EVALUATION OF THE HYGIENIC-SANITARY AND PHYSICAL-STRUCTURAL CONDITIONS OF BAKERIES OF A CITY OF NORTHEAST BRAZILIAN

Abstract

Bakeries are companies that manufacture and sell breads and pastry shop products. Despite the expansion of the number of bakeries, it is very common to find problems in these establishments such as the precarious hygienic-sanitary conditions of the production sectors. In view of this, the present study aimed to evaluate the hygienic-sanitary conditions and the good practices of bakery manufacturing located in the city Lago dos Rodrigues-MA, through the application of a checklist. The research was carried out in three commercial bakeries, randomly selected, denominated as establishments A, B and C. The analyzes demonstrated that, for the items “Constructions and Facilities”; ‘Equipment and Utensils”; “Raw Material” and “Production Flow”, only the establishment C was more adequate (63%, 66%, 58% and 59%, respectively) when compared to bakeries A and B. For the personnel hired, bakery A stood out with 71% adequacy. The three bakeries did not have a Good Practice Manual (MBP) and Standard Operating Procedure (POPs). It was concluded that most of the bakeries presented a low percentage of compliance, with the need to adapt them to the requirements set forth in the legislation, as well as the implementation of the MBP, POPs and the implementation of training with the employees on Manufacturing Good Practices.