Effectiveness of implementation of good practices of food handling in a long-stay institution for elderly

• Autor(a) principal: Persch, Fátima Lidiane
• Data de Publicação: 2019
• Outros Autores: Brasil, Carla Cristina Bauermann, Roland, Luana Fioravanti, Peixoto, Kellyani Souto, Corso, Andrieli Teixeira, Santos, Daiane Policena dos, Bergamaschi, Emanueli, Copatti, Fernanda, Pereira, Larissa Santos, Tonietto, Tauani Lardini
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Segurança Alimentar e Nutricional (Online)
• Texto Completo: https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8650110
• topic: Food handling; Good manipulation practices; Food borne diseases.; Manipulação de alimentos; Boas práticas de manipulação; Doenças transmitidas por alimentos.

In a Long Stay Institutions for the Elderly it is important to offer foods that meet the requirements of Good Food Handling Practices so that there isn’t risk to the health of this population. The objective of this work was to implement the Good Practices in a Food and Nutrition Unit of a Long Stay Institution for the Elderly. Initially, the Good Manipulation Checklist of Food Handling of Ordinance n. 78 of January 30, 2009 was applied, and soon after were realized dealings for its implementation; therefore, the list has been reapplied. The data collected were tabulated using the Microsoft Office Excel® 2013 program and the figure formulated using GraphPad Prism version 5.0. After the initial application of the list, the evaluated unit presented a 41.27% adequacy. In the reapplication, after the implementation of the Good Practices control tools, the percentage of adequacy found was 56%. This increase of 14.73% between the two applications made the classification of the unit raise to category regular. Emphasis should be placed on the importance of Good Practices in food services and their implementation, in order to provide ensure food security for institutionalized elderly.