A importância do treinamento continuado em uma unidade de alimentação e nutrição

Abstract

The Daily Dialogue on Safety and Quality (DDSQ) underscores the importance of food hygiene and hazards that can be prevented and / or prevented. In addition to contributing to the adequacy of food processing and handling to avoid outbreaks by food poisoning, eliminating risks to the health of diners, providing the support of qualified, satisfied and stable staff, minimizing the operational costs of the Food and Nutrition Unit(UAN). DDSQ is a very effective tool for reducing outbreaks caused by Foodborne Diseases. Given the above, this studyaimed to evaluate the importance of continuing training applied to employees of a UAN, as well as to evaluate the methodology used for continuing training and identify strengths and weaknesses of the applied training, and propose improvements and updates for better use. of the activities. This was a qualitative observational and descriptive case study, conducted in a Food and Nutrition Unit (UAN) located in a University Restaurant (UK) in the city of Recife. The training took place through lectures and dialogues, with the direct participation of the handlers. The methodology was divided into 3 stages, first held in weekly daily meetings and a questionnaire was applied to know the socioeconomic profile. In the second moment, the reading of the DDSQ was performed and in the third, the topic was debated presenting and evaluating the learning of the collaborators. They were applied to 37 food handlers, of which 42.2% were female and 56.7% male. The average age was 31.2 years, ranging from 19 to 54 years for men and 39.3 years for women ranging from 29 to 52 years. The handlers consider the DDSQ as an important training instrument (78.3%). Reading the DDSQ is a strong point at UAN because of its importance in contributing to the prevention of food contamination during the different stages of preparation. Through this work it has been confirmed that it is undisputed that training programs (DDSQ) are recommendable and effective means to impart knowledge and promote attitude changes in food handlers.