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    Food Handler's Manual: Instructor
    Food Handler's Manual: Instructor
    Food Handler's Manual: Instructor
    Ebook138 pages40 minutes

    Food Handler's Manual: Instructor

    By Food and Agriculture Organization of the United Nations

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    About this ebook

    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.

    LanguageEnglish
    PublisherFood and Agriculture Organization of the United Nations
    Release dateFeb 2, 2018
    ISBN9789251302132
    Food Handler's Manual: Instructor
    Author

    Food and Agriculture Organization of the United Nations

    An intergovernmental organization, the Food and Agriculture Organization of the United Nations (FAO) has 194 Member Nations, two associate members and one member organization, the European Union. Its employees come from various cultural backgrounds and are experts in the multiple fields of activity FAO engages in. FAO’s staff capacity allows it to support improved governance inter alia, generate, develop and adapt existing tools and guidelines and provide targeted governance support as a resource to country and regional level FAO offices. Headquartered in Rome, Italy, FAO is present in over 130 countries.Founded in 1945, the Food and Agriculture Organization (FAO) leads international efforts to defeat hunger. Serving both developed and developing countries, FAO provides a neutral forum where all nations meet as equals to negotiate agreements and debate policy. The Organization publishes authoritative publications on agriculture, fisheries, forestry and nutrition.

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      Book preview

      Food Handler's Manual - Food and Agriculture Organization of the United Nations

      Also published in Spanish:

      Manual para manipuladores de alimentos. Instructor

      © 2016, FAO y OPS

      ISBN 978-92-5-309320-5 (FAO)

      ISBN 978-92-75-31902-4 (OPS)

      PAHO HQ Library Cataloguing-in-Publication Data

      Pan American Health Organization,

      Food and Agriculture Organization of the United Nations.

      Food Handlers Manual. Instructor. Washington, DC : PAHO, 2017.

      1. Foodborne Diseases - prevention & control. 2. Food Contamination. 3. Food Handling. 4. Food Safety. 5. Food Hygiene. 6. Manual. I. Title. II. Food and Agriculture Organization of the United Nations.

      ISBN 978-92-5-109320-7 (FAO)

      (NLM Classification: WC 268)

      ISBN 978-92-75-11902-0 (PAHO)

      E-ISBN 978-92-5-130213-2 (EPUB)

      © 2017, FAO and PAHO. All rights reserved.

      The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) or the Pan American Health Organization (PAHO) concerning the legal status of any country, territory, city or area or of its authorities, or concerning delimitation of it frontiers or boundaries. Dotted lines on maps represent approximate border lines for which there may not yet be full agreement.

      The mention of specific companies or of certain manufacturers’ products does not imply that they are endorsed or recommended by FAO or PAHO in preference to others of a similar nature that are not mentioned. Errors and omissions accepted, the names of proprietary products are distinguished by initial capital letters.

      The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO or PAHO.

      All reasonable precautions have been taken by FAO and PAHO to verify the information contained on this publication. However, the published material is being distributed without warranty of any kind, either expressed or implied. The responsibility for the interpretation and use of the material lies with the reader. In no event shall FAO or PAHO be liable for damages arising from its use.

      This publication is available on the FAO web site (www.fao.org) and PAHO web site (www.paho.org). Requests for permission to reproduce or translate this publication should be addressed to the Communication Department, Pan American Health Organization, Washington, D.C., U.S.A. (www.paho.org/permissions).

      GRAPHIC DESIGN

      SB Comunicação

      ILLUSTRATIONS

      Douglas Rosa de Carvalho

      TABLE OF CONTENTS

      INTRODUCTION

      MODULE 1

      Food hazards

      MODULE 2

      Food-borne diseases

      MODULE 3

      Hygiene measures to prevent food contamination

      APPENDIXES

      APPENDIX 1

      Five keys to food safety

      APPENDIX 2

      Conditions in an establishment where food is prepared

      APPENDIX 3

      Food storage areas

      APPENDIX 4

      Thermometer, a food handler’s instrument

      APPENDIX 5

      Procedures for rapid cooling of foods

      APPENDIX 6

      Handling of some food groups

      APPENDIX 7

      Eat Safely Campaign

      REFERENCES

      FINAL EVALUATION

      Introduction

      Food-borne diseases (FBDs) are one of the most frequent public health problems in daily life.

      The hazards that cause FBD may occur in the different stages of the food chain (from primary production to the table). 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

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