title: ASSESSMENT OF GOOD PRACTICES IN HOSPITAL FOOD SERVICE BY COMPARING EVALUATION TOOLS.
abstract: BACKGROUND
  since food service in hospitals complements medical treatment, it should be produced in proper hygienic and sanitary conditions. It is a well-known fact that food-transmitted illnesses affect with greater severity hospitalized and immunosuppressed patients.
  
  
  OBJECTIVE
  good practices in hospital food service are evaluated by comparing assessment instruments.
  
  
  METHODS
  good practices were evaluated by a verification list following Resolution of Collegiate Directory n. 216 of the Brazilian Agency for Sanitary Vigilance. Interpretation of listed items followed parameters of RCD 216 and the Brazilian Association of Collective Meals Enterprises (BACME). Fisher's exact test was applied to detect whether there were statistically significant differences. Analysis of data grouping was undertaken with Unweighted Pair-group using Arithmetic Averages, coupled to a correlation study between dissimilarity matrixes to verify disagreement between the two methods.
  
  
  CONCLUSIONS
  Good Practice was classified with mean total rates above 75% by the two methods. There were statistically significant differences between services and food evaluated by BACME instrument. Hospital Food Services have proved to show conditions of acceptable good practices.
  
  
  CONCLUSIONS
  the comparison of interpretation tools based on RCD n. 216 and BACME provided similar results for the two classifications.
authors.affiliation: Programa de Posgrado en Nutrición y Alimentos, Universidad Federal de Pelotas, Pelotas, RS.. marciabuchweitz@yahoo.com.br.
authors.forename: Juliana
authors.initials: J
authors.lastname: Macedo Gonçalves
authors.affiliation: Departamento de Nutrición, Universidad Federal de Pelotas, Facultad de Nutrición, Pelotas, RS.. marciabuchweitz@yahoo.com.br.
authors.forename: Kelly
authors.initials: K
authors.lastname: Lameiro Rodrigues
authors.affiliation: Departamento de Nutrición, Universidad Federal de Pelotas, Facultad de Nutrición, Pelotas, RS.. marciabuchweitz@yahoo.com.br.
authors.forename: Ângela Teresinha
authors.initials: ÂT
authors.lastname: Santiago Almeida
authors.affiliation: Departamento de Matemática y Estatística, Instituto de Física y Matemática, Universidad Federal de Pelotas, Pelotas, RS. Brasil.. marciabuchweitz@yahoo.com.br.
authors.forename: Giselda Maria
authors.initials: GM
authors.lastname: Pereira
authors.affiliation: Departamento de Nutrición, Universidad Federal de Pelotas, Facultad de Nutrición, Pelotas, RS.. marciabuchweitz@yahoo.com.br.
authors.forename: Márcia Rúbia
authors.initials: MR
authors.lastname: Duarte Buchweitz
mesh_terms: D000465:Algorithms; D001938:Brazil; D057189:Checklist; D005521:Food Service, Hospital / Q000331:legislation & jurisprudence / Q000592:standards*; D006801:Humans; D006920:Hygiene; D012015:Reference Standards