Implementation of Good Manufacturing Practices (GMP) in a plant of Piumhi-MG
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cheese, hygiene, public health, quality controlAbstract
Sanitary control measures in the food must be constantly improved to ensure quality. GMP (Good Manufacturing Practices) are part of a sanitary control measures and this was implanted in an industry of cheese for an improvement of sanitary conditions and hence the product quality. We chose a small dairy located in the city of Piumhi-MG, to implement the GMP. Plants were sampled for analysis of swabs of equipment and the hands of officials, water and selling cheese, smoked provolone without seasoning and then two samples of fresh cheese, mozzarella and parmesan cheese braid. As a result, the first analysis the swab were highly contaminated, as a second analysis after the implementation of GMP, a reduction in contamination. It was found that the greatest difficulty in implementing the Good Manufacturing Practices is hygienic and sanitary condition, especially as regards the hygiene of staff and equipment.
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Copyright (c) 2011 Fernanda Silva Ferreira, Mariela Silva Moura, Ana Carolina Portella Silveira
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