Evaluation of the Implementation of Good Handling Practices in Food and Beverage Areas of Hotels
| Autor: | C. E. Machado, Laissa Benites Medeiros, L. Martello, L. Stangarlin-Fiori, Luisa Helena Hecktheuer, Ana Lúcia Serafim |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
Travel
Food Safety Restaurants Food Handling business.industry media_common.quotation_subject Hygiene Food safety Microbiology Food handling Checklist Beverages Intervention (law) Action plan Humans Operations management Nutritionists Business Listing (finance) Baseline (configuration management) Brazil Food Science media_common |
| Zdroj: | Journal of Food Protection. 78:2043-2051 |
| ISSN: | 0362-028X |
| DOI: | 10.4315/0362-028x.jfp-15-144 |
| Popis: | Because of the major international-level events that have recently been held in Brazil, concerns about the sensory and hygienic-sanitary conditions of food have increased. The objective of this study was to evaluate the implementation of good handling practices in food and beverage areas of hotels, with and without outsourced professional intervention. We evaluated 19 food and beverage areas in hotels in Porto Alegre, Rio do Sul, Brazil, using a checklist that was developed by a municipal surveillance team based on existing laws for good handling practices. The evaluation was done by a skilled professional in the food safety area on two occasions, at the beginning of the study (January to May 2013) and at the end (July to November 2014), and the establishments were classified as good, regular, or poor. After the baseline evaluation, an action plan listing the noncompliance found at each location was given to those responsible for the establishments, and a period of 1 year 6 months was stipulated for improvements to be made. In the repeat evaluation, those responsible for the establishments were asked whether they had hired an outsourced professional to assist them in the improvements. The hotels showed improvement during the repeat evaluation, but a significant increase in the percentage of overall adequacy was seen only in the food and beverages areas of the 12 hotels that used the intervention of an outsourced professional. The better percentage of adequacy in establishments with outsourced professional intervention underlines the importance of an external and impartial view of routine activities in the implementation of good handling practices. |
| Databáze: | OpenAIRE |
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