Evaluation of Good Manufacturing Practices in an operational flow chart of meat preparations served in a food and nutrition unit

Abstract

The collective food market has grown in recent decades, influenced by the various changes occurred in the society. While the use of collective food service has been expanded, an increase in the occurrence of food-borne diseases has noticed, derived from the inappropriate handling practices. The present study aimed at evaluating the good handling practices, in particular on the hygienic sanitary conditions of the operational flow chart for preparing meat served in a food and nutrition unit. For evaluating the hygienic sanitary conditions in this unit, a check-list based on the current legislation was applied for six times. Also, the temperatures were measured during the distribution of 12 meat preparations which were served as main course. By applying the check-list, the adequacy of this unit was 46 %, and the majority of the inadequacies were found in the restaurant facilities. Regarding the distribution process, the thermal counter of the unit showed inability in keeping the foods at a safe temperature to be consumed; nevertheless these foods were not exposed for a long time. It is important to point out that the corrective actions should be implemented to minimize the potential hazards found in the evaluated unit.