Development of a checklist for assessing good hygiene practices of fresh-cut fruits and vegetables using focus group interviews

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dc.creatorJane Azevedo Marques de Araújo
dc.creatorErick Almeida Esmerino
dc.creatorVerônica Ortiz Alvarenga
dc.creatorLeandro Pereira Cappato
dc.creatorIracema Carvalho da Hora
dc.creatorMárcia Cristina da Silva
dc.creatorMônica Queiroz de Freitas
dc.creatorTatiana Colombo Pimentel
dc.creatorEduardo Henrique Miranda Walter
dc.creatorAnderson de Souza Sant'Ana
dc.creatorAdriano Gomes da Cruz
dc.date.accessioned2022-05-13T21:54:40Z
dc.date.accessioned2025-09-08T23:04:02Z
dc.date.available2022-05-13T21:54:40Z
dc.date.issued2018-03
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.identifier.doi10.1089/fpd.2017.2342
dc.identifier.issn1535-3141
dc.identifier.urihttps://hdl.handle.net/1843/41663
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFoodborne Pathogens and Disease
dc.rightsAcesso Restrito
dc.subjectGrupo de foco
dc.subjectBoas práticas de higiene
dc.subjectProdutos agrícolas
dc.subject.otherFocus group
dc.subject.otherGood hygiene practices
dc.subject.otherHorticultural products
dc.subject.otherChecklist
dc.titleDevelopment of a checklist for assessing good hygiene practices of fresh-cut fruits and vegetables using focus group interviews
dc.typeArtigo de periódico
local.citation.epage140
local.citation.issue3
local.citation.spage132
local.citation.volume15
local.description.resumoThis study aimed to develop a checklist for good hygiene practices (GHP) for raw material of vegetable origin using the focus groups (FGs) approach (n = 4). The final checklist for commercialization of horticultural products totaled 28 questions divided into six blocks, namely: water supply; hygiene, health, and training; waste control; control of pests; packaging and traceability; and hygiene of facilities and equipment. The FG methodology was efficient to elaborate a participatory and objective checklist, based on minimum hygiene requirements, serving as a tool for diagnosis, planning, and training in GHP of fresh vegetables, besides contributing to raise awareness of the consumers' food safety. The FG methodology provided useful information to establish the final checklist for GHP, with easy application, according to the previous participants' perception and experience.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.liebertpub.com/doi/10.1089/fpd.2017.2342

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