FOOD SAFETY IN DELIVERY SERVICES: CHALLENGES AND BEST PRACTICES FOR ENSURING FOOD QUALITY

Abstract

The rapid growth of food delivery services has been transforming the consumption habits of the Brazilian population. Convenience, speed, and the expansion of app-based delivery services have contributed to consolidating this meal distribution model, especially after the COVID-19 pandemic. However, the increasing demand for delivery services has brought new challenges regarding the maintenance of the hygienic and sanitary quality of food throughout all stages of production and distribution. In this context, food safety plays a crucial role in preventing Foodborne Diseases (FBDs) and protecting consumer health. This study aimed to investigate the main food safety challenges in delivery services, highlighting the risks associated with food handling, storage, transportation, and distribution, as well as the measures adopted to ensure food quality. It is a descriptive bibliographic study with a qualitative approach, based on the analysis of scientific articles, dissertations, theses, and regulatory documents related to the topic. The results indicate that inadequate temperature control, cross-contamination, insufficient sanitation of packaging and transportation containers, as well as inadequate training of food handlers and delivery personnel, are among the main risks to food safety in delivery services. In conclusion, the implementation of Good Manufacturing Practices (GMP) must be continuously monitored and supported by proper professional training in order to ensure food quality and minimize risks to public health.