Avaliação das condições higiênico-sanitárias do restaurante universitário (RU) do câmpus Londrina da Universidade Tecnológica Federal do Paraná

Abstract

Collective food service requires sanitary and hygienic conditions to ensure that the quality and safety of the handled products are attending the current legislation. The objective of this study was to evaluate the hygienic and sanitary conditions of the University Restaurant of the UniversidadeTecnologica Federal do Parana-campus Londrina. We applied an adapted checklist DRC 275, which is a tool for assessing the sanitary hygienic conditions of food service establishments. The information was obtained through systematic observation of the service during the day, watching the preparation of the meals in order to verify the level of non-compliance with the current legislation and The Good Manufacturing Practices. Two companies that outsourced the food service in the years 2012 and 2013 were watched. It was found a bad condition in the way that the food handlers perform the equipments, utensils and lack of basic standard to operate the procedures. It is suggested that a systematic review of the service should be done through the checklist prepared, so that, from the diagnostic interventions are made with corrective actions to ensure safety for users, with the aim to control the hygiene and as a way of charging non-conformities.