Aplicabilidade das boas práticas em serviços de alimentação - supermercados no município de Pombal-PB.

Abstract

Good Manufacturing Practices (GMP) is composed of a set of principles and standards for the correct handling of food, encompassing everything from the raw material to the final product offered to the consumer. Thus, this work was carried out with the objective of evaluating the applicability of Good Practices, according to RDC 275/2002 in food services (supermarkets) in the municipality of Pombal- PB. The work was carried out evaluating 3 (three) food service units, which serve approximately 32,802 inhabitants of that municipality. For the situational diagnosis of the establishments, an evaluation script (checklist) proposed by Resolution RDC 275/2002 was used, to detect the non-conformities of the evaluated places, referring to good practices. Supermarkets were classified into groups according to the following criteria, Group 1: 76 to 100% adequacy, considered “good”; Group 2: 51 to 75% adequacy, considered “regular” and Group 3: 0 to 50% adequacy, considered “deficient”. With the application of the checklist, it was observed that for the block referring to “Buildings, Installations” and “Equipment, Furniture, and Utensils”, evaluated for each food unit (MERC 1, MERC 2, and MERC 3), they presented a percentage of adequacy between 12.90% to 16.12%, respectively, being thus classified to Group 3 as deficient adequacy. For the blocks “Sanitation of Facilities”, “Integrated Pest Control” and “Water Supply”, the three units were classified between Groups 1 and 3. As for the blocks of “Food Preparation”, “Exposure to the Consumption of Food ”and“ Documentation ”, resulted in not applicable. However, it was observed the need to apply a Manual of Good Practices in the evaluated food service units, as well as training for employees. Therefore, a Manual of Good Practices was developed so that the units start the improvement process from the receipt of food to the proper storage/commercialization. It is important to emphasize the need for continuous training of employees in all sectors and that this conduct is a gradual process, as only then have Good Practices become routine procedures.