O presente trabalho de investigação teve como objectivo principal, avaliar e identificar os factores de risco na implementação de sistemas de segurança alimentar em unidades de restauração de pequena dimensão, na zona centro de Portugal Continental.
De modo a alcançar os objectivos propostos, analisou-se uma amostra de estabelecimentos de restauração nas regiões da Grande Lisboa,
Alentejo, Ribatejo, Oeste e Setúbal. Aplicou-se um questionário aos responsáveis dos
estabelecimentos, de modo a percepcionar e identificar causas de dificuldades, desinteresse e falhas nos procedimentos de implementação dos Sistemas de Segurança Alimentar (SSA).
Posteriormente elaborou-se uma listagem de verificação de pré-requisitos, com base na
observação directa, com o objectivo de inventariar as falhas e incumprimentos ocorridos com mais frequência por parte dos estabelecimentos.This research work was aimed at assessing and identifying risk factors in the
implementation of food safety systems in units of small restaurants, in central Portugal.
In order to achieve the proposed objectives, a convenience sample of 30 catering
establishments in the Greater Lisbon, Alentejo, Ribatejo, West and Setúbal were
analyzed. A questionnaire was applied to the establishments in order to perceive and
identify causes of difficulties, lack of interest and failures in the procedures for
implementation of Food Safety Systems (FSS). Later, a checklist of prerequisites was
prepared, based on direct observation, with the aim of cataloguing the flaws and failures
that occurred most frequently in the establishments.
The study had as total compliance results, values between 31% and 94% of
compliance of pre-requisites. The best rates were found in “Collective Restauration
Establishments” compared to the “Simple Restauration Establishments”, yet the reason
why the majority (63%) of the establishments implemented FSS was this being mandatory.
This study also concludes that the lowest average rates of compliance relate to the
provisions applicable to the HACCP System (50%) and the requirements for tools and
equipment (61%), while the highest are related to the general requirements for operation
(72%) and the general condition of facilities (88%), however there are flaws in the
implementation of good practice due to the employees negligence (35%), lack of time for
its proper implementation (33%), disinterest (10%), or reduced availability of funds (13%).
In conclusion, there is an urgent need to inform more and in a better way the food
professionals what the FSS are and its advantages, since the FSS will only be fully
implemented if the people involved are competent and believe in the benefits that they can
add to food security and quality