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70 - GESTÃO DE QUALIDADE EM UM RESTAURANTE UNIVERSITÁRIO: IMPLEMENTAÇÃO DE NOVOS PROCEDIMENTOS OPERACIONAIS PADRONIZADOS

Doi: 10.47094/978-65-284-0495-7/651-658

PALAVRAS CHAVE: Alimentação coletiva. Segurança dos alimentos. Gestão da qualidade.

KEYWORDS: Collective feeding. Food safety. Quality management.

ABSTRACT:
University Restaurants (UR) spaces provide nutritionally balanced and safe meals, while guaranteeing students the human right to adequate food. Thus, they contribute to tackling social inequalities, supporting student retention and graduation in higher education. URs are structured with a focus on hygienic-sanitary control in compliance with current regulations. Therefore, this study aimed to propose the development and implementation of new Standard Operating Procedures (SOPs) in a UR located in Belém-PA. This is an observational and descriptive case study based on the analysis of the Good Practices Manual (GPM) of the UR to survey existing SOPs. Based on the diagnosis, the development and implementation of two new SOPs are suggested: Inventory management and Calibration, Proper Use, and Cleaning of a Culinary Thermometer. The inclusion of the new SOPs aims to improve the quality of the services provided by the UR, ensuring users have access to safe meals in strict compliance with current legal parameters.

Autores

  • Alvaro Lucas Fernandes Souza

  • Camila Nascimento Melo

  • Erika Cibelle Costa da Silva

  • Laís Pinon de Carvalho

  • Mateus Silva Araújo

  • Sarah de Jesus Costa da Silva

  • Xaene Maria Fernandes Duarte Mendonça

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