FOOD QUALITY AND SAFETY CONTROL ACTIVITIES IN COMMERCIAL FOODSERVICE IN THE CITIES OF CAMPINAS (SP) AND PORTO ALEGRE (RS), BRAZIL

摘要

The guarantee of food safety in restaurants is a factor of relevance to human health. For this reason the use of control systems or activities in commercial restaurants in the cities of Campinas (SP) and Porto Alegre (RS) was investigated. The managers of 108 restaurants were interviewed coming from three distinct segments: self service by weight, barbecue and fast food. It was shown that 52.8% of the firms interviewed used quality control systems or activities and that the restaurants serving the greater number of meals per day adopted these measures in a greater proportion. The reason most cited for not implementing the HACCP (Hazard Analysis and Critical Control Points) system and the Good Manufacturing and/or Production Practice Norms (GM/PP) was a lack of knowledge of these methods.