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Adequação De Serviços De Alimentação Às Boas Práticas De Fabricação
| Content Provider | Semantic Scholar |
|---|---|
| Author | Oliveira, Amanda Mazza Cruz De Sousa, Paloma Vasconcelos Alves, Ana Aline Sousa Medeiros, Stella Regina Arcanjo Mendonça, Maria Jacqueline Do Nascimento |
| Copyright Year | 2020 |
| Abstract | Safety in food production can be achieved by adopting proper handling practices as they protect them from physical, chemical and biological contamination. Therefore, the National Health Surveillance Agency (ANVISA) requires, by laws, the compliance with good food manufacturing practices (GMP). Therefore, the present study aimed to verify the degree of adoption of procedures for hygienic-sanitary control of food produced in food services and the legal adequacy of services to GMP standards. This is an observational, descriptive study that evaluated 34 establishments in the cities of Tianguá, Ubajara, Ibiapina, São Benedito and Guaraciaba do Norte, by applying a good practice checklist based on RDC 216./2004 ANVISA, and categorization according to the degree of compliance with the items, as provided for in RDC 275/2002 ANVISA. Most of the food services visited were classified in groups II and group III, that is, they reached a maximum of 75% compliance. Thus, it is concluded that many of the evaluated establishments do not adopt food GMP correctly and, therefore, have a low percentage of compliance with the law, requiring corrective actions to ensure the safety of food produced. |
| Starting Page | 30 |
| Ending Page | 30 |
| Page Count | 1 |
| File Format | PDF HTM / HTML |
| DOI | 10.21439/conexoes.v14i1.1830 |
| Volume Number | 14 |
| Alternate Webpage(s) | http://conexoes.ifce.edu.br/index.php/conexoes/article/viewFile/1830/1410 |
| Alternate Webpage(s) | https://doi.org/10.21439/conexoes.v14i1.1830 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
