Submitted by Automa??o e Estat?stica (sst@bczm.ufrn.br) on 2017-11-06T19:25:55Z No. of bitstreams: 1 CamilaValdejaneSilvaDeSouza_DISSERT.pdf: 2028595 bytes, checksum: 5325ed5be7b0ace9301eb58313a96f36 (MD5) / Approved for entry into archive by Arlan Eloi Leite Silva (eloihistoriador@yahoo.com.br) on 2017-11-20T19:24:51Z (GMT) No. of bitstreams: 1 CamilaValdejaneSilvaDeSouza_DISSERT.pdf: 2028595 bytes, checksum: 5325ed5be7b0ace9301eb58313a96f36 (MD5) / Made available in DSpace on 2017-11-20T19:24:51Z (GMT). No. of bitstreams: 1 CamilaValdejaneSilvaDeSouza_DISSERT.pdf: 2028595 bytes, checksum: 5325ed5be7b0ace9301eb58313a96f36 (MD5) Previous issue date: 2017-08-24 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES) / O programa Restaurante Popular visa fornecer uma alimenta??o adequada do ponto de vista nutricional e higi?nico-sanit?rio, a pre?os acess?veis, para um p?blico que se encontra em inseguran?a alimentar. O manipulador de alimentos tem um papel importante na produ??o de refei??es, podendo ser um ve?culo de contamina??o dos alimentos, sendo imprescind?vel investigar aspectos relacionados ? forma??o e ?s pr?ticas de higiene dos mesmos. Este estudo buscou avaliar o conhecimento, pr?ticas autorreferidas e observadas referentes ? seguran?a dos alimentos de manipuladores de Restaurantes Populares localizados no Rio Grande do Norte. Foi aplicado um question?rio com os manipuladores de 10 restaurantes selecionados em diferentes munic?pios, totalizando 70 manipuladores. O question?rio foi utilizado para avaliar o conhecimento e as pr?ticas autorreferidas dos manipuladores. As pr?ticas observadas foram registradas pelas pr?prias pesquisadoras com aux?lio de uma lista de verifica??o. Foram avaliadas tamb?m, as condi??es higi?nico-sanit?rias das unidades visitadas. O conhecimento dos manipuladores acerca da seguran?a dos alimentos alcan?ou um percentual de 72,64%. As pr?ticas autorreferidas apresentaram m?dia de acerto de 80,71%. Observou-se que o conhecimento dos manipuladores apresentou correla??o positiva significativa (p<0,05) com as pr?ticas autorreferidas pelos mesmos. No entanto, a pr?tica observada n?o apresentou correla??o com as demais vari?veis. N?o houve associa??o entre os dados s?cio demogr?ficos e as vari?veis conhecimento e pr?ticas autorreferidas. A m?dia geral de adequa??o das condi??es higi?nico-sanit?rias foi de 68,08%, classificando as unidades como regulares. As condi??es higi?nico-sanit?rias n?o se correlacionaram positivamente com o conhecimento e a pr?ticas autorreferidas dos manipuladores. As inadequa??es observadas nos restaurantes dizem respeito principalmente ? ?estrutura f?sica? e ?documenta??o e registro?, crit?rios que independem dos manipuladores, estando relacionadas ? gest?o e responsabilidade t?cnica das unidades. Os achados sugerem a import?ncia de elucidar quest?es que influenciam o comportamento dos manipuladores para garantia da seguran?a na produ??o dos alimentos, e apontam para a necessidade de sensibiliza??o dos gestores das unidades para cumprimento das boas pr?ticas. / The Restaurant Popular Program aims to offer appropriate meals concerning nutritional and hygienic-sanitary conditions with lower prices for population groups that live in an unsafety situation. Food handlers have such an important role through meals production because they can be a vector of food poisoning. That is why it is essential to investigate aspects related to food handlers? formation and their hygienic practices. This study evaluated knowledge, self-reported and observed practices of food handlers concerning food safety at Restaurant Popular in Rio Grande do Norte State, Brazil. We applied a questionnaire with all food handlers from 10 selected unities from different towns, which sums 70 food handlers. This questionnaire registered levels food handlers knowledge and self-reported practices. Food safety practices were registered by the researchers themselves through a checklist. Besides, we evaluated hygienic-sanitary conditions of facilities we visited. Food handlers knowledge about food safety reached a percentage of 72.64%. Self-reported practices presented a mean of 80.71%. It was observed that food handlers knowledge presented significant positive correlation (p<0.05) with the self-reported practices. However, there was no correlation among their practices and other variants. There was no association between socio-demographic data and knowledge and self-reported practices variables. Average overall of hygienic-sanitary conditions reached 68.08% and this amount classifies those unities as regular. The hygienic-sanitary conditions no correlated positively with the food handlers knowledge and self-reported practices. The inappropriate conditions we noticed at those unities related, specially, to facilities and documentation and registers, and these aspects are not under food handlers? responsibilities. They should be under responsibility of technical manager at each unity. Results suggest an importance to elucidate issues that influence food handlers? behavior as a guarantee of a safe meal production e and the need to sensitize unit managers to comply with good practices.