出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：To avoid Foodborne Diseases (DTA) it is extremely important to implement Good Handling Practices (BPM) in food services (SA). One of the BPM procedures is the cleaning of fruits and vegetables, which must be done by washing the vegetables under running water and using sanitizing solutions. The aim of this study was to evaluate the cleaning procedure for leafy vegetables. The hygiene evaluation was carried out in the SA participating in the categorization process in Santa Maria - RS. The survey was carried out from March to October 2019, with on-site follow-up visits by academics and audits by the city's health authorities. There were 45 SA participants in the Categorization, among them, the present research was applied in 74.4%. The most frequently sanitized foods were lettuce, arugula, radite and tomato / cucumber. In SA 65% used it and 34% did not use any type of product for disinfection. Not all washing steps were performed, controlled and recorded. It is concluded that the hygiene procedures were followed according to the legislation in some SA, but there were non-conformities that were improving. Training is essential for knowing the rules and improving processes, but inadequate practices need more attention from managers. Hygiene performed correctly and completely, with control and registration is one of the best ways to ensure food safety and avoid DTAs.
关键词：Vegetables of today;Sanitation;Categorization.
