Qualidade higiênico – sanitária de uma unidade de alimentação hospitalar pública: diagnóstico e solução das não conformidades pela ferramenta gerencial 5W2H.

Abstract

In Food and Nutrition Units, the term quality is understood as the supply of food which is free of any contamination, whether physical, chemical or biological, that meet the nutritional needs of the diners and are also likable from the sensory point of view. Among the food services, we highlight those provided within health facilities. In hospitals, diets, and have the purpose of nurturing, also perform the function of restoring the health of patients, serving as an important support tool for medical treatment. Considering that one of the main hospital infection routes are contaminated food, whose main causes are improper sanitary conditions, it is essential to the use of management tools to ensure quality control. In this context, this study aimed to evaluate the sanitary conditions of a public hospital Power Supply Unit for diagnosis and solution of non-compliance through corrective action plans employing the management tool 5W2H. The removal of the hygiene and sanitary diagnosis was made by on-site observation and three applications of a checklist (checklist) containing 189 items taken based on the list of the DRC No. 275/2002 and all determinations of RDC No. 216 / 2004 ANVISA. This survey found 121 items accordingly, 55 non-compliant and 13 items that did not apply to the service. The results revealed a percentage of compliance with Good Manufacturing Practices and 68.75%, the service, classified as group II (Regular). The only item that reached 100% of adequacy was the item 'Responsibility', followed by the item "Raw materials, ingredients and packaging" which reached adequacy 84.61%. Already the lowest percentage of adequacy was found item "Storing and transporting food prepared" (50%) followed by the item "handlers", which obtained percentage of 53.84%. After listed noncompliance of the service, were developed and proposed 17 corrective action plans, based on 5W2H management tool. Corrective actions were thought by the time and cost, proposing measures in the short, medium and long term. It is concluded that there are still limitations in the service that compromise the safety of food offered to patients of the hospital studied. In light of the many risks of contamination, it is extremely important to implement corrective action measures such as those proposed in this study to minimize risks and ensure the safety of the food that is offered by the power unit.