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Publication
Programa de pré-requisitos em refeitórios escolares
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 20.93 MB | Adobe PDF |
Advisor(s)
Abstract(s)
A Higiene e a Segurança Alimentar são fatores muito importantes, no que diz respeito às refeições escolares. A comunidade escolar constitui um público-alvo muito sensível. São crianças pertencentes a diferentes faixas etárias e classes socias, que frequentam vários graus de ensino, tais como, a Educação Pré-Escolar (jardim de infância), Ensino Básico, (1º, 2º e 3º Ciclos). É necessário assegurar uma alimentação saudável, sustentável e equitativa a todos os alunos que frequentam as escolas do concelho.
Este trabalho teve como objetivo a implementação de um Programa de Pré-Requisitos, baseado nos princípios do Codex Alimentarius, em 36 refeitórios escolares de um município, dos quais 17 possuem cozinha e 19 recorrem a refeições transportadas. Para tal, foram verificadas as condições de higiene das instalações, os procedimentos de receção de matérias-primas, a avaliação de fornecedores, o armazenamento, a preparação, a confeção, o empratamento e a distribuição das refeições, bem como o seu transporte, no caso dos refeitórios sem cozinha.
Para auxiliar esta análise foi elaborada uma lista de verificação especialmente construída para este tipo de estabelecimentos de ensino no âmbito das regras básicas de Higiene e Segurança Alimentar, assim como um Manual de Boas Práticas que foi entregue a todos os intervenientes dos serviços de alimentação das escolas. Promoveu-se uma ação de formação para sensibilizar as colaboradoras, sobre regras básicas de Higiene e Segurança Alimentar e, ao longo do ano letivo, realizaram-se várias visitas para acompanhar o trabalho das colaboradoras e ministrar pequenas ações de sensibilização in loco.
Procedeu-se à implementação do Plano de Higienização, bem como de outros Pré-requisitos importantes para o normal funcionamento das cantinas e refeitórios dos Agrupamentos de escolas do concelho, através da criação e aplicação de um sistema de registos.
Todas estas medidas permitiram melhorar a segurança alimentar nas escolas envolvidas, obtendo-se uma base sólida para a futura implementação do sistema HACCP e para trabalhar na certificação da qualidade nos refeitórios escolares.
Food hygiene and safety are crucial factors, regarding school meals. The educational community is a very sensitive target audience. They are children who belong to various age groups and social classes and attend to multiple grade levels such as Kindergarten, Primary School, and Middle School. It is necessary to ensure healthy, sustainable, and equitable nourishment to all students who attend the schools of the county. This work aimed to implement a prerequisite program based on the principles of Codex Alimentarius, in 36 school canteens, of which 17 have kitchens and 19 resort to transported meals. For this purpose, an observation on the hygiene conditions of the facilities was made, as well as the verification of all the procedures of raw materials reception, supplier`s evaluation, storage, preparation, production, meal plating and distribution along with its transport, in the case of the canteens without a kitchen. To assist this analysis, a proper checklist was created specifically for the educational establishment under evaluation, based on the rules of food hygiene and safety. A good practices manual was created and delivered to all stakeholders of the food chain. A training course for employees was held to raise awareness about basic rules on food hygiene and safety, and during the school year, several visits were made to monitor the work of the employees and to give small courses to raise awareness in loco. The higienization plan was implemented, as well as other important prerequisites for the regular operation of the canteens and dining halls of school groups in the County, through the creation and application of a record system. All these measures allowed an improvement in food safety in the schools involved, obtaining a solid basis for the future implementation of the HACCP system and for working on quality certification of school canteens.
Food hygiene and safety are crucial factors, regarding school meals. The educational community is a very sensitive target audience. They are children who belong to various age groups and social classes and attend to multiple grade levels such as Kindergarten, Primary School, and Middle School. It is necessary to ensure healthy, sustainable, and equitable nourishment to all students who attend the schools of the county. This work aimed to implement a prerequisite program based on the principles of Codex Alimentarius, in 36 school canteens, of which 17 have kitchens and 19 resort to transported meals. For this purpose, an observation on the hygiene conditions of the facilities was made, as well as the verification of all the procedures of raw materials reception, supplier`s evaluation, storage, preparation, production, meal plating and distribution along with its transport, in the case of the canteens without a kitchen. To assist this analysis, a proper checklist was created specifically for the educational establishment under evaluation, based on the rules of food hygiene and safety. A good practices manual was created and delivered to all stakeholders of the food chain. A training course for employees was held to raise awareness about basic rules on food hygiene and safety, and during the school year, several visits were made to monitor the work of the employees and to give small courses to raise awareness in loco. The higienization plan was implemented, as well as other important prerequisites for the regular operation of the canteens and dining halls of school groups in the County, through the creation and application of a record system. All these measures allowed an improvement in food safety in the schools involved, obtaining a solid basis for the future implementation of the HACCP system and for working on quality certification of school canteens.
Description
Keywords
Haccp Higiene Segurança alimentar Pré-requisitos Refeitórios escolares