MEAL – Segurança Alimentar 2010/2011

Sumários e Apresentações

Aula

Data

Sumário

Apresentações

1

11/03/11

Apresentação

 

Distribuição de artigos

 

 

2

18/03/11

 

Tânia - Murat Bas et al., 2007.  Difficulties and barriers for the implementing of HACCP and food safety systems in food businesses in Turkey. Food Control 18, 124-130

 

Dânia e Inês -Wallace, C. e Williams, 2001. Pre-requisites: a help or a hindrance to HACCP? Food Control 12, 235-240

 

JoanaF, Sara e Marta -Powell et al., 2011. Enhancing food safety culture to reduce rates of foodborne illness. Food Control 22, 235-240

 

JoanaS, Mónica e JoanaG - Wilcock, A. et al., 2011. Effective implementation of food safety initiatives: Managers’, food safety coordinators’ and production workers’ perspectives.  Food Control 22, 27-33.

 

Eulália e Carina -Gomes-Neves, E. et al., 2011. Meat handlers training in Portugal: A survey on knowledge and practice. Food Control 22, 501-507.

 

João, Hugo e Luciana -Walker, E., 2003. Hazard analysis critical control point and prerequisite programme implementation in small and medium size food businesses. Food Control 14, 169-174

3

25/03/11

Liliana e Vanessa - Sarter, S.; Sarter, G. e  Gilabert, P. , 2010.A Swot analysis of HACCP implementation in Madagascar. Food Control 21, 253–259

 

Inês e Joana S - Shih, K-M e Wang, W-K. 2011.  Factors influencing HACCP implementation in Taiwanese public hospital kitchens. Food Control 22, 496-500

 

Joana F e Mónica -Veiros, M.B.; Proença,  R.P.C.; Santos,  M.C.T.; Kent-Smith, L. e Rocha, A., 2009. Food safety practices in a Portuguese canteen. Food Control 20, 936–941.

 

Sara e Hugo - Wua, X [et al.], 2010. Socio-technical innovations for total food chain safety during the 2008 Beijing Olympics and Paralympics and beyond. Trends in Food Science & Technology 21, 44-51

 

Joana G e Luciana - Torres, D.H., 2000. Role of government in HACCP audit: a Cuban perspective. Food Control 11,365-369

4

01/04/11

Dânia e Vanessa - Taylor, E. 2001. HACCP in small companies. Benefit or Burden? Food Control 12, 217-222.

 

Tânia, Liliana e Bruno - Mortimore, S. 2001. How to make HACCP work in practice. Food Control 12, 209-215

 

Marta e Eulália - Sperber, WH, 1998. Auditing and verification of food safety and HACCP. Food Control 9 (2-3), 157-162.

5

08/04/11

Luciana e Joana F - Lee, J. A. e Hathaway, S. C., 1998. The challenge of designing valid HACCP plans for raw food commodities. Food Control 9 (2-3), 111-117.

 

Joana S e Inês - Untermann,  F., 1999. Food safety management and misinterpretation of HACCP. Food Control 10, 161-167.

 

Carina e Mónica - Taylor, E., 2008. A new method of HACCP for the catering and food service industry. Food Control  19, 126-134.

 

Sara e Joana G - Azanza e  Zamora-Luna. 2005. Barriers of HACCP team members to guideline adherence. Food Control 16, 15-22.

6

29/04/11

Bruno e Eulália -Virginia N. Scott, 2005. How does industry validate elements of HACCP plans? Food Control 16 (2005) 497–503.

João e Carina - Spencer Henson , Georgina Holt e James Northen, 1999. Costs and benefits of implementing HACCP in the UK dairy processing sector. Food Control 10 (1999) 99-106

 

Tânia e Liliana - H.M. Lupin, M.A. Parin e A. Zugarramurdi, 2010. HACCP economics in fish processing plants. Food Control 21 (2010) 1143–1149

 

Marta e Hugo - te Giffel, MC; Meeuwisse, J e de Jong P., 2001. Control of milk processing based on rapid detection of micro-organisms. Food Control 12 (2001) 305-309.

7

20/05/11

Inês e Vanessa - Diane G. Newell [et al.], 2010. Food-borne diseases — The challenges of 20 years ago still persist while new ones continue to emerge. International Journal of Food Microbiology 139 (2010) S3–S15

8

27/05/11

Sara e João - Arie H. Havelaar [et al.], 2010. Future challenges to microbial food safety. International Journal of Food Microbiology 139 (2010) S79–S94.

 

Joana S e Joana G - T.E. Quested [et al.], 2010. Trends in technology, trade and consumption likely to impact on microbial food safety. International Journal of Food Microbiology 139 (2010) S29–S42

 

Dânia e Tânia - L. Ruiz-Garcia, G. Steinberger e M. Rothmund, 2010. A model and prototype implementation for tracking and tracing agricultural batch products along the food chain. Food Control 21, 112-121.

 

Carina e Marta - Casey Jacob,  Lisa Mathiasen , Douglas Powell, 2010. Designing effective messages for microbial food safety hazards. Food Control 21, 1-6.

 

Bruno e Mónica - R.V. Tauxe, M.P. Doyle , T. Kuchenmüller , J. Schlundt , C.E. Stein, 2010. Evolving public health approaches to the global challenge of foodborne infections.  International Journal of Food Microbiology 139 (2010) S16–S28

9

03/06/11

Dânia e Eulália - M. Jevsnik a, V. Hlebec , P. Raspor, 2008. Consumers’ awareness of food safety from shopping to eating. Food Control 19, 737–745

 

Liliana e João - Caroline Opolski Medeiros , Suzi Barletto Cavalli , Elisabete Salay , Rossana Pacheco C. Proença, 2011. Assessment of the methodological strategies adopted by food safety training programmes for food service workers: A systematic review. Food Control 22, 1136-1144.

 

Hugo, Luciana e Vanessa - M.F. Stringer , M.N. Hall, The Breakdowns in Food Safety Group, 2007. A generic model of the integrated food supply chain to aid the investigation of food safety breakdowns. Food Control 18, 755–765.

 

Joana F e Bruno - Leon G.M. Gorris, 2005. Food safety objective: An integral part of food chain management. Food Control 16, 801–809.

 

10

17/06/11

Tânia e Mónica - S.C. Duarte a, A. Tanello d, A. Pena a, C.M. Lino , C.D. Matos , M.B.P.P. Oliveira , M.R. Alves, "Evaluation of ochratoxin A exposure degree in two Portuguese cities through wheat and maize bread consumption during the winter 2007”

 

JoanaF e JoanaS - M. V. Jones, 1998. Application of HACCP to identify hygiene risks in the home International Biodeterioration & Biodegradation 41, 191-199.

 

Liliana eJoanaG - Doménech, E., et al., Implementation and effectiveness of the HACCP and pre-requisites in food establishments, Food Control (2011), doi:10.1016/j.foodcont.2011.03.001

 

Sara e Carina - Paula C. Alvito, Eric A. Sizoo, Cristina M. M. Almeida,  Hans P. van Egmond. Occurrence of Aflatoxins and Ochratoxin A in Baby Foods in Portugal. Food Anal. Methods (2010) 3:22–30

11

25/06/11

Dânia, Eulália e Inês - R.A. Pearce, D.J. Bolton, J.J. Sheridan, D.A. McDowell,I.S. Blair, D. Harrington, 2004. Studies to determine the critical control points in pork slaughter hazard analysis and critical control point systems. International Journal of Food Microbiology 90 (2004) 331– 339

 

Luciana e Vanessa - R. A. Molins, Y. Motarjemi and F. K. Käferstein, 2001. Irradiation: a critical control point in ensuring the microbiological safety of raw foods. Food Control Volume 12, Issue 6, September 2001, Pages 347-356.

 

Bruno e Marta - Vânia Ferreira, Joana Barbosa, Sandra Vendeiro, Ana Mota, Fátima Silva, Maria João Monteiro, Tim Hogg, Paul Gibbs, Paula Teixeira, 2006.Chemical and Microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety. Meat Science 73 (2006) 570–575.

 

João e Hugo - Diána Bánáti, 2011. Consumer response to food scandals and scares. Trends in Food Science & Technology 22 (2011) 56-60.

12

 

(Os alunos não compareceram para as apresentações programadas)

- Avaliação da UC por parte dos Alunos

Avaliação da UC Pelos alunos

 

 

 

Pauta de Frequência

 

 

Trabalho Daniela

Pauta de Exame

 

Última actualização 21-03-2012 por João Noronha