Monitoring of hygiene practices in institutional kitchens

Authors

  • 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

Keywords:

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

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Published

2022-04-06

Conference Proceedings Volume

Vol. 4 No. Sup (2022): Suplemento da RevSALUS - Revista Científica Internacional da RACS

Section

Posters

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

Monitoring of hygiene practices in institutional kitchens. (2022). RevSALUS - International Scientific Journal of the Academic Network of Health Sciences of Lusophone, 4(Sup), 126. https://doi.org/10.51126/revsalus.v4iSup.356

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