Procedimentos operacionais padrão (POP’s) em um serviço de alimentação de Itaqui/RS

Abstract

Food safety is a current challenge which aims to provide food free of chemical, physical and biological agents that may put at risk the health of the consumer. The consumer preference for more convenient meals influenced the collective market power. However, with the growth of these services, food became more exposed to a number of microbial contamination associated mainly with the incorrect practices of handling and processing. This study aimed to develop in a restaurant Operating (SOP's) Standard Procedures for the hygiene of food handlers, the hands of the same, utensils generally used, facilities and waste management, to ensure hygienic conditions in a restaurant of the city Itaqui / RS, in accordance with the standards established by RDC 216/04 (ANVISA) which provides for Technical Regulation of Practice for Food Services. Operating (SOP's) Standard Procedures were developed from the need for improvements in processes that were at variance with the relevant legislation. They present sequential instructions of operations to be performed, and the frequency of their execution, providing the establishment to decrease food losses due to contamination by improper cleaning processes, constituting a tool of great importance to maintain hygienic quality of food produced in collective food service.