Tese
Implementação de Boas Práticas em serviços de alimentação na área de alimentos e bebidas de hotéis
Fecha
2015-08-28Registro en:
SERAFIM, Ana Lúcia. IMPLEMENTATION OF THE GOOD PRACTICES IN FOOD SERVICES ON FOOD
AND BEVERAGE AREAS OF HOTEL. 2015. 141 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2015.
Autor
Serafim, Ana Lúcia
Institución
Resumen
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.