Erratum: Food hygiene assessment in catering establishments in Hay Hassani district-Casablanca
نویسندگان
چکیده
منابع مشابه
Food hygiene assessment in catering establishments in Hay Hassani district-Casablanca
Contaminated food is responsible for a significant amount of illnesses. In Morocco, it has become a worrying concern. Numerous awareness campaigns are conducted to warn the population against the risks of such scourge in ways that will prevent foodborne illness. Lawful commissions are in charge of examining and ensuring food safety in production and catering establishments, in addition to the a...
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Introduction: Observance of food hygiene and safety by the staff working in the food supply and distribution sector is one of the most important factors in prevention of foodborne diseases. However, considering the inadequate knowledge and inappropriate performance of the staff, we are faced with many epidemics of food poisoning. Therefore, this study was conducted to determine the knowledge, a...
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Background: Every institution which provides food for a large group of consumers has the responsibility to keep the safety and wholesomeness of food otherwise it may result outbreaks of food borne illness. The most identified contributing factors of food borne illness in mass catering establishments were cross contamination, dirty work environment and poor personal hygiene practice by food hand...
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Describes a survey of food safety training for staff in the retail, care and catering industry. Training provisions were evaluated against the guidance in the relevant industry guides. Additional information was collected on the managers’ perceptions of and attitudes towards hygiene training. The extent and level of training of the retail butchers, who had to comply with the licensing regulatio...
متن کاملQuantitative risk assessment of human salmonellosis from the consumption of a turkey product in collective catering establishments.
The quantitative risk assessment (QRA) approach recommended by the Codex Alimentarius Commission was used to assess the risk of human salmonellosis from the consumption of 'cordon bleu', a specific turkey product, in collective catering establishments (CCEs) of a French department. The complete process was modeled and simulated, from the initial storage in the CCE freezer to the consumption, us...
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ژورنال
عنوان ژورنال: Pan African Medical Journal
سال: 2018
ISSN: 1937-8688
DOI: 10.11604/pamj.2018.30.55.16066