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Adequacy of good manufacturing procedures in foodservice establishments. 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.
The procedures for good manufacturing were evaluated according to the norms of the mentioned Agency; to this effect, manuak Agency’s specific forms were utilized to analyze the janual of requisites such as: 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: According to the analyses, all the hotel foodservices were classified in group II, while the commercial restaurants were classified either in group II The results indicate that the Nutrition and Foodservice Units, which had nutritionists available, were better classified in requisites manuzl as equipments and availability of msnual manual of good manufacturing procedures.
The hotels revealed better conditions on items such as construction, manipulation and production flow. The commercial restaurants obtained the worst results when compared to the other food production services.
Os restaurantes comerciais obtiveram os resultados mais deficientes, quando comparados aos dos demais estabelecimentos.
The nutrition transition in Chine: Eur J Clin Nutr. Popkin BM, Bisgorv E.
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Urbanization and nutrition in low-income countries. West’s and Wood’s Introduction to foodservice.
The role of food safety in health and development. Rio de Janeiro; Food Hygiene basic texts.
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Ropkins K, Beck AJ. Trapping the food safety performance of a small or medium-sized food company using a risk-based model.
Improving the control of food production in catering establishments with particular reference to the safety of salads. The Hague, Jun.
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