Percepção dos manipuladores de alimentos sobre boas práticas de fabricação em uma unidade de alimentação.

Abstract

Good manufacturing practices in the food service promote consumer safety. According to Brazilian legislation, the use of good practices in the services that produce food is mandatory, as well as the regular training of handlers. Food contamination is associated with inefficiency in good handling practices. In this sense, regular training is necessary to guarantee safe food. Therefore, the research aims to evaluate the knowledge of food handlers before and after the Good Practice Course at a food service located in the city of João Pessoa, Paraíba. It is a transversal study of a descriptive character. For him, a course on good practices was given, covering the topics recommended in Brazilian legislation. Five meetings were held with an average duration of 4 hours each. The classes were expository and collaborative, with multimedia equipment (videos, music, data show, slides, etc). A questionnaire consisting of 20 multiple-option questions was applied, covering the topics covered before and after the training. Participants were asked about the topics covered in the good practice course and it was observed that the course was very relevant to acquire knowledge about good practice. In addition, it was noted that most managers had limited knowledge on the topic addressed and that the number of correct answers increased after the course. This study made it possible to analyze the previous knowledge of food handlers and to verify the effectiveness of the course of good practices in obtaining practical knowledge. Finally, it is concluded that the course on good manufacturing practices must be offered periodically to ensure the retention of the contents.