Segurança dos alimentos no âmbito da alimentação escolar

Detalhes bibliográficos
Autor(a) principal: Vitória, Alyne Gomes da
Data de Publicação: 2017
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Repositório Institucional da Universidade Federal do Espírito Santo (riUfes)
Texto Completo: http://repositorio.ufes.br/handle/10/10185
Resumo: The adoption and evaluation of good practices in food handling in food services is essential to minimize the risk of foodborne diseases, especially in schools, which are responsible for serving a vulnerable public. In this context, a study was carried out in 52 school feeding units of the municipal network of Vitória-ES, in order to evaluate the safety of food production in these places. For the evaluation of knowledge, attitudes and practices related to food safety, a specific questionnaire was applied with food handlers. The hygienic and sanitary conditions of each site were diagnosed by means of a checklist of good practices and the microbiological evaluation of surfaces that come into contact with food. The results showed that the majority of the participants (74.4%) had participated in at least 4 times of training. The lowest score was obtained in the knowledge block (7.1 ± 1.22). The knowledge score was associated with the time of experience and time of accomplishment of the last training. Attitudes were significantly related to schooling and time of last training. The increase in the practice score was only influenced by the attitudes score. Through the evaluation of the checklist, 61.5% of the units had a low health risk. The most evident inadequacies were related to structural conditions, hand hygiene, absence of the manual of good practices and environmental hygiene. In the surface analyzes, high counts of aerobic mesophiles and enterobacteria were observed. Most schools obtained a low sanitary risk rating through a checklist evaluation, which indicates the presence of good behaviors in food production, but with evidences of aspects that need adequacy. It is suggested that the intervention activities focused on food safety in the units be constant covering the main aspects related to the training and corrections of observed failures.
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spelling São José, Jackline Freitas Brilhante deVitória, Alyne Gomes daFaria, Carolina Perim deOliveira, Daniela da SilvaSilva, Erika Madeira Moreira daBernardes, Patricia Campos2018-08-24T12:04:30Z2018-08-242018-08-24T12:04:30Z2017-07-31The adoption and evaluation of good practices in food handling in food services is essential to minimize the risk of foodborne diseases, especially in schools, which are responsible for serving a vulnerable public. In this context, a study was carried out in 52 school feeding units of the municipal network of Vitória-ES, in order to evaluate the safety of food production in these places. For the evaluation of knowledge, attitudes and practices related to food safety, a specific questionnaire was applied with food handlers. The hygienic and sanitary conditions of each site were diagnosed by means of a checklist of good practices and the microbiological evaluation of surfaces that come into contact with food. The results showed that the majority of the participants (74.4%) had participated in at least 4 times of training. The lowest score was obtained in the knowledge block (7.1 ± 1.22). The knowledge score was associated with the time of experience and time of accomplishment of the last training. Attitudes were significantly related to schooling and time of last training. The increase in the practice score was only influenced by the attitudes score. Through the evaluation of the checklist, 61.5% of the units had a low health risk. The most evident inadequacies were related to structural conditions, hand hygiene, absence of the manual of good practices and environmental hygiene. In the surface analyzes, high counts of aerobic mesophiles and enterobacteria were observed. Most schools obtained a low sanitary risk rating through a checklist evaluation, which indicates the presence of good behaviors in food production, but with evidences of aspects that need adequacy. It is suggested that the intervention activities focused on food safety in the units be constant covering the main aspects related to the training and corrections of observed failures.A adoção e a avaliação de boas práticas na manipulação de alimentos em serviços de alimentação é essencial para minimizar o risco de ocorrência de doenças de origem alimentar, sobretudo em escolas, responsáveis pelo atendimento de um público vulnerável. Neste contexto, foi realizado um estudo em 52 unidades de alimentação escolares da rede municipal de Vitória-ES, com o objetivo de avaliar a segurança na produção dos alimentos nestes locais. Para avaliação de conhecimentos, atitudes e práticas relacionados à segurança dos alimentos foi aplicado questionário específico com os manipuladores de alimentos. As condições higienicossanitárias de cada local foram diagnosticadas por meio de uma lista de verificação de boas práticas e pela avaliação microbiológica de superfícies que entram em contato com alimentos. Os resultados demonstraram que a maioria dos participantes (74,4%) havia participado pelo menos 4 vezes de treinamentos. A menor pontuação obtida foi no bloco sobre conhecimento (7,1 ± 1,22). A pontuação de conhecimento apresentou associação com o tempo de experiência e tempo de realização do último treinamento. As atitudes foram significativamente relacionadas com a escolaridade e tempo de realização do último treinamento. O aumento na pontuação de práticas se mostrou influenciado apenas pela pontuação de atitudes. Por meio da avaliação da lista de verificação 61,5% das unidades apresentaram baixo risco sanitário. As inadequações mais evidenciadas foram relacionadas à condições estruturais, higiene das mãos, ausência do manual de boas práticas e higienização ambiental. Nas análises realizadas em superfícies, foram observadas contagens elevadas de mesófilos aeróbios e enterobactérias. A maioria das escolas obteve classificação de risco sanitário baixo mediante avaliação da lista de verificação, o que indica a presença de boas condutas na produção de alimentos, mas com evidências de aspectos que necessitam de adequação. Sugere-se que as atividades de intervenção voltadas para a segurança dos alimentos nas unidades sejam constantes abrangendo os principais aspectos relacionados aos treinamentos e correções de falhas observadas.Texthttp://repositorio.ufes.br/handle/10/10185porUniversidade Federal do Espírito SantoMestrado em Nutrição e SaúdePrograma de Pós-Graduação em Nutrição e SaúdeUFESBRCentro de Ciências da SaúdeFood manipulationFood hygieneSchool feedingManipulação de alimentosHigiene dos alimentosAlimentação escolarNutriçãoSegurança dos alimentos no âmbito da alimentação escolarFood safety in the context of the school feedinginfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da Universidade Federal do Espírito Santo (riUfes)instname:Universidade Federal do Espírito Santo (UFES)instacron:UFESORIGINALtese_11249_Resumo_Alyne.pdfapplication/pdf89118http://repositorio.ufes.br/bitstreams/baf8507e-0bc6-4aef-9eac-6ef45b1327f1/downloadab68570f4f79fc12fce308e41abfffaaMD5110/101852024-07-16 17:10:17.636oai:repositorio.ufes.br:10/10185http://repositorio.ufes.brRepositório InstitucionalPUBhttp://repositorio.ufes.br/oai/requestopendoar:21082024-10-15T17:56:27.816282Repositório Institucional da Universidade Federal do Espírito Santo (riUfes) - Universidade Federal do Espírito Santo (UFES)false
dc.title.none.fl_str_mv Segurança dos alimentos no âmbito da alimentação escolar
dc.title.alternative.none.fl_str_mv Food safety in the context of the school feeding
title Segurança dos alimentos no âmbito da alimentação escolar
spellingShingle Segurança dos alimentos no âmbito da alimentação escolar
Vitória, Alyne Gomes da
Food manipulation
Food hygiene
School feeding
Manipulação de alimentos
Higiene dos alimentos
Alimentação escolar
Nutrição
title_short Segurança dos alimentos no âmbito da alimentação escolar
title_full Segurança dos alimentos no âmbito da alimentação escolar
title_fullStr Segurança dos alimentos no âmbito da alimentação escolar
title_full_unstemmed Segurança dos alimentos no âmbito da alimentação escolar
title_sort Segurança dos alimentos no âmbito da alimentação escolar
author Vitória, Alyne Gomes da
author_facet Vitória, Alyne Gomes da
author_role author
dc.contributor.advisor1.fl_str_mv São José, Jackline Freitas Brilhante de
dc.contributor.author.fl_str_mv Vitória, Alyne Gomes da
dc.contributor.referee1.fl_str_mv Faria, Carolina Perim de
dc.contributor.referee2.fl_str_mv Oliveira, Daniela da Silva
dc.contributor.referee3.fl_str_mv Silva, Erika Madeira Moreira da
dc.contributor.referee4.fl_str_mv Bernardes, Patricia Campos
contributor_str_mv São José, Jackline Freitas Brilhante de
Faria, Carolina Perim de
Oliveira, Daniela da Silva
Silva, Erika Madeira Moreira da
Bernardes, Patricia Campos
dc.subject.eng.fl_str_mv Food manipulation
Food hygiene
School feeding
topic Food manipulation
Food hygiene
School feeding
Manipulação de alimentos
Higiene dos alimentos
Alimentação escolar
Nutrição
dc.subject.por.fl_str_mv Manipulação de alimentos
Higiene dos alimentos
Alimentação escolar
dc.subject.cnpq.fl_str_mv Nutrição
description The adoption and evaluation of good practices in food handling in food services is essential to minimize the risk of foodborne diseases, especially in schools, which are responsible for serving a vulnerable public. In this context, a study was carried out in 52 school feeding units of the municipal network of Vitória-ES, in order to evaluate the safety of food production in these places. For the evaluation of knowledge, attitudes and practices related to food safety, a specific questionnaire was applied with food handlers. The hygienic and sanitary conditions of each site were diagnosed by means of a checklist of good practices and the microbiological evaluation of surfaces that come into contact with food. The results showed that the majority of the participants (74.4%) had participated in at least 4 times of training. The lowest score was obtained in the knowledge block (7.1 ± 1.22). The knowledge score was associated with the time of experience and time of accomplishment of the last training. Attitudes were significantly related to schooling and time of last training. The increase in the practice score was only influenced by the attitudes score. Through the evaluation of the checklist, 61.5% of the units had a low health risk. The most evident inadequacies were related to structural conditions, hand hygiene, absence of the manual of good practices and environmental hygiene. In the surface analyzes, high counts of aerobic mesophiles and enterobacteria were observed. Most schools obtained a low sanitary risk rating through a checklist evaluation, which indicates the presence of good behaviors in food production, but with evidences of aspects that need adequacy. It is suggested that the intervention activities focused on food safety in the units be constant covering the main aspects related to the training and corrections of observed failures.
publishDate 2017
dc.date.issued.fl_str_mv 2017-07-31
dc.date.accessioned.fl_str_mv 2018-08-24T12:04:30Z
dc.date.available.fl_str_mv 2018-08-24
2018-08-24T12:04:30Z
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dc.publisher.none.fl_str_mv Universidade Federal do Espírito Santo
Mestrado em Nutrição e Saúde
dc.publisher.program.fl_str_mv Programa de Pós-Graduação em Nutrição e Saúde
dc.publisher.initials.fl_str_mv UFES
dc.publisher.country.fl_str_mv BR
dc.publisher.department.fl_str_mv Centro de Ciências da Saúde
publisher.none.fl_str_mv Universidade Federal do Espírito Santo
Mestrado em Nutrição e Saúde
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