Food Hygiene

Food safety for nutritionists and other health professional. Teachers handbook

Food safety for nutritionists and other health professional. Teachers handbook

WHO/SDE/PHE/FOS/00.2, World Health Organization

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A training manual produced for use in courses aimed at helping nutritionists and other health professionals understand the basic principles of food safety, the causes of foodborne disease, and opportunities for prevention, whether in food service establishments or homes. Intended to support an eight-day course, the manual can also be used to train food and public health workers, nurses, home economists, and other health professionals.

Prepared jointly by WHO and the Industry Council for Development, the manual adopts a practical approach, emphasizing knowledge and skills needed to recognize unsafe food and food-handling practices, understand the implications for health, and develop appropriate intervention strategies.

The manual features 27 lectures presented in eleven modules. Each lecture consists of a series of sheets for overhead projection, accompanied by concise lecture notes. The modular approach allows trainers to adapt the suggested timetable to both local concerns and the background and interests of participants. While the course is primarily aimed at students having a limited knowledge of microbiology, students with more advanced knowledge can benefit from more time spent on the Hazard Analysis and Critical Control Point system and related training exercises.

The first module explains the behaviour of microorganisms, their ecology, and modes of contamination and transmission. The major foodborne infectious and toxigenic pathogens are profiled in module two, which includes information on epidemiology, groups at risk, clinical features, foods most commonly implicated, and conditions favourable to growth. Module three describes the significance of foodborne diseases in terms of both the impact of diarrhoea on nutritional status and the broader socioeconomic implications. Hazards associated with chemical contamination are covered in module four.

Subsequent modules consider strategies for prevention. Module five covers factors that affect the survival and growth of microorganisms and the food technologies that can control these factors. The epidemiology and prevention of foodborne disease are addressed in module six, which includes facts and figures illustrating both the magnitude of the problem and the best approaches to prevention. These approaches are further elaborated in modules on food hygiene and application of the Hazard Analysis and Critical Control Point system. The remaining modules discuss food safety aspects of biotechnology, and outline a work plan for trainers.



Written by geraldmoy

February 9, 2011 at 2:09 pm