Abstract

CABALLERO TORRES, Ángel  and  CARDONA GALVEZ, Marta. Factors that influence vitamin E and C deficiencies in pregnant women and newborn infants. Rev Cubana Salud Pública [online]. 2004, vol.30, n.2, pp. 0-0. ISSN 1561-3127.

The scientific literature often points out the importance of the food temperature control, therefore, this paper was aimed at evaluating the level of knowledge and application of this topic by supervisors trained in sanitary protection of foodstuffs. Surveys administered before, immediately after and two years after the training course, analyzed the knowledge attained by 30 supervisors on the sanitary importance of food temperature control as well as their habits in handling thermometers to draw temperature/time curves, to evaluate foodstuffs, to study outbreaks of foodborne diseases and to verify the cooking, preservation, exposure and cooling processes of food. Training did raise the level of knowledge immediately after being received and its effects on the technical preparation of the trainees can still be observed after two years, although the information repetition during this period may have had some influence. Even though, the trained personnel, who positively assess thermometer, used this instrument a lot; such utilization is not sufficient indeed when checking the cooking and cooling procedures or making temperature vs time curves in food processing

Keywords : foodstuffs; temperature; training.