SEGURANÇA ALIMENTAR: ASPECTOS TÉCNICOS E SÓCIO-CULTURAIS SOBRE RISCOS POTENCIAIS NA REDE HOTELEIRA DE FLORIANÓPOLIS - SC

AUTOR(ES)
DATA DE PUBLICAÇÃO

2004

RESUMO

This research studies the question of the risks related with the food safety in the sections of Foods and Drinks at the hotel business of Florianópolis SC. Its general objective was to investigate the risks related with the touristss food safety, evaluating the sociocultural and techniques conceptions of managers and employees who work in the sections of Food and Drinks at the executive category hotels situated in downtown of Florianópolis, and analyzing the difficulties to implant the indicated legal criterions for the meals production area. The methodologics procedures had been: use of the qualitative method with exploratory, documentary and ethnography purpose. To colect the informations it had been used halfstructuralized interviews, nonparticipant observation and documentary study. The informations had been analyzed with the techniques of argumentative descriptive analysis with the support of the theory related to the subject, and also with the analysis of the Discurso do Sujeito Coletivo (DSC). As results of the research we evidence the existence of many difficulties to apply the indicated methods of hygienical-sanitary quality control in the meals production. It was possible to realize the inexistence of a quality politics to guarantee the food safety; the lack of formal training in the majority of the involved hotels, as well as problems of inadequate physical structures. The informants have a tendency to minimize their responsability as a food handler related to the food safety. There are many risks that compromise the service, reflecting in the failure of a control on all the process that involves the production of safe meals.

ASSUNTO(S)

food safety setor de alimentos &bebidas hotelaria higiene alimentar segurança alimentar hotel business turismo section of foods and drinks

ACESSO AO ARTIGO

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