Good handling practices in food and beverage areas of hotels: Evaluation of improvements achieved versus financial investments

Abstract

The study evaluated to implement good handling practices in the food and beverage areas of hotels under guidance of an outsourced professional and to evaluate the investments needed for their implementation and maintenance. A checklist for good handling practices was applied and a plan of action was developed to correct the nonconformities found. After 22 months, the checklist was applied again and a survey was conducted of the initial financial investments, and the investments for maintenance of the program and of the number of guests served during the implementation. After the financial investments and the accompaniment by an outsourced professional were made, the hotels had significant improvements (p = .0051) in the hygienic‐sanitary conditions. In relation to costs, the requirement that had the highest initial investment was for buildings, installations, equipment, furniture, and utensils ($ 166.71 to $ 34,002.57). There was significant improvement between the first and second evaluations, which demonstrates the importance of skilled outsourced professionals to assist in the changes and investments made in the implementation of good handling practices. Practical applications This study is important because it evaluates to implement good handling practices in the food and beverage areas of hotels under guidance of an outsourced professional and the investments needed for their implementation and maintenance, to assist in the development of tools and strategies to improve hygienic‐sanitary conditions and to make the owners and other professionals involved in the segment aware of the importance of investing in order to reduce the risk of foodborne disease.

Home‐Prepared Enteral Tube Feeding: Evaluation of Microbiological Contamination, Hygiene, and the Profile of the Food Handler

“…In addition, food handlers with a lower level of education were those who showed less adequacy in the handling and filling category. These results corroborate with other studies, which enhance the need for education and knowledge of food handlers about food safety, as well as investments to improve hygiene procedures in the handling setting, especially at home 15,39,40,50 – 51 …”

“…In addition, a few studies reveal that the lack of education can hinder learning and cause the individual to be less willing to learn and apply new hygiene procedures 53,55,56 . Nevertheless, training is essential to increase food safety, spread information and encourage participation and understanding of the concepts conveyed 51 . With improved education and guidance, food handlers, caregivers, and patients may improve their knowledge about the necessary hygiene care in food handling.…”

Elaboration and validation of a checklist for the evaluation of good hygiene practices in food trucks

“…A study by Da Cunha et al (2014) is in line with the results of this research, since they also considered the integrated vector and urban pest control category as being of low sanitary risk. However, Serafim et al (2018) claim that integrated pest control is mandatory…”

“…Food contamination in this segment may be even greater when the staff believes there is no need for evaluation and constant control in the preparation stages, since they are dealing with products of immediate consumption. This situation can increase the risk of Foodborne Diseases (FBD) and harm consumers' health (Kothe et al, 2016;Adeyeye, 2017;Serafim et al, 2018).…”

“…Good hygiene practices are considered to be a preventive food safety programme that establishes hygiene and health requirements for situations of food handling and sale (Serafim et al, 2018). This programme provides significant changes in the work routine of businesses through suggestions for adequacy and standardization of procedures (Balzaretti and Marzano, 2013;Djevic et al, 2016).…”