Orientador: Germano Francisco Biondi / Banca: José Paes de Almeida Nogueira Pinto / Banca: Simone Carvalho Balian / Propôs-se colher e analisar amostras da merenda escolar, provenientes da Cozinha Piloto e de quatro pontos de distribuição, na cidade de Botucatu, SP. Objetivou-se avaliar o padrão higiênico-sanitário destas refeições, pesquisando os patógenos Salmonella spp, Staphylococcus aureus e Escherichia coli. O padrão higiênico-sanitário dos utensílios envolvidos na distribuição da merenda e o padrão microbiológico presente nas mãos dos manipuladores envolvidos também foram avaliados mediante análises microbiológicas para bactérias aeróbicas mesófilas, S. aureus, coliformes totais e fecais. A metodologia utilizada para a detecção de Salmonella spp obedeceu às normas estabelecidas pela FDA, enquanto que para Staphylococcus aureus a metodologia seguiu os fundamentos da Instrução Normativa SDA Nº62, de 26 de agosto de 2003. A análise de Escherichia coli, bactérias mesofílicas e coliformes totais foi realizada através de método rápido (Petrifilm®). Visou avaliar também o grau de conhecimento e capacitação dos manipuladores de alimentos através de aplicação de inquérito de múltipla escolha, o qual abrangeu tópicos relativos à higiene pessoal, alimentar e ambiental adotadas por estes...(Resumo completo, clicar acesso eletrônico abaixo) / The effectiveness of the food's hygienic-sanitary control from the raw material until their handling, processment, and consumption may be responsible to avoid several reports of diseases transmitted for foods. In order to gather and analyze school meal samples prepared in the Kitchen Headquarter and from four distribution places of Botucatu city, SP, the aim of the present study was to estimate the hygienic-sanitary standard of these meals, looking for Salmonella spp, Staphylococcus aureus and Escherichia coli pathogens. The hygienic-sanitary standard of utensils used at the school meal distribution and the microbiological standard present in the food handlers were also estimated by microbiological analyses of mesophyllic aerobic bacteria, S. aureus and coliforms. The methodology used to detect Salmonella spp was the FDA one, while Staphylococcus aureus methodology obeyed the Normative Instruction SDA Nº62, from August 26th, 2003. Escherichia coli, mesophyllic bacteria's, and coliforms analyses were done by rapid test (Petrifilm®). The research also estimated the food handlersþ knowledge and capacity through a checklist. The results showed no development of Salmonella spp/25g, presence < 1,0 x 102 UFC/g of Staphylococcus aureus and < 1,0 x 101 UFC/g of Escherichia coli in all food samples analyzed; the presence of coliforms in swab's samples was not observed, while Staphylococcus spp was identified in some food handler's hands; a high number of mesophyllic aerobic bacteria in handþs swabs were also observed, but into utensilsþsamplers this number was considered normal. The absence of outbreak pathogens in the food samples shows the right preparation of them, but doesnþt exclude the possibility of fortuitous farther contaminations due to absence of food handler's information and correct trainmen...(Complete abstract, click electronic address below) / Mestre

Made available in DSpace on 2014-06-11T19:29:32Z (GMT). No. of bitstreams: 0 Previous issue date: 2007-02-02Bitstream added on 2014-06-13T20:38:48Z : No. of bitstreams: 1 munhoz_pm_me_botfmvz.pdf: 382756 bytes, checksum: 723b8e75cf4e4fc65c17e78cd49f15e3 (MD5) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / Propôs-se colher e analisar amostras da merenda escolar, provenientes da Cozinha Piloto e de quatro pontos de distribuição, na cidade de Botucatu, SP. Objetivou-se avaliar o padrão higiênico-sanitário destas refeições, pesquisando os patógenos Salmonella spp, Staphylococcus aureus e Escherichia coli. O padrão higiênico-sanitário dos utensílios envolvidos na distribuição da merenda e o padrão microbiológico presente nas mãos dos manipuladores envolvidos também foram avaliados mediante análises microbiológicas para bactérias aeróbicas mesófilas, S. aureus, coliformes totais e fecais. A metodologia utilizada para a detecção de Salmonella spp obedeceu às normas estabelecidas pela FDA, enquanto que para Staphylococcus aureus a metodologia seguiu os fundamentos da Instrução Normativa SDA Nº62, de 26 de agosto de 2003. A análise de Escherichia coli, bactérias mesofílicas e coliformes totais foi realizada através de método rápido (Petrifilm®). Visou avaliar também o grau de conhecimento e capacitação dos manipuladores de alimentos através de aplicação de inquérito de múltipla escolha, o qual abrangeu tópicos relativos à higiene pessoal, alimentar e ambiental adotadas por estes...

The purpose of this study was to explore the extent to which principals and school nutrition programme coordinators (nutrition coordinators) manage the responsibility of ensuring that the nutrition programme is implemented at their schools without interfering with the process of teaching and learning. The study includes a literature review and an empirical investigation. The specific knowledge gained from this research may add to the body of knowledge in the field of Education Management and should inform educators, principals, policy makers and individuals concerned with the management of school nutrition programmes on strategies that could be applied in managing the primary school nutrition programme. The data was collected by administering semi-structured interviews and observations. Five public primary school principals and five coordinators from Tembisa on the eastern outskirts of Johannesburg (Gauteng, South Africa) were interviewed. The results showed that the majority of principals and coordinators admitted that the programme enhanced learners’ performance at school, but felt that there were specific challenges in managing the programme. Some of the principals and coordinators experienced the programme as an additional burden to the educators who were already overloaded with curriculum lessons. Most of the schools indicated that feeding time sometimes overlapped with the learners’ class time, due to the large number of learners being served by one food handler. This study recommends that the SGB should reconsider the installation of food preparation facilities at schools. Other mechanisms should be sought to relieve the already overburdened educators from running the programme. Measuring scales should be available at all schools to ensure that the weight of delivered food items agree with the kilograms stated on the delivery invoice. The Department of Education should involve experts when planning the menu to warrant better nutritional value and effective delivery of the school nutrition programme. Regular seminars and workshops should be arranged for food suppliers, programme committee members and food handlers to ensure effective management and implementation of the programme. / Dissertation (MEd)--University of Pretoria, 2011. / Education Management and Policy Studies / unrestricted

O presente trabalho é o relato da tentativa de se implantar boas práticas de fabricação em pequenas propriedades produtoras de leite de cabra. Foram estudadas três propriedades no Estado de São Paulo, todas associadas à Associação Paulista de Caprinocultores. Foi feita uma visita inicial para o diagnóstico de situação de cada propriedade, onde os funcionários foram entrevistados, a fim de se determinar seu perfil sócio-econômico e educacional, e sua relação com o trabalho. Nesta mesma visita, a planilha de análise de boas práticas de fabricação foi preenchida. Na segunda e terceira visitas, foram coletadas amostras de leite e swab das mãos dos ordenhadores, no início, meio e final da ordenha. Estas amostras foram analisadas em laboratório para contagem de microrganismos aeróbios mesófilos e psicrotróficos, contagem de coliformes totais e fecais, contagem de Staphylococcus aureus coagulase positiva e presença ou ausência de Salmonella spp, no leite cru. Apenas as duas últimas análises foram feitas nas amostras de swab de mãos. A capacitação foi feita através de aula expositiva dialogada com uso de cartões ilustrados contendo textos curtos sobre os temas \"boas práticas de fabricação\" e \"modo ideal de ordenha\", e sugestões foram dadas para a melhoria do processo. As sugestões foram simples, de fácil aplicação e baratas, e foram aceitas tanto pelo ordenhador quanto pelo proprietário. Após 1 a 2 meses da capacitação foi feita nova coleta de amostras, nova observação do trabalho na ordenha e aplicação de novo questionário. Os valores das contagens de microrganismos em leite cru observadas no presente estudo estão de acordo com aqueles relatados na literatura em várias partes do mundo, inclusive no Brasil, e estão dentro do padrão esperado pela Portaria no 56 de 07/12/99 do Ministério da Agricultura, Pecuária e Abastecimento. Entretanto, estas contagens demonstraram não serem ferramentas sensíveis para a determinação da eficácia do processo de capacitação dos funcionários da ordenha. Com relação à determinação do perfil do ordenhador, as entrevistas foram gravadas e analisadas pelo método do Discurso do Sujeito Coletivo mostrando que os ordenhadores eram homens do campo, com prévia experiência em ordenha de animais, que gostavam do que faziam, gostariam de aprender mais, mas não tinham sugestões claras com relação à melhoria do seu fluxo de trabalho. Para os questionários e observação após a capacitação, verificou-se que nenhuma das sugestões feitas para melhoria da ordenha foi implantada, e as razões para que isso não ocorresse foram abordadas e discutidas, de maneira a se orientar veterinários e demais profissionais responsáveis pela higiene de locais produtores de alimentos sobre possíveis entraves a serem encontrados em programas de capacitação de funcionários desta área. / The present study was an attempt to apply good manufacturing practices to goat milking in small farms. Three farms located in the state of São Paulo were studied. All of them were associated to the Associação Paulista de Caprinocultores. An initial visit was made in order to evaluate the hygienic situation of the farm and of the milking procedure in relation to good manufacturing practices. Milkers were interviewed in order to determine their social, economical and educational profile, as well as their relationship with their jobs. A second and a third visit were used in the collection of milk and hand swab samples, in the beginning, middle and end of the milking procedure. These samples were analyzed for total aerobic counts, psychrotrophic counts, coliform counts, coagulase positive Staphylococcus aureus counts, and presence of Salmonella spp in raw milk. Hand swabs were analyzed in relation to Staphylococcus aureus counts and presence of Salmonella spp. After that, milkers were trained by means of a contentbased communicative approach using illustrated cards with short sentences on good manufacturing practices and ideal milking procedure. Cheap and easy to apply suggestions on the improvement of the milking procedure were produced and accepted both by the owner of the farm and the milkers. For the evaluation of the process a new collection of samples, as well as new observation of the milking procedure and application of a new questionnaire were performed one to two months after training,. In relation to the results of microbiological counts in raw milk, values were in accordance with those reported in the literature in several parts of the world, including in Brazil, and comply with the standards Brazilian regulations set by the Ministry of Agriculture. However, microbiological analyses did not prove to be sensitive tools in the determination of the efficiency of milker training. As for socio-economic-cultural profile of the milkers, interviews were recorded and analyzed according to the Discourse of the Collective Subject, showing that these workers were countrymen, with previous experience in the milking of animals, they liked their jobs and were willing to learn more about it. However, they did not have clear suggestions on the improvement of their work routine. In the questionnaires applied after training, it was observed that none of the suggestions on the improvement of the procedure that were agreed upon were established, and reasons for that are broadly discussed in the report, in order to aid veterinarians and other professionals responsible for the hygiene of food producing sites in the identification of possible drawbacks in training programs of food handlers.

Submitted by Rosina Valeria Lanzellotti Mattiussi Teixeira (rosina.teixeira@unisantos.br) on 2018-08-11T13:10:56Z No. of bitstreams: 1 Marcela Figueiredo de Souza Oliveira.pdf: 1064840 bytes, checksum: 44910bd33fcf219cc3f391c466f86112 (MD5) / Made available in DSpace on 2018-08-11T13:10:57Z (GMT). No. of bitstreams: 1 Marcela Figueiredo de Souza Oliveira.pdf: 1064840 bytes, checksum: 44910bd33fcf219cc3f391c466f86112 (MD5) Previous issue date: 2018-06-07 / Universidade Católica de Santos - Católica de Santos / As condições socioculturais e econômicas possuem destaque nos processos biológicos dos seres humanos ao longo da vida, influenciando diretamente em seu estado de saúde. Estudos comprovam que populações vulneráveis socialmente possuem um maior risco de adoecer e nas últimas décadas, esforços foram tomados para a diminuição destes impactos. Contudo, a saúde é um direito interligado a condições socioeconômicas, culturais e ambientais. Desta forma, para promover um impacto positivo nas condições de vida da população e alcançar novas perspectivas em saúde pública, é necessário fazer a ruptura dos modelos disciplinares dominantes por meio da intersetorialidade como instrumento efetivo na promoção à saúde, envolvendo o fortalecimento da capacidade individual e coletiva para lidar com a multiplicidade dos condicionantes da saúde. A promoção deve ir além da aplicação normativa, pois não basta apenas conhecer o funcionamento das doenças e encontrar mecanismos para seu controle. Contemporâneo a isso, está o debate conceitual sobre os determinantes sociais da saúde (DSS), que compartilha o entendimento de que as intervenções curativas são insuficientes para assegurar saúde e qualidade de vida para a população e que políticas públicas efetivas constituem um meio de garantir à população o acesso à saúde como ferramenta na redução das iniquidades sociais. O objetivo principal deste trabalho é analisar as repercussões do Projeto Restaurante Escola - Santos como oportunidade de carreira e na mudança de vida e suas articulações na promoção à saúde para jovens em situação de vulnerabilidade social. O método utilizado na análise consistiu em um estudo de caso de caráter qualitativo realizado com 25 egressos do projeto. Os dados foram coletados por meio de entrevista semiestruturada, guiadas por um roteiro e precedidas da assinatura do termo de consentimento livre e esclarecido. Para a delimitação do número de participantes, foi utilizado como critério a saturação dos dados que foram analisados através do método de análise de conteúdo/enunciados. As conclusões obtidas dentro da dissertação mostram que o projeto social Restaurante Escola, além de ser um qualificador de mão de obra que proporciona uma perspectiva profissional com elevado percentual de inserção no mercado, exerce principalmente uma iniciativa efetiva no enfrentamento das vulnerabilidades sociais com redução significativa das iniquidades e agravantes dos DSS. / Socio-cultural and economic conditions are prominent in the human biological processes of life, directly influencing your health state. Several studies show that populations socially vulnerable have a higher risk to become ill, and in the last decade's efforts have been made to reduce these impacts. However, health is interlinked with several socioeconomic, cultural and environmental conditions. Thus, in order to promote a positive impact on the living population conditions and to reach new perspectives in public health, it is necessary to break the dominant disciplinary models through intersectionality as an effective instrument in health promotion, involving the individual strengthening and to address the multiplicity of health determinants. The promotion must go beyond the normative application since it is not enough to know the functioning of the diseases and find mechanisms for its control. Contemporary to this has the conceptual debate on the social determinants of health (SDH), which shares the view that curative interventions are insufficient to ensure health and quality of life for the population and that effective public policies are a way to ensure the access to health, acting as a tool to reduce social inequities. The main objective of this work is to analyze the repercussions of the Restaurante Escola Project - Santos as a career opportunity and a way to life change and its articulations in health promotion for young people in a situation of social vulnerability. The method used in this analysis consisted of a qualitative case study carried out with 25 project graduates. The data were collected through a semi-structured interview, guided by a script and preceded by the signing a consent form. For the number of participants delimitation, the saturation of the data that were analyzed using the content/statement analysis method was used as a criterion. The conclusions obtained within the dissertation show that the Restaurante Escola social project, besides being a labor qualifier that provides a professional perspective with a high percentage of insertion in the market, mainly exerts an effective initiative in the confrontation of the social vulnerabilities with a significant reduction of the iniquities and aggravating of the SDH.

Made available in DSpace on 2014-07-29T15:29:17Z (GMT). No. of bitstreams: 1 dissertacao ana clara ciencias saude.pdf: 681007 bytes, checksum: cc5cfa8dd14e1f54f21dd938b62630de (MD5) Previous issue date: 2009-02-26 / The target of this study was to identify the presence of Escherichia coli and The aim of this study was to evaluate the impact of training in good manufacturing practices (GMP) in the presence of Escherichia coli and Staphylococcus aureus on hands and nasal cavities of food handlers of bakeries and confectioners, the central region of Goiânia, Goiás, Brazil. Samples were collected from hands and nasal cavities with sterile swab, 36 food handlers, 20 bakeries in the central region of Goiânia, two food handlers for each facility, clerk and baker before and one month after training in GMP. Check list was applied based on Resolution 216 in DRC, the National Health Surveillance Agency of the Ministry of Health, in bakeries and pre-test and post-test on GMP in defeat. Training on GMP for food handlers was given using two different methodologies, and application of traditional Arch of Maguerez. The bakeries and patisseries surveyed 90.0% were classified as unsatisfactory as the physical-functional, with risk of contamination of food. The hygiene of defeat was the main critical control point identified, as 90.0% of them are not trained to perform their functions, and ignore the principles of GMP. The correct post-test were higher than the pre-test with significant difference, indicating an increase of knowledge about GMP. There was no significant difference in learning for both methodologies applied. Prevalence of Staphylococcus aureus in the hands and nasal cavities was 13.5% and 11.1% before training and 5.5% and 22.2% after, respectively. The prevalence of Escherichia coli on hands and nasal cavities was 5.5% and 11.1% before and 0.0% and 5.5% after training, respectively. Reducing the prevalence of microorganisms after training and increased knowledge of GMP confirm the influence of training on improving hygienic and sanitary conditions / O objetivo desse estudo foi avaliar o impacto da capacitação em boas práticas de fabricação (BPF) na presença de Escherichia coli e Staphylococcus aureus em mãos e fossas nasais de manipuladores de panificadoras e confeitarias, da região central de Goiânia, Goiás, Brasil. Foram coletadas amostras de mãos e fossas nasais, com suabes esterilizados, de 36 manipuladores de 20 panificadoras da região central de Goiânia, sendo dois manipuladores de cada estabelecimento, balconista e padeiro, antes e um mês após a capacitação em BPF. Aplicou-se check list baseado na Resolução RDC no 216, da Agência Nacional de Vigilância Sanitária do Ministério da Saúde, nas panificadoras e pré-teste e pós-teste sobre BPF nos manipuladores. Foi ministrada capacitação em BPF para os manipuladores utilizando duas metodologias diferentes, tradicional e aplicação do Arco de Maguerez. Das panificadoras e confeitarias pesquisadas 90,0% foram classificadas como insatisfatórias quanto às condições físico-funcionais, representando risco de contaminação dos alimentos. A higiene dos manipuladores foi o principal ponto crítico de controle apontado, uma vez que 90,0% deles não são capacitados para o desempenho de suas funções, e ignoram os princípios das BPF. Os acertos no pós-teste foram maiores que o do pré-teste com diferença significativa, indicando aumento do conhecimento sobre BPF. Não houve diferença significativa na aprendizagem em relação às duas metodologias aplicadas. A prevalência de Staphylococcus aureus em mãos e fossas nasais foi de 13,5% e 11,1% antes da capacitação e de 5,5% e 22,2% após, respectivamente. A prevalência de Escherichia coli em mãos e fossas nasais foi de 5,5% e 11,1% antes e 0,0% e 5,5% após a capacitação, respectivamente. A redução da prevalência dos microrganismos após a capacitação e o aumento do conhecimento sobre BPF confirmam influência da capacitação na melhoria das condições higiênico-sanitárias

O presente trabalho é o relato da tentativa de se implantar boas práticas de fabricação em pequenas propriedades produtoras de leite de cabra. Foram estudadas três propriedades no Estado de São Paulo, todas associadas à Associação Paulista de Caprinocultores. Foi feita uma visita inicial para o diagnóstico de situação de cada propriedade, onde os funcionários foram entrevistados, a fim de se determinar seu perfil sócio-econômico e educacional, e sua relação com o trabalho. Nesta mesma visita, a planilha de análise de boas práticas de fabricação foi preenchida. Na segunda e terceira visitas, foram coletadas amostras de leite e swab das mãos dos ordenhadores, no início, meio e final da ordenha. Estas amostras foram analisadas em laboratório para contagem de microrganismos aeróbios mesófilos e psicrotróficos, contagem de coliformes totais e fecais, contagem de Staphylococcus aureus coagulase positiva e presença ou ausência de Salmonella spp, no leite cru. Apenas as duas últimas análises foram feitas nas amostras de swab de mãos. A capacitação foi feita através de aula expositiva dialogada com uso de cartões ilustrados contendo textos curtos sobre os temas \"boas práticas de fabricação\" e \"modo ideal de ordenha\", e sugestões foram dadas para a melhoria do processo. As sugestões foram simples, de fácil aplicação e baratas, e foram aceitas tanto pelo ordenhador quanto pelo proprietário. Após 1 a 2 meses da capacitação foi feita nova coleta de amostras, nova observação do trabalho na ordenha e aplicação de novo questionário. Os valores das contagens de microrganismos em leite cru observadas no presente estudo estão de acordo com aqueles relatados na literatura em várias partes do mundo, inclusive no Brasil, e estão dentro do padrão esperado pela Portaria no 56 de 07/12/99 do Ministério da Agricultura, Pecuária e Abastecimento. Entretanto, estas contagens demonstraram não serem ferramentas sensíveis para a determinação da eficácia do processo de capacitação dos funcionários da ordenha. Com relação à determinação do perfil do ordenhador, as entrevistas foram gravadas e analisadas pelo método do Discurso do Sujeito Coletivo mostrando que os ordenhadores eram homens do campo, com prévia experiência em ordenha de animais, que gostavam do que faziam, gostariam de aprender mais, mas não tinham sugestões claras com relação à melhoria do seu fluxo de trabalho. Para os questionários e observação após a capacitação, verificou-se que nenhuma das sugestões feitas para melhoria da ordenha foi implantada, e as razões para que isso não ocorresse foram abordadas e discutidas, de maneira a se orientar veterinários e demais profissionais responsáveis pela higiene de locais produtores de alimentos sobre possíveis entraves a serem encontrados em programas de capacitação de funcionários desta área. / The present study was an attempt to apply good manufacturing practices to goat milking in small farms. Three farms located in the state of São Paulo were studied. All of them were associated to the Associação Paulista de Caprinocultores. An initial visit was made in order to evaluate the hygienic situation of the farm and of the milking procedure in relation to good manufacturing practices. Milkers were interviewed in order to determine their social, economical and educational profile, as well as their relationship with their jobs. A second and a third visit were used in the collection of milk and hand swab samples, in the beginning, middle and end of the milking procedure. These samples were analyzed for total aerobic counts, psychrotrophic counts, coliform counts, coagulase positive Staphylococcus aureus counts, and presence of Salmonella spp in raw milk. Hand swabs were analyzed in relation to Staphylococcus aureus counts and presence of Salmonella spp. After that, milkers were trained by means of a contentbased communicative approach using illustrated cards with short sentences on good manufacturing practices and ideal milking procedure. Cheap and easy to apply suggestions on the improvement of the milking procedure were produced and accepted both by the owner of the farm and the milkers. For the evaluation of the process a new collection of samples, as well as new observation of the milking procedure and application of a new questionnaire were performed one to two months after training,. In relation to the results of microbiological counts in raw milk, values were in accordance with those reported in the literature in several parts of the world, including in Brazil, and comply with the standards Brazilian regulations set by the Ministry of Agriculture. However, microbiological analyses did not prove to be sensitive tools in the determination of the efficiency of milker training. As for socio-economic-cultural profile of the milkers, interviews were recorded and analyzed according to the Discourse of the Collective Subject, showing that these workers were countrymen, with previous experience in the milking of animals, they liked their jobs and were willing to learn more about it. However, they did not have clear suggestions on the improvement of their work routine. In the questionnaires applied after training, it was observed that none of the suggestions on the improvement of the procedure that were agreed upon were established, and reasons for that are broadly discussed in the report, in order to aid veterinarians and other professionals responsible for the hygiene of food producing sites in the identification of possible drawbacks in training programs of food handlers.

Background Food handlers knowledge and related attitude and practices towards food hygiene plays a significant role in reducing food-borne disease, which represents a growing concern for public health interest. Aim To explore the knowledge, attitudes and practices of food hygiene among food handlers in Bangladeshi homes located in urban areas exposed to climate change. Methodology A descriptive cross sectional study was conducted to perform this study. An online questionnaire survey was used as a tool for data collection. Food handlers were selected through convenience sampling method. Data were statistically analyzed using SPSS software version 27. Results In case of food hygiene knowledge, attitudes and practices, study participants had good knowledge (78.77%), moderate attitude (57.4%) and good practice level (88.82%) in food hygiene at home. There is no significant difference between men and women in their knowledge level but had significant difference in their attitude and practice level. Besides, there is no significant difference in food hygiene knowledge of food handlers based on their educational level but results showed significant difference in their attitude and practices of food hygiene. Conclusion Food handlers in Bangladeshi homes were knowledgeable with moderate attitude and good practice level. Continuous food safety education, health education and media campaigns will help them to reduce the risk of diarrhea and food-borne illness.

M. Tech. (Department of Tourism and Integrated Communication, Faculty of Human Sciences), Vaal University of Technology. / Background: Food waste in the foodservice units, which include supermarket kitchens, occur due to factors related to the menu such as the lack of careful menu planning, improper procurement of the menu items, lack of menu execution and improper practices during the distribution of meals. Also, improper refrigeration and storage facilities at optimal temperatures to maintain product’s shelf life contribute to food waste in foodservice units. Food waste management is a significant challenge globally and locally. Purpose of the study: To determine the knowledge on food waste and waste prevention practices of food handlers in supermarket kitchens in Soweto. Methods: A quantitative, descriptive research design was chosen to determine the knowledge and food waste prevention practices of food handlers. The population was 11 branches of supermarkets represented by one of the five largest franchise stores in South Africa with approximately 20 to 35 food handlers employed by each supermarket (± 220 total) as indicated by management. Only three supermarkets gave permission for the study. From the population, the survey system calculator was used to calculate the sample size (n=107). Purposive sampling was used to select the supermarkets and participants were conveniently sampled. A questionnaire based on reviewed literature was developed by the researcher to determine food handlers’ knowledge on food waste. An existing observation checklist was also amended for this study. Before the observations began, the researcher was alert about the reactivity problems. Data were collected during different times of the month, and the observations were conducted at different times of the day in each supermarket to measure the behaviour that was demonstrated by food handlers in the morning and in the afternoon. Collective instances of food waste practices were observed. For this study, descriptive statistics were used (SPSS version 27) to analyse the food waste knowledge of food handlers in supermarket kitchens. Presentation of the results was in the form of graphs, tables and charts. A frequency table was used. Results: The demographic profile of the participants indicated that many participants were women (60.7%) and 39.3% were men. The results suggest that to a larger extent, the food handlers have limited or insufficient knowledge on the customer’s profiles. The general food waste knowledge results was good. However only 47.7% of the respondents agreed that food waste can led to environmental damage. The majority of the responds (61.7%) strongly agreed that careful menu planning contributes towards preventing food waste. Food handles knowledge on food storage was good. Food preparation results reflected a good level of knowledge regarding the appropriate methods of food preparation to minimise food waste. Food handlers’ knowledge results revealed that participants had a moderate (45.4%) level of knowledge of green practices. There was a high level of knowledge on waste separation (82.3%). None of the supermarkets participated in any of the compositing activities to manage food waste. The observation results revealed poor waste prevention practices as influenced by the lack of menu planning. Lastly, menu planning results indicated that staff members recognise the importance of careful menu planning (61.7 percent strongly agreed) contributing towards preventing food waste. Factors and actions that were observed on food handler’s practices were mostly correct (56.7%) and 43.3 percent of the practices were lacking during food production in the kitchen. The results of the current waste prevention practices of food handlers in supermarkets revealed the necessity to develop food handlers’ guidelines. Conclusion and recommendations: It is evident that the supermarket food handlers may not be aware of the importance of a menu as a communication tool, which has a major influence on all the aspects of the foodservice unit including food waste prevention and management. Food handlers’ level of knowledge findings on food waste did not align with practices that were observed during meals production in supermarket kitchens. The level of food handlers’ knowledge and waste prevention practices has been determined and the guidelines on food waste prevention practices for this target group has been developed as the basis for further studies.

Made available in DSpace on 2014-07-29T15:26:21Z (GMT). No. of bitstreams: 1 Liana Jayme borges.pdf: 1844496 bytes, checksum: 818c982e89c90b277c44959cde90066a (MD5) Previous issue date: 2010-03-19 / Enteral feeding means the nutrition for special purposes, with controlled intake of nutrients. The advantages of its use often become secondary to complications arising from its contamination, which may be associated with infectious complications. The microbial contamination of enteral feeding may occur during all steps being the handling, particularly critical. Considering the importance of enteral feeding as a therapeutic tool in hospitals and the need to guarantee the microbiological quality of the products offered to critical patients, the present work aimed to evaluate the hygienic and sanitary quality of diets and their ingredients and to identify and characterize phenotypic and genotypically, using the antibiogram and pulsed-field gel electrophoresis, strains of Escherichia coli and Staphylococcus aureus obtained from handlers hands and noses, water, module and enteral nutrition from two public hospital in Goiânia, Brazil in order to investigate the probable source of microbological contamination. A total of 80 samples were collected from enteral nutrition and 140 from hands and noses of handlers involved in the diets manufacturing in hospital 1 (H1), between october/2007 and november/2008 and 80 samples from enteral nutrition and 80 from hands and noses of handlers in hospital 2 (H2), between october/2008 and november/2008. From both hospitals were collected 40 samples from water and module. The samples were submitted to microbiological analysis to verify the presence and numbers of pathogenic and indicator microorganisms. E. coli and S. aureus strains were submitted to antibiogram and PFGE. According to antibiogram, all S.aureus isolates (15) from H1 were susceptible to oxacillin, vancomycin, ciprofloxacin and gentamicin. Resistence profile was observed in 10 (66.7%) isolates for penicillin, four (26.7%) isolates for tetracycline and nine (60.0%) isolates for erythromycin, allowing to classify the strains in six different phenotypes (A-F), but it was not efficient for the determination of the bacterial source for the diets. In the H1, all (08) E. coli strains were susceptible to trimethoprim, ciprofloxacin, cephalothin, gentamicin, ceftazidime and tetracycline. Resistence was observed in six (75.0%) isolates for ampicilin. In H2, all strains isolated (12) were susceptible to trimethoprim, ciprofloxacin, gentamicin and ceftazidime and resistence was observed in 11 isolates (91.7%) for cephalothin and 12 (100.0%) for tetracycline and ampicillin, grouping them into five different phenotypes (A-D). Microorganisms showed the same phenotypic profile from handlers and diet samples (phenotypes A and C), suggesting that in these cases, the source of microorganisms for the final product was the food handler. The genotypic typing of S. aureus strains by PFGE generated seven different DNA banding profiles and the E. coli genotyping generated five profiles. Based on the results, two E. coli strains isolated from diets were identical to one strain isolated from food handler from H2 and two of S. aureus isolated from diets were identical to one strain isolated from food handler from H1. This study shows that the enteral feedings showed unsatisfactory sanitary-hygienic conditions in both hospitals and the hand contact is probably one of the sources of greatest significance for enteral diets contamination in the hospital environment. / Entende-se por nutrição enteral a alimentação para fins especiais, com ingestão controlada de nutrientes. As vantagens oferecidas pelo seu emprego muitas vezes tornam-se secundárias às complicações derivadas de sua utilização como a contaminação, que pode estar associada a complicações infecciosas. A contaminação microbiana das fórmulas enterais pode ocorrer em diversas etapas, sendo a manipulação uma etapa especialmente crítica. Tendo em vista a importância da dieta enteral como medida terapêutica em hospitais e a necessidade de se ofertar produtos com qualidade assegurada, devido aos prejuízos que a mesma pode causar aos pacientes, caso esteja contaminada, o objetivo deste estudo foi avaliar a qualidade higiênico-sanitária das dietas e seus ingredientes e caracterizar fenotipicamente, utilizando o antibiograma e, genotipicamente, através da eletroforese em gel em campo pulsado (pulsed-field gel electrophoresis (PFGE), isolados de Escherichia coli e Staphylococcus aureus a partir de manipuladores, água, módulo em pó e dieta enteral de dois hospitais públicos de Goiânia-GO visando estabelecer a possível fonte de microrganismos para o produto final. Um total de 80 amostras de dieta enteral e 140 swabs de mãos e fossas nasais de manipuladores foram coletadas no hospital 1 (H1) entre outubro/2007 e novembro/2008 e 80 amostras de dieta enteral e 80 swabs de mãos e fossas nasais no hospital 2 (H2) entre novembro/2008 e dezembro/2008. Nos dois hospitais foram coletadas também 40 amostras de água e módulo. Foram realizadas análises microbiológicas para contagem de microrganismos indicadores e potencialmente patogênicos. Os isolados de E. coli e S.aureus foram submetidos ao antibiograma e PFGE. De acordo com o antibiograma, todas as cepas de S. aureus isoladas (15) no H1 foram sensíveis à oxacilina, vancomicina, ciprofloxacina e gentamicina. O padrão de resistência foi observado em 10 (66,7%) isolados para penicilina, quatro (26,7%) para tetraciclina e nove (60,0%) para eritromicina, agrupando-os em seis diferentes perfis fenotípicos (A F). Porém, a técnica não foi eficiente em determinar a origem da contaminação das dietas. Para as 20 cepas isoladas de E. coli do H1 e H2, todas (8) do H1 foram sensíveis ao trimetoprim, ciprofloxacina, cefalotina, gentamicina, ceftazidima e tetraciclina. Resistência foi observada em seis (75,0%) isolados para a ampicilina. No H2 todas as cepas isoladas (12) foram sensíveis ao trimetoprim, ciprofloxacina, gentamicina e ceftazidima e resistência foi observado em 11 isolados (91,7%) para a cefalotina e 12 (100,0%) para a tetraciclina e ampicilina, sendo agrupadas em quatro diferentes perfis fenotípicos (A D). Os fenótipos A e C apresentaram microrganismos com o mesmo perfil fenotípico provenientes de manipuladores e dieta, sugerindo que nestes casos, a fonte de microrganismos para o produto final seria os manipuladores. A tipificação genotípica por PFGE originou sete perfis eletroforéticos diferentes para as cepas de S.aureus e cinco para as cepas de E. coli. De acordo com os resultados, duas cepas de E. coli isoladas da dieta foram idênticas a uma cepa isolada do manipulador do H2 e duas cepas de S.aureus isoladas da dieta foram iguais a uma cepa do manipulador do H1. Os dados obtidos neste estudo permitem concluir que as dietas enterais apresentaram condições higiênico-sanitárias insatisfatórias em ambos os hospitais e que o manipulador é provavelmente, uma das fontes de maior significância para a contaminação da dieta enteral em ambiente hospitalar.