SILVA, B. L. A. T.; http://lattes.cnpq.br/4803317362785450; SILVA, Bianca Louise Alves Torres.
Resumo:
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.