HOME > EDICIONES > Año 1999, Volumen 49 - Número 1
Trabajos de Investigación
Uma experiência de construção de conhecimento com manipuladores de alimentos a partir da implantação da análise de perigos e pontos críticos de controle (APPCC) em uma unidade de alimentação e nutrição hospitalar
Anete Araújo de Sousa, Raquel Küerten de Saltes, Márcia Reis Felipe, Iraci Tosin
Universidade Federal de Santa Catarina. Florianópolis, SC. Brasil.
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SUMMARY
Implantation of HACCP with food handlers in a hospital food service establishment
The present article has as objective to describe the methodology of an experience of implantation of Hazard Analyses Critical Control Points (HACCP) with food handlers in a hospital food service establishment, inside of a conception of relationship and construction of knowledge. Meetings with the food handlers and nutricionists, with the objetive of raising the difficulties poined for the sector and the work to be developed. The HACCP consisted of the evaluation of the operations, following the sequential steps recommended, looking itself to instruct the food handlers on the methods of the operations and its interpretations. The detected critical points, the measures of control, the criteria of correction and the monitoring have widely been argued, serving as didactic elements for there construction of quality of the preparations. The discussions generated actions that were developed in short term, revealing the need of a more effecti ve and continuous partnership for the new proposals.
Key words: Knowledge, HACCP, food establishment, warranty of quality.
Recibido: 09/03/1998
Aceptado: 16/11/1998
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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