Food safety of food services within the destinations of the 2014 FIFA World Cup in Brazil: Development and reliability assessment of the official evaluation instrument

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dc.contributor.authorCunha, Diogo Thimoteo da [UNIFESP]
dc.contributor.authorAlmeida de Oliveira, Ana Beatriz
dc.contributor.authorFreitas Saccol, Ana Lucia de
dc.contributor.authorTondo, Eduardo Cesar
dc.contributor.authorSilva Junior, Eneo Alves
dc.contributor.authorGinani, Veronica Cortez
dc.contributor.authorMontesano, Fabio Tadeu [UNIFESP]
dc.contributor.authorFagundes de Castro, Angela Karinne
dc.contributor.authorStedefeldt, Elke [UNIFESP]
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.contributor.institutionUniv Fed Rio Grande do Sul
dc.contributor.institutionFranciscano Univ Ctr
dc.contributor.institutionCDL Lab Diag Ctr
dc.contributor.institutionUniversidade de Brasília (UnB)
dc.contributor.institutionANVISA Brazilian Hlth Surveillance Agcy
dc.date.accessioned2016-01-24T14:35:23Z
dc.date.available2016-01-24T14:35:23Z
dc.date.issued2014-03-01
dc.description.abstractThis study aimed to explain the elaboration process of a risk-based instrument to evaluate the hygienic and sanitary conditions and grading of food services in the host cities of the 2014 FIFA World Cup. Twenty-four Brazilian experts were invited for this elaboration. They were asked to determine the likelihood of different food handling situations that could lead to an outbreak. the nominal group technique was used for this purpose. A draft of the evaluation instrument was then created, based on Brazilian good manufacturing practices regulation and the opinion of the food safety experts. the draft evaluation instrument was used to evaluate 354 food services located in 10 cities that will host games as part of the 2014 FIFA World Cup and 141 food services in seven state capitals that will not host the games. in 25 establishments, the application of the evaluation instrument was conducted by two health surveillance auditors at the same time to measure the inter-rater reliability using the kappa statistic. for each item a raw score was determined by the experts and adjusted based on the results of a factor analysis. Approximately 55% of the items exhibited almost perfect agreement, with values between 0.81 and 1.00, and another 26% agreed substantially. the lowest raw score assigned was 10, and the highest was 240. Factor loadings ranging from 0.0001 to 0.6274 were determined for each of the items. Based on the assigned scores, the overall scores of the establishments could range from 0 (all items in compliance with the law) to 2565.95 (all items inadequate) resulting in five classification categories when using the evaluation instrument. in summary, an evaluation instrument to be applied to food services to permit the evaluation and grading of food service establishments regarding the sanitary aspects of food handling has been developed. the release of the results of the evaluation and grading of the food services has the potential to improve the food services in the areas covered by the Brazilian sanitary legislation. (C) 2014 Elsevier B.V. All rights reserved.en
dc.description.affiliationUniversidade Federal de São Paulo, GeQual Study Grp Food Qual, Santos, Brazil
dc.description.affiliationUniv Fed Rio Grande do Sul, Dept Social Med, Porto Alegre, RS, Brazil
dc.description.affiliationFranciscano Univ Ctr, Nutr Course, Santa Maria, RS, Brazil
dc.description.affiliationUniv Fed Rio Grande do Sul, ICTA Inst Food Sci & Technol, Porto Alegre, RS, Brazil
dc.description.affiliationCDL Lab Diag Ctr, São Paulo, Brazil
dc.description.affiliationUniv Brasilia, Dept Nutr, Brasilia, DF, Brazil
dc.description.affiliationANVISA Brazilian Hlth Surveillance Agcy, Brasilia, DF, Brazil
dc.description.affiliationUnifespUniversidade Federal de São Paulo, GeQual Study Grp Food Qual, Santos, Brazil
dc.description.sourceWeb of Science
dc.format.extent95-103
dc.identifierhttp://dx.doi.org/10.1016/j.foodres.2014.01.021
dc.identifier.citationFood Research International. Amsterdam: Elsevier B.V., v. 57, p. 95-103, 2014.
dc.identifier.doi10.1016/j.foodres.2014.01.021
dc.identifier.issn0963-9969
dc.identifier.urihttp://repositorio.unifesp.br/handle/11600/37490
dc.identifier.wosWOS:000332805600012
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofFood Research International
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.subjectFood safetyen
dc.subjectFood servicesen
dc.subjectRisk analysisen
dc.subjectFood handlingen
dc.titleFood safety of food services within the destinations of the 2014 FIFA World Cup in Brazil: Development and reliability assessment of the official evaluation instrumenten
dc.typeinfo:eu-repo/semantics/article
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