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Memorias del Instituto de Investigaciones en Ciencias de la Salud

versão On-line ISSN 1812-9528

Resumo

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.

Palavras-chave : hospitals; food services; sanitary hygienic conditions.

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