Personal Hygiene

Visual cues such as posters can be displayed in and around toilets and dining areas to remind students and staff to practise good personal hygiene including proper hand hygiene during meal times. There should also be enough wash basins. Disposable paper towels and liquid detergent should be kept near the wash basins.

Students and School Staff

Students should be taught on the topics of basic food hygiene and personal hygiene. Washing hands properly before eating, after using the toilet, touching one's face, coughing, sneezing or blowing one's nose, and touching articles for common use greatly helps to prevent the spread of infectious diseases.

Students and school staff should:

• Maintain good hand hygiene and wash their hands thoroughly with liquid soap and water for at least 20 seconds before and after handling food, before eating and after going to the toilet. Dry hands with a disposable paper towel.
• Cover both the nose and mouth with a handkerchief or tissue paper when coughing or sneezing.
• Wrap up sputum with tissue paper and discard it into a garbage bin with lid.

Food Handlers

Food handlers should be trained regularly and observe good personal hygiene during food preparation at school. Any staff member who shows certain symptoms of diseases such as diarrhea, abdominal pain and vomiting, should refrain from handling food to ensure food safety.

During food preparation, staff should:

• Wash hands thoroughly with liquid soap and water for at least 20 seconds before and after handling food, after coughing, sneezing or blowing the nose, handling waste and chemicals, cleaning up, going to the toilet and contacting respiratory secretions.
• Wear hand gloves properly after washing hands and change them if they are soiled or torn.

• Wear clean clothing, keep nails clean and trimmed, and refrain from smoking while at work.

• Maintain clean, tidily combed hair and tie up long hair. If using a cap / hair net, make sure it covers the hair entirely to prevent hairs from falling into the food.

• Cover any wounds, skin infections or sores with brightly coloured waterproof plasters or dressings, even if they are not infected.

• Dress discharging wounds or sores on any exposed part of the body properly so that they do not contaminate any food.

Environmental Hygiene

Cleanliness in food preparation areas and places of consumption are essential for producing safe lunch meals for students at school. Frequent cleaning and sanitisation at every stage of food handling is vital.

Food handlers should:

• Establish effective cleaning procedures and schedules to ensure that equipment for food storage and preparation (e.g. exhaust fans, drains, grease traps, refrigerators, cooking appliances) as well as serving and eating areas are kept clean and tidy, with adoption of the "clear and clean as you go" approach.
• Ensure places of consumption such as canteens, classrooms and offices are kept clean at all times.
• Ensure all food contacting utensils, including reusable lunch boxes and tableware, are clean, sanitised and properly stored. All items that come into contact with food must be effectively cleaned and sanitised in a 5-step process that removes food waste, dirt and grease and kills foodborne pathogens.

• Ensure each piece of cloth is used for one single purpose only.

Waste Management

Schools are likely to produce many different types of waste from food and packaging. If waste is not well managed, it can encourage pests that can infest the environment and contaminate food with harmful pathogens. Therefore, schools should have a well-maintained infrastructure such as good ventilation, potable water supply and proper sewage and drainage systems. Approved contractors should be employed for waste management and pest control.

Schools should:

• Provide appropriate sizes and types and a sufficient number of garbage bins inside and outside the kitchen areas, and waste should be removed regularly by an approved and licensed waste carrier.
• Provide garbage bins designed with tight-fitting covers and foot pedals. It should be closed at all times.
• Always avoid waste accumulation by emptying food wastes regularly.
• Clean and disinfect garbage bins regularly.
• Train school staff for spotting any signs of pest infestations and checking for gaps or holes that could allow pests into buildings.
• Ensure external areas around the school kitchens are kept clear of vegetation and anything that could encourage or harbour pests.
• Apply fly screens on any open windows in food production areas.
• Make sure that pest control chemicals are kept away from food and students.
• Ensure food store is in good order if lunch is being prepared in the school kitchen. The layout should comply with the requirements of the Buildings Department.