Food Handler's Manual: Instructor

Nonfiction, Health & Well Being, Health, Health Care Issues, Social & Cultural Studies, Social Science
Cover of the book Food Handler's Manual: Instructor by Food and Agriculture Organization of the United Nations, Food and Agriculture Organization of the United Nations
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Author: Food and Agriculture Organization of the United Nations ISBN: 9789251302132
Publisher: Food and Agriculture Organization of the United Nations Publication: February 2, 2018
Imprint: Smashwords Edition Language: English
Author: Food and Agriculture Organization of the United Nations
ISBN: 9789251302132
Publisher: Food and Agriculture Organization of the United Nations
Publication: February 2, 2018
Imprint: Smashwords Edition
Language: English

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.

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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.

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