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Publicação
Validação de Metodologias de Limpeza de Equipamentos e Superfícies
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Resumo(s)
A segurança dos alimentos é um dos aspetos mais cruciais nas indústrias alimentares, tendo implicações diretas na saúde pública e na economia. Este estudo teve como objetivo avaliar a higienização dos equipamentos, superfícies e das luvas dos colaboradores, identificando potenciais falhas no processo.
Na primeira fase de metodologia, foi realizada a validação dos planos de higienização por meio de análises microbiológicas (52 amostras) e medições de pH (89 medições), utilizando zaragatoas e fitas de pH, respetivamente. Os resultados indicaram que, antes da higienização, as luvas dos manipuladores de alimentos apresentavam níveis de contaminação elevada (1.51-3.45 log ufc.cm-2), tendo uma redução de 90% nas amostras após a higienização. No entanto, em relação aos equipamentos e superfícies, observou-se áreas mais críticas, especialmente na produção 2 (3.65 e 3.92 log ufc.cm-2), mesmo após a higienização final, evidenciando falhas no processo.
A análise do questionário revelou lacunas no conhecimento dos manipuladores quanto à higienização das mãos e à identificação de possíveis fontes de contaminação. Conclui-se que é essencial ajustar os procedimentos de higienização de modo a garantir a uniformidade nos resultados e implementar formações contínuas, a fim de consciencializar os colaboradores sobre a importância das boas práticas de higiene.
Abstract: Food safety is one of the most crucial aspects in the food industry, having direct implications on public health and the economy. This study aimed to evaluate the hygienization of the equipment and the surfaces, as well as the employees' gloves, identifying potential faults in the process. In the first phase of the methodology, the validation of the hygienization plans was performed through microbiological analysis (52 samples) and pH measurements (89 measurements), using swabs and pH strips, respectively. The results indicated that, before hygienization, food handlers' gloves had high levels of contamination (1.51-3.45 log ufc.cm-2); after the hygienization, the samples showed a reduction of 90% in contamination levels. However, regarding the equipment and surfaces, even after the hygienization, the situation is more critical, especially in production 2 (3.65 e 3.92 log ufc.cm-2), demonstrating flaws in the process. The analysis of the questionnaire revealed gaps in the knowledge of the food handlers regarding hand hygiene and identification of possible sources of contamination. We concluded that it is essential to adjust the procedures of hygienization to ensure the uniformity of the results as well as to implement professional training in order to make the food handlers aware of the importance of good practices of hygiene.
Abstract: Food safety is one of the most crucial aspects in the food industry, having direct implications on public health and the economy. This study aimed to evaluate the hygienization of the equipment and the surfaces, as well as the employees' gloves, identifying potential faults in the process. In the first phase of the methodology, the validation of the hygienization plans was performed through microbiological analysis (52 samples) and pH measurements (89 measurements), using swabs and pH strips, respectively. The results indicated that, before hygienization, food handlers' gloves had high levels of contamination (1.51-3.45 log ufc.cm-2); after the hygienization, the samples showed a reduction of 90% in contamination levels. However, regarding the equipment and surfaces, even after the hygienization, the situation is more critical, especially in production 2 (3.65 e 3.92 log ufc.cm-2), demonstrating flaws in the process. The analysis of the questionnaire revealed gaps in the knowledge of the food handlers regarding hand hygiene and identification of possible sources of contamination. We concluded that it is essential to adjust the procedures of hygienization to ensure the uniformity of the results as well as to implement professional training in order to make the food handlers aware of the importance of good practices of hygiene.
Descrição
Palavras-chave
conhecimento contaminação cruzada higienização indústrias alimentares manipulador de alimentos saúde pública