| Popis: |
OBJECTIVE: To identify the adequacy of good practices in two restaurants of two American fast-food franchises in the city of São Paulo, SP, Brazil. METHODS: A checklist adapted from the health legislation was used in each restaurant, identified as A and B, whose items were grouped into 5 blocks: Building and installation, Equipment, furniture and utensils, Handlers, Food production and transportation, and Documentation. The classification of the restaurants was based on the sanitary legislation: group 1, between 75 and 100% of conformities; group 2, between 51 and 74% of conformities; and group 3, from 0 to 50% of conformities. The general classification of the restaurants and by block of items was carried out. RESULTS:Restaurant A was classified in group 2 and B in group 1. Most of the non-conformities were observed in the blocks Documentation, Production and transport, and Manipulators for both restaurants; and Building and installation for restaurant A. CONCLUSION: Restaurant B had a higher percentage of conformities than restaurant A, and the classification was group 1 and 2, respectively. Regardless of the classification, both presented non-conformities relevant to the safety of the food produced. Based on that, it is suggested to apply an action plan to adapt to the current legislation, guaranteeing quality to food and health to consumers. |
