Condições higiênico-sanitárias: um estudo retrospectivo em Unidades de Alimentação e Nutrição Hospitalares em Natal-RN

• Autor(a) principal: Barbosa, Ingrid de Lima Sotero
• Data de Publicação: 2017
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFRN
• Texto Completo: https://repositorio.ufrn.br/handle/123456789/40107
• topic: Unidades de Alimentação e Nutrição Hospitalares, DTA, Controle higiênicosanitário.

The quality of the meal is influenced by several factors inherent to its production process, which, when they do not meet the required criteria, can offer patients risk through foodborne diseases (DTA). In order to guarantee food safety, it is necessary to have a quality control throughout the food production process, from its origin, through its storage and preparation, to its distribution, so that it can be served. In this perspective, the objective of this study was to evaluate the hygienic-sanitary conditions of Hospital Units of Food and Nutrition, in Natal-RN. A retrospective study was carried out, in consultation with the database of the Management of Collective Feeding, referring to the Hygienic-sanitary Control of hospitals linked to the obligatory stage of the Management in Collective Food area of ​​the Nutrition course of UFRN. The data were generated from a checklist adapted from the RDC legislation No. 216/2004 (ANVISA), in order to obtain a profile of the hygienic-sanitary conditions of 4 Food and Nutrition Units of hospitals located in the city of Natal-RN, two private hospitals (A and B) and two public hospitals (C and D). The results pointed to inadequacies in all the items evaluated in the UAN. Hospital C was the least fit (69.05%), followed by hospital D (89.74%), and hospitals A (93.75%) and B (91.01%) had better adequacy. The main nonconformities found were in the utensils, which were old; on ceilings, ceilings, doors and windows that were not well adjusted; waste management and integrated pest management. It is concluded that the irregularities found can compromise the quality of the meals produced, emphasizing the importance of the adequacy of services to RDC 216 legislation, as well as the relevance of the implantation and implementation of control tools, as well as the supervision of all UAN activities by professional nutritionist or responsible, so that the possible failures and critical points to be corrected in time to avoid that the food handled and produced can be a vehicle of contamination.