Food Quality and Safety Management II
Keywords:
Management, Quality, Food safetySynopsis
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
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Chapter 1 - Identification of factors that lead to improved inventory control in a hospital kitchen
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Chapter 2 - Improving inventory control in the syrup factory of a soft drink industry
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Chapter 3 - Application of the times and methods tool in the cake production process in a bakery in the city of Sobral-CE
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Chapter 4 - Preparation of Technical Preparation Sheets (FTP) for cakes in a bakery in Cariré-CE
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Chapter 5 - Analysis of the Correction Factor and Cooking Index in an academic restaurant in Sobral-CE
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Chapter 6 - Assessment of microbiological quality in artisanal and industrialized coalho cheeses, sold in the state of Ceará
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Chapter 7 - Hygienic-sanitary conditions of ice cream parlors in the city of Sobral-CEAn assessment of the quality of the product served
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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
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Chapter 9 - Importance of good manufacturing practice procedures in food and nutrition unitsA literature review
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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
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Chapter 11 - Parasites in fish: A review of cases and occurrences
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Chapter 12 - School meals and their implications for the formation of eating habitsA case study on nutritional assessment in preschoolers
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Chapter 13 - Quantification of the remainder consumed during lunch served in an academic restaurant in the city of Sobral-CE
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