Food safety of food services within the destinations of the 2014 FIFA World Cup in Brazil: Development and reliability assessment of the official evaluation instrument

Cunha, Diogo Thimóteo da; Oliveira, Ana Beatriz Almeida de; Saccol, Ana Lúcia de Freitas; Tondo, Eduardo César; Silva, Eneo Alves; Ginani, Verônica Cortez; Montesano, Fábio Tadeu; Castro, Angela Karinne Fagundes de; Stedefeldt, Elke

doi:10.1016/j.foodres.2014.01.021

Cited by 45 publications

(34 citation statements)

References 24 publications

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“…Various indicators can be used to evaluate their effectiveness, with evaluations before and after implementation, among those most used (Cunha et al, 2014;Saccol et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

“…However, if there are many non-complying items, it is suggested that priority be given to improvements in those items considered to create the greatest sanitary risk. In this sense, it is recommended to improve, first, the items related to use of potable water; time and temperature of foods; prevention of crossed contamination; the criteria related to raw materials and the ingredients used; cleanliness of food contact surfaces and personal hygiene of staff, because they can directly interfere in the safety of foods and thus place at risk the health of patients, those who accompany them and employees (Food and Drug Administration, 2009;Cunha et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

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Good hygiene practices in hospital nutrition services: the view of internal and external auditors

et al. 2016

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The objective of this study was to evaluate the hygienic-sanitary conditions of hospital nutrition services according to internal and external auditors, before and after intervention, based on the requirements of Good Hygiene Practices. Fifteen hospital nutrition services were evaluated based on a checklist applied by internal auditors and by an external auditor. The intervention program was prepared and implemented in all the locations over one year, and was composed of four points: 1) training; 2) preparation of the action plan; 3) preparation of the documentation; 4) monthly visits to motivate the food handlers and responsible technicians, accompaniment and assistance in the implementation of Good Hygiene Practices. An improvment in the application of Good Hygiene Practices was observed in the hospital nutrition services after the systematic intervention, in the view of both the internal and external auditors, except the requirement related to operational aspects, which had a low percentage of adequacy, both before and after the intervention Before the intervention, there was a significant difference between the evaluation of the internal auditors and the external auditor, which was not found later. These results suggest that the systematic intervention assisted in the adoption of Good Hygiene Practices by hospital nutrition services, according to both the internal and external auditors, and contributed to increasing the knowledge of the internal auditors.

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“…Various indicators can be used to evaluate their effectiveness, with evaluations before and after implementation, among those most used (Cunha et al, 2014;Saccol et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Good hygiene practices in hospital nutrition services: the view of internal and external auditors

et al. 2016

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“…These events have led to increased concerns about the sensory and hygienic-sanitary conditions of food, because many visitors are forced to go beyond their normal food routines, consuming food not common to their eating habits, which makes them more susceptible to foodborne illness (10,11). In a study of strategic proposals for tourism in Brazil, we found that food and accommodations are critical factors when hosting events, and the capacity and quality of the hotel industry have been reported as one of the most important (10).…”

mentioning

confidence: 99%

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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“…Brazil is expecting more than 3.5 million tourists for the FIFA World Cup in 2014 and it is estimated that more than 10 million extra meals will be served and consumed during this sportive event [12]. Aiming to prevent foodborne illnesses, Brazil has developed a risk-based evaluation tool able to assess and grade Brazilian food services of cities that will host football games.…”

Section: Measures To Prevent Foodborne Illnesses During 2014 Fifa Wormentioning

confidence: 99%

“…Using the evaluation instrument and based on the assigned scores, the overall scores of each food establishment was identified, ranging from 0 (when all items were in compliance with the tool) to 2,565.95 (when all items were inadequate), resulting in five classification categories according to their hygienic and sanitary conditions. This classification will be provided to the tourists and general population before the games, allowing them to choose adequate food establishments [12].…”

Section: Measures To Prevent Foodborne Illnesses During 2014 Fifa Wormentioning

confidence: 99%

Foodborne illnesses in Brazil: control measures for 2014 FIFA World Cup travellers

Ritter

Tondo

2014

J Infect Dev Ctries

Self Cite

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Foodborne diseases are typically caused by the ingestion of food contaminated with micro-organisms or their toxins, resulting in gastrointestinal disorders and in some severe cases hospitalization and death. In Brazil, foodborne illnesses are caused mainly by Salmonella, Staphylococcus aureus and Escherichia coli. The most important contributing factors for outbreaks are exposure of foods to unsuitable temperatures, inadequate food preparation and contamination of raw material or water used to prepare food. Recently, aiming to prevent foodborne illnesses during the 2014 FIFA World Cup, Brazil has developed a risk-based evaluation tool able to assess and grade Brazilian food services in cities that will host football matches. This tool has been used by the Brazilian sanitary surveillance officers during the inspection of facilities where food services. This is considered an innovative preventative sanitary action because it was created based on scientific information, statistical calculation and on risks of foodborne diseases occurrence. In this mini-review we summarize general data, control measures and how travellers can prevent foodborne illness in Brazil during the 2014 FIFA World Cup.

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Food safety of food services within the destinations of the 2014 FIFA World Cup in Brazil: Development and reliability assessment of the official evaluation instrument

Cited by 45 publications

References 24 publications

Good hygiene practices in hospital nutrition services: the view of internal and external auditors

Good hygiene practices in hospital nutrition services: the view of internal and external auditors

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

Foodborne illnesses in Brazil: control measures for 2014 FIFA World Cup travellers

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