Health risk behavior of university restaurant users in Niteroi County, RJ, Brazil: Comportamentos de risco sanitario de usuarios de um restaurante universitario na cidade de Niteroi, RJ, Brasil.(FOOD FOR COLLECTIVES)

The concern with the hygienic-sanitary quality of meals offered in different food services never ceases to exist. The aim of the current study is to evaluate health risk behaviors presented by university restaurant users at the time they serve themselves the meals. The herein adopted methodology was...

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Bibliographic Details
Published in:Demetra: Alimentação, Nutrição e Saúde Nutrição e Saúde, 2019-03, Vol.14 (1), p.1
Main Authors: Gama, Jessica Lourengo, De Azevedo Medeiros, Maria Das Gragas Gomes, Chagas, Raiza Soares Oliveira
Format: Article
Language:Spanish
Subjects:
Case studies
Education
Food contamination
Health aspects
Hygiene
Pathogenic microorganisms
Restaurants
School food services
Workers
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Summary:The concern with the hygienic-sanitary quality of meals offered in different food services never ceases to exist. The aim of the current study is to evaluate health risk behaviors presented by university restaurant users at the time they serve themselves the meals. The herein adopted methodology was a case study based on the application of a checklist during lunch hour from August to October 2018. The total sample comprised 336 users, among them, students and employees who had their meals in two restaurants of a public university in Niteroi County, Rio de Janeiro State, Brazil. The most common issues reported by participants were: not sanitizing one's hands before serving the food (63.0%); diffuse conversation during the food-serving process (54.8%); using the food-serving utensils to arrange the food on one's plate (41.9%); and scratching or touching body parts while serving the food (25.9%). Based on these results, users presented health risk behaviors. Therefore, it is necessary adopting educational strategies to help mitigating risks of contamination by pathogens. Keywords: Hand Hygiene. Risk behavior. Food Contamination. Food Services. A preocupacao com a qualidade higienico-sanitaria das refeicoes oferecidas e constante em qualquer servico de alimentacao. Neste estudo, objetivou-se avaliar os comportamentos de risco sanitario dos usuarios de restaurantes universitarios no momento do autosservico. A metodologia utilizada foi o estudo de caso, com aplicacao de duas listas de verificacao, durante o almoco, no periodo de agosto a outubro de 2018. A amostra totalizou 336 usuarios, entre alunos e servidores, que se alimentavam em dois restaurantes de uma universidade publica, localizada na cidade de Niteroi, Rio de Janeiro, Brasil. As falhas mais comuns observadas foram: nao higienizar as maos antes do autosservico (63,0%); conversa difusa durante o processo (54,8%); utilizar os utensilios de servir para arrumar os alimentos no proprio prato (41,9%); e cocar ou tocar parte do corpo durante o autosservico (25,9%). Esses resultados indicaram comportamentos de risco por parte dos usuarios. Concluiu-se que e necessario que sejam estabelecidas estrategias educativas, a firm de mitigar os perigos de uma possivel contaminacao por agentes patogenicos. Palavras-chave: Higiene das Maos. Comportamento de Risco. Contaminacao de Alimentos. Servicos de Alimentacao.
ISSN:2238-913X
2238-913X
DOI:10.12957/demetra.2019.38278