Hygienic-Sanitary Conditions of Hospital Nutrition Services in Southern Brazil
Rev. Inst. Adolfo Lutz (Online)
; 79: 1-7, 31 mar. 2020. tab
Article
in English
| LILACS, CONASS, Coleciona SUS, Sec. Est. Saúde SP, SESSP-ACVSES, SESSP-IALPROD, Sec. Est. Saúde SP, SESSP-IALACERVO
| ID: biblio-1342935
Responsible library:
BR91.2
Localization: BR76.1; P / BR92.1; P
ABSTRACT
This study evaluated the good handling practices in the ten Hospital Nutrition Services of the respective hospitals in the South of Brazil, classified as general hospitals. For data collection, there was used a Checklist for Good Handling Practices for Food Services based on current legislation. Among the results, the average of adequacy of the hospitals stand out, showing that the items related to responsibilities and edifications had the lowest adequacies, 67% and 73%, respectively, followed by the food handler block, with 76% of adequacies. The block referring to food handlers showed that few of them sanitize the hands during the change of activity. The classification of hospitals in relation to Good Handling Practices was satisfactory, however, greater failure was observed related to the practices of the food handlers, which are crucial for the safety of food produced in Hospital Nutrition Services. (AU)
RESUMO
Este estudo avaliou as boas práticas de manipulação em 10 serviços de nutrição e dietética de hospitais do Sul do Brasil, classificados como hospital geral. Para a coleta de dados, utilizou-se uma Lista de Verificação em Boas Práticas para Serviços de Alimentação baseada na legislação vigente. Dentre os resultados destacam-se a média de adequação dos hospitais, mostrando que os itens relacionados a responsabilidades e edificações apresentaram as menores adequações, 67% e 73%, respectivamente, seguidos com o bloco de manipuladores, com 76% de adequações. O bloco referente aos manipuladores de alimentos mostrou que poucos deles higienizam as mãos durante a troca de atividade. A classificação dos hospitais em relação à Boas Práticas de Manipulação foi satisfatória, no entanto, observou-se que falta o cumprimento de alguns itens, relacionados com as práticas dos manipuladores, que são cruciais para a segurança dos alimentos produzidos nos serviços de alimentação. (AU)
Full text:
Available
Collection:
National databases
/
Brazil
Health context:
SDG3 - Health and Well-Being
Health problem:
Target 3.9: Reduce the amount of deaths produced by dangerous chemicals and the pollution of the air, water and soil
Database:
CONASS
/
LILACS
/
Sec. Est. Saúde SP
/
SESSP-ACVSES
/
SESSP-IALACERVO
/
SESSP-IALPROD
/
Coleciona SUS
Main subject:
Quality Control
/
Brazil
/
Food Hygiene
/
Food Handling
/
Food Service, Hospital
/
Hospitals
Country/Region as subject:
South America
/
Brazil
Language:
English
Journal:
Rev. Inst. Adolfo Lutz (Online)
Year:
2020
Document type:
Article
Institution/Affiliation country:
Universidade Federal de Ciências da Saúde de Porto Alegre/BR
/
Universidade Federal de Santa Maria/BR
/
Universidade Federal do Rio Grande do Sul/BR