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Title: Health surveillance and management procedures for food-handling personnel : report of a WHO consultation [held in Geneva from 18 to 22 April 1988]
Other Titles: Le Contrôle sanitaire et la gestion des manipulateurs de produits alimentaires : rapport d' une consultation OMS [organisée à Genève du l8 au 22 avril 1988]
Métodos de vigilancia sanitaria y de gestión para manipuladores de alimentos : informe de una reunión de consulta de la OMS, [Ginebra, 18-22 de abril de 1988]
Authors: WHO Consultation on Health Surveillance and Management Procedures for Food-Handling Personnel (1989: Geneva)
World Health Organization
Issue Date: 1989
Publisher: Geneva : World Health Organization
Language: Indonesian
Arabic
Chinese
Italian
Turkish
English
French
Russian
Spanish
Abstract: Records the conclusions and recommendations of an international group of experts commissioned to evaluate the effectiveness of current procedures for protecting the public from disease outbreaks caused by food handlers. The report focuses on the question of whether routine medical examinations of food handlers are sufficient to prevent, or at least minimize, food contamination. To answer this question, the report first examines all infections and intoxications potentially transmissible by food handlers and then considers the extent to which physical examinations, medical histories, throat swabs, blood tests, x-rays, skin tests, and examination of faeces are capable of detecting symptomatic or asymptomatic carriers. Readers are reminded that the information obtained from a health examination is valid only for the time at which it was carried out, that some infections are detectable for periods as short as 48 hours, and that others, such as infectious hepatitis, are contagious before the onset of any clinical symptoms. On the basis of this review, the report concludes that pre-employment and subsequent routine medical examinations of food handlers are ineffective and thus unnecessary. The remaining sections concentrate on the identification of effective alternative preventive measures, including outbreak surveillance, use of the Hazard Analysis Critical Control Point (HACCP) system, and several measures within the food industry
Description: ita in Quaderni di Sanità Pubblica. - Anno 14, no. 73 (dicembre 1991)
47 p.
Subject: Food Handling
Food Contamination
Food poisoning
Context: standards
prevention and control
metadata.dc.subject.other: Nutrition and Food Safety
URI: http://www.who.int/iris/handle/10665/39610
Other Identifiers: 924120785X
03939529 (ita)
Other Language Versions: русский
français
español
Appears in Collections:Publications



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