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- Title
AVALIAÇÃO DAS CONDIÇÕES HIGIÊNICO-SANITÁRIAS E DE BOAS PRÁTICAS DE FABRICAÇÃO EM PANIFICADORAS.
- Authors
Cardoso, Maria Fernanda; Miguel, Viviane; Pereira, Cíntia Alessandra Matiucci
- Abstract
The bakeries and baking houses spread in Brazil in the colonization period when Portuguese and Spanish brought their eating habits from Europe, becoming part of our history and culture. Nowadays, the bakeries are becoming centers of gastronomy and services. People search for practical and cheapest prepared food, and handling this practice could bring several problems of food diseases. The aim of this work was to evaluate the hygienic and sanitary conditions of three baking houses using a check-list and microbiologic analysis of the equipments surface. The results showed that the baking house B was the one which showed best adequacy to the analyzed items (91.7%), followed by the baking house A (86.7%) and, finally, by baking house C (83.3%). The microbiologic analysis appointed that the baking houses are in unsuitable hygienic and sanitary conditions. In this way, it was made an informative material to promote the good practice in manufacturing and better equipment sanitation. The commitment of everyone involved in the bakery production is a basic condition for the success of good practice of handling.
- Subjects
BRAZIL; EUROPE; SANITATION; BAKING industry; FOOD mixes
- Publication
Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2011, Vol 22, Issue 2, p211
- ISSN
0103-4235
- Publication type
Article