Manipuladores de alimentos e o controle de qualidade: um diagnóstico

Abstract

The food handler has a direct intervention in the process of quality control. It is necessary, therefore, that companies invest in training for their employees, with the aim of implementing the Good Practice of Food Handling. Thus, we sought to verify understanding of food production from the perspective of quality control in order to facilitate the implementation of interventions that have a positive impact on changing attitudes. Refers to a qualitative study, and the selection of commercial restaurants in Santo Antônio de Jesus performed for convenience. In participating restaurant, happened 4 meeting that discussed the GPFH. It was identified that the participants understood the importance of knowing the required procedures for food preparation. However, it was demonstrated difficulties in performing these conducts, demonstrating the need to work better the concepts to application of knowledge should aim to ensure a safe food. The obtained data were used to support training activities that would be performed the next time the survey. The diagnostic has allowed to observe employees’ ability in discussion about quality control of offered service. However, the reports demonstrated the individuality in theoretical knowledge and practical knowledge influence in development work.