Earthquake & Tsunami

Tsunami related documents for reference

POSTER MESSAGES:

1. Wash your hands before handling food and often during food preparation;

2. Wash your hands after going to the toilet;

3. Wash and sanitize all surfaces and equipment used for food preparation, and

4. Protect the kitchen and its surrounding area and food from insects, pests and other animals.

1. “Wash your hands before handling food and often during food preparation”

In most developing countries, many times people rinse their hands with water only, which is not enough. By ‘wash hands’ most people understand that one should rinse the hands with water; they do not understand however, that soap is important and that without the use of soap the surface of the hand is unclean. Another problem is that, many a times, rinsing is done with unclean water.

Food ‘handling’ may not be entirely understood. Soap may be inadequately lathered and only one surface of the hand cleaned (instead of both surfaces).

Soap: Most people cannot afford soap/detergent/washing powders and liquids.

In situations when getting a daily meal and enough ingredients for cooking is an issue, spending on soap is unthinkable. Very commonly, coal ash is used as a cheap economical substitute (also bio-friendly) especially for washing utensils.

Also take note that, in many instances, even if soap is available, some people will not lather it enough; this is done to conserve the soap. If this becomes a habit, subsequently even when soap is available, some people will not lather it at all.

Water: Many a times, the water itself is not clean; usually the reason is that there is no flowing water. Typically one sees (like with food vendors on the street) a bucket or a small tub of water and everyone dipping hands into it, in trying to take water. You could develop the message further, and advise that water be taken from the bucket with a mug or a glass with a long handle so that hands do not touch the water. Also, simple methods to disinfect water should be provided.

Suggested adaptation of the message:

“Wash your hands thoroughly with lots of soap and plenty of clean water before cooking, preparing food or even touching food.”

2. “Wash your hands after going to the toilet”

Often people do not use soap or do not use an adequate amount of soap after going to the toilet. Many only rinse their hands with water or mud and water. Note this.

“Toilet” could be understood as defecation only, if urination is not mentioned in the same or adjoining sentence.

There are two reasons why it is imperative that the hands are sanitized / cleaned even after urination:

i)  The surfaces, surrounding structures of the sanitary, which the person may touch during the process, may not be clean, and

ii) The pathogens on the skin around the genitalia itself are pathogenic.

“Fingernails” are a potential source of pathogenic bacteria. In your messages, it would be advisable to include a sentence that food handlers or people working with food should have short nails. Long nails are difficult to clean.

One side cleaned only: Another source of potential infections is that, many people, when they use soap, use it on only one surface of the hand and not on both surfaces – this also prevents the nails from being cleaned.

When should hands be washed?

     Before handling food and often during food preparation;

     After going to the toilet;

     After handling raw meat or poultry;

     After changing a baby’s diaper;

     After blowing your nose;

     After smoking;

     After playing with pets;

     After handling rubbish, and

     After handling pesticides or other chemicals (even the ones you use to clean your hands).

Suggested adaptation of the message:

“After going to the toilet, wash both the surfaces of both hands at least two-three times thoroughly with lots of soap and plenty of water.  After urination too, wash both surfaces of both hands thoroughly with soap and water.

Keep your nails short. Keep them clean. Good lathering of soap helps to clean the nails.”

3. “Wash and sanitize all surfaces and equipment used for food preparation”

‘Sanitize’ may not always be appropriately understood

‘Equipment’ also may not be understood. Many people cannot afford detergents, soaps and washing powders and therefore use “ash” generated from coal stoves.

Suggested adaptation of the message:

“Wash thoroughly with detergent (or ash) and clean water, the surface on which food will be placed and cooked (kitchen platform, ground- if cooking is being done on the floor etc.).  Also, clean thoroughly with soap and water or ash all utensils, knives and strainers, etc. which are going to be used for cooking and serving food

Clean as you cook, so that microorganisms do not have a chance to grow.”

4. “Protect the kitchen and its surrounding areas and food from insects, pests and other animals”

Practically speaking, despite best efforts it may be impossible to ensure that the kitchen is totally pest-free.

Pests, insects, rats, cockroaches, mosquitoes and flies are integral to developing countries both in rural and urban areas.  That is why according to the old rural Asian cultural tradition, the kitchen surface and floor were washed every day before cooking was initiated, and also after the cooking was finished.

Even if the utensils have been cleaned earlier, they should be rinsed again with safe water before use.

Discuss the importance of keeping pets and other animals away from food preparation areas (pets, poultry and animals raised at home, etc.).

Also note that many households use dried, but “unclean”, cow dung as cooking fuel.

Suggested adaptation of the message:

“Try and keep your kitchen free of rats, cockroaches and flies. Also, before starting food preparation, clean the surface thoroughly with water and soap (or ash). Also, rinse the utensils again with water before initiating cooking. Keep food covered. Remove rubbish regularly.”

POSTER MESSAGES:

1.Separate raw meat, poultry and seafood from other foods;

2.Use separate equipment and utensils such as knives and cutting boards for handling raw foods, and

3.Store food in containers to avoid contact between raw and prepared foods.

 1. “Separate raw meat, poultry and seafood from other foods”

Raw food, especially meat, poultry and seafood, and their juices, can contain dangerous microorganisms that may be transferred onto other foods during food preparation and storage. 

The transfer of microorganisms can be prevented by keeping raw and prepared food, and old and new food, separate.

2. “Use separate equipment and utensils such as knives and cutting boards for handling raw foods”.

Cooked food can become contaminated through even the slightest contact with raw food.

Separation, thus, must occur not only in cooking, but also in slaughtering processes etc.

3. “Store food in containers to avoid contact between raw and prepared foods”.

Do not forget to remind to separate old and new food too!

Old food may contain microorganisms that could be transferred to the new food if they are mixed together. Either use up the old food first or throw it out!

Suggested adaptation of the message:

Do not forget to wash your hands after handling raw 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 (unless raw food utensils are cleaned and dried before use with ready- to- eat food.)

Store food in containers to avoid contact between raw and prepared foods.

In the refrigerator, store prepared food above raw meat and chicken to prevent juices from dripping onto prepared food.

Prevent clothes that have been used for raw foods from touching other food.”