A gestão da segurança dos alimentos em empresa de serviço de alimentação e os pontos críticos de controle dos seus processos

Abstract

The present work presents diagnosis of the practices adopted in food production and supply chain, and identifies critical points in their process control, by a case study performed in a commercial restaurant. The evidence collection was performed by direct observation and documentation. Interviews and forms were used as research tools. The data obtained by the application of the forms was managed qualitatively while those obtained through the interviews were statistically processed. The results indicated inadequate hands hygiene and lack of standardization, among others, as the adopted practices with higher impact over food safety in that food company. Were specially identified as critical points on the routine, the temperature control as well as the manners adopted for staff administration.