Keywords
food safety
food quality
food legislation
How to Cite
Abstract
Aiming at evaluating the good practices, a cross-sectional study was conducted in nine Food Services
(FS) by applying a checklist based on the legislation in force (RDC 275/2002). Five blocks of questions
were asked, totaling 157 items related to ‘building and facilities’; ‘equipment’, ‘furniture and utensils’;
‘manipulators’; ‘food production and transport’; and ‘documentation’. The FS were classified into groups
according to the criteria established in section D of the DRC 275/2002 (Group 1: 76 to 100% of adequacy,
Group 2: 51 to 75%, Group 3: 0 a 50%). The adequacy of the essential items for foods sanitary quality
was also assessed, such as the exclusive sinks installed for hand hygiene in the area of food handling and
the use of measures to minimize the risk of cross contamination. Of the FS assessed in this study, 88.9%
(n = 8) were classified into Group 1. The blocks related to ‘handlers’ and ‘production and transportation
of food’ reached 97.6% and 84.7% of adequacy, respectively. Mostly of essential items showed adequacy
from 88.9 to 100%. Despite of the overall FS was satisfactorily classified, some lacks were detected and
related to the ‘building and facilities’ and ‘equipment, furniture and utensils’ items.
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