Hygienic-sanitary characterization and proposal for the elaboration of essential operational requirements for street foods sold in Brazilian food trucks
Abstract The Food Truck segment has become a food option with quality and reduced cost. The objective of the present work was to analyze the hygienic-sanitary quality of street foods sold in food trucks and to propose essential operational requirements for the control of hazards associated with this food sector. The cross-sectional descriptive study model was used with the application of a questionnaire to verify the hygienic-sanitary conditions of the food handlers of the trucks in the state of Rio de Janeiro, Brazil, and a checklist to evaluate the structural conditions and compliance with the standards provided for in legislation. Among the handlers, 60% did not wash their hands properly, 62.9% did not have a training course and 18% of the trucks did not have a sink with potable water. Non-conformities were also observed at the points of sale, mainly due to the absence of an exhaust system and protection gutter for lamps. Thus, a proposal of essential operational requirements for food trucks was elaborated. There is a clear need to recognize this segment as an integral part of the commercialization of street food, proposing a specific control, increasing inspection, and use of a training program.
| Main Authors: | , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2023
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| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100439 |
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