Physical-functional planning: Subsidy for food safety in meal production
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/26844 |
Resumo: | Objectives: Evaluate the physical structure of a university restaurant according to the criteria for Good Manufacturing Practices, analyze the dimension of the sectors, the production flow and suggest a new layout. Methods: This is a study with descriptive design, carried out in a University Restaurant in Salvador, Bahia. The research was carried out in three stages: I - application of the checklist for the analysis of Good Manufacturing Practices; II - the physical dimensioning of the Unit was evaluated according to the literature, and the production flow through the floor plan; III - suggestion of new sizing and production flow. Results: The Unit obtained 65.03% (Group 2) of compliance with health legislation. The dimensioning of the Unit's sectors presented a reduction of, on average, 42.13% in relation to what is recommended in the consulted literature. The new proposed layout made better use of the spaces and expanded the production area by 102.18m² even without exceeding the space already available by the Institution, in addition to solving the problem of flow crossings. Conclusion: The Unit presented several inadequacies in relation to legislation and the requirements of Good Manufacturing Practices and undersized physical sizing presentation. These factors contribute to the increased risk of cross-contamination that can favor the occurrence of foodborne illnesses. |
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Physical-functional planning: Subsidy for food safety in meal productionPlanificación físico-funcional: Subvención a la seguridad alimentaria en la producción de comidasPlanejamento físico-funcional: Subsídio para a segurança dos alimentos na produção de refeiçõesDimensionamentoPlanejamento FísicoBoas Práticas de FabricaçãoDesign baseado em evidências.DimensionamientoPlanificación FísicaBuenas Prácticas de FabricaciónDiseño de instalaciones basado en evidencias.SizingPhysical PlanningGood Manufacturing PracticesEvidence-based facility design.Objectives: Evaluate the physical structure of a university restaurant according to the criteria for Good Manufacturing Practices, analyze the dimension of the sectors, the production flow and suggest a new layout. Methods: This is a study with descriptive design, carried out in a University Restaurant in Salvador, Bahia. The research was carried out in three stages: I - application of the checklist for the analysis of Good Manufacturing Practices; II - the physical dimensioning of the Unit was evaluated according to the literature, and the production flow through the floor plan; III - suggestion of new sizing and production flow. Results: The Unit obtained 65.03% (Group 2) of compliance with health legislation. The dimensioning of the Unit's sectors presented a reduction of, on average, 42.13% in relation to what is recommended in the consulted literature. The new proposed layout made better use of the spaces and expanded the production area by 102.18m² even without exceeding the space already available by the Institution, in addition to solving the problem of flow crossings. Conclusion: The Unit presented several inadequacies in relation to legislation and the requirements of Good Manufacturing Practices and undersized physical sizing presentation. These factors contribute to the increased risk of cross-contamination that can favor the occurrence of foodborne illnesses.Objetivos: Evaluar la estructura física de un restaurante universitario según los criterios de Buenas Prácticas de Manufactura, analizar la dimensión de los sectores, el flujo de producción y proponer una nueva distribución. Métodos: Se trata de un estudio con diseño descriptivo, realizado en un Restaurante Universitario de Salvador, Bahía. La investigación se llevó a cabo en tres etapas: I - aplicación del checklist para el análisis de Buenas Prácticas de Manufactura; II - se evaluó el dimensionamiento físico de la Unidad de acuerdo a la literatura, y el flujo de producción a través del plano de planta; III - sugerencia de nuevo dimensionamiento y flujo de producción. Resultados: La Unidad obtuvo 65,03% (Grupo 2) de cumplimiento de la legislación sanitaria. El dimensionamiento de los sectores de la Unidad presentó una reducción de, en promedio, 42,13% en relación a lo recomendado en la literatura consultada. La nueva distribución propuesta hizo un mejor aprovechamiento de los espacios y amplió el área de producción en 102,18m² incluso sin exceder el espacio ya disponible por la Institución, además de solucionar el problema de los cruces de flujo. Conclusión: La Unidad presentó varias deficiencias en relación a la legislación y los requisitos de Buenas Prácticas de Manufactura y presentación de tamaño físico de tamaño insuficiente. Estos factores contribuyen al aumento del riesgo de contaminación cruzada que puede favorecer la aparición de enfermedades transmitidas por los alimentos.Objetivos: Avaliar a estrutura física de um restaurante universitário de acordo com os critérios para Boas Práticas de Fabricação, analisar o dimensionamento dos setores, o fluxo de produção e sugerir novo layout. Métodos: Trata-se de um estudo com delineamento descritivo, realizado em um Restaurante Universitário em Salvador, Bahia. A pesquisa foi realizada em três etapas: I - aplicação da lista de verificação para análise das Boas Práticas de Fabricação; II - avaliou-se o dimensionamento físico da Unidade de acordo com a literatura, e do fluxo de produção através da planta baixa; III – sugestão de novo dimensionamento e fluxo de produção. Resultados: A Unidade obteve 65,03% (Grupo 2) de adequação à legislação sanitária. O dimensionamento dos setores da Unidade apresentou redução de, em média, 42,13% em relação ao recomendado pela literatura consultada. O novo layout proposto aproveitou melhor os espaços e ampliou a área de produção em 102,18m² mesmo sem exceder o espaço já disponível pela Instituição, além de solucionar o problema dos cruzamentos de fluxo. Conclusão: A Unidade apresentou diversas inadequações em relação à legislação e aos quesitos de Boas Práticas de Fabricação e apresentou dimensionamento físico subdimensionado. Estes fatores contribuem para o aumento do risco de contaminação cruzada que pode favorecer a ocorrência de doenças veiculadas por alimentos.Research, Society and Development2022-03-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2684410.33448/rsd-v11i3.26844Research, Society and Development; Vol. 11 No. 3; e46111326844Research, Society and Development; Vol. 11 Núm. 3; e46111326844Research, Society and Development; v. 11 n. 3; e461113268442525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/26844/23418Copyright (c) 2022 Beatriz Castro Fernandes; Carlos Rodrigo Nascimento de Lira; Jeane dos Santos Ferreira; Maria da Conceição Pereira da Fonsecahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFernandes, Beatriz Castro Lira, Carlos Rodrigo Nascimento de Ferreira, Jeane dos SantosFonseca, Maria da Conceição Pereira da2022-03-09T13:44:38Zoai:ojs.pkp.sfu.ca:article/26844Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:44:46.986617Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Physical-functional planning: Subsidy for food safety in meal production Planificación físico-funcional: Subvención a la seguridad alimentaria en la producción de comidas Planejamento físico-funcional: Subsídio para a segurança dos alimentos na produção de refeições |
title |
Physical-functional planning: Subsidy for food safety in meal production |
spellingShingle |
Physical-functional planning: Subsidy for food safety in meal production Fernandes, Beatriz Castro Dimensionamento Planejamento Físico Boas Práticas de Fabricação Design baseado em evidências. Dimensionamiento Planificación Física Buenas Prácticas de Fabricación Diseño de instalaciones basado en evidencias. Sizing Physical Planning Good Manufacturing Practices Evidence-based facility design. |
title_short |
Physical-functional planning: Subsidy for food safety in meal production |
title_full |
Physical-functional planning: Subsidy for food safety in meal production |
title_fullStr |
Physical-functional planning: Subsidy for food safety in meal production |
title_full_unstemmed |
Physical-functional planning: Subsidy for food safety in meal production |
title_sort |
Physical-functional planning: Subsidy for food safety in meal production |
author |
Fernandes, Beatriz Castro |
author_facet |
Fernandes, Beatriz Castro Lira, Carlos Rodrigo Nascimento de Ferreira, Jeane dos Santos Fonseca, Maria da Conceição Pereira da |
author_role |
author |
author2 |
Lira, Carlos Rodrigo Nascimento de Ferreira, Jeane dos Santos Fonseca, Maria da Conceição Pereira da |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Fernandes, Beatriz Castro Lira, Carlos Rodrigo Nascimento de Ferreira, Jeane dos Santos Fonseca, Maria da Conceição Pereira da |
dc.subject.por.fl_str_mv |
Dimensionamento Planejamento Físico Boas Práticas de Fabricação Design baseado em evidências. Dimensionamiento Planificación Física Buenas Prácticas de Fabricación Diseño de instalaciones basado en evidencias. Sizing Physical Planning Good Manufacturing Practices Evidence-based facility design. |
topic |
Dimensionamento Planejamento Físico Boas Práticas de Fabricação Design baseado em evidências. Dimensionamiento Planificación Física Buenas Prácticas de Fabricación Diseño de instalaciones basado en evidencias. Sizing Physical Planning Good Manufacturing Practices Evidence-based facility design. |
description |
Objectives: Evaluate the physical structure of a university restaurant according to the criteria for Good Manufacturing Practices, analyze the dimension of the sectors, the production flow and suggest a new layout. Methods: This is a study with descriptive design, carried out in a University Restaurant in Salvador, Bahia. The research was carried out in three stages: I - application of the checklist for the analysis of Good Manufacturing Practices; II - the physical dimensioning of the Unit was evaluated according to the literature, and the production flow through the floor plan; III - suggestion of new sizing and production flow. Results: The Unit obtained 65.03% (Group 2) of compliance with health legislation. The dimensioning of the Unit's sectors presented a reduction of, on average, 42.13% in relation to what is recommended in the consulted literature. The new proposed layout made better use of the spaces and expanded the production area by 102.18m² even without exceeding the space already available by the Institution, in addition to solving the problem of flow crossings. Conclusion: The Unit presented several inadequacies in relation to legislation and the requirements of Good Manufacturing Practices and undersized physical sizing presentation. These factors contribute to the increased risk of cross-contamination that can favor the occurrence of foodborne illnesses. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-03-03 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/26844 10.33448/rsd-v11i3.26844 |
url |
https://rsdjournal.org/index.php/rsd/article/view/26844 |
identifier_str_mv |
10.33448/rsd-v11i3.26844 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/26844/23418 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 3; e46111326844 Research, Society and Development; Vol. 11 Núm. 3; e46111326844 Research, Society and Development; v. 11 n. 3; e46111326844 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052706198650880 |