Good hygiene practices in hospital nutrition services: the view of internal and external auditors

Detalhes bibliográficos
Autor(a) principal: STANGARLIN-FIORI,Lize
Data de Publicação: 2016
Outros Autores: MEDEIROS,Laissa Benites, SERAFIM,Ana Lúcia, BERTIN,Renata Labronici, MEDEIROS,Caroline Opolski, HECKTHEUER,Luisa Helena
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.
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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
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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
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