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Avaliação e gestão de risco na produção de refeições aptas para intolerâncias. Caso de estudo: unidades para produção de refeições sem glúten
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Abstract(s)
A prevalência das alergias e intolerâncias alimentares tem vindo a aumentar com o passar dos
anos, constituindo um problema de saúde publica na nossa sociedade derivada da inexistência de
uma cura para este tipo de patologias. A única forma de controlar reações adversas é a evicção do
alimento em questão. O facto de certas substâncias poderem causar este tipo de reações em certos
indivíduos pode impactar a sua qualidade de vida tornando se assim alvo de preocupação em todo
o mundo. Em estabelecimentos de restauração a probabilidade de ocorrência de contaminação
cruzada por alergénios é elevada sendo difícil assegurar que a rotulagem do produto é adequada,
podendo induzir o consumidor em erro.
Com o objetivo de servir refeições seguras ao consumidor foi realizada uma avaliação de risco,
avaliando as condições estruturais, os pré-requisitos na unidade de produção, os conhecimentos
dos colaboradores referente a boas práticas e alergénios alimentares, a qualidade microbiológica
do ar e a eficácia da higienização das superfícies e alergénios alimentares.
A avaliação de pré-requisitos respeitantes ao estado de conservação dos equipamentos de
confeção, bancadas e utensílios evidenciou uma taxa de conformidade de apenas 30%.
Existia a possibilidade de potenciais contaminações cruzadas em 20% das unidades por contatos
indevidos de alimentos com os utensílios, superfícies e manipulações dos colaboradores. Apesar
de todos os colaboradores apresentarem registos de formação, a mesma, não abrangia na sua
maioria a temática dos alergénios alimentares.
Na avaliação do conhecimento dos colaboradores (n=50), as principais lacunas identificadas
foram relativas à identificação dos alergénios e à forma de eliminação dos mesmos, sendo possivel
concluir que existem ainda muitas dúvidas que advêm do facto de apenas 28% dos inquiridos
possuir uma formação em alergénios alimentares.
Os resultados obtidos para a validação da qualidade do ar e higienização das superfícies, revelam
globalmente, que 73% das amostras foram satisfatórias. De acordo com os dados recolhidos a
generalidade apresenta falhas nos processos de higienização, falta de formação por parte dos
manipuladores, existindo também a necessidade de incidir na reabilitação de equipamentos e
aumento da periodicidade da manutenção preventiva.
Com base nas avaliações realizadas foram propostas sugestões e oportunidades de melhoria,
tendo em conta o objetivo de implementação de um plano de controlo de alergénios.
The prevalence of food allergies and intolerances has been increasing over the years, constituting a public Health problem in our society due to the lack of a cure for this type of pathology. The only way to control adverse reactions is to avoid the food in question. The fact that certain substances can cause this type of reaction in certain individuals can impact their quality of life and thus become a concern worldwide. In catering establishments, the likelihood of allergen cross-contamination is high, and it is difficult to ensure that product labelling is adequate and could mislead the consumer. In order to serve the consumer safe meals, a risk assessment was carried out, evaluating the structural conditions, the prerequisites in the production unit, the knowledge of the employees regarding good practices and food allergens, the microbiological quality of the air and the effectiveness hygiene of surfaces and food allergens. The assessment of prerequisites regarding the state of conservation of cooking equipment, benches and utensils showed a compliance rate of only 30%. There was the possibility of potential cross-contamination in 20% of the units due to improper food contact with the utensils, surfaces and manipulations of the employees. Even though all employees present training records it did not mostly cover the theme of food allergens. In assessing the knowledge of employees (n=50), the main gaps identified were related to the identification of allergens and how to eliminate them, and it is possible to conclude that there are still many doubts arising from the fact that only 28% of respondents have an training in food allergens. The results obtained for the validation of air quality and cleaning of surfaces, reveal globally, that 73% of the samples were satisfactory. According to the data collected, most of them present flaws in the hygiene processes, lack of training on the part of the handlers, and there is also the need to focus on the rehabilitation of equipment and increase the frequency of preventive maintenance. Based on the evaluations carried out, suggestions and opportunities for improvement were proposed, considering the objective of implementing an allergen control plan.
The prevalence of food allergies and intolerances has been increasing over the years, constituting a public Health problem in our society due to the lack of a cure for this type of pathology. The only way to control adverse reactions is to avoid the food in question. The fact that certain substances can cause this type of reaction in certain individuals can impact their quality of life and thus become a concern worldwide. In catering establishments, the likelihood of allergen cross-contamination is high, and it is difficult to ensure that product labelling is adequate and could mislead the consumer. In order to serve the consumer safe meals, a risk assessment was carried out, evaluating the structural conditions, the prerequisites in the production unit, the knowledge of the employees regarding good practices and food allergens, the microbiological quality of the air and the effectiveness hygiene of surfaces and food allergens. The assessment of prerequisites regarding the state of conservation of cooking equipment, benches and utensils showed a compliance rate of only 30%. There was the possibility of potential cross-contamination in 20% of the units due to improper food contact with the utensils, surfaces and manipulations of the employees. Even though all employees present training records it did not mostly cover the theme of food allergens. In assessing the knowledge of employees (n=50), the main gaps identified were related to the identification of allergens and how to eliminate them, and it is possible to conclude that there are still many doubts arising from the fact that only 28% of respondents have an training in food allergens. The results obtained for the validation of air quality and cleaning of surfaces, reveal globally, that 73% of the samples were satisfactory. According to the data collected, most of them present flaws in the hygiene processes, lack of training on the part of the handlers, and there is also the need to focus on the rehabilitation of equipment and increase the frequency of preventive maintenance. Based on the evaluations carried out, suggestions and opportunities for improvement were proposed, considering the objective of implementing an allergen control plan.
Description
Keywords
Alergénios Formação Validação Risco Contaminação cruzada Allergens Training Validation Risk Cross contamination