Gestão da qualidade em serviços de alimentação: importância das boas práticas de fabricação

Abstract

Faced with the growing appreciation of the collective food sector and high competitiveness, the concern for the sanitary and nutritional quality of food is essential for food producing establishments stand out for improving the quality of products and services offered. Good Manufacturing Practices (GMPs) encompass a set of measures that must be adopted by establishments producing food, in order to guarantee the sanitary quality and compliance of food products with the technical regulations. The aim of this article was to develop a literature review on the importance of implementing GMPs in food services, as the main tool for maintaining quality and food safety. For this, it was carried out an exploratory research through a bibliographic survey on the themes proposed, having as main research sources articles from journals, conferences, theses and dissertations dedicated to the subject. It is important to highlight that each area must provide the conditions necessary to protect these foods while they are under your control. THE implementation of the GMP can be considered as the first step to be taken by a food producing restaurant to ensure safe and quality production. THE company that aims to stand out must invest, above all, in quality, with hygiene, main trigger of this process.