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Ten ways to make fresh markets food safe

Special edition No. 1









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    Brochure, flyer, fact-sheet
    Poster: Healthy Cooking Practices 2017
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    In order to promote dietary diversity and good cooking practices, FAO identified Pyit Taing Htaung, a well-known traditional Myanmar toy, to be a symbol of good health and nutrition. Pyit Taing Htaung, means the one who “always lands on his feet when thrown”. It is also called Tumbling Kelly or billycan. Usually it is made by teak wood. Myanmar people like it as they believe they can overcome their problems by standing up like Pyit Taing Htaung. The character exudes positivity and is accepted by people across all communities in Myanmar. Location: a typical local kitchen showing traditional setting, different utensils. Pyit Taing Htaung is in the kitchen cooking delicious food with some children/adults. Pyit Taing Htaung is giving useful advices on cooking practices while adults (men and women) and one old woman –grandmother-) are preparing food. Messages to be delivered: - Eat freshly cooked - Limit oil, salt, sugar use (no MSGs) - Use meat, pulses, fish, vegetable broths and slices of fruits to enhance the flavor of the food - Clean fruits and vegetables thoroughly before chopping and cooking them - Use different chopping boards for vegetables/fruits and meat/fish each time - Wash your hands thoroughly before cooking and eating
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    Book (stand-alone)
    Standard design for small-scale modular slaughterhouses
    FAO Animal Produciton and Health Paper, no. 73
    1988
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    In many developing countries lack of appropriate slaughtering facilities and unsatisfactory slaughtering techniques may cause unnecessary losses in meat as well as in valuable byproducts and may be a major constraint in increasing animal production. Animals are slaughtered in places which are frequently polluted with blood, intestinal contents and dirty effluents, and which are not protected against insects, rodents and dogs. Meat produced under such conditions will quickly deteriorate due to th e bacterial load and could cause food poisoning. In the absence of inspection, meat from sick or parasite infested animals may well be a vector for spreading diseases affecting human beings as well as animals. Furthermore, meat quality is adversely affected by careless handling under unsanitary conditions in the meat market or shops. In addition, byproducts are not properly utilized and, instead of being an asset, are considered as a nuisance.
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    Brochure, flyer, fact-sheet
    Integrating food safety and nutrition in agri-food systems
    Near East and North Africa regional network on nutrition-sensitive agri-food systems - Technical Brief
    2021
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    Food safety and nutrition are inextricably linked, yet the importance of food safety in this relation is often overlooked. Improving food safety regulations and their implementation is essential to safeguard the health and good nutritional outcomes of the population. It is crucial to ensure that adequate food safety policy, food safety regulations, investments and implementing institutions are in place as improvements in nutrition cannot be achieved without food safety. There can be no healthy diets without food safety. The nutritious foods that contribute to healthy diets, such as fruits and vegetables, nuts, legumes, meat, dairy products, and fish are the most susceptible to food safety hazards. According to WHO, nearly one in ten people fall ill every year from eating unsafe food, with 420 000 dying as result and low-income countries being the most affected. Similarly, guidelines and regulations for good practices across food value chains should be promoted by official controls and extension services to ensure safe production, processing, storage, transportation and retailing of food products that are safe and of high nutritional quality. While the essence of food safety regulations is to protect consumer's health and promote fair trade practices, market access and income generation, other legitimate factors should also be taken into consideration, such as attitudes and adoption of good practices by food business operators and consumers acceptance. Furthermore, other goals include environmental sustainability, healthy soils, and clean water are important for sustainable production and consumption.

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