http://www.who.int/foodsafety/publications/capacity/healthworkers/en/
It provides information regarding to foodborne illness and hazards, factors leading to microbial foodborne illness, technologies for the control of hazards, hygiene in food preparation, and the role of health workers. It presents references, bibliography, and appendixes. Document in pdf format.
Autor(es): Adams, Martin, Motarjemi, Yasmine Creador(es): World Health Organization - WHO
Recursos añadido en:
15/06/2000
Objetivo:
It is intended for professionals in thehealth and environmental fields, particularly trainers of primary health care workers, physicians, nurses, midwives, nutritionists,medical students, and other professionals who need a basic under-standing of food safety.
Idiomas disponibles:
Inglés
