This document outlines a project aimed at improving food safety and personal hygiene practices in schools. The project focused on educating food handlers and monitoring practices in schools to ensure high standards of hygiene. Key objectives included protecting children from foodborne illness, encouraging good hygiene practices, and teaching students about food safety and health. The project identified various challenges in schools like lack of resources and negative attitudes. Through routine visits, inspections, posters and health education, improvements were achieved such as proper handwashing, waste management, kitchen cleanliness, storage, and use of protective equipment. Lessons highlighted the importance of hygiene even without resources. The conclusion emphasizes continuing education to instill community pride in environmental health.
To maintain your kitchen’s hygiene, you can use Dettol’s range of disinfecting kitchen cleaning products including the kitchen and slab gel, the Antibacterial surface cleaning wipes and liquid hand wash.
To maintain your kitchen’s hygiene, you can use Dettol’s range of disinfecting kitchen cleaning products including the kitchen and slab gel, the Antibacterial surface cleaning wipes and liquid hand wash.
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.
Importance of Hygiene and food safety in Fruits and Vegetable processing Ademola Adebowale
A large proportion of risk attributable to food, lies in the failure to comply with hygiene rules in production area. These rules are not set by the government but Individual or enterprises. The result; Safe Food and Good reputation!
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.
10 Important Kitchen Hygiene Tips You Can Follow!Hasnat Zaman
These are my 10 Important Kitchen Hygiene Tips for people to follow. You can maintain a hygienic kitchen and healthy kitchen environment with these tips.
For tips like these and pressure cooker reviews, visit http://canningpressurecooker.net
The training slide outlines food safety culture 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.
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.
Importance of Hygiene and food safety in Fruits and Vegetable processing Ademola Adebowale
A large proportion of risk attributable to food, lies in the failure to comply with hygiene rules in production area. These rules are not set by the government but Individual or enterprises. The result; Safe Food and Good reputation!
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.
10 Important Kitchen Hygiene Tips You Can Follow!Hasnat Zaman
These are my 10 Important Kitchen Hygiene Tips for people to follow. You can maintain a hygienic kitchen and healthy kitchen environment with these tips.
For tips like these and pressure cooker reviews, visit http://canningpressurecooker.net
The training slide outlines food safety culture 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.
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.
Food hygiene safety course ISO Certificate Dr Cindy Heaster Carelinks Christa...Duncan Heaster
Food handling preparation hygiene safety course ISO Certificate Dr Cindy Heaster Carelinks Christadelphian Soup Kitchen Riga, latvia ISO 22000
Recommended International Code of Practice – General Principles of Food Hygiene:
CAC/RCP 1-1969, rev. 3 (1997), Amd. (1999).
Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering; CAC/RCP 39-1993.
Eiropas Parlamenta un Padomes regulas (EK) Nr. 852/2004 „Par pārtikas higiēnu”.
Eiropas Parlamenta un Padomes regula (EK) Nr. 466/2001
REGULATION (EC) No 178/2002 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety
Bacteria: single cell, microscopic organisms. Over 1,000,000 would fit on a pinhead and still not be visible to the naked eye. They are found everywhere; soil, water, air, food and on people. Bacteria produce disease either by infecting humans or by producing toxins which cause disease.
Examples: Salmonella, Clostridium perfringens, Bacillus cereus, Staphylococcus aureus, Clostridium botulinum, Campylobacter, E.coli, Shigella, Listeria.
Harmful bacteria = ‘pathogens’ and only 1% of bacteria cause food poisoning. Others cause food to rot and decay = ‘Spoilage bacteria’
Not all bacteria are harmful! E.g. Bacteria in our gut produce vitamin K, necessary for clotting, and the good bacteria on our skin stop us getting infected by pathogenic bacteria.
Break the food poisoning chain. Warmth: Most bacteria grow rapidly at body temperature (37 degrees C), but can grow between 5 and 63 degrees = danger zone. Some bacteria multiply between 0 and 20 degrees.
Moisture: All bacteria need moisture, and many dried or dehydrated foods such as milk powder, powdered eggs etc. will allow bacterial growth if they become moist. It’s therefore very important to keep dried foods dry. And also important that all cooking equipment is allowed to dry properly after use.
Parasites produce disease by taking nutrients from the host, and by taking up space (e.g. in brain). In the UK, food poisoning from parasites is rare. It is much more common in the developing world.
Toxoplasmosis is the most likely cause of parasitical food poisoning in the UK. It is caused by a parasite that is found in the digestive systems of many animals, particularly cats.
Humans can get toxoplasmosis by consuming undercooked contaminated meat or food or water contaminated with the faeces of infected cats.
Examples: Toxoplasmosis, Giardia, Fluke.
What is food safety and why it is importantIftekhar Ahmed
The news media frequently comes up with stories- “Authorities have shut down a food processing plant or restaurant, stating it was contaminated by bacteria linked to the health hazards of several people, health officials said.” So, it’s no wonder what is Food Safety why food safety has become a constant concern all over the world and one of the most important topics to talk about.
Garden to Kitchen - Organic Gardening for Children ~ Teacher Guide; by Garden Organic UK
`
For more information, Please see websites below:
`
Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
`
Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
`
Free School Gardening Art Posters
http://scribd.com/doc/239851159`
`
Companion Planting Increases Food Production from School Gardens
http://scribd.com/doc/239851159
`
Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
`
City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
`
Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
Similar to FOOD SAFETY AND FOOD HYGIENE IN SCHOOL1 (20)
Garden to Kitchen ~ Teacher Guide, Organic Gardening ~ United Kingdom
FOOD SAFETY AND FOOD HYGIENE IN SCHOOL1
1. FOOD SAFETY AND PERSONAL
HYGIENE IN SCHOOL
BY Rachel Kalamanye
2. 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.
4. AIM
To ensure food safety and personal hygiene
practices are followed in schools
5. 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
6. 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
7. FIVE KEYS TO SAFER FOOD
Keep clean
Separate raw and cooked
Cook thoroughly
keep at safe temperatures
Use safe water and raw material
46. 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.
48. REFERENCES
1. World Health Organisation(2009)
My five moments for hand hygiene
http://www.who.inte/gpsc/5may/background/moments/en
2. World health Organisation
The five keys to safer food programme
http://www.who.int/foodsafety/areas_work/food-
hygiene/5keys/en
3. Hygiene Expert
What is personal hygiene
http://www.hygieneexpert.co.uk/whatispersonalhygiene.ht
ml
4. Regulations governing general hygiene requirements for
food premises and transport of food( Gazette 35906
Regulation 962)