Verification of good manufacturing practices in bakeries in the city of Marabá, Pará, Brazil

Abstract

To ensure the quality of food provided by food service, the National Health Surveillance Agency  published on 21 October 2002 and 15 September 2004, the Resolutions No. 216 and 275, which must be applied to all establishments that process, store or distribute food. Given the above, the purpose of the study was to check the sanitary conditions of two bakeries A and B, located in the city of Maraba-Pa. The aim of the study was to check the sanitary conditions of two bakeries A and B, located in the city of Maraba-Pa. To obtain the results was based on the RDC No. 216/2004 and 275/2002 a check-list consisting of the following: building and facilities (I); equipment, furniture and fixtures (II); Handlers (III); production and transportation of foods (IV) and documentation (V) and the ratings were done according to the percentage obtained in each analysis item. According to the results it was found that A and B showed the following values 74.36% and 51.35% pursuant to item I, 82.35% and 23.53% item II, 53.85% and 23.08 % Part III, 75% and 43.75% IR item and 60% and 0%, item V, respectively. According to the results of the classification of the analyzed bakeries ranged from good to bad. It is concluded that both establishments had items that do not follow the standards set by law, therefore, necessary to carry out training courses for handlers and reforms in the physical structure of the sites analyzed, in addition, it is essential that the supervisory bodies act strictly, and to implement preventive measures applicable to establishments that may generate risks to consumers.