title: Food Safety in Feeding Services: A Requirement in Brazil.
abstract: 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.
authors.affiliation: 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.
authors.forename: Ana Lúcia
authors.initials: AL
authors.lastname: de Freitas Saccol
authors.affiliation: b Programa de Pós Graduação em Ciência e Tecnologia dos Alimentos (PPGCTA) , Universidade Federal de Santa Maria (UFSM) , Santa Maria , RS , Brasil.
authors.forename: Ana Lúcia
authors.initials: AL
authors.lastname: Serafim
authors.affiliation: b Programa de Pós Graduação em Ciência e Tecnologia dos Alimentos (PPGCTA) , Universidade Federal de Santa Maria (UFSM) , Santa Maria , RS , Brasil.
authors.forename: Luisa Helena
authors.initials: LH
authors.lastname: Hecktheuer
authors.affiliation: b Programa de Pós Graduação em Ciência e Tecnologia dos Alimentos (PPGCTA) , Universidade Federal de Santa Maria (UFSM) , Santa Maria , RS , Brasil.
authors.forename: Laissa Benites
authors.initials: LB
authors.lastname: Medeiros
authors.affiliation: c Central de Diagnósticos Laboratoriais (CDL) , São Paulo , SP , Brasil.
authors.forename: Eneo Alves Da
authors.initials: EA
authors.lastname: Silva
mesh_terms: D001938:Brazil; D019649:Food Industry / Q000331:legislation & jurisprudence; D059022:Food Safety; D005522:Food Services / Q000331:legislation & jurisprudence* / Q000592:standards; D005517:Foodborne Diseases / Q000517:prevention & control; D006801:Humans; D007881:Legislation, Food
keywords: Good manipulation practices; collective feeding; food handling; food hygiene; food-borne diseases; health surveillance