Evaluation of the hands hygienization procedures of servants of a panification of Campinas - SP
DOI:
https://doi.org/10.37497/ijhmreview.v4i2.136Keywords:
Nutrition. Nutritional Security. Hygiene. Hands. Baking.Abstract
The study is of the descriptive type and of quantitative character, constituted with 10 employees of a bakery of Campinas - SP. The objective was to evaluate hand hygiene during the production of breads, cakes and exchange of functions. According to the World Health Organization (WHO) in 1989 reported that more than 60% of food-borne diseases are transmitted by food, ie the etiological agents are among the bacteria, viruses, fungi and mainly due to improper handling practices, contaminated raw materials, lack of hygiene during preparation, as well as equipment and poor operational structure and mainly inadequate processing involving time and temperature control, Silva Junior (2016). The result was that the vast majority of employees did not perform hand hygiene. It is concluded that even with knowledge about good practices, there is still resistance in practicing the procedure, jeopardizing the safety and quality of the products. In view of the above, it is important to evaluate the hygiene procedures of the employees' hands in order to identify the risks of contamination and product quality.
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