MAPPING OF MICROBIOLOGICAL RISKS IN THE PRODUCTION OF BOVINE MEAT AT A FOOD SERVICE
DOI:
https://doi.org/10.12957/demetra.2012.3276Abstract
Objective: to map microbiological risks in a specific food service unit. Methods: a checklist has been applied based on Resolution no. 275 of the National Agency of Sanitary Surveillance and its adequacies and validated by three professionals; interviews with the manager of the study unit and handlers who had direct and indirect contact with food in every phase of the bovine meat production and its receiving units; and direct observation to help construct a real flowchart with details of the behavioural procedures of the employees involved. Results: with the application of these tools to map microbiological risk, a diagnosis of the situation was generated for every step of the production process and, consequently, a Corrective Action Plan for nonconformities. From the structural viewpoint, module 1, Building and installations, was considered the most negative, and for microbiological risks, the pre-processing industry was the most critical. Conclusions: based on the results, by identifying the control points for microbiological risks, there was the need for deployment of quality control tools for the sanitary-hygienic control of the process and the final product, thus contributing to the provision of safer food.
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