Submitted by Automa??o e Estat?stica (sst@bczm.ufrn.br) on 2017-10-02T23:54:54Z No. of bitstreams: 1 JoebersonDosSantosGoncalves_DISSERT.pdf: 29972444 bytes, checksum: ec1f3d4cf16864ef3ddb81047a6be810 (MD5) / Approved for entry into archive by Arlan Eloi Leite Silva (eloihistoriador@yahoo.com.br) on 2017-10-09T21:49:12Z (GMT) No. of bitstreams: 1 JoebersonDosSantosGoncalves_DISSERT.pdf: 29972444 bytes, checksum: ec1f3d4cf16864ef3ddb81047a6be810 (MD5) / Made available in DSpace on 2017-10-09T21:49:12Z (GMT). No. of bitstreams: 1 JoebersonDosSantosGoncalves_DISSERT.pdf: 29972444 bytes, checksum: ec1f3d4cf16864ef3ddb81047a6be810 (MD5) Previous issue date: 2015-08-28 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES) / O aumento do consumo e a crescente press?o econ?mica e ambiental t?m justificado um planejamento mais rigoroso quanto ?s novas fontes de energia, de forma que se coadunem com os paradigmas da sustentabilidade em sua perspectiva multifacetada. Neste contexto, emerge a energia e?lica, por cumprir os requisitos que satisfazem ?s premissas do desenvolvimento sustent?vel, sendo uma energia limpa e renov?vel, a qual pode atuar na gradual substitui??o da matriz energ?tica global, permitindo a redu??o da emiss?o de gases poluentes e a complementariedade em rela??o ?s hidrel?tricas no sistema energ?tico e, por conseguinte, o desenvolvimento econ?mico. Como resposta ?s novas demandas do mercado em termos de energia el?trica, surgiram no Brasil, nos ?ltimos 10 anos, v?rios investidores interessados na implanta??o de parques e?licos. Na esteira deste fato, segue a indaga??o de como as comunidades circunvizinhas podem ser afetadas positiva e/ou negativamente pela instala??o de empreendimentos concernentes ? energia dos ventos. Isso posto, o objetivo do trabalho consiste em propor um conjunto de diretrizes e boas pr?ticas aos gestores dos parques e?licos sob a perspectiva da sustentabilidade ?s comunidades, nas etapas anterior e inicial da constru??o, que compreendem desde a avalia??o da ?rea e defini??o do local, at? a funda??o. O procedimento da pesquisa segue em tr?s etapas: (i) Revis?o bibliogr?fica sistem?tica sobre desenvolvimento sustent?vel e temas afins; (ii) Estudo de caso nas comunidades ?B?, ?C? e ?D?, pertencentes ao munic?pio ?A?, com entrevistas realizadas aos gestores municipais, ? lideran?a comunit?ria e ? popula??o; (iii) Elabora??o da proposta de boas pr?ticas e diretrizes, por meio das t?cnicas Brainstorming, ARA (?rvore da Realidade Atual) e CVC (Cria??o de Valor Compartilhado). Ap?s a an?lise das informa??es coletadas, prop?s-se um conjunto de 22 boas pr?ticas, cujo fim ? auxiliar na redu??o das causas-raiz do subdesenvolvimento local e, como consequ?ncia, contribuir para o desenvolvimento sustent?vel dos munic?pios. / The increase in consumption and the growing economic and environmental pressures have justified a more rigorous planning for the new sources of energy, so that in line with the paradigm of sustainability in its multifaceted perspective. In this context, emerging wind energy, to fulfill the requirements that satisfy the assumptions of sustainable development, with a clean and renewable energy, which can act on the gradual replacement of the global energy matrix, allowing the reduction of greenhouse gas emission and the complementarity in relation to the hydroelectric power system and consequently the economic development. In response to new market demands in terms of electricity, emerged in Brazil, in the last 10 years, several investors interested in implementing wind farms. In light of this fact, follows the question of how the surrounding communities can be positive and/or negatively affected by the installation of developments concerning the power of the winds. That said, the main goal is to propose a set of guidelines and best practices for managers of wind farms from the perspective of sustainability to the communities, in the anterior and initial stages of construction, which range from the assessment of the area and setting the place up the foundation. The research procedure follows three steps: (i) systematic literature review of sustainable development and related topics; (ii) Case Study in communities of ?B?, ?C? and ?D?, belonging to the municipality of ?A?; (iii) Development of the proposed best practice and guidelines, through the technical Brainstorming, CRT (Current Reality Tree) and CSV (Creating Shared Value). After analyzing the information collected, proposed a set of 22 best practices, intended to help reduce the root-causes of local underdevelopment and, consequently, contribute to the sustainable development of cities.

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

Made available in DSpace on 2016-04-28T20:12:48Z (GMT). No. of bitstreams: 1 2006-Luis Henrique Lenke de Souza.pdf: 563330 bytes, checksum: 56f0e3194dcc3e1c3ef6e4dc74b4db7b (MD5) Previous issue date: 2006-01-23 / This paper is based on a study of case that was done in the catering service from the Thirty Second Motorized Infantry Battalion (32? BI Mtz), located in Petr?polis RJ. This section is responsible for the cooking of the meals that are served in the Thirty Second Motorized Infantry Battalion (32? BI Mtz). Looking forward to increasing the quality and security of the cooking process developed in the Thirty Second Motorized Infantry Battalion, the current study has as an objective to propose a methodology of application of the Hazard Analysis and Critical Control Point system (HACCP). The study is based on the qualitative method; and as a data gathering instrument, in-depth interviews, direct observation, and files and documentation verification were utilized. Initially, bibliographic researches were done, in a way to give foundation to the given study of case. Second, the necessary data was gathered and the results were condensed into three groups: results of characterization of the object of study, results of characterization of the general situation and results of characterization of the production flux. Taking in consideration this information and what already exists in literature, a methodology of application of the HACCP system, focused on the reality of the catering service of a military organization, was suggested. This way, evidences were sought that the HACCP system helps in the control, and increases the quality and security of the cooking process. Nevertheless, it was noticed that the establishment of the HACCP system needs some preliminary measures, on the part of the individuals responsible for the establishment and on the part of the operational level members. Thus, it was noticed that it is worthless to introduce the system HACCP if the organization has not incorporated and materialized the ideas and impositions of the principles of the Sanitations Standard Operating Procedures (SSOP) and the good manufacturing practices (GMP) to its a routine. Consequently, through the process of analytic generalization, the objective is to extend the conclusions of this study to other catering services of other Military Organizations. Therefore, the current study tried to present a methodology of application of the HACCP system focused on the catering service of a Military Organization and compatible with the values, culture and mission of the Brazilian Army Institution. / Este trabalho est? baseado num estudo de caso que foi realizado no Servi?o de Aprovisionamento do Trig?simo Segundo Batalh?o de Infantaria Motorizado(32? BI Mtz), localizado na cidade de Petr?polis-RJ. O referido objeto de estudo ? uma se??o respons?vel pela confec??o das refei??es servidas no Trig?simo Segundo Batalh?o de Infantaria Motorizado. Visando aumentar a qualidade e seguran?a do processo de confec??o de alimentos desenvolvido no 32? BI Mtz, o presente trabalho apresenta como objetivo propor uma metodologia de aplica??o do sistema de an?lise de perigos e pontos cr?ticos de controle(APPCC).O estudo baseia-se no m?todo qualitativo e como instrumentos de coleta de dados foram utilizadas as entrevistas em profundidade, a observa??o direta e a verifica??o de arquivos e documenta??es. Inicialmente, foram realizadas pesquisas bibliogr?ficas, de maneira a embasar e alicer?ar o estudo de caso desenvolvido. Num segundo momento, a coleta de dados foi realizada e os resultados foram condensados em tr?s grupos: resultados de caracteriza??o do objeto de estudo, resultados de caracteriza??o da situa??o geral e resultados de caracteriza??o do fluxo de produ??o. A partir destas informa??es e do existente na literatura, uma metodologia de aplica??o do sistema APPCC, voltada para a realidade do servi?o de aprovisionamento de uma Organiza??o Militar, foi sugerida. Desta maneira, foram buscadas evid?ncias que o sistema APPCC auxilia no controle e aumenta a qualidade e seguran?a dos processos de confec??o de alimentos. N?o obstante, foi constatado que a implanta??o do sistema APPCC requer algumas medidas preliminares,por parte dos agentes respons?veis pela implanta??o e por parte do integrantes de n?vel operacional. Assim, foi constatado que n?o adianta querer implantar o sistema APPCC se a organiza??o ainda n?o incorporou e materializou em sua rotina as id?ias e imposi??es dos princ?pios de Procedimentos Padronizados de Higiene Operacional (PPHO) e de Boas Pr?ticas de Fabrica??o (BPF). Desta forma, atrav?s do processo de generaliza??o anal?tica, objetivase estender as conclus?es, que foram atingidas, a outros servi?os de aprovisionamento de outras Organiza??es Militares. Assim, o presente trabalho procurou apresentar uma metodologia de aplica??o do sistema APPCC vocacionada para o servi?o de aprovisionamento de uma organiza??o militar e compat?vel com os valores, cultura e miss?o da Institui??o Ex?rcito Brasileiro.

Submitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2018-08-29T13:47:37Z No. of bitstreams: 1 2009 - Cl?udia de Andrade Moura.pdf: 1773774 bytes, checksum: 32b0c84e574fc6692f8b7bcf05b86038 (MD5) / Made available in DSpace on 2018-08-29T13:47:37Z (GMT). No. of bitstreams: 1 2009 - Cl?udia de Andrade Moura.pdf: 1773774 bytes, checksum: 32b0c84e574fc6692f8b7bcf05b86038 (MD5) Previous issue date: 2009-12-16 / The educational work does not involve only the transmission of the knowledge, but the pedagogic and political competence, where learning ove rlaps teaching and the student is the learning agent. The aim of this study was to evaluate the reflexes of the application of different teaching methodologies and educational games in the appropriation of the knowledge in relation to the contents: Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP), worked in the Agricultural Technical Course through swine slaughtering practical classes, carried at the Federal Technological University of Paran? (UTFPR). The evaluation instrument was a multiple choice questionnaire, applied in classroom at four different moments: a) Diagnosis; b) intervention I (traditional theoretical and practical lessons); c) intervention II (?innovative? slaughtering, with GMP); d) intervention III (educational game application). Along the development of the intervention processes the pupils were getting conscious about cares within slaughtering. The results of the microbiological and physical-chemical analysis of meat, hands of the manipulators and instruments surfaces sampled during the traditional (T1) and the correct mode of slaughtering (T2) were compared. The first one (T1) proved to be inadequate and does not attend the minimum requirements for safety assurance. The significance of the differences in the numbers of correct answers between the different moments of application of the questionnaire were evaluated by t-Students test, as paired data, and presented as boxplot graphs, in lines and index numbers. A significant at 5% (p<0,05) increment was observed at all stages of the educative process. The percentage of correct answers at the third evaluation was more than 70% as compared to the diagnosis moment, confirming that all the stages had been important in the knowledge achievement ; especially through real data evidenced by the pupils. / O trabalho docente n?o s? envolve a transmiss?o de conhecimento, mas a compet?ncia pedag?gica e pol?tica, onde o aprender sobrep?e o ensinar, e o aluno ? o agente desse aprendizado. Assim, o objetivo deste estudo foi averiguar se diferentes metodologias de ensino, bem como a aplica??o de jogos educativos refletem na apropria??o do conhecimento em rela??o aos conte?dos: Boas Pr?ticas de Fabrica??o (BPF) e Procedimento Padr?o de Higiene Operacional (PPHO), trabalhados no curso t?cnico em agropecu?ria, dentro do processo tecnol?gico de abate su?no, realizados na Universidade Tecnol?gica Federal do Paran? (UTFPR). O instrumento de avalia??o utilizado foi um question?rio de m?ltipla escolha, aplicado em sala de aula em quatro momentos diferentes: a) Diagn?stico; b) interven??o I (aula te?rica e pr?tica tradicional); c) interven??o II (abate ?inovador?, BPF); d) interven??o III (aplica??o do jogo educacional). Com o desenrolar do processo de interven??es ouve uma percep??o dos alunos no que diz respeito ao processo de abate. Foram comparados os resultados das analises microbiol?gicas e f?sico-qu?micas da carne e de superf?cies de instrumentos e m?os de manipuladores durante o abate na forma tradicional (T1) com os obtidos ap?s o abate com interven??o (T2). O primeiro mostrou-se inapropriado por n?o atender os requisitos m?nimos exigidos para obten??o de produto seguro. Para verifica??o de diferen?as significativas no n?mero de acertos nas avalia??es em cada etapa, utilizou-se o teste de hip?tese t-Student, para dados pareados e apresentados em gr?ficos boxplot, em linhas e n?meros ?ndices. Observou-se um ganho crescente durante todas as etapas do processo educativo, significativo ao n?vel de 5% (p<0,05). O aumento das percentagens de acerto, ap?s a 3? avalia??o, em rela??o ? avalia??o diagn?stico, foi maior que 70%, confirmando que todas as etapas foram importantes na constru??o do conhecimento, principalmente atrav?s de dados reais vivenciados pelos alunos

Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2018-09-19T14:22:57Z No. of bitstreams: 1 2010 - M?rcia de Freitas Rosa.pdf: 8558207 bytes, checksum: 084652082b79dd99a23b5994dc3364e1 (MD5) / Made available in DSpace on 2018-09-19T14:22:57Z (GMT). No. of bitstreams: 1 2010 - M?rcia de Freitas Rosa.pdf: 8558207 bytes, checksum: 084652082b79dd99a23b5994dc3364e1 (MD5) Previous issue date: 2010-10-08 / In this work was studied the contribution of Good Agricultural and Manufacturing Practices in the acquisition of abilities proposed by the curriculum of the Agriculture and Livestock Technical Course and Agroindustry Technical Course of Federal Institute of Tri?ngulo Mineiro- Uberl?ndia Campus (IFTM-Uberl?ndia Campus). An interdisciplinary proposal was applied to the production of vegetables destined to the consumption in the sector of feeding and nutrition of the Institution. 20 students from the Agriculture Technical course and 17 from the Agroindustry Technical course from IFTM-Uberl?ndia Campus. It was used as the object of work for the pedagogical evaluation planting of lettuce, one in the conventional way and another with the application of Good Agricultural Practices. In the evaluation of the pedagogical process, the method of evaluation of individual attitude was used, constructing relative affirmative questions to the main phases of development of the steps that made this work (process and its controls and microbiological analyses). The evaluation tools contained affirmations referring to the concepts and necessary knowledge to understand the good stages that involve the process of the good practical. These were punctuated with a scale ranging from ?I disagree very much? to ?I agree very much?, with a total of seven points. These were applied in two different stages, being first the representative one of zero condition, which is, without any involvement with the activities of the project and second, after concluding the practical activities. For each plantation, 50 randomly harvested heads of lettuce were selected. The samples of each plantation (conventional and GAP) and each processing (conventional and GMP), after the collection, were transported to the laboratory of Food Microbiological Analyses of the IFTM- Uberl?ndia Campus, where Total and Fecal Coliforms were analyzed. The diagnostic tests on the knowledge in GAP and GMP presented average above 6 for the four evaluated groups, but there was an increase in the values of notes of the evaluations, after the applied training. However, the results did not present significant statistical differences between the groups, both in the first and in the second moment in relation to the knowledge level on GAP and GMP. This result can e justified, because the study had the limitation to a small sample. In the analysis of images of subjects at different stages of labor was observed cooperation and organization of the group leaders with the creation of better performance of the activities. The present work allowed the academic knowledge to the applied research. It was possible to follow the construction of the knowledge of the students and researcher, which was accomplished by means of the principles that support interdisciplinary practices, who contribute to the formation of citizens critical and participative. / Neste trabalho foi estudada a contribui??o das Boas Pr?ticas Agr?colas e de Fabrica??o na aquisi??o de compet?ncias propostas pelas matrizes curriculares dos Cursos T?cnicos em Agropecu?ria e Agroind?stria do Instituto Federal do Tri?ngulo Mineiro-Campus Uberl?ndia (IFTM-Campus Uberl?ndia). Foi utilizada uma proposta interdisciplinar aplicada ? produ??o de hortali?as folhosas destinada ao consumo no Setor de Alimenta??o e Nutri??o da Institui??o. Participaram da pesquisa 20 estudantes do Curso T?cnico em Agropecu?ria e 17 do Curso em Agroind?stria do IFTM-Campus Uberl?ndia. Utilizou-se como objeto de trabalho para a avalia??o pedag?gica o plantio de alface, sendo um na forma convencional e outro com a aplica??o das Boas Pr?ticas Agr?colas. Na avalia??o do processo pedag?gico, utilizou-se o m?todo de avalia??o de atitude do indiv?duo, construindo-se quest?es afirmativas relativos ?s principais fases de desenvolvimento das etapas que compuseram este trabalho (processo e seus controles e an?lises microbiol?gicas). Os instrumentos de avalia??o continham afirmativas referentes aos conceitos e conhecimentos necess?rios para compreender as etapas que envolvem o processo das boas pr?ticas. Estas foram pontuadas com uma escala variando entre o ?discordo muito? ao ?concordo muito?, com um total de sete pontos. Esses foram aplicados em duas etapas diferentes, sendo a primeira representativa da condi??o zero, ou seja, sem qualquer envolvimento com as atividades do projeto e a segunda, ap?s concluir as atividades pr?ticas. Utilizou-se ainda, an?lise das imagens dos sujeitos nas diferentes etapas do trabalho. Para cada plantio foram selecionados 50 p?s de alface, colhidos aleatoriamente. As amostras de cada plantio (convencional e BPA) e cada processamento (convencional e BPF), ap?s a coleta, foram transportadas para o Laborat?rio de An?lises Microbiol?gicas de Alimentos do IFTM-Campus Uberl?ndia, onde foram realizadas as an?lises de Coliformes a 35?C e Coliformes a 45?C. Os testes diagn?sticos sobre os conhecimentos em BPA e BPF apresentaram notas m?dias superiores a 6 para os quatro grupos avaliados, houve um aumento nos valores das notas das avalia??es, ap?s o treinamento aplicado. Entretanto, os resultados n?o demonstraram diferen?as estat?sticas significativas entre os grupos, tanto no primeiro quanto no segundo momento em rela??o ao n?vel de conhecimento sobre BPA e BPF. Esse resultado pode ser justificado, uma vez que o estudo teve a limita??o quanto ao pequeno tamanho da amostra. Na an?lise das imagens dos sujeitos nas diferentes etapas do trabalho foi observada a coopera??o e a organiza??o do grupo com a cria??o de lideres melhorando o desempenho das suas atividades. O presente trabalho permitiu vincular o conhecimento acad?mico ? pesquisa aplicada. Foi poss?vel acompanhar a constru??o do conhecimento por parte dos estudantes e pesquisador, que se efetivou por meio dos princ?pios que embasam a pr?tica interdisciplinar, os quais contribuem para a forma??o de cidad?os cr?ticos e participativos.

Made available in DSpace on 2014-12-17T14:13:36Z (GMT). No. of bitstreams: 1 MoniqueSR.pdf: 220248 bytes, checksum: 9b4812db208d8a1084dd383370f51150 (MD5) Previous issue date: 2008-06-02 / The National School Nutrition Program is the oldest program in the country directed at food and nutrition safety. Its aims are to offer nutritional food as a supplement to students of public and philanthropic schools. Studying school nutrition transcends the investigation as a purely social program, given that it reaches the fields of public health, nutrition and food, using a wide variety of approaches. Thus, it is characterized by a multidisciplinary study, where the disciplines work side by side in distinct aspects of a single problem. Aim: This study aims to assess hygiene practices during the preparation of meat-based meals in public schools in the city of Natal, Brazil. Methods: A list was applied at 27 schools to identify the procedures of good food preparation practices. In addition, cooking and meal distribution temperature were measured and a microbiological analysis of the final preparation and of the water used in preparing it was performed. For microbiological analyses of the food, we analyzed coliforms at 45?C, coliforms at 35?C and Enterococcus, and for the water, we analyzed thermotolerant coliforms and total coliforms, using the methods recommended by APHA, 1995. Results: Most of the schools did not meet the required standards in all the variables related to good food preparation practices, except for the time spent preparing the meat, in which 89% were within the norm. Cooking temperature of the meals was within the standard; however, the temperature at distribution and the time spent dispensing the meals were inadequate. Of the 27 schools, 22 (81.5%) showed the presence of coliforms at 35? C in at least one meal sample and 18 (66.7%) had values above the recommended limit for coliforms at 45?C. The presence of E. coli was identified in 6.1% of the samples analyzed. The presence of Enterococcus was not found at any of the schools. With respect to the water, the North district of the city was the only one that did not meet the standards for the two indicators evaluated. The contamination found was not associated with the hygiene or food storage problems observed. Conclusions: The results show that the hygiene-sanitary conditions of meat-based public school meals were unsatisfactory, demonstrating the need for improvements in the production process to preserve the health of the student population. Multidisciplinarity: Researchers from the areas of food microbiology, nutrition, public health and statistics took part in this study, a decisive factor for characterizing the research as multidisciplinary / O Programa Nacional de Alimenta??o Escolar ? o programa voltado ? seguran?a alimentar e nutricional mais antigo do pa?s e tem por objetivo oferecer alimentos, de qualidade, em car?ter suplementar aos estudantes de escolas p?blicas e filantr?picas. Estudar a alimenta??o escolar transcende a investiga??o enquanto programa social, atingindo os campos da sa?de p?blica, nutri??o e alimentos, nas suas mais variadas abordagens. Assim, caracteriza-se por um estudo de car?ter multidisciplinar, onde as disciplinas trabalham lado a lado em distintos aspectos de um ?nico problema. Objetivo: O presente trabalho tem como objetivo avaliar as pr?ticas de higiene durante a produ??o de prepara??es ? base de carne em escolas p?blicas municipais na cidade de Natal/RN. M?todos: Foram avaliadas 27 escolas, onde foi aplicada uma lista de verifica??o a fim de identificar os procedimentos de Boas Pr?ticas de Fabrica??o, e ainda, foi medida a temperatura de coc??o e distribui??o das prepara??es e realizada an?lise microbiol?gica da prepara??o pronta e da ?gua utilizada no preparo das mesmas. Para as an?lises microbiol?gicas do alimento, foram analisados coliformes ? 45?C, coliformes ? 35?C e Enterococcus, e para a ?gua, foram analisados coliformes termotolerantes e coliformes totais, atrav?s dos m?todos preconizados pela APHA, 1995. Resultados: A maioria das escolas estudadas apresentou n?o conformidades em todas as vari?veis analisadas quanto ?s Boas Pr?ticas de Fabrica??o, com exce??o do tempo de pr?-preparo das carnes, no qual 89% estavam dentro do padr?o. A temperatura de coc??o das prepara??es encontrou-se dentro do padr?o, entretanto a temperatura e o tempo de distribui??o apresentaram-se inadequados. Das 27 escolas, 22 (81,5%) apresentaram pelo menos uma amostra da prepara??o pronta com presen?a de coliformes ? 35?C, e 18 (66,7%) apresentaram valores acima do padr?o para coliformes ? 45?C. Foi identificada a presen?a de E. coli em 6,1% das amostras analisadas. N?o foi encontrada a presen?a de Enterococcus em nenhuma escola. Com rela??o ? ?gua, a regi?o Norte foi a ?nica com evid?ncias estat?sticas de estar fora do padr?o para os dois indicadores avaliados. A contamina??o encontrada n?o apresentou associa??o com as n?o conformidades referentes ? higiene peri?dica e a conserva??o dos reservat?rios. Conclus?es: Os resultados encontrados mostram que as condi??es higi?nico-sanit?rias das prepara??es ? base de carne servidas na alimenta??o escolar apresentaram-se insatisfat?rias, evidenciando a necessidade de melhoria do processo de produ??o, visando ?s condi??es de sa?de da popula??o estudantil assistida. Multidisciplinaridade: Este estudo teve a participa??o de pesquisadores das ?reas de microbiologia de alimentos, nutri??o, sa?de p?blica e estat?stica, fator decisivo para caracterizar a pesquisa como multidisciplinar

Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-05-31T19:25:07Z No. of bitstreams: 1 2012 - Antonia Gomes do Nascimento.pdf: 1998725 bytes, checksum: fbd800fbafb45198f42632b3aca1a0f0 (MD5) / Made available in DSpace on 2017-05-31T19:25:07Z (GMT). No. of bitstreams: 1 2012 - Antonia Gomes do Nascimento.pdf: 1998725 bytes, checksum: fbd800fbafb45198f42632b3aca1a0f0 (MD5) Previous issue date: 2012-06-27 / The present work has been developed in the municipal school Jos? Arcanjo de Deus e Silva, in the city Z? Doca-MA, with the aim of orienting the responsibles for the school nourishment about safe food and good practices of manipulation. Initially, a checklist has been applied to verify the conditions of the physical and operational structure of the canteen, with the objective of characterizing and verifying if the collaborators followed the current legislation. After that, samples of swabs have been collected on the manipulator?s hands and tools, for verifying the presence of microorganisms before and after the training. It?s been applied a half-structured questionnaire to the manipulators for obtaining informations about the scholar environment, and in addition interviews have been made with the directors of the morning and afternoon shifts. After the checklist application, some nonconformities have been identified, for which alterations have been suggested to facilitate the adequation process. It has been observed, however, that the manipulators didn?t have the knowledge about the good practices that must be adopted for obtaining a safe food and with quality, as the importance of using caps and aprons, the periodic development of laboratorial exams and the need of promoting a correct hands and food hygienization. During the activities, significants differences have been verified on the physical and operational structure, specially on the manipulators? behavior. The results of this work have demonstrated that the hygienic-sanitary school conditions are unsatisfactory, but the mobilization was effective and the hands and tool hygienization process was adequate. As a final result, a Manipulation Good Practices Manual was developed. / O presente trabalho foi realizado na escola Municipal Jos? Arcanjo de Deus e Silva, na cidade de Z? Doca-MA, com o intuito de orientar os respons?veis pela execu??o da alimenta??o escolar sobre alimento seguro e boas pr?ticas de manipula??o. Inicialmente, foi aplicado um checklist para verificar as condi??es da estrutura f?sica e operacional da cantina, cuja finalidade seria caracterizar e verificar se os colaboradores seguiam a legisla??o vigente. Em seguida, foram realizadas coletas de swabs nas m?os dos manipuladores e nos utens?lios, para verifica??o da presen?a de microrganismos antes e depois do treinamento realizado. Foi aplicado um question?rio semi-estruturado com os manipuladores para obten??o de informa??es sobre o ambiente escolar, al?m de entrevistas com os diretores dos turnos matutino e vespertino. Ap?s a aplica??o do checklist foram identificadas algumas n?o conformidades, para as quais foram sugeridas altera??es para facilitar o processo de adequa??o. Observou-se, no entanto, que os manipuladores desconheciam as boas pr?ticas que devem ser adotadas para a obten??o de um alimento seguro e de qualidade, tais como, a import?ncia da utiliza??o de toucas e aventais, a realiza??o peri?dica de exames laboratoriais e a necessidade de se promover uma higieniza??o correta das m?os e dos alimentos. Ao longo das atividades, verificou-se diferen?as significativas na estrutura f?sica e operacional, principalmente na postura dos manipuladores. Os resultados deste trabalho demonstraram que as condi??es higi?nico-sanit?rias da escola s?o insatisfat?rias, mas a sensibiliza??o foi eficaz e houve adequa??o no processo de higieniza??o das m?os e utens?lios. Como resultado final foi elaborado um Manual de Boas Pr?ticas de Manipula??o.

Made available in DSpace on 2016-04-04T18:33:20Z (GMT). No. of bitstreams: 1 EDIVALDO CESAR CAMAROTTI MARTINS.pdf: 3064380 bytes, checksum: a86a04b8ed1862453c505b582a7f37f4 (MD5) Previous issue date: 2015-02-26 / The research project was developed in the strict sensu post-graduate course, master's degree in Education at the Catholic University of Campinas. It is framed in the field of Social Sciences, specifically in the area of Education, in the line of research: Public Policy in Education. It aimed to study the good school practices and high performance factors in schools located in high social vulnerability regions. In order to achieve the proposed objectives a review of the literature was carried out, establishing the so-called the State of the Question. Then there was a field survey to collect empirical data through semi-structured interviews and focus groups with principals, teachers, staff, students and parents in two schools in the municipal schools in Ferraz de Vasconcelos, selected according to the results of the Basic Education Development Index 2011 and based in S?o Paulo Social Vulnerability Index, of the State System of Data Analysis Foundation. Among these schools, one had high performance in 2011, and the other one, low performance. Both school units are located in highly vulnerable regions. In terms of methodology we adopted Durkheimian and Weberian principles, classics of Sociology of Education, to support the theoretical foundations of the research. We identified fourteen good school practices and fifteen high performance factors in the school of high social vulnerability. It was evident that good practice and school factors related to pedagogical practices were what most influenced the outcomes of high social vulnerability school, followed by school resources, management and school climate / O projeto de pesquisa foi desenvolvido no curso de p?s-gradua??o scricto sensu, mestrado em educa??o da Pontif?cia Universidade Cat?lica de Campinas. Est? enquadrado no campo das ci?ncias sociais, especificamente na ?rea da Educa??o, na linha de pesquisa: Pol?ticas P?blicas em Educa??o. Teve como objetivo estudar as boas pr?ticas escolares e os fatores de alto desempenho em escolas localizadas em regi?es de alta vulnerabilidade social. Para atingir os objetivos propostos foi realizada a revis?o da literatura especializada, estabelecendo-se o chamado Estado da Quest?o. Em seguida, realizou-se uma pesquisa de campo para coleta de dados emp?ricos, por meio de entrevistas semiestruturadas e grupos focais com diretores, professores, funcion?rios, alunos e pais, em duas escolas da rede municipal de ensino, em Ferraz de Vasconcelos, selecionadas de acordo com os resultados do ?ndice de Desenvolvimento da Educa??o B?sica de 2011 e com base no ?ndice Paulista de Vulnerabilidade Social, da Funda??o Sistema Estadual de An?lise de Dados. Dentre essas escolas, uma apresentou alto desempenho em 2011, outra, baixo desempenho. Ambas as unidades escolares est?o localizadas em regi?es de alta vulnerabilidade social. Em termos metodol?gicos, adotaram-se princ?pios durkheinianos e weberianos, cl?ssicos da sociologia da educa??o, para fundamentar os alicerces te?ricos da pesquisa. Identificaram-se quatorze boas pr?ticas escolares e quinze fatores de alto desempenho na escola de alta vulnerabilidade social. Evidenciou-se que as boas pr?ticas e fatores escolares relacionados com as pr?ticas pedag?gicas, s?o os que mais influenciam os resultados da escola de alta vulnerabilidade social, seguido dos recursos escolares, da gest?o e do clima escolar.

Made available in DSpace on 2014-12-17T15:24:30Z (GMT). No. of bitstreams: 1 EdilsonBM_DISSERT.pdf: 1273586 bytes, checksum: 32add4a708ccebd27ea5b1df42d3823b (MD5) Previous issue date: 2014-08-22 / Universidade Federal do Rio Grande do Norte / The information tecnology (IT) has, over the years, gaining prominence as a strategic element and competitive edge in organizations, public or private. In the judiciary, with the implementation of actions related to Judici?rio Eletr?nico, information technology (IT), definitely earns its status as a strategic element and significantly raises the level of dependence of the organs of their services and products. Increasingly, the quality of services provided by IT has direct impact on the quality of services provided by the agency as a whole. The Minist?rio P?blico do Estado do Rio Grande do Norte (MPRN) deployments shares of Electronic Government, along with an administrative reform, beyond these issues raised, caused a large increase in institutional demand for products and services provided by the Diretoria de Tecnologia da Informa??o (DTI), a sector responsible for the provision of IT services. Taking as starting point strategic goal set by MPRN to reach a 85% level of user satisfaction in four years, we seek to propose a method that assists in meeting the goal, respecting the capacity constraints of the IT sector. To achieve the proposed objective, we conducted a work in two distinct and complementary stages. In the first step we conducted a case study in MPRN, in which, through an internal and external diagnosis of DTI, accomplished by an action of internal consulting and one research of the user satisfaction, we seek to identify opportunities of change seeking to raise the quality perceived of the services provided by the DTI , from the viewpoint of their customers. The situational report, drawn from the data collected, fostered changes in DTI, which were then evaluated with the managers. In the second stage, with the results obtained in the initial process, empirical observation, evaluation of side projects of quality improvement in the sector, and validation with the managers, of the initial model, we developed an improved process, gazing beyond the identification of gaps in service a strategy for the selection of best management practices and deployment of these, in a incremental and adaptive way, allowing the application of the process in organs with little staff allocated to the provision of information technology services / A tecnologia da informa??o (TI) vem, ao longo dos anos, ganhando destaque como elemento estrat?gico e diferencial competitivo nas empresas, sejam elas p?blicas ou privadas. No poder judici?rio, com a implanta??o de a??es relacionadas ao judici?rio eletr?nico, a TI ganha definitivamente seu status de elemento estrat?gico e eleva sensivelmente o n?vel de depend?ncia dos ?rg?os de seus servi?os e produtos. Cada vez mais a qualidade dos servi?os prestados pela TI tem impacto direto na qualidade dos servi?os prestados pelo ?rg?o como um todo. No Minist?rio P?blico do Estado do Rio Grande do Norte (MPRN), as implanta??es das a??es do Governo Eletr?nico, junto com uma reforma administrativa em curso, al?m destas quest?es levantadas, provocaram um grande aumento das demandas institucionais por produtos e servi?os prestados pela Diretoria de Tecnologia da Informa??o (DTI), setor respons?vel pela presta??o dos servi?os de TI. Tomando como ponto de partida a meta estrat?gica definida pelo MPRN de atingir um n?vel de 85% de satisfa??o dos usu?rios em quatro anos, buscamos propor um m?todo que auxilie no cumprimento da meta proposta, respeitando as limita??es de pessoal do setor de TI. Para atingir ao objetivo proposto, realizamos um trabalho em duas etapas distintas e complementares. Na primeira etapa realizamos um estudo de caso no MPRN, no qual, por interm?dio de um diagn?stico interno e externo da DTI, realizado por meio de uma a??o de consultoria interna e pesquisa de satisfa??o dos usu?rios, buscamos identificar oportunidades de mudan?a procurando elevar a qualidade percebida dos servi?os prestados pelo setor na ?tica de seus clientes. O relat?rio situacional, elaborado a partir dos dados coletados, fomentaram a??es reestruturadoras na DTI, que foram em seguida avaliadas junto aos gestores. Na segunda etapa, de posse dos resultados obtidos no processo inicial, observa??o emp?rica, avalia??o de projetos paralelos de melhoria da qualidade no setor e valida??o com os gestores do modelo inicial, elaboramos um processo melhorado, contemplando, al?m da identifica??o das lacunas de servi?o, uma estrat?gia para a sele??o de boas pr?ticas e gerenciamento de implanta??o destas, de forma incremental e adaptativa, permitindo a aplica??o do processo em ?rg?os com pouco pessoal alocado para a presta??o dos servi?os de tecnologia da informa??o