Diagnostic and interventional actions in the teaching and learning process in the food trade
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/33026 |
Resumo: | Objective: Describe the impact of guidance and analysis as in-service education and instruction tools. Methods: This is an exploratory qualitative and quantitative in a work environment (restaurant) in the city of Petrolina/PE. Two technical visits were carried out, in the first a checklist was applied to evaluate good food handling practices, the collection of samples of food, water and surfaces for microbiological analysis. After interpreting the results, an action plan was built and delivered, pointing out non-conformities and suggesting corrective actions, as well as online training. On the second visit, the establishment was reassessed and new microbiological analyzes performed. Results: It was found on the first visit that the establishment was 86.14% adequate, for hygienic-sanitary conditions, and contamination by S. aureus (4.8 x 10² CFU/cm²) was evidenced in the sample of sliced meat, but not on a skewer. In the second visit, the adequacy increased (91.48%) items related to control actions, but there was contamination of both meat samples on the second visit (7.0 x 10³ CFU/g, and 3 x 10² CFU/g) . Conclusion: In-service education is an effective method for food handlers, but it does not exclude the need for continuous and specialized supervision. |
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Diagnostic and interventional actions in the teaching and learning process in the food trade Acciones diagnósticas e intervencionistas en el proceso de enseñanza y aprendizaje en el servicio de comercio de alimentosAções diagnósticas e intervencionais no processo de ensino e aprendizagem em serviço de comercio de alimentos EducaciónEducación en servicioEspacio no escolarEnseñaza.EducaçãoEducação em serviçoEspaço não escolarEnsino.EducationIn-service educationNon-school spaceTeaching.Objective: Describe the impact of guidance and analysis as in-service education and instruction tools. Methods: This is an exploratory qualitative and quantitative in a work environment (restaurant) in the city of Petrolina/PE. Two technical visits were carried out, in the first a checklist was applied to evaluate good food handling practices, the collection of samples of food, water and surfaces for microbiological analysis. After interpreting the results, an action plan was built and delivered, pointing out non-conformities and suggesting corrective actions, as well as online training. On the second visit, the establishment was reassessed and new microbiological analyzes performed. Results: It was found on the first visit that the establishment was 86.14% adequate, for hygienic-sanitary conditions, and contamination by S. aureus (4.8 x 10² CFU/cm²) was evidenced in the sample of sliced meat, but not on a skewer. In the second visit, the adequacy increased (91.48%) items related to control actions, but there was contamination of both meat samples on the second visit (7.0 x 10³ CFU/g, and 3 x 10² CFU/g) . Conclusion: In-service education is an effective method for food handlers, but it does not exclude the need for continuous and specialized supervision.Objetivo: Describir el impacto de la orientación y el análisis como herramientas de educación e instrucción en servicio. Métodos: Se trata de un estudio cualitativo cuantitativo exploratorio en un ambiente de trabajo (restaurante) en la ciudad de Petrolina/PE. Se realizaron dos visitas técnicas, en la primera se aplicó una lista de verificación para evaluar las buenas prácticas de manipulación de alimentos, la toma de muestras de alimentos, agua y superficies para análisis microbiológicos. Después de interpretar los resultados, se construyó y entregó un plan de acción, señalando las no conformidades y sugiriendo acciones correctivas, así como capacitación en línea. En la segunda visita se reevaluó el establecimiento y se realizaron nuevos análisis microbiológicos. Resultados: En la primera visita se encontró que el establecimiento se encontraba 86,14% adecuado, para las condiciones higiénico-sanitarias, y se evidenció contaminación por S. aureus (4,8 x 10² UFC/cm²) en la muestra de carne en lonchas, pero no en un pincho. En la segunda visita, la adecuación aumentó (91,48%), pero hubo contaminación de ambas muestras de carne en la segunda visita (7,0 x 10³ UFC/g y 3 x 10² UFC/g). Conclusión: La educación en servicio es un método eficaz para los manipuladores de alimentos, pero no excluye la necesidad de supervisión continua.Objetivo: Descrever o impacto de orientações e análises como ferramentas de instrução e educação em serviço. Métodos: Trata-se de um estudo qualitativo quantitativo exploratório, em um ambiente de trabalho (restaurante) na cidade de Petrolina/PE. Foram realizadas duas visitas técnicas, na primeira foi aplicado um checklist para avaliação das boas práticas de manipulação de alimentos, a coleta de amostras de alimentos, água e superfícies para realização de análises microbiológicas. Após a interpretação dos resultados, foi construído e entregue um plano de ação apontando as não conformidades e sugerindo as ações corretivas, assim como disponibilizada capacitação on-line. Na segunda visita, o estabelecimento foi reavaliado e realizadas novas análises microbiológicas. Resultados: Constatou-se na primeira visita que o estabelecimento se encontrava 86,14% de adequação, para as condições higiênico-sanitárias, e evidenciou-se contaminação por S. aureus (4,8 x 10² UFC/cm²) na amostra de carne fatiada, mas não na de espeto. Na segunda visita, a adequação se elevou (91,48%) itens relativos a ações de controle, porém houve contaminação de ambas amostras de carne na segunda visita (7,0 x 10³ UFC/g, e 3 x 10² UFC/g). Conclusão: A educação em serviço é um método eficaz, mas não exclui a necessidade de supervisão contínua e especializada.Research, Society and Development2022-08-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3302610.33448/rsd-v11i10.33026Research, Society and Development; Vol. 11 No. 10; e510111033026Research, Society and Development; Vol. 11 Núm. 10; e510111033026Research, Society and Development; v. 11 n. 10; e5101110330262525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/33026/28010Copyright (c) 2022 Eduarda Victória Ribeiro Lima; Lawanne Damasceno Argolo; Edinalva Maria da Silva; Clarice Vieira Magalhães; Paloma Oliveira dos Santos; Renata Freire Alves Gondim ; Jaqueline Damos da Silva; Claudileide de Sá Silvahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessLima, Eduarda Victória RibeiroArgolo, Lawanne DamascenoSilva, Edinalva Maria da Magalhães, Clarice Vieira Santos, Paloma Oliveira dosGondim , Renata Freire Alves Silva, Jaqueline Damos da Silva, Claudileide de Sá2022-08-12T22:23:03Zoai:ojs.pkp.sfu.ca:article/33026Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:48:48.549928Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Diagnostic and interventional actions in the teaching and learning process in the food trade Acciones diagnósticas e intervencionistas en el proceso de enseñanza y aprendizaje en el servicio de comercio de alimentos Ações diagnósticas e intervencionais no processo de ensino e aprendizagem em serviço de comercio de alimentos |
title |
Diagnostic and interventional actions in the teaching and learning process in the food trade |
spellingShingle |
Diagnostic and interventional actions in the teaching and learning process in the food trade Lima, Eduarda Victória Ribeiro Educación Educación en servicio Espacio no escolar Enseñaza. Educação Educação em serviço Espaço não escolar Ensino. Education In-service education Non-school space Teaching. |
title_short |
Diagnostic and interventional actions in the teaching and learning process in the food trade |
title_full |
Diagnostic and interventional actions in the teaching and learning process in the food trade |
title_fullStr |
Diagnostic and interventional actions in the teaching and learning process in the food trade |
title_full_unstemmed |
Diagnostic and interventional actions in the teaching and learning process in the food trade |
title_sort |
Diagnostic and interventional actions in the teaching and learning process in the food trade |
author |
Lima, Eduarda Victória Ribeiro |
author_facet |
Lima, Eduarda Victória Ribeiro Argolo, Lawanne Damasceno Silva, Edinalva Maria da Magalhães, Clarice Vieira Santos, Paloma Oliveira dos Gondim , Renata Freire Alves Silva, Jaqueline Damos da Silva, Claudileide de Sá |
author_role |
author |
author2 |
Argolo, Lawanne Damasceno Silva, Edinalva Maria da Magalhães, Clarice Vieira Santos, Paloma Oliveira dos Gondim , Renata Freire Alves Silva, Jaqueline Damos da Silva, Claudileide de Sá |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Lima, Eduarda Victória Ribeiro Argolo, Lawanne Damasceno Silva, Edinalva Maria da Magalhães, Clarice Vieira Santos, Paloma Oliveira dos Gondim , Renata Freire Alves Silva, Jaqueline Damos da Silva, Claudileide de Sá |
dc.subject.por.fl_str_mv |
Educación Educación en servicio Espacio no escolar Enseñaza. Educação Educação em serviço Espaço não escolar Ensino. Education In-service education Non-school space Teaching. |
topic |
Educación Educación en servicio Espacio no escolar Enseñaza. Educação Educação em serviço Espaço não escolar Ensino. Education In-service education Non-school space Teaching. |
description |
Objective: Describe the impact of guidance and analysis as in-service education and instruction tools. Methods: This is an exploratory qualitative and quantitative in a work environment (restaurant) in the city of Petrolina/PE. Two technical visits were carried out, in the first a checklist was applied to evaluate good food handling practices, the collection of samples of food, water and surfaces for microbiological analysis. After interpreting the results, an action plan was built and delivered, pointing out non-conformities and suggesting corrective actions, as well as online training. On the second visit, the establishment was reassessed and new microbiological analyzes performed. Results: It was found on the first visit that the establishment was 86.14% adequate, for hygienic-sanitary conditions, and contamination by S. aureus (4.8 x 10² CFU/cm²) was evidenced in the sample of sliced meat, but not on a skewer. In the second visit, the adequacy increased (91.48%) items related to control actions, but there was contamination of both meat samples on the second visit (7.0 x 10³ CFU/g, and 3 x 10² CFU/g) . Conclusion: In-service education is an effective method for food handlers, but it does not exclude the need for continuous and specialized supervision. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-08-08 |
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/33026 10.33448/rsd-v11i10.33026 |
url |
https://rsdjournal.org/index.php/rsd/article/view/33026 |
identifier_str_mv |
10.33448/rsd-v11i10.33026 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/33026/28010 |
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. 10; e510111033026 Research, Society and Development; Vol. 11 Núm. 10; e510111033026 Research, Society and Development; v. 11 n. 10; e510111033026 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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1797052719755689984 |