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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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| Publicado no: | Nutrición Hospitalaria |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Sociedad Española de Nutrición Parenteral y Enteral
2015
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=309243319054 |
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