Food Handlers Manual. Instructor
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Abstract
[Introduction].
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.
This Manual’s purpose is to provide to people who handle food, and particularly
to food-handlers’ instructors, the information they need to facilitate the teaching
of proper procedures to food workers. 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 Appendixes focusing on the
following topics: (1) food hazards; (2) FBDs; and (3) hygienic measures to prevent
food contamination.
The evaluation at the end, forms part of the Manual. Its purpose is to assess the
knowledge learned during the course regarding the importance of hygienic food
handling for public health.
Translated title
Manual para manipuladores de alimentos. Instructor
Category of PAHO Strategic Plan 2014-2019
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