Segurança alimentar em unidades de alimentação e nutrição escolar: aspectos higiênico-sanitários e produção de resíduos orgânicos

• Ano de defesa: 2007
• Autor(a) principal: Rodrigues, Gisele Kuhlmann Duarte
• Orientador(a): Oliveira, Maria do Carmo Fontes de
• Banca de defesa: Pinto, Cláudia Lúcia de Oliveira , Sant anna, Luciana Ferreira da Rocha
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Ciência da Nutrição
• Departamento: Valor nutricional de alimentos e de dietas; Nutrição nas enfermidades agudas e crônicas não transmis
• País: BR
• Palavras-chave em Português: Segurança alimentar; Alimentação escolar; Boas práticas de fabricação; Resíduos orgânicos; Condições higiênico-sanitárias
• Palavras-chave em Inglês: Food security; School foodservice; Good manufacture practices; Organic wastes; Hygienic-sanitary aspects
• Área do conhecimento CNPq: CNPQ::CIENCIAS DA SAUDE::NUTRICAO::ANALISE NUTRICIONAL DE POPULACAO
• Link de acesso: http://locus.ufv.br/handle/123456789/2818

School foodservices are responsible for the safe food production, of sustentable form, for a considerable number of children who face relatively higher risks of unsatisfactory nutritional state. The aim of this study was to evaluate the hygienic-sanitary aspects and to analyze organic wastes production in municipal school foodservice of Viçosa-MG. The investigation of hygienic-sanitary aspects of all 16 school foodservice that were functioning in the period of the study have been evaluated by means of a standard tool with estimate good manufacture practices. To quantify the organic wastes production in a conglomerate sample consisting of nine schools, the technique of mass rocking was contemplated, using a electronic scale for weighing of the wastes in the different steps of meal production. In accordance with the classification proposal for the current law, all the schools had been classified in Group 3 (below of 50% of adequacy) in relation to good manufacture procedures. The average percentage of adequacy in relation to the topics studied in the schools was of 31% for the block Constructions and Installations, 38% for Equipment, Furniture and Utensils, 24% for Manipulators and 37% for Production and Transport of the Meal. Documentation constituted the biggest unsatisfactory block amongst that constants in the standard tool. With regard to the organic wastes generation, the step of consumption was responsible for the generation of bigger amount, contributing with 68% of the total of 95,76Kg of generated organic wastes in the investigated period. It is esteem that in the nine studied municipal foodservice are produced 6.281,30Kg of organic wastes per year by means of school feeding, resulting in an 697,92Kg average production for school to the year. The results of this study had evidenced unsatisfactory adoption of good practical of manufacture for all the schools, pointing the necessity of improvements to guarantee safe foods and to reach the food security. In relation to organic wastes production, one concluded that although the values founded of generated organic wastes had been lower of what the found one in other studies, the source minimization would result in bigger exploitation of the food and of the available resources.