In the production of safe food, a multitude of factors and elements along the food chain are involved. For this study we have established three factors relative to the food that have the possibility of influence on it...In the production of safe food, a multitude of factors and elements along the food chain are involved. For this study we have established three factors relative to the food that have the possibility of influence on its microbiology content: basic ingredients, conservation time in refrigeration and handling degree. In the samples we looked forward three types of germens: warning, witness and pathogen. We did not find significant differences in the groups considered with regard to the variable of reference.展开更多
This study has two main objectives: on one hand, the evaluation of food items related to the food training courses in order to know which ones require better explanations from trainers and a further development and re...This study has two main objectives: on one hand, the evaluation of food items related to the food training courses in order to know which ones require better explanations from trainers and a further development and refinement by food handlers. It is also a goal of this work to appreciate the level of general knowledge of food handlers before receive any training session and then see if there was some improvement after the course. On the other hand, identifying potential social and personal factors of food handlers that influence on the results of the evaluation. To this end, two tests were performed (one before the training and at the end) and evaluated the results per modules. In general, knowledge levels both initially and after taking the course proved to be satisfactory. Personal and social factors determined better or worse scores on the basis of these.展开更多
PDA’s (Personal Digital Assistant) and mobile phones have become multitasking devices that provide an enormous potential in various fields, including HACCP. We have designed a record taking software in order to be us...PDA’s (Personal Digital Assistant) and mobile phones have become multitasking devices that provide an enormous potential in various fields, including HACCP. We have designed a record taking software in order to be used in small food catering establishments, like canteens or restaurants. It’s developed for Windows Mobile? for use in mobile devices such as PDA’s and Smartphone’s. It enables the creation of four types of records: -Reception;-Temperature;-Cleaning;-Chlorine level in water. It’s possible to export data to common file formats like .pdf or .word. An Android OS version is currently under development.展开更多
文摘In the production of safe food, a multitude of factors and elements along the food chain are involved. For this study we have established three factors relative to the food that have the possibility of influence on its microbiology content: basic ingredients, conservation time in refrigeration and handling degree. In the samples we looked forward three types of germens: warning, witness and pathogen. We did not find significant differences in the groups considered with regard to the variable of reference.
文摘This study has two main objectives: on one hand, the evaluation of food items related to the food training courses in order to know which ones require better explanations from trainers and a further development and refinement by food handlers. It is also a goal of this work to appreciate the level of general knowledge of food handlers before receive any training session and then see if there was some improvement after the course. On the other hand, identifying potential social and personal factors of food handlers that influence on the results of the evaluation. To this end, two tests were performed (one before the training and at the end) and evaluated the results per modules. In general, knowledge levels both initially and after taking the course proved to be satisfactory. Personal and social factors determined better or worse scores on the basis of these.
文摘PDA’s (Personal Digital Assistant) and mobile phones have become multitasking devices that provide an enormous potential in various fields, including HACCP. We have designed a record taking software in order to be used in small food catering establishments, like canteens or restaurants. It’s developed for Windows Mobile? for use in mobile devices such as PDA’s and Smartphone’s. It enables the creation of four types of records: -Reception;-Temperature;-Cleaning;-Chlorine level in water. It’s possible to export data to common file formats like .pdf or .word. An Android OS version is currently under development.
