Dissertação é composta por 3 artigos. / Para os industriais do setor de alimentos e para as autoridades de saúde pública, a segurança dos produtos alimentares compõe um cenário de exigências sanitárias expostas pelos órgãos legais e de mercado, diante de uma população humana em crescimento. Este trabalho foi desenvolvido em um entreposto de classificação de ovos in natura para consumo, frente à crescente demanda pelo consumo de ovos, da espécie Gallus gallus domesticus, a qual tem instigado a preocupação com questões higiênico sanitárias. Constituindo fator de interesse para a indústria, consumidor e Estado, objetivou-se definir um modelo de sistema integrado de gestão de segurança de alimentos com documentos que atendem os pré-requisitos legais de Boas Praticas de Fabricação - BPF e de Analise de Perigos e Pontos Críticos de Controle – APPCC. A metodologia de criação e validação in loco dos documentos de autocontrole aplicados aos pré-requisitos e documentos de gestão de sistema teve por base a Abordagem de Processo. Através de uma visão sistêmica integrada foi possível correlacionar os pré-requisitos legais de Boas Práticas e de Análise de Perigos e Pontos Críticos de Controle. Os registros da execução da ação, monitoramento e verificação demonstraram a capilaridade do sistema, sendo pró-ativo às medidas preventivas de não conformidades e ressaltando a melhoria continua do SGSA – Sistema de Gestão de Segurança de Alimentos. A pertinência do modelo adotado demonstrou a aplicação prática do sistema desde a construção dos documentos à sua validação in loco, possibilitando a utilização destes por outras empresas do segmento. Este modelo propôs uma estrutura de etapas desde a criação à implementação do Sistema de Gestão Integrado cujos resultados satisfatórios foram confirmados pela análise do percentual de conformidades obtidas durante a verificação dos registros que compõem os documentos de autocontrole e de gestão do sistema, pelos achados in loco e em relatórios de auditoria interna, respondendo no período considerado de três meses por 94% de conformidades. Outro fator a considerar foram os relatórios de auditoria de empresas clientes e do próprio Ministério da Agricultura Pecuária e Abastecimento (MAPA) os quais evidenciaram a eficácia da sistemática adotada na criação e implementação dos documentos. / Both for the food industry and public health authorities, food safety comprises a series of sanitary demands exposed by legal and merchant organisations, in the face of a growing human population. The present work was developed in a sorting facility processing fresh Gallus gallus domesticus eggs for consumption, where hygienic-sanitary matters are of great concern for the industry, the consumer and the State. The aim was to define an integrated model of food security management with documents designed to meet the standards of Good Manufacturing Practices (GMPs) and Hazard Analysis and Critical Control Point (HACCP). The methodology for the creation and validation of the local self-control documents applied to the requirements and system management documents was based on Process Approach. A systemic, integrated standpoint was fundamental allow the correlation between the requirements of GMPs and HACCP. The execution, monitoring and verification records demonstrated the capillarity of the system, hence pro-active to preventative measures of nonconformity and confirming the continuous improvement of the Food Safety Management System (FSMS). The pertinence of the model adopted showed the practical operation of the system since the document design to its local validation, which enables its use by other companies of the industry. This model proposed a structure of steps starting with the creation and implementation of this Integrated Management System, with results confirmed by the percentage of conformities obtained during the verification of the records that constitute the documentation of the self-control and management system. Moreover, results were confirmed by the local and internal audit findings, which corresponds to 94% of conformity during the three-month period considered. Another factor to ponder were the client companies’ audit reports and the Brazilian government agency for agriculture and animal production (Ministério da Agricultura, Pecuária e Abastecimento - MAPA), all of which revealed accuracy of the process adopted for document design and implementation. / 5000

Dissertação é composta por 3 artigos. / Para os industriais do setor de alimentos e para as autoridades de saúde pública, a segurança dos produtos alimentares compõe um cenário de exigências sanitárias expostas pelos órgãos legais e de mercado, diante de uma população humana em crescimento. Este trabalho foi desenvolvido em um entreposto de classificação de ovos in natura para consumo, frente à crescente demanda pelo consumo de ovos, da espécie Gallus gallus domesticus, a qual tem instigado a preocupação com questões higiênico sanitárias. Constituindo fator de interesse para a indústria, consumidor e Estado, objetivou-se definir um modelo de sistema integrado de gestão de segurança de alimentos com documentos que atendem os pré-requisitos legais de Boas Praticas de Fabricação - BPF e de Analise de Perigos e Pontos Críticos de Controle – APPCC. A metodologia de criação e validação in loco dos documentos de autocontrole aplicados aos pré-requisitos e documentos de gestão de sistema teve por base a Abordagem de Processo. Através de uma visão sistêmica integrada foi possível correlacionar os pré-requisitos legais de Boas Práticas e de Análise de Perigos e Pontos Críticos de Controle. Os registros da execução da ação, monitoramento e verificação demonstraram a capilaridade do sistema, sendo pró-ativo às medidas preventivas de não conformidades e ressaltando a melhoria continua do SGSA – Sistema de Gestão de Segurança de Alimentos. A pertinência do modelo adotado demonstrou a aplicação prática do sistema desde a construção dos documentos à sua validação in loco, possibilitando a utilização destes por outras empresas do segmento. Este modelo propôs uma estrutura de etapas desde a criação à implementação do Sistema de Gestão Integrado cujos resultados satisfatórios foram confirmados pela análise do percentual de conformidades obtidas durante a verificação dos registros que compõem os documentos de autocontrole e de gestão do sistema, pelos achados in loco e em relatórios de auditoria interna, respondendo no período considerado de três meses por 94% de conformidades. Outro fator a considerar foram os relatórios de auditoria de empresas clientes e do próprio Ministério da Agricultura Pecuária e Abastecimento (MAPA) os quais evidenciaram a eficácia da sistemática adotada na criação e implementação dos documentos. / Both for the food industry and public health authorities, food safety comprises a series of sanitary demands exposed by legal and merchant organisations, in the face of a growing human population. The present work was developed in a sorting facility processing fresh Gallus gallus domesticus eggs for consumption, where hygienic-sanitary matters are of great concern for the industry, the consumer and the State. The aim was to define an integrated model of food security management with documents designed to meet the standards of Good Manufacturing Practices (GMPs) and Hazard Analysis and Critical Control Point (HACCP). The methodology for the creation and validation of the local self-control documents applied to the requirements and system management documents was based on Process Approach. A systemic, integrated standpoint was fundamental allow the correlation between the requirements of GMPs and HACCP. The execution, monitoring and verification records demonstrated the capillarity of the system, hence pro-active to preventative measures of nonconformity and confirming the continuous improvement of the Food Safety Management System (FSMS). The pertinence of the model adopted showed the practical operation of the system since the document design to its local validation, which enables its use by other companies of the industry. This model proposed a structure of steps starting with the creation and implementation of this Integrated Management System, with results confirmed by the percentage of conformities obtained during the verification of the records that constitute the documentation of the self-control and management system. Moreover, results were confirmed by the local and internal audit findings, which corresponds to 94% of conformity during the three-month period considered. Another factor to ponder were the client companies’ audit reports and the Brazilian government agency for agriculture and animal production (Ministério da Agricultura, Pecuária e Abastecimento - MAPA), all of which revealed accuracy of the process adopted for document design and implementation. / 5000

Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2015-05-08T14:01:51Z No. of bitstreams: 2 Dissertação - Samira Obeid Georges - 2015.pdf: 3115879 bytes, checksum: d0827bc72104594da4d318d17d927b3b (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2015-05-08T14:13:12Z (GMT) No. of bitstreams: 2 Dissertação - Samira Obeid Georges - 2015.pdf: 3115879 bytes, checksum: d0827bc72104594da4d318d17d927b3b (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) / Made available in DSpace on 2015-05-08T14:13:12Z (GMT). No. of bitstreams: 2 Dissertação - Samira Obeid Georges - 2015.pdf: 3115879 bytes, checksum: d0827bc72104594da4d318d17d927b3b (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Previous issue date: 2015-01-19 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Fresh sausages are well accepted and sold in Brazil. Even ready for consumption, they may contain some pathogenic microorganisms, featuring failure in sanitary control. The Escherichia coli stands out for being indicative of fecal contamination, due to its antimicrobial resistance and high genetic variability. The aim of this research was to evaluate the microbiological quality of pork and chicken sausages, homemade and industrial fresh type, according to Brazilian legislation. In addition, the objective was to test the antimicrobial susceptibility and to identify the genetic profile of E. coli isolated from these sausages. The samples were collected in July and August 2013 in 43 butchers of the city of Aparecida de Goiânia, Goiás and, for each of them, it was noted the manufacturing process, whether homemade or industrial. In addition, the temperature of exposure counters and sausages was measured. The samples were submitted to microbiological analysis according to RDC nº 12 of January 2, 2001, following the methodology proposed by the American Public Health Association. The susceptibility testing to antibiotics followed the diffusion technique in Müeller-Hinton agar and the genetic variability was observed by the technique of Pulsed Field Gel Electrophoresis. Were obtained from sausages, eight isolates of E. coli and seven of Staphylococcus aureus. The homemade sausages, as well as pork sausages were more contaminated than the industrialized and chicken. The chicken sausages presented lower average temperatures than strains pork sausages (6,0 and 6,5ºC, respectively), whereas homemade sausages showed higher average temperatures compared to industrialized (5,7 and 6,8ºC, respectively). The most strains of E. coli (71,4%) were resistant to at least one antibiotic tested. Higher resistance profile were observed to tetracycline and ampicillin, while 100,0% of the isolates were susceptible to ceftazidime, ciprofloxacin, aztreonam and imipenen. There was observed a high genetic variability among isolates by PFGE technique. The sausages were according to the Brazilian law, although the results may indicate failure in sanitary control, antibiotic-resistant strains and high genetic diversity among the isolates, indicating different sources of contamination. / A linguiça do tipo frescal é bem aceita e comercializada no Brasil. Mesmo pronta para o consumo, pode apresentar alguns micro-organismos patogênicos, caracterizando possível falha no seu controle higienicossanitário. A bactéria Escherichia coli destaca-se por ser indicativa de contaminação fecal, por apresentar resistência a antimicrobianos e alta variabilidade genética. O objetivo da presente pesquisa foi avaliar a qualidade microbiológica de linguiças suínas e de frango, artesanais e industriais, do tipo frescal, segundo a legislação brasileira vigente. Além disso, objetivou-se testar a susceptibilidade a antimicrobianos e identificar o perfil genético dos isolados de E. coli destas linguiças. As amostras foram coletadas nos meses de julho a agosto de 2013, em 43 açougues do Município de Aparecida de Goiânia, Goiás e, para cada uma delas, anotou-se o processo de fabricação, isto é, se artesanal ou industrial. Além disso, aferiu-se a temperatura das linguiças e de seus respectivos balcões de exposição à venda. As amostras foram submetidas à análise microbiológica de acordo com a RDC nº 12 de dois de janeiro de 2001, seguindo metodologia preconizada pela American Public Health Association. O teste de susceptibilidade a antimicrobianos seguiu a técnica de disco difusão em ágar Müeller–Hinton e a variabilidade genética foi observada pela técnica do Pulsed Field Gel Electrophoresis. Obtiveram-se oito isolados de E. coli e sete de Staphylococcus aureus. As linguiças artesanais, assim como as suínas estiveram mais contaminadas do que as industrializadas e de frango. Estas últimas apresentaram temperaturas médias menores do que as amostras suínas (6,0 e 6,5ºC, respectivamente), enquanto que linguiças artesanais apresentaram temperaturas médias superiores às industriais (6,8 e 5,7ºC, respectivamente). A maioria dos isolados de E. coli (71,4%) foi resistente a, no mínimo, um antibiótico testado. Apresentaram ainda maior resistência à tetraciclina e ampicilina (71,4%) e 100,0% apresentaram sensibilidade à ceftazidima, ciprofloxacina, aztreonam e imipenem. Observou-se ainda, alta variabilidade genética entre os isolados pela técnica do PFGE. As linguiças estiveram, em sua maioria, próprias ao consumo humano de acordo com a legislação brasileira, embora os resultados possam indicar falha no controle higienicossanitário, cepas resistentes a antibióticos e alta diversidade genética entre os isolados, indicando fontes diferentes de contaminação.

Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2016-10-06T14:16:54Z No. of bitstreams: 2 Dissertação - Lívia Milhomem Silva - 2015.pdf: 1118991 bytes, checksum: 26b69bc2d0f19179ebc3a27c577341f8 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2016-10-06T14:17:09Z (GMT) No. of bitstreams: 2 Dissertação - Lívia Milhomem Silva - 2015.pdf: 1118991 bytes, checksum: 26b69bc2d0f19179ebc3a27c577341f8 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2016-10-06T14:17:09Z (GMT). No. of bitstreams: 2 Dissertação - Lívia Milhomem Silva - 2015.pdf: 1118991 bytes, checksum: 26b69bc2d0f19179ebc3a27c577341f8 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2015-06-30 / The fresh Minas cheese is widely consumed in Brazil due to its good taste, people's behavior and its easy marketing. It’s a highly sensitive food to microbial contamination due to its characteristics and may have pathogenic microorganisms, a result of a possible failure in the hygienic and sanitary control. The Escherichia coli is a bacterium commonly found in this product and stands out for being indicative of fecal contamination and it’s related to resistance to antimicrobials and high genetic variability between strains found in food. This study evaluated the microbiological quality of fresh Minas cheeses, handmade and industrially produced according to Brazilian legislation. In addition, the aim of this study was also test the susceptibility of E. coli to different antibiotics and identifies its genetic profile. The samples were collected in supermarkets and fairs in the city of Goiânia, Goiás and subjected to microbiological analysis in accordance with the standards established by Resolution RDC nº. 12 of January 2, 2001, of the National Health Surveillance Agency, following the methodology recommended by the American Public Health Association. The antimicrobial susceptibility testing followed the disk diffusion technique in Mueller- Hinton agar and, the genetic variability, was observed by the technique of Pulsed Field Gel Electrophoresis. The analysis detected the presence of coliforms in 100.0% of samples, while fecal coliforms were observed in 10.0% and 14.3% of samples from supermarkets and fairs, respectively. 12.5% of the samples fairs confirmed the presence of Escherichia coli. Handmade cheeses were more contaminated than industrially produced chesses. Of eight isolates, one (8.0%) were sensitive to ampicillin, six (48.0%) showed intermediate susceptibility to cefepime and one (8.0%) was resistant to tetracycline, while 100.0% were sensitive to amoxicillin/clavulanic acid, aztreonam, ceftazidime, ceftriaxone, ciprofloxacin, gentamicin, imipenem, sulfamethoxazole/trimethoprim and piperacillin-azobactam. The cheeses showed high contamination than the limits established to Brazilian legislation, making it unfit for human consumption. These results indicate failures in hygienic sanitary controls in the food chain. The technique of PFGE revealed high genetic variability among isolates while the antibiogram revealed high sensitivity of isolates to antibiotics. / O queijo Minas Frescal é bastante consumido no Brasil devido seu sabor agradável, hábito da população e pela sua fácil comercialização. É um alimento altamente suscetível a contaminação microbiana devido a suas características e pode apresentar micro-organismos patogênicos, resultado de uma possível falha no seu controle higienicossanitário. A bactéria Escherichia coli é comumente encontrada nesse produto e destaca-se por ser indicativa de contaminação de origem fecal, além de apresentar resistência a antimicrobianos e alta variabilidade genética entre as cepas encontradas nos alimentos. O presente estudo avaliou a qualidade microbiológica de queijos tipo Minas Frescal, artesanais e industriais, segundo a legislação sanitária brasileira vigente. Além disso, objetivou-se também testar a susceptibilidade a diferentes antimicrobianos e identificar o perfil genético dos isolados de Escherichia coli destes produtos. As amostras foram coletadas em supermercados e feiras livres na cidade de Goiânia, Goiás e, submetidas às análises microbiológicas de acordo com os padrões estabelecidos pela Resolução RDC nº 12 de dois de janeiro de 2001 da Agência Nacional de Vigilância Sanitária, seguindo metodologia preconizada pela American Public Health Association. O teste de susceptibilidade a antimicrobianos seguiu a técnica de disco difusão em ágar Müeller–Hinton e a variabilidade genética foi observada pela técnica do Pulsed Field Gel Electrophoresis. Detectou-se a presença de coliformes totais em 100,0% das amostras analisadas; enquanto que os coliformes termotolerantes foram observados em 10,0% e 14,3% das amostras provenientes de supermercados e feiras, respectivamente. Ressalta-se que em 12,5% das amostras de feiras confirmou-se presença de Escherichia coli. Os queijos artesanais encontravam-se mais contaminados do que os industrializados. Do total de oito isolados, um (8,0%) foi sensível a ampicilina, seis (48,0%) apresentaram sensibilidade intermediária para cefepime e um (8,0%) se mostrou resistente a tetraciclina, enquanto que 100,0% foram sensíveis a amoxicilina/ácido clavulânico, aztreonama, ceftazidima, ceftriaxone, ciprofloxacina, gentamicina, imipenem, sulfametoxazol/trimetoprim e piperacillin–tazobactam. Os queijos apresentaram alta contaminação em relação a legislação vigente, tornando-se impróprios ao consumo humano. Esses resultados indicam falhas no controle higienicossanitário durante a cadeia de fabricação até o consumo. A técnica do PFGE revelou variabilidade genética considerável entre os isolados enquanto que o antibiograma revelou sensibilidade dos isolados aos antibióticos.

Submitted by JÚLIO HEBER SILVA (julioheber@yahoo.com.br) on 2017-04-05T19:58:42Z No. of bitstreams: 2 Dissertação - Ingryd Garcia de Oliveira - 2017.pdf: 1231901 bytes, checksum: ecbc948828157d9395e109aafd65532c (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2017-04-06T11:49:07Z (GMT) No. of bitstreams: 2 Dissertação - Ingryd Garcia de Oliveira - 2017.pdf: 1231901 bytes, checksum: ecbc948828157d9395e109aafd65532c (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2017-04-06T11:49:07Z (GMT). No. of bitstreams: 2 Dissertação - Ingryd Garcia de Oliveira - 2017.pdf: 1231901 bytes, checksum: ecbc948828157d9395e109aafd65532c (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2017-02-22 / Fundação de Amparo à Pesquisa do Estado de Goiás - FAPEG / The main objective of this study is comprehend the speech of food handlers from Brazilian schools about school feeding and food and nutrition education. A qualitative research in which the analysis of Collective Subject Discourse (CSD) was used, that allows the rescue of social representations. It is composed by key expressions – the main ideas contained in the speech of individual subjects being subsequently expressed in a collective dimension through the grouping of similar key expressions, that comprise the CSD. The sample consisted of 57 public schools from different Brazilian regions, including capitals and municipalities within the states. The lifting of the speeches took place through face-to-face interviews, carried out in 2013 on visits to schools, with the aid of a semi-structured script, which allowed to raise understandings of manipulators and assimilations about the concept of school feeding and its role in the educational process, their assignments; what guidance about school feeding they receive; what activities they accomplish in conjunction with the professional nutritionist. It was observed that for the handlers, school feeding is healthy and appropriate, and seeks to contribute to the learning and development of students. Regarding to its attributions in the school environment, most realize their role for the handling and good hygiene practices with food. A similar result was observed in the guidance they receive from management, and activities developed in conjunction with the nutritionist, in which there was a predominance of expressions about operational technical nature activities.. The results revealed inherent potentials to the practice of food handler at school, as the perception of the need for providing healthy foods and practices that encourage good eating habits among students. However, their routine prevents their involvement with health education, besides other obstacles, such as training activities centered on the health aspect and vertical transmission of knowledge. / O presente trabalho tem por objetivo compreender o discurso de manipuladores de alimentos de escolas brasileiras acerca da Alimentação Escolar e da Educação Alimentar e Nutricional neste ambiente. Pesquisa qualitativa, na qual utilizou-se a análise do Discurso do Sujeito Coletivo (DSC), composto por expressões chave - as principais ideias contidas na fala dos sujeitos individuais sendo posteriormente expressas em uma dimensão coletiva por meio do agrupamento de expressões chaves semelhantes, compondo o DSC. Fizeram parte da amostra 57 escolas públicas das diferentes regiões brasileiras, incluindo-se as capitais e municípios do interior. O levantamento das falas se deu por meio de entrevistas presenciais, no ano de 2013 em visitas às escolas, com auxílio de roteiro semiestruturado, o qual permitiu levantar compreensões de manipuladores e assimilações sobre o conceito de alimentação escolar e seu papel no processo educativo; suas atribuições; quais orientações recebidas sobre alimentação escolar e atividades que realizavam em conjunto com o nutricionista. Observou-se que para os manipuladores, a alimentação escolar é saudável e adequada, e visa contribuir com a aprendizagem e o desenvolvimento dos escolares. Em relação às suas atribuições, a maioria percebe seu papel destinado à manipulação e boas práticas de higiene com os alimentos. O mesmo foi observado nas orientações que recebem da gestão, e nas atividades desenvolvidas com o nutricionista, predominando expressões que enfatizam o cunho técnico operacional da profissão. Os resultados mostraram potenciais inerentes à prática do manipulador de alimentos na escola, como a percepção sobre a necessidade do fornecimento de alimentos saudáveis e de práticas que incentivem bons hábitos alimentares entre os escolares. Contudo, sua rotina impede seu envolvimento com ações de educação em saúde, além de outros entraves, como as atividades de formação centradas no aspecto sanitário e na transmissão vertical de conhecimento.

Master of Science / Department of Hotel, Restaurant, Institutional Management & Dietetics / Elizabeth Barrett / This research created an interactive, multimedia, food safety education program on CD/ROM for fourth through sixth grade school children. The project was divided into three stages: 1) a survey to assess children's needs, 2) program development, and 3) Beta-testing the program with content experts and the targeted audience. A needs assessment survey was administered to children, 9 to 12 years of age, who were members of a 4-H, Boys and Girls Clubs, or after school program. The survey collected demographic data, food handling frequencies/practices, handwashing habits, and computer usage/media preferences. Children were found to be active in food handling/preparation and stated they knew the definition of food safety. Many, however, were unsure of the meaning of cross-contamination, how to use a thermometer, and were inconsistent with safe handwashing practices. Almost 92% of respondents reported using the computer daily, weekly, or monthly and 91% liked using the computer for learning. To facilitate design of the food safety education program, current food safety education programs were reviewed. At the time, there were limited numbers of programs directed at children and even fewer computer-based. A multimedia specialist assisted in the creation of the food safety education program on CD/ROM titled, "Kid Chef and the Clean Kitchen Crew." The program was divided into four chapters: 1) food safety and foodborne illness, 2) handwashing importance and handwashing techniques, 3) foodborne pathogens, and 4) food safety practices from purchase to cooking to serving. Interactive and multimedia components were used throughout the program. Beta-testing with experts from food safety, multimedia, education, extension, and technology ensured that the program was factual and appropriate for fourth through sixth grade students. Additional Beta-testing with ten children in the targeted age group illustrated acceptance, ease of understanding, and navigation. Changes were made prior to each subsequent critique. The reviewers and target audience indicated the CD format was acceptable for presenting food safety education. Recommendations included increasing the amount of animation, video clips, questions, and translation into Spanish. It is further suggested that the program be tested for effectiveness via a pre/post test design.

Decreased food security is a major issue which influences numerous individuals in developing countries such as South Africa. Literature suggests that although detailed information is not available about the exact amount of food insecure households in South Africa, food insecurity does exist. Multiple factors influence decreased food security and households in informal settlements often portray high risks to decreased food security due to a lack of adequate resources to ensure sustainable food security. However, to the authors‟ knowledge limited information is available regarding the specific state of household food security in informal settlements in South Africa. Information regarding the influences various factors have on food security in an informal settlement is also limited. Therefore this study aimed to explore household food security in an informal settlement including the factors that could possibly contribute to food insecurity. According to literature, the pillars of food security consist of food availability, accessibility and utilisation and can contribute to a decrease in household food security or the enhancement thereof. In addition, socio-demographical factors such as income, household size and level of education can influence household food security. Based on this information, the pillars of food security and socio-demographical aspects of a household were used as possible factors that influence food security and were included as part of the theoretical framework. Utilisation as part of the food security pillars was closely explored to determine if the knowledge and suggested implementation thereof was effective and contributing to household food security. The influence of knowledge of basic food related aspects on food security were therefore determined in this, combined with the relationships between various socio-demographics and food security. Furthermore, through these findings recommendations were made on how food security can be enhanced in the households of the identified informal settlement. A quantitative research approach was used in this study. As part of non-probability sampling interviewer administered questionnaires were presented to 103 respondents at Nutrifeeds production and distribution facility in the Viljoenskroon area. Existing questionnaires and surveys relevant to this study subject were consulted to develop the questionnaire which explored demographics, food production and knowledge of food handling, utilisation, storage practices, and food security. All questionnaires were completed and the data was analysed by Statistical Consultation Services at the North-West University, Potchefstroom, using the Statistical Program for Social Sciences (SPSS). The results indicated that the majority of respondents possessed knowledge regarding food handling practices. Knowledge of food related aspects were indicated to be implemented accordingly, by most respondents with regard to food utilisation (preparation, hygiene and storage). It was determined that the more than two thirds of the respondents and their households were at risk of food insecurity or food insecure suggesting that a need exists for food insecurity to be addressed in this informal settlement. According to the results that were obtained in this study, food insecurity in the Viljoenskroon area, Rammulotsi informal settlement can be acknowledged. Additionally, the findings enabled the researcher to make recommendations to local businesses, clinics and local authorities regarding the enhancement of household food security in the area. The recommendations include the enhancement of knowledge regarding food related aspects, food production opportunities, food access and utilisation in the community as a means to improve the status of household food security in this informal settlement. / M Consumer Sciences, North-West University, Potchefstroom Campus, 2014

Thesis (Masters Diploma in Technology (Public Health)) -- Cape Technikon, Cape Town, 1992 / In order to evaluate a health education programme for food handlers at a meat plant, a bakery/confectionery and a catering premises, changes in hygiene were assessed by the bacteriological analysis of swabs for hygiene indicator organisms from food contact surfaces. In this evaluation three phases were established on the basis of bacteriological assessment prior to, during and after the education programme. The first phase involved the establishment of a base line for hygiene indicator organisms prior to the education programme by taking 5 sets of bacteriological swabs over a two month period at each of the three premises, each swab set consisting of 14 swabs of food contact surfaces making a total of 210 swabs. During this time the food hygiene educational needs of the employees were assessed and on this basis a set of three video taped presentations were produced relating respectively to personal hygiene, environmental hygiene and food handling practices. The second phase consisted of the implementation of a health education programme involving consecutive tutorial sessions at one month intervals during which the video taped programme was presented. At this stage a further 5 sets of bacteriological swabs was taken at each of the premises. The third phase involved the assessment of hygiene shortly after completion of the education programme by taking a final 5 sets of bacteriological swabs of food contact surfaces at each of the premises over a further two month period. Statistically significant reductions in a number of the indicator organisms were observed during the course of the study.

Treinamento e educação em higiene e segurança alimentar são fundamentais à manipulação adequada dos alimentos, mas não necessariamente resultam em mudanças de atitudes e comportamentos. A avaliação da efetividade de treinamentos deve considerar não só o conhecimento teórico mas a investigação de atitudes. Utilizando-se o método do Discurso do Sujeito Coletivo (DSC) para conhecer a percepção dos manipuladores de alimentos quanto às atitudes para garantir a segurança alimentar, foi elaborado um questionário com cinco questões abertas, cada qual relacionada a uma das \"cinco chaves para uma alimentação mais segura\" recomendadas pela OMS, e aplicado a trabalhadores de estabelecimentos comerciais com atividade de restaurantes e similares da região central do município de São Paulo. Participaram da pesquisa 48 indivíduos, do sexo masculino (83,3%) e feminino (16,7%), de idade entre 18 e 76 anos, sendo que apenas 39,6% relataram ter participado de curso de boas práticas na manipulação de alimentos. A presença de prestadores de serviços relacionados à segurança alimentar nos estabelecimentos foi relatada por 22,9% dos entrevistados. Na questão 1 foram identificadas cinco categorias de respostas: deve-se lavar as mãos para evitar contaminação cruzada, deve-se lavar as mãos, deve-se lavar as mãos porque mexeu no lixo, o manipulador de alimentos não pode mexer no lixo, bem como um conceito incorreto sobre o uso de luvas; e uma ancoragem: lavar as mãos é um dever do funcionário. Na questão 2 foram identificadas três categorias de respostas: deve-se usar utensílios diferentes para manipular diferentes tipos de alimentos, \"passar uma água\" não é um processo de higienização adequado e \"passar uma água\" é suficiente para higienizar utensílios. Na questão 3 foram identificadas seis categorias de respostas: ovo pode ser servido com gema mole, ovo com gema mole pode ser servido para satisfazer o cliente mas oferece risco à saúde, ovo com gema mole pode ser servido para satisfazer o cliente mas não é permitido, ovo com gema mole não deve ser servido porque não é permitido, ovo com gema mole não deve ser servido porque oferece risco à saúde, ovo com gema mole não deve ser servido porque é proibido pela Vigilância Sanitária; e uma ancoragem: \"o cliente tem sempre razão\". Na questão 4 foram identificadas três categorias de respostas: descongelamento de alimentos não deve ser feito à temperatura ambiente, descongelamento de alimentos pode ser feito à temperatura ambiente desde que o produto esteja embalado, e descongelamento de alimentos pode ser feito à temperatura ambiente. Na questão 5 foram identificadas três categorias de respostas: o produto pode estar contaminado ou com prazo de validade expirado sem alteração de suas características organolépticas, não se deve utilizar produto sem etiqueta informando seu prazo de validade, e é possível saber se o produto está apto para consumo avaliando-se suas características organolépticas. De modo geral, a percepção dos entrevistados foi heterogênea sobre os temas pesquisados independentemente de ter participado de cursos de boas práticas ou de pertencer ao quadro de estabelecimento com assessoria, consultoria ou responsável técnico. / Food safety training and education are essential to ensure adequate food handling, but not always results in practice and behavioral changes. The evaluation of training effectiveness must consider not only the theoretical knowledge but also the practices in place. In order to assess the perceptions of food handlers about practices used to ensure food safety, a questionnaire was developed using the Collective Subject Discourse technique. The questionnaire consisted of five open questions, each one related to one of the \"five keys to safer food\" recommended by the World Health Organization, and applied to food workers from commercial restaurants and similar establishments in the São Paulo city downtown area. Forty-eight individuals were interviewed, males (83,3%) and females (16,7%), 18 to 76 years old. Only 39,6% of the interviewed individuals received training on good manufacturing practices. The presence of a food safety consulting service in the establishment was reported by 22,9% of the respondents. In response to Question 1, five categories were identified in answers: must wash hands to prevent cross-contamination, must wash hands, must wash hands after handling garbage, the food handler must not handle garbage. Wrong concepts about wearing gloves were also identified, as well as the anchorage: \"employees must wash hands\". In response to Question 2 three categories were identified in answers: use separate equipment and utensils to manipulate different kinds of food, washing with water alone is an appropriate cleaning practice and washing with water alone is not an appropriate cleaning practice. In response to Question 3 six categories were identified in answers: eggs may be served with a soft yolk, eggs with a soft yolk may be served per customer request but present a health risk, eggs with a soft yolk may be served to please the customer but it is not allowed, eggs with a soft yolk may not be served because it is not allowed, eggs with a soft yolk may not be served because it is a health risk, eggs with a soft yolk may not be served because it is forbidden by the sanitary surveillance department. The anchorage: \"the customer is always right\" was also identified in this question. In response to Question 4 three categories were identified in answers: frozen food should not be thawed at room temperature, frozen food may be thawed at room temperature as long as the product is in a package, and frozen food may be thawed at room temperature. In response to Question 5 three categories were identified in answers: food may be contaminated or expired despite preservation of its organoleptic properties, a product without an expiration date label may not be used, and it is possible to know if food is safe to be consumed by assessing its organoleptic properties. In conclusion, respondents\' perceptions about the researched subjects were heterogeneous regardless if they participated in good manufacturing practices training or if they worked in establishments where consulting service or a technical manager was available.

Despite the increase in information on the causes of foodborne disease, outbreaks continue to be a major preventable public health problem. Current food service establishment inspection programs, however, are not designed to assess the potential of risk for foodborne disease and do not focus prevention efforts where food service problems are more severe. The purpose of this study was, therefore, to first, compare mean inspection scores, mean number of critical violations, and mean risk index values for high risk, moderate risk and low risk food service establishments in Marion County, Oregon. Second, the study determined if menu risk assessment can be used to identify facilities that are considered to be "high risk" facilities. The data included most recent routine inspection results that had been previously collected by local sanitarians and data collected from a Menu Risk Assessment Survey which was developed by the Virginia Department of Health. The Menu Risk Assessment Survey was administered using a stratified random design, to 400 food service managers/owners between October 1993 and December 1993 The results showed that high risk establishments had lower mean inspection scores, higher mean number of critical violations, and a smaller mean risk index value than moderate or low risk establishments. The differences were attributed to lack of manager food safety education, menu items served, and operational practices observed in the establishment. The results also showed that there were statistically significant differences (p<.05) in the mean inspection score and the mean number of critical violations of "high risk" establishments and "low risk" establishments when responses to the Menu Risk Assessment Survey were compared. For example: 1) Establishments whose managers do not have food handler's training demonstrate more critical violations than establishments with trained managers, 2) Critical violations and lower inspection scores were more likely to occur in establishments that prepared and served potentially hazardous foods, 3) Food service establishments that handle extensive amounts of potentially hazardous food and serve larger populations were more likely to have lower inspection scores and increased numbers of critical violations. Based on the results found in this research, local health departments may find the Menu Risk Assessment Survey to be a useful tool in determining high, moderate, and low risk food service establishments to focus prevention efforts where the problems are more severe and are of greater public health risk. / Graduation date: 1997