Orientador: Rogério Lopes Vieites / Banca: Erica Regina Daiuto Bastos / Banca: Magali Leonel / Banca: Priscila Veiga dos Santos / Banca: Flavia Queiroga A. de Almeida / Resumo: A importância das Boas Práticas de Fabricação (BPF) no preparo, manuseio, armazenamento e distribuição dos alimentos é a principal forma de prevenir e evitar doenças e enfermidades transmitidas pela manipulação e consumo de alimentos. Por meio da implementação das BPF, o setor alimentício passa a contar com uma ferramenta de controle de qualidade, deixando de expor a risco a saúde de consumidores e funcionários. Diante da importância do consumo de tomate para a saúde e da água no preparo e na ingestão humana, este trabalho objetivou aplicar um teste de avaliação de boas práticas de fabricação em estabelecimentos comerciais de Botucatu-SP e avaliar estes produtos e os parâmetros de qualidade. Neste trabalho, as (BPF) foram verificadas em 10 (dez) estabelecimentos, escolhidos aleatoriamente. Aplicou-se check-list constituído de 172 itens. Os estabelecimentos são classificados como grupo I, II ou III, conforme a porcentagem estabelecida pela ANVISA, anexo II. As respostas sobre a adequação incluíram "sim", "não" e "não se aplica", baseadas na legislação vigente no país. Foram feitas análises da qualidade microbiológica do tomate e água, Número Mais Provável (NMP) de coliformes totais, termotolerantes: análises físico-químicas das amostras de água dos estabelecimentos, análises de metais pesados na água com recurso do equipamento de absorção atômica e análise de pesticidas em tomate, no cromatógrafo líquido na cidade de Botucatu-SP, no Departamento de Química e Bioquímica do Instituto de Biociências de Botucatu-SP. No check-list aplicado para verificação das BPF, os restaurantes foram identificados por letras para manter o sigilo profissional e a ética que devem permear os trabalhos de pesquisa, sendo 60% dos estabelecimentos classificados como Grupo II (restaurantes B, C, D, G e J) e 40% (A, E, F e H) como Grupo I. Para a determinação do ... / Abstract: The importance of Good Manufacturing Practices (GMP) in the preparation, handling, storage and distribution of food is the main way to prevent diseases transmitted by it. Through the implementation of GMP, the food industry counts with a tool for quality control, without jeopardizing the health of their customers and employees. Facing the importance of tomato consumption for human health and of water on the preparation and human consumption, this doctoral thesis aims to apply an evaluation test to GMPs at commercial store in Botucatu-SP and evaluate this products for important quality parameters. In this study GMP were observed in 10 (ten) commercial establishments that were selected at random. It was applied a check-list which was in 172 items. Commercial establishments are classified as group I, II or III, according to the percentage commercial store by ANVISA. The possible results included "yes", "no" and "do not apply", based on the current Brazilian legislation. Analyses were made of the microbiological quality of tomatoes and water, Most Probable Number (MPN) of total coliforms, thermotolerants: Physical-chemical analysis of the water samples of commercial establishments, heavy metals analyses in the water with the equipment of atomic absorption and analysis of pesticide residues in tomato, in the liquid chromatograph of the city of Botucatu-SP, "Departamento de Química e Bioquímica do Instituto de Biociências de Botucatu-SP". According to the check-list applied to verification of GMP, restaurants were identified with letters to maintain professional confidentiality, being 60.0% of establishments classified as Group II (restaurants B, C, D, G and J) and 40% (A, E, F and H) as Group I. According to the determination of (MPN) of total coliforms, the collected tomatoes were not within the standards of the current legislation, underscoring the importance of always cleaning and ... / Doutor

Background School meals have been seen to promote healthy dietary habits and social equality, in children, if parents are involved. The positive effects in the design of a sustainable school food service system come from a two-way communication between Food Service Professionals (FSP), and parents.  Objective The purpose of the study was to compare what aspects of the school meal FSP, and parents find important, and to see if there are differences, or similarities, that could have implications for how service quality is perceived (by the parents). Method Web-based questionnaire completed by 227 FSP, and 153 parents for children 6-16 years old. Individuals’ expectations were explored using a Food Service Quality Index. Groups were compared with Mann‐Whitney U‐test, and Chi2-test with a set significance level of p-value <0.05. Results High expectations were reported on the Servicescape (physical meal setting), and the Service meeting, by both the FSP, and the parents. The school canteen atmosphere, and a welcoming attitude was rated as extremely important, by both the FSP, and the parents. Expectations on school food service quality were high among parents with high education. Comments from the respondents were primary related to normative values about food quality, and culinary aspects.  Conclusion The expectations were related to hospitality and service, in the Servicescape, with an “inviting school canteen”, “to feel welcome”, and “to answer children’s questions” in the school canteen, for the majority of the FSP and the parents. The findings of this study suggest future research in how cooperation with parents could be implemented through parental representations in school food councils, and digital platforms. / Bakgrund Skolmåltider har visat sig främja hälsosamma kostvanor, och social jämlikhet hos barn, om de utformas i samverkan med föräldrar. Positiva effekter kan ses vid en tvåvägskommunikation mellan personal och föräldrar.  Syfte Syftet med studien var att jämföra vilka aspekter av skolmåltiden som föräldrar, och måltidspersonal anser som viktiga, och att se om det finns skillnader, eller likheter som kan påverka hur servicekvaliteten uppfattas (av föräldrarna). Metod Webbaserat frågeformulär ifyllt av 227 måltidspersonal, och 153 föräldrar till barn,6 – 16 år, inom måltidsservice. Deltagarnas förväntningar undersöktes med hjälp av ett Food Service Quality Index (FSQI). Grupper jämfördes med Mann-Whitney U-test, och Chi2-test med en signifikansnivå p <0.05. Resultat Höga förväntningar rapporterades gällande den fysiska måltidsmiljön (the Servicescape), och servicemötet (The Service meeting), både av måltidspersonalen och föräldrarna. Skolmatsalens atmosfär och en välkomnande attityd beskrevs som extremt viktigt, både för måltidspersonalen och föräldrarna. Förväntningarna på skolmåltidskvaliteten var hög bland föräldrar med hög utbildning. Kommentarerna från respondenterna var primärt relaterade till normativa värden om livsmedelskvalitet, och kulinariska aspekter. Slutsats Förväntningarna var relaterade till gästfrihet och service, i servicelandskapet (Servicescape), med "en inbjudande skolmatsal", "att känna sig välkommen" och "att svara på barns frågor" i skolmatsalen, för majoriteten av FSP och föräldrarna. Resultaten av denna studie kan ligga till grund för ytterligare forskning kring hur samarbete med föräldrar kan implementeras genom föräldrarepresentanter i skolmatråd och digitala plattformar.

Although conscious consumers flock to sustainability-branded restaurants and grocery stores to "vote with their forks" for environmental sustainability and vibrant local economies, workers in these industries face the same poverty wages, discrimination, and exploitative labor practices that plague the food service and retail industries at large. Despite rapid growth and labor degradation, low-wage workers in these industries have largely been left behind by the mainstream labor movement and the alternative food movement. Whereas in the past, progressive social movements worked to alter power relations between labor and capital through collective action, today's mainstream labor movement focuses on servicing its dwindling membership and winning minimum wage increases through local ballot box measures and legislation. For its part, the alternative food movement focuses narrowly on achieving environmental sustainability through market-based mechanisms and consumption politics that do not adequately attend to the struggles of food chain workers. Through research conducted in partnership with the Burgerville Workers Union (BVWU) and the Industrial Workers of the World, I investigate three empirical research questions: 1) How do sustainability-branded institutions deploy values-based discourse and how does this relate to labor practices?, 2) How do worker-organizers understand and expose the contradictions of sustainability branding?, and 3) How do worker-organizers engage with social reproduction as a terrain of political struggle, and to what ends? I attend to these questions through activist scholarship aimed at informing my broad theoretical question: How might social reproduction "as discourse and practice" be marshaled to generate more inclusive organizing strategies, forge more just conceptions of sustainability, and build worker power? Drawing on over two years of ethnographic research, content analysis, and interviews with 48 worker-organizers involved in four labor organizing campaigns, I examine their efforts to build worker power through mutual aid programs, political education, and coalition politics. My analysis reveals that these strategies embody an inclusionary intersectional politics that prioritizes the needs of women, parents, and people of color, but that worker-organizers also face significant challenges. I demonstrate that organizing against neoliberal policies and practices requires moving beyond consumption politics and single-issue campaigns and deploying what I term (re)production politics which are fundamentally about how work is organized and how we care for society and the planet. Politicizing the labor, locations, and practices of social reproduction as landscapes of struggle, I conclude, offers an opportunity to build a broad class consciousness across interconnected issues and envision more liberatory ways of organizing social reproduction based on solidarity, mutuality, and interdependence.

High voluntary employee turnover in the food service industry often exceeds 60%. Some food service leaders lack strategies to motivate employees to stay with the organization. High voluntary employee turnover negatively affects organizational profitability due to increased employee replacement costs and reduced organizational productivity. The purpose of this multiple case study was to explore the human capital strategies successful food service leaders use to reduce voluntary employee turnover intentions. The target population consisted of 4 managers of 4 different casual dining restaurants in Winston-Salem, NC who successfully used human capital strategies to reduce voluntary employee turnover intentions. The conceptual frameworks of this study were Herzberg's two-factor theory and G. S. Becker's human capital theory. Data were collected through semi-structured in-person interviews, employee handbooks, manager reference guides, exit interviews, and turnover trend reports. Transcript review and member checking strengthened the credibility and trustworthiness of this study. An inductive analysis of the data lead to the emergence of 4 themes, identified as positive work relationships with employees, employee motivation, employee incentives, and employee selection. Social implications include providing organizational leaders with a better understanding of human capital strategies to reduce voluntary employee turnover intentions. Additionally, the findings from this study may contribute to social change through improved organizational profitability which could increase competitive advantage and economic sustainability in the United States.

Food service businesses in the United States have experienced millions of dollars in losses caused by foodborne illness outbreaks, which can lead to bankruptcy and business closures. More than 68% of all foodborne illness outbreaks occur in food service establishments. The purpose of this descriptive case study was to explore the strategies leaders of food service establishments use to implement food safety regulations. Force field analysis was the conceptual framework for this study. The population for the study consisted of 3 leaders of food service establishments located in the southeastern region of the United States. Data were collected using semistructured interviews and a review of the business policies and procedures that support compliance with critical food safety regulations. The methodological triangulation approach was used to assist in correlating the interview responses with company policies and procedures during the data analysis process. Yin's 5-step data analysis approach resulted in 3 themes: (a) organizational performance analysis for improvements in food safety, (b) strategies applied to improve food safety, and (c) stability of new strategies for food safety. The key strategies identified included adhering to the guidelines of food code and regulation, conducting employee training and awareness building, and working closely with food safety inspectors. The implications for positive social change include the potential to add knowledge to businesses, employees, and communities on the use of effective food safety strategies to minimize foodborne illnesses. Such results may lead to the improvement of service performance and long-term growth and sustainability of food service establishments.

No description available.

Two studies were conducted to investigate potential factors that affect consumers' perception towards home meal kits, and potential foodborne illness risks factors of home meal kits usage. <div>In study 1, a cross-sectional data collection was performed by using an online, self-administrated questionnaire. The participants who were the adults residing in U.S. were asked to answer the survey using the Likert scales. Multiple linear regression and moderation analyses were conducted to determine the associations between variables. The differences between HMK users and non-users were assessed by an independent t-test.</div><div>In study 2, three studies were developed to investigate the risks factors, including the (1) analysis of the available food safety-related information and delivery protocol collected from the vendors’ websites, (2) examination of the actual commercial HMK shipments, and (3) examination of the temperature changes inside the insulated HMK packages held under the average summer temperatures over time. Potential risk factors retrieved from the three studies were analyzed and the suggested guidelines to control those risks were identified.</div>

No / Community hospitals are an important component of the post-acute care pathway for older people. The objective of this study was to describe and contrast patients' and carers' experiences of community and general hospitals. Interviews with patients and carers revealed similarities in the perceptions of care between the two settings. These included appreciation of staff sensitivity, a sense of security, encouragement of independence and lack of activity. The community hospital was appreciated for its location, atmosphere, accommodation, greater sense of freedom, quality of food and staff attitudes. UK health policy promotes the development of community hospitals. This should be progressed in a way that retains key strengths of the specific service they offer.

by Chiu Yuk Lan. / Thesis (M.Phil.)--Chinese University of Hong Kong, 1998. / Includes bibliographical references (leaves 127-133). / Abstract also in Chinese. / TABLE OF CONTENTS / ABSTRACT (ENGLISH) --- p.a / ABSTRACT (CHINESE) --- p.b / ACKNOWLEDGEMENTS --- p.iv / Chapter CHAPTER 1 --- INTRODUCTION --- p.1 / Chapter 1.1 --- Cancer in Food-service Workers --- p.1 / Chapter 1.2 --- Carcinogenicity of Cooking Fumes --- p.1 / Chapter 1.3 --- High Risk of Lung Cancer in Chinese Women --- p.2 / Chapter 1.4 --- Why do We Conduct This Study? --- p.3 / Chapter 1.5 --- Implication of This Study --- p.4 / Chapter 1.6 --- What Types of Cancer were Included in This Study? --- p.4 / Chapter 1.7 --- Aims and Hypothesis of This Study --- p.5 / Chapter 1.8. --- Outline of the Thesis --- p.5 / Chapter CHAPTER 2 --- LITERATURE REVIEW --- p.8 / Chapter 2.1. --- Occupational Epidemiological Studies --- p.8 / Chapter 2.1.1 --- Studies of occupation and cancer occurrence based on routine records --- p.8 / Chapter 2.1.2 --- Retrospective cohort studies among food service workers --- p.21 / Chapter 2.1.3 --- Case-control studies --- p.27 / Chapter 2.1.4 --- Case reports --- p.29 / Chapter 2.1.5 --- Summary --- p.29 / Chapter 2.2. --- Mutagens and Carcinogens in Cooking Fumes --- p.39 / Chapter 2.2.1 --- Mutagens and carcinogens in cooking fumes --- p.40 / Chapter 2.2.2 --- Summary --- p.42 / Chapter CHAPTER 3 --- METHODS --- p.44 / Chapter 3.1 --- Study Design --- p.44 / Chapter 3.2 --- Study Population and Subjects --- p.46 / Chapter 3.3 --- Reference Population --- p.48 / Chapter 3.4 --- Sample Size Estimation --- p.48 / Chapter 3.5 --- Data Sources and Data Collection --- p.49 / Chapter 3.6 --- Data Processing --- p.53 / Chapter 3.7 --- Data Analyses --- p.54 / Chapter 3.7.1 --- Standardised proportional mortality ratio (SPMR) --- p.54 / Chapter 3.7.2 --- Adjusted' SPMRs --- p.56 / Chapter 3.7.3 --- Mortality odds ratio (MOR) --- p.58 / Chapter 3.8. --- Exploring if Smoking could be a Confounding Factor --- p.62 / Chapter CHAPTER 4 --- RESULTS --- p.64 / Chapter 4.1 --- Characteristics of the Food-service Workers --- p.64 / Chapter 4.2 --- Cancer Mortality Patterns of Food-service Workers --- p.69 / Chapter 4.3 --- Adjusted SPMRs --- p.72 / Chapter 4.4 --- Mortality Odds Ratios (MORs) --- p.76 / Chapter 4.5 --- Mortality Odds Ratios Using Multiply Reference Diseases --- p.77 / Chapter 4.6. --- Comparing SPMRs with MORs --- p.82 / Chapter 4.7. --- Internal Comparison --- p.83 / Chapter 4.8 --- Summary of Results --- p.90 / Chapter 4.9. --- Survey on Smoking and Drinking Prevalence among Current Food-service Workers --- p.92 / Chapter 4.9.1 --- Smoking habit --- p.92 / Chapter 4.9.2 --- Drinking habit --- p.94 / Chapter CHAPTER 5 --- DISCUSSION OF FINDINGS --- p.95 / Chapter 5.1 --- Outcomes for This Study --- p.95 / Chapter 5.1.2 --- Cancer risks for the kitchen workers --- p.96 / Chapter 5.1.3 --- Cancer risks for the outside kitchen workers --- p.102 / Chapter 5.2 --- Limitations of the Methods Adopted in the Present study --- p.107 / Chapter 5.2.1 --- Standardised proportional mortality ratio (SPMR) --- p.107 / Chapter 5.2.2 --- Morality odds ratio (MOR) --- p.109 / Chapter 5.3 --- Bias and Control --- p.111 / Chapter 5.3.1 --- Selection bias --- p.111 / Chapter 5.3.2 --- Information bias --- p.113 / Chapter 5.3.3 --- Confounding --- p.116 / Chapter 5.4 --- Implications from the Results of the Present Study --- p.117 / Chapter 5.5 --- Conclusion --- p.119 / APPENDIX --- p.121 / Appendix 1 --- p.121 / Appendix 2 --- p.123 / Appendix 3 --- p.124 / Appendix 4 --- p.125 / REFERENCES --- p.127

Full-service restaurants serve many different types of customers with preconceived ideas about what they want and expect to receive from the restaurant. During the dining experience, each customer experiences the service differently and subconsciously evaluates the experience differently. The purpose of this study is to determine the expectations and perceptions of customers regarding the dining experience dimensions at Full-Service Restaurants (FSRs). The dimensions relate to service quality, food quality and ambience quality expectations and perceptions of customers. Customer satisfaction was also analysed, as a satisfied customer will show return intentions and this customer will tell friends and family about this FSR. A self-administered survey of employees at a tertiary academic institution revealed that waiter professionalism, value for money and the atmosphere in the restaurant are the most important considerations when it comes to the expectations of the dining experience. The findings of this study presented a demographic profile (gender, age, home language, highest education qualification, LSM) and it was found that demographic category groups differ in the way that they perceive the dining experience. The study reveals that males tends to be less critical than women, LSM 9 respondents are less critical than LSM 10 respondents and respondents with an undergraduate degree or less are less critical than respondents with a post-graduate degree. Respondents were satisfied overall with their dining experiences. Recommendations include that management must focus on pricing strategies, waiter training and the flow of communication between the restaurant and the customer. The recommendations made in this study will assist management of FSRs to understand the significance of the dining experience dimensions and to implement the required levels of service, food and ambience quality. With this knowledge, the management of FSRs can be assured of a satisfied customer and a competitive offering. / Business Management / M. Com. (Business Management)