In cases where animal products are manipulated, at least one technician should be a veterinarian
The Municipal Health Secretariat (SMS) has updated the list of documents for the issue of health permits for hypermarkets and supermarkets and for the factories that require the certificate of renunciation of the permit.
Health care – In addition to the basic documents requested, the managers of hypermarkets and supermarkets must present a more annotability annotation (art), performed by a superior level professional recorded in their respective class councils.
In cases where animal products are managed, at least one technical guardian should be a veterinarian, according to ordinance 762/2015 (SMS). Art must always be available for inspection in the plant.
Certificate of health certificate – The certificate of good practice for food trading is now mandatory to issue the health certificate license. The document may request factories that carry out economic activities classified as risk.
The head of the food surveillance team, Silvia Adriana Lentz, recalls that all food trade factories must demonstrate the course of good practices and respect the hygienic-sanitary rules provided for by the law and specific rules. The requirement applies to the locations with health permit and a renunciation of the license.
Course of good practices – Responsible for the activities of the food service should follow a training course in good practices for food services of at least 12 hours, in person, at a distance or hybrid, facing at least the following topics: food contamination, food transmitted diseases, hygiene management of food e Good practices.
The course should be held by higher education professionals in the area, linked to a university, technical or professional level and public agencies and must be approved by the food surveillance team of the municipal health secretariat of Porto Alegre. Access here the list of institutions with the approved course, also available at the Porto Alegre service card.
Eva’s head stresses that many irregularities identified in restaurants, snack bars and other food operations occur due to ignorance on the risks and dangers of inadequate manipulation of products. “We have received a large number of complaints relating to the health conditions of the establishments. Therefore, the courses of good practices are essential to enhance professionals and guarantee the safety of the food offered to the population,” he underlines.
Source: Terra
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