Clipping of news on Brazilian Culture, Law and Citizenship
28/02/2014
This article was translated by an automatic translation system, and was therefore not reviewed by people.
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New York : The restaurant displays rankings Health Inspection Photo : Playing Internet
RIO - ANVISA approved on Thursday a proposal that establishes criteria for categorizing food services . Thus , the consumer can learn from May that care and cleaning the bar , cafeteria or restaurant chosen work . Establishments display their doors in a classification with the letters A, B and C , A being the best and C and worse .
In 34 cities across the country, a total of 2,500 pubs , restaurants and eateries voluntarily joined the project, which is based on similar experience in Los Angeles , New York and London . The river is part of project 243 stores , nearly 10 % of the total participants . During the World Cup , the project will be implemented as a pilot in the cities hosting the games and the municipalities concerned .
The criteria for selecting the farms were defined locally . According to the proposal rapporteur , Jaime Oliveira , some cities choose establishments serving regional dishes , others chose to geographical criteria such as location near shoping or subway . According to ANVISA , in Rio , geographic criteria , area being selected establishments with large flow of tourists were applied . In addition , all participating establishments were reported by health surveillance before the beginning stages of inspection.
- With the categorization Foodservice these sites are ranked based on criteria that assess the hygienic and sanitary aspects of greatest impact to the health of consumers - said the CEO of ANVISA , Dirceu Barbano .
Participating establishments passed by the first inspection cycle , which trerminou in January. The final cycle has already started and give you the final score, which is published as of May .
The project will be implemented by August 31 . Thereafter begins to be evaluated and a final report on the experience should be released in March 2015 . According to ANVISA , it is time to evaluate the method applied , the potential and the challenges of this strategy , the performance and impact on the food service sector and especially the perception of stakeholders , especially consumers , businesses and health surveillance municipal . This is will give you the answers on the future of categorization . In the pilot project , the outlets will be categorized only once and the final score will be available from May to August.
Representatives of associations of bars and restaurants , the present meeting of the Board of the ANVISA , which today approved the project , welcomed the initiative and said that the proposal is innovative , pushing the industry to get more quality for your products and services .
Understand each category
According to ANVISA , the requirements that make the list of evaluation were individually analyzed and assigned values to each. These numerical values represent the importance of each item in the prevention of food poisoning . These points are deducted from the stores every time there is a failure in that requirement. The final score is a summation of the lost points . A little note means that the establishment had few flaws . A high score shows that the establishment committed more faults or got a few flaws , however , all high impact .
A: best establishments classified . These establishments who commit very few failures , all minor . In addition, they meet classification items , namely, that qualifying the best service. Qualifying items are : the presence of qualified responsible for overseeing the activities and Best Practices Manual and written procedures .
B : establishments that fail more compared to previous . The mistakes made are generally low or medium impact. If you have committed high impact crashes , the amount is very small .
C : worst performing category . They are establishments that have a higher number of faults that can be low, medium or high impact regarding intoxications .
Source : The Globe - Online
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This article was translated by an automatic translation system, and was therefore not reviewed by people.