Preventing Person-to-Person Spread following Gastrointestinal Infections
Friday/27/Jul 2007 Filed in: New Links
Preventing Person-to-Person Spread following Gastrointestinal Infections: Guidelines for Public Health Physicians and Environmental Health Officers
This guidance updates advice on preventing person-to-person spread of gastrointestinal infections in the general population, first published in 1983 by the Public Health Laboratory Service and last updated in 1995. It represents a consensus of informed opinion and is particularly aimed at those public health physicians and environmental health officers who do not specialise in communicable disease control. It addresses predominantly the organisms that more commonly present them with problems. The guidance considers general measures, enteric precautions, exclusion from work and other settings and groups that pose an increased risk of spreading infection.
Guidelines
This guidance updates advice on preventing person-to-person spread of gastrointestinal infections in the general population, first published in 1983 by the Public Health Laboratory Service and last updated in 1995. It represents a consensus of informed opinion and is particularly aimed at those public health physicians and environmental health officers who do not specialise in communicable disease control. It addresses predominantly the organisms that more commonly present them with problems. The guidance considers general measures, enteric precautions, exclusion from work and other settings and groups that pose an increased risk of spreading infection.
Guidelines
Codex Catering Guide
Monday/23/Jul 2007 Filed in: New Links
Link to the 'Codex Guide "Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering CAC/RCP 39-1993' added to the Food & Water Standards in the Resources Area.
This Code has, as far as possible, been made consistent with the format and content of the General Principles of Food Hygiene.
The need for this Code is based on the following considerations:
1. Epidemiological data show that many outbreaks of food poisoning are caused by food produced in mass catering.
2. Large-scale catering operations are particularly hazardous because of the way the food is stored and handled.
3. Outbreaks can involve large numbers of people.
Codex Catering Guide
This Code has, as far as possible, been made consistent with the format and content of the General Principles of Food Hygiene.
The need for this Code is based on the following considerations:
1. Epidemiological data show that many outbreaks of food poisoning are caused by food produced in mass catering.
2. Large-scale catering operations are particularly hazardous because of the way the food is stored and handled.
3. Outbreaks can involve large numbers of people.
Codex Catering Guide
New Food Safety Website
Monday/23/Jul 2007 Filed in: Website Updates
This new web site is aimed at operators, contractors & caterers in the E&P sector who have responsibility for contracting, managing or monitoring industrial catering operations and who may benefit from food safety support. These services are detailed in the section 'Food Safety Services'
The website was originally conceived as a collection of information for existing clients.The Internet Resources are a collection of links to health, catering and food safety information. Comments about the site and resources are welcome - if you have any comments or suggestions for other links, please e-mail ken@oilandgasfoodsafety.co.uk.
Changes and additions to the website will be posted in the ' New Website Links'.
The website was originally conceived as a collection of information for existing clients.The Internet Resources are a collection of links to health, catering and food safety information. Comments about the site and resources are welcome - if you have any comments or suggestions for other links, please e-mail ken@oilandgasfoodsafety.co.uk.
Changes and additions to the website will be posted in the ' New Website Links'.