OLIVEIRA, Pierre Alexandre Travassos de.
Resumen:
This case study aimed to evaluate the cost benefit of implementation of good
manufacturing practices (GMP), in cheese dishes in the municipality of Pombal,
Paraíba July 2011 to July 2012. The measurement of the total costs for elaboration
and implementation of GMP as well as the assessment of microbiological quality of
finished products before and after the deployment of the system. It was initially
conducted the survey of information then the guidelines on adjustments to the
programme of good manufacturing practices and training of employees for good
manufacturing practices. To obtain a healthy product and high nutritional value, it is
necessary that security management programs food is deployed. Good
manufacturing practices is a program indispensable when it comes to quality and
food safety. As a result of the fermentation process, the microbiota of the cheeses
consists of desirable and undesirable microorganisms. The presence of desirable
micro-organisms contribute to the organoleptic characteristics, conservation and
sanitary/hygienic conditions of the product. Considering the results found in this study
it is concluded that the GMP system contributes positively to improving the
microbiological quality of handmade products produced in the region. The faecal
coliform count had a significant reduction, improving the microbiological standards of
the finished product at the end of the work, suggests the need for continuous training
of employees for which the benefits of quality tool can be more efficient.