Avaliação de um serviço de Buffet quanto ao atendimento às boas práticas de higiene: diagnóstico e solução de problemas.

Abstract

Food safety is a current challenge in the face of the growing number of food services, including the Buffet, which offers varied menus, from entree to entree and garnishes with centralized and decentralized distribution system, and reaching a large number of food. diners. Aiming at ensuring food safety and consumer welfare, in Brazil the RDC n 201/2004, which provides for the Technical Regulation of Good Practices for Food Services, to ensure the quality of hygienic-sanitary food production. In this context, this study aimed to evaluate a buffet service regarding the Good Practices service was carried out initially with the Sanitary Surveillance of the city of Sousa / PB a survey of existing buffet services having been selected only one for meeting the established criteria. Through the on-site visit, the service was evaluated for compliance with good practices through the application of a checklist containing 183 items, elaborated based on ANVISA RDC No 201/2004 and 275/2002. 66 compliant items, 101 noncompliant items, and 16 non-compliant items were obtained, which obtained an adequacy rating in group III. It was found that the only 100% adequacy item was the water control of the Service. Among the main nonconformities found were the items related to documents and records (100%), technical responsible (100%), food storage and transportation (80%) and handlers (78.9%). To correct nonconformities, the management tool 5W2H, proposed as a corrective action plan, was used. The corrective action plan was prepared based on the cost of implementation of the actions, proposing short, medium and long term averages. The precariousness of the food services regarding the compliance with Good Hygiene Practices was concluded, even though it is indispensable to guarantee the reduction of the hygiene and sanitary risks of the products. In view of the identification of failures at all stages of the production process and the numerous risks of food contamination in the establishment and of utmost importance and awareness and the implementation of measures by all agents involved (owners / employees, consumers and the government), either in compliance with current legislation, providing qualified professionals for the service; either by charging consumers for better services or by better supervision of the competent bodies, in order to guarantee the quality of the service provided and the safety of food from outbreaks of food origin.