Boas práticas de manipulação de alimentos em restaurantes no Brasil: uma revisão sistemática

Abstract

Objective: to verify through a systematic review the process of good food handling practices in restaurants in Brazil. Method: Systematic review study. The data search occurred from August to October 2018 in the Latin American and Caribbean databases on Health Sciences (Lilacs) and Pubmed. The descriptors of Medical Subject Headings (Mesh) were used: good manipulation practices; food handling and restaurants combined with the AND ball. We included original articles in Portuguese and English published in the last ten years that evaluated good food handling practices in a restaurant. The selected data was extracted and placed in a Microsoft Excel® spreadsheet version 97-2003. Results: 18 items found. Of these, only four were included in the review. The average compliance rate was 50% and the lowest compliance rates were observed in the categories related to documentation, registration and insufficient knowledge of good food handling practices. The performance of the nutritionist showed improvement in the process of good practices. Conclusions: The fragility of the restaurants was verified in relation to the good practices of food handling and the low commitment of the manipulators. The role of the nutritionist for the satisfactory hygienic-sanitary control of the establishments is relevant (sic).