Contribuição da rastreabilidade na gestão da produção alimentícia do setor mesa com foco nos hortifrutis

Abstract

The hortifruti area is of great importance for the Brazilian economy, because since the times of colonial Brazil, agricultural practice is exercised in this territory. this practice subsidizes consumers, since then, products that need quality nutritional and health. In restaurants, quality management must follow the menu which must be standard, from the reception of the raw material and its use requiring a physical structure and human resources that support such production compatible with the company profile. New control strategies had to be adopted to obtain more safety and acceptance of food, such as HACCP (Hazard Analysis and Points Control Criticals), traceability which is the ability to return a batch of product and its history through all, or part, of the production chain, from harvesting, transportation, storage, processing, distribution and sales. the same must allow knowing the history of the material and the destination of the finished products. The goal of this work was to subsidize, especially, nutritionists in the production area of foodstuffs, so that they deepen the importance of plant traceability of inputs acquired in the construction of menus for diners within the Food Units Food and Nutrition. For the work was used as a methodology, the review of literature with search for journals between 2009 and 2013 through the Scielo search base using keywords such as: traceability, management of food units. To all 21 articles were selected. In view of the above, it is possible to understand the importance of traceability in the food production sector, especially in the control of the acquisition of hortifrutis. It is also conclusive that the nutritionist manager of food production units must better understand the origins of their raw materials, ingredients and inputs, including produce, and how this knowledge can assist in better management of the unit reducing costs and improving the standard of the raw materials that enter the establishment.