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    WHO References

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    Basic Food Safety for Health Workers provides guidelines for food safety practices. It outlines several key risks to food safety including contamination from foodborne pathogens, toxins, heavy metals, and pesticides. The document emphasizes the importance of proper food handling and preparation techniques to prevent contamination and foodborne illness. It references numerous additional WHO resources on food safety topics like hygiene practices, food irradiation, surveillance of foodborne diseases, and management of foodborne infections.

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    WHO References

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    alberiocygnus
    80 views4 pages
    Basic Food Safety for Health Workers provides guidelines for food safety practices. It outlines several key risks to food safety including contamination from foodborne pathogens, toxins, heavy metals, and pesticides. The document emphasizes the importance of proper food handling and preparation techniques to prevent contamination and foodborne illness. It references numerous additional WHO resources on food safety topics like hygiene practices, food irradiation, surveillance of foodborne diseases, and management of foodborne infections.

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    WHO references

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    WHO references

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    Basic Food Safety for Health Workers provides guidelines for food safety practices. It outlines several key risks to food safety including contamination from foodborne pathogens, toxins, heavy metals, and pesticides. The document emphasizes the importance of proper food handling and preparation techniques to prevent contamination and foodborne illness. It references numerous additional WHO resources on food safety topics like hygiene practices, food irradiation, surveillance of foodborne diseases, and management of foodborne infections.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    80 views4 pages

    WHO References

    Uploaded by

    alberiocygnus
    Basic Food Safety for Health Workers provides guidelines for food safety practices. It outlines several key risks to food safety including contamination from foodborne pathogens, toxins, heavy metals, and pesticides. The document emphasizes the importance of proper food handling and preparation techniques to prevent contamination and foodborne illness. It references numerous additional WHO resources on food safety topics like hygiene practices, food irradiation, surveillance of foodborne diseases, and management of foodborne infections.

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    Basic Food Safety for Health Workers

    References
    1 Kilbourne EM. et al. Toxic oil syndrome: a current clinical and epidemiological summary, including comparisons with the eosinophilia-myalgia syndrome. J. Am. Coll. Cardiol. , 1991, 18:711717. 2 Hall RL. The flavour industry. August 1971, p.455 3 Archer D, Young FE. Contemporary issues:diseases with a food vector. Clinical Microbiology Reviews , 1988, 1:377398. 4. Motarjemi Y. et al. Contaminated weaning food a major risk factor for diarrhoea and associated malnutrition. Bulletin of the WHO , 1993, 71: 7992. 5. ICMSF. Parasites. In: Micro-organisms in foods, Vol. 5. Microbiological specifications of food pathogens. London, Blackie, 1996, pp. 193197. 6. Dim LA. et al. Lead and other metals distributed in local cooking salt from the Fofi salt spring in Akwana, Nigeria. J. Environ. Sci. Health, 1991, B26:357365. 7. Jacopsen JL, Jacopsen SW. Intellectual impairment in children exposed to polychlorinated biphenyls in utero. The New England journal of medicine, 1996, 335: 783789. 8. Ferrer A, Cabral R. Toxic epidemics caused by alimentary exposure to pesticides: a review. Food additives and contaminants, 1991, 8:755776. 9. Centers for Disease Control. Lead-contaminated drinking water in bulk-water storage tanks Arizona and California, 1993. Morbidity and mortality weekly report , 1994, 43:751, 757758. 10. Coultate TP. Food: the chemistry of its components. Cambridge, Royal Society of Chemistry, 1984, pp. 266 269. 11. Tylleskr TM et al. Cassava cyanogens and konzo, an upper motorneurone disease found in Africa. Lancet , 339:208211. 12. Nugon-Baudon L, Rabot S. Glucosinolates and glucosinolate derivatives: implications for protection against chemical carcinogenesis. Nutrition research reviews , 1994, 7: 205231. 13. Moss MO. Mycotoxins. Mycological research, 1996, 100:513523. 14. Smith JE, Solomons GL, Lewis CW, Anderson JG. Mycotoxins in human nutrition and health. European Commission CG XII, 1994. 15. Al Bustan MA, Udo EE, Chugh TD. Nasal carriage of enterotoxin producing Staphylococcus aureus among restaurant workers in Kuwait City. Epidemiol. Infect., 1996, 116:319322. 16. St Louis ME, Peck SHS, Bowering D et al. Annals of internal medicine, 1988, 108:363368. 17. Lorri W, Svandberg U. Lower prevalence of diarrhoea in young children fed lactic acid fermented cereal gruels. Food nutrition bulletin, 1994, 15:5263. 18. Blake PA et al. Cholera in Portugal, 1974. American journal of epidemiology, 1997, 105:337348. 19. Fukjikawa, H. et al. Contamination of microbial foreign bodies in bottled mineral water in Tokyo, Japan. J. Applied Microbiology, 1997, 82:287-291.

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    Bibliography

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    Basic Food Safety for Health Workers

    Bibliography
    The WHO Ten golden rules for safe food preparation. Geneva, World Health Organization, 1989. Hygiene in food-service and mass catering establishments. Important rules. Geneva, World Health Organization, 1994 (WHO document WHO/FNU/FOS/94.5). Food safety measures for eggs & foods containing eggs. Geneva, World Health Organization, 1996 (WHO document WHO/FNU/FOS/96.5). Basic principles for the preparation of safe food for infants and young children. Geneva, World Health Organization, 1996 (WHO document WHO/FNU/FOS/96.6). Jacob M. Safe food handling. A training guide for managers of food service establishments. Geneva, World Health Organization, 1989. Bryan FL. Hazard analysis critical control point evaluations. A guide to identifying hazards and assessing risks associated with food preparation and storage. Geneva, World Health Organization, 1992. A guide on safe food for travellers. A leaflet that can help travellers avoid illness caused by unsafe food and drink. Geneva, World Health Organiztion, 1994. Street-vended food: A HACCP-based food safety strategy for governments.Geneva, World Health Organization, 1995 (WHO document WHO/FNU/FOS/95.5) Food safety. Examples of health education materials. Geneva, World Health Organization, 1989 (WHO document WHO/EHE/FOS/89.2). The contamination of food. Nairobi, United Nations Environment Programme, 1992. (UNEP/GEMS Environmental Library, No. 5). Williams T, Moon A, Williams M. Food, environment and health. A guide for primary school teachers. Geneva, World Health Organization, 1990. Health surveillance and management procedures for food-handling personnel. Report of a WHO Consultation. Geneva, World Health Organization, 1989 (WHO Technical Report Series, No. 785). Guidelines for cholera control. Geneva, World Health Organization, 1993. Food technologies and public health. Geneva, World Health Organization, 1995 (WHO document WHO/ FNU/FOS/95.12). Fermentation: assessment and research. Report of a FAO/WHO Workshop. Geneva, World Health Organization, 1995 (WHO document WHO/FNU/FOS/95.11). Food irradiation. A technique for preserving and improving the safety of food. Geneva, World Health Organization, 1988. Training workshop on HACCP. Geneva, World Health Organization, 1996 (WHO document WHO/FNU/ FOS/96.3).

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    Bibliography
    International directory of audiovisual material on food safety. Geneva, World Health Organization, 1995 (WHO document WHO/FNU/FOS/95.4). The role of food safety in health and development. Report of a Joint FAO/WHO Expert Committee on Food Safety, 1984. Geneva, World Health Organization, 1984 (WHO Technical Report Series, No. 705). Evaluation of programmes to ensure food safety - guiding principles. Geneva, World Health Organization, 1989. International Conference on Nutrition. A challenge to the food safety community . Geneva, World Health Organization, 1996 (WHO document WHO/FNU/FOS/96.4). Guidelines for strengthening a national food safety programme. Geneva, World Health Organization, 1996 (WHO document WHO/FNU/96.2). WHO surveillance programme for control of foodborne infections and intoxications in Europe. Sixth Report (19901992) . Geneva, World Health Organization, 1992. Borgdorff MW, Motarjemi Y. Surveillance of foodborne diseases: what are the options? Geneva, World Health Organization, 1997 (WHO document WHO/FSF/FOS/97.3). The Treatment of Diarrhoea - A manual for physicians and other senior health workers. Geneva, World Health Organization, 1995 (WHO document WHO/CDR/95). Advising mothers on management of diarrhoea in the home. Geneva, World Health Organization, 1993 (WHO document WHO/CDD/93.2) The selection of fluids and food for home therapy to prevent dehydration from diarrhoea. Geneva, World Health Organization, 1995 (WHO document WHO/CDD/93.44) A healthy pregnancy through a healthy diet. Geneva, World Health Organization (in preparation). GEMS/FOOD International dietary survey: Infant Exposure to Certain Organochlorine Contaminants from BreastMilk: a risk assessment. Geneva, World Health Organization, 1998 (WHO document WHO/FSF/FOS/ 98.4). Other relevant WHO literature on health education Principles and methods of health education. Report on a WHO Working Group, Dresden, 24-28 October, 1977. Copenhagen, WHO Regional Office for Europe, 1979 (EURO Reports and Studies, No. 11). Webb JKG. Health education for school-age children. The child-to-child programme. Geneva, World Health Organization 1985. Dowling MAC, Ritson R. Learning materials for health workers. WHO Chronicle, 1985, 39(5):171175. New approaches to health education in primary health care. Report of a WHO Expert Committee. Geneva, World Health Organization, 1983 (WHO Technical Report Series, No. 690). Research in health education. Report of a WHO Scientific Group. Geneva, World Health Organization, 1969 (WHO Technical Report Series, No. 432). Teacher preparation for health education. Report of a Joint WHO/UNESCO Expert Committee. Geneva, World Health Organization, 1960 (WHO Technical Report Series, No. 193). Bury JA et al. Training and research in public health. Policy perspectives for a new public health. Copenhagen, WHO Regional Office for Europe, 1994. Comprehensive school health education: suggested guidelines for action. Geneva, World Health Organization, 1992. Abbat FR. Teaching for better learning. A guide for teachers of primary health care staff. 2nd Edition. Geneva, World Health Organization, 1992.

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