JOVENTINO, Fatima Karine Pinto. A sustentabilidade da carcinicultura no município de Fortim-CE, com ênfase nos aspectos sociais, ambientais e tecnológicos. 2006. 128 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Pró-Reitoria de Pesquisa e Pós-Graduação. Programa Regional em Desenvolvimento e Meio Ambiente - Prodema, Fortaleza- CE, 2006. / Submitted by demia Maia (demiamlm@gmail.com) on 2016-05-16T13:35:03Z No. of bitstreams: 1 2006_dis_fkpjoventino.pdf: 2875047 bytes, checksum: 4fa20913b44c2ba27c2cf9064bf1a5ca (MD5) / Approved for entry into archive by demia Maia (demiamlm@gmail.com) on 2016-05-16T13:35:57Z (GMT) No. of bitstreams: 1 2006_dis_fkpjoventino.pdf: 2875047 bytes, checksum: 4fa20913b44c2ba27c2cf9064bf1a5ca (MD5) / Made available in DSpace on 2016-05-16T13:35:57Z (GMT). No. of bitstreams: 1 2006_dis_fkpjoventino.pdf: 2875047 bytes, checksum: 4fa20913b44c2ba27c2cf9064bf1a5ca (MD5) Previous issue date: 2006 / This dissertation analyzes the sustainability of the carcinoculture in the city of Fortim- Ceará, taking into consideration environmental, social and technological aspects. The research aimed at identifying the main handling practices and the technology that has been adopted in the shrimp culture farms, and its contribution to a sustainable development of the activity. The study presents some forms of technology and handling practices that can be adopted by the farms, which are considered less environmentally impacting, and it also identifies the main impacts generated by the activity. Primary and secondary data were used. The primary data were obtained by means of an empirical research carried out in the city of Fortim, during the months of April and August, 2005. During these visits, questionnaires were applied, with semi-structured and open questions. It was also possible to carry out interviews with representatives of governmental agencies and the business community. Secondary data were obtained by means of bibliographical research comprising theses, books and articles on the issue, as well as documents such as reports, Codes of Conduct, Federal and State government directives, and assessments made by governmental agencies in charge of regulating and supervising the activity. In this study, tabular and descriptive analysis techniques and a modified version of the “Forest Service of United States Agricultural Department (1986) methodology were applied. These methods made it possible to transform the qualitative variables into quantitative ones, through numerical values and weights so as to obtain a Significance Index of the technological, environmental and social variables. Upon the results obtained by these Indexes, it was possible to assess that the carcinoculture in the region is not developing on a sustainable basis, rejecting, therefore, the proposed hypothesis, according to which the handling practices and the technology that has been used in these farms are contributing for the development of the activity in a way that is in harmony with the environment. In spite of the existence of some initiatives that suggest that the sector is starting to take into consideration environmental matters, it is possible to affirm that the actions carried out by the sector’s main entities have not been able to effectively promote the necessary changes in the behavior and conduct of the business, neither has it been able to call the attention to the importance of preserving the environment. / Nesta pesquisa, buscou-se analisar a sustentabilidade da carcinicultura no Município deFortim-Ce, levando-se em consideração os aspectos ambientais, sociais e tecnológicos. O trabalho procurou identificar quais as principais práticas de manejo e a tecnologia que vem sendo adotada nas fazendas de cultivo de camarão marinho e sua contribuição para que o desenvolvimento da atividade ocorra de maneira sustentável nesta região. O estudo apresenta algumas formas de tecnologia e práticas de manejo que podem ser adotadas pelas fazendas e que são consideradas ambientalmente menos impactantes, bem como a identificação dos principais impactos gerados por esta atividade. Para se atingir aos objetivos propostos nesta pesquisa, foram utilizados dados primários e secundários. Os dados primários foram obtidos por meio de pesquisa empírica realizada ao Município do Fortim, durante os meses de abril a agosto de 2005. Durante estas visitas foram aplicados questionários com perguntas abertas e semi-estruturadas. Além disto, foi possível a realização de entrevistas com representantes de instituições governamentais e da classe empresarial. Os dados secundários foram obtidos mediante pesquisa bibliográfica, com base em teses, livros e artigos científicos que abordam esse tipo de problemática, assim como pesquisa documental com base em relatórios, Códigos de Conduta, diretrizes do Governo Federal e Estadual e diagnósticos realizados pelos órgãos governamentais responsáveis pela regulamentação e fiscalização da atividade. Foram aplicadas nesta pesquisa técnicas de análise tabular e descritiva e o método do “Forest Service of United States Agricultural Department (1986)”, modificado. Através deste método foi possível transformar as variáveis qualitativas em quantitativas, através de valores numéricos e pesos para se chegar ao Índice de Significância das variáveis tecnológicas, ambientais e sociais. Através dos resultados obtidos por estes Índices, constatou-se que a carcinicultura nesta região não está se desenvolvendo em bases sustentáveis, rejeitando-se, portanto, a hipótese lançada nesta pesquisa de que as práticas de manejo e a tecnologia que vem sendo utilizadas nestas fazendas estão contribuindo para que a atividade se desenvolva de maneira harmônica com o ambiente. Apesar de já existirem algumas iniciativas que apontam para o despertar do setor às questões ambientais, afirma-se que as ações promovidas pelas principais entidades ligadas ao setor, ainda não conseguiram promover, de maneira efetiva, a necessidade urgente de mudança de comportamento e conduta por parte das empresas, bem como o despertar destas para a importância de se preservar o ambiente.

Magister Public Health - MPH / Introduction: In-house contamination of drinking water stored in wide-mouthed buckets (even with lids) has been widely reported in epidemiologic investigations as vehicles for diarrhoea disease transmission. The long handled mukombe cup (LHM cup), recently developed by the National Institute of Health Research (NIHR), a department of the Ministry of Health and Child Care (MoHCC) in Zimbabwe, is a promising low cost dipping devise for extraction of water from wide-mouthed containers. Aim: The study aim was to assess the effectiveness and household acceptability of the long handled mukombe cup in reducing bacteriological contamination of drinking water stored in wide-mouthed vessels in the home in a peri urban settlement in Harare, Zimbabwe. Methodology: A randomised controlled trial of a long handled mukombe cup was conducted in Hatcliffe, Harare. After collecting baseline data on demographics, household water quality, and other sanitation and water handling practices, households were given basic health education before the two selected communities were randomly assigned to one of the two groups of 119 households each. The intervention group received the LHM cup while the control group received no intervention. Households were followed up after two months and assessed effectiveness and user acceptability of the intervention. Data Analysis: Data analysis was conducted using STATA 11. Descriptive statistics were calculated and reported as percentages, proportions, frequencies and measures of central tendency. Bivariate statistics were carried out to test independent associations between use of the LHM cup and E. coli. All analyses were conducted in an intention-to-intervene analysis. Results: A total of 230 households were analysed during follow-up. Samples of stored drinking water from intervention households were significantly lower in E. coli levels than those of control households (geometric mean E. coli of 0.8/100 ml vs 13.0/100 ml, p <0.0001). Overall, 78.4% (987/111) of samples from the intervention households met World Health Organization (WHO) guideline value of 0 cfu/100ml sample, while 52.1% of the 119 samples from control households met such a benchmark (p < 0.0001). In addition, 94.6% of intervention household samples were in compliance with this intervention or presented low risk, 27.7% of samples from control group households presented intermediate or high risk. There was a statistically significant association between LHM cup use and reduced E. coli bacterial contamination in stored drinking water (p < 0.05). There was no statistically significant difference in turbidity in both intervention and control groups, both for turbidity <5 and >5 (p = 0.071). Acceptability of the LHM cup was very high (100%). Conclusion: To our knowledge, this is the first study on the evaluation and acceptability of the LHM cup in the Sub-Saharan Africa. Positive results were recorded that showed that the LHM cup was effective in minimising E. coli contamination in the intervention group as compared to the control group. It is postulated that this is because the LHM cup reduces hand contact with stored water during scooping, thus maintaining improved water quality in communities in Zimbabwe that collect and store drinking water in wide-mouthed containers with lids where extraction is by scooping. However, more research is required to document the LHM cup's continued and effective use, durability and overall sustainability in the absence of any serious sampling or monitoring.

FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgico / Nesta pesquisa, buscou-se analisar a sustentabilidade da carcinicultura no MunicÃpio deFortim-Ce, levando-se em consideraÃÃo os aspectos ambientais, sociais e tecnolÃgicos. O trabalho procurou identificar quais as principais prÃticas de manejo e a tecnologia que vem sendo adotada nas fazendas de cultivo de camarÃo marinho e sua contribuiÃÃo para que o desenvolvimento da atividade ocorra de maneira sustentÃvel nesta regiÃo. O estudo apresenta algumas formas de tecnologia e prÃticas de manejo que podem ser adotadas pelas fazendas e que sÃo consideradas ambientalmente menos impactantes, bem como a identificaÃÃo dos principais impactos gerados por esta atividade. Para se atingir aos objetivos propostos nesta pesquisa, foram utilizados dados primÃrios e secundÃrios. Os dados primÃrios foram obtidos por meio de pesquisa empÃrica realizada ao MunicÃpio do Fortim, durante os meses de abril a agosto de 2005. Durante estas visitas foram aplicados questionÃrios com perguntas abertas e semi-estruturadas. AlÃm disto, foi possÃvel a realizaÃÃo de entrevistas com representantes de instituiÃÃes governamentais e da classe empresarial. Os dados secundÃrios foram obtidos mediante pesquisa bibliogrÃfica, com base em teses, livros e artigos cientÃficos que abordam esse tipo de problemÃtica, assim como pesquisa documental com base em relatÃrios, CÃdigos de Conduta, diretrizes do Governo Federal e Estadual e diagnÃsticos realizados pelos ÃrgÃos governamentais responsÃveis pela regulamentaÃÃo e fiscalizaÃÃo da atividade. Foram aplicadas nesta pesquisa tÃcnicas de anÃlise tabular e descritiva e o mÃtodo do âForest Service of United States Agricultural Department (1986)â, modificado. AtravÃs deste mÃtodo foi possÃvel transformar as variÃveis qualitativas em quantitativas, atravÃs de valores numÃricos e pesos para se chegar ao Ãndice de SignificÃncia das variÃveis tecnolÃgicas, ambientais e sociais. AtravÃs dos resultados obtidos por estes Ãndices, constatou-se que a carcinicultura nesta regiÃo nÃo està se desenvolvendo em bases sustentÃveis, rejeitando-se, portanto, a hipÃtese lanÃada nesta pesquisa de que as prÃticas de manejo e a tecnologia que vem sendo utilizadas nestas fazendas estÃo contribuindo para que a atividade se desenvolva de maneira harmÃnica com o ambiente. Apesar de jà existirem algumas iniciativas que apontam para o despertar do setor Ãs questÃes ambientais, afirma-se que as aÃÃes promovidas pelas principais entidades ligadas ao setor, ainda nÃo conseguiram promover, de maneira efetiva, a necessidade urgente de mudanÃa de comportamento e conduta por parte das empresas, bem como o despertar destas para a importÃncia de se preservar o ambiente. / This dissertation analyzes the sustainability of the carcinoculture in the city of Fortim- CearÃ, taking into consideration environmental, social and technological aspects. The research aimed at identifying the main handling practices and the technology that has been adopted in the shrimp culture farms, and its contribution to a sustainable development of the activity. The study presents some forms of technology and handling practices that can be adopted by the farms, which are considered less environmentally impacting, and it also identifies the main impacts generated by the activity. Primary and secondary data were used. The primary data were obtained by means of an empirical research carried out in the city of Fortim, during the months of April and August, 2005. During these visits, questionnaires were applied, with semi-structured and open questions. It was also possible to carry out interviews with representatives of governmental agencies and the business community. Secondary data were obtained by means of bibliographical research comprising theses, books and articles on the issue, as well as documents such as reports, Codes of Conduct, Federal and State government directives, and assessments made by governmental agencies in charge of regulating and supervising the activity. In this study, tabular and descriptive analysis techniques and a modified version of the âForest Service of United States Agricultural Department (1986) methodology were applied. These methods made it possible to transform the qualitative variables into quantitative ones, through numerical values and weights so as to obtain a Significance Index of the technological, environmental and social variables. Upon the results obtained by these Indexes, it was possible to assess that the carcinoculture in the region is not developing on a sustainable basis, rejecting, therefore, the proposed hypothesis, according to which the handling practices and the technology that has been used in these farms are contributing for the development of the activity in a way that is in harmony with the environment. In spite of the existence of some initiatives that suggest that the sector is starting to take into consideration environmental matters, it is possible to affirm that the actions carried out by the sectorâs main entities have not been able to effectively promote the necessary changes in the behavior and conduct of the business, neither has it been able to call the attention to the importance of preserving the environment.

Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2016-09-27T12:12:25Z No. of bitstreams: 1 2011 - Elisabete Coentr?o Marques.pdf: 4697334 bytes, checksum: cf49a0c9505e071c1faaa85f0240e1be (MD5) / Made available in DSpace on 2016-09-27T12:12:26Z (GMT). No. of bitstreams: 1 2011 - Elisabete Coentr?o Marques.pdf: 4697334 bytes, checksum: cf49a0c9505e071c1faaa85f0240e1be (MD5) Previous issue date: 2011-01-19 / The primary production represented by agriculture, livestock and fishing is the basis for establishment of attitudes towards the quality in this area. A raw material obtained with excellence standards is the first step to providing a safe product for consumer. The implementation of quality management system is a factor of growth and business success. A shrimp fishery trawl is a shipping company for capture and storage shrimps, thus necessitating the systems implementation ensure shrimp?s quality and safety, because it?s perishable, high commercial value and export. The objective in this work was to implement a management quality organized, represented by Manual of good handling practices to ensure safety of hygienical-sanitary for shrimp. Used a case study holistic and descriptive in a shrimp fishery trawl. The evidence collection is given through intensive direct observation and documentation. Used as research tools a check-list of Good Manufacturing Practices in establishments products/food suppliers from Sanitary Surveillance National Agency. After the first evaluation, elaborated the Manual of Good Practices on Handling of Fish and guided improvement actions, defining the basic situations that involve the capture and transport with measures to ensure the safe and sanitary quality and the instructions theoretical and practical training to develop operational techniques. Good results was achieved with the Manual as speed in providing service with a reduction in average time of work execution on board around 37,5%, higher prodution volume and profit improvement by reducing the loss by errors in manipulation, and these losses have increased from 0,5% for 0,15% considered a virtually total flow of production. With Manual of Good Practice for Handling Fish observed benefits to shrimp fishery trawl, shaping the quality and indicating ways to control production. / A produ??o prim?ria representada pela agricultura, pecu?ria e pesca ? a base para o estabelecimento de atitudes em prol da qualidade na ?rea dos alimentos. Uma mat?ria-prima obtida com padr?es de qualidade de excel?ncia ? o primeiro passo para disponibiliza??o de um produto in?cuo para o consumidor. A aplica??o de sistema de gest?o da qualidade ? um fator de crescimento e sucesso empresarial. Camaroneiro ? uma empresa mar?tima destinada ? captura e armazenagem de camar?es, necessitando, portanto da implementa??o de sistemas que garantam a qualidade higi?nico-sanit?rio e a seguran?a dos camar?es, por ser produto perec?vel, de alto valor comercial e de exporta??o. O objetivo dessa pesquisa, baseando-se no Ciclo de Deming, como pressuposto de diretriz para documenta??o de sistema de gest?o da qualidade, foi elaborar o Manual de Boas Pr?ticas de Manipula??o para barco camaroneiro com orienta??o de a??es t?cnicas de processo como forma de valorizar a mercadoria frente ao mercado competitivo. A metodologia utilizada foi o estudo de caso hol?stico e descritivo em um barco camaroneiro. A coleta de evid?ncias se deu por meio da observa??o direta intensiva e da documenta??o. Usou-se como instrumental de pesquisa o check-list de Boas Pr?ticas de Fabrica??o em estabelecimentos produtos/comercializadores de alimentos da Ag?ncia Nacional de Vigil?ncia Sanit?ria. Ap?s a primeira avalia??o, elaborou-se o Manual de Boas Pr?ticas de Manipula??o do Pescado e orientou-se a??es de melhoria, definindo as situa??es b?sicas que envolvem a captura e transporte com medidas que garantam as condi??es de seguran?a higi?nico-sanit?rias e as instru??es de ensino te?rico e pr?tico para desenvolver as t?cnicas operacionais. Obteve-se bons resultados com o Manual com agilidade na presta??o do servi?o com diminui??o do tempo m?dio de execu??o do trabalho a bordo em torno de 37,5 %, maior volume de produ??o e melhoria dos lucros pela diminui??o das perdas do produto por manipula??o incorreta, sendo que estas perdas passaram de 0,5% para 0,15% considerado um escoamento praticamente total da produ??o. Com a introdu??o do Manual de Boas Pr?ticas de Manipula??o do Pescado no local observou-se benef?cios para a embarca??o, modelando a qualidade e indicando formas de controle da produ??o.

Submitted by Aline Batista (alinehb.ufpel@gmail.com) on 2018-05-24T13:23:39Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Jessica_Silveira_Vitoria.pdf: 6777460 bytes, checksum: a576eea96dc73d5ae068edefa155b085 (MD5) / Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2018-05-24T13:57:09Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Jessica_Silveira_Vitoria.pdf: 6777460 bytes, checksum: a576eea96dc73d5ae068edefa155b085 (MD5) / Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2018-05-24T13:57:18Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Jessica_Silveira_Vitoria.pdf: 6777460 bytes, checksum: a576eea96dc73d5ae068edefa155b085 (MD5) / Made available in DSpace on 2018-05-24T13:57:18Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Jessica_Silveira_Vitoria.pdf: 6777460 bytes, checksum: a576eea96dc73d5ae068edefa155b085 (MD5) Previous issue date: 2017-07-31 / Sem bolsa / A alimentação escolar deve ofertar alimentos seguros quanto à sua condição higienicossanitária buscando a proteção e promoção da saúde dos escolares. O objetivo deste estudo foi avaliar as condições higienicossanitárias de escolas municipais da cidade de Pelotas - RS por meio da aplicação de uma lista de verificação e de análises microbiológicas do ar ambiental, da superfície de manipulação de alimentos, da água, de preparações alimentícias e das mãos de manipuladores de alimentos. Além disso verificou-se a presença de genes produtores de enterotoxinas estafilocócicas clássicas (A, B, C, D e E) nos isolados de Staphylococcus spp. Foram realizadas visitas em 15 escolas municipais com aplicação da lista de verificação e coleta das amostras para as análises microbiológicas. Realizaram-se contagens de bactérias aeróbias mesófilas e bolores e leveduras nas amostras de ar ambiental, contagens de coliformes termotolerantes e bactérias aeróbias mesófilas em amostras de superfícies de manipulação e contagem de coliformes totais e Escherichia coli em amostras de água. Nas mãos dos manipuladores foram realizadas análises de coliformes termotolerantes e Staphylococcus spp. Nas preparações alimentícias foram realizadas análises de coliformes termotolerantes, Bacillus cereus, Staphylococcus spp. e Salmonella spp. Os isolados de Staphylococcus spp. foram submetidos à técnica de reação em cadeia da polimerase multiplex a fim de verificar a presença dos genes codificadores de enterotoxinas estafilocócicas clássicas. Os resultados obtidos a partir da lista de verificação apontaram alto percentual de não conformidades, sendo que duas das 15 escolas apresentaram "grau de risco sanitário alto" e todas as outras foram classificadas como “situação de risco sanitário regular”. Em relação às análises microbiológicas, a qualidade do ar ambiental foi satisfatória em todas as escolas avaliadas. Entretanto, foram encontradas contagens acima do permitido para bactérias aeróbias mesófilas em superfícies de manipulação de alimentos e coliformes totais e Escherichia coli em amostras de água. As mãos dos manipuladores e as preparações alimentícias apresentaram contagens acima do recomendado para Estafilococos coagulase positiva e coliformes termotolerantes. Em três isolados de Staphylococcus spp. verificou-se a presença de genes codificadores de enterotoxina estafilocócica B. Pode-se concluir que as escolas que fizeram parte da pesquisa não apresentam padrões higienicossanitários adequados, pois foram encontradas inadequações tanto na avaliação pela lista de verificação como nos resultados das análises microbiológicas. / School feeding should provide safe food for their hygienic and sanitary conditions, seeking to protect and promote the health of students. The aim of this study was to evaluate the sanitary conditions of municipal schools in the city of Pelotas - RS, through the application of a checklist and microbiological analyses of air, food handling surface, water, food preparations and hands of food handlers. In addition, the presence of classical EE genes (A, B, C, D and E) in Staphylococcus spp. was verified. Visits were carried out in 15 municipal schools with application of the checklist and sample collection for microbiological analyses. Counts of mesophilic aerobic bacteria and molds and yeasts in the air samples, counts of thermotolerant coliforms and aerobic mesophilic bacteria in samples of manipulation surfaces and counting of coliforms and Escherichia coli in water samples were carried out. In the food handlers’ hands were counts of thermotolerant coliforms and Staphylococcus spp. In the food preparations, counts of thermotolerant coliforms, Bacillus cereus, Staphylococcus spp. and Salmonella spp. were realized. Isolates from Staphylococcus spp. were submitted to the multiplex polymerase chain reaction technique in order to verify the presence of genes coding for classical staphylococcal enterotoxins. The results obtained from the checklist indicated a high percentage of nonconformities, and two of the 15 schools presented a "high sanitary risk situation" and all others were classified as "regular sanitary risk situation". Regarding the microbiological analyses, the air quality was satisfactory in all schools evaluated. However, counts above that allowed for counting of mesophilic aerobic bacteria in food and total coliform surfaces and Escherichia coli in water samples were found. Food handlers’ hands and the food preparations presented counts above the recommended for Staphylococcus coagulase positive and thermotolerant coliforms. In three isolates of Staphylococcus spp. the presence of staphylococcal enterotoxin B encoding genes was verified. It can be concluded that the schools that were part of the research did not present adequate hygienic and sanitary standards, since inadequacies were found both in the evaluation by the checklist and in the results of the microbiological analyses.

The goal of this study was to develop a quality tool for Nutrition and Dietetics Hospital Services and evaluate the hygienic sanitary conditions of these places before and after the implementation of this tool, according to the view of the internal and external auditor. Also, to evaluate the satisfaction of the internal auditors regarding the tool, check the hygienic sanitary conditions of the hands of manipulators and surfaces in contact with food after improvements and training and evaluate the satisfactionf the patients regarding the meals served after implementation of the tool. This research was divided in three studies (1 - preparation and implementation of the tool; 2 - Review of the hygienic sanitary conditions of the hands and contact surfaces; 3 - evaluation of the satisfaction of patients regarding the meals served). The sample was composed by 15 Nutrition and Dietetics Hospital Services. To establish the quality tool, we used the requirements of the laws and regulations of Brazil. The tool is composed by four support instruments, divided in: 1 - Evaluation and quality planning; 2 - A guide for the development of the Manual of Best Practices; 3 - A guide for the development of Standard Operating Procedures and Instrument; 4 - A guide for the development of the Essential Operational Controls. After the development of the tool, we performed an initial evaluation of the hygienic sanitary requirements at each site through the application of the Instrument 1 by the internal and external auditor. The technician responsible for the Nutrition and Dietetics Hospital Services was considered the internal auditor and the external auditor was a professional with experience in the food area, which evaluated all the locations. After the implementation, the internal auditors received the results of the external auditor and other instruments of the tool, and the deadline of one year for the implementation was stipulated. At the end of the deadline, the internal and external auditors applied again the instrument 1. Then, the internal auditors completed a questionnaire to evaluate their satisfaction regarding the quality tool. The evaluation of the hygienic sanitary conditions of the hands and contact surfaces was divided into two stages. First, we evaluated the requirements of hygiene and microbiological analyzes on hands and contact surfaces. Then, the locations received the results and recommendations of adequacy, which were asked to be fulfilled in two months. After this, the local that showed improvements participated in the second stage, with training and new collection of microbiological analyzes. To evaluate the satisfaction of the patients regarding the meals served, we prepared a questionnaire with classifications sucha as: Great; Fair and Poor. In the evaluation of the internal auditors, the instruments were considered Great. After the implementation of the tool there was significant increase in the percentage of overall suitability and requirements, both in the evaluation of the internal external auditor. It was found that in the percentage of overall suitability, before the application of the tool, there was a statistically significant difference in the evaluation between the auditors, and this fact was not observed after the application of the tool. In the evaluation of the meals served, it was found that in the overall average, the requirements were considered Great. It is concluded that the quality tool was effective in adjusting the criteria for the hygienic sanitary control in Nutrition and Dietetics Hospital Services, according to the view of the internal and external auditors and helped in the understanding of the internal auditors, provided a more critical view of the requirements and decreased differences between evaluators. It is seen that the hygienic sanitary conditions of the hands and contact surfaces got better. After the improvement, the patients were satisfied with the meals served due to the implementation of the tool. / O objetivo foi elaborar uma ferramenta de qualidade para Serviços de Nutrição e Dietética Hospitalar e avaliar as condições higiênico-sanitárias desses locais, antes e após a implementação desta ferramenta, na visão do auditor interno e externo. Avaliar a satisfação dos auditores internos, quanto à ferramenta. Verificar as condições higiênico-sanitárias das mãos dos manipuladores e superfícies em contato com os alimentos, após melhorias e capacitação e avaliar a satisfação dos pacientes quanto às refeições servidas, após implementação da ferramenta. Esta pesquisa foi dividida em três estudos (1- elaboração e implementação da ferramenta; 2 avaliação das condições higiênico-sanitárias das mãos e superfícies de contato; 3 avaliação da satisação dos pacientes, quanto as refeições servidas). A amostra foi composta por 15 Serviços de Nutrição e Dietética Hospitalar. Para a elaboração da ferramenta de qualidade utilizou-se os requisitos das legislações e normas do Brasil. A ferramenta foi composta por quatro instrumentos de apoio, sendo divididos em Instrumento 1 Avaliação e planejamento da qualidade; Instrumento 2 Roteiro para elaboração do Manual de Boas Práticas; Instrumento 3 - Roteiro para elaboração dos Procedimentos Operacionais Padronizados e Instrumento 4 Roteiro para elaboração dos Controles Operacionais Essenciais. Após a elaboração da ferramenta, realizou-se a avaliação inicial dos requisitos higiênico-sanitários em cada local, através da aplicação do Instrumento 1, pelo auditor interno e externo. O responsável técnico do Serviço de Nutrição e Dietética Hospitalar foi considerado o auditor interno, e o auditor externo um profissional com experiência na área de alimentos, que avaliou todos locais. Após aplicação, os auditores internos receberam os resultados da avaliação do auditor externo e os demais instrumentos da ferramenta, sendo estipulado o prazo de um ano para sua implementação. No final do prazo, o auditor interno e externo aplicaram novamente o instrumento 1. Após, os auditores internos preencheram um questionário para avaliar sua satisfação quanto à ferramenta de qualidade. A avaliação das condições higiênico-sanitárias das mãos e superfícies em contato foi dividida em duas etapas. Primeiramente, realizou-se avaliação dos requisitos de higienização e análises microbiológicas nas mãos e superfície em contato. Após, os locais receberam os resultados e recomendações de adequação, sendo estipulados dois meses para adequar-se. Posteriormente, os locais que realizaram as melhorias, participaram da segunda etapa, sendo realizada capacitação e nova coleta das análises microbiológicas. Para avaliar a satisfação dos pacientes quanto às refeições servidas, elaborou-se um questionário, sendo classificadas como: Ótimo; Regular e Ruim. Na avaliação dos auditores internos, os instrumentos foram considerados Ótimos. Após a implementação da ferramenta houve um aumento significativo no percentual de adequação geral e dos requisitos, tanto na avaliação do auditor interno e externo. Verificou-se que no percentual de adequação geral, antes da aplicação da ferramenta, houve diferença estatisticamente significativa na avaliação entre os auditores, sendo esse fato não constatado, após a aplicação da ferramenta. Na avaliação das refeições servidas, constatou-se que na média geral, os requisitos foram considerados Ótimo. Conclui-se que a ferramenta de qualidade foi eficiente na adequação dos critérios para o controle higiênico-sanitário em Serviços de Nutrição e Dietética Hospitalar, na visão dos auditores interno e externo e auxiliou no conhecimento dos auditores internos, proporcionou uma visão mais crítica dos requisitos e diminuiu as divergências entre os avaliadores. Constata-se que as condições higiênico-sanitárias das mãos e superfície em contato, melhoraram após as melhorias da lista avaliação e capacitação e pacientes encontraram-se satisfeitos com as refeições servidas, após a implementação da ferramenta.

The purpose of this research was to investigate the level of food safety knowledge, attitudes and food handling practices of employees in hospitals in the Capricorn District Municipality (CDM), Limpopo Province, South Africa. Purposeful sampling was followed to sample 210 respondents from nine hospitals in CDM. Respondents were individuals who are 18 years or more, employed in these hospitals and are involved in the food handling duties. Data collection was done by means of questionnaires and interviews. The results showed that 99% and 70% of the food handlers are black females and are health care staffs. Up to 71% have not attended any food safety-training course. Many food handlers are not knowledgeable about HACCP and the correct temperature and duration for receiving and storing temperature controlled for safety (TCS) foods respectively. The vast majority of food handlers are not knowledgeable on minimum internal cooking temperature for poultry, seafood, egg and the best way of thawing of frozen meat. The majority of food handlers do not know that Salmonella is the main foodborne bacteria pathogen mostly associated with poultry products and that food borne bacteria will grow quickly in food at a temperature of 37 ˚C. The majority of food handlers possess adequate food safety knowledge regarding the safe food handling practices and the prevention of contamination. Respondents with higher academic qualifications do not possess more food safety knowledge than those with lower academic qualifications. Food handlers who are health care staff have less food safety knowledge when compared to food service managers, food service supervisors and chefs. / Business Management / M.A. (Consumer Science)

PhDRDV / Institute for Rural Development / Throughout the world, small-scale food vending forms an integral part of society, serving as a poverty buffer and a local based economy generation strategy to optimize livelihoods. However, untrustworthiness and safety concerns have been raised regarding the food handling practices and hygiene that tend to compromise the quality of the food sold in this sector. Thus, this study was conducted in order to propose the pillars of a safety management system for small-scale vended foods in Thulamela Municipality in South Africa. The pillars were proposed after assessing the level of small-scale food vendors’ knowledge, attitude and handling practices. Complementary, the microbiological quality of the commonly consumed small-scale vended foods was determined. A survey-underpinned exploratory sequentially integrated mixed methods research design was adopted. Fifty-four respondents participated in a qualitative study via administering a semistructured interview guide to key informants and focus groups. Correspondingly, quantitative data were collected through a 5-point Likert questionnaire, administered to 136 small-scale food vendors and 272 customers. An observation checklist was used to collect data on 124 food stalls focusing on food handling practices. Microbial loads were determined through analysing 28 food samples collected from seven informal food markets. Qualitative data were analysed using ATLAS. ti version 8.0. The Statistical Package for Social Sciences version 25.0 was used to analyse quantitative data. Descriptive statistics were used to calculate frequencies and mean scores. The Spearman’s rank correlation coefficient (r) was used to determine the degree of correlation among variables. Principal Component Analysis was used to isolate and deepen understanding of the main factors determining the knowledge and attitude towards food safety. Hierarchical Cluster Analysis was used to identify two cluster solutions for food handling practices. Mann-Whitney U tests were conducted to determine the relative stability of the generated two cluster solutions. Ordinal Least Square regression analysis was conducted to identify the variables which were critical in defining the state of food handling practices dynamics in the study area and their relationship with other variables. Data on the microbial counts were subjected to the Analysis of Variance. Duncan’s multiple range test was used to separate means while T-test was conducted to establish if there was any difference between organisms isolated for each food type from Thohoyandou and Sibasa markets. In general, food vendors were knowledgeable about personal (x̄ = 1.77) and food (x̄ = 1.75) hygiene respectively. However, they rarely considered knowledge of foodborne diseases and rules and regulations as crucial in defining the quality and safety of small-scale vended foods. Respondents reflected positive attitude towards personal hygiene (x̄ = 3.21), food hygiene (x̄ = 3.55) and utensils management (x̄ = 3.43). The highest correlation relations between variables of roadside vendors’ knowledge of food safety were observed to be between “Staphylococcus as a germ that causes foodborne diseases” and “Hepatitis A virus that can cause foodborne disease” (P < 0.01). From thirty-six factors that determined the knowledge and attitude towards food safety, the Principal Component Analysis isolated eight components that accounted for 50 % of the variability. Similarly, customers were knowledgeable about food hygiene (x̄ = 1.88) personal hygiene (x̄ = 1.86). They also showed positive attitude towards personal (x̄ = 3.66) hygiene, food (x̄ = 3.72) hygiene and utensils management (x̄ = 3.56). From thirty-six factors that determined the knowledge and attitude towards food safety, the Principal Component Analysis isolated ten components that accounted for 60. % of the variability. The results revealed the six major determinants of the state of handling practices in Thulamela Municipality. These were stalls conditions, personal hygiene, environmental and waste management, hygiene-related behaviour, food storage and utensils management. The most significant variables defining the state of food handling practices were protective clothing (P < 0.05) and stalls conditions (P < 0.05). The microbial counts (log10 cfu/g) of food samples ranged from 2.0 ± 2.08 to numerous to count for total plate count, 2.0 ± 1.00 to 6.6 ± 7.57 for Salmonella spp, 2.0 ± 2.64 to 3.9 ± 6.03 for S. aureus, 2.1 ± 1.73 to numerous to count for yeast, 2.0 ± 0.00 to 3.8 ± 10.00 for coliform bacteria and 2.0 ± 1.15 to 4.9 ± 21.66 for B. aureus. Coliform bacteria and B. cereus were not found in foods sold at Thohoyandou markets while mould was not detected in foods collected at both locations. Total plate count differed significantly (P < 0.05) between salads and chicken stews. Salmonella spp, significantly differed (P < 0.05) between salads and beef stews. For S. aureus, a significant difference was found in salads (P < 0.05). For yeast, significant differences (P < 0.05) were observed between salads and beef stews. The main objective of this study was to propose the pillars of a safety management for small-scale vended foods. Thus, the major components of pillars proposed were encored on hygiene (personal, food and handling practices), training programme, environmental management, infrastructure development and law enforcement. The training programme was scored as number one by the majority of food vendors (x̄ = 4.7) whilst personal hygiene was ranked first by the customers (x̄ = 4.8). The results of the study revealed the urgent need for basic training in food and personal hygiene throughout the value chain. Infrastructure development such as a decent food stalls with adequate working space, proper washing and storage facilities to improve food safety and hygienic practices was highlighted. Adequate access to waste-water and food disposal facilities aligned to vending spaces was also considered crucial. Thus, it is recommended that Thulamela Municipality should provide extensive training programme to ensure that proper hygiene practices are in place. Suitable regulations must be crafted to ensure that safe and secure foods are sold. Lastly, Thulamela Municipality should consider providing all vending stalls with basic infrastructure to close the gap between knowledge and practices of safe small-scale food vending. / NRF