Effectiveness evaluation of good practices in Collective Food Services in a Brazilian capital

• Autor(a) principal: Boff, Jaqueline Menti
• Data de Publicação: 2018
• Outros Autores: Strasburg, Virgílio José
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Saúde (Santa Maria)
• Texto Completo: https://periodicos.ufsm.br/revistasaude/article/view/25334
• topic: Descriptors; Documentation; Good manipulation practices; Food legislation; Documentação; Boas práticas de manipulação; Legislação sobre alimentos

The objective was to verify the level of adequacy for registers for sanitary hygienic guarantee of food in Collective Food Services (CFS). Methodology: Adaptation of checklist from the Decree SES/RS nº 78/2009 with 34 items, regarding the proof of procedures in CFS: Public Institutions, Private Buffet/kilo and Snack Bar. The visits to the CFS occurred in 2015, In Porto Alegre/RS. The data were accurate on the software Microsoft Office Excel®, and classified according to the RDC 275/2002. Results: Participated 15 establishments, equally distributed in each modality. Public and private restaurants have achieved a regular adequacy level. The percentage of adequacy in all of the places was 60.5%. The waste management presented a 93.3% adequacy, while the building and installations had the lowest percentage (55.5%). Conclusion: The correct use of registers and monitoring of these can assist in the prevention of nonconformities and consequently diseases related to the processes in food handling.