Avaliação das condições higiênico-sanitárias, microbiológicas e nível de conhecimento de manipuladores de alimentos de lanchonetes na cidade de Itaqui, Rio Grande do Sul

Abstract

The preference of consumers for more convenient meals, influenced the market, and the growth of such services, issues related to security of food, the prevention of food outbreaks and getting safe food have become indispensable. This study aimed to evaluate the hygienic-sanitary and microbiological adequation,and the degree of knowledge on food safety for food handlers of eateries in the city of Itaqui/RS. They were evaluated six snack bars in which we applied the checklist relating to hygienic sanitary standards of Ordinance 78/2009 and a questionnaire with semi-structured questions covering topics such as: socio economic characteristics, knowledge of food contamination, foodborne illness and training of food handler. Also were collected samples from cutting boards surface for further analysis of the total count aerobic mesophilic, Staphylococcus aureus and fecal coliform counts. For obtaining the results of adequation of establishments, were accounted for the percentage of conforming items and the percentage of non-conforming items in accordance with current legislation. Being thus established, Satisfactory Group 76-100% of adequacy, Regular group between 51 and 75% of adequacy and Unsatisfactory Group up to 50% of adequacy in accordance with ANVISA Standards (2002). In implementing the checklist can be observed that the snack bars of the city of Itaqui/RS need extremely a good practice program implemented in their establishments, as at various variables evaluated, among which stand out the Sanitation, Preparation of food, Manipulators and Responsibilities, the high degree of non-conformity is due by no knowledge of the handlers in the activities which they are responsible. The biggest were non-conformity observed in the question handlers, because 100% of the assessed snack food handlers have no license or training to be able to handle food, a factor that may have influenced the high degree of non-conformities in this regard, demonstrating the biggest need corrective measures to terminate or mitigate the risks of DTA. In application of the questionnaire for food handlers, can be highlighted the low education degree, 50% of food handlers have not completed high school, and 50% have not completed elementary school. Soon after obtaining the results, we were able to get a sense of how much the evaluated snack bars are in non-conformity with legislation, due to several factors related to infrastructure, handlers and especially in the hygienic-sanitary establishments, as evidenced in the microbiological analyzes on cutting boards that have obtained positive result for Count Total Aerobic Mesophiles and Staphylococcus aureus. The results demonstrate that the implementation of best practice and training of handlers aimed at adapting the existing rules and the safety of the food produced is required.