45E-1 |
Implementation of quality control systems in commercial restaurants in the municipalities of Campinas and Porto Alegre, Brazil |
S. B. Cavalli, Departamento de Ciências da Saúde, UNIJUI, Campus, Ijuí, 97800-000, Brazil and E. SALAY, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, R. Monteiro Lobato, n. 80, Campinas, 13083-970, Brazil. The frequency with which the Brazilian population eats in restaurants has increased recently. However, little is known about the quality control systems adopted by these establishments. This survey aimed at investigating the adoption of quality control and food safety systems in restaurants in two large Brazilian towns, Campinas in the State of São Paulo and Porto Alegre in the State of Rio Grande do Sul. In the year 2001, 108 restaurant managers from self-service by weight, barbecue type and fast food restaurants, were interviewed. An analysis of association was carried out using the chi-squared test at the 5% level of significance and the student "t" means test was used for the inferential statistical data analysis. Of the companies surveyed, 52.8% had adopted quality control systems. No significant relationship was observed between the adoption of quality control systems and the towns, type of restaurant and size (micro, small, medium and large establishments). However a significant association was found with the number of meals served. The use of only one quality control method predominated (67.2%), but when more than one method was used, the Hazard Analysis and Critical Control Points system (HACCP) and the norms of Good Manufacturing Practices (GMP) were more apparent, although with restricted use. The main reasons for not adopting quality control systems were: ignorance of the systems (22%), control carried out by the owner, manager and employees (14%), small-scale company (12%) and system costs (10%). It must be noted that the non-implementation of quality control systems, especially those of HACCP and GMP, could impede the offer of safe foods to the consumer. Courses on quality systems should be made available to this sector.
Session 45E, Foodservice: General
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