Avaliação das unidades de alimentação e nutrição da cidade de Franca visando a promoção de saúde

• Autor(a) principal: Pereira, Cláudia Haddad Caleiro
• Data de Publicação: 2006
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório do Centro Universitário Braz Cubas
• Texto Completo: https://repositorio.cruzeirodosul.edu.br/handle/123456789/565
• topic: Boas práticas; Doenças transmitidas por alimentos; Legislação; RDC nº 216; CNPQ::CIENCIAS DA SAUDE::SAUDE COLETIVA::SAUDE PUBLICA

Food can serve as a vehicle for human pathogens, which is not at all desirable in terms of public health. In Food and Nutrition Units (UANs), many efforts have been made in order to prevent the occurrence of Foodborne Diseases (DTAs). Outbreaks usually develop due to multiple failures such as inadequate refrigeration, preparation of food with a wide interval before consumption, infected / contaminated handlers, cross-contamination, incorrect hygiene, use of leftovers and use of illegal products. Good Manufacturing Practices (GMP) cover a set of measures that must be adopted by industries and / or services in the food area in order to guarantee sanitary quality and the conformity of food products with technical regulations. ANVISA, considering the need for constant improvement of health control actions in the area of ​​food, instituted the Health Surveillance Legislation, the most recent being RDC No. 216, of September 15, 2004. This study aimed to assess the degree of knowledge of the owners of Food and Nutrition units in the city of Franca, regarding the RDC 216 Legislation, according to ANVISA (National Health Surveillance Agency) through a questionnaire on the items of the legislation. After this phase, a visit was carried out to verify the adequacy of these establishments in relation to the legislation investigating the reason for the non-conformities found. It was observed that the owners, in general, know the legislation through the Health Surveillance and that the greatest degree of ignorance is with regard to the use of adequate time and temperature in the preparation of food, which represents a great risk to the consumer.