Hanyar da ta dace don lura da kaji: kada ku dame kaji lokacin shiga cikinkaji keji,za ka ga an watse duk kaji daidai gwargwado a cikin kejin kaji, wasu kaji suna ci, wasu suna sha, wasu suna wasa, wasu suna barci, wasu suna “magana”.
Irin waɗannan garken suna da lafiya da garken yau da kullun, in ba haka ba, muna buƙatar samun dalilin nan da nan: ciyarwa?ruwan sha?samun iska?haske?zafin jiki?zafi?Damuwa?rigakafi?
Gudanar da ciyarwa
wurin mayar da hankali:
1. Isasshen matakin kayan abu har ma da rarrabawa;
2. Bincika ko layin tuƙi da ciyarwa na iya aiki akai-akai;
3. Kauri daga cikin kayan shine uniform da uniform;Ba za a iya karkatar da tiren kayan ba don tabbatar da cewa layin kayan yana tsaye a tsaye, kuma dole ne a daidaita layin tsarin ciyarwa don guje wa ɗigogi da jerin wutar lantarki;
4. Daidaita tsayin tiren ciyarwa: tabbatar da cewa an shigar da tiretin ciyarwa a wurin, kuma tsayin kajin baya a lokacin kiwo ya dace da tsayin gefen babba na grille na ciyarwa;
5. Ba za a iya yanke kayan ba.Bayan kowane ciyarwa, duba ko ƙarshen na'urar matakin kayan aiki yana cikin wurin, ko an katange matakin matakin na'urar kuma akwai wani abu mara kyau na farantin, kuma ko matakin matakin na'urar yana da kayan bulging, da sauransu;
6. Bayan kowace ciyarwa a duba sau ɗaya don tabbatar da cewa kowace kejin kajin ta ci abinci, sannan a ajiye abincin a ƙarshen tudu guda biyu ko kuma a rarraba shi ga kajin don guje wa lalacewa da lalacewa na lokaci.
7. Bari kaji su tsaftace abincin a cikin kwandon abinci ko tiren ciyarwa sau ɗaya a rana.8. Duba ko abincin yana da m da sauran lalacewa bayan ciyarwa, kuma a kai rahoto ga manajan gona a cikin lokaci idan an sami wata matsala.
Ingancin ciyarwa: Manajan gona ko babban manaja ya kamata su kula da bayyanar kowane abinci, kamar launi, barbashi, bushewar zafi, wari, da sauransu.
Sanarwa: Lokacin da garken ba shi da lafiya, na farko shi ne cewa abincin da ake ci zai ragu, don haka wajibi ne a yi rikodin yadda ake ci da abinci daidai, kuma a ba da kulawa ta musamman ga karuwar yau da kullum da rage cin abinci!
Gudanar da ruwan sha
wurin mayar da hankali:
1. Kada a yanke ruwa a lokacin ciyar da al'ada don tabbatar da cewa kaji na iya shan ruwa mai tsafta a kowane lokaci;
2. Flushing: A. Bayar da bututun ruwa aƙalla sau ɗaya kowane kwana biyu;B. Dole ne a zubar da shi lokacin shan maganin rigakafi da magunguna suna hulɗa da juna;C. Guda guda ɗaya kuma tabbatar da santsi na bututun magudanar ruwa;
3. Kula da duba ko bututun layin ruwa, mai sarrafa matsa lamba, nono, bututun matakin ruwa, da sauransu ba su da kyau, kuma kawar da iskar gas, zubar ruwa, toshewa, da sauransu nan da nan;
4. Duba ko akwai ruwa da gudana akan nono a karshen kowane awa 4;
5.14, kwanaki 28, cire mai sarrafa matsa lamba da bututu mai haɗawa, tsaftacewa da bakara, sannan shigar da amfani;
6. Lokacin da ake zubar da layukan ruwa, kowane ginshiƙi ya kamata a zubar da shi daban, kuma duk layin ruwan da ba a wanke ba ya kamata a kashe shi don ƙara yawan ruwa na ruwan da aka zubar don tabbatar da tasirin ruwa.Lura cewa ruwan a ƙarshen wutsiya yana da tsabta sannan kuma a wanke na tsawon minti 5.
Gudanar da haske
Mabuɗin Mabuɗin:
Ya kamata kajin su sami isasshen haske don tada ciyarwa.
Matakan kariya:
1. Haske a cikin kejin kaji yana da uniform.
2. Ƙimar haske yana farawa ne kawai lokacin da nauyin kajin ya kai fiye da 180 grams.
3. Rage lokacin duhu kafin yanka.
4. Idan kun haɗu da damuwa ko wasu yanayi waɗanda ke buƙatar ƙara yawan ciyarwa, za ku iya tsawaita hasken don tada ciyarwa.
5. Don Allah kar a kasance cikin lokacin hasken baƙar fata a lokacin mafi sanyi na yini.
6. Haske mai yawa yana haifar da jaraba ga kaji da mutuwa kwatsam tare da ciki sama.
Don ƙarin bayani, duba ƙasa
Lokacin aikawa: Maris-30-2022
