02200naa a2200253 a 450000100080000000500110000800800410001902400320006010000200009224502020011226000090031452013410032365000090166465000160167365300260168965300200171565300180173570000260175370000160177970000180179570000250181370000210183877300870185921603752024-01-18       2023    bl uuuu     u00u1 u    #d7 adoi:10.1111/ijfs.162852DOI1 aSILVA, G. M. DA  aIndustrial verification of egg handling for meal preparationba case study of professional engagement with application of remote design thinking during the COVID-19 pandemic.h[electronic resource]  c2023  aThe COVID-19 pandemic generated impacts on all segments of society, including the food industry, whichhad to adapt to the reality of greater demand and increased costs. During the pandemic period, the newBrazilian legislation on microbiological food standards came into force, demanding documentary evidenceof the adequacy of production processes and food safety. Every day, the need for international cooperation,local actions and agile working methods becomes more evident. The objective of this work was to engageprofessionals remotely to verify a new egg handling process in a food industry, where powdered eggs werereplaced by thein naturaform during the pandemic. A process description was developed with a flowchartand microbiological sampling plan to verify the process, using the design thinking method, conducted byvideoconference by professionals from four microbiology laboratories together with professors, researchersand industry technicians. The analysis results proved the microbiological adequacy of the egg handling pro-cess. The method of remote decision-making by design thinking and the engagement of different laboratoriesand professionals intends to subsidise other food and food service industries, making it possible to structurethe monitoring and verification of food processes, in an agile and economical waY.  aEggs  aFood safety  aBrazilian legislation  aDesign thinking  aProcess desig1 aRAMOS, G. L. DE P. A.1 aBARRETO, C.1 aSCHIAVONE, T.1 aHORA, I. M. DE C. DA1 aWALTER, E. H. M.  tInternational Journal of Food Science and Technologygv. 58, p. 1299–1306, 2023.