Hygienic-sanitary conditions in Japanese food restaurants and the risks of contamination

• Autor(a) principal: Brito, Leticya Lima de
• Data de Publicação: 2024
• Outros Autores: Mello, Amanda Maria Rego de, Silva, Camila Ferreira Corrêa da, Pupolin, Welliton Donizeti
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Segurança Alimentar e Nutricional (Online)
• Texto Completo: https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8675879
• topic: Good manufacturing practices; Food contamination; Quality control; Food safety; Boas práticas de fabricação; Contaminação de alimentos; Controle de qualidade; Segurança alimentar sanitária; Boas prácticas de fabricación; Contaminación de alimentos; Control de calidad; Seguridad alimentaria sanitaria

Introduction: Given the escalating demand in the food market and the consequent imperative to ensure consumer safety, the adoption of rigorous safety measures and hygiene practices has become paramount. The great amount of raw food consumption in Japanese cuisine brings considerable risks for microbial contamination, especially with the rising popularity of sushi restaurants in the past decade. Objective: This study aims to evaluate the hygienic and sanitary conditions of Japanese cuisine restaurants and assess the risks of contamination. Methods: A comprehensive literature review was conducted, predominantly encompassing national scientific articles published from 2004 to 2020, available in major scientific databases and books. Results: The implementation of the Prerequisite Program (PRP) facilitates the identification of practices that must be implemented in order to ensure process quality and the studies suggests that the main factors to be ensured is the cleanliness of the environment and the sanitization of raw materials. Furthermore, the adherence to the PRP includes frequent training on Good Manufacturing Practices (GMP) to the responsible handlers. Conclusion: The reviewed studies underscore the critical importance of PRP implementation in ensuring contamination-free food. Additionally, the findings highlight the need for the food sector, particularly within Japanese cuisine, to enhance its quality control measures to mitigate contamination risks.