Výsledky vyhledávání - "food serving"

Akademický článek

Food Safety Practices during Hajj: On-Site Inspections of Food-Serving Establishments

Autor: Ruyuf Alnafisah, Fahad Alnasiri, Saleh Alzaharni, Ibrahim Alshikhi, Amani Alqahtani

Publikováno v: Tropical Medicine and Infectious Disease, Vol 8, Iss 10, p 480 (2023)

The presence of crowds during Hajj increases the risk of foodborne infection. Yet, research on the practices of food handlers during Hajj is limited. This study aimed to assess compliance with food safety practices and its associated factors during H

Externí odkaz: https://doaj.org/article/456737778fb4421080c1e9a7bd1d6fab

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Akademický článek

Impact of perceived risk of food nutrients and serving size on consumer involvement with food labels

Autor: Karakaya, Fahri, Saracli, Sinan

Publikováno v: Nutrition & Food Science, 2018, Vol. 48, Issue 4, pp. 549-560.

Externí odkaz: http://www.emeraldinsight.com/doi/10.1108/NFS-08-2017-0174

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Akademický článek

Customer complaints about insect contaminated ready meals

Autor: Limonta, Lidia, Savoldelli, Sara, Locatelli, Daria P.

Publikováno v: Julius-Kühn-Archiv, Vol 463, Iss 2, Pp 1071-1074 (2018)

More than one-hundred food complaints about ready meals, coming from mass catering, were analyzed from 2003 to 2017. Even if insects in meals have an enormous negative impact on customers, the percentage relevance, considering the long period and the

Externí odkaz: https://doaj.org/article/a6922cbebd3345f39179137cdc1042d5

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Akademický článek

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Akademický článek

The Correlation between Eating Utensils and Place of Sales in the Contamination of Escherichia coli in Food Sold at Campus Food Stalls

Autor: Dewi Susanna, Tris Eryando, Aria Kusuma, Dian Pratiwi

Publikováno v: Makara Journal of Health Research, Vol 19, Iss 1, Pp 1-7 (2015)

Up to now, in general, the safety of food that is sold at any canteens in the campuses, the eating utensils are handled and the food stalls are managed are still uncertain. This research was aimed to understand the correlation between the eating uten

Externí odkaz: https://doaj.org/article/72beda645c634df1b0b455a7eb03f03d

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Akademický článek

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Hygiene and sanitation training for mobile street food vendors around schools in puskesmas catchment areas in Sleman

Autor: Hasanah, Nurul, Iswanto, Iswanto, Wiranto, Wiranto

Publikováno v: Berita Kedokteran Masyarakat; Vol 36, No 2 (2020)
Berita Kedokteran Masyarakat (BKM); Vol 36, No 2 (2020)

Purpose: To find out the implementation and influence of the Puskesmas Godean I training program on sanitation and Escherichia coli contamination on school-based street food vendors in the Godean sub-district.Method: The type of research conducted is

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jurnalonline::706b586fc16045d97034552f954a6a88
https://journal.ugm.ac.id/bkm/article/view/52496

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Establecimiento del tamanõ de raciones de consumo de frutas y hortalizas para su uso en guiás alimentarias en el entorno espanõl: Propuesta del Comité Científico de la Asociación 5 al diá

Autor: Isabel Polanco, Alfredo Martínez, Manuel Moñino, Esperanza Torija, Giuseppe Russolillo, Francesc Miret, Iva Marques-Lopes, María Dolores Romero-de-Ávila, Andreu Palou, Fernando Rodríguez-Artalejo, Andreu Farran, Joan Bonany, María D. Raigón, Iciar Astiasarán, Eduard Baladia, Nuria Martínez, Juan Manuel Ballesteros, Victoria Gilabert

Publikováno v: Dadun. Depósito Académico Digital de la Universidad de Navarra
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Revista Española de Nutrición Humana y Dietética, Vol 23, Iss 4 (2019)
Revista Española de Nutrición Humana y Dietética v.23 n.4 2019
SciELO España: Revistas Científicas Españolas de Ciencias de la Salud
Instituto de Salud Carlos III (ISCIII)
SciELO España. Revistas Científicas Españolas de Ciencias de la Salud
Dipòsit Digital de la UB
Universidad de Barcelona
Zaguán: Repositorio Digital de la Universidad de Zaragoza
Universidad de Zaragoza
Zaguán. Repositorio Digital de la Universidad de Zaragoza

[EN] Introduction: Food servings are standard amounts of food stuffs or drinks to help dietetic advice to promote and preserve health. The aim is to establish the serving size of fruits and vegetables (FH) to be used in food based dietary guidelines

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c309be014eb09bd8ea2c4374b4d2e7c
http://zaguan.unizar.es/record/98268

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