ABSTRACT
Fish are perishable, requiring adequate sanitary conditions since their capture, manipulation and commercialization. Therefore, the objective was to evaluate the hygienic conditions and physical structure of the Fish Supply Center. It was a cross-sectional study. Hygienic conditions and physical structure were evaluated by means of a checklist elaborated according to RDC nº 216/2004. Regarding the results, a total of 84% non-conformity was obtained. Thus, all the aspects investigated showed close percentages and above 70% of nonconformity in all parameters evaluated. Therefore, it is essential to ensure the quality of the fish and the adequacy to the current legislation the use of good food handling practices. In order to avoid such products from becoming a source of foodborne diseases. It is also worth noting the need for concrete actions of public health coming from the local municipal public power to improve the physical conditions of the establishment.
