Loading...
Publication
Fatores de risco nos processos de higienização das mãos em restauração
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 879.4 KB | Adobe PDF |
Authors
Advisor(s)
Abstract(s)
No sentido de analisar os processos de higienização de mãos dos manipuladores de
alimentos na restauração, utilizou-se como estudo de caso uma unidade de restauração
hoteleira, na qual se efetuou um estudo presencial para analisar o cumprimento de um
conjunto de fatores de risco/pontos críticos no processo de higienização, tais como, a
duração da lavagem, uso do produto antibacteriano, uso de papel descartável para
secagem das mãos e local apropriado para lavagem.
Os dados revelam que 20,5% das observações, correspondem a uma necessidade de
lavagem das mãos não efetuada, e em 71% das situações deveu-se a uma mudança de
tarefas.
Dos 79,5% de observações de lavagem, verificou-se haver necessidade de lavagem em
95,1%. Destas últimas, verificaram-se não conformidades em 66,7%, sendo as mais
frequentes a não utilização do produto de lavagem (59%), a não utilização do local
correto (28%) e a secagem incorreta das mãos (26%).
In order to analyze the processes of cleaning of the hands of the food handlers in catering, a case study of a hotel catering unit was used, which was put in a classroom study to analyze the performance of a set of risk factors/critical points of the cleaning process, such as the duration of the washing, the use of antibacterial products, the use of a disposable paper towel for the drying of the hands and the appropriate cleaning location. The data revealed that in 20.5% of cases there was a non-compliance in relation to the need for hand washing. The most frequent cause detected was the changing of tasks, 71% of the cases. On 95.1 of the 79.5% of the washing observations there was the need for washing. From these observations there were non- compliance in 66.7%. The most frequent cause where product of the washing (58%), the wrong location (28%) and drying of the hands (26%).
In order to analyze the processes of cleaning of the hands of the food handlers in catering, a case study of a hotel catering unit was used, which was put in a classroom study to analyze the performance of a set of risk factors/critical points of the cleaning process, such as the duration of the washing, the use of antibacterial products, the use of a disposable paper towel for the drying of the hands and the appropriate cleaning location. The data revealed that in 20.5% of cases there was a non-compliance in relation to the need for hand washing. The most frequent cause detected was the changing of tasks, 71% of the cases. On 95.1 of the 79.5% of the washing observations there was the need for washing. From these observations there were non- compliance in 66.7%. The most frequent cause where product of the washing (58%), the wrong location (28%) and drying of the hands (26%).
Description
Keywords
Higienização Mãos Restauração Manipuladores Alimentos Sanitation Hands Catering Food handlers
Citation
Publisher
Escola Superior de Hotelaria e Turismo do Estoril