Food hygiene and handling as a guarantee of food safety: a prevention to reduce environmental risks in hospital units

Abstract

This research aimed to propose a hygiene and food handling protocol for Hospital Santa Helena Ltda., in Redenção-PA. Food is a human right of every individual, however, eating is not limited to the practice of eating, but to having conditions to eat in a dignified manner. Therefore, producers need to expand food production, while minimizing the environmental impacts resulting from the production method, which is a major challenge in modern agriculture, which has increasingly sought chemical alternatives, such as pesticides. The concern with sustainable development has moved the global economy, because companies have social and environmental responsibility, being imposed the regulations that regulate their production in face of environmental impacts. Green marketing appears as a strategy that contributes to conscious consumption, aiming to meet this new niche in the market. Hospital Santa Helena serves approximately 500 people/month in hospital, which requires a significant amount of food, also highlighting the number of solid waste produced to serve its clientele. The food hygiene and handling protocol ranges from the choice of suppliers to the systematic preparation of food, which facilitates the practice of professionals working in the Food and Nutrition Unit-UAN. The study is a field bibliographic research, with regard to the bibliography, renowned authors who emphasize the theme were researched, while the field research was carried out at Hospital Santa Helena Ltda. in Redemption-PA. It was evident that the UAN needs a functional structure to meet legal needs, requiring good lighting as well as hygiene standards to avoid cross contamination.