SciELO - Scientific Electronic Library Online

 
vol.16 issue2Plant extracts of three species of the genus Baccharis induce human mononuclear cells proliferationSociodemographic and clinical characteristics of patients with lupus nephritis. Barranquilla, Colombia author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

  • Have no cited articlesCited by SciELO

Related links

  • Have no similar articlesSimilars in SciELO

Share


Memorias del Instituto de Investigaciones en Ciencias de la Salud

On-line version ISSN 1812-9528

Abstract

FERNANDEZ, Ninfa et al. Sanitary hygienic conditions based on the WHO five keys of hospitals food services of the department of Caaguazu, Paraguay. Mem. Inst. Investig. Cienc. Salud [online]. 2018, vol.16, n.2, pp.21-31. ISSN 1812-9528.  https://doi.org/10.18004/mem.iics/1812-9528/2018.016(02)21-031.

Prevention of foodborne diseases (FBD) in hospitals is related to food hygiene and good manufacturing practices (GMP). The objective of this observational descriptive cross-sectional study was to evaluate the sanitary hygienic conditions of the food services of hospitals of the department of Caaguazú, Paraguay. All hospitals (n= 12) with food services and their food handlers (n= 26) were included. Questionnaires elaborated based on the Mercosur Resolution 80/96 on good manufacturing practices (GMP), WHO "Five Keys for the safety of food” in addition to socio-demographic data of the food handlers were used. The 33.3% of those responsible for the food services reported not following the recommendations on hand washing, 41% of the garbage dumps in the kitchen were dirty (key 1), 25% of the handlers used the same utensils to handle raw and cooked foods and 41.7% did not apply appropriate methods for tasting (key 2). All reported total cooking of the food, only 16.7% had records of the food internal temperature (key 3). For foods with dressings, 83.3% does not limit the exposure to dangerous temperature (key 4). The FIFO is not used in 33.3% of cases and 25% of handlers reported washing fruits and vegetables according to safety indications (key 5). Hygienic-sanitary deficiencies in the food services were found, probably attributed to the poor training in GPM of handlers, and poor regulations in the services.

Keywords : hospitals; food services; sanitary hygienic conditions.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )