Best practices in food preparation in micro and small business

Abstract

The study assessed the existing knowledge about good practices in food preparation. Such good practices include food temperature management, plus the cleaning and sanitation processes in order to maintain safety in food. A descriptive cross-sectional study was conducted during the period comprised between May 14 and May 30, 2013. Nine different types of food where evaluated, most of which were contaminated by bacterium, including Escherichia coli. There is a probability that not all foods in the site under study are contaminated, since the sample was not random, therefore, food contamination cannot be generalized in the area of study.

Entorno, august 2014, issue 56: 16-21