Food Safety Assurance through Organizational Management and Good Handling Practices in the Food Service Sector

Abstract

According to the World Health Organization, the increase in foodborne illnesses due to improper food handling has grown significantly in recent years. The main reasons are attributed to storage and transportation conditions. However, in the restaurant sector, the most important aspects of food handling management are organization and production processes. The premise of this article is that organization and good hygiene practices in food production processes are conclusive for the prevention of contamination and the preservation of food safety. The demonstration of this premise is structured theoretically, through specialized literature and relevant legislation, as well as a case in restaurant sector as evidence of the solution to the premise. In conclusion, this work shows that food safety is essential for people's health and their trust in those who offer handled food. It also demonstrates that good hygiene and organizational practices are fundamental to guaranteeing food quality. Finally, organization and good handling practices are associated with behavioral change that requires continuous training and management commitment to process improvement.