Food Safety And Good Manufacturing Pratices: Analyzing A Collective Restaurant In A Textile Industry

Due to the growth of the food service sector, companies seek to improve their processes in order to increase the product and service quality. However the main concern is on the safety of the food offered to the consumer. The food safety is related to the production standards to ensure the appropriate characteristics of the food consumption, which when not applied can food contamination, and as a result diseases and including fatal consequences to consumers. Thus, the Quality Control achievement is made by laws and systems that help companies in the food service sector, among them: Good Manufacturing Practices (GMP). Therefore, this study aims to diagnose the use of GMP in a Textile Company Restaurant located in Itabuna-BA. In this regard, it had been held initially a bibliographic research and collected relevant information related to this topic. To reach results, interviews were performed within the restaurant responsible and it was applied an adapted Checklist of the Resolution RDC nr. 275 of 21st October 2002 - Annex II, in which had been data collected, through observation. The conclusions were that the Company Restaurant meet a large amount of the GPM needs, in which part of the percentage that is inappropriate is related to the restaurant infrastructure, one of the Company's responsibility in which the restaurant is located. From the analysis of these results, there was a proposal to adapt the use of Good Manufacturing Practices in the restaurant, according to the standards and guidelines laid down by the norms.