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Food safety for nutritionists and other health professionals. Teacher's handbook [CD-ROM].

Author(s) : WHO, ICD, SEAMEO, GTZ

Type of monograph: Guide/Handbook

Summary

This WHO/ICD training manual, in collaboration with SEAMEO and GTZ, features 27 lectures presented in eleven modules. Each lecture consists of a series of sheets for overhead projection, accompanied by concise lecture notes. Its aim is to help understand the basic principles of food safety, the causes of foodborne disease and opportunities for prevention. Module themes: basic food and water microbiology; foodborne pathogens; significance of foodborne disease; hazards associated with chemical contamination in foods; factors affecting survival, growth and control of microorganisms; epidemiology and prevention of foodborne disease; local problems of significance for foodborne disease; food hygiene; application of the HACCP system; biotechnology and food safety; running the food safety course.

Details

  • Original title: Food safety for nutritionists and other health professionals. Teacher's handbook [CD-ROM].
  • Record ID : 2002-3280
  • Languages: English
  • Subject: General information
  • Publication: WHO (World Health Organization) - Switzerland/Switzerland
  • Publication date: 2000
  • Source: Source: WHO-SDE-PHE-FOS-00.2; ed. 2; append.; CHF 70.
  • Document available for consultation in the library of the IIR headquarters only.

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