Should Weights And Risk Categories Be Used For Inspection Scores To Evaluate Food Safety In Restaurants?

dc.creatorda Cunha
dc.creatorDT; de Rosso
dc.creatorVV; Stedefeldt
dc.creatorE
dc.date2016
dc.date2016-12-06T18:30:18Z
dc.date2016-12-06T18:30:18Z
dc.date.accessioned2018-03-29T02:02:53Z
dc.date.available2018-03-29T02:02:53Z
dc.identifier1944-9097
dc.identifierJournal Of Food Protection. INT ASSOC FOOD PROTECTION, n. 79, n. 3, p. 501 - 506.
dc.identifier0362-028X
dc.identifierWOS:000371557200020
dc.identifier10.4315/0362-028X.JFP-15-292
dc.identifierhttp://www.ingentaconnect.com/content/iafp/jfp/2016/00000079/00000003/art00020
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/320009
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1310775
dc.descriptionThe objective of this study was to verify the characteristics of food safety inspections, considering risk categories and binary scores. A cross-sectional study was performed with 439 restaurants in 43 Brazilian cities. A food safety checklist with 177 items was applied to the food service establishments. These items were classified into four groups (R1 to R4) according to the main factors that can cause outbreaks involving food: R1, time and temperature aspects; R2, direct contamination; R3, water conditions and raw material; and R4, indirect contamination (i.e., structures and buildings). A score adjusted for 100 was calculated for the overall violation score and the violation score for each risk category. The average violation score (standard deviation) was 18.9% (16.0), with an amplitude of 0.0 to 76.7%. Restaurants with a low overall violation score (approximately 20%) presented a high number of violations from the R1 and R2 groups, representing the most risky violations. Practical solutions to minimize this evaluation bias were discussed. Food safety evaluation should use weighted scores and be risk-based. However, some precautions must be taken by researchers, health inspectors, and health surveillance departments to develop an adequate and reliable instrument.
dc.description79
dc.description
dc.description501
dc.description506
dc.description
dc.description
dc.description
dc.languageEnglish
dc.publisherINT ASSOC FOOD PROTECTION
dc.publisherDES MOINES
dc.relationJournal of Food Protection
dc.rightsfechado
dc.sourceWOS
dc.subjectChecklist
dc.subjectFood Safety
dc.subjectInspection
dc.subjectRisk
dc.titleShould Weights And Risk Categories Be Used For Inspection Scores To Evaluate Food Safety In Restaurants?
dc.typeArtículos de revistas


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