What you should do as head of school or child centre to prevent cholera: Educate all staff and pupils on the common cholera transmission routes and how to prevent it. Educate all kitchen staff on how to handle food and cooking utensils. Emphasis the key points below: o All kitchen staff MUST wash their hands with soap and chlorine solution before cooking or handling food. o All food should be properly stored to prevent contamination from insects etc. o Wash all food in safe water. o All food served should be properly cooked, and served hot. o Only allow kitchen staff to enter the kitchen and to serve food. o Wash dishes with soap or chlorine solution and rinse under safe water. Dry dishes on a rack well above the ground and in the direct sunlight (sunlight will help to disinfect). All students should wash their hands with soap and safe water or chlorine solution before eating Avoid washing your hands in a bowl of standing water, always use safe, running water!