Session 5: Food and Water Safety Nutrition Management with HIV and AIDS: Practical Tools for Health...

Session 5:Session 5:Food and Water SafetyFood and Water Safety

Nutrition Management with HIV and AIDS: Practical Tools for Health Workers

Session 5: Food and Water SafetyNutrition Management with HIV and AIDS Training

Slide 2

ObjectivesObjectives

• Identify food safety challenges in the community

• List ways to prevent bacterial contamination of food, integrating local methods


Slide 3

What is “Food Safety”?What is “Food Safety”?

• The process of keeping foods free from insects, flies, cockroaches, mice, rats, bacteria, mould and other contaminants• Do this to prevent getting sick• Do this to keep food fresh and healthy to eat

• Food and water safety are important for everyone


Slide 4

Food and WaterFood and Water

• Bacteria, parasites, viruses in food or water• Prevention with good hygiene and food safety

practises• Parasites from contaminated water can cause

weight loss, stomach discomfort, hunger, and malnutrition

• People with weak immune systems are more likely to get sick from contaminated food and water


Slide 5

Conditions for Bacteria GrowthConditions for Bacteria Growth

• Food containing protein

• Moisture in foods or air (ex: liquids or foods kept in damp conditions)

• Temperature (ex: foods kept at room temperature)

• Bacteria grows more over time

• Exposure to oxygen or air


Slide 6

Potentially Hazardous FoodsPotentially Hazardous Foods

• Cooked foods

• Meats, chicken, fish, eggs

• Milk and any milk products like cheese

• Foods with cream, dressings, or mayonnaise (ex: salads)


Slide 7

TemperatureTemperature

• Keep refrigerators below 5 degrees C

• Cooked food should be bubbling or steaming hot and over 60 degrees C

• Potentially hazardous foods that are kept at room temperature (or between 5 and 60 degrees C) can start to grow bacteria after 2 hours


Slide 8

Personal HygienePersonal Hygiene

• Wash hands with clean water and soap:• Before and after preparing foods• Before eating• Before preparing food for infants and children• After using the toilet/latrine• After touching raw meats, chicken, or eggs• After changing an infant’s nappy

• If no soap available, wash hands with salt or ash and clean water


Slide 9

WaterWater

• Use water from safe supply• Treated, piped water• Boreholes or protected wells

• If water supply is unsafe (ex: from river or pond)• Boil water for 5-10 minutes to kill bacteria, or• Put water in a clear plastic bottle, paint one

side of bottle black. Set bottle in sun for at least 5 hours to kill bacteria


Slide 10

WaterWater

• Store and carry water in clean, covered containers (preferably with a tap)

• Do not dip hands into water


Slide 11

Food Preparation and StorageFood Preparation and Storage

• Cover and store foods in clean containers• Throw away old or spoiled foods (foods

with mould or bad smell)• When in doubt, throw it out!• Use FIFO method (First In, First Out)

• Wash all surfaces where food is prepared, utensils and dishes with clean water and soap or ash


Slide 12

Food Preparation and Storage (2)Food Preparation and Storage (2)

• Cook food thoroughly, especially meat, chicken and fish

• Serve cooked food immediately after preparation• Avoid storing cooked food unless refrigeration is

available• If no refrigeration available, cook one meal at a time

• Store fresh food in cool place or refrigerator• Keep raw meats, chicken or eggs away from

already cooked food and foods that will be eaten raw, like vegetables and fruits


Slide 13

Food Preparation and Storage (3)Food Preparation and Storage (3)

• Do not cough, spit or scratch your hair or body while preparing foods

• Do not pick your nose or lick your fingers when preparing food


Slide 14

Clean EnvironmentClean Environment

• Throw away garbage or food in covered bins

• Keep latrines clean


Slide 15

Where Does Food Come From?Where Does Food Come From?

• Open markets

• Supermarkets

• Homestead


Slide 16

Shopping in an Open MarketShopping in an Open Market

• Avoid buying foods covered with flies

• Buy meats that were slaughtered that day only and keep separate from other foods

• Make sure vendors do not use hands to scoop cooked foods, fruits or vegetables; use a clean cup/tin instead


Slide 17

Shopping in a SupermarketShopping in a Supermarket

• Do not purchase dented or damaged canned foods

• Check expiry dates on all foods, especially milk, cheese, yoghurt, eggs, and meats

• Keep raw meats separated from fresh vegetables and fruits


Slide 18

Food from the HomesteadFood from the Homestead

• Wash all foods well before cooking• Use latrines or ventilated improved pit

(VIP) toilets instead of an open field • If latrine or VIP unavailable, bury faeces

immediately after defecation or use a bucket and dispose of waste in sanitary place

• Always wash hands with soap and water after using the latrine


Slide 19

Danger Signs of Unsafe FoodsDanger Signs of Unsafe Foods

• Fresh foods• Bad smell• Unusual taste• Mould on food• Fish: pale gills, dull eyes, loose scales, soft

flesh


Slide 20

Danger Signs of Unsafe FoodDanger Signs of Unsafe Food

• Dry foods like beans, sugar, grains, groundnuts are damp or mouldy• Soak beans overnight before cooking, but

throw away this water and use clean water to boil beans

• Oils and fats have unusual smell and taste

• Cans are swollen, dented, leaking, food smells, looks or tastes unusual


Slide 21

Food Safety Group ActivityFood Safety Group Activity


Slide 22

Key PointsKey Points

1. Keep foods safe and free of contaminants to prevent sickness

2. Keep cold foods cold and hot foods hot3. Potentially hazardous foods kept at room

temperature can start to grow bacteria after 2 hours (cooked foods, meats, eggs, milk, salads, etc)

4. Wash hands with clean water and soap5. Throw away garbage or food in covered bins

and keep latrines clean

Session 5: Food and Water Safety Nutrition Management with HIV and AIDS: Practical Tools for Health...

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Transcript of Session 5: Food and Water Safety Nutrition Management with HIV and AIDS: Practical Tools for Health...