Boas práticas em panificadoras do município de Itaqui-RS

Abstract

The bakeries offer a plenty of manipulated products, that its productions must respect some suitable procedures, aiming not to let these items easily deteriorate in a short period of time. This way, it’s of such importance to be cared about the hygienic and sanitary conditions of where the products are bought, avoiding to purchase food that could be harmful to health. The objective of the project was to check the bakeries hygienic conditions of the city of Itaqui-RS. A verification list of Good Practices was used based on present law. The average percentage of adequation of the five bakeries was 42.80%, classified in group 4, being considered a low rate and insufficient to secure the production of safe food. Has been observed that 40% (n=2) of assessed bakeries were classified in the group 3 (regular) and 60% (n=3) in group 4 (bad). Therefore, this study revealed that the evaluated bakeries were not suitable to perform its services well and according to our sanitary law, wherein 40% (n=2) were in precarious conditions, requiring improvements as soon as it’s possible. It's concludes that its needs an more effective action from regulatory agencies, and that owners and employees take part of periodic training, aiming to implant the Good Practice.