Avaliação da qualidade de uma unidade produtora de refeições utilizando a ferramenta 5s: um estudo do tipo transversal.

Abstract

Quality assurance in food production faced by the challenges posed in the 2 production rhythm, difficulties in the execution of all the quality and control tools truly shows the importance of using a tool that can influence the productive flow and the quality of the final product of a Food and Nutrition Unit. The study of the type of cross sectionals with a descriptive character has had the objective or purpose to evaluate the production flow in a Food and Nutrition Unit and the viability of using the 5s tool. This was held at the RU university based in the metropolitan region of Recife, Pernambuco which specialises In offering meals focusing on quality. The data collection was carried out for three weeks, in which the variables related to the 5s tool were analysed. The senses showed the optimisation of space despite inadequate sizing. Hygiene presented flaws in areas with a larger flow having an effect in the ordering. Instructions of tools/machinery not shown on the premises lead to accidents. Self discipline was shown as an indicator of the quality of the unit in question. The current study has observed the importance of planning and management to maintain the quality of the service and the product offered.