Diagnóstico e implantação de boas práticas de fabricação em uma agroindústria de doces e conservas

Abstract

The processing of agro foods have been gaining ground in recent decades, mainly by the appreciation of the product. To ensure the quality of food and health of consumers to adopt Good Manufacturing Practices becomes imperative to develop and market quality products and insurance. In this context, this work aims to perform a diagnostic check of Good Manufacturing Practices in an agribusiness sweets and preserves, develop and deploy the Manual of Good Manufacturing Practices, the Sanitation Standard Operating Procedures, the Standard Operating Procedure and Work Instructions collect samples of gel and water. As for the samples of jellies microbiological analysis of Coliform Count Thermotolerant will be held at 45 ° C; Count Yeast and Molds, for water samples with the following microbiological analyzes Count Coliform bacteria will be carried out; Count Coliform Count Thermotolerant at 45 ° C and standard of strict aerobic microorganisms optional viable at 37 ° C in order to assure their quality. Based on the results obtained by applying the diagnosis were established measures to ensure the improvement of the production process. As for the results of the microbiological analyzes only the water sample property was above the permissible limits, the microbiological analysis of the finished product obtained results within the standards set by law. At the same time produced all the documentation necessary implementation of a quality assurance system, and all employees were trained on this basis. Thus it can be seen that it is extremely important for establishments food processors deploy the Good Manufacturing Practices, since this tool assists in the development of a quality product and safe.