Reference Outcome Suggested indicators Suggested activities (in the toolkit) [Especially in high risk area and when there is indication of contamination Chapter 9 of the water source] repair/ improve water points and undertake % of people accessing and using safe water (from shock/emergency chlorination before they reinitiate their operation. chlorinated sources/by using household water Undertake bucket chlorination in centralised water points (boreholes, wells, treatment methods) for drinking and other hand pumps). purposes. People access and use [In areas where water supply systems are not available] Provide safe % of samples from water sources reporting more safe water supply for all drinking water through water trucking, centralised treatment and than 0.5 mg/l of FRC purposes but specially for distribution, etc. Train water vendors in safe water production and handling % of people treating water for drinking at drinking and cooking and in certain contexts in point of use/ household water treatment and [as household level and having a FRC of 0.2 mg/l. appropriate] provide the required supplies for undertaking it. % of people recognising/indicating household Distribute supplies for household water treatment [including water water treatment and storage practices in containers, as per necessary]. FGD/household interviews and observation. Monitor water quality at water distribution points and household level; and undertake follow up actions when problems are reported. Households, communities, Chapter 9 Train food providers on environmental health and food safety. % of inspections on institutions/outlets reporting institutions and food good hygiene conditions outlets practice safe food Communicate and undertake community mobilization to promote safe food hygiene and follow practices among households. % of people recognising/indicating safe food national food safety hygiene practices in FGD/household interviews. Conduct regular inspections on institutions and food outlets to monitor standards (when existent) % of children under 6 months being exclusively Chapter 7 -Provide health and hygiene education messages into all interventions at the breastfed Infants are given safe and 9 fluids and food community and facility level on how to ensure safe infant and young child feeding % of mothers using safe water in food production when they introduce solid food to infants
Outcome Suggested indicators Suggested activities Reference (in the toolkit) People access and use safe water supply for all purposes but specially for drinking and cooking % of people accessing and using safe water (from chlorinated sources/by using household water treatment methods) for drinking and other purposes. % of samples from water sources reporting more than 0.5 mg/l of FRC % of people treating water for drinking at household level and having a FRC of 0.2 mg/l. % of people recognising/indicating household water treatment and storage practices in FGD/household interviews and observation. [Especially in high risk area and when there is indication of contamination of the water source] repair/ improve water points and undertake shock/emergency chlorination before they reinitiate their operation. Undertake bucket chlorination in centralised water points (boreholes, wells, hand pumps). [In areas where water supply systems are not available] Provide safe drinking water through water trucking, centralised treatment and distribution, etc. Train water vendors in safe water production and handling and in certain contexts in point of use/ household water treatment and [as appropriate] provide the required supplies for undertaking it. Distribute supplies for household water treatment [including water containers, as per necessary]. Monitor water quality at water distribution points and household level; and undertake follow up actions when problems are reported. Chapter 9 Households, communities, institutions and food outlets practice safe food hygiene and follow national food safety standards (when existent) % of inspections on institutions/outlets reporting good hygiene conditions % of people recognising/indicating safe food hygiene practices in FGD/household interviews. Train food providers on environmental health and food safety. Communicate and undertake community mobilization to promote safe food practices among households. Conduct regular inspections on institutions and food outlets to monitor Chapter 9 Infants are given safe fluids and food % of children under 6 months being exclusively breastfed % of mothers using safe water in food production when they introduce solid food to infants -Provide health and hygiene education messages into all interventions at the community and facility level on how to ensure safe infant and young child feeding Chapter 7 and 9
Annex_6E-Suggested_logical_framework_for_cholera_preparedness_and_response.docx