(2019) Santiago, Júlia Bianca Ferreira; Alves Filho, Francisco Valerio; http://lattes.cnpq.br/5867822941885322
The “Good Practices” (RDC 216/2004) are the basis of the functioning ofa professional kitchen for they ensure safety and avoid the contamination of the work environment, the workers and the final consumer. Likewise, the law 8.078/1990 (Consumers Defense Code) has the intent of protecting the citizens against damages caused by producers or service providers, this way it is necessary to make use of both to analyze such kitchens. In this work will be described the production, cleaning and maintenance procedures in the Skillus restaurant’s kitchen and such procedures will be compared to what is considered correct by such standards with the aim of comprehending if the activities occur correctly and if this kitchen can be considered adequate for the consumer’s safety.
