NUTRITION AND SANITATION: THE PHILIPPINE NATIONAL STANDARD FOR FOODPRODUCTS AND ITS IMPLICATION TO THE PRACTICESOF STREET VENDORS IN HANDLING FOOD PRODUCTS THE PROBLEM AND ITS BACKGROUND Nutrition also called nourishment or aliment is the provision‚ tocellsand organisms‚ of the materialsnecessary‚ in the form of food to supportlife(www.wikipedia.org) Many common health problems can be preventedor alleviated with ahealthy diet. Nutrition is an input to and foundation for health and development. Better
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septic tanks and/or to sewerage system to treatment plant. Objective: The objective of this study is to determine sanitation practices and preferences in sitio ganha-an.By examining differences between current practices and preferences‚ the study assesses if the communities are satisfied with their current sanitation options and if there is a demand for increased sanitation coverage and better facilities. Water Supply. The major problem for poor people in most countries is
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Environmental Sanitation and Maintenance I. Conditions of Premises Food establishments are all about its physical facilities‚ its contents and its surroundings or property. The exterior of the establishment including the building structure‚ parking space‚ landscaping‚ doors and windows. The exterior design is also responsible for attracting customers. The exterior must be clean‚ safe and pest-free. i. Proper Water Supply Adequate water supply and proper sewage disposal are vital to the sanitation of the
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Introduction to fact sheets on water Contents • Presentation • Introduction to fact sheets on water • Introduction to fact sheets on sanitation • Introduction to fact sheets on hygiene education The quantity and quality of the water that we drink is directly linked to health. If the water is contaminated with germs or chemicals‚ health will be affected. Outbreaks of diseases transmitted by water have a major impact on human health. Examples of diseases which can be transmitted by water
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Contents Chapter 1 EXECUTIVE SUMMARY 2 Chapter 2 2.0 INTRODUCTION 2 Chapter 3 3.0 BACKGROUND TO THE PROJECT 3 Chapter 4 4.0 OBJECTIVE 4 Chapter 5 5.0 SCOPE OF WORK 5 Chapter 6 6.0 DESIGN CRITERIA 6 Chapter 7 7.0 METHODOLOGY 6 7.10 FIELD Reconnaissance 7 7.20 COLLECTION of data 7 7.30 DESK study 8 Chapter 8 8.0 EXISTING SITUATION 8 8.10 SURVEY RESULTS 8 8.20 HOUSEHOLD AND POPULATION CHARACTERISTICS 11 8.30 ETHNICITY 11 8.40 SANITARY AREA 2 12 Chapter 9 9.0 SANITARY
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Erik Chavez Mrs. Vidrine Principles of Human Service 12/1/2014 Food Safety and Sanitation In today’s dirty‚ filthy‚ impoverished world‚ it is important to keep our food clean. Without clean food‚ we are susceptible to diseases and viruses‚ and our lifespan shortens by years depending on the inflicted disease. Ebola can spread through food. That banana you’re about to eat? It wasn’t properly cleaned. Now you have Ebola. Get ready‚ I’m going to get some facts up in this. Restaurants have to follow
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Bachelor of Commerce (Honors Course) in-----. It taught me how to manage financial affairs‚ prepare balance sheets‚ etc. I liked the commerce field so I decided to do masters in that field. In ---- I completed my Masters degree in Commerce. While doing the masters degree I joined our own finance company where my work was totally related to the finance field. Along with that I did Post Graduate Diploma in Management‚ again specializing in Finance and completed it in -----. While doing the job I
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CAD/CAM‚ Metal cutting & Machine Tool Engineering‚ Machine Design‚ Industrial Management‚ Kinematics & Dynamics of Machines‚ Automotive Engineering‚ Applied Thermodynamics‚ Control Systems Engineering etc..‚revealed to me limitless horizons in the field of
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Health and medicine have fascinated me and I have always wanted to pursue an education in the field of medicine. I ended up in the world of 32 teeth‚ and completed my undergraduate studies in Dental in 2011. During the course of my under graduate studies‚ I took various courses like Physiology‚ General medicine and surgery‚ Community dentistry and others but I truly excelled in cause’s regarding public health. In 1994‚ a Pneumonic Plague epidemic broke out in Surat‚ an overcrowded city in the
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PROCESS AND FACILITY SANITATION Sanitation Standard Operating Procedures is the common name give to the sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA and regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010. It is considered one of the prerequisite programs of HACCP. Introduction A clean surface is defined as being free from soil (e.g. food residues)‚ free from bad odours‚ be non-greasy to the touch
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