Avaliação em segurança dos alimentos baseada no percentual de violação e grau de risco
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Data
2023-06-19
Autores
Oliver, Nina Santana de Morais [UNIFESP]
Orientadores
Stedefeldt, Elke [UNIFESP]
Tipo
Dissertação de mestrado
Título da Revista
ISSN da Revista
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Resumo
Objetivo: Interpretar o resultado das avaliações em segurança dos alimentos baseadas em percentual de violação e grau de risco em serviços de alimentação. Métodos: Estudo transversal com amostra não probabilística que incluiu 40 serviços de alimentação localizados no centro da cidade de São Paulo. A amostra foi selecionada a partir das demandas de fiscalização recebidas na Unidade de Vigilância em Saúde Sé. A coleta de dados foi realizada durante as inspeções sanitárias, por meio da aplicação de quatro listas de verificação – grau de risco sanitário, Boas Práticas de Manipulação (BPM), requisitos estruturais e protocolo sanitário de COVID-19. O resultado da aplicação do instrumento de avaliação de risco foi interpretado por meio de escores, com cada item ponderado de acordo com o risco para Doenças de Transmissão Hídrica e Alimentar (DTHA). O resultado dos demais instrumentos foi apresentado por percentual total de violação dos itens avaliados. Para avaliar a relação entre os resultados dos instrumentos de avaliação, foi utilizado o coeficiente de correlação de Pearson. A matriz de risco (probabilidade x consequência) foi utilizada como método para adaptar a lista de verificação original das Boas Práticas de Manipulação para o cálculo do escore de risco sanitário. Resultados: Dos serviços de alimentação inspecionados, 90% apresentaram risco muito elevado para as DTHA. Foram observados altos percentuais de violação das Boas Práticas de Manipulação e dos requisitos estruturais em 60% e 45% dos estabelecimentos, respectivamente. O percentual de violação do protocolo sanitário de COVID-19 foi moderado em 35% dos estabelecimentos. Foi constatada alta correlação positiva do grau de risco com o percentual de violação das BPM (r = 0,87; p<0,001) e dos requisitos estruturais (r = 0,75; p<0,001). Quanto ao instrumento de avaliação da adesão ao protocolo de COVID-19, foi constatada correlação moderada (r = 0,60; p<0,001) com o percentual de violação das BPM. Com o percentual de violação das BPM foi possível adaptar a lista de verificação original para avaliação do grau de risco sanitário com base na legislação do Município de São Paulo. O novo instrumento possui escore de risco sanitário para DTHA determinado por meio de matriz de risco, no qual os percentuais de violação foram utilizados para estabelecer a probabilidade de ocorrência de eventos adversos e a consequência foi estabelecida previamente por especialistas. Conclusão: Concluiu-se que houve alta correlação positiva entre os resultados dos instrumentos de avaliação em segurança dos alimentos. O protocolo de COVID-19 apresentou correlação moderada apenas com as BPM. A partir dos percentuais de violação dos itens da lista de verificação das BPM foi possível adaptar o instrumento para avaliação do risco sanitário baseado na legislação municipal de São Paulo. O estudo dos resultados dos instrumentos de avaliação em segurança dos alimentos e suas medidas pode contribuir para o desenvolvimento de listas de verificação que auxiliem na sistematização das ações de fiscalização de alimentos, favorecendo a tomada de decisões mais rápidas e assertivas na redução do risco de DTHA.
Objective: Interpret the results of food safety assessments based on the percentage of violation and degree of risk in food services. Methods: Cross-sectional study with a non-probabilistic sample that included 40 food services located in the downtown of São Paulo city. The sample was selected from inspection demands received at the Sé Health Surveillance Unit. Data collection was carried out during sanitary inspections, through the application of four checklists – the level of sanitary risk, Good Handling Practices (GHP), structural requirements, and COVID-19 health protocol. The result of the risk assessment tool application was interpreted through a score, with each item weighted according to the risk for Foodborne Diseases (FBD). The results of the other tools were presented by the total percentage of violation of the evaluated items. To evaluate the relationship between the results of the instruments' assessments, Pearson's correlation coefficient was used. The risk matrix (probability x consequence) was used as a method to adapt the original checklist of GHP for the calculation of the sanitary risk score. Results: Food services establishments were inspected, 90% of which had a very high risk of FBD High percentages of violation of GHP and structural requirements were observed in 60% and 45% of the establishments, respectively. The percentage of COVID-19 health protocol violations was moderate in 35% of establishments. A high positive correlation was found between the degree of risk and the percentage of violation of GHP (r = 0.87; p<0.001) and structural requirements (r = 0.75; p<0.001). Regarding the instrument for assessing adherence to the COVID-19 health protocol, a moderate correlation (r = 0.60; p<0.001) was found with the percentage of GHP violation. With the percentages of violation of GHP, it was possible to adapt the original checklist to assess the sanitary degree risk based on the legislation of the Municipality of São Paulo. The new tool had a sanitary risk score for FBD determined through a risk matrix, in which the percentages of violation were used to establish the probability of the occurrence of adverse events and the consequence was previously established by experts. Conclusion: It was concluded that there was a high positive correlation between the results of the food safety assessment instruments. The COVID-19 protocol showed moderate correlation only with GHP. With the percentages of violation of the items on the GHP checklist, it was possible to adapt the instrument for sanitary risk assessment based on the municipal legislation of São Paulo. The study of the results of food safety assessment tools and their measures can contribute to the development of checklists that helps in the systematization of food inspection actions, favoring faster and more assertive decision-making in reducing the risk of FBD.
Objective: Interpret the results of food safety assessments based on the percentage of violation and degree of risk in food services. Methods: Cross-sectional study with a non-probabilistic sample that included 40 food services located in the downtown of São Paulo city. The sample was selected from inspection demands received at the Sé Health Surveillance Unit. Data collection was carried out during sanitary inspections, through the application of four checklists – the level of sanitary risk, Good Handling Practices (GHP), structural requirements, and COVID-19 health protocol. The result of the risk assessment tool application was interpreted through a score, with each item weighted according to the risk for Foodborne Diseases (FBD). The results of the other tools were presented by the total percentage of violation of the evaluated items. To evaluate the relationship between the results of the instruments' assessments, Pearson's correlation coefficient was used. The risk matrix (probability x consequence) was used as a method to adapt the original checklist of GHP for the calculation of the sanitary risk score. Results: Food services establishments were inspected, 90% of which had a very high risk of FBD High percentages of violation of GHP and structural requirements were observed in 60% and 45% of the establishments, respectively. The percentage of COVID-19 health protocol violations was moderate in 35% of establishments. A high positive correlation was found between the degree of risk and the percentage of violation of GHP (r = 0.87; p<0.001) and structural requirements (r = 0.75; p<0.001). Regarding the instrument for assessing adherence to the COVID-19 health protocol, a moderate correlation (r = 0.60; p<0.001) was found with the percentage of GHP violation. With the percentages of violation of GHP, it was possible to adapt the original checklist to assess the sanitary degree risk based on the legislation of the Municipality of São Paulo. The new tool had a sanitary risk score for FBD determined through a risk matrix, in which the percentages of violation were used to establish the probability of the occurrence of adverse events and the consequence was previously established by experts. Conclusion: It was concluded that there was a high positive correlation between the results of the food safety assessment instruments. The COVID-19 protocol showed moderate correlation only with GHP. With the percentages of violation of the items on the GHP checklist, it was possible to adapt the instrument for sanitary risk assessment based on the municipal legislation of São Paulo. The study of the results of food safety assessment tools and their measures can contribute to the development of checklists that helps in the systematization of food inspection actions, favoring faster and more assertive decision-making in reducing the risk of FBD.