Sanitary hygiene conditions, structural and operating in Units of Food and Nutrition
DOI:
https://doi.org/10.22239/2317-269X.00820Keywords:
Food Services, Food Hygiene, Quality Control, Nutrition and Public Health, Sanitary SurveillanceAbstract
The study aimed to evaluate hygiene and sanitary conditions as well as structural and operational aspects in food and nutrition facilities and to identify possible factors associated with unsatisfactory conditions. In order to achieve this, the study used data obtained from auditing processes developed at food suppliers based in Rio Grande do Sul. The sample consisted of 148 auditing processes between July 2014 and June 2015. Regarding the results, low overall scores and high frequency of unsatisfactory hygienic conditions were observed in almost all research modules. As for the aspects investigated, it was found that longer operating time and better conditions of the facilities and buildings were associated (p<0.05) with better overall scores for the largest part of this module. Considering the results presented, it is clear that the institutional foodservices evaluated generally displayed unfavorable sanitary conditions, a fact that may compromise the safety of food prepared in these places. Thus, auditing plays in important role in making the conditions of these places more suited to proper levels as they pinpoint the non-conformities and provide information that can be used to implement improvements, which directly contribute to the prevention of cases of foodborne diseases.Downloads
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