AVALIAÇÃO DAS CONDIÇÕES HIGIÊNICO-SANITÁRIAS DE UM RESTAURANTE DE COMIDA JAPONESA E UM RESTAURANTE COMERCIAL EM BOA ESPERANÇA – MG

Abstract

The risk of food-borne illnesses causes uncertainties and rights to people who eat their meals at home and who require quality food. Thus, it is currently increasing with the Brazilian consumer, regarding food quality (DAMASCENO, 1997). The increase in consumption and the number of restaurants, as well as the risks inherent in this food, becomes a reason for public health interest. Such risks are: the fact that most of these preparations are not considered the cooking process, they are quite manipulated; be based on raw fish; being prepared with wooden utensils; the method of preparation of the rice that compose them; and being exposed to unsuitable temperatures in buffets, shop windows or crawlers. The objective is to make the hygienic-sanitary evaluations of a Japanese food restaurant and a commercial restaurant in Boa Esperança - MG. It has been in two moments, the first to apply the checklist for ascertaining nonconformities, and the second time an on-site training for employees. The frequency of task hygiene was seen as important and checks the main difficulties and irregularities in relation to the non-compliant manipulators.