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This study aimed to evaluate the food production and then act to increase the quality and security of a service, in order to meet the requirements for qualification HAPPC, using good manufacturing procedures as starting point for implementation. It is characterized as an intervention study, emphasizing the quality of foods and the use of good manufacturing procedures at the foodservice and nutrition units, located in Botucatu-SP. It was composed of 2 moments. In the first, we applied adoi:10.32905/19833253.2011.04.06p155 fatcat:iofuish4bfb4ve55grhcikw6cu