Elaboração e implantação do manual de boas práticas de fabricação(BPF) no serviço de alimentação escolar, do município de Roncador-PR

Abstract

Currently , power is a major concern , especially in relation to their quality . Many schools offer meals without adequate preparation , both technical and operational and carelessness of handlers enables the multiplication of micro-organisms that can cause disease . The National School Nutrition Programme ( PNAE ) is a federal government program that benefits many students and provides healthier eating habits . This program is directed to supply 15 % of the daily nutritional needs of children , within 4-12 hours a day. And it is from this program and partnership with the city that are provided with quality food to public schools . The manual and the implementation of Good Manufacturing Practices ( GMP ) are one of the fundamental requirements of the Food Security Programme in schools , ensuring the quality of food . This project aimed to develop the Manual of Good Manufacturing Practices (FAB) in school food service , to establish appropriate standards of food preparation and train staff school food service . To evaluate the GMP was applied a "check list" and from the results was presented to the direction of the establishment for taking corrective actions . The manual was based on Resolution 216 / 04 , which regulates the practice for food services . The school evaluates results obtained regular classification and accepted that they were sampled surfaces of equipment and utensils used in the preparation of school meals for microbiological analysis . With the help of the training of the cooks involved with the preparation of school meals may observe decreased contamination of aerobic mesophilic bacteria on contact surfaces analyzed . These results confirm that the correct application of GMP coupled with training cooks and improvement of " lay- out" area of production and stock makes it possible to achieve a better rating regarding hygienic and sanitary practices .