Avaliação do perfil higiênico sanitário de entrepostos cárneos da cidade de Patos-PB.

Abstract

Meat is an excellent source of protein and contains essential nutrients for the human body, such as iron, zinc and B vitamins, B1, B2, B6 and B12. Due to this nutritional composition, meat becomes a conducive medium for the development of pathogenic bacteria and deteriorating microorganisms. Factors such as the hygienic conditions of the work environment and the fulfillment of the official requirements are of extreme importance in the production and commercialization of these foods. Based on this observation, the objective was to evaluate the hygienic-sanitary profile of some establishments that sell bovine meat, in the city of Patos, PB. To carry out the research, a check list was used to analyze the degree of conformity and nonconformity of the facilities, equipment, manipulators, production and documentation of foods, since these are sources of contamination in the area of Accordance with DRC 275/02. The results obtained through the questionnaire in relation to the documentation showed that none of the establishments used the Good Manufacturing Practices Manual (GMP) and standard operating procedures (POP), and that other parameters such as manipulators, edification and production (70.6, 52.5 and 53.3%) of nonconformities verified in the merchants, supermarkets and refrigerators, respectively. From this table it is possible to conclude that the sanitary and hygienic quality of the establishments that market meat directly interferes in the health of the individual, being fundamental, a greater charge by the Municipal Sanitary Surveillance in order to guarantee the supply of safe food to the consumers.