Condições de higiene das instalações, equipamentos e utensílios em um restaurante universitário na cidade do Salvador
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Date
2020-06-08
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Universidade Católica 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.
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Keywords
Condições higiênico-sanitárias, Restaurante - higiene, Good practices, Check list, Chygienic-sanitary onus, Restaurants