Safety and sanitary quality of food services

• Autor(a) principal: EBONE, Michele Vieira
• Data de Publicação: 2023
• Outros Autores: CAVALLI, Suzi Barletto, LOPES, Sidinei José
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9852
• topic: Quality control; Food hygiene; Restaurants; Controle de qualidade; Higiene dos alimentos; Restaurantes

ObjectiveThe objective of this study was to analyze the hygiene and sanitation strategies employed by food services of Florianópolis (SC), Brazil.MethodsThe sample consisted of 105 food services. Managers were interviewed using an adapted instrument that covers the characterization of the places, their size, their legal form, number of seats, number of meals served and description of the systems and activities related to quality management. The analyses were done by the software NTIA 4.2.2 using the chi-square test and by the software BioEstat 5.0 using the G-test for the contingency tables. The open questions were transcribed and the information was categorized into the most common themes mentioned by the managers for analysis.ResultsMost establishments (78.8%) used some quality system or activity, mainly the good practices (58.9%) and Hazard Analysis and Critical Control Points (HACCP) (18.6%). More than half (51.1%) the managers of establishments that had no quality systems or activities reported not being aware of them. Managers believed it was necessary to improve the facilities, their equipment and utensils, and personnel training.ConclusionFood services need improvements to provide safer foods. Owners and managers have to be made aware of the importance of serving foods that do not jeopardize the health of their customers.