Hygienic, sanitary, physical, and functional conditions of Brazilian public school food services

Almeida, Kénia Machado de; André, María Claudia; Campos, Maria Raquel Hidalgo; Diaz, Mario Ernesto Piscoya

doi:10.1590/1415-52732014000300008

Cited by 18 publications

(21 citation statements)

References 15 publications

(24 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In relation to hygienic compliance, in the first application of the checklist most of the food and beverage areas of hotels were classified in Group 3 (Table ), with mean and standard deviation of 12% ± 2 of compliance. Other studies conducted in Brazil have also found low percentages of compliance in the hygienic evaluation of foodservices (Cortese, Veiros, Feldman, & Cavalli, ; de Almeida, André, Campos, & Díaz, ; Lockis et al, ; Rodrigues, Silva, & Aleixo, ; Stangarlin et al, ), which reveals that despite the mandatory requiring the implementation of the good handling practices in foodservices in the country for more than one decade, there are still challenges to be overcome.…”

Section: Resultsmentioning

confidence: 97%

Good handling practices in food and beverage areas of hotels: Evaluation of improvements achieved versus financial investments

Serafim

Stangarlin‐Fiori

Hecktheuer

2018

Journal of Food Safety

View full text Add to dashboard Cite

The study evaluated to implement good handling practices in the food and beverage areas of hotels under guidance of an outsourced professional and to evaluate the investments needed for their implementation and maintenance. A checklist for good handling practices was applied and a plan of action was developed to correct the nonconformities found. After 22 months, the checklist was applied again and a survey was conducted of the initial financial investments, and the investments for maintenance of the program and of the number of guests served during the implementation. After the financial investments and the accompaniment by an outsourced professional were made, the hotels had significant improvements (p = .0051) in the hygienic‐sanitary conditions. In relation to costs, the requirement that had the highest initial investment was for buildings, installations, equipment, furniture, and utensils ($ 166.71 to $ 34,002.57). There was significant improvement between the first and second evaluations, which demonstrates the importance of skilled outsourced professionals to assist in the changes and investments made in the implementation of good handling practices. Practical applications This study is important because it evaluates to implement good handling practices in the food and beverage areas of hotels under guidance of an outsourced professional and the investments needed for their implementation and maintenance, to assist in the development of tools and strategies to improve hygienic‐sanitary conditions and to make the owners and other professionals involved in the segment aware of the importance of investing in order to reduce the risk of foodborne disease.

show abstract

Section: Resultsmentioning

confidence: 97%

Good handling practices in food and beverage areas of hotels: Evaluation of improvements achieved versus financial investments

Serafim

Stangarlin‐Fiori

Hecktheuer

2018

Journal of Food Safety

View full text Add to dashboard Cite

show abstract

“…4 Oliveira, Brazil and Taddei 14 found in their study that 80% of the evaluated daycares did not practice adequate procedures for food disinfection in the pre-preparation phase.…”

Section: Advances In Food Technology and Nutritional Sciencesmentioning

confidence: 93%

“…City and state administrators at PNAE are responsible for assuring the correct acquisition, transport, and storage of raw materials, as well as the sanitary preparation of the meals. 4 Good Fabrication Practices (BPF) were adopted to guarantee the quality and sanitation of the meals offered within the school environment. They relate to the products, processes, services and buildings involved in the production of food.…”

Section: Introductionmentioning

confidence: 99%

Inadequacies in Good Manufacturing Practices and High Health Risks are Still Problems in Food Production in Public Preschools and Daycares in Rio Branco, Acre, Western Brazilian Amazonia

Medeiros¹,

Lima²,

Maffi³

et al. 2015

Adv Food Technol Nutr Sci Open J

View full text Add to dashboard Cite

Citation ABSTRACTBackground/Objectives: In Brazil, the National Program of School Feeding (PNAE), was created with the objective of meeting the nutritional needs of students, guaranteeing the adequate growth and development of children, and assuring quality sanitation of the food offered. With the intent to guarantee a high level of sanitation of the food offered in the educational field, Good Manufacturing Practices (GMPs) were also instituted. The objective of this study was to evaluate the GMPs employed to produce the food offered in the Rio Branco -AC school system's daycares and pre-schools. Methods: The study was undertaken in 15 schools and 6 public daycares, corresponding with 50% of the total number of schools that admit preschoolers. A "List of Verification of Good Practices in School Feeding and Nutrition" was employed, and a final score was obtained for each school, through which the school was classified by the degree of health risk that it presented. Results: In the 21 schools studied, inadequacies in all analyzed criteria were observed. When classified according to general health risks, 81% of the schools presented moderate health risks and 19% presented high health risks. The most scrutinized criteria were "Controlled Temperature Equipment,""Buildings and Installations,""Processes and Production," and "Sanitation of the Environment." The main problems detected were related to inadequate sanitation of the hands (90.48%) on the part of the food handlers; the absence of mandatory Good Practices and Standard Operational Procedures Manual (POP) (100%), and the absence of fans in the production area (95.24%). Conclusions:The main problems identified in the evaluated school feeding production units were related to inadequate physical unit structures and the incorrect handling of the foods on the part of those involved in the production process. Therefore, the importance of continued training about Good Fabrication Practices (BPFs), the presence of nutritionists in sufficient numbers during the production process, and a restructuring of the physical space within the food production units need to be highlighted.

show abstract

“…No estudo aplicado por Almeida et al [16] , que avaliou as condições físico-funcionais e higiênico-sanitárias das UANs de escolas da Região Centro-Oeste, Brasil, foi identificado que, apenas uma das Unidades mantinha os alimentosacima dos 60ºC. Desta forma, destaca-se a importância de manter os alimentoem temperaturas adequadas no buffet, pois os alimentos armazenados em temperaturas inadequadas poderão ter suas características físicas, físico-químicas, sensoriais e microbiológicas afetadas.…”

Section: Tabela 2 Temperatura Das Preparações E Adequação à Legislaçãounclassified

Temperaturas de armazenamento e distribuição dos alimentos

Wiethölter

Fassina

2017

Segur. Aliment. Nutr.

View full text Add to dashboard Cite

Objetivou-se avaliar a temperatura dos equipamentos e das preparações de uma Unidade de Alimentação e Nutrição conforme a Portaria CVS5/2013. Estudo transversal realizado entre agosto e setembro de 2015. Foram aferidas temperaturas das câmaras de congelamento, descongelamento, resfriamento e hortifrútis, 2 passthroughs quente e 1 frio, geladeiras de salada e sobremesa, 3 balcões térmicos de distribuição a quente e a frio, sendo as temperaturas das preparações aferidas nos referidos balcões em dois momentos: inicial, nas cubas, e final, após a exposição dos alimentos. Foram elaboradas estatísticas descritivas adotando-se o software SPSS 18.0. Observou-se adequação nas câmaras de descongelamento (1,6  0,7°C), congelamento (-13,6  3,0°C) e resfriamento (1,8  0,9 °C), passthrough quente 1 (78,7  1,7 °C) e 2 (79,8  1,7 °C), passthrough frio (3,9  0,8 °C), geladeiras de sobremesa (2,6  0,7°C) e saladas (4,0  0,9 °C) e balcões frios 1, 2 e 3 (4,5  2,2 °C, 5,1  1,1 °C e 5,5  1,7 °C, respectivamente). A câmara de hortifrútis (8,4  0,9°C) apresentou temperaturas acima daquelas preconizadas pela legislação e os balcões quente 1 (74,4  4,4°C), 2 (74,8  7,0 °C) e 3 (73,0  9,6°C) apresentaram temperaturas abaixo. As preparações dos três balcões apresentaram adequação de temperaturas, exceto as saladas 1 e 2, que estavam acima da média (21,8  5,8 °C e 19,6  2,5 °C, respectivamente). Foram encontradas inconformidades da temperatura de alguns equipamentos e das saladas na distribuição.Palavras-chave: Alimentação institucional; Controle de qualidade; Segurança alimentar. Temperatures of food storage and distributionThis study aimed to evaluate the temperature of equipment and preparations of a Food and Nutrition Unit, as established by the Decree CVS 5/2013. A cross-sectional study was conducted from August to September 2015. The temperatures of freezing, thawing, cooling, and horticulture chambers, hot and cold food serving counters pass-through type, salad and dessert refrigerators, and hot and cold distribution counters were assessed. The temperature of food was measured in the vats (initial temperature) and after exposure of food (final temperature). Descriptive analysis was performed using the software SPSS 18.0. Adequacy of temperature was observed in the thawing chamber (1.6  0.7 °C), freezing chamber (-13.6  3.0 °C), cooling chamber (1.8 ± 0.9 °C), hot food serving counters (78.7 ± 1.7 and 79.8 ± 1.7 °C), cold food serving counter (3.9 ± 0.8 °C), dessert and salads refrigerators (2.6 ± 0.7 and 4.0  0.9 °C, respectively), and cold distribution counters (4.5 ± 2.2; 5.1 ± 1.1; and 5.5 ± 1.7 °C). Three hot distribution counters presented temperatures below those recommended (74.4 ± 4.4; 74.8 ± 7.0; and 73.0 ± 9.6 °C), while the horticulture chamber presented temperature above that established by law (8.4  0.9°C). Food of the three counters showed adequacy of temperature, except for salads, which were above the average temperature (21.8 ± 5.8 and 19.6 ± 2.5 °C). Temperature nonconformities were observed in...

show abstract

Hygienic, sanitary, physical, and functional conditions of Brazilian public school food services

Cited by 18 publications

References 15 publications

Good handling practices in food and beverage areas of hotels: Evaluation of improvements achieved versus financial investments

Good handling practices in food and beverage areas of hotels: Evaluation of improvements achieved versus financial investments

Inadequacies in Good Manufacturing Practices and High Health Risks are Still Problems in Food Production in Public Preschools and Daycares in Rio Branco, Acre, Western Brazilian Amazonia

Temperaturas de armazenamento e distribuição dos alimentos

Contact Info

Product

Resources

About