Implementação de Boas Práticas em serviços de alimentação na área de alimentos e bebidas de hotéis

• Ano de defesa: 2015
• Autor(a) principal: Serafim, Ana Lúcia
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; BR; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
• Palavras-chave em Português: Saneamento de hotéis; Manipulação de alimentos; Serviços de alimentação; Controle e fiscalização de alimentos e bebidas; Inspeção de alimentos; Controle de qualidade; Investimentos em saúde; Melhoria de qualidade; Hotel sanitation; Food handling; Food services; Control and sanitary supervision of foods and beverages; Food inspection; Quality control; Investments; Quality improvement; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/3410

In Brazil, the good practices in food handling are not yet fully widespread in Food Services, even though it has been a mandatory program for more than a decade. In hotels, this scenario is not different, on the organization of events worldwide increased the concern of the Ministry of Tourism, regarding the quality of food served to tourists, both sensory, as sanitary conditions, the latter being considered the most critical, because it is associated with health, and could jeopardize the country's image abroad in the event of an outbreak of Foodborne Disease. In this scenario raised a concern in the diagnosis of the implementation of the Good Practices, as well as forms of adequacy of the hotels. The aim of this thesis, it was perform the diagnosis of the food and beverage area of hotels, evaluated the interference of outsourced professional trained in food safety in the adequacy of the procedures and verify the costs associated with the implementation and maintenance of the Good Practices. As a result it was found that the food and beverage area of hotels were classified with low hygienic-sanitary level in the first evaluation. In the second evaluation it was found that the establishments with outsourced professional monitoring showed significant improvements over the implementation of the Good Practices, while establishments unaccompanied only showed improvements, but not significant. The establishments that had outsourced professional monitoring presented data related to the cost of implementation and maintenance of the Good Practices, demonstrating that the greater the investment, the greater the percentage of adaptation will be, however these costs are not as high taking into consideration the quantity of public served.