World Health Organization ; World Health Organization Offeset Publication No. 34: Food Hygiene in Catering Establishments Legislation and Model Regulations

By World Health Organization

Book Id: WPLBN0000058404
Format Type: PDF eBook
File Size: 1.1 MB
Reproduction Date: 2005

Title:	World Health Organization ; World Health Organization Offeset Publication No. 34: Food Hygiene in Catering Establishments Legislation and Model Regulations
Author:	World Health Organization
Volume:
Language:	English
Subject:	Health., Public health, Wellness programs
Collections:	Medical Library Collection, World Health Collection
Historic Publication Date:
Publisher:	World Health Organization


Citation APA MLA Chicago Organization, W. H. (n.d.). World Health Organization ; World Health Organization Offeset Publication No. 34. Retrieved from http://gutenberg.cc/

Description
Medical Reference Publication

Excerpt
INTRODUCTION The World Health Organization, through i t s Food Safety Programme, which i s aimed a t ensuring the s a f e t y of foods for the consumer, i n i t i a t e d a survey of l e g i s l a t i o n r e l a t e d to food hygiene in c a t e r i n g establishments. The r e s u l t s of the survey, which are summarized in t h i s publication, and the model food hygiene regulations f o r c a t e r i n g establishments, a l s o included here, were reviewed by a j o i n t FAO/WHO expert consultation held in Geneva from 28 April t o 2 May 1975. This meeting was funded by the United Nations Environment Programme (UNEP) as p a r t of i t s a c t i v i t y t o support and a c c e l e r a t e o r expand the work of the FAO/WHO Codex Alimentarius Commission on i n t e r n a t i o n a l standards f o r p o l l u t a n t s in food and strengthening o f FAO/WHO c a p a b i l i t i e s to a s s i s t developing countries in food control. In t h i s a c t i v i t y the Food and Agriculture Organization of the United Nations and the World Health Organization are cooperating agencies. Many of the l e g i s l a t i v e t e x t s on which t h i s survey was based have been published, in f u l l o r i n summary, i n :

Table of Contents
CONTENTS INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 1 MEASURES FOR PROMOTING FOOD HYGIENE . . . . . . . . . . . . . . . . . . . . . . . . CURRENTLEGISLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Registration and licensing of Construction . . . . . . . . Lighting and v e n t i l a t i o n . . Equipment and u t e n s i l s . . . Washing f a c i l i t i e s for s t a f f Sanitary f a c i l i t i e s . . . . Sleeping places . . . . . . . Re fuse . . . . . . . . . . . F i r s t - a i d . . . . . . . . . . Storage for clothing . . . . Water supply . . . . . . . . Food protection . . . . . . . Food handlers . . . . . . . . premises BASIC PRINCIPLES OF FOOD HYGIENE LEGISLATION . . . . . . . . . . . . . . . . . . . . General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Basic legal requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . MODEL FOOD HYGIENE REGULATIONS FOR CATERING ESTABLISHMENTS : . . . . . . . . . . . . Registration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Construction and maintenance of premises . . . . . . . . . . . . . . . . . . . Water supply . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Drainage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Personal washing f a c i l i t i e s . . . . . . . . . . . . . . . . . . . . . . . . . . Sanitary f a c i l i t i e s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Storage of clothing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . F i r s t - a i d m a t e r i a l s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Storage of refuse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Personnel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .