APLICAÇÃO DE BOAS PRÁTICAS DE FABRICAÇÃO EM SERVIÇO DE ALIMENTAÇÃO DE PANIFICAÇÃO

Abstract

The establishment, located in Rio Verde-GO, provides bakery products and ready-to-eat meals, through complex steps from receiving raw materials, storage, preparation, packaging, shipping and delivery. Therefore, the mandatory curricular internship carried out on site was from 08/01/2019 to 10/01/2019 and constitutes an excellent opportunity for learning and building a professional profile. Throughout the internship period, changes were made to the location and points in the establishment were assessed whether they were in accordance with the standards in force established by the National Health Surveillance Agency (ANVISA) through RDC 216 of 2004, which provides for Good Practices for Healthcare Services. Food. Several opportunities were detected, mainly regarding the adaptation of the layout to prevent cross-contamination, acquisition of waste collectors with lids, establishment of an appropriate place for unloading raw materials and shipping finished products. Another important flow implemented was the identification of ingredient packaging in terms of expiration date after opening and organization of sectors in relation to identification, as well as general organization of spaces.