Avaliação do nível de conhecimento, atitudes e práticas em segurança alimentar, dos manipuladores de alimentos em instituições federais na Região Setentrional Amazônica

• Ano de defesa: 2014
• Autor(a) principal: Pamponet, Tatiana Jones
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Roraima; Brasil; PRPPG - Pró-reitoria de Pesquisa e Pós-Graduação; PROCISA - Programa de Pós-Graduação em Ciências da Saúde; UFRR
• Palavras-chave em Português: Segurança alimentar; Manipuladores de alimentos; Doenças transmitidas por alimentos; Food security; Food handlers; Foodborne diseases; CNPQ::CIENCIAS DA SAUDE
• Link de acesso: http://repositorio.ufrr.br:8080/jspui/handle/prefix/715

The DTAs (Foodborne Diseases) is a public health problem that cause reduced productivity, and can lead to death of the individual. Epidemiological records show that the food services contribute to the high incidence of foodborne illness and food handlers are considered the main route of contamination. The aim of this research was to evaluate the level of know ledge , attitudes and practices in food safety, food handlers in Federal Institutions located in the Amazon region .This research was designed through a questionnaire with 20 closed for knowledge on good practices for handling issues , applied to 60 food handlers before and after educational lectures , and presencias observations and microbiological analyzes of the hands and mouth cavities 24 handlers , divided by the four institutions for identification of bacterial contaminants . The result of the questionnaire before the lecture, was approximately 78,83 % accuracy , equivalent to a good result , although the items relating to hand washing and reuse of contaminated food had hit rate of 61,6 % and 66,6 % . After the educational lectures, this index had a total average of 91.48 %. In contrast, the microbiological results, it was found the presence of the bacteria Escherichia coli and Staphylococcus aureus in 4 study groups. A fact that is directly reflected in the non- conformity of theoretical knowledge with practical, which, according to the classroom observations, problems can be caused by lack of hygiene material and continuous training of food handlers. In this context, it is hoped that the information collected is an innovative decision-making and landmark in the area of food safety and lunchrooms that the information gathered can help in prevention and control of foodborne and consequently its impact on consumer health food.