Food Hygiene

Archive for the ‘IEC/Training Materials’ Category

Five Keys to Safer Foods – country examples

http://www.who.int/foodsafety/consumer/5keys/en/index1.html

 

WHO aims to improve the exchange and reapplication of practical food safety knowledge in and between Member States. Countries can highly benefit by exchanging experiences and tested solutions with each other. This section will enable countries and partners to have access to the different tools produced in different parts of the world to deliver the Five Keys messages.

The Five Keys poster has been translated into over 70 languages and training materials for various target groups, especially school children, have been prepared.

Community-Based Intervention Study of Food Safety Practices in Rural Community Households of Lao PDR

Warnock F.  WHO Regional Office for the Western Pacific, Manila http://www.who.int/foodsafety/consumer/Laos_Dec07.pdf (2007)

Between July 2007 and December 2007 the writer undertook three missions to Lao PDR to provide technical assistance and support to food safety personnel in the Department of Food and Drugs (FDD), Ministry of Health Laos, to conduct a community-based food safety intervention study in rural communities. The project built upon earlier work conducting food safety training workshops for Lao Women Union representatives from Phonehong District, Vientiane Province.

The current project, which was conducted over five months and in three phases, made further progress towards gaining a sound understanding of high risk food handling practices in rural households. Information gathered from a baseline study engaging Lao Women to observe food safety practices in 180 village households in Phonehong District formed the basis for developing an evidenced-based approach to food safety education aimed at behaviour change.

Specific activities included: training workshops followed by observation of household food safety practices and completing a food safety checklist tool (baseline assessment and final evaluation); taking time-temperature measurements of selected high risk foods/dishes; using the baseline assessment to develop key food safety messages and produce a food safety information poster specifically targeting rural households; dissemination of information materials to rural village households and Lao Women conducting small group education sessions; and a focus group feedback workshop with Lao Women and FDD to explore next steps in progressing this activity.

This food safety intervention study in rural households in Phonehong District has led to a better understanding of high risk food safety practices, and in particular, identified the consumption of raw meats and raw fish products to be a common practice among rural people and a significant problem. It has highlighted the importance of adopting an evidence-based approach to food safety education and not simply adapt/ translate existing information materials. Culture and traditional habits must be considered in food safety education programs if there is to be any impact on changing behaviours.
Involvement of the Lao Women’s Union as a key partner to provide food safety education in rural communities, with training and technical support provided by FDD, has demonstrated to be quite a successful model. It is recommended that this collaborative approach continue and the education activity expanded to other Provinces of Lao PDR in 2008.

It is recognised that broad behavioural change requires years of consistent effort to achieve. But through sustained effort and action at the grassroots level in rural communities there is potential to mobilize community action and improve household food safety practices, thereby reducing the burden of foodborne illness in Lao PDR.

Financial resources are required to support this important food safety education work, and it recommended that funding be sought from the Government and International Agencies to ensure this important work continues in rural communities of Laos.

Written by geraldmoy

February 10, 2012 at 10:07 am

Basic principals for the preparation of safe food for infants and Young Children

Basic principals for the preparation of safe food for infants and Young Children

WHO/FNU/FOS/96.6

Basic principals for the preparation of safe food for infants and Young Children

The recommendations outlined in this leaflet provide basic principles for the preparation of safe food for infants and young children. The observation of these principles by mothers or other care-givers will contribute to the prevention of diarrhoea and associated malnutrition.

Written by geraldmoy

June 14, 2011 at 6:40 pm

Summary of implementation of the 5 keys to safer food in Latin America

The WHO Five Keys to Safer Food

 

Prevention of foodborne disease: Five keys to safer food

 

WHO
“Sometimes very simple messages and measures can have a big impact on health protection. These Five Keys to Safer Food have already contributed to the prevention of foodborne illness and deserve to be communicated more widely.”

Margaret Chan
Director-General

Ref. http://www.who.int/foodsafety/en/

Unsafe food causes many acute and life-long diseases, ranging from diarrhoeal diseases to various forms of cancer. WHO estimates that foodborne and waterborne diarrhoeal diseases taken together kill about 2.2 million people annually, 1.9 million of them children.

Foodborne diseases and threats to food safety constitute a growing public health problem and WHO’s mission is to assist Member States to strengthen their programmes for improving the safety of food all the way from production to final consumption.

In May 2010 the World Health Assembly approved a new resolution on food safety: Advancing food safety initiatives (WHA63.3). This resolution will be used to update the current WHO Global Strategy for Food Safety.

Ref. http://www.who.int/foodsafety/en/

 

In response to the increasing number of requests from countries to assist in strengthening their food safety education programmes for the prevention of foodborne diseases, FOS/WHO has developed a Standard Manual on the Five Keys to Safer Food which provides guidance on how to both educate and promote adoption of safe food handling behaviors in different environments, where food are produced, prepared, and consumed.

 

In the Region of the Americas, trough out a project supported by the DFID Agency the WHO Standard Manual was tested in primary schools at urban and rural areas.  As a result, a technical team comprised of PAHO/WHO technical Officers; Officers from the Institute of Nutrition for Central America  and Panama (INCAP) based in Guatemala with counterparts form the ministries of education and health developed a series of three manuals:  a. A theoretical manual  entitled: “Five Keys to Safer Food”, b) A manual  of activities for teachers on how to keep food safe, and c) a manual for the parents and teachers association on how to formulate a plan for safe food and water at schools.

 

1 Guatemala:

In follow-up to phase II of the project, the workshops were held in the months of April and may of

training teachers of four schools in the developed contents of the Manual 5 Keys to keep food safe. and use of additional tools. Also, is provided them materials to every teacher and a proposal for the implementation thereof with students over the next 2 months of training. They summarized in table No.1  teachers who were trained in Guatemala project.

Table No. 1

The months of September and October again visited the schools for tests

end caps for hygiene in the manipulation of food to students and teachers, in order to

measure the impact on changes in behaviors regarding the subject. During these visits, teachers

they were parents to give a talk by the content learned 5 keys and

for both, inform parents so that they can at home reinforce what students

they learned in the classroom. Currently test CAPs for analysis and completion data is raising of the Study, as well as final report of the pilot project in Guatemala.

 

2 Honduras:

The first half of 2007, introduced draft 5 keys to the authorities of theHealthy schools (PES) programme of the Secretaría de Estado del Despacho de la Primera Dama de HondurasSecretariat of State of the Office of the first lady of Honduras,

those who at that time agreed to participate in the process of validation of the tools at centres escolares the program It supports. To follow up on what was agreed, this year received

official communications of Honduras confirming the interest and requesting technical support to initiate the transfer process ESCUELA & DOCENTES TRAINED

E.O.R.M. Meetings, 8 Chiquimula

E.O.R.M. The Bongo, the Estor, Izabal 8

E.O.R.M. Rosario, San Juan, Sacatepeques 11

E.O.R.M. Republic of Colombia, 15 Guatemala

Institute of nutrition of Central America and Panama.INCAP - 2

from the experience.

August held a workshop where as a result of this was achieved :(to) form a team 5

Key inter-agency with PES, Secretary of education, Ministry of public health officials

World Food Programme, the INCAP and PAHO, who socializarán the internal project of their

institutions as well as they will monitor the process in schools, and(b) the plan was developed for

work to begin the process of implementation of the initiative, which is already running.

The project was developed with the Ministry of education and health, who have reviewed the

Tools gave its endorsement to adapt to the country. Currently ongoing adaptation

tools 5 keys according to the methodology and approach presented by the Curricular design

National basic education of the Ministry of education for its implementation in schools

serviced by PES, still are a total of approximately 16,000 in cyberspace.

In addition, the initiative has been sector health using the materials to train to

women in dining rooms Marcala municipality staff tourism and health in the region

Metropolitan Tegucigalpa.

3 El Salvador:

Was coordinated together with the Regional programme for food security and nutrition for

Central. PRESANCA - start the implementation of the initiative in schools that

they have a school feeding programme in the municipalities of San Fernando and Arambala in the

Department of Morazán,. To this end, the PRESANCA funded the printing of 500

copies of the materials and tools training workshops

educational.

The work plan was developed to coordinate the actions of the implementation of the initiative and

July training workshops were conducted in the contents of the Manual.5 Keys to keep

food safe. and complementary tools for teachers in the schools of

the municipalities mentioned above, as well as to the equipment monitoring quality and staff of the

Ministry of health.

During the workshops trained 50 teachers in the

schools, 28 pedagogical advisors team of

Monitoring the quality of the Ministry of education and staff

of the Ministry of health of the Department of Morazán.

Within the activities of the work plan is make a

CAPS study in schools in both municipalities

What are the CAPs Forms validation for to start the next year the study.

Institute of nutrition of Central America and Panama.INCAP - 3

4. Presentation of the 5 keys in Guatemala experience in the V meeting of the Commission

Pan American food safety (COPAIA) within the framework of the 15th meeting

Inter-American ministerial on health and Agriculture (RIMSA):

At the meeting of the COPAIA on 10 June in Rio de Janeiro, Dr. Ludwig Werner Ovalle

Cabrera, Deputy Health Guatemala presented the experience of the pilot project and some

recommendations for cooperation and coordination of actions at national, sub-regional and regional

food safety to implement this initiative. For this purpose cooperation provided

technique for the preparation of the summary of experience and presentation of the same.

5 Edition in the English language of the materials and the pilot project in Guatemala brochure:

Finished editing and diagramming tools 5

Key version in English for use in countries

English-speaking region; as they were printed 1000

copies of the posters and the manual for the School Board.

For transfer of experience to other countries in

Central America and the Latin American region became a brochure

Spanish/English outlining the methodology, achievements and progress of the

Guatemala experience to socialize with other countries to

they may be interested in starting to implement this initiative,

as well as a CD with documents in digital version.

6 Belize:

Be supported Belize sending 200 posters 5 keys as well

as with brochures-summary of the experience, to start in the

2009 the transfer to the country.

From 24 to 26 February, the INCAP attended the workshop. Train the

Trainers Programme on the Five Keys to Safer Food. organized by the

WHO and PAHO country office in the country, which was held in the city

of Belize with the participation of 32 representatives from the Department

public health inspectors of Ministry health MOH, health educators of

Agriculture and tourism in the country officers.

INCAP presented here experience it has developed in Guatemala and Honduras for the

adaptation of this initiative in primary schools, as well as the materials obtained as

product of this experience. Each participant was given a digital copy with tools

in both languages as well as the summary.

 

Reference: PAHO/WHO- Institute of nutrition of Central America and Panama. INCAP – 1

Report of AVANCES in the REGION CENTROAMERICANA of theINICIATIVE the 5 keys to safer food.

Written by geraldmoy

May 30, 2011 at 2:08 pm

Five keys to safer food – Train the trainers manual

In2009 WHO published a Train the trainer course on the Five Keys to Safer Food which builds upon the safe food handling behaviours developed for the Five Keys to Safer Food Poster (http://www.who.int/foodsafety/publications/consumer/5keys/en) and the concepts of the Communications for Behavioral Impact (COMBI) method. COMBI is a communication method developed by WHO that asks individuals to assess their current knowledge and behaviours, and supports healthy behaviours providing incentives for the adoption of new healthy behaviours when necessary. The first module of the Train the Trainer course, pilot tested in South Africa, Tunisia and Belize, is directed to women, as women play an important role in the production and preparation of safe food, particularly in developing countries, The course is available at http://www.who.int/foodsafety/consumer/keys_training/en.

Written by geraldmoy

April 17, 2011 at 7:50 pm

GOOD HYGIENIC PRACTICES IN THE PREPARATION AND SALE OF STREET FOOD IN AFRICA

A training resource package, including a manual for trainers and posters for stimulating discussions with vendors has been prepared by FAO, based on field experience accumulated in the projects over the last 15 years. These are available in English and French (with a specific focus on Africa), available at: http://www.fao.org/docrep/012/a0740e/a0740e00.htm and in Spanish (with a specific focus on Latin America), available at: http://www.rlc.fao.org/es/inocuidad/pdf/higiene.pdf.

Written by geraldmoy

April 17, 2011 at 7:12 pm

Ensuring and promoting food safety during the 2008 Beijing Olympics

Foodborne Pathog Dis. 2010 Aug;7(8):981-3.

Ensuring and promoting food safety during the 2008 Beijing Olympics.

Moy GGHan FChen J.

gerald.moy@gmail.com

Abstract

In preparation for the 2008 Beijing Olympic Games, Chinese authorities undertook a range of measures to strengthen food safety along the entire food supply continuum from production to consumption to protect the large number of athletes and spectators anticipated. In addition, food safety promotion campaigns targeting Olympic visitors as well as Beijing residents were carried out. Based on an assessment of various indicators, these efforts were successful in reducing the risk of foodborne disease during the Beijing Olympics and promoting safer food for Beijing residents. The food safety experiences of the 2008 Beijing Olympics might be usefully applied to major sporting events and mass gatherings in the future.

 

Written by geraldmoy

March 11, 2011 at 8:00 pm

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