Hygienic-sanitary conditions in popular restaurants in Brazil: Vigil Sanit Debate, Rio de Janeiro, 2023, v.11: e02111 | Published on: 31/10/2023

• Autor(a) principal: da Silva Ribeiro, Mariana
• Data de Publicação: 2023
• Outros Autores: Leal Calado , Isabela, Lopes Padilha, Luana, Tereza Borges Araújo Frota, Maria, Cristina de Almeida Fonseca Viola, Poliana, Ismael Oliveira da Conceição, Sueli
• Tipo de documento: Artigo
• Idioma: por; eng
• Título da fonte: Vigilância Sanitária em Debate
• Texto Completo: https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/2111
• topic: Boas Práticas de Manipulação; Doenças de Transmissão Hídrica e Alimentar; Restaurantes; Ensaios de Migração e Segurança Alimentar; Vigilância Sanitária; Good Handling Practices; Food and Water Borne Illness; Restaurants; Food Security; Brazilian Health Surveillance Agency

Introduction: Popular restaurants aim to guarantee food and nutrition security for socially vulnerable populations, providing nutritionally balanced meals and in adequate hygienicsanitary conditions. Therefore, it is necessary to implement sanitary control measures. Objective: To evaluate the hygienic-sanitary conditions of popular restaurants in Brazilian cities. Method: Cross-sectional, descriptive study, carried out in 11 popular restaurants, in the cities of Belém (PA), São Luís and Paço do Lumiar (MA), São Paulo (SP), Niterói (RJ) and Brasília (DF). For the evaluation of hygienic-sanitary conditions, the Checklist of Good Practices for Food Services was applied, based on RDCs nº 216/2004 and nº 275/2002, of the National Health Surveillance Agency, containing 156 items categorized into 12 groups of evaluation. The adequacy percentage of the establishments was calculated, being classified as: “adequate”, “partially adequate” and “inadequate”. Results: The hygienicsanitary conditions of popular restaurants presented an overall adequacy average of 85.4%, obtaining an “adequate” classification. The only group that presented the lowest adequacy average classified as “partially adequate” (73.7%) was “buildings, installations, equipment, furniture and fixtures”. The other groups on the checklist were classified as “adequate”. Conclusions: Popular restaurants presented, in the global average of adequacy, adequate hygienic-sanitary conditions to produce meals. However, it is necessary to correct the inadequacies found in the group whose average was “partially adequate”, in order to avoid health risks and guarantee the distribution of safe meals to consumers. It is up to the Municipal Sanitary Surveillance to inspect and monitor compliance with the sanitary norms in force by these establishments.