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.

3. SCHOOLS
IKETLELETSO MIDDLE
SCHOOL

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

8. HAND WASHING STEPS

9. CHALLENGES FROM THE JOHN TAOLO
GAETSEWE DISTRICT(JTG)
 No transport
 Lack of support from management
 Lack of communication facilities

10. CHALLENGES AT THE SCHOOLS
 Staff attitude
 Lack of cooperation in other schools
 Lack of understanding
 No running water
 Lack of space

11. METHODOLOGY USED
 Routine visits
 Monitoring and inspections
 Posters
 Health Education

12. EDUCATION MATERIAL

13. HEALTH EDUCATION
IKETLELETSO MS

14. HEALTH EDUCATION
SEGONYANA PS

15. HEALTH EDUCATION
ISAGONTLE

16. 1.PERSONAL PROTECTIVE CLOTHING AND
JEWELLERY ( ISAGONTLE PS)
Wearing jewellery and
incomplete PPE Staff in full PPE

17. ISAGONTLE P.S
Preparing food with No PPE
Correct PPE

18. MAPOTENG PS
Preparing food with No PPE
Adhering to PPE

19. IKETLELETSO MS
Incomplete PPE and
Jewellery Conforming to PPE

20. SEGONYANE PS
Working without a mask Mask was provided

21. 2.PERSONAL HYGIENE AND HAND WASHING
ISAGONTLE PS
Towels used for hand drying
Towels removed in bathrooms

22. SEGONYANA PS
Flushing using buckets
Tank was installed to
improve flushing of toilets,
now pipes used

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

24. 3.WASTE MANAGEMENT
IKETLELETSO MS
Incorrect waste management Waste removed

25. IKETLELETSO MS
Cockroaches' in waste stored
outside the kitchen
Improperly stored waste
removed

26. SEGONYANA PS
No waste bin provided next to
the food preparation area Waste bin provided

27. SEKGONYANA PS
Improper waste management Waste removed

28. 4.KITCHEN REQUIREMENTS
ISAGONTLE PS
Shoes underneath kitchen
table Unwanted material removed

29. IKETLELETSO MS
Spider webs and dust on
windows Dust free windows

30. SEGONYANA
No order in the kitchen Improved order

31. SEGONYANA PS
Dusty globes in the kitchen Dust free roof

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

33. MAPOTENG PS
Store room not organised Organised store room

34. ISAGONTLE PS
Stored water exposed to
contaminants Proper water storage

35. ISAGONTLE PS
Dirty improperly stored
cleaning equipment
Properly stored cleaning
equipment

36. SEGONYANA PS
Improper storage of food
staff Improved storage

37. IKETLELETSO MS
Storage of utensils on the
floor Improving storage of utensils

38. 6.KITCHEN UTENSILS
ISAGONTLE PS
Usage of plastic bowls and
buckets Changing to stainless steel

39. ISAGONTLE PS
Usage of enamel Switching to stainless steel

40. IKETLELETSO MS
Usage of Enamel A switch to stainless steel

41. 7.CLEAN AS YOU GO
MAPOTENG PS

42. CLEAN AS YOU GO
IKETLELETSO MS

43. 8. LESSONS LEARNT
FOOD FOR ALL

44. COOKING WITH LOVE

45. KEEPING IT CLEAN WITHOUT WATER

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.

47. TEAM GREAT
VOTE OF THANX

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)