Adequacy of good manufacturing procedures in foodservice establishments

• Autor(a) principal: AKUTSU, Rita de Cássia
• Data de Publicação: 2023
• Outros Autores: Assunção BOTELHO, Raquel, Barbosa CAMARGO, Erika, Oliveira SÁVIO, Karin Eleonora, Coelho ARAÚJO, Wilma
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9842
• topic: good manufacture procedures; food hygiene; nutrition; restaurants; food service unit; boas práticas de fabricação; higiene de alimentos; nutrição; restaurantes; unidades de alimentação e nutrição

ObjectiveClassify a sample of 50 food producing establishments located in the Federal District (Brasília, Brazil), accordingto their fulfillment of essential requisites contained in the sanitary regulation form published by the Agência Nacional de Vigilância Sanitária, Brazil’s National Agency for Sanitary Regulation. MethodsA metanalysis of two monographic studies on food production establishments (hotels and commercial restaurants) was performed, and associated to results of these authors’ research evaluating ten Foodserviceand Nutrition Units led by nutritionists, and five commercial restaurants. The procedures for good manufacturingwere evaluated according to the norms of the mentioned Agency; to this effect, the Agency’s specific forms were utilized to analyze the adequacy of requisites such as: construction, equipments, handling, production flow, and availability of the manual for good manufacturing procedures. Still according to the Agency’s norms, the establishments were further classified into three groups, respective to their fulfillment of the essential requisite items and procedures as defined in the form: in group I, were those establishments fulfilling more than 70% of the requisites; group II, fulfilling 30 to 69.9% of them; and group III, fulfilling less than 30% of the essential items and procedures. ResultsAccording to the analyses, all the hotel foodservices were classified in group II, while the commercial restaurantswere classified either in group II (33.3%) or in group III (66.7%). As for the Foodservice and Nutrition Units with a nutritionist, 80% were classified as group II, and 20%, as group I. ConclusionThe results indicate that the Nutrition and Foodservice Units, which had nutritionists available, were betterclassified in requisites such as equipments and availability of a manual of good manufacturing procedures.The hotels revealed better conditions on items such as construction, manipulation and production flow. Thecommercial restaurants obtained the worst results when compared to the other food production services.