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Research Article
Good Manufacturing Practices in Brazilian Industries
Anna CláudiaSahade Brunatti1
Bryan de Souza Lima2
Pedro Henrique Silva de Rossi3
12Researcher, Department of Nutrition, Faculty of Food Technology of Marilia, São Paulo, Brazil. 3Researcher, Department of Public Health, Faculty New Immigrant Sale, Minas Gerais, Brazil.
Published Online: May-June 2022
Pages: 587-589
Cite this article
No DOIReferences
[1]. BARBOSA, LORNA BANDEIRA, MOREIRA, MARTA DA ROCHA, LUSTOSA, IRAMAIA BRUNO SILVA, BRITO, FERNANDO CÉSAR
RODRIGUES, SOUSA, VERLAINE SUÊNIA SILVA DE, & CABRAL, LISIDNA DE ALMEIDA. (2018). Evaluation of good hygienicsanitary practices in food trucks.Motricidade,14(1), 226-231.
[2]. BRAZIL. (2017) Ministry of Health. Foodborne diseases (FDA). http://portalsaude.saude.gov.br/index.php/oministerio/principal/secretarias/svs/doencas-transmitidas-por-alimentos-dta.
[3]. BUZINARO, D.V.C., & GASPAROTTO, A.M.S. (2019). How the implementation of good manufacturing practices (GMP) helps
competitiveness and quality in an industry.Revista Interface Tecnológica,16(2),371-382. https://doi.org/10.31510/infa.v16i2.662.
[4]. DE ANDRADE, M.L., & STURION, G.L. (2015). Food safety in food services in the tourism sector. Food and Nutrition Security,22(1),
618-632. https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8641595.
[5]. FERREIRA, J.S., CERQUEIRA, E.S, CARVALHO, J.S., OLIVEIRA, L.C., COSTA, W.L.R., & ALMEIDA, R.C.C (2013), Knowledge,
attitudes and practices in food safety of food handlers in public hospitals in Salvador, Bahia . Bahia Journal of Public Health, 37(1), 35-
55. https://doi.org/10.22278/2318-2660.2013.v37.n0.a589
[6]. MARCHIORI, C. (2015). Diagnosis and implementation of good manufacturing practices in a canning industry in the city of Francisco
Beltrão, PR. http://repositorio.roca.utfpr.edu.br/jspui/handle/1/7185.
[7]. MARINS, B.R. (2014). Food security in the context of health surveillance: reflections and practices.
https://www.arca.fiocruz.br/handle/icict/8649.
[8]. NUNES, G.Q., ADAMI, F.S., & FASSINA, P. (2017). Good practices in school food services. Food and Nutrition Security,24(1), 26-32.
https://doi.org/10.20396/san.v24i1.8648035.
[9]. OLIVEIRA, A.B.A.D., PAULA, C.M.D.D., CAPALONGA, R., CARDOSO, M.R.D.I., & TONDO, E.C. (2010). Foodborne diseases, main
etiological agents and general aspects: a review. HCPA Magazine. Porto Alegre. vol. 30, no. 3 (Jul./Sep. 2010), 279-285.
[10]. PANDOLFI, I.A., MOREIRA, L.Q., & TEIXEIRA, E.M.B. (2020). Food security and food services - literature review.Brazilian
Journal of Development,6(7), 42237-42246.
[11]. PEREIRA, W.B.B., & ZANARDO, V.P.S. (2020). Management of good practices in a school canteen.Vivências,16(30), 193-200.
https://doi.org/10.31512/vivencias.v16i30.152.
[12]. SANITARY SURVEILLANCE STATE OF SANTA CATARINA. (2017) Foodborne Disease (DTA). Santa Catarina.
http://www.vigilanciasanitaria.sc.gov.br/
[13]. SANTOS, C., SANTOS, E., BRANCO, V., SOARES, C., & SARAIVA, A. (2014). Food security in risk groups. Revista INFAD de
Psicología. International Journal of Developmental and Educational Psychology,6(1), 337-342.
[14]. SEBRAE (2018) Support service for micro and small companies in the Amazon-SEBRAE/AM.Good Practices for Food Handlers.
[15]. VERONEZI, C. T., & CAVEIÃO, C. (2016). The importance of implementing good manufacturing practices in the food
industry.RevistaSaúde e Desenvolvimento,8(4), 90-103.
[16]. WHO - World Health Organization. (2008). Exposure assessment of microbiological hazards in food: guidelines (Vol. 7). World
Health Organization.
[17]. YU, H., NEAL, J. A., & SIRSAT, S. A. (2018). Consumers' food safety risk perceptions and willingness to pay for fresh-cut produce
with lower risk of foodborne illness.Food Control, 86, 83-89.
RODRIGUES, SOUSA, VERLAINE SUÊNIA SILVA DE, & CABRAL, LISIDNA DE ALMEIDA. (2018). Evaluation of good hygienicsanitary practices in food trucks.Motricidade,14(1), 226-231.
[2]. BRAZIL. (2017) Ministry of Health. Foodborne diseases (FDA). http://portalsaude.saude.gov.br/index.php/oministerio/principal/secretarias/svs/doencas-transmitidas-por-alimentos-dta.
[3]. BUZINARO, D.V.C., & GASPAROTTO, A.M.S. (2019). How the implementation of good manufacturing practices (GMP) helps
competitiveness and quality in an industry.Revista Interface Tecnológica,16(2),371-382. https://doi.org/10.31510/infa.v16i2.662.
[4]. DE ANDRADE, M.L., & STURION, G.L. (2015). Food safety in food services in the tourism sector. Food and Nutrition Security,22(1),
618-632. https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8641595.
[5]. FERREIRA, J.S., CERQUEIRA, E.S, CARVALHO, J.S., OLIVEIRA, L.C., COSTA, W.L.R., & ALMEIDA, R.C.C (2013), Knowledge,
attitudes and practices in food safety of food handlers in public hospitals in Salvador, Bahia . Bahia Journal of Public Health, 37(1), 35-
55. https://doi.org/10.22278/2318-2660.2013.v37.n0.a589
[6]. MARCHIORI, C. (2015). Diagnosis and implementation of good manufacturing practices in a canning industry in the city of Francisco
Beltrão, PR. http://repositorio.roca.utfpr.edu.br/jspui/handle/1/7185.
[7]. MARINS, B.R. (2014). Food security in the context of health surveillance: reflections and practices.
https://www.arca.fiocruz.br/handle/icict/8649.
[8]. NUNES, G.Q., ADAMI, F.S., & FASSINA, P. (2017). Good practices in school food services. Food and Nutrition Security,24(1), 26-32.
https://doi.org/10.20396/san.v24i1.8648035.
[9]. OLIVEIRA, A.B.A.D., PAULA, C.M.D.D., CAPALONGA, R., CARDOSO, M.R.D.I., & TONDO, E.C. (2010). Foodborne diseases, main
etiological agents and general aspects: a review. HCPA Magazine. Porto Alegre. vol. 30, no. 3 (Jul./Sep. 2010), 279-285.
[10]. PANDOLFI, I.A., MOREIRA, L.Q., & TEIXEIRA, E.M.B. (2020). Food security and food services - literature review.Brazilian
Journal of Development,6(7), 42237-42246.
[11]. PEREIRA, W.B.B., & ZANARDO, V.P.S. (2020). Management of good practices in a school canteen.Vivências,16(30), 193-200.
https://doi.org/10.31512/vivencias.v16i30.152.
[12]. SANITARY SURVEILLANCE STATE OF SANTA CATARINA. (2017) Foodborne Disease (DTA). Santa Catarina.
http://www.vigilanciasanitaria.sc.gov.br/
[13]. SANTOS, C., SANTOS, E., BRANCO, V., SOARES, C., & SARAIVA, A. (2014). Food security in risk groups. Revista INFAD de
Psicología. International Journal of Developmental and Educational Psychology,6(1), 337-342.
[14]. SEBRAE (2018) Support service for micro and small companies in the Amazon-SEBRAE/AM.Good Practices for Food Handlers.
[15]. VERONEZI, C. T., & CAVEIÃO, C. (2016). The importance of implementing good manufacturing practices in the food
industry.RevistaSaúde e Desenvolvimento,8(4), 90-103.
[16]. WHO - World Health Organization. (2008). Exposure assessment of microbiological hazards in food: guidelines (Vol. 7). World
Health Organization.
[17]. YU, H., NEAL, J. A., & SIRSAT, S. A. (2018). Consumers' food safety risk perceptions and willingness to pay for fresh-cut produce
with lower risk of foodborne illness.Food Control, 86, 83-89.
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