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Avaliação das Boas Práticas através de <em>check-list</em> aplicado em restaurantes self-service da região central de Maringá, Estado do Paraná

2005; UNIVERSIDADE ESTADUAL DE MARINGÁ; Volume: 27; Issue: 2 Linguagem: Inglês

10.4025/actascihealthsci.v27i2.1415

1807-8648

Graciette Matioli, Tânia Maria de Souza Genta, Angélica Aparecida Maurício,

Food, Nutrition, and Cultural Practices

The number of people who eat out of their residences is becoming bigger, due to several factors: the growth of the cities, the woman's insert in the job market and the unavailable time for meals preparation. To guarantee the safety of the supplied foods, it is necessary to adopt the Good Practices, that are, standardized procedures followed with the objective of avoiding the Diseases Transmitted by Foods. This work aimed to evaluate the hygienic-sanitary conditions in the foods preparation provided by restaurants of the type self-service to the downtown population of Maringá. A check-list was applied (verification guide) based on the current legislation in the country, in order to verify the Non-Conformities level presented by the establishments. The results showed a variation from 10.8 to 60.9% of Non-Conformities and that most of the researched restaurants hygienic-sanitary conditions should be improved