Boas práticas para serviços de alimentação: um estudo em restaurantes comerciais do município de Ipatinga, Minas Gerais
Autor(a) principal: | |
---|---|
Data de Publicação: | 2007 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://locus.ufv.br/handle/123456789/2804 |
Resumo: | This study focused on the appropriateness of practices in food handling, observing the recommendations related to the hygiene-sanitary conditions, in 123 commercial restaurants in the city of Ipatinga, state of Minas Gerais. In order to accomplish the study an adapted form was utilized based on the constant verification list of the RDC 275/2002 and the determinations of the RDC 216/2004, both formulated by ANVISA (Agência Naciolnal de Vigilância Sanitária). An evaluation of the appropriate practice of relevant items regarding sanitary quality of the final product was held in those restaurants. The selection of relevant factors was pursued by a team of specialists from the Universidade Federal de Viçosa and the selection criteria aimed at items which would be essential in order to reduce significantly the risks of any diseases related to food. In 20 restaurants, from the total of commercial restaurants within the city limits, the socio-economic profiles of food handlers were investigated as well as the levels of knowledge and usage of appropriate practices. Still in these 20 establishments the food (both from hot and cold chains), the air, the utensils and the equipments were submitted to a microbiological evaluation. According to the classification proposed by the recent legislation, among the 123 restaurants studied, 13,1% were classified as Group 1 (which practices 76% or more of the relevant items therefore considered to offer lower risk), 63,4% as Group 2 (which practices 51 to 75% of the relevant items, considered to offer medium risk), and as Group 3 (which practices only 50% or less of the relevant factors, consequently offering higher risk). From the eleven sections of the form, the Documentation and Registering was the one which showed the worst results, showing that 96,7% of the restaurants practice less than 50% of the items and that 75,6% did not apply any of the requirements of this section. In the group containing 20 selected food service establishments, most of them had between 2 and 10 food handlers; most of these workers had a low level of education, and 47,4% stated that they had attended to courses on appropriate food handling practices. The businesses claimed to provide uniforms to 91,2% of the employees with a six month frequency. Most of the food handlers demonstrated poor knowledge when interviewed about the quality and safety of food and also had little knowledge of the risks of transmission of pathogens through food, leading us to the conclusion that the developed trainings were deficient quantitatively and qualitatively. As for the microbiological analyses undertaken in these 20 restaurants, 75% of the hot chain samples, meat basically, were in good conditions regarding the established microbiological criteria and the legal standards. However, regarding the samples of the cold chain, the percentage of approval was of 5% only. None of the restaurants seemed to be working with the temperature required for the maintenance of cold food and only 20% of them worked with the required temperature for the hot chain. The air in all of the studied places was under unsatisfactory conditions according to the recommendations of the American Public Health Association (APHA), and only 26,5% of the utensils and 8,3% of the equipment evaluated were in satisfactory conditions of sanitation and hygiene. The low correlation (r=0,4 or less) between the usage of appropriate practices and the performance of microbiological analyses allows us to question the adequacy of the instruments used to verify the Appropriate Practices applied to food services. The results of this work showed flaws in the procedures adopted by the commercial restaurants being studied. These results allow us to assume potential and significant health risks originated from food in these environments and in others similar to the ones analyzed, considering that these establishments present common characteristics to restaurants all over the country. Investments on the preparation of employees is recommended as well as the urgent and effective implementation of correct handling procedures, in order to guarantee food which is adequate to the sanitary standards required for the protection of the consumers health. |
id |
UFV_f25d8f0be89dcd8f6f2f54e4a6ef3857 |
---|---|
oai_identifier_str |
oai:locus.ufv.br:123456789/2804 |
network_acronym_str |
UFV |
network_name_str |
LOCUS Repositório Institucional da UFV |
repository_id_str |
2145 |
spelling |
Badaró, Andréa Cátia Lealhttp://lattes.cnpq.br/8224031106724853Ribeiro, Rita de Cássia Laneshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4707115U6Santana, ângela Maria Camposhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4798448T8Azeredo, Raquel Monteiro Cordeiro dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788186J1Rosado, Gilberto Paixãohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781969H8Rodrigues, Patrícia Pinheiro Campos Fonsecahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4799253Y52015-03-26T13:12:02Z2007-07-112015-03-26T13:12:02Z2007-02-27BADARÓ, Andréa Cátia Leal. Appropriate practices for restaurant services: a study on commercial restaurants in the city of Ipatinga, state of Minas Gerais. 2007. 190 f. Dissertação (Mestrado em Valor nutricional de alimentos e de dietas; Nutrição nas enfermidades agudas e crônicas não transmis) - Universidade Federal de Viçosa, Viçosa, 2007.http://locus.ufv.br/handle/123456789/2804This study focused on the appropriateness of practices in food handling, observing the recommendations related to the hygiene-sanitary conditions, in 123 commercial restaurants in the city of Ipatinga, state of Minas Gerais. In order to accomplish the study an adapted form was utilized based on the constant verification list of the RDC 275/2002 and the determinations of the RDC 216/2004, both formulated by ANVISA (Agência Naciolnal de Vigilância Sanitária). An evaluation of the appropriate practice of relevant items regarding sanitary quality of the final product was held in those restaurants. The selection of relevant factors was pursued by a team of specialists from the Universidade Federal de Viçosa and the selection criteria aimed at items which would be essential in order to reduce significantly the risks of any diseases related to food. In 20 restaurants, from the total of commercial restaurants within the city limits, the socio-economic profiles of food handlers were investigated as well as the levels of knowledge and usage of appropriate practices. Still in these 20 establishments the food (both from hot and cold chains), the air, the utensils and the equipments were submitted to a microbiological evaluation. According to the classification proposed by the recent legislation, among the 123 restaurants studied, 13,1% were classified as Group 1 (which practices 76% or more of the relevant items therefore considered to offer lower risk), 63,4% as Group 2 (which practices 51 to 75% of the relevant items, considered to offer medium risk), and as Group 3 (which practices only 50% or less of the relevant factors, consequently offering higher risk). From the eleven sections of the form, the Documentation and Registering was the one which showed the worst results, showing that 96,7% of the restaurants practice less than 50% of the items and that 75,6% did not apply any of the requirements of this section. In the group containing 20 selected food service establishments, most of them had between 2 and 10 food handlers; most of these workers had a low level of education, and 47,4% stated that they had attended to courses on appropriate food handling practices. The businesses claimed to provide uniforms to 91,2% of the employees with a six month frequency. Most of the food handlers demonstrated poor knowledge when interviewed about the quality and safety of food and also had little knowledge of the risks of transmission of pathogens through food, leading us to the conclusion that the developed trainings were deficient quantitatively and qualitatively. As for the microbiological analyses undertaken in these 20 restaurants, 75% of the hot chain samples, meat basically, were in good conditions regarding the established microbiological criteria and the legal standards. However, regarding the samples of the cold chain, the percentage of approval was of 5% only. None of the restaurants seemed to be working with the temperature required for the maintenance of cold food and only 20% of them worked with the required temperature for the hot chain. The air in all of the studied places was under unsatisfactory conditions according to the recommendations of the American Public Health Association (APHA), and only 26,5% of the utensils and 8,3% of the equipment evaluated were in satisfactory conditions of sanitation and hygiene. The low correlation (r=0,4 or less) between the usage of appropriate practices and the performance of microbiological analyses allows us to question the adequacy of the instruments used to verify the Appropriate Practices applied to food services. The results of this work showed flaws in the procedures adopted by the commercial restaurants being studied. These results allow us to assume potential and significant health risks originated from food in these environments and in others similar to the ones analyzed, considering that these establishments present common characteristics to restaurants all over the country. Investments on the preparation of employees is recommended as well as the urgent and effective implementation of correct handling procedures, in order to guarantee food which is adequate to the sanitary standards required for the protection of the consumers health.Este estudo focalizou o atendimento às boas práticas de manipulação de alimentos, observando recomendações relacionadas a condições higiênico-sanitárias em 123 restaurantes comerciais da cidade de Ipatinga, Minas Gerais. Para isto, utilizou-se um formulário adaptado tendo como base a lista de verificação constante da Resolução de Diretoria colegiada RDC da Anvisa, nº. 275/2002 e as determinações da RDC nº. 216/2004. Foi também realizada uma avaliação dos estabelecimentos de acordo com o atendimento a itens selecionados como relevantes no que se refere à qualidade sanitária do produto final. Tal seleção foi feita por uma equipe de especialistas ligados à Universidade Federal de Viçosa e os critérios de escolha visaram apontar aqueles itens cujo atendimento seria essencial para reduzir significativamente riscos de ocorrência de doenças de origem alimentar. Em 20 estabelecimentos, tomados do total de restaurantes comerciais da cidade, foi realizado um levantamento do perfil socioeconômico dos manipuladores e o nível de conhecimento e de adoção das boas práticas. Ainda nesses 20 estabelecimentos foram desenvolvidas avaliações microbiológicas de alimentos das cadeias fria e quente, do ar, de utensílios e de equipamentos. De acordo com a classificação proposta pela legislação vigente, entre os 123 estabelecimentos, objetos da avaliação inicial, 13,1% foram classificados como Grupo 1 (atendem a 76% ou mais dos itens da lista de verificação e considerados de baixo risco), 63,4% como Grupo 2 (atendem entre 51 e 75%, considerados de médio risco) e 23,5% como Grupo 3 (atendem 50% ou menos, considerados de alto risco). Dos onze blocos contemplados no formulário destacou-se com os piores resultados o bloco referente a Documentação e Registro , evidenciando que 96,7% dos estabelecimentos atendiam menos que 50% dos itens e 75,6% não atendiam a nenhum item desse bloco. No grupo de 20 estabelecimentos selecionados, a maioria possuía entre 2 e 10 manipuladores, predominantemente com baixo grau de escolaridade, e 47,4% relataram ter participado de cursos de boas práticas de manipulação. As empresas declararam fornecer uniformes para 91,2% dos trabalhadores, na maioria das vezes com freqüência semestral. A maioria dos manipuladores entrevistados demonstrou conhecimento falho em relação à qualidade e à manipulação segura de alimentos e quanto aos riscos de veiculação de patógenos via alimentar, levando a supor que os treinamentos ministrados foram deficientes, quantitativa e/ou qualitativamente. Com relação às análises microbiológicas efetuadas nesses 20 restaurantes, 75% das amostras de cadeia quente, à base de carnes, estavam de acordo com os critérios microbiológicos estabelecidos e atendiam aos padrões legais vigentes. Já entre as amostras de cadeia fria o percentual de amostras aprovadas foi de apenas 5%. Nenhum desses estabelecimentos atendia ao recomendado para temperatura de manutenção a frio e apenas 20% atendia às recomendações para temperatura de manutenção à quente. O ar ambiente em todos os 20 estabelecimentos encontrava-se em condições higiênicas insatisfatórias, de acordo com as recomendações da American Public Health Association (APHA), e apenas 26,5% dos utensílios e 8,3% dos equipamentos dos restaurantes avaliados encontrava-se em condições higiênicas satisfatórias quanto aos parâmetros avaliados. A baixa correlação (r = 0,4 ou menos) observada entre o atendimento ais itens versus o desempenho nas análises microbiológicas permite questionar a adequação do instrumento utilizado para verificar as Boas Práticas aplicáveis a serviços de alimentação. Os resultados deste trabalho evidenciam falhas nos procedimentos adotados nos restaurantes comerciais em estudo, o que permite supor potenciais e expressivos riscos de ocorrência de surtos de origem alimentar nestes ambientes e em seus similares, já que os restaurantes onde a pesquisa se ambientou espelham condições de ocorrência comum em nosso país. Recomendam-se investimentos em treinamento de mão-de-obra e a urgente e efetiva implementação de procedimentos corretos de manipulação, de forma a garantir alimentos segundo padrões sanitários adequados à proteção da saúde do público consumidor.application/pdfporUniversidade Federal de ViçosaMestrado em Ciência da NutriçãoUFVBRValor nutricional de alimentos e de dietas; Nutrição nas enfermidades agudas e crônicas não transmisAlimentosContaminaçãoMicrobiologiaInspeçãoRestaurantesVigilância sanitáriaFoodContaminationMicrobiologyInspectionRestaurantsPublic health surveillanceCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSBoas práticas para serviços de alimentação: um estudo em restaurantes comerciais do município de Ipatinga, Minas GeraisAppropriate practices for restaurant services: a study on commercial restaurants in the city of Ipatinga, state of Minas Geraisinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINAL01 - capa_capitulo 3.pdfapplication/pdf1630450https://locus.ufv.br//bitstream/123456789/2804/1/01%20-%20capa_capitulo%203.pdfb3f3cb144258762b6fa8c67b8a93278cMD5102 - Apendice A_B.pdf02 - Apendice A_B.pdfapplication/pdf103463https://locus.ufv.br//bitstream/123456789/2804/2/02%20-%20Apendice%20A_B.pdf5d8753af037381616870eace40185a1fMD5203 - Apendice C.pdf03 - Apendice C.pdfapplication/pdf2961540https://locus.ufv.br//bitstream/123456789/2804/3/03%20-%20Apendice%20C.pdfa7a5f9c081a85719b370388bcd06f7a1MD5304 - Apendices D_E_F.pdf04 - Apendices D_E_F.pdfapplication/pdf2610720https://locus.ufv.br//bitstream/123456789/2804/4/04%20-%20Apendices%20D_E_F.pdfbdcce1a58355e78cc10c586caac45755MD54TEXT01 - capa_capitulo 3.pdf.txt01 - capa_capitulo 3.pdf.txtExtracted texttext/plain330510https://locus.ufv.br//bitstream/123456789/2804/5/01%20-%20capa_capitulo%203.pdf.txte559cce90ccdff9d5ccf6d7d8acc9df4MD5502 - Apendice A_B.pdf.txt02 - Apendice A_B.pdf.txtExtracted texttext/plain26911https://locus.ufv.br//bitstream/123456789/2804/6/02%20-%20Apendice%20A_B.pdf.txt54df09e365b1b96453186d44d7b4f03dMD5603 - Apendice C.pdf.txt03 - Apendice C.pdf.txtExtracted texttext/plain30https://locus.ufv.br//bitstream/123456789/2804/7/03%20-%20Apendice%20C.pdf.txtdbcbeadb0f7571279d0375a2193f3269MD5704 - Apendices D_E_F.pdf.txt04 - Apendices D_E_F.pdf.txtExtracted texttext/plain3430https://locus.ufv.br//bitstream/123456789/2804/8/04%20-%20Apendices%20D_E_F.pdf.txtcae5f2e4a4abe8bacd55be4f375e2c1fMD58THUMBNAIL01 - capa_capitulo 3.pdf.jpg01 - capa_capitulo 3.pdf.jpgIM Thumbnailimage/jpeg3738https://locus.ufv.br//bitstream/123456789/2804/9/01%20-%20capa_capitulo%203.pdf.jpgf313edef262efa68c6f9e67f03f3de7eMD5902 - Apendice A_B.pdf.jpg02 - Apendice A_B.pdf.jpgIM Thumbnailimage/jpeg4776https://locus.ufv.br//bitstream/123456789/2804/10/02%20-%20Apendice%20A_B.pdf.jpgc046bdfb158e1925782318a4c4d63d66MD51003 - Apendice C.pdf.jpg03 - Apendice C.pdf.jpgIM Thumbnailimage/jpeg4472https://locus.ufv.br//bitstream/123456789/2804/11/03%20-%20Apendice%20C.pdf.jpgd639dc344f44486562e1af1852b7a345MD51104 - Apendices D_E_F.pdf.jpg04 - Apendices D_E_F.pdf.jpgIM Thumbnailimage/jpeg4332https://locus.ufv.br//bitstream/123456789/2804/12/04%20-%20Apendices%20D_E_F.pdf.jpgecce67adf68a12ea484b02debc22c84aMD512123456789/28042016-04-08 23:13:09.122oai:locus.ufv.br:123456789/2804Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-09T02:13:09LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Boas práticas para serviços de alimentação: um estudo em restaurantes comerciais do município de Ipatinga, Minas Gerais |
dc.title.alternative.eng.fl_str_mv |
Appropriate practices for restaurant services: a study on commercial restaurants in the city of Ipatinga, state of Minas Gerais |
title |
Boas práticas para serviços de alimentação: um estudo em restaurantes comerciais do município de Ipatinga, Minas Gerais |
spellingShingle |
Boas práticas para serviços de alimentação: um estudo em restaurantes comerciais do município de Ipatinga, Minas Gerais Badaró, Andréa Cátia Leal Alimentos Contaminação Microbiologia Inspeção Restaurantes Vigilância sanitária Food Contamination Microbiology Inspection Restaurants Public health surveillance CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Boas práticas para serviços de alimentação: um estudo em restaurantes comerciais do município de Ipatinga, Minas Gerais |
title_full |
Boas práticas para serviços de alimentação: um estudo em restaurantes comerciais do município de Ipatinga, Minas Gerais |
title_fullStr |
Boas práticas para serviços de alimentação: um estudo em restaurantes comerciais do município de Ipatinga, Minas Gerais |
title_full_unstemmed |
Boas práticas para serviços de alimentação: um estudo em restaurantes comerciais do município de Ipatinga, Minas Gerais |
title_sort |
Boas práticas para serviços de alimentação: um estudo em restaurantes comerciais do município de Ipatinga, Minas Gerais |
author |
Badaró, Andréa Cátia Leal |
author_facet |
Badaró, Andréa Cátia Leal |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/8224031106724853 |
dc.contributor.author.fl_str_mv |
Badaró, Andréa Cátia Leal |
dc.contributor.advisor-co1.fl_str_mv |
Ribeiro, Rita de Cássia Lanes |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4707115U6 |
dc.contributor.advisor-co2.fl_str_mv |
Santana, ângela Maria Campos |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4798448T8 |
dc.contributor.advisor1.fl_str_mv |
Azeredo, Raquel Monteiro Cordeiro de |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4788186J1 |
dc.contributor.referee1.fl_str_mv |
Rosado, Gilberto Paixão |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781969H8 |
dc.contributor.referee2.fl_str_mv |
Rodrigues, Patrícia Pinheiro Campos Fonseca |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4799253Y5 |
contributor_str_mv |
Ribeiro, Rita de Cássia Lanes Santana, ângela Maria Campos Azeredo, Raquel Monteiro Cordeiro de Rosado, Gilberto Paixão Rodrigues, Patrícia Pinheiro Campos Fonseca |
dc.subject.por.fl_str_mv |
Alimentos Contaminação Microbiologia Inspeção Restaurantes Vigilância sanitária |
topic |
Alimentos Contaminação Microbiologia Inspeção Restaurantes Vigilância sanitária Food Contamination Microbiology Inspection Restaurants Public health surveillance CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Food Contamination Microbiology Inspection Restaurants Public health surveillance |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
This study focused on the appropriateness of practices in food handling, observing the recommendations related to the hygiene-sanitary conditions, in 123 commercial restaurants in the city of Ipatinga, state of Minas Gerais. In order to accomplish the study an adapted form was utilized based on the constant verification list of the RDC 275/2002 and the determinations of the RDC 216/2004, both formulated by ANVISA (Agência Naciolnal de Vigilância Sanitária). An evaluation of the appropriate practice of relevant items regarding sanitary quality of the final product was held in those restaurants. The selection of relevant factors was pursued by a team of specialists from the Universidade Federal de Viçosa and the selection criteria aimed at items which would be essential in order to reduce significantly the risks of any diseases related to food. In 20 restaurants, from the total of commercial restaurants within the city limits, the socio-economic profiles of food handlers were investigated as well as the levels of knowledge and usage of appropriate practices. Still in these 20 establishments the food (both from hot and cold chains), the air, the utensils and the equipments were submitted to a microbiological evaluation. According to the classification proposed by the recent legislation, among the 123 restaurants studied, 13,1% were classified as Group 1 (which practices 76% or more of the relevant items therefore considered to offer lower risk), 63,4% as Group 2 (which practices 51 to 75% of the relevant items, considered to offer medium risk), and as Group 3 (which practices only 50% or less of the relevant factors, consequently offering higher risk). From the eleven sections of the form, the Documentation and Registering was the one which showed the worst results, showing that 96,7% of the restaurants practice less than 50% of the items and that 75,6% did not apply any of the requirements of this section. In the group containing 20 selected food service establishments, most of them had between 2 and 10 food handlers; most of these workers had a low level of education, and 47,4% stated that they had attended to courses on appropriate food handling practices. The businesses claimed to provide uniforms to 91,2% of the employees with a six month frequency. Most of the food handlers demonstrated poor knowledge when interviewed about the quality and safety of food and also had little knowledge of the risks of transmission of pathogens through food, leading us to the conclusion that the developed trainings were deficient quantitatively and qualitatively. As for the microbiological analyses undertaken in these 20 restaurants, 75% of the hot chain samples, meat basically, were in good conditions regarding the established microbiological criteria and the legal standards. However, regarding the samples of the cold chain, the percentage of approval was of 5% only. None of the restaurants seemed to be working with the temperature required for the maintenance of cold food and only 20% of them worked with the required temperature for the hot chain. The air in all of the studied places was under unsatisfactory conditions according to the recommendations of the American Public Health Association (APHA), and only 26,5% of the utensils and 8,3% of the equipment evaluated were in satisfactory conditions of sanitation and hygiene. The low correlation (r=0,4 or less) between the usage of appropriate practices and the performance of microbiological analyses allows us to question the adequacy of the instruments used to verify the Appropriate Practices applied to food services. The results of this work showed flaws in the procedures adopted by the commercial restaurants being studied. These results allow us to assume potential and significant health risks originated from food in these environments and in others similar to the ones analyzed, considering that these establishments present common characteristics to restaurants all over the country. Investments on the preparation of employees is recommended as well as the urgent and effective implementation of correct handling procedures, in order to guarantee food which is adequate to the sanitary standards required for the protection of the consumers health. |
publishDate |
2007 |
dc.date.available.fl_str_mv |
2007-07-11 2015-03-26T13:12:02Z |
dc.date.issued.fl_str_mv |
2007-02-27 |
dc.date.accessioned.fl_str_mv |
2015-03-26T13:12:02Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
BADARÓ, Andréa Cátia Leal. Appropriate practices for restaurant services: a study on commercial restaurants in the city of Ipatinga, state of Minas Gerais. 2007. 190 f. Dissertação (Mestrado em Valor nutricional de alimentos e de dietas; Nutrição nas enfermidades agudas e crônicas não transmis) - Universidade Federal de Viçosa, Viçosa, 2007. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/2804 |
identifier_str_mv |
BADARÓ, Andréa Cátia Leal. Appropriate practices for restaurant services: a study on commercial restaurants in the city of Ipatinga, state of Minas Gerais. 2007. 190 f. Dissertação (Mestrado em Valor nutricional de alimentos e de dietas; Nutrição nas enfermidades agudas e crônicas não transmis) - Universidade Federal de Viçosa, Viçosa, 2007. |
url |
http://locus.ufv.br/handle/123456789/2804 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Viçosa |
dc.publisher.program.fl_str_mv |
Mestrado em Ciência da Nutrição |
dc.publisher.initials.fl_str_mv |
UFV |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Valor nutricional de alimentos e de dietas; Nutrição nas enfermidades agudas e crônicas não transmis |
publisher.none.fl_str_mv |
Universidade Federal de Viçosa |
dc.source.none.fl_str_mv |
reponame:LOCUS Repositório Institucional da UFV instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
instname_str |
Universidade Federal de Viçosa (UFV) |
instacron_str |
UFV |
institution |
UFV |
reponame_str |
LOCUS Repositório Institucional da UFV |
collection |
LOCUS Repositório Institucional da UFV |
bitstream.url.fl_str_mv |
https://locus.ufv.br//bitstream/123456789/2804/1/01%20-%20capa_capitulo%203.pdf https://locus.ufv.br//bitstream/123456789/2804/2/02%20-%20Apendice%20A_B.pdf https://locus.ufv.br//bitstream/123456789/2804/3/03%20-%20Apendice%20C.pdf https://locus.ufv.br//bitstream/123456789/2804/4/04%20-%20Apendices%20D_E_F.pdf https://locus.ufv.br//bitstream/123456789/2804/5/01%20-%20capa_capitulo%203.pdf.txt https://locus.ufv.br//bitstream/123456789/2804/6/02%20-%20Apendice%20A_B.pdf.txt https://locus.ufv.br//bitstream/123456789/2804/7/03%20-%20Apendice%20C.pdf.txt https://locus.ufv.br//bitstream/123456789/2804/8/04%20-%20Apendices%20D_E_F.pdf.txt https://locus.ufv.br//bitstream/123456789/2804/9/01%20-%20capa_capitulo%203.pdf.jpg https://locus.ufv.br//bitstream/123456789/2804/10/02%20-%20Apendice%20A_B.pdf.jpg https://locus.ufv.br//bitstream/123456789/2804/11/03%20-%20Apendice%20C.pdf.jpg https://locus.ufv.br//bitstream/123456789/2804/12/04%20-%20Apendices%20D_E_F.pdf.jpg |
bitstream.checksum.fl_str_mv |
b3f3cb144258762b6fa8c67b8a93278c 5d8753af037381616870eace40185a1f a7a5f9c081a85719b370388bcd06f7a1 bdcce1a58355e78cc10c586caac45755 e559cce90ccdff9d5ccf6d7d8acc9df4 54df09e365b1b96453186d44d7b4f03d dbcbeadb0f7571279d0375a2193f3269 cae5f2e4a4abe8bacd55be4f375e2c1f f313edef262efa68c6f9e67f03f3de7e c046bdfb158e1925782318a4c4d63d66 d639dc344f44486562e1af1852b7a345 ecce67adf68a12ea484b02debc22c84a |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 MD5 MD5 MD5 MD5 MD5 MD5 MD5 MD5 MD5 |
repository.name.fl_str_mv |
LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV) |
repository.mail.fl_str_mv |
fabiojreis@ufv.br |
_version_ |
1801212846723301376 |