APPLICATION OF CHECK-LIST TO ASSESS HYGIENIC SANITARY CONDITIONS IN BAKERY INDUSTRIES

Abstract

The present work aimed to evaluate the hygienic-sanitary conditions and the good manufacturing practices in bakeries located in the south of Minas Gerais, through the application of a check-list, based on the RDC - No. 275 of October 21, 2002. The research was carried out in four commercial bakeries, selected for having a constant production during the day and serving several tastes and cultures, called establishments A, B, C and D.  The check-list was composed of 35 items divided into four blocks: I Sanitation of facilities, equipment, furniture and utensils; II Handlers; III Raw materials, ingredients and packaging, and IV Food preparation. Thus, the results obtained indicated several non-conformities in the evaluated establishments, being Bakery C the one with the highest number of non-conformities to good manufacturing practices, when evaluated and classified in general. It is noteworthy that none of the bakeries was classified as satisfactory with a percentage of adequacy greater than or equal to 76%, according to the evaluation sheet the good manufacturing practices.