Análise do perfil socioeconômico e profissional de manipuladores de alimentos participantes de um programa de capacitação em boas práticas de fabricação, no município de Araraquara, SP
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Data
2010-06-21
Autores
Devides, Gabriela Gianini Guilherme [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Evidências epidemiológicas sugerem que significativa parte das doenças veiculadas por alimentos esteja relacionada com falhas durante o preparo dos mesmos, através de práticas incorretas de higiene e manipulação. Neste contexto, os manipuladores de alimentos constituem permanente preocupação para as empresas e programas de treinamento em higiene e segurança alimentar representam importante contribuição, como preconizado pela ANVISA através da resolução 216. Este estudo teve como objetivo avaliar o perfil socioeconômico e os conhecimentos dos manipuladores de alimentos participantes de um Curso de Capacitação em “Boas Práticas na Fabricação de Alimentos”, no município de Araraquara, SP, durante o ano de 2009. Foram avaliados 192 participantes, através da aplicação de dois questionários contendo 13 questões de múltipla escolha, que abordaram aspectos relacionados à: Higiene Pessoal e Ambiental, Controle de Temperatura, Contaminação dos Alimentos e Doenças Transmitidas por Alimentos. Os questionários foram aplicados no início e ao final do curso com a finalidade, respectivamente, de avaliação diagnóstica e dos conhecimentos adquiridos. Um questionário suplementar com 15 questões foi utilizado para obter informações socioeconômicas. As características da população em estudo mostraram que os participantes do sexo feminino eram majoritários (63,0%); em relação à faixa etária 20,0% tinham entre 16- 20 anos, 33,0% entre 21-30 anos, 22,0% entre 31-40 anos e 25,0% mais de 40 anos; a maioria apresentou renda mensal de até dois salários mínimos (79,0%) e somente 21,0% mais de dois salários mínimos; 13,0% possuíam o 1º grau, 55,0% o 2º grau e 6,0% nível superior. De toda a amostragem, apenas 12,0% já haviam realizado algum curso relacionado à área. Quanto aos conhecimentos prévios...
Those engaged in food preparation or whose work brings them into contact with food should be trained and instructed in food hygiene to an adequate level for the operations they perform at work, as ANVISA (Brazilian equivalent of the FDA), recommends in Resolution 216. The purpose of this study was to investigate the socio-demographic profile and qualifications of food handlers attending a food hygiene course about Good Manufacturing Practices, and to assess the food safety concepts learned during this educational intervention in Araraquara city, SP, Brazil. The surveys were conducted using three multiple choice questionnaires. The first contained 13 questions and was applied before de training; the second with 15 questions were applied to asses socio-demographic characteristics of the respondents; and the thirty, identical to the first, was applied at the end of the course to measure the knowledge gained after the educational intervention. One hundred and ninety two food handlers took part in this study, most of whom were women (63,0%); 20,0% were between 16-20 years old; 33,0% were between 21-30; 22,0% between 31-40 and 25,0% had more than 40 years old; the majority earned between 1 and 2 minimum wages (79,0%); 13,0% had completed de primary school; 55,0% the secondary school; 6,0% were in the university and only 12,0% held a food safety certificate. In the food hygiene-related questionnaire, the knowledge of the participants before the training were: 82,0% for subject about foodborne diseases, 50,0% for equipmentrelated hygiene, 76,0% for personal hygiene, 41,0% for temperature control and 54,0% for food contamination. After the educational intervention, all the subjects knowledge increased significantly: 94,0% for foodborne diseases, 86,0% for equipment-related hygiene, 89,0% for personal hygiene, 81,0% for temperature control and 71,0% for food contamination. Thus, this study showed... (Complete abstract click electronic access below)
Those engaged in food preparation or whose work brings them into contact with food should be trained and instructed in food hygiene to an adequate level for the operations they perform at work, as ANVISA (Brazilian equivalent of the FDA), recommends in Resolution 216. The purpose of this study was to investigate the socio-demographic profile and qualifications of food handlers attending a food hygiene course about Good Manufacturing Practices, and to assess the food safety concepts learned during this educational intervention in Araraquara city, SP, Brazil. The surveys were conducted using three multiple choice questionnaires. The first contained 13 questions and was applied before de training; the second with 15 questions were applied to asses socio-demographic characteristics of the respondents; and the thirty, identical to the first, was applied at the end of the course to measure the knowledge gained after the educational intervention. One hundred and ninety two food handlers took part in this study, most of whom were women (63,0%); 20,0% were between 16-20 years old; 33,0% were between 21-30; 22,0% between 31-40 and 25,0% had more than 40 years old; the majority earned between 1 and 2 minimum wages (79,0%); 13,0% had completed de primary school; 55,0% the secondary school; 6,0% were in the university and only 12,0% held a food safety certificate. In the food hygiene-related questionnaire, the knowledge of the participants before the training were: 82,0% for subject about foodborne diseases, 50,0% for equipmentrelated hygiene, 76,0% for personal hygiene, 41,0% for temperature control and 54,0% for food contamination. After the educational intervention, all the subjects knowledge increased significantly: 94,0% for foodborne diseases, 86,0% for equipment-related hygiene, 89,0% for personal hygiene, 81,0% for temperature control and 71,0% for food contamination. Thus, this study showed... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Higiene alimentar
Como citar
DEVIDES, Gabriela Gianini Guilherme. Análise do perfil socioeconômico e profissional de manipuladores de alimentos participantes de um programa de capacitação em boas práticas de fabricação, no município de Araraquara, SP. 2010. 100 f. Dissertação (mestrado) - Universidade Estadual Paulista, Faculdade de Ciências Farmacêuticas, 2010.