Procedimento operacional padronizado de higienização como requisito para segurança alimentar em unidade de alimentação

• Autor(a) principal: Silva, Lazaro Fleck
• Data de Publicação: 2006
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações do UFSM
• Texto Completo: http://repositorio.ufsm.br/handle/1/5785
• topic: Higienização; Segurança alimentar; Cozinha; Boas práticas de fabricação; Hygienc; Food; Safety; Kitchen; Good manufacture practices; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

The World-wide Organization of health (OMS) indicates that amongst the disease of food origin, more than 60% of the cases elapse of inadequate techniques of processing, involving the pathogenic microorganisms and parasites, beyond its toxic products. When if it says in management of quality in the industrialization and food manipulation, is obligatory the program of Good Manufacture Practices (GMP), and Hazard Analysis and Critical Control Point (HACCP). In foods unit the quality and safety is related to the productivity. For the aspect relative security to the consumer, these instruments provide to influence concepts of quality and safety that are fiscalized and implemented in accordance with current law. For food unit is important that these also been engaged and sensitized of the importance to establish standards procedures hygienc, with sights to the sanitary hygienical conditions of the installations, equipment, utensils and manipulations hands. Provide to responsible and manipulations base technique to on the safe food attainment the health of the consumers. Being thus the objective of this work it was to evaluate and to guarantee the microbiological safety and the quality of foods produced in food unit through of the adapt of relative operational procedures to the hygienic cleaning. To make possible this estudy, observed, and verified preliminary stages of hygienic cleaning to the beginning of the work, after had been carried through awarenesses how much the methods, frequency and procedures of environment hygienic cleaning, equipment and utensils and hands. Realized verification and it collects of the samples of the equipment, utensils and hands used technique of "SWAB". The microbiological verifications seach been how much the mesophyllic aerobic microorganisms, mould and yeast, total coliform, termotolerants a 45°C coliform, positive Estafilococos coagulase, Salmonella spp, Pseudomonas aeruginosa.The results of the carried through analyses demonstrate significant reduction, in the microbiological requirements above of 99,5 % after accomplishment of training and awareness and the adoption of the procedures and instructions