Implantação das boas práticas de fabricação (BPF): estudo de caso em queijeiras artesanais do Sertão Paraibano.

Abstract

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.