Riscos à segurança alimentar e nutricional: percepções de manipuladores de panificadoras

• Ano de defesa: 2012
• Autor(a) principal: FERREIRA, Ilvana Abreu de Sousa
• Orientador(a): CAMPOS, Maria Raquel Hidalgo
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Mestrado em Nutricao e Saude
• Departamento: Ciencias da Saude
• País: BR
• Palavras-chave em Português: Boas Práticas de Fabricação; Segurança Alimentar e Nutricional; Controle de risco; Manipulação de alimentos; Análise qualitativa
• Palavras-chave em Inglês: Good Manufacturing Practice; Food security; Risk management; Food handling; Qualitative analysis
• Área do conhecimento CNPq: CNPQ::CIENCIAS DA SAUDE::NUTRICAO
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tde/1480

The concept of food security and nutrition was limited to supply the appropriate amount. However, it was extended also incorporating universal access to food, the nutritional aspect and therefore the issues of composition, quality and biological utilization. This security should be discussed, also because of the risks to health caused by food, since the Foodborne Diseases are gradually increasing in developing countries and developed countries. According to FAO, recognize the importance of controls in food production that includes the general principles of food hygiene and Good Manufacturing Practices (GMP) as prerequisites or as the basis for the effective deployment of the system of Hazard Analysis and Critical Control. Considering the magnitude of the industry, bakeries and pastry shops as well as other units that produce food and meals should adopt the GMP, so that food quality have produced satisfactory hygienic quality health. In this context, it is proposed to analyze the perception of risk in the health of food by food handlers in bakeries in Goiânia, Goiás and describe the facilitating factors or the difficulties of the implementation of quality programs in bakeries. This is an exploratory study employing qualitative technique of focus groups, whose interpretation was been revealed through thematic content analysis. The research was conducted with handlers of production and service units of six bakeries that produce of one network of Goiânia, Goiás. Data analysis revealed that the group has a sense of sanity to the microbiological risks of food, health risks to consumers, and revealed the effects of knowledge on hygienic handling of food. In view of the handler food safety is shared between the manipulator, the company and the consumer. So, were considered as factors that facilitate the health of food in Bakeries personal values, ethics and responsibility of each handler; recognize the company's commitment to provide the resources needed for appropriate practices and motivating role of the client with the requirement of quality products. However, point out what needs improvement, being considered complicating factors: unhealthy physical conditions, with excess heat and smoke in the environment, damaged equipment, insufficient staff and lack of adherence by all handlers of the team. Were recognized by the manipulators of inadequate care attitudes in the process of selling products, such as exposure to room temperature and inappropriate behavior of consumers.