Implantação do manual de boas práticas de manipulação em cozinha pedagógica de uma instituição de ensino na cidade de Campo Mourão - PR

Abstract

The good food handling practices and standard operating procedures, represent an important tool for attaining the food security levels required by law. It is an efficient way to ensure quality and food safety, due to its importance for health and consumer satisfaction. The aim of this study was the implementation of Good Handling Practices and Standard Operating Procedures (SOPs) in a teaching kitchen, in the city of Campo Mourão - PR. To increase the safety and quality of manufactured products, the implementation of the program was carried out according to the parameters required by RDC 275/2002 and 216/2004 law. It was used the checklist to survey of non-compliance and to assist in the development of the Good Handling Practices Manual. Deployed POPs have been described in order to establish the instructions for performing routine and specific operations in the production and contemplate the hygiene of the premises, equipment, furniture and fixtures; integrated vector management and urban pests; hygiene and health of handlers; and control of drinking water quality.