Assessment of good practices in hospital food service by comparing evaluation tools

Introduction: since food service in hospitals comple - ments medical treatment, it should be produced in pro - per hygienic and sanitary conditions. It is a well-known fact that food-transmitted illnesses affect with greater severity hospitalized and immunosuppressed patients. Aims: good practic...

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Bibliographic Details
Published in:Nutrición Hospitalaria
Main Authors: Juliana Macedo Gonçalves, Kelly Lameiro Rodrigues, Ângela Teresinha Santiago Almeida, Giselda Maria Pereira, Márcia Rúbia Duarte Buchweitz
Format: Artigo
Language:Inglês
Published: Sociedad Española de Nutrición Parenteral y Enteral 2015
Subjects:
Medicina
Legislation
Good practice
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Online Access:https://www.redalyc.org/articulo.oa?id=309243319054
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