Inspection Score and Grading System for Food Services in Brazil: The Results of a Food Safety Strategy to Reduce the Risk of Foodborne Diseases during the 2014 FIFA World Cup

Abstract

In 2014, Brazil hosted one of the most popular sport competitions in the world, the FIFA World Cup. Concerned about the intense migration of tourists, the Brazilian government decided to deploy a food safety strategy based on inspection scores and a grading system applied to food services. The present study aimed to evaluate the results of the food safety strategy deployed during the 2014 FIFA World Cup in Brazil. To assess food safety, an evaluation instrument was applied twice in 1927 food service establishments from 26 cities before the start of the competition. This instrument generated a food safety score for each establishment that ranged from 0.0 (no flaws observed) to 2565.95, with four possible grades: A (0.0–13.2); B (13.3–502.6); C (502.7–1152.2); and pending (more than 1152.3). Each food service received a stamp with the grade of the second evaluation. After the end of the World Cup, a study was conducted with different groups of the public to evaluate the acceptance of the strategy. To this end, 221 consumers, 998 food service owners or managers, 150 health surveillance auditors, and 27 health surveillance coordinators were enrolled. These participants completed a survey with positive and negative responses about the inspection score system through a 5-point Likert scale. A reduction in violation scores from 393.1 to 224.4 (p < 0.001) was observed between the first and second evaluation cycles. Of the food services evaluated, 38.7% received the A stamp, 41.4% the B stamp, and 13.9% the C stamp. All positive responses on “system reliability” presented a mean of 4.0 or more, indicating that the public believed this strategy is reliable for communicating risks and promoting food safety. The strategy showed positive results regarding food safety and public acceptance. The deployed strategy promoted improvements in the food safety of food services. The implementation of a permanent policy may be well accepted by the public and may greatly contribute to a reduction in foodborne diseases (FBDs).

Desenvolvimento de um instrumento quantitativo para inspeção sanitária em serviços de alimentação e nutrição, Brasil

“…The MARP facilitates the comparison of the potential risks evaluated, guiding crucial stages of risk management, as well as implementing corrective measures in cases of failure. A similar study evaluates the risk classification of food and nutrition services as a reliable strategy for risk communication and food security promotion, significantly contributing to reduced foodborne diseases 40 .…”

Avaliação da Higienização de Vegetais Folhosos em Serviços de Alimentação

“…Neste estudo detalhou-se o item 7.10 "Alimentos consumidos crus, quando aplicável, submetidos a processo de higienização com produtos regularizados e aplicados de forma a evitar a presença de resíduos". De acordo com Da Cunha et al (2016) este item pontua da seguinte forma: a classificação da consequência de 1 a 4; em que 4 é a situação que pode levar diretamente a uma DTA; 3 a situação que leva a contaminação dos alimentos; 2 situações de contaminação química ou física; e 1 situação que pode favorecer as DTAs. As falhas associadas a surtos de DTA foram agrupadas em quatro tipos e atribuiu a cada um deles o grau de associação entre 1 a 4, que reflete o grau de associação das falhas com a ocorrência de surtos, sendo que o número quatro significa maior associação e um, a menor.…”

Tópicos em Nutrição e Tecnologia de Alimentos 2

“…A mesma quantidade de 30 g do repolho roxo foi pesada em béqueres de 250 mL, separadamente, e em seguida foram adicionados 150 mL de álcool etílico P.A e a abertura do béquer foi envolvida com parafilme, então foram levados ao banho ultrassônico (UltraSonic Cleaner -THORNTON) por um período de 1 hora, a 90 W e 45 Hz, segundo metodologia adaptada de Oliveira et al (2016).…”