Boas práticas de manipulação de alimentos: estudo de caso em um centro de educação infantil em Goiânia-Go

Abstract

This article addresses the relevance of good food handling practices in an educational institution. Based on Directive Resolution (RDC) No. 216/2004 of the National Health Surveillance Agency, we explore essential information that must be implemented in all food services. The objective of the study is to identify conformities and non-conformities regarding good practices in the food preparation environment, using a qualitative approach. To this end, we applied a checklist with on-site observation and a questionnaire to food handlers. The results indicate that the handling area requires continuous attention to ensure a contaminant-free meal. Some non-conformities were identified, such as the inadequate use of uniforms and the lack of regular medical examinations for handlers. However, after training by the Municipal Education Department, there was a greater awareness of the importance of good practices, the implementation of a regular cleaning schedule, and improvements in storage and handling techniques. We conclude that corrective and educational actions are essential for improving processes. Good handling practices not only ensure safe food in the school unit but also contribute to the health and well-being of the students.