Hazard Analysis and Critical Control Point Generic Models for some Traditional Foods: A Manual for the Eastern Mediterranean Region
"In
countries of the WHO Eastern Mediterranean Region, traditional foods
constitute a major part of everyday meals. These foods are generally simple
in preparation, and their ingredients are widely available. From a hygienic
point of view, however, traditional foods are characterized by being
intensively handled by workers, often in premises that do not adhere to
hygiene standards and lack control measures that may help reduce and/or
eliminate microbial hazards prior to consumption. Although it is the role of
governments to uphold the safety and security of food, it is responsibility
of producers to ensure the safety of their products. Thus it should be
mandatory for producers to adopt and apply the HACCP system to ensure food
Safety.
This manual covers just a few of the many traditional foods of the Region.
It is hoped that this represents just the first edition of the manual, and
that countries will develop and share generic HACCP models for other
traditional foods In the Region so that a second edition can follow. It is
intended to help producers, regulators, trainers and others concerned with
the safety of traditional foods in the Eastern Mediterranean Region, and may
be used as material for training in food hygiene and the HACCP system, as
well as the basis for the development of food safety programmes. It is
expected that most producers of the foods covered in this manual will have
little or no knowledge of the HACCP system, so to expect them to implement
the relevant models alone would not be realistic. Rather, governmental or
nongovernmental agencies engaged in health, food control, or safety of the
environment will need to help group of producers in implementing the models
in their plants
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Guidelines for Safe Recreational Water Environments
Volume 1: Coastal and Fresh Waters
 CEHA
has just published the Arabic version of the WHO publication "Guidelines
for Safe Recreational Water Environments, Volume 1: Coastal and Fresh
Waters". It provides a review and assessment of health hazards encountered
during recreational use of coastal and freshwater environments. It
addresses a wide range of types of hazard, including hazards leading to
drowning and injury, water quality, exposure to heat, cold and sunlight,
and dangerous aquatic organisms; and provides background information on the
different recreational water activity. With regard to water quality,
separate chapters address faecal pollution, free-living microorganisms,
freshwater algae, marine algae and chemical aspects. It describes
prevention and management options for responding to identified hazards. The
primary aim of the guidelines is the protection of public health, and it is
intended to be used as the basis for the development of international and
national approaches to controlling health risks from hazards that may be
encountered in recreational water environments, as well as providing a
framework for local decision-making.
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Joint WHO/ISESCO Regional Training Workshop on Environmental Health
Risk Assessment and Valuation of Development Policies
Amman, Jordan, 23–26 April 2007
 The
WHO Centre for Environmental Health Activities (CEHA), in
collaboration with the Islamic Educational, Scientific and Cultural
Organization (ISESCO) is organizing this training workshop to
familiarize professionals from the health sector with the guidance,
tools and initiatives that can support the health sector in:
influencing policies in other priority sectors (e.g. energy,
transport, agriculture); in assessing health impact, and the costs
and benefits of policy alternatives in those sectors; and in
harnessing non-health sector investments to improve health,
environment and safety. 20 participants from the following
countries: Bahrain, Egypt, the Islamic Republic of Iran, Jordan,
Kuwait, Lebanon, Libyan Arab Jamahiriya, Morocco, Oman, Pakistan,
Palestine, Qatar, Saudi Arabia, Syrian Arab Republic, Tunisia and
United Arab Emirates will be participating in this meeting.
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