Good Manufacturing Practices in Brazilian Industries

[1]. BARBOSA, LORNA BANDEIRA, MOREIRA, MARTA DA ROCHA, LUSTOSA, IRAMAIA BRUNO SILVA, BRITO, FERNANDO CÉSAR
RODRIGUES, SOUSA, VERLAINE SUÊNIA SILVA DE, & CABRAL, LISIDNA DE ALMEIDA. (2018). Evaluation of good hygienicsanitary practices in food trucks.Motricidade,14(1), 226-231.
[2]. BRAZIL. (2017) Ministry of Health. Foodborne diseases (FDA). http://portalsaude.saude.gov.br/index.php/oministerio/principal/secretarias/svs/doencas-transmitidas-por-alimentos-dta.
[3]. BUZINARO, D.V.C., & GASPAROTTO, A.M.S. (2019). How the implementation of good manufacturing practices (GMP) helps
competitiveness and quality in an industry.Revista Interface Tecnológica,16(2),371-382. https://doi.org/10.31510/infa.v16i2.662.
[4]. DE ANDRADE, M.L., & STURION, G.L. (2015). Food safety in food services in the tourism sector. Food and Nutrition Security,22(1),
618-632. https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8641595.
[5]. FERREIRA, J.S., CERQUEIRA, E.S, CARVALHO, J.S., OLIVEIRA, L.C., COSTA, W.L.R., & ALMEIDA, R.C.C (2013), Knowledge,
attitudes and practices in food safety of food handlers in public hospitals in Salvador, Bahia . Bahia Journal of Public Health, 37(1), 35-
55. https://doi.org/10.22278/2318-2660.2013.v37.n0.a589
[6]. MARCHIORI, C. (2015). Diagnosis and implementation of good manufacturing practices in a canning industry in the city of Francisco
Beltrão, PR. http://repositorio.roca.utfpr.edu.br/jspui/handle/1/7185.
[7]. MARINS, B.R. (2014). Food security in the context of health surveillance: reflections and practices.
https://www.arca.fiocruz.br/handle/icict/8649.
[8]. NUNES, G.Q., ADAMI, F.S., & FASSINA, P. (2017). Good practices in school food services. Food and Nutrition Security,24(1), 26-32.
https://doi.org/10.20396/san.v24i1.8648035.
[9]. OLIVEIRA, A.B.A.D., PAULA, C.M.D.D., CAPALONGA, R., CARDOSO, M.R.D.I., & TONDO, E.C. (2010). Foodborne diseases, main
etiological agents and general aspects: a review. HCPA Magazine. Porto Alegre. vol. 30, no. 3 (Jul./Sep. 2010), 279-285.
[10]. PANDOLFI, I.A., MOREIRA, L.Q., & TEIXEIRA, E.M.B. (2020). Food security and food services - literature review.Brazilian
Journal of Development,6(7), 42237-42246.
[11]. PEREIRA, W.B.B., & ZANARDO, V.P.S. (2020). Management of good practices in a school canteen.Vivências,16(30), 193-200.
https://doi.org/10.31512/vivencias.v16i30.152.
[12]. SANITARY SURVEILLANCE STATE OF SANTA CATARINA. (2017) Foodborne Disease (DTA). Santa Catarina.
http://www.vigilanciasanitaria.sc.gov.br/
[13]. SANTOS, C., SANTOS, E., BRANCO, V., SOARES, C., & SARAIVA, A. (2014). Food security in risk groups. Revista INFAD de
Psicología. International Journal of Developmental and Educational Psychology,6(1), 337-342.
[14]. SEBRAE (2018) Support service for micro and small companies in the Amazon-SEBRAE/AM.Good Practices for Food Handlers.
[15]. VERONEZI, C. T., & CAVEIÃO, C. (2016). The importance of implementing good manufacturing practices in the food
industry.RevistaSaúde e Desenvolvimento,8(4), 90-103.
[16]. WHO - World Health Organization. (2008). Exposure assessment of microbiological hazards in food: guidelines (Vol. 7). World
Health Organization.
[17]. YU, H., NEAL, J. A., & SIRSAT, S. A. (2018). Consumers' food safety risk perceptions and willingness to pay for fresh-cut produce
with lower risk of foodborne illness.Food Control, 86, 83-89.