Diagnóstico do conhecimento das boas práticas de fabricação dos profissionais de alimentação da cidade de Medianeira - PR

Abstract

The survey was conducted in 13 restaurants and / or cafes, randomly selected Medianeira of the city, with 90 respondents. We selected a maximum of ten (10) participants among employees in every business establishment in random order. The project developed was characterized as field research, quantitative and descriptive, with primary data collection through interviews with professional power, with structured questionnaires with open and closed questions. The results indicated that 63% of respondents had experience in the food sector and on training in Good Handling Practices, employees considered to be of great importance or important, but in the last year, 71% had not participated in any training, and others had participated only in short courses. Still on cross-contamination, 77% of respondents were aware, but 92% did not know how to avoid. On the appropriate treatment to plants that were served raw, 72% were aware but not all respondents were able to describe the treatment, only 56% answered correctly. Knowledge about the maximum exposure time of food for consumption is 6 hours 34% knew, minimum temperature of 60 ° C, 4% of employees had this knowledge. On the health of handlers, 64% of respondents knew the importance of conducting periodic medical examinations. As hand hygiene, the result was great, 98% answered correctly, but on the correct sequence for hand washing, 53% of respondents answered correctly. The need for training in good practices with greater frequency was observed in all restaurants, plus the need for a Technical Lead with specific training.