DIAGNÓSTICO DAS CONDIÇÕES SANITÁRIAS EM ESTABELECIMENTOS ALIMENTÍCIOS UNIVERSITÁRIOS

Abstract

The sanitation is conceptualized as measures to ensure sanitary conditions necessary for the quality of life. In sanitation, the student understands that the food sanitation and sanitary control are essential to human health. In this context, this paper aims to present the results in the diagnosis of hygienic and sanitary conditions of food services offered by food establishments (cafeterias) on the campus of a university in the state of Amazonas. The work was conducted in partnership with the Bureau of Extended through Curricular Activity Program Extension (PACE) lasting four months, which involved students of the discipline Sanitation from Civil Engineering course, teachers, service providers and representatives of institution responsible for managing the activity. During this period, visits were made to the technical inspection with of a questionnaire about 115 questions, which is based on technical standards, and especially in the resolution RDC. 216/2007 from ANVSA. In the general the results obtained demonstrated that establishments studied had significant levels of noncompliance with the standards. Interventions to improve the quality of service of such establishments are indispensable. Another important result of this activity was the experience of students in extrapolating the technical knowledge of the classroom to an real situation. Key-words: Sanitation, food establishment, Sanitary and Hygienic Conditions, Extension Activity