Avaliação higiênico-sanitária e capacitação em boas práticas de fabricação em uma indústria de arroz parboilizado da fronteira oeste do Rio Grande do Sul

Abstract

In the competitive market of food products, the quality of products is no longer an advantage and has become a fundamental requirement for the commercialization of products. Thus, health care and employee training in Good Manufacturing Practices in the parboiled rice industry are necessary, because, as any industrialized foods, rice requires a rigorous quality control to be sold, and must be free of contaminants and able to human consumption. In this context, the aim of this study was to assess the sanitary conditions and execute a training in Good Manufacturing Practice in an industry processing parboiled rice west-border of Rio Grande do Sul, through the application of a checklist proposed by Resolution No. 275/2002, and adapt it to the standards set by legislation. GMP Training for handlers industry was based on Ordinance No. 216/2004, which also there was the application of an evaluation questionnaire about the knowledge level of the handlers to submit them to a training on GMP. After training, it was executed was again the application of check list and of the questionnaire, revealing that there was an improvement in the knowledge of the handlers, it was considered deficient (43.9 %), and after the training it was classified as regular (60.4 %). Regarding classification of the establishment did not change, it was inserted into Group 3, deficient (0 to 50 % of serving items), with a difference of (8.76 %) higher than observed before adequations. It can be noted that the adequation of GMP and training were of great value to the perception of errors that can be occurring during food preparation, showing that more training and assessments should be executed, always accompanied by a trained professional to ensure that safe and quality foods are provided.