Análise das condições higiênico-sanitárias na produção de fécula de mandioca em casa de farinha artesanal

Abstract

Considering that the application of an important method of quality management in the diagnosis of the hygienic-sanitary conditions of a flour house produces improvement in the manufacturing processes with the implementation of good manufacturing practices encouraging the production of safe food for society, it is researched on the artisanal processing of cassava, in order to perform an analysis of the hygienic- sanitary conditions of the artisanal starch production unit in the rural area of the municipality of Pedras de Fogo-PB. To do so, it is necessary to identify the hygienic- sanitary conditions related to structure, equipment, utensils, production flow and quality control that do not comply with current GMP legislation and to present a preventive and corrective action plan. A field research is then carried out with direct observation of the activities in their natural environment. Therefore, it is verified that the flour mill has an artisanal production system, does not meet any criteria established by the RDC nº 275/2002 being in the Group 3 classification indicating that the unit works without the knowledge of the legislation of hygiene in food manufacturing, which imposes the finding that the unit needs a complete restructuring in all areas of hygiene, structure, equipment, utensils, production flow and quality control. By adopting good manufacturing practices and implementing corrective actions the unit will benefit from improved product quality.