The document "J-esyon ak bon manipilasyon manje yo" focuses on proper food handling and hygiene practices to prevent contamination and foodborne illnesses. It provides comprehensive guidelines for individuals and communities, emphasizing the importance of food safety. Key recommendations include kee...ping raw and cooked foods separate, ensuring thorough cooking of perishable items like meat and fish, and checking canned goods for damage or expiration before use. It stresses the need to use treated or boiled water for cooking, drinking, and washing food, as contaminated water can lead to diseases such as diarrhea, typhoid, and skin infections.
The document also highlights critical hygiene practices, such as washing hands with soap and treated water before handling food or eating, and thoroughly cleaning food preparation areas. Proper storage of food at suitable temperatures to prevent spoilage is another key focus, along with protecting food from animals, insects, and other sources of contamination. Overall, the manual emphasizes that maintaining proper hygiene and safe food handling practices is vital for preventing illnesses and promoting public health, making it a valuable resource for educating communities on food safety.
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A handbook for leaders and managers
The World Health Organization was requested by Member States to develop a global priority pathogens list (global PPL) of antibiotic-resistant bacteria to help in prioritizing the research and development (R&D) of new and effective antibiotic treatments. To date, the selection of pathogens for R&D ac...tivities has been largely guided by small and large pharmaceutical companies according to a variety of parameters, such as perceived/unmet medical need, pressure of investors, market size, scientific discovery potential, and availability of specific technologies. Previous PPLs, issued by the Centers for Disease Control and Prevention.
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Acclerating attainment of universal health coverage and bridging the access inequity gap