Evaluation of good practices of bakery manufacturing through checklist applicability in the municipality of Campinas - SP
DOI:
https://doi.org/10.37497/ijhmreview.v5i1.145Keywords:
Bakeries, Good practices, Check-List, Hygiene and sanitary conditions, Food safety, Legislation.Abstract
In recent years, the expansion of various sectors in the area of food has been observed, with bakeries being one of the most growing in the world. Therefore, due to this promising growth, concerns were raised about the hygienic-sanitary quality of bakeries. In this way, the main objective of this study was to evaluate the good manufacturing practices in two bakeries located in the city of Campinas-SP. The instrument used for data collection was a checklist available in Resolution RDC nº 275/2002, which has several verification
items, divided into five modules: I - Buildings and Facilities; II - Mobile equipment and utensils; III - Manipulators; IV - Food Production and Transport and V - Documentation. After applying the checklist, five questions developed and standardized for both establishments were made to the owners in order to elucidate the nonconformities found. In this way, the obtained results pointed out several nonconformities in the evaluated establishments, being the bakery B the one of worse attendance the good practices of manufacture, as much when being evaluated and classified in general form, as when being evaluated individually in its modules, when compared to bakery A, although none of the bakeries have been classified in Group 1 - BOM, considering the best attendance the good manufacturing practices. It is concluded that both sites do not present good practices and therefore pose a risk to the health of their consumers.
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