The publication focuses on the clinical practice patterns of communicable disease control. Written for professional public.

• MeSH
• infekční nemoci MeSH
• kontrola infekčních nemocí MeSH
• lékařská praxe - způsoby provádění MeSH

• Konspekt
• Veřejné zdraví a hygiena
• NLK Obory
• veřejné zdravotnictví
• infekční lékařství
• NLK Publikační typ
• kolektivní monografie

• MeSH
• ledviny * MeSH
• nemoci ledvin MeSH
• Publikační typ
• periodika MeSH

• Konspekt
• Patologie. Klinická medicína
• NLK Obory
• nefrologie

A guide for professionals on the properties and usage of specific psychotropic agents.

• MeSH
• duševní poruchy farmakoterapie   MeSH
• farmakoterapie MeSH
• psychotropní léky MeSH
• Publikační typ
• monografie MeSH
• příručky MeSH

• Konspekt
• Farmacie. Farmakologie
• NLK Obory
• psychofarmakologie

• MeSH
• nádory MeSH
• Publikační typ
• sborníky MeSH

• Konspekt
• Patologie. Klinická medicína
• NLK Obory
• onkologie

• MeSH
• biokompatibilní materiály * MeSH
• biomedicínské inženýrství MeSH
• biotechnologie MeSH
• Publikační typ
• periodika MeSH

• Konspekt
• Biotechnologie. Genetické inženýrství
• NLK Obory
• biomedicínské inženýrství

• MeSH
• mikrobiologické jevy * MeSH
• Publikační typ
• informační zdroje - příručky MeSH
• periodika MeSH

• Konspekt
• Mikrobiologie
• NLK Obory
• mikrobiologie, lékařská mikrobiologie

• MeSH
• biochemie MeSH
• farmakologie * MeSH
• Publikační typ
• periodika MeSH

• Konspekt
• Farmacie. Farmakologie
• NLK Obory
• farmacie a farmakologie

• MeSH
• endokrinní systém * MeSH
• nemoci endokrinního systému MeSH
• Publikační typ
• periodika MeSH

• Konspekt
• Patologie. Klinická medicína
• NLK Obory
• endokrinologie

[Introduction]. Introduction Food-borne diseases (FBDs) are one of the most frequent public health problems in daily life. The hazards that cause FBD may occur in the different stages of the food chain (from primary production to the table). Independently from its origin, once the food reaches the consumer it may have an impact on public health and cause severe economic damage to the establishments devoted to its preparation and sale. These two events may cause loss of confidence and the closing down of a business. Fortunately, the measures for preventing food contamination are very simple and may be applied by anyone who handles food, by following easy rules for hygienic food handling. The purpose of this Manual is to provide to people who handle food the information they need to facilitate and apply good food handling practices. In addition, it seeks to provide basic information about food safety that Latin American and Caribbean countries may adapt to their own needs. The Manual is organized into three Modules and Appendices focusing on the following topics: (1) food hazards; (2) FBDs; and (3) hygienic measures to prevent food contamination. The evaluation at the end, is part of the Manual. Its purpose is to assess the knowledge acquired during the course regarding the importance of hygienic food handling for public health.

• MeSH
• bezpečnost potravin MeSH
• hygiena MeSH
• kontaminace potravin MeSH
• manipulace s potravinami MeSH
• nemoci přenášené potravou MeSH
• Publikační typ
• příručky MeSH

• Konspekt
• Veřejné zdraví a hygiena
• NLK Obory
• hygiena
• zemědělství a potravinářství

[Introduction]. Food-borne diseases (FBDs) are one of the most frequent public health problems in daily life. The hazards that cause FBD may occur in the different stages of the food chain (from primary production to the table). Independently from its origin, once the food reaches the consumer it may have an impact on public health and cause severe economic damage to the establishments devoted to its preparation and sale. These two events may cause loss of confidence and the closing down of a business. Fortunately, the measures for preventing food contamination are very simple and may be applied by anyone who handles food, by following easy rules for hygienic food handling. This Manual’s purpose is to provide to people who handle food, and particularly to food-handlers’ instructors, the information they need to facilitate the teaching of proper procedures to food workers. In addition, it seeks to provide basic information about food safety that Latin American and Caribbean countries may adapt to their own needs. The Manual is organized into three Modules and Appendixes focusing on the following topics: (1) food hazards; (2) FBDs; and (3) hygienic measures to prevent food contamination. The evaluation at the end, forms part of the Manual. Its purpose is to assess the knowledge learned during the course regarding the importance of hygienic food handling for public health.

• MeSH
• bezpečnost potravin MeSH
• hygiena MeSH
• kontaminace potravin MeSH
• manipulace s potravinami MeSH
• nemoci přenášené potravou prevence a kontrola   MeSH
• Publikační typ
• příručky MeSH

• Konspekt
• Veřejné zdraví a hygiena
• NLK Obory
• zemědělství a potravinářství
• hygiena