Condições higiênico-sanitárias em unidades de alimentação e nutrição: uma revisão sistemática

Abstract

Good practices are an essential item when it comes to food handling process, they contribute in preventing the occurrence of Foodborne Diseases. The Food and Nutrition Units must meet the requirements set out in the current regulations that deal with sanitary quality in the production of meals. The objective of this study was to investigate the hygienic-sanitary conditions of the Food and Nutrition Units in Brazil. A systematic literature review was carried out in the electronic databases SciELO, LILACS and in the CAPES journals portal in the period from 2015 to 2020. The overall adequacy index for the analyzes by checklist was 50.8%. Failures were found during the hand hygiene process of handlers and equipment used during food handling, as well as contamination by pathogenic microorganisms in hands, equipment and surfaces in several UAN in Brazil. The positive result for the presence of pathogens was 58.54% of the samples. A significant part of the studies identified several inadequacies in the physical structures and irregularities in the hygienic-sanitary conditions of the analyzed places. It was demonstrated the need for constant training and training for food handlers, to enable the offer of safe food, as well as physicalstructural adjustments to meet the standards of Brazilian legislation in force.