A TECNOLOGIA DE ALIMENTOS VOLTADA A CONSULTORIA: RELATO DE EXPERIÊNCIA

Abstract

Good Manufacturing Practices are the foundation for food handling, and in kitchens and restaurants, they become an essential item to ensure quality and food safety. The Food Technologist works with the concept of good practices throughout the entire course, becoming qualified to provide consultancy not only in factories but also in the field or even in kitchens. This work aimed to demonstrate how the Food Technologist can provide consultancy based on RDC 216/2004 in the kitchen of an institution that houses 20 elderly people, located in the municipality of João Pessoa -PB. The methodology used observational methods, as well as analytical, experimental, and descriptive methods, with the intention of observing, recording, and describing the characteristics of the phenomena observed on site. An audit was carried out on-site, and a questionnaire was applied to verify the understanding of the handlers based on RDC 216/2004. After analyzing the non-conformities evidenced in the first audit and the evaluation results, an action plan was developed based on the 5W2H quality tool to address these non-conformities. With the implementation of the action plan, where structural problems were resolved, as well as with the training provided, the number of non-conformities identified in the second audit based on RDC 216/2004 dropped drastically, from 17 to only 2, bringing the kitchen within acceptable limits. This clearly shows that the Food Technologist can perform the role of Food Consultant in restaurants or Industrial Kitchens.