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Publicação
Avaliação das boas práticas de higiene no processo de produção e distribuição do gelo utilizado nas peixarias : estudo transversal observacional em silos de gelo nos mercados municipais de Lisboa
Orientador(es)
Resumo(s)
Em Portugal, o consumo de produtos da pesca frescos é bastante elevado, representando uma parte significativa dos géneros alimentícios comercializados nos mercados municipais. Devido à sua elevada perecibilidade, necessitam de uma conservação eficaz que é assegurada pelo contacto direto com o gelo. Assim, é fundamental garantir que o gelo seja produzido e armazenado em condições higiénicas nos silos de gelo. Este estudo teve como objetivo avaliar as práticas de higiene aplicadas na higienização dos silos de gelo que abastecem os estabelecimentos de venda a retalho de produtos da pesca frescos nos mercados municipais de Lisboa. Para isso, foram avaliados 14 silos em 14 mercados. Os funcionários responsáveis pela higienização do equipamento foram entrevistados recorrendo a um inquérito para caracterização demográfica e a higienização do equipamento foi avaliada com recurso a uma lista de verificação. Os dados das entrevistas revelaram que 28,6% dos inquiridos tinham entre 26 e 35 anos, enquanto 14,3% tinham mais de 65 anos. Metade possuía apenas o 1.º ciclo de ensino completo e 7,1% eram analfabetos. Apenas 14,3% recebeu formação profissional para o desempenho das suas funções, embora 71,4% tenha recebido instruções de trabalho. O mau estado de conservação de cinco silos, devido à oxidação, evidenciou a sua necessidade de substituição. Planos de higienização específicos para silos de gelo foram identificados em 57,1% dos mercados, mas apenas 14,3% eram cumpridos. Embora 92,9% dos funcionários entrassem nos silos para a higienização dos mesmos, só 21,4% usava calçado exclusivo para esta tarefa. Foram detetadas falhas tais como a não higienização de 85,7% das pás e o incumprimento da dose de produtos em 92,9% dos casos. Estas inconformidades resultaram em cinco análises não conformes (35,7%) relativas ao gelo armazenado. Os resultados destacaram a importância de investir na formação e sensibilização dos trabalhadores, promovendo a adoção de boas práticas de higiene e o cumprimento dos sistemas de gestão de segurança dos alimentos
In Portugal, the consumption of fresh fishery products, one of the main goods traded in markets, is remarkably high. Due to their high perishability, effective preservation is essential, which is ensured by direct contact with ice. Therefore, it is crucial to guarantee that ice is produced and stored under hygienic conditions in ice storage facilities. This study aimed to assess hygiene practices applied during the cleaning of ice storage facilities that supply fresh fish retailers in Lisbon’s municipal markets. A total of 14 ice storage facilities in 14 markets were evaluated. The employees responsible for cleaning the equipment were interviewed using a demographic survey, and the cleaning procedures were observed through a checklist-based evaluation. Interview data revealed that 28.6% of respondents were between 26 and 35 years old, while 14.3% were over 65 years old. Half had only completed primary education, and 7.1% were illiterate. Furthermore, only 14.3% had received professional training for their role, although 71.4% had received on-the-job instructions. The poor condition of five ice storage facilities, mainly due to oxidation, indicated the need for replacement. Hygiene plans specifically addressing ice storage were identified in 57.1% of markets, but only 14.3% were effectively implemented. Although 92.9% of employees entered the ice storage facilities for cleaning, only 21.4% used footwear exclusively designated for this task. Non-conformities were identified, such as 85.7% of ice shovels not being cleaned and non-compliance with product dosage in 92.9% of cases. These non-conformities resulted in five (35.7%) non-compliant analyses of stored ice. The results highlight the importance of investing in training and awareness programs for workers, promoting the adoption of proper hygiene practices and compliance with food safety management systems
In Portugal, the consumption of fresh fishery products, one of the main goods traded in markets, is remarkably high. Due to their high perishability, effective preservation is essential, which is ensured by direct contact with ice. Therefore, it is crucial to guarantee that ice is produced and stored under hygienic conditions in ice storage facilities. This study aimed to assess hygiene practices applied during the cleaning of ice storage facilities that supply fresh fish retailers in Lisbon’s municipal markets. A total of 14 ice storage facilities in 14 markets were evaluated. The employees responsible for cleaning the equipment were interviewed using a demographic survey, and the cleaning procedures were observed through a checklist-based evaluation. Interview data revealed that 28.6% of respondents were between 26 and 35 years old, while 14.3% were over 65 years old. Half had only completed primary education, and 7.1% were illiterate. Furthermore, only 14.3% had received professional training for their role, although 71.4% had received on-the-job instructions. The poor condition of five ice storage facilities, mainly due to oxidation, indicated the need for replacement. Hygiene plans specifically addressing ice storage were identified in 57.1% of markets, but only 14.3% were effectively implemented. Although 92.9% of employees entered the ice storage facilities for cleaning, only 21.4% used footwear exclusively designated for this task. Non-conformities were identified, such as 85.7% of ice shovels not being cleaned and non-compliance with product dosage in 92.9% of cases. These non-conformities resulted in five (35.7%) non-compliant analyses of stored ice. The results highlight the importance of investing in training and awareness programs for workers, promoting the adoption of proper hygiene practices and compliance with food safety management systems
Descrição
Dissertação de Mestrado Integrado em Medicina Veterinária, área científica de Produção Animal e Segurança Alimentar
Palavras-chave
Mercado municipal Silo de gelo Gelo Procedimento de higienização Plano de higienização Sistema de gestão da segurança dos alimentos