02239naa a2200457 a 450000100080000000500110000800800410001910000210006024501560008126000090023752008940024665000170114065000200115765000220117765000110119965000270121065000360123765000230127365000100129665000240130665000150133065000110134565000300135665000270138665300300141365300140144365300160145765300270147365300250150070000200152570000210154570000190156670000150158570000170160070000190161770000200163670000210165670000200167770000160169777300680171320911182018-05-03       2018    bl uuuu     u00u1 u    #d1 aARAUJO, J. A. M.  aDevelopment of a checklist for assessing good hygiene practices of fresh-cut fruits and vegetables using focus group interviews.h[electronic resource]  c2018  aThis 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.  aFocus groups  aFresh-cut foods  aFresh-cut produce  aFruits  aGood hygiene practices  aHorticultural products industry  aVegetable products  aFruta  aHigiene de Alimento  aHortaliça  aLegume  aProduto de Origem Vegetal  aTecnologia de Alimento  aBoas práticas de higiene  aChecklist  aGrupo focal  aLista de verificação  aProdutos hortícolas1 aESMERINO, E. A.1 aALVARENGA, V. O.1 aCAPPATO, L. P.1 aHORA, I. C1 aSILVA, M. C.1 aFREITAS, M. Q.1 aPIMENTEL, T. C.1 aWALTER, E. H. M.1 aSANT'ANA, A. S.1 aCRUZ, A. G.  tFoodborne Pathogens and Diseasegv. 15, n. 3, p. 132-140, 2018.