_______________________________________________________ RESUMOEste estudo teve por objetivo avaliar as condições higienicossanitárias de pontos de venda de pastéis localizados em feiras livres do município de São Paulo-SP. Para tanto, foi realizado um estudo transversal no qual foram incluídos 30 pontos de venda de pastéis. Os dados foram coletados por meio de um checklist, com questões específicas sobre a manipulação de alimentos e as instalações dos pontos de venda. 29 (96,7%) dos manipuladores de alimentos utilizavam uniforme. Contudo, apenas 8 (26,7%) utilizavam proteção para os cabelos. Aproximadamente um terço dos manipuladores apresentaram barba exposta e unhas com esmalte e 22 (73,3%) manipularam, simultaneamente, dinheiro e alimento. Nenhum dos manipuladores lavou as mãos antes das atividades. Grande parte dos pontos de venda não apresentava equipamentos para conservação dos alimentos e 25 (83,3%) utilizava óleos que já haviam atingido o ponto de fumaça. Assim, verificou-se que a maioria dos pontos de venda apresentou práticas inadequadas de higiene e de manipulação de alimentos, demonstrando a necessidade de uma maior fiscalização desses locais e de investimento em relação à educação em saúde dos manipuladores de alimentos. Palavras-chave: HYGIENIC AND SANITARY CONDITIONS OF DEEP FRIED PASTRIES SHOPS LOCATED IN STREET MARKETS OF SÃO PAULO _______________________________________________________ ABSTRACTThe aim of this study was to evaluate the hygienic and sanitary conditions of deep fried pastries shops located in street markets of São Paulo-SP. We conducted a cross-sectional study that included 30 deep fried pastries shops. Data were collected by a checklist composed of questions about food handling and facilities of shops. 29 (96.7%) of food handlers wore a uniform. However, only 8 (26.7%) wore kitchen cap. Approximately one-third of the food handlers had exposed beards and painted nails and 22 (73.3%) of food handlers simultaneously handled money and food. None of them washed their hands. Most of the shops did not have food preservation equipment and 25 (83.3%) of shops used degraded oils. We found that most shops had inadequate hygiene and food handling practices, demonstrating the need for further inspection and investment in health education of food handlers.
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