AVALIAÇÃO DE BOAS PRÁTICAS DE FABRICAÇÃO EM UM ESTABELECIMENTO MANIPULADOR DE ALIMENTOS NO MUNICÍPIO DE SÃO PAULO-SP

Abstract

Food safety is an extremely important issue, because although food is essential to the health of the human body, if not handled properly, it can cause several diseases. For this reason, regulations have been developed to ensure food safety, including Good Manufacturing Practices (GMPs), which are requirements to be followed so that food is safe from the moment the raw material is obtained until the products reach the consumer, preventing the occurrence of possible diseases. This study aimed to monitor the routine of a restaurant located in São Paulo-SP, evaluating the hygienic and sanitary conditions and providing guidance on GMPs. To evaluate the implementation of GMPs, the checklists of the Collegiate Board Resolution (RDC) No. 275/2002 of the National Health Surveillance Agency (ANVISA), Ordinance CVS-5 of the São Paulo State Health Department, and Ordinance SMS-G No. 2619/11 of the São Paulo Municipal Health Department were used. Regarding the aforementioned laws, the establishment was classified in group 2, with 51% to 75% compliance with the items, considered to have satisfactory sanitary quality. The main non-conformities found were the absence of Standardized Operating Procedures (SOPs), some habits of the handlers and certain requirements of the regulations that did not apply to the establishment. Since the enterprise already has the Good Manufacturing Practices Manual, it was proposed to formalize two SOPs based on the restaurant's needs, one on Solid Waste Management and the other on Sanitation of Facilities, Equipment, Furniture and Utensils.