Evaluation of hygienic and sanitary conditions in the commercial restaurants in Vitória, ES

Abstract

Controlling the hygienic and sanitary conditions in restaurants is an arduous task because at every steps of food production the contamination may occur. This study aimed at evaluating the Good Handling Practices (GHP) and the microbiological contamination of environment and of the food preparation surfaces in commercial restaurants in Vitória, ES. This study was carried out from February to May 2015, and firstly the GHP was evaluated using a check list based on the Resolution RDC 216/2004. Secondly, the microbiological samples from air, handling surfaces and utensils were collected. The percentage of adequacy to the check list for restaurants (n=8) ranged from 39.59 % to 83.61 %. Three restaurants presented from 76 to 100 % and four from 51 to 75 % as for in the attendance. Aerobic mesophilic bacteria and mold and yeast counting in the air were >30 CFU/cm2 /week. High counts were found in the countertops surfaces and utensils. In all of analyzed restaurants there were some food preparation surfaces, from which were detected higher microorganisms counts than that maximum limit stipulated by American Public Health Association. Control measures should be implemented in restaurants for reducing the risk of food contamination.