Good Hygiene Practices - presentation by -
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1 Good Hygiene Practices - presentation by - National Environment Agency 9 May 2006
2 Introduction Outline Personal hygiene Environmental hygiene Food hygiene
3 Hygiene Common elements Personal hygiene Environmental hygiene Interlinked! Food hygiene Hygiene practices followed by staff & children play an important role in maintaining hygiene standards.
4 Hygiene & Environmental Health Child Care Centres Regulations Section Second Schedule Prescribes the Washing, sanitary & kitchen facilities needed Maintenance of child care centre Personal care of children Prohibition on smoking Serving of food
5 Good personal hygiene Good personal habits Covering of mouth/nose when sneezing or coughing Washing hands after touching of contaminated surfaces or matter. Child Care Centres Regulation S30. Every child care centre shall have washing and sanitary facilities of a type suitable for children as set out in the Second Schedule.
6 HAND WASHING FACILITIES CCCR 2 nd Schedule 3. Wash hand basins shall be of child-size and fixed at a height approximately 500 mm to 600 mm from the floor. 4. A mirror of a suitable size shall be fixed to the wall above the wash hand basins.
7 When to Wash Hands? Before handling food Before and after eating Before giving medication When hands are dirty After using the toilet After contacting body fluids eg. mucus, saliva After contacting any contaminated surfaces or matter After playing in the playground After handling toys, pets, pet cages.
8 What Can Go Wrong? Liquid soap dispensers are faulty Liquid soap dispensers not refilled Diluted soap is used Incorrect washing techniques Contact time is too short Dirty or contaminated towels are used Hand sinks are used for other purposes
9 Proper hand washing
10 Hand washing instructions
11 Use of Gloves Wear disposable gloves in situations where contact with blood or body fluids is expected: Treating bloody noses or wounds of children Handling clothes soiled with urine, faeces, vomit or blood Cleaning blood and body fluid spills
12 Poor personal hygiene Poor personal habits Digging nose or ear Putting fingers in mouth Rubbing of eyes Spitting
13 Poor personal hygiene Sharing of personal items, eg. toothbrush, towels, etc. Child Care Centres Regulation S32. (2) Every child shall have his own personal effects including towel, comb, toothbrush and a change of clothes. (3) Every child shall have his own locker or storage space in the child care centre. Lockers or storage space shall be of sufficient size to contain the personal belongings, including the clothing of every child.
14 Poor personal hygiene Sharing of eating & drinking utensils or food & drinks Child Care Centres Regulation 35 Serving of food. (1) Every child care centre shall ensure that each child is provided with individual eating and drinking utensils. (2) Children shall not be fed from the same eating and drinking utensils.
15 Environmental hygiene Deals primarily with: Cleanliness & housekeeping of premises & facilities toilets, classrooms, play & eating areas, etc. Disinfection of changing & eating surfaces and objects including toys. Waste management litter, diapers, etc. Control of vectors/pest disposal of
16 Check-in area (HEALTH SURVEILLANCE) Health surveillance important in maintaining hygiene standards. Avoid overcrowding as much as possible.
17 Why is toilet hygiene very important? Raw sewage contains billions of microorganisms, including pathogenic ones. Good to close the toilet bowl before flushing!
18 Clean toilets CCCR 2 nd Schedule 7. Internal walls of toilet blocks shall be lined with glazed tiles to a height of at least 1.5 metres. The wall behind and above wash hand basins and sinks shall be lined with glazed tiles to a height of not less than 450 mm.
19 Clean bathing facility CCCR 2nd Schedule 8. Bathing facilities for children shall be provided.
20 DIAPER CHANGING 32. (1) Every child care centre shall (a) establish sanitary procedures for changing diapers Designated area Out of reach of the children Separated from food preparation area and equipped with tap and sink Table is smooth, non absorbent, and can be easily cleaned Undesirable - Used diapers hanging from taps or hooks in toilet
21 32. (1) Every child care centre shall (b) sanitize changing and eating surfaces, toys and other objects handled by the children. No sign of vomit, spitting, waste on equipment/floor
22 Cleaning Chemicals Chemicals are sold in concentrated or in ready-to-use formulation. Talk to supplier to gain better understanding of the properties and effectiveness of the chemical. Read the label and follow the manufacturer s instructions on application /dilution. Take note of the safety precaution.
23 Maintenance of child care centre. 31. The premises and equipment of a child care centre shall be maintained in a clean and sanitary condition and kept in a good state of repair to the satisfaction of the Director.
24 Food hygiene Kitchen facilities. 34. Every child care centre shall have sufficient and suitable kitchen facilities for the preparation of meals for children attending the child care centre and for the washing up of utensils.
25 Food hygiene Wash hands thoroughly after going to toilet before preparation (or consumption) of food. Use gloves, tongs, ladles or spoons to handle ready-to-eat food. Cover cuts and sores with waterproof plaster. Keep fingernails short and clean.
26 Separate chopping boards Clean them between use.
27 Some Don ts... Handle or prepare food when you are sick eg. have diarrhoea Prepare food on floor or near toilet Sneeze or cough on food Pick nose, comb hair or clean ears with fingers while preparing food Blow or breathe on food wrappers Wipe off perspiration with bare hands Wear accessories/jewellery that may drop into the food during preparation
28 Undesirable practices Inadequate protection of cooked food Cooling down cooked food without providing proper cover/protection
29 Food hygiene Cook the food thoroughly. Heat destroys most microorganisms! If food is re-heated, ensure that it is heated adequately Do not re-heat food repeatedly for consumption over a few days Danger zone for bacterial growth: 5 to 60 deg. C
30 Food Storage Cooked food above raw food No stacking of food
31 - END OF PRESENTATION -
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