QUALITY CONTROL OF FOOD PROCESS IN INDUSTRIAL RESTAURANT

Authors

  • THEREZA CHRISTINA VESSONI PENNA Universidade de São Paulo
  • LÚCIA EIKO ABE Universidade de São Paulo
  • IRENE ALEXEEVNA MACHOSHVILI Universidade de São Paulo
  • ANGELO JOSÉ COLOMBO Universidade de São Paulo
  • RENATO BARUFFALDI Universidade de São Paulo

DOI:

https://doi.org/10.5380/cep.v7i1.15089

Keywords:

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

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.

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How to Cite

PENNA, T. C. V., ABE, L. E., MACHOSHVILI, I. A., COLOMBO, A. J., & BARUFFALDI, R. (1989). QUALITY CONTROL OF FOOD PROCESS IN INDUSTRIAL RESTAURANT. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 7(1). https://doi.org/10.5380/cep.v7i1.15089

Issue

Vol. 7 No. 1 (1989)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.