Purpose The purpose of this paper is to develop, validate the content and analyze the inter-rater reliability of a checklist of good hygiene practices in food trucks (GHPFT). Design/methodology/approach The study was carried out in Curitiba, Brazil, and divided into three stages: preparation of the evaluation checklist; validation of the checklist’s content; and reliability analysis. Content validation was carried out by six experts using the Content Validity Index (CVI). The reliability analysis was performed on five food trucks by four partners using the κ coefficient. Findings Prior to validation, the checklist contained 34 items divided into 9 categories; after, this number was changed to 30 items divided into 8 categories. The validated checklist presented a CVI=0.867 for each of the categories and κ between 0.636 and 0.759, indicating good reproducibility. Research limitations/implications The checklist considered the requirements of Brazilian laws, and may not reflect the good hygiene practices requirements specific to other countries. Practical implications The checklist proposed is an unprecedented tool, and may be used in the implementation of good hygiene practices and in inspections carried out by the Health Regulatory Agency for the street food segment. Originality/value The study was the first to describe the development, content validation and inter-rater reliability analysis of an evaluation checklist for GHPFT, and the results can be used by professionals working in the area.
The purpose of this study was to evaluate the profile of foodservices' in Curitiba, in southern Brazil and the results of health inspections performed at these establishments, with the goal of contributing to improvements in sanitary inspection processes and to the sanitary conditions in foodservices. The study was based on data from sanitary inspections conducted at foodservice establishments from January 2005 to July 2015 found in the Municipal Sanitary Inspection and Environmental Information System. Most of the establishments inspected were restaurants and similar establishments: snack bars, cafes; as well as grocery store, supermarkets and hypermarkets, and most irregularities were found in these sectors. Health inspections in the city are carried out in emergency criteria, and most performed at the request of foodservices that are quest a license or because of a customer complaint. Inspections led to more educational than punitive measures. Even 10 years after passage of a national law governing food handling procedures, when 70% of the foodservices presented improper sanitary conditions. The main irregularities found were related to work procedures and processes, sanitary conditions, and physical structure. These result reinforces the importance that legislators and inspection teams reevaluate their goals, strategies and work processes to prioritize food safety. Practical applications This study is important because it offers a diagnosis and a discussion of foodservices and evaluates actions of Sanitary Inspection Agency, to assist in the development of tools and strategies to strengthen the work of sanitary inspectors so that they can be recognized as agents of transformation in public health.
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