Perfil microbilógico de diferentes tipos de saladas provenientes de cozinhas hospitalares

Pós-graduação em Medicina Veterinária - FMVZ

Hurdles at work: perceptions of hospital food handlers

Abstract Background Food handlers have a very important role in preventing food contamination during its preparation and distribution. This responsibility is even greater in hospitals, since a large number of patients have low immunity and consequently food contamination by pathogenic bacteria could be particularly harmful. Therefore, a good working environment and periodic training should be provided to food handlers by upper management. Methods This study is qualitative research by means of focus group and thematic content analysis methodologies to examine, in detail, the statements by food handlers working in the milk and specific-diet kitchens in a hospital to understand the problems they face in the workplace. Results We found that food handlers are aware of the role they play in restoring patients' health; they consider it important to offer a good-quality diet. However, according to their perceptions, a number of difficulties prevent them from reaching this aim. These include: upper management not prioritizing human and material resources to the dietetic services when making resource allocation decisions; a perception that upper management considers their work to be of lesser importance; delayed overtime payments; lack of periodic training; managers lacking administrative skills; insufficient dietitian staff assistants, leading to overwork, at the same time as there is an excess of dietitians; unhealthy environmental working conditions – high temperature, high humidity, loud and constant noise level, poor ventilation; lack of food, and kitchen utensils and equipment; and relationship conflicts with chief dieticians and co-workers. Conclusion From these findings, improvement in staff motivation could be achieved by considering non-financial incentives, such as improvement in working conditions and showing appreciation and respect through supervision, training and performance appraisal. Management action, such as investments in intermediary management so that managers have the capacity to provide supportive supervision, as well as better use of performance appraisal and access to training, may help overcome the identified problems.

A Study of Radon in Air and Water in Maine Schools

The transfer coefficient of radon from water to air was investigated in schools. Kitchens, bathrooms and locker rooms were studied for seven schools in Maine. Simulations were done in water-use rooms where radon in air detectors were in place. Quantities measured were radon in water (270-24500 F) and air (0-80 q), volume of water used, emissivities (0.01-0.99) and ventilation rates (0.012-0.066A). Variation throughout the room of the radon concentration was found. Values calculated for the transfer coefficient for kitchens and baths were ranged from 9.6 x to 2.0 x The transfer coefficient was calculated using these parameters and was also measured using concentrations of radon in water and air. This provides a means by which radon in air can be estimated using the transfer coefficient and the concentration in the water in other schools and it can be used to estimate the dose caused by radon released from water use. This project was partially funded by the United States Environmental Protection Agency (grant #X828l2 101-0) and by the State of Maine (grant #10A500178). These are the first measurements of this type to be done in schools in the United States.

A qualitative assessment of the impact of Texas policy changes on nutrition in child care centers in Travis County, Texas

Background. Over half of children in the United States under age five spend 32 hours a week in child care, facilities, where they consume approximately 33-50% of their food intake. ^ Objectives. The aim of this research was to identify the effects of state nutrition policies on provision of food in child care centers. ^ Subjects. Eleven directors or their designee from ten randomly selected licensed child care centers in Travis County, Texas were interviewed. Centers included both nonprofit and for-profit centers, with enrollments ranging from 19 to 82. ^ Methods. Centers were selected using a web-based list of licensed child care providers in the Austin area. One-on-one interviews were conducted in person with center directors using a standard set of questions developed from previous pilot work. Interview items included demographic data, questions about state policies regarding provision of foods in centers, effects of policies on child care center budgets and foods offered, and changes in the provision of food. All interviews were audiotaped and transcribed, and themes were identified using standard qualitative techniques. ^ Results. Four of the centers provided both meals and snacks, four provided snacks only, and two did not provide any food. Directors of centers that provided food were more likely to report adherence to the Minimum Standards than directors of centers that did not. In general, center directors reported that the regulations were loosely enforced. In contrast, center directors were more concerned about a local city-county regulation that required food permits and new standards for kitchens. Most of these local regulations were cost prohibitive and, as a result, centers had changed the types of foods provided, which included providing less fresh produce and more prepackaged items. Although implementation of local regulations had reduced provision of fruits and vegetables to children, no adjustments were reported for allocation of resources, tuition costs or care of the children. ^ Conclusions. Qualitative data from a small sample of child care directors indicate that the implementation and accountability of food- and nutrition-related guidelines for centers is sporadic, uncoordinated, and can have unforeseen effects on the provision of food. A quantitative survey and dietary assessment methods should be conducted to verify these findings in a larger and more representative sample.^

Sistemas de acreditação e certificação hospitalar em Portugal Continetal

Dissertação apresentada à Escola Superior Agrária do Instituto Politécnico de Castelo Branco para obtenção do grau de Mestre em Inovação e Qualidade na Produção Alimentar.

Agreement between John Lowell and John Walton, Thomas Mason, Joseph Holmes, and Samuel Mason to finish the basement of University Hall, 7 June 1814

This contract includes stipulations for finishing the two kitchens, windows, and floors in University Hall by the first of August 1815.

Cozinha a baixa temperatura:

A dissertação “Cozinha a Baixa Temperatura: Aplicação ao caso da Confeção de Carne de Novilho” inicia-se pelo enquadramento histórico e respetiva conceptualização. São enumerados e explicados os intervenientes e procedimentos na Cozinha a Baixa Temperatura-Cozinha em Vácuo. Enquanto estudo, a cozinha a baixa temperatura foi alvo de críticas positivas no que confere aos benefícios nutricionais, à maximização das potencialidades do produto (conservação, textura, sabor, entre outros…), ao incremento das vantagens organizacionais e económicas (gestão de cozinhas/restaurantes); alertando para o fato de que um incorreto embalamento comprometerá as vantagens da técnica em estudo, ou seja são enumerados ainda todos os requisitos necessários a uma correta e eficaz cozinha em vácuo. Os diferentes tipos de cozinha a vácuo são igualmente abordados (indireta e dupla cozedura), bem como a influência da relação existente entre o tempo e a temperatura e as consequentes modificações químicas e fisiológicas. No intuito de introduzir uma vertente prática e enquanto projeto pessoal e profissional foi desenvolvida uma máquina para cozinhar a baixa temperatura (roner). Neste âmbito foram enumerados os materiais utilizados e explicado o seu funcionamento. Porque conceber um roner implica testá-lo, foi então decidido utilizar carne de vitela (capitação 100gr) durante 1 hora com temperaturas entre os 54 ºC e os 70 ºC. Foram realizados testes de textura em todas as amostras de carne recorrendo ao texturómetro TA XT Plus e respetivo software para o tratamento dos resultados. Em suma, analisando os resultados obtidos, a relação tempo e temperatura origina modificações químicas e fisiológicas na carne, ou seja uma carne a 54 ºC aporta uma menor gelatinização do colagénio originando uma carne menos macia, de tom rosa avermelhado, onde se dá uma menor contração das fibras musculares e que consequentemente origina uma menor quantidade de sucos expelidos da carne; já o contrário acontece numa confeção a 60 ºC, em que se verifica um tom rosa uniforme onde acontece uma maior contração das fibras musculares originando uma maior quantidade de sucos expelidos pela carne. Os resultados dos ensaios instrumentais de textura mostraram que a carne confecionada a 60 ºC se apresentou menos firme e menos dura, e portanto mais macia.

What Mrs. Fisher knows about old southern cooking, soups, pickles, preserves, etc.

"Preface and apology" on p. [3] contains information on Mrs. Fisher's life and names of benefactors in San Francisco and Oakland who assisted her in writing the book.

Tentative report[s] [Numbered series]

[1] Committee on Types of Dwellings.--[2] Committee on Fundamental Equipment.--[3] Committee on Kitchens and Other Work Centers.--[4] Committee on Utilities for Houses.--[5] Committee on Subdivision Layout.--[6] Tentative report of the Committee on Business and Housing.--[7] Committee on Industrial Decentralization and Housing.--[8] Committee on Blighted Areas and Slums.--[9] Committee on Reconditioning, Remodeling and Modernizing.--[10] Committee on Construction.--[11] Committee on Design.--[12] Committee on City Planning and Zoning.--[13] Committee on Finance.--[14] Committee on Taxation.--[15] Committee on Home Ownership and Leasing.--[16] Committee on Home Furnishing and Decoration.--[17] Committee on Landscape Planning and Planting.--[18] Committee on Household Management.[19] Committee on Housing and the Community.--[20] Committee on Farm and Village Housing.--[21] Committee on Negro Housing.--[22] Committee on Home Information Services and Centers.[23] Committee on Homemaking - Housing and Family Life.--[24] Committee on Large-scale Operations.--[25] Committee on Relationship of Income and the Home.

The ecology of the Apalachicola Bay system : an estuarine profile /

Mode of access: Internet.

Cornell rural housing leaflet.

Mode of access: Internet.

Essais politiques, économiques, et philosophiques. avec diverses remarques et observations indiquant la manière de perfectionner la cuisson de quelques alimens /

Imprint from label on t.p.

Operator's, organizational, and direct support maintenance manual : kitchen, field, trailer mounted MKT-75-NSN : (7360-00-138-7782), MKT-75A-NSN : (7360-01-155-6020), MKT-82-NSN : (7360-01-155-6020).

"1 June 1984."

Operator's, organizational, and direct support maintenance manual [microform] : kitchen, field, trailer mounted MKT-75-NSN : (7360-00-138-7782), MKT-75A-NSN : (7360-01-155-6020), MKT-82-NSN : (7360-01-155-6020).

"1 June 1984."

Kitchen, 1906

One of four photographs on page 1 of album