WHO Secretariat Information paper July 2016
The standards of care cover the routine care and management of complications occurring for women and their babies during labour, childbirth and the early postnatal period, including those of small babies during the first week of life. They define priorities for improving the quality of maternal and ...newborn care for use by planners, managers and health care providers
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The Extending Service Delivery (ESD) project has developed Healthy Timing and Spacing of
Pregnancy: A Trainer’s Reference Guide as a resource for trainers in developing in-service training
for facility-based healthcare providers and community health workers (chws) who already have
some basic ex...perience with and understanding of FP/RH. This is not a training manual, but a
reference guide which can be used and adapted by trainers based on whether or not trainees are facilitybased
or community-based.
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Health care waste management (HCWM) and infection prevention and control (IPC) represent serious concerns for HIV programs. Improperly handled infectious health care waste poses risks to health workers, their clients, the community, and the environment. Improper injection practices can lead to new H...IV and other infections for health workers and clients. Beginning in 2015, AIDSFree continued the work started by the Government of Nigeria and USAID in 2004 to strengthen activities in IPC and HCWM. This report describes AIDSFree's results over 15 months of implementation of HCWM and IPC activities in seven Nigerian states prioritized by the U.S. President's Emergency Plan for AIDS Relief (PEPFAR)
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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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What you need to know about cancer and how to prevent it.