Elaboração do manual de boas práticas de um restaurante institucional.

Abstract

With the expansion of the food industry, due to increased power supply units, the growing concern of the agents involved in the health and nutritional quality of foods offered, so that there is compliance with the requirements of the consumer, and that they are best suited to sanitary standards . Resolution - RDC n º 216 of 15 September 2004, which provides for the Technical Rules of Practice for Food Services, is the legal basis used as a basis for the construction of Good of Practice Guides in power supply units throughout the national, and beyond the need to determine the existence and use of the same, as well as the Standard Operating Procedures - SOP, which sets minimum items must be addressed to achieve the quality control of food produced. For this purpose, the aim of this work was to initiate the development of the Good Practice Guide Restaurant of the University Federal University of Campina Grande, campus Cuité / PB, since the unit still does not come with this requirement. This is a field research, observational, descriptive, and associated with a research literature review, where from the theoretical foundation and the procedures performed in the unit, was developed part of the Good Practice Guide. Thus the guide was described according to current statutoryl advice and satisfying the real needs of the power unit, also entering this stage of the development Standard Operating Procedures. Whereas the Good Practice when followed properly, help reduce and prevent diseases from reaching the food and consequently the consumer, it is expected that its deployment and implementation contributes to the production of safe food and quality.