Building a frozen food store and let the informal frozen foods is a challenge worth. The reason given by some to continue the informality are the costs with the opening of the company and other authentication processes.
One option is to formalize the business to become a sole trader,
the idea applies to entrepreneurs who have started in the business of selling frozen hand and do it with quality, hygiene and customer admiration.
The legalization of the business person-Micro entrepreneur
This new legal personality consists of categories of professionals who are in business in a precarious and now have specific policies and management of various topics of interest in microenterprise Portal Site Entrepreneurs as:
Provisional Permission, free and fast to get for free upon registration on the portal;
And tax and social security benefits as:
Less taxes and fees that a conventional company, and not required by law against a frozen store.
The other advantage is that for the individual entrepreneur, the cost of hiring an employee is reduced, as is the contribution due to FGTS only 8% and 3% to Social Security.
Formalize the business gives pension rights to receipt of sickness, accident, retirement or death.
Organization Production Process and Technical
The activity can offer various kinds of frozen food products in general, such as pastas, meats, sauces, cakes, snacks and more.
To provide the best quality products and responsible in some legal steps are necessary and perform the operations, sales operations and consider the employer a better return.
To start operating legally and responsibly, the Pan identified some technical rules that increased food security of food from an establishment that offers frozen.
One of the rules requires that each trade should have a responsible for managing the activities of frozen. This officer conducted courses on the following topics: food contamination, food-borne illness, Food Hygiene.
Another rule promulgated by the Health Surveillance establishes guidelines for its facilities in order to provide better hygiene and food safety, and resolves that sinks must be unique for the local production of food. Each toilet shall be divided for an audience and another for employees at alternative locations and facilities for the manufacture and trade should be lined with a smooth, waterproof, light colored and easy to clean. And the environment should be well lit, ventilated and uniformed personnel.
For employees of the health standards of Health states that there must be in place, integrated control of vectors and pests and urban drinking water should be consumed. In addition, hygiene and hand washing should be encouraged by employers.
Team frozen food shop
The team should be motivated, encouraged and enabled to act with responsibility, commitment and hygiene.
Therefore, it is necessary for employers to carry the team, along with an awareness regarding appropriate measures to achieve the objectives. This process is educational, while integrating recovery professionals, leaving the entrepreneur to think about their employees and provide professional growth and climate for the quality of products offered.
Total quality in frozen foods
In the practices of the frozen food industry not carried out the cost of maintenance and sustainability of the company.
For the quality of the products, the entrepreneur can take simple steps, and even if the project is not based on a Food Engineer, the board may establish quality programs and disseminate among employees.
The quality issue has never been discussed, perhaps by advances in health initiatives, metrology and the promotion of consumer rights, but you can be sure that a company such as food quality Frozen is essential not only for taste but also for hygiene reasons.
Quality practices are called Best Practices and initiatives carried out after the studies and tests, becoming standards.
Good practices can be listed from receiving food manufacturing activities. Security initiatives and hygiene in receiving raw materials can be:
Firstly removing the cartons and the timber provider using clean plastic boxes, preventing insects with them.
Also, replace the plastic bags from the same distributors pots clean.
Other initiatives should ensure that ladders and tools used are always clean and transport temperature must be maintained so that food does not spoil with the temperature change.
Specific legal requirements
To mount a frozen food store, employers must meet certain legal procedures, such as licenses to the state health authority, the Federal District or municipality the authority to issue a health permit or license to operate.
The company must also prepare a manual of good manufacturing practice analysis is subject to authorities Health Surveillance.
In addition to licenses and manual, employers also must label all products with technical information on: the list of ingredients, net contents, validity, among others.
Locating a frozen food warehouse
Before choosing a permanent installation, property search, in addition to being close to our customers, it also complies with the conditions of supply and delivery of products to restaurants, bars and other, depending on the trade regime of the frozen food store.
Regarding location, remember that the establishment can be adapted to the company and the facilities required by the Health Organization. Therefore, to calculate all the costs necessary for the proper control of the budget.
To build a food store, you must observe all legal and technical standards and further analysis and planning framework of the plan to ensure the success of the company. In this process, the company must weigh the costs and benefits, advantages and incentives.
Contribution schemes are possible: simple Federal picking arbitrated profit, revenue from real or perceived gains.
