If a vessel has an installed toilet (technically referred to as a marine sanitation device (MSD), it must be equipped with one of three types of MSDs. The MSDs (Type I, Type II, Type III) are designed to meet different needs and effluent level requirements. Since portable toilets can be moved on and off a vessel, they are not considered installed toilets; therefore, vessels that have portable toilets are not subject to MSDs regulations.
The Sewage Treatment Device (Standard Vessel Length) Type I, is a flow-through device (maceration and disinfection) for vessels less than 65 feet in length. The effluent produced must not have a fecal coliform bacteria count greater than 1000 per 100 milliliters and have no visible floating solids. Type I MSDs rely on maceration and disinfection for treatment of the waste prior to its discharge into the water.
Type II Flow-through devices are for vessels greater than 65 feet in length. The effluent produced must not have a fecal coliform bacteria count greater than 200 per 100 milliliters and suspended solids not greater than 150 milligrams per liter. Type II MSDs are similar to the Type I, however, the Type II devices provide an advanced micro-biological treatment and discharges wastes with lower fecal coliform counts and reduced suspended solids. It operates as/like a septic system.
The term clean environment is somewhat vague and can be interpreted in many ways. A clean environment is not only necessary for aesthetic pleasure, but is essential in sustaining human health as well.
The most widely known health impacts of the environment can be attributed to factors like pollution, climate change, ozone depletion, land degradation and the obvious loss of biodiversity. It is such factors that bring about the correlation between health issues and a clean environment. Why look at environment and health?
There is increasing awareness that our health and the environment in which we live are closely linked, and in 2006 the World Health Organization (WHO) estimated that 24% of the global burden of disease was due to modifiable environmental factors. This growing awareness is reflected in recent health and environmental initiatives from governments and other organizations. A lot has been said about the health issues brought about by poor indoor and outdoor quality, lack of sanitation, the use of hazardous chemicals and poor water quality as well.
Watch Out for those New York City Sanitation Trucks
We see sanitation trucks every day hauling away tons of New York City garbage and recycling materials. We couldn’t live without the work performed by those trucks and the men and women who work on them. According to a new report by the Comptroller’s Office, we all need to watch those sanitation trucks a little more carefully. New York City sanitation vehicles caused over 1,000 accidents in 2009 and cost taxpayers over $17 million in claims.
Sanitation Trucks Caused over 6,000 Crashes in Three Years
Previously when I had been only a wee Brandon, I worked as a waiter in a restaurant in Lee’s Summit, Missouri and had been required to acquire a food safety card to be able to work in the restaurant industry. Even though I most certainly didn’t pay very much attention in class, I did comprehend the value of not making men and women sick with the food I served them. Normally, cleaning up drops to the bottom of many to-do lists out there (I know I am guilty of this); on the other hand, if there is one place that you must by no means skip – it’s the kitchen. I want to go over a couple of essentials right now to help you to keep your kitchen germ-free to make sure you aren’t delivering anyone a nasty bug that may leave them running for the washroom after eating and enjoying your food.
Staying Clean The easiest way to keep things clean in the kitchen is definitely chlorine bleach. It is cheap, easy to use and most importantly effective, oh so efficient. I prefer to have a spray bottle containing a bleach solution under the kitchen sink all the time. The percentage of bleach to normal water is very important – too much and you’ll be required to wipe the surface down using a moistened towel afterwards; not enough and you won’t destroy all harmful bacteria. I end up getting the ratio straight from the source AKA Clorox and they encourage 1 teaspoon for each qt . of normal water. It is sufficiently strong enough for you to disinfect the countertops, but weak enough so it won’t bleach your clothes and / or kitchen towels. All you have to do is spray, wipe and walk away. I like to clean up and spray down the fridge monthly. I also will spray down all the food preparation areas every night soon after I am done making food – this means all the surfaces, cutting boards and stovetops. I would like to take a moment to discuss cross contamination since I see it occur a lot.