Assessment of Frozen Seafood Good Storage Practices in the 21st Supply Deposit of the Brazilian Army

  • Werner Souza Martins Universidade de São Paulo, Faculdade de Medicina Veterinária e Zootecnia, São Paulo - SP, Brasil; Universidade Estadual Paulista “Júlio de Mesquita Filho”, Campus Experimental de Registro - CERe, Engenharia de Pesca, Registro – SP, Brazil. http://orcid.org/0000-0001-5087-1507
  • Ana Beatriz de Campos Leite Universidade de São Paulo, Faculdade de Medicina Veterinária e Zootecnia, Departamento de Medicina Veterinária Preventiva e Saúde Animal, São Paulo – SP, Brazil
  • Raquel Luciano Martins Ministério da Defesa, Estado Maior das Forças Armadas, Exército Brasileiro, 2ª Região, 21ºDepósito de Suprimentos – DSup, Laboratório de Inspeção de Alimentos e Bromatologia – LIAB, São Paulo – SP, Brazil.
  • Jader Oliveira da Silva Ministério da Defesa, Estado Maior das Forças Armadas, Exército Brasileiro, 2ª Região, Diretoria de Abastecimento, São Paulo – SP, Brazil.
  • Simone de Carvalho Balian Universidade de São Paulo, Faculdade de Medicina Veterinária e Zootecnia, Departamento de Medicina Veterinária Preventiva e Saúde Animal, São Paulo – SP, Brazil
Keywords: Food safety, Hygiene-sanitary control, Good manufacturing practices, Cold seafood

Abstract

The 21st Supply Deposit of the Brazilian Army (21st DSup), located in the city of São Paulo provides food raw materials for 16000 meals daily, and frozen fish is among the foodstuffs distributed. The objective of this study was to evaluate the good practices of seafood storage in the 21st DSup, identify issues of non-compliance that compromise food quality, and propose solutions. The system was evaluated, applying a checklist (RDC 275/2002) to evaluate the percentage of requirements in compliance with good practices. The 21st DSup was classified in Group 3, with 41% of items in conformance (< 50%), and we found that there is no hygienic-sanitary self-control program for storing cold seafood and other food supplies. The cold stores’ temperatures are not able to maintain products within the required standards of conservation. The seafood cold storage protocol of the 21st DSup does not guarantee temperature conformity. It is necessary to implement a hygienic-sanitary self-control program for food supply storage, which should begin with the development of a food safety culture.

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Published
2019-08-29
How to Cite
Martins, W., Leite, A. B., Martins, R., da Silva, J., & Balian, S. (2019). Assessment of Frozen Seafood Good Storage Practices in the 21st Supply Deposit of the Brazilian Army. Brazilian Journal of Veterinary Research and Animal Science, 56(2), e151385. https://doi.org/10.11606/issn.1678-4456.bjvras.2019.151385
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