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3CHN > 3CHN Monthlies Environmental > Flashcards

3CHN Monthlies Environmental Flashcards

1
Q

environmental health

A

Branch of public health that deals with the study of preventing illnesses by managing the environment and changing people’s behaviour to reduce exposure to biological & non-biological agents of disease and injury;

deals with disease agents, people & environment

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2
Q

WHO environmental health

A

All physical, chemical and biological factors external to a person, and all related behavior, but excluding those natural environments that cannot be reasonably modified (WHO).

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3
Q

program concepts (DOH)

A
  • Drinking water supply
  • Sanitation (excreta, sewage and septage management)
  • Zero open defecation program (ZODP)
  • Food sanitation
  • Air pollution (indoor and ambient)
  • Chemical Safety
  • WASH (Water, Sanitation & Hygiene) in emergency situation
  • Climate change for health and health impact assessment (HIA)
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4
Q

Environmental Sanitation

A

The control of all factors in man’s physical environment, which may exercise a deleterious effect on his well -being & survival

Important so we can act on reducing exposure to infectious agents that may harm people

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5
Q

Water Sanitation: water quality

A

refers to water supply’s availability, volume, mineral content levels, toxic chemical pollution and pathogenic microorganism levels

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6
Q

water analysis: physical

A

examination of water for its appearance, odor and taste; can be done by anybody

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7
Q

water analysis: chemical

A

test for chemical attributes of water, such as pH and presence of Cl-, Fe, lead, mercury

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8
Q

water analysis: Bacteriological/Microbial quality

A

est for the presence of indicator organisms such as coliforms;
when water is coliform +, it is contaminated by human excreta

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9
Q

Radiological quality

A

tests through parameters of gross alpha activity, gross beta and radon

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10
Q

potable

A

Free of microorganisms or disease-producing bacteria

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11
Q

Types of water examinations required for drinking water

A
  1. Initial examination
  2. Periodic examination
  3. Water examination shall be performed only in private or government laboratories duly accredited by the Department
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12
Q

schedule for water testing: LEVEL 1

A

every 3 months

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13
Q

schedule for water testing: LEVEL 2

A

every other month

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14
Q

schedule for water testing: LEVEL 3

A

frequent sampling for every 5000 population

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15
Q

Unapproved Type of Water Facilities

A
  1. Water coming from doubtful sources

2. Unimproved springs, well that needs priming

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16
Q

Approved types of water facilities - I (point source)

A

A protected well or spring; No distribution system; Adaptable for rural areas; Within 250 m from the farthest user

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17
Q

Approved types of water facilities - II (Communal faucet or stand post)

A

Composed of a source reservoir, a piped distribution network & communal faucet; Located not more than 25m from the farthest house

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18
Q

Approved types of water facilities - III (waterworks system/individual household connection)

A

uited for urban areas; Each household has a tap; Water undergoes treatment at the water facility

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19
Q

Household treatment of water

A
  • boling
  • filtration
  • chemical disinfection - chlorine
  • solar disinfections
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20
Q

treatment of public water supply

A
  • sedimentation
  • flocculation/coagulation
  • aeration
  • filtration
  • disinfection with chlorine
  • fluoidation
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21
Q

water quality monitoring surveillance

A
  1. Treatment of water to render it safe for drinking

2. Disinfection of contaminated water sources and their distribution system

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22
Q

solid waste classification

A
  1. municipal waste
  2. industrial waste
  3. hazardous waste
  4. Health care/biomedical wastes
  5. infectious
23
Q

Methods of solid waste management

A
  • recycling
  • Incineration
  • Open dumping
  • sanitary landfill
24
Q

Hospital Waste Management: COLOR Coding - Black

A

non-biodegradable

25
Q

Hospital Waste Management: COLOR Coding - green

A

biodegradable

26
Q

Hospital Waste Management: COLOR Coding - Yellow

A

hazardous waste

27
Q

Hospital Waste Management: COLOR Coding - orange

A

radioactive

28
Q

Approved type of toilet facilities: LEVEL 1

A

Non-water carriage toilet; toilet facilities requiring small amount of water to wash waste into the receiving space

29
Q

Approved type of toilet facilities: LEVEL 2

A

On-site toilet of water carriage type with water seal (flush-type) with septic tank

30
Q

Approved type of toilet facilities: LEVEL 3

A

Water carriage type connected to a sewerage system to treatment plant

31
Q

Approved type of toilet facilities: last

A

Any disposal device and approved type pit privy approved by the secretary of his duly authorized
representative

32
Q

Unapproved/Unsanitary type of toilet facilities

A
  • open pit privy

- overhung

33
Q

criteria for acceptable excreta disposal facilities

A
  • Sanitary
  • Simple, cheap & easy to construct with local materials
  • Easy to maintain
  • With adequate protection against the elements & provides desirable privacy
  • Acceptable to users
  • Construction of septic anks for toilets should have a minimum distance of 25 meters from any
    water sources to avoid contamination
34
Q

Level of toilet use: Communal

A

a toilet facility shared by two or more households

35
Q

Level of toilet use: public

A

a toilet facility located at public places like market, bus station, etc. Intended for public use

36
Q

Level of toilet use: school

A

a toilet facility located in a school essentially for the use of students

37
Q

Level of toilet use: household

A

a toilet facility being used by an individual household

38
Q

Pest control methods

A

Mosquito-control project

39
Q

Aedes Mosquito Control Methods

A

Triple A - ASIN

Asin
Alcohol
Aciete oil

40
Q

Food Safety

A

availability, accessibility and relative cost of healthy food free of contamination by harmful pesticide and bacteria

41
Q

Food Sanitation Program

A
  • Inspection of all food sources, containers & transport vehicles
  • Compliance to sanitary permit
  • Health certificate for food handlers, cooks, helpers
  • Banning of food unfit for consumption
  • Training of food handlers & operators
  • Ambulatory food vendors health certificate
  • Household food sanitation
42
Q

classification of food establishments

A

Class A: Excellent
Class B: Very Satisfactory
Class C: Satisfactory

43
Q

4 Rights of Food Safety

A
  1. right source
  2. right preparation
  3. right cooking
  4. right storage
44
Q

4 Rights of Food Safety: right source

A

If in doubt of the source, boil for at least 2 minutes

45
Q

4 Rights of Food Safety: right preparation

A

No contact between raw and cooked

Clean the kitchen, remove food droppings

46
Q

4 Rights of Food Safety: right cooking

A

Right temp, washing hands thoroughly

47
Q

4 Rights of Food Safety: right storage

A

Don’t leave cooked food for more than 2 hours to prevent multiplication of bacteria. Use tight sealed storage

48
Q

P.D. 825

A

Anti-littering Act; provides penalty for improper disposal of garbage

49
Q

P.D. 856

A

Sanitation Code; provides for the control of all factors in man’s environment that affect health

50
Q

RA 8749

A

Clean Air Act; mandates use of unleaded gasoline

51
Q

RA 9003

A

Ecological Solid Waste Management Act; mandates segregation of wastes

52
Q

RA 9275

A

Clean Water Act; preservation & revival of fresh, brackish & marine waters

53
Q

RA 1061

A

Food Safety Acto of 2013

3CHN (4 decks)

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