Avaliação de irregularidades nos serviços de alimentação do município de Bagé e elaboração de cartilha de boas práticas de manipulação

Abstract

Food safety is the term used to refer to the practice of measures to control the entry of any chemical, physical or biological agent that promotes risk to health or physical integrity of the consumer. Therefore it is the result of the control of all stages of the production chain, from the field to the consumer's table, ensuring the production of safe food. The study aimed to collect data in the Health Surveillance Reports and Bage Control, about irregularities in the supply of services in the period from 2011 to 2014 and complaints made by bajeense population, concerning food products from 2013 and 2014. For the development of work data were obtained from the Municipal Health Department of Bage, the Coordination of Health Surveillance. When analyzing the data it was found that the main problems detected in food services were property without permit or license (expired) where the snack bars had an incidence of 24%; 54% of the bakeries there was poor hygiene; and 40% of grocery food exhibited with the expiry date. According to the complaints, it was observed that the food group that represented the highest percentage of time the complaints were 37% in meat products and 36% milk 36%. The Office of Health Surveillance of Bage County offers since the year 2011 the Good Practices Course for Food Services, and this training is one of the prerequisites for sanitary permit release. From the analysis of data collected in the work, were entered into in the course and was also prepared a booklet of Practice for Food Handling.