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