PRACTICAL SKILL DEVELOPMENT ON CONDUCTION OF HEALTH EDUCATION ON HYGIENE AND SANITATION AROUND PU RESTAURANTS

1. Health Education Program on
Food hygiene and sanitation in
Occupational
settings(hotel/restaurants)
Prepared by
Mohammad Aslam Shaiekh
Sarmila Baral
12/1/2019 1

2. Introduction
• Food hygiene is the conditions and measures
necessary to ensure the safety of food from
production to consumption.
• Food can become contaminated at any point
during slaughtering or harvesting, processing,
storage, distribution, transportation and
preparation.
• Lack of adequate food hygiene can lead to
foodborne diseases and death of the consumer12/1/2019 2

3. • Eating contaminated food can cause illness
(food poisoning) and, in some cases, even death
• Contamination of food is a major hazard and
may be considered as the occurrence of any
objectionable matter in or on the food. Like;
microbiological, physical, chemical and
allergenic hazards
12/1/2019 3

4. Introduction Cont…
• Food contamination in restaurants results from
proliferation of microbes at unsafe temperatures,
handling by infected persons who practice
unsanitary habits and direct exposure to
microbes that cause the disease.
• Good sanitation practices in restaurants are
important not only to reduce direct and cross-
contamination of food but also to increase the
morale and efficiency of workers and to satisfy
the customers from an aesthetic point of view.
12/1/2019 4

5. Introduction contd..
• Food-handlers need proper hygiene practices
concerning cleanliness of hands and work
clothes and correct methods of handling food
and utensils.
• An adequate supply of safe, wholesome and
healthy food is essential to the health and well-
being of humans.
• The consumption of contaminated or unsafe
foods may result in illness, also referred to as
foodborne disease
12/1/2019 5

6. Statement of Problem
• Foodborne diseases remain a major public
health problem across the globe. The problem is
severe in developing countries due to difficulties
in securing optimal hygienic food handling
practices.
• In developing countries, up to an estimated 70%
of cases of diarrheal disease are associated with
the consumption of contaminated food.
12/1/2019 6

7. Statement of Problem Cont…
• The factors involved in the potential threat
caused by foods are inappropriate agricultural
practices, poor hygiene at any stage of the food
chain, lack of preventive controls during
processing and preparation of the food, incorrect
use of the chemical materials, contaminated raw
materials, food and water and inappropriate
storage.
12/1/2019 7

8. Rationale
• 1 in 10 people fall ill every year from eating
contaminated food (more than 1 million cases of
food poisoning are reported in the UK alone
every year), and 420,000 people die each year
as a result (WHO).
• Without effective knowledge and education,
drastically increase the risk of food becoming
contaminated, which in turn puts the health and
wellbeing of consumers at risk.
12/1/2019 8

9. Rationale contd..
• Providing training and health education to the
staff on the principles of handling food in all its
stages is important. It has been reported that
most outbreaks of foodborne diseases result
from faulty food handling practices. .
12/1/2019 9

10. Objectives
General Objective:
• To conduct health education program on food
hygiene and sanitation in hotel/restaurants
Specific Objectives:
• To develop prototype plan for health education
program.
• To conduct health education program through
counseling on food hygiene and sanitation.
• To increase knowledge and develop positive
intention towards food hygiene and sanitation
maintenance practices
12/1/2019 10

11. Process/Methodology
 Need assessment done through interview and
observation
 Prepared for health education program and
material development (booklet)
 Provided health education and awareness on
food hygiene and sanitation through counseling
using poster and booklet
12/1/2019 11

12. Process/Methodology Cont…
• Study Area/Setting: Hotels around PU ,Khudi
• Study Population: Staff of Hotels
• Study tools: Observation checklist and
questionnaire.
• Study techniques : Interview (for formative
Research /Counseling (for health education)
• Number of participants: 10 staffs (from 5 Hotels)
• Health Education (Prototype) Design: PIE model
• Date: Need Assessment 30 and 31 July), Health
Education on 3rd and 4th August.
12/1/2019 12

13. Application of PIE Model for
Health Education Program
12/1/2019 13

14. Collecting Baseline Data and
Information
• Before conducting the health education, the
formative research have done to assess the real
situation of food and hygiene sanitation in hotel
located around the PU.
• The major issues about the food hygiene and
sanitation were observed as:
 Cross contamination of foods
 No adequate personal hygiene and sanitation of
food handlers
 No maintenance of essential hygiene actions
 Improper storage of food items
 Improper Waste management
12/1/2019 14

15. Identifying Health Education Need
• The cleanliness and personal hygiene of food
handlers were not sound good. Therefore, good
personal hygiene is essential for those who
handle foods.
• There was possible chances of cross-
contamination of food . So food shall be
protected from cross-contamination by
separating raw foods from ready-to-eat foods
during storage and preparation.
• Equipment and utensils including knives, cutting
boards, and food storage containers must be
thoroughly cleaned and sanitized.12/1/2019 15

16. Identifying Health Need Cont..
 Equipment and utensils including knives, cutting
boards, and food storage containers was not
properly cleaned so must be thoroughly cleaned
and sanitized.
 Hence, effective knowledge and education on
food hygiene and sanitation may prevent the risk
of food becoming contaminated, food born
diseases and helps to promote health and
wellbeing of consumers.
12/1/2019 16

17. Goal and Objectives of HE Program
Goal:
The overall goal of this program is to provide health
education on food hygiene and sanitation to the
staffs of hotels.
Objectives :
• To provide health education program through
counseling on food hygiene and sanitation in
restaurants
• To increase knowledge and develop positive
intention to maintain the food hygiene and
sanitation
• To encourage to adopt the positive health behavior12/1/2019 17

18. Contents of Health education
The following contents were included to provide health
education and awareness on food hygiene and
Sanitations.
 Food hygiene and sanitations
 5 ways of maintaining hygienic foods
 Cause of food contamination and their prevention
 Personal Hygiene & Essential Hygiene actions
 Basic recommendation to food handlers
 Things to consider when buying food
 Things to consider Food storage
 Minimum requirements of a hotel for hygiene and
 Waste management
12/1/2019 18

19. Deciding Target Group
• The Staff of hotel was the primary respondents
for health education program.
• And total 10 staffs from 5 hotels around the PU
were provided counseling on food hygiene and
sanitation management in hotel.
12/1/2019 19

20. Methods and Media
Method:
Health Counseling was done to provide health
education
Media
• Booklets on food and hygiene sanitation was
used to provide health education
• The booklets was developed by hand written to
provide health education
12/1/2019 20

21. Implementation
• We had visited the 5 selected hotels around PU
and asked them for their available time to
conduct health education
• Verbal consent was taken from the hotel owner
and staffs before starting the counseling
• Conducted the counseling on their feasible time.
12/1/2019 21

22. Time and Techniques of Evaluation
• At the end of the session we had asked their
query about the health session on food hygiene
and sanitation.
• They committed to manage the necessary
sanitation and food hygiene in their restaurants.
12/1/2019 22

23. Plan of Action for Counselling
Contents Method &
Media
Resource
Person
Evaluation
technique
Time Remark
s
Definition and
Importance of
food hygiene
and sanitation
Counseling
- Booklets -
Poster
M. Aslam
Question &
Answering
Feedback
from
respondent
s
4
Minute
Ways of
maintaining
hygienic foods
Sarmila Baral 3
Minute
Cause of
Contamination
of foods and
their prevention
Aslam 3
Minute
Personal
hygiene
maintenance
and Essential
hygiene action
Sarmila 4
Minute
12/1/2019 23

24. Contents Method &
Media
Resource
Person
Evaluatio
n
techniqu
e
Time Remark
s
Basic
recommendati
on for food
handlers
Counselin
g -
Booklets
Mohammad
Aslam
Question
&
Answering
Feedback
from
responde
nts
4
Minut
e
Things to
consider food
storage
Sarmila Baral 3
Minut
e
Waste
management
Mohammad
Aslam
2
Minut
e
Sarmila Baral 3
Minut
eMinimum
requirement of
Hotel for12/1/2019 24

25. Conclusion
Food born diseases are still seems as a public
health issue occur as a result of the contamination
of foods in hotels and restaurant. While it is
preventable issue can be prevent and control
through modifying the essential personal behavior
and maintaining the essential hygiene action of
food handlers in the hotels.
12/1/2019 25

26. Recommendations
• Proper Hygiene and Food sanitation should be
maintain at Hotels
• Essential hygiene action of food handlers should
to be maintain
12/1/2019 26

27. Skill Development
• Able to develop the prototype plan for health
education program implementation
• Learned to apply the constructs of PIE model to
community based health education program
12/1/2019 27

28. References
1. WHO, 2008. WHO initiative to estimate the global burden
foodborne diseases
2. Food Safety – Problems and Solutions, Aslı Uçar, Mustafa
Volkan Yilmaz and Funda Pınar Çakıroğlu
3. Sanitary conditions of food establishments in Mekelle town,
Tigray, north Ethiopia Knife Zeru1, Abera Kumie2
4. Food sanitation practices in restaurants of Ramallah and
Al-Bireh district of Palestine I.A. Al-Khatib1 and S.M. Al-
Mitwalli1
5. Food and Hygiene Sanitation/hygiene and foodsafety-12/1/2019 28

29. Annexes
A. Detail plan of action for PSD:
12/1/2019 29

30. 12/1/2019 30

31. Photos during need assesment
12/1/2019 31

32. Photos during health education
12/1/2019 32

33. Annex B : Booklets
12/1/2019 33

34. 12/1/2019 34

35. 12/1/2019 35

36. Annex C : Assessment tool
12/1/2019 36

37. Annex C : Assessment tool
12/1/2019 37

38. THANK YOU.
12/1/2019 38