Análise das práticas de higiene nos serviços de delivery de alimentação em tempos de covid-19: uma revisão de literatura

Abstract

Good Manufacturing Practices (GMP) for food gained a lot of public interest after the emergence of the new Coronavirus (SARS-CoV-2), the pathogenic microorganism that causes COVID 19. As a method to reduce the spread of the virus, it was proposed by the World Organization (WHO) the introduction of physical distancing measures, which made the use of food delivery services one of the main alternatives for consumers and traders. The objective of this work was to review the literature on the use of food delivery services in the SARS-CoV-2 coronavirus pandemic, highlighting hygiene and food handling practices in these services. Bibliographic survey for the period from 2020 to 2022, with the guiding question: “What should good handling and hygiene practices be like in food delivery services during the SARS-CoV-2 coranavirus pandemic?”, using the following descriptors: “ coronavirus; "pandemic"; “delivery”; "food"; and “food security”. Eleven articles were considered eligible for this study, and highlighted that, in general, the establishments have adequate conditions for the application of the GMP, however, some interventions were necessary in order to guarantee compliance with sanitary standards. Thus, the literature made it possible to highlight the main measures for the use of food delivery, due to the vast demand during the COVID-19 pandemic, making further and more in- depth studies on this issue necessary.