A training course on food hygiene for butchers: measuring its effectiveness through microbiological analysis and the use of an inspection checklist.

@article{Vaz2005ATC,
  title={A training course on food hygiene for butchers: measuring its effectiveness through microbiological analysis and the use of an inspection checklist.},
  author={Maria Luiza Santomauro Vaz and Neil Ferreira Novo and Dirce M. Sigulem and T{\^a}nia Beninga de Morais},
  journal={Journal of food protection},
  year={2005},
  volume={68 11},
  pages={2439-42}
}
The effectiveness of food hygiene training for a group of retail butchers was evaluated with the aim of verifying whether the butchers modified their behavior in the light of knowledge gained and whether their acquired knowledge or behavior change was sustained over a period of time. Microbiological analysis (enumeration of mesophilic and coliform bacteria and Escherichia coli) of a raw semiprocessed product (stuffed rolled beef) was conducted, and an inspection checklist was issued before the… CONTINUE READING