Estudo dos fatores psicossociais que influenciam na implementação de boas práticas de fabricação em um restaurante de comida japonesa de João Pessoa-Paraíba

Abstract

The restaurant market is a growing sector in the country. According to the Institute FoodService Brazil, in 2021 alone more than 600 thousand new establishments were created. In 2022, the average total turnover in the sector is 1.2 million, with more than 85% of the sector being made up of micro-enterprises. With this growth, the demand for Good Manufacturing Practices is also increasing. The aim of this work is to carry out a bibliographic review on Good Manufacturing Practices in Japanese food restaurant addressing the standards, legislation, safety, quality control and hygiene. For this purpose, in addition to the bibliographic review itself, it also envisages a questionnaire conducted with the employees who work in the manipulation of food in a restaurant that operates in the style of Dark Kitchen, located in João Pessoa-PB. Based on the results of the interview and on-site analyses, the main problems faced by the restaurant in the application of BPFs were studied, and as a result, a discussion was generated that takes into account the psychosocial factors that interfere with BPF and how these problems can be solved.