• Project task 2: Conservation• What is the definition of conservation?

• Conservation topic • Reasons for conservation?• 1. Currently 110 hawker centres in Singapore• 2. Essential in ensuring safe food • 3. Has become a concern in recent years• 4. Easily neglected

• Aspect 1 : Happy Toilet School Education Programme (HTSE)

• Launched in July 2005• Good personal hygiene habits

• Aspect 2 : Let’s Observe Ourselves (LOO) campaign

• Launched in 19 November 2008 • Owners, cleaners and users

• Aspect 3 : Singapore “OK” (SOK) campaign• Launched in 6 May 2003• An assessment criteria

• Modifying the plans• Aspect 1 : Change target group and frequency• Aspect 2 : Altered to a more active approach• Aspect 3 : Examine the food preparation

methods• A.C.E approach

• Aspiring Hawkers MUST attend food hygiene course

• However this plan is too similar to WSQ Food Hygiene Course

• Retired hawkers invited as guest speakers

• Each speaker will be given a ‘Golden Ticket’

1. Dirty short-cuts of the tradeare known to them

2. They are able to relate to the aspiring hawkers

Figure : Card that retired hawkers would receive when they participate as guest speakers during the mandatory food hygiene course for aspiring hawkers

THE GOLDEN TICKET TO IMPROVED FOOD HYGIENE

HALL OF RECOGNITION

1 2 3

4 5

Only when the retired hawkers have been guest speakers for the course for 5 times will they be inducted into a hall of recognition as a token of appreciation.

As it is a privilege to be invited to be a guest speaker, the card is called golden ticket, similar to the golden ticket in Charlie and the Chocolate Factory.

0900-1000• Proper food handling methods1000-1030• Contamination1030-1100• Information on food-borne pathogens

1100-1145• Personal hygiene1145-1200• Pest control measures 1200-1300• Lunch1300-1330• Legislation

1330-1530• Practical session1530-1600• Retired hawker to share his working experience

•if•e•A

Which organisation do we entrust to conduct this remedial lessons?

A&A CONSULTING AND SERVICES LLP

• Held at A&A• $20 per person• 1.5 hours duration• Taught in various languages• Employment of visual tools

The education level amongst hawkers is not

very high.

1000-1100: Proper food handling methods

1100-1115: Enlarged microscopic images of various food-borne viruses

1115-1130: Change their mindset

Programme

Do you think the remedial lessons will help to improve their hygiene level?

73%

24%3%

Yes

No

Depends on thehawker's habits

Do you think the remedial lessons will help to improve hawkers' hygiene level?

60%

40% Yes

No

Will you come back for remedial lessons if you are shortlisted for it?

64%

36%Yes

No

What about unwillingness?

• Reason: insufficient time• Solution: conduct remedial lessons when

hawker centre is closed

Cycle of event for remedial lessons

Hawkers make a down payment of $5 and attendthe remedial lessons in

January

Improvement 1 year la

terGet back their

down payment of $5

No improvement1 year later

Pay the remaining $15 and attend the lessons

again until they achieve at least a ‘B’ grade

Around how much are you willing to pay for the course fees?

28%

9%

17%5%

30%

3%

2%

3%

3% Less than or equal to$10Between $11 to $19

$20

More than or equal to$21Free

Any amount

Depends on the topicstaughtDepends on thefinancial statusWill not go

30% + 9% + 28% = 67%

Number of stalls with “C” and “D” grades 631

Lesson fees $20

Budget 631 x $20 = $12620

Logical and feasible

Number of stalls 1413Minimum monthly rent for cooked food stalls $553Total rent for 1 year $553 x 12 = $6636Rental rebate given to one stall

0.05 x $6636 = $331.80

Minimum budget1413 x $331.80 = $468833.40

Number of stalls 1413Maximum rental rebate given to one stall $550

Maximum budget1413 x $550 = $777150

Rank the incentives that will make you attend the remedial lessons if you are shortlisted. (Note: Incentives are only

given after you have attended the lessons and your hygiene level has improved.)

82%

4%

1%

13% Rank No. 1 for rentalrebates

Rank No. 1 for meritpoints

Both are equallyeffective

Not neccesary to haveincentives

Logical and feasible

Pledge to be CLEAN

I, the stallholder of ___________, pledge to

Continuously assume personal responsibility,

Learn the proper food preparation methods to

Ensure food is clean before I serve my customers

And

Never to forget the importance of having high food hygiene standards

so, I promise to be CLEAN!

__________ ________Signature Date

Place feedback boxes outside hawker centres for consumers to provide feedback

If a feedback box is provided at the hawker centre, would you provide your feedback on the cleanliness of the stall?

56%

44% Yes

No

Initial planPlace feedback boxes outside hawker centres.

Problems!- Feedback boxes are vulnerable to vandalism.- NEA has other ways of collecting feedback.

Modified planConduct yearly feedback sessions at community centres for consumers.

Feedback sessions

New Year Day celebrations

Community centres

2 hours

Consumers can voice their opinions on the food hygiene level of the hawker centres in the region.

End of feedback session..

• Lucky draw

• 15 people will be picked

• Each will receive a set of food coupons

• 1 set of coupons amounts to $5

• Coupons can be used in the hawker centres in the region

Environment Building

Number of feedback sessions a year 1Number of community centres 105Number of people picked in each lucky draw 15Price of 1 set of coupons $5

Budget1 X 105 X 15 X $5 = $7875

• Food Preparation Assessment (FPA)

• Focuses on food preparation methods by Hawkers

• Idea came from School Based Practical Assessment (SPA)

What are your opinions on the Food Practical Assessment (FPA)?

47%

39%

14% In favour

Not in favour

Neutral

• Several seasons, each screened at the start of the year

• Each season will have 4 episodes, with each per week

• Each episode lasting 30 minutes

• Each season will have 4 episodes, with each episode being 30 minutes long and screened once per week

PURPOSE

• provide a platform for hawkers watching to spot and avoid common flaws

All individuals involved with food handling need to be trained in the principles of food

hygiene and how to prevent food borne disease

Most experts in food hygiene believe that a reduction in the high level of food

poisoning cases will only be achieved by the education of food handlers

Christine Dodd from the Division of Food Sciences under the School of Biosciences in the University of Nottingham in Loughborough, UK.

A&A Consulting and Services LLP