Ensuring food safety is at its ultimate best in local schools in Kuruman townships.

1. FOOD SAFETY AND FOOD
HYGIENE IN SCHOOL
BY Rachel Kalamanye

5. AIM
• To ensure food safety and food hygiene
practices in schools

6. 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

7. 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

8. FIVE KEYS TO SAFER FOOD
• Keep clean
• Separate raw and cooked
• Cook thoroughly
• keep at safe temperatures
• Use safe water and raw material

9. FIVE STEPS FOR HAND WASHING

10. CHALLENGES FROM THE JTG
• No transport
• Lack of support from management
• Communication barriers
• No electronic resources

11. CHALLENGES AT THE SCHOOLS
• Staff attitude
• Lack of cooperation in other schools
• Finance for some improvements
• Lack of understanding
• No running water

12. METHODOLOGY USED
• Routine visits
• Monitoring and inspections
• Posters
• Health Education

13. EDUCATION MATERIAL

14. HEALTH EDUCATION
Iketleletso MS

15. Health education
Middle School

16. Health education
Segonyana PS

17. Health Education
Isagontle

18. 1.Personal protective clothing n
jewellery ( Isagontle PS)
Wearing of jewellery and
incomplete PPE Staff in full PPE

19. Isagontle P.S
No PPE Sticking to PPE

20. Mapoteng PS
No PPE Adhering to PPE

21. Middle School
Incomplete PPE and Jewellery Conforming to PPE

22. 2.Personal hygiene and hand washing
Isagontle PS
Used towels for hand drying
Towels removed in bathrooms

23. MAPOTENG PS
Improper hand washing methods
New hygienic hand washing
equipment

24. 3.WASTE MANAGEMENT
Middle school
Incorrect waste management Waste removed

25. Middle school
Cockroaches' in waste stored
outside the kitchen
Improperly stored waste
removed

26. Sekgonyana PS
Improper waste management Waste removed

27. Segonyana PS
No waste bin next to the
preparation area Waste bin provided

28. 4.KITCHEN REQUIREMENTS
Isagontle PS
Shoes in the underneath kitchen
table Unwanted material removed

29. Middle School
Spider webs and dust on
windows Dust free windows

30. Segonyana
No order in the kitchen Improved organisation

31. Segonyana PS
Dusty surfaces Dust free surfaces

32. 5.STORAGE
Mapoteng PS
Food kept on the floor Proper storage of food

33. Isagontle PS
Stored water exposed to
contaminants Proper water storage

34. Sekgonyana PS
Improper storage of food staff Improved storage

35. Middle School
Storage of utensils on the floor Improving storage of utensils

36. 6.KITCHEN UTENSILS
Isagontle PS
Usage of plastic bowls Changing to stainless steel

37. Isagontle PS
Usage of enamel Switching to stainless steel

38. Middle School
Usage of Enamel A switch to stainless steel

39. 7.CLEAN AS YOU GO
Mapoteng PS

40. Clean as you go
Middle school

41. 8. LESSONS LEARNT
Food for All

42. Cooking with love

43. Keeping it clean without water

44. 9.CONCLUSION

45. TEAM GREAT