Open AccessDoenças transmitidas por manipuladores de alimentos em serviços de saúde: subsídios para elaboração de ações de segurança e saúde pública e ocupacional
Author(s) -
Symonne Pereira Tappes,
Débora Cavalheiro Chaves Folly,
Gisele da Silva Santos,
Camila de Aquino Feijó,
Marcelo Pustiglione
Publication year - 2019
Publication title -
revista brasileira de medicina do trabalho
Language(s) - Portuguese
Resource type - Journals
SCImago Journal Rank - 0.181
H-Index - 7
eISSN - 2447-0147
pISSN - 1679-4435
DOI - 10.5327/z1679443520190316
Subject(s) - food safety , food hygiene , business , hygiene , personal hygiene , agricultural science , medicine , environmental health , humanities , biology , art , family medicine , pathology
One of the causes of foodborne diseases is contamination during food preparation; food handlers carrying pathogens might be involved in the origin of this condition. This problem is more serious in health care facilities, since consumers of contaminated food are already ill. Therefore, operational procedures should be formulated to prevent incidents. We performed a review of scientific studies, legislation and regulations on this subject. The results indicate that the main causes of food contamination involving food handlers to be considered in strategies to reduce, or even eliminate foodborne diseases include: flaws in hand hygiene, intestinal parasites, lack of knowledge of good manufacturing practices (GMP) and of the etiologic agents of foodborne diseases, and lack of GMP monitoring. We conclude that standardized operational procedures should be developed, including clear and objective flowcharts (suggested here) to be managed by the safety and occupational medicine staff, in addition to providing training to food handlers on GMP and correct use of personal protective equipment and work clothes.