Banca de QUALIFICAÇÃO: CAMILA VALDEJANE SILVA DE SOUZA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : CAMILA VALDEJANE SILVA DE SOUZA
DATA : 19/05/2017
HORA: 09:30
LOCAL: Sala de aula 07 do Departamento de Nutrição - DNUT/UFRN.
TÍTULO:

Food safety knowledge, atitudes and practices of food handlers in popular restaurants of Rio Grande do Norte.

PALAVRAS-CHAVES:

Food handlers; food born diseases; food harmlessness; colective meals.

PÁGINAS: 100
GRANDE ÁREA: Ciências da Saúde
ÁREA: Nutrição
RESUMO:

The Restaurant Popular Program aims to offer appropriate meals concerning nutritional and hygienic-sanitary conditions with lower prices for population groups that live in an unsafety food situation. Therefore, the offered meals have to be healthy and safe. Food handlers have such an important role through meals production because they can be a vector of food poisoning. That is why it is essential to investigate aspects related to food handlers’ formation and their hygienic practices. Thus, this study reached to evaluate knowledge, attitudes and practices used by food handlers concerning food safety at some Restaurant Popular in Rio Grande do Norte State, Brazil. We applied a questionnaire sheet with all food handlers from 10 selected unities from different towns, which sums 70 food handlers. This questionnaire registered levels of food handlers’ knowledge and self-referred attitudes. Food safety practices were registered by the researchers themselves through a checklist. Besides, we evaluated hygienic-sanitary conditions of facilities we visited. Food handlers reached a 76,76% rating of knowledge about food safety. About their self-referred attitudes, they reached 80,02% of proper answers. There is a positive co-relation between food handlers’ knowledge and self-referred attitudes. However, there was no co-relation among their practices and other variants. There was no association between socio-demographic data and knowledge variables and self-reported attitudes. Average overall statistics of hygienic-sanitary conditions reached 67,78% and this amount classifies those unities as regular. The inappropriate conditions we noticed at those unities related, specially, to facilities and documentation and registers, and these aspects are not under food handlers’ responsibilities. They should be under responsibility of technical manager at each unity. Results suggest an importance to enlighten issues that influence food handlers’ behavior as a guarantee of a safe meal production.

MEMBROS DA BANCA:
Interno - 3211846 - KARLA SUZANNE FLORENTINO DA SILVA CHAVES DAMASCENO
Presidente - 2373959 - LARISSA MONT ALVERNE JUCA SEABRA
Externo ao Programa - 1610982 - PRISCILLA MOURA ROLIM MADEIRA