What if you became an expert in food quality and safety management? Having in-depth knowledge of the area can place you in the best Food and Nutrition Units (UAN) in your region!

         Therefore, we created a complete guide that teaches the main methods to guarantee healthy and safe meals and we present the MBA that promises to train excellent nutritionists for this role that is so sought after in the job market. Read carefully!

The objectives of food quality and safety

One thing is certain: everyone who goes to a restaurant, cafeteria or other type of FNU wants to eat a delicious meal, free from any contamination or harm.

         Therefore, it is the role of the nutritionist responsible for managing food quality and safety to establish rules, processes and methods that meet consumer expectations.

         To delve into the subject, we must understand that every professional who works in the area needs to have the following purposes in mind. Click Here for Food Safety Course

1) Protect customers’ health:

As stated, the primary objective of every place that produces or distributes meals is to protect consumers from illnesses or other harm caused by contaminated or adulterated food.

This is only possible when the famous Good Handling and Manufacturing Practices occur, which are guidelines and procedures that must be followed in the preparation, storage and transportation of food.

They include aspects such as personal hygiene of employees, cleaning and sanitizing of equipment and facilities, temperature control, among others.

2) Comply with current laws and regulations:

  One of the ways to guarantee the health of customers is to strictly follow all the rules that health surveillance (local and federal) established for handling food.

For example, there are laws that talk about pest control, adequate storage, food labeling and the physical structure of the kitchen. Professionals who have taken a food safety course are more familiar with these standards. 

3) Seek consumer satisfaction:

         Most people have a story to tell regarding food contamination. After all, who has never had a snack or dinner in an establishment and hours later felt sick?

         Therefore, the lack of food quality and safety is one of the factors most taken into account when the customer evaluates the UAN. Companies that fail in these areas will rarely be successful in the long term.

         Therefore, the nutritionist needs to be aware of the flavor, aroma, texture, appearance and safety of the meals served.

4) Promote a good reputation of the site:

          The UAN that prioritizes quality and food safety conveys confidence to customers, as they know that they are consuming products manufactured and handled safely. This is essential for consumer loyalty and building a solid base of satisfied people.

         Furthermore, positive experiences increase the chances that the public will share their favorable opinions with friends and family, helping to strengthen the place's reputation and attract new customers.

5) Reduce waste and costs :

         Another purpose to be considered is the reduction of waste and costs of a UAN, which is very possible when meals are made properly and are free from contamination. 

By ensuring the correct storage of ingredients, stock control, correct preparation of inputs and monitoring product expiration dates, losses are avoided and the possibility of financial gains is increased. 

How to implement good practices in your establishment?

There are so-called Good Quality and Food Safety Management Practices, defined as procedures to ensure the production, handling and supply of safe and quality food.

These practices aim to minimize contamination risks, preserve the integrity of meals and ensure compliance with applicable regulations. Click Here for Food Safety for Catering

HACCP:

HACCP involves examining each stage of the production process, such as identifying critical control points, establishing critical limits, monitoring, corrective actions and verification.

The interesting thing is that the methodology is internationally recognized as an effective approach to ensuring food protection in food units, including hospitals. Therefore, it is valid for professionals in the area of ​​patient safety and healthcare quality to know the principles of HACCP.

– Personal hygiene of handlers:

The personal hygiene of food handlers is a crucial factor in ensuring the safety and quality of food products. It covers a series of measures that must be adopted by professionals who deal with food, from production to distribution.

Some practices include washing your hands regularly with soap and water, wearing clean and appropriate clothing for handling food, covering your hair with nets or caps, avoiding wearing jewelry and nail polish, keeping your nails short and clean, and not smoking or eating. in food preparation areas.

– Sanitation of facilities and equipment:

It is a process that involves the regular cleaning and sanitization of facilities, equipment and utensils used in the production, handling and storage of food.

Among the benefits of this cleaning is the reduction of risks of so-called cross-contamination, which happens when undesirable microorganisms are transferred from a contaminated area or machine to clean places or instruments.

It is worth noting that there are some standards that talk about how these places and equipment should be properly cleaned. Failure to comply with health requirements may result in fines and closure of the establishment.