Hygienic-sanitary evaluation of restaurants linked to tourist activity

Authors

Keywords:

hygienic-sanitary evaluation, food safety, restaurants, gastronomic services

Abstract

Introduction: the hygiene-sanitary guarantee is vital for the functioning of the gastronomic services, given the direct impact on the health of consumers.

Objective: to diagnose the hygienic-sanitary situation of restaurants associated with tourist activity at Varadero resort.

Materials and methods: 33 restaurants in operation were evaluated, using 10 dimensions composed of 116 indicators, integrated in the Global Index of Compliance with Health Prerequisites. The assessment of compliance by dimensions was carried out using the importance-compliance matrix, identifying the existence of clusters by the combinatorial method. The relationship of results with human resources training and entity management was established.

Results: it was evidenced high compliance with the indicators assessed (87%). Although hygienic-sanitary deficiencies were found in a high percentage of restaurants, 67% of them, require immediate attention. A moderately strong relationship was identified between the level of food safety management, the training of human resources and the form of management.

Conclusions: the dry storage and water supply dimensions had an adequate performance. The greatest deficiencies were associated with vector control, food processing and maintenance dimensions. The training of the staff linked to gastronomic activity is necessary and also the increase, in the private sector, of health inspections with a minimum of predefined requirements that endorse the gastronomic operation.

Downloads

Download data is not yet available.

References

1. Liu P, Lee YM. An investigation of consumers’ perception of food safety in the restaurants. International Journal of Hospitality Management [Internet]. 2018 [citado 16/09/2020];73:29-35. Disponible en: https://www.sciencedirect.com/science/article/abs/pii/S0278431917306916

2. Organización Mundial de la Salud. Estimaciones de la OMS sobre la carga mundial de enfermedades de transmisión alimentaria [Internet]. Ginebra: Organización Mundial de la Salud; 2015 [citado 16/09/2020]. p. 2. Disponible en: ttps://apps.who.int/iris/bitstream/handle/10665/200047/WHO_FOS_15.02_spa.pdf?sequence=1&isAllowed=y

3. García-Pulido YA, Medina-León AA, Frías-Jiménez RA, et al. Safety services: A global index proposal for innocuousness management in restaurants. Int J Adv Res [Internet]. 2017 [citado 16/09/2020];5(7):783-93. Disponible en: http://www.journalijar.com/article/18034/safety-services:-a-global-index-proposal-for-innocuousness-management-in-restaurants./

4. Molinos-Senante M, Gómez T, Caballero R, et al. Assessing the quality of service to customers provided by water utilities: A synthetic index approach. Ecological Indicators [Internet]. 2017 [citado 16/09/2020];78:214-20. Disponible en: https://www.sciencedirect.com/science/article/abs/pii/S1470160X17301243?via%3Dihub

5. World Health Organization. WHO estimates of the global burden of foodborne diseases: foodborne disease burden epidemiology reference group 2007-2015 [Internet]. Geneva: World Health Organization; 2015 [citado 16/09/2020]. 255 p. Disponible en: https://apps.who.int/iris/handle/10665/199350

6. Partido Comunista de Cuba. Actualización de los Lineamientos de la Política Económica y Social del Partido y la Revolución [Internet]. La Habana: Partido Comunista de Cuba; 2016 [citado 16/09/2020]. p. 56. Disponible en: https://instituciones.sld.cu/fcmec/files/2017/12/Lineamientos-2017.pdf

7. Oficina Nacional de Normalización. Política para la inocuidad de los alimentos [Internet]. La Habana: Oficina Nacional de Normalización; 2017 [citado 16/09/2020]. p. 9. Disponible en: www.nc.cubaindustria.cu

8. NC 136: 2017. Sistema de análisis de peligros y de puntos críticos de control (APPCC/HACCP). Requisitos. La Habana: Oficina Nacional de Normalización; 2017. p. 28.

9. McKinney SR. Investigation of food safety parameters for fermented semi-dry and dry sausage products, in College of Agricultural Sciences. Pennsylvania: Pennsylvania State University; 2017 [citado 16/09/2020]. Disponible en: https://etda.libraries.psu.edu/files/final_submissions/14078

10. Correia-Ribeiro AL. Melhoria Contínua do Sistema de Gestão de Segurança Alimentar numa Cozinha Industrial, in Escola Superior Agrária [tesis]. Coimbra, Portugal: Politécnico de Coimbra; 2017 [citado 16/09/2020]. Disponible en: https://comum.rcaap.pt/handle/10400.26/20919

11. Sibanyoni JJ. Food safety and quality assurance measures of the national school nutrition programme in Mpumalanga province, South Africa [tesis]. Pretoria: University of South Africa; 2017 [citado 16/09/2020]. Disponible en: https://uir.unisa.ac.za/handle/10500/23238

12. Gutiérrez-Guzmán N, Dussan-Sarria S, Osorio I, et al. Identificación de peligros que afectan la inocuidad en una planta de procesamiento de tilapia roja: un estudio de caso. Rev Interciencia [Internet]. 2017 [citado 16/09/2020];42(4):224-8. Disponible en: http://www.redalyc.org/articulo.oa?id=33950546005

13. Yu H, Gibsonb KE, Wright KG. Food safety and food quality perceptions of farmers’ market consumers in the United States. Food Control [Internet]. 2017 [citado 16/09/2020];79:266-71. Disponible en: https://www.sciencedirect.com/science/article/abs/pii/S0956713517301950

14. Gaillard MC. Implementación de un Sistema de Gestión de Seguridad Alimentaria en Centros de Elaboración de Fórmulas Lácteas Infantiles de los Servicios de Nutrición de Hospitales Públicos de Alta Complejidad [tesis]. La Plata: Universidad Nacional de La Plata; 2016 [citado 16/09/2020]. Disponible en: http://sedici.unlp.edu.ar/handle/10915/60836

15. García-Pulido YA. Contribución a la gestión de la inocuidad de los alimentos en servicios gastronómicos [tesis]. Matanzas: Universidad de Matanzas; 2016 [citado 16/09/2020]. Disponible en: www.catedragc.mes.edu.cu

16. Moreb NA, Priyadarshini A, AJaiswal A. Knowledge of food safety and food handling practices amongst food handlers in the Republic of Ireland. Food Control [Internet]. 2017 [citado 16/09/2020];80:341-9. Disponible en: https://doi.org/10.1016/j.foodcont.2017.05.020

17. Delgado-Landa A, Tarifa-Lozano L. Procedimiento para evaluar el desarrollo de habilidades generales en estudiantes a través de un índice integral. Pedagogía Universitaria [Internet]. 2015 [citado 16/09/2020];XX(4):24-35. Disponible en: http://cvi.mes.edu.cu/peduniv/index.php/peduniv/article/view/698/pdf_71

18. Frías-Jiménez RA. Herramientas de apoyo a la solución de problemas no estructurados en empresas turísticas (HASPNET) [Internet]. La Habana: Editorial Universitaria; 2008 [citado 16/09/2020]. Disponible en: https://isbn.cloud/9789591609410/herramientas-de-apoyo-a-la-solucion-de-problemas-no-estructurados-en-empresas-turisticas-haspnet/

19. Ovca A, Jevšnik M, Kavčič M, et al. Food safety knowledge and attitudes among future professional food handlers. Food Control [Internet]. 2018 [citado 16/09/2020];84:345-53. Disponible en: https://www.sciencedirect.com/science/article/abs/pii/S0956713517304085?via%3Dihub

20. Osaili TM, Obeidat BA, Hajeer WAQ, et al. Food safety knowledge among food service staff in hospitals in Jordan. Food Control [Internet]. 2017 [citado 16/09/2020];78:279-85. Disponible en: https://www.sciencedirect.com/science/article/pii/

Downloads

Published

2021-12-15

How to Cite

1.
García-Pulido YA, Frías-Jiménez RA, Medina-León AA. Hygienic-sanitary evaluation of restaurants linked to tourist activity. Rev Méd Electrón [Internet]. 2021 Dec. 15 [cited 2025 Jan. 23];43(6):1-17. Available from: https://revmedicaelectronica.sld.cu/index.php/rme/article/view/4606

Issue

Vol. 43 No. 6 (2021)

Section

Research article

License

All content published in this journal is Open Access, distributed under the terms of the CC BY-NC 4.0 License.

It allows:

 - Copy and redistribute published material in any medium or format.

 - Adapt the content.

 This will be done under the following terms:

 - Attribute the authors' credits and indicate whether changes were made, in which case it must be in a reasonable way.

 - Non-commercial use.

 - Recognize the journal where it is published.

 The copyrights of each article are maintained, without restrictions.

Most read articles by the same author(s)