water
3. Gravity
4. Biologic forces

Purification by Man (Household Methods of Water Treatment)

1. Boiling - kills all vegetative organisms
bring water to a rolling boil and maintain for a minimum of 10 minutes. For
every 1000 feet above sea level, add one minute of boiling to the initial 10
minutes

2. Sedimentation- allowing impurities to settle at the bottom

3. Aeration transferring the water from one container to another
4. Flocculation & sedimentation - use of aluminum sulfate crystals
5. Filtration - use of cloth and sand
6. Chemical disinfection - chlorination
a. Granular Calcium Hypochlorite
b. Chlorine tablets
c. Iodine
7. Standard water treatment
8. Coagulation process of collecting the finely suspended material to form
aggregates then removed by a filter; use of aluminum crystals
9. Sedimentation
10. Rapid sand filtration water passes through beds of fine sand
11. Chlorination
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Types of water
1. Spring Water/Mineral Water: Bottled water originating from a geologically and
physically protected underground water source. Mineral water must contain
minerals and/or trace elements that make it clearly distinguishable form other
types of water. This content must remain constant in the waters original state at
the point of emergence from the source
2. Purified Water: Bottled water produced by distillation, deionization, reverse
osmosis or another suitable process ; water that meets this definition, and is
vaporized then condensed, may be labeled "distilled water."

Water can be purified by:

Distillation -- The water is vaporized (heated into steam) then condensed (cooled back
to liquid form). This process removes dissolved materials originally present in the water.

Reverse Osmosis -- The water is forced through membranes that remove 90 percent
of the dissolved minerals.

Food Safety

Objectives
At the end of this presentation, the students should be able to:
1. Discuss the term farm to fork
2. Describe ways in which food can be contaminated
3. Discuss environmental health strategies for prevention/risk reduction
4. Food in Health and Disease
5. Food is essential for growth and maintenance of life.
6. Food is also responsible for ill-health.
Intrinsic hazards
Extrinsic hazards

Potential Impacts of Foodborne Illnesses

Death and illness
Economic consequences
Panic/alarm
Loss of confidence, or disruption, in food supply
Complex System, Many Food Interests

Food can be contaminated at any point, from farm inputsto fork.

Factors contributing to an increasing trend in food-borne illnesses:

1. Changes in ways of producing, processing and preparing of food
2. Increasing environmental pollution
3. Increased pressures on primary production to meet the demands of an
increasing world population
4. Intensive farming
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5. Misuse of antibiotics, pesticides and growth hormones

6. Mass slaughtering processes
7. Increased global demand for fishery products has sometimes resulted in unsafe
aquaculture practices, harvesting of fish from polluted water and illegal use of
poisons and dynamite.
8. New packaging and processing technologies may be improperly applied to
extend the shelf-life of food
9. Consumers are demanding increased access to ready-to-eat and fast foods and
this has resulted in the considerable growth in the food service sector and in
partially processed foods.
10. Increased urbanization and rapid population growth which does not match devt
of health-related infrastructure and basic sanitation
11. Increasing affluence in some areas (meat, milk poultry and eggs)
12. Greater international movements of both foods and people
13. Changing lifestyles
14. Increasing proportion of the population is more susceptible

Signs & Symptoms in Food-borne Disease

- Diarrhea
- Abdominal pain
- Nausea vomiting

Potential Contaminants in Food

Microbes and microbial toxins
Salmonella, Clostridium botulinum
Chemicals
Cleaners, pesticides
Physical hazards
Glass, Radioactive contaminants

Food-borne Illness/Disease
Infection ingestion of food contaminated with bacteria or any organism
Intoxication ingestion of food containing toxins produced by the bacteria

Highly Susceptible Populations

The Very Young
The Elderly
Pregnant and Lactating Women
Weakened Immune System
The food poisoning time bomb
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Food Safety
primary emphasis is on the protection of the consumer from illness caused by food
- deals with health hazards and the sanitary features of food handling
- involves the recognition of the modes of transmission of the major agents of food-
borne diseases and knowledge of the available and accepted means for the protection
of the consumer against such agents

FOOD FLOW - consists of food products and the ingredients used to make them, as
they flow through a food establishment.
begins with the purchase of safe and wholesome ingredients from approved sources,
then flows through receiving into storage.
ends in preparation and service.

Objectives of Food Sanitation:

1. Food sanitation should insure primarily the consumption of safe and wholesome
food and thereby protect the consumer from illness and at the same time promote
his health and well-being.
2. Food sanitation should also prevent sale of food offensive to the purchaser or
inferior in value and quality.
3. In addition, food sanitation should cut down spoilage and wastage of food

Strategies: Community/Retail Standards Protect Consumers

Adherence to existing standards
1. Verification and Assurance
a. Inspections
b. Investigations
c. Industry education

2. Common Sense Management Plans

- Do I know my process/product?
- Am I aware of what could cause a problem?
- Do I understand how to control threats?
- Have my key employees been involved in planning?
- Has effective training occurred?

3. Hazard Analysis Critical Control Points

A system for ensuring safe food production

HACCP Principles
Hazard Analysis
Critical Control Point
Criteria/Standards
Monitoring
Corrective Action
Record Keeping
Verification/Validation
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4. Active Managerial Control (AMC) of Risk Factors

- System for controlling risk
- Places responsibility on establishment
- Manager certification
- On-going worker education
- Recognizing accomplishment of safe food

Strategies: Surveillance (Finding Illness and Confirming with Lab Testing)

- FoodElert
- Sharing of food testing results by government labs
- Poison Control Centers

Strategies: Communication
The Health Alert Network
Links all local and state public health agencies
Alerts public health contacts, health care providers, emergency workers, etc.

Strategies: Health Promotion to Reinforce Community and Personal Norms

Strategies: Education for Individual Action

-Wash hands thoroughly with soap and water before and after handling food
-Wash raw vegetables and fruits with running water before eating
-Always clean surfaces like cutting boards that touch raw foods between each use
-Cook meat, poultry, and eggs thoroughly to an internal temperature of 160 F
-Refrigerate (40 F or below) or freeze (0 F or below) leftovers promptly
-Don't eat perishable foods (meat, poultry, fish, eggs, dairy foods) if they have been out
of refrigeration for more than 2 hours

Role of Government
1. Oversee the food-producing system and protect food that is intended for
human consumption.
2. Enforce laws and rules to protect food against adulteration and contamination
3. Food Code
4. Published by Food and Drug Administration for U.S.A. and BFAD for the
Philippines.
5. Set of recommendations intended to be used as a model by state and local
jurisdictions when formulating their own rules and regulations.

To protect public health and ensure the safety, efficacy, purity and quality of all the
products it regulates through the effective and efficient implementation of national
policies consistent with international best practices
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Role of the Food Industry

Create and satisfy the food safety assurance program in the food establishment.

Food preservation methods that would:

Prevent contamination
a. Packaging
b. Cleaning and disinfection of equipment and utensils
c. Thorough washing with water and detergent
d. Hygienic design of equipment

Food preservation methods that would:

Control of microbial growth
a. Chilling prevents or slows the growth of microorganisms
b. freezing
c. Acidification
d. Drying salt-curing or preservation with sugar

Food preservation methods that would:

Remove or kill microorganism
a. Heat treatment
b. Ionizing radiation
c. UV radiation
d. Washing and disinfection

Factors to be considered in the Sanitary Control of Food

1. Place of production and processing or source of supply
a. milk and shellfish
b. vegetables and fruits
c. Meat

2. Transportation and/or storage

3. Retail and distribution points

a. Food stores markets, sari-sari stores, travelling vendors
b. Eating and drinking
establishments restaurants,
coffee shops, etc.

Food Sanitation
includes issuance of permits and periodic inspection of food establishments; issuance of
health certificates to food handlers
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The WHO Golden Rules for Safe Food Preparation

1. Choose foods processed for safety.
2. Cook food thoroughly.
3. Eat cooked foods immediately.
4. Store cooked foods carefully.
5. Reheat cooked foods thoroughly.
6. Avoid contact between raw foods and cooked foods.
7. Wash hands repeatedly.
8. Keep all kitchen surfaces meticulously clean.
9. Protect foods from insects, rodents and other animals.
10. Use safe water

We need to:
1. Keep cooked food at 60C or above until served
2. Refrigerate or freeze food that is to be prepared well in advance and reheat
until steaming hot before serving
3. Cook or reheat packaged food strictly in accordance with any directions on
the label.
4. Keeping cold food cold
5. Take cold groceries home to the refrigerator quickly as possible
6. Keep chilled and frozen food cold if it will be a long time before it can be
placed in a refrigerator or freezer
7. Store cold food at 5C or less
8. Keep cold food in the refrigerator as much as possible
9. Thaw frozen food in the refrigerator or microwave
10. Store and handle cold food according to any
directions on the label
11. Check the temperature of the refrigerator regularly.

References:
file:///C:/Users/User/Desktop/food%20files/chapter1-120619163656-phpapp02.pdf - Chapter 1 FOOD
CONTAMINANTS
file:///C:/Users/User/Desktop/food%20files/slidesfinal-121123074742-phpapp02.pdf - kitchen
https://www.cacfp.org/files/1314/6185/5535/Food_Safety_and_Sanitation_for_CACFP_Slide_Print.pdf - FOOD
safety
http://www.doh.gov.ph/food-and-waterborne-disease
http://www.doh.gov.ph/node/843 - food safety leg
http://www.doh.gov.ph/node/373-food safety
CDC: www.cdc.gov
FDA: www.cfsan.fda.gov
www.foodsafety.gov (gateway site)
USDA: www.fsis.usda.gov
Minnesota Board of Animal Health: http://www.bah.state.mn.us/diseases/
University Of Minnesota Animal Health and Food Safety http://www.cahfs.umn.edu