Diagnóstico das condições higiênico-sanitárias de panificadoras de Realeza – PR

Abstract

Good Manufacturing Practices (GMP’s) are procedures related to personal hygiene, utensils and facilities care during preparation of food, among other actions that contribute to the production of safe food. If they are applied correctly in the food preparation, storage and marketing process, they can minimize product changes and prevent product contamination. Therefore, the objective of this study was to evaluate the hygienic-sanitary conditions of bakeries located in the municipality of Realeza, in the Southwest region of the State of Paraná. Six bakeries were selected, based on records provided by sanitary surveillance of the municipality of Realeza. Visits were made to these establishments where the checklist on good manufacturing practices adapted to current legislation was applied. At the end of each visit, a leaflet with guidance on the BFPs was distributed to each interviewee. Through this study, it was possible to verify that improvements in the hygienic-sanitary conditions of the evaluated companies are necessary, since all the companies were classified as group 2, presenting 51 to 75% of the items served as required by the legislation. Improvements are needed in all areas including the implementation of traceability to control the activities carried out, the need for training to train the manipulators, which is an indispensable factor for the production of a safe and quality food. This study reinforces the importance of the use of GMPs in bakeries, through the constant work of a food professional, in order to provide training aimed at improving food preparation techniques, as well as demonstrating the need to carry out records of all developed activities.