Aplicação das boas práticas de fabricação em serviços de alimentação no Brasil: uma revisão integrativa da literatura

Abstract

Food safety is one of the main pillars of public health, directly linked to the adoption of Good Manufacturing Practices (GMP). In this context, the proper sanitation of food, the work environment, facilities, equipment, utensils, and food handlers plays an essential role in preventing Foodborne Illnesses (FBIs). This study aimed to observe scientific evidence regarding non-compliance with hygienic-sanitary practices in Brazilian food services, based essentially on RDC Resolution No. 216/2004. This is an integrative literature review conducted through searches in the Google Scholar, SciELO, and LILACS databases between April and July 2026, including articles published in Portuguese, English, and Spanish. Original and review studies were selected using the descriptors "food safety," "good manufacturing practices," and "food handlers," combined with the Boolean operators "AND," "OR," and "NOT." Fourteen scientific articles were analyzed, and their findings revealed a consistent and concerning pattern of non-conformities in Brazilian food services, highlighting a lack of knowledge and inadequate application of current legislation. Critical flaws were found in the sanitation of surfaces and utensils, a lack of cleaning records and schedules, errors in the thawing process, and weaknesses in integrated vector and pest control. These results demonstrate that the non-conformities are not isolated, but rather structural and persistent, posing significant risks to food sanitary quality and consumer health. In conclusion, although Brazil has a consolidated regulatory framework, the implementation of GMP remains unsatisfactory, requiring continuous investment in training, inspection, and monitoring to ensure food safety and prevent FBIs.