Stop School Food Poisoning: Prevention Is Key
Simiyu Nalianya
I help corporates and individuals elevate their brand presence through strategic communication, creative design, and digital content marketing.
The recent incident at Mukumu Girls High School, where three students died and 124 others were hospitalized over food poisoning, highlights the importance of food safety in learning institutions. This tragic incident could have been prevented if proper food safety practices had been observed in the school's storage places, and inspected before being taken to the kitchen.
In light of this incident, it is crucial for students, teachers, and heads of schools in Kenya to prioritize food safety to prevent similar occurrences. It is important to note that food poisoning can be caused by various factors such as improper handling, storage, cooking, waste disposal, and cleaning and sanitation practices.
Let's break it down:
Proper food handling is critical in preventing the spread of harmful bacteria and other pathogens that cause food poisoning. When preparing food, food handlers should wash their hands thoroughly with soap and water to remove any bacteria or other pathogens. According to the World Health Organization (WHO), proper handwashing should take at least 20 seconds to ensure that all harmful bacteria are removed. Food handlers should also avoid touching their face, hair, or other body parts while preparing food.
Proper food storage is essential in preventing the growth of harmful bacteria and other pathogens that cause food poisoning. Raw food should be stored separately from cooked food to prevent cross-contamination. The U.S. Food and Drug Administration (FDA) recommends that refrigerators should be kept at or below 4°C to prevent bacterial growth. Additionally, perishable food should be refrigerated or frozen within two hours of purchase or preparation to prevent bacterial growth.
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Proper cooking of food is essential in preventing the growth of harmful bacteria and other pathogens that cause food poisoning. Food should be cooked to a safe internal temperature to kill any harmful bacteria that may be present. The USDA recommends that poultry should be cooked to an internal temperature of 74°C, and beef, pork, and fish should be cooked to an internal temperature of 63°C to ensure that all harmful bacteria are destroyed.
Proper waste disposal is crucial in preventing the growth of harmful bacteria and other pathogens that cause food poisoning. Waste should be disposed of properly to prevent contamination of other foods. Food waste should be kept separate from other waste and disposed of in designated areas. Additionally, waste bins should be emptied regularly to prevent the growth of harmful bacteria and other pathogens.
Regular cleaning and sanitation of the kitchen and utensils are essential in preventing the growth of harmful bacteria and other pathogens that cause food poisoning. According to the CDC, kitchen surfaces, utensils, and equipment should be cleaned and sanitized before and after use to prevent the growth of harmful bacteria and other pathogens. Additionally, a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water can be used to disinfect kitchen surfaces and utensils.
The recent incident at Mukumu Girls High School highlights the importance of food safety in learning institutions in Kenya. By prioritizing food safety and observing proper food handling, storage, cooking, waste disposal, and cleaning and sanitation practices, we can prevent food poisoning and promote good health in our schools.