This document provides an overview of training on hygiene and sanitation promotion. It aims to teach proper personal and environmental hygiene practices to protect health. Key topics covered include the definitions of hygiene, sanitation, and hygiene promotion. Proper handwashing technique with soap is emphasized, as are safe water collection, food handling and storage, domestic waste disposal, and latrine usage and location. The training outlines recommended hygienic practices for various activities to prevent disease transmission.
Hygiene and food safety are the basic requirement to run or start up a commercial kitchen. In this PPT you will the dos and the donts of the hygiene management.
According to the rules of HACCP these rules are mandatory so be careful.
And be safe.
Hygiene and food safety are the basic requirement to run or start up a commercial kitchen. In this PPT you will the dos and the donts of the hygiene management.
According to the rules of HACCP these rules are mandatory so be careful.
And be safe.
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
Thank you for your time.
Basic Guidance Principles for Restaurants and Food Handlers, including Personal Hygiene, Freezing, Contamination & Stock Control. An introduction to Food Hygiene Rules!
Supervisors and managers working in the catering sector must have a good understanding of food safety legislation, hygiene best practices and the HAACP system, to ensure a quality standard of service in the workplace.
In this Level 3 Supervising Food Safety in Catering Course, you’ll be introduced to food safety legislation, how to implement a food management system, pest control, methods for preserving food and much more. You’ll also be trained on how to look after your own personal hygiene, from learning about protective clothing to monitoring standards.
See more: http://bit.ly/Supervising-Food-Safety
This video covers Introduction to food safety , food borne illnesses, food adulteration and food handler's hygience. This video emphasises on Indian context of food safety and FSSAI.
Food Hygiene:
Food hygiene is defined as ‘the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use’.9 EU food law is science-based.
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
Thank you for your time.
Basic Guidance Principles for Restaurants and Food Handlers, including Personal Hygiene, Freezing, Contamination & Stock Control. An introduction to Food Hygiene Rules!
Supervisors and managers working in the catering sector must have a good understanding of food safety legislation, hygiene best practices and the HAACP system, to ensure a quality standard of service in the workplace.
In this Level 3 Supervising Food Safety in Catering Course, you’ll be introduced to food safety legislation, how to implement a food management system, pest control, methods for preserving food and much more. You’ll also be trained on how to look after your own personal hygiene, from learning about protective clothing to monitoring standards.
See more: http://bit.ly/Supervising-Food-Safety
This video covers Introduction to food safety , food borne illnesses, food adulteration and food handler's hygience. This video emphasises on Indian context of food safety and FSSAI.
Food Hygiene:
Food hygiene is defined as ‘the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use’.9 EU food law is science-based.
Its an part of innovative work in science fair project in our University. I am very happy to create this slide. I think it will give a clear concept about sanitation and hygiene. And also help to differentiate among sanitation and hygiene.
One of the most developed cities of India, the city of Chennai is the capital of Tamilnadu and many people from different parts of India come here to earn their bread and butter. Being a metropolitan, the city is filled with towering building and beaches but the sad part as with almost every Indian city
Health Education on prevention of hypertensionRadhika kulvi
Hypertension is a chronic condition of concern due to its role in the causation of coronary heart diseases. Hypertension is a worldwide epidemic and important risk factor for coronary artery disease, stroke and renal diseases. Blood pressure is the force exerted by the blood against the walls of the blood vessels and is sufficient to maintain tissue perfusion during activity and rest. Hypertension is sustained elevation of BP. In adults, HTN exists when systolic blood pressure is equal to or greater than 140mmHg or diastolic BP is equal to or greater than 90mmHg. The
Empowering ACOs: Leveraging Quality Management Tools for MIPS and BeyondHealth Catalyst
Join us as we delve into the crucial realm of quality reporting for MSSP (Medicare Shared Savings Program) Accountable Care Organizations (ACOs).
In this session, we will explore how a robust quality management solution can empower your organization to meet regulatory requirements and improve processes for MIPS reporting and internal quality programs. Learn how our MeasureAble application enables compliance and fosters continuous improvement.
The dimensions of healthcare quality refer to various attributes or aspects that define the standard of healthcare services. These dimensions are used to evaluate, measure, and improve the quality of care provided to patients. A comprehensive understanding of these dimensions ensures that healthcare systems can address various aspects of patient care effectively and holistically. Dimensions of Healthcare Quality and Performance of care include the following; Appropriateness, Availability, Competence, Continuity, Effectiveness, Efficiency, Efficacy, Prevention, Respect and Care, Safety as well as Timeliness.
Telehealth Psychology Building Trust with Clients.pptxThe Harvest Clinic
Telehealth psychology is a digital approach that offers psychological services and mental health care to clients remotely, using technologies like video conferencing, phone calls, text messaging, and mobile apps for communication.
R3 Stem Cells and Kidney Repair A New Horizon in Nephrology.pptxR3 Stem Cell
R3 Stem Cells and Kidney Repair: A New Horizon in Nephrology" explores groundbreaking advancements in the use of R3 stem cells for kidney disease treatment. This insightful piece delves into the potential of these cells to regenerate damaged kidney tissue, offering new hope for patients and reshaping the future of nephrology.
Global launch of the Healthy Ageing and Prevention Index 2nd wave – alongside...ILC- UK
The Healthy Ageing and Prevention Index is an online tool created by ILC that ranks countries on six metrics including, life span, health span, work span, income, environmental performance, and happiness. The Index helps us understand how well countries have adapted to longevity and inform decision makers on what must be done to maximise the economic benefits that comes with living well for longer.
Alongside the 77th World Health Assembly in Geneva on 28 May 2024, we launched the second version of our Index, allowing us to track progress and give new insights into what needs to be done to keep populations healthier for longer.
The speakers included:
Professor Orazio Schillaci, Minister of Health, Italy
Dr Hans Groth, Chairman of the Board, World Demographic & Ageing Forum
Professor Ilona Kickbusch, Founder and Chair, Global Health Centre, Geneva Graduate Institute and co-chair, World Health Summit Council
Dr Natasha Azzopardi Muscat, Director, Country Health Policies and Systems Division, World Health Organisation EURO
Dr Marta Lomazzi, Executive Manager, World Federation of Public Health Associations
Dr Shyam Bishen, Head, Centre for Health and Healthcare and Member of the Executive Committee, World Economic Forum
Dr Karin Tegmark Wisell, Director General, Public Health Agency of Sweden
Explore our infographic on 'Essential Metrics for Palliative Care Management' which highlights key performance indicators crucial for enhancing the quality and efficiency of palliative care services.
This visual guide breaks down important metrics across four categories: Patient-Centered Metrics, Care Efficiency Metrics, Quality of Life Metrics, and Staff Metrics. Each section is designed to help healthcare professionals monitor and improve care delivery for patients facing serious illnesses. Understand how to implement these metrics in your palliative care practices for better outcomes and higher satisfaction levels.
CHAPTER 1 SEMESTER V - ROLE OF PEADIATRIC NURSE.pdfSachin Sharma
Pediatric nurses play a vital role in the health and well-being of children. Their responsibilities are wide-ranging, and their objectives can be categorized into several key areas:
1. Direct Patient Care:
Objective: Provide comprehensive and compassionate care to infants, children, and adolescents in various healthcare settings (hospitals, clinics, etc.).
This includes tasks like:
Monitoring vital signs and physical condition.
Administering medications and treatments.
Performing procedures as directed by doctors.
Assisting with daily living activities (bathing, feeding).
Providing emotional support and pain management.
2. Health Promotion and Education:
Objective: Promote healthy behaviors and educate children, families, and communities about preventive healthcare.
This includes tasks like:
Administering vaccinations.
Providing education on nutrition, hygiene, and development.
Offering breastfeeding and childbirth support.
Counseling families on safety and injury prevention.
3. Collaboration and Advocacy:
Objective: Collaborate effectively with doctors, social workers, therapists, and other healthcare professionals to ensure coordinated care for children.
Objective: Advocate for the rights and best interests of their patients, especially when children cannot speak for themselves.
This includes tasks like:
Communicating effectively with healthcare teams.
Identifying and addressing potential risks to child welfare.
Educating families about their child's condition and treatment options.
4. Professional Development and Research:
Objective: Stay up-to-date on the latest advancements in pediatric healthcare through continuing education and research.
Objective: Contribute to improving the quality of care for children by participating in research initiatives.
This includes tasks like:
Attending workshops and conferences on pediatric nursing.
Participating in clinical trials related to child health.
Implementing evidence-based practices into their daily routines.
By fulfilling these objectives, pediatric nurses play a crucial role in ensuring the optimal health and well-being of children throughout all stages of their development.
CHAPTER 1 SEMESTER V - ROLE OF PEADIATRIC NURSE.pdf
Environmental Sanitation.pdf
1. Training for hygiene
and sanitation
activities
Hygiene and Sanitation
Promotion
June , 2015
Facilitated by:
Farah . R. Mohamud
CISP – School Feeding Program & Gardens Officer
2. Background.
Aims & Objectives.
What is Hygiene?.
What is Hygiene Promotion?.
What is Sanitation?.
Principles of Hand washing .
F Diagram.
Discussion about Hygiene
Promotion in IDPs Camps.
Training Out Line
3. Aims & Objectives
The aim of any WASH program is to promote
good personal and environmental hygiene in
order to protect health.
An effective WASH program relies on an
exchange of information between the agency
and the disaster-affected population in order to
identify key hygiene problems and culturally
appropriate solutions.
Ensuring the optimal use of all water supply and
sanitation facilities and practicing safe hygiene
will result in the greatest impact on public health
4. What is Hygiene?
Hygiene: Hygiene is defined as the
practice of desirable personal behaviors,
e.g., hand washing with soap before
eating and after using toilet, taking regular
bath, and maintaining body cleanliness,
that will promote good health and
prevent sickness.
5. What is Hygiene
Promotion?
Hygiene Promotion: Hygiene Promotion
refers to planned interventions that will
encourage and influence individuals to
adopt and practice desirable hygiene
behaviors hygiene aimed at reducing
disease transmission, prevent diseases
and promote good health, e.g., washing
hands before eating and after using of
toilet, using sanitary latrine, etc.
6. What is Sanitation?
Sanitation: Sanitation refers to the
physical means of collecting and disposing of
excreta and community liquid waste in a
hygienic way.
In the consultative process in Mongolia,
sanitation is described simply as “the proper
means of collecting and disposing of excreta
and the community liquid waste in hygienic
way so as not to endanger the health of
individuals and the community as a whole
community level.
7. Principles of Hand washing
1. Wet hands with water
2. Apply soap to cover all surfaces of the hands
3. Rub hands palm to palm
4. Rub each palm over the back of the other hand
5. Rub palm to palm with fingers interlaced
6. Rub backs of fingers to opposing palms with
fingers interlocked
7. Rub each thumb clasped in opposing palm
8. Clasp fingers and circular rub opposing palm
9. Rinse well with water
10. Allow hands to dry completely before
10. Sessions of proper hygiene and
sanitation practices
1 - Personal Hygiene (Hand Washing Practices):
Good personal hygiene includes:
Personal cleanliness
Hand washing with soap
Cleaning of teeth and cutting nails
Washing one’s clothes
11. The critical times for hand washing
with soap are
BEFORE EATING
AFTER USING LATRINE
AFTER CLEANING BABY BOTTOMS
BEFORE COOKING FOOD
BEFORE FEEDING BABIES
13. SAFE DISPOSAL OF HUMAN EXCRETA AND
WASHING HANDS with soap or ashes
14. Official rules for locating latrines in
relation to houses and wells should be
respected wherever possible.
Any latrine always to
be sited a distance far
from the water sources
at least 20 m away
from it
latrines should be sited
on the lower side of
sloped ground as
groundwater usually
flows away from a wel
The privacy of the
entrance is especially
important as many
people do not like to
be seen entering a
latrine
Some guidelines
recommend building a
latrine about l0m from
the house because of
smell and flies
15. Domestic hygiene
Disease organisms/bacteria are spread from
garbage to people through the environment
and through flies and other vectors/insects
when it is not properly disposed.
There are different types of garbage: household
waste such as food waste, plastics, paper, glass,
tins, dust etc, medical (some of them are
hazardous) waste such as discarded medicines,
used syringes, expired drugs, used cotton pads,
plastics, bottles, chemicals including acids,
human limbs after surgery etc, liquid waste such
as sewage water, household kitchen waste
water etc.
Proper collection and disposal of these wastes is
necessary in order to keep our households and
surrounding/environment clean.
16.
17. An appropriate way to manage
garbage at household level is to:
Bury or burn household refuse: Every
family should have a garbage pit where
household refuse is buried or burned
regularly
Reduce quantity of refuse to be
disposed: The amount of refuse that
needs to be disposed at the household
level can be reduced
18. Food hygiene
The food hygiene domain includes food
handling, preparation, and consumption
and storage practices
Food preparation areas also vary widely,
especially in relation to socio-economic
conditions. In one household, the kitchen
will be an open space with a few pots and
kitchen utensils, whereas in another we
may find a fully equipped kitchen
Food hygiene also includes the use of safe
water for washing of vegetables and for
preparing food. Thorough re-heating of the
food is required if it has been left for more
than two hours.
19. Recommended practices for food
handling in prevention of the disease
entering into our body
Always eat clean food
Keep food-preparing surfaces clean. Germs grow in spots
of dirt or food
Keep food clean and store in covered containers away
from dirt, flies, rats, mice, dogs, cats, goats, and other
animals
Thoroughly cook foods: Thorough cooking kills germs. Food
should be cooked all the way through, especially meat
Eat cooked foods while it is cooked fresh
Keep raw foods away from cooked foods. Raw food
usually contains germs. Cooked food can be
contaminated by contact with raw food. Knives,
chopping boards, and food preparing surfaces should
always be cleaned after preparing raw food
Use clean cloths for cleaning/wiping dishes or pans
Wash vegetables and fruits with clean water before
cooking or eating them
20. Safe drinking water
Water sources can be divided into the
following
Underground water: natural shallow wells, bore wells
Surface water: berkeds, ponds,
Running water: streams, natural springs, rivers
Safe Water Sources for drinking, cooking and washing
babies are water from hand pumps, taps and
protected shallow wells. Deep bore well water is safe
for drinking purposes.
Unsafe water sources include water from unprotected
open wells, ponds, rivers, berkeds and dams. These
sources are generally unsafe as they are prone to
contamination by animals and
21. Water Collection, Transport and
Storage
Most contamination occurs during the collection, transport
and storage of water. We must therefore follow the
following procedures in order to keep the water clean and
safe to drink
Handle water so that it remains protected from
contamination and therefore safe for you and your family to
drink
Do not put hands or other objects in the water being
collected (children should especially be instructed on the
importance of this point)
Wash hands before collecting water
Keep water collection containers. Containers used to
collect, transport and store water should be cleaned on the
inside and outside every day
Store drinking water in clean containers and keep covered.
Covering containers will prevent germs from getting in
Make a clean cup with a long handle (or a ladle) available
for taking water out of the container
22. To be continued
Everyone taking water from the container should use this
same cup. This is to prevent germs from spreading from
people’s hands to the water and then on to other people
who drink the water
Do not allow anyone to put his or her hands into the
container or to drink directly from it
Keep animals out of the house and away from the water
supply source
Keep faeces and wastewater (especially from latrines)
away from water to be used for cooking, drinking,
bathing or washing
Dispose of wastewater by guiding it to a garden or soak
pit