Estudo dos pontos críticos operacionais na implantação de boas práticas de fabricação (BPF) em um açougue do município de Seropédica/RJ: um estudo de caso

Abstract

Through the food we obtain energy and nutrients needed for healthy development of our body. From the nutritional standpoint it is known that the meat is an important source of protein and, it is widely consumed. To be rich in nutrients and has a high water activity, pH conditions favoring microbial growth, if not handled and stored properly, can adduce microorganisms that cause poisoning and infections, thus compromising the health of consumers. To ensure the safe production of meat and by-laws were created to regulate the requirements and hygienic-sanitary standards for the food industry. The objective of this work together with the Health Surveillance Seropédica / RJ identify the critical success factors (CSF) in the implementation of Good Manufacturing Practices (GMP) in a butcher shop in the Seropédica’s city / RJ. In the initial diagnosis was a checklist applied to the butcher to point noncompliance and submit a plan of action for the charge of the establishment with suggestions for improvements. To verify that the procedures of hand hygiene and work surfaces were carried out correctly, swabs were collected and microbiological analyzes were performed. Employees were trained to be trained in Good Manufacturing Practices (GMP). The butcher received the GMP Guide and the Operating Procedure Standardized (OPS) as required by RDC 216/2004. For the final diagnosis checklist was applied again to investigate whether the action plan has been met and another swab hands and contact surfaces was carried out with new microbiological analyzes. At the end of this study was possible to identify the points Operating Critics in the implementation of GMP in butchers, namely: training the handlers, contact surface hygiene with food, personal hygiene, preventive control of vectors and urban pests, waste management, verification and registration of temperature of perishable foods and equipment, presence of a technician in charge of the food area, potability of water control, documentation and registration and origin of the product.