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Thesis (M.S.)--Rutgers University, 2009. / "Graduate Program in Food Science." Includes bibliographical references (p. 88-90).

Originally presented as Thesis (Ph. D.)--University of Cambridge. / Includes bibliographical references and index.

Originally presented as Thesis (Ph. D.)--University of Cambridge. / Includes bibliographical references and index.

Thesis (Ph. D.)--Rutgers University, 2008. / "Graduate Program in Food Science." Includes bibliographical references (p. 147-152).

The aim of this investigation was to evaluate the hygiene of domestic food preparation practices. The traditional survey approach used to study this behaviour has problems of interpretation and verification. In this study direct observation, supplemented with food temperature measurements was used to gather information for the purpose of developing an understanding of the causes of domestic food poisoning. The food handling practices of 108 people preparing foods commonly implicated in outbreaks of food poisoning were analysed. A HACCP approach was employed and a standard measure of hygienic food handling behaviour, the Food Safety Risk Score, (FSR) was devised. The FSR score indicated the extent of the use of appropriate control measures during food preparation. The higher the score the greater the risk of unsafe food being produced. Scores expressed as a percentage, ranged from 0 to 65% with over half of the subjects scoring below 20%. More than half (60%) of the people cooked in advance of consumption but most (85%) cooked the food thoroughly. Few used any method to speed the cooling of cooked food. Temperature abuse during food transport and storage was exhibited by more than 40% of people. Cooked food was held at ambient temperature for prolonged periods by 19% of the people and was re-heated inadequately by 11%. The standard of personal hygiene of some participants was low. An assessment of the cleanliness of the domestic kitchen and the condition of equipment and surfaces used in food preparation, based on ATP measurements and a kitchen checklist showed that there was a wide variation in the standards found in homes. The great potential for indirect and direct cross contamination in the domestic kitchen was highlighted. The problems involved in persuading people to practise well-known food hygiene principles are considered and recommendations for improving domestic food hygiene are made.

The topic of this master thesis is the historical investigation of kitchen tools that evolved towards a multifunctional nature. The history of kitchen tools will be discussed with particular attention given to industrialization, technological developments and the effects of mechanization. Following this analysis, there will be a classification that could serve as a resource material for future studies, made according to the activity flow within the kitchen, in order to understand the interrelations within and between these products. This classification will be put forward in the form of a visual table that includes morphological analyses of specifically mixing and beating tools under the topic of food preparation, how they developed historically following the industrial revolution, and how they carry a tendency to become increasingly multifunctional. According to this table, the dispositions and interrelations of these products will be considered, concluding with a situational analysis and previsions for future designs and studies.

by Pun See-mun and Lam Poon-yuen. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1988. / Bibliography: leaves 111-112.

Este trabalho trata do espaço da cozinha dentro das unidades habitacionais de baixa renda. Compara as cozinhas das habitações espontâneas - construídas pelo próprio morador - com as projetadas por profissionais e oferecidas pelo sistema de governo. O estudo de caso foi feito no Dique da Vila Gilda, em Santos-SP. Foram analisadas as áreas das cozinhas em relação ao valor total da unidade e as atividades nelas desenvolvidas. Foram pesquisadas também as alterações feitas pelos moradores em unidades planejadas, no sentido de melhor adaptá-las ao seu uso. Os resultados desta pesquisa contribuem para elevar a qualidade da produção habitacional visando sempre a satisfação do usuário. / This work treats of the kitchen space within the low-income housing units. It compares the kitchens of spontaneous dwellings-built by the dweller - with the designed by professional and offered by system of Government. The case study was done at Dique da Vila Gilda, in Santos-SP. The kitchen areas were analysed in relation to the total value of the unit and the activities carried out in them. Changes made by residents in planned units were also surveyed in order to better adapt them to their use. The results of this research will contribute to raising the quality of housing production aiming always user satisfaction.

Este trabalho trata do espaço da cozinha dentro das unidades habitacionais de baixa renda. Compara as cozinhas das habitações espontâneas - construídas pelo próprio morador - com as projetadas por profissionais e oferecidas pelo sistema de governo. O estudo de caso foi feito no Dique da Vila Gilda, em Santos-SP. Foram analisadas as áreas das cozinhas em relação ao valor total da unidade e as atividades nelas desenvolvidas. Foram pesquisadas também as alterações feitas pelos moradores em unidades planejadas, no sentido de melhor adaptá-las ao seu uso. Os resultados desta pesquisa contribuem para elevar a qualidade da produção habitacional visando sempre a satisfação do usuário. / This work treats of the kitchen space within the low-income housing units. It compares the kitchens of spontaneous dwellings-built by the dweller - with the designed by professional and offered by system of Government. The case study was done at Dique da Vila Gilda, in Santos-SP. The kitchen areas were analysed in relation to the total value of the unit and the activities carried out in them. Changes made by residents in planned units were also surveyed in order to better adapt them to their use. The results of this research will contribute to raising the quality of housing production aiming always user satisfaction.