Food Handlers Manual. Student
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Resumen
[Introduction]. 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.
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.
Título traducido
Manual para manipuladores de alimentos. Alumno
Categoría del Plan Estratégico 2014-2019 de la OPS
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