[PDF] Top 20 Training of food handlers and evaluation of hygienic conditions in food service
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Training of food handlers and evaluation of hygienic conditions in food service
... A avaliação das condições higiênicas do SA foi realizada em duas etapas: A primeira antes e a segunda após a capacitação. A segunda aplicação serviu para verificar a influência do treinamento nos hábitos dos ... See full document
16
Evaluation of the hygienic-sanitary conditions of a dairy localized in the Island of São Luís, Maranhão
... hands of the handlers working directly on the production line and the equipment used in the production process, in addition to collecting yogurt and water from various points ... See full document
5
Knowledge, attitudes and practices in food safety and the presence of coagulasepositive staphylococci on hands of food handlers in the schools of Camaçari, Brazil
... “false”, and “do not know ...by food, microor- ganisms, temperature control and hygiene ...For evaluation, we used a scale ranging between 0 and 25 ...points. Handlers that had a ... See full document
8
Conhecimento de manipuladores de alimentos sobre higiene e condições sanitárias na produção de comida japonesa / Food handlers’ hygiene knowledge and sanitary conditions in the japanese food production
... Japanese food consists mainly of raw seafood and rice and poses health risks when improperly prepared or ...aim of this study was to evaluate hygienic-sanitary conditions ... See full document
13
Hurdles at work: perceptions of hospital food handlers
... means of focus group and thematic content analysis methodologies to examine, in detail, the statements by food handlers working in the milk and specific-diet kitchens ... See full document
7
Key words Food safety, Food service, Risk assess-
... composed of 81 evaluated items covering different aspects of food ...buildings and facilities (i.e. proper size and condition of the physical structure - walls, doors, floors, ... See full document
10
Risk perception of food safety by school food handlers
... consisted of school food-handlers who, for the purpose of this study, had previous- ly participated in a specific training ...This training had several approaches, ... See full document
9
Molecular identification and microbiological evaluation of isolates from equipments and food contact surfaces in a hospital Food and Nutrition Unit
... The hygienic and sanitary control in Food and Nutrition Units (FNU) is considered a standard procedure to produce adequate meals and reduce the risk of foodborne diseases ... See full document
10
AVALIAÇÃO DOS ATRIBUTOS PARA O VAREJO DE FOOD SERVICE
... Engenharia de Produção - UEM Página 17 Azevedo (2014) propôs uma investigação em redes de fast food, restaurantes que oferecem rodízio, restaurantes à la carte e self service. Dentre eles, foram analisados ... See full document
34
Training requirements for agro-food industry in Portugal
... collected and systematized in the present study, a conclusion is drawn that, in general, Food Industry employees showed a lack of knowledge about the Portuguese educa- tional system ... See full document
18
Evaluation of food knowledge in a sample of university students in Viseu, Portugal
... current food wheel. It was also observed that it is through family and Internet that most of the students get the information about healthy ...to food areas and also for the students’ ... See full document
8
Preliminary evaluation of the Caribbean Food and Nutrition Institute
... Given the current state of development of food and nutrition services and programs in the Caribbean, CFNI should be retained as a PAHO Center for at: least the ne[r] ... See full document
12
Assessing dietary intake in adolescents: the Role of food portion size evaluation in food frequency questionnaires
... combination of foods in meals and are often considered to be less accurate (29, ...As in any other dietary assessment method, in FFQs, measurement errors may occur due to failure ... See full document
88
Evaluation of the impact of biofuels on food prices
... One of the main studies, which had a good initial repercussion and which concluded that the impact of biofuel production was one of the main factors responsible for the increase of ... See full document
38
Development of a web-based food allergy training for schools and restaurants: The Food Allergy Community Program (FAC Program) protocol
... on food allergy interventions for restaurants, Bailey et al designed and evaluated a food allergy educational intervention consisting of a 1-hour lecture about food allergy basics, ... See full document
7
Percepção de risco em segurança dos alimentos por manipuladores, uma revisão / Perception of risk in food safety by handlers, a review
... Nos Estados Unidos, o Centers for Disease Control and Prevention (CDC) (2018) estima que 48 milhões de consumidores ficam doentes por doenças transmitidas por alimentos a cada ano. Entre os anos de 2013 a 2018, ... See full document
14
Evaluation of damage, food attractants and population dynamics of strawberry sap beetle
... plants) and located in a shallow tunnel naturally infested by strawberry sap ...beetle. Food attractants used as bait were evaluated by placing pitfall traps made of plastic containers ... See full document
6
Street food: assessment of scientific relevance and characterization of street food offer of a sample in Maputo, Mozambique
... A. and Memish, Z. A. (2012). Global and regional mortality from 235 causes of death for 20 age groups in 1990 and 2010: a systematic analysis for the Global Burden of Disease ... See full document
64
An evaluation of the food and drug administration’s expedited pathways
... interest in the designation waned because increasingly FDA staff: 1) provided regular meetings with companies to discuss development and review issues ...necessary), and 3) was willing to provide ... See full document
79
Era uma vez... Uma empresa que resolveu se especializar em produtos diet para Food Service. O nome dela? Vitao Food Service.
... Se quiser fazer um cupcake decorado, derreta 300g de chocolate ao leite Vitao Food Service diet picado com ¼ de xícara (chá) de creme de leite light (50ml) em banho-maria. Cubra os bolinhos quando estiverem ... See full document
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