Estudo de caso e elaboração de manual de boas práticas de fabricação para padaria em Santarém - PA

Abstract

Food safety assurance is a fundamental legal requirement for bakeries, which, due to the nature of their operations, are subject to contamination risks. This work aimed to develop a Good Manufacturing Practices Manual for a bakery in the state of Pará, ensuring compliance with ANVISA's RDC No. 216/2004 and RDC No. 275/2002. The justification was based on the absence of sanitary documentation in the establishment, which constitutes a critical non-compliance and a risk to consumer health. The research was characterized as applied, with a qualitative approach and a case study method. The methodology involved a literature review, observation of the production process, and application of a checklist based on RDC No. 275/2002 to diagnose hygienic-sanitary conditions. The results revealed that the establishment had 61.69% compliance with the legislation, fitting into Group 2 of the classification proposed by RDC No. 275/2002. The main non-conformities identified were the complete absence of Good Manufacturing Practices Manual, failures in temperature control, and inadequacies in the facilities. As a final product, a complete GMP Manual adapted to the company's reality was developed, containing Standard Operating Procedures (SOPs) and monitoring sheets for critical operations. It was concluded that the work achieved its objective, providing the company with the necessary documentary basis for the effective implementation of Good Manufacturing Practices, the standardization of its processes, and the subsequent request for the health permit, contributing significantly to food safety in the bakery segment.