FOOD SAFETY IN THE CONTEXT OF THE SCHOOL FEEDING
Name: ALYNE GOMES DA VITORIA
Publication date: 31/07/2017
Advisor:
Name |
Role |
|---|---|
| JACKLINE FREITAS BRILHANTE DE SÃO JOSÉ | Advisor * |
Examining board:
| Name |
Role |
|---|---|
| CAROLINA PERIM DE FARIA | Internal Examiner * |
| ERIKA MADEIRA MOREIRA DA SILVA | Internal Alternate * |
| JACKLINE FREITAS BRILHANTE DE SÃO JOSÉ | Advisor * |
| PATRICIA CAMPOS BERNARDES | External Examiner * |
Summary: The adoption and evaluation of good practices in food handling in food services is essential to minimize the risk of foodborne diseases, especially in schools, which are responsible for serving a vulnerable public. In this context, a study was carried out in 52 school feeding units of the municipal network of Vitória-ES, in order to evaluate the safety of food production in these places. For the evaluation of knowledge, attitudes and practices related to food safety, a specific questionnaire was applied with food handlers. The hygienic and sanitary conditions of each site were diagnosed by means of a checklist of good practices and the microbiological evaluation of surfaces that come into contact with food. The results showed that the majority of the participants (74.4%) had participated in at least 4 times of training. The lowest score was obtained in the knowledge block (7.1 ± 1.22). The knowledge score was associated with the time of experience and time of accomplishment of the last training. Attitudes were significantly related to schooling and time of last training. The increase in the practice score was only influenced by the attitudes score. Through the evaluation of the checklist, 61.5% of the units had a low health risk. The most evident inadequacies were related to structural conditions, hand hygiene, absence of the manual of good practices and environmental hygiene. In the surface analyzes, high counts of aerobic mesophiles and enterobacteria were observed. Most schools obtained a low sanitary risk rating through a checklist evaluation, which indicates the presence of good behaviors in food production, but with evidences of aspects that need adequacy. It is suggested that the intervention activities focused on food safety in the units be constant covering the main aspects related to the training and corrections of observed failures.
