Now showing items 1-3 of 3

    • Knowledge, attitudes and practices of food handlers in food safety: An integrative review 

      Zanin, Lais Mariano [UNIFESP]; da Cunha, Diogo Thimoteo; de Rosso, Veridiana Vera [UNIFESP]; Capriles, Vanessa Dias [UNIFESP]; Stedefeldt, Elke [UNIFESP] (Elsevier Science Bv, 2017)
      This study presents an overview of the relationship between knowledge, attitudes and practices (KAP) of food handlers with training in food safety, in addition to proposing reflections on the training of food handlers, ...
    • Seafood safety: Knowledge, attitudes, self-reported practices and risk perceptions of seafood workers 

      Zanin, Lais Mariano [UNIFESP]; Cunha, Diogo Thimoteo da [UNIFESP]; Stedefeldt, Elke [UNIFESP]; Capriles, Vanessa Dias [UNIFESP] (Elsevier B.V., 2015-01-01)
      The aims of this study were to assess the knowledge, attitudes and self-reported practices regarding seafood safety and the risk perception of seafood-borne diseases among seafood workers and to study the relationships ...
    • Shelf life of yellow hake: determinant factors for safe consumption 

      de Moraes, Mariele Coral [UNIFESP]; Del Vale, Gabriela Fernandes [UNIFESP]; Haga, Erica Tiemi [UNIFESP]; Zanin, Lais Mariano [UNIFESP]; da Cunha, Diogo Timoteo; Stedefeldt, Elke [UNIFESP]; Cavalcante Braga, Anna Rafaela [UNIFESP]; Habu, Sasha [UNIFESP] (Univ federal ceara, centro ciencias agrarias, 2016)
      The quality of fish is affected by various factors such as, source species, freshness, and storage conditions. In free markets, exposure and handling of fish are intense, and often it is not known the origin and date of ...