2. Handwashing

Lesson
Materials

After this session participants will know that 

  • Soap, ash or sanitizer must be used to wash hands 
  • Water for handwashing should not be shared
  • Hands must be dried without sharing a towel
  • Hands must be washed before and after handling food, defecation.
  • Hands must be washed after contact with disease, sick people and livestock
  • All households must be equipped with a hand washing facility regularly filled with water
  • Different designs of facility which can be made at home
Participatory Activity
THREE PILE SORTING / GROUPING

All picture cards (1-11) are given out, depicting a range of different handwashing practices which are typical of the local area.

Each participant with a card must come to the front hold up a picture and decide if the practice is ‘Good’ (Safe), ‘Bad’ (Unsafe), or ‘Medium’ (Unsure/Average) in terms of health risk.

Either put the card into one of the 3 piles or  form three groups of people with cards which are good, medium or bad practice.

Encourage discussion of the  reasons for why each card has been allocated to a particular group. 

The next stage is to rank them from best to worst as below.

 

PRIORITY LINE UP

Once three piles/groups are made, participants then are invited to come to the front to organize the pictures in terms of priority:

  • most preferred options to least preferred
  • easiest option to implement to the most difficult.

Sometimes people come up and start to change the ranking which generates much debate. When each of the cards are ranked in a line, the facilitator encourages discussion which should end when everyone is in agreement. If there is disagreement a vote of hands determines the line-up.

Make a group decision on which is the most appropriate technology for your area and get all participants to commit to using this method, as well as use of soap. 

Hand Washing Times 

Own up & Sit Down

Give out the cards for Hand Washing 1- 13.

Ask those with cards to come up one at a time and describe what is in their card. 

Ask everyone to stand up. They must sit down if they do not handwash at the time which is shown. Continue until all the cards are shown. See if anyone is still standing at the end. 

Congratulate them for being a model CHC member for handwashing!

Tell everyone that you will be asking each session until everyone is standing up at the end of the activity. 

 

 
Types of Hand Washing Facilities

HANDWASHING FACILITIES

1

Shared Water / no soap

2

Shared water with soap

3

 Pour to waste no soap

4

Pour to waste with soap

5

Squezzy bottle no soap

6

Squezzy bottle with soap

7

 Jerry Can no soap

8

 Jerry can with soap

9

 Canacla (Manufactured facility) no soap

10

 Canacla with soap

11

 Tippy Tap (home made design) no soap

12

Tippy Tap with soap

13

 Piped water with soap

Preparation for the lesson

Down load the pdf document of Visual aids and have them printed. 

Fold each page in half and laminate for use in the field. 

Times for Hand Washing

14

Before preparing food

15

Before eating with hands

16

Before feeding child

17

Before breastfeeding baby

18

After changing baby /cleaning babies bottom

19

After cleaning the latrine

20

After defecation

21

After touching the garbage

22

After handling money or shopping

23

After sneezing/ touching nose

24

Before and after tending the sick

25

After contact with livestock

26

After contact with poison