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0001/2016 - Workplace hygiene, perception of workers and microbiological profile in the industrial kitchen
Percepção sobre a higiene dos manipuladores de alimentos e perfil microbiológico em restaurante universitário

Author:

• Maria das Graças Gomes de Azevedo Medeiros - Medeiros, Maria das Graças Gomes de Azevedo - Universidade Federal Fluminense, Nutrição Social - <mgracamedeiros@gmail.com>

Co-author(s):

• Lúcia Rosa Carvalho - Carvalho, Lúcia Rosa - Universidade Federal Fluminense, Nutrição Social - <lucianut@hotmail.com>
• Robson Maia Franco - Franco, Robson Maia - Universidade Federal Fluminense, Pós-Graduação em Higiene Veterinária e Processamento Tecnológico de Produtos de Origem Animal - <robsonmf@vm.uff.br>

Thematic Area:

Alimentação, Nutrição e Saúde

Abstract:

The production of safe foods is a considerable challenge in the management of restaurants, since several variables may interfere in this objective. This study analyzes the perception of food handlers concerning the hygiene practices in the workplace and correlates these findings with the results of bacteriological analyses and of systematic observations. The perception of hygiene practices was assessed using a questionnaire with objective questions. The observation research was carried out based on systematic observations. The bacteriological investigation was divided in two steps, to detect the presence of Coliforms at 45ºC, Sulphite Reducing Clostridia, coagulase positive Staphylococcus and Aerobic Mesophilic Heterotrophic Bacteria in hands, personal protective equipment and utensils. The results of the perceptions of handlers about personal hygiene, environmental hygiene and hygiene in the preparation of foods had mean scores of 86.11, 96.73 and 83.76, respectively. In the bacteriological investigation of hands and protective equipment, 61.36% of samples were positive for the bacteria surveyed. For utensils, 25% of samples were positive. The service has flaws that pose health hazards to consumers.

Keywords:

Food contaminationFoodborne diseasesFood safetyFood microbiology

Content:

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Medeiros, Maria das Graças Gomes de Azevedo, Carvalho, Lúcia Rosa, Franco, Robson Maia. Workplace hygiene, perception of workers and microbiological profile in the industrial kitchen. Cien Saude Colet [periódico na internet] (2016/Jan). [Citado em 22/01/2025]. Está disponível em: http://cienciaesaudecoletiva.com.br/en/articles/workplace-hygiene-perception-of-workers-and-microbiological-profile-in-the-industrial-kitchen/15422?id=15422&id=15422



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