Avaliação de roteiro para programa de capacitação em boas práticas

Autor: Ana Lúcia Serafim, Ana Lúcia de Freitas Saccol, Lize Stangarlin, Mara Rúbia Doebber Da Cás

Publikováno v: Rasbran, Vol 2, Iss 1 (2013)

A capacitação dos manipuladores em serviços de alimentação é de fundamental importância para a garantia da qualidade higiênico-sanitária dos alimentos produzidos e sua conformidade com a legislação vigente. Um problema encontrado, quando s

Externí odkaz: https://doaj.org/article/ee551ce729b843b7bb698e66187ae058

Good hygiene practices in hospital nutrition services: the view of internal and external auditors

Autor: Luisa Helena Hecktheuer, Caroline Opolski Medeiros, Lize Stangarlin-Fiori, Laissa Benites Medeiros, Renata Labronici Bertin, Ana Lúcia Serafim

Publikováno v: Food Science and Technology v.36 n.3 2016
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 36, Issue: 3, Pages: 461-467, Published: 21 JUL 2016
Food Science and Technology, Iss 0 (2016)

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 hospi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d961be470d61f7bcb1cc23c7ac3c7f28
https://doi.org/10.1590/1678-457x.00315

Refeições servidas em unidade de alimentação e nutrição: uma avaliação da saúde dos trabalhadores

Autor: Ana Lúcia Serafim, Caroline dos Santos Peixoto, Priscila de Lima Batista, Mariane Rossato Moreira, Lize Stangarlin, Laissa Benites Medeiros, Naína Lopes de Souza de Jesus

Publikováno v: Revista Brasileira em Promoção da Saúde, Vol 28, Iss 4, Pp 578-586 (2015)

Objetivo: Avaliar a composição nutricional das refeições servidas em uma Unidade de Alimentação e Nutrição em relação aos parâmetros nutricionais estabelecidos pelo Programa de Alimentação do Trabalhador e avaliar os fatores de risco ass

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b64cdc73fd7822776d3d3ac103f2c4f
https://doi.org/10.5020/18061230.2015.p578

Hygiene and sanitary conditions in self-service restaurants in São Paulo, Brazil

Autor: Daniela Maria Alves Chaud, Ana Lúcia Serafim, Ana Lúcia de Freitas Saccol, Laissa Benites Medeiros, Edeli Simioni de Abreu, Mônica Glória Neumann Spinelli, Luisa Helena Hecktheuer

Publikováno v: Food Control. 33:301-305

Currently, food safety poses a significant concern due to the apparent difficulty in implementing programs to guarantee and control quality, such as Good Practices. The present study aimed to evaluate the hygienic-sanitary conditions in 31 restaurant

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c116b0f6d2292d22955e083e254983f3
https://doi.org/10.1016/j.foodcont.2013.02.030

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

Autor: Ana Lúcia Serafim, Lize Stangarlin-Fiori, Naína Lopes de Souza de Jesus, Caroline dos Santos Peixoto, Laissa Benites Medeiros

Publikováno v: Food Science and Technology, Volume: 36, Issue: 4, Pages: 606-611, Published: 24 OCT 2016
Food Science and Technology v.36 n.4 2016
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0
Food Science and Technology, Vol 36, Iss 4, Pp 606-611

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

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::410c4a9720974a836184342c3c33ecc4
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400606&lng=en&tlng=en