Desenvolvimento de uma ferramenta de avaliação do risco para estabelecimentos de restauração

Abstract

This study aimed to obtain a risk assessment tool, for services, quick to apply, analyze, and allowed to establish, by based way, the frequency of supervision actions by the responsible entity, allowing a greater action of the entities nearest the establishments whose risk is higher depending on the classification obtained in the end. Thus, developed a checklist that the result is crossed with the estimated risk for the activity in order to obtain the level of risk of the establishment and therefore the periodicity proper for the inspections. Results are introduced through a summary table and a radar chart, thereby facilitating analysis. Tool was tested in three food services, and proved to be effective because it was quick to apply and get the whole reality of the establishment. In general, the three food services obtained a good rating, and the higher risk nonconformities detected were the absence of any documentation associated with the process control in the unit A, some flaws in the physical facilities of the unit B and the absence of integrated pest control in the unit C.