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
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ObjectivesObjectives
• Identify food safety challenges in the community
• List ways to prevent bacterial contamination of food, integrating local methods
Session 5: Food and Water SafetyNutrition Management with HIV and AIDS Training
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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
Session 5: Food and Water SafetyNutrition Management with HIV and AIDS Training
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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
Session 5: Food and Water SafetyNutrition Management with HIV and AIDS Training
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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
Session 5: Food and Water SafetyNutrition Management with HIV and AIDS Training
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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)
Session 5: Food and Water SafetyNutrition Management with HIV and AIDS Training
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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
Session 5: Food and Water SafetyNutrition Management with HIV and AIDS Training
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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
Session 5: Food and Water SafetyNutrition Management with HIV and AIDS Training
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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
Session 5: Food and Water SafetyNutrition Management with HIV and AIDS Training
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WaterWater
• Store and carry water in clean, covered containers (preferably with a tap)
• Do not dip hands into water
Session 5: Food and Water SafetyNutrition Management with HIV and AIDS Training
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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
Session 5: Food and Water SafetyNutrition Management with HIV and AIDS Training
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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
Session 5: Food and Water SafetyNutrition Management with HIV and AIDS Training
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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
Session 5: Food and Water SafetyNutrition Management with HIV and AIDS Training
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Clean EnvironmentClean Environment
• Throw away garbage or food in covered bins
• Keep latrines clean
Session 5: Food and Water SafetyNutrition Management with HIV and AIDS Training
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Where Does Food Come From?Where Does Food Come From?
• Open markets
• Supermarkets
• Homestead
Session 5: Food and Water SafetyNutrition Management with HIV and AIDS Training
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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
Session 5: Food and Water SafetyNutrition Management with HIV and AIDS Training
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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
Session 5: Food and Water SafetyNutrition Management with HIV and AIDS Training
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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
Session 5: Food and Water SafetyNutrition Management with HIV and AIDS Training
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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
Session 5: Food and Water SafetyNutrition Management with HIV and AIDS Training
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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
Session 5: Food and Water SafetyNutrition Management with HIV and AIDS Training
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Food Safety Group ActivityFood Safety Group Activity
Session 5: Food and Water SafetyNutrition Management with HIV and AIDS Training
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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