CONHECIMENTO DE MANIPULADORES DE ALIMENTOS QUANTO À DOENÇA CELÍACA NOS RESTAURANTES DA CIDADE DE VARGINHA - MG

Abstract

Celiac disease (DC) is a pathology that has no cure; it is a permanent intolerance to the intake of the proteins that are present in wheat, oats, rye and barley better known as gluten, whose only treatment is the withdrawal of these foods from the feed. As a form of alert, there is Law 10.674 / 03 that obliges the industrialized food products to inform the presence of gluten in the label, however, food produced in restaurants there is no requirement on the information of the composition of the foods used. To investigate the knowledge of food handlers, an adapted questionnaire containing twenty questions with samples made up of thirty-six food handlers was applied to seventeen restaurants in the city of Varginha-MG. It was found that food handlers are highly aware of what is involved in CD and its treatment; however, when the cause of the symptoms has been evaluated, this knowledge has not been fully verified in view of this, it is necessary to educate the patients even more. food handlers on CD and their treatment to reduce the impact of social exclusion experienced by celiacs when they choose to eat away from home with the help of the nutritionist, the only professional capable of adapting and supervising food production and guiding handlers.