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WASH FIT Digital is a free, open-access digital tool, based on the WASH FIT guide developed by WHO and UNICEF. WASH FIT is designed to help health care facilities improve quality of care through improved water, sanitation, and hygiene (WASH). Built
...
on the mWater digital monitoring platform, WASH FIT Digital includes a set of forms for implementing a risk-based management approach developed by WHO and UNICEF. The site also includes a dashboard to visualize the process and keep track of progress
more
Viewed: 14.08.2018
28 Dec 2020. acualizada 28 de enero 2021 Las presentes orientaciones tienen como objetivo principal facilitar a los equipos de salud herramientas que sirvan de apoyo para la comunicación efectiva entre el personal de salud y la población general, con miras a lograr el objetivo de fortalecer, mant
...
ener o recuperar la confianza en las vacunas y en los programas de inmunización en la Región de las Américas.
more
1 marco 2021. As orientações deste documento visam, principalmente, equipar o pessoal da saúde com ferramentas que lhes permitam aumentar a eficiência da comunicação com a população geral e aumentar, manter ou recuperar a confiança do público nas vacinas e nos programa de imunização na R
...
egião das Américas.
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Accessed: 27.03.2020
Updated: 08.02.2020
This video shows the range of foods that provide the best nutrition for a healthy growing young child.
Humanitarian crises exacerbate nutritional risks and often lead to an increase in acute malnutrition. Emergencies include both manmade (conflict) and natural disasters (floods, drought, cyclones, typhoons, earthquakes, volcanic eruptions, etc.). Complex emergencies are combinations of both manmade a
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nd natural disasters, often of a protracted nature. Millions of people are affected by humanitarian crises every year. The increasing frequency and scale of emergencies requires nutrition to be addressed in all phases of a response.
Crisis situations, whether acute or protracted, impact on a range of factors that can increase the risk of undernutrition, morbidity, and mortality. They may involve: the large-scale destruction of property and infrastructure; the erosion of livelihood strategies and purchasing power; a breakdown of and reduced access to essential services, including health services, water supply, and sanitation; and the displacement of large numbers of people. Emergencies can also disrupt social systems and the quality of care/feeding practices. Household access to food may be negatively affected and people may find themselves in overcrowded settlements with their families divided. As a result, at the individual level, there is often an increased risk of deteriorating health and nutritional status, resulting in a greater likelihood of death.
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IAEA Safety Standards for protecting people and the environment
IAEA Safety Standards for protecting people and the environment
Role of sterile injection equipment and outreach programmes for injecting drug users
World Health Organization
(2012)
C_WHO
Q 6. Does the provision of sterile injection equipment to injecting drug users reduce injecting related harm? Is advice on ways to reduce drug related harm safe and effective, using an outreach model of service delivery?
Distributing immediate, lifesaving assistance is one of the most urgent actions in an emergency response and can significantly improve the safety and wellbeing of individuals. Non-Food Items (NFI), Food Security, WASH and Shelter in-kind assis
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tance actors can help reduce and mitigate protection risks to individuals and communities when conducting distributions.
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The document "Priority medical devices list for the COVID-19 response and associated technical specifications" complements this guideline.
This document provides interim guidance on the quality, performance characteristics and related standards of personal protective equipment (PPE) to be used i
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n the context of COVID-19. This includes WHO Priority Medical Devices, specifically: surgical masks, non-surgical masks, gloves, googles, face shields, gowns and N95 masks. It is intended for procurement agencies, occupational health departments, infection prevention and control departments or focal points, health facility administrators, biomedical and materials engineering, PPE manufacturers and public health authorities at both national and facility levels.
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If you have been wondering when you would receive your vaccine? Why you should get vaccinated and are concerned about what your are hearing about side effects, this episode of Science with 5 with WHO’s Chief Scientist Dr Soumya Swaminathan is for you.
Health workers involved in deployment and implementation of COVID-19 vaccination require vaccine-specific knowledge to ensure safe and efficient vaccine delivery. This training provides key information about COVID-19 vaccines through short instructi
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onal videos, vaccine explainers, job aids, topic briefings, and downloadable presentations. It builds on the COVID-19 vaccination training for health workers and the Orientation to National Deployment and Vaccination Planning for COVID-19.
Please note that further videos and resources concerning other vaccines will be added as they receive emergency use listing (EUL) or prequalification. Available in different languages
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IAEA Safety Standards for protecting people and the environment
Preparedness and Resilience for Emerging Threats in English, Spanish and French
In 2019, following a request from the Codex Committee on Food Hygiene (CCFH), the Codex Alimentarius Committee (CAC) approved new work at its 42nd Session on the development of guidelines for the control of Shiga toxin-producing Escherichia coli (STEC) in leafy vegetables and in sprouts.
The obje
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ctive of the report was to evaluate commodity-specific interventions used at all stages of fresh fruit and vegetable production from primary production to post-harvest activities, transportation, point of sale and consumer use. Emphasis was placed on the identification and evaluation of interventions used throughout the world to reduce microbiological hazards of fresh fruits and vegetables that contribute to the risk of foodborne illnesses, taking into consideration their effectiveness, practicality and suitability.
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