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Basic Food Safety Knowledge: A Guide for Healthcare Professionals and Nutritionists

This comprehensive guide provides basic knowledge on food safety, including the prevention of foodborne diseases. It covers topics such as microbiology, foodborne pathogens, hazards associated with contamination, factors affecting microbial growth, and the application of the Hazard Analysis and Critical Control Point system. With practical exercises and interactive activities, this guide is a valuable resource for healthcare professionals and nutritionists.

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Basic Food Safety Knowledge: A Guide for Healthcare Professionals and Nutritionists

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  1. NHỮNG KiẾN THỨC CƠ BẢN • VỀ AN TOÀN THỰC PHẨM • Tàiliệudànhchocánbộ y tếchuyênngànhthựcphẩmvàdinhdưỡng • BiênsoantheogiáotrìnhcủaTổChức Y Tếthếgiới FS0101 1 2000

  2. Impactof foodbornedisease Number of Costs Source Country Cases / yr. (US$) 99 x 106 23 x 109 Garthwright (1988) USA 24-81 x 106 “high” Archer and Kvenberg (1985) Kvenberg and Archer ( 1987) USA 33 x 106 7.7 x 109 12.6 x 106 8.4 x 109 6.3 x 106 4.8 x 109 Todd (1989) Roberts (1989) CAN FS0101 2 2000

  3. Annualmorbidityandmortality fromdiarrhoea Estimates for global morbidity 2.6 episodes / child / year 1980 - 1990 Bern et al (1992) Snyder and Merson 2.2 episodes / child / year 1982 (1982) Estimates for global mortality 3.3 million 1990 Bern et al (1992) Snyder and Merson 4.6 million 1982 (1982) FS0101 3 2000

  4. Thestructureofthecourse Modular 10 modules • nature of microorganisms application of knowledge to prevention of FBD FS0101 4 2000

  5. Modules 1. Basic food and water microbiology nature of microorganisms, ecology, safety of potable water 2. Foodborne pathogens 3. Significance of foodborne disease impact of diarrhoea on nutritional status and health, social and economic implications of foodborne diseases 4. Hazards associated with chemical contamination in foods chemical hazards, physical hazards; allergens FS0101 5 2000

  6. Modules 5. Factors affecting survival, growth and control of microorganisms 6. Epidemiology and prevention of FBD 7. Potential local problems 8. Food hygiene FS0101 6 2000

  7. Modules 9. Application of the Hazard Analysis and Critical Control Point System The system, definitions, identification of hazards and their control- a practical exercise, biotechnology 10. Biotechnology and food safety 11. Running the food safety course 12. Appendices Course timing, the road map. glossary of terms, planning, evaluation, incident summaries, suggested reading FS0101 7 2000

  8. Practicalwork • interactive exercises - ‘Morning Vitamins’ • observations in the field • syndicate groups - discussion and reporting FS0101 8 2000

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