Contextualizando o ensino das boas práticas de fabricação

Abstract

This research was conducted at the Federal Institute of Education of Mato Grosso (IFMT) Cuiabá Bela-Vista Campus with a class of graduates from Subsequent Technical Food Course, which was deprived from laboratory classes, especially of the subject Microbiology due to reforms in the Complex of Laboratories. The students were motivated to participate in a project which proposed the analysis of sanitary conditions and food handling in commercial establishments. This project was characterized by spontaneous participation, and this proposal was not inserted within a discipline. The main aim of the research was to investigate the effect of a practical activity in the contextualization of the matter Good Manufacturing Practices (GMP) that was taught in lectures along the course without a practical approach. As the literature review, it was researched on epistemological constituents that substantiate pedagogical theories about food safety and GMP concepts as well as the history of IFMT Campus Bela Vista. Initially, a questionnaire was applied aiming to survey the students' perception of the GMP content, followed by a diagnostic assessment of the pre-existing knowledge about the technical theoretical content. It was offered the theoretical basis and microbiology laboratory facilities to carry out the work. The students were free to choose the place and product that would be the subject of their GMP research, which were then divided in four groups: Group 01 (Frescal Minas type cheese), Group 02 (School Canteen), Group 03 (Bakery) and Group 04 (Butchers). The students prepared an article with the results, and have gone through new survey, covering: technical knowledge (same questionnaire applied initially). At the same time, the pupils were asked to express their perception about the activities they were enrolled. The results obtained from the data collected were confronted with testimonials of four key witnesses (two IFMT teachers and two ex-students attendees). The results of the pupil activities revealed improper hygienic and sanitary conditions within the different establishments evaluated. It is recommended that the supervisory agencies intensify the training and supervision. On the pedagogical results, it was verified an improvement in the cognitive aspects which indicated that students have built their knowledge. The average grade of correct answers from the first to the second application of the questionnaire increased 107%, therefore, there was contextualization of the GMP content. The teachers as well the students key witnesses perception was positive, the first confirmed an increased internalization of GMP matters by the students which also declare the activities were important to build up the knowledge of each of them. It was concluded that there was a contextualization of the GMP content and that the practical activities served as a means for promoting significant learning in this group of students. It is suggested that possible disciplines integrations to be carried out at the end or during the last semester of the technical course in food, in order to offer students a practical activity for contextualization of the theoretical subjects.