Hygienic-sanitary conditions of open-air fairs and training on good manufacturing practices: a continuous work: Vigil Sanit Debate, Rio de Janeiro, 2023, v.11: e02029 | Published on: 9/05/2023

• Autor(a) principal: Nayara Abreu Silva , Amanda
• Data de Publicação: 2023
• Outros Autores: Nayara Gabrielle Silva , Maysa, Moreira dos Reis, Lorraine, Cristina Esteves de Oliveira , Fernanda, Marçal da Silva, Andréia
• Tipo de documento: Artigo
• Idioma: por; eng
• Título da fonte: Vigilância Sanitária em Debate
• Texto Completo: https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/2029
• topic: Boas Práticas de Manipulação; Feiras Livres; Doenças de Transmissão Hídrica e Alimentar; Alimentos Prontos para Consumo; Artigo; Good Handling Practices; Open-air Markets; Foodborne Diseases; Ready-to-eat Foods

Introduction: Food offered at open-air markets may be associated with cases of Food and Waterborne Diseases (FWBD), since the local structure is usually inadequate. This fact is reflected on the hygienic-sanitary conditions during the preparation, transport, exposure, and consumption of commercialized foods, which is considered a serious public health problem. Also, the lack of knowledge on the part of food handlers contributes to the dissemination of FWBA. Objective: To characterize the hygienic-sanitary conditions of open-air markets in the city of Sete Lagoas - Minas Gerais and to evaluate the impact of offering short training courses on Good Manufacturing Practices. Method: An exploratory, descriptive, quantitative, and qualitative study was carried out at street markets, based on the following activities: 1) Establishment of partnerships with public agencies; 2) Characterization of the hygienic-sanitary conditions of open-air markets; 3) Training of handlers and assessment of learning. Results: The fairs, for the most part, were structurally and organizationally distinct, but with similar problems, such as the absence or scarcity of bathrooms, trash cans with pedals and lids, drinking water and energy points, and the use of inappropriate clothing by the handlers. There was an increase in the percentage of correct answers for most questions after each mini-course, which shows that continued training is of paramount importance for the acquisition and apprehension of knowledge regarding: Good Manufacturing Practices; Fresh Foods and Canned Foods; and Labeling. Conclusions: The transfer of the results generated in the development of the Program to the competent bodies will help in the maintenance of marketers, minimizing risks, and offering safer products for consumption.