Diagnóstico e implantação de boas práticas de fabricação em uma indústria de conservas do Município de Francisco Beltrão, PR

Abstract

Good Manufacturing Practices (GMP) aims to control the quality of products offered to the front population its desirable attributes such as flavor, texture and food safety. The main goal is to diagnose conditions sanitary hygienic as requisites legal requirements of RDC No. 275 of October 21, 2002. The National Agency of Sanitary Surveillance (ANVISA) and prepare the manual (GMP) on vegetables and confectionery industry. The methodology was the implementation of the checklist and after training of employees in (BPF), Valid also applying the swab in equipment and developer sector. The results of microbiological analysis of developer were negative before and after training, for microbiological analyzes of the weighing table showed up positive for Staphylococcus aureus and Escherichia coli. before training of employees had after reapplying, analysis resulted to be negative. The good manufacturing practices manual (GMP) and standard operating procedures (SOP) were applied as industry reality in which we achieved major improvements in control quality.