Food Handlers Training
Mostrando 1-12 de 17 artigos, teses e dissertações.
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1. Importance of training in ensuring the hygiene-sanitary quality of lettuce salads served in nursery schools
Resumo A alimentação servida nas creches deve atender à qualidade higiênico-sanitária e nutricional, para promover a saúde física e intelectual das crianças. Portanto, a capacitação das técnicas em nutrição escolar nas Boas Práticas de Manipulação é fundamental para assegurar a inocuidade dos alimentos preparados. Este trabalho teve como obj
Braz. J. Food Technol.. Publicado em: 16/05/2019
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2. Intervention strategies for the reduction of microbiological contamination on the hands of food handlers
Abstract The purpose of this study was to evaluate intervention strategies for the reduction of microbiological contamination on the hands of food handlers. The study was conducted from January 2009 to December 2014 at a food and nutrition company in Curitiba, Brazil. Samples from the hands of 877 handlers were collected for microbiological analysis. The int
Food Sci. Technol. Publicado em: 24/10/2016
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3. Good hygiene practices in hospital nutrition services: the view of internal and external auditors
Abstract The objective of this study was to evaluate the hygienic-sanitary conditions of hospital nutrition services according to internal and external auditors, before and after intervention, based on the requirements of Good Hygiene Practices. Fifteen hospital nutrition services were evaluated based on a checklist applied by internal auditors and by an ext
Food Sci. Technol. Publicado em: 21/07/2016
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4. Microbiological quality of meals served in nursing homes in the city of Ponta Grossa, Paraná
Abstract The aim of this study was to analyze the microbiological quality of meals served in nursing homes in the city of Ponta Grossa, Paraná, before and after the training of food handlers. The first stage was to perform a checklist conforming with current legislation. The second consisted of the collection of 4 food samples from each location and a micro
Food Sci. Technol. Publicado em: 29/04/2016
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5. Qualidade Higiênico-Sanitária da Alimentação Oferecida em Escolas Públicas do Estado de Goiás / Offered Food Hygienic-Sanitary Quality of the Goiás State Public Schools
The National School Feeding Program (PNAE) is an opportunity for the government to consolidate food safety and nutrition. Such program is carried out by offering all students from Brazilian public and philanthropic schools at least a meal daily. Several studies have demonstrated that the sanitary quality of the school meals is not in accordance with the requ
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 31/03/2011
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6. Percepções sobre risco na sanidade dos alimentos por manipuladoras da alimentação escolar
INTRODUCTION: Risk perception, ranging from an uncertain opinion to a firm belief, is the ability based on previous experience to interpret a situation of potential harm to health or life, The analysis of health risk, understood as the likelihood of an adverse event or health-related threats as well as the perception of this risk, in school food can be the s
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 15/03/2011
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7. IMPLANTAÇÃO DE BOAS PRÁTICAS DE FABRICAÇÃO (BPF) EM INDÚSTRIA BENEFICIADORA DE ERVA-MATE / IMPLEMENTATION OF GOOD MANUFACTURING PRACTICE (GMP) INDUSTRY IN ILEX PARAGUARIENSIS ST. HILL
Requirements with the hygienic quality of food and the need for compliance of companies with current legislation determines that the food industry to adopt methods of control and quality management. There are recommended methodologies and certified for quality management for the food industry which is the prerequisites programs that include the Good Manufact
Publicado em: 2010
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8. Avaliação das condições higiênico-sanitárias de manipuladores de alimentos e utensílios de mesa de escolas públicas municipais de Natal, RN
In Brazil school food is constitutionally guaranteed to public school students at the preschool and elementary level. This food must be nutritious, hygienic and sanitary. The aim of the present study was to assess the hygienic/sanitary conditions of food and table utensil handlers in municipal public schools in Natal, Brazil. In total, 27 public schools were
Publicado em: 2009
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9. O comportamento alimentar do turista e sua segurança no consumo de milho verde e churros à beira-mar
The aim of this research is to analyze the perceived and objective quality of the products and services offered along the sea front of the town of Balneário Camboriú in the State of Santa Catarina, considering the behavior and food safety of tourists who consume corn on the cob and churros (snacks made from fried dough with a sweet filling) sold along the
Publicado em: 2009
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10. Impact of training in Good Manufacturing Practices in the presence of Staphylococcus aureus and Escherichia coli on hands and nasal handlers bakeries and pastry shops in the central region of Goiania, Goias / Impacto da capacitação em Boas Práticas de Fabricação na presença de Staphylococcus aureus e Escherichia coli em mãos e fossas nasais de manipuladores de panificadoras e confeitarias da região central de Goiânia-Goiás
O objetivo desse estudo foi avaliar o impacto da capacitação em boas práticas de fabricação (BPF) na presença de Escherichia coli e Staphylococcus aureus em mãos e fossas nasais de manipuladores de panificadoras e confeitarias, da região central de Goiânia, Goiás, Brasil. Foram coletadas amostras de mãos e fossas nasais, com suabes esterilizados,
Publicado em: 2009
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11. Impacto da capacitação em Boas Práticas de Fabricação na presença de Staphylococcus aureus e Escherichia coli em mãos e fossas nasais de manipuladores de panificadoras e confeitarias da região central de Goiânia-Goiás / Impact of training in Good Manufacturing Practices in the presence of Staphylococcus aureus and Escherichia coli on hands and nasal handlers bakeries and pastry shops in the central region of Goiania, Goias
O objetivo desse estudo foi avaliar o impacto da capacitação em boas práticas de fabricação (BPF) na presença de Escherichia coli e Staphylococcus aureus em mãos e fossas nasais de manipuladores de panificadoras e confeitarias, da região central de Goiânia, Goiás, Brasil. Foram coletadas amostras de mãos e fossas nasais, com suabes esterilizados,
Publicado em: 2009
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12. Diagnóstico da situação atual e das dificuldades de implantação de sistemas de garantia da segurança de alimentos em micro e pequenas empresas de polpas de frutas / Diagnosis of the actual situation and difficulties in implementing food safety assurance systems on fruit pulp production small businesses
Buyers demand for better quality food products and better informed consumers are requiring food companys actions to coupe with this new market desire. In this context, small food businesses, usually are unable to meet those quality perspectives, and may be prone to lose space to larger enterprises. Micro and small food businesses are important job positions
Publicado em: 2008