Browsing by Author "Pires, Delphine Elisa"
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- Avaliação dos conhecimentos, atitudes e práticas sobre higiene e segurança alimentar de operadores adstritos aos produtos perecíveis num hipermercadoPublication . Pires, Delphine Elisa; Ramalhosa, Elsa; Pereira, ErmelindaO presente trabalho resultou de um estágio de quatro meses num hipermercado na cidade de Bragança. O objetivo deste estágio foi avaliar o cumprimento do Programa de Pré-Requisitos através de listas de verificação, com principal incidência nas condições das infraestruturas existentes, e das Boas Práticas de Higiene Pessoal e de Fabrico seguidas pelos operadores, em três seções de venda ao público de produtos perecíveis, designadamente, talho, charcutaria e peixaria. Adicionalmente pretendeu-se avaliar in loco as práticas seguidas por esses operadores e o seu nível de conhecimento, atitudes e práticas em relação à segurança alimentar, através da aplicação de questionários. No final pretendeu-se relacionar os resultados obtidos com a formação e experiência profissional, assim como, com o sexo, idade e habilitações dos operadores. Na avaliação do cumprimento do Programa de Pré-Requisitos verificou-se que as não conformidades detetadas foram similares nas três seções estudadas. Estas incidiram na falta de registos relacionados com a higienização dos equipamentos e utensílios, rastreabilidade, entrada e saída de matérias-primas, controlo das temperaturas dos equipamentos de frio e veículos de transporte, aquando da existência de produtos não conformes e das ações corretivas implementadas. Na avaliação in loco das Boas Práticas de Higiene Pessoal e de Fabrico seguidas pelos operadores, também se observaram falhas comuns às três seções estudadas, em relação ao vestuário (incorreta colocação da touca e uso de adornos e jóias), à não lavagem frequente das mãos nos períodos de maior afluência de público, a não utilização dos produtos de limpeza e desinfeção indicados no Plano de Higienização, e o uso de panos têxteis. Ao nível da avaliação de conhecimentos, atitudes e práticas, verificou-se na maioria das situações a inexistência de diferenças significativas entre os resultados obtidos e as características demográficas dos operadores. As temáticas nas quais se detetaram mais erros nas respostas destes foram as relativas a conhecimentos microbiológicos e em algumas atitudes e práticas de higiene. Desse modo, estes temas devem surgir como assuntos prioritários nas futuras ações de formação.
- Evaluation of knowledge, attitudes and practices regarding food hygiene and safety among perishable food handlers of a hypermarket in PortugalPublication . Pereira, Ermelinda; Pires, Delphine Elisa; Ramalhosa, ElsaThe purpose of this study was to evaluate the Prerequisite Program (PRP) and the practices followed in loco by the food handlers in three sections of a hypermarket, namely, butcher’s, charcuterie and fishery, as well as their level of knowledge, attitudes and practices (KAP) in food hygiene and safety through the application of questionnaires. We also intended to relate the results to the training and professional experience, as well as demographic characteristics such as gender, age and education level. Even though a PRP and HACCP plans were implemented in the hypermarket, some non-conformities concerning hygiene, temperature control, maintenance status of some equipment and records were found in the three sectors studied. Regarding the in loco evaluation of good personal hygiene and manufacturing practices followed by food handlers, common failures were observed in the three sections studied, namely clothing (incorrect placement of the cap and the use of adornments and jewelry), not frequent hand washing during peak flow of customers, the use of cleaning and disinfecting products not indicated in the Hygienization Plan, and the use of textile fabrics. Concerning KAP, in most situations no significant differences were found between the results obtained and the demographic characteristics of the food handlers. A high number of wrong answers were observed on topics related to microbiological knowledge and on some attitudes and hygiene practices. Furthermore, differences between perceived practices and in loco observed practices were sometimes stated, indicating the importance of checking food operators’ procedures and behavior periodically.
- Knowledge, attitudes and practices evaluation on food hygiene and safety among perishable food handlers from a hypermarket in PortugalPublication . Pereira, Ermelinda; Pires, Delphine Elisa; Ramalhosa, ElsaThe main objective of this study was to evaluate in loco the practices followed by the food handlers in three sections of a hypermarket, namely, butcher’s, charcuterie and fishery, as well as their level of knowledge, attitudes and practices in food hygiene and safety through the application of questionnaires. At the end it was also intended to relate the results with the training and professional experience, as well as demographic characteristics, such as sex, age and education level of food handlers. Regarding the in loco evaluation of the good personal hygiene and manufacturing practices followed by food handlers common failures were observed in the three sections studied, regarding clothing (incorrect placement of the cap and the use of adornments and jewelry), not frequent hand washing during peak flow of customers, use of cleaning and disinfecting products not indicated in the Hygienization Plan, and the use of textile fabrics. Concerning knowledge, attitudes and practices, in most situations no significant differences between the results obtained and the demographic characteristics of the food handlers were found. A high number of wrong answers were observed on topics related to microbiological knowledge and on some attitudes and hygiene practices. Therefore, these subjects should appear as priority issues in future training activities.
- Knowledge, attitudes and practices evaluation on food hygiene and safety among perishable food handlers from a hypermarket in PortugalPublication . Pereira, Ermelinda; Pires, Delphine Elisa; Ramalhosa, ElsaThe main objective of this study was to evaluate in loco the practices followed by the food handlers in three sections of a hypermarket, namely, butcher’s, charcuterie and fishery, as well as their level of knowledge, attitudes and practices in food hygiene and safety through the application of questionnaires. At the end it was also intended to relate the results with the training and professional experience, as well as demographic characteristics, such as sex, age and education level of food handlers. Regarding the in loco evaluation of the good personal hygiene and manufacturing practices followed by food handlers common failures were observed in the three sections studied, regarding clothing (incorrect placement of the cap and the use of adornments and jewelry), not frequent hand washing during peak flow of customers, use of cleaning and disinfecting products not indicated in the Hygienization Plan, and the use of textile fabrics. Concerning knowledge, attitudes and practices, in most situations no significant differences between the results obtained and the demographic characteristics of the food handlers were found. A high number of wrong answers were observed on topics related to microbiological knowledge and on some attitudes and hygiene practices. Therefore, these subjects should appear as priority issues in future training activities.