FOOD SAFETY AND FOOD HYGIENE IN SCHOOL1

FOOD SAFETY AND PERSONAL HYGIENE IN SCHOOLBY Rachel Kalamanye

INTRODUCTION

We often think of a project as a vast task and the first thing we want is to change the world and bring solutions to finance, global warming and health.

What we do not know that changing a world is giving a child basic education, food, health and playtime.

In combining all these the idea my project came, food safety and personal hygiene in schools. Educating and monitoring of food handlers in schools to ensure the highest level of food safety and personal hygiene.

SCHOOLS

IKETLELETSO MIDDLE SCHOOL

AIM

To ensure food safety and personal hygiene practices are followed in schools

OBJECTIVES

To ensure protection of children from food borne illness

To encourage good personal hygiene practices

To create healthy relationship with schools To ensure high standards of cleanliness are

achieved To encourage teaching 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

Personnel Protective Equipment (PPE)Specialised clothing or equipment worn by employees during preparation of food

FIVE KEYS TO SAFER FOOD

Keep clean Separate raw and cooked Cook thoroughly keep at safe temperatures Use safe water and raw material

HAND WASHING STEPS

CHALLENGES FROM THE JOHN TAOLO GAETSEWE DISTRICT(JTG)

No transport Lack of support from management Lack of communication facilities

CHALLENGES AT THE SCHOOLS

Staff attitude Lack of cooperation in other schools Lack of understanding No running water Lack of space

METHODOLOGY USED

Routine visits Monitoring and inspections Posters Health Education

EDUCATION MATERIAL

HEALTH EDUCATIONIKETLELETSO MS

HEALTH EDUCATIONSEGONYANA PS

HEALTH EDUCATIONISAGONTLE

1.PERSONAL PROTECTIVE CLOTHING AND JEWELLERY ( ISAGONTLE PS)

Wearing jewellery and incomplete PPE

Staff in full PPE

ISAGONTLE P.SPreparing food with No PPE

Correct PPE

MAPOTENG PSPreparing food with No PPE

Adhering to PPE

IKETLELETSO MS

Incomplete PPE and Jewellery

Conforming to PPE

SEGONYANE PSWorking without a mask

Mask was provided

2.PERSONAL HYGIENE AND HAND WASHINGISAGONTLE PS

Towels used for hand dryingTowels removed in bathrooms

SEGONYANA PS

Flushing using bucketsTank was installed to improve flushing of toilets, now pipes used

MAPOTENG PS

Improper hand washing methods

New hygienic hand washing equipment

3.WASTE MANAGEMENTIKETLELETSO MS

Incorrect waste management

Waste removed

IKETLELETSO MS

Cockroaches' in waste stored outside the kitchen

Improperly stored waste removed

SEGONYANA PSNo waste bin provided next to the food preparation area Waste bin provided

SEKGONYANA PSImproper waste management

Waste removed

4.KITCHEN REQUIREMENTS ISAGONTLE PS

Shoes underneath kitchen table

Unwanted material removed

IKETLELETSO MS

Spider webs and dust on windows

Dust free windows

SEGONYANA

No order in the kitchen Improved order

SEGONYANA PS

Dusty globes in the kitchen

Dust free roof

5.STORAGE MAPOTENG PS

Food kept on the floor Proper storage of food

MAPOTENG PSStore room not organised

Organised store room

ISAGONTLE PS

Stored water exposed to contaminants

Proper water storage

ISAGONTLE PSDirty improperly stored cleaning equipment

Properly stored cleaning equipment

SEGONYANA PS

Improper storage of food staff

Improved storage

IKETLELETSO MS

Storage of utensils on the floor

Improving storage of utensils

6.KITCHEN UTENSILSISAGONTLE PS

Usage of plastic bowls and buckets

Changing to stainless steel

ISAGONTLE PS

Usage of enamel Switching to stainless steel

IKETLELETSO MS

Usage of Enamel A switch to stainless steel

7.CLEAN AS YOU GOMAPOTENG PS

CLEAN AS YOU GOIKETLELETSO MS

8. LESSONS LEARNTFOOD FOR ALL

COOKING WITH LOVE

KEEPING IT CLEAN WITHOUT WATER

9.CONCLUSION

It takes a community to raise a child. The community starts with me, you and every one that makes sure there is a smile in every child's face. Let’s take pride in the environment we live in by continuing to teach, learn and instilling pride in people that make our community a better place.

TEAM GREAT VOTE OF THANX

REFERENCES

1. World Health Organisation(2009)My five moments for hand hygienehttp://www.who.inte/gpsc/5may/background/moments/en 2. World health OrganisationThe five keys to safer food programmehttp://www.who.int/foodsafety/areas_work/food-hygiene/5keys/en 3. Hygiene Expert What is personal hygienehttp://www.hygieneexpert.co.uk/whatispersonalhygiene.html 4. Regulations governing general hygiene requirements for food premises and transport of food( Gazette 35906 Regulation 962)