Thèses : « Food law Food safety Food hygiene »

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Jönsson, Gustav, et Hanna Lindhé. « Egenkontroll i livsmedelsbranschen utifrån verksamheternas perspektiv : en kvalitativ studie ». Thesis, Högskolan Kristianstad, Sektionen för lärande och miljö, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-13194.

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Verksamhetsutövare inom livsmedelsbranschen har ett ansvarar för att den mat som producerats är säker. År 2009 gjordes ändringar i den svenska livsmedelslagen där bland annat kraven försvann på att verksamhetsutövare måste ha skriftliga rutiner och dokumentation (Lindblad, Westöö, Lindqvist, Hjertqvist & Andersson, 2009). Oavsett om verksamhetsutövarna har skriftliga rutiner och dokumentation eller inte måste de kunna bevisa att de har tillräcklig kunskap för att arbeta med livsmedelshantering. Genom ett fungerande system för egenkontroll, alltså en egen kontroll av verksamheten, skapas säkra livsmedel och risken för matförgiftning minskar (Israelsson, 2006). Syftet med denna studie är att undersöka verksamhetsutövarna inom livsmedelsbranschens uppfattning om egenkontroll. Denna studie bygger på kvalitativa semi-strukturerade intervjuer med sex stycken verksamhetsutövare inom livsmedelsbranschen och en livsmedelsinspektör. Urvalet av respondenter till studien begränsades till en kommun i södra Sverige. Samtliga intervjuer spelades in och transkriberades sedan ordagrant för analysering. Respondenterna i studien såg positivt på förändringen i dagens lagstiftning, men många hade ändå valt att ha kvar sina gamla egenkontrollprogram. De såg det som en säkerhet och trygghet i att kunna gå tillbaka till den och luta sig mot de rutiner som fanns nedskrivna.
Food businesses are responsible to ensure that the food they produce is safe. In 2009 changes were made to the Swedish laws on food safety, with one of the resulting changes being that the previous requirements of having written procedures and documentation disappeared (Lindblad, Westöö, Lindqvist, Hjertqvist & Andersson, 2009). However, whether a business has written procedures and documentation or not, it must still be able to prove that it and its employees have enough knowledge to safely work with food. Through a functioning system of self-monitoring, the risk of food poisoning decreases (Israelsson, 2006). The aim of this study is to investigate the food business' opinion regarding the self-monitoring system. This study is based on qualitative semi-structured interviews with six operators within the food business as well as one food inspector. The respondents to the study were geographically limited to southern Sweden. All the interviews were recorded and transcribed verbatim for analysis. The respondents in this study were positive to the change in current law, but many still chosen to retain their old self-monitoring system. They saw it as a safety measure as well as being beneficial when it comes to going back and look at the documented routines.

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Thelwell-Reid, Marcia Annmarie. « Food Safety Knowledge and Self-Reported Practices of Food Handlers in Jamaica ». ScholarWorks, 2014. https://scholarworks.waldenu.edu/dissertations/75.

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Food-borne illnesses are responsible for disease globally. One of the most important strategies for combating food-borne diseases is the training of food handlers. Using social cognition theory as a framework, the purpose of this study was to assess the effectiveness of the mandatory training program for food handlers in a rural parish in Jamaica. A cross-sectional survey, using self-administered questionnaires, was used to assess and compare food safety knowledge and self-reported practices of food handlers trained in 2 government training programs, while using untrained food handlers as controls. Descriptive and inferential statistics such as t test, chi-square test, and ANOVA were used to explore relationships between training and knowledge and practice. According to study results, trained food handlers had a statistically significant higher mean knowledge score (65.61% vs. 59.0%, p < 0.05) and mean practice score (67.40% vs. 60.35%, p < 0.05) than untrained food handlers, although these scores were significantly lower than the minimum acceptable standards of 70%. Results of this study may assist policy makers in designing effective training programs for food handlers, which should ultimately lead to a safer food supply for the consuming public and a reduction in food-borne disease outbreaks in Jamaica.

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Tarannum, Rubab. « Food hygiene knowledge, attitudes and practices of food handlers in Bangladeshi homes ». Thesis, Linnéuniversitetet, Institutionen för hälso- och vårdvetenskap (HV), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-104865.

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Background Food handlers knowledge and related attitude and practices towards food hygiene plays a significant role in reducing food-borne disease, which represents a growing concern for public health interest. Aim To explore the knowledge, attitudes and practices of food hygiene among food handlers in Bangladeshi homes located in urban areas exposed to climate change. Methodology A descriptive cross sectional study was conducted to perform this study. An online questionnaire survey was used as a tool for data collection. Food handlers were selected through convenience sampling method. Data were statistically analyzed using SPSS software version 27. Results In case of food hygiene knowledge, attitudes and practices, study participants had good knowledge (78.77%), moderate attitude (57.4%) and good practice level (88.82%) in food hygiene at home. There is no significant difference between men and women in their knowledge level but had significant difference in their attitude and practice level. Besides, there is no significant difference in food hygiene knowledge of food handlers based on their educational level but results showed significant difference in their attitude and practices of food hygiene. Conclusion Food handlers in Bangladeshi homes were knowledgeable with moderate attitude and good practice level. Continuous food safety education, health education and media campaigns will help them to reduce the risk of diarrhea and food-borne illness.

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Soon, Jan Mei. « Extending food safety risk assessments and management to farms ». Thesis, Coventry University, 2012. http://clok.uclan.ac.uk/21984/.

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Chen, Yi. « Food safety and international trade : international legal issues and challenges facing Chinese food exports / ». Thesis, University of Macau, 2012. http://umaclib3.umac.mo/record=b2580105.

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Knowles, Timothy David. « Attitudes towards food safety within selected countries of the European hotel industry ». Thesis, University of Bedfordshire, 1999. http://hdl.handle.net/10547/305189.

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This thesis examines the important and topical issue of food safety among member states of the European Union. After tracing the development of related legislation, a review of the literature focuses on its management within the European hotel industry. In attempting to account for differences in attitudes and practice towards food safety, the study explores the respective application oftwo opposing theoretical positions. The first, known as divergence theory, which tends to equate culture with nationality, maintains that variation is attributable to inter-country differences in norms and values. The second, convergence theory, argues that culture is more appropriately understood in the organisational sense as functioning at the corporate level of the hotel. Hence, under the latter perspective, an explanation of variance is more likely to be derived from differences in type or ethos of hotel (whether chain or independent) and the ways that they are structured according to mode ofoperation, size and hierarchy. After outlining the methodological difficulties of carrying out a comparative study capable of resolving the foregoing dilemma, the empirical section takes place in two major stages: (1 ) a canvassing of expert opinion, with a view to filling gaps in knowledge of the legislation and its implementation; and (2) the conducting of a sample survey among hotel personnel in a number of EU member states (this stage being preceded by a small, two-phase pilot investigation). In order to contrast the rival theories statistically, the data from the survey are analysed by a series of relevant independent variables and tested for significance. Although there are acknowledged limitations on the degree of generalisation that can be claimed, by and large the convergence theory is upheld. A summary of the findings is provided and a number of implications for the future of food safety legislation in the EU are highlighted.

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Campbell, Penelope Tracy. « Assessing the knowledge, attitudes and practices of street food vendors in the City of Johannesburg regarding food hygiene and safety ». Thesis, University of the Western Cape, 2011. http://etd.uwc.ac.za/index.php?module=etd&action=viewtitle&id=gen8Srv25Nme4_1212_1318930550.

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This study is aimed to assess the extent of street food vendor information and education on food safety. Aim: To determine the knowledge, attitudes and practices (KAP) of street food vendors, within the City of Johannesburg, with regard to food hygiene and safety. Methods: A descriptive, cross-sectional study utilizing a quantitative research approach. Data was collected through face-to-face interviewing of street food vendors, with observations of general hygiene and cleanliness. Data was captured in Excel and imported into CDC Epi Info version 3.4.3 (2007) for analysis. Numerical data was analyzed using descriptive statistics and categorical data was analyzed using frequencies. Bivariate analysis was used to establish differences between regions with high and low proportions of street food vendors with regard to knowledge, practices and attitudes variables.

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Müller, Carina. « Assessment of hazard analysis and critical control points principles in primary school feeding schemes in the Western Region of Gauteng / Carina Müller ». Thesis, North-West University, 2009. http://hdl.handle.net/10394/5004.

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Assessment of Hazard Analysis and Critical Control Points Principles in Primary School Feeding Schemes in the Western Region of Gauteng Objective: The objective of this study is to investigate the need for standard hygiene and safety practices for the National School Nutrition Program (NSNP). Food safety procedures and practices can be implemented as part of the Hazard Analysis of Critical Control Points (HACCP) program. Background: The National School Nutrition Program (NSNP) forms part of the Integrated Nutrition Program (INP) of South Africa and was implemented as a poverty alleviation strategy introduced in 1994 by government as part of the newly founded democratic Republic of South Africa. The NSNP is implemented in primary schools. Design: A questionnaire was designed to investigate, the hygiene and safety practices in primary schools in the Western Region of Gauteng. Both rural and urban schools using the NSNP were targeted. Research Project: The NSNP staff from 26 primary schools completed the research questionnaire focused on hygiene and safety practices. Results: Data collected indicated the need to implement a very basic HACCP program that include identifying the HACCP team, training for food handlers, standardized equipment and the implementation of hygiene and safety procedures. Conclusion: To implement HACCP in the NSNP, the role players from the managerial structures and food handlers at schools, the training needs of the target group and the equipment needed to comply with HACCP procedures, should to be identified. Documentation must be in place for monitoring, evaluation and verification procedures to implement the HACCP program.
Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2009.

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Idriss, Johaina. « Exploring hygiene compliance in the small independent restaurant sector in Abu Dhabi ». Thesis, University of Chester, 2017. http://hdl.handle.net/10034/620839.

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Introduction: Food safety is widely recognised as one of the problems in the fight for improving public health. Many governments are trying to improve public health through reducing foodborne illnesses and setting the climate for implementing HACCP-based food safety management systems (FSMS). Following the global trend, Abu Dhabi Food Control Authority (ADFCA) launched the HACCP for Catering Project (2010 – 2014), which aimed at helping foodservice businesses, licensed in the Emirate of Abu Dhabi, in implementing HACCP-based FSMS. Purpose: The project team recognised the limited resources and the diversity in education levels, ethnic backgrounds, and number of languages spoken among managers/supervisors and food handlers, as points of concern in the small independent restaurant (SIR) subsector. Thus, the Salamt Zadna (SZ) initiative, a simplified FSMS, was developed to train SIRs on implementing a set of safe operating procedures to improve compliance with food safety laws and regulations. Previous studies in the GCC region have mainly focused on governments’ attempts to enhance public health by developing laws, regulations, and policies, and recounting the barriers to implementing food safety controls. Methodology: This thesis took a different approach to food safety issues in the GCC region. It is comprised of two studies, which were conducted in two groups of SIRs – seven SZ participants and five non-participants – licensed in Al Ain, a major city in the Emirate of Abu Dhabi. The first explored awareness and understanding of food safety, related laws, regulations, and policies, and attitudes towards ADFCA services and inspectors, among managers/supervisors, by interviewing them. The second examined the efficacy of SZ in improving food handlers’ food-safety behaviours by observing their conduct, and comparing between the two SIR groups. Results: The study indicated low levels of awareness and understanding of food safety, related laws, regulations, and policies, in both groups of managers/supervisors; regardless of whether or not they were SZ Cparticipants. Both groups of interviewees expressed both negative and positive attitudes towards ADFCA’s services and inspectors; sometimes by the same interviewees, within the same, or between the two groups. However, SZ participating SIRs were slightly more positive than their counterparts. Key results highlighted the low impact of SZ on changing food handlers’ behaviours, except in two areas; namely, the food handlers working in SZ-participating SIRs scored higher than the other group in handwashing and changing gloves between handling raw meats and other foods. Implications: This research adds a new dimension to the food safety profile of the UAE, since it is the first of its kind in the UAE and the region as a whole. Its originality opens the door for other researchers to increase the volume of research in this field, which would help in understanding and tackling the barriers to improving the food safety status in the country, as well as the region.

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Al-Mohaithef, Mohammed. « Food hygiene in hospitals : evaluating food safety knowledge, attitudes and practices of foodservice staff and prerequisite programs in Riyadh's hospitals, Saudi Arabia ». Thesis, University of Birmingham, 2014. http://etheses.bham.ac.uk//id/eprint/5194/.

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In global terms, Saudi Arabia is a rapidly developing country. As such, its food industries have yet to fully implement the food safety management systems common in the EU. In the hospitals sector, the Ministry of Health intends to implement Hazard Analysis Critical Control Points (HACCP) system to provide safe meals for patients, staff and hospital visitors. The aim of this study was to evaluate the readiness of the Saudi Arabian hospitals to implement HACCP by assessing the pre-requisites programmes in their foodservices departments. An audit form was used in four hospitals in Riyadh. Questionnaires were also used to assess self-reported behaviour, knowledge and attitudes of 300 foodservices staff. Lack of training was known to be a major omission in the pre-requisite programs (PRP’s) of all hospitals. Therefore a bespoke food safety training program was developed and delivered to food handlers in the participating hospitals. An assessment was then made to determine whether this intervention had any effect on their knowledge, attitude to food safety and self-reported behaviour. The results show that, the prerequisite programs were not implemented properly in the participating hospitals. Also, foodservices staff had a poor knowledge with regard to food safety. However, staff knowledge was significantly improved following the training (p. value < 0.05) and their level of knowledge remained stable after six months. Participants’ behaviours and attitudes also improved after the training. This indicates that, training has a positive impact on food handlers knowledge, practices and attitude.

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Ababio, Patricia. « An investigation into the incidence of food pathogenic bacteria in senior secondary school canteens in the Ashanti region of Ghana and the effect of food safety interventions ». Thesis, University of Lincoln, 2015. http://eprints.lincoln.ac.uk/23680/.

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Food hygiene practices and standards and their implication on food safety among students in Senior High Schools in the Ashanti Region of Ghana and the effect of two food safety interventions were investigated due to increasing cases of food poisoning from schools reported in the media. Forty five sampled schools in the Ashanti Region were audited and compared with 10 schools from Lincolnshire, UK, as a means of categorising the schools into hygiene standards. Whilst all schools audited in Lincolnshire were in excellent hygiene category (9.0 - 10.0), in the Ashanti Region, only 17.8% were in good category (7.0 - 8.9), 73.3% were in medium (5.0 - 6.9) and 8.9% were in poor hygiene category (2.0 - 4.9). Although 60% of the sampled schools in Ashanti Region served between 1000 – 3000 students daily, there was no evidence of Food Safety Management System in place and 52% of the 180 sampled students reported to have experienced foodborne infections 3-12 times per year within their 1 and 2 years in secondary school. Staff hygiene training was absent in schools which led to substandard hygiene practices with low food and personal hygiene test scores. Although there was supervision, 31% of the kitchen matrons reported they had no hygiene qualification in Ghana. Early food preparation times with absence of hot holding equipment in the kitchens encouraged temperature abuse of Ready-to-Eat meals with Aerobic Colony Count (ACC), Bacillus cereus, total coliforms, Staphylococcus aureus, yeast and moulds counts exceeding the national acceptable limits for cooked meals. Lack of standardised hand washing and utensils cleaning procedure increased microbiological contaminants (ACC, coliforms, S. aureus, yeast and moulds) above existing advisory guidelines after washing. Eleven schools from the Ashanti Region of Ghana after the hygiene categorisation were given GHP training as an intervention and the previous hygiene indicators reassessed. There were improvements in all hygiene indicators with significant differences in staff food hygiene iii knowledge (Z= -2.934, p=0.001), personal hygiene requirement (Z= -2.847, p=0.001) and food temperature (Z= -2.142, p=0.015) Post GHP. ACC, total coliforms and Staphylococcus aureus levels were significantly reduced (p<0.05) in jollof rice. Microbiological contaminants on food contact surfaces and staff hands reduced Post GHP with significant reduction in ACC and coliforms with the exception of serving pans. Post HACCP results for all measured indicators were comparable to other international reports from schools with HACCP in place. Food temperature significantly improved [χ2 (2) =8.400, p=0.008]. Jollof rice microbiological contaminants reduced with up to 100% satisfactory rate for ACC and yeast and moulds, 80% for Staphylococcus aureus and 60% for Bacillus cereus. Coliforms significantly reduced [χ2 (2) =9.580, p=0.002] but had only 40% satisfactory rate. Post HACCP ACC on staff hands and food contact surfaces were significantly reduced (p<0.05) and also yeast and mould for the latter [χ2 (2) =7.600, p=0.024]. Reduction of total coliforms was not significantly different for both staff hands and utensils probably due to absence of disinfection. Food service/dishing time reduced to the agreed time (30-60 minutes) to student’s meal time. Post hoc analysis with Wilcoxon’s signed-rank test was conducted with Bonferroni’s correction. There were significant reductions in Post GHP - Pre GHP; food temperature (Z=-2.625, p=0.003), S. aureus in jollof rice (Z=-2.803, p=0.001), ACC (Z=-2.578, p=0.003), yeast and mould (Z=-2.490, p=0.005) on food contact surfaces. There was enough evidence to prove that GHP significantly improved hygiene and food safety. The study recommends the introduction of GHP and applied HACCP principles in schools.

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Webb-Yeates, Morgan. « Food Defense Among Meat Processing and Food Service Establishments in Kentucky ». TopSCHOLAR®, 2013. http://digitalcommons.wku.edu/theses/1249.

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Agroterrorism is the deliberate introduction of a plant or animal disease with thegoal of causing fear, economic instability, illness, or death. After the 2002 terroristattacks on the World Trade Center, the security of the food supply is of increasingconcern to the United States. A major incidence of agroterrorism or food tampering would have far reaching impacts on the economy and public health. The first objective of this project was to determine knowledge and concern of agroterrorism in meat processing facilities in Kentucky, and to determine knowledge and concern of food tampering and food defense in food service establishments in Warren County, Kentucky. The second objective was to determine security strategies that were being implemented by these facilities. Two separate surveys, one for meat processors and the other for food service establishments, were designed to meet these objectives. An observational study was conducted for meat processing facilities. It was found that these facilities were generally unconcerned with agroterrorism, although a reasonable amount of security implementations were in place at these facilities. A statistical comparison between restaurants and non-restaurant food service establishments, such as schools, hospitals, and hotels, was performed. Both types of food service establishments expressed little concern about a food tampering event. Non- restaurant food service establishments were slightly more concerned than restaurants about both food tampering and food defense.

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Lange, Marie. « Food Safety Learning in Home and Consumer Studies : Teachers' and Students' Perspectives ». Doctoral thesis, Uppsala universitet, Institutionen för kostvetenskap, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-317337.

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The aim of this thesis was to explore food safety as part of Home and consumer studies (HCS) education in Swedish compulsory school. Firstly, a nationwide web-based questionnaire was performed among HCS teachers to obtain an overall picture of their knowledge, behaviour and attitudes regarding food safety. The second study was a questionnaire among school Year 9 students, where the data were collected using a student response system. The questions were related to the students’ food safety knowledge and behaviour, as well as cooking habits and sources of food safety knowledge and trust. Finally, qualitative interviews were performed among HCS teachers regarding their didactic choices of teaching content. The results indicated a routine behaviour connected to cleaning practices and teaching regarding different perishable food to differ between teachers. The students’ food safety knowledge and behaviour were reported to be inadequate, especially among boys, and that students might leave school without having learnt even basic food safety principles. Mothers and thereby the home were reported to be an important as well as a trusted source of food safety knowledge, especially among the girls. Boys reported HCS to also be an important as well as trusted source, especially students that rarely or never reported to cook at home. For those students HCS must be seen as particularly valuable. To increase the students’ learning, the teaching needs to be related to the students’ everyday practices and to be more reflective in order for it to be practiced outside the HCS classroom. The teachers’ didactic choices could imply consequences for the students’ food safety learning and a need for more education and updated information for the teachers was noticed. In summary, the results indicate that risk areas related to all the Four Cs in Food safety (Cooking, Cleaning, Chilling and avoidance of Cross-contamination) need to be highlighted in HCS teaching and for food safety to become a conscious didactic choice for the teachers. As teaching regarding food safety in HCS seem to differ it needs to be highlighted in HCS policy documents to ensure equivalent food safety learning for all students in compulsory school.

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Ferreira, Ligia Hiromi Uegama. « Validação do sistema de análise de perigos e pontos críticos de controle em um serviço de comissaria aérea ». Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-21112017-104617/.

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A indústria de comissaria aérea é uma atividade com grandes riscos que afetam diretamente a saúde do consumidor, sendo um desses o tempo, entre 150 horas e 200 horas, decorrido entre o preparo das refeições e o seu consumo. Portanto, o objetivo deste trabalho foi validar o sistema de Análise de Perigos e Pontos Críticos de Controle (HACCP) implementado em uma indústria de comissaria aérea com a finalidade de prover melhorias na inocuidade das refeições servidas a bordo. A presente pesquisa foi composta pela análise de 4.899 laudos de refeições, 1.920 laudos de mãos de manipuladores e 1.200 laudos de superfícies que apresentaram resultados de ensaios microbiológicos realizados durante o período de 1998 a 2005. Os ensaios microbiológicos realizados foram a determinação da população de microrganismos aeróbios mesófilos, de membros da família Enterobacteriaceae, de Staphylococcus aureus, de Bacillus cereus além da pesquisa de Salmonella spp. Observou-se que após a implantação das medidas de controle, houve uma significativa melhora na evolução da porcentagem das refeições classificadas como \"Seguro\" (Classe A), de 45% no ano de 1998 para cerca de 85% no ano de 2005. O maior número de alimentos em não conformidade com os parâmetros internos da comissaria aérea em estudo foram os pratos frios que, por sua vez, foram os principais responsáveis pelos resultados insatisfatórios para o período em questão. Tal fato pode ser justificado pelo maior número de manipulações a que esses pratos são expostos e ao uso de ingredientes crus e pré-cozidos. O aumento significativo no número de refeições consideradas \"Seguro\" para todos os tipos de pratos mostra que quando as medidas implantadas são efetivas e devidamente fiscalizadas, o sistema HACCP mostra-se útil no controle da disseminação de microrganismos patogênicos veiculados por alimentos.
Airline catering is an activity with high risks that directly affects the health of consumers. A cause of concern in this activity, among opthers, is the time elapsed between the preparation of meals and consumption 150 to 200 hours. - which may allow the growth of undesirable microorganisms. The Hazard Analysis of Critical Control Point (HACCP) is a system that, when properly implemented, provides conditions for the control of pathogenic microorganisms. The purpose of the present study was to validate the HACCP implemented in an airline catering industry in order to improve the safety of the meals served on board. This study consisted of the analysis of microbiological reports (4,899 reports on meals, 1,920 on handlers\' hands and 1,200 on surfaces) from 1998 to 2005 comprising pre-and post-HACCP implementation periods. The microbiological assays determined the population of mesophile aerobic microorganisms, Enterobacteriaceae, Staphylococcus aureusand Bacillus cereus. Salmonella spp. analysis were also carried out. After control measures were implemented, a significant increase was observed in the percentage of meals classified as \"Safe\" (Class A) -from 45% in 1998 to about 85% in 2005. The highest number of meals not satisfying the standards was found among the cold dishes. This was accounted for by the fact that they need more manipulation and they are prepared with raw ingredients or cold pre-cooked ingredients. The meaningful increase in the number of meals classified as \"Safe\" for all kind of dishes showed that when the measures implemented are effective and properly inspected, the HACCP system is useful to control the dissemination of pathogenic microorganisms transmitted by foods.

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Leitch, Ian S. « The development of a model for the control of peanut/nut allergens by the retail food trade ». Thesis, University of Ulster, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.365926.

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Wiström, Anna, et Erika Thelin. « An empirical study about food choice and food handling in relation to health : Astudy among elderly people in the central parts of Sweden ». Thesis, Uppsala universitet, Statistiska institutionen, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-216562.

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The relationships between and among questions from a survey in three different areas, namely food and food related health, food safety and hygiene, and information gathering concerning food, with the main focus on the first two areas, are investigated. Data from older people have been analyzed. The questions are both about knowledge and behavior in relation to the areas mentioned above. Earlier studies have shown that people in general do not know about or act according to dietary advises about health and hygiene. The results from this study show that there are fairly strong correlations for all groups but men when it comes to knowledge and behavior about fruit and vegetable consumption. The results also show a significant association between fruit and vegetable consumption and gender and that women consume more than men. A factor model estimating the relationships between health, hygiene and information shows that the fitted factor model can be considered having an acceptable fit, with at least two variables, knowledge about the recommended amount of fruit and vegetables to eat per day and trust for grocery stores concerning food and health, being classified as good indicators.

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Vermeulen, Emma Emmerenza. « Implementation of hazard analysis and critical control point (HACCP) system in a food service unit serving immuno-suppressed patient diets / E.E. Vermeulen ». Thesis, North-West University, 2006. http://hdl.handle.net/10394/1179.

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Main aim: To supply recommendations to implement a Hazard Analysis of Critical Control Points (HACCP) system in a hospital food service unit serving low bacterial diets in order to prevent or decrease the infection rates in Hematopoietic Stem Cell Transplant (HSCT) patients. Objectives: Firstly, to investigate the current food safety and hygiene status in a hospital food service unit, serving low bacterial diets, by means of a questionnaire and bacterial swabs taken from the food service unit. Secondly, to utilize the gathered information in a structured action plan to implement HACCP standards successfully in the appointed food service unit. The implementation of HACCP will not be done by the author. Design: The primary research was done in a food service unit of a 350 bed private hospital. One unsuspected audit with a pre-designed audit form was done. The audit consisted out of ten categories. A percentage was allocated to each category. Four swabs, as well as four food samples, were taken during the audit. The swabs and samples were tested to assess the microbiological safety of the foods prepared in the appointed hospital food service unit. The results of the audit, swabs and food samples were used to evaluate the current Food and Safety System of the hospital food service unit according to internationally approved HACCP standards. Setting: The study was conducted in the metropolitan area of Gauteng, South Africa. Results: None of the ten areas audited was of an acceptable standard and an average of 37% was scored. Category 5, the service and distribution area, scored the highest (69%) and category 10, the quality procedures and records division, scored the lowest (6%). According to United States Food and Drug Administration Baseline Report five forbidden policies could lead to increased risk of food borne illnesses. All five forbidden policies were detected in the food service unit during the audit. The microbiological tests showed relatively high microbial counts. Conclusion: The results of the study confirmed that instead of focusing mainly on the selection of food items allowed, and the cooking methods used in HSCT diets, the type of food service, together with the food and safety protocol that the food service follows, could play an important role in providing food that is safe for HSCT patient use.
Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2007.

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Coleman, Philip Dennis. « A study of knowledge, attitudes and behaviour with regard to food safety, in the Welsh hospitality and catering industry ». Thesis, n.p, 2000. http://ethos.bl.uk/.

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Gana, Shalati. « Evaluation of implementation of food safety legislation in the red meat abattoirs of Mopani District, Limpopo Province, South Africa ». Thesis, University of Limpopo, 2014. http://hdl.handle.net/10386/1349.

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Thesis ( MPH.) --University of Limpopo,2014.
Introduction: To evaluate the food safety legislation (FSL) implementation in the red meat abattoirs of Mopani district in Limpopo Province, South Africa. Method: A cross sectional survey was conducted. Sampling: A questionnaire was distributed to abattoir managers of various red meat abattoirs. From 16 abattoirs with a population 169, a sample of 22 was selected. Results: The study revealed that 77% managers were male. Majority of managers were aged 40 and 59 years. Work experience was between 20 to 25 years. Educational background: thirty seven percent (37%) of managers hold certificates on various disciplines, mostly not food safety related. Fifty-four percent (54%) managers did not have food safety knowledge. Fifty-nine percent (59%) abattoirs did not comply with food safety practices. Twenty seven percent (27%) of the structures did not comply with R.1072. The pieces of FSL were less implemented by DoH&SD and DTI. Hygiene Management Systems showed slow progress. Sixty-four percent (64%) abattoirs did not receive training on HMS and PRPs. Very few abattoirs had multi-disciplinary skilled personnel to implement FSL. Abattoirs were reluctant to financial commitment to implement FSL. Eighty two percent (82%) of abattoirs did not involve all stakeholder during planning and decision making process. Conclusion: The red meat abattoirs of Mopani district did not comply with all standards and requirements of food safety legislation. Factors such as educational background in basics of food safety principles, involvement of role players during implementation process, prevented successful implementation of food safety legislation in the red meat abattoirs of Mopani district. Food safety knowledge and practices of management and malpractice of FSL were determined, results showed that majority lack adequate food safety knowledge and poor food safety practices were identified. One of the recommendation was to establish FSL enforcement forum to develop a FSL strategy.

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Leach, Jeremy Charles. « Food hygiene in public eating places : a comparative study of public and professional perceptions in the Wealden district of East Sussex ». Thesis, University of Brighton, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302284.

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Sun, Juanjuan. « The international harmonization of food safety regulation in the light of the American, European an Chinese law ». Nantes, 2013. http://www.theses.fr/2013NANT4017.

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With the new agricultural and food technology as well as the international exchange, food has posed more and more challenges to food safety regulation. Meanwhile, more attention has been paid to its improvement. A large number of legal adaptations have been achieved in a view to harmonize the national, regional and international rules. However, much remains to be done. There are many forms to realize harmonization, such as the standardization under the framework of World Trade Organization and the Codex Alimentarius. Besides, the harmonization of rules can also be achieved in the application of universal legal principles, which allows the countries to realize the common goal while have the flexibility to establish the applicable rules. The principle of risk analysis and precautionary principle are the examples in this regard. The common goal is to protect the public health and consumers' interests while ensuring the free circulation of foods. To this end, it can take advantage of the national/regional experiences as well as lessons drawn from the historical evolution of food safety legislations and effective control system in the implementation of these rules. Based on the comparative study of the food legislations in the United States of America, the European Union and the People's Republic of China, the purpose of this research is to figure out how those principles come into being and serve to realize the harmonization of substantial legislations and the rules of control in relation to food safety
Avec les nouvelles technologies agricoles et alimentaires, et la mondialisation des échanges, l'alimentation pose de plus en plus de défis à la régulation en matière de sécurité sanitaire des aliments, alors même qu’une plus grande attention est accordée à son amélioration. Un grand nombre d'adaptations juridiques ont pourtant déjà été accomplies dans le but d'harmoniser les règles aux échelles nationale, régionale et internationale. Mais il reste beaucoup à faire. Il y a plusieurs façons de parvenir à une harmonisation. On peut développer les normes sanitaires dans le cadre de l’Organisation mondiale du commerce et le Codex alimentarius. On peut aussi parvenir à l’harmonisation des règles via l'application de principes généraux, ce qui permet aux États de parvenir à l'objectif commun en gardant la liberté des règles d'application à établir. Le principe de l'analyse des risques ou le principe de précaution sont des exemples de tels principes. L'objectif commun est de protéger la santé publique et les intérêts des consommateurs tout en assurant la libre circulation des denrées alimentaires. À cette fin, on peut s'appuyer sur les expériences nationales/régionales, en tirant les leçons tant de l'évolution historique des législations alimentaires que du développement de systèmes efficaces de contrôles du respect des règles. A partir de l'étude comparative du droit de l'alimentation aux États-Unis d'Amérique, dans l'Union européenne et en République populaire de Chine, le but de cette recherche est de comprendre comment ces principes sont ou pourraient être élaborés et comment réaliser par ce moyen une harmonisation des législations substantielles et des règles de contrôles de la sécurité sanitaire des aliments

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Shang, Xia. « The Effect of Food Safety and Quality on the Consumption and Price of Meat in Beijing, China ». Thesis, North Dakota State University, 2011. https://hdl.handle.net/10365/29312.

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China's economic success has helped it become one of the largest markets in the world. As a result, the demand for agricultural commodities in China has experienced a significant increase. Increasingly affluent Chinese people are paying increasing attention to food safety and quality instead of just quantity. Understanding how meat demands and prices are related to food safety and quality in Beijing will provide guidance for industry and policymakers interested in the Chinese meat market. The purpose of this study is to develop two models to analyze meat demand and prices associated with food safety and quality respectively. First, An Almost Ideal Demand System (AIDS) is used to investigate the effects of food safety on meat consumption. To address the potential bias of zero consumption in the estimation procedures, a simulated maximum likelihood (SML) estimation is applied in the regression. Second, we analyze the implicit price of meat with the intrinsic and extrinsic attributes using a hedonic price model. Five meat categories are regressed on several intrinsic and extrinsic attributes in the model using household survey data collected in Beijing in 2007. The key results of this research have two major outcomes. First, food safety has a significant and positive influence on meat consumption for Beijing residents. Second, the quality-related attributes or characteristics such as meat appearance, supermarket, meat brand, and processed meat as well as demographic variables such as household head's income have a significantly positive influence on the price of meat, which suggest that the consumers in Beijing are willing to pay a price premium to guarantee the quality and safety of meat.

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Nhlapo, Nthabiseng. « Hygiene and nutritional content of the National School Nutrition Programme in Bloemfontein, South Africa ». Thesis, [Bloemfontein?] : Central University of Technology, Free State, 2013. http://hdl.handle.net/11462/180.

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Thesis (M. Tech. (Environmental Health)) -- Central University of technology, Free State, 2013
Malnutrition and concomitant infections are major contributing factors to child morbidity and mortality in developing countries such as South Africa. Globally, children benefiting from school feeding programmes are generally from communities with low socio-economic statuses. The meals provided through feeding schemes, such as the National School Nutrition Programme (NSNP) in South Africa, are aimed at significantly supplementing the beneficiaries’ daily energy and nutrient requirements. The possible nutrient deficiency of meals provided through such programmes compromises the nutritional well-being of children, promotes malnutrition and renders children more susceptible to infectious diseases. Furthermore, illness, particularly caused by diarrhoeal and infectious diseases, is a major factor contributing to child malnutrition as the human body is unable to efficiently digest foods and absorb nutrients during illness. Therefore, the microbiological safety of the foods served to children via feeding schemes is essential. In an effort to contribute towards the safety and wholesomeness of foodstuffs served through the NSNP, the present study was conducted with a view to assess the nutritional quality and safety of the foodstuffs. The knowledge, attitudes and practises (KAP) of food handlers and NSNP representatives/committee members at the schools were also investigated in order to assess origins of potential food contamination. Data collected via nutritional analyses of meals served to school children were compared to the nutrient-based standards set by the United Kingdom as guidelines for an average school lunch. The carbohydrate, energy, calcium and zinc contents of the school meals were below the standards, the majority of the meals met the protein and iron standards and all meals complied with the standards for lipid and vitamin C contents. During the microbiological analysis study, preparation surfaces yielded higher counts of all detected organisms (total coliforms, Escherichia coli, Staphylococcus aureus and yeasts and moulds) compared to the hands of food handlers. Therefore possible sources of contamination may be foodstuffs, animal pests and environmental elements such as dust. However, significant differences of surface microbial counts could not be established (P > 0.05) and thus cross-contamination may have resulted among surfaces, possibly augmented by shortfalls in cleaning regimes. The majority of the participants of the questionnaire survey reportedly washed their hands and cleaned all surfaces several times during the day with water and detergent. In addition, a disinfectant was used by some of the food preparers during cleaning. Furthermore, participants stated that their aprons were washed daily. These claims were in agreement with the findings of the surface microbial study with regards to the hands, however, they did not match the findings of the preparation surfaces which contained the highest counts of total coliforms, E. coli and S. aureus of the three surfaces analysed, and aprons responsible for the highest yeast and mould counts. Improper storage and food preparation methods, such as the application of high temperatures, excessive exposure to UV light and oxygen, and high moisture conditions, may result in the deterioration of nutrients. Storage conditions which may permit pest infestation may also increase the risk of food-related illnesses and risk could be further elevated by application of improper cleaning and sanitation practices. In order for the NSNP to operate effectively, it is essential that the national and provincial Departments of Basic Education, which are responsible for the overall administration of the NSNP, and schools’ personnel function in an integrated manner through support structures and effective communication. Infrastructural limitations (lack of proper kitchen facilities and ventilation) and shortage of resources while administering the NSNP were the main challenges observed during the present study. Due to these hurdles, adhering to food safety practices and maintaining nutritional quality of foods may be a challenge. Continuous training in personal and general hygiene is also a necessity in preserving food safety. Furthermore, nutritional quality of foodstuffs may be preserved through proper storage practices and application of preparation methods which minimize loss of nutrients.

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Reis, Isabel Margarida Lopes Santos Prado Correia. « Estudo da optimização efectuada na linha de abte de bovinos da Santacarnes, S.A ». Master's thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/4068.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Beef meat is highly valued and preferred when it comes to livestock species. It is therefore necessary that it reaches the consumer in the best hygienic and sanitary conditions. Human health depends, to a great extent, on the quality and healthiness of the food, as these can constitute a potential sanitary risk. Regarding meat, it is the slaughterhouse which is greatly responsible for its quality. The aim of this work is to study the effects in the slaughter line, reducing the time between the stunning and the bleeding, increasing the time between the next tasks and consequently improving the working conditions of the operators and the hygiene throughout the process, noticing a decrease in the spoilage of the carcass, which has a reflection in the results of the management indicators analysed. This optimization was tested by the evaluation of the control of the productive process, good practices of production, the process of hygiene and organization of the cutting utensils, the level control of the carcass hygiene and the bacteriologic profile of the surfaces and cutting utensils. In this study, the microbiologic results relating to the carcass and the cutting utensils before and after optimization of the slaughtering line, reflected a decrease in values not only in aerobic mesophilic micro-organisms 30ºC, but also in Enterobacteriaceae and Salmonella. This improvement at a microbiological level is a great indicator of the efficiency of the hygiene process along the productive process and the improvements undergone in the slaughtering technology, resulting in high quality meat.

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Golding, Carolina de Arouca. « Food safety of foods of non-animal origin imported to Portugal. Analysis of the data resulting from official controls on imports between 2014 and 2017 ». Master's thesis, ISA/UL, 2018. http://hdl.handle.net/10400.5/17890.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
The Community sets specific standards regarding safety and hygiene of foodstuffs and feed to be met by food businesses. So as to check conformity with these standards of foodstuffs imported from 3rd countries, when these have been identified to pose a risk to consumers, there are several Community measures and national control plans aimed at laying down procedures for the official controls on these consignments. The aim of this study is to provide a description of the evolution of FNAO imports into Portugal between 2014 and 2017, including the number and type of rejections and resulting RASFF notifications. In order to do so, data was extracted from online platform TRACES and analysed on Excel and all relevant legal measures, communications and plans consulted. Results show that there was an increase in imports, specifically in the category of ‘Edible Fruits and Nuts’, most of which originating in Brazil. The number of rejections was similar throughout the four years, but those pertaining to groundnuts from China and food supplements from the USA revealed to be re-occurring and problematic. Overall, only 0.2% of imports over the four years were non-compliant, showing that the great majority of foodstuffs imported are safe for human consumption
A Comunidade estabelece normas específicas de higiene e segurança alimentar de géneros alimentícios e ração animal, a serem cumpridas pelas empresas alimentares. A verificação de conformidade com as normas relativas a géneros alimentícios importados de países fora da UE, quando estes constituem um risco à saúde pública, é feita através da implementação de vários diplomas legais Comunitários, e planos de controlo Nacionais, destinados a estabelecer procedimentos operativos ao controlo oficial destas remessas. O objectivo deste trabalho é fornecer uma descrição da evolução das importações de GAONA entre 2014 e 2017, incluindo o número e tipo de rejeições e as resultantes notificações RASFF. Para tal, extraíram-se dados da plataforma online TRACES, recorreu-se ao Excel para o tratamento de dados e aos vários diplomas legais, comunicações e planos para a discussão. Os resultados mostraram que houve um aumento de importações a Portugal durante os quatro anos, especialmente da categoria de ‘Fruta e frutos de casca rija’, dos quais a maioria provenientes do Brazil. O número de rejeições manteve-se relativamente constante, no entanto, aquelas referentes aos amendoins provenientes da China e aos suplementos alimentares dos Estados Unidos, foram recorrentes e em grande número, tendo-se relevado problemático. No global, apenas 0.2% das remessas importadas ao longo dos quatro anos, foram rejeitadas o que indica que a grande maioria dos GAONA provenientes de países terceiros, são seguros para a alimentação humana
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Garcia, Cristina Cleto Barboza. « Qualidade e inocuidade alimentar na seção de rotisseria em supermercados : um estudo crítico ». Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-11012018-165408/.

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A vida moderna impôs novos hábitos alimentares para a população e a maior participação da mulher no mercado de trabalho estimula a alimentação fora do lar. Buscando diversificar suas atividades comerciais e atender esse mercado crescente, muitos supermercados estão implantando uma seção de rotisseria, no qual são produzidos e comercializados alimentos prontos para o consumo. Em muitos supermercados, essa seção é improvisada, sem atender as Boas Práticas de Manipulação, podendo representar um perigo à saúde dos consumidores. Os objetivos deste trabalho foram fazer um estudo crítico do problema da qualidade e inocuidade alimentar na seção de rotisseria de supermercados e apresentar um exemplo de um estabelecimento na cidade de São Paulo no qual uma área foi adaptada para uma rotisseria. Nessa rotisseria improvisada, aplicou-se a Lista de Verificação das Boas Práticas de Manipulação em Estabelecimentos da Área de Alimentos (LVBPMEA) da Prefeitura Municipal de São Paulo e alguns produtos colocados à venda foram submetidos à análises microbiológicas, para verificar se atendiam os padrões microbiológicos legais vigentes (Resolução RDC12 item 22, ANVISA). O estudo indicou que rotisserias em supermercados representam um novo e promissor mercado, mas os supermercadistas necessitam compreender que esse setor necessita de atenção diferenciada, por envolver produtos de alto risco para a saúde da população. Essa necessidade foi comprovada pelos resultados obtidos no supermercado estudado, onde numerosos pontos da LVBPMEA e da RDC12 não foram atendidos. Este exemplo pode refletir a realidade de muitos supermercados no Brasil.
Modern life style is imposing new eating habits and the increased participation of women in the work market estimulates having meals outside the home. Envisaging a new and promising market, supermarkets are adapting areas for preparation and selling of meals (rotisseries). In many supermakets, these improvised areas do not follow the recommended Good Manufacturing Practices, endangering consumers health. The present study aimed to address the issue concerned to quality and safety of meals prepared in these rotisseries, and present an example of a supermarket in the city of São Paulo in which an area was transformed in a rotisserie for cooking and selling ready-to-eat foods. The Good Manufacturing Practices Verification List, of the Mayority of São Paulo city, was applied to this improvised rotisserie, and some samples of ready-to-eat foods were submitted to microbiological testing in order to evaluate their compliance with the legal Brazilian microbiological standards (Resolução RDC12 item 22, ANVISA). The review indicated that rotisseries in supermarkets are a growing market in Brazil, but the managers need to understand that this sector needs special attention because the foods for sale may be risky for the consumers health. The need for special attention was strengthened by the results in the studied supermarket, where many points and products were not in accordance with the GMP Verification list and the legal Brazilian microbiological standards. This example may reflect the reality in many supermarkets in Brazil.

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Inácio, Ana Carolina da Mota Rodrigues Alves. « Impact of starvation on fat and microbial load in the house cricket (Acheta domesticus) used for food ». Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2020. http://hdl.handle.net/10400.5/20687.

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Dissertação de Mestrado Integrado em Medicina Veterinária
Insect consumption has been increasing worldwide, particularly in industrialized countries. Insect-based ingredients are considered novel foods in Europe, which raises some concern regarding the food safety of these products. Gut emptying by starvation prior to killing is perceived as an effective practice in the reduction of the microbial load of insects but can lead to weight loss and consequently a profit reduction to the farmers. The purpose of this study was to evaluate the fat loss of crickets (Acheta domesticus) starved for 0h, 24h and 48h, and their corresponding microbial loads (total aerobic counts (TAC) and Enterobacteriaceae). Gram stains were also performed for the colony-forming units (CFU) from TAC. The effect of sex on the microbial numbers was assessed, having not been found significant differences (p=0.72 and p=0.46 for TAC and Enterobacteriaceae, respectively). TAC increased (p=0.002) by almost 1 log CFU/g in the 48h starvation group. Only the 24h starvation group showed a significant decrease (p=0.004) in Enterobacteriaceae counts of 1 log CFU/g. The Gram stains showed changes in the microbiological composition of samples collected at 24 and 48h. Gram-positive cocci predominated at 24h but decreased at 48h (from 68 to 48%). Bacilli were only detected at 24h (8%). The fat content did not decrease significantly, neither at 24h (p=0.13 for males and p=0.13 for females) nor at 48h (p=0.57 and p=0.98 for males and females, respectively). Starvation for 24h was efficient in reducing the microbial load of raw crickets without significant fat loss. A longer starvation period promoted a higher microbial load, possibly due to modulation observed in the microbial diversity.
RESUMO - Impacto do jejum na matéria gorda e teor microbiano presente no grilo doméstico (Acheta domesticus) utilizado para alimentação humana - O consumo de insetos tem vindo a aumentar globalmente, particularmente em países industrializados. Ingredientes à base de insetos são considerados novos alimentos na Europa, o que suscita alguma preocupação em matéria de segurança dos alimentos destes ingredientes. O esvaziamento do trato gastrointestinal através de jejum antes do abate é visto como uma prática eficaz na redução do teor microbiano presente nos insetos, mas pode, no entanto, levar a perda de peso considerável e, consequentemente, à redução de lucro para os produtores. O objetivo deste estudo foi avaliar a perda de gordura no grilo doméstico (Acheta domesticus) quando submetido a períodos de jejum de 0h, 24h e 48h, e correspondentes teores microbianos (Aeróbios totais (AT) e Enterobacteriaceae). Foram ainda feitas colorações de Gram a partir das unidades formadoras de colónia (UFC) das placas de AT. O efeito do sexo na carga microbiana foi avaliado, não tendo sido encontradas diferenças significativas (p=0.72 e p=0.46 para AT e Enterobacteriaceae, respetivamente). A contagem de AT aumentou (p=0.002) em cerca de 1 log UFC/g no grupo de jejum de 48h. Apenas o grupo submetido a jejum por 24h mostrou um decréscimo significativo (p=0.004) nas contagens de Enterobacteriaceae na ordem de 1 log UFC/g. As colorações de Gram mostraram alteração da composição microbiana das amostras colhidas às 24 e às 48h, com predominância de cocos Gram-positivos às 24h e redução às 48h (de 68 para 48%). Foram detetados bacilos apenas no grupo 24h (8%). Não houve redução significativa do teor de gordura nem às 24h (p=0.13 em machos e p=0.13 em fêmeas) nem às 48h (p=0.57 e p=0.98 em machos e em fêmeas, respetivamente). A aplicação de um período de jejum de 24h foi eficaz na redução da carga microbiana de grilos crus sem redução de gordura significativa. Um período de jejum mais prolongado promoveu um teor microbiano mais elevado, possivelmente devido à modulação da diversidade microbiana.
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Silva, Margarida Amorim Pedrosa Canha da. « Importância do controlo da higiene na exploração leiteira para a produção de queijo com leite cru ». Master's thesis, Universidade de Évora, 2018. http://hdl.handle.net/10174/23502.

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Este relatório foi efetuado na sequência do estágio curricular do Mestrado Integrado em Medicina Veterinária realizado na DSSA e na DSAVRA. Neste período, foram realizadas atividades relacionadas com a segurança dos alimentos, como o acompanhamento de controlos oficiais em distintos pontos da cadeia de produção e transformação do leite cru. No âmbito dos controlos oficiais ao leite cru (PCOL) foram analisadas 204 vistorias, realizadas entre 2015 e 2016, com incumprimentos com grau 3 e 4 ao indicador Higiene e constatou-se que essas más condições de higiene foram evidenciadas noutros planos de controlo oficial realizados no seguimento da cadeia de produção de queijos fabricados com leite cru, nomeadamente: valores acima dos limites estabelecidos na contagem em placas a 30ºC de leite cru de três das explorações; cinco amostras de queijos com leite cru com contagens de Escherichia coli acima dos limites estabelecidos proveniente de oito das explorações; Abstract: Importance of hygiene control in dairy farming for cheese production with raw milk This report was made following the internship of the master’s in veterinary medicine held in DSSA and DSAVRA. During this period, activities related to food safety were carried out, including the accompaniment of official controls at different points in the raw milk production and processing chain. In the scope of the official controls on raw milk (PCOL), 204 surveys were carried out between 2015 and 2016, with non-compliance with grade 3 and 4 hygiene indicators, and it was found that these poor hygiene conditions were evidenced in other official control plans carried out following the production chain of cheeses made from raw milk, namely: values above the limits laid down in the 30ºC raw milk counts of three of the farms; five cheese samples with raw milk with Escherichia coli counts above the established limits from eight of the farms.

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Ferreira, Daniela Filipa Silva. « Implementação de um Manual Ilustrado de boas práticas na Eurest ». Master's thesis, ISA/UL, 2014. http://hdl.handle.net/10400.5/8304.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
The presented work aimed to organise the Manual Ilustrado de Boas Práticas Eurest, as well as to conduct training about this manual. In this work, all the procedures necessary for its realization, as well as their respective validation and criticism are presented. Throughout the work phase, several visits were made to different units of the company. These visits were carried out in order to analyse whether all procedures were being observed and, simultaneously, the degree of the employee’s consciousness when performing each step. A unit was chosen to represent a specific case study. Training about the manual was given to the personal of the chosen unit and after the validation was done. Two audits were also performed so the training could be validated. One audit was done before and the second was done after completing the training. The final audit, with a score of 99 %, showed an improvement of 5 % compared to the initial audit, proving the importance of the manual and its respective training. We also identified some improvements that can be introduced in the near future.

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Gomes, Catarina Maciel Lopes. « Mitos e verdades da segurança dos alimentos ». Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2017. http://hdl.handle.net/10400.5/14629.

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Dissertação de Mestrado Integrado em Medicina Veterinária
A legislação alimentar na Europa, inserida no âmbito da política de segurança alimentar, tem vindo a evoluir no sentido de atingir os mais altos padrões de Segurança dos Alimentos na Comunidade Europeia, de forma a potenciar o fornecimento de alimentos seguros destinados a uso humano e animal. Os cidadãos europeus encontram-se protegidos por políticas de segurança dos alimentos que impedem que alimentos não seguros sejam colocados no mercado. Para tal, existem um conjunto de regras, normas e controlos oficiais que devem ser respeitados. O Regulamento (CE) n.º 178/2002, de 28 de janeiro institui a responsabilização jurídica dos operadores das empresas do sector alimentar pela segurança e rastreabilidade dos géneros alimentícios. No Artigo 17º está estabelecido que os operadores devem assegurar, em todas as fases da produção, transformação e distribuição nas empresas sob seu controlo, que os géneros alimentícios ou os alimentos para animais preenchem os requisitos da legislação alimentar aplicáveis às suas atividades, e que devem verificar o cumprimento desses requisitos. A divulgação de novos regulamentos, como a “Lei dos alimentos” e o “Pacote higiene”, veio suscitar dúvidas aos operadores do sector alimentar. Com o avançar do tempo, foram-se instalando crenças sustentadas em hábitos e interpretações distorcidas da legislação, criando um fenómeno que é denominado por “Mito”. Sendo assim, foi sendo cada vez mais urgente a clarificação de determinados procedimentos no sector alimentar, de forma a desmistificar crenças não fundamentadas pela lei. Nesse sentido surge o projeto do livro “À Mesa: 100 Mitos”, publicado pela Direção-Geral de Alimentação e Veterinária, onde consta uma compilação de 100 questões com as respetivas respostas, numa linguagem acessível e clara, direcionada ao operador económico e também ao consumidor. A compilação de questões contou com a participação de várias entidades públicas e privadas que forneceram questões frequentes sobre o sector alimentar. Nesta dissertação são apresentados os aspetos inerentes aos “mitos”, desde a evolução da legislação europeia e nacional, passando pela clarificação da flexibilização da legislação, pela caracterização sociocultural dos manipuladores de alimentos, a formação no sector alimentar e pelo Papel do Médico Veterinário na Segurança Alimentar.
ABSTRACT - Myths and Truths about Food Safety - Food legislation in Europe, within the framework of food safety policy, has been evolving towards the highest standards of Food Safety in the European Community. European citizens are protected by food safety policies that prevent unsafe food from being placed on the market. For this, there are a set of rules, norms and official controls that must be respected. Regulation (EC) n. º 178/2002 of 28 January, establishes the legal responsibility of food business operators for the safety and traceability of foodstuffs. Article 17 states that the production, processing and distribution of food or feed by food business operators must comply with the food law requirements applicable to their activities and that they must verify compliance with those requirements. The divulgation of new regulations, such as the "Food Law" and the "Hygiene Package", arouse doubts in food business operators and as time went on, beliefs based on habits and distorted interpretations of legislation were set up, originating the so-called "Myth." Therefore, it was becoming increasingly urgent to clarify certain procedures in the food sector, in order to demystify beliefs not based on the Law. In this sense, the project "Á Mesa: 100 Mitos", published by Direção-Geral de Alimentação e Veterinária, collected 100 food-related questions and answers, in an accessible and clear language, intended for economic operators and also for consumers. The compilation of issues was attended by several public and private entities that provided frequent food sector questions. In this dissertation, some of the most common “myths” will be assessed, regarding the evolution of the European and Portuguese legislation, the facilitation of HACCP implementation in certain food business, the socio-demographic characterization of food handlers, training in the food sector and the role of the Veterinarian in Food Safety.
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Fernandes, Carla Suzana Correia. « Guia de apoio às boas práticas de higiene na indústria de laticínios em Angola ». Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2017. http://hdl.handle.net/10400.5/13705.

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Dissertação de Mestrado em Segurança Alimentar
As Boas Práticas de Higiene (BPH) definem procedimentos que devem ser adotados pelas indústrias do setor alimentar, a fim de garantir a qualidade sanitária e a conformidade dos produtos alimentares, no garante da segurança do consumidor. As BPH preveem requisitos relacionados com pessoal, com a estrutura física, equipamentos, controle de fornecedores, produção, embalagem, e também medidas preventivas de contaminação física, química ou microbiológica, incluindo a contaminação cruzada. A equipa técnica responsável por todo o processo produtivo, assim como pela aplicação das Boas Práticas, deve ter conhecimento dos perigos de natureza química, física e biológica que possam ocorrer durante todo o processamento e saber como evitá-los ou minimizá-los, adotando medidas preventivas eficazes. Os produtores de leite, por fazerem parte da cadeia de produção de alimentos para consumo humano, devem estar conscientes da qualidade do leite que produzem, e da importância dessa qualidade para a indústria e para o consumidor. Nas sociedades em vias de desenvolvimento a indústria de leite e laticínios precisa conseguir combinar rentabilidade com a responsabilidade de proteger a saúde humana. A segurança dos alimentos é essencial para proteger a saúde humana e consequentemente promover a qualidade de vida dos consumidores. Assim, o objetivo da elaboração de um Guia de apoio às Boas Práticas de Higiene na indústria de laticínios em Angola, é auxiliar os operadores deste setor alimentar na obtenção de alimentos mais seguros, constituindo a base para a implementação de um sistema de segurança alimentar baseado no sistema Hazard Analysis and Critical Control Point (HACCP).
ABSTRACT - CONTRIBUTION FOR A GUIDE OF GOOD HYGIENE PRACTICES FOR THE DAIRY INDUSTRY IN ANGOLA - Good Hygienic Practices are a collection of procedures that should be adopted by the dairy industry in Angola, as in many other countries, in order to guarantee the sanitary quality and compliance of food products with specific technical standards announced by the Codex Alimentarius. Good Hygienic Practices should have a broad approach and may address requirements related to personnel, physical structure, equipment, supplier control, production, packaging, as well as preventive measures for contamination control, including cross-contamination. The use of Good Hygiene Practices through the whole production process is responsibility of the Technical team. This team of professionals should be well aware of the chemical, physical and biological hazards that may occur during processing and how to avoid or minimize them, by adopting effective preventive controls measures. It is important to consider that milk producers, as part of the food production chain, should be aware of the safety and quality of the milk they produce. Good practices in dairy farming should support milk production in a way that meets the expectations of the dairy industry and consumers. In developing societies, the dairy industry needs to combine profitability with the responsibility of protecting human health. Food safety is essential to protect the health and quality of life of potential consumers. Thus, the aim of this Contribution for a guide of Good Hygiene Practices for the dairy industry in Angola is to assist the operators of this food sector in obtaining safer foods. The guide provides the necessary basis for the implementation of a food safety system based on the Hazard Analysis and Critical Control Point (HACCP) system.
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Ndou, Portia. « The competitiveness of the South African citrus industry in the face of the changing global health and environmental standards ». Thesis, University of Fort Hare, 2012. http://hdl.handle.net/10353/477.

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In recent years, concern about food safety linked to health issues has seen a rise in private food safety standards in addition to the regulations set by the Food and Agriculture Organisation (FAO) in collaboration with the World Health Organisation (WHO). These have presented challenges to producers and exporters of agricultural food products especially the producers of fresh fruits and vegetables. In spite of the food safety-linked challenges from the demand side, the vast range of business-environment forces pose equally formidable challenges that negatively impact on the exporting industries’ ability to maintain or improve their market shares and their ability to compete in world markets. The objective of this study was therefore to establish the competitiveness of the South African citrus industry in the international markets within this prevailing scenario. Due to the diversity of the definitions of competitiveness as a concept, this study formulated the following working definition: “the ability to create, deliver and maintain value and constant market share through strategic management of the industrial environment or competitiveness drivers”. This was based on the understanding that the international market shares of an industry are a function of forces in the business environment which range from intra-industry, external and national as well as the international elements. The unit of analysis were the citrus producers engaged in export of their products and the study made use of 151 responses by producers. The study adopted a five-step approach to the analysis of the performance of the South African citrus industry in the global markets, starting with the analysis of the Constant Market Share (CMS) of the South African citrus industry in various world markets, establishing the impact of the business environmental factors upon competitiveness, establishing the costs of compliance with private food safety standards, determining the non-price benefits of compliance with the standards, as well as highlighting the strategies for enhancing long-term competitiveness of the industry in the international markets. South Africa is one of the top three countries dominating the citrus fruit export market. Since its entry into the citrus fruit exports market in the 1900s, the industry has sustained its activity in the international market. The Constant Market Share Analysis shows that, amidst the challenges on the international market side, and the changes in the business environment, over much of which the industry has limited control and influence, the industry has maintained its competitive advantage in several markets. The CMS shows that South Africa’s lemons are competitive in America. Despite a negative trend, the South African grapefruit has been competitive in France, Greece, Italy, the Netherlands and Spain. Oranges have been competitive in the Greece, Italy, Portugal, UK, Asian and Northern Europe markets. Competitiveness in these markets has been due to the inherent competitiveness of the industry. Competitiveness in such markets as the Middle East has been attributed to the relatively rapid growth of these markets. The South African citrus industry has similarly undergone many major processes of transformation. The business environmental factors influencing its performance have ranged reform to the challenges beyond the country’s borders. These factors directly and indirectly affect the performance of the industry in the export market. They have influenced the flow of fruits into different international destinations. Of major concern are the food safety and private standards. Challenges in traditional markets as well as opportunities presented by demand from newly emerging citrus consuming nations have seen a diversification in the marketing of the South African citrus. The intensity of competition in the global market is reflected by the fluctuations in the market shares in different markets as well as the increase and fluctuations of fruit rejection rates in some lucrative markets such as America. A combination of challenging national environmental forces and stringent demand conditions negatively impact on revenues especially from markets characterised by price competitiveness. This study identified cost of production, foreign market support systems, adaptability, worker skills, challenges of management in an international environment and government policies such as labour and trade policies as some of the most influential obstacles to competitiveness. Some of the most competiveness-enhancing factors were market availability, market size, market information, market growth and the availability of research institutions. However, compliance with private standards still poses a challenge to the exporters. The different performance levels of the industry in various markets prove the dissimilarity of the demand conditions in the global market. These are supported by the negative influence associated with the foreign market support regimes as well as the challenges associated with compliance with private food safety standards. While market availability, market growth, market information and size were identified as enhancing competitiveness, the fluctuations and inconsistencies in the competitiveness of the industry in different foreign markets require more than finding markets. Resource allocation by both the government and the industry may need to take into account the off-setting of the national challenges and support of farmers faced with distorted and unfair international playing fields. Otherwise, market availability is not a challenge for the industry save meeting the specifications therewith as well as price competitiveness which is unattainable for the South African citrus producers faced with high production costs. For the purposes of further study, it is recommended that account should be taken of all the products marketed by the industry (including processed products such as fruit juices) in order to have a whole picture of the competitiveness of the industry in the international market. This study also proffers a new theoretical framework for the analysis of the business environment for the citrus industry and other agro-businesses. This framework takes into account the indispensability of the food safety standards and measures as well as the diversity of the global consumer and the non-negotiability of food trade for the sustenance of the growing population.

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Oliveira, Rafael de Sousa. « Avaliação de procedimentos e práticas de higiene das mãos e de superfícies que contactam com alimentos : estudo transversal observacional em estabelecimentos de venda a retalho de produtos da pesca frescos nos Mercados Municipais de Lisboa ». Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2021. http://hdl.handle.net/10400.5/21730.

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Dissertação de Mestrado Integrado em Medicina Veterinária
O setor da pesca, desde a captura ao consumo de pescado, apresenta uma influência relevante na cultura portuguesa. Os operadores de estabelecimentos de venda a retalho de produtos da pesca frescos possuem uma função fulcral, já que têm a responsabilidade de garantir que estes alimentos, muito perecíveis, mantêm as características desejadas até à entrega ao consumidor ou ao operador a jusante na cadeia alimentar. Para isso, a aplicação de boas práticas higiénicas é fundamental. Este estudo teve como objetivo a avaliação dos procedimentos e práticas de higiene das mãos e de superfícies que contactam com géneros alimentícios em estabelecimentos de venda a retalho de produtos da pesca frescos nos mercados municipais de Lisboa. Para isso, 74 estabelecimentos foram avaliados em 18 mercados. Os titulares das empresas foram entrevistados utilizando um inquérito para caracterização demográfica, e realizou-se auditoria para verificação de requisitos associados a procedimentos e práticas de higiene das mãos e de superfícies em contacto direto com alimentos. Os dados obtidos nas entrevistas revelaram que 68% dos inquiridos tinham 50 ou mais anos de idade, sendo que 15% tinham mais de 70 anos. A maioria (74%) possuía nível de ensino básico e 7% eram analfabetos. Relativamente à formação profissional em higiene e segurança alimentar, 80% dos titulares tinha frequentado este tipo de formação. Ainda assim, notou-se a necessidade de uma atualização dos conhecimentos dos trabalhadores. Verificou-se que 15% dos participantes apresentavam um sistema documental de gestão da segurança alimentar. Os procedimentos de higienização das mãos não foram realizados de forma correta. Cerca de 40% dos manipuladores usava luvas de borracha reutilizáveis, contudo observaram-se falhas na manutenção higiénica das mesmas. A maioria dos estabelecimentos (73%) não tinha sistema de água quente instalado. Em relação ao procedimento de higienização das superfícies que contactam com géneros alimentícios, nalguns estabelecimentos os métodos de higienização observados foram incompletos e/ou incorretamente aplicados, todavia em 13,5% dos casos executaram-se todas as etapas previstas corretamente. Os resultados evidenciaram a necessidade de investimento na sensibilização e formação dos trabalhadores relativamente às práticas de higiene e aos sistemas de gestão de segurança alimentar.
ABSTRACT - Assessment of hygiene procedures in fresh fishery products retailers of Lisbon's traditional food markets - Fresh fishery products consumption has a long tradition in Portugal. Fresh fish retailers represent an important link in the food chain continuum, as these food business operators have the responsibility of assuring that perishable fresh fish will get to the consumer as fresh as possible, which relies greatly on the prevailing hygienic conditions e practices. This study aimed to assess the compliance of hygiene procedures by fresh fish retailers in Lisbon’s traditional food markets. For that, 74 operators were assessed in 18 food markets. Business owners were interviewed for demographic data collection and an audit was performed, using a checklist considering specific hygiene requirements. Business owners’ interviews revealed that 68% of the participants were aged 50 or plus e 15% were over 70 years old; while 7% were illiterate, the majority (74%) had basic education level. Additionally, most of the participants (80%) had basic training in food hygiene e safety, but were in need of an update. Audit results demonstrated that only 15% of the establishments presented food safety management system related documents, such as the ones contemplated in the hygiene program. Most of the establishments (73%) lacked hot water for hand-washing purposes. Even though some operators wore reusable rubber gloves, hand-washing procedures were in most cases incomplete, and gloves were not considered in the regular hygiene practices. Regarding food-contact surfaces hygiene procedures, most of the observed cases did not use a proper cleaning method, however in 13,5% all planned steps were performed correctly. Taken together, our results emphasize the need for a thorough training and update on hygiene practices and of the food safety management system among fresh fish retailers in traditional food markets.
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Ashbaugh, Hayley Renee. « A Descriptive Survey of Dairy Farmers in Vinh Thinh Commune, Vietnam ». The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1266528992.

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Nyama, Annie Laurence. « Le droit alimentaire européen dans les échanges commerciaux entre l'Union européenne et les pays subsahariens ». Thesis, Montpellier 1, 2012. http://www.theses.fr/2012MON10028/document.

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Les échanges commerciaux de denrées alimentaires entre l'Union européenne et les Etats Subsahariens sont en constante augmentation et sont encadrés par les grands principes du droit alimentaire européen, composante du droit de la consommation. Ces grands principes énoncent des règles d'information des consommateurs, de sécurité, de conformité et de traçabilité des produits alimentaires qui doivent être respectés par toutes les parties prenantes du secteur agroalimentaire et des ses filières. C'est donc une masse importante de règles internationales, communautaires européennes qui se combinent aux textes nationaux. Les exportateurs/importateurs au sein de la Communauté, et les professionnels des pays tiers, mettent en œuvre ces règles dans les contrats de vente internationales des denrées. Les problèmes de santé et de sécurité sont posés par les consommateurs inquiets de leur protection. Mais les producteurs seront attentifs à l'évolution des règles qui protègent les consommateurs car elles conditionnent les activités de production, de transformation de transport, de stockage et de commercialisation. Certes, l'Afrique subsaharienne occupe une place faible dans le commerce mondial, mais son importance dans les échanges avec le continent européen, reste un facteur d'encouragement de la production des produits africains commercialisables. A cet effet, les pays subsahariens ne peuvent plus se contenter d'une réglementation locale, inadaptée, bien lacunaire et peu effective, au regard de l'importance des solutions aux questions sanitaires alimentaires dans le cadre du commerce mondial. D'ailleurs les importateurs européens imposent, contractuellement, à leurs partenaires africains le respect des impératifs sanitaires européens sans lesquels ils ne pourraient mettre les aliments importés en circulation en Europe. La thèse met en évidence un impératif de modernisation des instruments juridiques et institutionnels en Afrique subsaharienne. La place que prennent désormais les normes, quelles qu'en soient les différentes variantes est, à cet égard, très instructive. Les normes permettent aux producteurs et exportateurs des pays en développement de raccourcir les opérations complexes de compréhension des textes impératifs et des principes techniques et managériaux très modernes
Food trade between EU and Sub-Saharans, are permanently increasing. This trade is surrounded by some food Law major principles, part of consumer Law. These main principles, deal with: safety, information, conformity, traceability, of food stuffs which have to be respected by all stakeholders in the agro-food business. This huge amount of legal instruments (international, European,) has to be mixed with the local regulations. These rules are used in the frame of the international contracts of importing food. Health and safety questions are a strong demand from consumers. But producers are paying much attention to the evolution of this corpus of rules of consumer protection, as far as they influence production, transformation, transport, storage, and distribution .Of course sub,-Saharan countries occupy a small part of international food trade, but it remains an important partner of EU, and this is an important encouragement mean to develop African production of foodstuffs. African countries cannot anymore apply their local and obsolete regulations, unefficient and lacking with global trade. In fact, European importers stress, by the terms of their contracts, imposed to the African partners, to respecting European sanitary rules. Otherwise they could not put the imported goods into circulation on the EU market. The thesis shows the necessity to up to date legal instruments in Africa . In particular the standards (official and private standards) will be very efficient for helping producers and exporters from developing countries to understand the constraints of mandatory rules, and their technical consequences in terms of modern production and management processes

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Vrabcová, Kateřina. « Bezpečnost potravin ». Master's thesis, Vysoká škola ekonomická v Praze, 2012. http://www.nusl.cz/ntk/nusl-197217.

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In the diploma thesis I was dealing with the issue of food safety in the Czech Republic and labeling of meat products. In the practical part were carried out two surveys, public opinion poll and survey of proper labeling of meat products. Opinion polls were attended by 462 consumers and analysis of proper labelling was subjected to 489 meat products in select retail chains in Prague. Survey results of labeling of meat products were not very positive, but can be expected to improve, as well as enhancing food safety.

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Almeida, Maria Teresa Trovó de. « Avaliação microbiológica de alfaces (Lactuca sativa) em restaurantes self-service no Município de Limeira - SP ». Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-09102006-111309/.

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Amostras da hortaliça alface, pronta para consumo e sem adição de temperos, foram obtidas de sete restaurantes de padrão self-service, que servem refeição por quilograma. O total de 35 amostras foi coletado em dias alternados e diretamente do balcão de distribuição desses restaurantes na cidade de Limeira-SP. As amostras foram analisadas com o objetivo de conhecer as condições microbiológicas de hortaliças folhosas cruas servidas em locais de mesmo padrão. Para a realização das análises foram estabelecidos parâmetros microbiológicos, considerando a pesquisa das seguintes bactérias: coliformes totais, coliformes a 45°C, Salmonella spp, contagem total de aeróbios mesófilos e Staphylococcus coagulase positiva. Os resultados foram bastante heterogêneos, com grande variação nas contagens para coliformes totais, coliformes a 45°C, e números elevados nas contagens de aeróbios mesófilos. Os dados obtidos mostraram que 31 (88,6%) amostras analisadas apresentaram níveis elevados de coliformes totais, com variação entre 102NMPg-1 e 105 NMPg-1 e apenas 4 (11,4%) das amostras apresentaram níveis reduzidos, entre <2 e 8,0 x 101 NMPg-1. 1. Em relação às bactérias coliformes a 45°C, 14 (40%) das amostras apresentaram contaminação, consideradas em desacordo com a legislação vigente da Agência Nacional de Vigilância Sanitária ANVISA (BRASIL, 2001) que estabelece limites de até 102 NMPg-1. Nenhuma amostra revelou-se positiva para Salmonella spp, atendendo aos parâmetros estabelecidos pela ANVISA (BRASIL, 2001) de ausência em 25g de produto. Foi detectado Staphylococcus coagulase positiva em 21 (60%) das amostras considerando contagens superiores a 103 UFCg-1, que é o limite máximo tolerado pela ANVISA (BRASIL, 2001) para outros alimentos, já que para hortaliças in natura não há menção de padrões. Deste total de 21 amostras, 2 (9,5%) apresentaram contagens de 104 UFCg-1. Os 7 locais tiveram amostras com contagens totais de aeróbios mesófilos elevadas, entre 105 e 107 UFCg-1: em 6 (17,1%) das amostras as contagens ficaram entre 105 e 106 UFCg-1 e 29 (82,8%) apresentaram resultados superiores a 106 UFCg-1. Destas 29 amostras, 11 (37,9%) estiveram acima da 107 UFCg-1. Amostras da hortaliça de mesmo lote foram submetidas a procedimentos higiênicos, utilizando solução clorada e solução de vinagre e posterior análise. Os resultados apresentaram reduções entre 98% e 99% nas contagens das bactérias. Pelos dados obtidos, considera-se que há falhas decorrentes de práticas inadequadas de manipulação com ausência ou deficiência de sanificação, sendo necessário treinamento de funcionários e proprietários dos locais, visando correção dos problemas, para que se obtenha a qualidade microbiológica adequada do produto e assegure a saúde do consumidor.
Lettuce samples, ready for consumption and without addition of seasoning, were obtained from seven self-service restaurants which serve food per kilogram. The total of 35 samples was collected on alternate days and directly from food counters at those restaurants in the city of Limeira/SP. Samples were analyzed with the objective to find out the microbiological conditions of the raw leafy vegetables served in self-service restaurants. To carry out the analysis, microbiological standards were set considering the research on the following bacteria: total coliforms, coliforms at 45°C, Salmonella ssp, total counting of aerobic mesophiles and Staphylococcus coagulase positive. The results were very heterogeneous due to the great variation on counting for total coliforms, coliforms at 45°C, as well as the high level of the numbers of aerobic mesophiles. The data obtained showed that 31 (88.6%) samples presented high level of total coliforms, varying between 102 NMPg-1 and 105 NMPg-1 and only 4 (11.4%) samples presented reduced level, between < 2 and 8.0 x 101 NMPg-1. Considering the coliform bacteria at 45°C, 14 (40%) samples presented fecal contamination and this is at variance with the current legislation of the National Agency of Sanitary Vigilance ANVISA (BRAZIL, 2001), which establishes limits up to 102 NMPg-1. No samples showed to be positive for Salmonella spp, following the ANVISA (BRAZIL, 2001) standards which establish absence in 25g of product. Staphylococcus coagulase positive was detected in 21 (60%) samples considering counting superior to 103 UFCg-1, which is the maximum limit tolerated by ANVISA (BRAZIL, 2001) for other foods, as for leafy vegetable in natura there are no standards. From this total of 21 samples, 2 (9.5%) showed 104 UFCg-1. The seven self-service restaurants showed high level for total counting of aerobic mesophiles, between 105 and 107 UFCg-1: 6 samples (17.1%) showed counting between 105 and 106 UFCg-1 and 29 (82.8%) presented results above 106 UFCg-1. From these 29 samples, 11 (37.9%) were above 107 UFCg-1. Leafy vegetables samples from the same batch underwent to hygienic procedures using a chlorine solution and a vinegar solution for posterior analysis. The results showed reduction of the bacteria counting between 98% and 99%. The data obtained show that there is inappropriate food handling with absence of or deficiency of sanitation, indicating a training need for the staff and shop owners, so that problems can be corrected to obtain products with appropriate microbiological quality and to assure consumers health.

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Gameiro, Susana Simões. « Condições hígio-sanitárias de alguns estabelecimentos de restauração e qualidade microbiológica de alimentos neles produzidos ». Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2021. http://hdl.handle.net/10400.5/21525.

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Dissertação de Mestrado Integrado em Medicina Veterinária
RESUMO - Na última década, tem-se observado mudanças nos hábitos alimentares da população mundial devido ao modo de vida contemporâneo, com tendência crescente para o consumo de alimentos prontos a consumir em estabelecimentos de restauração. É igualmente crescente a preocupação com a segurança dos alimentos produzidos nestes estabelecimentos. As doenças transmitidas por alimentos são originadas pela ingestão de água ou alimentos contaminados com agentes químicos, físicos ou biológicos, sendo a contaminação por microrganismos a causa mais frequente. Os microrganismos contaminantes são agrupados em dois grupos: os que afetam a qualidade alimentar e os patogénicos. As doenças de origem alimentar são conhecidas por contribuírem para a morbilidade e mortalidade humana, aumentando assim as perdas económicas e os custos dos cuidados de saúde. Têm sido alvo de pesquisas e identificação de agentes etiológicos e fatores correlacionados, como a avaliação do risco microbiológico. O conhecimento dos fatores envolvidos no processo é importante para estabelecer os mecanismos de prevenção e controlo. A segurança dos alimentos produzidos é assegurada pela implementação e aplicação de medidas preventivas tais como as Boas Práticas de Fabrico e de Higiene e planos de autocontrolo baseados no sistema HACCP. A literatura associada ao crescimento e sobrevivência de bactérias patogénicas em alimentos prontos para consumo na restauração é escassa. O presente trabalho teve como principal objetivo caracterizar estabelecimentos de restauração relativamente às suas condições sanitárias e de produção e quanto à segurança e qualidade dos alimentos neles produzidos. A avaliação das suas condições higiénicas e de produção foi realizada com base numa lista de verificação e posterior recolha de amostra do prato do dia para análise microbiológica. Constatou-se que a probabilidade de sobrevivência e crescimento de bactérias patogénicas nos alimentos prontos para consumo estudados é muito baixa, pois não foi detetada a sua presença. Por conseguinte, desde que os cuidados de higiene pessoal e ambiental sejam apropriados, assim como as condições do binómio tempo-temperatura sejam adequadas durante as etapas de produção e armazenamento, os perigos para a saúde do consumidor podem ser eliminados ou reduzidos para níveis aceitáveis.
ABSTRACT - Hygienic-sanitary conditions of some restaurants and microbiological quality regarding their food produced - In the last decade, modern lifestyle changed the food habits of the world population with an increasing trend towards the consumption of ready-to-eat foods in restaurants. It is also growing the concern with safety of food produced in these establishments. Foodborne illnesses are caused by ingestion of water or food contaminated with chemical, physical or biological agents, the contamination per microorganisms is the most frequent cause. Contaminating microorganisms are grouped into two groups: those that affect food quality and pathogens. Foodborne illnesses contribute to human morbidity and mortality, consequently increasing economic losses and health care costs. These diseases have been researched for identification of etiological agents and correlated factors, like Microbiological Risk Assessment. The prevention and control mechanisms implementation requires the knowledge of factors involveld in foodborne illnesses. Food Safety is ensured by the implementation and application of preventive measures such as Good Manufacturing and Hygiene Practices and self-control plans based on HACCP system. Data concerning the pathogenic bacteria growth and survival in ready-to-eat foods served in restaurants are scarce. In the present work the main goal was to characterize restaurants regarding sanitary and production conditions and to analyze ready-to-eat food safety and quality. The conditions evaluation was conducted based on a checklist and with subsequent sample collection of the ready-to-eat food for microbiological analysis. It was verified that the probability of survival and growth of pathogenic bacteria in the studied ready-to-eat foods is very low, since their presence was not detected. Therefore, as long the personal and environmental hygiene and the time-temperature binomial conditions are apropriate during the production and storage, the health hazards to consumer can be eliminated or reduced to acceptable levels.
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侯米蘭. « 關於中國內地食品安全法律制度若干問題的研究 : 由安徽阜陽劣質奶粉事件引發的幾點思考 ». Thesis, University of Macau, 2006. http://umaclib3.umac.mo/record=b1643266.

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Abreu, Rafael Almeida Ferreira de. « O capital humano e a segurança dos alimentos : um olhar humanista na prática da alimentação coletiva ». Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/10/10134/tde-29012016-103142/.

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O presente estudo teve por objetivos: 1) caracterizar o Perfil Socioeconômico dos colaboradores; 2) caracterizar o Clima Organizacional; 3) caracterizar Comprometimento Organizacional; e 4) caracterizar e mapear o comportamento organizacional e verificar suas influencias no cumprimento da Boas Práticas de Higiene e Manipulação dos Alimentos. Refere-se a um estudo de caso com enfoque participativo utilizando-se de entrevistas, por se tratar de uma pesquisa essencialmente qualitativa. Concluiram-se que: 1) a valorização profissional, as relações interpessoais, os benefícios e políticas de incentivos oferecidos pela organização, bem como as condições físicas do ambiente promovem em seus colaboradores o desejo de permanência, comprometimento, engajamento, entusiasmo, envolvimento e bem-estar; 2) a compatibilidade dos objetivos individuais e organizacionais, associada à comunicação efetiva entre os diferentes níveis hierárquicos estimulam a motivação e o comprometimento resultando em produtividade, engajamento, bem-estar e envolvimento com as Boas Práticas de Higiene e Manipulação de Alimentos; 3) as falhas de procedimentos técnicos associam-se à falta de competências de alguns colaboradores, à comunicação não efetiva e à presença do sentimento de desvalorização profissional e pessoal; 4) competência, satisfação, idade, escolaridade, tempo de trabalho, e remuneração foram indicadores comuns para caracterização do comprometimento instrumental, normativo, afetivo e afiliativo
The present study aims to: 1) characterize the Socioeconomic Profile of employees; 2) characterize the organizational climate; 3) characterize organizational commitment; and 4) characterize and map the organizational behavior and verify their influences in compliance with good hygiene and food manufacturing practices. The study was considered as a case study with participatory approach using interviews, because it is essentially qualitative research. As a conclusion, it was possible to highlight: 1) the professional valuation, interpersonal relationship, benefits and incentive policies offered by the Organization, as well as the structural environment conditions promote the employees the desire for permanence, commitment, engagement, enthusiasm, engagement and well-being; 2) compatibility of individual and organizational objectives, associated with effective communication between different hierarchical levels stimulate motivation and commitment resulting in productivity, engagement, and involvement with the good hygiene and food manufacturing practices ; 3) technical procedures failures are related to the lack of skills of some employees, effective communication and the presence of the sense of professional and personal devaluation; 4) competence, satisfaction, age, schooling, work time, and remuneration were common indicators to characterize the instrumental, normative, and afiliative commitment

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Thebaud, Edern. « Les produits-frontière dans la législation alimentaire de l'Union européenne : émergence d'une santé alimentaire entre logique du marché intérieur et exigences de sécurité ». Doctoral thesis, Universite Libre de Bruxelles, 2012. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/209577.

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Si le droit connaît les médicaments et les denrées alimentaires, il ne reconnaît pas les alicaments. Or, ces dernières années ont vu l’apparition et le développement, sur le marché de l’Union européenne, de « produits-frontière » c'est-à-dire de produits se trouvant à la frontière entre les médicaments et les aliments. Confrontées à un vaste conflit de qualification causé par l’ambivalence conceptuelle des « produits-frontière », les institutions de l’Union ont, au nom de la libre circulation des marchandises ainsi que de la nécessité d’une protection accrue des consommateurs et de la santé publique, entamé, dès le début des années 2000, une large harmonisation des dispositions nationales relatives à ces produits. Considérés comme aliments, leur nature particulière nécessite cependant une approche adaptative de la part du législateur européen. Cette nouvelle approche de l’aliment par le droit, favorable à la reconnaissance d’une santé alimentaire, tant convoitée par la société contemporaine, ne résout toutefois pas l’ambiguïté quant à la place à accorder aux « produits-frontière » dans le corpus juridique de l’Union européenne.
Doctorat en Sciences juridiques
info:eu-repo/semantics/nonPublished

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Dalmet, Christophe. « La notion de denrées alimentaires ». Phd thesis, Université d'Avignon, 2009. http://tel.archives-ouvertes.fr/tel-00629627.

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Avec l'apparition massive des borderline products, les frontières traditionnelles entre la denrée alimentaire et les autres catégories de produits que l'on ingère ne cessent de se brouiller. Certes des éléments de définition de cette denrée se trouvent dans divers textes juridiques, notamment communautaires à l'image du règlement Food Law, mais toujours est-il que malgré tout demeure en partie le mystère identitaire qui entoure cette notion. Aussi, afin de pouvoir appliquer aux produits litigieux un statut adéquat et déterminer par la même le régime juridique qui doit être le leur, des références précises de l'aliment doivent être mises en évidence au travers de son analyse d'ensemble, l'étude tant de sa fonction que de sa présentation s'avérant indispensable pour résoudre cette problématique non dépourvue d'importance pratique.

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Desrousseaux, Maylis. « La protection juridique de la qualité des sols ». Thesis, Lyon 3, 2014. http://www.theses.fr/2014LYO30080.

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Le sol est la couche supérieure de l’écorce terrestre, la surface plane qui s’étire d’un horizon à un autre. Il est la terre que l’on laboure, le sable que l’on égraine, base que l’on piétine, point d’attache des hommes à un territoire : jardin, région ou Etat. Les sols, ces écosystèmes fragiles aux multiples fonctions, à l’origine de tout autant de services écologiques, sont les garants de la qualité de l’environnement. Le droit a intégré diverses conceptions de la notion de la qualité des sols. Mais loin de constituer un statut de protection, cette intégration éparse est indifférente, a priori, leurs qualités environnementales. Or, les sols sont une ressource finie et leur utilisation irraisonnée conduit à leur dégradation, souvent irréversible, et à leur raréfaction. Progressivement, le droit s’est enrichi d’éléments relatifs à la multifonctionnalité des sols, intégrant des pratiques garantissant leur utilisation durable ou organisant de façon cohérente leur affectation. Cette approche utilitariste de la qualité des sols s’avère sélective et demeure concentrée sur la préservation des services écologiques directement bénéfiques à l’homme, dont celui de production des matières premières alimentaires, au détriment des services indirects ou déterritorialisés, tel que celui de stockage de carbone. Cette approche est toutefois complétée par l’émergence d’une conception objectiviste de la qualité, qui révèle les propensions du droit à protéger la valeur intrinsèque des sols
The soil is the upper layer of the earth’s crust, the plan surface that stretches from one horizon to the other. It is the crop lands, the scattering sand, the ground we trample on, the link between men and their territory: garden, region, state. The soils, those fragile and multifunctional ecosystems, provide many ecological services and guarantee the environmental quality. The law contains several conceptions of the notion of soils quality. But, far from constituting a protection status, this integration ignores, a priori, their environmental qualities. However, the soils are a finite resource and their non-sustainable use leads to their degradation, often irreversible, and to their growing scarcity. Progressively, the law added elements of soils multifonctionality, integrating sustainable practices. This utilitarian approach of soil quality proves to be selective and remains focused on the preservation of a small part of all the ecological services: the ones that men directly need, like food production and ignores the indirect ones like carbon storage. Nevertheless, this approach is complemented by the raising of an objectivist conception of quality, which reveals the propensity of the law to take into account the intrinsic value of soils

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Murwirwa, Tinotenda Success. « The level of compliance of food handlers with national regulations on food hygiene and safety practices : a case of selected fast food outlets in Thohoyandou, South Africa ». Diss., 2015. http://hdl.handle.net/11602/328.

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Grödl, Matěj. « Potravinové právo v České republice před a po vstupu do Evropské unie ». Master's thesis, 2015. http://www.nusl.cz/ntk/nusl-334855.

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Thesis: Food law in the Czech Republic before and after joining the European Union This thesis deals with the comparison of food legislation in the Czech Republic before and after joining the European Union, while it predominantly focuses on the area of food safety and food hygiene, as well as on the institutional backup. The aim of this thesis is to provide an introduction to food legislation, its concepts, legal sources and basic principles and subsequently to perform a comparison of the most important changes in the respective areas in the Czech Republic before and after joining the European Union. In its conclusion, the thesis evaluates the overall impact of the identified changes, especially with regards to the level and quality of the system securing food safety and food hygiene in the Czech Republic after joining the European Union.

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Maseko, Maud Moditja. « Effects of non-compliance with the Occupational Health and Safety Act (No. 85 of 1993) among the food and beverage industries in selected provinces of South Africa ». Thesis, 2016. http://hdl.handle.net/10500/21042.

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It is essential for both employers and employees to know and understand their obligations and rights about occupational health and safety. The study aimed at developing guidelines for the managers of health and safety programmes to promote compliance with OHS Act (No. 85 of 1993) among the food and beverage industry in South Africa. The study sites were from the four selected provinces of South Africa, with twenty three of them located in the Gauteng Province. A quantitative research method which is descriptive in nature was used to obtain in-depth knowledge on compliance to the health and safety legislation. Data was collected from 27 study sites using an inspection checklist and an interview- led questionnaire for the 202 employees. Data was analysed using the Statistical Package for the Social Sciences (SPSS) version 21. Most employees on the study sites were young and therefore needed regular supervision, information, instruction and training to promote safe work and reduce injury and diseases. The study sites were male dominated. It emerged that there was general lack of consultation and communication with regards to health and safety matters between the employers and the employees. It was also noted that most study sites did not have a written and conspicuously placed health and safety policy and the OHS Act No. 85 of 1993. Majority of the study sites did not deploy adequate resources to manage problems related to health and safety at work and reduce their incidence. In addition, employees experienced injuries or illnesses at one point or the other as they were exposed to various occupational hazards. Finally, most study sites had poor housekeeping practices. Employers did not have the appropriate control measures, such as baseline risk assessments, in place. This placed employees at an increased risk of injuries and illnesses as well as the possibility of employers facing financial burdens such as higher compensation claims, medical specialist fees, fees involved in the replacement of injured employees or fees for the recruitment and training of new recruits.
Health Studies
D. Litt. et Phil. (Health Studies)

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Lo, Yu-Lan, et 羅于嵐. « The Study of Antecedent Factors Affecting Food Hygiene and Safety Inspection in Food Industries ». Thesis, 2015. http://ndltd.ncl.edu.tw/handle/rck726.

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碩士
中臺科技大學
醫療暨健康產業管理系碩士班
103
Objectives: There are many food safety incidents and adulterate products reported in recent years. It drives the Ministry of Health and Welfare to amend "Food Safety and Sanitation Management Law”. One of the important issues is to focus on food safety inspection. However, the intention of food inspection affects the company’s profit by many internal and external antecedent factors. This study aims to explore the knowledge, perceived risk, perceived benefits and intention of food products inspection in hygiene and safety for assisting the food inspection institute. Methods: Questionnaire was employed “Likert Scale” and verified by reliability and validity test. Sample subjects were the mandatory industries and participants of domestic food exhibitions from dinning service, manufacturing, wholesale, and production. By using SPSS 17.0, data used descriptive and inferential statistical analysis. Result: There are significant differences in age, education, position, years of present job and experience in intention of food products inspection for hygiene and safety. The knowledge and perceived benefits show positive correlation to inspection intention. It seems the higher levels of inspection knowledge and perceived benefits have higher inspection intention in hygiene and safety of food products. Conclusion: In order to protect consumers and reduce food safety incidents, food industries need to produce higher inspection knowledge and preceived benefits during evaluation of food hygiene and safety inspection process.

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Mashuba, Dorcus Mmaphefo. « Knowledge and practices of food service staff regarding food safety and food hygiene in the Capricorn District Hospitals in the Limpopo Province, South Africa ». Thesis, 2016. http://hdl.handle.net/10386/1487.

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Thesis (MPH.) -- University of Limpopo, 2016
The purpose of this study was to assess the knowledge and practices of food service staff regarding food safety and food hygiene in Capricorn District hospitals, Limpopo Province. Quantitative, cross-sectional research was conducted to determine the knowledge and practices of food service staff. A convenient sampling technique was employed to select 84 food service staff members (11 food service supervisor and 73 food service aids). Data collection was done using structured questionnaires. Food service staff members consisting of food service aids and food service supervisors participated in the study. The data were analysed using the statistical package for social sciences version 23. Of the respondents 50 (60%) are female whereas 34 (40%) are males. The largest group of them, 34 (40%) had secondary education, 23 (27%) had matric whereas 16 (19%) had post matric qualifications. 80 (95%) of them answered correctly that they use an air dryer or paper towel for drying hands after washing whereas 65 (77%) answered incorrectly when asked the difference between washing and sanitizing. Seventy eight of the respondents answered correctly on practice questionnaire that they only reheat leftovers once whereas 69 (82%) answered incorrectly about the temperature one should maintain for potentially hazardous food that has been cooked and needs to be reheated. In this study a significant correlation was observed between level of education and knowledge, with p-value 0.016 and again between level of education and practices (p-value 0.024), also between work activity and practice (p-value 0.021). There was significant difference between knowledge level and practice with p-value 0.045. The result of the study suggest that although most food service staff are knowledgeable regarding some aspects of food hygiene and food safety significant gaps remains in food safety practices, posing risk to hospitalised patients who are already vulnerable. There is a need for training in areas were food service staff are lacking knowledge.

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Huang, Sheng-Ho, et 黃聖賀. « Comparative Study of Legal Systems in Food Hygiene and Safety Management-Focus on Risk Analysis in Food Safety ». Thesis, 2011. http://ndltd.ncl.edu.tw/handle/27298256499107703923.

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碩士
國立東華大學
自然資源與環境學系
99
To secure the Food sanitation is the foundation to protect human health and improve the quality of human life, and is an important work for stable developments of national and international economy. Food is the first priority to people's survival, and cleanness is the first priority to food. In recent years, problems associated with food sanitation emerged, but now many men's doing are seriously threatening the food sanitation. From mad cow disease to China's melamine milk scandal, food sanitation management has caused a great deal of concern by the Government and the community. Therefore, the establishment of food sanitation management system and the implementation of food sanitation management have become the major, and inevitable issues that the world is facing. In view of the EU's and Japan's legal systems of food sanitation management and the supervisions of the systems, our Legal Management System of Food Hygiene and Safety need to identify the shortcomings of the related regulation in the country, in order to propose more adjustments to our Act Governing Food Sanitation.

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Khuluse, Dawn Sihle. « Food hygiene and safety practices of food vendors at a University of Technology in Durban ». Thesis, 2016. http://hdl.handle.net/10321/1622.

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Submitted in fulfilment of the requirements of the Masters Degree of Applied Science in Food and Nutrition, Durban University of Technology, Durban, South Africa, 2016.
Introduction: Food vending is becoming a very important and a useful service. Moreover, socioeconomic factors and lifestyle changes forces customers to buy food from street vendors. Since the food industry is growing worldwide, good hygiene practices coupled with food safety standards is of vital importance. Currently there is inadequate information or scientific data on the microbiological quality and safety of vended foods in South Africa more especially in Durban. To date limited research has been conducted on the food handlers (FH’s) operating as food vendors in different areas of Durban, and a lack of documented evidence about the knowledge that food vendors have on food safety and food hygiene has resulted in the interest in this research. Aim: The aim of this study was to ascertain food hygiene practices and knowledge, food safety practices and the nutritional value of the food served by various food vendors at DUT in Durban. Method: A total number of 15 food vending stalls (comprising of 15 managers and 39 food handlers) situated within the Durban University of Technology (DUT) Durban campuses participated in the study. The study was conducted on all food vendors who prepared and served food items on site. Data collected was of a quantitative nature with two sets of questionnaires (Managers questionnaires and (FH’s) questionnaires), observation sheets to observe FH’s during food preparation and cleanliness, and weighing and recording of menu items prepared and served in order to determine portion sizes and the nutritional content. All the administration of data was completed by the researcher on a Microsoft Excel spread sheet and analysed on the SPSS software version 20. Recording and weighing of menu items was done using an electronic food portion scale. A statistician was consulted to assist in the interpretation of the data. Results: The majority (66.67%) of vendors were females with the educational level that was fairly high, (73.33%) had secondary education. Most of the respondents (80.00%) had been in the food vending business for more than 3 years. The availability of proper infrastructure was poor, 40.00% of the vendors obtained running water from the kitchen taps within the stalls and 60.00% obtained water from a communal sink tap outside the food stalls. Most vending stalls 66.67% had no proper storage facilities; perishable stock was stored on refrigerators, while non-perishable food items were stored on built-in shelves, on top of fridges, on the floor, in storage containers, and on tables due to shortage of space. Thirty three percent of the vendors had designated storerooms for non – perishable items. Food preparation and cooking space was very minimal as a result the researcher observed that in some stalls white and red meat was grilled in the same griller and that increases the chances of cross-contamination. The researcher also observed that the area where most of the vending stalls were situated had no shelter and paving, as a result during food preparation and service, food was exposed to dust, air pollution and flying insects. Most managers 73.33% and FH’s 56.41% attended hygiene and food safety training but observational findings indicated that important hygiene practises such as washing of hands before serving food were not practised. Another concerning observation regarding personal hygiene was that students did not wash hands prior to eating food despite the availability of tap water within the dining area. The majority of managers had contracts with suppliers, and grocery items were mainly purchased from wholesale stores, meat items from formal retailers. A large number of managers 73.33% bought and delivered perishable products themselves using own cars, while 13.33% used refrigerated trucks from the suppliers for the delivery of perishable goods. In that way delivery temperature of food items was not monitored and maintained. The nutritional value of food served by vendors was imbalanced with the majority of the meals exceeding the recommended energy contribution from fat of 15–30%, the carbohydrates (CHO) contribution was lesser than the stipulated percentage of 55-75%, and the mean energy contribution of protein was within the recommended percentage of 10-15%. The mean energy contribution made by fat in all meals was higher than the recommended percentage 15-30%, with the highest contribution of 63.59% and the lowest of 34.12%. High fat meals were of great concern as prospects of cholesterol, high blood pressure and heart diseases were high. The CHO content of meals was below the stipulated percentage of 55- 75% with the maximum percentage of 49.86% and the minimum of 31.04%. The mean energy contribution of protein was 15.36% which was generally within the recommended percentage of 10- 15%. Furthermore, the study revealed that out of the 12 881 kJ recommended for men and 10 093 kJ for females; male students on an average were consuming approximately 14% more kJ than recommended, and female students were consuming approximately 27% more kJ than recommended from the meals. Frequent consumption of such high energy meals can lead to overweight and obesity among young adults. Conclusion: The results of the study revealed the urgent need for basic infrastructure such as a decent food kiosk with adequate working space, proper washing and storage facilities to improve food safety and hygienic practices. Even though food vendors claimed to have received hygiene training, knowledge attained was not effectively practiced or demonstrated; and that placed students at risk of foodborne illnesses. Furthermore, the nutritional value of food served by vendors was imbalanced with the majority of the meals exceeding the recommended energy contribution from fat of 15–30% and the CHO contribution being lesser than the stipulated percentage of 55-75%. Recommendations: Extensive training programme and regular supervision should be put in place by management of the Institution to ensure that proper hygiene practices are in place and also to ensure the quality of food served to students is of acceptable standard. All vending stalls to be provided with basic infrastructure. Food court yard to be well sheltered to avoid food being contaminated by air pollution, dust and pests. DUT management, together with the Department of Health, should organise nutrition awareness programmes to enlighten students about the dangers of unhealthy eating habits.
M

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