Improving food safety in Africa where vegetables are irrigated with polluted water.


in most African cities less than ten percent of the population is served by wastewater treatment plants kitchen and bathroom water ends up untreated in nearby streams and other water bodies the same applies to stormwater and overflow from septic tanks this water can contain millions of harmful bacteria and pathogens which we cannot see urban and peri-urban vegetable farmers have often no better water for irrigation than from these highly polluted sources in a crowd for example every day up to 200,000 people go to street restaurants and eat food which has raw vegetables grown with polluted water lack of Hygiene in marketing and food preparation can also make food and safe for consumption but we know that food contamination can best be reduced in kitchens kitchens and caterers are therefore key partners in the fight against diseases for example if there are bacteria in this urban environment epidermis may break out with Cal costs thousands of casualties and so food vendors who sell contaminated food they very soon lose their customers and be sanctioned by the authorities but what can we do to reduce referees at the level of food preparation they are hard ways like inspections restrictions loss control fees and punishment but soft ways are better based on mutual understanding mutual responsibility and joint efforts national and international research tries to support soft ways our researchers work together description stuff and food caterers in order to identify simple cheap but effective hygiene practices because these good practices which reduce possible health risk for consumers and caterers eight essential rules were agreed on which ensure good hygiene practices without any costly investment hand-washing is rule number one to kill James hands must be washed with soap as often as possible especially before touching food and after using the toilet if there is no sink or wash basin with running water you can also use plastic bowls or buckets one with soap and one without for rinsing remember you cannot see germs on your hands even when they are there change the dirty water frequently germs go best in moist and dirty towels therefore the kitchen towels that are used by the cooks and those who sell food must be changed and washed every day removing the outer leaves of leafy vegetables already reduces the contamination load significantly a washing of vegetables many people use salt or vinegar but both are not effective for killing germs in the low concentrations that are commonly used when using vinegar for example you would have to add one part vinegar into five parts of water the solution is effective but also rather expensive much cheaper is it to use chlorine tablets or there’s a veil solution or potassium permanganate for washing vegetables but it is important to follow the right procedure when using chlorine tablets you need only half a tablet in five liters of water come on in francophone countries is the use of Oda javel also called bleach which is effective in small doses but can be harmful in higher concentrations you need only one teaspoon in five liters of water in many countries people use the purple potassium permanganate also called Ken swapper or con these crystals to wash vegetables you need one ninth tip or one tablet in 25 litres of water remember no matter what substance you use always soak the vegetables for at least five minutes in the prepared solution thereafter you can wash it thoroughly and finally rinse it in a second bowl with water change the solutions regularly the kitchens storage areas and toilets must be mocked every day after the finish of work done children animals and non kitchen workers from the kitchen the must be appropriate storage facilities to keep food fresh and safe from mice cockroaches rats and flies never leave food uncovered you can use lids or plastic bags to cover food avoid contact of clean food with any source of contamination use spoons or tongs to serve 40 use different chopping boards and knives for meat and other foot washing dirty utensils is better than just wiping them train your kitchen stuff in basic hygiene and food safety they need guidance and supervision don’t forget to train new staff allow six staff to go home or work outside the food section always remember the eight rules wash your hands wash your towels wash vegetables correctly clean your kitchens store food safely handle food properly train your staff and send six staff out of the food section good practices and hygienic conditions should be maintained wherever food is prepared and restaurants food stands and in private captions these basic principles of food safety and good hygiene will keep your customers healthy are good for your business and prevent you from being punished for the most recent hygiene practices the private sector NGOs authorities and your Katra associations can support you with specific training as long as our farmers have no safe water for cultivation food caterers have an important role to play in Disease Control good food hygiene practices and make your outfit well known attract new customers and help to keep the public healthy Oh you all right what love Oh Oh deal

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