Instrumento de avaliação de riscos potenciais e qualidade em unidades de alimentação e nutrição

Abstract

Maintaining the quality of the food produced and, at the same time, meeting sanitary requirements, made the production activities carried out in Food and Nutrition Units (such as restaurants, cafeterias and snack bars) more complex. The objective of this work was to develop an instrument to assess the potential risks of units producing food for human consumption, and its purpose is to facilitate the mapping and management of

potential risks related to health and quality indicators. The control system has an Objec- tive Inspection Roadmap (ROI), based on quality and health risk indicators. Both types

of indicators were extracted from pre-existing models, developed in previous research. The quality indicators were extracted from a checklist prepared based on the Food Safety

Management System (ISO 22000) and the health indicators were extracted from a quan- titative instrument prepared based on Resolution Number 216 of the Collegiate Board

of Health Surveillance (RDC 216/2004). This Objective Inspection Guide is part of the Potential Risk Assessment Model (MARP) and represents the technological innovation of the system, developed under the development research method. 42 modules and 245 indicators that can be applied in different types of establishments were defined. The 245 indicators were classified as critical and non-critical. 1,470 objective indices were defined (6 indices per indicator), mapped on a scale from zero to five, where 0 – non-existent or inadequate; 1 – tolerable; 2 – reasonable; 3 – good (or compliance with a specific

standard); 4 – excellent and 5 – excellent. An application for mobile devices, called Ali- mobo, was developed with the purpose of operationalizing the ROI and guaranteeing the

practicality and applicability necessary for the systematization of the control of riches. Alimobo has been tested in three different Food and Nutrition Units. It was concluded that the ROI developed within the proposed system is a technological innovation to be used by the Food and Nutrition Units, since it provides an optimized management of potential risks to the quality of food production and food safety.