Articoli correlati a Assessment of hygienic practices and microbiological...
Assessment of hygienic practices and microbiological quality of food: in An Institutional Food Service Establishment - Brossura
Sinossi
Safe food handling in school kitchens is an important practice to protect the students from foodborne illnesses. Bacterial count in prepared food is a key factor in assessing the quality and safety of food. It also reveals the level of hygiene adopted by food handlers in the course of preparation of such foods. A case study research was conducted to examine the food safety knowledge, attitudes and practices of food handlers and bacterial contaminations in food from two women’s hostel kitchens at Sam Higginbottom University of Agriculture Technology and Sciences (SHUATS) Allahabad, India. The majority of the food handlers did not used good food handling practices and did not practice proper personal hygiene, because majority of them had poor knowledge and attitudes regarding food safety. All the cooked food samples tested had total APC, coliform, and E. coli levels higher than acceptable. The study results, therefore, call for stringent supervision and implementation of food safety practices. Periodic trainings on personal hygiene and good food handling practices will play a pivotal role in improving the safety of the prepared meals in these kitchens.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Compra nuovo
Visualizza questo articolo
EUR 39,90
EUR 23,00 per la spedizione da Germania a U.S.A.
Destinazione, tempi e costiRisultati della ricerca per Assessment of hygienic practices and microbiological...
Immagini fornite dal venditore
Assessment of hygienic practices and microbiological quality of food
Editore:
LAP LAMBERT Academic Publishing Sep 2018, 2018
ISBN 10: 6202077239
ISBN 13: 9786202077231
Nuovo
Taschenbuch
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
Valutazione del venditore 5 su 5 stelle
Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Safe food handling in school kitchens is an important practice to protect the students from foodborne illnesses. Bacterial count in prepared food is a key factor in assessing the quality and safety of food. It also reveals the level of hygiene adopted by food handlers in the course of preparation of such foods. A case study research was conducted to examine the food safety knowledge, attitudes and practices of food handlers and bacterial contaminations in food from two women's hostel kitchens at Sam Higginbottom University of Agriculture Technology and Sciences (SHUATS) Allahabad, India. The majority of the food handlers did not used good food handling practices and did not practice proper personal hygiene, because majority of them had poor knowledge and attitudes regarding food safety. All the cooked food samples tested had total APC, coliform, and E. coli levels higher than acceptable. The study results, therefore, call for stringent supervision and implementation of food safety practices. Periodic trainings on personal hygiene and good food handling practices will play a pivotal role in improving the safety of the prepared meals in these kitchens. 52 pp. Englisch. Codice articolo 9786202077231
Quantità: 2 disponibili
Immagini fornite dal venditore
Assessment of hygienic practices and microbiological quality of food
Editore:
LAP LAMBERT Academic Publishing, 2018
ISBN 10: 6202077239
ISBN 13: 9786202077231
Nuovo
Brossura
Da: moluna, Greven, Germania
Valutazione del venditore 4 su 5 stelle
Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Ali Aisha IdrisMy name is Aisha Idris Ali, a Nigerian citizen. I completed my B.Tech in food science and technology from Kano University of Science and Technology Wudil, my M.Tech in food tech. from Sam Higginbottom University of Agr. Codice articolo 385925218
Quantità: Più di 20 disponibili
Foto dell'editore
Assessment of hygienic practices and microbiological quality of food: in An Institutional Food Service Establishment
Editore:
LAP LAMBERT Academic Publishing, 2018
ISBN 10: 6202077239
ISBN 13: 9786202077231
Nuovo
Paperback
Da: Revaluation Books, Exeter, Regno Unito
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: Brand New. 52 pages. 8.66x5.91x0.12 inches. In Stock. Codice articolo zk6202077239
Quantità: 1 disponibili
Immagini fornite dal venditore
Assessment of hygienic practices and microbiological quality of food
Editore:
LAP LAMBERT Academic Publishing Sep 2018, 2018
ISBN 10: 6202077239
ISBN 13: 9786202077231
Nuovo
Taschenbuch
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germania
Valutazione del venditore 5 su 5 stelle
Taschenbuch. Condizione: Neu. Neuware -Safe food handling in school kitchens is an important practice to protect the students from foodborne illnesses. Bacterial count in prepared food is a key factor in assessing the quality and safety of food. It also reveals the level of hygiene adopted by food handlers in the course of preparation of such foods. A case study research was conducted to examine the food safety knowledge, attitudes and practices of food handlers and bacterial contaminations in food from two women¿s hostel kitchens at Sam Higginbottom University of Agriculture Technology and Sciences (SHUATS) Allahabad, India. The majority of the food handlers did not used good food handling practices and did not practice proper personal hygiene, because majority of them had poor knowledge and attitudes regarding food safety. All the cooked food samples tested had total APC, coliform, and E. coli levels higher than acceptable. The study results, therefore, call for stringent supervision and implementation of food safety practices. Periodic trainings on personal hygiene and good food handling practices will play a pivotal role in improving the safety of the prepared meals in these kitchens.Books on Demand GmbH, Überseering 33, 22297 Hamburg 52 pp. Englisch. Codice articolo 9786202077231
Quantità: 2 disponibili
Immagini fornite dal venditore
Assessment of hygienic practices and microbiological quality of food : in An Institutional Food Service Establishment
Editore:
LAP LAMBERT Academic Publishing, 2018
ISBN 10: 6202077239
ISBN 13: 9786202077231
Nuovo
Taschenbuch
Da: AHA-BUCH GmbH, Einbeck, Germania
Valutazione del venditore 5 su 5 stelle
Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Safe food handling in school kitchens is an important practice to protect the students from foodborne illnesses. Bacterial count in prepared food is a key factor in assessing the quality and safety of food. It also reveals the level of hygiene adopted by food handlers in the course of preparation of such foods. A case study research was conducted to examine the food safety knowledge, attitudes and practices of food handlers and bacterial contaminations in food from two women's hostel kitchens at Sam Higginbottom University of Agriculture Technology and Sciences (SHUATS) Allahabad, India. The majority of the food handlers did not used good food handling practices and did not practice proper personal hygiene, because majority of them had poor knowledge and attitudes regarding food safety. All the cooked food samples tested had total APC, coliform, and E. coli levels higher than acceptable. The study results, therefore, call for stringent supervision and implementation of food safety practices. Periodic trainings on personal hygiene and good food handling practices will play a pivotal role in improving the safety of the prepared meals in these kitchens. Codice articolo 9786202077231
Quantità: 1 disponibili