This Order approves the Technical Regulation on Sanitary Inspection of Food. This Regulation establishes the necessary guidelines to carry out the sanitary inspections in order to evaluate the Good Practices for obtaining identity and quality standards of food products and services with a view to protecting the health of the population. Its Specific Objectives aim: to evaluate the effectiveness of processes, facilities, as well as the controls carried out in the production, storage, transportation, distribution, commercialization and consumption of food through the Hazard Assessment System in Critical Control Points (HACCP) in order to protect the consumers' health; to evaluate the quality projects of the producing companies and service providers in guaranteeing the quality of the food offered to the population, etc. It also establishes Technical Regulation for the Establishment of Identity and Quality Standards (PIQ's) for Food Services. Its General Objective is: to establish the methodology for the elaboration of PIQ's; Define the strategy to make official the proposals of Pattern forwarded by the establishments. The Specific Objectives aim to define the way to: evaluate the Identity Standard and Quality of Service in order to protect the consumers' health; evaluate the System of Quality Assurance adopted by the establishment in relation to the Good Standards of Service Provision and the PIQ; classify food service establishments in relation to the health hazards and/or the possibility of contamination of the food. This standards apply to all establishments providing food services.
Бразилия · 1993-11-26