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Evaluación del estado de implementación de buenas prácticas de fabricación (BPF) en servicios de alimentación colectiva de cuarteles de Carabineros de Chile, de la Región Metropolitana de Santiago de Chile
(Universidad de Chile, 2017)
con la modalidad concesionada (personal civil que postula para desempeñar labores en un servicio de alimentación, sin tener necesariamente conocimientos en inocuidad y calidad de alimentos) y veinte administrados por personal institucional (personal...
The system of power of Carabineros de Chile, referred to the different quarters of the región Metropolitana (Metropolitan Police), has as beneficiaries more than 24,000 officers, constituting 45% of the staffing of the country. This thesis aims to make a diagnosis of the State of implementation of the good manufacturing practices by concessionary companies and institutional personnel handling food (Commission Ranch), with respect to the food services developed in units Carabineros of Chile, located in the Metropolitan Region, generate a plan of action to improve the current state of their practices considering that, according to previous assessments by the institution's staff, only 50% of them complies with good manufacturing practices. For this study, it was designed and validated checklist, which was used as a tool to apply to all establishments in the Metropolitan Region. The sample was made up of a total of fifty and two establishments, of which, thirty-two work with concession modality and twenty managed by institutional staff. Units that use the voucher system of power (fifteen establishments, corresponding to 22% of the total) were excluded. Has established a requirement of 70% of compliance of the list of verification designed for such purposes. Of the total number of inspected establishments (n = 52), the minimum percentage obtained of the total number of surveys was 29.08% and maximum 71,08%, there was no one that obtains the maximum score established on the checklist. 9.6% of them (n = 5) were able to approve the checklist (70%-100%), while a 90,4% failed to meet the minimum. Within which they did not meet, were analyzed to that future might be candidates to comply by maintaining a nearly 70% established percentage, the breakdown was obtained 55,77% (n = 29) (50.1% - 70%) are in a range closer to approval, while a 38,46% (n = 20), they fluctuated between 0% and 50%. The main unfulfilled aspects, include foods altered by expired date (use and possession of these) or modified by the presence of microorganisms (meat with smelly, greenish, fungi on fruits and vegetables, fermented ready meals); breach of the provisions of the contract (not trained staff, poor cleanliness and hygiene of the kitchen and wine cellars), lack of supplies for handwashing (hot water, SOAP, hand drying system); inappropriate systems of storage of food, coolers and cellars, (disorder, dirt, lack of temperature records) and inappropriate storage of cleaning products. The results of this work show the need to improve the supervision of the compliance with GMP, with special focus on aspects with greater impact on the safety of food, in order to ensure the development and distribution of safe food preparations, activities that take a fundamental importance in assessing the power of the officials of this institution...
The system of power of Carabineros de Chile, referred to the different quarters of the región Metropolitana (Metropolitan Police), has as beneficiaries more than 24,000 officers, constituting 45% of the staffing of the country. This thesis aims to make a diagnosis of the State of implementation of the good manufacturing practices by concessionary companies and institutional personnel handling food (Commission Ranch), with respect to the food services developed in units Carabineros of Chile, located in the Metropolitan Region, generate a plan of action to improve the current state of their practices considering that, according to previous assessments by the institution's staff, only 50% of them complies with good manufacturing practices. For this study, it was designed and validated checklist, which was used as a tool to apply to all establishments in the Metropolitan Region. The sample was made up of a total of fifty and two establishments, of which, thirty-two work with concession modality and twenty managed by institutional staff. Units that use the voucher system of power (fifteen establishments, corresponding to 22% of the total) were excluded. Has established a requirement of 70% of compliance of the list of verification designed for such purposes. Of the total number of inspected establishments (n = 52), the minimum percentage obtained of the total number of surveys was 29.08% and maximum 71,08%, there was no one that obtains the maximum score established on the checklist. 9.6% of them (n = 5) were able to approve the checklist (70%-100%), while a 90,4% failed to meet the minimum. Within which they did not meet, were analyzed to that future might be candidates to comply by maintaining a nearly 70% established percentage, the breakdown was obtained 55,77% (n = 29) (50.1% - 70%) are in a range closer to approval, while a 38,46% (n = 20), they fluctuated between 0% and 50%. The main unfulfilled aspects, include foods altered by expired date (use and possession of these) or modified by the presence of microorganisms (meat with smelly, greenish, fungi on fruits and vegetables, fermented ready meals); breach of the provisions of the contract (not trained staff, poor cleanliness and hygiene of the kitchen and wine cellars), lack of supplies for handwashing (hot water, SOAP, hand drying system); inappropriate systems of storage of food, coolers and cellars, (disorder, dirt, lack of temperature records) and inappropriate storage of cleaning products. The results of this work show the need to improve the supervision of the compliance with GMP, with special focus on aspects with greater impact on the safety of food, in order to ensure the development and distribution of safe food preparations, activities that take a fundamental importance in assessing the power of the officials of this institution...
Calidad microbiológica de alimentos para perros comercializados a granel
(Universidad de Chile, 2006)
El siguiente estudio se realizó con el fin de comprobar la calidad microbiológica de los alimentos comerciales para perros expendidos a granel, y posteriormente contrastarla con la calidad microbiológica que presentan los mismos alimentos en envases...
Plan de negocios para producción y comercialización de Kombucha envasada
(Universidad de Chile, 2021)
ingredientes benéficos que ayuden a combatir enfermedades y promover una buena salud. En dichos estudios se revela además, una disposición positiva a pagar más por dichos alimentos, sobre todo en la población más joven. Particularmente en Chile, indican que...
El cubo de la promoción de salud. Un enfoque integrado para el diseño de intervenciones efectivas
(Sociedad Chilena de Nutrición, 2018)
para
la salud. Por ejemplo, en nuestra sociedad se avanza en
reconocer que el consumo de alimentos altos en grasas,
sodio y azúcares; el consumo inmoderado de alcohol y el
tabaquismo son EV poco saludables. La cultura, la situación
económica, los...
, estudiantil, público e institucional), la producción agropecuaria y acceso de alimentos, la regulación de los mercados, así como por las creencias, valores, educación y determinantes propios de cada cultura17. ¿Dónde? los espacios de la promoción de salud...
, estudiantil, público e institucional), la producción agropecuaria y acceso de alimentos, la regulación de los mercados, así como por las creencias, valores, educación y determinantes propios de cada cultura17. ¿Dónde? los espacios de la promoción de salud...
La ley 20.606, su legislación complementaria y sus consecuencias jurídicas en marco de la OMC
(Universidad de Chile, 2015)
Esta investigación analiza la consistencia de la Ley 20.606, Sobre la Composición Nutricional de los Alimentos y su publicidad, así como la legislación secundaria con los acuerdos de la Organización Mundial del Comercio (OMC), específicamente con el...
Método Delphi para buscar consenso sobre metodologías educativas en alimentación saludable para alumnos de tercero a quinto año básico, sus familias y profesores
(Aula Médica Ediciones, 2016)
, Alejandra Fuentes-García2 y Judith Salinas1
1Instituto de Nutrición y Tecnología de los Alimentos (INTA). Universidad de Chile. Chile. 2Escuela de Salud Pública. Facultad de Medicina. Universidad de Chile. Chile
Palabras clave:
Método Delphi.
Alimentación...
-participativa y huertos escolares. Padres y profesores deben tener habilidades culinarias saludables para educar a los niños. Estos deben hacer uso racional del dinero en la escuela. Para ello es necesario cambiar la oferta del kiosko hacia alimentos saludables...
-participativa y huertos escolares. Padres y profesores deben tener habilidades culinarias saludables para educar a los niños. Estos deben hacer uso racional del dinero en la escuela. Para ello es necesario cambiar la oferta del kiosko hacia alimentos saludables...
Estrategia y propuesta para la reducción del subdiagnóstico de la enfermedad celiaca en Chile
(Universidad de Chile, 2023)
salud. Ello llevó a desechar el camino natural de lograr que se incorporara en la política pública de salud, en vez de lo cual se propone una estrategia de auto-organización de la comunidad celíaca. Para esto, se hizo una alianza con la Corporación de...
Detección de Salmonella spp. en huevos de la gallina en jaula desde distintos puntos de venta de la Región Metropolitana y su manejo en el hogar por los consumidores en Chile
(Universidad de Chile, 2023)
el Ministerio de Salud el año 2019 los cuales son ocasionados principalmente por una incorrecta manipulación de los alimentos en el hogar.
Con el fin de determinar la prevalencia de Salmonella spp. en la superficie de los huevos provenientes de...
The egg has been the main food associated with Salmonella spp. outbreaks in the USA and Europe. The consumption of this food in Chile represents 10.7 % of the total outbreaks of foodborne illness reported by the Ministry of Health in 2019, which are mostly a consequence of the incorrect food handling at homes. In order to define the prevalence of Salmonella spp. on the surface of eggs belonging to caged hens, commercialized in different areas of the Metropolitan Region (MR) with the purpose to know their subsequent handling in the homes, furthermore the food safety knowledge of consumers in Chile, a non-random selection of 240 samples was carried on. Each sample was composed of 6 eggs that were sold at diverse points of sale in 10 communes of the MR. Moreover, a survey was conducted through social media targeting the adult residents of Chile who regularly purchased, consumed and cooked egg-based foods at home. Among 385 selected individuals who responded to the survey, they were classified by age groups such as young (18 to 29 years), adults (30 to 59 years), and elderly (60 years or older). The 240 samples (1,440 eggs) that were analyzed by using standardized bacteriological methods in the Microbiology and Probiotics Laboratory of INTA, turned out to be negative for Salmonella spp. resulting in a prevalence of 0 %. In accordance with the results obtained from the exact binomial test, the identification frequency of Salmonella spp. would be found within the interval of 0 and 1.24 % with 95 % of confidence. Among the most notable results of the survey, it was found that 80.8 % of Chilean consumers choose eggs that are not dirty or cracked when they make a purchase. Through the observed practices, 36.6 % of the respondents store eggs in the refrigerator door separate from other foods (84.4 %) without washing them beforehand (75 %). In the same way, a significant number of participants indicated that they neither consume (59.5 %) nor prepare foods (55.3 %) containing raw egg, and they recognize that this could present a health risk (86.2 %). Additionally, 65.2 % of the participants highlight that when handling eggs in the kitchen, they keep them separate from ready-to-eat foods, and if they need to separate the yolk from the egg white, they do so using the shell (70.6 %). ix In this survey, it was found that young and adults turn out having better practices related to egg handling at home and also knowledge about food safety compared to the elderly. It was observed that a higher understanding of food safety and awareness of risks between people, enables them to adopt the best practices in egg handling at home...
The egg has been the main food associated with Salmonella spp. outbreaks in the USA and Europe. The consumption of this food in Chile represents 10.7 % of the total outbreaks of foodborne illness reported by the Ministry of Health in 2019, which are mostly a consequence of the incorrect food handling at homes. In order to define the prevalence of Salmonella spp. on the surface of eggs belonging to caged hens, commercialized in different areas of the Metropolitan Region (MR) with the purpose to know their subsequent handling in the homes, furthermore the food safety knowledge of consumers in Chile, a non-random selection of 240 samples was carried on. Each sample was composed of 6 eggs that were sold at diverse points of sale in 10 communes of the MR. Moreover, a survey was conducted through social media targeting the adult residents of Chile who regularly purchased, consumed and cooked egg-based foods at home. Among 385 selected individuals who responded to the survey, they were classified by age groups such as young (18 to 29 years), adults (30 to 59 years), and elderly (60 years or older). The 240 samples (1,440 eggs) that were analyzed by using standardized bacteriological methods in the Microbiology and Probiotics Laboratory of INTA, turned out to be negative for Salmonella spp. resulting in a prevalence of 0 %. In accordance with the results obtained from the exact binomial test, the identification frequency of Salmonella spp. would be found within the interval of 0 and 1.24 % with 95 % of confidence. Among the most notable results of the survey, it was found that 80.8 % of Chilean consumers choose eggs that are not dirty or cracked when they make a purchase. Through the observed practices, 36.6 % of the respondents store eggs in the refrigerator door separate from other foods (84.4 %) without washing them beforehand (75 %). In the same way, a significant number of participants indicated that they neither consume (59.5 %) nor prepare foods (55.3 %) containing raw egg, and they recognize that this could present a health risk (86.2 %). Additionally, 65.2 % of the participants highlight that when handling eggs in the kitchen, they keep them separate from ready-to-eat foods, and if they need to separate the yolk from the egg white, they do so using the shell (70.6 %). ix In this survey, it was found that young and adults turn out having better practices related to egg handling at home and also knowledge about food safety compared to the elderly. It was observed that a higher understanding of food safety and awareness of risks between people, enables them to adopt the best practices in egg handling at home...
Yogur Belisse de Danone
(Universidad de Chile, 2010-12)
Desarrollo de una bebida instantánea en base a semilla de quínoa (Chenopodium quinoa Willd.) y su caracterización fisicoquímica y nutricional
(Universidad de Chile, 2010)
de los chilenos y existe una fuerte tendencia a consumir alimentos funcionales y de fácil preparación, se desarrolló una bebida instantánea alta en proteínas, en base a quínoa y concentrado proteico de suero de leche sin lactosa. Para ello se...