Detalhes bibliográficos
| Ano de defesa: |
2024 |
| Autor(a) principal: |
Nunes, Darciéle de Lima |
| Orientador(a): |
Saccol , Ana Lúcia de Freitas |
| Banca de defesa: |
Zanatto , Patrines Aparecida Franca,
Colomé , Juliana Silveira |
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
Universidade Franciscana
|
| Programa de Pós-Graduação: |
Mestrado em Ciências da Saúde e da Vida
|
| Departamento: |
Ciências da Saúde e da Vida
|
| País: |
Brasil
|
| Palavras-chave em Português: |
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| Palavras-chave em Inglês: |
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| Área do conhecimento CNPq: |
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| Link de acesso: |
http://www.tede.universidadefranciscana.edu.br:8080/handle/UFN-BDTD/1287
|
Resumo: |
Categorization consists of a proposal to classify food services based on an evaluation instrument that prioritizes Good Management Practices aspects of greater impact on health. Flaws in food quality control have a strong impact on the occurrence of water and foodborne diseases, which represent a public health issue. To face this challenge, we highlight the importance of setting standards and implementing quality management systems in food services, emphasizing the Good Management Practices and the legislation. In this context, this study aims to propose descriptors for the items of evaluation of the food services’ Categorization. This study is the transversal and descriptive type, with qualitative approaches that were developed from March to November of 2023. Descriptors were elaborated for each item on the Evaluation List of Categorization of food services. For validation, evaluators received the descriptors by email or printed and for descriptors’ evaluation the 4-point Likert scale was used. The participants provided suggestions and changes when the evaluators marked 1, 2 or 3. The evaluation counted on 10 health authorities. Results showed that 50% of the evaluators fully agreed with all the descriptors on the Categorization’s list, the other participants pointed out suggestions. One of the health authorities stood out for presenting different suggestion among the items on their descriptors. There was a 92,54% general agreement on the evaluated items. In short, we can conclude that the presented descriptors are important tools for the harmonization of sanitary inspections and promotion of food reliability. Its revision and continuous upgrading are essential to ensure health inspections’ efficiency, audits and self-evaluations. |
