Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Jeane dos Santos, Ferreira"'
Autor:
Jeane dos Santos Ferreira, Maria da Purificação Nazaré Araújo, Raquel Braz Assunção Botelho, Renata Puppin Zandonadi, Eduardo Yoshio Nakano, António Raposo, Heesup Han, Martín Nader, Antonio Ariza-Montes, Rita de Cássia Coelho de Almeida Akutsu
Publikováno v:
Frontiers in Public Health, Vol 10 (2022)
This cross-sectional study aimed to identify factors that interfere with the adoption of good hygiene practices in public school food services (SFS) in Bahia, Brazil. The search was conducted in public schools in Bahia/Brazil. Data collection include
Externí odkaz:
https://doaj.org/article/f3f3b61dda1c404d8516afa795ef3245
Autor:
Jeane dos Santos Ferreira, Maria da Purificação Nazaré Araújo, Raquel Braz Assunção Botelho, Renata Puppin Zandonadi, Eduardo Yoshio Nakano, António Raposo, Heesup Han, Marcelo Arraño Muñoz, Antonio Ariza-Montes, Rita de Cássia Coelho de Almeida Akutsu
Publikováno v:
Frontiers in Public Health, Vol 10 (2022)
Food service work is hazardous due to the intense rhythm of food production, and the working conditions can cause discomfort, fatigue, and occupational accidents and illnesses. For the perception of exposure to occupational hazards, workers must part
Externí odkaz:
https://doaj.org/article/e889c6ec13d14f58b2c1945bb5936f56
Autor:
Patrícia de Jesus Borges, Maria da Conceição Pereira da Fonseca, Jeane dos Santos Ferreira, Priscila Quênia Muniz, Carlos Rodrigo Nascimento de Lira
Publikováno v:
Revista UniVap, Vol 26, Iss 52 (2020)
Foi avaliado o treinamento desenvolvido com os colaboradores do Serviço de Alimentação Estudantil de um Restaurante Universitário, em dezembro de 2014, por meio de levantamento da situação de Boas Práticas de Fabricação, análise do nível d
Externí odkaz:
https://doaj.org/article/05165f8a65604e00a4a6ccb1f50a3af5
Autor:
Jeane dos Santos Ferreira, Maria da Purificação Nazaré Araújo, Rosemary da Rocha Fonseca Barroso, Raquel Braz Assunção Botelho, Renata Puppin Zandonadi, António Raposo, Heesup Han, Luis Araya-Castillo, Antonio Ariza-Montes, Rita de Cássia Coelho de Almeida Akutsu
Publikováno v:
Sustainability, Vol 14, Iss 1728, p 1728 (2022)
Repositório Institucional da UnB
Universidade de Brasília (UnB)
instacron:UNB
Sustainability; Volume 14; Issue 3; Pages: 1728
Repositório Institucional da UnB
Universidade de Brasília (UnB)
instacron:UNB
Sustainability; Volume 14; Issue 3; Pages: 1728
Occupational risk assessment in school food services (SFS) should include factors related to occupational hygiene, physical–functional planning, worker health, and good meal production practices. This study aimed to develop an instrument to assess
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e554c46150ca0aaf2e2441e8e3ca2763
https://www.mdpi.com/2071-1050/14/3/1728
https://www.mdpi.com/2071-1050/14/3/1728
Autor:
Beatriz Castro Fernandes, Carlos Rodrigo Nascimento de Lira, Jeane dos Santos Ferreira, Maria da Conceição Pereira da Fonseca
Publikováno v:
Research, Society and Development. 11:e46111326844
Objetivos: Avaliar a estrutura física de um restaurante universitário de acordo com os critérios para Boas Práticas de Fabricação, analisar o dimensionamento dos setores, o fluxo de produção e sugerir novo layout. Métodos: Trata-se de um est
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3239767ea9e68d5a2482f62c235255b
https://doi.org/10.33448/rsd-v11i3.26844
https://doi.org/10.33448/rsd-v11i3.26844
Autor:
Maria da Conceição Pereira da Fonseca, Jeane dos Santos Ferreira, Priscila Quênia Muniz, Carlos Rodrigo Nascimento de Lira, Patrícia de Jesus Borges
Publikováno v:
Revista Univap; Vol. 26 No. 52 (2020): Revista Univap online-ISSN 2237-1753; 80-92
Revista Univap; v. 26 n. 52 (2020): Revista Univap online-ISSN 2237-1753; 80-92
Revista UniVap
Universidade do Vale do Paraíba (Univap)
instacron:UNIVAP
Revista UniVap, Vol 26, Iss 52, Pp 80-92 (2020)
Revista Univap; v. 26 n. 52 (2020): Revista Univap online-ISSN 2237-1753; 80-92
Revista UniVap
Universidade do Vale do Paraíba (Univap)
instacron:UNIVAP
Revista UniVap, Vol 26, Iss 52, Pp 80-92 (2020)
Foi avaliado o treinamento desenvolvido com os colaboradores do Serviço de Alimentação Estudantil de um Restaurante Universitário, em dezembro de 2014, por meio de levantamento da situação de Boas Práticas de Fabricação, análise do nível d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a7377fa25b140c99891bf8fefa30323
https://doi.org/10.18066/revistaunivap.v26i52.2298
https://doi.org/10.18066/revistaunivap.v26i52.2298
Autor:
Dilza Caroline Gomes Ferreira, Lis Nery Nunes da Silva, Jeane dos Santos Ferreira, Rogeria Comastri de Castro Almeida, Claudia PatrÍcia Alvarez Contreras
Publikováno v:
Food and Nutrition Sciences. :1324-1331
Although well known, Staphylococcus aureus is a bacterium that remains widely studied because of its high pathogenic potential and its ability to develop resistance to antibiotics routinely used in clinical practice. The present study investigated th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd0f3adb9a98061f135e2ceafaa9c339
https://doi.org/10.4236/fns.2015.614138
https://doi.org/10.4236/fns.2015.614138
Autor:
Jeane dos Santos Ferreira, Wellington Luis Reis Costa, Lucimara Cardoso Oliveira, Ellayne Souza Cerqueira, Rogeria Comastri de Castro Almeida, Joelza Silva Carvalho
Publikováno v:
Food Control. 37:395-400
The aims of this study were to evaluate the presence of methicillin-resistant Staphylococcus aureus on the hands and anterior nares of food handlers in public hospitals in the city of Salvador, Bahia, in northeastern Brazil and to evaluate the effect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71272b99ab808de0cd3bbf1067ad56ce
https://doi.org/10.1016/j.foodcont.2013.09.062
https://doi.org/10.1016/j.foodcont.2013.09.062
Autor:
Rogeria Comastri de Castro Almeida, Jeane dos Santos Ferreira, Nadja G. Santana, Paulo Fernando de Almeida
Publikováno v:
Food Control. 20:255-261
The aim of this investigation was to evaluate the food safety of the services used to prepare the free school meals in Salvador, Brazil, and to adopt good manufacturing practices (GMP) in order to assure a safe supply of food for students. Results sh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a2de834924850bece36c901748757c6
https://doi.org/10.1016/j.foodcont.2008.05.004
https://doi.org/10.1016/j.foodcont.2008.05.004
Autor:
Paulo Fernando de Almeida, Celina M. P. A. Landeiro, Jeane dos Santos Ferreira, Tomomasa Yano, Rogeria Comastri de Castro Almeida, Ana Tieko Meyer Nascimento
Publikováno v:
Repositório Institucional da UFBA
Universidade Federal da Bahia (UFBA)
instacron:UFBA
Universidade Federal da Bahia (UFBA)
instacron:UFBA
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Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d87e811db8700ac930b8dc61b6e806c6
https://doi.org/10.1016/j.foodcont.2005.12.010
https://doi.org/10.1016/j.foodcont.2005.12.010