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Sign in Create an account. Syntax Advanced Search. Results for 'Alero Favour Fregene'. Sign in to use this feature. Using PhilArchive from home? Create an account to enable off-campus access through your institution's proxy server. More results on PhilPapers. Background: Food-borne outbreaks have been associated with sourcing unsafe food. Therefore, the first preventative strategy should be to source safe food. Even if the sourced food is safe, measures need to be put in place to ensure that it remains safe during the transfer, storage, preparation and serving activities that follow.
Objectives: The study was conducted in selected sea port in the core Niger Delta to assessed the microbiological quality of food served at different ship galley to crew and passengers and compared it to standard. Eleven samples of different ready to eat food were collected from the locations, which included cooked rice; fried fish, irish potato porridge, vegetable soup, griki, pepper soup, fried irish potato, salad and bread were collected randomly. The samples were prepared and analyzed using standard procedures.
Conclusion: Thus, ships operators and regulatory body are expected to take all practicable measures to ensure that they do not receive unsafe or unsuitable food and maintain adequate food temperature at all time.
The design employed to conduct this study was a cross-sectional survey design that featured desk research and sensitivity workshop. The participants were teachers and counsellors from South-East region of Nigeria. Multi-stage sampling procedure was adopted in this study. The results obtained revealed that the knowledge level of the teachers and counsellors increased through the sensitivity workshop with respect to the use of purpose-based career coaching as a strategy for increasing employability of graduates.