Solid Waste Disposal Practices

CHAPTER I

BACKGROUND OF THE STUDY

Solid waste disposal is both an urban and rural problem. Person is a potential generation of

waste and thus a contribution to this problem. to generate is one thing, the type of waste

generated is another and now also the way of generated waste is to manage or dispose of

it’s quite different issue. Solid waste is any material which comes from domestic and

industrial sources from human activities which has no value to people who possess it and is

discarded as useless. solid waste disposal practices is refers to the collection of distribution

or placement into a particular order, it is also the source of storage, collection,

transportation and final disposal of waste in an environmentally sustain manner. The city of

manila is contracting collection and disposal of solid wastes by package clean up system, a

system where the contractor is given the full responsibility to manage and directly carry out

actual collection cleaning and disposal of solid waste from various sources, these include

household commercial establishments, markets, institution like officers, schools and

churches, vacant public lots or designated collection points in their area of assignments. The

fast economic growth, in generations of solid wastes is causing a very big problem in

Philippines, particularly in manila. All selected fast food chains in the society are responsible

for solid waste disposal practices. The very big problems in today’s generation is the solid

wastes if they don’t practice in handling, carries implication not only in the environment

but also on the health and wellbeing of our future generation. The reason why we need to

have a proper solid waste disposal is to have a positive impact of existing disposal methods

such as open dumping. Further the area and the establishment contains steps to be

followed to develop a cleaner and greener community. Solid waste disposal is one of the

most important activities in selected fast food chain in order to have an effective planned

operation of solid waste disposal. It is necessary to cover the place of solid waste each day

in the selected fast food chain. If the solid waste did not maintain it would affect the daily

operation in fast food. The extent of the work necessary to make the site suitable, it is

important for the establishments have a sufficient solid waste materials like. Trash bags,

trash cans, and other equipment for collection and disposal.

REVIEW OF RELATED LITERATURE AND RELATED STUDIES

This chapter is review of related literature and studies significance to the current research

work, Reviewed articles, books and internet. We used relevance facts and information

about the solid wastes disposal. The following topics are about the solid wastes disposal

practices in this generation and the rapid growth waste in city of manila

We also gathered information about solid waste disposal practices on the city of manila. To be

followed by PD 856.

Ordinance no. 8194

An ordinance amendig section 3 of ordinance no. 7404, entitled “an ordinance covering solid waste

disposal practices, including prohibition of open dumping in vacant lots or properties, in esteros and

other water courses. Ordinance NO. 7695

An ordinance prohibiting the disposal of garbage, trash, rubbish and refuse in open, uncovered or unsealed container; providing penalty for violation thereof; and for other purposes.

Presidential Degree 856

CHAPTER III
FOOD ESTABLISHMENT

Section 14. Sanitary Permit

(a) No person or entity shall operate a food establishment for public patronage without securing a permit from the local health office. The term "food establishment" as used in this chapter means an establishment where food or drinks are manufactured, processed, stored, sold or served.

(b) Every Sanitary Permit shall be posted in a conspicuous place of the establishment.

(c) Fees The fees payable on application for permits and upon the issuances, renewal and noting of such certificates shall be in such amounts as the City of Municipal Authority may by resolution impose.

(d) Noting of Permit Within 14 days after any change in the ownership or occupancy of any establishment, the new occupant shall apply to the City or Municipal Health Officer to have such change noted in the records and on the permit certificate which he shall produce for the purpose and shall pay the corresponding fee in respect of such noting.

(e) Record of Permit Certificates

1. Every City or Municipality shall keep a record of all establishments in respect of which permits have been issued and of all permit certificates and renewals thereof.

(f) The record shall in every case show the following:

i. The name and address of the holder of the permit who in every case shall be the actual occupier of the establishment;

ii. The location of the establishment;

iii. The purpose or purposes for which the permit has been issued;

iv. The date the first permit was issued and the dates of any renewal thereof;

v. Every change of occupation and management of the establishment since the first permit was issued; and

vi. Conditions under which the permit was issued or any renewal thereof granted.

The record shall be available at all reasonable times for inspection by any officer of the Department of Health.

Section 15. Health Certificates

No person shall be employed in any food establishment without a Health Certificate issued by the local health authority. This certificate shall be issued only after the required physical and medical examinations are performed and immunizations are administered at prescribed intervals.

Section 16. Quality and Protection of Food All food must be obtained from sources approved by the local health authority. In this regard, the following requirements are applicable:

(a) Meats, meat products and fish shall be procured from sources under sanitary or veterinary supervision.

(b) All meat and fish shall be properly cooked before serving.

(c) No meat products, fish, vegetables and other food sources shall be procured from sources or areas known to have been affected by radioactivity as for example, areas contaminated with a very large amount of radioactive fallout.

(d) Milk and fluid milk products shall be obtained from sources approved by the local health authority. Milk obtained from other sources must be sterilized, pasteurized or otherwise heated.

(e) Milk shall be stored in a refrigerator. Canned or package milk, other than dry milk powders, shall be refrigerated after the container has been opened.

(f) All perishable and potentially hazardous foods shall be stored at 45_F (7_C) or below.

Cooked food intended to be served hot shall be kept at a temperature not lower than 140_F (60_C).

Raw fruits and vegetables shall be thoroughly washed before they are used.

Section 17. Structural Requirements Food establishments shall be constructed in accordance with the following requirements:

1. No person shall use any room or place for or in connection with the preparation, storage, handling or sale of any article of food

(a) Which is at anytime used or in direct communication with a sleeping apartment or toilet;

(b) In which any animal is kept; or

(c) Which is or has been used for any purpose which would be likely to contaminate the food or to affect injuriously its wholesomeness or cleanliness; or

(d) Which is not used exclusively for the purpose; Provided, That in department stores or multi-purpose business establishments, food may be manufactured, prepared, cooked, stored, or sold only in the area set aside exclusively for said purpose and for which a sanitary permit has been issued.

2. No sanitary permit shall be issued for any premises to be used for the preparation, handling and sale of food unless it is constructed in accordance with the following requirements:

(a) FLOORS The Floors shall be

i. Constructed of concrete or other impervious and easily cleaned material that is resistant to wear and corrosion and shall be adequately graded and drained; all angles between the floors and walls shall be rounded off to a height of not less than 3 inches (7.62 cm.) from the floor; or

ii. Constructed of wood with dovetailed or tongue and grooved floor boards laid on a firm foundation and tightly clamped together with all angles between the floor and walls rounded off to a height of 3 inches (7.62 cm.); or

iii. Constructed in accordance with the requirements of sub-clause (i) and (ii) of this clause and covered with linoleum, smooth surfaced rubber or similar material fixed to the floor with cement or suitable adhesive: Provided, That with the approval in writing of the local authority, floors may be covered with carpets or other floor covering in those parts of the premises where such carpets or coverings can be satisfactorily cleaned and maintained.

(b) WALLS

i. The internal surface of walls shall have a smooth, even, non-absorbent surface capable of being readily cleaned without damage to the surface and constructed of dust-proof materials;

ii. The walls, where subject to wetting or splashing, shall be constructed of impervious, non-absorbent materials to a height of not less than 79 inches (2 meters) from the floor;

iii. The internal walls shall be painted in light colors or treated with such other wall finish as the health authority may prescribe.

(c) CEILINGS

i. All ceilings or, if no ceiling is provided, the entire under-surface of the roof shall be dust-proof and washable.

ii. The ceiling or undersurface of the roof of rooms in which food is prepared or packed or in which utensils or hands are washed shall be smooth, non-absorbent and light.

(d) LIGHTING

i. The general standards of illumination provided shall permit effective inspection and cleaning and shall be of sufficient intensity appropriate to the purpose for which any room or place is used;

ii. In rooms where food is prepared or packed or in which utensils or hands are washed there shall be a minimum illumination intensity of 20 foot-candles; in premises where food is consumed, there shall be a minimum illumination intensity of 5 foot-candles. Intensities of illumination shall be measured at a point 30 inches (76.20 cm.) above the floor;

iii. All lighting shall be reasonably free from glare and distributed so as to avoid shadows;

iv. At other areas or working surfaces, the illumination shall be of such intensity as may be required by the health authority.

(e) VENTILATION

i. Ventilation shall be provided which shall be effective and suitable to maintain comfortable condition;

ii. The ventilation shall be adequate to prevent the air from becoming excessively heated, prevent condensation and the formation of excess moisture on walls, ceilings and for the removal of objectionable odors, fumes and impurities;

iii. In the absence of effective natural ventilation, mechanical ventilation with airflow from a clean area, and discharging in such a manner as not to create a nuisance, shall be provided;

iv. Canopies, air ducts, fans or other appliances shall be provided as required by the health authority in particular circumstances;

v. Effective provision shall be made for securing and maintaining a reasonable temperature;

(f) OVERCROWDING

There shall be sufficient floor space to enable every person working thereon to carry out his duties efficiently and to permit easy access for cleaning. Working spaces, aisles or passageways and areas to which customers have access shall be unobstructed and sufficient to permit movement of employees and customers without contamination of food by clothing or personal contact.
(g) CHANGEROOMS

1. There shall be provided adequate and suitable lockers or other facilities for the orderly storage of clothing and personal belongings of employees or persons engaged or employed in the premises. Such facilities shall be so situated and arranged so that there is no contamination of food by contact with clothing, and where the number of persons engaged or employed is four or more of either sex, there shall be provided separate changing rooms for each sex.

(h) WASH-HAND BASINS

i. Wash-hand basins shall be installed in convenient places and as near as practicable to where the person for whose use they are provided are working while handling food for sale or in such locations as may be otherwise prescribed in any particular case.

ii. If required in writing by the local health authority an additional wash-hand basin shall be installed as near as practicable to the toilet facilities: Provided, that the wash-hand basins specified in this Code need not be installed in premises where only food in sealed containers is sold: and, Provided, further, that wash-hand basins specified in this regulation shall be installed under specifications of the National Plumbing Code of the Philippines.

(i) WASH-HAND BASIN MAINTENANCE

i. An adequate supply of soap, clean towels, roller towels presenting a clean surface to each user from a continuous roller towel dispenser or other hand drying services approved by health authorities.

ii. The wash-hand basin and all hand washing facilities shall, at all times, be maintained in good repair and in a clean condition.

iii. All wash-hand basins shall, at all times, while the premises are being used, be supplied with hot and cold or tempered running water at a minimum temperature of 100_F (37.8_C).

Section 18. Use of Food-Service Spaces

(a) Food-service spaces shall not be used as living or sleeping quarters.

(b) Clothing or personal effects shall be kept in lockers or in designated places away from food service spaces.

(c) No animal or live fowls shall be allowed in such spaces.

(d) Persons not directly connected with food preparation and serving shall not be allowed to stay in food-serving spaces.

(e)Foods in storage or in preparation must not be handled by anyone other than the preparation and serving staff.

Section 19. Food Handlers

(a) No person shall be employed in any food establishment without a health certificate issued by the local health authority.

(b) Food handlers shall at all times:

i. Wear clean working garments. The Cook shall wear prescribed caps and female employees caps or hairnets.

ii. Observe good personal hygiene.

iii. Wash their hands thoroughly with soap and water and dry them with a clean or disposable towel or a suitable hand-drying device immediately before working, or after visiting the toilet.

Section 20. Vermin Control

Vermin A group of insects or small animals such as flies, mosquitoes, cockroaches, fleas, lice, bedbugs, mice, and rats which are vectors of diseases.

(a) Spaces where food and drinks are stored, prepared and served shall be so constructed and maintained as to exclude vermin.

(b) All opening which connects spaces to the outer air shall be effectively protected with screen of non-corrosive wire 16-mesh or finer. Door screens shall be tight-fitting.

(c) A vermin abatement program shall be maintained in the establishments by their owners, operators, or administrators. If they fail, neglect or refuse to maintain a vermin abatement programs, the local health agency will undertake the work at their expense.

(d) During deratting or disinfecting operations, all foodstuffs, utensils, food preparation and cleaning equipment shall be covered to protect them from toxic chemical substances.

(e) Vermin control in public places shall be the responsibility of the provincial, city or municipal governments which have jurisdiction over them.

(f) The procedure and frequency of vermin abatement program shall be determined and approved by the local health authority.

Section 21. Toilet and Washing Facilities

(a) Adequate and clean toilet facilities for male and female customers and personnel shall be provided in properly located areas.

(b) Toilet rooms shall not open directly into spaces where food is prepared, stored or served. Where such toilets exist, the doors shall be tight fitting and self-closing.

(c) Adequate hand-washing facilities shall be provided within or adjacent to toilet room.

(d) Facilities shall include hot and cold running water, single-service paper or cloth towel dispenser or drying device and soap or detergent.

Section 22. Disposal of Refuse

(a) Refuse cans may be used in food-preparation areas for immediate use only.

(b) Storage refuse cans, filled and empty, shall be in a designated space separate from food-handling operations.

(c) These cans shall be constructed and maintained as to be vermin-proof and easily cleaned.

(d) Cans containing refuse shall be tightly covered at all times, except during actual use in food-handling areas.

(e) Holding bins may likewise be used, provided they are constructed of impervious, readily-cleaned materials, and fitted with tight-fitting covers.

(f) Where refuse cans are used, a space separated from the food-handling spaces and adjacent to the refuse-can storage space shall be provided for cleaning them. This space shall be equipped with scrubbing-brushes, cleansing agents, steam or hot water under pressure, and a hose fitted with adjustable nozzle.

Section 23. Equipment and Utensils

(a) They shall be so designed, fabricated and installed so that cleaning is easy and they do not pose health hazards.

(b) Lead-soldered containers and cadium-lined piping and fixtures shall not be used.

(c) Surfaces that come into contact with food or drinks shall be constructed of materials that are impervious, corrosion-resistant, non-toxic, easily cleanable, durable and resistant to chipping.

(d) Sliding doors on cabinets shall be easily cleanable and removable. Runners shall be allotted at the ends to permit removal of dust and debris. The bottom shelves of open-based fixtures shall be removable to facilitate inspection, cleaning and maintenance.

Section 24. Washing of Utensils

(a) They shall be scraped and pre-rinsed to remove food articles.

(b) They shall be thoroughly cleansed in warm water at 120_F (49_C) with soap or detergent.

(c) If running water is not used, the wash-water shall be changed frequently.

Section 25. Bactericidal Treatment

Eating and drinking utensils and equipment, after thoroughly cleaned, shall be subjected to one of the following bactericidal treatments:

(a) Immersion for at least half a minute in clean hot water at a temperature of at least 170_F (77_C);

(b) Immersion for at least one minute in a lukewarm chlorine solution 50 ppm;

(c) Exposure in a steam cabinet at a temperature of at least 170_F (77_C) for at least 15 minutes at a temperature of 200_F (90_C) for at least 5 minutes;

(d) Exposure in an oven or hot-air cabinet at a temperature of at least 180_F (82_C) for at least 20 minutes; or

(e) Any other method approved by the local health authority.

Section 26. Handling of Washed Utensils

(a) Washed utensils shall be allowed to drain dry in wire racks without use of drying cloths, or shall be stored in a self-draining position to permit ready air-drying.

(b) The drying cloth on which to store dishes and utensils temporarily after bactericidal treatment should be clean and changed frequently.

Section 27. Storage of Washed Utensils

(a) They shall be stored in a clean and dry place adequately protected against vermin and other sources of contamination.

(b) Cups, bowls, and glasses, shall be inverted for storage.

(c) When not stored in closed cupboards or lockers, utensils and containers shall be covered or inverted whenever practicable. Utensils shall not be stored on the bottom shelves of open cabinets below the working top level.

(d) Racks, trays and shelves shall be made of materials that are impervious, corrosion-resistant, non-toxic, smooth, durable and resistant to chipping.

(e) Drawers shall be made of the same materials and kept clean. Felt-line drawers are not acceptable, but the use of clean and removable towels for lining drawers is acceptable.

Section 28. Dry Storage of Non-Perishable Foods

Non-perishable foods shall be stored in the following manner:

(a) Designated spaces, lockers, cupboards, racks, shelves and containers shall be used for storage.

(b) All spaces, lockers and cupboard shall be constructed of materials of the same quality as used for food-preparation and food-serving operations. Containers shall be made of metal fitted with tight covers.

(c) The recommended temperature range for dry stores is 50-60_C (10-15_C) except where dry foods for immediate use are stored in the preparation and servicing spaces.

Section 29. Refrigerated Storage of Perishable Foods

Perishable foods shall be stored in the following manner:

(a) They shall be kept at or below 45_F (7_C) except during preparation or when held for immediate serving after preparation.

(b) When such foods are to be stored for extended periods, a temperature of 40_F (40_C) is recommended.

(c) Fruits and vegetables shall be stored in cool rooms.

(d) Recommended temperatures for perishable food storage are:

1. Frozen foods; not more than 10_F (2_C)

2. Meat and fish: 32-38_F (0-3_C)

3. Milk and milk products: 40-45_F (5-7_C)

4. Fruits and vegetables: 44-50_F (7-10_C)

(e) All refrigerating compartments and refrigerators must be kept clean, in good repair and free from odours. They shall be provided with thermometers with scale divisions not larger than 2_F (1_C). Sufficient shelving shall be provided to prevent stocking and to permit adequate ventilation and cleaning.

Section 30. Food Servicing Operations

These operations should be in accordance with the following requirements:

(a) Hand contacts with food or drink shall be avoided; fingers shall not be used to serve butter, ice, or similar items of food. Sugar shall be served in covered dispensers or containers, or in packages wrapped for single service.

(b) The surfaces of containers and utensils, including glasses and tablewares, which come in contact with food and drink shall not be handled.

(c) Disposable cups, plates, spoons and other single-service containers and utensils shall be purchased in sanitary cartons and stored in a clean, dry place until used. These articles shall be so handled on removal from the carton that the hand does not touch the surface which will be in contact with food or drink.

(d) Clean cloths, napkins, spoons, towels, and other cloth equipment shall be stored in clean places designated specifically for them. Soiled linens, including towels, aprons, and coats, shall be stored in a closed bin or locker, suitably marked.

(e) Spoons, spatulas, dippers and scopps used intermittently for dispensing frozen desserts shall be kept in running water or in water maintained at 170_F (77_C) and frequently changed, or they may be washed and stored in a dry place after each use. Constant-temperature bottles and other containers used for potable water and other beverages shall be kept clean and given effective bactericidal treatment before and after subsequent use.

Section 31. Evaluation of Food Establishment It shall be the duty of the Provincial, Municipal or City Health Officer to cause an inspection and evaluation of every food establishment requiring a permit for its operations, at least every six months and shall cause as many additional inspections and re-inspections and evaluation to be made as are necessary for the enforcement of the provision of this Chapter.

During the inspection or evaluation carried out at least every six months, the inspector shall record his findings on an inspection form provided for the purpose and shall furnish the original of such report to the holder of sanitary permit, the manager or occupier of the premises. Demerits entered in the appropriate column inspection forms shall indicate that the item does not, in the opinion of the inspector, comply with the requirements of this regulation. Within 48 hours of the inspection or evaluation, the original of the inspection report shall be furnished the holder of the permit certificate, the manager or occupier of the food establishment. Whenever an inspection form issued indicates non-compliance items relating to any particular type of premises, the inspector shall notify the holder of the sanitary permit, the manager or occupier of the correction to be made and indicate a reasonable period for its compliance. If upon re-inspection after the deadline the inspector finds the correction has not been effected he shall forthwith report to the Health Officer and the Health Officer shall revoke the sanitary permit. A copy of the inspection form and any notices served shall, in all cases, be filed and kept by the local health authority and be available at all reasonable time for inspection by an officer of the Department of Health.

(a) SERVICE OF NOTICE Whenever an inspection or evaluation report form indicates non-complying items, the Health Officer of the Province, Municipality or City may cause to be served on the holder of the permit, the manager or occupier a notice requiring him, within the time stated in the notice, to take such remedial action as may be specified therein. In the event within the time stated in the notice, hereinafter called the first notice, the terms of the first notice are not complied with, the Health Officer may cause to be served on the holder of the permit, the manager or occupier a second notice calling on him to show cause, at a time and place stated in the notice, why the permit issued in respect of the food establishment should not be revoked.

(b) REVOCATION OF PERMITS After prior notice and hearing as provided above, the Health Officer, if satisfied that the terms of the two notices have not been complied with or that the failure to comply therewith is not excusable, shall revoke the said permit.

(c) SUMMARY SUSPENSION OF PERMITS Whenever the Provincial, Municipal or City Health Officer finds unsanitary or unhealthy conditions in the operation of a food establishment which in his judgment constitute a substantial hazard to the public health, the Health Officer may order the immediate suspension of the permit. Any person to whom such an order is issued written petition shall be afforded a hearing as soon as possible.

(d) APPEALS The person or panel conducting the hearing may confirm, modify or reverse the decision appealed from, which decision shall be final.

(e) PROTECTION OF FOOD Notwithstanding the other provisions of this regulation relating to the issuance of permits, every person who is engaged in the sale of food or in the manufacture, preparation, storage, packing or delivery of food for sale protect such food from contamination.

(f) POWER OF ENTRY Any Sanitary Inspector or duly authorized officer of the Department of Health or of the Provincial, Municipal or City Health Officer, upon presentation of proper credentials may at all reasonable times enter any premises engaged in the manufacture, preparation or packing of any article of food for sale or any premises used for any of the purposes referred to in this Code for the purpose of inspection or any other action necessary for administration of this Code.
CHAPTER XVIII
REFUSE DISPOSAL

Section 81. Definition of Terms As used in this Chapter, refuse is an inclusive term for all solid waste products consisting of garbage, rabbish, ashes, night soil, manure, dead animals, street sweepings and industrial wastes.

Section 82. Responsibility of Cities and Municipalities Cities and municipalities shall provide an adequate and efficient system of collecting, transporting and disposing refuse in their areas of jurisdiction in a manner approved by the local health authority.

Section 83. Additional Requirements

(a) Occupants of buildings and residences shall; provide a sufficient number of receptacles for refuse. Refuse in receptacles shall be protected against vermin and other animals.

(b) Refuse shall be disposed through a municipal collection service. If this service is not available, disposal shall be by incineration, burying, sanitary landfill or any method approved by the local health authority.

(c) Refuse shall not be thrown in any street, sidewalk, yard, park or any body of water. It shall be stored in a suitable container while awaiting its final disposal.

(d) Streets shall be kept clean by occupants or owners of properties lining the street from the line of the property to the middle of the street and from one property to the other.

(e) Parks, plazas and streets adjacent to public buildings shall be kept clean by the local government concerned.

WASTE DISPOSAL PRACTICES

OBJECTIVES:

1. To determine the difference among the three selected fast-food chain.

2. To find out an alternative solution for disposing the solid wastes.

3. To identify how solid waste practices is important

4. To know the process of disposing solid waste.

5. To point out how solid waste affects to the environment.