Adequacy of good manufacturing procedures in foodservice establishments
Keywords:
good manufacture procedures, food hygiene, nutrition, restaurants, food service unitAbstract
Objective
Classify a sample of 50 food producing establishments located in the Federal District (Brasília, Brazil), according
to 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.
Methods
A 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 Foodservice
and Nutrition Units led by nutritionists, and five commercial restaurants. The procedures for good manufacturing
were 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.
Results
According to the analyses, all the hotel foodservices were classified in group II, while the commercial restaurants
were 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.
Conclusion
The results indicate that the Nutrition and Foodservice Units, which had nutritionists available, were better
classified 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. The
commercial restaurants obtained the worst results when compared to the other food production services.
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Copyright (c) 2023 Rita de Cássia AKUTSU, Raquel Assunção BOTELHO, Erika Barbosa CAMARGO, Karin Eleonora Oliveira SÁVIO, Wilma Coelho ARAÚJO
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