People-Centered Approaches in Sustaining Water, Food and Environmental Sanitation in the Philippines: A Review. Mariano Marcos State University

Transcription

1 People-Centered Approaches in Sustaining Water, Food and Environmental Sanitation in the Philippines: A Review C. M. Pascual,, C. P. Abadilla,, and F. A. P. Acedebo Mariano Marcos State University Outline Objective, Introduction/Rationale Environmental issues/concerns on water, food and sanitation Water Governance in the Philippines People-Centered Systems Approaches Case Studies Water Supply and Sanitation Water Refilling Stations Food and Water Supply with cgmp and HACCP Concluding Remarks

2 Objective To conduct a critical state-of of-the-art review of complex issues, challenges on water, foods and sanitation in the Philippines. Case studies reviews on: Water Supply and Sanitation; Water Refilling Stations; and Food Product Dev t and Water Supply with cgmp and HACCP (On-going) Introduction/Rationale 3 serious issues/concerns (1) widespread water scarcity and multiplicity in water governance; (2) the existing water systems are not much geared for the urban as well as rural poor; and (3) the food safety, sanitation and sewerage requirements have been neglected (FDC, 2004)

3 Precipitation the basic water resource WATER People-Centered Systems Approach a systematic management and integrative tool to support decision making on sustainable water environment Hidden ground water Adapted from: GWP (M. Falkenmark), 2003, Water Management and Ecosystems: Living with Change Hidden ground water With drainage/river basin perspective - the precipitation over the area represents the proper water resource, part of which is consumed in plant production and evaporation from moist surfaces (green water flow) Surplus goes to recharge aquifers and rivers (blue water flow), available for 2societal nd International use and aquatic WEPA Forum ecosystems. on Dec. 3-4, 2007, Beppu City, Oita, Japan E N V I R O N M E N T Water Governance Systems Approaches on Water Environment Systems Approaches on Water Environment Some promising signs of a new approach to governance for sustainability are emerging through the Phil. Water Governance stakeholders (e.g. involves devolution of responsibility into the community at a regional level); Moving towards sustainability will require a paradigm shift not just within government and other policy circles but also within the community as a holistic view;

4 Phils.. Water Environment Situation and Issues Has water storage potential sites for 438 major dams and 423 smaller dams. The total water withdrawal was estimated on the basis of the water rights issued by the National Water Resources Board (NWRB) to 55,422 million m 3, of which 88% is for agricultural purposes; The water situation in the Philippines may be best described as an abundant scarcity Legal framework for water governance Constitution which mandates that all water resources belong to the State; 2. Presidential Decree (PD) 1067 in 1976 or The Water Code of the Philippines; 3. Republic Act (RA) 8041 in 1995 or The Water Crisis Act; and 4. Executive Order No. 364 in 1996, which created the Presidential Task Force on Water Resources Development and Management. 5. Clean Water Act in 2004

5 Introduction/Rationale People-Centered Systems Approaches on Water Environment Sustainability is a new challenge for humanity that attracts a new paradigm for governance; The sustainability challenge is to adapt governance so that the human enterprise operates within an ecological and water resource constraint that lies within the carrying capacity of supporting ecosystems. Water, Environment & Poverty Water scarcity and pollution have complex impacts on income poverty & environmental degradation on income poverty & environmental degradation through: - lowering industrial & agricultural productivities; - preventing productive activities and income, especially of the poor; - increasing burden to get water and diverting women s productive time to fetch water; - depleting forests, biodiversities, aquatic ecosystems, etc; Reducing poverty & recovering environmental degradation will improve water availability and accessibility.

6 Water, Environment & Poverty More than 3 million children die every year caused by waterborne diseases. This is worsen by disasters by waterborne diseases. This is worsen by disasters with even less access to clean water & sanitation, and more contaminated water; The burden of finding and carrying water is more damaging to women s health and increasing the risks health during pregnancy and child birth; An integrated approach to clean up water resources & surrounding environment for better public health will significantly increase access in water services for food, water supply and sanitation. ((a) ((b) Fig. 1. Household access to: (a) safe water; and (b) sanitary facilities by province in the Philippines

7 Water Supply and Sanitation Coverage on Safe Water 80% of population (2002) MDG Target (2015) 87% MTPDP Target (2010) 92% Coverage on Sanitation 86.1% of population (2002) MDG Target (2015) 84% MTPDP Target (2010) 86% Water Refilling Station A water refilling station can be operated with a minimum area of at least square metres. It comprises the following sections: refilling and selling room, enclosed water purification room, container washing and sanitizing room, storage room for empty and refilled containers, source water storage facility, toilet and an office. (Source: Magtibay, 2004)

8 Water Refilling Station Source: Magtibay, 2004 Water Refilling Station The main processes in a water refilling station is dictated by raw water quality. The typical steps are filtration (several stages), softening, and disinfection. Presidential Decree No. 856 or the Sanitation Code of the Philippines is the main law requiring all establishments to comply with existing sanitary standards to protect public health. Guidelines for operating a water refilling station are indicated in the Supplemental Implementing Rules and Regulations on Water Supply of PD 856 issued in 1999.

9 Water Refilling Station The machines that could be installed for such processes are the following: Multi-media sediment filter - removes sediments such as rust, sand and particles that are invisible to the naked eye; employs a total of 5 filters. Ion exchanger - replaces hard minerals with soft minerals. Activated carbon filter - removes all organic chemicals, herbicide, pesticide, offensive odor and bad taste. Reverse osmosis membrane - the heart of the system and the most expensive unit; removes inorganic minerals, bacteria and viruses while retaining its oxygen content. Since the filter size is very small at less than 0.05 micrometre, the product water could have a total dissolved solids (TDS) of less than 10 ppm. The filtration process rejects about 50 percent of raw water volume. Post-carbon filter - improves the taste of water. Ultraviolet lamp - ensures that the water is free from disease-causing microorganisms. Ozone generator inhibits the growth of bacteria in the product tank and prolongs the shelf life of water. Water Refilling Station Water quality monitoring (To avoid proliferation of WRS) Source water and product water are subject to regular monitoring by the local health office. The national standards for drinking water contains 54 parameters that must be complied with. Only DOH-accredited laboratories are allowed to conduct water testing and analysis. The frequency of monitoring is as follows: Bacteriological quality - at least monthly Physical quality - at least every six (6) months Chemical quality - at least every six (6) months Biological quality - at least once a year Monitoring of radioactive contaminants shall be done only if there is significant input of radiation from the surrounding environment.

10 Food Product Dev t and Water Supply R&D Initiatives of MMSU in Partnerships with Food Processors and Local Govenments ( ) GPS-Survey of Food Processors

11 Table 1. Comparison between local, national and international standards on some physical and chemical property values of some food products taken n from food processors and water sources at MMSU, Ilocos Norte, Philippines from July-August PROPERTY %Vol of Ethyl Alcohol at 20 0 C FOOD PRODUCT /VALUE NATIONAL STANDARD VALUE 1 INTERNATIONAL STANDARD VALUE Sugarcane Wine Table 1. Comparison between local, national and international standards on some physical and chemical property values of some food products taken n from food processors and water sources at MMSU, Ilocos Norte, Philippines from July-August PROPERTY Mold and Yeast Count, cfu/g Salmonella, cfu/g S. aureus, cfu/g FOOD PRODUCT /VALUE Empanada 2 <10 zero zero NATIONAL STANDARD VALUE 1 10 zero zero INTERNATIONAL STANDARD VALUE

12 Table 1. Comparison between local, national and international standards on some physical and chemical property values of some food products taken n from food processors and water sources at MMSU, Ilocos Norte, Philippines from July-August PROPERTY Salmonella, cfu/g Staphylococcus, cfu/g Coliform Count, MPN/g Salmonella, cfu/g Staphylococcus, cfu/g Coliform Count, MPN/g FOOD PRODUCT /VALUE Local Sausage absent 0 <1.8 Crispy Pork absent 0 <1.8 NATIONAL STANDARD VALUE 1 absent 0 <1.8 absent 0 <1.8 INTERNATIONAL STANDARD VALUE Table 1. Comparison between local, national and international standards on some physical and chemical property values of some food products taken n from food processors and water sources at MMSU, Ilocos Norte, Philippines from July-August PROPERTY FOOD PRODUCT /VALUE NATIONAL STANDARD VALUE 1 INTERNATIONAL STANDARD VALUE Total Coliform Count,mpn/100 ml E. coli Count, mpn/100 ml Heterotrophic Plate Count, cfu/ml ph, mg/l Acidity, mg/l as CaCO 3 Chloride, mg/l Sulfate, mg/l Total Dissolved Solids, mg/l Total Hardness, mg/l Raw Water <1.1 (negative) <1.1 (negative) < < <2.2 < Water 3 zero zero

13 Food Product Dev t Food Product Dev t

14 Food Product Dev t Food Product Dev t

15 Food Product Dev t Food Product Dev t

16 Food Product Dev t Food Product Dev t

17 Food Product Dev t Mobile toll packaging facility

18 HACCP Aim of HACCP To address food safety hazards to protect consumer health. To prevent, eliminate or reduce food safety hazards to an acceptable level.

19 HACCP BIOLOGICAL Pathogenic bacteria Molds & mycotoxins Viruses Protozoae CHEMICAL Pollutants (heavy metals ) Toxic products (pesticides, acids, cleaning chemicals ) Residues of veterinary drugs & pesticides PHYSICAL Glass, metal shards from machinery & equipment Foreign bodies: sand, rocks, metal, wood STANDARD SANITATION OPERATING PROCEDURE (SSOP) SAFETY OF WATER Every 6 months for water samples. Twice year for the presence of coliforms. from at least four locations. Daily inspection of hoses for the presence of anti siphoning device. Floors in the processing area are inspected for adequate drainage.

20 STANDARD SANITATION OPERATING PROCEDURE (SSOP) 1. SAFETY OF WATER THAT: A. COMES INTO CONTACT WITH FOOD B. FOOD CONTACT SURFACES C. USED IN THE MANUFACTURE OF ICE Control Measures: All water is from company-owned deep well. The water system was designed and installed by a licensed plumbing contractor. All hoses have anti-siphoning devices. Floors are sloped to facilitate drainage. STANDARD SANITATION OPERATING PROCEDURE (SSOP) Safety of Water: Corrective Actions: Stop production in case of; water treatment failure. sampling indicates fecal coliforms Contact sanitary engineer if: Coliform count is more than 5% of the plant water samples.

21 STANDARD SANITATION OPERATING PROCEDURE (SSOP) Safety of Water: Records : Municipal water quality. In-plant water quality test results. Daily Sanitation Report: - floor drainage inspection report. - hose inspection report. - corrective actions. Needs and Opportunities Water (i.e. water and sanitation) is key factor in poverty reduction and attainment of MDGs Asia-Pacific likely to achieve water supply MDG; sanitation a greater challenge Water investments generate good rates of return; many target needs of the poor Time is very important

22 Concluding Remarks Water, food and sanitation are crucial to life and all forms of socioeconomic and environmental development that needs sustainability. Safe water, food and sanitation are prerequisite for achieving the MDGs and for sustaining good health, quality of life and to ensure wealth creation in developing countries. The capacity of the national, regional and local levels to address water, food and sanitation for environmental health 2problems nd International WEPA needs Forum on to Dec. be 3-4, strengthened. 2007, Beppu City, Oita, Japan Concluding Remarks Water refilling stations can be a good source of safe/clean drinking water in the Philippines. The efficient water purification processes can make the quality of water superior to the traditional water systems. However, the risk of contamination is possible if the handling practices are not closely monitored. To ensure water safety and prevent water- borne and food-borne diseases, the government should regulate the operation 2 nd International WEPA Forum Dec. 3-4, 2007, Beppu City, Oita, Japan of water refilling stations.

23 Concluding Remarks Ultimately, there is a need to improve the microbiological safety of drinking water to provide a harmonized framework and scientific basis for quantitative microbiological risk assessment of drinking water; The adoption of cgmp and HACCP on water supply systems and food industry has to be explored and considered. Concluding Remarks HACCP, as a process control oriented management system, can therefore help water and food authorities to coordinate the functions of their various water and food quality management systems to provide assurance of safe products; There is an urgent need to promote and enforce the more environmental laws and technologies to address access to clean water, safe foods and sanitation for people s s preferences.

24 Concluding Remarks The centering of people as the decision maker using the Demand Responsive Approaches (DRA), The use of integrated approaches to water resource management, the potential health benefits of reduced pathogenic and toxic chemical contamination of water and the importance of community participation to ensure sustainability of environmental sanitation.