In a nutshell: Students and school staff should maintain good personal and environmental hygiene to prevent the spread of infectious diseases.

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:

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:

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:

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: