In the restaurants of any type of food, the main problems encountered will initially linked to the handling of raw materials, hygiene, cleanliness and health. To help minimize these problems, the research team was given the task of implementing Good Manufacturing Practices in the Cooker restaurant Mar Cali. This was necessary, through a check list, a diagnosis of infrastructure, equipment and utensils, personal food handling, sanitation and storage, whereby the failures were detected to establish Good Manufacturing Practices in these areas, based in current regulations for each. This is a descriptive study with a quantitative and qualitative approach, as data are collected and analyzed to answer questions that allow research and test hypotheses previously established and according to the statistics collected to pinpoint behavior patterns area job. The procedure allowed us to define the necessary designed for the Manual of Good Manufacturing Practices through six instructions, four registers and functions manual activities.