Topic "Hygiene" in Turkish - total 15 documentsTitle: Blue-green algae (cyanobacteria)
Summary: Blue-green algae (cyanobacteria) are bacterial organisms that have some of the characteristics of bacteria and some of algae. They are present in almost all aquatic ecosystems in Australia, including rivers, lakes and estuaries. Under certain environmental conditions, blue-green algae concentrations in water can rapidly increase and form visible blooms or scums. Water affected by blue-green algae may be unsuitable for drinking, recreational activities such as swimming and fishing, and agricultural uses. Some species of blue-green algae produce toxins that are harmful to humans and animals when they are eaten, inhaled or contact the skin.
Title: Doner Kebabs
Summary: This fact sheet contains information for food businesses who must ensure the food they sell is safe and properly handled.
Title: Food poisoning and how to prevent it
Summary: Information about what food poisoning is, why it happens and what people that work with food can do to prevent it.
Title: Food safety for caterers
Summary: Food poisoning outbreaks can occur when caterers don't handle, cook or store food properly. This fac tsheet lists the causes of food poisoning, and explains how to prevent food poisoning
Title: FSS (Food Safety Supervisor) guidelines for registered training organisations (RTO)
Summary: The NSW Food Safety Supervisor (FSS) program was established to help reduce foodborne illness in the hospitality and retail food service sector by improving food handler skills and knowledge.
Title: Health and hygiene requirements of food handlers
Summary: Under the Food Standards Code, a food handler must take all reasonable measures not to handle food or food surfaces in a way that is likely to compromise the safety and suitability of food. This factsheets outlines the specific responsibilties relating to health and hygiene.
Title: Hygiene and infection control
Summary: Information on immunisation, exclusion of sick children and hand washing.
Title: Personal hygiene for people working with food
Summary: Information about appropriate guidelines for personal hygiene, hand washing, treatment of cuts and wounds for people in the food industry.
Title: Powers of authorised officers
Summary: The role of the NSW food authority is to ensure that food is safe and correctly labelled. This information sheet outlines the role and powers of an authorised officer.
Title: Protecting food from contamination
Summary: Contamination of food from objects, people, pests or chemicals can cause serious illness. Food businesses, by law, must take precautions to avoid causing harm to people who eat their food, This information sheet explains the common contaminants of food and provides tips on how to protect your food from contamination.
Title: Rotavirus immunisation information
Summary: This translated resource provides information on the Rotavirus, the most common cause of severe gastroenteritis in infants and young children in Australia. It includes information on the protection against rotavirus that is available free of charge under the National Immunisation Program Schedule for babies in two doses at two and four months of age. It also includes a pre-immunisation checklist and information on possible side effects.
Title: Salmonellosis guide
Summary: A guide to the foodborne disease, salmonellosis, including symptoms and prevention with good hygiene.
Title: Scores on doors buisness brochure: Hygiene and food safety NSW
Summary: Scores on doors is the NSW food hygiene scoring program that reassures customers about hygiene and food safety standards. All of the scoring levels that qualify for a certificate reassure customers your business has had its official hygiene and food safety inspection.
Summary: A guide to shigellosis, an infection caused by the Shigella bacteria, resulting in symptoms like diarrhoea, fever, nausea and stomach cramps. Inlucdes information on prevention and treatment.
Summary: Tinea is a highly contagious fungal infection that can infect the skin, affecting areas include the feet, groin, scalp and under the breasts. To ensure you receive the appropriate treatment and know about good hygiene to prevent the spread of tinea, read this information brochure.
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