Controle de qualidade no varejo alimentar mediante atuação do nutricionista

Abstract

Introduction: The retail sector has registered growth in the number of establishments in Brazil since the mid-twentieth century. Thus, it is emphasized that ensuring the hygienic-sanitary quality of food sold must be a priority in order to avoid contamination through Foodborne Diseases (DTAs). Therefore, good food manufacturing practices are essential for safety in the production stages in the retail sector. Objective: The study aimed to analyze the process of hygienic-sanitary quality control in the perishable food sector of the food retail, through the performance of the nutritionist, in a capital of the Brazilian northeast region. Methodology: The research covered the perishables department of two stores of a supermarket chain, between March 2021 and January 2022. It was supported by a structured checklist based on Ordinance No. 2619/11 of the Municipal Department of São Paulo, applied in two sequential steps, with the help of the MOKI Software. Results: The results showed the evolution of hygienic-sanitary quality control in the perishables sector of the study, noting significant changes throughout the research with an increase in the compliance index. In addition, the transformation of each category was observed during the evolution of conformity in the stores, as well as the influence of the nutritionist's work in quality control. Conclusion: The study showed the importance of implementing good handling practices in the retail sphere, as well as the nutritionist's action during the processes.