{"title":"卫生条件:maringa -PR市工业厨房案例研究","authors":"Amanda Gouveia Mizuta, Yasmin Jaqueline Fachina, Carolina Moser Paraiso, G. Madrona","doi":"10.22533/AT.ED.40819240528","DOIUrl":null,"url":null,"abstract":"In this work, it is evaluated as an industrial industry located in the city of Maringá (PR), qualifying 400 meals per day. The Checklist of Collegiate Directive (RDC) n. 275 was applied at the beginning and end of the study, in order to identify the main future and future concerns. The visit visits in loco, the diagnosis made of quality tools implants, as well as the program 5S in order to help the manipulators to maintain an organization and the environment within the work environment. At the same time, a training of the manipulators was carried out from the Good Practice training. The classification was classified in the group 2 method and the global application of the group of the evaluation of the industrial evaluation. PALAVRAS-CHAVE: Boas Práticas, Higiene, Segurança dos Alimentos","PeriodicalId":163784,"journal":{"name":"Avanços e Desafios da Nutrição 3","volume":"33 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"CONDIÇÕES HIGIÊNICO-SANITÁRIAS: ESTUDO DE CASO EM COZINHA INDUSTRIAL DO MUNICÍPIO DE MARINGÁ-PR\",\"authors\":\"Amanda Gouveia Mizuta, Yasmin Jaqueline Fachina, Carolina Moser Paraiso, G. Madrona\",\"doi\":\"10.22533/AT.ED.40819240528\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In this work, it is evaluated as an industrial industry located in the city of Maringá (PR), qualifying 400 meals per day. The Checklist of Collegiate Directive (RDC) n. 275 was applied at the beginning and end of the study, in order to identify the main future and future concerns. The visit visits in loco, the diagnosis made of quality tools implants, as well as the program 5S in order to help the manipulators to maintain an organization and the environment within the work environment. At the same time, a training of the manipulators was carried out from the Good Practice training. The classification was classified in the group 2 method and the global application of the group of the evaluation of the industrial evaluation. PALAVRAS-CHAVE: Boas Práticas, Higiene, Segurança dos Alimentos\",\"PeriodicalId\":163784,\"journal\":{\"name\":\"Avanços e Desafios da Nutrição 3\",\"volume\":\"33 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-05-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Avanços e Desafios da Nutrição 3\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.22533/AT.ED.40819240528\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Avanços e Desafios da Nutrição 3","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.22533/AT.ED.40819240528","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
在这项工作中，它被评估为位于maring市(PR)的工业工业，每天合格400餐。在研究开始和结束时应用了学院指令(RDC)第275号清单，以确定未来的主要问题和未来的关注点。现场拜访，对工具植入质量进行诊断，以及5S程序，帮助机械手维持工作环境内的组织和环境。同时，对机械手进行了良好操作规范培训。该分类方法采用分组分类法和全球应用的分组评价法进行行业评价。PALAVRAS-CHAVE: Boas Práticas, Higiene, segurana dos Alimentos
CONDIÇÕES HIGIÊNICO-SANITÁRIAS: ESTUDO DE CASO EM COZINHA INDUSTRIAL DO MUNICÍPIO DE MARINGÁ-PR
In this work, it is evaluated as an industrial industry located in the city of Maringá (PR), qualifying 400 meals per day. The Checklist of Collegiate Directive (RDC) n. 275 was applied at the beginning and end of the study, in order to identify the main future and future concerns. The visit visits in loco, the diagnosis made of quality tools implants, as well as the program 5S in order to help the manipulators to maintain an organization and the environment within the work environment. At the same time, a training of the manipulators was carried out from the Good Practice training. The classification was classified in the group 2 method and the global application of the group of the evaluation of the industrial evaluation. PALAVRAS-CHAVE: Boas Práticas, Higiene, Segurança dos Alimentos
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