Avaliação e treinamento sobre práticas de segurança alimentar em um estabelecimento alimentício na cidade de Carmo do Paranaíba, MG, Brasil

Evaluation and training on food safety practices in a food establishment in the city of Carmo do Paranaíba, MG, Brazil

Abstract

Food quality ensures hygienic and sanitary conditions to obtain a product free from contaminants while maintaining its sensory and nutritional characteristics. However, it is known that many establishments do not efficiently meet the requirements of specific legislation and require monitoring and actions to prevent contamination. The objective of this study was to evaluate the Good Manufacturing Practices (GMP) of a commercial establishment and to train employees involved in food handling. A structural check and monitoring of the activities of food handlers were carried out for 4 months. An initial assessment (diagnosis) was applied, showing a low level of adequacy, and then an action plan was drawn up to solve the problems detected. During the training, an improvement in compliance was obtained in all categories of the checklist (Resolution n. 216, 2004, Agência Nacional de Vigilância Sanitária [Anvisa]). Microbiological analyses to assess hygiene procedures indicated compliance with some microbiological standards, but some sectors did not meet the recommended standards. The establishment under study improved its classification after the activities, which were fundamental for improving hygienic conditions. Still, it is possible to see that the actions need to be continuous for maintaining and improving food safety.