European Occupational Health Series : 1994-97; Prevention in Primary Care, Primary Health Care, Volume 354: Reforms in Family Medicine or General Practice in the Countries of Central and Eastern Europe

By World Health Organization

Book Id: WPLBN0000134231
Format Type: PDF eBook:
File Size: 0.3 MB
Reproduction Date: 2005

Title:	European Occupational Health Series : 1994-97; Prevention in Primary Care, Primary Health Care, Volume 354: Reforms in Family Medicine or General Practice in the Countries of Central and Eastern Europe
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 Health Organization, B. W. (n.d.). European Occupational Health Series : 1994-97; Prevention in Primary Care, Primary Health Care, Volume 354. Retrieved from http://gutenberg.cc/

Description
Medical Reference Publication

Excerpt
This document has been prepared by the Regional Office f o r Europe of the World Health Organization f o r governments of its Member S t a t e s i n the Region. A limited number of copies a r e a v a i l a b l e from the Environmental Health S e r v i c e , WHO Regional Office f o r Europe, Scherf i g s v e j 8, DK-2100 Copenhagen !d, Denmark.

Table of Contents
CONTENTS Page Foreword . . . . . . . . . . . . . . . . . . . . . . . . . . . v SECTION 1; INSTITUTIONAL CATERING Introduction . . . . . . . . . . . . . . . . . . . . . . . . . 1 Purpose . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Definitions . . . . . . . . . . . . . . . . . . . . . . . . 2 Special Problems of I n s t i t u t i o n a l Catering . . . . . . . . . . 3 Design and planning . . . . . . . . . . . . . . . . . . . . 3 Economic aspects . . . . . . . . . . . . . . . . . . . . . . 4 Workload . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Control . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Preparation and cooking . . . . . . . . . . . . . . . . . . 7 Distributionand serving . . . . . . . . . . . . . . . . . . 8 Unused food . . . . . . . . . . . . . . . . . . . . . . . . 9 Education and t r a i n i n g . . . . . . . . . . . . . . . . . . . 10 Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . 1 2 P a r t i c u l a r health problems . . . . . . . . . . . . . . . . . 12 Control . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Food handlers . . . . . . . . . . . . . . . . . . . . . . . 14 Managers . . . . . . . . . . . . . . . . . . . . . . . . . . 14 ~ i s c e l l a n e o u s. . . . . . . . . . . . . . . . . . . . . . . 1 5 Recommendations . . . . . . . . . . . . . . . . . . . . . . . 1 5 Design and planning . . . . . . . . . . . . . . . . . . . . 15 Control . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Foodhandlers . . . . . . . . . . . . . . . . . . . . . . . 17 Managers . . . . . . . . . . . . . . . . . . . . . . . . . . 1 8 Miscellaneous . . . . . . . . . . . . . . . . . . . . . . . 18 Selected Bibliography . . . . . . . . . . . . . . . . . . . . 19 Annex 1: ResearchTopics . . . . . . . . . . . . . . . . . . 21 Annex 2: List of P a r t i c i p a n t s . . . . . . . . . . . . . . . . 2 2