Condições de higiene das instalações, equipamentos e utensílios em um restaurante universitário na cidade do Salvador

Abstract

Introduction: The main factors for the appearance of foodborne diseases (OTD) are inadequate practices, including poor hygiene of the facilities, equipment and utensils used, which is one of the most important processes for the elimination of microorganisms. To ensure the safety of the food offered, it is necessary to implement good manufacturing practices. Objective: To identify the hygienic-sanitary quality through an observational questionnaire the hygiene conditions of facilities, equipment, and utensils in a university restaurant in the city of Salvador - Bahia. Methodology: Descriptive observational study with data collected in September 2019. To diagnose non-conformities, a checklist based on the legislation in force in the country was used, with three blocks containing 30 items in them. Results: Through the checklist, 36.67% of the non-conforming items were found, this result classified the restaurant in group 2 according to Anvisa classification. Conclusion: The unit should improve some items and adapt to the legislation to produce food in a safer way by promoting corrective actions to reduce the irregularities found.