Banca de QUALIFICAÇÃO: VINÍCIUS SAMPAIO ANDRADE

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : VINÍCIUS SAMPAIO ANDRADE
DATE: 16/11/2021
TIME: 09:00
LOCAL: meet.google.com/xuf-kiuk-vph
TITLE:

AVALIAÇÃO DO NÍVEL DE CONHECIMENTO, ATITUDES E PRÁTICAS EM SEGURANÇA DOS ALIMENTOS E PREVENÇÃO DA COVID-19 DE MANIPULADORES DE UMA INDÚSTRIA DE MÉDIO PORTE NA CIDADE DE VALENÇA-RJ

KEY WORDS:

Knowledge, attitudes, practices, food safety, coronavirus and food industry.

PAGES: 35
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Padrões, Legislação e Fiscalização de Alimentos
SUMMARY:

The World Health Organization (WHO) has shown great concern about Foodborne Diseases (DTA) due to their impacts on global public health, causing the illness of about one in ten people, in addition to health risks that can be fatal. In addition to DTAs, another disease that has impacted global public health in recent years has been COVID-19, spread by the SARS-CoV-2 virus, an easily transmission virus that is mainly contracted through person-to-person contact and through absorption of contaminated saliva droplets. The production of food carried out in accordance with the hygiene and quality criteria determined by current legislation, proves to be an important strategy not only for the prevention of DTAs, but also in assistance of control of COVID-19, and for this the handlers must be properly trained to perform with aptitude the preparation of food following the standards of Good Manufacturing Practices (GMP). Given the above, this work aims to perform data collection to assess and improve the level of knowledge, attitudes and practices in food safety and prevention of COVID-19, of handlers of a medium-sized industry in the city of Valença- RJ using the Knowledge, Attitudes and Practices (CAP) methodology as a diagnostic tool for food safety and Good Manufacturing Practices. With the execution of this work, it is expected to evaluate the CAP levels of the handlers before and after the application of the capacitation trainings; draw profile the handlers in relation to economic and educational aspects; identify training capational needs to prepare and implement training on the subject of food safety and prevention against COVID-19; evaluate the translation of knowledge obtained through specific training in appropriate hygiene practices and attitudes when handling food. In addition, it is intended to verify the role of training programs in improving PAC levels in food safety for food handlers, thus generating the proposal for more work on this topic, as most studies using this methodology had good results, however data is scasses.

BANKING MEMBERS:
Presidente - 1806986 - ELISA HELENA DA ROCHA FERREIRA
Interna - 1524368 - MARIA IVONE MARTINS JACINTHO BARBOSA
Externo à Instituição - EDUARDO HENRIQUE MIRANDA WALTER