INFLUENCE OF TRAINING ON HYGIENIC AND SANITARY CONTROL OF FOOD AND NUTRITION UNITS

• Autor(a) principal: Carvalho do RÊGO, Josedira
• Data de Publicação: 1997
• Outros Autores: Barbosa GUERRA, Nonete, Freitas PIRES, Edleide
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9984
• topic: food and nutrition units; food services; inservice training; work environment; food hcmdling; cooking and eating utensils; unidades de alimentação e nutrição; serviços de alimentação; treinamento em serviço; ambiente de trabalho; manipulação de alimentos; utensílios de alimentação e culinaria

Due to the precarious hygienic and sanüary conditions in food and Nutrition Units, this work attempts to evaluate the ef$ciency of training the staff in health handhng practices. Only units with drinking water and a registered dietitian as head offIcer were sampled. It was adopted a methodology divide(1 in three steps: diagnosis, training and evaluation. At the $rst and last steps microbiologicat analyses of water (cotiÍorms), handters (Staphylococcus positive coagulase) equipments, utensils and environmental (total bacterial count) were done . A Pve-hour training course in hygienic pratices was given for each group oÍhandlers, and anal)?ses were done after training, every two weeks during three months. The results obtained during diagnosis andfood and evaluation showed that the training course contributed to improve personal and environmental hygiene; the utensils and equipmems are the critical points of control, and need emphasis during the training to revert the poor conditions detected; it is important to set up hygienic and sanitary indicators to get an adequate hygiene of a plant for food processing. The results reafIrm the need for adoption of continuous education programs for food handters andfood and Nutrition Units head offrcers involving training attendance and evaluation.