{"title":"CONDIÇÕES HIGIÊNICO-SANITÁRIAS: ESTUDO DE CASO EM COZINHA INDUSTRIAL DO MUNICÍPIO DE MARINGÁ-PR","authors":"Amanda Gouveia Mizuta, Yasmin Jaqueline Fachina, Carolina Moser Paraiso, G. Madrona","doi":"10.22533/AT.ED.40819240528","DOIUrl":null,"url":null,"abstract":"In this work, it is evaluated as an industrial industry located in the city of Maringá (PR), qualifying 400 meals per day. The Checklist of Collegiate Directive (RDC) n. 275 was applied at the beginning and end of the study, in order to identify the main future and future concerns. The visit visits in loco, the diagnosis made of quality tools implants, as well as the program 5S in order to help the manipulators to maintain an organization and the environment within the work environment. At the same time, a training of the manipulators was carried out from the Good Practice training. The classification was classified in the group 2 method and the global application of the group of the evaluation of the industrial evaluation. PALAVRAS-CHAVE: Boas Práticas, Higiene, Segurança dos Alimentos","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"33 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Avanços e Desafios da Nutrição 3","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.22533/AT.ED.40819240528","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
In this work, it is evaluated as an industrial industry located in the city of Maringá (PR), qualifying 400 meals per day. The Checklist of Collegiate Directive (RDC) n. 275 was applied at the beginning and end of the study, in order to identify the main future and future concerns. The visit visits in loco, the diagnosis made of quality tools implants, as well as the program 5S in order to help the manipulators to maintain an organization and the environment within the work environment. At the same time, a training of the manipulators was carried out from the Good Practice training. The classification was classified in the group 2 method and the global application of the group of the evaluation of the industrial evaluation. PALAVRAS-CHAVE: Boas Práticas, Higiene, Segurança dos Alimentos
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