Adequacy of companies operating in the food sector during the covid-19 pandemic
DOI:
https://doi.org/10.59171/nutrivisa-2021v8e9983Keywords:
SARS-CoV-2, Good Manufacturing Practices, Food safetyAbstract
It is very important to carry out a study on the adequacy of food services to guarantee food safety, when considering the various possibilities of transmission of the SARS-CoV-2 virus, via food handlers, diners and even professionals responsible for food delivery, in the delivery system after one year and eight months of the pandemic. The objective of this study is to evaluate what changes took place in four food companies, located in the region of the railroad, Pires do Rio and Orizona - GO, in the sense of preventing and combating the virus, aiming at food safety and the reducing the spread of the virus. Data from two supermarkets were analyzed, a bakery that works in the delivery system and in a salon, as well as in a delivery of snacks, located in different cities. Under the conditions of this study, all companies had more than 50% adherence to the new standards established by the Ministry of Health, and only one of the companies had almost 100% adherence following the recommendations imposed by the Brazilian government.
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