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Publication Years
905
3306
484
25
Category
2262
352
242
225
138
81
68
Toolboxes
395
263
229
194
150
138
117
113
111
104
90
89
87
78
60
57
34
24
22
20
17
9
4
2
1
1
Please download the district fact sheets directly for each state/union territory at the website:
http://dhsprogram.com/publications/publication-OF31-Other-Fact-Sheets.cfm
In Central and West Africa, regions together comprising 27 countries and 605 million people, the average person is exposed to particulate pollution levels that are more than 4 times the World Health Organization’s (WHO) guideline of 5 μg/m³1. If these particulate pollution levels persist, averag
...
e life expectancy in the regions would be 1.6 years lower, and a total of 971 million person-years would be lost, relative to if air quality met the WHO guideline. The Democratic Republic of the Congo, Rwanda and Burundi, are the top three most polluted countries in the region.
more
Last revised 2015.
Original Word document on: http://www.epnetwork.org/Resources/Standard%20Operating%20Procedure/Valuable%20tips%20in%20deciding%20what%20to%20order_SOP.doc
This Medical Product Alert relates to the recent circulation of two confirmed falsified versions of Quinine
Sulphate circulating in Cameroon and the Democratic Republic of the Congo, containing zero active
pharmaceutical ingredient
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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BMC Family Practice201415:165, DOI: 10.1186/1471-2296-15-165
Open Access
