Elaboração do manual de boas práticas do restaurante universitário da Universidade Federal de Campina Grande, campus Cuité - PB - volume 2.

Abstract

The Food and Nutrition Units (UANs) are responsible for providing quality meals in satisfactory sanitary conditions, in order to prevent possible foodborne diseases (DTAs). For this, it is necessary to establish and implement quality control systems, such as good hygiene practices (BPH) and standard operating procedures (POPs). This study aimed to implement the good food hygiene practices at the university restaurant (RU) of the Federal University of Campina Grande, campus Cuité, by completing the unit´s good practice manual (MBP). This is an exploratory, qualitative and descriptive field research, kind of program evaluation study, associated to a literature review research. The manual was prepared with the interviews with the nutritionist and the other unit employees, followed by a survey of data held on the spot, by visual observation on the overall operation of service. Thus, the preparation of MBP followed the current legal recommendations, according to the real needs of the food unit. Were also included in this stage setting, reviewing and monitoring of the unit POPs, been this last procedure, performed from the application of the POP´s proposed checklists. After such application, the procedure adequacy percentage were evaluated, being identified that from the 87 items, 73 (82.95%) were adequate, and 14 (17.05%) inadequate. The implementation of BP is a key tool for the UAN, to reach the hygienic and sanitary desirable food preparation quality, thus preserving the health of consumers. However, it is from the implementation that makes it possible to evaluate the unit on fulfilling procedures described in MBP, being possible, thereafter, to make the necessary adjustments so that the MBP reflect, in fact, the reality experienced in UAN.