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Abstract(s)
Food safety is an important issue worldwide, once foodborne diseases are a significant cause of morbidity and mortality. The selection of reliable suppliers and inspection of incoming raw materials/ingredients are crucial to guarantee the safety of food. Regarding to the freshness of fish products it can be perceived in sensory terms by sight, touch, smell and taste. Food operators should therefore be effectively trained to ensure that inspection procedures are adequately performed.
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Citation
Morais, R., Gomes, S., & Freitas, M. (2015). Practices of receiving fish products and the sensory perception of its quality by food operators: the importance of training programs. In R. A. Silva, P. Baylina, F. Q. Vieira, C. Barrias, M. Rubim, T. Coelho, C. Prudêncio, & Â. Jesus (Eds.), II Congresso Internacional da Saúde Gaia Porto: Livro de Resumos (1st ed., Vol. 1, pp. 120). Escola Superior de Tecnologia da Saúde do Instituto Politécnico do Porto.
Publisher
Escola Superior de Tecnologia da Saúde do Instituto Politécnico do Porto