O comportamento alimentar do turista e sua segurança no consumo de milho verde e churros à beira-mar

AUTOR(ES)
DATA DE PUBLICAÇÃO

2009

RESUMO

The aim of this research is to analyze the perceived and objective quality of the products and services offered along the sea front of the town of Balneário Camboriú in the State of Santa Catarina, considering the behavior and food safety of tourists who consume corn on the cob and churros (snacks made from fried dough with a sweet filling) sold along the sea front. In relation to objective quality, it seeks to evaluate the good practices of production, hygiene and sanitation conditions of the kiosks that sell these products, and their compliance with the legislation. In terms of perceived quality, it observes the profile, food behavior and meanings associated with consumption of these foods among the tourists, during their leisure times. From the methodological point of view, a case study was developed in which the phenomenon was investigated in a dynamic and real context; using multiple sources of evidence: direct observation at the site, during the peak season, and the application of questionnaires and systematic interviews to 405 tourists. For the observation, a check list was applied, based on Resolution RDC 216/2004 of the National Agency for Health Surveillance, which was used as a standard for judging the sanitation and hygiene conditions of the food handlers, and of the 114 kiosks located in the region. It was observed that in the evaluation of perceived quality, tourists in Balneário Camboriú are potential consumers of corn on the cob and churros, pay attention to the quality of service offered, and link the consumption of corn on the cob and churros with experiences from their childhood, pleasurable feelings, and times of leisure. In terms of objective quality, the study revealed that the tourists select the kiosk by observing its hygiene, and the quality of the product. The evaluation of the kiosks and food handlers revealed that both the physical structure and the production practices carry physical and biological dangers that could result in food contamination, and therefore require a series of adaptations to legislation, as well as training in good food handling practices

ASSUNTO(S)

quality of service comportamento e segurança alimentar tecnicas de recuperacao de informacao tourist behavior and food safety qualidade do serviço turista

ACESSO AO ARTIGO

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