ANÁLISE DA ADOÇÃO DAS BOAS PRÁTICAS DE FABRICAÇÃO EM RESTAURANTES COMERCIAIS DE SELF-SERVICE

Abstract

The purpose this work was to verify that the establishments were adopting good manufacturing practices. The survey used a check-list, based on the resolution the Collegiate Board 216 of 2004. The resolution determines the technical regulation good practice in food establishments and classifies them in three (3) groups according to conformity as: good, regular or bad. Of the restaurants evaluated none was classified as good, since all were with the percentage below the recommended by the legislation. At the end of the research an interview was made with the professional who has responsibility for the elaboration, implementation and maintenance good practices. When applying the questionnaire it was observed that none the respondents possessed a technical course or degree related in the area food, being perceived that they acquired experience in practice. Despite the increase in food services in our country, there are little studies that highlight whether there are adoption good practices in commercial restaurants. It is important to make the owners aware the importance following specific legislation.