Evaluation of waste management and hygienic-sanitary conditions of a pizzeria located in the north of Bahia

• Autor(a) principal: Santos, Antonio Alves dos
• Data de Publicação: 2021
• Outros Autores: Benício, Virgínia Cabral, Silva , Jeane de Souza, Silva , Joelma Barbosa da, Lima, Ágatha Cristhine de Souza Alencar, Albuquerque, Janiclecia Macedo, Filipe, Ana Caroline Januario, Silva, Maria Vanessa Feitoza da, Silva, Claudileide de Sá
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/15410
• topic: Boas práticas; Restaurante; Coliformes totais; Escherichia coli; Staphylococcus aureus; Desperdício.; Buenas prácticas; Restaurante; Coliformes totales; Escherichia coli; Staphylococcus aureus; Desperdicio.; Good practices; Restaurant; Total coliforms; Escherichia coli; Staphylococcus aureus; Waste.

Waste is one of the main causes of increased costs in the production of meals. Thus, the objective was to evaluate waste management and the hygienic-sanitary and microbiological conditions of food and surfaces in a pizzeria in northern Bahia. This is a cross-sectional, qualitative and quantitative study. The hygienic-sanitary diagnosis was carried out through the application of a checklist according to RDC nº 216/2004, ANVISA, and the microbiological analysis performed for the counting of total coliforms, Escherichia coli, Staphylococcus aureus and the presence / absence of Salmonella, in the food samples . For the analysis of surfaces and equipment, the swab technique and the counting of total coliforms and Escherichia coli were used through the Petrifilm Coliform Count Plate 3M® analysis system. Acceptable values ​​of total coliforms were observed on the pizza, tomato and chicken board, with values ​​of 1.40 x 10³ UFC / cm², 1.04 x 10³ UFC / g, 1.70 x 10³ UFC / g, respectively; and unacceptable in the food processor, corresponding to 4.88 x 10³ UFC / cm². It was found 1.3 x 10³ UFC / mL, total coliforms in the water, where it should be absent. There were no Escherichia coli colonies or Salmonella in the samples. As for the hygienic-sanitary conditions, the pizzeria was classified in group 3 (0 to 50% of the items' service), according to RDC nº 275/2002. Therefore, the presence of a technician in charge of food service is necessary, presenting a direct relationship in the control of waste and hygienic-sanitary, promoting corrective actions that provide the reduction of risks associated with food contamination and optimization of operating costs.