Title: Sanitation and Hygiene Risk

Management
In this lesson, we will explore the essential
concepts of sanitation and hygiene risk
management. Understanding how to identify,
assess, and mitigate sanitation and hygiene
risks is crucial in various settings, such as food
service, healthcare, and public health. We will
discuss the importance of these practices,
provide real-world examples, and cover the
steps involved in effective risk management.
Lesson Objectives:
1.Define sanitation and hygiene risk
management.
2.Explain the significance of sanitation and
hygiene risk management.
3.Identify common sanitation and hygiene
risks.
4.Describe the steps involved in managing
sanitation and hygiene risks.
5.Provide real-life examples of sanitation and
hygiene risk management.
I.Introduction to Sanitation and Hygiene Risk
Management
A. Definition of Sanitation and Hygiene Risk
Management
•Sanitation: The promotion of conditions conducive to
public health, focusing on cleanliness, safe water
supply, and waste disposal.
•Hygiene: Practices and behaviors that promote health,
including personal and environmental cleanliness.
B. Importance of Sanitation and Hygiene Risk
Management
•Preventing the spread of diseases.
•Ensuring food safety.
•Promoting general well-being.
II. Identifying Common Sanitation and Hygiene
Risks
A. Food Service Industry
•Cross-contamination: Example - Raw chicken
contaminating fresh vegetables.
•Improper storage: Example - Storing perishable
items at incorrect temperatures.
B. Healthcare Settings
•Hospital-acquired infections: Example -
Contaminated medical equipment spreading
infections.
•Inadequate hand hygiene: Example - Healthcare
workers not washing hands between patients.
C. Public Health
•Poor waste management: Example -
Improper disposal of sewage leading to
water contamination.
•Lack of access to clean water: Example -
Communities without access to safe
drinking water.
III. Steps in Managing Sanitation and
Hygiene Risks
•Identify potential risks in your specific
setting, considering the type of activities and
populations involved.
•Use checklists, observations, and historical
data to recognize sanitation and hygiene risks.
•Determine the likelihood and severity of
identified risks.
•Prioritize risks based on their potential
impact.
•Develop strategies and protocols to minimize or
eliminate identified risks.
•Implement best practices, training, and
maintenance.

•Regularly assess the effectiveness of mitigation

measures.
•Make necessary adjustments based on feedback
and new information.
Additional Resources:
1.World Health Organization (WHO) -
Sanitation and Hygiene Resources
2.Centers for Disease Control and
Prevention (CDC) - Food Safety and
Hygiene Guidelines
3.Food and Drug Administration (FDA) -
Food Code and Regulations