Good hygienic practices in the preparation and sale of street food in Africa


GOOD HYGIENIC PRACTICES
IN THE PREPARATION AND SALE OF
STREET FOOD IN AFRICA

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Food and Agriculture Organization of the United Nations
Rome, 2009

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ISBN 978-92-5-105583-0

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Table of Contents

Part 1   [595Kb]

    Foreword
    Introduction
    Section 1

      Module 1 - Contamination of street food
      Module 2 - Hygiene and quality of raw materials and ingredients

Part 2   [860Kb]

      Module 3 - Hygiene of food preparation and vending premises and equipment
      Module 4 - Personal hygiene and hygienic methods and practices in the street food sector
      Module 5 - Handling water in street food preparation and vending

Part 3   [928Kb]

      Module 6 - Regulation and control of street food quality
    Section 2
      Notes to trainers
      Illustrations and posters
    Section 3
      Annexes

© FAO 2009