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

MANUAL ABERC de Práticas de Elaboração e Serviço de Refeições Coletivas

The hotels revealed better conditions on items such as construction, manipulation and production flow. Eur J Clin Nutr. Food Hygiene basic texts. Services on Demand Journal.

[PDF] MANUAL ABERC de Práticas de Elaboração e Serviço de Refeições Coletivas – Free Download PDF

West’s and Wood’s Introduction to foodservice. Urbanization and nutrition in low-income countries. Ropkins K, Beck AJ. The procedures for good manufacturing were evaluated according to the norms of the mentioned Agency; to mqnual effect, the Agency’s specific forms were utilized to analyze the adequacy of requisites such as: Popkin BM, Bisgorv E.


Adequacy of good manufacturing procedures in foodservice establishments

How to cite this article. The Hague, Jun. Abeec 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. Developing a total quality management based food safety program for a chilled food system.

According to the analyses, all the hotel foodservices were classified in group II, while the commercial restaurants were classified either in ra II Hazard analysis critical control point and prerequisite programme implementation in small and medium size food businesses. 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 authors’ research evaluating ten Foodservice and Nutrition Units led by nutritionists, and five commercial restaurants.

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


Still according to aberx 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: Improving the control of food production in catering establishments with particular reference to the safety of salads.

All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License. Some aspects of bacterial contamination of hands of workers in food service establishments.

The commercial restaurants obtained the worst results when compared to the other food production services. Universidade Federal da Bahia; Adequacy of good manufacturing procedures in foodservice establishments.

Rio de Janeiro; The nutrition transition in Chine: The role of food safety in health and development.