Diagnóstico das condições higiênicas de serviços de alimentação de acordo com a NBR 15635:2008

Medeiros, Laissa Benites; Saccol, Ana Lúcia de Freitas; Delevati, Miriam Teresinha da Silva; Brasil, Carla Cristina Bauermann

doi:10.1590/s1981-67232012005000035

Cited by 25 publications

(23 citation statements)

References 7 publications

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“…Ferreira et al (14) found different results: of nine establishments evaluated, one was classified as group II and eight as group I. Medeiros et al (24) found similar results to the present study in regard to establishments classified as group I; of 23 reviewed establishments, 4% were in group I, 70% were in group II, and 26% were in group III.…”

Section: Resultssupporting

confidence: 80%

Evaluation of the Implementation of Good Handling Practices in Food and Beverage Areas of Hotels

Serafim

Hecktheuer

Stangarlin‐Fiori

et al. 2015

Journal of Food Protection

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Because of the major international-level events that have recently been held in Brazil, concerns about the sensory and hygienic-sanitary conditions of food have increased. The objective of this study was to evaluate the implementation of good handling practices in food and beverage areas of hotels, with and without outsourced professional intervention. We evaluated 19 food and beverage areas in hotels in Porto Alegre, Rio do Sul, Brazil, using a checklist that was developed by a municipal surveillance team based on existing laws for good handling practices. The evaluation was done by a skilled professional in the food safety area on two occasions, at the beginning of the study (January to May 2013) and at the end (July to November 2014), and the establishments were classified as good, regular, or poor. After the baseline evaluation, an action plan listing the noncompliance found at each location was given to those responsible for the establishments, and a period of 1 year 6 months was stipulated for improvements to be made. In the repeat evaluation, those responsible for the establishments were asked whether they had hired an outsourced professional to assist them in the improvements. The hotels showed improvement during the repeat evaluation, but a significant increase in the percentage of overall adequacy was seen only in the food and beverages areas of the 12 hotels that used the intervention of an outsourced professional. The better percentage of adequacy in establishments with outsourced professional intervention underlines the importance of an external and impartial view of routine activities in the implementation of good handling practices.

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Section: Resultssupporting

confidence: 80%

Evaluation of the Implementation of Good Handling Practices in Food and Beverage Areas of Hotels

Serafim

Hecktheuer

Stangarlin‐Fiori

et al. 2015

Journal of Food Protection

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“…The most registered foodservices had inadequate hygienic and sanitary conditions at the time of inspection. This corroborates with the study of Medeiros, Saccol, Delevati, and Brasil (), who evaluated the hygienic conditions of foodservices in a city in the south of Brazil, in which 70% were regular and 26% in poor conditions, not complying the current legislation. And also the data from this study corroborates and exceeds the studies of Knight et al (), in which 60% of U.S. restaurants had inadequate food handling practices.…”

Section: Discussionsupporting

confidence: 89%

A profile of foodservices in Curitiba and a critical analysis of the results of sanitary inspections at these establishments

Olmedo¹,

Stangarlin‐Fiori

Medeiros

et al. 2017

Journal of Food Safety

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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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“…These authors stressed that when the handbook was present, it was kept by the owner or manager, which prevented access by other employees. Abreu, Spinelli and Zanardi (2003), Medeiros et al (2012) and Silva;Aleixo (2012) reported similar results when evaluating good practices in food services.…”

Section: Assessment Of Food Handlersmentioning

confidence: 67%

Profile of establishments in the supermarket sector with respect to good practices in the city of Santa Maria (RS), Brazil

Brasil¹,

Gressler²,

Pelegrini³

et al. 2013

Food Sci. Technol (Campinas)

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Diagnóstico das condições higiênicas de serviços de alimentação de acordo com a NBR 15635:2008

Cited by 25 publications

References 7 publications

Evaluation of the Implementation of Good Handling Practices in Food and Beverage Areas of Hotels

Evaluation of the Implementation of Good Handling Practices in Food and Beverage Areas of Hotels

A profile of foodservices in Curitiba and a critical analysis of the results of sanitary inspections at these establishments

Profile of establishments in the supermarket sector with respect to good practices in the city of Santa Maria (RS), Brazil

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