GOOD PRACTICES IN FOOD HANDLING IN FOOD AND NUTRITION SERVICES
DOI:
https://doi.org/10.12957/demetra.2015.16721Keywords:
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
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