Abstract：
Food services, which must meet the sanitary standards for food production, needed to adapt to COVID-19 protocols in times of pandemic. In this context, the study of food safety assessment tools and sanitary protocols can contribute to the systematization of sanitary control actions and to the understanding how services have adapted to the new requirements. Thus, the present study aims to evaluate the relationships among the results of the assessment tools for food safety and adherence to the sanitary protocol for coping with COVID-19 in food services. Sanitary inspections were performed in 40 food services located in the center of the city of São Paulo - Brazil. Data were collected through the application of four checklists to evaluate the following: i. risk for FBD; ii. Good Handling Practices; iii. the structural requirements; and iv. The implementation of the COVID-19 sanitary protocol. The risk assessment tool was interpreted using a risk score, with each item weighted according to the risk for FBD. The results of the other tools were evaluated using the overall percentage of violated items. The results showed the predominance of high risk of GHP in the food services evaluated and a high percentage of violation of Good Handling Practices and structural requirements. The percentage of violation of the COVID-19 health protocol was moderate in most establishments. The degree of risk showed a high positive correlation with Good Handling Practices violations (Spearman ρ = 0.73; p < 0.001) and structural requirements (Spearman ρ = 0.63; p < 0.001). Regarding the tool for assessing adherence to the COVID-19 sanitary protocol, a moderate correlation was found with the violations of Good Handling Practices (Spearman ρ = 0.65; p < 0.001), with an emphasis on the thematic block relevant to food handlers. This discussion of the relationships among the results of the evaluation tools and their measurements may therefore be useful for improving the application of these tools by professionals involved in inspection activities, allowing the greater systematization of sanitary control actions and contributing to reduced risk of FBD.
摘要：
食品服务,必须符合食品生产的卫生标准，在大流行时期需要适应COVID-19协议。在这种情况下，对食品安全评估工具和卫生规程的研究有助于卫生控制措施的系统化，并有助于了解服务如何适应新的要求。因此，本研究旨在评估食品安全评估工具的结果与食品服务中应对COVID-19的卫生方案的依从性之间的关系.卫生检查在位于圣保罗市中心的40食品服务中进行-巴西。通过应用四个检查表来收集数据以评估以下方面:i.FBD的风险;ii.良好处理做法；iii.结构要求;以及iv.COVID-19卫生协议的实施。使用风险评分来解释风险评估工具，每个项目根据FBD的风险进行加权。使用违反项目的总体百分比来评估其他工具的结果。结果表明，在所评估的食品服务中，GHP的高风险占主导地位，并且违反良好处理规范和结构要求的比例很高。在大多数机构中，违反COVID-19健康协议的百分比是中等的。风险程度与违反良好处理规范（Spearmanρ=0.73；p<0.001）和结构要求（Spearmanρ=0.63；p<0.001）呈高度正相关。关于评估遵守COVID-19卫生协议的工具，发现与违反良好处理实践的中度相关性(斯皮尔曼ρ=0.65；p<0.001)，重点是与食品处理人员相关的专题块。因此，对评估工具及其测量结果之间关系的讨论可能有助于改善参与检查活动的专业人员对这些工具的应用，使卫生控制措施更加系统化，并有助于降低FBD的风险。
