This Norm approves the technical Regulation on good practices for commercial food establishments and for food services, as well as inspections to be carried out. This Regulation, consisting of 118 articles divided into seven Chapters and one Annex, aims to establish the essential requirements of Good Practice and Standard Operating Procedures for commercial food establishments and food services in order to ensure hygienic and sanitary conditions of food. It is divided as follows: Initial Provisions (Chap. I); Hygiene and Health of Employees, Technical Responsibility and Staff Training (Chap. II); Sanitary Quality of Food Handling (Chap. III); Sanitation of Facilities and Environment (Chap. IV); Operational Support (Chap. V); Sanitary Quality of Buildings and Facilities (Chap. VI); Documentation and Registration of Information (Chap. VII); The Annex lists inspections to be carried out.
Brasil · 2017-12-15