Food Quality and Safety Management II

Authors

Daniele Maria Alves Teixeira Sá (ed)
Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE)
https://orcid.org/0000-0001-5477-7526
Amanda Mazza Cruz de Oliveira (ed)
Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE)
https://orcid.org/0000-0002-5183-2013
Mirla Dayanny Pinto Farias (ed)
Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE)
https://orcid.org/0000-0002-7818-700X
DOI: https://doi.org/10.35260/67960913-2022

Keywords:

Management, Quality, Food safety

Synopsis

This book brings the results of scientific studies developed between 2019 and 2021 by students of the Specialization in Quality Management and Food Safety at the Federal Institute of Education, Science and Technology of Ceará - Campus Sobral. The research described in this book resulted from course completion work and addresses issues related to stock control, production and quality in food producing/industrializing establishments, research related to the fish area, nutritional assessment and analysis of remaining intake. Therefore, this volume brings a mix of subjects from the area of Food Science and Technology that will help professional readers and students to delve deeper into this area.

Chapters

  • Chapter 1 - Identification of factors that lead to improved inventory control in a hospital kitchen
    Ana Josymara Lira Silva, Glawther Lima Maia, Vicente de Paulo Teixeira Pinto, Daniele Maria Alves Teixeira Sá
    Baixar Capítulo 1
  • Chapter 2 - Improving inventory control in the syrup factory of a soft drink industry
    Maria Jeane Araújo Chaves, Mirla Dayanny Pinto Farias, Paolo Germanno Lima de Araújo, Georgia Maciel Dias de Moraes
    Baixar Capítulo 2
  • Chapter 3 - Application of the times and methods tool in the cake production process in a bakery in the city of Sobral-CE
    Francisca Shely Oliveira Lima, Herlene Greyce da Silveira Queiroz, Leiliane Teles César, Paolo Germanno Lima de Araújo
    Baixar Capítulo 3
  • Chapter 4 - Preparation of Technical Preparation Sheets (FTP) for cakes in a bakery in Cariré-CE
    Antônia Regilene Aguiar de Carvalho, Francisca Joyce Elmiro Timbó Andrade, Natália Lima de Oliveira, Amanda Mazza Cruz de Oliveira
    Baixar Capítulo 4
  • Chapter 5 - Analysis of the Correction Factor and Cooking Index in an academic restaurant in Sobral-CE
    Marcela Matos Ferreira, Indianara Cateano de Paula, Mirla Dayanny Pinto Farias, Masu Capistrano Camurça Portela
    Baixar Capítulo 5
  • Chapter 6 - Assessment of microbiological quality in artisanal and industrialized coalho cheeses, sold in the state of Ceará
    Maria Clara de Albuquerque, Raquel Oliveira dos Santos Fonetenelle, Júlio Otávio Portela Pereira, Maria Gleiciane Soares Coutinho, Masu Capistrano Camurça Portela
    Baixar Capítulo 6
  • Chapter 7 - Hygienic-sanitary conditions of ice cream parlors in the city of Sobral-CE
    An assessment of the quality of the product served
    Maria Elenice Silva Lima, Samuel Carneiro de Barcelos, Antonia Ariana Camelo Passos, Daniele Maria Alves Teixeira Sá
    Baixar Capítulo 7
  • Chapter 8 - Implementation of the HACCP plan for dehydrated and ground acerola fiber in a multinational in the Northeast of Brazil, based on the requirements of ISO 22000:2006
    Alexsandra Araújo de Moura, Mirla Dayanny Pinto Farias, Leiliane Teles César, Paolo Germanno Lima de Araújo, Herlene Greyce da Silveira Queiroz
    Baixar Capítulo 8
  • Chapter 9 - Importance of good manufacturing practice procedures in food and nutrition units
    A literature review
    Raquel Barroso Vasconcelos, Paolo Germanno Lima de Araújo, Mirla Dayanny Pinto Farias, Herlene Greyce da Silveira Queiroz
    Baixar Capítulo 9
  • Chapter 10 - Analysis of the net loss in defrosting of panga fish fillet (Pangasius hypophthalmus) used in a community restaurant in the city of Sobral-CE
    Eline Mendes Adeodato, Mirla Dayanny Pinto Farias, Georgia Maciel Dias de Moraes, Francisca Joyce Elmiro Timbó Andrade
    Baixar Capítulo 10
  • Chapter 11 - Parasites in fish: A review of cases and occurrences
    Fládia Carneiro da Costa, Georgia Maciel Dias de Moraes, Daniele Maria Alves Teixeira Sá, Mirla Dayanny Pinto Farias
    Baixar Capítulo 11
  • Chapter 12 - School meals and their implications for the formation of eating habits
    A case study on nutritional assessment in preschoolers
    Crislane Martins Timbó, Georgia Maciel Dias de Moraes, Amanda Mazza Cruz de Oliveira, Francisca Joyce Elmiro Timbó Andrade
    Baixar Capítulo 12
  • Chapter 13 - Quantification of the remainder consumed during lunch served in an academic restaurant in the city of Sobral-CE
    Mirian Farias de Oliveira, Amanda Mazza Cruz de Oliveira, Francisca Joyce Elmiro Timbó Andrade, Georgia Maciel Dias de Moraes
    Baixar Capítulo 13

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Author Biographies

Daniele Maria Alves Teixeira Sá, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE)

PhD in Biochemistry (UFC-2005), Master in Biochemistry (UFC-2001), Specialist in Teaching in Professional Education - IFCE (2020) and Graduate in Industrial Chemistry - UFC (1998). Professor at the Federal Institute of Education, Science and Technology of Ceará, Campus Sobral, working in technical and technological education, in the Specialization in Quality Management and Food Safety and in the master's degree in Food Technology. She has experience in the area of Chemistry, with an emphasis on Biochemistry, working mainly on the following topics: polysaccharides: isolation, characterization and use in foods.

Amanda Mazza Cruz de Oliveira, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE)

PhD in Biotechnology (UECE), Master in Food Technology (UFC), Specialist in Food Health Surveillance (UECE), Specialist in Teaching in Professional, Scientific and Technological Education (IFCE) and Graduate in Nutrition (UECE). She is currently a professor at the Sobral Campus of the Federal Institute of Education, Science and Technology of Ceará (IFCE), working at different levels of education within the technological axis of food production. She has experience in the area of Food Science and Technology, with an emphasis on the areas of nutritional value of food, evaluation and quality control in food; food microbiology and technology of products of plant origin.

Mirla Dayanny Pinto Farias, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE)

PhD in Industrial Biotechnology (UFPE), Master in Education Sciences (Universidade Lusófona de Portugal), Specialist in Food Health Surveillance (UECE), graduated in Food Technology (CENTEC). She is currently a professor at the Federal Institute of Education, Science and Technology of Ceará, Campus Sobral, working in technical and technological education, in the Specialization in Quality Management and Food Safety and in the master's degree in Food Technology. He has experience in the area of Food Science and Technology, with an emphasis on Food Science, working mainly on the following topics: Fish Technology, Sugar, Cocoa and Coffee Technology, Good Food Manufacturing Practices, Quality Control of School Lunches.

Ana Josymara Lira Silva

Specialist in quality and food safety management - IFCE, Campus Sobral.

https://orcid.org/0000-0002-4565-1072

Glawther Lima Maia, Instituto Federal de educação, Ciência e Tecnologia do Ceará (IFCE)

Prof. Master of the Federal Institute of Education, Science and Technology of Ceará – IFCE, Campus Sobral. Food Production Axis.

https://orcid.org/0000-0003-3885-8195

Vicente de Paulo Teixeira Pinto

Professor at the Federal University of Ceará and Director of the Department of Teaching and Research (DEPE) - Santa Casa de Misericórdia de Sobral (SCMS).

https://orcid.org/0000-0002-8785-2171

Maria Jeane Araújo Chaves

Specialist in quality and food safety management-IFCE, Campus Sobral.


https://orcid.org/0000-0002-8446-777X

Paolo Germanno Lima de Araújo, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE)

PhD in Food Science and Technology, professor at the Federal Institute of Education, Science and Technology of Ceará – IFCE, Sobral – CE.


https://orcid.org/0000-0001-5346-3496

Georgia Maciel Dias de Moraes, Instituto Federal de Educação Ciência e Tecnologia do Ceará (IFCE)

Prof. Advisor Dr. from the Federal Institute of Science and Technology Education of Ceará - IFCE, Campus Sobral.

https://orcid.org/0000-0002-3231-2020

Francisca Shely Oliveira Lima

Specialist in Quality Management and Food Safety - Federal Institute of Education, Science and Technology of Ceará – IFCE, Sobral – CE.


https://orcid.org/0000-0002-7618-6898

Herlene Greyce da Silveira Queiroz, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE)

PhD in Food Science and Technology, professor at the Federal Institute of Education, Science and Technology of Ceará – IFCE, Sobral – CE.


https://orcid.org/0000-0002-1861-0224

Leiliane Teles César, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE)

Master in Food Technology, professor at the Federal Institute of
Education, Science and Technology of Ceará – IFCE, Sobral – CE.

https://orcid.org/0000-0003-3681-2281

Antônia Regilene Aguiar de Carvalho

Specialist, Federal Institute of Education, Science and Technology of Ceará – IFCE, Sobral – CE.

https://orcid.org/0000-0002-7618-6898

Francisca Joyce Elmiro Timbó Andrade, Instituto Federal de Educação Ciência e Tecnologia do Ceará (IFCE)

PhD, Professor at the Federal Institute of Education, Science and Technology of Ceará - IFCE, Campus Sobral.

https://orcid.org/0000-0002-3994-0193

Natália Lima de Oliveira, Instituto Federal de Educação Ciência e Tecnologia do Ceará (IFCE)

PhD, Professor at the Federal Institute of Education, Science and Technology of Ceará - IFCE, Campus Sobral.

https://orcid.org/0000-0003-0940-0687

Marcela Matos Ferreira

Specialist in food quality and safety managementIFCE, Campus Sobral.

https://orcid.org/0000-0003-3132-0405

Indianara Cateano de Paula, Restaurante Acadêmico do IFCE – Campus Sobral

Nutritionist at the IFCE Academic Restaurant – Campus Sobral.

https://orcid.org/0000-0003-1880-2848

Masu Capistrano Camurça Portela, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE)

Prof. Advisor Dr. from the Federal Institute of Education, Science and Technology of Ceará – IFCE, Campus Sobral.

https://orcid.org/0000-0002-1534-424X

Maria Clara de Albuquerque

Specialist in quality management and food safety - IFCE Campus Sobral.

https://orcid.org/0000-0003-1813-1343

Raquel Oliveira dos Santos Fonetenelle

Dr. in Veterinary Sciences Professor at Vale do Acaraú State University.

https://orcid.org/0000-0002-8865-5954

Júlio Otávio Portela Pereira, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE)

Prof. Dr. from the Federal Institute of Education, Science and Technology of Ceará - IFCE, Campus Sobral.

https://orcid.org/0000-0001-8828-8026

Maria Gleiciane Soares Coutinho, Universidade Estadual do Ceará (UECE)

PhD in Natural Sciences from the State University of Ceará.

https://orcid.org/0000-0002-4268-9702

Maria Elenice Silva Lima

Specialist in quality management and food safety - IFCE, Campus Sobral.

https://orcid.org/0000-0002-9114-0804

Samuel Carneiro de Barcelos

PhD student in Biotechnology, RENORBIO/UECE.

https://orcid.org/0000-0002-1706-9114

Antonia Ariana Camelo Passos

PhD in biotechnology in natural resources, RENORBIO/UECE.

https://orcid.org/0000-0001-5216-1963

Alexsandra Araújo de Moura

Specialist in quality and food safety management-IFCE, Campus Sobral.

https://orcid.org/0000-0003-4350-6792

Raquel Barroso Vasconcelos

Specialist in food quality and safety management-IFCE Campus Sobral.

https://orcid.org/0000-0002-1318-8634

Eline Mendes Adeodato

Specialist, IFCE, Campus Sobral.

https://orcid.org/0000-0001-9906-3279

Fládia Carneiro da Costa

Specialist in food quality and safety management-IFCE Campus Sobral.

https://orcid.org/0000-0003-0761-3603

Crislane Martins Timbó

Specialist, IFCE - Campus Sobral.

https://orcid.org/0000-0003-4539-4528

Mirian Farias de Oliveira

Specialist in quality management and food safety - IFCE, Campus Sobral.

https://orcid.org/0000-0002-8105-3272

Capa Gestão da Qualidade e Segurança dos Alimentos. V. 2

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Published

May 1, 2022

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