Treinamento de manipuladores sobre a importância do binômio tempo/temperatura como ferramenta de controle de qualidade

Abstract

The perception of the preparing good meals for a consumer is very important because it avoid foods that to do harm to people's health. To reinforce this understanding the training of food handlers to be aware of professional relevance in the foodservice. Due to the above, the aimed of this study was to show that the perception of food handlers can be enhanced by training that is provided to them about the responsibility they have in a foodservice. The methodology of the work selected was a qualitative approach and exploratory, descriptive and bibliographical type. The results showed that food handlers have a good tacit knowledge on the importance of preparing hot and cold food. It concludes that a qualification is needed to solidify the knowledge taught in the interventions as well as confirming the relevance of the subject to a foodservice workers.