Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/93889
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dc.creatorVeiros, Marcela
dc.creatorProença, R.
dc.creatorSantos, Cristina
dc.creatorSmith, Luiza Kent
dc.creatorRocha, Ada
dc.date.accessioned2023-07-18T23:22:40Z-
dc.date.available2023-07-18T23:22:40Z-
dc.date.issued2009
dc.identifier.issn0956-7135
dc.identifier.othersigarra:47510
dc.identifier.urihttps://hdl.handle.net/10216/93889-
dc.description.abstractThe objective of this study was to verify procedures and practices related to the pre-requisites of the Hazard Analysis and Critical Control Point (HACCP) at university foodservice canteen. A checklist based on the Portuguese and European legislation was developed and applied. The global score of the checklist in this canteen was 62% which is acceptable. The topics that had the worse classifications concerned: food handlers, preparation, distribution, cleaning areas and quality control. This checklist may help the quality control of food production in catering establishments and improve the hygiene and sanitary quality of the meals served.
dc.language.isoeng
dc.rightsrestrictedAccess
dc.subjectCiências da Saúde, Outras ciências médicas
dc.subjectHealth sciences, Other medical sciences
dc.titleFood safety practices in a Portuguese canteen
dc.typeArtigo em Revista Científica Internacional
dc.contributor.uportoFaculdade de Ciências da Nutrição e Alimentação
dc.identifier.doi10.1016/j.foodcont.2009.02.002
dc.identifier.authenticusP-003-FB0
dc.subject.fosCiências médicas e da saúde::Outras ciências médicas
dc.subject.fosMedical and Health sciences::Other medical sciences
Appears in Collections:FCNAUP - Artigo em Revista Científica Internacional

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