Boas práticas para serviços de alimentação: um estudo em restaurantes comerciais do município de Ipatinga, Minas Gerais

• Ano de defesa: 2007
• Autor(a) principal: Badaró, Andréa Cátia Leal
• Orientador(a): Azeredo, Raquel Monteiro Cordeiro de
• Banca de defesa: Rosado, Gilberto Paixão , Rodrigues, Patrícia Pinheiro Campos Fonseca
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Ciência da Nutrição
• Departamento: Valor nutricional de alimentos e de dietas; Nutrição nas enfermidades agudas e crônicas não transmis
• País: BR
• Palavras-chave em Português: Alimentos; Contaminação; Microbiologia; Inspeção; Restaurantes; Vigilância sanitária
• Palavras-chave em Inglês: Food; Contamination; Microbiology; Inspection; Restaurants; Public health surveillance
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/2804

This study focused on the appropriateness of practices in food handling, observing the recommendations related to the hygiene-sanitary conditions, in 123 commercial restaurants in the city of Ipatinga, state of Minas Gerais. In order to accomplish the study an adapted form was utilized based on the constant verification list of the RDC 275/2002 and the determinations of the RDC 216/2004, both formulated by ANVISA (Agência Naciolnal de Vigilância Sanitária). An evaluation of the appropriate practice of relevant items regarding sanitary quality of the final product was held in those restaurants. The selection of relevant factors was pursued by a team of specialists from the Universidade Federal de Viçosa and the selection criteria aimed at items which would be essential in order to reduce significantly the risks of any diseases related to food. In 20 restaurants, from the total of commercial restaurants within the city limits, the socio-economic profiles of food handlers were investigated as well as the levels of knowledge and usage of appropriate practices. Still in these 20 establishments the food (both from hot and cold chains), the air, the utensils and the equipments were submitted to a microbiological evaluation. According to the classification proposed by the recent legislation, among the 123 restaurants studied, 13,1% were classified as Group 1 (which practices 76% or more of the relevant items therefore considered to offer lower risk), 63,4% as Group 2 (which practices 51 to 75% of the relevant items, considered to offer medium risk), and as Group 3 (which practices only 50% or less of the relevant factors, consequently offering higher risk). From the eleven sections of the form, the Documentation and Registering was the one which showed the worst results, showing that 96,7% of the restaurants practice less than 50% of the items and that 75,6% did not apply any of the requirements of this section. In the group containing 20 selected food service establishments, most of them had between 2 and 10 food handlers; most of these workers had a low level of education, and 47,4% stated that they had attended to courses on appropriate food handling practices. The businesses claimed to provide uniforms to 91,2% of the employees with a six month frequency. Most of the food handlers demonstrated poor knowledge when interviewed about the quality and safety of food and also had little knowledge of the risks of transmission of pathogens through food, leading us to the conclusion that the developed trainings were deficient quantitatively and qualitatively. As for the microbiological analyses undertaken in these 20 restaurants, 75% of the hot chain samples, meat basically, were in good conditions regarding the established microbiological criteria and the legal standards. However, regarding the samples of the cold chain, the percentage of approval was of 5% only. None of the restaurants seemed to be working with the temperature required for the maintenance of cold food and only 20% of them worked with the required temperature for the hot chain. The air in all of the studied places was under unsatisfactory conditions according to the recommendations of the American Public Health Association (APHA), and only 26,5% of the utensils and 8,3% of the equipment evaluated were in satisfactory conditions of sanitation and hygiene. The low correlation (r=0,4 or less) between the usage of appropriate practices and the performance of microbiological analyses allows us to question the adequacy of the instruments used to verify the Appropriate Practices applied to food services. The results of this work showed flaws in the procedures adopted by the commercial restaurants being studied. These results allow us to assume potential and significant health risks originated from food in these environments and in others similar to the ones analyzed, considering that these establishments present common characteristics to restaurants all over the country. Investments on the preparation of employees is recommended as well as the urgent and effective implementation of correct handling procedures, in order to guarantee food which is adequate to the sanitary standards required for the protection of the consumers health.