Controle da qualidade higiênico-sanitária na recepção e no armazenamento de alimentos: um estudo em escolas públicas municipais de Salvador, Bahia

Abstract

Quality control for food safety in handling and storage: a study of public schools in Salvador, BahiaThis case study uses a qualitative and quantitative approach aiming to evaluate the hygienic and sanitary quality control for the handling and storage of food at three public schools in the Pirajá Regional School District in Salvador, Bahia. For data collection we used a checklist; semi-structured interviews of school principals, cooks and staff; active observation and document analysis. A descriptive analysis was adopted to evaluate the checklist data, from which five classifications were defined: critical, unsatisfactory, regular, good and excellent, according to compliance with current sanitary regulation. All schools displayed unsatisfactory levels of service, and the stages of food handling and storage of produce being those contributing the most to the low level of the schools' performance. From a qualitative perspective, discussions were in accordance with the deficiencies identified during the active observation and checklist application. Excessive waste of food was the main consequence from the lack of quality control in the evaluated steps. These results show the need for corrective actions that aim at promoting the objectives of the National School Lunch Program.

Safety criteria for the acquisition of meat in Brazilian University restaurants

“…The restaurants evaluated offered one or two different types of meat; the most commonly available were beef and chicken. drainage, protective screens over windows, record control, monitoring of the receipt of raw material, personal hygiene (Veiros et al, 2009), monitoring of vehicles' hygiene conditions, temperature control for perishable commodities, physical infrastructure for meat reception, and in the handling of reception by qualified staff were observed (Silva & Cardoso, 2011).…”

“…Studies conducted in institutional and commercial restaurants in Brazil and other countries show that food services do not always comply with regulations concerning sanitary conditions. This non-compliance includes violations of basic aspects of current legislation, such as inadequate physical infrastructure, lack of management control and monitoring, and restricted capabilities (Luning et al, 2013;Losito et al, 2011;Youn & Sneed, 2003;Veiros et al, 2009;Akutsu et al, 2005;São José et al, 2011;Esperança & Marchioni, 2011;Silva & Cardoso, 2011).…”

“…In food services, the receipt of raw material is important to guarantee the safety of the final product (Silva & Cardoso, 2011;Associação Brasileira de Normas Técnicas, 2008). Therefore, it is imperative to adapt it in order to follow to the principles of good practice, particularly the reception area, process control, and supplier evaluation, and transport system.…”

Quality indicators of ground beef purchased by bidding in a Brazilian university restaurant

“…In food services, the receipt of raw material is important to guarantee the safety of the final product (Silva and Cardoso, 2011;Associação Brasileira de Normas Técnicas, 2008). Therefore, it is imperative to adopt it in order to comply with the good manufacturing practices, particularly concerning the reception area, process control, supplier evaluation and transport system.…”

Qualidade microbiológica de fórmulas infantis administradas em hospital público do município de Campinas, São Paulo

“…Conforme descrito por Silva e Cardoso (2011), a segurança dos alimentos é definida pela FAO/WHO como a garantia de que o consumidor não sofrerá danos após consumo de um alimento. Frente a isto, o alimento deve ser caracterizado como inócuo à saúde, sendo livre de contaminantes químicos, físicos e microbiológicos [8] .…”