Temperature control prevents the rapid growth of foodborne pathogens during food storage
and assures adequate heating to destroy pathogens prior to consumption. The use of …

This book presents the information necessary to design food processing operations and
describes the equipment needed to carry them out in detail. It covers every step in the …

The aim of this study was to assess the routine food safety procedures carried out in catering
services so as to provide a useful monitoring program for managers based on the relevant …

Foodborne diseases (FBDs) have a large disease burden among children. The major type of
FBD in children is diarrhea, caused mainly by contaminated food. One of the diarrhea …

Abstract An FSMS-Diagnostic Instrument was used to evaluate fifteen Kenyan dairy
processors based on indicators and descriptive grids for context riskiness, FSMS activities …

The escalating number of foodborne diseases and food poisoning outbreaks demand a
better call for improved food‐handling practices. Hospices are typically described as …

This paper aims to evaluate a methodology for training food handlers using a didactic
material (booklet) developed to be used as a tool in further training sessions in the hotel …

Acrylamide (AA) is a food process contaminant with carcinogenic and genotoxic properties
that is formed in thermally treated foods, especially carbohydrate-rich. Dietary exposure to …

The last steps of food chain are particularly important, because this is when the food
products reach the consumer. In the catering sector, the responsibility of food handlers are …

This study evaluated microbial contamination and good manufacturing practices (GMP) in
school kitchens. Thus, the kitchen of four municipal schools have been assessed through …