Gestão de saúde, meio ambiente, segurança e responsabilidade social em micro e pequenas empresas de alimentos no município do Rio de Janeiro

Abstract

The food industry is an important sector for the Brazilian economy, according to the Brazilian Association of Food Industries (BAFI). The different products generated by food industries are assigned to various sectors, such as the Food Service sector, which uses inputs from the food industries and provide ready food for consumers who seek meals outside their homes. Due to the large expansion of this sector, the requirement of society by a management system in Health, Environment, Safety and Social Responsibility (HES/SR) is great, because there are environmental concerns such as wastage and waste generation, concerns about the working conditions of employees associated with the risks and hazards in the workplace and concerns with legal requirements, such as compliance with laws and regulations on food production, in order to reduce health risks by foodborne illness with its safety. The general objective of this study is to evaluate issues related to health, safety, environment, sustainability and socioenvironmental responsibility in order to check the level of commitment from the micro and small food services in the municipality of Rio de Janeiro, with emphasis by the attendance at the service of the National Agency Sanitary Vigilance (NASV), environmental and health and safety legislation. To achieve this goal, the methodology was divided into: literature search, preparation checklist, a questionnaire directed to the responsible and employees of establishments, and a questionnaire HES/SR and technical visits. The results showed that on an overall assessment, the thirty food services meet all evaluated items in relation of sanitary legislation and 88% with respect to aspects of health and safety, environment, and social responsibility. Although the legislation in health and safety, environment and social responsibility is a common practice in micro and small food supply companies, in none of them was implemented a management system based of these issues, due to lack of knowledge on the part of owners of establishments