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Sanitary-higienic conditions of services food and drink hotel in the municipality of Pelotas / RS

By Jacqueline Valle de Bairros

Abstract

O turismo tem apresentado resultados positivos no cen??rio da economia, nos ??ltimos anos, repercutindo na expans??o do mercado hoteleiro. Diante desta expans??o, cresce a preocupa????o com o fornecimento de refei????es seguras do ponto de vista microbiol??gico. O objetivo deste estudo foi realizar um diagn??stico das condi????es higi??nico-sanit??rias do setor de alimentos e bebidas (A&B) dos hot??is no munic??pio de Pelotas/RS e propor interven????es com base nos conceitos de Boas Pr??ticas. Foi aplicado um question??rio tipo ???check list??? em acordo com a Portaria n?? 78/2009 e foram coletadas amostras de superf??cies de equipamentos e utens??lios, m??o dos manipuladores e de um alimento servido diariamente, para a realiza????o de an??lises microbiol??gicas, antes e ap??s a interven????o. Os resultados foram descritos conforme o Compendium of Methods for the Microbiological Examination of Foods segundo a American Public Health Association (APHA). Os crit??rios estabelecidos para an??lise microbiol??gica de alimentos seguiram a RDC n?? 12/2001. Participaram deste estudo quatro hot??is localizados na regi??o central de Pelotas. Os hot??is foram classificados entre os n??veis aceit??vel (entre 50 a 75% de atendimento dos itens) e bom (entre 75 a 90% de atendimento dos itens). Ap??s a interven????o, foram verificadas diferen??as significativas (p<0,05) nas enumera????es de micro-organismos aer??bios e coliformes termotolerantes em rela????o as enumera????es anteriores a interven????o. N??o verificou-se a presen??a para os micro-organismos Salmonella spp., Escherichia coli e Listeria monocytogenes. Conclui-se que ap??s o treinamento, com rela????o ao check list n??o houve uma melhora satisfat??ria das condi????es higi??nico-sanit??rias nos servi??os de A&B, e embora tenha ocorrido a redu????o da carga microbiana, esta n??o foi eficaz para todos os micro-organismos. Sugere-se que medidas de controle com base no conceito de Boas Pr??ticas para os Servi??os de Alimenta????o e treinamento dos funcion??rios devam ser implementadas nestes estabelecimentos.Tourism has shown positive results in the scenario of the economy in recent years, resulting in the expansion of the hotel market. Given this expansion, a growing concern about the supply of safe meals the microbiological point of view. The aim of this study was to perform a diagnosis of the sanitary conditions of the food and beverages (F & B) hotels in the city of Pelotas / RS and propose interventions based on the concepts of Practice. We used a questionnaire type "check list" in accordance with Ordinance No. 78/2009 and samples were collected from surfaces of equipment and utensils, handlers' hands and a food served daily, to perform microbiological analysis before and after intervention. The results were described as the Compendium of Methods for the Microbiological Examination of Foods according to the American Public Health Association (APHA). The criteria for microbiological analysis of food followed RDC n ?? 12/2001. The study included four hotels located in the central region of Pelotas. The hotels have been ranked among the acceptable levels (between 50-75% coverage of the items) and good (between 75-90% coverage of the items). After the intervention, there were significant differences (p <0.05) in the enumeration of micro-aerobic and coliform organisms in relation enumerations prior to intervention. It was not verified for the presence of micro-organisms Salmonella spp. Escherichia coli and Listeria monocytogenes. We conclude that after training, with respect to the check list there has been no satisfactory improvement of sanitary conditions in the services of A & B, and although there was a reduction of the microbial load, this was not effective for all microorganisms. It is suggested that control measures based on the concept of Practice for Food Services and staff training should be implemented in these establishments

Topics: Boas pr??ticas de manipula????o, Controle de qualidade, Higiene dos alimentos, Seguran??a alimentar, Turismo, Good manipulation practices, Quality control, Food hygiene, Food security, Tourism, CNPQ::CIENCIAS DA SAUDE::NUTRICAO
Publisher: Universidade Federal de Pelotas
Year: 2013
OAI identifier: oai:agregador.ibict.br.RI_UFPEL:oai:repositorio.ufpel.edu.br:ri/2702
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