Evaluación higiénico-sanitaria de restaurantes vinculados a la actividad turística / Hygienic-sanitary evaluation of restaurants linked to tourist activity

RESUMEN Introducción: en los servicios gastronómicos, la garantía higiénico-sanitaria es vital para su funcionamiento, dada la incidencia directa en la salud de los consumidores. Objetivo: diagnosticar la situación higiénico-sanitaria de restaurantes asociados a la actividad turística en el balneario de Varadero. Materiales y métodos: se evaluaron 33 restaurantes en operación, mediante 10 dimensiones compuestas por 116 indicadores, integrados en el Índice Global de Cumplimiento de los Prerrequisitos Sanitarios. La valoración del cumplimiento por dimensiones se llevó a cabo mediante la matriz importancia-cumplimiento, identificándose por el método combinatorio la existencia de clústeres. Se estableció la relación de los resultados con la capacitación de los recursos humanos y la forma de administración de las entidades. Resultados: se evidenció un elevado cumplimiento de los indicadores evaluados (87 %). Aunque se hallaron deficiencias higiénico-sanitarias en un alto porcentaje de restaurantes, el 67 % requiere de una atención inmediata. Se determinó una relación moderadamente fuerte entre el nivel de gestión de la inocuidad, la capacitación de los recursos humanos y la forma de gestión. Conclusiones: las dimensiones almacenamiento en seco y abastecimiento de agua presentaron un comportamiento adecuado. Las mayores deficiencias se asociaron a las dimensiones control de vectores, elaboración de alimentos y mantenimiento. Son necesarios la capacitación del personal vinculado a la actividad gastronómica y el incremento, en el sector privado, de las inspecciones sanitarias con un mínimo de requisitos predefinidos que avalen la operación gastronómica (AU).

ABSTRACT Introduction: the hygiene-sanitary guarantee is vital for the functioning of the gastronomic services, given the direct impact on the health of consumers. Objective: to diagnose the hygienic-sanitary situation of restaurants associated with tourist activity at Varadero resort. Materials and methods: 33 restaurants in operation were evaluated, using 10 dimensions composed of 116 indicators, integrated in the Global Index of Compliance with Health Prerequisites. The assessment of compliance by dimensions was carried out using the importance-compliance matrix, identifying the existence of clusters by the combinatorial method. The relationship of results with human resources training and entity management was established. Results: it was evidenced high compliance with the indicators assessed (87%). Although hygienic-sanitary deficiencies were found in a high percentage of restaurants, 67% of them, require immediate attention. A moderately strong relationship was identified between the level of food safety management, the training of human resources and the form of management. Conclusions: the dry storage and water supply dimensions had an adequate performance. The greatest deficiencies were associated with vector control, food processing and maintenance dimensions. The training of the staff linked to gastronomic activity is necessary and also the increase, in the private sector, of health inspections with a minimum of predefined requirements that endorse the gastronomic operation (AU).

Measuring customer satisfaction on the cleanliness of food premises using fuzzy conjoint analysis: A pilot test.

Determining the level of customer satisfaction in cleanliness regarding a product or service is a significant aspect of businesses. However, the availability of feedback tools for consumers to evaluate the cleanliness of a restaurant is a crucial issue as several aspects of cleanliness need to be evaluated collectively. To overcome this issue, this study designed a survey instrument based on the standard form used for grading the food premises and transformed it into a seven Likert scale questionnaire and consists of seven questions. This study employed fuzzy conjoint analysis to measure the level of satisfaction in cleanliness in food premises. This pilot study recruited 30 students in Universiti Teknologi MARA (UiTM) Seremban 3. The student's perception was represented by the scores calculated based on their degree of similarities and corresponding levels of satisfaction, whereby, only scores with the highest degree of similarity were selected. Furthermore, this study identified the aspects of hygiene that assessed based on the customers' satisfaction upon visiting the premises. The results indicated that the fuzzy conjoint analysis produced a similar outcome as the statistical mean, thus, was useful for the evaluation of customer satisfaction on the cleanliness of food premises.

Evaluating Mediterranean Diet-Adherent, Healthy and Allergen-Free Meals Offered in Tarragona Province Restaurants (Catalonia, Spain): A Cross-Sectional Study.

Restaurant meal consumption has increased substantially, but the ability of restaurants to adhere to guidelines for the Mediterranean diet, healthiness and food allergen management is a challenge. This cross-sectional study aims to assess the Mediterranean diet adherence, healthiness, nutritional quality and food allergen management of meals at restaurants in the Tarragona province (Catalonia, Spain). Primary outcomes included adherence to criteria for the Mediterranean diet (AMed) and gluten management (SMAP), nutritional quality of dishes indicated by a green traffic light rating, meal nutrient content and allergen-free options. Secondary outcomes included restaurant staff knowledge about the Mediterranean diet and food allergens. Forty-four restaurants and 297 dishes were analysed. The restaurants fulfilled an average (mean ± SD) of 5.1 ± 1.6 of 9 compulsory AMed criteria and 12.9 ± 2.8 of 18 SMAP criteria. Dishes were mainly rated green for sugar (n = 178/297; 59.9%) but not for energy (n = 23/297; 7.7%) or total fat (n = 18/297; 6.1%). Waiters and cooks received passing scores for food allergen knowledge (5.8 ± 1.7 and 5.5 ± 1.5 out of 10 points, respectively). Restaurants partially met the AMed and SMAP criteria. Increasing fibre and decreasing saturated fat content are necessary to improve consumers' adherence to healthy diets. For restaurant staff, training courses should be considered to improve their food allergen management.

Community Transmission of SARS-CoV-2 Associated with a Local Bar Opening Event - Illinois, February 2021.

During February 2021, an opening event was held indoors at a rural Illinois bar that accommodates approximately 100 persons. The Illinois Department of Public Health (IDPH) and local health department staff members investigated a COVID-19 outbreak associated with this opening event. Overall, 46 COVID-19 cases were linked to the event, including cases in 26 patrons and three staff members who attended the opening event and 17 secondary cases. Four persons with cases had COVID-19-like symptoms on the same day they attended the event. Secondary cases included 12 cases in eight households with children, two on a school sports team, and three in a long-term care facility (LTCF). Transmission associated with the opening event resulted in one school closure affecting 650 children (9,100 lost person-days of school) and hospitalization of one LTCF resident with COVID-19. These findings demonstrate that opening up settings such as bars, where mask wearing and physical distancing are challenging, can increase the risk for community transmission of SARS-CoV-2, the virus that causes COVID-19. As community businesses begin to reopen, a multicomponent approach should be emphasized in settings such as bars to prevent transmission* (1). This includes enforcing consistent and correct mask use, maintaining ≥6 ft of physical distance between persons, reducing indoor bar occupancy, prioritizing outdoor seating, improving building ventilation, and promoting behaviors such as staying at home when ill, as well as implementing contact tracing in combination with isolation and quarantine when COVID-19 cases are diagnosed.

How did governmental interventions affect the spread of COVID-19 in European countries?

BACKGROUND: To reduce the transmission of the severe acute respiratory syndrome coronavirus 2 in its first wave, European governments have implemented successive measures to encourage social distancing. However, it remained unclear how effectively measures reduced the spread of the virus. We examined how the effective-contact rate (ECR), the mean number of daily contacts for an infectious individual to transmit the virus, among European citizens evolved during this wave over the period with implemented measures, disregarding a priori information on governmental measures. METHODS: We developed a data-oriented approach that is based on an extended Susceptible-Exposed-Infectious-Removed (SEIR) model. Using the available data on the confirmed numbers of infections and hospitalizations, we first estimated the daily total number of infectious-, exposed- and susceptible individuals and subsequently estimated the ECR with an iterative Poisson regression model. We then compared change points in the daily ECRs to the moments of the governmental measures. RESULTS: The change points in the daily ECRs were found to align with the implementation of governmental interventions. At the end of the considered time-window, we found similar ECRs for Italy (0.29), Spain (0.24), and Germany (0.27), while the ECR in the Netherlands (0.34), Belgium (0.35) and the UK (0.37) were somewhat higher. The highest ECR was found for Sweden (0.45). CONCLUSIONS: There seemed to be an immediate effect of banning events and closing schools, typically among the first measures taken by the governments. The effect of additionally closing bars and restaurants seemed limited. For most countries a somewhat delayed effect of the full lockdown was observed, and the ECR after a full lockdown was not necessarily lower than an ECR after (only) a gathering ban.

Mobility network models of COVID-19 explain inequities and inform reopening.

The coronavirus disease 2019 (COVID-19) pandemic markedly changed human mobility patterns, necessitating epidemiological models that can capture the effects of these changes in mobility on the spread of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2)1. Here we introduce a metapopulation susceptible-exposed-infectious-removed (SEIR) model that integrates fine-grained, dynamic mobility networks to simulate the spread of SARS-CoV-2 in ten of the largest US metropolitan areas. Our mobility networks are derived from mobile phone data and map the hourly movements of 98 million people from neighbourhoods (or census block groups) to points of interest such as restaurants and religious establishments, connecting 56,945 census block groups to 552,758 points of interest with 5.4 billion hourly edges. We show that by integrating these networks, a relatively simple SEIR model can accurately fit the real case trajectory, despite substantial changes in the behaviour of the population over time. Our model predicts that a small minority of 'superspreader' points of interest account for a large majority of the infections, and that restricting the maximum occupancy at each point of interest is more effective than uniformly reducing mobility. Our model also correctly predicts higher infection rates among disadvantaged racial and socioeconomic groups2-8 solely as the result of differences in mobility: we find that disadvantaged groups have not been able to reduce their mobility as sharply, and that the points of interest that they visit are more crowded and are therefore associated with higher risk. By capturing who is infected at which locations, our model supports detailed analyses that can inform more-effective and equitable policy responses to COVID-19.

Association of Chain Restaurant Advertising Spending With Obesity in US Adults.

Importance: Restaurants spend billions of dollars on marketing. However, little is known about the association between restaurant marketing and obesity risk in adults. Objective: To examine associations between changes in per capita county-level restaurant advertising spending over time and changes in objectively measured body mass index (BMI) for adult patients. Design, Setting, and Participants: This cohort study used regression models with county fixed effects to examine associations between changes in per capita county-level (370 counties across 44 states) restaurant advertising spending over time with changes in objectively measured body mass index (BMI) for US adult patients from 2013 to 2016. Different media types and restaurant types were analyzed together and separately. The cohort was derived from deidentified patient data obtained from athenahealth. The final analytic sample included 5 987 213 patients, and the analysis was conducted from March 2018 to November 2019. Exposure: Per capita county-level chain restaurant advertising spending. Main Outcomes and Measures: Individual-level mean BMI during the quarter. Results: The included individuals were generally older (37.1% older than 60 years), female (56.8%), and commercially insured (53.5%). For the full population of 29 285 920 person-quarters, there was no association between changes in all restaurant advertising per capita (all media types, all restaurants) and changes in BMI. However, restaurant advertising spending was positively associated with weight gain for patients in low-income counties but not in high-income counties. A $1 increase in quarterly advertising per capita across all media and restaurant types was associated with a 0.053-unit increase in BMI (95% CI, 0.001-0.102) for patients in low-income counties, corresponding to a 0.12% decrease in BMI at the 10th percentile of changes in county advertising spending vs a 0.12% increase in BMI at the 90th percentile. Conclusions and Relevance: The results of this study suggest that restaurant advertising is associated with modest weight gain among adult patients in low-income counties. To date, there has been no public policy action or private sector action to limit adult exposure to unhealthy restaurant advertising. Efforts to decrease restaurant advertising in low-income communities should be intensified and rigorously evaluated to understand their potential for increasing health equity.

Coronavírus: restaurantes Bom Prato irão servir outras refeições?

Saiba mais em www.saopaulo.sp.gov.br/coronavirus

Restaurantes estão adaptados ás medidas sanitárias?

Delivering Opioid Overdose Prevention in Bars and Nightclubs: A Public Awareness Pilot in New York City.

Drug seizure data indicate the presence of fentanyl in the cocaine supplies nationally and in New York City (NYC). In NYC, 39% of cocaine-only involved overdose deaths in 2017 also involved fentanyl, suggesting that fentanyl in the cocaine supply is associated with overdose deaths. To raise awareness of fentanyl overdose risk among people who use cocaine, the NYC Department of Health and Mental Hygiene pilot tested an awareness campaign in 23 NYC nightlife venues. Although 87% of venue owners/managers were aware of fentanyl, no participating venues had naloxone on premises prior to the intervention. The campaign's rapid dissemination reached people at potential risk of opioid overdose in a short period of time following the identification of fentanyl in the cocaine supply. Public health authorities in states with high rates of opioid-involved overdose death should consider similar campaigns to deliver overdose prevention education in the context of a drug supply containing fentanyl.

Orientações gerais para prevenção e controle do Coronavírus nos serviços de hotelaria e congêneres do Estado da Bahia frente à pandemia de COVID-19 / General guidelines for the prevention and control of Coronavirus in hospitality and similar services in the state of Bahia in the face of the COVID-19 pandemic

Visa orientar os serviços de hotelaria quanto as medidas medidas de prevenção e controle para o enfrentamento da pandemia de COVID-19 no Estado da Bahia

Cost Comparison Between 2 Responses to Hepatitis A Virus Incidents in Restaurant Food Handlers-New York City, 2015 and 2017.

CONTEXT: While the New York City Department of Health and Mental Hygiene (DOHMH) can use agency-wide emergency activation to respond to a hepatitis A virus-infected food handler, there is a need to identify alternative responses that conserve scarce resources. OBJECTIVE: To compare the costs incurred by DOHMH of responding to a hepatitis A case in restaurant food handlers using an agency-wide emergency activation (2015) versus the cost of collaborating with a private network of urgent care clinics (2017). DESIGN: We partially evaluate the costs incurred by DOHMH of responding to a hepatitis A case in a restaurant food handler using agency-wide emergency activation (2015) with the cost of collaborating with a private network of urgent care clinics (2017) estimated for a scenario in which DOHMH incurred the retail cost of services rendered. RESULTS: Costs incurred by DOHMH for emergency activation were $65 831 ($238 per restaurant employee evaluated) of which DOHMH personnel services accounted for 85% ($55 854). Costs of collaboration would have totaled $50 914 ($253 per restaurant employee evaluated) of which personnel services accounted for 6% ($3146). CONCLUSIONS: Accounting for incident size, collaborating with the clinic network was more expensive than agency-wide emergency activation, though required fewer DOHMH personnel services.

[Implementation of Beijing Tobacco Control Regulation in restaurants in Dongcheng and Chaoyang districts of Beijing, 2018].

Objective: To evaluate the implementation effect of the Beijing Tobacco Control Regulation. Methods: An observational study was conducted in a multi-stage randomly selected sample of 93 restaurants in Dongcheng and Chaoyang districts, Beijing. Undercover visits to the restaurants were paid by investigators at lunch or dinner time. The incidence of smoking behavior and the posters of no-smoking signs were observed, waiters were interviewed about awareness of the regulation, and comparisons with the baseline data of 6 months before and 1 month after regulation implementation were made. Results: The pasting rate of no-smoking signs was 76.3%. The awareness of the regulation in the waiters surveyed was high. The incidence rate of smoking in restaurants (29.0%) was lower than that before the regulation implementation (36.7%), but it was significantly higher than that one month after regulation implementation (14.8%). No active interventions from the restaurant staff were observed when smoking occurred. The incidence of smoking in restaurants within commercial buildings (3.3%) was significantly lower than that in non-commercial buildings (41.3%), the difference was significant (P<0.05). Conclusions: The effect of the regulation weakened 3 years after implementation compared with that in 1 month after the implementation. The enforcement degree of the regulation was conflicted with pasting rate of no-smoking signs and the regulation awareness level in waiters in restaurants in Dongcheng and Chaoyang districts.

Social support in the company canteen: A restorative resource buffering the relationship between job demands and fatigue.

BACKGROUND: The quality of the places where workers take their breaks may affect the completeness of recovery in the time available. Little is known about how characteristics of a company canteen buffer the relationship between job demands and fatigue. OBJECTIVE: We addressed the possibility that the company canteen buffers the relationship between job demands and fatigue to the extent that workers perceive it to hold restorative quality. Further, we considered how the restorative quality of the canteen signals the provision of organizational support, another job resource thought to buffer the demands-fatigue relationship. ETHODS: A questionnaire was completed by 141 male blue collars workers during their lunch break in the factory canteen of an Italian industrial organization. RESULTS: Canteen restorative quality correlated positively with organizational support. In multivariate regression analyses, the demands-fatigue association was weaker among workers who saw greater restorative quality in the canteen. This buffering effect was accounted for by a buffering effect of organizational support. CONCLUSIONS: When settings for rest in the workplace have higher restorative quality, they may better function as job resources in two respects: serving the immediate needs of workers for recovery from job demands, and signaling the interest of the organization in their well-being.

Food Safety Management Systems, Certified Food Protection Managers, and Compliance with Food Safety Practices Associated with the Control of Listeria monocytogenes in Foods at Restaurants.

HIGHLIGHTS: Proper cold holding and date marking practices help control Lm growth in foods. Most restaurants had ≥1 instance of improper cold holding. Less than 50% of all cold holding observations were found to be out of compliance. Restaurants in areas requiring date marking of food were more likely to date mark. CFPM did not predict out-of-compliance observations when FSMS effects were considered.

Assessing safe food handling knowledge and practices of food service managers in Doha, Qatar.

The aim of this cross-sectional study was to assess safe food handling practices, food safety knowledge, and adherence to implementation of Hazard Analysis and Critical Control Point among 53 food safety managers working in randomly selected food service establishments in Qatar. Face-to-face interviews with the managers at each participating food service establishment were conducted using a survey consisting of 40 questions in October-December 2015. In addition to the survey questionnaire, a checklist was used to determine the implementation of Hazard Analysis and Critical Control Point by observing actual practices applied at each food service establishment. About 66 and 68% of managers had college degree and were trained on Hazard Analysis and Critical Control Point, respectively. Results also showed that casual sit-in and fine dine-in restaurants were the only food service establishments that consistently kept records on safe food handling practices (100%), followed by fast-food food service establishments (36%). Managers' training and education level were highly correlated with the probability of their employees receiving food safety training. This first assessment on food safety knowledge and practices in Qatar demonstrated that training and education are important factors that directly impact the food safety culture in food service establishments. These findings may help government agencies establish guidelines for compulsory on-site training of food handlers for effective food safety practices in food service establishments in Qatar where the fast growing demography has led to a rapid growth in food service establishment in different cuisines leading to heterogeneity in food safety practices.

Alcohol and drug use among staff at licensed premises in Norway.

AIMS: There is increased concern about the use of alcohol and illicit drugs in nightlife settings. Most studies of substance use in nightlife settings are from the patrons' perspective, which leaves an understudied population - the nightclub staff. The aim of this paper is to study self-reported alcohol and substance use among staff at licensed premises in Norway: types of illicit drugs used, attitudes towards drugs, and observed drug use among patrons. METHODS: A survey was conducted at server-training courses in 20 different cities in Norway during 2015. The survey included: demographics, respondents' own alcohol and drug experience, attitudes towards drug use, and observed drug use among patrons at licensed premises. RESULTS: Data were collected from 912 staff working at licensed premises. A majority reported alcohol use in the past year, and 61% reported alcohol use two or more times a month. Overall, 45% of the respondents reported ever-used of illicit drugs. The four most commonly used drugs among staff were cannabis, cocaine, ecstasy/MDMA, and amphetamine. The majority of respondents supported Norway's strict drug laws, and 63% reported observing drug-intoxicated patrons at licensed premises during the past six months. CONCLUSIONS: The proportion of frequent drinkers and heavy episodic drinking among staff at licensed premises was high, and the prevalence of illicit drug use was much higher compared with the general population. Thus, staff at licensed premises can be considered a risk-group for alcohol and illicit drug use and therefore represent an important target population in club drug-prevention programmes.

The work activity as an interface among different logics: The case of distributing food in a university restaurant.

BACKGROUND: Work activity integrates the tasks to be performed, the means of work available, the instructions, the rules to be observed, the particular factors related to the individuals (skills, inner state), and the effects both on the task and on the operator. By analyzing the activity, the different logics and conflicts in the design of production systems are revealed. OBJECTIVE: To show how the work activity can support the transformation of the working conditions, when revealed by an ergonomic intervention, by integrating the different design standpoints, which are always present in the project's work situations. METHODS: For this case study, the Ergonomic Work Analysis (EWA) was used on the staff that serves meals at a new university restaurant in Rio de Janeiro (Brazil) with a focus on the portioning of the transported ready-cooked meals and the variability related thereto. The results of observations, verbalizations, self-confrontations and strategy analysis, collected through field notes and audio and photographic records, became a final report submitted to the directors of the university restaurant. RESULTS: This research showed that the work activity of the serving maids helped to reveal the different logics of the heterogeneous actors in the design of the work situation under analysis. The work activity, when revealed by an ergonomic intervention, can be an interface during the design process to articulate these different logics and to support the dialog among different design standpoints. Thus, the concept of fixed portioning became a concept of flexible portioning, which provided the serving maids with an increased autonomy level at the counter, thus improving both the quality of services and the working conditions of those involved therewith. CONCLUSIONS: The activity-focused design can be understood as an ongoing, multiple logical process whereby workers bring the design into their workplaces, which reveals aspects of their own activity, thus helping to change the initial concepts. The ergonomic intervention, based on the revealed activity, helps to highlight the existence of different logics and also to support the actors in articulating their own logics during the design process.