Comparison between the results found in two audits carried out in a food service

DOI: 10.15343/0104-7809.20113300304

Abstract

Nowadays, part of the population does its activities outside home, including university students in this universe. It is up
to the persons in charge of the university restaurants to meet the sanitary legislation in force in order to preserve and/or promote
the health of people. This study aimed at comparing the results between two audits carried out in a food service at a food court of a
university located in the west region of the municipality of São Paulo. As a methodology, one adopted a direct observation by applying
the checklist proposed by RDC 275 in two visits paid in the interval of 01 year (2009 and 2010). The items ranging from the receiving
to the distribution of food products were presented in this study. The food receiving, storage and pre-preparation steps were found to
be non-compliant and the collection and keeping of the meal samples were deficient. The most relevant points were the unidentifiable
stored products, the undue unfrozen meats, and the perishable food exposition over 30 minutes at room temperature. The comparison
of the results between the audits didn’t show a significant change in the procedures adopted year on year, and the person in charge of
the restaurant must provide guidelines for their employees.