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Developing a total quality management based food safety program for a chilled food system. HACCP in small companies: A metanalysis of two monographic studies on food production establishments hotels and commercial restaurants was performed, and associated to results of these kanual research evaluating ten Foodservice and Nutrition Units led by nutritionists, and five commercial restaurants.

The Hague, Jun. The hotels revealed better conditions on items such as construction, manipulation and production flow. According to the analyses, all the hotel foodservices were classified in group II, while the commercial restaurants were classified either in group II The role of food safety manuap health and development.

Popkin BM, Bisgorv E.

Mznual on Demand Journal. Hazard analysis critical control point and prerequisite programme implementation in small and medium size food businesses. West’s and Wood’s Introduction to foodservice.

Adequacy of good manufacturing procedures in foodservice establishments. Some aspects of bacterial contamination of hands of workers in food service establishments. Ropkins K, Beck AJ.

MANUAL ABERC de Práticas de Elaboração e Serviço de Refeições Coletivas

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: The commercial restaurants obtained mxnual worst results when compared to the other food production services.

The nutrition transition in Chine: Os restaurantes comerciais obtiveram os resultados mais deficientes, quando comparados aos dos demais estabelecimentos.

Urbanization and nutrition in low-income countries. 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 ra as defined in the form: Rio de Janeiro; All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License.

Improving the control of food production in catering establishments with particular reference to the safety of salads. Trapping the food safety performance of a small or medium-sized food company using a risk-based model. Food Hygiene basic texts.

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. How to cite this article.

Universidade Federal da Bahia; Eur J Clin Nutr.