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Food Handler's Manual: instructor











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    Book (stand-alone)
    Food Handler's Manual: student 2017
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    Food-borne diseases (FBDs) are one of the most frequent public health problems in daily life. The hazards that cause FBD may occur in the different stages of the food chain (from primary production to the table). Independently from its origin, once the food reaches the consumer it may have an impact on public health and cause severe economic damage to the establishments devoted to its preparation and sale. These two events may cause loss of confidence and the closing down of a business. Fortunately, the measures for preventing food contamination are very simple and may be applied by anyone who handles food, by following easy rules for hygienic food handling. The purpose of this Manual is to provide to people who handle food the information they need to facilitate and apply good food handling practices. In addition, it seeks to provide basic information about food safety that Latin American and Caribbean countries may adapt to their own needs. The Manual is organized into three Modules and Appendices focusing on the following topics: (1) food hazards; (2) FBDs; and (3) hygienic measures to prevent food contamination. The evaluation at the end, is part of the Manual. Its purpose is to assess the knowledge acquired during the course regarding the importance of hygienic food handling for public health.
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    Guidelines for risk-based fish inspection 2009
    Fish and fishery products are nutritious and healthy and are an important source of food and livelihood for many millions of people worldwide. However, if such products are not handled and processed correctly the consumer may be at risk. Fish inspection is concerned with ensuring that the consumer has access to safe and nutritious fish and fish products, whether the fish is from domestic sources of supply, imported or to be exported to consumers in another country. The present guidelines are des igned to complement the FAO Risk-based food inspection manual, and consist of five main sections: 1) introduction, 2) important characteristics of fish as food, food safety hazards, and the risk-based approach to fish inspection, 3) key elements of the fish inspection process, 4) the knowledge and understanding required by fish inspectors in order to carry out their duties, and 5) sources of further information on the topics covered in these guidelines. Key references that provide more informati on on the topics covered in these guidelines and that are recommended further reading are listed at the end of the final chapter. These guidelines will assist fish inspectors to carry out these responsibilities and are designed to be used in conjunction with the generic food inspection procedures described in the FAO Food and nutrition paper 89 Risk-based food inspection manual.
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    Book (series)
    Procedural Manual 25th Edition 2016
    The Procedural Manual of the Codex Alimentarius Commission is intended to help Members Governments participate effectively in the work of the joint FAO/WHO Food Standards Programme. The manual is particularly useful for national delegation attending Codex meeting and for internationals organizations attending as observers. It sets out the basic Rules of Procedures, procedures for the elaboration of Codex standards and related texts, basic definitions and guidelines for the operation of Co dex committees and also gives the membership of the Codex Alimentarius Commission.

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