Avaliação das condições higiênico-sanitárias e das temperaturas dos alimentos em serviços de alimentação no município de Itaqui/RS

Abstract

The growth and development of the market segment that offers meals outside the home is notorious. In this regard, the control of the hygienic-sanitary conditions in the areas in which the food is prepared constitutes a critical point, since contaminations can be introduced in the several stages of the preparation. The objective of this study was to verify the hygienic conditions and to monitor the temperature of food from 48 food services in the municipality of Itaqui / RS. Three Food and Nutrition Units (FNU) were evaluated through a checklist proposed by Ordinance No. 817/2013. The temperature of the hot and cold preparations was checked at the beginning and at the end of the distribution. In the general evaluation, regarding the level of inadequacy, the three FNUs evaluated were classified in category 5, in which critical flaws were observed, with the general average of inadequacies score of 1435.45 points. The temperatures of the hot preparations remained above that prevailing by the legislation during the distribution. Cold preparations showed temperatures up to 21.43 ° C, higher than allowed by sanitary legislation. With this study it was observed that the UANs presented critical flaws related to the good practices that can cause the contamination of the prepared foods in these units and risks to the health of the consumers.