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Hygiene promotion is therefore an important part of sanitation and is usually key in maintaining good health. [50] Hygiene promotion is a planned approach of enabling people to act and change their behavior in an order to reduce and/or prevent incidences of water, sanitation and hygiene [51] related diseases. It usually involves a participatory ...
Several environmental policy issues affect people's health, including policies that affect access to clean air and water, policies that ensure sanitation and hygiene, provide labels for safe use of chemicals, support workplace safety, a health-supportive built environment, and sustainable agriculture. [2]
A household or workplace may be said to exhibit cleanliness, but ordinarily not purity. Cleanliness is also a characteristic of people who maintain cleanness or prevent dirtying. Cleanliness is related to hygiene and disease prevention. Washing is one way of achieving physical cleanliness, usually with water and often some kind of soap or ...
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [ 1 ]
At the same time, population growth, urbanization and industrialization continue to cause pollution and depletion of water sources. In the developed world, pollution of water sources is threatening the sustainability of urban water systems. Climate change is likely to affect all urban centers, either with increasingly heavy storms or with ...
It is also important to maintain proper kitchen hygiene, to reduce risks of bacteria or virus growth and food poisoning. The common food poisoning illnesses include Listeriosis, Mycotoxicosis, Salmonellosis, E. coli, Staphylococcal food poisoning and Botulism. There are many other organisms that can also cause food poisoning. [5]
Pollution prevention (P2) is a strategy for reducing the amount of waste created and released into the environment, particularly by industrial facilities, agriculture, or consumers. Many large corporations view P2 as a method of improving the efficiency and profitability of production processes through waste reduction and technology ...
The Green Restaurant Association (GRA) is a United States non-profit organization that provides certification for restaurants to become more environmentally responsible. Since 1990, the GRA has been building an extensive database of environmental goals for the restaurant industry.