Boas práticas de manipulação de alimentos em cozinhas domiciliares: práticas de trabalhadores domésticos
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Data
2013-07-07
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Universidade Federal de Goiás
Resumo
The Foodborne Diseases stand out as a public health problem, and the
residences are among the main sites of occurrence. In many residences the
household employee holds the position of food handler, being directly
responsible for the health of the food served at the table. The aim of this
study was to analyze the practices of food handling and responses to a
questionnaire on these practices by domestic workers in their professional
environment. Therefore, it was observed hygiene techniques applied for 35
domestic workers during the preparation of a meal, and then were asked
about their habits when handling food at work. The instruments used to
collect data were a checklist of practice of food safety and a questionnaire
about the topic. We calculated descriptive indicators of the sample mean,
median and standard deviation. The association between the questionnaire
responses and attitudes during observation were calculated by Kappa
coefficient and chi-square test (α = .05). The mean observation time of the
preparation of the meal in each residence was 46 minutes, while the
questionnaire required an average of 15 minutes for each subject answers it.
The observation of food handling these individuals showed that 64% of their
attitudes were adequate, while in their responses to the questionnaire
reported having the habit of performing 70% of procedures. It was found that
personal hygiene was the area with lower fitness (40%), while the responses
to the questionnaire indicated environmental hygiene as with larger
mismatches (56%). The cleaning of hands was prominent among the
inadequate procedures during the observation, approximately 85% of the
sample committed the fault. Another point that stands out is the use of dish
cloth, a practice common in kitchens for 80% of subjects. There was a
positive association between education and care practices as observed with
the expiration date of food products and defrost foods properly. Already the
questionnaire responses were associated with schooling in five items
concerning appropriate attire in meal preparation, cleaning and proper
storage of food. Statistical analyzes showed that hygiene practices applied in
the preparation of the meals were not associated with the answers provided.
We conclude that the handling of food for domestic workers exposes diners
to contamination by Foodborne Diseases, and that there is a difference
between the application of food safety practices in food preparation and
answers regarding their practices.
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Citação
OLIVEIRA, Allys Vilela de. Boas práticas de manipulação de alimentos em cozinhas domiciliares: práticas de trabalhadores domésticos. 2013.105 f. Dissertação (Mestrado em Nutrição e Saúde) - Universidade Federal de Goiás, Goiânia, 2013.