Restaurants of Public Education Institutions: a look at Environmental Performance and Hygienic-sanitary Conditions
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Interfaces Científicas. Saúde e Ambiente (Online) |
Texto Completo: | https://periodicos.set.edu.br/saude/article/view/10090 |
Resumo: | Institutional food services must guarantee the provision of safe and quality food for users and at the same time be environmentally responsible with the use of natural resources. This study aimed to evaluate the environmental performance and the hygienic-sanitary conditions related to the production of meals in Institutional Restaurants (IR) of public education in a state of northeastern Brazil. The research was characterized as exploratory descriptive of a transversal/observational nature, performed in six restaurants of public education institutions, 3 university restaurants and 3 restaurants of technical high school institutes. Environmental performance was assessed using an instrument that addressed the use of water, electricity, gas, chemicals and waste management. For the evaluation of hygienic-sanitary conditions in the IR, a checklist was used, including facilities, processes, documentation and records regarding good food handling practices. The results showed that, in relation to environmental performance, all IR reached a percentage score classified as good or very good (60.5 to 86.5%). Waste management and use of electric energy obtained the best and worst average percentage of adequacy, respectively. In relation to hygienic-sanitary conditions, the average of the general adequacy of the IRs ranged from 47.3% to 91.7%, with the item documentation and registration having the lowest adequacy in all restaurants. |
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Restaurants of Public Education Institutions: a look at Environmental Performance and Hygienic-sanitary ConditionsRestaurantes de instituciones de educación pública: una mirada al desempeño ambiental y las condiciones higiénico-sanitariasRESTAURANTES DE INSTITUIÇÕES PÚBLICAS DE ENSINO: UM OLHAR SOBRE DESEMPENHO AMBIENTAL E CONDIÇÕES HIGIENICOSSANITÁRIASInstitutional food services must guarantee the provision of safe and quality food for users and at the same time be environmentally responsible with the use of natural resources. This study aimed to evaluate the environmental performance and the hygienic-sanitary conditions related to the production of meals in Institutional Restaurants (IR) of public education in a state of northeastern Brazil. The research was characterized as exploratory descriptive of a transversal/observational nature, performed in six restaurants of public education institutions, 3 university restaurants and 3 restaurants of technical high school institutes. Environmental performance was assessed using an instrument that addressed the use of water, electricity, gas, chemicals and waste management. For the evaluation of hygienic-sanitary conditions in the IR, a checklist was used, including facilities, processes, documentation and records regarding good food handling practices. The results showed that, in relation to environmental performance, all IR reached a percentage score classified as good or very good (60.5 to 86.5%). Waste management and use of electric energy obtained the best and worst average percentage of adequacy, respectively. In relation to hygienic-sanitary conditions, the average of the general adequacy of the IRs ranged from 47.3% to 91.7%, with the item documentation and registration having the lowest adequacy in all restaurants.Los servicios alimentarios institucionales deben garantizar la provisión de alimentos inocuos y de calidad para los usuarios y al mismo tiempo ser ambientalmente responsables con el uso de los recursos naturales. Este estudio tuvo como objetivo evaluar el desempeño ambiental y las condiciones higiénico-sanitarias relacionadas con la producción de comidas en Restaurantes Institucionales (RI) de educación pública en un estado del noreste de Brasil. La investigación se caracterizó por ser descriptiva exploratoria de carácter transversal / observacional, realizada en seis restaurantes de instituciones de educación pública, siendo 3 restaurantes universitarios y 3 restaurantes de institutos técnicos. El desempeño ambiental se evaluó mediante un instrumento que abordó el uso del agua, electricidad, gas, químicos y manejo de desechos. Para la evaluación de las condiciones higiénico-sanitarias en el RI, se utilizó una lista de verificación, que incluye instalaciones, procesos, documentación y registros sobre buenas prácticas de manipulación de alimentos. Los resultados mostraron que, en relación al desempeño ambiental, todos los RI alcanzaron un puntaje porcentual clasificado como bueno o muy bueno (60,5 hasta 86,5%). La gestión de residuos y el uso de energía eléctrica obtuvieron el mejor y el peor porcentaje medio de adecuación, respectivamente. En cuanto a las condiciones higiénico-sanitarias, el promedio de adecuación general del RI osciló entre el 47,3% y el 91,7%, siendo la documentación y registro del ítem el menos adecuado en todos los restaurantes. Os serviços de alimentação institucionais devem garantir o fornecimento de uma alimentação segura e de qualidade para os usuários e ao mesmo tempo ser ambientalmente responsável com o uso dos recursos naturais. Este estudo teve como objetivo avaliar o desempenho ambiental e as condições higienicossanitárias relacionados à produção de refeições em Restaurantes Institucionais (RI) de ensino público em um estado do nordeste brasileiro. A pesquisa caracterizou-se como descritiva exploratória de natureza transversal/observacional, realizada em seis restaurantes de instituições de ensino público, sendo 3 restaurantes universitários e 3 restaurantes de institutos de ensino médio técnico. O desempenho ambiental foi avaliado por meio de um instrumento que abordava o uso de água, energia elétrica, gás, produtos químicos e gestão de resíduos. Para a avaliação das condições higienicossanitárias nos RI foi utilizada uma lista de verificação contemplando instalações, processos, documentação e registros referente às boas práticas de manipulação dos alimentos. Os resultados mostraram que, em relação ao desempenho ambiental, todos os RI alcançaram um escore percentual classificado como bom ou muito bom (60,5 a 86,5%). Gestão de resíduos e uso de energia elétrica obtiveram respectivamente o melhor e pior percentual médio de adequação. Em relação às condições higienicossanitárias, a média de adequação geral dos IR variou entre 47,3% a 91,7%, sendo o item documentação e registro o que obteve menor adequação em todos os restaurantes.Editora Universitária Tiradentes2021-08-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.set.edu.br/saude/article/view/1009010.17564/2316-3798.2021v8n3p265-278Interfaces Científicas - Saúde e Ambiente; v. 8 n. 3 (2021): Fluxo Contínuo; 265-2782316-37982316-331310.17564/2316-3798.2021v8n3reponame:Interfaces Científicas. Saúde e Ambiente (Online)instname:Universidade Tiradentes (UNIT)instacron:UNITporhttps://periodicos.set.edu.br/saude/article/view/10090/4623Copyright (c) 2021 Interfaces Científicas - Saúde e Ambienteinfo:eu-repo/semantics/openAccessNogueira, Josimara PereiraHatjiathanassiadou, Maria Strasburg, Virgílio JoséRolim, Priscilla MouraSeabra, Larissa Mont'Alverne Jucá2021-11-27T17:23:54Zoai:ojs.emnuvens.com.br:article/10090Revistahttps://periodicos.set.edu.br/saudePRIhttps://periodicos.set.edu.br/index.php/saude/oai||crismporto@gmail.com||interfaces_saude_editor@yahoo.com.br2316-37982316-3313opendoar:2021-11-27T17:23:54Interfaces Científicas. Saúde e Ambiente (Online) - Universidade Tiradentes (UNIT)false |
dc.title.none.fl_str_mv |
Restaurants of Public Education Institutions: a look at Environmental Performance and Hygienic-sanitary Conditions Restaurantes de instituciones de educación pública: una mirada al desempeño ambiental y las condiciones higiénico-sanitarias RESTAURANTES DE INSTITUIÇÕES PÚBLICAS DE ENSINO: UM OLHAR SOBRE DESEMPENHO AMBIENTAL E CONDIÇÕES HIGIENICOSSANITÁRIAS |
title |
Restaurants of Public Education Institutions: a look at Environmental Performance and Hygienic-sanitary Conditions |
spellingShingle |
Restaurants of Public Education Institutions: a look at Environmental Performance and Hygienic-sanitary Conditions Nogueira, Josimara Pereira |
title_short |
Restaurants of Public Education Institutions: a look at Environmental Performance and Hygienic-sanitary Conditions |
title_full |
Restaurants of Public Education Institutions: a look at Environmental Performance and Hygienic-sanitary Conditions |
title_fullStr |
Restaurants of Public Education Institutions: a look at Environmental Performance and Hygienic-sanitary Conditions |
title_full_unstemmed |
Restaurants of Public Education Institutions: a look at Environmental Performance and Hygienic-sanitary Conditions |
title_sort |
Restaurants of Public Education Institutions: a look at Environmental Performance and Hygienic-sanitary Conditions |
author |
Nogueira, Josimara Pereira |
author_facet |
Nogueira, Josimara Pereira Hatjiathanassiadou, Maria Strasburg, Virgílio José Rolim, Priscilla Moura Seabra, Larissa Mont'Alverne Jucá |
author_role |
author |
author2 |
Hatjiathanassiadou, Maria Strasburg, Virgílio José Rolim, Priscilla Moura Seabra, Larissa Mont'Alverne Jucá |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Nogueira, Josimara Pereira Hatjiathanassiadou, Maria Strasburg, Virgílio José Rolim, Priscilla Moura Seabra, Larissa Mont'Alverne Jucá |
description |
Institutional food services must guarantee the provision of safe and quality food for users and at the same time be environmentally responsible with the use of natural resources. This study aimed to evaluate the environmental performance and the hygienic-sanitary conditions related to the production of meals in Institutional Restaurants (IR) of public education in a state of northeastern Brazil. The research was characterized as exploratory descriptive of a transversal/observational nature, performed in six restaurants of public education institutions, 3 university restaurants and 3 restaurants of technical high school institutes. Environmental performance was assessed using an instrument that addressed the use of water, electricity, gas, chemicals and waste management. For the evaluation of hygienic-sanitary conditions in the IR, a checklist was used, including facilities, processes, documentation and records regarding good food handling practices. The results showed that, in relation to environmental performance, all IR reached a percentage score classified as good or very good (60.5 to 86.5%). Waste management and use of electric energy obtained the best and worst average percentage of adequacy, respectively. In relation to hygienic-sanitary conditions, the average of the general adequacy of the IRs ranged from 47.3% to 91.7%, with the item documentation and registration having the lowest adequacy in all restaurants. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-08-03 |
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://periodicos.set.edu.br/saude/article/view/10090 10.17564/2316-3798.2021v8n3p265-278 |
url |
https://periodicos.set.edu.br/saude/article/view/10090 |
identifier_str_mv |
10.17564/2316-3798.2021v8n3p265-278 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.set.edu.br/saude/article/view/10090/4623 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Interfaces Científicas - Saúde e Ambiente info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 Interfaces Científicas - Saúde e Ambiente |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora Universitária Tiradentes |
publisher.none.fl_str_mv |
Editora Universitária Tiradentes |
dc.source.none.fl_str_mv |
Interfaces Científicas - Saúde e Ambiente; v. 8 n. 3 (2021): Fluxo Contínuo; 265-278 2316-3798 2316-3313 10.17564/2316-3798.2021v8n3 reponame:Interfaces Científicas. Saúde e Ambiente (Online) instname:Universidade Tiradentes (UNIT) instacron:UNIT |
instname_str |
Universidade Tiradentes (UNIT) |
instacron_str |
UNIT |
institution |
UNIT |
reponame_str |
Interfaces Científicas. Saúde e Ambiente (Online) |
collection |
Interfaces Científicas. Saúde e Ambiente (Online) |
repository.name.fl_str_mv |
Interfaces Científicas. Saúde e Ambiente (Online) - Universidade Tiradentes (UNIT) |
repository.mail.fl_str_mv |
||crismporto@gmail.com||interfaces_saude_editor@yahoo.com.br |
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1800220509853450240 |