Evaluation of hygienic conditions and good handling practices in meal producing units

• Autor(a) principal: Santos, Mirely Ferreira dos
• Data de Publicação: 2023
• Outros Autores: Bezerra, Aline Sobreira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/40904
• topic: Segurança Alimentar; Manipulação de Alimentos; Higiene dos Alimentos; Boas práticas na produção de alimentos.; Seguridad Alimentaria; Manipulación de alimentos; Higiene alimenticia; Buenas prácticas en la producción de alimentos.; Food safety; Food handling; Food hygiene; Good practices in food production.

This study aims to evaluate the hygienic conditions of the units that offer meals, as well as the level of knowledge about food safety of food handlers and their handling practices. This is an analytical cross-sectional study, carried out in five units that offer meals in the city of São Gabriel da Cachoeira, in Amazonas, during the period from 2018 to 2019. The sample consisted of 19 food handlers who work in the five units of selected feeds. Data were collected through a structured questionnaire and an observational checklist, based on the checklist model proposed by the National Health Surveillance Agency. The results showed that 3 (60%) food units had a high health risk situation and 2 (40%) had a regular health risk situation. As for the categories of food units that showed the lowest percentage of compliance, they were: responsibilities (3.21%); documentation and registration (6.05%); storage and transportation of prepared food (7,13); hygiene of installations, equipment, furniture and utensils (9.36%); raw materials, ingredients and packaging (12.41%). Regarding knowledge about food safety, (84%) had little knowledge; (68%) had a favorable food safety attitude; (53%) demonstrated poor food handling practice; (100%) had good personal hygiene and (53%) of the sample reported not having a refresher course in food handling. It is suggested that meal unit managers invest in their employees, offering them training with an approach to good practices in food handling and food safety, and that the contents worked on are constantly updated.