Safety criteria for the acquisition of meat in Brazilian University restaurants
| dc.creator | Marizete Oliveira de MESQUITA | |
| dc.creator | Leadir Lucy Martins FRIES | |
| dc.creator | Thiele VALENTE | |
| dc.date | 2014 | |
| dc.date.accessioned | 2026-07-07T04:17:42Z | |
| dc.description | The present study’s objective was to analyze the procedures aimed at guaranteeing sanitary conditions when acquiring meat.The study was conducted with university restaurants of the Federal Institutions of Higher Education (IFES) located in the fiveregions of Brazil. Data were collected using a questionnaire and an evaluation list, which was available online to restaurantprofessionals. The results showed that restaurants chose one or two types of meat, the most frequent of which were beef andchicken. In restaurants managed by the IFES, the acquisition of raw material occurred by bidding. For vendor selection, therestaurants required product registration with the Inspection Service and requested regulation of the supplier by the HealthSurveillance. Monitoring was carried out through a technical visit to the supplier and a review of the past records of the supplier.A higher percentage of restaurants in the Southeast region met appropriate sanitary and hygienic criteria for the receipt ofmeat, followed by the South, Midwest, Northeast and North. We conclude that restaurants meet most of the safety criteria setin the legislation. However, some weaknesses are evident in the physical and functional structure, the system of transportationof raw material and the records of control measures at the place of reception. | |
| dc.format | application/pdf | |
| dc.identifier | 0101-2061 | |
| dc.identifier | https://www.redalyc.org/articulo.oa?id=395940094015 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/456767 | |
| dc.language | en | |
| dc.publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos | |
| dc.relation | http://www.redalyc.org/revista.oa?id=3959 | |
| dc.rights | Ciência e Tecnologia de Alimentos | |
| dc.source | Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.34 | |
| dc.subject | Agrociencias | |
| dc.title | Safety criteria for the acquisition of meat in Brazilian University restaurants | |
| dc.type | artículo científico |