Programa de Pós-Graduação em Nutrição, Universidade Federal de São Paulo, Rua Botucatu, 862, Vila Clementino, São Paulo, SP 04039-032, Brazil.
Departamento de Ciências da Saúde, Faculdade de Medicina de Ribeirão Preto, Universidade de São Paulo, Avenida Bandeirantes, 3900, Monte Alegre, Ribeirão Petro, SP 01409-900, Brazil.
Food Res Int. 2024 May;183:114201. doi: 10.1016/j.foodres.2024.114201. Epub 2024 Mar 11.
Food services, which must meet the sanitary standards for food production, needed to adapt to COVID-19 protocols in times of pandemic. In this context, the study of food safety assessment tools and sanitary protocols can contribute to the systematization of sanitary control actions and to the understanding how services have adapted to the new requirements. Thus, the present study aims to evaluate the relationships among the results of the assessment tools for food safety and adherence to the sanitary protocol for coping with COVID-19 in food services. Sanitary inspections were performed in 40 food services located in the center of the city of São Paulo - Brazil. Data were collected through the application of four checklists to evaluate the following: i. risk for FBD; ii. Good Handling Practices; iii. the structural requirements; and iv. The implementation of the COVID-19 sanitary protocol. The risk assessment tool was interpreted using a risk score, with each item weighted according to the risk for FBD. The results of the other tools were evaluated using the overall percentage of violated items. The results showed the predominance of high risk of GHP in the food services evaluated and a high percentage of violation of Good Handling Practices and structural requirements. The percentage of violation of the COVID-19 health protocol was moderate in most establishments. The degree of risk showed a high positive correlation with Good Handling Practices violations (Spearman ρ = 0.73; p < 0.001) and structural requirements (Spearman ρ = 0.63; p < 0.001). Regarding the tool for assessing adherence to the COVID-19 sanitary protocol, a moderate correlation was found with the violations of Good Handling Practices (Spearman ρ = 0.65; p < 0.001), with an emphasis on the thematic block relevant to food handlers. This discussion of the relationships among the results of the evaluation tools and their measurements may therefore be useful for improving the application of these tools by professionals involved in inspection activities, allowing the greater systematization of sanitary control actions and contributing to reduced risk of FBD.
餐饮服务必须符合食品生产的卫生标准，在大流行期间需要适应 COVID-19 协议。在这种情况下，食品安全评估工具和卫生协议的研究可以有助于卫生控制措施的系统化，并了解服务机构如何适应新要求。因此，本研究旨在评估食品服务中食品安全评估工具的结果与应对 COVID-19 的卫生协议之间的关系。在巴西圣保罗市中心的 40 家餐饮服务机构进行了卫生检查。通过应用四个清单来收集数据，以评估以下内容：i. FBD 的风险；ii. 良好的处理操作；iii. 结构要求；iv. COVID-19 卫生协议的实施。使用风险评分来解释风险评估工具，每个项目根据 FBD 的风险进行加权。其他工具的结果使用违反项的总百分比进行评估。结果表明，在所评估的餐饮服务中，良好处理操作的高风险占主导地位，违反良好处理操作和结构要求的比例较高。大多数机构违反 COVID-19 卫生协议的比例适中。风险程度与良好处理操作违规（Spearman ρ=0.73；p<0.001）和结构要求（Spearman ρ=0.63；p<0.001）之间呈高度正相关。关于评估遵守 COVID-19 卫生协议的工具，与良好处理操作违规之间存在中度相关性（Spearman ρ=0.65；p<0.001），特别强调与食品处理人员相关的主题。因此，讨论评估工具的结果及其测量之间的关系可能有助于提高参与检查活动的专业人员对这些工具的应用，从而可以更系统地进行卫生控制措施，并降低 FBD 的风险。
