CONFESSOR, S. V. A. L. M.; http://lattes.cnpq.br/7688251139537221; CONFESSOR, Saula Virginia Alves de Lima Medeiros.
Résumé:
The change in eating habits, the fast pace of the population's life, the need for food away
from home has been increasing the demand for self-service restaurants, so the collective
food services must adopt procedures that ensure the quality and compliance of food within
the health legislation. From this perspective, the objective was to determine the hygienicsanitary
profile of self-service restaurants in the city of Patos-PB, by performing
microbiological and parasitological analyzes in lettuce (Lactuca sativa) and drinking water
and assess the level of knowledge of the ones who handle the food. Analyzes were
performed following APHA (2001) and Silva et al. (2007). For parasitological examinations,
the techniques described by Hoffmann et al. (1934). Microbiological analyzes of water
followed the Colilert® qualitative method. The level of knowledge of the handlers was
evaluated by applying a structured questionnaire. It was found that 100% of the samples
presented contamination by total coliforms, and 60% presented levels of contamination by
thermotolerant coliforms above the tolerated by the Brazilian legislation. The presence of E.
coli was not detected. In 12% of the samples Salmonella spp were present. In parasitological
analysis 4.0% presented protozoan oocysts. In microbiological water analyzes 56% of the
restaurants presented unfit water for consumption. Regarding the level of knowledge of the
handlers in relation to Good Handling Practices, an average of 89.16% (± 17.89) correct
answers were obtained, demonstrating a satisfactory/appropriate knowledge of food safety.
The study revealed deficiencies in the hygiene and sanitary conditions of the participating
research establishments, mainly due to inadequate practices in food handling and need to
implement measures that conform to the current sanitary norms.