NYANGAGWE HOSPITAL

PERSONAL HYGIENE

“Bringing hope to the hospital patients”, as the theme to a catering event held on the 07 November 2014 at Nyangagwe hospital for 500 patients. Jones (2002) has mentioned that in hospitals the process of avoiding re-infections is its paramount importance as stated in their guidelines and standards.

The learner was involved in the execution part of lunch meals. Jones further highlights the importance of hospital staff to wear protective clothing which includes covering the hair (Booty, 2009) and using proper boots. At this event the learners were issued with protective clothing (Booty, 2009) including hats and then immediately wash hands before starting to do the preparation of lunch meals(see picture at end of blog with learners and hospital staff in protective clothing at the hospital). Gisslen (2007) supports the above steps to say the principal step in avoiding food-borne disease is good personal hygiene.

At the event kitchen there was evident of signs of personal hygiene (Cousins, Lillicrap, 2010) and labelled hands wash basins were around the kitchen.

The learner recommends that portioning of food should be done in a professional way like using gloves to avoid cross contamination (Gisslen, 2007) and extensive training on personal hygiene(Cousins,Lillicrap,2010) should be done especially having realised that at the hospital they use unqualified staff.