Topic "Hygiene" in Vietnamese - total 17 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: Cleaning and sanitising in retail food businesses
Summary: This information sheet explains why effective cleaning and sanitising in a food business helps protect the owner and the customers against the spread of bacteria and other organisms that cause foodborne illness. It also contains information on the difference between cleaning and sanitising and how to clean and sanitise by using dishwashers, sinks or spray bottles.
Title: Community groups fundraising events food safety obligations
Summary: A video to help community groups and not-for profit groups understand what they need to do to ensure the provision of safe food at their fundraising event.
Title: Facts about hand hygiene
Summary: Hand hygiene means cleaning your hands with soap and water or an alcohol-based hand rub. Good hand hygiene is the most effective way to stop infections spreading. Many infections, such as the common cold and flu, are caused by spreading germs from person to person. Even when your hands look clean they can still be carrying germs. This is because they are so small that you just can’t see them. This is why when we touch other people or objects we can spread germs without even realising it.
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: 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: Guideline for seafood retailers - Compliance with the food standards code
Summary: This guideline has been developed by the NSW Food Authority to assist seafood retailers in meeting the food safety and labelling requirement outlined in the Australia New Zealand Food Standards Code.
Title: Hand hygiene
Summary: Everyone should keep their hands clean as it is crucial for preventing the spread of infection in our hospitals and to our patients. This information is about how you can assist us in reducing the risk of infection in our wards.
Title: Hand wash chart in Vietnamese
Summary: A graphic chart on hand wash for Vietnamese speaking clients
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: 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.
Title: Use by and best before dates (video)
Summary: Remember that a 'use by' date means just that: use the product on or before that date. Food with a use by date can't legally be sold after that date. A 'best before' date means that the food may have lost some quality or nutrition after that date but it can be sold or eaten for a little while after that. There are slightly different rules for bread which can be labelled with a 'baked on' or 'baked before' date. Date marking will only work if you follow the storage instructions on the label. So if a product says refrigerate at or below 4 Celsius – do just that.
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