Faça o que eu digo ou faça o que eu faço? Avaliação das boas práticas de manipulação em Unidades de Alimentação e Nutrição
Compliance with good handling practices is essential for quality assurance in meal production. The Food and Nutrition Units of University Hospitals (UANH) deserve special attention because of the vulnerability of the assisted clientele and because they are training scenarios for health profession...
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| Formato: | Dissertação |
| Idioma: | pt_BR |
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Brasil
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| Endereço do item: | https://repositorio.ufrn.br/jspui/handle/123456789/26741 |
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| Resumo: | Compliance with good handling practices is essential for quality assurance in meal
production. The Food and Nutrition Units of University Hospitals (UANH) deserve
special attention because of the vulnerability of the assisted clientele and because they
are training scenarios for health professionals from different areas of activity. This
study sought to evaluate the production of meals in UANH regarding hygienic-sanitary
conditions, as well as the knowledge of food handlers about current sanitary legislation
regarding good practices for food services. In order to evaluate the knowledge of the
food handlers, as well as their self-reported practices, a checklist based on the current
sanitary legislation was used. Microbiological analysis of utensils and food handling
surfaces were carried out. The data were collected in the 3 hospitals that are part of
the hospital complex of the Federal University of Rio Grande do Norte. The
"knowledge" and the "self-reported practices" of the food handlers reached satisfactory
percentages in relation to food safety, 77.22% and 78.14%, respectively. It was
observed that the knowledge of the manipulators presented significant positive
correlation (p <0.05) with their self-reported practices. There was no association
between the socio-demographic data and the knowledge of food handlers; however,
in relation to self-reported practices, the association of this with training time (p <0.05)
was observed. The application of the checklist in the UANH showed that they have an
average adequacy of 60.94% regarding good handling practices, classifying the units
as regular. The results of the Microbiological Analysis carried out on the manipulation
surfaces showed that 66.67% presented significant contamination of Mesophiles,
classified as under unsatisfactory hygienic conditions. The presence of 45ºC Coliforms
was identified in 47.92% of the surfaces, indicating poor sanitary conditions. In view of
the above, it becomes evident the need to work on the motivation of food handlers of
the UANH in a way to encourage them to practice the knowledge regarding the safe
handling of foods that have proven to know in theory. |
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