Condições higienicossanitárias em serviços de nutrição hospitalar durante período de intervenção

Lize Stangarlin-Fiori; Laissa Benites Medeiros; Ana Lúcia Serafim; Vera Lucia Ponchek; Luisa Helena Rycheki Hecktheuer

doi:10.53393/rial.2017.v76.33547

Vol. 76 (2017), BRIEF COMMUNICATION

Vol. 76 (2017)

Hygienic-sanitary conditions in hospital nutrition services during intervention period

BRIEF COMMUNICATION

https://doi.org/10.53393/rial.2017.v76.33547

Published 2017-01-01

Lize Stangarlin-Fiori⁺⁻
Laissa Benites Medeiros⁺⁻
Ana Lúcia Serafim⁺⁻
Vera Lucia Ponchek⁺⁻
Luisa Helena Rycheki Hecktheuer⁺⁻

Lize Stangarlin-Fiori

Universidade Federal do Paraná, Curitiba, PR

https://orcid.org/0000-0001-7904-904X

Laissa Benites Medeiros

Universidade de Caxias do Sul, RS

Ana Lúcia Serafim

Universidade Federal de Pelotas, Departamento de Nutrição, Pelotas, RS

Vera Lucia Ponchek

Universidade Positivo, Curitiba, PR

Luisa Helena Rycheki Hecktheuer

Universidade Federal de Santa Maria, RS

PDF (Português (Brasil))

Keywords

hand disinfection
sanitary inspection
quality indicators
professional training

How to Cite

1.

Stangarlin-Fiori L, Medeiros LB, Serafim AL, Ponchek VL, Hecktheuer LHR. Hygienic-sanitary conditions in hospital nutrition services during intervention period. Rev Inst Adolfo Lutz [Internet]. 2017 Jan. 1 [cited 2024 Jul. 22];76:1-7. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/33547

Abstract

The objective of the study was to evaluate the hygienic-sanitary conditions in hospital nutrition services during of systematic intervention period based on requirements for personal and environmental hygiene. Fifteen hospital nutrition services were evaluated using a checklist and a microbiological analysis of the hands of food handlers and surfaces in contact with foods, before and after the intervention. The intervention was developed and conducted at the locations for one year by a third-party professional and included three stages: 1) application of checklist and action plan; 2) trainings; 3) monthly visits for motivation of handlers, supervisory technicians, and assistance and supervision in the implementation of the requirements regarding personal and environmental hygiene. The aerobic mesophilic microorganisms were studied as well as Staphylococcus aureus, total coliforms and thermotolerant coliforms. It was found that the personal hygiene and environmental conditions at the hospital nutrition services improved and there was decreased contamination of hands and surfaces after intervention. It was concluded that the systematic intervention by outside professional helped hygienic-sanitary conditions in hospital nutrition services meet the requirements and provide positive changes in the conduct of food handlers.

https://doi.org/10.53393/rial.2017.v76.33547

PDF (Português (Brasil))

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