Adequação das boas práticas de fabricação em serviços de alimentação

Revista de Nutrição (Impact Factor: 0.35). 01/2005; DOI: 10.1590/S1415-52732005000300013
Source: OAI

ABSTRACT Objetivo: classificar 50 estabelecimentos produtores de alimentos, da região de Brasília, Distrito Federal, de acordo com o cumprimento dos itens imprescindíveis do formulário publicado pela Agência Nacional de Vigilância Sanitária, a fim de avaliar as boas práticas da fabricação de alimentos. Métodos: neste estudo empreendeu-se metanálise de dois trabalhos monográficos sobre estabelecimentos comerciais produtores de alimentos (hotéis e restaurantes), associados a uma amostra pesquisada por esses autores, dividida em três blocos: restaurantes, unidades de alimentação e nutrição e hotéis, para comparação da adequação dos itens presentes nos formulários da Agência Nacional de Vigilância Sanitária, os quais, de acordo com as normas estabelecidas pela Agência, analisavam os itens: edificação, equipamentos, manipuladores, fluxo de produção e disponibilidade do manual de boas práticas na produção de alimentos. Ainda de acordo com o estipulado pela Agência Nacional de Vigilância Sanitária, os estabelecimentos foram classificados em três grupos, segundo o cumprimento percentual dos itens imprescindíveis constantes do formulário: o grupo I, com mais de 70,0% de cumprimento dos itens; o grupo II, com 30,0% a 69,9% de cumprimento; e o grupo III, cumprindo menos de 30,0% dos itens imprescindíveis. Resultados: as análises realizadas revelaram que todas as unidades hoteleiras foram classificadas no grupo II. Os restaurantes comerciais foram classificados no grupo II (33,3%) e no grupo III (66,7%). Do total de unidades de alimentação e nutrição avaliadas, 80,0% foram classificadas no grupo II e 20,0% no grupo I.Conclusão: os achados demonstraram que as unidades de alimentação e nutrição foram mais bem classificadas nos itens equipamentos e existência do Manual de Boas Práticas. Os hotéis destacaram-se nos itens edificação, manipulação e fluxo de produção. Os restaurantes comerciais obtiveram o pior resultado quando comparados às demais unidades analisadas. __________________________________________________________________________________ ABSTRACT 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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    ABSTRACT: The purpose of this article is to analyze practices and perceptions about Food Security (FS) among representatives (n = 23) of institutions of an FS Reference Center located in the Butantã region, city of São Paulo, Brazil. The qualitative method and the Collective Subject Discourse (CSD) were used to analyze statements collected by means of interviews. A total of 56.5% of the studied population were considered as non-technicians and 43.5% as technicians. Forty-five answers related to actions and 33 answers related to perceptions contributed to build CSDs. Results showed that the most cited action by non-technicians was "preparation and distribution of meals" (41.6%), while technicians cited "guidance and community courses" (28.5 %). As for meaning, we had: "feeding in an attractive way, lacking nothing" (35.3%) by non-technicians and "enabling people to get the food they need" (37.4%) by technicians. It was seen that technicians believe that FS is a concept formed by many components, such as the "human right to food", and "enabling people so that they have access to food"; thus, they develop activities that meet this way of thinking. Non-technicians believe that FS is a food intake which meets quantitative, qualitative, emotional, and social needs; thus, they also develop actions according to this perception. Conclusions indicated congruence between FS practices and perceptions, but not between the discourse of technicians and non-technicians. The differences observed may generate conflicts because the community and institutions involved may not integrate their actions.
    Saude e Sociedade 04/2007; 16(1):102-116. · 0.10 Impact Factor
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    ABSTRACT: This research was designed to analyze whether the procedures adopted by foodservice establishments for the purchase of minimally processed and fresh vegetables favor the acquisition of safe products. This research investigated the purchasing policies of such establishments, whether self-managed or administered by foodservice contractors, in the municipality of Campinas and its outlying districts. A random sample of thirty-nine establishments participated in the research. The instruments for data collection were pre-tested, and the actual interviews were conducted by trained personnel. Comparative analyses were made using various statistical tests. All of the participating establishments purchase fresh vegetables, although only six of them use minimally processed ones. For most of the establishments, price is at least one of the most important criteria for the selection of a supplier, and they do not normally monitor the safety of the fresh products purchased (51.3%), nor do they make regular technical visits to guarantee quality (46.2%); moreover, most do not carry out a supplier development program. It is suggested that routine technical visits to suppliers should be adopted, as well as the creation of courses, such as those dealing with the safety of vegetables and supplier development, to be offered to foodservices.
    Ciência e Tecnologia de Alimentos 12/2010; 30(4):1097-1104. DOI:10.1590/S0101-20612010000400040 · 0.41 Impact Factor
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    ABSTRACT: SANTOS, Marlisa Portugal Rodger. Food safety: characteristics of the school meal program in the town of Piraí – Rio de Janeiro. Seropédica: UFRRJ, 2010, 75 p. (Master's thesis in Food Science and Technology). Considering that the hygienic and sanitary aspects are fundamental for the quality of food, and that The Brazilian National School Meal Program (PNAE) has the objective of offering safe food aiming for the correct and healthy feeding of students and that is the most important pillars of the National Program, it is extremely important to evaluate the quality of school feeding, not only because of its insertion in PNAE but mainly because the users represent a high percentage of the population on a stage of life which is considered vulnerable. Thus the monitoring of the quality of the school food was conducted in the town of Piraí – Rio de Janeiro regarding the hygienic and sanitary aspects, in a convenience sample of eight schools, divided into three phases: diagnostic, intervention and evaluation. At the first phase a diagnostic of the structural and operational situation was performed, through a check list, from April to June of 2009, at Municipal schools. The results showed that the material used on the floor and on the walls was appropriate in 62.5% and 75.0%, respectively. The floor was in good condition in 37.5% of the schools and the walls in 75% of the places. Nevertheless, there were neither milimetric screens in the openings nor device for the automatic closing of the doors at 95.0% of the kitchens which made the entrance of insects and rats easy. Concerning the equipment, 62.5% of them had an appropriate design but the temperature was not registered and monitored. Regarding the utensils, 25% of them have not met the requirements because its material was difficult to keep clean. Concerning the food handlers´ uniforms, 75% of them have not met the requirements. There were designated washbasins neither in the food handling areas nor in the restrooms. There was a lack of educational programs for food staff as well as its registration. Aiming the assessment of the hygienic and sanitary conditions in food handling, products listed on the schools daily menu were analyzed. Exposure temperatures were measured and samples of the cooked preparations ready for consumption as well as the cutting surfaces were collected and taken for microbiological analysis conducted in two phases, the first one in September 2009, before the intervention. The intervention occurred through the food handlers training from October to November of 2009, after the Research Ethics Committee approval, with the implementation of the Good Manufacturing Practices Manual and the Labor Daily Record. The second time the samples were collected was in November 2009 and the results obtained served to assess the impact of this intervention in December 2009. Concerning the results of the analysis, on the first phase 25% of the samples of cooked preparations ready for consumption do not conform to the standards, however, after the training, 100% of the samples conform to the standards. The cutting surfaces showed unacceptable contamination in 75% of the samples on the first phase, reducing to 25% after the intervention, which represents a significant reduction (p<0, 05). With regard to the exposure temperature, there was a significant improvement after the intervention. The availability of continuous training programs for food handlers as well as the adjustment of the structural and operational issues is suggested in order to fulfill the requirements proposed by PNAE regarding the hygienic-sanitary issues. It is expected that these results can contribute to the processes which aim to offer to the society, analysis which subsidize policies, especially in the food security context. Key words: Sanitary Surveillance, Good Manufacturing Practices, school feeding, training, food safety
    01/2010, Supervisor: Katia Cilene Tabai


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