Nov 07 2014

Infrastructure Services

You of only, you obtain the rate of compliance or non-compliant items of each facility used checklist called ' ' Chek-List.' ' The results revealed that both establishments had in compliance above 60% being classified in group II (51% you 75%) of the appropriate items. These dates may form the basis of the proposal will be corrective actions both in physical structure the sanitary conditions. Keywords: checklist; Food and Nutrition Unit, Infrastructure Services Food. INTRODUCTION the Units of Feeding and Nutrio (UAN) had appeared, with the objective to improve the hygienical-sanitary quality in establishments as restaurants, industries the hospitals (POPOLIM, 2007). These companies search forms to adjust the quality of these according to practical good foods of manufacture, and still, to satisfy the comensal in what she says respect to the offered service, englobando since the physical environment, until the contact between operators of the UAN and comensais, at the most diverse moments. The UANs can be classified or as self management, when the company beneficiary assumes the responsibility for the act of contract of staff, elaboration and distribution of the meals in the workstation, or terceirizada, when the supply of meals is legalized through contract firmed between the contracting company and the lender of service also called concessionaire (TEIXEIRA, 2006, p.16).

In accordance with the World-wide Organization of Sade (OMS), about 70% of the told occurrences of pictures of alimentary poisoning in industrialized countries, had been consequent of the existence of deficient a hygienical-sanitary quality in the processing of foods served in units of feeding (SOUZA, 2004, p.98). It is important to stand out that the physical structure overlaps all the other item that a UAN composes. If infrastructure will not be adjusted, the employees will not have healthy conditions of work, will suffer to greaters risks from accident, beyond influencing the final product quality (AKUTSU et al., 2005, p.4).