Hygiene

Dr. margaret Hannah.

 Hygiene
• Hygiene is the maintenance of healthful practices.

• It is the science concerned with the prevention of

illness and maintenance of health.

• In modern terminology, this is usually regarded as

a particular reference to cleanliness.

• Hygiene is required in several aspects in life

 Hygiene
1. Personal care
1. Self
2. Those that cannot (children, the sick and the
disabled).

2. Food handling

3. Housing conditions
1. Homes (domestic)
2. Work (occupation)
3. Industries (production)
 Personal Hygiene

• Learning objectives
• By the end of the session students should be able
to;
1. Explain the meaning of personal hygiene

2. List the components of personal hygiene

3. Describe the benefits of personal hygiene

 Personal Hygiene
• Personal hygiene refers to the set of practices
associated with the preservation of one’s body in
a clean state.

• Personal hygiene is the first step to good

grooming and good health.

• Elementary cleanliness is common knowledge,

and good looks are the result of careful and
continuous grooming.
 Components of personal hygiene

• Every external part of the body demands a basic

amount of attention on a regular basis.

• Here are some grooming routines.

A. Body hygiene
• Our hair, skin, teeth, hands, nails and feet all need
grooming.
• There is also need to maintain menstrual hygiene.
Components of personal hygiene
1. Hair should be washed regularly, combed &
shaven.

2. The skin should be washed regularly.

3. Armpits & the genital area should be shaven

once a fortnight.

4. Care should be taken to clean the face and

ears at least twice daily.
 Components of personal hygiene

5. Clothing and beddings should be cleaned regularly

and kept free of infestation with lice, bed bugs etc.

6. Care should be taken to wash the hands with soap

and water before eating and after using a latrine or
toilet.

B. Dental hygiene refers to oral cleanliness, involving the

teeth, tongue and gums.

• The teeth, tongue and gums should be cleaned by

brushed at least twice daily.
Benefits of maintaining good personal
hygiene
1. Maintaining good personal hygiene

2. Reduces infections related to poor personal

hygiene

3. Increases productivity at household and national

level, thereby improving the socio-economic status.

4. Improves performance at the work place and in

school,
 Prevention and control of diseases related to personal hygiene

1. Keep your body, clothing and mouth clean.

2. Disinfect all contaminated and infested

materials.

3. Treat all related infections.

4. Create community awareness.

 Domestic Hygiene

• Learning objectives
• By the end of this session students should be
able to;

1. Explain the meaning of domestic hygiene

2. List the components domestic hygiene
 Domestic Hygiene
• Domestic hygiene is the maintenance of a
healthy environment in the home and the areas
surrounding the homestead.

• This is achieved by observing simple health

practices to avoid infections such as those that
cause diarrhea, skin infections, intestinal worms
and other unhealthy conditions
 Components of domestic hygiene

• Every household should have the following in

order for the home to be considered an ideal
homestead.
1. Main house
– Adequate floor space, with all rooms measuring not
less than 80 sq ft.
– A well drained site
– Adequate ventilation and lighting
– Smooth floor and walls that are kept neat and clean
– Leak proof roof
– Clean beds and beddings
 Components of domestic hygiene
2. Latrine/toilet
– Situated 30 m from the water source
– A pit and sound superstructure
– Hole cover
– Smoked regularly
– Hand washing facility
– Privacy
– Anal cleansing material
– A facility for children
– And the associated latrine use practices
 Components of domestic hygiene
3. Kitchen
– Adequate floor space measuring not less than 35 sq
ft.
– Adequate means of smoke escape
– Firewood drying rack
– Situated 10 m from the latrine

4. Bathroom/bath shelter
– Provided with a soak pit
– Provides privacy
 Components of domestic hygiene
5. Animal shelter, if required
– No body should share accommodation with animals
6. Means of refuse collection and disposal, such as
a compost pit
7. A clean water storage facility, such as a tank,
drum, pot or any other container

8. A kitchen garden or back yard garden

9. A food storage facility or granary

 Components of domestic hygiene

10. Drying rack for kitchen utensils

11. Drying line for clothes

12. Compound
– Leveled and well drained
– Not littered with waste
– No tall grass
 Components of domestic hygiene

12. Home gardens

• Home gardens, also called kitchen or back yard
gardens, are an important source of food for
families in both urban and rural areas.

• Home gardens are a good source of vitamins

that are essential in regular small amounts.
 Food Hygiene

• Learning objectives
• By the end of this session students should be
able to;
1. Explain what food hygiene is

2. Defend the rationale for food hygiene

3. List the components of food hygiene

4. Describe common food borne diseases

 Food hygiene

• Food hygiene: All conditions or measures

necessary to ensure the safety and suitability of
food at all stages in the food chain.

• Food hygiene is the condition surrounding the

handling, preparation, and storage of food in
ways that keep food borne diseases away.

• Or the process of keeping one's food and food

storage spaces clean while minimizing the risk of
food contamination.
 Food hygiene
• The practice of safe handling and storing food
must be observed not just in businesses but also
in one's household.
• After all, your home is where you and your loved
ones live and eat.

• Food handler: Any person who directly handles

packaged or unpackaged food, food equipments
and utensils or food contact surfaces and is
therefore expected to comply with hygiene
regulations.
 Food hygiene- rationale
1. To prevent and control food borne diseases.
2. To assist in investigation of food outbreaks
3. To create awareness among consumers
4. To make recommendations for public food
handlers and consumers
5. To set standards and develop guidelines for
food premises.
6. To be able to monitor marketing products
7. To promote food security
 Food hygiene – important considerations
• Food handlers; Who handlers food, what is required

• Economy ; the tourism sector is largely dependent on

safety of food

• Immunity; the advent of HIV/AIDS present special

challenge with regard to food hygiene.

• Reporting systems; for food poisoning related illness,

often decisions are not evidence based.
• The law; the legal implications.
 Components of food hygiene
1. Food

2. Personnel

3. Utensils

4. Premises
 Food hygiene- Food handlers
1. Protective wear
– Clean and washable over clothing; neck and head
covering.
2. Catering and wrapping of food
– Use wrappers that will not contaminate food
3. Unhealthy persons not allowed to handle food.
4. Personal cleanliness
– Keep all parts of their body and clothings clean
– Keep any open cut or abrasion covered suitably.
– Observe proper food habits; spitting, talking, sneezing,
smoking
 Food borne disease

• Food borne diseases are caused by the

consumption of food or drink contaminated by
microbes, heavy metals, solvents, or other
harmful substances.

• Many different disease-causing microbes, or

pathogens, can contaminate food, and therefore
there are many different food borne infections
 Food borne disease
• There are 2 broad categories of food borne diseases;
1. Food poisoning 2. Food infection

1. Food poisoning
- Chemical poisoning
- Toxins (exotoxins and endotoxins).
2. Food infections
- Enterotoxigenic
- Invasive infection
 Examples of food borne diseases

1. Cholera

2. Typhoid

3. Dysenteries

4. Diarrhea

5. Worm infestation
 Prevention and Control of food borne diseases

• It is important to remember that like other

diseases caused by infectious agents, food borne
diseases can be prevented.

• Here below are some ways of preventing food

borne diseases.
 Prevention and Control of food borne diseases

• The five keys to safer food (WHO 2009)

- Keep clean

- Separate raw from cooked food

- Cook food thoroughly

- Keep food at safe temperatures

- Use safe water and raw materials

 Keep clean

• Wash your hands before handling food and

often during food preparation.

• Wash your hands after going to the toilet.

• Wash and sanitize all surfaces and equipment

used for food preparation.

• Protect kitchen areas and food from insects,

pests and other animals
 Separate raw from cooked food

• Separate raw meat, poultry and seafood

from other foods.

• Use separate equipment and utensils such

as knives and cutting boards for handling
raw foods.

• Store food in containers to avoid contact

between raw and prepared foods.
 Cook food thoroughly

• Cook food thoroughly, especially meat, poultry,

eggs, pork and sea foods

• Bring foods like soups and stews to boiling.

• Reheat cooked food thoroughly and eat while

still hot
 Keep food at safe temperatures

• Do not leave cooked food at room temperature for more

than 2 hours.

• Refrigerate promptly all cooked and perishable food

(preferably below 5°C).

• Keep cooked food piping hot (more than 60°C) prior to

serving.

• Do not store food too long even in the refrigerator.

• Do not thaw frozen food at room temperature.

 Use safe water and raw materials

• Use safe water or treat it to make the food safe.

• Select fresh and wholesome foods.

• Choose foods processed for safety, such as

pasteurised milk.

• Wash fruits and vegetables thoroughly, especially if

they are going to be eaten raw.

• Do not use food beyond its expiry date

 References
• K. Park (2001) Park’s Textbook of preventive and social medicine 15 th edition.

• Savage King and Burgess 2006, NUTRITION FOR DEVELOPING COUNTRIES 2 nd

Edition Oxford Medical Publication.
•
• http://www.unicef.org/health/index_imcd.html 26/11/2009.

• http://www.google.com/search?hl=en&source=hp&q=personal+hygiene&btn
G=Google+ Search&aq=1&oq=personal+h&aqi=g10
24/11/2009.

• Unicef-Nov2009.pdf; tracking progress on child and maternal nutrition

• http://www.euro.who.int/en/what-we-do/health-topics/disease-prevention/
nutrition/policy/six-key-areas-of-the-action-plan/taking-integrated-action-to-
add