(RDC) n. 216, on September 15, 2004. The resolution has been
enforced since March 15, 2005 and was approved as the Technical
Regulation for Good Practices for Food Services (Brasil, 2004).
In Brazil, catering companies must have the Good Practices and
Standard Operational Procedures (SOP) Guidelines always available.
These documents must be promptly accessible by all involved
employees and available to be presented to the sanitary officials
whenever requested. The SOPs must contain sequential instructions
about the procedures and how often they must be performed,
specifying the name, title or position and function of those
responsible for the activities. They must be approved, dated and
signed by the employee in charge of the facility. Catering services
must implement SOPs regarding the following items: facility,
equipment and furniture sanitation; integrated control of vectors
and urban pests; water reservoir sanitation and food handling
personnel hygiene (Brasil, 2004).
The objective of this study was to evaluate the hygienic-sanitary
conditions of self-service restaurants in central São Paulo, Brazil.
(RDC) n. 216, on September 15, 2004. The resolution has been
enforced since March 15, 2005 and was approved as the Technical
Regulation for Good Practices for Food Services (Brasil, 2004).
In Brazil, catering companies must have the Good Practices and
Standard Operational Procedures (SOP) Guidelines always available.
These documents must be promptly accessible by all involved
employees and available to be presented to the sanitary officials
whenever requested. The SOPs must contain sequential instructions
about the procedures and how often they must be performed,
specifying the name, title or position and function of those
responsible for the activities. They must be approved, dated and
signed by the employee in charge of the facility. Catering services
must implement SOPs regarding the following items: facility,
equipment and furniture sanitation; integrated control of vectors
and urban pests; water reservoir sanitation and food handling
personnel hygiene (Brasil, 2004).
The objective of this study was to evaluate the hygienic-sanitary
conditions of self-service restaurants in central São Paulo, Brazil.
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