Hygienic-sanitary conditions in commercial restaurants: are there risks to consumers?

Abstract

Controlling hygienic-sanitary conditions in restaurants is hard since contamination can occur at different food preparation stages. The current study analyzes hygienic-sanitary conditions in commercial restaurants in Vitória City, Espírito Santo State, Brazil. A checklist was applied to nine commercial restaurants, based on Brazilian Resolution RDC 216/2004. The classification was based on compliance with the investigated items, which was expressed in rates: Group 1 (76%-100%), Group 2 (51%-75%), and Group 3 (≤50%). Air quality was assessed based on the simple sedimentation technique. The restaurant's compliance rate ranged from 21.4% to 98.7%. Of the total number of investigated restaurants, 55.5% were classified as Group 1. Mean mesophilic aerobic count was above the recommended rate. Restaurant B was the only one in the cold preparation distribution sector to meet the recommendation for yeasts and molds. The evaluated establishments' presented risk conditions to consumers. Therefore, it is essential to implement corrective actions and provide periodic training to food handlers to ensure quality and customer safety.