Sanitation utilizes two basic activities: (1) cleaning to remove food debris, organic material, and soil; (2) sanitizing to reduce microbiological organisms to a safe level.
Personal hygiene:
Washing hands with soap and running warm water is best, because of the removal action of soap and water on transient microorganisms. Hands should be washed using soap and warm water for at least 20 seconds. If soap and water are not available, an alcohol-based hand rub (ABHR) can be used.
The definition of sanitation is to prevent diseases and promote hygiene via appropriate waste and excreta removal. Sanitation is imperative to human health and well-being as without it, germs, animal vectors of disease, and contamination of water sources abound.
The overall purposes of sanitation are to provide a healthy living environment for everyone, to protect the natural resources (such as surface water, groundwater, soil), and to provide safety, security and dignity for people when they defecate or urinate.
Have we cross contaminated? Did we wash our hands long enough? To stay safe while cooking dinner, refer to the four C's of food safety: clean, contain, cook and chill.
The 5 F's, that infectious diseases are transmitted from one person to another are through food, finger, fluid, fomite, and faeces. A major public health concern is that infectious diseases affect children more frequently.
They are; Basic Sanitation. Container-based sanitation. Community-led total sanitation.
Practice good hygiene by covering your coughs and sneezes, washing or sanitizing your hands often, and cleaning frequently touched surfaces.
Basic sanitation facilities are defined as functional improved sanitation facilities separated for males and females on or near the premises. Improved sanitation facilities include a pit latrine with slab, a ventilated improved pit latrine, a flush toilet, a pour-flush toilet or a composting toilet.
The subsquent chapters describe in detail the seven' components of sanitation, namely, handling of drinking water, disposal of human excreta, disposal of waste water, dispos- al of garbage and cattle dung,home sanitation and food hygiene, personal hygiene, and village sanitation. WHY SANITATION ?
Together, all of these wastes are called "sewage". The pipes they travel through are called "sewerage pipes". People sometimes get "sewage" and "sewerage" mixed up. The wastes from your house flow downhill.
The five key steps include pre-rinse, clean, intermediate rinse, sanitize, and final rinse. 1. Pre-Rinse – Requires that all surfaces be rinsed with adequate water until syrup and beverage residues are removed. This step also improves the effectiveness of the cleaner.
Clean—Wash hands and surfaces often. Separate—Don't cross-contaminate. Cook—Cook to proper temperatures, checking with a food thermometer. Chill—Refrigerate promptly.
cleaning your body every day. washing your hands with soap and water after going to the toilet. brushing and flossing your teeth twice a day. covering your mouth and nose with a tissue (or your sleeve) when sneezing or coughing.
Scrub: Use the first sink to scrub the dishes in soapy, warm water (minimum temperature of 110 degrees Fahrenheit required). Rinse: Use the second sink to rinse the dishes in clean, warm water (minimum temperature of 110 degrees Fahrenheit). Soak: Use the third sink to soak the dishes in a chemical sanitizing solution.
WHO/UNICEF defines basic sanitation facilities as improved sanitation facilities that are not shared with other households. Improved sanitation facilities include flush/pour flush to piped sewer systems, septic tanks or pit latrines; ventilated improved pit latrines, compositing toilets or pit latrines with slabs.
noun. Britannica Dictionary definition of SANITATION. [noncount] : the process of keeping places free from dirt, infection, disease, etc., by removing waste, trash and garbage, by cleaning streets, etc. Diseases can spread from poor sanitation.
Sort, straighten, shine, standardize, and sustain.
5S relies on everything having its own place that's easily identifiable. Like color-coding, 5S uses the idea of a “visual factory” that lets workers know at a glance where tools are and where they should be put back after they're cleaning.
The 4 Cs are essentially a useful acronym / mnemonic device that highlights the four key areas of food hygiene that can help prevent the most common food safety problems such as foodborne illnesses. According to the Food Standards Agency, the four Cs are Cleaning, Cooking, Cross Contamination and Chilling.
Top to bottom. As we clean, dirt and dust is likely to fall, by cleaning from top to bottom we remove as much dirt and dust as we can and avoid moving dirt into clean areas. 4. Clean to dirty. By saving the dirtiest areas to last we avoid moving dirt and dust into cleaner areas.
Sanitary codes contain rules and regulations designed to minimize or control those environments and environmental conditions that may adversely affect the health and well-being of the public.