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A Cultura de Segurança Alimentar na Restauração Hospitalar – Estudo de caso
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Orientador(es)
Resumo(s)
A segurança alimentar é atualmente um dos pilares fundamentais da saúde pública e da confiança dos consumidores. O presente estudo teve como objetivo avaliar a perceção dos colaboradores relativamente à cultura de segurança alimentar (CSA) em unidades de restauração hospitalar, identificando pontos fortes e fragilidades, de forma a propor ações de melhoria. A investigação seguiu uma metodologia de estudo de caso aplicada à empresa ITAU, pioneira na alimentação coletiva em Portugal, e incidiu em quatro unidades hospitalares em que a empresa é prestadora de serviços na cidade do Porto. A recolha de dados foi efetuada através de um questionário estruturado, construído a partir dos indicadores definidos pela Comissão Europeia (2022), aplicado a 133 colaboradores, dos quais se obteve 76 respostas. Esta ferramenta avaliou cinco dimensões da CSA: liderança, comunicação, empenho e compromisso, sensibilização e recursos.
Os resultados obtidos revelam uma perceção global positiva da Cultura de Segurança Alimentar (CSA), com uma média de 76% (3,8 pontos numa escala de 1 a 5). As dimensões com avaliação mais elevada foram liderança, comunicação, empenho e compromisso, e sensibilização, todas com uma média de 3,9 pontos, refletindo um forte envolvimento e consciência dos colaboradores relativamente à importância da CSA. A dimensão recursos foi a que obteve a pontuação mais baixa, com uma média de 3,4 pontos, evidenciando limitações relacionadas com a escassez de recursos humanos e infraestruturas insuficientes. Verificou-se ainda que o nível de escolaridade foi o fator mais preditivo da perceção da CSA, sendo esta mais elevada entre os colaboradores com ensino secundário e superior, o que sugere uma correlação entre formação académica e maior consciência sobre práticas de segurança alimentar.
Conclui-se que, apesar de existir uma cultura de segurança alimentar bem estabelecida, permanecem fragilidades que exigem a implementação de medidas de reforço, nomeadamente ao nível da disponibilização de recursos humanos e materiais. Como contributo prático, são apresentadas propostas de ações de melhoria e indicadores de monitorização (KPI) que podem apoiar a gestão no fortalecimento de uma CSA positiva e sustentável no setor da restauração hospitalar.
Food safety is currently one of the fundamental pillars of public health and consumer trust. The present study aimed to evaluate employees’ perceptions regarding the Food Safety Culture (FSC) in hospital catering units, identifying strengths and weaknesses in order to propose improvement actions. The research followed a case study methodology applied to the company ITAU, a pioneer in collective catering in Portugal, and focused on four hospital units in which the company provides services in the city of Porto. Data collection was carried out through a structured questionnaire based on the indicators defined by the European Commission (2022), applied to 133 employees, from which 76 responses were obtained. This tool assessed five dimensions of FSC: leadership, communication, engagement and commitment, awareness, and resources. The results revealed an overall positive perception of the Food Safety Culture, with an average score of 76% (3.8 on a 1-to-5 scale). The highest-rated dimensions were leadership, communication, engagement and commitment, and awareness, all with an average of 3.9 points, reflecting strong involvement and awareness among employees regarding the importance of FSC. The Resources dimension received the lowest score (3.4 points), highlighting limitations related to the shortage of human resources and insufficient infrastructure. It was also found that education level was the most predictive factor of FSC perception, being higher among employees with secondary or higher education, suggesting a correlation between academic background and greater awareness of food safety practices. In conclusion, although a well-established Food Safety Culture exists, weaknesses remain that require the implementation of reinforcement measures, particularly in terms of human and material resource availability. As a practical contribution, improvement actions and monitoring indicators (KPIs) are proposed to support management in strengthening a positive and sustainable Food Safety Culture in the hospital catering sector.
Food safety is currently one of the fundamental pillars of public health and consumer trust. The present study aimed to evaluate employees’ perceptions regarding the Food Safety Culture (FSC) in hospital catering units, identifying strengths and weaknesses in order to propose improvement actions. The research followed a case study methodology applied to the company ITAU, a pioneer in collective catering in Portugal, and focused on four hospital units in which the company provides services in the city of Porto. Data collection was carried out through a structured questionnaire based on the indicators defined by the European Commission (2022), applied to 133 employees, from which 76 responses were obtained. This tool assessed five dimensions of FSC: leadership, communication, engagement and commitment, awareness, and resources. The results revealed an overall positive perception of the Food Safety Culture, with an average score of 76% (3.8 on a 1-to-5 scale). The highest-rated dimensions were leadership, communication, engagement and commitment, and awareness, all with an average of 3.9 points, reflecting strong involvement and awareness among employees regarding the importance of FSC. The Resources dimension received the lowest score (3.4 points), highlighting limitations related to the shortage of human resources and insufficient infrastructure. It was also found that education level was the most predictive factor of FSC perception, being higher among employees with secondary or higher education, suggesting a correlation between academic background and greater awareness of food safety practices. In conclusion, although a well-established Food Safety Culture exists, weaknesses remain that require the implementation of reinforcement measures, particularly in terms of human and material resource availability. As a practical contribution, improvement actions and monitoring indicators (KPIs) are proposed to support management in strengthening a positive and sustainable Food Safety Culture in the hospital catering sector.
Descrição
Palavras-chave
Cultura de Segurança Alimentar Liderança Restauração Hospitalar Segurança alimentar