OBJECTIVE: The objective was to evaluate the food and nutrition units at the Federal University of Bahia (Brazil) campuses, from the perspective of the safe production of food. METHODS: A questionnaire was developed to evaluate the establishments, based on the current legislation and technical references regarding the area. Twenty of the 22 units on the campuses were surveyed. RESULTS: The results showed unsatisfactory conditions, such as the presence of insects, rodents, a lack of quality control of the water supply, preservation of the ready-to-eat food in conditions favorable for the growth of microorganisms and unsuitable installations. Most of the people interviewed mentioned having received training in food handling and demonstrated interest in improving the quality of their services, but the evident deficiency observed during the interviews reflected negatively on the safety of the ready-to-eat food. CONCLUSION: The majority of the food and nutrition units evaluated were inadequate with respect to the minimum requirements considered necessary for safe food production, indicated consumer risk.
food hygiene; food safety; food and nutrition unit; food handling
