[Experience with knowledge development in food handlers with te implementation of Hazard Analysis Critical control points (HACCP) in a hospital food service].
The present article has as objective to describe the methodology of an experience of implantation of Hazard Analyses Critical Control Points (HACCP) with food handlers in a hospital food service establishment, inside of a conception of relationship and construction of knowledge. Meetings with the food handlers and nutritionists, with the objective of raising the difficulties poined for the sector and the work to be developed. The HACCP consisted of the evaluation of the operations, following the sequential steps recommended, looking itself to instruct the food handlers on the methods of the operations and its interpretations. The detected critical points, the measures of control, the criteria of correction and the monitoring have widely been argued, serving as didactic elements for the reconstruction of quality of the preparations. The discussions generated actions that were developed in short term, revealing the need of a more effective and continuous partnership for the new proposals.
Universidade Federal de Santa Catarina, Florianópolis, SC, Brasil.
A A
AA
de Sousa
R K
RK
de Salles
M R
MR
Felipe
I
I
Tosin
D005511:Food Handling / Q000592:standards*; D005521:Food Service, Hospital / Q000592:standards*; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D011786:Quality Control; D018570:Risk Assessment
Uma experiência de construção de conhecimento com manipuladores de alimentos a partir da implantação da análise de perigos e pontos críticos de controle (APPCC) em uma unidade de alimentação e nutrição hospitalar.