Implementação da categorização dos serviços de alimentação em Santa Maria – RS, Brasil

• Ano de defesa: 2022
• Autor(a) principal: Machado, Lidiane Viera
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; Brasil; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos; Centro de Ciências Rurais
• Palavras-chave em Português: Saúde pública; Risco sanitário; Medição do risco; Segurança de alimentos; Vigilância sanitária; Public health; Health risk; Risk measurement; Food safety; Health surveillance; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/25298

Categorization systems reduce health risks and violations of food safety laws by prioritizing the requirements that cause the most significant public health impact from foodborne outbreaks. This study aimed to critically examine the impact of implementing a categorization system based on inspection cycles and letter grading and the exposure of seals to consumers. To achieve the objective of this cross-sectional and longitudinal study involving the public sector, academia, and 45 food services, three studies were conducted and three support tools were developed: educational material, application, and the regulation of the process. In addition to the manuscript that presents all the stages of the strategy implementation completely, the influence that the qualification stage had on the knowledge, attitude and practice, risk perception, and optimistic bias of the participating handlers and managers was also evaluated. Specifically, the successful experience of the study in increasing compliance with the hygiene of leafy vegetables was reported. Data showed that most of the food services (n = 35) evaluated could evolve positively throughout the process, seven maintained their classification, and three worsened their score in the second inspection cycle. There was a significant reduction in the sanitary risk score (p < 0.001), as well as the percentage of adequacy increased among the participants (p < 0.001). The presence of academic help supporting the managers in the adjustments proved to be a “trigger” for the success of the strategy in both forms of evaluation, risk score (p = 0.042), and percentage of adequacy (p = 0.04). Overall, the public considered the implementation system a good food safety strategy. The qualitative research showed that consumers recognize the beneficial effects of the exposure of sanitary categories in food services and take it as a basis for making their choices. Additionally, the study presented itself as a possibility of adaptation to the new regulatory model of Brazil, which foresees the obligation of quantitative and statistical analyses for risk classification of economic activities. Regarding the evaluation of the influence of the qualification in food safety on the variables of knowledge, attitude and practice and the perception of risk of managers and food handlers participating in the categorization of food services in the municipality, one can note that the practices (22.33 ± 2.55) became safer than before (20.76 ± 3.44) the qualification. Similarly, the perception of risk also increased (4.49 ± 0.52). Furthermore, self-reported practices were positively correlated (r = 0.427; p < 0.001) with perceived risk. Punctually, the perception of risk had a worse performance regarding the hygiene of vegetables and food thawing, but the scores of both items improved significantly (p < 0.001) throughout the categorization process. From this strategy, we could conclude that food safety qualification can be an effective tool to support the implementation of foodservice categorization systems, reinforcing the theory that education and qualification can integrate behavioral sciences with public health. However, a review of the method used in qualification is suggested. In summary, categorization in food services impacts the reduction of sanitary risk and the improvement of good handling practices; it is a recommended strategy for intersectoral actions among the triad public sector, private and academia, strengthening productive partnerships and proposing the establishment of modern food legislation that is harmonized and based on evidence.