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Author: Manuel Segura Beneyto
Publisher: Editorial Club Universitario
ISBN: 8499480942
Category : Education
Languages : es
Pages : 296
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Book Description
Las comidas preparadas en establecimientos de hostelería: bares, restaurantes, hoteles, y en otro tipo de empresas de elaboración y servicio de comidas para colectividades, pueden constituir un riesgo sanitario si se contaminan con peligros de tipo biológico, químico o físico durante su preparación y servicio, sirviendo como vehículo de infección o intoxicaciones, con el consiguiente impacto en la salud pública. Dada la importancia en la actividad económica y el empleo que tiene actualmente el sector de comidas preparadas en nuestro país, por la gran cantidad de raciones que a diario se sirven en estos establecimientos, es necesario garantizar que la preparación y suministro de comidas preparadas no ponga en peligro la salud de los clientes, mediante la implantación de medidas de higiene y autocontroles de la seguridad alimentaria por parte de las empresas y del personal manipulador de alimentos. Este texto pretende contribuir a la formación de los manipuladores de alimentos del sector de comidas preparadas, como guía didáctica útil para obtener el certificado de formación necesario para el acceso a un puesto de trabajo en cocina o servicio, o para su actualización. Al mismo tiempo, puede servir como texto de consulta para otros lectores interesados en aumentar sus conocimientos en esta materia.
Author: Manuel Segura Beneyto
Publisher: Editorial Club Universitario
ISBN: 8499480942
Category : Education
Languages : es
Pages : 296
Get Book Here
Book Description
Las comidas preparadas en establecimientos de hostelería: bares, restaurantes, hoteles, y en otro tipo de empresas de elaboración y servicio de comidas para colectividades, pueden constituir un riesgo sanitario si se contaminan con peligros de tipo biológico, químico o físico durante su preparación y servicio, sirviendo como vehículo de infección o intoxicaciones, con el consiguiente impacto en la salud pública. Dada la importancia en la actividad económica y el empleo que tiene actualmente el sector de comidas preparadas en nuestro país, por la gran cantidad de raciones que a diario se sirven en estos establecimientos, es necesario garantizar que la preparación y suministro de comidas preparadas no ponga en peligro la salud de los clientes, mediante la implantación de medidas de higiene y autocontroles de la seguridad alimentaria por parte de las empresas y del personal manipulador de alimentos. Este texto pretende contribuir a la formación de los manipuladores de alimentos del sector de comidas preparadas, como guía didáctica útil para obtener el certificado de formación necesario para el acceso a un puesto de trabajo en cocina o servicio, o para su actualización. Al mismo tiempo, puede servir como texto de consulta para otros lectores interesados en aumentar sus conocimientos en esta materia.
Author: Andrew Tatarsky
Publisher: Jason Aronson
ISBN: 1461628709
Category : Psychology
Languages : en
Pages : 392
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Book Description
This ground-breaking volume provides readers with both an overview of harm reduction therapy and a series of ten case studies, treated by different therapists, that vividly illustrate this treatment approach with a wide variety of clients. Harm reduction is a framework for helping drug and alcohol users who cannot or will not stop completely—the majority of users—reduce the harmful consequences of use. Harm reduction accepts that abstinence may be the best outcome for many but relaxes the emphasis on abstinence as the only acceptable goal and criterion of success. Instead, smaller incremental changes in the direction of reduced harmfulness of drug use are accepted. This book will show how these simple changes in emphasis and expectation have dramatic implications for improving the effectiveness of psychotherapy in many ways. From the Foreword by Alan Marlatt, Ph.D.: “This ground-breaking volume provides readers with both an overview of harm reduction therapy and a series of ten case studies, treated by different therapists, that vividly illustrate this treatment approach with a wide variety of clients. In his introduction, Andrew Tatarsky describes harm reduction as a new paradigm for treating drug and alcohol problems. Some would say that harm reduction embraces a paradigm shift in addiction treatment, as it has moved the field beyond the traditional abstinence-only focus typically associated with the disease model and the ideology of the twelve-step approach. Others may conclude that the move toward harm reduction represents an integration of what Dr. Tatarsky describes as the “basic principles of good clinical practice” into the treatment of addictive behaviors. “Changing addiction behavior is often a complex and complicated process for both client and therapist. What seems to work best is the development of a strong therapeutic alliance, the right fit between the client and treatment provider. The role of the harm reduction therapist is closer to that of a guide, someone who can provide support an
Author: Richard A. Sprenger
Publisher:
ISBN: 9781910964347
Category :
Languages : en
Pages : 39
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Book Description
Author: Committee on Nutrition Standards for Foods in Schools
Publisher: National Academies Press
ISBN: 0309108020
Category : Medical
Languages : en
Pages : 296
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Book Description
Food choices and eating habits are learned from many sources. The school environment plays a significant role in teaching and modeling health behaviors. For some children, foods consumed at school can provide a major portion of their daily nutrient intake. Foods and beverages consumed at school can come from two major sources: (1) Federally funded programs that include the National School Lunch Program (NSLP), the School Breakfast Program (SBP), and after-school snacks and (2) competitive sources that include vending machines, "a la carte" sales in the school cafeteria, or school stores and snack bars. Foods and beverages sold at school outside of the federally reimbursable school nutrition programs are referred to as competitive foods because they compete with the traditional school lunch as a nutrition source. There are important concerns about the contribution of nutrients and total calories from competitive foods to the daily diets of school-age children and adolescents. Nutrition Standards for Foods in Schools offers both reviews and recommendations about appropriate nutrition standards and guidance for the sale, content, and consumption of foods and beverages at school, with attention given to foods and beverages offered in competition with federally reimbursable meals and snacks. It is sure to be an invaluable resource to parents, federal and state government agencies, educators and schools, health care professionals, food manufacturers, industry trade groups, media, and those involved in consumer advocacy.
Author: Thomas J. Montville
Publisher:
ISBN: 9781555813963
Category : Electronic books
Languages : en
Pages : 0
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Book Description
Presents issues in food microbiology.
Author: Nick Heather
Publisher:
ISBN:
Category : Alcoholics
Languages : en
Pages : 26
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Book Description
Author: World Health Organization
Publisher:
ISBN: 9789241548090
Category : Medical
Languages : en
Pages : 0
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Book Description
"WHO has developed this manual in order to strengthen the laboratory diagnosis and virological surveillance of influenza infection by providing standard methods for the collection, detection, isolation and characterization of viruses."--Publisher's description.
Author: Richard Muther
Publisher: McGraw-Hill Companies
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 392
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Book Description
Textbooks on ergonomics, with particular reference to factory organization in engineering industries - covers factors in the utilisation of machine tools and other equipment, psychological aspects, occupational safety, storage, maintenance, production processes, quality control, time factors, the elimination of noise, etc. Organisational diagrams.
Author: William R. Miller
Publisher: Guilford Press
ISBN: 9781572305632
Category : Psychology
Languages : en
Pages : 428
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Book Description
This bestselling work has introduced hundreds of thousands of professionals and students to motivational interviewing (MI), a proven approach to helping people overcome ambivalence that gets in the way of change. William R. Miller and Stephen Rollnick explain current thinking on the process of behavior change, present the principles of MI, and provide detailed guidelines for putting it into practice. Case examples illustrate key points and demonstrate the benefits of MI in addictions treatment and other clinical contexts. The authors also discuss the process of learning MI. The volume’s final section brings together an array of leading MI practitioners to present their work in diverse settings.
Author: A. M. Pearson
Publisher: Springer Science & Business Media
ISBN: 1461521491
Category : Science
Languages : en
Pages : 408
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Book Description
The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry and seafood inspection systems. The next chapter discusses how RACCP principles can be extended to production of meat, poultry and seafoods, a most important area involved in producing a safe food supply. Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products. Chapter 6 covers the entire area of fish and seafoods, including both fresh and processed products from the standpoints of spoilage and hazards.
