A implantaÃÃo das boas prÃticas de fabricaÃÃo em panificadoras da regiÃo metropolitana do Recife

AUTOR(ES)
DATA DE PUBLICAÇÃO

2006

RESUMO

The bread industry is one of the oldest activities developed by mankind and, at the ancient civilizations, it was done by using rudimentary and artisan processes. Throughout centuries of evolution, it slowly improved, getting up to the current days in which different equipments and techniques are available within a vast quantity and growing variety of breads. Along with the growth of the population and the increase of demand for fast food (for consumption) â including bread â the governments have been forced to establish laws in order to adjust its manufacture to the prescribed norms, aiming at assuring the best quality of product and at forcing the fulfillment of minimum requirements of hygiene and sanitation. In Brazil, amongst the norms, the September 2004 ANVISA resolution no 216 is highlighted, which has the objective to standardize the cleaning procedure, the hygiene of machines and equipments, personal hygiene, storage cleaning as well as the control of urban plagues. The resolution, named Good Manufacturing Practices (GMP), standardizes the procedures and requires from the production establishments, the elaboration of a manual of production and standard operational procedures, related to this issue. The present research aims at describing the Good Manufacturing Practices at 25 bakeries in the Metropolitan of Recife. In the scope of this research there is a vast bibliographical revision on the subject matter and the description of the fieldwork that took place from August, 2005 to August, 2006. Considering the collected data from this project, it was possible to show how the implantation of Good Manufacturing Practices and the training provided to the food manipulators could enable them to provide the population with the benefit and to get better financial results for their establishments. Those results went beyond their objective to reach a better quality of products and contributed to the increase of productivity

ASSUNTO(S)

bakery industry bpf produtividade productivity panificaÃÃo resolution n.216 qualidade gmp resoluÃÃo n.216 engenharia mecanica quality

ACESSO AO ARTIGO

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