Good manufacturing practices and food safety: evaluation of commercial restaurants in the Rio de Janeiro municipality

Abstract

The increase in out-of-home meal consumption in Brazil has highlighted the need to ensure hygienic and sanitary quality in food service establishments. In this context, the present study sought to answer the following question: to what extent do commercial restaurants in the municipality of Rio de Janeiro comply with current sanitary regulations? Therefore, the objective was to assess the degree of compliance of these establishments with food safety legislation, identifying weaknesses and potential risks to consumer health. This cross-sectional, descriptive, and observational study evaluated five commercial restaurants using the Sanitary Inspection Checklist developed by the Municipal Health Department. Data collection took place between February and May 2025 and involved applying the checklist across eight thematic blocks, with items classified as essential, necessary, or recommended. The results showed average rates of 61.4% compliance and 30.1% non-compliance. None of the establishments achieved full compliance with essential items, representing a potential risk to food safety. The most critical sections were “Sanitation” and “Documentation and Records,” which revealed deficiencies in standardized routines and the absence of updated technical records. Statistical analysis (ANOVA) indicated significant differences among the evaluated restaurants. The lack of registered dietitians as technical managers and insufficient ongoing training were recurring factors associated with non-compliance. As an educational action, the project developed and distributed customized materials with corrective guidance for each establishment. The findings underscore the importance of qualified professionals, continuous education for food handlers, and the strengthening of health surveillance actions to ensure the food safety of the population.