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�Scottish Government Funded Grant Number MW22 (2013 – 2016)
Facilitator Manual for Training of Market Vendors in Healthy Markets This manual should be used in conjunction with the Healthy Markets Training package for Market Vendors
08 Fall
University of Malawi Polytechnic
Scotland Chikwawa Health Initiative
Acknowledgement
This facilitator’s manual for training of market vendors in healthy markets is culmination of concerted efforts of many individuals. The manual development was initiated by Scotland Chikwawa Health Initiative in collaboration with University of Malawi (Polytechnic). This manual aims at improving the health conditions of markets in Mfera area in Chikwawa district, Malawi. Scotland Chikwawa Health Initiative would therefore like to sincerely express its gratitude and appreciation to all individuals, partner agencies and collaborating institutions for their support and valuable contributions during the process of developing this manual. We are also conveying our heartfelt thanks to Ministry of Health headquarters for the guidance and support on technical issues; the District council staff for Chikwawa; Mr Kondwani Chidziwisano and Mr Connel Ching’anda (from Polytechnic) who provided technical assistance for the development of this manual.
Introduction
Scotland Chikwawa Health Initiative in collaboration with University of Malawi (Polytechnic) carried out a baseline survey in 2013 in Mfera area in Chikwawa with an the aim of assessing the health settings of people in the 18 villages of Mfera including two markets of Dembo and Mfera. The baseline survey found that knowledge on the importance of food hygiene and causes of food borne illnesses with its preventive measures among vendors of Mfera and Dembo markets was limited. This manual has been developed to help extension workers (e.g. Environmental Health Officers, veterinary officers etc) to effectively educate market vendors to improve their health and that of customers through improved hygiene and sanitation practices during food prepation and at the point of selling. The manual can also be used by extension workers in NGOs and other institutions working in the community in the field of sanitation, hygiene and health to change behaviour and initiate positive action among food business operators. An expected outcome of the application of the methods outlined in the manual is to reduce the prevalence of food borne illnesses and hence increase villagers’ activities in various social – economic activities. This manual provides methods that can be used by extension workers to enable food vendors adapt to better food safety and hygiene standards using locally available resources. This training manual targets all market vendors that sell food items (i.e. ready to eat and raw food) in rural markets of Malawi which include butchermen, vegetable, regumes, snacks and fruit vendors.
Considering that vendors (participants) and facilitators (extension workers) also have other important issue to attend, the training has been designed to use the staggered approach where by the training session will be conducted in 3 non consectutive days.
This manual has been written both in English and Chichewa so that the vendors in rural markets may easily understand food safety and hygiene concepts being promoted.
People remember facts quickest from what they hear and do rather than what they hear only. This manual therefore emphasises training using practical examples which are outlined in each section under ‘practical session’. Trainers are encouraged to involve the learners as much as possible. For this to be effective, this manual should be used together with the pictorial power point manual for vendors. The slide numbers placed on each page of this manual corresponds to the slides in the pictorial power point manual.
Responsibilities of the Vendor • It is the responsibility of the vendor to insure that the buyer gets food items
free of germs o Make sure that the vendor prepare and sell the food in hygienic
manner • It is possible for vendors to sell hygienic food
o Achieved through following all hygienic principles from farm to fork
Udindo wa munthu ogulitsa malonda • Ndi udindo wanu ngati wamalonda kuteteza makasitomala anu
o Onetsetani kuti mukukonza komanso mukupereka chakudya cha ukhondo
• Ndizotheka ku gulitsa chakudya cha ukhondo o Tsatilani ndondomeko zaukhondo kuyambira kowoda mpakana
kunsika
English
Chichewa
Slide 1 to 3
Handling of food items at the market
• With inadequate care of food items, the vendors may facilitate transmission of germs to customers
o All hygienic procedures should be adhered to when selling food items
o Food should be placed on a hygienic area at the market
o Avoid placing food items on the ground
How can food items sold at the market cause diseases?
o If the vendor coughs/sneezes on the food
§ Avoid coughing on the food to minimize transmission of germs unto the food tems
Malonda akuyenera kusamaliridwa pamene afika pansika
• Wogulitsa malonda atha kufalitsa matenda kwa makasitomala ambiri ngati sasamala
o Malonda akuyenera kusamaliridwa pamene afika pansika
o Malonda ayalidwe pa malo a ukhondo
o Pewani kuyala malonda pansi
Malonda angazetse bwanji matenda?
o Ngati atsokomolera malonda
§ Pewani kutsokomolera malonda: pamene munthu atsokomola a mamwaza majeremusi ambiri
English
Chichewa
Slide 4 to 7
How can food items sold at the market cause diseases? o If in any way the food items have been in contact with feaces
o If food items have been prepared under unhygienic conditions
§ All hygienic procedures should be followed when preparing food
o If food items have been in contact with wound/boil
§ The vendor should avoid preparing food if he/she has wounds/boils
§ Wounds/boils provide a favourble environment for the multiplication and survival of germs
o When you place your food items on the ground during selling
§ Food items gets contaminated quickly due to germs found in soil/dust
Malonda angazetse bwanji matenda?
o Ngati malonda ake akhudzana ndi chimbuzi
o Ngati malonda akonzedwa mosasamala
§ Ndondomeko zaukhondo zitsatidwe pamene tikukonza chakudya
o Ngati malonda ake akhudzana ndi mabala kapena matudza
§ Pewani kugulitsa kapena kukonza chakududya pamene muli ndi mabala kapena matudza
§ Mabala ndi matudza ndi malo amene mumakhala majeremusi ambiri
o Ngati malonda ayalidwa pansi
§ Fumbi limasunga majeremusi
English
Chichewa
Slide 8 to 11
Practical session: Hygienic food • Materials
o Washed and unwashed vegetables o Good and rotten fish o Good and mouldy bread
• Procedure o Arrange the participants into groups of 5- 8 participants per group o Each group should be given all types of good and bad food o Ask the groups to look carefully on the food items and suggest when the
food is good or bad o Ask them if
§ They can eat all food given § They can give to their children § They can sell to their customers
• Plenary discussion o What would happen if somebody eat bad food? o How can vendors avoid selling bad food? o What is the general comment of the participants on rotten/bad food?
Zochita: Chakudya chaukhondo
• Zofunikira o Masamba otsukidwa bwino ndi osatsuka o Msomba zabwino ndi zina zowola o Bread wabwino ndi wina owola
• Njira o Gawani ophunzira mmagulu anthu 5-8 o Apatseni gulu lirilonse zakudya zabwino ndi zoyamba kuwola o Afunseni magulu kuti apenyetsetse chakudya atchule mmene chiliri
ndipo ngati chili cha ukhondo o Afunseni ngati
§ Angadye chakudyacho § Ngati angapereke kwa ana awo kuti adye § Ngati angagulitse kwa makasitomala awo
• Zokambirana o Chingachitike ndi chiani munthu atadya chakudya ngati ichi? o Kodi mungaletse bwanji zoterezi kuchitika? o Kodi chakudya chopanda ukhondo mungati ndi chotani?
English
Chichewa
Slide 12 to 13
Hygienic practices at the market • The vendor and customer meet at the market to satisify their needs
o Not adhering to hygiene practices by the vendors and customers will facilitate easy and quick disease transmission
• The vendor should always think about the health of all customers since they differ in their immunity levels
o Children have low immunity levels o The very old have vey low immunity levels o The immuno suppressed could easily be attacked by communicable
diseases o Pregnant women have low immunity levels
• It is the responsibility of the vendor to protect the health of all vunerable groups
by selling safe and hygienic food
Kufunikira kwa ukhondo pa nsika
• Pansika wogula ndiwogulitsa amapeza zosowa zawo
o Ngati wogulitsa ndi wogula sasatila ndondomeko zaukhondo pa msika, matenda atha kufalitsidwa kwa anthu ambiri munthawi yochepa
o Ngati ukhondo susatidwa phindu litha kuchepa
• Ganizirani makasitomala anu
o Tiganizire makasitomala athu pokonza ndikugulitsa malonda o Chitetezo chanthupi cha makasitomala chimakhala chosiyasiyana
• Tetezani makasitomala anu onse o Ana akhanda chitetezo chawo chimakhala chisanakhwime o Okalamba ndi odwala matenda ngati HIV atha kudwala mosavuta
chifukwa chitetezo chawo chimakhala chofowoka o Amayi oyembekedzera, nawonso chitetezo chawo chimakhala
chofowoka o Ana ochepera misinkhu sangasiyanitse chakudya chaukhondo ndi
chopanda ukhondo ndi udindo wathu kuwateteza
English
Chichewa
Slide 14 to 21
Food borne diseases • Mostly caused by pathogenic microorganisms found in food
o Pathogenic microorganisms are microscopic germs
o These germs cause diseases such as cholera, diarrhea and dystentry
o Diseases caused by these germs are fatal
o Spreading of these germs is mostly facilitated poor hygiene practices at the market
Gwero lamatenda ochokera ku zakudya
• Matenda odzera muzakudya amayambitsidwa ndi majeremusi
o Majeremusi ndi tizilombo tomwe sitiwoneka ndi maso
o Majeremusi amayambitsa matenda otsekula mmimba monga Cholera Kamwazi angakhale otsekula mmimba ena
o Matendawa atha kupha munthu
o Majeremusi amafara ngati ukhondo sukutsatidwa moyenera pa msika
English
Chichewa
Slide 22 to 23
Where can we find pathogenic germs • Pathogenic germs can be found in all the places in the environment such as;
o In the air
o In the water
o In the soil
o In wastes/garbage
o On the body of animals including human beings
o In cothes
• Food can easily be contaminated with germs if it has been in contact with any surface or object harbouring such germs
Kodi majeremusi amapedzeka kuti?
• Majeremusi amapezeka pamalo osiyanasiyana, mwachitsanzo ngati awa;
o Mumpweya
o Mmadzi
o Mudothi
o muzinyalala
o Nthupi
o Muzovala
• Majeremusi atha kulowa muzakudya ngati akhudzana ndi zinthu zomwe majeremusi akupedzeka
English
Chichewa
Slide 24 to 27
Multiplication of Germs • The germs will always multiply quickly in food containing moisture
o Avoid keeping already prepared food for a long time o Avoid keeping wastes/garbage for along time o Number of germs can be reduced by boiling of food for a long time, and
keeping it under low temperature conditions (below 10 degrees Celsius) Practical session – watch video clip about multiplication of germs Importance of hygienic practices
• Adhering to good hygienic practices will protect vendors and customers from food borne diseases
Kuchulukana kwa majeremusi
• Majeremusi amachulukana pa malo ofunda, achinyontho maka muzakudya o Pewani kusunga zinyalala, ndi kusunga zakudya nthawi yaitali o Majeremusi atha kuchepetsedwa ndi kutentha kwambiri, kubwatitsa
chakudya mokwanira, kusunga chakudya pa malo ozizira kwambiri Zochita – Onelani video kuchulukana kwa majeremusi muzakudya Ukhondo umatithandiza kupewa matenda
• Ukhondo umatitetedza kumajeremusi amene amatipatsa matenda
English
Chichewa
Slide 28
Recommended Hygienic practices • Having a birth everyday before preparing and selling food
o Brushing teeth o Washing hands at all critical times o Bathing helps to reduce germs found on the body
• Vendors should insure that their clothes are clean all the time
o Always change clothes frequently o Dirty clothes always harbor pathogenic germs that can easily be
transmitted to food during preparation or sellinbg
• Vendors should not wear blacelets when preparing food o Blacelets always harbor germs
• Vendors should not have long finger nails
o Finger nails harbor germs
• Vendors should not prepare food when they have wounds and boils o All wounds should be covered properly
Ndondomeko za ukhondo zoyenera
• Onetsetsani kuti mukusamba tsiku ndi tsiku o Kutsuka mkamwa o Kusamba mmanja pafupi pafupi o Kutsuka mmutu o Kusamba kumachepetsa chiwerengero cha majeremusi amene
amapezeka pa thupi
• Onetsetsani kuti zovala zanu ndi zoyera o Sinthani ngati zada o Zovala zakuda zitha kusunga majeremusi
• Pewani kuvala zibangiri ndi mphete pamene mukukonza malonda a zakudya
o Mphete ndi zibangiri ndi malo amene majeremusi amabisala
• Makadabo adulidwe pafupi pafupi o Zikadabo zimasunga ma geremusi
• Pewani kukonza kapena kugawa chakudya pamene muli ndi matudza makamaka mmanja, mmikono, mnkhosi kapena kumaso
o Mabala amangidwe ndi plaster
English
Chichewa
Slide 29 to 37
Recommended Hygienic practices • The vendors should not prepare or sell food if having diarrhoea, skin disease or
vomiting
• Always go to the nearest health facility when sick o Health seeking behavior is one way of preventing communicable
diseases
Ndondomeko za ukhondo zoyenera
• Musakonze kapena kupereka chakudya pamene mwadwala matenda otsekula mmimba, pamene mukusanza,pamene muli ndi matenda apakhungu kapena chifuwa
• Nthawi zonse thamangirani kuchipatala mwa nsanga pamene mwadwala o Kulandira thandizo ndi njira ina yopewera kufara kwa matenda
English
Chichewa
Slide 29 to 37
Hand washing • Required materials to facilitate good hand washing
o Soap
o Luke warm running water
o Brush for cleaning finger nails – not necessary if the finger nails are not long
o Disposable hand towel. Reusable towels could be used, but sharing is not accepted and should be cleaned frequently
o Avoid drying your hands with a wrapper or clothes
Kusamba mmanja • Ndondomeko yoyenera posamba mmanja
• Zinthu zoyenera kuti tisambe mmanja moyenera
o Sopo
o Madzi ofunda ngati mkotheka. Madzi ozizira kapena otentha kwambiri amapangitsa anthu kusamba mmanja mosakwanira. Madzi akhale oyenda kapena munthu akuthilireni
o Chotsukira makadabo (brush) – chitha osafunikira ngati makadabo ali afupi kapena odulidwa
o Kansalu kochapa bwino kowumitsira (Tawelo). Matawelo azisinthidwa ndi kuchapidwa tsiku ndi tsiku
o Tawelo ya mmanja ikuyenera igwiritsidwire mmanja mokha basi
o Pewani kupukuta mmanja ndi chitenje kapena zovala, kapena mmutu
English
Chichewa
Slide 38 to 39
Practical session: Recommended Hand washing Materials
• Bucket with tap • Clean water • Soap • Hand towel • Hand washing video clip
Procedure 1. Show hand washing video clip 2. Ask some participants to wash hands following recommended procedures as
shown in the video clip 3. Ask the other participants to comment on whether those participants that
demonstrated hand washing did it as recommended in the video clip
Zochita: Kusamba mmanja koyenera Zipangizo zoyenera
• Ndowa yokhala ndi mpopi • Madzi oyera bwino • Sopo • Tawelo yopukutira mmanja • Video yowonetsa kusamba mmanja
Njira 1. Onetsani kusamba mmanja koyenera kutsatira chithunzi kapena video 2. Funsani ophunzira mmodzi pa gulu lililonse kuti asambe mmanja 3. Funsani ena ngati osankhidwayo anasamba mmanja moyenera 4. Ngati analakwitsa afunseni atchule pomwe analakwitsa
English
Chichewa
Slide 38 to 39
Hand washing; When to wash hands Always wash hands while preparing food especially :
• Before food preparation
o Hand washing before food preparation prevents food contamination with germs from the hands
• After visiting a toilet
o Hands can be contaminated with feacal matter, It is important to wash hands with soap after visiting the toilet
• After dressing or touching a wound
o A wound is a source of germs
Kusamba mmanja Sambani mmanja pafupi pafupi mmene mukukonza chakudya maka maka :
• Musanayambe kukonza chakudya
o Kusamba mmanja musanakonze chakudya kumateteza majeremusi kulowa muchakudya
• Mukachoka kuchimbuzi
• Manja atha kudetsedwa ndi chimbuzi, ndikoyenera kusamba mmanja ndi sopo mukachoka kuchimbuzi
• Mukamanga bala
o Mabala amasunga majeremusi
English
Chichewa
Slide 39 to 51
Hand washing: When to wash hands • After touching animals or pets
o Animal skin, fur or feathers contain germs, these can be transferred to hands
• After changing clothing o Dirty clothing can contain germs
• After touching raw food such as raw meat, eggs and vegetables o Raw meat can contain zoonotic diseases such as TB
• After blowing the nose, touching hair, mouth, nose or ear o Mucus , saliva, makhololo, hair and nose are areas which harbor germs
• After completing your chores • After cleaning your business place or home
o As you are working hands and clothing can get contaminated with germs Kusamba mmanja Sambani mmanja pafupi pafupi mmene mukukonza chakudya maka maka :
• Mukakhudza ziweto o Ubweya wa ziweto kapena khungu laziweto monga agalu, nkhuku,
Nhumba, amphaka ndi zina zimasunga majeremusi • Mukasintha zovala
o Zovala zakuda zimasunga majeremusi • Mukakhuza chakudya chachiwisi ngati nyama, mazira, masamba
o Nyama ya iwisi itha kukhala ndimajeremusi komanso matenda opatsirana pakati pa anthu ndi ziweto monga chigodola, TB
• Mukatha kumina, kukhuza tsitsi, kuika zala mkamwa kapena mphuno kapena mmakutu
o Mamina , dovu, makhololo, tsitsi ndi mphuno ndi malo ena omwe majeremusi amabisala Mukatha kugwira ntchito zanu
• Mukatha kusesa kapena kukonza pa khomo kapena malo anu a buzinesi o Nthawi imene mukugwira ntchito majeremusi atha kulowa mmanja
komanso muzovala
Chichewa
English
Slide 39 to 51
Hand washing Always wash hands while preparing food especially :
• After caring the sick o Most food borne illness are spread throu water or food
• After changing diapers
o Children’s feaces can also contain germs
• After eating
Activity: Spreading germs/dirty Aim to demonstrate how dirty or germs can be distributed through dirty hands
• Materials
o Tomato sauce representing dirty or germs
o Plates
o Pieces of bread
• Procedure
o Pour the tomato sauce into a plate
o Ask one participant to touch the tomato sauce in the plate
o Ask the participant who touched the tomato sauce to shake hands with others (3 to 5) people
o Ask all who received a hand shake to check their hands and see if they have been contaminated with the sauce
o Ask another participant to touch the tomato sauce
o Ask the participant who touched the sauce to share the pieces of bread to others
o Ask the receipients of bread to check if the bread is contaminated
English
Slide 39 to 51
Kusamba mmanja Sambani mmanja pafupi pafupi mmene mukukonza chakudya maka maka :
• Mukasamalira odwala amene akusanza, kapena kudwala matenda otsekula mmimba
o Matenda ambiri otsekula mmimba ndi kusanza amadzera muzakudya kapena madzi
• Mukasintha thewera la mwana o Chimbuzi chamwana ndi chowopsyanso, mumakhala majeremusi
• Mukatha kudya
Zochita: kupakana umve Onetsani kupatsirana kapena kupakana umve kuchokera mmanja
• Zipangizo
o Tomato sauce kuyimirira majeremusi ndi zinthu za umve
o Mbale,
o Buledi odula kale
• Njira
o Thirani tomato sauce mbale
o Funsani mmodzi mmodzi ammagulu agwire tomato sauce
o Funsani ogwira tomato sauce apatsane chanza ndi ena
o Funsani onse opatsana chanza aone mmanja mwao
o Funsani mmozi agwire tomato sauce
o Funsani ogwira tomato agawe buledi kwa ena
o Funsani olandila aone buledi
Chichewa
Slide 39 to 51
Food preparation and storage Activity : Food preparation premise
• Place participants in groups of 6-8
• Show participants food preparation slide/picture
• Ask participants to identify and discuss shortfalls in hygiene and ask them to explain how the shortfalls can be corrected.
Food preparation place Food should be prepared at a clean place to avoid contamination
• The place should be well swept of all waste
• Avoid cooking or leaving cooked food close to the ground
• Food should be covered while being stored
Activity: Video ( Pests;rats and cockroaches in a food preparation area)
1. Show video of rats and cockroaches in afood preparation/storage area
After the video ask the partcipants to discuss the dangers posed to consumers who eat food prepared/ stored in such a place. Cleaning utensils
• Utensils should be cleaned immediately after use
• Use soap and portable water to clean utensils
• Dirty utensils provides abreeding ground for microorganisms(germs) and other pests
• Water used for cleaning utensils should be changed regulary
Avoid prolonged keeping of food at ambient temperature, store food at a cool dry place
English
Slide 52 to 58
Kukonza ndi kusunga chakudya Zochita : Malo okonzera chakudya
• Gawani ophunzira mmagulu anthu 6-8
• Ophunzira apenyetsetse chithunzi ndikutchula zolakwika
• Kodi zolakwika angazikonze bwanji? Malo okonzera chakudya Malo okonzera chakudya akuyenera kukhala aukhondo
• Malo akuyenera kukhala osesedwa bwino
• Zinyalala zikuyenera zitayidwe
• Pewani kuphikira pansi pafupi ndi fumbi
• Chakudya chivindikiridwe nthawi zonse
Zochita:
2. Onetsani video ya makoswe ndi mphenvu muzinyalala
Funsani ophunzira kuopsa kwa makoswe ndi mphemvu Kutsuka ziwiya
• Ziwiya zitsukidwe pamene tathera kugwiritsa ntchito
• Ziwiya zitsukidwe ndi sopo komanso madzi otetezedwa
• Ziwiya zotsatsuka ndi gwero la majeremusi, ntchentche, makoswe komanso mphenvu
• Kumbukirani kusintha madzi otsukira ziwiya
Pewani kusunga chakudya nthawi yaitali, ngati ndi kofunikira chakudya chisungidwe pamalo ozizira
Chichewa
Slide 52 to 58
Drying kitchen utensils • Utensil can be dried on a bench under sun or use a clean towel
o Plates and cups should face down to facilitate drying
o Whe using a towel make sure these are regulary washed and dried. Have more than one towel
o Avoid drying / cleaning utensil utensils with clothing
Kuyanika ndi kupukuta ziwiya • Ziwiya ziyanikidwe kapena kupukutidwa ndi kansalu kochapa bwino
o Mbale ndi makapu ziyanikidwe moloza pansi
o Tawelo yopukutila ziwiya ikhale yochapa
o Pewani kupukuta ziwiya ndi zitenje
English
Chichewa
Slide 59
Water for cleaning and food preparation Always use portable water in your food business
• Use portable water or water treated with waterguad for washing hands and for cleaning utensils
• Always exercise care as water can get contaminated with germs while being drawn or during storage. Do not place tree blanches in water
o Water storage and drawing utensils should be kept clean
• Always cover water during storage
Madzi ogwiritsira ntchito Gwiritsani ntchito madzi otetezeka pa buzinesi yanu
• Madzi otsukira mmanja kapena kukonzera chakudya akhale otetezeka
• Samalani majeremusi atha kulowa mmadzi pamene mukutunga komanso pamene mwatunga kapena pamene mukupita nawo kumalo ogwiritsira ntchito
o Onetsetsani kuti ziwiya zotungira kapena kusungira madzi ndi zotsukidwa bwino
• Vindikirani madzi nthawi zonse pamene akusungidwa
English
Chichewa
Slide 60 to 66
Water for cleaning utensils and food preparation Always use portable water on your business
• Water from boreholes should be treated with waterguard
• Avoid placing tree branches /leaves while carrying the water home or to a business area
Also note that irrigation water can be asource of contamination Activity: Video- Show video of dirty/contaminated water being used for irrigation
Ask participants to discuss on how they can protect their customers from such a practice
Other things to avoid while during food preparation • Cooked food should not come into contact with uncooked food
• Salads should not be prepared/ chopped on the same boards used to prepare raw meat
• Meat should be properly cooked or fried to kills germs • Keep chemicals away from food • Always cover food, to avoid contact with coackroaches, houseflies and other
pests • Keep waste away from food preparation area • Waste are breeding sites for coackroaches, houseflies and other pests
English
Slide 65 to 70
Madzi ogwiritsira ntchito Gwiritsani ntchito madzi otetezeka pa buzinesi yanu
• Madzi a pachitsime athiridwe waterguard
• Pewani kuika masamba mmadzi pamene mwatunga
Madzi othirira mbewu athanso kufalitsa matenda Zochita video- onetsani video yamadzi osatetezeka othirira mbewu
Kambiranani mmagulu kuti makasitomala angatetezeke bwanji ku mchitidwewu
Zina zoyenera kupewa pamene tikukonza chakudya • Chakudya chosaphika chisaphatikizane ndi chophika
• Nyama ya iwisi ndi saladi zisakonzedwe pa malo amodzi
• Musagwiritse ziwiya zimodzi musanazitsuke kaye
• Nyama iphikidwe kapena kukazingidwa mokwanira kuti tizilombo toyambitsa matenda tifeMakhwala othira mbewu kapena kuphera tizilombo aikidwe kutali ndi chakudya
• Chakudya chivindikiridwe, chisakhudzane ndi mphemvu, ntchentche ndi makoswe kapena fumbi
• Pewani kusunga zinyalala pafupi ndi malo okonzera kapena kugulitsira chakudya
• Mphemvu, ntchentche zimaswana ndikuchulukana muzinyalala
Chichewa
Slide 65 to 70
Other things to avoid during food preparation • Avoid coughing over food
• Avoid smoking during food preparation
• Avoid scratching tha skin during food preparation
Zoyenera kupewa pamene tikukonza chakudya • Pewani ku tsokomolera chakudya
• Pewani kusuta fodya
• Pewani kukanda kanda pamene mukukonza chakudya
English
Chichewa
Slide 71 to 74
Storage of food • Avoid prolonged storage of food- prepare enough for sale
o If possible sale food while it is still hot
o When required food should be stored at a cool place. Cool places reduces multiplication of germs
o Food should always be covered Activity: Show video of some issues to avoid when preparing food Ask participants to identify additional don’ts during food preparation Sale of food at the market
• Food can get contaminated with germs while at the market place
Kusunga chakudya • Pewani kusunga chakudya
o Chakudya chigulitsidwe chikadali chotentha ngati ndi zotheka
o Chakudya chisungidwe pamalo ozizila. Malo ozizira amachepetsa kuchulukana kwa majeremusi
o Vindikirani chakudya nthawi zonse Zochita: Onetsani video yazolakwika pokonza chakudya Funsani ophunzira kuti atchule zolakwika zina zowonjezera Kugulitsa chakudya pansika
• Chakudya chitha kulowa majeremusi pansika ngati ukhondo sukutsatidwa
English
Chichewa
Slide 71 to 74
Sale of ready to eat at the market Proper preparation before market day is important to ensure proper hygiene is followed at the market
• Wash and wear clean clothes – note that customers are attracted with your appearance
Before makert day consider the following:
o Think of the utensils and other things you will require at the maket
§ Utensils containing the product should be kept clean
§ Water for cleaning, washing hands and drinking
§ Utensils to be used for picking food (tongs)
§ Plates
§ Wrapping paper or paperbags
Kugulitsa chakudya pansika Kukonzekera musanapite kunsika ndikofunikira kuti ukhondo utsatidwe
• Mukuyenera kusamba ndi kuvala zochapa – dziwani kuti ogula amakopedwa ndi mmene inu mukuonekera
Lisanafike tsiku la nsika ganizirani izi:
o Ganizirani za zinthu zofunikira kunsika
§ Ziwiya zotengera malonda komanso zogulitsira zikhale zotsukidwa bwino
§ Madzi otsukira
§ Zobayira kapena zogawira zakudya
§ Mbale
§ Mapepala omangira malonda
English
Chichewa
Slide 75 to 91
Activity: Sale of food products Arrange participants in groups ( 5-8 people) First
• Ask each group to identify utensils and other things required for them to sale • Ask them to mention their business/product and how they display their product • Ask them to discuss what they can do to avoid contamination with germs
Second • Show a transparent bucket and demonstrate how it can be used in the sale of
ready to eat food– bucket should be placed on a small chair or bench • Show a small pot without covering/ lid – the pot should be close to the ground • Show vegetables displayed on a plastic paper close to the ground • Ask participants to identify good or wrong things about how the food is sold • Ask participants to discuss how those wrongs can be corrected
Other group discussion § Ask groups to discuss on the following: How can we improve our business stalls ? § Ask the groups to share their discussions
Special activity - For butchermen ond those who sale ready to eat meat A veterinary officer should lead The officer should demonstrate how an animal should be slaughtered and prepared for sale Zochita – kugulitsa malonda Mmagulu ( anthu 5 -8) Zoyamba
• Funsani ophunzira kuti atchule ziwiya zoyenera pa malonda awo • Funsani afotokoze malo amene amagulitsira komanso kayalidwe kamalonda • Funsani atchule zoyenera kuchita kuti apewe kufalitsa matenda pamsika
Zachiwiri • Onetsani bucket yoonekera mkati yokhala ndi chivindikiro ndi kagwiritsidwe
ntchito koyenera pogulitsa malonda – bucket ikhale mamwamba pa mpando • Onetsani poto wogulitsira malonda wopanda chovindikira – poto aikidwe pansi • Onetsani masamba oyalidwa pa pepala pansi • Funsani ophunzira atchule ubwino kapena zolakwika pa kayalidwe kamalonda • Funsani ophunzira atchule mmene angakonzere zolakwikazo
Zokambirana mmagulu § Funsani magulu akambirane pa mfundo iyi: Kodi malo athu abiziness
angakwezedwe bwanji maka maka maonekedwe a mabenchi? § Funsani magulu agawane nafe tonse pa zokambirana zawo
Zochita zapadera - A butchale ndi ogulitsa kanyenya wa nyama A veterinary atsogolere Onetsani ndodomeko zoyenera kuchita pa kupha komanso kugulitsa nyama
Chichewa
English
Slide 75 to 91
Sale of meat Meat can be asource of food borne disease if it is sold uncertified by verterinary officer or meat inspector
• Uninspected meat should not be sold at the market , it can be asource of zoonotic infections such as TB
• Animal to be sold as meat should be slaughtered at the market and not at home • Use aproper slaughtering place avoid dressing/ skinning close to the ground to
avoid contamination with dust • Tha carcass should be suspende properly head up
Malonda a nyama Nyama itha kukhala gwero lamatenda ngati sinayezedwe ndi a veterinary kapena azaumoyo
• Nyama itha kusunga matenda monga a TB • Nyama yomwe sinavomerezedwe ndi azaumoyo isagulitsidwe pansika • Nyama yamalonda ikuyenera kuphedwa pa malo a nsika osati kunyumba • Nyama isaphedwe pansi pafumbi ndipo isasendedwere pansi • Pamene mukukoleka nyama onetsetsani kuti mutu waloza kumwamba
English
Chichewa
Slide 92 to 102
Sale of meat Meat can be asource of foodborne illness
• Offals or intestines should be removed properly;should be separated and washed properly
• Meat should be displayed or sold on an easy to clean surface. If cadbords are used these should be changed daily.
• Dogs and other animals should not be kept away from slaughtering and selling points
• Ready to eat meat should be sold away from raw meat- avoid crosscontamination through knives and other utensils. Utensils used on raw meat should be cleaned or sterilized before use on ready to eat food.
Malonda a nyama Nyama itha kukhala gwero lamatenda
• Zammimba ( Ma offals) asakhudzane ndi nyama akuyenera apatulidwe ndi kutsukidwa bwino
• Onetsetsani kuti nyama ikuyalidwa pamalo aukhondo- ma katoni oyalira akuyenera kukhala aukhondo onetsetsani kuti mukuwasintha
• Agalu ndi ziweto zina zisapezeke pamalo ophera kapena pamalo ogulitsira • Onetsetsani kuti kanyenya sakuphatikizidwa ndi nyama yaiwisi- pewani
kubweekana mipeni ndi ziwiya zina pakati pa akanyenya ndi opha ziweto
English
Chichewa
Slide 92 to 102
Sale of meat Meat can be a source of diseases if proper hygiene is not followed
• Always use clean utensils in your ready to eat meat business • Ready to eat meat should be properly cocked – Undercooked meat can be
asource of contamination • Provide enough clean picking utensil- customers should not use unclean hands • Unsold meat should be kept in a refrigerator at a correct temperature
Malonda a nyama Nyama itha kukhala gwero lamatenda ngati sitisamala ukhondo
• Gwiritsani ntchito ziwiya zotsukidwa bwino pa bizinesi yanu ya kanyenya • Onetsetsani kuti nyama yakanyenya yapsya mokwanira – nyama yosapsya itha
kugawa matenda • Onetsetsani kuti makasitomala anu ali ndi zo bayira zokwanira • Nyama yotsalira isungidwe mu fridge koma osatikwnthawi ya itali.
English
Chichewa
Slide 92 to 102
Sale of vegetables and fruits Fruits and vegetables can be asource of foodborne illnesses if not handled properly. Fruits and vegetables are often consumed raw or after minimal heat treatment, not enough to kill germs:
• Fruits and vegetables should be handled properly staring from the field o Avoid purchasing from field which are using contaminated water for
irrigation
Malonda amasamba ndi a zipatso Masamba atha kukhala gweloatenda ngati sitisamala Masamba kawiri kawiri amadyedwa awisi kapena osapsyesetsa: izi zimapereka mwayi ku majeremusi
• Masamba asamalidwe kuyambira kumunda kokawoda o Musagule masamba amene apopera mankhwala posachedwa kapena
amene sanathiriridwe ndi madzi aukhondo
English
Chichewa
Slide 103 to 111
Sale of fruits and vegetables
• Use portable water to clean and keep your vegetables clean • Always wash hands: avoid unnesesary touching of produce with bare hands • Avoid selling close to the ground: sell on pr
o The soil/ground is asource of germs: can lead to contamination o Custormers can step on produce sold tooo close to the ground o Sell on proper benches away from the ground
Malonda a masamba ndi a zipatso
• Gwiritsani ntchito madzi aukhondo pamene mukuwadza madzi kapena kutsuka masamba anu
• Sambani mmanja nthawi zonse: pewani kugwiragwira masamba ndi zipatso • Pewani kuyala masamba pansi
o Pansi pamakhala majeremusi ambiri o Makasitomala atha kuponda malonda ngati ayalidwapansi o Yalani malonda anu pa benchi
English
Chichewa
Slide 103 to 111
Sale of Ready to eat food • Proper hygienic practices should be followed all the time, both during
preparation and sale • Avoid touching food with dirty hands during sale or serving • Do not allow customers to pick food with hands, always provide picking utensils • Keep your product covered always • You may display a propery covered sample to attract attention of your
customers instead of exposing all product
Malonda a zakudya zophikaphika • Ndondomeko za ukhondo zikuyenera kutsatidwa nthawi zones pamene
tikukonza komanso pamene tili pa msika • Pewani kugwira malonda ndi manja pamene mukugulitsa • Makasitomala aasgwire malonda ndi manja, onesetsani kuti muli ndi zo bayira • Malonda avindikiridwe nthawi zonse • Mutha kuika kachionesero kamalonda amene alimkati
English
Chichewa
Slide 112 to 118
Sale of ready to eat food • Ndondomeko za ukhondo zikuyenera kutsatidwa nthawi zones pamene
tikukonza komanso pamene tili pa msika • Always wash hands after counting or touching money • Use clean wrapping materials • Avoid selling food products close to the ground • Sell ready to eat food on araised ground, you can use a small chair or bench • Always use clean utensils
Malonda a zakudya zophikaphika • Ndondomeko za ukhondo zikuyenera kutsatidwa nthawi zones pamene
tikukonza komanso pamene tili pa msika • Sambani mmanja pafupipafupi, pamene mwagwira ndalama • Onesetsani kuti zomangira malonda ndi zaukhondo • Pewani kuyala malonda pansi • Malonda ayikidwe pa kampando, pabenchi kapena pamwamba • Gwiritsani ntchito ziwiya zotsuka bwino pamene mukugulitsa malonda
English
Chichewa
Slide 112 to 118
