Cartilha de boas práticas em alimentos para manipuladores domiciliares

Renata Teixeira Alencar; Herlene Greyce da Silveira Queiroz; Amanda Mazza Cruz de Oliveira

doi:10.35260/cartilha01-2022

GOOD PRIMER FOOD PRACTICES FOR MANIPULATORS HOUSEHOLDS

Authors

Renata Teixeira Alencar (ed)

https://orcid.org/0000-0001-8767-3272

Herlene Greyce da Silveira Queiroz (ed)

Instituto Federal de Educação Ciência e Tecnologia do Ceará (IFCE)

https://orcid.org/0000-0002-1861-0224

Amanda Mazza Cruz de Oliveira (ed)

Instituto Federal de Educação Ciência e Tecnologia do Ceará (IFCE)

https://orcid.org/0000-0002-5183-2013

DOI: https://doi.org/10.35260/cartilha01-2022

Keywords:

food, handling, health

Synopsis

We pass on knowledge through stories told, written, videos and recipe books. Human nutrition uses them to pass on ingredients, preparations, substitutions, souvenirs and curiosities, always recording and passing on. The university uses these recipes and their stories to experiment, test and, as a result, standardize the safest method for health. With booklets like this, the university aims to return information to society in a clear and objective way. Terms such as food handler, cross-contamination, hygiene, storage and temperature control are not easy to understand when read for the first time and can be frightening. Here in the Booklet of good food practices for home handlers they are explained to students, lunch ladies, housewives and curious people who work with food. After reading, you will know that good manufacturing practices are advantageous for everyone involved in some way in the journey that food takes from production in the field, transportation, handlers, the main focus of the booklet, until it reaches the consumer, who savors this whole story.

Chapters

Introduction
Who is the food handler?
What is a safe food?
What dangers can be encountered in food?
DTA?! Have you heard of it?
Knowing microorganisms
How to control hazards in food?
Good handling practices of food
Freezing and Thawing

Author Biographies

Renata Teixeira Alencar

He holds a bachelor's degree (2015) and a master's degree (2019) in Animal Science from Universidade Estadual Vale do Acaraú. Technician in Agroindustry from the Federal Institute of Ceará - IFCE (2016). She was a Technical Support Fellow at the Cearense Foundation for Supporting Scientific and Technological Development-FUNCAP, working in the area of Animal Husbandry in the Animal Genetic Improvement sector (2016). She has experience in the area of Food Production of Animal Origin and Animal Genetic Improvement.

Herlene Greyce da Silveira Queiroz, Instituto Federal de Educação Ciência e Tecnologia do Ceará (IFCE)

He has a degree in Food Engineering from the Federal University of Ceará (2004), a Master's degree in Food Technology from the Federal University of Ceará (2007) and a PhD in Food Science and Technology from the Federal University of Ceará (2016). She is currently a professor at the Federal Institute of Education, Science and Technology of Ceará-Campus Sobral. He has experience in the area of Food Science and Technology, with an emphasis on New Product Development, Sensory Analysis and Food Quality Assessment and Control, working mainly on the following topics: New Product Development, Sensory Assessment, Food Quality Control.

Amanda Mazza Cruz de Oliveira, Instituto Federal de Educação Ciência e Tecnologia do Ceará (IFCE)

She has a PhD in Biotechnology; Master in Food Technology; Specialist in Food Health Surveillance, Specialist in Teaching in Professional, Scientific and Technological Education and Graduated in Nutrition. She is currently a professor at the Federal Institute of Education, Science and Technology of Ceará (IFCE), Campus Sobral and coordinates the institution's higher education course in Food Technology. She has experience in the area of Food Science and Technology, with an emphasis on the areas of nutritional value of food, evaluation and quality control in food; food microbiology and technology of products of plant origin.