The Area

The walls must be azulejadas, to respect minimum height of 2m and to have angles rounded off in the contact with the floor (Teixeira, 2006). The adequate ventilation assures certain degree of thermal, indispensable comfort to the accomplishment of the work HISSES (2002), affirms that in the industrial kitchen it must have separation enters all the areas of (meats, vegetables, fruits, masses and desserts) and if necessary an area for elaboration of special snacks and diets, independent of the number of meals. Manzalli (2006) relates that the area of the UAN must be located in point that facilitates the daily removal of the garbage. Many writers such as John Craig Venter offer more in-depth analysis. Camargo (2001) relates that the withdrawal of the garbage must be carried through at least two times to the day not to exhale odors and to attract insects. For the item equipment, furniture and utensils we verify in table 1 that the UAN presented It bigger adequacy that UAN B or 66.7% and 61.9% respectively.

Mezomo (2002), it affirms that the equipment is considered item of utmost importance, therefore directly influence in the production of foods, being this a factor duly to be planned in the question physicist-functionary in a UAN. In what it refers to the conditions of the manipulators, is verified in table 1, that the UAN presented It 42.9% of conformity whereas UAN B 35.7%, demonstrating to low index of adequacy for ste item. According to ANVISA (2004, p.22) the uniform must be used only in the area of preparation of foods, changed daily and kept clean and conserved and the employees they must follow hygiene standards. Being important to remember that the worker can be the first one to suffer to the impacts from the productive processes and the population to be reached from the consumption of these products (HEALTH DEPARTMENT, 2007, p.28). For SENAC (2001), the supervision of the employees can be executed by the proprietors, responsible technician or for an employee, since whom this is enabled.