FOOD SAFETY AND FOOD HYGIENE IN SCHOOL BY Rachel Kalamanye
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FOOD SAFETY AND FOOD HYGIENE IN SCHOOL
BY Rachel Kalamanye
AIM
• To ensure food safety and food hygiene practices in schools
OBJECTIVES
• To ensure protection of children from food borne illness
• To assist schools’ food preparation areas to meet minimum requirements of the R962 of 2008
• To encourage good personal hygiene practices• To create healthy relationship with schools• To ensure high standards of cleanliness are achieved• To encourage teaching and in food safety, health
and hygiene
DEFINITIONS• Food handler: A person who on the course of his normal routine
work on food premises come in contact with food not intended for his/her own consumption
• Best available practices: A method which is practicable and necessary for the protection of food against contamination of spoilage
• Food premises: A building, Structure, stall or other similar structure or place used to handle food
• Health hazard: Includes any condition, act or omission that may contaminate or spoil food so that consumption of that food is likely to be dangerous or detrimental to health
• Clean : Free of any dirty, impurity, objectionable manner or contamination to the extent that a state of hygiene is attained
FIVE KEYS TO SAFER FOOD
• Keep clean• Separate raw and cooked• Cook thoroughly• keep at safe temperatures• Use safe water and raw material
FIVE STEPS FOR HAND WASHING
CHALLENGES FROM THE JTG
• No transport • Lack of support from management• Communication barriers• No electronic resources
CHALLENGES AT THE SCHOOLS
• Staff attitude • Lack of cooperation in other schools• Finance for some improvements• Lack of understanding• No running water
METHODOLOGY USED
• Routine visits• Monitoring and inspections• Posters• Health Education
EDUCATION MATERIAL
HEALTH EDUCATIONIketleletso MS
Health educationMiddle School
Health educationSegonyana PS
Health EducationIsagontle
1.Personal protective clothing n jewellery ( Isagontle PS)
Wearing of jewellery and incomplete PPE Staff in full PPE
Isagontle P.S
No PPE Sticking to PPE
Mapoteng PS
No PPE Adhering to PPE
Middle School
Incomplete PPE and Jewellery Conforming to PPE
2.Personal hygiene and hand washingIsagontle PS
Used towels for hand drying Towels removed in bathrooms
MAPOTENG PS
Improper hand washing methods New hygienic hand washing equipment
3.WASTE MANAGEMENTMiddle school
Incorrect waste management Waste removed
Middle schoolCockroaches' in waste stored outside the kitchen Improperly stored waste removed
Sekgonyana PSImproper waste management Waste removed
Segonyana PSNo waste bin next to the preparation area Waste bin provided
4.KITCHEN REQUIREMENTS Isagontle PS
Shoes in the underneath kitchen table Unwanted material removed
Middle School
Spider webs and dust on windows Dust free windows
Segonyana
No order in the kitchen Improved organisation
Segonyana PS
Dusty surfaces Dust free surfaces
5.STORAGE Mapoteng PS
Food kept on the floor Proper storage of food
Isagontle PS
Stored water exposed to contaminants Proper water storage
Sekgonyana PS
Improper storage of food staff Improved storage
Middle School
Storage of utensils on the floor Improving storage of utensils
6.KITCHEN UTENSILSIsagontle PS
Usage of plastic bowls Changing to stainless steel
Isagontle PS
Usage of enamel Switching to stainless steel
Middle School
Usage of Enamel A switch to stainless steel
7.CLEAN AS YOU GOMapoteng PS
Clean as you goMiddle school
8. LESSONS LEARNTFood for All
Cooking with love
Keeping it clean without water
9.CONCLUSION
TEAM GREAT
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