Hygienic conditions and good manipulation practices of food services in Itaqui city, RS
DOI:
https://doi.org/10.3395/2317-269x.00465Keywords:
Food services, Good manipulation practices, Foodborne diseasesAbstract
The aim of this study was evaluate hygienic conditions of different food services. It was applied a good practice checklist at 24 places from Itaqui-RS: ten restaurants, seven snack bars, five bakeries and two hotels. The average of conformities was 38.23%. When they were analyzed by type of food service, the values adequacy were 46.06% at commercial restaurants, 38.95% at snack bars, 35.35% at bakeries and 32.56% at hotels. By categories, the major nonconformities were observed in items related to documentation and record (7.73%) and responsibilities (1.66%). The category with the highest percentage was integrated control of pests and vectors (63.23%). It was suggested more control in food production, with education and supervision activities, to expose consumers to lower risks of contamination.Downloads
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