Controle de qualidade na exposição de alimentos em restaurantes tipo self-service: uma revisão

Abstract

Due to the growing habit of eating outside the home, establishments that offer ready-made meals, popularly known as self-services, have been gaining more and more space in the routine of Brazilians, they provide a variety of options and time savings for those who choose to choose these establishments. It can also be a healthy eating option at an affordable price. The problem with this situation is the negative impacts arising from the overload of these establishments, which can cause everything from a drop in the standard of service, to health problems for consumers, the dreaded DTA's - Foodborne Diseases. They can occur after ingesting contaminated food, drinks and water. Its main symptoms are diarrhea, vomiting, abdominal pain and fever, which can even cause more serious problems such as neurological and kidney disorders. Aiming to minimize these risks, establishments that offer this type of service seek to follow standards, ordinances and resolutions in order to offer quality and safe products to the market and consumers. Ensuring product quality will not only prevent contamination or illness, it is necessary to establish a relationship of trust between consumer and producer. In addition to legislation, it is necessary for the establishment to follow food safety measures, such as the application of Good Practices, which is one of the best-known ways of obtaining safe food. Its procedures will act on the processes involved, ensuring health, safety and well-being. Ensuring food safety by combining the efforts of everyone involved in its production chain. They are also fundamental prerequisites for the implementation of the Hazard Analysis and Critical Control Points (HACCP) system, another member of food safety measures and a reference point for legislation specific to food production. The work carried out a review of the main quality tools that can be applied in self-service restaurants and was developed through consultations in articles, course completion works and book chapters. Searches on sites like Scielo, official government websites such as Anvisa and the Ministry of Health website.