Boas práticas de manipulação para serviço de alimentação em uma instituição Psicossocial

Abstract

The aim of this study was to evaluate and promote good handling practices for food services in a psychosocial institution of Itaqui / RS. This is a descriptive design study in which the diagnosis about the food service features of the Psychosocial Care Center and its sanitary hygienic conditions was performed. To evaluate the characteristics of the service, a itself questionnaire was applied in April 2016 and to evaluate and rank as to the hygienic issues the instrument in a list form with evaluation list and together with the action plan were used, this was implemented in April and May 2016. After Making the diagnosis, the action plan was prepared and delivered to the Center and some of the suggested improvements were made in May 2016. In the first evaluation of hygienic conditions it was obtained 11% of overall suitability, ranking the service as "very bad". Although on the second evaluation the adequacy percentage has improved by 25%, the service was classified as "bad". The item with waste management obtained 100% adequacy after the intervention and was classified as "excellent". The change in percentage was due to the improvements made and the offer of training in good handling practices.