Good hygiene practices in hospital nutrition services: the view of internal and external auditors
Autor(a) principal: | |
---|---|
Data de Publicação: | 2016 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300461 |
Resumo: | Abstract The objective of this study was to evaluate the hygienic-sanitary conditions of hospital nutrition services according to internal and external auditors, before and after intervention, based on the requirements of Good Hygiene Practices. Fifteen hospital nutrition services were evaluated based on a checklist applied by internal auditors and by an external auditor. The intervention program was prepared and implemented in all the locations over one year, and was composed of four points: 1) training; 2) preparation of the action plan; 3) preparation of the documentation; 4) monthly visits to motivate the food handlers and responsible technicians, accompaniment and assistance in the implementation of Good Hygiene Practices. An improvment in the application of Good Hygiene Practices was observed in the hospital nutrition services after the systematic intervention, in the view of both the internal and external auditors, except the requirement related to operational aspects, which had a low percentage of adequacy, both before and after the intervention Before the intervention, there was a significant difference between the evaluation of the internal auditors and the external auditor, which was not found later. These results suggest that the systematic intervention assisted in the adoption of Good Hygiene Practices by hospital nutrition services, according to both the internal and external auditors, and contributed to increasing the knowledge of the internal auditors. |
id |
SBCTA-1_ab84517c323e3898551f14d7a11da990 |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612016000300461 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
spelling |
Good hygiene practices in hospital nutrition services: the view of internal and external auditorsfoodborne diseasesfood hygienefood inspectionquality controlAbstract The objective of this study was to evaluate the hygienic-sanitary conditions of hospital nutrition services according to internal and external auditors, before and after intervention, based on the requirements of Good Hygiene Practices. Fifteen hospital nutrition services were evaluated based on a checklist applied by internal auditors and by an external auditor. The intervention program was prepared and implemented in all the locations over one year, and was composed of four points: 1) training; 2) preparation of the action plan; 3) preparation of the documentation; 4) monthly visits to motivate the food handlers and responsible technicians, accompaniment and assistance in the implementation of Good Hygiene Practices. An improvment in the application of Good Hygiene Practices was observed in the hospital nutrition services after the systematic intervention, in the view of both the internal and external auditors, except the requirement related to operational aspects, which had a low percentage of adequacy, both before and after the intervention Before the intervention, there was a significant difference between the evaluation of the internal auditors and the external auditor, which was not found later. These results suggest that the systematic intervention assisted in the adoption of Good Hygiene Practices by hospital nutrition services, according to both the internal and external auditors, and contributed to increasing the knowledge of the internal auditors.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2016-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300461Food Science and Technology v.36 n.3 2016reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.00315info:eu-repo/semantics/openAccessSTANGARLIN-FIORI,LizeMEDEIROS,Laissa BenitesSERAFIM,Ana LúciaBERTIN,Renata LabroniciMEDEIROS,Caroline OpolskiHECKTHEUER,Luisa Helenaeng2016-09-29T00:00:00Zoai:scielo:S0101-20612016000300461Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2016-09-29T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Good hygiene practices in hospital nutrition services: the view of internal and external auditors |
title |
Good hygiene practices in hospital nutrition services: the view of internal and external auditors |
spellingShingle |
Good hygiene practices in hospital nutrition services: the view of internal and external auditors STANGARLIN-FIORI,Lize foodborne diseases food hygiene food inspection quality control |
title_short |
Good hygiene practices in hospital nutrition services: the view of internal and external auditors |
title_full |
Good hygiene practices in hospital nutrition services: the view of internal and external auditors |
title_fullStr |
Good hygiene practices in hospital nutrition services: the view of internal and external auditors |
title_full_unstemmed |
Good hygiene practices in hospital nutrition services: the view of internal and external auditors |
title_sort |
Good hygiene practices in hospital nutrition services: the view of internal and external auditors |
author |
STANGARLIN-FIORI,Lize |
author_facet |
STANGARLIN-FIORI,Lize MEDEIROS,Laissa Benites SERAFIM,Ana Lúcia BERTIN,Renata Labronici MEDEIROS,Caroline Opolski HECKTHEUER,Luisa Helena |
author_role |
author |
author2 |
MEDEIROS,Laissa Benites SERAFIM,Ana Lúcia BERTIN,Renata Labronici MEDEIROS,Caroline Opolski HECKTHEUER,Luisa Helena |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
STANGARLIN-FIORI,Lize MEDEIROS,Laissa Benites SERAFIM,Ana Lúcia BERTIN,Renata Labronici MEDEIROS,Caroline Opolski HECKTHEUER,Luisa Helena |
dc.subject.por.fl_str_mv |
foodborne diseases food hygiene food inspection quality control |
topic |
foodborne diseases food hygiene food inspection quality control |
description |
Abstract The objective of this study was to evaluate the hygienic-sanitary conditions of hospital nutrition services according to internal and external auditors, before and after intervention, based on the requirements of Good Hygiene Practices. Fifteen hospital nutrition services were evaluated based on a checklist applied by internal auditors and by an external auditor. The intervention program was prepared and implemented in all the locations over one year, and was composed of four points: 1) training; 2) preparation of the action plan; 3) preparation of the documentation; 4) monthly visits to motivate the food handlers and responsible technicians, accompaniment and assistance in the implementation of Good Hygiene Practices. An improvment in the application of Good Hygiene Practices was observed in the hospital nutrition services after the systematic intervention, in the view of both the internal and external auditors, except the requirement related to operational aspects, which had a low percentage of adequacy, both before and after the intervention Before the intervention, there was a significant difference between the evaluation of the internal auditors and the external auditor, which was not found later. These results suggest that the systematic intervention assisted in the adoption of Good Hygiene Practices by hospital nutrition services, according to both the internal and external auditors, and contributed to increasing the knowledge of the internal auditors. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300461 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300461 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457X.00315 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.36 n.3 2016 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126320803840000 |