|
|
|
|
|
| STANGARLIN-FIORI,Lize; MEDEIROS,Laissa Benites; SERAFIM,Ana Lúcia; BERTIN,Renata Labronici; MEDEIROS,Caroline Opolski; HECKTHEUER,Luisa Helena. |
| 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 external auditor. The intervention program was prepared and implemented in all the locations over one year, and was composed of four points: 1) training; 2) preparation of the action plan; 3) preparation of the documentation; 4) monthly visits to motivate the food handlers and responsible technicians, accompaniment and assistance in the implementation of Good Hygiene Practices. An improvment in the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Foodborne diseases; Food hygiene; Food inspection; Quality control. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300461 |
| |
|
|
| JESUS,Naína Lopes de; SERAFIM,Ana Lúcia; MEDEIROS,Laissa Benites; PEIXOTO,Caroline dos Santos; STANGARLIN-FIORI,Lize. |
| 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 intervention strategies applied during each year were: 2009, substitute the use of odorless liquid soap and an antiseptic product by one product; 2010, was increasing the staff of technical supervisors and conducting biannual training; 2011 was to move the lavatories for handwashing, and the use of 70% alcohol gel; 2012, was to increase the frequency of the training of food handlers; 2013, was new weekly... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Quality control; Hand; Foodborne diseases; Food hygiene; Food inspection. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400606 |
| |
|
| |
|
| |
|
|
| SOUZA, V. de; ALVES, F. S. F.; BENEVIDES, S. D.; OLIVEIRA, L. S.. |
| O leite é um alimento natural originado no úbere/mamas e é importante fonte de vitaminas, proteínas e energia para crianças, jovens e adultos, bem como para os animais. Muitos fatores influenciam o tipo e a composição do leite dos animais, como a alimentação, a espécie, a raça, a idade, o período de lactação, o manejo e a saúde dos animais. Para a obtenção de um leite com qualidade é necessário observar as condições do ambiente, os animais, o úbere e tetas, as instalações, os equipamentos e utensílios, o procedimento e o manejo higiênico durante a ordenha, a pessoa que realiza a ordenha, a água e a forma de conservação do leite. Quem vai consumir o leite quer se alimentar de um produto nutritivo, fresco e seguro. Portanto, a ordenha higiênica de leite de... |
| Tipo: Folhetos |
Palavras-chave: Boas práticas; Hand milking; Veterinary hygiene; Dairy hygiene; Food hygiene; Caprino; Cabra leiteira; Ordenha; Higiene veterinária; Leite de cabra; Goat milk. |
| Ano: 2014 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1010185 |
| |
|
| |
|
|
|
