Desenvolvimento de material educativo digital sobre segurança de alimentos para manipuladores e consumidores de quiosques de praia

Abstract

The State of Rio Grande do Norte has a vast coastline, which attracts, throughout the year, people from different countries and also the Potiguar population. The food outlets on the beaches should be the focus of attention as they can pose risks to the health of the population if the processes are not carried out in accordance with legal sanitary requirements. The beaches of the city of Natal, capital of the state, have different types of kiosks that offer a variety of dishes and involve different food handling processes, and it is essential that the actors involved have knowledge about the sanitary safety of the food offered. The objective was to develop educational material for food handlers and consumers of beach kiosks, based on the recognition of likely food contamination factors and respective control measures, seeking to support good food handling practices in these establishments and favor the supply and consumption of safe food. To define the content of the material, a previous study was carried out, based on a literature review, seeking to identify the likely contamination factors related to the sale of food in beach kiosks. In parallel, educational messages were chosen, aimed at food handlers and consumers of beach kiosks, in order to inform them about simple and timely control measures that can favor the supply and consumption of safer food, in terms of according to the Technical Regulation of Good Practices for Food Services (RDC ANVISA Nº216/2004). The graphic project, text, illustrations, layout and design of the material was developed using the Canva for education platform, being finalized in the PDF (Portable Document Format) format for dissemination on digital platforms. The digital educational material consists of a booklet for food handlers and a folder for consumers. The material presents concepts on contamination and foodborne diseases, factors that enable contamination and respective control measures on physical structure, basic sanitation, garbage collection, water quality, equipment and utensils, food handler’s hygiene and health, food handling good practices at all stages of the process, storage, transport and consumption. The educational material under development allows for a greater degree of interaction with links (digital access) and QR code (physical access), and can be enhanced and adapted to various Information and Communication Technologies