Restaurants, bakeries, snack bars and caterers in Brazil
Draft the manual de boas práticas and the four POPs that ANVISA RDC 216 requires of restaurants, bakeries and caterers. Free to read.
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What you get
The first draft is free to read. Each document after it is drafted from the same confirmed facts.
Modeled on: ANVISA RDC 216/2004, definition of the Manual de Boas Práticas and item 4.11
From public data
are required of every food service (cleaning, pest control, water tank cleaning, food handler hygiene), each approved, dated and signed by the person in charge
Source: ANVISA RDC 216/2004, items 4.11.2 and 4.11.4
Questions
Food services that handle, prepare, store, transport, display or deliver prepared food, such as restaurants, snack bars, bakeries, buffets, canteens and industrial kitchens. They must have the manual and the POPs available to staff and to the health authority when asked.
Yes. RDC 216 says the person responsible for food handling may be the owner or a designated employee, provided they have taken a course covering food contaminants, foodborne illness, hygienic handling and good practices. Laws that require a technical lead in some cases still apply.
At least 30 days from the date the food was prepared, under item 4.11.3 of RDC 216.
Related doors
What's your company's NIT?
What's the property's CAR number?
Where is your workplace?
What's your health service's CNPJ?
Where is the property for the DA?
Where is the property needing consent?
Answer it and the project exists. Three more questions, then the draft.