Avaliação de boas práticas de fabricação em panificadoras da região lindeira

Abstract

The demand for products of quality and safety has been progressively increasing in the lately years, and hence there is a great interest in the improvement and control of the processes involved in food processing industries. The Good Practice Manufacture integrate the philosophy of quality management system as a tool that consists of to establish guidelines that normalize and define methods and procedures that direct the manufacturing of a product or the performing of a service. All food service must fulfill a series of directions related to all of the aspects, procedures and company services, sence its facilities, acquisition, storage and food handling until the definition of responsibilities, documentations and records. The bakeries are services providers and must attend sanitary-hygienic norms established by RDC Nº 216 of National Agency for Sanitary Vigilance (ANVISA). The aim of this study was to appraisal the GMP of the bakeries in the Border Area of Itaipu Lake, and those cities are Guaíra, Terra Roxa, Mercedes, Marechal Cândido Rondon, Pato Bragado, Santa Helena, Diamante d'Oeste, Missal, Itaipulândia, Medianeira , São Miguel do Iguaçu, Santa Terezinha do Itaipu, Foz do Iguaçu and Novo Mundo (MS).