Avaliação das condições higienicossanitárias de um laticínio localizado na ilha de São Luís - MA

Abstract

The quality of products is today a competitive advantage that differentiates one company from another, because the consumers are increasingly demanding in relation to food consumption. One of the ways to achieve good quality is the adoption of Good Manufacturing Practices (GMP), which covers a set of essential hygiene procedures for food safety. In view of the above, this research aimed to evaluate the hygienic-sanitary conditions of a selected dairy from the São Luís’ island, based on microbiological analyzes and applying a checklist. Firstly, the application of an observation checklist on GMPs was performed and soon afterwards swabs were made from the hands of the manipulators and equipment, water and yogurt collection for microbiological analysis. After this step, a training was performed for food handlers and finally, new collections and microbiological analyzes were carried out. The checklist result showed that the dairy presented 29% of nonconformities for the GMP procedures, requiring the implementation of corrective measures and the adoption of a continuous improvement program in the establishment. All the microbiological analyzes performed were satisfactory, except for the water sample, before and after the training. Although there were no parameters in the legislation for total coliforms, the analysis of the surface and hands in the first collection showed some variations of values for this class of coliforms. In the second collection, one of the surface samples continued to show total coliforms one of the surface samples continued to show total coliforms. It can be verified that the hygienicsanitary condition of the dairy was good; However, after the lecture and the accomplishment of new microbiological analyzes, improvements were observed in the results.