Aplicação de checklist visando a avaliação das condições higiênico-sanitárias em supermercados de pequeno porte na cidade de Itaqui/RS

Abstract

The supermarkets have been turning into the bottom links on the chain of food distribution in our country. Because of this, it is important to approach the role they have on the food security context, mainly in product lines which intend to satisfy the demand of convenience and ease, as the minimally processed, sliced cheeses and hams, prepared pizzas, snacks and others. Besides that, there are organizations that produce some of the marketed food, making indispensable the application of quality control not only on the storage, but also on the obtaining process. The aim of this study was to evaluate the hygienic-sanitary conditions of food retail (small supermarkets) on the city of Itaqui/RS, and through the obtained information, prepare a plan of action to the most critical points of the market. For such, it was considered the conditions of the layout as the construction and installation, equipments and utensils, raw material and ingredients, sanitary installations, handlers, preparing of the food, storage, transport of products, integrated control of pests and documentation and register. The study was divided in two moments: the first count with a data collect about the hygienic conditions e good practices of fabrication and place handling through interviews and survey at place, based on a semi-structured checklist from RDC nº 275/2002 and 216/2004, of ANVISA (Agência Nacional de Vigilância Sanitária). And in a second moment, the information was computed, yielding a database, used to elaborate a plan of action based on the legislation concerning the subject. Among the evaluated sectors in the market, the one which presented greater precariousness was the storage, followed by the selling and processing areas. These inadequate condition brings forward a great concern, once the food are exposed to contamination of several sources (physical, chemical and biologic) even before arriving the selling area. Also stands out, on a negative form, the lack of capacity and the training of the employee presents at the establishment. At the end of the study it was possible to notice that the hygienic-sanitary conditions of the market concerned were classified as Bad, because presented only 32% of conformities regarding to Good Manufacturing Practices.