Fè 5 bagay sa yo pou evite vin malad avèk kolera
The document "Proteksyon Maladi" focuses on preventing waterborne and hygiene-related diseases through practical measures. It emphasizes the importance of personal hygiene, including washing hands with soap and clean water before eating, after using the toilet, and during food preparation. Maintaini...ng personal cleanliness is highlighted as a key step in preventing the spread of diseases.
Water safety is another critical focus, with recommendations to use treated or boiled water for drinking and cooking and to store water in clean, covered containers to prevent contamination. The document also addresses sanitation, encouraging the construction and maintenance of latrines to eliminate open defecation and promoting proper waste disposal to protect the environment and water sources.
Overall, the document serves as an educational resource, providing simple and effective strategies for communities to reduce the risk of diseases and improve public health through better hygiene, sanitation, and water safety practices.
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The document "Prevansyon kont Diare" provides guidance on preventing and managing diarrhea. It explains that diarrhea, caused by pathogens like viruses, bacteria, and parasites, can lead to severe dehydration if untreated. Symptoms include vomiting, fever, and loss of appetite, with severe cases req...uiring urgent medical care.
To prevent diarrhea, the document emphasizes using treated or boiled water, washing hands with soap, cooking food thoroughly, and cleaning fruits and vegetables with safe water. It also provides a recipe for Oral Rehydration Solution (ORS) to combat dehydration: mix 1 liter of boiled or treated water with 8 teaspoons of sugar, 1 teaspoon of salt, and a pinch of baking soda. This solution should be consumed while seeking medical attention.
The document serves as an educational resource to promote hygiene and provide simple, effective solutions for preventing and managing diarrhea.
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The document "J-esyon ak bon manipilasyon manje yo" focuses on proper food handling and hygiene practices to prevent contamination and foodborne illnesses. It provides comprehensive guidelines for individuals and communities, emphasizing the importance of food safety. Key recommendations include kee...ping raw and cooked foods separate, ensuring thorough cooking of perishable items like meat and fish, and checking canned goods for damage or expiration before use. It stresses the need to use treated or boiled water for cooking, drinking, and washing food, as contaminated water can lead to diseases such as diarrhea, typhoid, and skin infections.
The document also highlights critical hygiene practices, such as washing hands with soap and treated water before handling food or eating, and thoroughly cleaning food preparation areas. Proper storage of food at suitable temperatures to prevent spoilage is another key focus, along with protecting food from animals, insects, and other sources of contamination. Overall, the manual emphasizes that maintaining proper hygiene and safe food handling practices is vital for preventing illnesses and promoting public health, making it a valuable resource for educating communities on food safety.
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EN ESTA EDICIÓN: Vacunación oral contra el cólera en la isla de La Española | Segunda reunión anual de la Comisión Regional de Monitoreo y Reverificación de la Eliminación del Sarampión y la Rubéola | Certificados digitales como ejemplo de transformación digital en la inmunización | La O...PS desarrolla un programa piloto de implantación de indicadores de monitoreo y evaluación con el Estado Plurinacional de Bolivia mediante datos de su Registro Nominal de Vacunación Electrónico | Clasificación final de casos en la Región de las Américas, 2022.
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Final Draft narrative December 6, 2012 - This strategic plan, developed through the joint collaboration of all stakeholders in the different sectors is aimed at harnessing and bringing together all the stakeholders who have a role in the prevention, detection and management of epidemic and infectiou...s diseases in the country. The plan describes the common epidemic and infectious diseases, the measures that need to be undertaken to ensure their control, the key partners and their roles and sets out milestones to monitor progress.
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The DCPs are a series of disease specific datasheets that list the critical commodities and the technical specifications for each commodity per disease. The DCPs inform Member States and operational partners of commodity requirements and potential gaps in the health emergency supply chain. From an o...perational readiness perspective, the DCPs provide the basis for a globalized stockpile system, response planning, technical guidance and supply market assessments.
Initially, the DCPs consist of 11 infectious diseases; Ebola virus, Marburg virus, cholera, Lassa fever, pandemic influenza, MERS-COV, SARS, meningococcal meningitis, yellow fever, Shigellosis, and typhoid fever.
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Training manual for food handlers
to unzip and transfer to a USB or a smartphone (open with the start.html file