CARACTÉRISTIQUES DES RESTAURANTS PUBLICS RELIÉES À L'HYGIÈNE, QUALITÉ ET SÉCURITÉ DES DENRÉES ALIMENTAIRES OBSERVÉES AU SEIN DU MARCHÉ DE L'UNIVERSITÉ PÉDAGOGIQUE NATIONALE DE KINSHASA

Overview & Synopsis

Food is the first element of transmission of microorganisms when the food consumed is not healthy. Access to quality food for all depends first and foremost on the regular improvement of the food supply. This study is conducted to identify the characteristics of public restaurants, assess the hygiene, quality, and safety of foodstuffs at the UPN market, and contribute to the improvement of itsconditions. A non-probability sampling of the accidental type was opted for. One hundred restaurant vendors in the UPN market were interviewed. The field survey method using the interview guided by a mixed questionnaire was carried out. SPSS 16.0 software was used for data export and statistical processing. After analyzing and processing the data, we found that 55% of the restaurants had sheet metal walls. 67% had cement floors and 33% earth. 83% had sheet metal roofs, followed by 14% cardboard/bag/tarpaulins. And overall, the hygiene measures in the restaurants visited were not respected, which affects the quality and safety of consumer goods. There are significant or even very significantstatistical relationships between food hygiene measures and the state of the servants' behavior in the UPN's public restaurants. We suggest that the necessary means for food hygiene measures in public restaurants be available. Keywords: Food, food safety, quality, environmental epidemiology, malewa, hygiene, foodstuffs, food.