ABSTRACT: At the end of 2019, the world stopped because to the pandemic scenario hit by the SARS-CoV-2 virus. COVID-19 is a contagious infectious disease with a high degree of spread, which caused an outbreak of contamination and lethality in a short time. As a result there was a interruption in several sectors causing an agglomeration, including all the Universities of Dentistry. Thus, the objective of this study was to carry out a bibliographic survey about the new biosafety rules, for the resumption of activities in the school clinics of the dentistry course, in light of the new world scenario. Presenting the strategies for resuming clinical laboratory the practical activities of dentistry courses, as well as analyzing the changes made in infrastructure, new biosafety protocols in accordance with the rules advocated by the Brazilian Association of Dental Education (ABENO) and the Organization World Health Organization (WHO). A bibliographic search of the last 2 years was performed, including the following descriptors: Biosafety, COVID-19, Dentistry, Universities. Studies addressed the process of resuming classes were selected, as well as biosafety standards and new clinical-laboratory protocols. The results identified new biosafety protocols for patient care in the midst of the COVID-19 pandemic, rules and guidelines issued by Ministries and Health Associations, as well as the impacts caused on dentistry students, professionals and patients. Thus, there was a need for structural changes in schools and dental clinics in order to facilitate the correct realization of these new protocols. It is expected that the new biosafety standards addressed in the articles reviewed, are applied for a safe resumption of clinical-laboratory activities in dentistry.

RESUMEN: A finales del año 2019, el mundo se detuvo debido al escenario pandémico afectado por el virus SARS- CoV-2. La COVID-19 es una enfermedad contagiosa con un alto grado de propagación que ha provocado un brote de contaminación y letalidad en poco tiempo. Con eso, hubo la paralización de varios sectores que provocara una aglomeración, incluyendo todas las Universidades de Odontología. De esa forma, el objetivo del presente estudio fue realizar un estudio bibliográfico acerca de las nuevas reglas de bioseguridad, para la reanudación de las actividades en las clínicas escuela del curso de odontología, frente al nuevo escenario mundial. Presentando las estrategias para reanudar las actividades prácticas clinico-laboratoriales de los cursos de odontología, así como analizar los cambios realizados en infraestructura, nuevos protocolos de bioseguridad y si están de acuerdo con las reglas preconizadas por la Associação Brasileira de Ensino Odontológico (ABENO) y la Organización Mundial de la Salud (OMS). Se realizó una búsqueda bibliográfica de los últimos 2 años, contemplando los descriptores: Bioseguridad, COVID-19, Odontología, Universidades. Se seleccionaron estudios que abordaban el proceso de reanudación de las clases, así como normas de bioseguridad y nuevos protocolos clínico-laboratoriales. Los resultados encontrados identificaron nuevos protocolos de bioseguridad para la atención al paciente en medio de la pandemia de COVID-19, reglas y directrices divulgadas por Ministerios y Asociaciones de salud, así como los impactos causados en los estudiantes de odontología, profesionales del área y pacientes. Con eso, hubo la necesidad de cambios estructurales en las facultades y clínicas odontológicas para facilitar la realización correcta de esos nuevos protocolos. Con esta revisión, se espera que las nuevas normas de bioseguridad, estén siendo aplicadas conforme a los artículos y protocolos abordados en ese estudio, para una reanudación segura de las actividades clínico-laboratoriales en la odontología.

RESUMO: A gestão e a eficiência no uso dos recursos públicos têm ganhado destaque nas últimas décadas, configurando atualmente um dos principais pontos de reivindicação social. Neste sentido, toda ação governamental em área de interesse social e econômica tende a ser questionada e, na perspectiva do turismo, essa prática não é uma exceção. Em 2019, o Ministério do Turismo (MTur) completou mais de 15 anos de atuação e passou a conceber políticas de longo prazo, tendo como meta o desenvolvimento regional, a distribuição de renda e o aumento da oferta de oportunidades econômicas. Sendo assim, o trabalho objetiva analisar os investimentos públicos do MTur nas regiões turísticas do Estado do Rio Grande do Norte (RN), procurando contribuir para a discussão de orçamento público, eficiência e desenvolvimento do turismo. O estudo apresenta uma abordagem quantitativa atrelada a fins descritivos, com o uso de estatísticas básicas, tendo como fonte principal para análise de dados o Sistema de Contratos de Repasse (SIACOR) do Ministério. Dentre os principais resultados, revela-se que existe uma seletividade espacial dos investimentos públicos que priorizam determinados municípios em relação a outros. Além disso, parte considerável dos recursos está concentrada em obras de urbanização e infraestrutura, mas, em contrapartida, constataram-se poucas ações no que se refere à gestão para promoção da atividade nas regiões turísticas. Por fim, verificou-se que há um nível considerável de investimentos sendo feito sem um direcionamento técnico, o que impossibilita, em muitos casos, ações que possam potencializar o turismo. Além disso, identifica-se uma ineficiência na aplicação dos recursos, pois muitos contratos de repasse não são aplicados.

ABSTRACT: Management and efficiency in the use of public resources has gained prominence in recent decades, and is now one of the main areas of social demand. Thus, any government action in an area of social and economic interest tends to be questioned, and tourism is no exception. In 2019, the Ministry of Tourism (MTur) completed more than fifteen years in operation and began to draw up long-term policies aimed at regional development, income distribution, and increased economic opportunities. This work aims to analyze the public investments of MTur in the tourism regions of the state of Rio Grande do Norte (RN), seeking to contribute to the discussion on the public budget, efficiency and development of tourism. It presents a quantitative approach linked to descriptive purposes, using the MTur’s Transfer Contracts System (SIACOR) as its main source of data. The main results of this research are that there is a spatial selectivity of public investments, with some municipalities being prioritized over others. Also, a considerable portion of the resources is concentrated in urbanization and infrastructure works, while there were few management actions to promote tourism activity in tourism regions. Finally, it was found that considerable investments are made without any technical guidance, which means that in many cases, actions to promote tourism are impossible. It was also identified that resources are applied in an inefficient way, as many contracts for the transfer of funds are never Applied

RESUMEN: La gestión y la eficiencia en el uso de los recursos públicos ha ganado importancia en las últimas décadas, configurando actualmente uno de los principales puntos de reclamo social. En este sentido, cualquier acción del gobierno en un área de interés social y económico tiende a ser cuestionada y, desde la perspectiva del turismo, esta práctica no es una excepción. En 2019, el Ministerio de Turismo (MTur) completó más de 15 años de actividad y comenzó a diseñar políticas a largo plazo, con el objetivo de desarrollo regional, distribución de ingresos y mayor oferta de oportunidades económicas. Así, el trabajo tiene como objetivo analizar las inversiones públicas de MTur en las regiones turísticas del estado de Rio Grande do Norte (RN), buscando contribuir a la discusión del presupuesto público, la eficiencia y el desarrollo del turismo. El estudio presenta un enfoque cuantitativo vinculado a fines descriptivos, utilizando el Sistema de Contratos de Préstamo (SIACOR) como fuente principal para el análisis de datos. Entre los principales resultados, se revela que existe una selectividad espacial de las inversiones públicas que priorizan ciertos municipios sobre otros. Además, una parte considerable de los recursos se concentra en obras de urbanización e infraestructura, pero, por otro lado, se encontraron pocas acciones con respecto a la gestión para promover la actividad en las regiones turísticas. Finalmente, se descubrió que existe un nivel considerable de inversión sin orientación técnica, lo que hace imposible, en muchos casos, tomar medidas que puedan impulsar el turismo. Además, se identifica una ineficiencia en la aplicación de los recursos, ya que no se aplican muchos contratos de préstamo.

Abstract The purpose of this study was to evaluate intervention strategies for the reduction of microbiological contamination on the hands of food handlers. The study was conducted from January 2009 to December 2014 at a food and nutrition company in Curitiba, Brazil. Samples from the hands of 877 handlers were collected for microbiological analysis. The intervention strategies applied during each year were: 2009, substitute the use of odorless liquid soap and an antiseptic product by one product; 2010, was increasing the staff of technical supervisors and conducting biannual training; 2011 was to move the lavatories for handwashing, and the use of 70% alcohol gel; 2012, was to increase the frequency of the training of food handlers; 2013, was new weekly monitoring, to evaluation of the use of bactericide soap; 2013 and 2014 was implemented an internal program to verify food production. The intervention introduced in 2011 the 2012 and 2013 the 2014 reduced the contamination of the hands of food handlers. The use of 70% alcohol gel, the moving of the location of the lavatories, weekly monitoring of the use of bactericide soap and implementation of the internal program, were the strategies that contributed the most to the reduction of the microbial.

Abstract The objective of this study was to evaluate the hygienic-sanitary conditions of hospital nutrition services according to internal and external auditors, before and after intervention, based on the requirements of Good Hygiene Practices. Fifteen hospital nutrition services were evaluated based on a checklist applied by internal auditors and by an external auditor. The intervention program was prepared and implemented in all the locations over one year, and was composed of four points: 1) training; 2) preparation of the action plan; 3) preparation of the documentation; 4) monthly visits to motivate the food handlers and responsible technicians, accompaniment and assistance in the implementation of Good Hygiene Practices. An improvment in the application of Good Hygiene Practices was observed in the hospital nutrition services after the systematic intervention, in the view of both the internal and external auditors, except the requirement related to operational aspects, which had a low percentage of adequacy, both before and after the intervention Before the intervention, there was a significant difference between the evaluation of the internal auditors and the external auditor, which was not found later. These results suggest that the systematic intervention assisted in the adoption of Good Hygiene Practices by hospital nutrition services, according to both the internal and external auditors, and contributed to increasing the knowledge of the internal auditors.

ObjetivoPeríodos de estiagem são frequentes no semiárido brasileiro e parecem induzir a degradação da qualidade da água, alterando as propriedades físicas, químicas e biológicas dos ecossistemas aquáticos. Os reservatórios dessa região estão sujeitos a amplas flutuações em seus volumes devido à escassez de chuvas e às altas taxas de evaporação em períodos de estiagem. O objetivo do estudo foi identificar padrões na qualidade da água de reservatórios durante um período de estiagem prolongada. Espera-se que condições mais secas e rasas favoreçam o crescimento algal divido a maior disponibilidade de nutrientes, causando degradação da qualidade da água.MétodosForam realizadas amostragens mensais ao longo de vinte meses (maio de 2011-dezembro de 2012) em dois reservatórios tropicais do semiárido brasileiro. Dados de precipitação e volume foram obtidos por órgãos ambientais. A transparência foi medida em campo com disco de Secchi, enquanto que a condutividade, os nutrientes, os sólidos suspensos e a clorofila foram analisados em laboratório. As mudanças temporais nas variáveis ambientais foram analisadas em cada reservatório, utilizando uma análise de agrupamento two-way e uma análise de componentes principais (ACP).ResultadosO volume de ambos reservatórios reduziu consideravelmente durante o estudo devido ao período prolongado de precipitações baixas ou ausentes. Foi possível identificar padrões opostos nas concentrações de clorofila-a dos reservatórios, à medida que a estiagem se prolongava: no primeiro o crescimento algal foi favorecido e, no segundo, a concentração de colorofila-a diminuiu devido à alta turbidez inorgânica. Ambos reservatórios apresentaram uma aumento em sua turbidez e condutividade durante o período de estiagem prolongada.ConclusõesA redução do volume durante a estiagem prolongada contribuiu para a degradação da qualidade da água devido à alta biomassa algal e à alta turbidez. Fatores locais, como a natureza dos sólidos em suspensão, podem desempenhar um papel importante na determinação da qualidade da água desses mananciais.

AimDrought periods often occur in Brazilian semiarid region and are supposed to induce water quality degradation by changes in physical, chemical and biological properties of freshwater ecosystems. Reservoirs in this region are used as drinking-water supplies and are exposed to wide volume fluctuations during drought periods due to lack of precipitation and high evaporation rates. This study aimed to identify patterns on water quality of two reservoirs during a long drought period. It was expected that more arid and shallower conditions would favor algal growth by enhancing nutrient availability, causing a decrease on water quality.MethodsThe study was based on monthly sampling over 20 months (May 2011 to December 2012) at two tropical reservoirs on Brazilian semiarid region. Precipitation and volume data were obtained from environmental agencies. Transparency was measured on field using a Secchi disk and conductivity, nutrients, suspended solids and chlorophyll-a were analyzed on laboratory. Temporal changes in all environmental variables were analyzed in each reservoir using two-way cluster analysis and also principal component analysis (PCA).ResultsThe volume of both reservoirs decreased considerably over the study because of low or shortage of precipitation. It was possible to detect two opposite patterns of chlorophyll-a in each reservoir throughout the drought season: in the first one phytoplankton growth was favored, while in the second one chlorophyll-a decreased by high inorganic turbidity. Both reservoirs tended to increase their turbidity and conductivity during the drought period due to shallow conditions, which probably contributed to sediment resuspension.ConclusionsWater level reduction during the extended drought period, contributed for water quality degradation due to high algal biomass and also high turbidity found during drought period. Local factors, as the nature of suspended solids, play an important role on predicting water quality.

O objetivo deste artigo é identificar o perfil dos manipuladores de alimentos nos domicílios da cidade de Santa Maria (RS). Foi determinada uma amostra de 15 domicílios por bairro através da divisão geográfica da cidade, totalizando 615 residências. Para a realização do diagnóstico do perfil dos manipuladores nos domicílios, elaborou-se um formulário sobre os dados pessoais com 6 questões abertas e 13 fechadas incluindo o gênero, estado civil, escolaridade, profissão e renda mensal, bem como questões como a frequência do preparo das refeições nos domicílios, satisfação em prepará-las, participação em cursos e percepção deles sobre a segurança dos alimentos. Verificou-se que 92,5% dos manipuladores eram do sexo feminino, 52,2% possuíam nível de escolaridade fundamental completo ou incompleto, e 35,4% com rendimento mensal familiar de 3 a 9 salários mínimos. Dos entrevistados, 82,6% informaram que preparam as refeições todos os dias da semana e 77,9% relataram que nunca enfrentaram problemas ocasionados por alimentos produzidos em casa. É importante identificar o perfil dos manipuladores de alimentos nos domicílios para desenvolver estratégias para prevenir ou diminuir as doenças transmitidas pelos alimentos.

This article seeks to diagnose the profile of food handlers in the households of the city of Santa Maria in the state of Rio Grande do Sul. By geographical division of the city, a sample of 15 households per neighborhood was chosen, totaling 615 households. For the diagnosis of the profile of handlers in the households, a questionnaire was prepared, containing 6 open questions and 13 closed questions related to personal data including gender, marital status, education, occupation and monthly income. Issues such as the frequency with which people prepare meals in the households and satisfaction in preparing them, as well as participation in courses and the perception of food safety, were also addressed. It was found that 92.5% of the food handlers were female, 52.2% had complete or incomplete primary school and 35.4% had a monthly income of between 3 and 9 minimum wages. Among those interviewed, 82.6% reported that they prepare meals every day of the week and 77.9% reported that they never had problems caused by the food produced at home. It is important to evaluate the profile of food handlers in the households, as this makes it possible to develop strategies to prevent or diminish foodborne diseases.

O objetivo deste artigo é identificar o perfil dos manipuladores de alimentos nos domicílios da cidade de Santa Maria (RS). Foi determinada uma amostra de 15 domicílios por bairro através da divisão geográfica da cidade, totalizando 615 residências. Para a realização do diagnóstico do perfil dos manipuladores nos domicílios, elaborou-se um formulário sobre os dados pessoais com 6 questões abertas e 13 fechadas incluindo o gênero, estado civil, escolaridade, profissão e renda mensal, bem como questões como a frequência do preparo das refeições nos domicílios, satisfação em prepará-las, participação em cursos e percepção deles sobre a segurança dos alimentos. Verificou-se que 92,5% dos manipuladores eram do sexo feminino, 52,2% possuíam nível de escolaridade fundamental completo ou incompleto, e 35,4% com rendimento mensal familiar de 3 a 9 salários mínimos. Dos entrevistados, 82,6% informaram que preparam as refeições todos os dias da semana e 77,9% relataram que nunca enfrentaram problemas ocasionados por alimentos produzidos em casa. É importante identificar o perfil dos manipuladores de alimentos nos domicílios para desenvolver estratégias para prevenir ou diminuir as doenças transmitidas pelos alimentos.

This article seeks to diagnose the profile of food handlers in the households of the city of Santa Maria in the state of Rio Grande do Sul. By geographical division of the city, a sample of 15 households per neighborhood was chosen, totaling 615 households. For the diagnosis of the profile of handlers in the households, a questionnaire was prepared, containing 6 open questions and 13 closed questions related to personal data including gender, marital status, education, occupation and monthly income. Issues such as the frequency with which people prepare meals in the households and satisfaction in preparing them, as well as participation in courses and the perception of food safety, were also addressed. It was found that 92.5% of the food handlers were female, 52.2% had complete or incomplete primary school and 35.4% had a monthly income of between 3 and 9 minimum wages. Among those interviewed, 82.6% reported that they prepare meals every day of the week and 77.9% reported that they never had problems caused by the food produced at home. It is important to evaluate the profile of food handlers in the households, as this makes it possible to develop strategies to prevent or diminish foodborne diseases.

The objective of this study was to verify the compliance of the supermarket sector with respect to the Good Practice Program standards of the city of Santa Maria (RS), Brazil. Sixty nine establishments were verified using a checklist of good practices for the supermarket sector in Santa Maria, RS (Brazil), from April to July 2011. The data were collected by a food safety and quality professional using this checklist. The results showed that the overall adequacy of the establishments surveyed was 29.07%. The highest percentage of compliance was found for storage at ambient temperature (64.13%). The lowest compliance percentage was also found in different sections and areas in the supermarkets such as bakery and confectionery (14.93%), water supply (18.30%), food handling (21.01%), sausage and cold meat (or deli meat) (36.38%), and documentation-related items (4.97%). None of the supermarkets evaluated had the necessary documentation for the implementation of good practices. The results of this study show the importance of effectively implementing a good practice program and quality systems by raising awareness among technicians and professionals of the importance of quality programs used in food companies and the need for more thorough inspection delivered by competent authorities to ensure food safety for consumers.

O objetivo deste estudo foi avaliar o conhecimento sobre higiene alimentar de manipuladores de alimentos no setor supermercadista do município de Santa Maria, Rio Grande do Sul, Brasil. Foi desenvolvida uma lista de verificação com questões relacionadas ao tempo de trabalho, participação em capacitação sobre higiene dos alimentos, procedimentos de higiene com os alimentos e pessoal. A amostra compreendeu 345 manipuladores que consideraram como falta de higiene na manipulação dos alimentos não lavar as mãos (85%), não manter a área de produção de alimentos higienizada (17%) e lavar inadequadamente os alimentos (15%). Os principais cuidados a serem tomados durante a manipulação dos alimentos foram: lavar as mãos antes do preparo dos alimentos (73%) e utilizar luvas (18%). A capacitação dos manipuladores é importante para percepção dos riscos associados à produção de alimentos.

The aim of this study was to evaluate the knowledge of food hygiene of food handlers in the supermarket sector in the city of Santa Maria, Rio Grande do Sul, Brazil. We developed a checklist of issues related to: working time, participation in training on food safety aspects related to hygiene procedures with food and personal hygiene. The sample consisted of 345 handlers: they considered the following as absence of hygiene: not washing hands (85%) not keeping the food production area clean (17%) and not washing food adequately (15%). The main precautions to be taken during food handling in the opinion of the respondents were: hands washing before preparing food (73%) and gloves wearing (18%). The training of handlers is important for the perception of risks associated with food production.

El objetivo de este estudio fue evaluar el conocimiento sobre higiene alimentaria de los manipuladores de alimentos del sector supermercadista del municipio de Santa María, Rio Grande do Sul, Brasil. Fue elaborada una lista de verificación con temas relacionados al tiempo de trabajo, la participación en capacitación sobre higiene alimentaria, los procedimientos de higiene de los alimentos y personal. La muestra fue conformada por 345 manipuladores que consideraron como falta de higiene en la manipulación de los alimentos no lavarse las manos (85%), no mantener el área de producción de alimentos limpia (17%) y no lavar los alimentos adecuadamente (15%). Los principales cuidados que deben adoptarse durante la manipulación de alimentos en la opinión de los encuestados fueron: lavarse las manos antes de prepararlos (73%) y el uso de guantes (18%). La capacitación de los manipuladores es importante para el conocimiento de los riesgos asociados con la producción de alimentos.

The objective of this study was to evaluate the hygienic-sanitary conditions of hospital nutrition and dietary services using external and internal auditors. Eleven hospitals were evaluated for their nutrition and dietary services using an evaluation checklist based on food safety requirements in the current legislation. The checklist was applied by an internal auditor (a technical supervisor) and an external auditor (a professional with experience in food services) between August and October 2011. According to the number of items on the evaluation checklist that were considered adequate, the hospital facilities were ranked as excellent, good, regular, bad, or very bad. The results obtained by the auditors were compared. According to these results, it can be said that most of the hospital nutrition and dietary services were rated as good for overall quality by the internal auditor, while the external auditor classified them as Regular. There was a clear difference between the evaluations of the auditors, both in terms of the number of items considered adequate and the overall requirements' average score. It can be concluded that hospital nutrition and dietary services should meet safety requirements in order to provide food. These facilities should have external audits conducted as a way to prevent routine problems from being perpetuated.

O presente estudo teve por objetivo avaliar, através dos roteiros de inspeção, as condições higiênico-sanitárias dos restaurantes cadastrados pela Vigilância Sanitária (VISA) do município de Santa Maria - RS. Neste estudo, foram incluídos 315 roteiros de vistorias provenientes de 120 restaurantes com alvarás sanitários e fiscalizados no período de janeiro de 2006 a dezembro de 2010. As variáveis (a) condições de armazenamento dos alimentos, (b) equipamentos de conservação a frio e a quente, (c) estrutura física do estabelecimento e (d) condições higiênico-sanitária dos manipuladores dos alimentos foram compiladas e avaliadas. Os resultados foram analisados estatisticamente pelo programa SAS (Statistical Analysis System) versão 9.2 e submetidos aos testes de Qui-quadrado e Fischer. Constatou-se que, no ano de 2009, ocorreram os maiores índices de desconformidades legais nos aspectos higênico-sanitários nos estabelecimentos pesquisados. Esse fato pode estar relacionado ao aumento do número de fiscais sanitários contratados, à descentralização do setor de fiscalização, o que possibilitou a realização de um maior detalhamento dos requisitos fundamentais a serem avaliados nos roteiros de vistoria e, consequentemente, havendo um aumento nas notificações oficiais. Além disso, no ano de 2010, os estabelecimentos apresentaram melhores índices de adequação às boas práticas de produção de alimentos. Com base nas informações obtidas, verificou-se que os serviços prestados pelo setor de alimentos da VISA de Santa Maria estão em crescente evolução.

The present study was to evaluate, through the forms of inspection, the sanitary conditions of restaurants registered for Sanitary Surveillance (VISA) in the municipality of Santa Maria, RS, Brazil. This study included 315 inspection forms, from 120 restaurants with sanitary permits from January 2006 to December 2010. The following variables: (a) food storage conditions, (b) equipment for hot and cold storage, (c) the physical structure of establishment and (d) hygienic and sanitary conditions of food handlers, were compiled and evaluated. The results were statistically analyzed by SAS (Statistical Analysis System) version 9.2 and submitted to the chi-square and Fischer tests. It was observed that in 2009 there were higher rates of nonconformities in the legal hygienic and sanitary aspects in the establishments studied. Such fact can be related to the increasing of the number of health inspectors hired, decentralization of surveillance division, what allowed the achievement of a more detailed inspection forms, and consequently there is an increase in official reports. Additionally, in 2010, food establishments had better rates of conformity with food good manufacturing practices. Based on the information obtained, it was found that the services provided by the VISA of Santa Maria, RS, Brazil are in increasing development.

Este estudo teve como objetivo avaliar a atitude dos consumidores em relação às informações alimentares para preparações prontas em um restaurante comercial. Esta pesquisa foi realizada de janeiro a abril de 2009, em um restaurante em Santa Maria (RS), Brasil. Foram desenvolvidas informações de alimentos com o nome da preparação, ingredientes, benefícios para a saúde e alertas e valor calórico. Depois de fornecer essas informações nutricionais, um questionário foi aplicado aos 300 consumidores no restaurante para observar as atitudes dos consumidores relativamente à informação de alimentos. Verificou-se que 10,57% dos participantes relataram apresentar alergia ou intolerância a algum tipo de alimento e que 10,98% dos participantes possuíam doença, sendo necessária a restrição de moderação e/ou total desses alimentos. No entanto, 84,96% dos participantes não deixaram de consumir algum alimento, mesmo que esses possam ter representado um risco para sua saúde, e 58,54% dos participantes consumiram algum alimento porque observaram benefícios potenciais para a sua saúde. Ao avaliar o nível de satisfação dos participantes sobre as informações de alimentos, 72,76% consideraram as informações muito boas. Os participantes tenderam a mudar seu consumo depois de ter acesso a informações alimentares dos alimentos preparados.

This study aimed to evaluate the attitude of consumers towards information about dishes in a commercial restaurant. This research was conducted from January to April 2009 in a restaurant in the city of Santa Maria (RS), Brazil. Food information including the name of the dish, ingredients, health benefits and warnings, and calorie value was displayed. After providing this nutritional information, a questionnaire was applied to 300 consumers at the restaurant to observe their attitudes towards the food information. It was found that 10.57% of the respondents reported allergy or intolerance to some kinds of food and that 10.98% of the respondents reported having diseases that require moderate consumption and/or total restriction on the consumption of those foods. However, 84.96% of the respondents did not restrict consumption of any food, even though those foods may have posed a risk to their health, and 58.54% of the respondents consumed some food due to the potential benefits to their health. With regard to the respondents' level of satisfaction concerning the food information provided, 72.76% considered the information provided as very good. The respondents had a tendency to change their behavior towards consumption after having access to information about the dishes displayed.

O objetivo deste estudo foi avaliar as condições higiênicas de serviços de alimentação de acordo com a Normativa Brasileira NBR 15635:2008. Foram avaliados 23 serviços de alimentação do município de Santa Maria-RS durante os meses de julho e agosto de 2011. Como critérios de inclusão da pesquisa, foram utilizados os serviços de alimentação comerciais do bairro Centro da cidade de Santa Maria-RS registrados na Vigilância Sanitária e que apresentaram os alvarás sanitários 2009 e 2010 atualizados. O instrumento de coleta de dados foi uma lista de verificação em boas práticas elaborada a partir da Normativa Brasileira para serviços de alimentação. Os resultados demonstraram que somente 4% (n = 1) dos serviços de alimentação avaliados foram classificados no grupo I (Bom), sendo que 70% (n = 16) foram classificados no grupo II (Regular) e 26% (n = 6) foram classificados no grupo III (Deficiente). Pode-se concluir que a maioria dos estabelecimentos avaliados de acordo com a normativa utilizada encontra-se classificada nos grupos regular e ruim, não atendendo, assim, aos requisitos da Normativa.

The objective of this study was to evaluate the hygienic conditions of food service in accordance to the Brazilian Normative NBR 15635:2008. We evaluated 23 food services in the city of Santa Maria (RS) during the months of July and August in the year of 2011. As an inclusion criteria of the research, the food service business from the district of Santa Maria (RS) registered in the Surveillance of health that have the license in 2009 and updated in 2010 were used. The data collection instrument was a checklist in the good practices drawn from the Brazilian Normative for foodservices. The results showed that only 4% (n = 1) from the food services were evaluated in group I (good), 70% (n = 16) were classified in Group II (Regular) and 26% (n = 6) were classified in Group III (Bad). It can be concluded that the majority of the evaluated establishments according to used the rules are classified in the group regularly and bad, thus not attending to the requirements of the Normative.