Elaboração da documentação de boas práticas e layout de um estabelecimento de alimentos de pequeno porte

Abstract

The present work has as its goal to elaborate the documentation of Best Practices and the layout of a new space of a company characterized as a small pizzeria. To the development of this paper, the data were collected throughout visitations in loco to know the reality of the place, gather the information to elaborate the documentation and effectively identify the best arrangement for the layout. Secondary data used to the elaboration of the materials were taken from Brazilian legislation and government agencies from the area. To the development of the kitchen layout, there was a compilation of the equipment used and the production of the products was monitored to create production flowcharts in the LucidChart app. Based on the flowcharts, on the information collected, the location of the gas network, arrangement of doors and windows and the arrangement of the water supply network, a layout for the kitchen was elaborated. The Best Practices Manual, its respective four Standardized Operations Procedures (SOPs) and monitoring and verification records were made. The SOPs required by the legislation for food services that were created are: Hygienization of Facilities, equipment and furniture (SOP no1), control of potable water (SOP no2), hygiene and health of handlers (SOP no3) and finally, integrated control of pests and vectors (SOP no4). In the “Food Preparation” section of the Best Handling Practices Manual, 3 flowcharts were created to describe the different pizzeria productions. The kitchen layout was developed for an area of 20 m2 of production area, with an anteroom for product take out, 1 bathroom and 1 secondary room for storage of various supplies. From all that, it can be said that the company is regularized and with all operations within the standards, inspires the confidence and serves credibility to its consumers, in addition to obtaining recognition. The work presents the guidelines to be followed and the good production options for warranty quality.