Navegando por Palavras-chave "Food handling"
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- ItemSomente MetadadadosCreche como promotora de segurança alimentar de crianças no Município de São Paulo(Universidade Federal de São Paulo (UNIFESP), 2006) Oliveira, Mariana de Novaes [UNIFESP]; Taddei, Jose Augusto de Aguiar Carrazedo [UNIFESP]
- ItemSomente MetadadadosFood safety of food services within the destinations of the 2014 FIFA World Cup in Brazil: Development and reliability assessment of the official evaluation instrument(Elsevier B.V., 2014-03-01) Cunha, Diogo Thimoteo da [UNIFESP]; Almeida de Oliveira, Ana Beatriz; Freitas Saccol, Ana Lucia de; Tondo, Eduardo Cesar; Silva Junior, Eneo Alves; Ginani, Veronica Cortez; Montesano, Fabio Tadeu [UNIFESP]; Fagundes de Castro, Angela Karinne; Stedefeldt, Elke [UNIFESP]; Universidade Federal de São Paulo (UNIFESP); Univ Fed Rio Grande do Sul; Franciscano Univ Ctr; CDL Lab Diag Ctr; Universidade de Brasília (UnB); ANVISA Brazilian Hlth Surveillance AgcyThis study aimed to explain the elaboration process of a risk-based instrument to evaluate the hygienic and sanitary conditions and grading of food services in the host cities of the 2014 FIFA World Cup. Twenty-four Brazilian experts were invited for this elaboration. They were asked to determine the likelihood of different food handling situations that could lead to an outbreak. the nominal group technique was used for this purpose. A draft of the evaluation instrument was then created, based on Brazilian good manufacturing practices regulation and the opinion of the food safety experts. the draft evaluation instrument was used to evaluate 354 food services located in 10 cities that will host games as part of the 2014 FIFA World Cup and 141 food services in seven state capitals that will not host the games. in 25 establishments, the application of the evaluation instrument was conducted by two health surveillance auditors at the same time to measure the inter-rater reliability using the kappa statistic. for each item a raw score was determined by the experts and adjusted based on the results of a factor analysis. Approximately 55% of the items exhibited almost perfect agreement, with values between 0.81 and 1.00, and another 26% agreed substantially. the lowest raw score assigned was 10, and the highest was 240. Factor loadings ranging from 0.0001 to 0.6274 were determined for each of the items. Based on the assigned scores, the overall scores of the establishments could range from 0 (all items in compliance with the law) to 2565.95 (all items inadequate) resulting in five classification categories when using the evaluation instrument. in summary, an evaluation instrument to be applied to food services to permit the evaluation and grading of food service establishments regarding the sanitary aspects of food handling has been developed. the release of the results of the evaluation and grading of the food services has the potential to improve the food services in the areas covered by the Brazilian sanitary legislation. (C) 2014 Elsevier B.V. All rights reserved.
- ItemAcesso aberto (Open Access)Instrumento de avaliação das Boas Práticas em Unidades de Alimentação e Nutrição Escolar: da concepção à validação(ABRASCO - Associação Brasileira de Saúde Coletiva, 2013-04-01) Stedefeldt, Elke [UNIFESP]; Cunha, Diogo Thimoteo da [UNIFESP]; Silva Júnior, Êneo Alves; Silva, Sueli Maria da [UNIFESP]; Oliveira, Ana Beatriz Almeida de; Universidade Federal de São Paulo (UNIFESP); Centro de Diagnósticos Laboratoriais; Universidade Federal do Rio Grande Faculdade de MedicinaThe scope of this study was to elaborate and validate an assessment tool for Best Practices in School Food and Nutrition Units. For this purpose a survey was conducted in the city of Santos (São Paulo - Brazil), in two stages: 1) Preparation of a Checklist for Best Practices in School Food and Nutrition Units (BPAE checklist). 2) Validation of the BPAE checklist. This checklist was applied in 76 public schools along with two other reference checklists. Sensitivity and specificity were estimated using the Receiver Operating Characteristics (ROC) Curve and the checklist was evaluated by application of the Likert scale. The thematic groups received weights to calculate the percentage of adequacy. After the application of the checklists in schools, the area under the curve value of 0.79 was found for the SS-196 checklist and 0.85 for the 542/2006 administrative checklist. These values indicate good suitability of the BPAE checklist to identify inadequacies, and it also received a positive assessment from the school food nutritionists. It proved that the checklist will assist in decision-making to ensure quality control. Once the BPAE checklist has been fully tested and validated it should prove an important tool for quality control in school nutrition.
- ItemSomente MetadadadosO protagonismo de gestores de restaurantes comerciais no contexto da vigilância sanitária dos alimentos(Universidade Federal de São Paulo (UNIFESP), 2016-10-14) Almeida, Camila de Sousa [UNIFESP]; Pinto, Ana Maria de Souza [UNIFESP]; Stedefeldt, Elke [UNIFESP]; http://lattes.cnpq.br/5590674723055512; http://lattes.cnpq.br/4047517625181247; http://lattes.cnpq.br/3555561570522409; Universidade Federal de São Paulo (UNIFESP)The increasing number of meals produced outside home has been raising the concern on foodborne diseases, due to their high incidence in restaurants. Because it represents a public health problem, a lot of effort has been applied to its control and among them Health Education stands out. The objective of this study was to carry out an educational action, in the context of Health Inspection for restaurant management based on the understanding of food safety practices, in order to investigate how the management reported knowledge is applied in practice. In order to do so a descriptive, quantitative and qualitative research-action method based on the CVS 05/2013 inspection script ordinance study was developed, having as its characteristic the collection of data considering different locales, actors and times. The study was carried out in restaurants (n=17), having their management as participants (n=24) and being contextualized in different stages: data analysis for sample delimitation; study presentation to the Health Authorities and establishment managements; health inspections (management self- evaluation, inspections prior and post educational action); an educational action on safe food preparation in restaurants, specifically devised for the restaurant management; management evaluation on the influence of this study and finally an intellectual product development. It was possible to collect data with different perspectives on the influence of health education and health inspection in the management of the studied establishments by the means of the quantitative instruments (restaurant/management registration IDs; health inspection scripts, structured questionnaires on the course themes) and qualitative (a course audio and an open questionnaire on the study stages).The results have shown an average risk perception when inquiries were about the peers and a low-risk perception when the inquiries were about management themselves. All the results have demonstrated an optimistic bias. Regarding sanitary inspection, prior and post the educational action, the results have shown that it collaborates to sensitize management but that is not thoroughly reflected in their practices. Considering the aforementioned practice (questionnaire prior and post course) and that observed (prior and post course inspections), the subject cross-contamination has stood out having obtained the highest level modification. During the courses, some intellectual productions were developed: an educational action plan and instructional material for restaurant management, a reflective action plan on inspection practices and health inspection script descriptors.By the means of this study, it was possible to conclude that there is a need for actions that promote the recognition of the management as the protagonists of the (re) significance of the actions stimulated by the reflections on safe practices in food handling in the daily life of his restaurant.
- ItemAcesso aberto (Open Access)O trabalho sob a ótica das manipuladoras de alimentos de uma unidade hospitalar(Pontifícia Universidade Católica de Campinas, 2009-10-01) Bertin, Cilce Helena Figueiredo Preza [UNIFESP]; Morais, Tania Beninga de [UNIFESP]; Sigulem, Dirce Maria [UNIFESP]; Rezende, Magda Andrade; Universidade Federal de Mato Grosso Faculdade de Nutrição Departamento de Alimentos e Nutrição; Universidade Federal de São Paulo (UNIFESP); Universidade de São Paulo (USP)OBJECTIVE: The objective was to analyze how a group of food handlers from a public hospital perceive their professional activities. METHODS: This qualitative research was carried out in a nutrition and dietetic service of a public hospital school in the city of São Paulo. Its development was based on a corpus obtained by doing the focus group technique with 15 employees, of which 8 worked in the milk dispensary and 7 in the dietetic kitchen. The statements were recorded, transcribed and analyzed according to content and social representations. Later, the analysis was validated together with the participants. Socioeconomic status was determined with a self-assessment form. RESULTS: Labor is perceived as crucial for survival and of great social responsibility, in addition to being exhausting. Furthermore, work represents an instance that allows workers to support and relate to each other, although it does not provide the status they believe they deserve. Labor is simultaneously represented as an instance of suffering and support while it is important for themselves and for the whole social group. Meanwhile, supervisors and managers do not seem to notice their difficulties. CONCLUSION: Consequently, the organization of the work needs changes in order to reduce factors that generate fatigue, unhappiness and discouragement among food handlers. Supervisors need to invest more in the implementation of decentralizing and more participative management strategies, respecting, whenever possible, the opinions and individual differences, as well as in the periodical training of the employees.