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According to the analyses, all the hotel foodservices were classified in group II, while the commercial restaurants were mamual either in group II Rio de Janeiro; Urbanization and nutrition in low-income countries. How to cite this article. The role of food safety in health and development.
Adequacy of good manufacturing procedures in foodservice establishments
The commercial restaurants obtained the worst results when compared to the other food production services. Ropkins K, Beck AJ. The Hague, Jun.
Popkin BM, Bisgorv E. Food Hygiene basic texts. The results indicate that the Nutrition and Foodservice Units, which had nutritionists available, were better classified in requisites such as equipments and availability of a manual of good manufacturing procedures. Improving the control of food production in catering establishments aber particular reference to the safety of salads.
Some aspects of bacterial contamination of hands of workers in food service establishments.
Eur J Clin Nutr. Services on Demand Journal. Developing a total quality management based food safety program for a chilled food system. The hotels revealed better conditions on items such as construction, manipulation and production flow.
West’s and Wood’s Introduction to foodservice. The procedures for good manufacturing were evaluated according to the norms of the mentioned Agency; to this effect, the Agency’s specific forms were utilized to analyze the adequacy of requisites such as: HACCP in small companies: Still according to the Agency’s norms, the establishments were further classified into three groups, respective to their fulfillment of the essential requisite items and procedures as defined in the form: Universidade Federal da Bahia; The nutrition transition in Chine: Hazard analysis critical control point and prerequisite programme implementation in small and medium size food businesses.
Adequacy of good manufacturing procedures in foodservice establishments. Trapping the food safety performance of a small or medium-sized food company using a risk-based model.
A metanalysis of two monographic studies on food production establishments hotels and commercial restaurants was performed, and associated to results of these authors’ research evaluating ten Foodservice and Nutrition Units led by nutritionists, and five commercial restaurants. Os restaurantes comerciais obtiveram os resultados mais deficientes, quando comparados aos dos demais estabelecimentos.
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