Avaliação das condições higiênico-sanitárias no açougue de um hipermercado em um município da Baixada Santista / Evaluation of hygienic-sanitary conditions in the butcher of a hypermarket in a municipality of Baixada Santista

As boas práticas nos serviços de alimentação são imprescindíveis para a garantia de qualidade e segurança dos alimentos. Objetivou-se nesta pesquisa avaliar as condições higiênico-sanitárias de um açougue em hipermercado no município de Guarujá-SP. O estudo de caráter observacional foi realizado in loco, e teve como ferramenta de pesquisa o check-list baseado nas portarias RDC 275/2002 e RDC 216/2004 da ANVISA, e logo após a avaliação foi coletado dez amostras dos principais pontos críticos do setor para análise microbiológica. Observou-se no estabelecimento que, mesmo atendendo uma grande porcentagem de conformidades em relação às boas práticas, foram detectadas dez amostras positivas para diversas bactérias Gram e Gram +, o que pode representar risco eminente à segurança dos alimentos.(AU)

Good practices in food services are essential for quality assurance and food safety. The objective of this research was to evaluate the hygienic-sanitary conditions of a butcher shop in a hypermarket in Guarujá-SP. The observational study was carried out on site, and had as research tool the checklist based on ANVISA RDC 275/2002 and RDC 216/2004, and shortly after the evaluation was collected ten samples of the main critical points of the sector. for microbiological analysis. It was observed that even meeting a high percentage of compliance with good practices, the establishment presented the ten positive samples for several gram and gram + bacteria which may represent an imminent risk to food safety.(AU)

Food Safety Conditions in Home-Kitchens: A Cross-Sectional Study in the Federal District/Brazil.

This study aimed to analyze the food safety conditions in home kitchens from the Brazilian Federal District. A previously validated instrument composed of 77 items (in four blocks) was used to evaluate the safety conditions in home kitchens. A survey was carried out with on-site application with 226 home kitchens' food handlers in the Federal District, Brazil to evaluate Brazilian home kitchens' good practices. Of the home kitchen food handlers, most of them were female (64.6%), had completed undergraduate education (29.2%), and were 45-59 years old (23.5%). The visited households had an average of 3.38 ± 1.48 residents that ate some of their meals at home, and 40% declared the monthly family income to be between 5 and 15 Brazilian minimum wages (MW). Regarding the reliability of the instrument, from the KR-20 test, it was verified that the instrument presents good internal consistency (α = 0.758). According to the instrument classification, the home kitchens' sample was considered as at a medium risk of food contamination (46.5% of them presented from 51 to 75% of conformities to the instrument). There was a statistical difference between house-kitchens with a family income from zero to one minimum wage (MW) and those receiving from 5 to 15 MW (p = 0.017), as well as between those from zero to one MW and who earn above 15 MW (p = 0.009). The result of the on-site evaluation shows that the instrument was able to measure food safety conditions in Brazilian Federal District domestic kitchens. Such findings can contribute positively to the development of actions in health education that help in the adoption of good practices of food manipulation and, consequently, in the reduction in foodborne disease outbreaks in residences.

Avaliação das condições higiênico-sanitárias no açougue de um hipermercado em um município da baixada santista / Evaluation of hygienic-sanitary conditions in the butcher of a hypermarket in a municipality of baixada santista

As boas práticas nos serviços de alimentação são imprescindíveis para a garantia de qualidade e segurança dos alimentos. Objetivou-se nesta pesquisa avaliar as condições higiênico-sanitárias de um açougue em hipermercado no município de Guarujá-SP. O estudo de caráter observacional foi realizado in loco, e teve como ferramenta de pesquisa o check-list baseado nas portarias RDC 275/2002 e RDC 216/2004 da ANVISA, e logo após a avaliação foi coletado dez amostras dos principais pontos críticos do setor para análise microbiológica. Observou-se no estabelecimento que, mesmo atendendo uma grande porcentagem de conformidades em relação às boas práticas, foram detectadas dez amostras positivas para diversas bactérias Gram ­ e Gram +, o que pode representar risco eminente à segurança dos alimentos

Good practices in food services are essential for quality assurance and food safety. The objective of this research was to evaluate the hygienic-sanitary conditions of a butcher shop in a hypermarket in Guarujá-SP. The observational study was carried out on site, and had as research tool the checklist based on ANVISA RDC 275/2002 and RDC 216/2004, and shortly after the evaluation was collected ten samples of the main critical points of the sector. for microbiological analysis. It was observed that even meeting a high percentage of compliance with good practices, the establishment presented the ten positive samples for several gram ­ and gram + bacteria which may represent an imminent risk to food safety

Avaliação das condições higiênico-sanitárias no açougue de um hipermercado em um município da Baixada Santista / Evaluation of hygienic-sanitary conditions in the butcher of a hypermarket in a municipality of Baixada Santista

As boas práticas nos serviços de alimentação são imprescindíveis para a garantia de qualidade e segurança dos alimentos. Objetivou-se nesta pesquisa avaliar as condições higiênico-sanitárias de um açougue em hipermercado no município de Guarujá-SP. O estudo de caráter observacional foi realizado in loco, e teve como ferramenta de pesquisa o check-list baseado nas portarias RDC 275/2002 e RDC 216/2004 da ANVISA, e logo após a avaliação foi coletado dez amostras dos principais pontos críticos do setor para análise microbiológica. Observou-se no estabelecimento que, mesmo atendendo uma grande porcentagem de conformidades em relação às boas práticas, foram detectadas dez amostras positivas para diversas bactérias Gram – e Gram +, o que pode representar risco eminente à segurança dos alimentos.

Good practices in food services are essential for quality assurance and food safety. The objective of this research was to evaluate the hygienic-sanitary conditions of a butcher shop in a hypermarket in Guarujá-SP. The observational study was carried out on site, and had as research tool the checklist based on ANVISA RDC 275/2002 and RDC 216/2004, and shortly after the evaluation was collected ten samples of the main critical points of the sector. for microbiological analysis. It was observed that even meeting a high percentage of compliance with good practices, the establishment presented the ten positive samples for several gram – and gram + bacteria which may represent an imminent risk to food safety.

Binômio tempo-temperatura na produção de pizzas prontas para consumo / Binomial time-temperature production of pizzas ready for consumption

Este trabalho teve por objetivo avaliar o tempo e a temperatura da exposição dos recheios de pizzas prontas para consumo, bem como as condições higienicossanitárias das áreas de produção no varejo em diferentes estabelecimentos. Foram selecionados cinco estabelecimentos do município de Santos - SP que preparam, comercializam e distribuem pizzas no varejo. Houve mensuração do tempo e das temperaturas do ambiente, do fomo, da pizza pronta pré e pós-cocção, da exposição dos recheios após disposição em suas linhas de produção. Os recheios ficaram expostos em média 5 horas e 11 minutos em ambiente com temperatura média de 29°C, sendo a temperatura média dos recheios frios de 20°C e dos recheios quentes de 2l°e. A cocção das pizzas ocorreu em média durante três minutos e a temperatura pós-cocção média foi de 48°C. Os resultados sugerem que o binômio tempo/ temperatura de exposição dos recheios empregados na montagem das pizzas, estão em desacordo com as recomendações legais vigentes, indicando que a pizza se apresenta como uma preparação de risco para consumo, sendo necessárias a implantação e adaptação dos estabelecimentos às Boas Práticas de Fabricação de Alimentos. (AU)

This study aimed to evaluate the time and temperature of exposure of fillings pizzas ready for consumption, and hygienic sanitary conditions of retail production areas in different establishments. Five establishments in the city of Santos were selected - SP which prepare, sell and distribute pizzas at retail. There was measurement of time and ambient temperatures, the oven, the pizza ready pre and post-cooking, the exposure of fillings after disposal in their production lines. The fillings were exposed on average 5 hours and 11 minutes in an environment with an average temperature of 29°C, the average temperature of the cold fillings 20°C and 21°C hot fillings, The cooking of pizzas occurred on average for three minutes and the average post -cooking temperature was 48°e. The results suggest that the binomial time / temperature exposure of fillings used in the assembly of the pizzas, are at odds with current legal recommendations, indicating that the pizza is presented as a risk of preparation for consumption, requiring the implementation and adaptation of establishments Food to I Good Manufacturing Practices. (AU)