Sanitary legislation governing Food Services in Brazil

Saccol, A.L.F.; Giacomelli, Sebastian; Mesquita, Marizete Oliveira de; Castro, Angela Karinne Fagundes de; Silva, E.A.; Hecktheuer, Luísa Helena Rychecki

doi:10.1016/j.foodcont.2014.12.004

Cited by 10 publications

(10 citation statements)

References 18 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%

“…It is important to offer safe meals to these individuals; and this involves a systematic approach to the control of food contaminants, through the use of Good Hygiene Practices (Saccol et al, 2015). Good Hygiene Practices is a preventive quality program and its implementation in food establishments, such as hospital nutrition services, allows the control of hygienic-sanitary requirements in the steps of food preparation .…”

Section: Introductionmentioning

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: Introductionmentioning

confidence: 99%

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

et al. 2016

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“…The translation and back translation is a widely used method (Azari et al, 2017;Dentale et al, 2017;Frayssac et al, 2017;Lin et al, 2017;McCabe, Escoto, Cruz-Ortega, Munoz-Rojas, & Gattamorta, 2017), and it was a very suitable and reliable methodology for the present study, to that observed in this region alone (Behrens et al, 2010;Rossi et al, 2017). Further, as Sao Paulo's establishments have been reported to exhibit a higher degree of food legislation fitness (Saccol et al, 2015), the present sample may have been biased.…”

Section: Discussionmentioning

confidence: 80%

“…This may have restricted the cultural representativeness and the degree of training received by employees to that observed in this region alone (Behrens et al, ; Rossi et al, ). Further, as Sao Paulo's establishments have been reported to exhibit a higher degree of food legislation fitness (Saccol et al, ), the present sample may have been biased.…”

Section: Discussionmentioning

confidence: 89%

Translation into Portuguese, adaptation, and validity assessment of the food safety climate self‐assessment tool

Martins

Leite

Balian

2018

Journal of Food Safety

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The aims of this study were to translate into Portuguese, adapt, and test the reliability, internal consistency, conceptual equivalence, and validity of the food safety climate self‐assessment tool. Translation and back translation were performed to test the reliability, internal consistency, conceptual equivalence, and validity of the translated instrument. The process of translating and adapting the tool was completed successfully, and the Portuguese version developed in the present study was confirmed to be similar to the original tool. Practical applications The food safety climate self‐assessment tool translated and adapted to promote the evaluation of the food safety climate in the food industry from Portuguese language countries. This tool should be used by industry managers or owners to know the perception and the culture of food safety among the workers.

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“…Brasil, são registrados baixos níveis de conformidade de boas práticas de manipulação de alimentos (SACCOL et al, 2015;SILVA et al, 2020). Quando o uso de boas práticas não é rotineiro em serviços de alimentação, é muito provável que a contaminação dos alimentos produzidos ocorra.…”

Section: Resultados E Discussõesunclassified

Avaliação Da Contaminação Microbiológica Do Ar E De Superfícies Em Uma Unidade De Alimentação E Nutrição / Evaluation of Microbiological Contamination of Air and Surfaces in a Food and Nutrition Unit

Rodrigues

Silva

Lepaus

et al. 2020

BJD

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Sanitary legislation governing Food Services in Brazil

Cited by 10 publications

References 18 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

Translation into Portuguese, adaptation, and validity assessment of the food safety climate self‐assessment tool

Avaliação Da Contaminação Microbiológica Do Ar E De Superfícies Em Uma Unidade De Alimentação E Nutrição / Evaluation of Microbiological Contamination of Air and Surfaces in a Food and Nutrition Unit

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