Instalação de microempresa de alimentos: adequações à legislação

Abstract

With the increase of micro and small companies, food services in Brazil have been growing significantly. However, many entrepreneurs in the sector are not aware of the requirements of Brazilian legislation that need to be met in the area of health surveillance and need the assistance of professionals in the area. Thus, this paper aimed to present the benefits of the advice of a food technologist in an establishment through the implementation of Good Manufacturing Practices (GMP) in a bakery and confectionery micro-enterprise of healthy products in the installation phase. Initially, a checklist based on ANVISA RDC nº. 216/04 and 275/02 was applied, which covers all requirements for the proper functioning of a food service in relation to GMP and site structure. After evaluating the results of the checklist, an action plan of the necessary adaptations was prepared, including the elaboration of the Good Manufacturing Practices Manual and an awareness workshop about the importance of GMP for handlers. In order to measure the results, the checklist was reapplied and the effect of this implementation on the establishment was obtained. From the non-compliance x compliance indices, the effective implementation of GMP in the company in question was evaluated, as the percentages of non-compliance dropped from 54.5% to 9.5%.