Evaluation of Hygiene Practices and Their Impact on the Prevention of Foodborne Illness in Panamanian Restaurants
Keywords:
Restaurants, Food Handling, Foodborne Illnesses, Good Hygiene Practices, HygieneAbstract
In these study will evaluated compliance with Good Hygiene Practices (GHP) in 100 restaurants in Panama City. The results showed that GHP compliance was poor overall, with an average of 57.5%. The most common non-compliances were found in the areas of personal hygiene of food handlers, cleaning and disinfecting facilities and equipment, and safe handling of food. The results of the study suggest that improving hygiene practices in restaurants in Panama could contribute to reducing the incidence of foodborne illness. To this end, it is recommended the implementation of training programs for food handlers, the strengthening of inspection and surveillance systems, and the application of sanctions to establishments that fail to comply with sanitary regulations.
References
Ministerio de Salud de Panamá. (2023). Guía metodológica y práctica para la capacitación en higiene para manipuladores de alimentos. Panamá.
Organización Mundial de la Salud (OMS). (2022). Enfermedades transmitidas por alimentos. Ginebra.
Organización Panamericana de la Salud (OPS). (2019). Guía para la implementación de un sistema HACCP en restaurantes. Washington, D.C
RSI (Revista sanitaria de investigación)
De la Cruz-Cano, J. M., Rodríguez-López, P., & Castillo-Brito, M. I. (2021). Evaluación de las prácticas de higiene en restaurantes de Panamá. Revista Panamericana de Salud Pública, 48, e19.
Álvarez, J. C. (2021). Evaluación de las prácticas de higiene en restaurantes de la provincia de Chiriquí, Panamá.
Méndez, V. E., De la Cruz-Cano, J. M., & Castillo-Brito, M. I. (2022). Percepción de los consumidores sobre la higiene en restaurantes de Panamá. Revista Panamericana de Salud Pública, 50, e13.
Rivera-Pesce, M., De la Cruz-Cano, J. M., & Castillo-Brito, M. I. (2022). Impacto de la capacitación en higiene en la prevención de enfermedades transmitidas por alimentos en restaurantes de Panamá. Revista Panamericana de Salud Pública, 50, e14.
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