Avaliação da qualidade sanitária de alimentos em instituições de longa permanência para idosos no município de Belo Horizonte

• Ano de defesa: 2018
• Autor(a) principal: Alice Rossi Barbosa
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: Boas práticas de fabricação (bpf); Análise de perigos e pontos críticos de controle (appcc); Instituição de longa permanência para idosos; Segurança de alimentos; Idosos Saúde e higiene; Alimentos Controle de qualidade; Idosos Nutrição; Segurança alimentar; Asilos para idosos
• Link de acesso: http://hdl.handle.net/1843/BUOS-B56NXY

Population aging in the contemporaneity brings the growing demand for the institutionalization of the elderly. Among the responsibilities of the long-term care facilities (LTC) are the preparation and distribution of safe meals to residents. This study aims to analyze the sanitary and hygienic conditions of food services in LTC for the elderly in Belo Horizonte, Brazil. Through a cross-sectional study, the Good Manufacturing Practices (GMP) were assessed, using the National Agency of Sanitary Surveillance (ANVISA) checklist RDC N° 275/2002. This was divided in five thematic blocks. A specific checklist was developed to evaluate all the requirements from the current Brazilian law for food services, RDC N° 216/2004, ANVISA, and the highest-risk items were analyzed based on the classification list of Portaria N° 817/2013, ANVISA. Critical Points (CP) were assessed monitoring: storage cold temperature; time and temperature of meals; food safety knowledge of the food handlers. Through the checklist RDC N°275/2002, from the 33 sampled institutions, 9.1% had more than 75% adequacy of the GMP items, 42.4% between 50% and 75% and 48.5% less than 50%. The blocks referring to Food Handlers and Food Production and Transportation had 69.7% of the institutions with less than 50% adequacy of the items. Considering the Portaria N°817/2013, 63.6% of the LTCs were classified as of unacceptable sanitary conditions (group 5) and 33.4% as poor sanitary conditions (group 4). In the CP storage temperatures, 82.1% of the refrigerators and 79.3% of the freezers had temperatures above 5°C and -18°C, respectively. For the CP time/temperatures of the meals, were out of safe critical limits 16.3% of the meals in the holding period and 75% of the stored meals. The average score of questions answered in the CP food safety knowledge of the food handlers was 57,4%. In conclusion, failures in the structural facilities and food handling can compromise food quality and, thus, the health of the elderly.