USER SATISFACTION WITH RESPECT TO HYGIENIC-SANITARIAN CONDITIONS OF FOOD AT THE ISAEL ALMEIDA PUBLIC MARKET IN FLORIANO-PI

Abstract

Diseases transmitted by water and food are still a serious public health problem in the contemporary world, even with the technological evolution of recent decades regarding food conservation and hygiene techniques, where food is recognized as the main vector of acute enteric illnesses. The hygienic-sanitary conditions of food are of great importance in any environment, as there are many biological, physical and chemical hazards that can cause diseases transmitted by food. Several illnesses can be avoided when food handling is within technical hygiene standards in the pre-preparation and preparation stages. In accordance with the principles of environmental, personal and operational hygiene, the absence of contamination of any origin must be guaranteed. This study aimed to evaluate consumer satisfaction regarding the hygienic-sanitary conditions of food sold in the central public market Isael Almeida de Floriano-Piauí. 50 people of both sexes aged between 20 and 60 years who use food from the aforementioned establishment were evaluated, through the application of a semi-structured questionnaire composed of 10 items which addressed the most relevant points of the research. More than 30% of those surveyed responded that they were dissatisfied with the cleanliness and tidiness of the place where food is served. With regard to sanitary facilities, 38% reported being dissatisfied. Regarding the comfort offered, 32% reported being satisfied and another 32% also reported being dissatisfied. A lot of dissatisfaction regarding the aesthetics of the environment was cited by 40% of those surveyed. More than 25% of those surveyed were very satisfied with the variety and presentation of the menu. Regarding the temperature, flavor and aroma of the food, 42% reported being satisfied. Regarding the personal presentation of employees, 30% said they were satisfied. More than 35% of those studied reported being satisfied with the friendliness, attention and education of employees. Regarding the professional competence of employees, 32% reported being satisfied. Regarding speed of service, more than 30% of those surveyed reported being very satisfied. It can be concluded that even when there is still a need for educational intervention regarding food safety, the majority of users of the services offered are still satisfied.