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Microbiological Evaluation of Prepared/Cooked Foods in a HACCP Environment 被引量:1
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作者 esteban pérez António Raposo +2 位作者 Rafael Millán Esther Sanjuán Conrado Carrascosa 《Food and Nutrition Sciences》 2011年第6期549-552,共4页
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
关键词 HACCP FOOD MICROBIOLOGY FOOD QUALITY FOOD Safety Evaluation
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Social and Personal Determining Factors in the Results on Contents of Food Handlers’ Formation Plans
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作者 esteban pérez António Raposo +3 位作者 Luis Tudela Conrado Carrascosa Esther Sanjuán Rafael Millán 《Food and Nutrition Sciences》 2011年第6期560-574,共15页
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
关键词 FOOD Handlers SOCIAL PERSONAL TRAINING Evaluation HACCP
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Small Food Businesses: Trying to Improve Taking Records with a Mobile Device Application
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作者 esteban pérez António Raposo +3 位作者 Conrado Carrascosa Esther Sanjuán Cristina Mauricio Rafael Millán 《Intelligent Information Management》 2011年第4期125-130,共6页
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
关键词 HACCP FOOD Control HYGIENE New TECHNOLOGIES Taking RECORDS
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