Diagnosis of hygienic-sanitary conditions in restaurants located in the municipality of Cametá-Pará

Martina Damasceno Portilho,Elaine Lopes Figueiredo,Luiza Helena Da Silva Martins,Natácia Da Silva E Silva

doi:10.3895/rbta.v14n2.12571

Abstract

The law by the ANVISA requires GMP in food. This study aimed to apply the checklist to assess hygienic-sanitary conditions and provide lectures and support materials in restaurants located in the municipality of Cametá-PA. It is a descriptive survey in eighteen restaurants using a quality measurement instrument called a checklist. In addition to the proposal of forms to verify the impact of corrective actions. This verification instrument is part of the requirements required by RDC No. 216/2004 of ANVISA, based on the RDC No. 275, of October 2002 of ANVISA. It was found through the results obtained that all the popular restaurants studied did not satisfactorily comply with the current Brazilian legislation and were classified in groups II and III, that is, they reached a maximum of 75% compliance. Thus, through the diagnosis obtained through the application of the checklist, it is noticed that the restaurant owners have little knowledge about the implementation of GMP; consequently, in none of the evaluated restaurants, these practices are adopted. Thus, they do not comply with the country's current legislation. Corrective actions and delivery of support materials helped the owners. However, it is necessary to support the Health Surveillance, in addition to charging consumers for improvements to these establishments, since adequate sanitary hygienic conditions are an ongoing process.

Highlights

The ANVISA law, regulatory agency linked to the Ministry of Health of Brazil, requires Good Manufacturing Practices (GMP) in food
The adoption of Good Manufacturing Practices (GMP) is feasible, which according to Brazilian legislation can be applied in food services, being legislated by Ordinance No 1428, of the Ministry of Health and the Resolution of the Collegiate Board-RDC N° 216 (BRASIL, 2004; PEREIRA and ZANARDO, 2020)
According to the data presented (Table 1), none of the eighteen restaurants evaluated were classified in the “good” group (Group I), six of them were classified as “regular” (Group II) and twelve of them as “disabled” (Group III) that are classified in group III, are more likely to be contaminated (BRANCO et al, 2016)

Summary

Introduction

The ANVISA law, regulatory agency linked to the Ministry of Health of Brazil, requires Good Manufacturing Practices (GMP) in food. With the globalization there were several and significant social, economic, and political changes, and people started to have a different lifestyle, more tiring routines and in environments outside the home In view of this new reality, there was a growing demand for food services, prioritizing ready-to-eat foods, in order to facilitate and increase the time during the day to day. When restaurants correctly analyze and execute all processes, they are committed to providing safe food and minimizing the risk of food-borne outbreaks (STEFANELLO et al, 2009) For these establishments, the adoption of Good Manufacturing Practices (GMP) is feasible, which according to Brazilian legislation can be applied in food services, being legislated by Ordinance No 1428, of the Ministry of Health and the Resolution of the Collegiate Board-RDC N° 216 (BRASIL, 2004; PEREIRA and ZANARDO, 2020)

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Conclusion