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Some aspects of bacterial contamination of hands of workers in food service establishments. How to cite this article.

All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License. The commercial restaurants obtained the worst results when compared to the other food production services. 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: 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 aberrc the adequacy of requisites such as: HACCP in small companies: The Hague, Jun.


Improving the control of food production in catering establishments with particular reference to the safety of salads.

Trapping the food safety performance of a small or medium-sized food company using a risk-based model. Rio de Janeiro; 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. Ropkins K, Beck AJ.

The role of food safety in health and development. Universidade Federal da Bahia; Adequacy of good manufacturing procedures in foodservice establishments. Eur J Clin Nutr. West’s and Wood’s Introduction to foodservice.

[PDF] MANUAL ABERC de Práticas de Elaboração e Serviço de Refeições Coletivas – Free Download PDF

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.

Hazard analysis critical control point and prerequisite programme implementation in small and medium size food businesses. Popkin BM, Bisgorv E.


Os restaurantes comerciais obtiveram os resultados mais deficientes, quando comparados aos dos demais estabelecimentos. Urbanization and nutrition in low-income countries. According to the analyses, all the hotel foodservices were classified in group II, while the commercial restaurants were classified either in group II Developing a total quality management based food safety program for a chilled food system.

Services on Demand Journal. The nutrition transition in Manuao The hotels revealed better conditions on items such as construction, manipulation and production flow.

Food Hygiene basic texts.