food safety and food hygiene in school1
TRANSCRIPT
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.
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
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
1.PERSONAL PROTECTIVE CLOTHING AND JEWELLERY ( ISAGONTLE PS)
Wearing jewellery and incomplete PPE
Staff in full PPE
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
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.
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)