GOOD PRACTICES IN FOOD HANDLING IN FOOD AND NUTRITION SERVICES

Authors

  • Lauriete Carlos Silva Universidade Federal do Espírito Santo
  • Daniele Barboza dos Santos Universidade Federal do Espírito Santo
  • Jackline Freitas Brilhante de São José Universidade Federal do Espírito Santo
  • Erika Madeira Moreira da Silva Universidade Federal do Espírito Santo

DOI:

https://doi.org/10.12957/demetra.2015.16721

Keywords:

Best Manufacturing Practices. Food Service. Food Quality. Food Handling.

Abstract

This study aimed to assess the requirements of the bestmanufacturing practices in two food and nutrition serviceslocated in Vitoria-ES, Brazil. For the assessment of compliancewith good manufacturing practices, a checklist proposed by RDCNo. 216 of the National Health Surveillance Agency was used,divided into three parts: company identification, evaluation andclassification of the establishment. Regarding compliance to theproposed items on the checklist, the adequacy percentage in theunit 1 was 71.81% and in the unit 2 it was 76.36%, being classifiedin group 2 and group 1, respectively. Among the inadequacieshighlighted in both establishments, it can be pointed out:buildings (structure), furniture and fixtures; handlers; storageand transportation of food prepared and prepared food exposureto consumption. It is important to highlight that the presenceof a qualified responsible technician is extremely important forthe achievement and maintenance of best hygiene practices. Theapplication of a simple tool as the checklist allows evaluatingthe hygienic-sanitary conditions of units that prepare and servemeals and, from observations, seeking strategies to correct theevident failures.

DOI: 10.12957/demetra.2015.16721

Author Biography

Jackline Freitas Brilhante de São José, Universidade Federal do Espírito Santo

Graduada em Nutrição (2007), é Mestre em Microbiologia Agrícola, com ênfase em microbiologia de alimentos (2009) e Doutora em Ciência e Tecnologia de Alimentos (2013) sendo todos os títulos obtidos na Universidade Federal de Viçosa. Atualmente, Professora Adjunto A do curso de Nutrição da Universidade Federal do Espírito Santo. Tem experiência em boas práticas de fabricação, higiene industrial e dos alimentos, qualidade de alimentos, microbiologia dos alimentos, serviços de alimentação e nutrição. Atua principalmente nos seguintes temas: qualidade microbiológica de alimentos, higiene industrial e de alimentos, processos alternativos para a sanitização de frutas e hortaliças.

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Published

2015-12-17

How to Cite

Silva, L. C., dos Santos, D. B., de São José, J. F. B., & da Silva, E. M. M. (2015). GOOD PRACTICES IN FOOD HANDLING IN FOOD AND NUTRITION SERVICES. DEMETRA: Food, Nutrition & Health, 10(4), 797–820. https://doi.org/10.12957/demetra.2015.16721

Issue

Vol. 10 No. 4 (2015)

Section

FREE THEMED ARTICLES

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