Monitoring of hygiene practices in institutional kitchens

Autores

  • Lis Nascimento University Institute of Health Sciences, Advanced Polytechnic and University Cooperative (CESPU), CRL, 4585-116 Gandra, Portugal (1st Cycle of Studies in Biomedical Sciences – IUCS).
  • Lucas Figueiredo University Institute of Health Sciences, Advanced Polytechnic and University Cooperative (CESPU), CRL, 4585-116 Gandra, Portugal (1st Cycle of Studies in Biomedical Sciences – IUCS).
  • Matilde Machado University Institute of Health Sciences, Advanced Polytechnic and University Cooperative (CESPU), CRL, 4585-116 Gandra, Portugal (1st Cycle of Studies in Biomedical Sciences – IUCS).
  • Ana R. Freitas TOXRUN – Toxicology Research Unit, University Institute of Health Sciences, CESPU, CRL, 4585-116 Gandra, Portugal. UCIBIO - Applied Molecular Biosciences Unit, REQUIMTE, Department of Biological Sciences, Laboratory of Microbiology, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal. Associate Laboratory i4HB - Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal.

DOI:

https://doi.org/10.51126/revsalus.v4iSup.356

Palavras-chave:

kitchen hygiene, hygiene training, microbiological food quality, food safety

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Publicado

2022-04-06

Edição

Vol. 4 N.º Sup (2022): Suplemento da RevSALUS - Revista Científica Internacional da RACS

Secção

Pósteres

Licença

Creative Commons License

Este trabalho encontra-se publicado com a Licença Internacional Creative Commons Atribuição-NãoComercial-SemDerivações 4.0.

Como Citar

Monitoring of hygiene practices in institutional kitchens. (2022). RevSALUS - Revista Científica Internacional Da Rede Académica Das Ciências Da Saúde Da Lusofonia, 4(Sup), 126. https://doi.org/10.51126/revsalus.v4iSup.356

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