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QUALITY CONTROL OF FOOD PROCESS IN INDUSTRIAL RESTAURANT

THEREZA CHRISTINA VESSONI PENNA, LÚCIA EIKO ABE, IRENE ALEXEEVNA MACHOSHVILI, ANGELO JOSÉ COLOMBO, RENATO BARUFFALDI

Abstract

Quality in collective food service must understood as a group of inherent factors of finished products including nutritional, organoleptic and sanitary characteristics resulted from efficient control of various steps of process since receiving to consume. The objective of quality control in food service is to be support to production in order to obtain a safe leveI of microbial contamination. Safety and Quality are assured from adequate knowledge of specific process critical points during processing and adoption of corrective programs applicables to process.

Keywords

RESTAURANTE INDUSTRIAL - PROCESSAMENTO DE ALIMENTOS; RESTAURANTE INDUSTRIAL - CONTROLE DE QUALIDADE. FOOD PROCESS - QUALITY CONTROL; FOOD PROCESS - SANITARY CONDITIONS.