a Curso de Nutrição, Centro Universitário Franciscano , Santa Maria , RS , Brasil.
b Programa de Pós Graduação em Ciência e Tecnologia dos Alimentos (PPGCTA) , Universidade Federal de Santa Maria (UFSM) , Santa Maria , RS , Brasil.
Crit Rev Food Sci Nutr. 2016 Jun 10;56(8):1363-9. doi: 10.1080/10408398.2012.691917.
Access to food that is adequate in both quantity and quality is directly related to the health of a population. Unsafe food may cause an individual to experience varying degrees of illnesses known as food-borne disease. As their daily lives change, an increasing number of Brazilian people eat outside of their houses in restaurants, cafes, bakeries, and other dining establishments. Until August 2004, food services in Brazil followed the same standards recommended for other industries; these standards were determined by the Ministry of Health through Decree 326 in 1997 and completed in 2002 by the Brazilian Health Surveillance Agency through Resolution 275. On September 15, 2004, the Brazilian Health Surveillance Agency published RDC 216 that provided information about Technical Regulation of Good Practices specifically for food services. This legislation ensures safe production of the food at Brazilian food service sites through good practices and procedures. The purpose of this review is to describe the aspects related to safe food production and to discuss the main legislation for food services in Brazil.
食品安全与人口健康息息相关，充足且优质的食物供应与人口健康直接相关。不安全的食物可能会导致个体出现不同程度的疾病，即食源性疾病。随着日常生活的变化，越来越多的巴西人选择在餐厅、咖啡馆、面包店和其他餐饮场所外出就餐。直到 2004 年 8 月，巴西的食品服务行业仍遵循与其他行业相同的标准；这些标准由卫生部于 1997 年通过第 326 号法令确定，并于 2002 年由巴西卫生监督局通过第 275 号决议完成。2004 年 9 月 15 日，巴西卫生监督局发布了 RDC 216，其中提供了有关食品服务特定良好操作技术法规的信息。这项法规通过良好的操作和程序确保了巴西食品服务场所的食品安全。本文旨在描述与食品安全相关的各个方面，并讨论巴西食品服务的主要法规。
