Food safety and food hygiene in school
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Transcript of Food safety and food hygiene in school
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FOOD SAFETY AND FOOD HYGIENE IN SCHOOL
BY Rachel Kalamanye
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AIM
• To ensure food safety and food hygiene practices in schools
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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
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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
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FIVE KEYS TO SAFER FOOD
• Keep clean• Separate raw and cooked• Cook thoroughly• keep at safe temperatures• Use safe water and raw material
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FIVE STEPS FOR HAND WASHING
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CHALLENGES FROM THE JTG
• No transport • Lack of support from management• Communication barriers• No electronic resources
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CHALLENGES AT THE SCHOOLS
• Staff attitude • Lack of cooperation in other schools• Finance for some improvements• Lack of understanding• No running water
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METHODOLOGY USED
• Routine visits• Monitoring and inspections• Posters• Health Education
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EDUCATION MATERIAL
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HEALTH EDUCATIONIketleletso MS
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Health educationMiddle School
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Health educationSegonyana PS
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Health EducationIsagontle
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1.Personal protective clothing n jewellery ( Isagontle PS)
Wearing of jewellery and incomplete PPE Staff in full PPE
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Isagontle P.S
No PPE Sticking to PPE
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Mapoteng PS
No PPE Adhering to PPE
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Middle School
Incomplete PPE and Jewellery Conforming to PPE
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2.Personal hygiene and hand washingIsagontle PS
Used towels for hand drying Towels removed in bathrooms
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MAPOTENG PS
Improper hand washing methods New hygienic hand washing equipment
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3.WASTE MANAGEMENTMiddle school
Incorrect waste management Waste removed
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Middle schoolCockroaches' in waste stored outside the kitchen Improperly stored waste removed
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Sekgonyana PSImproper waste management Waste removed
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Segonyana PSNo waste bin next to the preparation area Waste bin provided
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4.KITCHEN REQUIREMENTS Isagontle PS
Shoes in the underneath kitchen table Unwanted material removed
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Middle School
Spider webs and dust on windows Dust free windows
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Segonyana
No order in the kitchen Improved organisation
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Segonyana PS
Dusty surfaces Dust free surfaces
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5.STORAGE Mapoteng PS
Food kept on the floor Proper storage of food
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Isagontle PS
Stored water exposed to contaminants Proper water storage
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Sekgonyana PS
Improper storage of food staff Improved storage
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Middle School
Storage of utensils on the floor Improving storage of utensils
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6.KITCHEN UTENSILSIsagontle PS
Usage of plastic bowls Changing to stainless steel
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Isagontle PS
Usage of enamel Switching to stainless steel
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Middle School
Usage of Enamel A switch to stainless steel
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7.CLEAN AS YOU GOMapoteng PS
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Clean as you goMiddle school
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8. LESSONS LEARNTFood for All
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Cooking with love
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Keeping it clean without water
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9.CONCLUSION
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TEAM GREAT