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171	Bezpečnost potravin / Food safety Vrabcová, Kateřina January 2012 (has links) In the diploma thesis I was dealing with the issue of food safety in the Czech Republic and labeling of meat products. In the practical part were carried out two surveys, public opinion poll and survey of proper labeling of meat products. Opinion polls were attended by 462 consumers and analysis of proper labelling was subjected to 489 meat products in select retail chains in Prague. Survey results of labeling of meat products were not very positive, but can be expected to improve, as well as enhancing food safety.
172	Proposta e avaliação de uma sistemática para a implementação da norma ISO 22000: 2005 - sistemas de gestão da segurança de alimentos e exemplo prático de sua implementação / Proposed and evaluation of a system for the implementation of ISO 22000: 2005 - Food safety management systems and practical example of its implementation Ellen Almeida Lopes 18 December 2007 (has links) Foi desenvolvida uma proposta de sistemática para implementação de Sistema de Gestão da Segurança de Alimentos com base na Norma ISO 22000:2005 (NBR ISO 22000:2006). Esta sistemática está composta por: A) Mapeamento da documentação; B) Formulários para o Planejamento do sistema APPCC/ HACCP com base na norma ISO 22000, bem como Instrução para seu uso, incluindo tanto as etapas preliminares como os 7 Princípios estabelecidos pelo Codex Alimentarius; C) Documentos para a verificação dos sistemas: Checklist para auditoria de verificação, tanto de adequação como de implementação, e Mapeamento da comunicação. Esta sistemática foi aplicada em uma linha de produtos em pó de empresa real, de porte médio, denominada, ficticiamente, empresa EXEMPLO. Foram dados os treinamentos necessários, adequados ao nível de conhecimento da equipe de segurança de alimentos, e realizadas reuniões de consultoria. Após implementação da sistemática proposta pela equipe da empresa EXEMPLO na linha de produtos escolhida para este fim, foi realizada uma auditoria de verificação para a avaliação da adequação do Sistema de Gestão da Segurança de Alimentos com base na Norma ISO 22000. A equipe foi composta por três auditores, sendo dois deles com formação nível auditor líder de ISO 22000. Concluiu-se que a sistemática é eficaz e adequada, atendendo plenamente às exigências da Norma ISO 22000. Foi, também, incluído no trabalho exemplo prático da documentação básica resultante da implementação na empresa EXEMPLO. A sistemática e modelos desenvolvidos, bem como a visualização de um exemplo prático, podem auxiliar as empresas a diminuir significativamente o tempo de implementação, embora ajustes devam ser feitos para adequação à sua realidade. Os ajustes necessários devem considerar os requisitos regulamentares, dependendo do tipo de produto e do órgão regulatório responsável pela sua regulamentação e fiscalização, bem como requisitos estatutários que possam impactar na sistemática desenvolvida. / A proposed methodology was developed for the implementation of a Food safety management system based on ISO 22000:2005 (NBR ISO 22000:2006). This methodology includes: A) Map of all necessary documents; B) Forms for the HACCP system planning, based on ISO 22000 plus related instruction on how to use these forms, including the preliminary steps and the 7 Principles established by Codex Alimentarius; C) Documents for ISO 22000 system verification: Checklist for system assessment, considering adequacy and implementation and a Map of communication activities. This methodology was applied to one organization of medium size, focusing on one of its product lines. This organization was identified as EXAMPLE Organization. Necessary trainings and consultancy were offered by the author, considering the knowledge level of the food safety team. After implementation was complemented by the EXAMPLE Organization, according to the organization, an assessment was performed by a team composed of 3 auditors, two of them at the ISO 22000 lead auditor level. The main objective of this audit was to evaluate the adequacy of the proposed methodology. The conclusion was that the methodology is effective and adequate to the requirements of the ISO 22000 standard. The main documentation developed was also shown as the result of the implementation. The methodology and forms developed may help organizations to reduce the time involved in the implementation of the ISO 22000 system, even though adjustments to their circumstances shall be made. The necessary adjustments shall consider the kind of the product and the related statutory and regulatory requirements. Alimentos (Controle de qualidade) APPCC Ciência de Alimentos Garantia da qualidade (Implantação) HACCP ISO 22000 Segurança alimentar Food (Quality control) Food safety Food Science Food security (Systems; Implementation) HACCP ISO 22000 Management System for Food safety Quality assurance (Implementation)
173	Legacies of early-life experiences on individual, cohort, and population performance of Lake Erie Walleye Almeida, Leah Zoe 30 September 2021 (has links) No description available. Aquatic Sciences Ecology Environmental Management Environmental Science Environmental Studies Experiments Freshwater Ecology Limnology Natural Resource Management Wildlife Conservation Wildlife Management Zoology Animals Experiential legacies early life history latent effects carryover effects silver-spoon effects food quality Walleye meta-analysis fatty acids cohort effects matrix model demographic model periodic life history climate change Lake Erie
174	Improving nutrition and food safety knowledge of small-scale fish processors in Delta State, Nigeria Adegoye, Grace Adeola 13 May 2022 (has links) Introduction: Fish is an affordable animal source food that provides nutrition and serves as a source of income for many people especially women in Nigeria. Smoking and sun drying are the processing methods in practice that expose the fish products to possible contaminants which may consequentially negate their nutritive value. Aim: To improve the knowledge of fish processors on nutrition and safe fish handling. Methodology: A 3-day participatory training was organized to train 122 fish processors, 95 women, and 25 men. The training was conducted in the three senatorial districts in Delta State, Nigeria. Knowledge was assessed using the pre and post quizzes and assessed self-evaluated knowledge using a 5 points-Likert scale survey. The training material was validated using the content validity index (CVI) and modified kappa index (k*). Comprehensibility was determined using the cloze procedure. Minimum dietary diversity survey (MDDW) was used to determine the dietary diversity of women at baseline and 12 weeks after the training. Low literacy tools and the overall training were evaluated on Likert scales. Results: The developed seven-module nutrition and food safety flipbook were validated at a content validity index value of 0.983 and kappa index value ≥ 0.67., and the cloze score of 72.1%. There was a significant improvement in knowledge (p ≤.05) in the 7 modules taught. Wristbands and hand fans were rated useful and served as a reminder of nutrition values. There was no significant difference (p > .05) between the dietary diversity at the baseline; 5.8 ±.22 and end-line; 6.4 ±.20 at 95% CI. However, the number of women that consumed ≥ 6 of 10 food groups increased by 9.8% after 12 weeks of training intervention. Conclusion: The developed and validated training material was considered culturally suitable and appropriate. There was an increase in knowledge acquired in all modules taught on nutrition and food safety. Consumption of animal source food increased post-training. However, there is a need for additional training to address food contamination and dietary diversification. Nutrition food safety fish processing nutrition and food safety literacy food quality and safety content validity low-income training low literacy tools Nigeria. Environmental Health Food Processing Food Science Social and Behavioral Sciences
175	Consumer Loyalty in Fast-Food Restaurants in Saudi Arabia Bukhari, Sulafah January 2015 (has links) This study assesses the loyalty behaviour of consumers in fast-food restaurants in Saudi Arabia by studying the antecedents and the consequences of loyalty behaviour. The sample consisted of 231 Saudis and non-Saudis living in Saudi Arabia. They were approached using the “snowball” technique. Participants were all over the age of eighteen, and they were customers of Al-Baik restaurants. Data was collected through a face-to-face questionnaire, and analyzed using SPSS software. Specifically, Cronbach’s Alpha test, Pearson correlation coefficient, Spearman correlation coefficient, and multiple regression analysis were used. Results show that significant relationships exist between the antecedents and the consequences of loyalty behaviour. It is also indicated that participants’ personalities and values were significantly related to the loyalty behaviour of consumers in Saudi Arabia. The major limitation of this study is that it was conducted in only one city, Jeddah. Therefore, additional research should be carried out in other cities with larger samples. The research results offer compelling evidence that Saudi loyalty behaviour differs from Western behaviour. Therefore, it suggests that international fast-food operators in Saudi Arabia should take local factors into account when formulating marketing strategies, such as the role of women and youth in Saudi society. This thesis makes a novel contribution to the literature, as it is the first to model the antecedents and the consequences of loyalty behaviour of consumers in a single study. It is also the first to study contributed to the literature to examine the relation between the Six Dimensional Achievement Motivation Scale (Jackson, Ahmed, and Heapy, 1976), Rokeach Value System (1973), and loyalty behaviour of consumers. Loyalty Fast food Customer Fast-food Restaurant Saudi Arabia Customers Consumer Consumers Behaviour intention Behavioural loyalty Attitudinal loyalty Demographics Rokeach values Achievement motivation Restaurant attributes Values Nationality Age Gender Income Education Attitude Restaurant atmosphere Price Service quality Restaurant facility Food quality Menu variety Speed of delivery Location Terminal values Instrumental values Culture Media Advertisement Albaik Elbaik Al baik Personality Personality traits Jeddah Sulafah Bukhari Sadrudin Ahmed
176	La notion de denrées alimentaires / Concept of food denree Dalmet, Christophe 18 December 2009 (has links) Avec l’apparition massive des borderline products, les frontières traditionnelles entre la denrée alimentaire et les autres catégories de produits que l’on ingère ne cessent de se brouiller. Certes des éléments de définition de cette denrée se trouvent dans divers textes juridiques, notamment communautaires à l’image du règlement Food Law, mais toujours est-il que malgré tout demeure en partie le mystère identitaire qui entoure cette notion. Aussi, afin de pouvoir appliquer aux produits litigieux un statut adéquat et déterminer par la même le régime juridique qui doit être le leur, des références précises de l’aliment doivent être mises en évidence au travers de son analyse d’ensemble, l’étude tant de sa fonction que de sa présentation s’avérant indispensable pour résoudre cette problématique non dépourvue d’importance pratique / With the widespread appearance of borderline products, the traditional boundaries between the food and other categories of products that we ingest are constantly blurred. Then of course the defining elements of this commodity are in various legal texts, including the Community Food Law Regulation image, but the fact that still remains part of the mystery surrounding the identity concept. Also, in order to apply the products at issue and determine an appropriate status by the same legal regime that should be theirs, precise references to the food must be demonstrated through its comprehensive analysis, the study as its function as their presentation proving indispensable to solve this problem is not without practical importance Additifs alimentaires Aliment Aliments liquides et solides Aliments nutritionnellement modifiés Borderline Products Compléments alimentaires Cosmetofoods Destination nutritive Fonction thérapeutique Ingestion Ingrédients Limites de sécurité Mangeur Médicament Notion de raisonnable Novel Foods Nutriments Ordre du mangeable Organismes Génétiquement Modifiés Principe de précaution Profils nutritionnels Qualité des aliments Règlement (CE) n°178/2002 Sécurité sanitaire des aliments Ransformation alimentaire Food additives Food Food for particular nutritional uses Liquid and Solid Food Nutritionally modified foods Nutritional assertions Borderline Products Food supplements Cosmetofoods Destination nutritional Therapeutic Function Ingestion Ingredients Safety limits Eater Drug Definition of reasonable Novel Foods Nutrients Order of edible Genetically Modified Organisms Precautionary principle Nutrients Profiles Food Quality Regulation (CE) n°178/2002 Food Safety Food Processing Healthy assertions

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