Food safety performance and risk of food services from different natures and the role of nutritionist as food safety leader

Cunha, Diogo Thimoteo da; Rosso, Veridiana Vera de; Stedefeldt, Elke

doi:10.1590/1413-812320182312.21042016

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ARTICLE • Ciênc. saúde colet. 23 (12) • Dec 2018 • https://doi.org/10.1590/1413-812320182312.21042016 copy

Food safety performance and risk of food services from different natures and the role of nutritionist as food safety leader

Desempenho e risco dos serviços de alimentação em segurança dos alimentos e o papel do nutricionista como líder em boas práticas de manipulação

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The objective of this study was to evaluate the food safety performance of food services and its associated factors. The study involved 84 food businesses in the city of Santos as follows: street food kiosks and beach kiosks (street food), commercial restaurants, hospitals and school meal services (institutional food services). A food safety checklist with 81 items was applied. The overall percentage of adequacy was lower in street food kiosk (49.7%) and beach kiosk (62.0%) than in restaurants (69.7%), hospitals (83.9%) and schools (86%). Institutional and commercial restaurants showed higher scores of food safety performance than street food services, mainly regarding risker practices. The variables positively associated with food safety performance in commercial restaurants were: presence of a nutritionist as leader and adequate structure. These results show that street food services need, in a mediate way, the implementation of new strategies and regulations to improve food safety. A nutritionist acting as food safety leader may improve the food safety performance at commercial restaurants.

Food safety; Food service; Risk assessment; Nutritionist

	Street food (n=55)	Commercial restaurant (n=23)	Institutional food services (n=6)	P

	Value; SD	Value; SD	Value; SD
Number of food handlers (mean)	2.5a; 1.6	6.3b; 5.1	13.3c; 10.7	<0.01
Number of employees (mean)*	3.4a; 2.6	12.1b; 7.4	25.1c; 21.7	<0.01
Number of meals prepared each day (mean)	106.0a; 90.7	307.6b; 213.9	474.1c; 280.9	<0.01
Food handlers workload (mean of meals prepared each day by each food handler)	58.0; 67.0	62.4; 66.3	54.0; 45.7	0.94
Food service uptime in years (mean)	11.9; 35.9	11.6; 12.4	28.3; 47.8	0.59
Number of food services who have a food safety responsible (percentage)†	61.8%	87.0%	100%	0.02
Number of food services who have a nutritionist as food safety responsible (percentage) †	0%	30.4%	100%	<0.01

	Street food (n=55)		Commercial restaurant (n=23)		Institutional food services (n=6)		p

	Mean (%)	SD	Mean (%)	SD	Mean (%)	SD
Food safety performance overall score	54.6b	10.5	69.7b	13.0	84.9b	4.3	<0.01
Risk A category	44.2a	29.1	62.0b	25.6	77.2b	25.5	<0.01
Risk B category	48.6a	12.8	67.1b	13.3	84.0c	7.0	<0.01
Risk C category	69.4a	15.3	83.3b	16.5	93.9b	7.4	<0.01
Risk D category	58.9a	13.9	70.9b	14.5	84.3b	4.4	<0.01
Buildings and facilities	62.2a	20.7	73.9b	15.0	86.8b	10.9	0.012
Environmental hygiene	44.6a	18.7	57.9b	19.8	85.1c	11.4	<0.01
Control of vectors and urban pests	70.6a	17.0	58.3b	17.1	71.4a	9.0	0.01
Water supply	88.6a	22.4	90.2a	18.0	100.0a	0.0	0.44
Waste management	54.5a	41.1	78.2b	29.4	83.3b	25.8	0.01
Food Handlers’ behavior	55.2a	17.7	73.3b	20.4	79.1b	12.9	<0.01
Raw materials, ingredients and packaging	57.7a	23.5	76.0b	21.9	91.6b	12.9	<0.01
Food preparation	44.6a	23.7	67.6b	19.7	82.2b	16.4	<0.01
Storage and transportation of prepared food	61.8a	40.7	71.7a	29.4	100.0b	0,0	0.04
Display of the prepared food for consumption	33.6a	23.2	73.9b	22.3	86.1b	16.3	<0.01
Documentation and records	30.9a	36.6	45.6a	42.4	91.6b	20.4	<0.01
Responsibility	56.3a	40.8	73.9a	20.4	91.6a	20.4	0.03

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[1] Collaborations

DT Da Cunha was responsible for: study design, data collection, data analysis, data interpretation and manuscript writing. VV De Rosso and E Stedefeldt were responsible for: study design, data interpretation and critical review of manuscript.