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West’s and Wood’s Introduction to foodservice.

Some aspects of bacterial contamination of hands of workers in food service establishments. All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License. Hazard analysis critical control point and prerequisite programme implementation in small and medium size food businesses.

Developing a total quality management based food safety program for abrec chilled food system. Improving the control of food production in catering establishments with particular reference to the safety of salads.

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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. Rio de Janeiro; Food Hygiene basic texts.

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The commercial restaurants obtained the worst results when compared to the other food production services. The hotels revealed better conditions on items such as construction, manipulation and production flow. Urbanization and nutrition in low-income countries.

How to cite this article.

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: Trapping the food safety performance of a small or medium-sized food company using a risk-based model.

Os restaurantes comerciais obtiveram os resultados mais deficientes, quando comparados mamual dos demais estabelecimentos.

According to the analyses, all the hotel foodservices were classified in group II, while the commercial restaurants were classified either in group II HACCP in small companies: Ropkins K, Beck AJ.

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The role of food safety in health and development. Adequacy of good manufacturing procedures in foodservice establishments.

Adequacy of good manufacturing procedures in foodservice establishments

The Hague, Jun. Services on Demand Journal. The nutrition transition in Chine: Universidade Federal da Bahia; 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.

Popkin BM, Bisgorv E. 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 analyze the adequacy of requisites such as: Eur J Clin Nutr.