Perfil socioeconômico e profissional de manipuladores de alimentos e o impacto positivo de um curso de capacitação em Boas Práticas de Fabricação

Devides, Gabriela Gianini Guilherme; Maffei, Daniele Fernanda; Catanozi, Maria da Penha Longo Mortatti

doi:10.1590/bjft.2014.014

Cited by 32 publications

(33 citation statements)

References 7 publications

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“…In a study by Devides, Maffei, and Catanozi (2014), when questioned why they sought training courses in good handling practices, the participants reported that it was because of the requirements of the sanitary inspection agency, which indicates the importance of the actions of these agencies, whose main purpose is to guide, monitor, and licensing the establishments to handling, produce, market, distribute, and/or store food (Harris, Dipietro, Murphy, & Rivera, 2014;Läikkö-Roto, Makela, Lundén, Heikkila, & Nevas, 2015).…”

Section: % Adequacymentioning

confidence: 99%

Good handling practices in food and beverage areas of hotels: Evaluation of improvements achieved versus financial investments

Serafim

Stangarlin‐Fiori

Hecktheuer

2018

Journal of Food Safety

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The study evaluated to implement good handling practices in the food and beverage areas of hotels under guidance of an outsourced professional and to evaluate the investments needed for their implementation and maintenance. A checklist for good handling practices was applied and a plan of action was developed to correct the nonconformities found. After 22 months, the checklist was applied again and a survey was conducted of the initial financial investments, and the investments for maintenance of the program and of the number of guests served during the implementation. After the financial investments and the accompaniment by an outsourced professional were made, the hotels had significant improvements (p = .0051) in the hygienic‐sanitary conditions. In relation to costs, the requirement that had the highest initial investment was for buildings, installations, equipment, furniture, and utensils ($ 166.71 to $ 34,002.57). There was significant improvement between the first and second evaluations, which demonstrates the importance of skilled outsourced professionals to assist in the changes and investments made in the implementation of good handling practices. Practical applications This study is important because it evaluates to implement good handling practices in the food and beverage areas of hotels under guidance of an outsourced professional and the investments needed for their implementation and maintenance, to assist in the development of tools and strategies to improve hygienic‐sanitary conditions and to make the owners and other professionals involved in the segment aware of the importance of investing in order to reduce the risk of foodborne disease.

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Section: % Adequacymentioning

confidence: 99%

Good handling practices in food and beverage areas of hotels: Evaluation of improvements achieved versus financial investments

Serafim

Stangarlin‐Fiori

Hecktheuer

2018

Journal of Food Safety

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“…O período de exposição do alimento no buffet acarreta muitas vezes perdas de temperatura (Tabela 3). Esta intercorrência pode ser observada mesmo quando as temperaturas iniciais (saída da cozinha central) estavam acima de 60°C, enquanto nas finais (10 minutos antes do início da distribuição) apresentavam-se abaixo do recomendado [6,20].…”

Section: Resultsunclassified

Segurança alimentar e riscos associados à temperatura de preparações quentes em restaurantes comerciais

et al. 2020

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O ritmo de vida acelerado ampliou o interesse em refeições práticas, aumentando a procura por Unidades de Alimentação e Nutrição (UAN). A qualidade e segurança do alimento fornecido está interligada com parâmetros como tempo e temperatura de exposição da refeição, pois a interação desses fatores influencia na multiplicação microbiana. Assim, o objetivo deste trabalho foi avaliar o tempo e temperatura de preparações quentes de UANs para estimar os riscos correlacionados com a inadequação destes parâmetros e percentual de não conformidades conforme as Boas Práticas de Manipulação de Alimentos. Para tanto, foram aferidas as temperaturas de pratos quentes no período de 10 dias, em três UANs, com noventa minutos de intervalo entre cada aferição, totalizando 540 amostras. Os resultados indicaram temperaturas não conformes na UAN 1 (58,6%), UAN 2 (46%) e UAN 3 (67,8%). Em relação às Boas Práticas de Manipulação de Alimentos, a UAN 1 apresentou 35,8% de conformidade e as unidades 2 e 3 32,1% de conformidade. Nas unidades avaliadas identificou-se falhas na manutenção das temperaturas preconizadas, indicando a necessidade do estabelecimento de processos que minimizem ou eliminem estas não conformidades. As preparações de carnes, seguido pelas guarnições e massas, apresentaram os maiores índices de não conformidades, com diminuição das temperaturas conforme o tempo de exposição. Conclui-se que esses fatores apresentaram altas porcentagens de não conformidades e para saná-las, cada UAN deve ser analisada individualmente, verificando-se os fatores causadores destas não conformidades, como equipamentos, quantidade exposta no buffet, número de comensais e período de reposição, visando assim realizar ações corretivas nos pontos críticos identificados.

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“…All food producing places must follow the minimum requirements, based on good manufacturing practices to ensure the quality of the food produced, and to ensure this quality, the handlers present themselves as the main factor that must be qualified and be aware of the associated risks to their activity, since in many places of food manufacturing it is observed the ignorance of the manipulators on the appropriate conduits for manipulation (Devides et al, 2014).…”

Section: Concept and Regulation Of Good Manufacturing Practicesmentioning

confidence: 99%

A perspective on good manufacturing practices of artisanal products in Northeastern Brazil

Medeiros¹,

Câmpelo²,

Silva³

2017

Food Res.

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This review provides an overview of the importance of good manufacturing practices in the elaboration of artisanal products, aiming to generate a discussion about this subject. The elaboration of artisanal food has been gaining prominence in several countries of the world since these products carry the identity and culture of a place. The traditional and artisanal way of manufacturing provides the food with a variation in its characteristics, which makes it peculiar in comparison to its similar, pleasing the most diverse demands of consumers. In addition, they are considered healthier and natural foods. In the Northeast of Brazil, these products are highlighted by the significant commercialization, being sources of income generation for the region. Among the most prominent products are the coalho and butter types cheeses, bottled butter and carne de sol. Despite the economic and cultural importance of these products, the traditional way of manufacturing, without proper hygiene care, can be a limiting factor for the formal commercialization of these products. Therefore, adopting good manufacturing practices at artisanal food processing places may be the first step towards the production of higher quality products that meet the requirements of the legislation but retain their artisanal manufacturing characteristics.

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Perfil socioeconômico e profissional de manipuladores de alimentos e o impacto positivo de um curso de capacitação em Boas Práticas de Fabricação

Cited by 32 publications

References 7 publications

Good handling practices in food and beverage areas of hotels: Evaluation of improvements achieved versus financial investments

Good handling practices in food and beverage areas of hotels: Evaluation of improvements achieved versus financial investments

Segurança alimentar e riscos associados à temperatura de preparações quentes em restaurantes comerciais

A perspective on good manufacturing practices of artisanal products in Northeastern Brazil

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