Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

Abstract The purpose of this study was to evaluate intervention strategies for the reduction of microbiological contamination on the hands of food handlers. The study was conducted from January 2009 to December 2014 at a food and nutrition company in Curitiba, Brazil. Samples from the hands of 877 handlers were collected for microbiological analysis. The intervention strategies applied during each year were: 2009, substitute the use of odorless liquid soap and an antiseptic product by one product; 2010, was increasing the staff of technical supervisors and conducting biannual training; 2011 was to move the lavatories for handwashing, and the use of 70% alcohol gel; 2012, was to increase the frequency of the training of food handlers; 2013, was new weekly monitoring, to evaluation of the use of bactericide soap; 2013 and 2014 was implemented an internal program to verify food production. The intervention introduced in 2011 the 2012 and 2013 the 2014 reduced the contamination of the hands of food handlers. The use of 70% alcohol gel, the moving of the location of the lavatories, weekly monitoring of the use of bactericide soap and implementation of the internal program, were the strategies that contributed the most to the reduction of the microbial

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

Abstract The purpose of this study was to evaluate intervention strategies for the reduction of microbiological contamination on the hands of food handlers. The study was conducted from January 2009 to December 2014 at a food and nutrition company in Curitiba, Brazil. Samples from the hands of 877 handlers were collected for microbiological analysis. The intervention strategies applied during each year were: 2009, substitute the use of odorless liquid soap and an antiseptic product by one product; 2010, was increasing the staff of technical supervisors and conducting biannual training; 2011 was to move the lavatories for handwashing, and the use of 70% alcohol gel; 2012, was to increase the frequency of the training of food handlers; 2013, was new weekly monitoring, to evaluation of the use of bactericide soap; 2013 and 2014 was implemented an internal program to verify food production. The intervention introduced in 2011 the 2012 and 2013 the 2014 reduced the contamination of the hands of food handlers. The use of 70% alcohol gel, the moving of the location of the lavatories, weekly monitoring of the use of bactericide soap and implementation of the internal program, were the strategies that contributed the most to the reduction of the microbial

Refeições servidas em unidade de alimentação e nutrição: uma avaliação da saúde dos trabalhadores

Objective: To evaluate the nutritional composition of meals served at a Food and Nutrition Service in relation to the nutritional parameters established by the Worker’s Food Program, and to evaluate the risk factors associated to the non-communicable chronic diseases found among the beneficiaries of the service. Methods: An observational, cross-sectional and descriptive study conducted at the Food and Nutrition Service, located at a company that provides automotive services in the municipality of Curitiba, Paraná (PR), in October 2014. For data collection, information regarding the nutritional composition of meals served at midday was gathered. An anthropometric evaluation was conducted, and a questionnaire was applied to evaluate the lifestyle of 19 company employees. Results: In general, the total energy value (1,311.7 Kcal), proteins (19%), total fats (32%), fibers (21.14 g), sodium (1,828.6 mg), and the percentage of calories from proteins (12%) in the meals served were above the limits established by the Worker’s Food Program. It was found that 53% of the employees were overweight, 21% were smokers, 58% did not practice physical activity, and 32% presented some pathological condition, with the diagnosis of arterial hypertension reported by all the employees. Conclusion: The meals served at the Food and Nutrition Service evaluated did not meet the parameters established for worker’s nutrition, which could harm the health of beneficiaries, when associated to the main risk factors found among them, such as excess weight, sedentary lifestyle, and prevalence of arterial hypertension, besides the lack of compliance with Brazilian labor laws.Objetivo: Evaluar la composición nutricional de las comidas de la Unidad de Alimentación y Nutrición respecto los parâmetros de nutrición establecidos en el Programa de Alimentación Del Trabajador y evaluar los factores de riesgo asociados a las Enfermedades Crónicas No Trasmisibles de los beneficiados. Métodos: Se realizó un estudio observacional, transversal y descriptivo en una Unidad de Alimentación y Nutrición localizada en una empresa del sector de servicio automotriz, en el município de Curitiba-PR en octubre de 2014. Para la recogida de datos se obtuvieron informaciones respecto la composición nutricional de las comidas servidas en el almuerzo durante un mes. Se realizó la evaluación antropométrica y se aplicó un cuestionario para evaluar el estilo de vida de 19 empleados de la empresa. Resultados: En la media general, el valor energético total (1.311,7 Kcal), proteínas (19%), las grasas totales (32%), las fibras (21,14 g), el sodio (1828,6 mg) y el porcentual proteicocalórico (12%) de las comidas estaban por encima de los limites establecidos en el Programa de Alimentación del Trabajador. Se constató que el 53% de los trabajadores tenían sobrepeso, el 21% eran fumadores, el 58% no practicaban actividad física, el 32% presentaban alguna patología y el diagnostico de hipertensión arterial fue relatado por todos los trabajadores. Conclusión: Las comidas de la Unidad de Alimentación y Nutrición evaluada eran inadecuadas para los parámetros establecidos para la alimentación del trabajador lo que puede perjudicar a la salud de los beneficiarios al asociarlas a los principales factores de riesgo encontrados como el sobrepeso, el sedentarismo y la prevalência de hipertensión arterial además del no cumplimiento de la legislación brasileña de trabajo.Objetivo: Avaliar a composição nutricional das refeições servidas em uma Unidade de Alimentação e Nutrição em relação aos parâmetros nutricionais estabelecidos pelo Programa de Alimentação do Trabalhador e avaliar os fatores de risco associados às Doenças Crônicas Não Transmissíveis existentes nos beneficiados. Métodos: Realizou-se estudo observacional, transversal e descritivo em uma Unidade de Alimentação e Nutrição, localizada em uma empresa do setor de prestação de serviços automotivos, no município de Curitiba-PR, em outubro de 2014. Para a coleta de dados, obtiveram-se informações referentes à composição nutricional das refeições servidas no período do almoço, durante um mês. Realizou-se avaliação antropométrica e aplicou-se um questionário para avaliar o estilo de vida de 19 funcionários da empresa. Resultados: Na média geral, o valor energético total (1.311,7 Kcal), proteínas (19%), gorduras totais (32%), fibras (21,14 g), sódio (1828,6 mg) e o percentual proteico-calórico (12%) das refeições estavam acima dos limites estabelecidos pelo Programa de Alimentação do Trabalhador. Constatou-se que 53% dos funcionários estavam com sobrepeso, 21% eram fumantes, 58% não praticavam atividade física e 32% apresentavam alguma patologia, sendo o diagnóstico de hipertensão arterial relatado por todos os funcionários. Conclusão: As refeições servidas na Unidade de Alimentação e Nutrição avaliada estavam inadequadas aos parâmetros estabelecidos para a alimentação do trabalhador, o que pode acarretar prejuízo à saúde dos beneficiários quando associado aos principais fatores de riscos encontrados, como sobrepeso, sedentarismo e prevalência de hipertensão arterial, além do não cumprimento à legislação trabalhista brasileira