Avaliação das Condições Higiênico-sanitárias de Serviços de Alimentação do Município de Unaí-MG: Antes e Depois

Seguranca do Alimento e um requisito obrigatorio no segmento de servico de alimentacao, de forma a garantir a oferta de alimentos de qualidade e sem riscos a saude dos consumidores. O objetivo do trabalho foi realizar o diagnostico de estabelecimentos de servicos de alimentacao em relacao as Boas Praticas de Fabricacao na cidade de Unai, MG e avaliar se as intervencoes realizadas foram efetivas. Foi realizado um estudo descritivo de amostragem por conveniencia. A metodologia consistiu nas seguintes etapas: a) palestra de sensibilizacao; b) aplicacao de checklistinicial e relatorio de diagnostico inicial; c) plano de acao; d) treinamento sobre Boas Praticas; e) consultorias in loco; f) aplicacao de checklist final e relatorio de diagnostico final; g) supervisao final e relatorio de auditoria. Houve adesao de 13 empresas ao programa. Pode-se observar que a media geral de conformidades no diagnostico inicial foi de 57% e, apos as intervencoes e treinamento foi de 79%. Houve uma diminuicao de 23% das nao conformidades nos estabelecimentos. Comprovou-se que as acoes de intervencao foram significativas em dez empresas pelo teste exato de Fisher (p < 0,05). As maiores dificuldades encontradas, na maioria dos estabelecimentos, foram insuficientes controles essenciais durante a preparacao e manutencao dos alimentos preparados e ausencia de capacitacoes para os manipuladores de alimentos. Conclui-se que houve melhorias higienico-sanitarias para todos os estabelecimentos e que as intervencoes realizadas foram, em geral, efetivas para adequacoes as Boas Praticas. Palavras-chave: Boas Praticas de Manipulacao. Capacitacao. Servicos de Alimentacao.   Abstract Food Safety is a mandatory requirement in the food service segment in order to ensure the quality food provision and without risks to the consumers' health. The objective of this study was to perform the diagnosis of food service establishments in relation to Good Manufacturing Practices in the city of Unai, MG, and to evaluate if the interventions were effective. A descriptive sampling study was conducted for convenience. The methodology consisted of the following steps: a) awareness-raising lecture; b) application of initial check list and initial diagnostic report; c) plan of action; d) training on good practices; e) on-site consultancy; f) application of final check list and final diagnostic report; g) final supervision and audit report. There were 13 companies joining the program. It was observed that the overall compliance mean at the initial diagnosis was 57% and after the interventions and training, it was 79%. There was a 23% decrease in non-conformities in the establishments. It was verified that the intervention actions were significant in ten companies by the Fisher's exact test (p <0.05). The major difficulties encountered in most establishments were insufficient essential controls during the preparation and maintenance of prepared foods and lack of training for food handlers. It was concluded that there were hygienic-sanitary improvements for all the establishments and that the interventions performed were, in general, effective for adaptations to Good Practices. Keywords: Good Manipulation Practices. Training. Food Services.