Abstract

This study aimed to evaluate the food production and then act to increase the quality and security of a service, in order to meet the requirements for qualification HAPPC, using good manufacturing procedures as starting point for implementation. It is characterized as an intervention study, emphasizing the quality of foods and the use of good manufacturing procedures at the foodservice and nutrition units, located in Botucatu-SP. It was composed of 2 moments. In the first, we applied a check-list for ascertainment of non-conformity and in the second moment a training “in loco” was given for the collaborators. The lack of hygienic cleaning of hands is seen as an important negative point. We verified that the biggest difficulties and irregularities are related to the manipulators which don´t follow the rules. Good manufacturing procedures were obtained to increase the quality and the security of foods in the unit, but these must be kept constantly adjusted to the standards.