Programa 5S e boas práticas de fabricação: estudo de caso no restaurante universitário - CCJS/UFCG.

Abstract

The excellence of a food and nutrition service determines that hygienic-sanitary control in the preparation of meals for the community can prevent the occurrence of outbreaks and / or diseases transmitted by food. In this logic, the implementation of tools such as the 5S program and Good Manufacturing Practices guarantees the supply of safe food, being essential to achieve quality management in the meal production line. Therefore, the objective of the research was to investigate the hygienic-sanitary conditions, the level of knowledge of the employees, to implement the 5S program and the Good Manufacturing Practices in the Food and Nutrition Service located at the Center for Legal and Social Sciences at the Federal University of Campina Grande, Campus de Sousa – PB. For the development of the activities, an analysis of the hygienic-sanitary conditions of the service was performed through a Checklist, and after an assessment of the level of knowledge of the employees through the application of a questionnaire. Then, a didactic booklet containing notions of Good Manufacturing Practices was elaborated, the 5S program, the Good Manufacturing Practices (GMP's) was implemented and the training of handlers was carried out. The descriptive analysis of the data was performed using the Excel program and the quantitative variables were analyzed by means and percentage. According to the criteria evaluated by sector, in the application of the Check list the results for buildings and installations; equipment, furniture and utensils; as for the manipulators; as for the production and transport of food and as for the documentation they were classified in conformity, with results between 70% to 86%, which framed the service in Group I (Good). However, in relation to the total sum of evaluated criteria, a percentage of 63% was found for conformities and 21% for non-conformities, which classifies the service as Regular (Group II). Regarding the questionnaire applied to the evaluators, 100% of the employees reported not understanding the correct personal conduct of the handlers; 78% do not know the proper conditions for the growth of microorganisms and food hygiene; 67% do not know the factors to be avoided to avoid food multiplication; 56% demonstrated ignorance about DTA’s and 44% do not know when to wash their hands and are unaware of notions of hygiene and personal behavior. It was noticeable to identify changes in the organization and behavior conditions after the implementation of the 5S program. The lack of knowledge about the dangers of DTA’s and contaminants, notions of hygiene, food safety and legislation on the part of the handlers was identified after the presentation of the didactic booklet. After the training, it was possible to recognize that the handlers had difficulties in understanding the topics of food hygiene, contamination and growth of microorganisms and personal hygiene behaviors. In this context, it is suggested to create frequent learning opportunities and training for employees in the nutrition service studied, in order to develop new skills and knowledge about food contamination, personal hygiene and food hygiene.