Avaliação das condições higiênicossanitárias das lancherias do Campus da UNISC em Santa Cruz do Sul / RS.

Abstract

The research was aimed to identify if the snack bars located in the Santa Cruz do Sul University – RS campus present hygienic and sanitary conditions to ensure safe food for the consumers. It is about a cross-sectional study, of observational descriptive exploratory character and of quantitative nature held in September 2017 whose sample was composed by nine snack bars and nine employees, one of each establishment, located in the Santa Cruz do Sul/RS campus of the Santa Cruz do Sul University – UNISC. For the collection of data, a checklist was used, adapted from the RDC number 257/2002, with the assortment of 3 groups: low, medium and high risk of food contamination. Also, a questionnaire about Good Manufacturing Practices was elaborated, in which were considered knowledgeable of this tool the employees that scored from 90 to 100% of conformity. In result of the presented percentages, 8 snack bars were classified with medium risk and 1 with high risk, according with the percentage of served items. Of the employees, only 1 reached the percentages established as knowledgeable of the BPF. It is concluded that the snack bars located in the Santa Cruz do Sul/RS campus of the Santa Cruz do Sul University – UNISC present medium and high risk of food contamination, representing risk for the consumers health, as these foods are manipulated in establishments with not enough hygienic and sanitary qualities to ensure food safety for their users. Therefore, improvements in the establishments are necessary, as well as awareness and training for the workers in the area, as many of the found unconformities are result of the lack of information from the employees. It is necessary a greater involvement of the Institution, both in establishment supervision actions and incentive in the professional training of the owners and food handlers, as it could offer several courses in different areas of health, with the purpose of improving the quality of service offered and preserve the health of the consumers.