文章基本信息

标题：Planejamento físico-funcional: Subsídio para a segurana dos alimentos na produo de refeies
本地全文：下载
作者：Beatriz Castro Fernandes ; Carlos Rodrigo Nascimento de Lira ; Jeane dos Santos Ferreira 等
期刊名称：Research, Society and Development
电子版ISSN：2525-3409
出版年度：2022
卷号：11
期号：3
页码：1-16
DOI：10.33448/rsd-v11i3.26844
语种：English
出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：Objectives: Evaluate the physical structure of a university restaurant according to the criteria for Good Manufacturing Practices, analyze the dimension of the sectors, the production flow and suggest a new layout. Methods: This is a study with descriptive design, carried out in a University Restaurant in Salvador, Bahia. The research was carried out in three stages: I - application of the checklist for the analysis of Good Manufacturing Practices; II - the physical dimensioning of the Unit was evaluated according to the literature, and the production flow through the floor plan; III - suggestion of new sizing and production flow. Results: The Unit obtained 65.03% (Group 2) of compliance with health legislation. The dimensioning of the Unit's sectors presented a reduction of, on average, 42.13% in relation to what is recommended in the consulted literature. The new proposed layout made better use of the spaces and expanded the production area by 102.18m2 even without exceeding the space already available by the Institution, in addition to solving the problem of flow crossings. Conclusion: The Unit presented several inadequacies in relation to legislation and the requirements of Good Manufacturing Practices and undersized physical sizing presentation. These factors contribute to the increased risk of cross-contamination that can favor the occurrence of foodborne illnesses.
关键词：Sizing;Physical Planning;Good Manufacturing Practices;Evidence-based facility design.