Diagnóstico higiénico-sanitario e identificación de factores de riesgo en restaurantes

Abstract

The purpose was to make a hygienic-sanitary diagnosis and risk factors identification in 81 fixed establishments of food restoration located in the metropolitan area of Guadalajara, Jalisco, Mexico. The establishments were grouped according to the North American Industry Classification System (NAICS). The sanitary verification act, based on NOM-251-SSA1-2009, was applied. The minimum was 85 % in order to consider the evaluation was approved. 26 places approved the evaluation, the three best qualified, belong to franchises, 55 establishments were failed. Statistically it represents the same as the service corresponds to any of the NAICS categories addressed in the study. The risk factors detected in order of importance are associated with the following programs: quality control in water for general use; staff training; transport; pest control; operations control; maintenance and cleaning; Facilities and areas; quality control of the water in contact with foods. The written and operational absence of prerequisite programs was evidenced, so the conditions and measures applied are not sufficient to ensure the quality and safety of the food, and therefore represent a potential disease risk for diners in local restaurants.