PHC

ADEQUATE WATER SUPPLY AND BASIC

SANITATION

Water supply is essential for sustaining life and supporting various activities, from agriculture to
industry and household needs. It involves the provision of water by public utilities, community
endeavors, or private suppliers. Factors such as population growth, climate change, pollution,
and infrastructure aging can challenge water supply systems globally.

Efficient management and conservation strategies are crucial to ensure sustainable water
supply, especially in regions prone to droughts or facing water scarcity. Investing in
infrastructure, such as reservoirs, pipelines, and treatment plants, is essential for delivering
clean and safe water to communities.

SOURCES OF WATER

Water comes from various sources, including:

1. Surface water: This includes rivers, lakes, and reservoirs. Surface water is often used for
drinking water supply, irrigation, industrial purposes, and recreation.

2. Groundwater: Water that is stored beneath the earth's surface in aquifers. Groundwater is
accessed through wells and boreholes and is a vital source of drinking water for many
communities worldwide.
3. Rainwater: Collected from rooftops and stored in tanks or reservoirs, rainwater can be used
for non-potable purposes like irrigation, washing, and flushing toilets.

WATER TREATMENT

Water treatment is the process of purifying water to make it suitable for various purposes,
including drinking, industrial processes, and irrigation. The treatment process typically involves
several stages to remove contaminants and pathogens. Here's an overview of common water
treatment methods:

1. Preliminary Treatment: This stage involves screening to remove large debris such as twigs,
leaves, and trash. It also includes grit removal to eliminate sand, gravel, and other small
particles.

2. Coagulation and Flocculation: Chemicals such as aluminum sulfate (alum) or ferric chloride
are added to the water to create flocs, which are clusters of particles. These flocs attract
suspended particles and form larger, heavier masses that can be more easily removed.

3. Sedimentation: The water is then allowed to settle in a sedimentation basin, where the
heavier flocs settle to the bottom as sediment, leaving clearer water above.

4. Filtration: The clarified water passes through various filtration media such as sand, gravel,
and activated carbon to remove finer particles, microorganisms, and some dissolved
contaminants.

5. Disinfection: To kill or inactivate harmful microorganisms (bacteria, viruses, and parasites),

the water is treated with disinfectants such as chlorine, chloramine, ozone, or ultraviolet (UV)
light. This step ensures the safety of the water for drinking.

BASIC SANITATION
Basic sanitation refers to the provision of clean conditions and practices that promote health
and prevent disease transmission. This includes access to clean water, proper waste disposal,
hygiene education, and sanitation facilities like toilets and handwashing stations.

SANITATION FACILITIES

Sanitation facilities are crucial components of public health infrastructure, encompassing a

wide range of amenities and systems designed to ensure proper hygiene and waste
management. Here's a comprehensive note on sanitation facilities:

1. Toilets and Latrines:

Toilets are essential for safe and hygienic disposal of human waste. They come in various
forms, including flush toilets connected to sewage systems and pit latrines.

Pit latrines are common in areas where centralized sewage systems are not available. They
consist of a simple pit dug into the ground, often with a superstructure for privacy.

2. Sewage Systems:

Sewage systems transport wastewater and human waste away from populated areas to
treatment facilities or disposal sites.

Centralized sewage systems consist of a network of pipes that collect waste from households
and businesses and deliver it to treatment plants.

On-site sewage systems, such as septic tanks, treat wastewater locally before releasing it into
the ground.

3. Waste Disposal Sites:

Waste disposal sites, including landfills and incineration plants, are essential for the safe
management of solid waste.
Landfills are engineered sites where solid waste is buried in layers, with measures in place to
prevent groundwater contamination and air pollution.

Incineration plants burn solid waste at high temperatures, reducing its volume and sterilizing
any hazardous materials.

4. Handwashing Facilities:

Handwashing facilities, such as sinks and hand sanitizer stations, are crucial for preventing the
spread of infectious diseases.

Adequate handwashing facilities should be available in public places, schools, healthcare

facilities, and workplaces.

Promotion of proper hand hygiene through education and awareness campaigns is essential to
encourage regular handwashing.

WASTE MANAGEMENT

Waste management involves the collection, transportation, processing, recycling, and disposal
of waste materials in a safe, environmentally responsible manner.

Effective waste management requires a coordinated effort between government agencies,

private sector stakeholders, and communities to ensure that waste is handled responsibly and
sustainably. By implementing integrated waste management systems and promoting resource
efficiency, we can minimize environmental pollution, conserve natural resources, and create a
more sustainable future.

STAGES OF WASTE MANAGEMENT:

1. Waste Collection:

Waste collection involves gathering waste materials from homes, businesses, and public
spaces. Collection methods vary depending on the type of waste and local infrastructure,
ranging from curbside pickup to centralized collection points.
2. Waste Transportation:

Once collected, waste is transported to processing facilities, recycling centers, or disposal

sites.Transportation methods include trucks, trains, and ships, depending on the distance and
volume of waste.

3. Waste Processing:

Waste processing involves sorting, separating, and treating waste to extract recyclable
materials and reduce its volume.

Facilities such as material recovery facilities (MRFs) use mechanical and manual processes to
separate recyclables like paper, plastic, glass, and metal from mixed waste streams.

Organic waste can be composted or processed in anaerobic digesters to produce biogas and
organic fertilizers.

4. Recycling:

Recycling involves converting waste materials into new products to conserve resources and
reduce the need for raw materials.

Commonly recycled materials include paper, cardboard, glass, plastic, and metal.

Recycling facilities clean, shred, and melt recyclable materials to manufacture new products.

5. Waste Disposal:

Waste disposal refers to the final management of waste that cannot be recycled or reused.

Landfills are engineered sites where non-recyclable waste is buried and covered with soil to
minimize environmental impact.

Incineration plants burn waste at high temperatures to generate energy while reducing its
volume and sterilizing hazardous materials.

6. Hazardous Waste Management:

Hazardous waste, including chemicals, electronic waste, and medical waste, requires
specialized handling to prevent environmental contamination and human health risks.
Hazardous waste must be stored, transported, and disposed of according to regulations to
minimize exposure and pollution.

HYGIENE PROMOTION AND FOOD

SAFETY

Hygiene promotion involves educating and empowering individuals and communities to adopt
behaviors and practices that promote good hygiene and prevent the spread of diseases. Here's
an overview:

1. Hand Hygiene:

Promoting regular handwashing with soap and water is one of the most effective ways to
prevent the spread of infectious diseases.

Hygiene promotion campaigns emphasize the importance of washing hands at critical times,
such as before eating, after using the toilet, and after coughing or sneezing.

2. Personal Hygiene:

Hygiene promotion encourages individuals to maintain personal cleanliness by bathing or

showering regularly, brushing teeth, and wearing clean clothes.

Proper grooming practices help reduce the risk of skin infections, body odor, and other hygiene-
related issues.

3. Food Hygiene:

Hygiene promotion educates individuals on safe food handling practices to prevent foodborne
illnesses.

This includes washing hands before and after handling food, separating raw and cooked foods,
cooking food to the correct temperature, and storing food properly.
4. Environmental Hygiene:

Hygiene promotion campaigns aim to improve environmental cleanliness by promoting waste

management, sanitation, and clean water access.

Keeping living spaces, public areas, and water sources clean reduces the risk of disease
transmission and improves overall community health.

FOOD SAFETY

Food safety is crucial to prevent foodborne illnesses. It involves handling, preparing, and storing
food in a way that reduces the risk of contamination. This includes proper cooking
temperatures, hygiene practices, and avoiding cross-contamination between raw and cooked
foods.

Food safety can be define as the handling, preparation, and storage of food in ways that
prevent foodborne illness and ensure food is safe for consumption.

IMPORTANCE OF FOOD SAFETY

1. Protects public health

2. Reduces the risk of foodborne diseases

3. Maintains food qualities

4. It also increase consumer trust.

FOOD HAZARD

Food hazard refers to any biological, chemical, or physical agent that has the potential to cause
harm to consumers when present in food. These hazards can arise at any stage of the food
production process, from farming and harvesting to processing, storage, distribution, and
preparation. The three main types of food hazards are:
1. Biological Hazards: These include bacteria, viruses, parasites, and fungi that can contaminate
food and cause illness. Common examples include Salmonella, E. coli, Norovirus, Listeria, and
Campylobacter.

2. Chemical Hazards: Chemicals such as pesticides, cleaning agents, food additives, toxins, and
heavy metals can contaminate food and pose health risks to consumers. Chemical hazards can
originate from various sources, including agricultural practices, food processing, packaging
materials, and environmental pollution.

3. Physical Hazards: Physical hazards refer to foreign objects that can inadvertently get into
food and cause harm if consumed. Examples include glass, metal, plastic, wood, stones, hair,
insects, and other extraneous materials. Physical hazards can result from equipment failure,
packaging defects, or improper handling during food production and processing.

FOOD HANDLING AND PREPARATION

Food handling and preparation are critical aspects of ensuring food safety and preventing
foodborne illnesses. Here are some key guidelines for safe food handling and preparation:

1. Handwashing: Wash hands thoroughly with soap and water before handling food, after using
the restroom, after handling raw meat, poultry, seafood, or eggs, and after touching garbage.

2. Cross-Contamination Prevention:

Keep raw meat, poultry, seafood, and eggs separate from ready-to-eat foods.

Use separate cutting boards and utensils for raw and cooked foods.

Clean and sanitize surfaces and utensils that come into contact with raw foods.

Food Storage:
Store perishable foods in the refrigerator promptly after purchase or preparation.

Keep refrigerator and temperatures at recommended levels to maintain food quality and safety.
In local communities or in a situation where refrigerators are not available food should be kept
in a ventilated place to avoid spoilage and contamination.

Cleaning and Sanitizing:

Clean kitchen surfaces, utensils, and equipment with hot, soapy water before and after each use.
Use sanitizers or diluted bleach solutions to disinfect surfaces, especially after handling raw
foods.

Personal Hygiene:

Proper personal hygiene practices are essential to prevent contamination of food. Food
handlers should not work when they are sick, and open wounds should be properly covered to
prevent contamination.