ArticleInternational journal of environmental research and public health2019
Good Practices in Home Kitchens: Construction and Validation of an Instrument for Household Food-Borne Disease Assessment and Prevention.
Article in International journal of environmental research and public health, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Progressive Changes in Household Food Safety Handling Knowledge and Behaviors Associated with a Continuous Tracing Intervention Among Rural Residents in China.Foods (Basel, Switzerland) · 2026Article
- Kitchen Hygiene and Microbial Contamination of Selected Urban Residential Houses in Dhaka City of Bangladesh.International journal of food science · 2026Article
- Updated-Food Choice Questionnaire: Cultural Adaptation and Validation in a Spanish-Speaking Population from Mexico.Nutrients · 2024Article
- Microbial Contamination and Public Health: An Overview.International journal of environmental research and public health · 2022Article
- Food-Borne Disease Prevention and Risk Assessment.International journal of environmental research and public health · 2020Article
- Food Safety Conditions in Home-Kitchens: A Cross-Sectional Study in the Federal District/Brazil.International journal of environmental research and public health · 2020Article
- Article
- Content Validation through Expert Judgement of an Instrument on the Nutritional Knowledge, Beliefs, and Habits of Pregnant Women.Nutrients · 2020Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to develop and validate an instrument to evaluate Brazilian home kitchens' good practices. We elaborated on the preliminary version of the check-list based on the Brazilian resolution for food safety Collegiate Board Resolution 216 (RDC 216), Collegiate Board Resolution 275 (RDC 275), the standard 22000 from the International Organization for Standardization (ISO 22000) and Codex Alimentarius. Seven experts with experience in the area participated in the check-list validation and semantic evaluation. The criteria used for the approval of the items, as to their importance for the prevention of food contamination and clarity of the wording, was the achievement of a minimum of five out of seven of agreement among the experts (
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Registered trials
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