Nível de atenção dos colaboradores às boas práticas em UAN: como o uso de imagem pode ser mais eficaz / Employees' level of attention to good practices in UAN: how image use can be more effective

Abstract

The Food and Nutrition Units (UANs) have had a considerable growth during the last times, and for receiving great demand from the population, they need rigorous controls in their production processes, in order to guarantee the effective quality of the products. One of the ways to assist the Good Practices is with the use of Work Instructions (WTIs), defined as the step by step of the safety routine. The objective of the present work was to find out which STI method results in greater knowledge of the employees' Good Handling Practices. The study was carried out in a bakery located in a city in the interior of the state of São Paulo. The research occurred in three stages: evaluation (A1), implementation of ITs elaborated according to the deficiencies found in A1 and in the formats written with emphasis on certain words (ESD), written with image (ESI) and only written (ES), and evaluation (A2). The analysis was performed using Microsoft Word® and Microsoft Excel®. The results pointed out that all ITs improve knowledge in A2 and that writing with image (ESI) shows better results than the other two ITs. The results show effectiveness in the awareness of sanitary legislations in the implementation of ITS enabling employees to work in such environment, thus providing more safety to the customer.