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Avaliação de procedimentos e práticas de higiene pessoal em estabelecimentos de venda a retalho de géneros alimentícios de origem animal
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Abstract(s)
Os manipuladores de alimentos, pelo contacto direto que mantém com os géneros alimentícios, são uma das principais fontes de contaminação cruzada. Assim, a formação em higiene e segurança dos alimentos revela-se essencial para obter alimentos seguros e de boa qualidade.
O principal objetivo deste estudo foi avaliar os procedimentos e práticas de higiene pessoal em estabelecimentos de venda a retalho de produtos de origem animal. Para isso, 140 manipuladores de alimentos foram entrevistados em 56 talhos e 17 peixarias, e em cada estabelecimento foi realizada uma auditoria higio-sanitária, considerando requisitos específicos.
Nas peixarias, 70% dos manipuladores de alimentos tinham entre 18 e 45 anos, 44% completaram o 12º ano de escolaridade e trabalhavam nessa atividade há menos de 5 anos. Nos talhos, cerca de 58% dos manipuladores de alimentos tinham mais de 45 anos e trabalhavam há mais de 26 anos nesse setor de atividade. Verificou-se ainda, que existiam mais homens a trabalhar nos talhos (90%), enquanto nas peixarias trabalhavam mais mulheres (89%).
Das questões realizadas durante a entrevista, 3 obtiveram mais de 86% de respostas corretas, e cerca de 30% dos manipuladores de alimentos identificaram corretamente Staphylococcus aureus, como possível agente de contaminação de alimentos. A maioria dos manipuladores de carne (86%) e de peixe (96%) indicaram que a solução antissética não substitui a lavagem das mãos e 35% dos manipuladores de carne afirmaram não utilizar luvas pela falsa sensação de segurança associada. Estes resultados podem ser explicados pela informação divulgada durante a pandemia de COVID-19 e pela recente participação dos manipuladores de alimentos em ações de formação sobre higiene e segurança dos alimentos. As análises microbiológicas para monitorização da higienização das mãos dos manipuladores de alimentos eram realizadas frequentemente, em 84% dos talhos e 76% das peixarias. No entanto, os manipuladores de alimentos revelaram não entender o propósito dessas análises, a relação com a higienização das mãos e com a contaminação cruzada.
A auditoria higio-sanitária revelou que 20% dos estabelecimentos não apresentavam água quente no lava-mãos, mas cerca de 70% dos manipuladores de alimentos cumpriam a duração estipulada pela Organização Mundial de Saúde para a higienização das mãos.
No geral observou-se um bom nível de conhecimentos e práticas de higiene e segurança dos alimentos, todavia, nas peixarias obtiveram-se melhores resultados do que nos talhos. Estas estavam maioritariamente integradas em hipermercados com infraestruturas e equipamentos adequados, e empregavam manipuladores de alimentos mais novos, com um grau de escolaridade mais elevado.
ABSTRACT - Specific personal hygiene practices assessment of food handlers in retail establishments - Fishmongers and butchers, due to their direct contact with food, are an important source of food cross-contamination. Therefore, their training in food hygiene and safety has been proved essential to get food of the highest quality and safety. In this work, specific personal hygiene procedures and practices among food handlers in food of animal origin retail establishments were assessed. One hundred and forty food handlers were interviewed in 56 butcher shops and 17 fresh fish retail shops for data collection and an audit was performed considering specific hygiene requisites. Results revealed that 70% of the fishmongers were aged between 18 to 45 years old, 44% of them have a high school degree and have worked for less than 5 years in that activity. In contrast, 58% of the butchers were over 45 years old and have been working in the field for over 26 years. Additionally, while 90% of the food handlers were men in butcher shops, contrastingly in fish retail shops 89% were women. Results of knowledge assessment showed a rate of 86% of correct answers, in 3 of the questions, approximately 30% of food handlers having correctly identified transmission route of Staphylococcus to foods. Furthermore, most of the workers (86% of the butchers and 96% of the fishmongers) have proven to know that the antiseptic hand solution cannot replace hand washing. 35% of the butchers didn’t wear gloves because it gives them a false sense of hygiene. These results might be a consequence of COVID-19 as well as the recent training in food hygiene and safety. Microbiological analysis of the hands of food handlers was routinely performed in 84% of the butcher shops and 76% of the fish retail shops. Nevertheless, food handlers revealed not to understand the purpose of this analysis and its relation with hand washing and cross contamination. Audit results demonstrated that 20% of the operators lacked hot water in their hand-washing facilities. Approximately 70% of food handlers wash their hands for at least thirty seconds. Taken together, our study results were satisfactory and allow us to conclude that a good level of food hygiene and safety exist in the assessed food retail establishments. However, fish retail shops revealed an higher level of positive results because most of them are located within supermarkets, employing younger food handlers with a higher level of education and also with a better access to infrastructural conditions.
ABSTRACT - Specific personal hygiene practices assessment of food handlers in retail establishments - Fishmongers and butchers, due to their direct contact with food, are an important source of food cross-contamination. Therefore, their training in food hygiene and safety has been proved essential to get food of the highest quality and safety. In this work, specific personal hygiene procedures and practices among food handlers in food of animal origin retail establishments were assessed. One hundred and forty food handlers were interviewed in 56 butcher shops and 17 fresh fish retail shops for data collection and an audit was performed considering specific hygiene requisites. Results revealed that 70% of the fishmongers were aged between 18 to 45 years old, 44% of them have a high school degree and have worked for less than 5 years in that activity. In contrast, 58% of the butchers were over 45 years old and have been working in the field for over 26 years. Additionally, while 90% of the food handlers were men in butcher shops, contrastingly in fish retail shops 89% were women. Results of knowledge assessment showed a rate of 86% of correct answers, in 3 of the questions, approximately 30% of food handlers having correctly identified transmission route of Staphylococcus to foods. Furthermore, most of the workers (86% of the butchers and 96% of the fishmongers) have proven to know that the antiseptic hand solution cannot replace hand washing. 35% of the butchers didn’t wear gloves because it gives them a false sense of hygiene. These results might be a consequence of COVID-19 as well as the recent training in food hygiene and safety. Microbiological analysis of the hands of food handlers was routinely performed in 84% of the butcher shops and 76% of the fish retail shops. Nevertheless, food handlers revealed not to understand the purpose of this analysis and its relation with hand washing and cross contamination. Audit results demonstrated that 20% of the operators lacked hot water in their hand-washing facilities. Approximately 70% of food handlers wash their hands for at least thirty seconds. Taken together, our study results were satisfactory and allow us to conclude that a good level of food hygiene and safety exist in the assessed food retail establishments. However, fish retail shops revealed an higher level of positive results because most of them are located within supermarkets, employing younger food handlers with a higher level of education and also with a better access to infrastructural conditions.
Description
Dissertação de Mestrado Integrado em Medicina Veterinária
Keywords
Manipuladores de alimentos Formação em higiene e segurança dos alimentos Higiene pessoal Auditoria higio-sanitária Food handlers Food hygiene and safety training Personal hygiene Audit
Pedagogical Context
Citation
Oliveira IS. 2022. Avaliação de procedimentos e práticas de higiene pessoal em estabelecimentos de venda a retalho de géneros alimentícios de origem animal [dissertação de mestrado]. Lisboa: FMV-Universidade de Lisboa
Publisher
Universidade de Lisboa, Faculdade de Medicina Veterinária