![]() Hygiene and Environmental Health Module: 13.Hygiene and Safety Requirements for Foods of Animal Origin Hygiene and Environmental Health Module: 12.Hygienic Requirements of Food and Drink Establishments Hygiene and Environmental Health Module: 11.Hygiene and Environmental Health Module: 10.Foodborne Diseases and the Investigation of Disease Outbreaks Hygiene and Environmental Health Module: 9.Hygiene and Environmental Health Module: 8.Introduction to the Principles of Food Hygiene and Safety Hygiene and Environmental Health Module: 7.Hygiene and Environmental Health Module: 6.Hygiene and Environmental Health Module: 5.Hygiene and Environmental Health Module: 4.Self-Assessment Questions (SAQs) for Study Session 3.3.5.5 Evaluating the status of personal hygiene.3.5.3 Sites for personal hygiene promotion.3.5.1 Preparing a plan of action for personal hygiene promotion.3.5 Planning for the improvement of personal hygiene.3.4.11 Menstrual hygiene (Personal hygiene for women).3.4.5 Fingernail and toenail hygiene (nail care).3.3 Public health importance of personal hygiene. ![]() 3.2 Difference between cleanliness and hygiene.Head of Intellectual Property, The Open University We reserve the right to alter, amend or bring to an end any terms and conditions providedĪll rights falling outside the terms of the Creative Commons licence are retained or controlled Unauthorised use of any of the content may constitute a breach of the terms and conditions Video images and sound recordings and any other material as may be brought to your attention. These are: OU logos, trading names and may extend to certain photographic and We have also identified as Proprietary other material included in the content which is not subject In these stances, unless stated otherwise, the content may be used for personal and non-commercial Non-Commercial Sharealike licence does not apply to any of the content even if owned by us (the For example there may be times when the Creative Commons TheĪcknowledgements section is also used to bring to your attention any other Special Restrictions ProprietaryĬontent must be used (retained) intact and in context to the content at all times. (Proprietary), licensed content which is not subject to Creative Commons licensing. The Acknowledgements section is used to list, amongst other things, third party When using the content you must attribute us (The Open University) (the OU)Īnd any identified author in accordance with the terms of the Creative Commons Licence. Please read this licence in full along with OpenLearn termsĪnd conditions before making use of the content. In short this allows you to use the content throughout the world without paymentįor non-commercial purposes in accordance with the Creative Commons non commercial Except for third party materials and/or otherwise stated (see terms and conditions) the content in OpenLearn is released for use under the terms of the Creative Commons Attribution-NonCommercial-Sharealike 2.0 licence.
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