Content validation and reliability of the instrument to assessment hygienic-sanitary in food services

• Autor(a) principal: Mello, Aline Gomes
• Data de Publicação: 2014
• Outros Autores: Carmo, Cleber Nascimento do, Leite, Selma Gomes Ferreira, Miguel, Marco Antônio Lemos, Colares, Luciléia Granhen Tavares
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Vigilância Sanitária em Debate
• Texto Completo: https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/222
• topic: Estudos de Validação; Condições Sanitárias; Serviços de Alimentação; Confiabilidade e Validade; Validity Studies; Sanitary Conditions; Food Services; Reliability

It was development and content validity of the script on evaluation of the sanitary conditions in food service (SESC-FS) and also verify interrater reliability. The development of the SESC-FS was based on the current legislation of public health. The instrument was value by experts to content validity by Delphi technique. Experts were selected by experience in food safety and knowledge on development in good practice instruments. The content was validated when there was agreement among experts ≥ 70% in the classification of essential or necessary or recommended items. After content had been validated the SESC-FS was applied by 4 dietitians in a restaurant. The food service sanitary conditions were evaluated and classified as adequate, or partially adequate, or inadequate. The Kruskal-Wallis test was conducted to compare the variance between responses. The interrater reliability was analyzed by Intraclass Correlation Coefficient (ICC) were used and significance level of 5% was adopted. The SESC-FS made of 12 blocks and 159 items. From those items 58.5% were classified as essential. The food service was reported with partially adequate sanitary conditions. No statistically significant difference was observed (p-value =  0,457). The 75% of the blocks showed ICC above 0.75, this indicating excellent interrater reliability. The content of SESC-FS was validated and could be a reliable instrument to assessing the hygienic and sanitary conditions in food service.